Many Orthodox people pay special attention to nutrition, however, the restriction of animal products during Lent is not really a key point, what is happening in the human soul is much more important. Nevertheless, not thinking and not talking about the Lenten menu in general is fundamentally wrong, because through restrictions comes cleansing - the main task of Great Lent.
So, let's talk about what to cook in Lent and what can be a Lenten menu?
Let's start from afar. How often do you cook strictly following the recipe. Experienced chefs and those who simply often cook, as a rule, bring their own “zest” to any dish, or even do without a recipe at all, taking the main idea as a basis and developing it to their own masterpiece. The products that are at hand are used, some ingredients are replaced by others, cooking in a pan gives way to food in the oven, and so on. The recipe as such in this case is required only in the form of a push and an idea.
The second reason why this article was written is the constant search for inspiration. Working housewives are familiar with the annoying thought boring their heads: what to cook for dinner today? So that thoughts do not drill into your head, but soar, waving culinary excitement like a flag, we offer an approximate lenten menu for a week - only ideas, no exact proportions and recipes, one solid inspiration that you can use at your own discretion.
As for detailed cooking instructions, then they are- in the form of links to pages with recipes that Magic Food has collected for you.
Monday
- Not everything to the cat Maslenitsa - Great Lent has come.
BREAKFAST
Lean coffee pancakes
Pancakes in the post - a very real story with the aroma of home comfort, grandmother's hands and memories of a sweet childhood. All that is needed for this delicacy to appear on the table in Lent is to replace milk with any other drink ( mineral water, fruit juice or even ordinary strong tea), and instead of eggs, add a little more flour or starch. Let the dough brew, then bake the most ordinary thin pancakes. Delicious, tender and lean.
This time, try to take strong freshly brewed coffee as a base - pancakes with it will turn out with a very unusual flavor, the color is caramel-cream. The drink should be warm - it will brew the flour, so that the dough will come out elastic and strong. Fragrant Lenten Delight!
The vinaigrette
An undeservedly forgotten dish in Lent will come in handy. To make your vinaigrette as tasty as possible, do not forget to buy unrefined sunflower oil, which smells like seeds and contains much more useful substances than its purified "relative".
Alternative: "white" vinaigrette without beets(potatoes, beans, sauerkraut, onions, sunflower oil).
AFTER SNACK
Lean Banana Smoothie
A peeled banana, some berries (raspberries, strawberries, blueberries or cherries from the freezer), half a glass of any fruit juice or compote, a pinch of cinnamon, a minute with a blender - and you have an amazingly delicious lean smoothie in your glass! Thick smoothies without cream, milk or yogurt are just what you need to make the Fasting enjoyable.
Alternative: mango or pineapple smoothie, (bananas, carrots, apple, orange, ginger, mint.
DINNER
Pilaf with seafood
Lightly fry carrots and onions in vegetable oil, add mussels and squid rings, then add rice, add water and simmer until cereals are cooked - here's a great lenten dinner for you.
stuffed tomatoes
Not the most budgetary dish, however, if you do not give yourself regular small pleasures, Lent will be a very difficult test. So - take a couple of tomatoes, cut off the “cap” and remove the core, put inside the stuffing from boiled rice until half cooked, finely chopped and fried mushrooms, onions, carrots, herbs, spinach, celery and bake until done. Very juicy, tasty and flavorful!
DINNER
Spaghetti with champignons
A little onion, cut into half rings - in a frying pan, fry until golden. Striped champignons - there too. A couple of tablespoons of soy sauce - to mushrooms and onions. Salt, pepper, parsley, add spaghetti boiled al dente ... magical! Allow yourself half a glass of wine for today's dinner, and then the feeling of a fairy tale will be complete and comprehensive.
Wednesday
- In the middle of the post and the mother is simple.
BREAKFAST
Lavash with vegetables
Unroll a sheet of thin pita bread bought in the evening on a board, grease with any lean mayonnaise (for example, apple or walnut). Put vegetables on one edge - tomatoes, Korean-style carrots, fried or pickled champignons, lettuce leaves, greens. Roll up and have a tasty and healthy breakfast.
Alternative: instead of pita bread, you can take corn tortillas tortillas.
DINNER
Mushroom soup-mashed potatoes
Mushrooms are what gives any dish a special touch of satiety and solidity, so soup prepared with the addition of butter or mushrooms will be especially appropriate in Fasting, when the calorie content of the diet to which you are accustomed is reduced. Do not spare vegetables - thanks to them, the first course will be even more fragrant.
AFTER SNACK
sesame milk
Pour a couple of handfuls of sesame hot water and leave to brew for 3-5 hours, after which finely chop the mass with a blender and pass through a piece of linen fabric. Add honey, cinnamon or vanilla - a delicious drink is ready!
DINNER
Stuffed bell pepper
You definitely have a supply of frozen bell peppers, don't you? Boil some rice, mix with sautéed onions, carrots, parsley root and celery, salt, stuff peppers and lightly stew in the oven or double boiler. Don't be bored, dinner is ready!
Thursday
“They don’t die from fasting, but they die from gluttony.”
BREAKFAST
Nutella fruit toast
Place lightly dried nuts and pitted dates in equal proportions in a blender bowl, add a little citrus zest for flavor, if desired, a couple of tablespoons of cocoa powder and sugar. Grind everything into a homogeneous, rather thick, lumpy mass, after which, without turning off the blender, add a little vegetable milk (sesame, pumpkin, poppy, almond or any other), achieving a smooth structure and the desired consistency. Such a paste is an excellent spread on dried slices of toast bread. In the company of a cup of coffee - an elegant lenten breakfast that will energize you for the whole day.
DINNER
Assorted vegetable soup
We take a voluminous capacious saucepan, heat a small amount of vegetable oil in it (olive oil would be great!), sauté onions, carrots, parsley root, add diced bell pepper, cauliflower and broccoli divided into inflorescences, do not forget about peeled tomatoes , pour a handful of green peas, do not be greedy and add a little corn. We pass, pass ... and then - op, a little bit of white wine and ordinary boiling water, spices and spices, salt and pepper. When serving, be sure to sprinkle with herbs. Overeating!
AFTER SNACK
Cranberry jelly
Good old jelly that smells of childhood and naivete... Why not? All you need is sugar, starch and some cranberries.
DINNER
Potato dumplings
fresh dough, mashed potatoes with fried carrots, pot-bellied dumplings, golden onion gravy ... Beware: so tasty that you can burst!
Friday
- Bread and cabbage will not let in dashing.
DINNER
Lean pickle
A simple science is to take, boil pearl barley in it, add diced potatoes, striped carrots and finely grated pickles. Hearty, rich, delicious.
Vegetables in Chinese sweet and sour sauce
In a wok, fry coarsely chopped carrots, onions, bell peppers, pumpkin, celery root, add a little soy sauce, garlic, salt, pepper, and then pour in half a glass of a weak solution of starch mixed with sugar and lemon juice. A couple more movements - and the magnificent vegetables in sweet and sour sauce are ready.
DINNER
Vegetable cutlets
Grind boiled broccoli, cauliflower, sauteed carrots, fried onions in any way convenient for you, add herbs, spices, sun-dried tomatoes, add a couple of tablespoons of starch, form cutlets and fry them until golden brown. Appetizing!
Saturday
- During fasting, food is simple.
BREAKFAST
Lean potato pancakes
A couple of potato tubers on a grater, a little dill, a spoonful of flour, salt, pepper and a frying pan with vegetable oil- that, perhaps, is all that is needed to get a wonderful and tasty Saturday breakfast. Of course, lean.
Rice with vegetables
Fry the onions, carrots, bell peppers, asparagus beans, celery stalk and everything else that you have in the refrigerator and freezer in a deep saute pan, then add a glass of rice and simmer until tender. A colorful lunch is uplifting!
DINNER
Rustic potatoes in the oven
Well, who can think of something more appetizing than oven baked potato slices sprinkled with fragrant herbs and seasoned with garlic? Do not forget to get a jar of pickles from the pantry - you will have a great dinner.
Sunday
- Fasting is not in the belly, but in the spirit.
BREAKFAST
Homemade lean buns
Take any recipe as a basis yeast dough, which you always succeed, put the dough, wait for it to grow. knead lean dough, add dried fruits and herbs, poppy seeds and nuts, berries and candied fruits, form balls - and delight the family with hot homemade breakfast buns.
eggplant caviar
Peel the baked eggplants, add some nuts and garlic, herbs and bell peppers, chop into a paste with a blender - you have an excellent vegetable snack on your table.
AFTER SNACK
rice ice cream
You will be surprised to learn what ordinary rice porrige. If you mix it with sugar and apple marshmallow, add a little lemon zest and vanilla, and then grind everything with a blender, freeze, stirring occasionally, you will get an amazing ice cream that melts on the tongue, leaving a delicate aftertaste. And yes, it is absolutely lean!
DINNER
Lean vegetable pizza
The classic pizza dough is prepared lean, that is, without the addition of milk and eggs. Great, this suits us! Everything else - as always, except for one moment: we remove the cheese, but add a lot different vegetables, mushrooms, herbs, onions. Bake and enjoy with a glass of dry wine.
We are all people, weak and mostly greedy for goodies, and therefore it is worth taking care that small snacks are always at hand during Lent.
The easiest option is a secret jar with your favorite dried fruits: fill a beautiful container with nuts, dried apricots, raisins, prunes, dried cherries and open it when there is a very strong desire to “break loose” from the chosen diet and eat a cake with oil cream or buy three kilograms of "Doctor's" and make yourself such a sandwich.
Lenten cookies help: a little sweet - and everything seems simple and real again. Study carefully the composition of the chocolate offered in stores - among the bars of "black joy" there are often those that are made without milk and dairy products. Many caramel sweets are also suitable for a lenten menu, and therefore can cheer you up and help you resist the temptation.
Easy and delicious Fasting to you!
Do not sit down with a spirit indignant with some kind of passion, so that the enemy does not turn your food and drink into harm, into illness, and not into health: for the enemy is deceitful through everything and seeks to harm a person. Always sit down at a meal in peace, thanking the Lord, and food and drink will be for your good and health: because the blessing of God rests on food and on yourself! Holy righteous John of Kronstadt, "My life in Christ."
Loose buckwheat porridge
1 cup buckwheat, 2 cups water, salt.
Grains measure, sort out, fry. Boil water, salt, add oil, add cereal, mix and cook over low heat on a cast-iron stand.
When the water is absorbed into the cereal, put the pot (cast iron) in the oven and bring the porridge to readiness.
1 1/2 cups of small buckwheat (done), 1 liter of water, 2 onions, 2 parsnip roots, 2-3 tablespoons of parsley, 1/2 teaspoon of ground black pepper, 1 teaspoon of salt.
In salted boiling water, put a whole onion, finely chopped parsnip roots, boil for 5 minutes, then add grits and cook over low heat, stirring, until the grits are completely boiled. After that, remove the onion, remove the gruel from the heat, season with pepper, parsley, add salt and let stand under the lid for 15 minutes to steam.
Delicate buckwheat
2 cups of water, 1 cup of buckwheat, 1 teaspoon of salt, 2 tbsp. spoons sunflower oil.
Pour a glass of buckwheat into a saucepan with two glasses of boiling water. Bring to a boil and cook, tightly closing the lid, over low heat until the water is completely boiled away. Buckwheat is tasty on its own, dry, crumbly. Salt during the cooking process. If the day is not strictly fast, add a few teaspoons of vegetable oil before turning off the fire. If, after removing from the heat, wrap the pan with buckwheat, then after 20-30 minutes it will become especially tender. Fans can add spices along with salt.
Tikhvin gruel
1/2 cup peas, 1 1/2 liters of water, 1 cup buckwheat, 2 onions, 4 tbsp. spoons of sunflower oil.
Rinse the peas, boil them in water (without adding salt), and when the water has evaporated by 1/3 and the peas are almost ready, add the prodel and cook it until tender. Then season with finely chopped onion, fried in butter, and salt.
Millet porridge with prunes
1 cup millet, 1/2 cup prunes, 2 1/2 - 3 cups water.
Cook millet porridge (in 2 glasses of water). Sort the prunes, rinse, pour hot water and boil. Drain the decoction. Add prunes to millet.
Millet with onions
2 cups of water, 4/5 cups of millet, 2 onions, dill, 3 teaspoons of sunflower oil.
Place a pot with two cups of water on the fire. While the water is boiling, rinse about 4/5 cup of millet. In dry form, millet is added in a volume of 3/5. Put millet into boiling water. After boiling, reduce the fire to low. The pan must be tightly closed, as when boiling, foam comes out. Let the porridge boil, then put two chopped onions in it: you need to do this very quickly, literally within a few seconds, so that steam does not come out. Salt in the middle of cooking. 5 minutes before readiness, fennel or dill are laid. After cooking, if desired, you can add a few teaspoons of vegetable oil. After boiling water and removing from heat, the porridge remains under the lid for 15-20 minutes.
Millet with pumpkin
1 glass of millet, 200 g pumpkin, 1 liter of water.
Cut a sweet table pumpkin into slices, put in a saucepan with two glasses of water and boil. After 10-15 minutes, add a glass of washed millet. When the porridge boils, make a low heat, tightly close the pan with a lid. You can add some salt. Cook until water boils. Porridge will be tastier if you hold it for an hour "under the woman."
