The duration of Peter's Fast depends on whether Easter occurs sooner or later. It always begins a week after the Trinity Day and ends on July 12 - the feast of the Holy Apostles Peter and Paul (unless this day falls on Wednesday or Friday). The longest fast can last six weeks, and the shortest - a week and one day. It is less strict than Lent. During Peter's Fast, the Church Charter blesses food with vegetable oil on Saturdays, Sundays, Tuesdays and Thursdays. On Saturdays and Sundays, as well as on the days of remembrance of a great saint or on temple holidays that fall during this fast, fish is allowed.
Cabbage salad with nuts without vegetable oil
Ingredients:
1 head of cabbage
2 nuts per serving
Lemon juice
Carnation
Teaspoon of honey
Preparation: Chop the cabbage into strips and mash so that it becomes more tender, add spices, lemon juice and honey. Sprinkle with chopped nuts.
Salad without vegetable oil from carrots with pickled cucumber
Ingredients:
3-4 carrots
2 pickles
200 g tomato juice
Preparation: Remove the thin skin from the pickled cucumbers and cut them lengthwise. If the seeds are large, remove them. Cut the cucumbers into small cubes. Pour in tomato juice, season with pepper and let it brew. Finely chop the carrots, pour in the prepared dressing and serve.
Tomatoes stuffed with mushrooms and rice
Ingredients:
10 tomatoes
300g. fresh or 100g. dried mushrooms
3 onions
Ground pepper
Garden greens
0.5 cups rice
Lettuce leaves
Preparation: Boil rice in 1 liter. water until fully cooked, place in a sieve. Boil mushrooms in 2 glasses of water, finely chop the onion and simmer in a small amount of mushroom broth. Chop the mushrooms, mix with rice, add nuts, pre-heated in a frying pan and crushed with a rolling pin on a board. Sprinkle the rice with black pepper, lightly sprinkle with vegetable oil mixed with mushroom broth, and cool. Cut off the “lids” of the tomatoes from the stem side, scoop out the pulp with a spoon, let the juice drain and stuff the tomatoes with rice and mushrooms. From the extracted pulp, make minced meat with lettuce leaves and place them on the stuffed tomatoes instead of caps. Place lettuce leaves on a flat dish and place the stuffed tomatoes on them, like on a napkin.
Herring salad
Ingredients:
100g. herring (fillet)
100g. boiled potatoes
1 pickled cucumber
1 onion
1 table. spoon of olive oil
5g. vinegar
5g. Sahara
1 small apple
A few sprigs of greenery
Salt to taste
Ingredients: The potatoes are boiled in their skins, peeled and chopped into small slices. Herring fillets, peeled cucumbers, scalded onions and peeled apples are also chopped. Mix everything, season with olive oil, vinegar, sugar, salt, pepper and place in a salad bowl. The top is decorated with herring, apples, onion rings, and fresh lettuce leaves.
Fish solyanka
Ingredients:
500 g fish
4-5 pickles
1-2 onions
2-3 fresh tomatoes or 2 table. spoons of tomato puree
1 table each. spoon of capers and olives
1 table. spoons of butter
Preparation: To prepare hodgepodge, you can take any fresh fish, but not small or very bony fish. Cut the fillet removed from the fish into pieces (2-3 pieces per serving). Make broth from the bones and heads. Finely chop the peeled onion and lightly fry in a soup pan with butter, add tomato puree and simmer for 5-6 minutes, then put pieces of fish, sliced cucumbers and tomatoes, capers, bay leaf, a little pepper into the pan and pour it all over the prepared hot broth, add salt and cook for 10-15 minutes. Before serving, you can add olives and finely chopped parsley or dill to the hodgepodge. You can add peeled lemon slices.
Green cabbage soup with mushrooms
Ingredients:
500 g mushrooms
1 carrot
3 onions
100-200 g spinach
200 g sorrel
100-200 g nettles
Preparation: Boil the mushrooms, you can use boletus, boletus, moss mushrooms or boletus mushrooms. Fry chopped onions and carrots in vegetable oil in a frying pan and add to the mushroom broth. Separately boil spinach, sorrel and nettle. First, pour boiling water over the nettles and place in a colander to drain. Rub the boiled spinach, sorrel and nettle through a sieve and place in the mushroom broth with the broth in which they were boiled. Boil.
