The program saved the monastery cuisine recipes. Recipes for dishes of Russian monasteries (weekdays)

"If, by fasting bodily, we lead to become entangled in the most pernicious passions of the soul, then exhaustion of the flesh will not bring us any benefit, when at the same time we remain defiled in the most precious private ... of our nature, which, in fact, becomes the dwelling place of the Holy Spirit."

Rev. Cassian the Roman

SECOND COURSES COOKED WITHOUT OIL

Boiled potatoes with nuts

500 g potatoes, 1 onion, 150 g of peeled walnuts, 1 - 2 cloves of garlic, 2 sprigs of cilantro, parsley or dill, wine vinegar, red pepper, salt to taste.

Boil well washed potatoes with skin, cool, peel and cut into cubes. Peeled walnuts, garlic, red pepper and cilantro pound with salt.

Add wine vinegar and chopped onions to taste, mix with diced boiled potatoes and sprinkle with chopped parsley or dill.

Potato meatballs

500 g potatoes, 1 onion, 0.5 tbsp. shelled walnuts, 2 - 3 tbsp. l. wine vinegar, 1 tbsp. l, water, 1 - 2 cloves of garlic, 0.5 tbsp. finely chopped cilantro and dill, crushed saffron, paprika, salt to taste.

Boil the potatoes in the usual way and knead well. Peeled nuts, garlic, cilantro, paprika, salt, crush and squeeze the nut butter, which is drained into a separate bowl. Dilute the crushed nut mass with water and vinegar, add very finely chopped onions, cilantro and dill, crushed saffron, mashed potatoes and knead well. Roll meatballs the size of a chicken egg from the resulting doughy mass. Gently place them on a dish, in each meatball make a small depression into which to pour the nut butter.

Belarusian hoof

300 g potatoes, 20 g of wheat flour, 1 onion, 1 g of soda, salt, mushrooms.

Grate raw potatoes, add salt, flour, baking soda and mix well. Roll out the strips from the resulting dough, then cut them into pieces 2 - 3 cm long and bake in the oven. Before serving, put the product in the mushroom broth for 10 - 15 minutes, then put it in a colander. Serve with fried onions and mushrooms.

Monastic-style boiled beans

Colored beans, onions, parsley and dill, salt.

Sort the colored beans, rinse well, scald with boiling water, add a little warm water so that the beans are slightly covered with them, and cook until the beans are soft. Then salt to taste, add finely chopped onions. Cook for about half an hour, add chopped parsley and dill. Serve the boiled beans hot or cold along with the remaining broth.

Red bean puree

200 g red beans, 40 g onions, 60 g of walnut kernels, 20 g of wine vinegar, 4 g of garlic, pepper, dill, cilantro, parsley, salt to taste.

Add raw chopped onion, garlic to the beans cooked until half cooked, bring to readiness and strain. Rub the beans, gradually diluting this mass with broth. Season with crushed nuts, vinegar, chopped herbs and pepper.

Pearl barley porridge with vegetables

Pearl barley, carrots, onions, spices, salt, bay leaves.

Rinse the groats well, add water, bring to a boil and cook over medium heat for 1.5 - 2 hours. In the middle of cooking, add chopped carrots, chopped onions, salt, bay leaves and spices to the pan.

Pilaf with dried fruits and nuts

2 tbsp. rice, a handful of dried apricots, raisins, a few dates, prunes, 4 - 5 walnuts, 2 tbsp. l. honey, salt.

In slightly salted water, cook rice until half cooked, add carefully washed and sorted raisins, dried apricots, cut into strips, a few dates cut into strips and pitted and chopped prunes, as well as fried (without oil) crushed nuts. Bring under the lid to readiness, add honey, mix and let it brew.

Semolina porridge with cranberry juice

From 1 tbsp. cranberries cook 6 tbsp. fruit drink, boil, add 0.5 tbsp. semolina and 0.5 tbsp. sugar, boil, cool, serve with sugar.