Herculean porridge
1/2 liter water, about 1 1/2 cups oatmeal, 1/3 cup walnuts, salt, sugar to taste.
Pour into boiling water oat flakes, sugar, salt to taste, peeled nuts. Cook for 15 minutes, stirring.
Lean peas with vegetables
1 cup peas, 2 cups water, 1 carrot, 1/2 onion, 2 tbsp. spoons of sunflower oil.
Soak ordinary dried peeled peas in water for 4-8 hours, rinse, put on fire, pour about 1:2 with water. While the peas are boiling over low heat under a tightly closed lid, carrots are grated and placed in boiling peas. The fire can be increased for a few seconds until boiling, then reduced again to low. Salt in the middle of cooking. If you wish, you can add chopped onion. Approximate cooking time is 50-60 minutes. Before removing from heat, you can add coriander, dill, then vegetable oil for 1-2 minutes, if fasting is not strict. Such peas can be made dry and crumbly, like porridge, or liquid, like soup, depending on the amount of water.
Salads
Salad with prunes
Finely chop white cabbage (a quarter of a head), rub it with salt and sugar (1 tablespoon), squeeze the juice. Peel and cut in advance (for 2-4 hours) soaked prunes. Grate carrots and half a lemon on a grater. Mix all. If desired, a pinch of cumin can be added to the salad.
Carrot salad with pickled cucumber
800 g carrots, 2 pickled cucumbers, 200 g tomato juice.
Remove the thin skin from the pickled cucumbers, cut them in half lengthwise. If the seeds are large, remove them. Cut cucumbers into small cubes, pour tomato juice, season with pepper and let it brew. Finely chop the carrots, pour over the prepared dressing and serve.
Grated carrot, beetroot, cabbage and onion salad
200 g carrots, 200 g cabbage, 200 g beets, a bunch of green onions, honey, lemon juice.
Grate the vegetables separately, without mixing them by color. Put a slide of white cabbage in a round salad vase. Place grated carrots around it in a ring and, finally, red grated beets in an outer ring. Pour everything with lemon juice mixed with honey. Between the rings put finely chopped green onion.
Grated carrot salad with kohlrabi cabbage
3-4 carrots, 200 g of kohlrabi, a small spoonful of honey, a tablespoon of ground walnuts and a little lemon, cranberry, cherry, apple or pomegranate juice, a sprig of greens.
Rinse carrots and kohlrabi thoroughly, grate on a fine grater and mix. Fill with a well-mashed honey mixture, lemon juice. Decorate the salad with chopped nuts.
Soups, stews
Chowder with buckwheat
2 potatoes, 1 root of carrots, parsley, parsnips. 0.5 heads of garlic, 3 heads of onions, a bunch of garden greens, 0.5 cups of buckwheat.
Boil vegetables as usual good fire. When potatoes are ready, add buckwheat. Cook until the cereal is ready.
Cabbage soup with tomato paste
2-3 potatoes, 1-2 onions, 1 carrot, 400 g of white cabbage, two tablespoons of tomato paste, 3 bay leaves.
Cut the potatoes into cubes, washing them thoroughly with a brush and cutting out the eyes. Finely chop the onion, cut the carrot into thin circles. Finely chop the cabbage. When the potatoes are half cooked, throw cabbage into boiling water at the same time as carrots and tomato paste. Bay leaf, as always, is introduced in 3-4 minutes. until soup is ready. Pour into bowls and sprinkle thickly with herbs.
First meal
cabbage soup
500 g fresh cabbage, 3 onions, 1 carrot, 2 potato tubers, parsley root, celery root, a bunch of dill and parsley, 3 bay leaves, 3 allspice peas, a head of garlic, 3 tomatoes.
Cut the potatoes in half, parsley root and onion - into 4 parts. The stem of the cabbage leaf is separated from the stalk, cut out of the leaf and placed in large pieces in cabbage soup along with parsley. Don't forget to throw in the bay leaf and sweet peas. Grate the celery root on a coarse grater and throw it into the cabbage soup, cut the thin part of the sheet, folded into a pile, into very large squares. These cabbage soup cook a little longer, but in any case, no more than 12 minutes. They differ in that all vegetables are cut large. Grate the carrots on a fine grater and add to ready meal together with mashed or very finely chopped garlic, after the cabbage soup is moved to the edge of the stove when the potatoes are ready. Shchi can be seasoned with crushed red pepper.
Shchi with mushrooms
500 g sauerkraut, 25 dry porcini mushrooms, 2 onions, 2 potato tubers, 1 carrot, parsley root, 1 turnip, 3 bay leaves, a head of garlic, 2 tablespoons of dried nettle, 3 grains of sweet peas.
Boil mushrooms, throw diced potato tubers into the broth, finely chop the onions and also throw into the broth. Cut carrots, turnips and parsley into circles and put in a saucepan. Rinse sauerkraut under running water, squeeze, then lower into boiling water. Remove the pot from the heat when the potatoes are ready. Bay leaf and allspice are put in cabbage soup along with carrots. Remove the pan from the heat, mash the garlic in the garlic maker and season the cabbage soup.
Pickle vegetable
3-4 pickles, potato tuber, 1 carrot, 1 turnip, 0.5 cup rice, parsley root, 2 onions, leeks, 3 bay leaves, a bunch of dill, a bunch of parsley.
Wash potatoes, cut into cubes and throw into a saucepan with boiling water. Chop carrots and parsley and put in a saucepan, after them and turnips, chopped into strips. Finely chop the leek greens and add to the pickle. Cut the white stem of the leek into very thin rings and also put in the soup. Peel cucumbers and cut lengthwise into 4 pieces. Finely chop the cucumbers and add to the pickle. Cut the stems of spicy greens into grits and put in a saucepan removed from heat. Let stand under the lid.
Main dishes
Stewed cabbage
1 kg cabbage, 200 g tomatoes, a tablespoon of vegetable oil, red ground pepper, dill greens and 2 medium-sized tubers of potatoes.
Disassemble the cabbage into individual leaves, cut the stems, fold thin leaves in layers and chop. Pour 0.5 cups of water into the pot. When it boils, put the chopped rough part of the leaf and simmer under the lid for 3 minutes. After that, introduce a thin chopped cabbage leaf and simmer until it softens. Add red pepper, potatoes, mix everything and simmer until tender.
White cabbage with mushrooms
500 g cabbage, 2-3 onions, 50 g dried mushrooms, a tablespoon of flour, a tablespoon of sunflower oil.
Separate and shred the cabbage leaves. Boil the mushrooms in a relatively small amount of water. When they are half cooked, chop finely. Pour a little mushroom broth into the bottom of a cast-iron pan. When the broth boils, stew the finely chopped onion heads with the chopped coarse part cabbage leaf, then put a thin part of the chopped leaf into the pan and simmer. Set the pan on the edge of the stove, adding red pepper to taste. From the remaining mushroom broth, make bechamel sauce by adding flour to the broth. Put the cabbage with mushrooms on a dish, pour over the sauce and sprinkle with herbs.
Monastic boiled beans
Sort the colored beans, rinse well, scald with boiling water, pour a small amount of warm water so that the beans are only covered with it, and cook until the grains are soft. Then salt to taste, add finely chopped onion, onion. Cook for about half an hour, then add chopped parsley and dill. Serve the boiled beans hot or cold along with the remaining broth.
This caviar is prepared from dried or salted mushrooms, as well as from their mixture.
Wash and cook until tender dried mushrooms, cool, chop finely or pass through a meat grinder.
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 the stew, add crushed garlic, vinegar, pepper, salt.
Put the finished caviar on a plate in a slide and sprinkle green onion.
Salted mushrooms - 70 g, dried - 20 g, vegetable oil -15 g, onion - 10 g, green onion - 20 g, 3% vinegar - 5 g, garlic, salt and pepper to taste.
Radish with butter
Grate the washed and peeled radish on a fine grater. Add salt, sugar, finely chopped onion, vegetable oil, vinegar. Mix everything well, let stand for a few minutes. Then put in a salad bowl with a slide, 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, squeeze the juice from the resulting mass.
Fry finely chopped onions in vegetable oil, add chopped cucumbers and continue to fry over low heat for half an hour, then put the tomato puree and fry all together for another 15-20 minutes. A minute before readiness, season the caviar with ground pepper.
In the same way, you can cook caviar from salted tomatoes.
Pickled cucumbers -1 kg, onion - 200 g, tomato puree - 50 g, vegetable oil - 40 g, salt and pepper to taste.
radish salad
400 g radish, 1-2 onions, 1 boiled carrots, finely chopped greens, salt, vegetable oil
Wash the radish, peel, grate on a coarse grater, mix with finely chopped onion, salt, season with oil. Decorate the salad with a carrot flower and parsley. Serve croutons with salad rye bread.
Carrot salad with apples
300 g raw carrots, 2 apples, 1 tablespoon sugar, 1 teaspoon lemon juice, salt to taste, 2 tablespoons vegetable oil, parsley.
Grate the carrots on a coarse grater, cut the apple into cubes and sprinkle with lemon juice so that it does not darken. Season with salt, sugar, vegetable oil, mix, garnish with parsley.
Vinaigrette from vegetables
Boil in lightly salted and acidified with a few drops of vinegar water diced carrots (2-3 pcs.), And after it - beets (1 pc.). Separately, boil the diced potatoes in salted water. Combine and save the vegetable broths, and throw the chopped vegetables into a colander, and then mix with pickled cucumbers (2 pcs.), Chopped into small cubes, onions (2-3 heads), canned green peas (250 g), raisins (2 -3 tablespoons) and peeled and grained and diced lemon (1 pc.). From vegetable broth, vegetable oil (1 cup), wine (1 cup), juice of the second lemon, black pepper (several tires), table mustard (1 teaspoon) and salt (to taste), prepare the marinade and bring it to a boil. Pour the marinade over the salad and keep covered for 30 minutes, then divide into portions.
white bean salad
Soak beans (250 g) overnight in water, and the next day boil over low heat until soft, then put on a sieve and drain. Prepare dressing from 3% vinegar (half a glass), vegetable oil (half a glass) with salt (to taste). Add chopped onion (2 heads) and parsley (1 bunch) to strained beans. Stir the mixture, put in a salad bowl and pour the prepared dressing. Sprinkle the finished salad with parsley and, if desired, grated hot pepper.
Bean and potato salad
2 kg of boiled peeled potatoes, 4 cups of boiled small beans, 300 g of pickled cucumbers, 2-3 onions, 1 boiled carrot, 0.5 cup of vegetable oil, parsley, vinegar, ground pepper, salt.
Combine sliced potatoes and cucumbers with beans and finely chopped onions. Mix with vegetable oil, season with vinegar, pepper and salt to taste. Put in salad bowls. Garnish with parsley leaves and carrot slices.
Salad with herring
Half a head of cauliflower, 200 g canned green beans, 1 small herring, 1 tbsp. tablespoons of vegetable oil and vinegar, ground black pepper, a little hot pepper, chopped parsley, a pinch of sugar. cauliflower boil in salt water and disassemble into inflorescences. Boil and cut fresh beans (canned canned beans can be used). Cut herring into small pieces. Mix the remaining products and pour cabbage with herring with this mixture. Put in a cold place for at least 1 hour. Serve with black bread.
Beet salad with onions
3 boiled beets, 3 onions, 1-2 tbsp. spoons of tomato paste, vegetable oil for frying, sugar, salt.
Grate the beets on a coarse grater. Onion cut into rings and fry in oil. Mix beetroot, onion and tomato paste. Put salt and sugar to taste.
Bean salad with baked beets
Mix together boiled red beans, diced baked beets and sauerkraut, taken in equal weight fractions. Add peeled horseradish root grated on a fine grater and finely chopped onion (amount to taste), season the salad with sunflower oil, salt and pepper with ground black pepper, add a little sugar. Serve salad well chilled. If desired, cranberries can be added to the salad.
First meal
Lean pea soup
Pour peas in the evening cold water and leave to swell and cook the noodles.
For noodles, half a glass of flour should be mixed well with three tablespoons of vegetable oil, add a spoonful of cold water, salt, leave the dough for an hour to swell. Thinly rolled and dried dough cut into strips, dry in the oven.
Boil the swollen peas, without draining the water, 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, onion frying oil - 10 g, parsley, salt, pepper to taste.
Russian lean 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 summer, you can add fresh tomatoes, cut into slices, which are laid at the same time as the potatoes.
Sprinkle with parsley or dill when serving.
Potatoes, cabbage - 100 g each, onions - 20 g, 1 carrot - 20 g, pearl barley - 20 g, dill, salt to taste.
Rassolnik
Chop peeled and washed parsley, celery, onion in the form of straws, fry everything together in oil.
Cut the skin off the pickles and boil them separately in two liters of water. This is the broth for the pickle.
Cut the peeled cucumbers lengthwise into four parts, remove the seeds, finely chop the cucumber pulp into pieces.
Put the cucumbers in a small saucepan. 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 potatoes into cubes, chop fresh cabbage.
Boil the potatoes in a boiling broth, then place the cabbage, when the cabbage and potatoes are ready, add the browned vegetables and poached cucumbers.