Bean soup with nuts
Ingredients:
1/2 cup beans
1 onion
500g. water
1 table. spoon of vegetable oil
Preparation: The beans are cooked until half cooked, add onions fried in oil, pepper, finely chopped nuts, salt and cook until tender. When serving, sprinkle with herbs.
Stew without vegetable oil from pumpkin with nuts and eggplants
Ingredients:
400g. pumpkins
2 pcs. small eggplants
5-6pcs. onions
Bunch of garden greens
2-3 tomatoes
Preparation: Cut the pumpkin and eggplant pulp into cubes, finely chop the onion, stew all the vegetables, add chopped tomatoes at the very end, acidify with lemon juice or wine, add spices and chopped nuts to taste.
Pepper stuffed with vegetables
Ingredients:
4 things. pepper
A quarter of a head of cabbage
4 onions
2 carrots
Parsley or celery root
Preparation: cut off the tops along with the stem and lower the pepper for 2-3 minutes. into boiling salted water and dry. Finely chop the cabbage, onion, carrots, parsley or celery root and lightly fry in heated vegetable oil. Place the peppers filled with this stuffing in a saucepan with a wide bottom with the open part facing up, add a little water, sprinkle with ground pepper, cover with a lid and simmer in a slightly heated oven for 30-40 minutes. Serve with greens.
Lenten pies with buckwheat and mushrooms
Ingredients:
for test:
300 ml. water
15 gr. pressed yeast
1 tsp salt
1 tbsp. Sahara
3 tbsp. vegetable oil
600 gr. flour
For filling:
Boiled buckwheat
250 gr. fresh champignons
3 onions
2-3 tbsp. vegetable oil;
0.5 tsp each black and red pepper
A pinch of salt
Preparation: There is no strict recipe for the filling of these pies. Any food can be used, or, as in our case, leftovers from yesterday's dinner. You can safely change the proportions and ingredients, replacing, for example, green onions, and fresh champignons with frozen or pickled ones. The main thing in cooking is inspiration.
Carrot Lenten Pie
Ingredients:
1 cup raw carrots (2 medium carrots finely grated)
150 gr. Sahara
1 cup flour
1 tbsp. spoon of vegetable oil
Preparation: Mix the ingredients, add 1 teaspoon of slaked soda. The dough for Lenten carrot cake is very thick. You shouldn't be afraid of this. During baking, the carrots will release their juice and the cake will rise well. Place the dough in a mold greased with vegetable oil and place in a preheated oven. Bake at 180 degrees until done. To beautifully bake the top of the pie, you need to turn on the top gas. Or place the finished pie upside down. Decorate with nuts and fruits.
The apostles Peter and Paul were called to serve Jesus Christ and the Church in different ways, but according to legend, both ended their lives as martyrs - the apostle Peter was crucified upside down on the cross, and Paul was beheaded with a sword. Therefore, Peter's Fast is also called Apostolic Fast.
The beginning of the Petrine Fast does not have a fixed date - it always begins on Monday a week after the feast of the Holy Trinity (Pentecost) - in 2018 it falls on June 4.
And the date of Trinity depends on the day of Easter, so the beginning of Peter's Lent falls on different dates and lasts from 8 to 42 days.
The essence and meaning of the post
Peter's Fast was established in apostolic times and dates back to the very first times of the Orthodox Church. It used to be called the fast of Pentecost. The Petrine or Apostolic fast became after the construction of churches to the Holy Apostles Peter and Paul in Constantinople and Rome.
Peter's Fast, like any of the four multi-day fasts a year, calls for self-improvement, victory over sins and passions and prepares Christians with fasting and prayer for the celebration of the day of the Holy Apostles Peter and Paul.
© photo: Sputnik / Sergey Pyatakov
The clergy believe that spiritual life without fasting is impossible - this is an ascetic truth, for which it is paid with blood. But Peter's Fast is not only a memory of past persecutions from external enemies.
According to the Gospel, the main enemy is not the one who kills the body, but the one who is rooted inside the soul. History remembers cases when baptized people forgot about love for God and neighbor and returned to previous sins, and fasting reminds of such danger, church ministers note.
For a Christian, hunger and refusal of food in themselves are not good, since the need for food is natural for humans. Fasting serves to educate the will, which is important for morality, since by fasting a person learns to subordinate his bodily needs to the spirit.