Smolenskaya porridge with cranberry juice

From 1 tbsp. cranberries cook 6 tbsp. fruit drink, boil, add 0.5 tbsp. rice and 0.5 tbsp. sugar, boil, cool, serve with sugar.

Herculean porridge

0.5 liters of water, about 1.5 cups of oatmeal, 1/3 cup of walnuts, salt, sugar to taste.

Pour oatmeal, sugar, salt to taste, peeled nuts into boiling water. Cook for 15 minutes, stirring occasionally.

SECOND COURSES COOKED WITH VEGETABLE OIL

Mashed potatoes with onions

1.5KG potatoes, 3 onions, 3 tbsp. l. vegetable oil, salt.

Boil potatoes, drain the water into a separate bowl. Finely chop the onion and fry until golden brown. Mash the potatoes, adding broth as needed so that the mashed potatoes are not too thick. Add the sautéed onions.

Boiled potatoes

1 kg potatoes, 3 cloves of garlic, 0.5 tsp. caraway seeds, salt, vegetable oil.

Boil the potatoes with the halved garlic cloves and caraway seeds. Drain the broth, dry and serve, sprinkling with vegetable oil.

Bishop potatoes

1.5 potatoes, 5 tbsp. l. vegetable oil, 2 - 2.5 tbsp. l. flour, salt.

Boil the potatoes, cool, cut into thick slices and fry in vegetable oil. At the end of frying, add flour, stir vigorously and let it crisp.

Deruny

10 potatoes, salt, vegetable oil, flour.

Grate peeled potatoes on a coarse grater, salt, add enough flour so that the dough is not too runny. Spoon the potato mixture into a frying pan with hot vegetable oil and fry on both sides until crisp. Put on a plate in 1 layer so that the potato pancakes do not get wet, otherwise they will not be crispy.

Baked potatoes stuffed with fried onions

10 - 12 large potatoes, 1 onion, 1 tbsp. l. vegetable oil, salt.

Bake the potatoes, peel them, cut off the tops, make recesses so deep that the walls can hold the minced meat.

Mash the removed mass, pour over with oil, mix with chopped onions fried in oil and stuff the potatoes. Sprinkle it with oil, warm it up.

You can add mushrooms to the minced meat.

Baked potatoes stuffed with buckwheat porridge with onions

10 - 12 potatoes, for minced meat: 100 g, buckwheat, 2 - 3 onions, vegetable oil, salt.

Bake the potatoes, peel, cut off the tops, make recesses so deep that the walls can hold the minced meat.

Boil buckwheat porridge: pour the cereal into a saucepan (it should take half the volume), add 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 needs to be refilled as it boils down).

Put chopped fried onions into the prepared porridge, mix and fill the potatoes. Sprinkle generously with oil and heat in the oven.

Potato pies with mushrooms

Potatoes, flour, vegetable oil, salt. For minced meat: mushrooms, onions.

Prepare mashed potatoes in the water in which the potatoes were cooked, add flour to make a viscous dough. For the filling: soak the mushrooms in cold water for 2 - 4 hours, boil them in the same water, put in a colander, chop, fry with chopped onions in vegetable oil. Divide the dough into balls with wet hands, shape the cakes, put the filling on them, pinch the edges. Fry the pies on both sides in vegetable oil. The filling can also be made from fried cabbage with garlic, or from other vegetables, or from buckwheat porridge with onions.

Fried cabbage

About half or 1 small head of cabbage, vegetable oil, salt, 3 cloves of garlic, herbs.

Chop the cabbage finely, put in a deep frying pan with hot vegetable oil, pour over water so that the cabbage is only covered with it. Salt and simmer, covered for 15 minutes. Open the lid, let the excess liquid evaporate and bring to a golden brown over high heat.

Put chopped garlic in the finished cabbage and serve, sprinkle with chopped herbs.