5 minutes before the end of cooking, salt the pickle, add pepper, bay leaf and other spices to taste.
A minute before readiness, cucumber pickle is poured into the pickle.
200 g fresh cabbage, 3-4 medium potatoes, 1 carrot, 2-3 parsley roots, 1 celery root, 1 onion, 2 medium cucumbers, 2 tablespoons oil, half a glass of cucumber pickle, 2 liters of water, salt, pepper, bay leaf sheet to taste.
Rassolnik can be cooked with fresh or dried mushrooms, with cereals - (wheat, pearl barley, oatmeal). In this case, these products must be added to the specified recipe.
Festive hodgepodge (in fish days)
Prepare a liter of very strong broth from any fish.
Fry the finely chopped onion in a pan with oil.
Gently sprinkle the onion with flour, stir, fry until the flour becomes golden brown. Then pour the fish broth and cucumber pickle into the pan, mix well and bring to a boil.
Chop the mushrooms, capers, remove the stones from the olives, add all this to the broth, bring to a boil.
Cut the fish into pieces, scald with boiling water, put in a pan with butter, tomato puree and peeled cucumbers.
Add the fish and cucumbers to the pot and cook the saltwort over low heat until the fish is done. Three minutes before readiness, add bay leaf, spices.
Properly made hodgepodge has a light, slightly reddish broth, spicy taste, the smell of fish and spices.
When serving on a plate, put a piece of each type of fish, pour the broth, add a cup of lemon, dill or parsley, olives. Pies with fish can be served with the hodgepodge. 100 g of fresh salmon, 100 g of fresh pike perch, 100 g of fresh (or salted) sturgeon, a small can of olives, two teaspoons of tomato puree, 3 white pickled mushrooms, 2 pickled cucumbers, onion, 2 tablespoons of vegetable oil, a tablespoon of flour , a quarter of a lemon, a dozen olives, half a glass of cucumber pickle, a tablespoon of capers, black peppercorns, bay leaf, salt to taste, a bunch of dill or parsley, 2 cups of lemon.
Sour daily mushroom cabbage soup
Boil dry mushrooms and roots. Finely chop the mushrooms taken out of the broth. Mushrooms and broth will be needed for cooking cabbage soup.
Stew over low heat for one and a half to two hours squeezed shredded sauerkraut with a glass of water and two tablespoons of tomato paste. The cabbage should be very soft.
For 10-15 min. before the end of the stew, add the roots and onions fried in oil, and about five minutes before the end of the stew, add the fried flour.
Put the cabbage in a saucepan, add chopped mushrooms, broth and cook for about forty minutes until tender. You can’t salt cabbage soup from sauerkraut - you can ruin the dish. Shchi tastes better the longer it cooks. Previously, such cabbage soup was put in a hot oven for a day, and exposed to frost at night.
Add two cloves of garlic mashed with salt to the prepared cabbage soup.
You can serve kulebyaka with fried buckwheat porridge with cabbage soup.
You can add potatoes or cereals to cabbage soup. To do this, cut three potatoes into cubes, separately steam two tablespoons of pearl barley or millet groats until half cooked. Potatoes and cereals should be put in a boiling mushroom broth twenty minutes earlier than stewed cabbage.
Sauerkraut - 200 g, dried mushrooms - 20 g, carrots - 20 g, tomato puree - 20 g, flour - South, butter - 20 g, bay leaf, pepper, herbs, salt to taste.
Mushroom soup with buckwheat
Boil diced potatoes, add buckwheat, soaked dried mushrooms, fried onions, salt. Cook until done. Sprinkle the finished soup with herbs. Potatoes -100 g, buckwheat - 30 g, mushrooms - Yug, onions - 20 g, oil -15 g, parsley, salt, pepper to taste.
Prison Lenten from sauerkraut
Mix chopped sauerkraut with grated onion. Add stale bread, also grated. Mix well, pour over with oil, dilute with kvass to the density you need. In the finished dish, you need to add pepper, salt.
Sauerkraut - 30 g, bread - 10 g, onion - 20 g, kvass - 150 g, vegetable oil, pepper, salt to taste.
Shchi sour
600 g sauerkraut, 2 onions, 1 carrot, 1 tablespoon tomato paste, 2 tablespoons flour, 2 tablespoons vegetable oil, 1 bay leaf, 5-7 black peppercorns, salt, sugar to taste, parsley or celery.
Very sour cabbage should be washed with cold water, squeezed, cut into smaller pieces. Before stewing, cabbage can be sautéed in vegetable oil. Then add water and cover with a lid, simmer until soft for about an hour. Then pour hot water, add fried carrots and onions with tomatoes, chopped into strips, season with pepper, bay leaf, salt and sugar to taste, add flour browning, boil for 3 minutes. Serving to the table, sprinkle cabbage soup with finely chopped dill, parsley or celery.
beetroot
2 kg of beets, 1 celery root, 2 carrots, 2 onions, 2 bay leaves, a few peas of black and allspice, sugar, lemon juice, salt.
Peel the beets, wash them, grate them on a coarse grater, pour warm boiled water over it (the beets should be completely covered with water), add a crust of black bread and put in a warm place for 5-6 days. When it turns sour, drain the kvass.
Pour water over carrots, celery, onions, add bay leaves, black and allspice, boil and cook vegetable broth. Strain the finished broth, add beet kvass. Season to taste with salt, sugar, lemon juice.
In old recipes, fish head and dried mushrooms were added to vegetable broth.
Beetroot with beans
Soak large red beans in cold water overnight and then boil until tender. Bake red sweet beets in the oven, lay garlic crushed with salt (1-2 cloves).
Close the pot with borscht with a lid (loosely) and let it brew for at least half an hour so that the borscht gains aroma and color. Serve hot with hot red pepper. Serve rye bread croutons with garlic sauce for borscht. Such borsch is more delicious on the second day, it can be served warm or cold, according to taste.
You can cook borsch with beans from sauerkraut, frying it first in vegetable oil and preparing a sauté from tomato paste, adding a little sugar to it.
In borscht with beans, you can add finely chopped and pre-boiled in a small amount of water beetroot, along with the broth left during its cooking. For such borscht, you can put separately boiled fish meatballs in portions on plates.
Pea soup with onion
Boil prepared and pre-soaked for 4-5 hours round yellow peas until soft. Add carrots cut into thin circles, stars or strips and cook peas until fully cooked. Spasser finely chopped onion in vegetable oil until translucent and slightly golden, season the soup and salt to taste. Serve a lean hot onion pie with the soup, cutting it into pieces. Preparation of the pie: from 500 g of flour, 2 cups of water and 30 g of yeast and 1/2 teaspoon of salt, prepare a simple yeast dough let him come up.
Roll out thin cakes, bake in the oven, lightly browning each. Fry a lot of finely chopped onions in vegetable oil, layer the baked cakes with them, stacking them one on top of the other, and bake the pie in the oven.
Bread soup with beans and vegetables
1 cup white beans, 3 potatoes, 2 carrots, 1 - 2 onions, 1 celery root, 1/2 small head of cauliflower, 200 g stale bread, 1/4 cup vegetable oil, 2 liters of water, salt and spices to taste.
Soak white beans in cold water overnight. Pour the prepared beans with fresh cold water, bring to a boil, add half the norm of vegetable oil and cook for about half an hour. Cut the potatoes into thin strips, finely chop the roots or grate on a coarse grater. Scald the cauliflower with boiling water, let stand for a while and then cut into small pieces. Add the prepared vegetables to the pot with the beans and cook until the beans are soft.
For dressing: separately in a frying pan it is good to overheat the remaining vegetable oil, lightly browning finely chopped onion in it, add grated stale wheat bread and fry it with onions.
Nearly ready soup salt and pepper to taste, put onion dressing into it and cook for another 10-15 minutes. In the finished soup, add 2-3 cloves of garlic, thoroughly mashed with chopped dill, and pour hot soup into serving bowls. Serve the toasted breadcrumbs with the soup.
white bean soup
Soak 1 to 2 cups of medium-sized white beans in cold water overnight. Drain the remaining water, rinse the beans well, pour the amount of cold water necessary for the soup, quickly bring to a boil and then cook over low heat. After 30 - 35 minutes of cooking, add finely chopped onions, carrots and celery root.
Taking their amount to taste, pour 2 tbsp. spoons of vegetable oil calcined in a frying pan and cook the soup until the beans are ready. 10 minutes before the end of cooking, put tomato paste lightly stewed in vegetable oil into the soup and boil.
Onion chowder
10 onions, parsley root, celery or parsnip root, a tablespoon of dried dill, bay leaf, cloves and allspice.
Finely chop the onions and fry until golden brown in vegetable oil. Boil the roots in a liter of water, dip the onion into the broth, salt, add dried herbs. When the soup is ready, let it brew. Serve with white bread croutons.
Chowder
5 medium-sized turnips, parsnip root, parsley root, onion head, 3 allspice peas, clove bud, bay leaf, garlic head, a bunch of spicy herbs.
Throw chopped onion into boiling water, then thinly sliced turnip leaves and parsnips. Bay leaf, pepper and cloves enter for 3 minutes. until ready. Finely chop or mash a small head of garlic in a garlic maker and add to the stew when the pan is moved to the edge of the stove. Pour into bowls after infusion.
Chowder lentil
2.5 liters of water, 500 g of lentils, 2 onions, 250 g of carrots, salt, pepper, bay leaf, garlic to taste.
Cook lentils with vegetables for 3 hours, stirring often. Salt, pepper. If the soup is very thick, add water.
Fish soup
500 g of any fish, 1 carrot, parsley root, celery root, 1 onion, 1 bay leaf, a few grains of black and allspice, salt.
Clean the fish, cut into pieces. Clean, wash and chop vegetables. Pour fish, vegetables, seasonings with cold water and cook fish soup. Strain and put the fish pieces back into the soup.
Fish soup is served warm in deep bowls with a piece of fish.
Solyanka fish
To prepare a hodgepodge, you can take any fresh fish, but not small and not very bony. Good hodgepodge obtained from red fish. Cut the fillet removed from the fish into pieces (2-3 pieces per serving), and cook the 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 fish pieces, sliced cucumbers and tomatoes, capers, laurel into the pan. leaf, a little pepper, and pour all this with prepared hot broth, salt and cook for 10-15 minutes. Before serving, you can put washed olives and finely chopped parsley or dill in a hodgepodge. You can also add peeled lemon slices.
For 500 g of fish - 4-5 pickles, 1 - 2 onions, 2 - 3 fresh tomatoes or 2 tbsp. spoons of tomato puree, according to Art. a spoonful of capers and olives.
Rassolnik Novo-Troitsky
5 ruffs, 400 g pike perch, 400 g fresh (frozen) fatty fish, better than sturgeon, 400 g of salted fish (stellate sturgeon), sturgeon, beluga, 10 - 15 crayfish, 2 parsley roots, 5 pickled cucumbers, 2 tbsp. tablespoons of flour, cucumber pickle, salt, pepper to taste, 1 tbsp. spoon of tomato puree, 1 bunch of dill.
Fold the ruff into gauze, tie it in a knot and lower it into a pot of water. Add parsley root, salt and boil the fish soup. When the ear is cooked, remove the gauze with ruffs from it and strain. Then cook portioned pieces in it big fish. Transfer the cooked fish to cold salted water. Salted fish cook separately. In a heated pan, fry the flour, dilute it with hot cucumber pickle, bring to a boil, add the broth from cooking fresh fish and boil again. Then put a side dish into the pan: pieces of boiled fish, cucumbers stewed with tomato until soft, boiled crayfish necks. Place dill in bowls with pickle.
Main dishes
Potatoes with mushrooms
Fry potato wedges with onions. When the potatoes are almost ready, dust them thickly with flour and fry until golden brown. Boil dried mushrooms, chop, strain the broth. Put the potatoes in a slide on a deep dish, cover with mushrooms and pour over the sauce. To prepare the sauce, boil 2.5 cups of mushroom broth, pour into it in a thin stream, constantly stirring, 0.5 cups of cold broth mixed with flour. When the mass thickens, add vegetable oil, crushed garlic and salt and heat, not boiling.
Potato casserole
Boil potatoes (1.5 kg) in salted water, peel, cut into slices and lightly fry in vegetable oil. Separately fry onions (1 head). Mix potatoes with fried onions, sprinkle with salt and black pepper and leave for 10-15 minutes. into the oven. When serving, sprinkle with finely chopped herbs.
potato dumplings
5 large potatoes, 2 tbsp. spoons wheat flour, 2 onions, ground red pepper to taste.
Steam two potatoes, then carefully remove the skin. Mash with wheat flour and fried onions. Chop the onion very finely and stir into the mashed potatoes. Sprinkle with red pepper. Grate the remaining three potatoes on a fine grater and mix into the prepared dough. Rub everything thoroughly until an elastic mass is obtained, then dessert spoon separate the elongated dumplings and lower them into boiling water or vegetable broth. Remove the dumplings with a slotted spoon and carefully transfer to a dish. Sprinkle with sunflower oil and sprinkle generously with herbs.