During the days of fasting, the church encourages people to think about humility and martyrdom, as well as to evaluate the spiritual feat of each of the apostles. Martyrdom in Orthodoxy is one of the key phenomena. It is to go to torment and humbly accept it that is the highest spiritual feat.
© photo: Sputnik / Yuri Kaver
Petrov's Fast is also given in order to make up for lost time in Lent. This is a way out for those who, due to illness, travel, or other reasons, were unable to observe Lent before Easter.
What you can and cannot eat during Peter's Fast
Peter's Fast, unlike the Great Fast, is not so strict. It begins on Monday, the 57th day after Easter (a week after Trinity). In 2018, it falls on June 4, and the last day of fasting is July 11. Accordingly, in 2018 it lasts 38 days.
During this period, you also cannot eat meat, dairy products, eggs, but fish is allowed on some days of the week. The basis of the Lenten table is vegetables, herbs and dishes prepared from them, as well as cereals, fruits, berries and dried fruits.
During this fast, the consumption of hot food without oil is prescribed on Monday, fish is allowed on Tuesdays, Thursdays, Saturdays and Sundays, and dry eating (bread, water, salt, raw fruits and vegetables, dried fruits, nuts, honey) is allowed on Wednesdays and Fridays. And on weekends, a little wine is allowed.
The Day of Remembrance of the Holy Apostles Peter and Paul, which is celebrated on July 12, is not included in fasting. However, if it falls on Wednesday or Friday, then it is fast, but of a low degree of severity - food with oil, fish and wine are allowed.
Saint Seraphim of Sarov said that “true fasting does not consist in exhaustion of the flesh alone, but also in giving that part of the bread that you yourself would like to eat to the hungry (hungry, thirsty)… Fasting does not consist only in eating rarely, but in eating little; and not in eating once, but in not eating much."
How to fast
Petrov's fast is considered the easiest fast for the entire calendar year. But even when starting this, not the most strict, fast, you need to consult with your confessor and your doctor if you have any chronic diseases.
In general, laymen are not required to fast as strictly as monks, for whom the Charter provides for more stringent rules. During fasting, you should also exclude fast food products from the menu, that is, fast food, confectionery and baked goods.
At the same time, it should be remembered that fasting is a spiritual cleansing and only in second place is abstinence from food. It should not contribute to weight loss, but to strengthening a person’s spirituality. Therefore, it is very important to pray, confess and receive communion during Lent.
But, if for some reason a layman cannot follow all the rules of fasting, he can limit himself to other, non-gastronomic things. For example, do not watch TV or use social networks on the Internet.
Traditions and customs
According to church canons, the sacrament of marriage - weddings - is not performed during church holidays, fasting and individual church holidays. Accordingly, weddings during Peter's Fast and on Peter's Day are not permitted.
To live a long and happy family life, it is recommended to wait out Peter's fast. You should also postpone conceiving children until after the fast. According to folk customs, weddings were not held on Peter's Fast for other reasons.
Peter's Fast is held in the summer, during the peak season of field work, so there has been a centuries-old tradition of not holding weddings at this time. Modern rural youth also adhere to this tradition.
An even more ancient tradition claims that the souls of the dead visit the Earth at this time, and cheerful celebrations are disrespectful to their memory.
Signs for Petrov's fast
During fasting, you should not cut your hair - your hair will be sparse. During Lent they do not sew or do handicrafts - their hands will be weak. Whoever lends money during Peter's Fast will not get out of debt for three years.
A marriage entered into during Lent is short-lived, there will be no harmony in the family, and it will soon fall apart. If during Peter's Fast, at the end of the moon, you touch a dry branch with a wart, saying: just as during Lent the meat on the platter is empty, so that the wart is thin, then the wart will dry up and fall off. If the commemoration coincides with fasting, then according to the rules the commemoration must also be fasting. But there is nothing terrible in the fact that there was quick food on the table on such a day. If during fasting, during a feast, someone persuades a fasting person to eat meat, ridiculing him or the fast, then he will die hard and for a long time.
Peter's Fast is not a time for fortune telling, rituals, or performing magical rituals. This way you can bring disaster on yourself and your loved ones, left without the support of higher powers. It is better to devote time to prayers and sincerely ask Heaven for what you want.