Cabbage rolls stuffed with vegetables

Loose head of cabbage, 2 carrots, 2/3 tbsp. rice 1 head of onion, 1 tbsp. l. tomato, garlic, vegetable oil, salt, herbs.

Remove the upper large leaves from the cabbage head - 10 - 12 pieces, boil them slightly to become soft, beat off the petioles or cut them off. Prepare the minced meat: boil the crumbly rice, fry the carrots and finely chopped onions, chopped into strips, combine with the rice, add the finely chopped garlic clove.

Fill cabbage leaves with prepared minced meat, roll up and place in a deep frying pan or saucepan. Cover with water, add tomato, herbs, salt and simmer until tender.

Lean cabbage rolls

1 kg cabbage, 0.5 tbsp. ground crackers, 2 - 3 tbsp. l. vegetable oil, 0.5 tbsp. l. salt.

Boil a whole head of cabbage until half cooked in salted water. Pull into a colander and drain off the water. Disassemble the head of cabbage into leaves and wrap each of them in an envelope, roll in breadcrumbs and fry in oil. You can also serve chilled.

Cabbage cutlets

500 g of cabbage, 2 tablespoons of semolina, 2 tablespoons of ground crackers, salt to taste, 3 tablespoons of vegetable oil, 1/2 cup of water.

Finely chop the cabbage, put in a saucepan, add water, 1 tablespoon of vegetable oil and simmer until half cooked. Pour semolina into the boiling mass in a thin stream, cook, stirring continuously for 10-15 minutes, cool slightly, salt, stir and cool. Form oval cutlets, breaded in breadcrumbs, fry.

Fresh white cabbage with vegetable oil and breadcrumbs

1 head of cabbage, 1 onion, 200 g of vegetable oil 3 tbsp. l. crackers, a few sprigs of parsley, salt.

Peel the head of cabbage from the top leaves, cut into 6 - 8 pieces, put in salted boiling water, let it boil, put in a colander, squeeze slightly. Put the cabbage on the bottom of the saucepan, add the parsley and onion, cover and cook until soft, without boiling. When serving, pour over the cabbage with heated vegetable oil with breadcrumbs, prepared as follows: pour the grated stale roll into the heated vegetable oil and brown it.

Or: clean the head of fresh cabbage from the outer leaves, cut it crosswise, but not completely, put it in salted boiling water and cook until soft. Transfer the whole head of cabbage to a dish, pour over with butter and breadcrumbs.

Or: fill the broth in which the cabbage was cooked, 1 tbsp. l. vegetable oil and 0.6 tbsp. l. flour, boil, shaking the pan, put the cabbage on a deep dish and pour over the resulting sauce.

Stewed fresh cabbage

1 - 2 heads of fresh cabbage, 0.5 tbsp. water, 0.5 tbsp. l. flour, vegetable oil, apple juice (or vinegar), sugar, salt to taste.

Chop the cabbage, salt, squeeze, fry in vegetable oil, add water, put flour, salt, sugar and apple juice (or vinegar), simmer until tender.

Braised sauerkraut

600 g sauerkraut, 3 - 6 dried mushrooms, 1 onion, 1 - 2 bay leaves, 2 - 3 black peppercorns, 0.5 tbsp. l. flour, 2 - 3 tbsp. l. vegetable oil, salt.

Wash the chopped cabbage, squeeze, put in a saucepan, pour over the pre-cooked mushroom broth, add finely chopped mushrooms, bay leaf, pepper, salt, cook until tender. Put flour fried in vegetable oil with finely chopped onion, mix, cook under the lid until tender.

Pasta with vegetables

500 g pasta, 2 - 3 carrots, 40 g of parsley root, 3 onions, 1 tbsp. green peas, 2 tbsp. l. tomato puree, 100 g of vegetable oil, dill or parsley.