Potatoes with salted mushrooms
Boil potatoes in salted water, peel, cut into slices, brown in boiling oil. Then put in layers on a deep dish, oiled and sprinkled with crumbs, shifting with salted mushrooms fried in vegetable oil with onions. The last layer - potatoes - sprinkle with breadcrumbs and drizzle with oil. Bake in the oven.
Baked potatoes stuffed with fried onions
Bake potatoes, peel, cut off the tops, make recesses so deep that the walls can hold the minced meat. Knead the mass taken out, pour over with oil, mix with chopped onion fried in oil and stuff the potatoes. Drizzle with oil and bake in the oven. Baked potatoes stuffed with buckwheat porridge with onions
Bake potatoes, peel, cut off the tops, make recesses so deep that the walls can hold the minced meat. Cook buckwheat porridge: pour the cereal into a saucepan (it should take half the volume), put oil, salt, pour boiling water (so that the cereal is covered) and put the pan in the oven in a pan with boiling water (it will need to be replenished as it boils). Put the chopped fried onions into the prepared porridge, mix and stuff the potatoes. Spray generously with oil and heat in the oven. Mix the remaining porridge and potatoes with butter, roll into balls with your hand, roll them in flour and brown in butter. Put the potatoes on a dish, place the balls around. Serve with butter.
cabbage casserole
1 head of medium-sized cabbage, 1/2 cup breadcrumbs, 1 onion, half a cup of vegetable oil, 1 tbsp. a spoonful of starch, salt, ground pepper, 2 cups of bechamel sauce.
Cut the head of cabbage lengthwise into pieces, boil them in salted water, then chop finely. Add starch, breadcrumbs, cabbage, onion fried in oil, salt, pepper to taste, mix everything and add the sauce to the vegetable oil. Grease a baking sheet or bowl with oil, sprinkle with breadcrumbs and put the cooked cabbage mass there. Sprinkle breadcrumbs on top and bake in the oven.
Stuffed cabbage with white cabbage
Dismantle a head of fresh cabbage (750 g) into leaves and cut off thick stems with a knife. Pour salted boiling water over citric acid and leave for 10 min. In heated vegetable oil (half a cup), fry rice (1 cup) and onions (2-3 heads). Pour in water or tomato juice (2-3 tablespoons) and keep on fire until the rice swells. After removing from heat, mix rice with finely chopped tomatoes (300 g) and chopped parsley. Pepper and salt to taste. Form cabbage rolls with this stuffing, put them in a deep bowl, pour up to half with tomato juice diluted with water, press on top with a porcelain plate and simmer under a lid over low heat for 1 hour.
Cabbage rolls
600 g sauerkraut, 100 g rice, 2 onions, 120 g carrots, 25 g dried mushrooms, 4 tbsp. tablespoons of vegetable oil, 3 teaspoons of flour. For the sauce 40 g dried mushrooms, 4 tbsp. tablespoons of vegetable oil, 4 teaspoons of flour, 3 onions.
Disassemble the head of sauerkraut into separate leaves, cut off the thickened stems or beat them off with a chopper. If the cabbage is not moderately sour, then it is recommended to pour the leaves with hot water, boil (several minutes), and then cool. Put the minced meat on the cooked leaves and wrap it in the leaves. To prepare minced meat, simmer the rice, fry the mushrooms, add diced and browned carrots and onions, salt. Mix everything well.
Put the prepared cabbage rolls on a greased pan, drizzle with oil and fry in the oven until a crust forms. Put the fried cabbage rolls in a shallow saucepan, pour mushroom sauce and simmer until done.
To prepare the sauce, soak the mushrooms for 2 hours in cold water, rinse well and boil in 1 liter of water, remove, cut into strips. Add mushrooms to the onion sautéed with butter. Spasser the flour and dilute with a small amount of mushroom broth, pour into the main broth, boil, add the sautéed onion along with mushrooms. Boil 10 min.
Cabbage with tomatoes
2 heads of fresh cabbage (about 2.5 kg), 2/3 cup sunflower oil, 500 g pickled tomatoes, 1 teaspoon salt, 1 teaspoon red pepper, 2 bay leaves, 10 black peppercorns, flour, garlic ( optional).
Peel the heads of cabbage from outer leaves, wash and cut into 4 parts. Cut the stalk, coarsely chop the cabbage, salt and rub with your hands. Add a little more than 1/2 cup of water and cook for 10 minutes. Grate the tomatoes and add to the cooked dish along with red pepper, sunflower oil, bay leaf and black pepper. Mix well and simmer over low heat for 40 minutes, stirring occasionally. Remove cover and 10 min. cook over high heat, stirring frequently. Add flour, without ceasing to stir, after 2-3 minutes. remove from fire. Add crushed garlic to taste.
Fritters cabbage
400 g cabbage, flour, 2 teaspoons of crackers, vegetable oil, salt, spices.
Peel the cabbage, rinse, chop and simmer until it becomes soft. Pass the stewed cabbage through a meat grinder, salt, mix with flour and breadcrumbs and put with a spoon on a hot, oiled frying pan, giving the shape of pancakes.
Vareniki with cabbage
For the dough: 3 cups flour, 1/2 cup water, 1/2 teaspoon salt.
For the filling: 1 kg of sauerkraut or fresh cabbage, 2-3 onions, 1 carrot, a bunch of parsley, 1/2 tbsp. spoons of tomato puree, 2 tbsp. spoons of sunflower oil, 1-2 teaspoons of sugar, pepper, salt.
Knead the dough of medium density, roll it into a thin layer. Cut the rolled dough into squares 5x5 cm in size (triangular dumplings are molded from them, folding the opposite corners of the squares) or cut out circles with a thin glass (for semicircular dumplings). Put the filling exactly in the center of the squares, and no more than 1 teaspoon so that the dumpling does not overflow and the dough does not stretch too much. You should try to make the joints no thicker than the rest of the dough, otherwise the dumplings will not boil well and will be rough in taste. Boil prepared dumplings in plenty of boiling salted water.
Dumplings with fresh cabbage
500 g cabbage, 400 g flour, 50 g oil, 50 g onion, 15 g mushroom flour, pepper, salt.
Finely chop the cabbage, fry in oil with chopped onion and dried porcini mushroom flour, steam to steam the mushroom flour, sprinkle with pepper, cool. Salt wheat flour, pour in water, knead the dough, roll out the thickness of a finger, cut into pieces, roll out a circle the size of the bottom of a glass. Place a full teaspoon in each circle minced cabbage, pinch well, dip in boiling salted water and cook until the dumplings float to the surface. Pour dumplings with vegetable oil mixed with fried onions.
Beans with potatoes
Cook separately until cooked, pre-soaked in cold water white beans and peeled potatoes, drain the remaining broths and cool well. Cut potatoes into slices, fry in well-heated oil and mix with cold beans. Add finely chopped and sauteed in oil onion, 1-2 tbsp. spoons of tomato puree, salt, ground black pepper and mix gently again. Put the pan on a light fire or in the oven, covered with a lid, and bring to readiness for 10-15 minutes. The proportions of products during cooking are arbitrary.
Bean stew with potatoes
1 cup colored beans, 700 g potatoes, 1 - 2 onions, 3-4 tbsp. spoons of tomato paste, 2 tbsp. tablespoons of vegetable oil, ol and spices to taste.
Boil red or variegated beans pre-soaked in cold water until soft, drain the broth into a bowl. Peel the potatoes, cut into large rolls, pour in the bean broth and boil at a low boil until almost cooked, covering the pan with a lid. For dressing: finely chop the onion, fry it in vegetable oil, add tomato paste and stew everything. Refuel tomato sauce salt, ground black pepper and spices to taste, add bay leaf, simmer for another 3-5 minutes. Transfer the dressing to a saucepan with potatoes, bring to a boil, pour in 1/2 cup (or more, depending on the desired thickness of the stew) boiling water and mix very carefully so as not to mash the bean grains. Close the pan with a lid and simmer the stew over low heat or in the oven until the beans and potatoes are cooked. Serve hot with sprigs of parsley or cilantro.
lentils in thick sauce
Pour the swollen lentils soaked overnight with hot water in the required amount, add finely chopped onion and cook the lentils until tender over low heat. Strain the remaining broth into a bowl. Prepare a thick hot sauce: fry another chopped onion in vegetable oil, lightly sprinkle with flour, add a crushed clove of garlic, 1 teaspoon of hot pepper, cloves, cinnamon on the tip of a knife. Mix everything together and fry a little more. Add thick tomato paste or ketchup to the cooked onions and spices, pour in a little lentil broth and boil over low heat until the sauce thickens. Season the finished lentils with the resulting thick tomato sauce and serve hot or cold, to taste.
Peas - pea porridge
Boil round or peeled yellow peas prepared for cooking until completely softened in a small amount of water, salting it at the end of cooking. Mash the hot peas thoroughly, without draining the remnants of the pea broth. Spasser in vegetable oil a lot of finely chopped onion until transparent and slightly golden, mix it (together with the oil remaining during frying the onion) with the pea mass, salt and pepper to taste. Serve hot or use as a filling for pies.
Pea meatballs
Boil separately in salted water 2 cups yellow whole peas and 4 carrots, rub them hot through a colander or a rare sieve and mix the resulting masses together. Add 2 cups of also separately cooked viscous rice, flour to the mass, season the mass with sugar and salt to taste and mix well. If the mass is liquidish, slightly thicken it with flour or ground breadcrumbs. Cut small round meatballs, bread them in flour and fry well on both sides in vegetable oil. Transfer hot meatballs to a saucepan, pour 2 cups of bechamel sauce and boil for 3-5 minutes over low heat. Serve meatballs hot with boiled or fried potatoes, sprinkling with portions of chopped dill.
Pea kissel
Peeled yellow peas are well crushed or ground in a coffee grinder and dilute the resulting flour with a little water. In boiling salted water (the ratio of pea flour and water is 1: 3), pour, stirring, diluted pea flour with water and cook over low heat for 15-20 minutes, without stopping stirring. Pour hot pea jelly into plates or portion molds, grease them well with vegetable oil, and let it harden completely. For dressing: finely chop 2 - 3 onions, fry them in vegetable oil, taking enough of it to fill all portions of the cooked jelly. Cut the frozen jelly into portions, arrange on plates, put onion on top of each portion and pour over the hot oil in which it was fried.
potato cutlets with prunes
Mash 400 grams of boiled potatoes, salt, add half a glass of vegetable oil, half a glass of warm water and enough flour to make a soft dough.
Let it brew for about twenty minutes so that the flour swells up, at this time prepare the prunes - peel it from the stones, pour boiling water over it.
Roll out the dough, cut into circles with a glass, put prunes in the middle of each, form cutlets, pinching the dough in the form of pies, roll each cutlet in breadcrumbs and fry in a pan in a large amount of vegetable oil.
Loose buckwheat porridge
Fry a glass of buckwheat in a pan until it is browned.
Pour exactly two cups of water into a saucepan (it is better to use a cauldron with a convex bottom) with a tight lid, add salt and put on fire.
When the water boils, pour the red-hot buckwheat into it, cover with a lid. The lid must not be removed until the porridge is fully cooked.
Porridge should be cooked for 15 minutes, first on high, then on medium and at the end - on low heat.
Ready porridge it is necessary to fill with finely chopped, fried in oil until golden brown onions and dry mushrooms, pre-treated.
This porridge can be served as an independent dish, or it can also be used as a filling for pies.
Lean dough for pies
Knead a dough of 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 to it and beat the dough until it stops sticking to your hands. Then let him come up again. After that, the dough is ready for further work.
Buckwheat porridge shangi
Roll out the cakes lean test, put buckwheat porridge cooked with onions and mushrooms in the middle of each, bend the edges of the cake.
After laying the finished shangi on a greased form, bake them in the oven.
The same shangi can be prepared stuffed with fried onions, potatoes crushed with garlic and fried onions.
Buckwheat pancakes, "sinners"
Pour three cups of buckwheat flour in the evening with three cups of boiling water, stir well and leave for an hour. If you do not 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 becomes slightly warm, 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 density of sour cream, put it in a warm place and bake in a pan when the dough rises again.
These pancakes are especially good with onion fritters.
Pancakes with spices (mushrooms, onions)
Prepare a dough of 300 g of flour, a glass of water, 20 g of yeast and put it in a warm place.
When the dough comes up, pour another glass of warm water into it, two tablespoons of vegetable oil, add 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 or onion, cut into rings.
After spreading the pastries in a pan, fill them with dough, fry like ordinary pancakes.
Pies with mushrooms
Dilute the yeast in one and a half glasses of warm water, add two hundred grams of flour, stir and put the dough in a warm place for 2-3 hours.
Rub 100 grams of vegetable oil with one hundred grams of sugar, pour into the dough, mix, add two hundred and fifty grams of flour, leave for 1-1.5 hours for fermentation.
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 pan in vegetable oil. When the onion turns golden, add finely chopped mushrooms, salt, fry for a few more minutes.
From ready dough form balls and let them come up. 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 grease the surface of the pies with sweet strong tea and bake in a heated oven for 30-40 minutes.
Ready pies put in a deep plate and cover with a towel.
pies
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, let it rise twice. Roll out the dough that has risen again into a thin sheet and cut mugs out of it with a glass or a cup.