If it rains on the first day of fasting, the harvest will be excellent. Three rains in one day - the year promises to be rich in joyful events.
The material was prepared based on open sources
If the commemoration occurred during Lent, then the commemoration is not performed on weekdays, but is postponed to the next (forward) Saturday or Sunday, the so-called counter commemoration. This is done because only on these days (Saturday and Sunday) are the Divine Liturgies of St. John Chrysostom and St. Basil the Great celebrated, and during the proskomedia, particles are taken out for the dead and requiem services are performed. If the memorial days fell on the 1st, 4th and 7th weeks of Lent (the strictest weeks), then only the closest relatives are invited to the funeral.Pancakes(must be leaps and bounds)
Wheat flour, you can add a little buckwheat or other flour + yeast, add water until liquid sour cream forms, salt and sugar to taste, a little vegetable oil. Let the dough rise and bake like regular pancakes, just grease with vegetable oil.
Kutya in addition to cereals (wheat or, more often now, rice), only a little honey and raisins are added.
Kissel
Vinaigrette with beans beets, potatoes; pickles; salted mushrooms; beans; bulb onions; salt, ground black pepper; for dressing: vinegar 3%; vegetable oil
Added after 1 hour 6 minutes
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Mushroom caviar
Radish with oil
Pickled cucumber caviar
Lenten pea soup
Russian Lenten soup
Rassolnik
Sour daily mushroom soup
Loose buckwheat porridge
Lenten pie dough
Buckwheat porridge shangi
Buckwheat pancakes, "sinners"
Pies with mushrooms
Onion
Rasstegai
Rybnik
Pie with cabbage and fish
Potato fritters
Place the finished dough with a spoon onto a hot frying pan greased with vegetable oil and fry on both sides.
Added after 17 seconds
Here's a little more
Mushroom caviar
This caviar is prepared from dried or salted mushrooms, as well as from a mixture of them.
Wash and cook dried mushrooms until tender, cool, finely chop or mince.
Salted mushrooms should be washed in cold water and also chopped.
Fry finely chopped onions in vegetable oil, add mushrooms and simmer for 10-15 minutes.
Three minutes before the end of stewing, add crushed garlic, vinegar, pepper, and salt.
Place the finished caviar in a heap on a plate and sprinkle with green onions.
Salted mushrooms - 70 g, dried - 20 g, vegetable oil - 15 g, onions - 10 g, green onions - 20 g, 3% vinegar - 5 g, garlic, salt and pepper to taste.
Radish with oil
Grate the washed and peeled radish on a fine grater. Add salt, sugar, finely chopped onions, vegetable oil, vinegar. Stir everything well and let stand for a few minutes. Then place in a salad bowl in a heap, garnish with chopped herbs.
Radish - 100 g, onion - 20 g, vegetable oil - 5 g, salt, sugar, vinegar, herbs to taste.
Pickled cucumber caviar
Finely chop the pickled cucumbers and squeeze the juice from the resulting mass.
Fry finely chopped onions in vegetable oil, add chopped cucumbers and continue frying over low heat for half an hour, then add tomato puree and fry everything together for another 15-20 minutes. A minute before readiness, season the caviar with ground pepper.
In the same way you can prepare caviar from salted tomatoes.
Pickled cucumbers - 1 kg, onions - 200 g, tomato puree - 50 g, vegetable oil - 40 g, salt and pepper to taste.
Lenten pea soup
In the evening, pour cold water over the peas and leave to swell and prepare the noodles.
For noodles, mix half a glass of flour well with three tablespoons of vegetable oil, add a spoonful of cold water, add salt, and leave the dough for an hour to swell. Cut the thinly rolled out and dried dough into strips and dry in the oven.
Cook the swollen peas without draining until half cooked, add the fried onions, diced potatoes, noodles, pepper, salt and cook until the potatoes and noodles are ready.
Peas - 50 g, potatoes - 100 g, onions - 20 g, water - 300 g, oil for frying onions - 10 g, parsley, salt, pepper to taste.
Russian Lenten soup
Boil pearl barley, add fresh cabbage, cut into small squares, potatoes and roots, cut into cubes, into the broth and cook until tender. In the summer, you can add fresh tomatoes, cut into slices, which are added at the same time as the potatoes.