Chop carrots, parsley, onions into thin strips, fry with tomato puree in vegetable oil for 10 - 12 minutes, then add heated canned peas to the vegetables and mix. Boil pasta, drain water, combine with vegetables. Serve hot, sprinkle with finely chopped dill or parsley.

Mushrooms stewed with barley or rice

400 g salted, or 60 g of stewed mushrooms, 50 - 60 g of vegetable oil, 1 - 2 onions, 0.5 - 0.75 ct. cereals, 2 - 3 tbsp. water, 1 c. l. tomato puree, salt, green onions and parsley.

Fry the prepared mushrooms and onions in oil until light golden brown. Mix with washed cereals and hot water, simmer until the cereals are soft, then add the tomato puree. Sprinkle the prepared dish with herbs. Serve with pickled cucumber salad or cabbage.

Mushrooms stuffed with rice

500 g champignons, 2 tbsp. l. vegetable oil, 1 tbsp. boiled rice, 1 parsley root, dried sugar, salt.

For medium-sized mushrooms with a round cap, cut out the stem so that the cap remains intact. Finely chop the legs across the fibers and simmer in vegetable oil along with grated parsley. Add boiled rice, salt.

Sprinkle a little salt on the mushroom caps, fill them with minced meat and place in a fireproof dish or a greased dish. Lay the remaining minced meat in a slide, sprinkle with breadcrumbs. Bake mushrooms until golden brown.

Fried ears with minced mushroom and buckwheat porridge

Prepare the ears, stuff them with mushroom minced meat mixed with buckwheat steep porridge, which is fried along with the onion and mushrooms. Serve with borscht, mushroom sauce.

Prepare the dough for the ears as for the noodles. Roll out very thinly, cut into squares, brush the edges with water, put 1 tsp on each piece. minced meat, blind the edges of the quadrangles, and then the ends. Fry in vegetable oil, preferably in a copper saucepan, so that the oil does not burn. After frying, put the ears on the paper and, when dry, put them in borscht or soup before eating.

Dried mushroom pilaf

10 - 12 dried porcini mushrooms, 1 tbsp. rice, 3 onions, 1 carrot, 3 tbsp. l. vegetable oil, 1.5 tbsp. broth, tomato puree, salt.

Sort the mushrooms and soak for 3 hours, then cook in the same water until tender. Remove the mushrooms from the broth, cut into large strips, fry. Fry also finely chopped onions, sauté the carrots with tomato puree. Mix with mushrooms, adding a little strained mushroom broth. Put the sorted out washed rice, close the lid and simmer until tender.

Porridge-mash

Millet and barley, (rice and wheat, corn and barley) cereals, two types of vegetables, salt.

Take a mixture of cereals (for example: millet and barley, corn or rice and wheat, corn and barley). The main thing is that one of the cereals is whole, and the other (or others) is crushed. Grate vegetables, at least two types. For a glass of a mixture of cereals - a glass of vegetables.

Put a third of the vegetables on the bottom of the dishes, on them a layer of cereals, then again a layer of vegetables, and so on, to make three layers (vegetables on top). Pour everything with hot salted water so that the top layer of vegetables is covered with it. Place in the oven for 6 to 8 minutes.

Buckwheat porridge with onions

2 tbsp. buckwheat groats, 2 onions, 3 tbsp. vegetable oil. salt.

Sort the buckwheat, wash and dry in a saucepan with a thick bottom, stirring constantly, salt and, when the cereal becomes dry and crumbly, pour 3 tbsp. boiling water. Cover and cook over low heat, without stirring, otherwise the porridge will not be crumbly. Fry finely chopped onions in a pan and put them in the prepared porridge. Give a good rebuke by wrapping the pan in newspaper and placing it under the pillow.

Pea porridge with barley grits

1 tbsp peas, 1 tbsp. barley, 1 carrot, 2 onions. vegetable oil, salt, parsley, or green onions.

In the evening, soak the peas, put them to boil in the same water. In 20 minutes. add washed barley grits. Stir often so that it does not burn, and make sure that it does not run away.