Place minced pike on each circle, and a thin piece of salmon on it. You can use minced meat sea bass, cod, catfish (except sea), pike perch, carp.
Pinch the ends of the patties so that the middle remains open.
Place pies on a greased baking sheet and let them rise for 15 minutes.
Lubricate each pie with strong sweet tea and sprinkle with breadcrumbs.
Bake pies should be in a well-heated oven.
A hole in the top of the pies is left so that during lunch you can pour fish broth into it.
Pies are served to the ear or fish soup. On days when the fish is not blessed, you can cook pies with mushrooms and rice.
For minced meat, you will need 200 g of dried mushrooms, 1 onion, 2-3 tablespoons of oil, 100 g of rice, salt, ground black pepper.
Pass the boiled mushrooms through a meat grinder or chop. Fry finely chopped onion with mushrooms for 7 minutes. Fried mushrooms cool with onion, mix with boiled crumbly rice, salt, sprinkle with pepper.
Pie with cabbage and fish
Roll out the lean dough in the form of a future pie.
Lay out a layer of cabbage evenly, on it - a layer of chopped fish and again a layer of cabbage.
Pinch the edges of the pie and bake the pie in the oven.
Potato fritters
Grate peeled raw potatoes, salt, let the juice appear, then add a little water and enough flour to make a dough like for pancakes.
Ready dough spoon into a hot skillet greased with vegetable oil and fry on both sides.
Beans in a pot
(ancient Byzantine recipe)
This is very tasty dish came to us from the Orthodox cuisine of Byzantium. Here's how to cook it in modern conditions.
Soak the beans overnight, boil the next day and drain the liquid into a separate bowl.
Cut the onion into rings and lightly fry in vegetable oil, then salt and pepper well with black and red pepper.
In a refractory dish, place, alternating, a layer of beans and a layer of fried onions (the top layer should be beans), pour everything with the remaining vegetable oil and pour in the water in which the beans were cooked.
Bake in the oven at medium temperature for 40 minutes. Serve on the table in the same dish in which the beans were baked.
300 g of mature beans, 12 large onions, half a glass of vegetable oil, a liter of water, 1 full teaspoon of salt, a teaspoon of pepper, an incomplete tablespoon of ground red pepper.
Fish cutlets
1 kg of hake, cod or pollock back, 2 onions, 150 g of bread, flour, 100 g of vegetable oil, black pepper, salt, 1 teaspoon of sugar.
Clean the fish, wash it, separate the fillet from the bones and scroll through a meat grinder along with the fried onion and squeezed bun, season with sugar, pepper, add flour, mix to form a thick minced meat. Form cutlets, roll in breadcrumbs, fry in vegetable oil so that a golden crust appears. Put the cutlets in a saucepan, pour fish broth put in the oven for 20 minutes. Serve with potatoes.
fish casserole
400 g fish fillet, 150 g of vegetable oil, 500 g of potatoes, 100 g of onions, 60 g of tomato paste, 2 tablespoons of chopped parsley, salt, black and red ground pepper, breadcrumbs, sugar.
Peel potatoes and cut into slices. Fry the fillet in a well-heated vegetable oil. Onion cut into rings and fry. Lubricate the baking dish with oil, put half the potatoes on the bottom, pour over the sauce, put the fish and onions, cover with the rest of the potatoes, pour over the sauce again, sprinkle with breadcrumbs. Bake in a well heated oven. Sprinkle the finished casserole with parsley, dill or green onions.
Fish baked in foil
500 g fish fillet, 1 tablespoon dill or cumin, salt, ground black pepper, vegetable oil.
Lubricate the foil with fat, put the thawed fish fillet, salt, sprinkle with herbs, seasonings. Drizzle each piece generously with vegetable oil. Carefully wrap, put on a baking sheet and place in a well-heated oven. Bake for about 1 hour, serve with boiled potatoes.
Fish baked in cabbage
400 g fish, 400 g cabbage, 100 g onion, 20 g tomato paste, 30 g vegetable oil, salt, ground black pepper.
Clean the fish, wash, divide into portions and salt. Chop cabbage (you can use sauerkraut). Place finely chopped onion in a saucepan, simmer in vegetable oil, add cabbage and simmer until tender. Then add tomato paste (do not add tomato paste to sauerkraut), mix, grease a baking dish with butter, put part of the cabbage in a mold, fish on the cabbage, cover with the rest of the cabbage and bake in a well-heated oven.
Rybnik
500 g fish fillet, 1 onion, 2-3 potatoes, 2-3 tablespoons of oil, salt, pepper to taste.
Make lean dough, roll it into two cakes.
The cake that will be used for the bottom layer of the pie should be slightly thinner than the top.
Lay the rolled out cake on a greased form, lay a layer of thinly sliced \u200b\u200bin the cake raw potatoes, sprinkled with salt and pepper, large pieces of fish fillet, thinly sliced on top raw onion.
Pour everything with oil and cover with a second cake. Connect the edges of the cakes and fold down.
Put the finished fisherman in a warm place for twenty minutes, before putting the fisherman in the oven, pierce the top in several places.
Bake in an oven preheated to 200-220°C.
With cumin and horseradish root
In wine vinegar, diluted to taste with cold boiled water, add 1 tbsp. a spoonful of cumin scalded with boiling water, 1-5 tbsp. spoons of grated horseradish. Add juice of 1 lemon. Mix everything thoroughly and use for snacks of colored beans with boiled vegetables (beets, carrots and others to taste).
Garlic salad dressing
It is good to crush 3-4 cloves of garlic with a spadefoot, grind it with salt and add 3 tbsp. spoons of cold boiled water and 2 tbsp. tablespoons of hot vegetable oil. Mix the whole mass thoroughly and use for simple salads or snacks from boiled legumes.
This dressing can be cooked spicy. To do this, crush the peeled garlic with a garlic press or crush it thoroughly. Pour into the vegetable oil, which was previously strongly overheated and then slightly cooled down, and simmered slightly over very low heat so that the garlic gives all the juice into the oil, but does not burn. Add ground red hot peppers, mix well, pour everything into a glass jar and use to add to soups or salad dressings taste.
salad dressing
Mix together 3 tbsp. tablespoons of vegetable oil, 2 tbsp. tablespoons or better wine vinegar, add salt, ground black pepper and chopped dill and parsley or cilantro to taste. Mix well, let it brew a little, dress salads and snacks from green peas or lentils.
Tomato dressing with onions
Pour hot salted water into the fried finely chopped onion, sprinkled with red ground pepper and boil lightly. Then add tomato slices (fresh or canned), simmer everything together for another 15-20 minutes.
Use dressing for stewed colored beans or yellow peas.
Spicy oil dressing
Mix olive oil, wine vinegar, salt, ground black pepper and chopped dill, taken to taste, put in a bottle, shake thoroughly, cool. This dressing can be used for snacks from boiled or stewed beans.
Sauces
Products for the main sauce: half a glass of vegetable oil, 2 tbsp. tablespoons of vinegar or lemon juice, 0.5 teaspoons of sugar and salt, ground black pepper to taste. Mix all ingredients thoroughly in a glass bowl and beat. The sauce can be prepared with a margin, be sure to shake it before each use. To this base sauce you can add:
for onion sauce - 1 teaspoon of grated onion or chopped leek, thoroughly mashed with salt; for mustard sauce - 0.5-1 tsp of finished table mustard and another 0.5 tsp of sugar; for tomato sauce - 1 teaspoon of tomato paste or 2 tbsp. tablespoons of tomato juice and 0.5 teaspoon of grated onion;
for green sauce - 1.5 teaspoons of finely chopped parsley, 1 teaspoon of chopped dill and 0.5 teaspoons of chopped green onions.
Red tomato sauce
Spasser in oil 3 tbsp. tablespoons of flour, diluted with 1 cup of mushroom, vegetable broth or boiling water, stirring so that the mass is without lumps, and boil over low heat for 10-15 minutes. Separately, fry finely chopped roots (carrots, parsnips, parsley) and onions, taking them to taste, 2-3 tbsp. spoons of tomato paste, pepper, bay leaf and add everything to the sauce.
Boil the sauce for another 5-10 minutes, strain, rub the mass through a sieve, add 2-3 tbsp. tablespoons of vegetable oil, bring to a boil. Use the sauce hot or cold.
Separately, in a frying pan, cook from flour sautéed in oil and thick boiling water. white sauce, lightly salt, pepper. When ready, add 1-2 tbsp. spoons of flour. Can be diluted with cucumber pickle. Add crushed garlic with salt into the prepared hot sauce and, having covered the pan with a lid, let stand for 3-5 minutes.
Peanut sauce
1.5 cups of peeled walnut kernels, 0.5 cups of pomegranate juice or 1 tbsp. a spoonful of wine vinegar, 3/4 cup water, 3 cloves of garlic, 2 tbsp. tablespoons of cilantro, 1 teaspoon of ground spicy herbs and ground red pepper, 0.5 teaspoons of saffron and coriander, salt to taste.
Grind in a meat grinder and grind to a thick uniform mass peeled nut kernels, pepper, garlic and salt. Add all the other spices and grind the mass again.
Mix pomegranate juice with boiled water and dilute the resulting spicy mass with the mixture, without stopping stirring. Use the sauce cold.
Fry 1 tbsp. a spoonful of flour with 1 tbsp. a spoonful of butter or vegetable oil, dilute with 2 glasses of water, boil, strain.
Add 1 teaspoon of prepared mustard, pour in a little vinegar, season to taste with salt, sugar and boil again.
nut seasoning
Finely chop and grind the kernels of 20 walnuts, add chopped garlic cloves (half middle head) and grind well again. Add 100 g of bread soaked in water and well squeezed without crusts and grind the whole mass in an enameled bowl, adding a little 1/2 cup of vegetable oil. When the mass thickens, pour 1 teaspoon of vinegar or juice of 1/2 lemon into it and mix well.
Sauce "bechamel"
A glass of vegetable broth, 2 tablespoons of wheat flour, spices, a teaspoon of vegetable oil.
Boil a glass of rich vegetable broth in a frying pan, dilute the flour in a cup with warm water and pour in a thin stream into the broth simmering over low heat. With constant stirring, cook the sauce until it thickens and separate bubbles appear - boiling begins. Cool the sauce, season with spices to taste.
2 cups of soybeans, 1 liter of water, 3 onions, 2 tablespoons of vegetable oil, ground red pepper, ginger, bay leaf.
Soak soybeans for two days, changing the water from time to time. On the third day, drain the water, pour fresh water and put the beans on fire. Cook the beans over low heat, adding water as needed. After 1.5 hours, pour out the water and fill in a new one. Boil for another 1-1.5 hours, then discard the beans in a colander, and prepare the sauce on the broth in which they were cooked. This will require a glass of broth, but do not pour out the rest of the broth - it will come in handy for soup.
In a glass of broth, boil the beans with finely chopped onion, bay leaf and herbs. Add 2 tablespoons without top of tomato paste and a tablespoon of dried spicy greens to the sauce with beans. Remove from heat, mash some of the beans with vegetable oil and add to the sauce.
Not everyone and not always can and eat everything that is tasty. For example, during the days of fasting, believers should not eat certain foods, but you still especially want something tasty. As for vegetarians, they also have their own prohibitions on certain foods. Therefore, here you will find recipes for lean and vegetarian simple meals, you can get to know them better and take action. Bon Appetit!
From this simple lenten dough, you can make wonderful donuts with garlic for borscht, you can make wonderful buns for tea from them - the dough is magnificent, simple and always turns out! Look at the recipe and even an inept hostess can handle it!
From oatmeal, which many people do not like, and therefore refuse to eat, you can cook completely uncomplicated and satisfying cutlets for fasting. They are prepared simply, the taste is excellent, at least once a week you can feed the family with a salad of vegetables.
If you don’t already know what to come up with for the household in the post, our two excellent recipes for you are hearty, tasty, and cooking will not take much time. Feed the family enough, in addition, it is also useful, so we recommend taking note
In fasting, and not only, you can greatly diversify the menu and feed the household if you have thin Armenian lavash on hand. From it you can make wonderful crispy and tender rolls - cook pancakes with absolutely different fillings. Your household will definitely appreciate these recipes - today we have mushrooms and cabbage. The recipe is here:
Do you know about the existence of such an interesting root crop as Jerusalem artichoke? And how incredibly useful is it? And you still haven't tried it? It is urgent to eliminate this misunderstanding - be sure to include it in your menu, especially during fasting days, it will come in handy for you with its benefits and diversify the menu. :
An excellent recipe for a popular vegetable dish - just right for the summer season. Easy to cook, healthy, delicious - your household will be delighted! Try to cook ratatouille - it is revered in many countries, and this vegetable stew will become your favorite, and in fasting, and for vegetarian food, and at least for every day.
A simple, healthy and tasty beetroot salad is what you need for fasting, or just on a normal day when you want to unload the body from fatty heavy meat food. Hearty, simple, easy - we are preparing a vinaigrette for the household.
If you are fed up with buckwheat (and it is very useful!), Then you can easily cook such lean meatballs from it and thus diversify your lean menu. They turn out to be satisfying, they are prepared simply and quickly, prepare another simple vegetable salad for them and a great lean dinner is ready!