When serving, sprinkle with parsley or dill. Potatoes, cabbage - 100 g each, onions - 20 g, carrots - 20 g, pearl barley - 20 g, dill, salt to taste.
Rassolnik
Chop peeled and washed parsley, celery, and onion into strips and fry everything together in oil.
Cut the skin off the pickled cucumbers and boil it separately in two liters of water. This is broth for pickle.
Cut the peeled cucumbers lengthwise into four parts, remove the seeds, and finely chop the cucumber pulp into pieces.
In a small saucepan, simmer the cucumbers. To do this, put cucumbers in a saucepan, pour in half a glass of broth, cook over low heat until the cucumbers are completely softened.
Cut the potatoes into cubes, shred fresh cabbage.
Boil the potatoes in the boiling broth, then add the cabbage; when the cabbage and potatoes are ready, add the sautéed vegetables and poached cucumbers.
5 minutes before the end of cooking, add salt, pepper, bay leaf and other spices to taste.
A minute before readiness, pour cucumber pickle into the pickle.
200 g fresh cabbage, 3-4 medium potatoes, 1 carrot, 2-3 parsley roots, 1 celery root, 1 onion, 2 medium-sized cucumbers, 2 tablespoons oil, half a glass of cucumber brine, 2 liters of water, salt, pepper, bay leaves leaf to taste.
Rassolnik can be prepared with fresh or dried mushrooms, with cereals (wheat, pearl barley, oatmeal). In this case, these products must be added to the specified recipe.
Sour daily mushroom soup
Boil dry mushrooms and roots. Finely chop the mushrooms removed from the broth. Mushrooms and broth will be needed to prepare cabbage soup.
Simmer the squeezed shredded sauerkraut with a glass of water and two tablespoons of tomato paste over low heat for one and a half to two hours. The cabbage should be very soft.
10 - 15 minutes before the end of stewing the cabbage, add the roots and onions fried in oil, and about five minutes before the cabbage is ready, add the fried flour.
Place the cabbage in a saucepan, add chopped mushrooms, broth and cook for about forty minutes until tender. You cannot salt cabbage soup from sauerkraut - you can ruin the dish. The cabbage soup tastes better the longer it is cooked. Previously, such cabbage soup was placed in a hot oven for a day, and left in the cold at night.
Add two cloves of garlic, mashed with salt, to the prepared cabbage soup.
You can serve cabbage soup with kulebyaka with fried buckwheat porridge.
You can add potatoes or cereal to the cabbage soup. To do this, cut three potatoes into cubes, separately steam two tablespoons of pearl barley or millet until half cooked. Potatoes and cereals should be placed in boiling mushroom broth twenty minutes earlier than stewed cabbage.
Sauerkraut - 200 g, dried mushrooms - 20 g, carrots - 20 g, tomato puree - 20 g, flour - 10 g, oil - 20 g, bay leaf, pepper, herbs, salt to taste.
Mushroom soup with buckwheat
Boil diced potatoes, add buckwheat, soaked dried mushrooms, fried onions, and salt. Cook until done.
Sprinkle the finished soup with herbs.
Potatoes - 100 g, buckwheat - 30 g, mushrooms - 10 g, onions - 20 g, butter - 15 g, parsley, salt, pepper to taste.
Lenten soup made from sauerkraut
Mix chopped sauerkraut with grated onion. Add stale bread, also grated. Stir well, pour in oil, dilute with kvass to the thickness you need. Add pepper and salt to the finished dish.
Sauerkraut - 30 g, bread - 10 g, onions - 20 g, kvass - 150 g, vegetable oil, pepper, salt to taste.
Potato cutlets with prunes
Make a puree from 400 grams of boiled potatoes, add salt, add half a glass of vegetable oil, half a glass of warm water and enough flour to make a soft dough.
Let it sit for about twenty minutes so that the flour swells, at this time prepare the prunes - peel them from the pits, pour boiling water over them.
Roll out the dough, cut into circles with a glass, put prunes in the middle of each, form cutlets by pinching the dough into patties, roll each cutlet in breadcrumbs and fry in a frying pan in a large amount of vegetable oil.
Loose buckwheat porridge
Fry a glass of buckwheat in a frying pan until it is browned.
Pour exactly two glasses of water into a saucepan (it is better to use a wok) with a tight lid, add salt and put on fire.