When the peas become soft, mash them, add chopped onions with coarsely grated carrots fried in vegetable oil, boil for about 20 minutes more. Serve sprinkled with chopped parsley or green onions. Barley grits can be replaced with "Hercules", in which case it is added at the end of cooking, in 15 - 20 minutes. to end.

Porridge with apples

Semolina (millet, oatmeal) groats, sweet and sour apple, sugar.

Boil a thin porridge in water (semolina, millet, oatmeal). Separately grate a peeled sweet and sour apple. Before serving, put the grated apple directly into a plate at the rate of one medium-sized apple for two servings. Stir by adding before use. a little sugar to taste. You can also grate some carrots with the apple.

Rice cutlets with mushroom sauce

1 tbsp. rice, 4 tbsp. l. vegetable oil, 0.5 tbsp. chopped white crackers, salt.

For the sauce: 3 - 4 dry mushrooms. 1 onion 1 tbsp. l. flour, 2 tbsp. l. vegetable oil, 1 tbsp. raisins (raisins), 0.5 tbsp. sweet almonds, lemon juice and sugar to taste.

Boil rice in salted water until soft, fold back, let the water drain well, put in a saucepan, crush a little so that it does not crumble, pour 1 tbsp. l. oil and let cool. Cut the cutlets from this mass, roll in breadcrumbs and quickly fry on both sides.

For the sauce: boil the broth from the soaked mushrooms. Fry finely chopped onions in oil, add flour and fry. Pour in, gradually stirring, a glass of mushroom broth and boil. Scald the raisins and almonds with boiling water several times, let the water drain. Add lemon juice, sugar, salt to taste, raisins, chopped almonds to the sauce. Bring the sauce to a boil and pour over the cutlets.

Rice with prunes

0.5 tbsp. rice, 0.5 tbsp. prunes, 1.5 tbsp. l. vegetable oil, 1.5 tbsp. l. sugar, 2 - 3 whispers of citric acid, 1 tbsp. water.

Rinse the rice, dry it and fry in a pan. Remove seeds from prunes. Put prunes and fried rice in boiling water, add sugar, citric acid and simmer until the rice is tender.

When serving, pour over the rice with vegetable oil.

Herculean porridge pancakes

In oatmeal, add 1 - 2 grated apples, salt and 2 tbsp. l. flour. To stir thoroughly. Fry the pancakes in a hot skillet in vegetable oil.

Pancakes with onions

500 g flour, 2 tbsp. water, 1 tbsp. l. sugar, 15 g yeast, onion, a pinch of salt, 0.5 tbsp. vegetable oil.

Knead the pancake dough from flour, water, yeast, salt, sugar. Let the dough come up. Finely chop the onion, simmer in oil, salt to taste. When the dough comes up, put the stewed onion into it. Let the dough rise again for 15 minutes. Bake the pancakes in the usual way.

Monastic rice

2 cups of rice, 4 cups of water, 2 onions, 2 tablespoons of vegetable oil, 2 carrots, 1 tablespoon of tomato paste or tomato sauce, dried celery, dill, ground black pepper, salt.

Rinse the rice thoroughly, pour boiling water over, cook for 10 minutes so that there is a "grain from a grain", drain into a colander. In a deep frying pan, fry finely chopped onions in vegetable oil until golden brown, add boiled; coarsely grated carrots and tomatoes, mix. Add rice, season to taste with herbs, pepper and salt. Serve hot.

Pumpkin pancakes

1 kg of peeled pumpkin, 1 glass of wheat flour, salt, sugar to taste, vegetable oil for fried, honey.

Grate the pumpkin on a fine grater, add salt and sugar, add flour, knead a homogeneous dough. Spoon into a hot frying pan in heated vegetable oil, fry on both sides. Serve with honey.

Pea jelly

1/2 cup split peas, 1 cup water, 1 tablespoon vegetable oil, 2 onions.