How delicious this onion pie turned out - I didn’t even expect it! Soft, slightly crumbly, tender - my household dared me, I didn’t have time to even notice, I’ll bake again today. The dough is excellent, you can make it with any filling, it is prepared very simply and quickly, the products are minimal in terms of costs, just a miracle! I advise you to cook such a delight for your household - you can vary the fillings as you like, any will do.
You will like these tender and tasty fried pies with pumpkin in fasting, or if you are a vegetarian, and just anyone will like it, as they turn out delicious, the price of their output is pennies, hearty and mouth-watering! They are prepared simply and without problems, I recommend trying this recipe and see for yourself.
Great lenten option stuffed pepper with rice and vegetables. Also great for those who follow a vegetarian diet. Despite the lack of meat, such peppers are tasty and satisfying, you can add soy, beans or chickpeas to the minced meat to increase the satiety and deliciousness of the dish.
Whoever loves pilaf, but on fast days with meat is not allowed - he will enjoy his lean brother with mushrooms and vegetables. vegetarians will also like the recipe - the dish is simple, but tasty, satisfying and nutritious. My husband even said that it was almost like a real pilaf with meat. Cooking, delighting our households,
When you don’t have money for sausage, mayonnaise and eggs, or fasting in the yard, but you want to eat, you can cook such a lean salad like Olivier - simple, satisfying and tasty! You can vary with the ingredients by adding mushrooms or other fish to your taste, green pea or canned corn.
These rolls are so delicious, they are so tender and crispy that your household will definitely appreciate them! They can be prepared for breakfast, lunch, fasting and a normal day. It is possible with any filling, and they will always be delicious. They are prepared simply, quickly, and very economically.
This recipe is wonderfully lean and easy. chocolate cupcake will please you in the days of fasting, when it is already impossible to want something tasty. And you can cook it on any ordinary day, from the simplest and most useful products.
If you want to cook quick breakfast on the hastily, then better than the recipe you won't find it. Just prepare any filling in the evening and buy pita bread. In the morning, spend only 5-10 minutes and a delicious, hearty breakfast is ready for you! This is a great dish for fasting, hearty and tasty.
Lent is a very important time for Orthodox people. This is not only a time of spiritual cleansing and prayers, but this period also provides for a serious restriction in food.
Most people who decide to fast simply refuse products containing animal fats, primarily meat, poultry, butter, milk and eggs. And on some days also fish. Of course, if you fast according to all the rules, then in this case there are stricter restrictions, but they will be discussed in one of the following articles.
And today we’ll talk just about recipes in which we will not use animal fats. And there are actually a lot of such recipes. You can cook a lot of delicious dishes without using meat, and at the same time eat fully and, most importantly, not feel hungry.
At the same time, we must try to ensure that each dish contains a lot of useful substances, trace elements, vitamins. The fast lasts a long time, we all work, study, and it is important that we have enough strength and energy for all this.
Therefore, in today's menu, such recipes are selected - hearty, healthy, and, most importantly, tasty.
Now Shrovetide is in full swing, and every day we cook pancakes for every taste. But we cook them mainly with milk, kefir, and of course with eggs. Although there is But it's one thing without eggs, but how to cook them even without milk.
It turns out you can, and very tasty, using soy or almond milk. Let's see how to do it.
We will need:
- wheat flour - 1 cup
- flaxseed - 1 tbsp. a spoon
- soy milk or almond milk - 250 ml.
- sugar - 1 tbsp. a spoon
- baking powder - 1 teaspoon
- soda - 0.25 tsp
- salt - 0.25 tsp
- apple cider vinegar - 1 teaspoon
- vegetable oil - 1 tbsp. a spoon
- vegetable oil - for frying
Cooking:
1. Grind flaxseed in a coffee grinder into flour. Then pour it with 2.5 tbsp. spoons of flour and let stand for 15 minutes. You will get a thick jelly-like mass that will replace our eggs.
2. Sift the flour into a deep bowl along with the baking powder.
3. Add salt, sugar and soda and mix.
4. Mix soy or almond milk with vinegar. We will succeed fermented milk product replacing kefir.
5. Pour the milk into the flour mixture. Mix thoroughly until all lumps are dissolved. Then add vegetable oil and then infusion of linseed flour. Mix again until smooth.
If the dough is too thick, you can add a little warm water. If you want the pancakes to be thin, make the dough thinner.
6. Heat the frying pan over high heat, then grease with oil and let it warm up as well. Pour a portion of the dough and bake first on one side, then on the other, until golden brown.
7. Serve with honey. Eat with pleasure!
Salad of baked pumpkin and black olives (olives)
It's hearty and healthy salad loaded with vitamins and also delicious.
We will need:
- pumpkin pulp - 300 gr
- arugula or leaf lettuce - 100 gr
- pitted olives (olives) - 50 gr
- green onion - 2 pcs
- dried oregano - pinch
- marinade from olives - 1 tbsp. a spoon
- olive oil - 1 - 1.5 tbsp. spoons
- pepper - to taste
Cooking:
1. Put the oven on heating, we will need a temperature of 180 degrees. In the meantime, peel the pumpkin and cut into 2 x 2 cm cubes. Sprinkle with a little freshly ground pepper for flavor and drizzle olive oil.
2. Bake for 20 - 30 minutes until the pumpkin is soft. Then take it out and let it cool completely.
3. Arugula or leaf salad Rinse, let drain and pat dry with paper towel. Then put on a large flat plate.
4. Add pumpkin, sliced olives or olives, finely chopped onion, and sprinkle with oregano.
5. For the dressing, mix the remaining olive oil with the olive marinade and pour over the salad. Mix gently and enjoy!
Pickled beetroot appetizer
We will need:
- beets - 1 kg
- onion - 1 pc.
- vegetable oil - 100 ml
- table vinegar 9% - 200 ml
- salt - 0.5 tsp
- pepper - a pinch
Cooking:
1. Wash the beets thoroughly with a brush. Then wrap it in foil and bake in the oven for about 1 hour. The temperature should be 210 degrees.
2. Cool the finished beets and cut into thin strips.
3. Cut the onion into very thin half rings.
4. Prepare a saucepan, put beets mixed with onions in it. Season with salt and pepper, pour vinegar. Mix gently so as not to damage the beets.
5. Sterilize glass jars, for this it will be enough to scald them with boiling water. And fill them tightly with beets. Leave some room for oil at the top. Pour it into jars, it should cover the beets by about 2 cm.
6. Close with plastic lids and store in the refrigerator.
Such beets can be eaten as a snack, as an addition to side dishes, or used as a dressing for lean borscht. Or you can just spread it on bread and use it as a small snack.
Soup - mashed green peas
We will need:
- frozen green peas - 450 gr
- potatoes - 4 pcs
- celery - 2 stalks
- carrots - 1 pc.
- onion - 1 pc.
- dried mint - 1 teaspoon
- salt, pepper - to taste
- vegetable oil
- croutons for serving
Cooking:
1. Wash and peel potatoes, onions and carrots. Cut the potatoes into small pieces, onion into small cubes, grate the carrots.
2. Finely chop the celery. Defrost green peas.
3. Pour two liters of water into a saucepan and bring it to a boil. Put the chopped potatoes and cook for 10 minutes, then add the green peas and celery. Cook for 10 more minutes.
4. Heat the oil in a pan and fry the onion until golden brown, then add the carrots and simmer all together for another 5 minutes.
5. Then put the contents in a saucepan with vegetables, add mint, salt and pepper to taste. Boil everything together for 5-7 minutes.
6. Blend the vegetables in the soup with an immersion blender until pureed. Serve with croutons that you can make yourself.
Soups - mashed potatoes are very tasty and nutritious. In addition to such a soup, you can cook it, and you can use it both fresh and frozen.
You can also cook. If you have frozen food in your freezer Forest mushrooms, then a healthy lunch is provided for you. And if the stocks have not been prepared, or there is nothing left, then such a soup will turn out to be very tasty using champignons. Fortunately, they are now sold both fresh and frozen. all year round.
In addition to soups, mashed potatoes can also be prepared and regular soups. Moreover, almost any - and, and, and. We cook everything as usual, but without meat.
But here I would like to talk separately about soups with legumes - this is both, and soup, and as delicious as lentil soup. These soups are tasty and nutritious, both with and without meat products. And this is no coincidence, legumes are rich in protein, it's just a storehouse beneficial vitamins and micronutrients.
Lentil soup
Unfortunately, few people now cook dishes with lentils. And in vain, these are not only delicious dishes, but also the most useful ones. Today we will also have potato casserole with minced lentils on the menu, but now soup.
You can cook such a soup with meat, it's delicious, or you can cook it in fasting. And it will not affect the taste in any way.
We will need:
- green lentils - 1 cup
- potatoes - 3 pcs
- carrots - 1 pc.
- celery root - 100 gr
- onion - 1 pc.
- garlic - 2 cloves
- lemon - 0.5 pcs
- tomato - 2 - 3 tbsp. spoons
- soy sauce - 1 tbsp. a spoon
- spices - to taste
- salt, pepper - to taste
- vegetable oil - 3 - 4 tbsp. spoons
- greens for serving
Cooking:
1. Sort the lentils and rinse well. It is necessary to sort it out, as it may contain small pebbles.
Pour it with two liters of cold water and put on fire. Let the water boil, reduce the heat and remove the foam if necessary. Cook for 15 minutes.
2. Cut the potatoes into medium-sized cubes. Carrots and celery in thin strips, onions in small cubes or thin half rings. Mince the garlic. Cut half a lemon into thin slices.
3. Heat 1.5 - 2 tablespoons of oil in a pan and fry the potatoes on it over medium heat. The frying time should be about 10 minutes. At the same time, it must be stirred periodically.
4. Then put the potatoes in a pan with the lentils.
5. Pour the remaining oil into the same pan and fry the onions first, then the carrots and celery. Passing time will be 5 - 7 minutes. 2 minutes before the readiness to add spices. Ground zira and coriander are well suited for mung bean. And you can also add paprika, it will give a good color and add flavor.
6. Add the tomato and fry everything together for a couple more minutes. If using store-bought tomato paste, add a little water as it is thick and will burn in the pan. If you add grated tomato, or, then water will not be needed.
7. Put the stewed vegetables with tomato in a saucepan with soup. Pour in the soy sauce and add the chopped lemon. Let it boil and cook everything together for 15-20 minutes.
8. 5 - 7 minutes before the readiness to salt. After you turn off the fire, let stand and brew for 10 - 15 minutes.
9. When serving, remove the lemon slices, they gave up their juice, and became ugly, so they will spoil appearance. Pour soup into cups. Sprinkle with fresh herbs.
In Turkey, lentil soup - chorba is mashed. Therefore, if you wish, you can also make soup out of it - mashed potatoes, rubbing the contents with a submersible blender.
I must say that this kind of soups are cooked thick, they really cost a spoon. They simultaneously replace both the first and the second. They give a wonderful feeling of fullness and after them you don’t want to eat for a very long time. And it’s even better not to talk about taste, since it’s impossible to describe it in words. Just cook once, and you will understand everything yourself.
Granola
Granola is homemade muesli made from oatmeal, nuts, dried fruits and honey. This delicious and healthy breakfast often cooked in America, and recently it has become very popular with us. And it is no coincidence that granola is just a storehouse of various vitamins, trace elements and nutrients that have a great effect on metabolism. And such a product will definitely not be superfluous in a post.
We will need:
- oatmeal - 300 gr
- mixed nuts - what are - 200 gr
- pumpkin seeds - 70 gr
- sunflower seeds - 70 gr
- almond petals— 50 gr
- honey - 150 gr
- large orange - 1 pc.
- olive oil - 3 tbsp. spoons
- ground cinnamon - 1 teaspoon
- raisins - 100 gr
- flaxseed - 1 tbsp. a spoon
- salt - 0.5 tsp
Cooking:
1. Prepare a mixture of nuts, here you can use any nuts - hazelnuts, almonds, walnuts, cashews, etc. They must be chopped, but left at the same time in large enough pieces, you can use a blender for this.
2. Squeeze the juice from the orange, you should get 150 ml and mix it in a saucepan with honey and oil.
3. Put the mass on the smallest fire, add salt and cinnamon. Stir and heat until the honey is completely dissolved, and the mass becomes homogeneous.
4. In a large bowl, add oatmeal, sunflower and pumpkin seeds, as well as almond flakes and chopped nuts.
5. Pour the honey mass into a bowl and mix so that all dry ingredients are evenly covered with it.
6. Cover the baking sheet with baking paper and put the whole mass on it in an even layer.
7. Preheat the oven to 180 degrees and put a baking sheet in it. Bake 40 - 50 minutes. Take out and stir every 10 minutes. All ingredients need to be cooked evenly.
Muesli bars are prepared in the same way. If you want to cook them, then you need to mix the contents only once. When the mass is ready, let it cool slightly and cut into squares or rectangles in the form of bars.
8. When a dark crust appears on the surface, the granola is ready and can be taken out.
9. Let cool, add raisins and flaxseed. Mix and pour into a jar for storage. Store no more than two weeks.
10. Eat for breakfast, serving with milk.
And below is another recipe that you may also find useful.