When the water boils, pour hot buckwheat into it and cover with a lid. The lid must not be removed until the porridge is completely cooked.
The porridge should be cooked for 15 minutes, first on high, then on medium and finally on low heat.
The finished porridge should be seasoned with finely chopped onions, fried in oil until golden brown, and dry mushrooms, pre-processed.
This porridge can be served as an independent dish, or can be used as a filling for pies.
Lenten pie dough
Knead the dough from half a kilogram of flour, two glasses of water and 25-30 g of yeast.
When the dough rises, add salt, sugar, three tablespoons of vegetable oil, another half a kilogram of flour and beat the dough until it stops sticking to your hands. Then put the dough in the same pan where you prepared the dough and let approach him again.
After this, the dough is ready for further work.
Buckwheat porridge shangi
Roll out flatbreads from lean dough, put buckwheat porridge, cooked with onions and mushrooms, in the middle of each, fold the edges of the flatbread.
Place the finished shangi on a greased pan and bake them in the oven.
The same shangi can be prepared stuffed with fried onions, potatoes, crushed garlic and fried onions.
Buckwheat pancakes, "sinners"
Pour three glasses of boiling water over three glasses of buckwheat flour in the evening, stir well and leave for an hour. If you don’t have buckwheat flour, you can make it yourself by grinding buckwheat in a coffee grinder.
When the dough has cooled, dilute it with a glass of boiling water. When the dough is lukewarm, add 25 g of yeast dissolved in half a glass of water.
In the morning, add the rest of the flour, salt dissolved in water to the dough and knead the dough until the consistency of sour cream, put it in a warm place and bake in a frying pan when the dough rises again.
These pancakes are especially good with onion toppings.
Pancakes with seasonings (with mushrooms, onions)
Prepare a dough from 300 g of flour, a glass of water, 20 g of yeast and place it in a warm place.
When the dough is ready, pour in another glass of warm water, two tablespoons of vegetable oil, salt, sugar, the rest of the flour and mix everything thoroughly.
Soak the washed dried mushrooms for three hours, boil until tender, cut into small pieces, fry, add chopped and lightly fried green onions or onions, cut into rings. Having spread the baked goods in a frying pan, fill them with dough and fry like ordinary pancakes.
Pies with mushrooms
Dissolve the yeast in one and a half glasses of warm water, add two hundred grams of flour, stir and place the dough in a warm place for 2-3 hours.
Grind 100 grams of vegetable oil with 100 grams of sugar, pour into the dough, stir, add 250 grams of flour, leave for an hour and a half to ferment.
Soak 100 grams of washed dried mushrooms for two hours, boil them until tender and pass through a meat grinder. Fry three finely chopped onions in a frying pan in vegetable oil. When the onion turns golden, add finely chopped mushrooms, add salt, and fry for a few more minutes.
Form the finished dough into balls and let them rise. Then roll the balls into cakes, put the mushroom mass in the middle of each, make pies, let them rise for half an hour on a greased baking sheet, then carefully brush the surface of the pies with sweet strong tea and bake in a heated oven for 30-40 minutes.
Place the finished pies in a deep plate and cover with a towel.
Onion
Prepare lean yeast dough as for pies. When the dough has risen, roll it out into thin cakes. Chop the onion and fry it until golden brown in vegetable oil.
Place a thin flatbread on the bottom of a saucepan or greased pan, cover with onions, then another flatbread and a layer of onions. So you need to lay 6 layers. The top layer should be made of dough.
Bake the onion in a well-heated oven. Serve hot.
Rasstegai
400 g flour, 3 tablespoons butter, 25 - 30 g yeast, 300 g pike, 300 g salmon, 2-3 pinches of ground black pepper, 1 tablespoon crushed crackers, salt to taste.
Knead the lean dough and let it rise twice. Roll out the risen dough into a thin sheet and cut out circles from it using a glass or cup.
Place minced pike on each circle, and a thin piece of salmon on it. You can use minced sea bass, cod, catfish (except sea), pike perch, and carp.
Pinch the ends of the pies so that the middle remains open.
Place the pies on a greased baking sheet and let them rise for 15 minutes.
Brush each pie with strong sweet tea and sprinkle with breadcrumbs.
The pies should be baked in a well-heated oven.
A hole is left in the top of the pie so that fish broth can be poured into it during lunch.