Dry the peas in a pan, grind in a coffee grinder. Pour the resulting pea flour into boiling salted water and, stirring continuously, cook for 15-20 minutes, then pour into oiled plates. When the jelly thickens, cut it into portions.

When serving, sprinkle the jelly with onions fried in vegetable oil.

“It is very important to learn Christian austerity.
Asceticism is not life in a cave and constant fasting,
asceticism is the ability to regulate, among other things, your consumption of ideas and the state of your heart.
Asceticism is a person's victory over lust, over passions, over instinct. "
© Patriarch Kirill
From the speech of His Holiness Patriarch Kirill of Moscow and All Russia on the air of the Ukrainian TV channel "Inter"

Nowadays, the Russian holy fathers of the ROC, who reside in monasticism (black clergy), are the main determining and guiding force for the modernization of the entire great democratic Russia and the pious transformation of the spirituality of the wise and heroic Russian people.

A group photo of the faithful Supreme Teachers and Russian Reformers before a banquet in the Grand Kremlin Palace:

The monastic meal is a collective ritual. The monks ate twice a day: lunch and dinner, and on some days they ate only once (although this "once" could be very long); for various reasons, it occasionally happened that trapeze was completely excluded. The main thing was not the quantity of food, but the quality of the dishes: lean or modest, the role of the dish in the rituals, the time of the meal.

Cold baked lean fish garnished with lean mayonnaise and chopped vegetables.

Whole baked sturgeon without skin
(Before baking, carefully remove the skin from the base of the head to the tail from the fish).

Pike perch stuffed with mushrooms, avocado, potatoes (avocado and potatoes 1: 1) and herbs and baked in the oven. Monks consider pike perch to be the leanest fish, because it contains only 1.5% fat.
Adding fat-rich avocados, olives and nuts to the monastic diet makes it possible to compensate for the lack of fat on fasting days, on which, according to the monastery charter, it is necessary to eat dishes without oil.

The idea of ​​a ceremonial monastery dinner in the middle of the 19th century. allows you to compile a list of dishes that were served on the table on November 27, 1850, on the day of the commemoration of the founder of the monastery.

“Register of food on the feast of saint. Jacob 1850 November 27th day
For a snack at the top
1.3 kulebyaki with minced meat
2.2 steamed pikes on two dishes
3. Jellied perches with minced meat on two courses
4. Boiled crucian carp on two dishes
5. Fried bream on two courses
Brattskaya's meal for lunch
1. Kulebyaka with porridge
2. Pressed caviar
3. Lightly salted beluga
4. Botvinha with lightly salted fish
5. Cabbage soup with fried fish
6. Ear of carp and burbot
7. Pea sauce with fried fish
8. Fried cabbage
9. Bread dry with jam
10. Kanpot from apples
For the Belago clergy a snack
1. Caviar and white bread for 17 dishes
2. Cold hollow out with horseradish and cucumbers on 17 dishes "

Serving examples:

Laying the lean monastic table for dinner.
Tomato slices with lean soy cheese, slices of lean fish sausage, fish and vegetable snacks, hot lean portioned dishes, various monastery drinks (kvass, fruit drink, fresh juices, mineral water), fruit plate, unsweetened and sweet monastery pastries.

Monastic culinary recipes
St. Danilov Stavropegic Monastery
What is fundamentally different in the diet of lay people from monks - the former just love to eat deliciously, the latter do the same, but with a deep, godly meaning and with lofty spiritual intentions. Of course, this great spiritual wisdom is hardly accessible to the understanding of ordinary laity.

Blaming the atheistic Russian intelligentsia of his day, priest. Pavel Florensky said this about her attitude to food:
"An intellectual can neither eat, let alone taste," he doesn’t even know what it means to “eat”, what sacred food means: they don’t “taste” the gift of God, they don’t even eat food, but they “gulp” chemicals. "

Probably, many do not clearly understand the importance of food in the life of a Christian.