This is a simpler recipe with fewer ingredients, and you can choose which one you like best. Or cook them both at once. Fasting lasts a long time, so granola will not be superfluous.
Millet porridge with fruits
We will need:
- millet groats - 0.5 cups
- sugar - 2 teaspoons
- salt - a pinch
- ground cinnamon - a pinch
- pear (any dried fruit is possible) - 1 pc (200 gr)
- apple - 1 pc.
- parsley or mint
Cooking:
1. Rinse the millet thoroughly in plenty of cold water. Then pour it into a saucepan and pour cold water over so that it completely covers the cereal. Boil. Then drain the water and rinse the millet under running water.
2. Pour water over millet again, this time we need 1.5 cups. Bring to a boil, salt to taste, then lower the heat and simmer for 20 minutes over low heat. During this time, the porridge should be completely ready.
3. Grind the porridge in a blender bowl until smooth.
4. If you use fresh fruits, then they must be de-seeded and cut into slices. If you use dried fruits, then they must first be boiled in a small amount of water so that they are steamed.
You can also use any canned fruit.
5. Place chopped fruits or steamed dried fruits on a plate. Put millet porridge on top. Sprinkle with cinnamon, sprinkle with honey.
6. Serve garnished with a sprig of mint or parsley.
The recipe is very simple and easy to prepare. The stage with grinding porridge with a blender can be skipped, it will turn out even faster.
And you can cook rice without millet. It is very tasty with vegetables, onions and carrots. So tasty, flavorful and very satisfying. My son is a vegetarian and I often cook this plov for him.
Besides rice and millet delicious porridge can be made from barley.
Barley with baked pumpkin and thyme
We will need:
- pearl barley - 1 cup
- pumpkin - 1 kg
- onion - 1 pc.
- garlic - 1 clove
- salt, pepper - to taste
- fresh or dried thyme - 1 teaspoon
Cooking:
1. Rinse barley thoroughly and soak in 1 liter of cold water for several hours, or overnight.
2. Wash the pumpkin and peel and remove the seeds. Then cut into cubes 2 by 2 cm.
3. Put the pumpkin prepared in this way in a baking dish, drizzle with vegetable oil and sprinkle with half of the cooked thyme.
4. Heat the oven to 220 degrees and bake the pumpkin in it for 30 minutes. Put the finished pumpkin on a dish.
5. Cut the onion into small cubes. Fry it in a small amount of oil in a thick-walled pan for about 4 minutes.
6. Add barley to the onion, from which all the water was previously drained and rinsed under running water. Add chopped garlic and 1 liter of boiling water there. Cook over low heat for 20 minutes until all liquid has evaporated.
7. At the end of cooking, add salt and pepper to taste. And immediately close the pan with a lid.
8. Then remove from heat and cover with a towel, leave to infuse for another 15 - 20 minutes.
9. Add baked pumpkin, mix gently. Arrange on plates and sprinkle with the remaining thyme.
If you do not have thyme, then it's okay, you can use basil or parsley. Or just use dry herbs like Provence. By the way, they also contain thyme.
Pumpkin with champignons and celery, stewed in a frying pan
- pumpkin pulp - 300 gr
- champignon mushrooms - 300 gr
- celery root - 250 gr
- onion - 1 pc.
- soy sauce - 1.5 tablespoons
- salt, pepper - to taste
- vegetable oil - 2 - 3 tbsp. spoons
Cooking:
1. Peel and rinse the celery root. Then cut the onion and celery into small cubes.
2. Also cut the pumpkin into cubes 2 by 2 cm in size.
3. In a large frying pan, heat the oil and fry the onion for 3-4 minutes. Then add the pumpkin and fry everything together for another 5 minutes.
4. Add celery and simmer the contents for 5 - 7 minutes, stirring occasionally.
5. Fry chopped mushrooms in a separate pan. I use mushrooms, but you can use any fresh or frozen mushrooms.
If frozen mushrooms are used, it is not necessary to defrost them. You can send it to the pan directly from the freezer.
6. After the mushrooms are fried, add them to the pan, mix everything, salt and pepper to taste and add soy sauce. Simmer everything together for another 5 minutes.
7. Serve hot, if there are seeds from the pumpkin, then you can sprinkle the dish with them.
The same dish can be prepared without celery. And if you want to cook it more nutritious and satisfying, then you can use potatoes instead.
Lentil Potato Casserole - Shepherd's Pie
Everyone loves, and as soon as they don’t cook it. We also prepared it, and even in several different versions. But they were all prepared minced meat. And today we have a Lenten menu, so I have for you great recipe, tested. When you eat such a cooked casserole right away and you don’t understand that it is vegetarian, the appearance and, most importantly, the taste will be similar to the usual one.
When I first cooked it for my son, for a long time he could not believe that it did not contain a single gram of meat, and for a long time he picked with a fork, looking for what was wrong with it. But I didn’t pick anything up, because everything in it is as it should be.
We will need:
- potatoes - 10 pcs (large)
- white cabbage - 300 gr
- onion - 1 pc.
- green lentils - 1 cup
- tomato - 1 pc (large) or tomato
- vegetable broth
- salt, pepper - to taste
- spices - to taste and desire
Cooking:
1. Peel potatoes and boil until tender in salted water. Drain the broth into a separate saucepan.
2. Rinse the lentils in running water, add water, salt and cook until cooked for about 30 minutes. It is best to use green lentils.
3. Peel and cut the onion into cubes. Cut the cabbage into strips.
4. Heat the oil in a pan and fry the onion in it until golden brown. Then add the cabbage, fry for a short time and pour the broth. Cover with a lid and simmer until done.
5. At the end of the stew, add the tomato to the pan and simmer everything together for another 5 minutes.
6. Then add the lentils, and simmer everything together.
7. Mash potatoes. Not in the post you can add a little butter, milk or hard cheese. But we are preparing for the post, so we do not add any of the above.
8. I will bake the casserole in a detachable form, then it will be more convenient to get it out of it later. Grease the bottom and sides of the mold with vegetable oil and lay out half of the mashed potatoes.
9. Grind lentils with cabbage through a meat grinder, thereby getting minced lentils. Put it on a potato layer and smooth over the entire surface.
10. Top with the remaining mashed potatoes.
11. Preheat the oven to 180 degrees, then put the mold in it and bake for 25-30 minutes until the surface of the casserole is lightly browned. To make the crust even more ruddy, you can grease the top with vegetable oil.
12. Get the finished form, let it cool slightly. Then open it and cut into segments, eat with pleasure!
In order not to spoil the shape with a knife, its bottom can be pre-lined with a piece of parchment paper cut to size.
Vareniki with potatoes and mushrooms
Well, how about without dumplings? This is a favorite dish that is used not only in fasting. And we have already cooked, very tasty and appetizing. By the way, the recipe also gives an option for preparing an excellent dough.
And today we will make the filling more complicated and prepare dumplings with mushrooms. Mushrooms are known to be pure protein. And in fasting, in the absence of meat, it will be most welcome.
By the way, in order not to overlap with the previous recipe, today we will cook everything differently.
We will need:
- potatoes - 500 gr
- fresh or pickled mushrooms (any) - 200 gr
- dill - 50 gr
- flour - 700 gr
- salt - to taste
- vegetable oil - 2 tbsp. spoons
Cooking:
1. Peel potatoes and cut into cubes or small slices. Pour in a small amount of water, it should only slightly cover the potatoes. Bring to a boil and cook for 20 minutes. The water does not need to be salted.
2. Drain the potato broth into a separate pan and salt it to taste. Should be about 500 ml. decoction.
3. If you use salted or pickled mushrooms, then they should be thrown into a colander so that excess liquid is drained. Then cut them into small pieces
If you are using fresh mushrooms, then they must first be cut into pieces and fried in a small amount of oil.
4. Mash the potatoes, you can use a blender for this. Then add mushrooms and chopped dill. You also need to salt and pepper. If the mushrooms are salty, then this may not be necessary. In any case, rely on your taste.
Mix stuffing.
5. Now let's prepare the dough. To do this, add vegetable oil to a warm potato broth and pour the sifted flour in parts. Each time it must be thoroughly mixed.
When all the flour has been added, put the dough on a floured table and knead the dough thoroughly, kneading it for at least 5-7 minutes. It should turn out sticky, but don't let that scare you. Cover the dough with clingfilm or a bowl and let stand for room temperature 15 - 20 minutes.
6. Pour flour on the table, knead again the left dough, then cut off a piece and roll a tourniquet 2-3 cm thick out of it. Then cut it into small pieces 2-3 cm long, depending on whether large or small dumplings You will cook.
7. Form a small cake from each piece with your hands, flattening it with your hand. Then roll out thin small cakes.
8. Lay out the filling and connect the edges, while you can roll them up with a pigtail or simply link the edges with cloves.
9. Pour water into a large saucepan and bring it to a boil, salt. Gently, one at a time, put dumplings into it, gently mix with a slotted spoon so that they do not stick to the bottom.
After the water boils again, you need to wait until all the dumplings float to the surface. Now you need to reduce the heat and cook them for another 2 minutes.
10. Put a slotted spoon on a dish and serve.
As a dressing, you can use fried onions in oil. It turns out just super tasty!
Potato gnocchi with pumpkin
Gnocchi are Italian dumplings that use flour as ingredients. semolina, potato. And they fit perfectly into the Lenten menu.
We will need:
- potatoes - 200 gr
- pumpkin pulp - 200 gr
- garlic - 2 cloves
- flour - 2 - 2.5 cups
- olive oil - 2 - 3 tbsp. spoons
- nutmeg- pinch
- fresh greens
- salt, pepper - to taste
Cooking:
1. Peel and cut potatoes and pumpkin into cubes 2 by 2 cm. Pour cold water over so that it only covers all the vegetables. Bring to a boil, then reduce heat and simmer for 20 minutes.
2. Pour the vegetable broth into a bowl, and chop the vegetables into a puree using a blender. Let them cool down a bit.
3. Rinse the greens, dry and divide into two parts. Peel and mince the garlic.
4. Add nutmeg, salt, pepper and half the greens to the puree. Stir, then add vegetable oil and mix again.
5. Pour flour in small portions, stirring with a spoon each time. Knead the dough, it will turn out viscous. Roll the dough into a ball, cover with cling film and let rest for 10 minutes.
6. Separate a part of the dough from the common piece and roll a thin sausage 2 cm wide out of it. Cut the sausages into circles, make a dent with your finger. Work on a floured table.
7. Arrange the gnocchi on a floured tray and refrigerate for 20 minutes.
8. In large saucepan warm the water, salt it and put the gnocchi in it. Stir with a slotted spoon so they don't stick to the bottom. After they float to the top, cook for another three minutes.
9. When serving, drizzle the gnocchi with oil, sprinkle with garlic and the rest of fresh herbs.
Chickpea Hummus
We will need:
- chickpeas - 500 gr
- sesame - 3 - 4 tbsp. spoons
- olive oil - 70 ml
- garlic - 3 cloves
- lemon - 1 pc.
- salt, red pepper - to taste
- paprika ground cilantro or parsley for garnish
Cooking:
1. Grind sesame seeds in a coffee grinder into flour, add a spoonful of olive oil and mix. We will get tahini paste, it is the main ingredient for hummus. Sometimes you can buy it in the store, but we sell it extremely rarely.
2. Soak chickpeas overnight in cold water. Then rinse it in running water and put it in a saucepan. Fill with water to the top, bring to a boil, then drain.
3. Refill with water, bring to a boil and drain. And then do the same again.
4. Then again pour it with water, bring to a boil. Add a whole clove of garlic and cook for 1.5 - 2 hours. Then pour the broth into a separate bowl.
5. Pour boiled chickpeas with cold water, set aside three full tablespoons, and put the rest in a blender bowl and grind into puree, adding sesame paste and a little decoction of peas.
6. Add the two remaining and chopped garlic cloves, squeeze the lemon juice and pour in the remaining oil. Beat the mass until a puree is light in color.
7. Put the hummus on a plate, sprinkle with fresh herbs, drizzle with oil and garnish with the remaining whole peas. Sprinkle red pepper and paprika on top.
8. Serve with fresh vegetables and pita bread or bread.
Lean buckwheat cutlets
Sometimes it remains boiled buckwheat. You cook porridge, do not eat it right away and it costs itself in the refrigerator. It’s a pity to throw it away, but I don’t want to eat it anymore. And then I began to cook from it. And if this is not in the post, then with the addition of a small amount of minced meat.
Cutlets taste like they are completely meat.
I began to cook the same cutlets with minced fish, and they also turn out very tasty. By the way, on some days in Lent you can eat fish, and in this case you can cook buckwheat cutlets with fish.
But since my son does not eat meat, I cooked cutlets for us with the addition of minced meat, and for him with the addition of potatoes. Since he loves both, he always eats them with great pleasure.
When I began to prepare today's article, I began to watch the video and saw a familiar recipe. And I decided not to describe it, but to include this video in the article.
And for the post, this is just the most that is desired recipe. So take it to the piggy bank and cook with pleasure!
Lean apple muffins
We will need:
- large apples - 3 pcs
- banana - 1 pc.