Pies are served with fish soup or fish soup.
Rybnik
500 g fish fillet, 1 onion, 2-3 potatoes, 2-3 tablespoons butter, salt and pepper to taste.
Make lean dough, roll it into two flat cakes.
The cake that will be used for the bottom layer of the pie should be slightly thinner than the top.
Place the rolled out flatbread on a greased pan, place a layer of thinly sliced raw potatoes on the flatbread, sprinkle with salt and pepper. large pieces of fish fillet, topped with thinly sliced raw onion.
Pour oil over everything and cover with a second flatbread. Connect the edges of the cakes and fold them down.
Place the finished fishmonger in a warm place for twenty minutes; Before putting the fishmonger in the oven, pierce the top in several places. Bake in an oven preheated to 200-220° C.
Pie with cabbage and fish
Roll out the lean dough into the shape of the future pie.
Place a layer of cabbage evenly, a layer of chopped fish on it, and another layer of cabbage.
Pinch the edges of the pie and bake the pie in the oven.
Potato fritters
Grate the peeled raw potatoes, add salt, let the juice appear, then add a little water and enough flour to make a dough like for pancakes.
Place the finished dough with a spoon onto a hot frying pan greased with vegetable oil and fry on both sides.
Great Lent is the most important and strict of all Orthodox fasts. Funerals during Lent take place on special days. These are parents' Saturdays: the second, third and fourth. Funerals of 9 and 40 days during this period move to the next Saturday or Sunday.
At this time, the liturgies of St. John Chrysostom or St. Basil the Great are held. Also suitable are the Annunciation of the Blessed Virgin Mary, Thursday and Saturday of Holy Week. You can submit a note of repose for the liturgy. You need to find out in the temple in advance whether it is possible to hold a memorial service on a particular day. If commemorations during Lent fall during the most strict weeks - the first, fourth and seventh - then only close relatives are invited to the funeral dinner. You should not forget to pray for the repose and do good deeds in memory of the deceased, and give alms.
The Church does not prohibit the family and friends of the deceased from gathering. But it is worth remembering that, according to the rules, during Lent it is permissible to eat fish on the Annunciation and Palm Sunday. Vegetable oil is allowed to be added to food only on weekends and days of remembrance of the most revered saints. If among the invitees there are people who strictly adhere to fasting, you should take care of special Lenten dishes. The purpose of the funeral dinner is to strengthen the strength to perform prayer.
Traditionally, the Lenten table includes pickles, sauerkraut, peas, potatoes, porridge without butter and milk, raisins and nuts. Bagels, bagels, saiki and other breads.
Funerals in Lent: what dishes to serve?
Slavic peoples have been preparing kutia for funeral dinners for a long time. This is a very easy to prepare dish made from soaked and boiled wheat grains, raisins and honey. Later, wheat began to be replaced by rice. During Lenten times, pancakes, which are essential for wakes, are baked without eggs or milk. The taste does not suffer from this.
Compote is a traditional drink. In ancient times it was called “uzvar” and was prepared from dried fruits and honey. Nowadays, you can make compote from dried apricots or from frozen berries, for example, cranberries with sugar or pickled lingonberries. There is no need to replace compote with juices or sparkling water.
Another important part of the meal is pies. Traditionally, they are given to all guests after dinner. Eggs are also not used for the dough. The filling can be onions, sorrel or mushrooms.
First meal
A good choice is to give preference to soups, of course not with meat broth. You can add lentils or beans. Mushroom soup with dried bread will be appetizing and pleasant to the taste, not inferior to the usual meat dish.
Second courses
Dishes with the addition of mushrooms can also be served as a main dish. For example, stew potatoes with mushrooms or boil them and pour mushroom sauce over them, or replace potatoes with pasta. Vegetables added to rice will add flavor and make the dish more filling. It is prepared simply, like vegetarian pilaf. Soy cutlets or those made from cabbage or carrots are suitable. Breaded fried cutlets will acquire an excellent taste and will not be inferior to meat cutlets.
Soaked or salted vegetables, salads without meat and mayonnaise, vinaigrettes are served with first courses. Simple vegetable salads can be a side dish. Cucumbers with tomatoes, cabbage with cucumbers are good for snacks.
Christian funerals seem to continue prayers through eating food. Hosting a funeral dinner is considered alms from the family of the deceased person. Before starting, someone should read kathisma 17 from the Psalter over a burning church candle. Then the “Our Father” is read. At a funeral meal, only spoons are usually used. According to the canon, alcohol is prohibited during Lent, but nowadays they put vodka on the table, less often cognac or red wine. A glass of vodka, covered with a slice of black bread, is left on the edge of the table. Sometimes it remains untouched for 40 days.
During the times of Ancient Rus', they also prepared kanun (fullness) from beans with the addition of honey and sugar, as well as jelly. Today, the choice of dishes is left to the hostess, although during Lent it narrows a little. Don’t forget to distribute the leftovers to the guests at the end of the wake so that they can remember the deceased at home with those who did not come to the funeral dinner.
Nika Kravchuk
Great Lent is a very special time in the life of a person and the Church. And not only because we limit ourselves in food and entertainment, go to the canon of St. Andrew of Crete, bow and read the prayer of Ephraim the Syrian. During Pentecost, only the Liturgy of the Presanctified Gifts is celebrated on weekdays and orders are not accepted. But how then do we commemorate the dead during Lent? Read more about this.
How to remember the dead during Lent at home?
There are no restrictions in home prayer. Believers, as before, read a prayer for the departed in the morning rule:
Give rest, O Lord, to the souls of your departed servants: my parents (their names), relatives, benefactors (their names) and all Orthodox Christians, and forgive them all sins, voluntary and involuntary, and grant them the Kingdom of Heaven.
During the reading of the Psalter, it is customary to pray for the dead on the third “Glory...”
How to remember the dead in church?
If home prayer for those who have passed into eternity has not changed, then church prayer looks a little different. How to remember the dead during Lent not at home, but in church? There are two options:
- Submit a post note.
- Come to funeral services on Parents' Saturdays.
Even before the start of the Fourth Day, Orthodox churches accept so-called fasting notes. They record the names of deceased Orthodox Christians who will be commemorated every day (in parish churches the notes are read by priests, and in monasteries by monks and nuns).
Memorial Saturdays
The Orthodox calendar of the Russian Orthodox Church indicates only eight parental Saturdays, three of which fall during Lent - the second, third and fourth Saturday. Why is it that the dead are so often commemorated on Holy Pentecost? Let's try to explain.
The Church serves special services for the dead - memorial services, and also remembers them at the Liturgy. If you submitted a registered note on the candle box, it means that the priest will not only read the indicated names of the deceased, but will also remove particles from the prosphora for each deceased. These particles will be immersed in wine and then transformed into Communion - the Body and Blood of Christ.
During the immersion, the priest will read a prayer:
Washed, Lord, the sins of those who were remembered here with Your honest Blood, with the prayers of Your saints.
It is believed that such a commemoration - at the proskomedia - when the particles are taken out, is one of the most important.
But during Great Lent, Liturgies in our usual form are served only on weekends. On weekdays, even in monasteries there are no such services. Only on Wednesday and Friday are Vespers performed, at which communion is given, and it is called the Liturgy of the Presanctified Gifts. The name itself indicates that Communion - the Holy Gifts - is consecrated first, that is, on Sunday. Therefore, at the Presanctified Liturgy they do not perform proskomedia and, accordingly, do not remember the living and the dead.
In order to somehow “compensate” for the lack of commemorations, three parental Saturdays were established.
Parents' Saturday: how to prepare for it and how to properly remember the deceased?
The commemoration begins on Friday, when in the evening at the all-night vigil they serve parastas - the Great Requiem. On Saturday morning, after the Liturgy, a memorial service is also celebrated.
To commemorate the dead, notes are given (only baptized Orthodox Christians who died of natural causes can be indicated in them), and food is also brought. These are bread, sugar, cohors for communion, vegetable oil, vegetables, fruits, sweets, preserves and other lean products. They also prepare kolivo - wheat or rice with honey. Grain symbolizes the birth of a person for eternal life, and honey symbolizes the sweetness of being in the Kingdom of Heaven.
After consecration, the food is distributed to the homeless, the poor, people serving in the temple, and sometimes taken to orphanages, hospitals or prisons.
It turns out that the memorial service combines two types of help to the deceased - prayer and alms.
The commemoration of the dead during Lent is described in this video:
Take it for yourself and tell your friends!
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