- flour - 200 gr
- sugar - 5 - 6 tbsp. spoons
- vegetable oil - 4 tbsp. spoons
- baking powder - 1 teaspoon
- cinnamon - 1 teaspoon
- raisins or nuts - optional
Cooking:
1. Wash apples, dry and cut into halves. Remove the core, do not peel off the peel. Bake in the oven at 180 degrees for 15-20 minutes. You can also bake in the microwave. Apples should become soft.
2. Allow to cool slightly, then use a spoon to remove all the pulp. Slice the banana and mash everything with a fork to a puree.
3. Add vegetable oil and mix.
4. In a separate bowl, mix the sifted flour, sugar, salt, baking powder and cinnamon. Very delicious cupcakes it will turn out if you add dried fruits with nuts or seeds to the dough, or one thing.
5. Add mashed potatoes to the dry mixture and mix. If it was not enough to get elastic dough, you can add a little apple juice. Mix the whole mass until smooth.
6. Lubricate the prepared cupcake molds with vegetable oil and fill them into 2/3 parts. Bake for 30 minutes at 180 degrees.
7. Get out of the molds and serve.
Smoothie vitamin
By the same principle as this recipe, you can prepare smoothies from different fruits and berries, as well as from their combinations.
We will need:
- large oranges - 4 pcs
- bananas - 3 pcs
- red grapefruit - 1 pc.
- mango - 1 pc
Cooking:
1. Wash all fruits. Squeeze juice from oranges and grapefruit. Peel bananas and mangoes and cut into smaller pieces.
2. Put the pulp into the blender bowl, add the juice there and beat until smooth.
3. Serve in glasses with a straw. You can decorate with a sprig of mint or slices of orange or banana.
You can use apples, pears, kiwis, tangerines and all commercially available fruits for smoothies. And you can make smoothies with the addition of vegetables.
This is our menu for today.
Along with such simple and everyday dishes as dumplings and pancakes, I tried to give less famous recipes It's hummus, gnocchi and granola. So your Lenten breakfasts, lunches and dinners will turn out with them even more varied and tasty.
I hope you enjoyed today's recipes and that you won't go hungry after cooking them. All the recipes turned out to be just right - hearty, nutritious and very tasty.
Bon Appetit! And fast for HEALTH!
Culinary community Li.Ru -
A selection of 100 recipes meatless dishes, now you will always know what you can cook and eat in Lent.
Lean kharcho soup includes rice, potatoes, onions, garlic, nuts, and tomatoes. Kharcho is richly decorated with greens. It just smells like sour tomatoes and spicy garlic. Lick your fingers!
Lean cabbage soup in a slow cooker is very easy to cook. The peculiarity of the slow cooker is that the vegetables in it do not boil soft, remain dense and filled with taste. We will cook cabbage soup from fresh vegetables.
Lenten dumplings - universal dish, which can be served in broth, fried and served as an appetizer or side dish. I will fry the dumplings and it will take me 30-40 minutes to cook the whole dish.
lean salad with mushrooms is prepared from champignons, blue onions, spinach, pine nuts. Dressed with olive oil. The salad is fresh, fragrant, satisfying and healthy. Try it!
Lenten borscht with sprat is prepared very quickly and simply. For him, you need to cut all the vegetables, fry, throw them into the pan, add the sprat in the tomato and cook until tender. Lick your fingers!
You can cook a lean pickle with barley in less than an hour. Rassolnik turns out to be rich, satisfying, with sourness. Barley will need to be pre-soaked for half an hour. And then - simply.
Lenten borsch with mushrooms is a fragrant and bright first course that will please homemade with an abundance of vegetables and various tastes. This includes not only beets and mushrooms, but also cabbage, beans, bell peppers, etc.
Lean potato pancakes are easy to prepare. It is very tasty to serve such potato pancakes with smoked salmon and a sprig of dill. The dish turns out hearty, beautiful and should appeal to all potato lovers.
Lean crab salad can be prepared from crab meat or lean crab sticks, add greens, vegetables, light yogurt to them. It will turn out tasty, satisfying, bright, beautiful and original. Let's try!
Shchi - national Russian dish delicious and loved by all. Lean cabbage soup with mushrooms is good for a fasting day. They will restore strength, fill the body with vitamin C, which is in abundance in cabbage.
Cooking lean gingerbread can turn into a fun activity. The dough is easy to prepare, they are baked quickly, and I advise the whole family to color the gingerbread cookies, children will especially like it.
As you know, avocado is a very nutritious fruit. Therefore, in Great Lent, when there are not enough nutrients for fasting people, I suggest preparing a lean avocado salad. Both tasty and satisfying.
Lenten squid salad is prepared from ready-made canned squid, fresh vegetables, herbs and spices. This salad is not only tasty, but also healthy. Plus, it's light and fresh.
Lean borsch in a slow cooker is cooked from vegetables for two hours. It turns out a very tasty thick borscht, filled with the aromas of vegetables. In the slow cooker, they are remarkably revealed and retain their shape.
If during fasting you want chebureks, do not despair - they can be prepared with both lean filling and lean dough. I used lentil filling - it turned out very tasty.
Lean strudel is prepared without oil. It turns out fragrant pastries with a lot of apple filling, which is ideal for tea drinking. Such a lean strudel is being prepared for about two hours.
Use this recipe and cook such lean bean patties that no one will distinguish from meat. Very tasty and satisfying.
Bright, tender and fragrant carrot lean meatballs will diversify and decorate your table on fasting days. Delicious and healthy at the same time. I share the recipe.
Very appetizing lean cakes that can be served with almost any dish instead of bread. A simple recipe for lean cakes is relevant not only for fasting people, but also for vegetarians.
During fasting, you also sometimes want to treat yourself to fragrant pilaf - and this is quite possible if you replace meat with mushrooms! The recipe for lean pilaf with mushrooms is for fast days and not only.
Lean kale salad is very refreshing and light. A find for those who are losing weight is a minimum of calories due to cucumber and vinegar. It is good to include it in a complex side dish for poultry or fish.
If you decide to fast, or just want light low-fat food, then you should pay attention to this simple recipe. cabbage cutlets lean. Tasty and healthy!
Lean dumplings with two types of turnip and sauerkraut fillings are a budget dish that can satiate a whole horde of hungry adults. Fantastically tasty dish, despite its cheapness.
Great Lent is the time to cleanse the body. But what if the stomach persistently requires rich soups? The simple answer to this question is lean hodgepodge. Well, how to cook it - read on.
Do the beloved and well-known need to be introduced? lean dumplings with potato? Despite the cheapness of the ingredients, potato dumplings are always a success. I share the recipe.
If you decide to cook pies during Lent, then a simple recipe for lean dough for pies will definitely come in handy. Kneading lean dough for pies is quite easy - I'll tell you how.
Lenten pies with potatoes - pies that defy the laws of physics. They can be eaten more than physically fits into a person. Verified personally. A simple recipe for lean potato pies - for you!
Lenten pies with cabbage are classic Russian pies that are usually cooked during Lent, although, in principle, you can successfully cook all year round. The recipe is very simple, worth a try.
Lenten cabbage soup is a great hot soup for those who are fasting or just want to have a fasting day. Shchi is prepared simply and from available ingredients, but it turns out - just delicious.
If you love beans, then the recipe stewed beans with tomatoes you will surely like and come in handy. An easy way to deliciously cook such a trivial product as beans.
Beet cutlets - excellent low calorie recipe for everyone who adheres to a healthy diet. They can be served at the table simply with sour cream as an independent dish, or with any side dish.
cook light snack from zucchini! I offer Algerian zucchini. Zucchini are spicy with a sweet and sour taste. All my friends love it, highly recommended!
The recipe for cooking potatoes in Greek will please all lovers of vegetables. This bright, beautiful and tasty dish will fit perfectly into a vegetarian menu, but it will also be quite appropriate on the table of meat-eaters! :)
Fried potatoes, mushrooms... Yes, even sour cream, and onions, and fresh herbs.. Well, salivating? Then let's try to cook champignons with potatoes - millet, fast, very tasty!
The lightest and most fast way cooking beetroot salad- in this recipe. Few ingredients and lots of benefits!
Borsch with mushrooms and beans is a real storehouse of proteins for vegetarians and very hearty meal for those who are fasting. Classic recipe borscht with mushrooms and beans - from our table to yours!
Rice with corn in a slow cooker will be a great side dish for meat or fish, or a completely independent dish on your everyday table. It's easy to cook with a slow cooker, but it's nice to eat!;)
This beautiful and bright salad can rightfully be considered off-season, but in the fall, when tomatoes have not yet lost their summer flavor, it turns out to be especially tasty. White bean salad recipe - for you!
This is a simple, but bright, beautiful and very tasty salad does not conflict with the requirements of fasting, suitable for diet food and a vegetarian menu. Try it! :)
In fact, this wonderful salad is very similar to a vinaigrette, so this wonderful combination of sauerkraut, peas and beets is not only very tasty, but also healthy.
Wonderful tasty and useful side dish, which is perfect for meat or fish, but at the same time can be an independent dish for every day.
Classic recipe lean gingerbread useful not only to Orthodox believers, but also to everyone who tries to limit themselves in consumption sweet dough. Details are in the recipe!
A simple recipe for lean bread in a bread machine is relevant not only on fasting days - it will come in handy for everyone who monitors their health and weight, regardless of the time of year!
A simple recipe for breaded broccoli will enrich your menu with another easy and delicious vegetable side dish. with sesame and soy sauce- it's just magical! :)
Light, tasty and very healthy dish from carrots is suitable for lovers of vegetarian food, as well as for those who fast or watch their figure.
Stewed cabbage with carrots is a versatile dish that can be cooked both on holidays and on ordinary days. Moreover, stewed cabbage with carrots can be served as a side dish.
Korean-style potatoes are not a hot dish and not a side dish, but a delicious spicy salad. Fans of everything "spicy" should definitely learn how to cook potatoes in Korean!
I think this recipe lean soup with beans can be useful not only for fasting. First of all - to the attention of vegetarians, but you are also welcome to our table! :)
Recipe lean pie with jam without eggs and dairy products will be useful to everyone who observes fasts, and also monitors their health and weight.
A wonderful seasonal side dish of fresh vegetables that goes well with any meat. You can use it as an independent dish, in any case it is very tasty.
Vegetable cutlets can't be delicious? In fact, this is far from the case. Try to cook cabbage zrazy and you will be surprised how appetizing vegetables can be.
A simple, but no less tasty vegetable salad, which will be a great addition to meat and poultry dishes. So, the recipe for salad with cabbage and corn is a delicious, light and healthy dish!
Dedicated to lovers of tasty and healthy food - a simple salad recipe with champignon mushrooms with a photo!
Beet cutlets are a great alternative meat cutlets. Moreover, they are much more useful than the latter!
I offer you a simple Armenian recipe bean soup lobahashu - delicious, healthy and completely vegetarian! At the same time, so satisfying that even inveterate meat-eaters will appreciate;).
I suggest you learn how to cook bell peppers with vegetables, and in your summer menu Another tasty and healthy dish will appear!
Carrot with cheese and garlic - a wonderful salad with excellent palatability and useful features. In addition, this salad is very easy to prepare.
Solyanka is not only tasty soup, but also a wonderful side dish of cabbage, the preparation of which, in the presence of a slow cooker, turns into a real pleasure!
Probably every hostess has her own signature recipe eggplant rolls. What they don’t wrap in them - carrots, cottage cheese, cheese, herbs, tomatoes! - but I love these rolls with nuts the most. Try it!
Young potatoes in a slow cooker are prepared easily and simply. This is the first dish that I mastered when I bought a slow cooker. It turned out great - appetizing potatoes golden color and all in one dish!
Mushrooms are an indispensable product during fasting. There are many recipes for meatless champignon dishes, and I want to offer you one more - a delicious and nutritious soup. Read the recipe!
For light dinner or a diet lunch, you can cook stewed celery with vegetables - a simple and very tasty dish.
Beet cutlets are very healthy, tasty and satisfying. This dish will please everyone: from lovers of delicious food to people who want to lose a couple of extra pounds.
Many people love Korean asparagus. But usually the price for this salad on the market bites decently. Let's make it ourselves! And as many as we want.
I bring to your attention a delicious, fragrant potato with vegetables in a pot. You can cook this dish from what is in the refrigerator, the ingredients in this option can be replaced with others.
Salads with beans are always appetizing and satisfying. I suggest you prepare a bright salad that will impress any gourmet. I promise it will be beautiful and delicious!
When you want not only useful, but also delicious vegetables, try to cook spicy carrots under the marinade. This dish will be a great side dish for meat.
Salad with boiled potatoes great for garnish. You can serve it with meat or fish dish. Or as an appetizer.
I suggest you cook carrots in a tomato at home. A universal appetizer - both for sandwiches, and as a dressing for first courses, and as a sauce for side dishes. Moreover, it is very tasty, healthy and fast!
Most vegetarians are versed in vegetables, they useful properties better than regular meat eaters. This vegan broccoli soup recipe was given to me by a vegan friend. Very tasty.
White bean pate is one of the most delicious and healthy snacks that I cook for my family. The composition of the pate includes fresh herbs and lemon juice.
I personally cook porridge with carrots at home very often, it turns out to be a painfully simple and satisfying dish, so I advise you to try it too. Great with all salads and meatballs!