Modest monastic lunch:

Cold snacks:
- curly vegetable cuts,
- painted stuffed pike perch
- tender salmon of its own special salting
Hot appetizer:
- julienne from fresh forest mushrooms baked with béchamel sauce
Salad:
- vegetable with shrimps "Sea freshness"
First course:
- fish hodgepodge "in a monastery style"
Second course:
- salmon steak with tartar sauce
Dessert:
- ice cream with fruit.
Beverages:
- branded monastery mors
- kvass
And, of course, served for lunch:
- freshly baked bread, honey gingerbread, various savory and sweet pastries to choose from.

Serving examples:

Monastic lenten snacks for the common monastic table.

Salmon of its own special monastery ambassador.
Monastery chefs recommend wrapping a lemon for squeezing juice with gauze to exclude the ingress of lemon seeds.

Lean fish hodgepodge with salmon.

Lean sturgeon fish hodgepodge with pie stuffed with burbot liver.

Steam salmon with lean mayonnaise, tinted with saffron.

Lenten pilaf of rice, tinted with saffron, with slices of fish and various seafood, which God sent the monastic brethren to dinner today.

Fruit bouquet for a common monastic table.

Monastic lean chocolate-nut log.
Chocolate-nut masses of three colors (dark chocolate, white chocolate and milk chocolate) are prepared as indicated in the previous recipe "Monastic Lenten Truffle Sweets". Then they are poured into a mold layer by layer, carefully covered with plastic wrap.
The widespread use of various nuts and chocolate in monastic food allows monastic food to be tasty and sufficiently complete.

Lenten monastery sweets-truffles.
Ingredients: 100 g of dark dark chocolate, 1 teaspoon of olive oil (on days when oil is prohibited, do not add olive oil, but the sweets will turn out to be slightly harder), 100 g of peeled nuts, 1 teaspoon of good brandy or rum, a little grated nutmeg.
Heat the nuts in a mortar, heat the chocolate with the addition of olive oil, stirring in a water bath to 40 grams. C, add crushed nuts, grated nutmeg and brandy, stir; take the warm mass with a teaspoon and put it on a plate with cocoa powder (to taste, you can add powdered sugar to the cocoa powder) and, rolling in cocoa powder, form balls the size of a walnut.

Let us recall that meat is not consumed very often in monasteries, in some it is not consumed at all. Therefore, the "spell" "Carp, carp, turn into a pig" does not work.

On great and patronal holidays, the brothers are blessed with "consolation" - a glass of red wine - French or, at worst, Chilean. And, of course, dishes are prepared for a special festive menu.

breakfast menu of His Holiness Patriarch Kirill of Moscow and All Russia on one of the days of April 2011.
The patriarchal food menus are carefully designed and balanced by nutritionists to maintain the proper energy in the patriarch, necessary for the tireless conduct of his enormous spiritual, organizational and representative work.
In the patriarchal menus, all raw materials and ready meals are tested in the same way as in the Kremlin kitchen. All dishes on the patriarchal table are the fruit of long analysis, discussions and endless tastings of top-class chefs, sanitary doctors and nutritionists.
For the belief in God's mercy and protection, indispensable for Patriarch Kirill, is a high spiritual matter, and the work of the patriarchal guard from the FSO and the relevant doctors and laboratories is a daily earthly matter.

Cold meals:
Sturgeon caviar with buckwheat pancakes.
Caspian sturgeon, smoked, with grape and sweet pepper galantine.
Salmon stroganina with parmesan cheese and avocado mousse.

Snacks:
Pheasant roll.
Calf jelly.
Hare pate.
Pancake pie with blue crabs.

Hot appetizers:
Fried hazel grouse.
Duck liver with rhubarb sauce and fresh berries.

Hot fish dishes:
Rainbow trout stewed in champagne.

Hot meat dishes:
Smoked duck strudel.
Roe deer back with lingonberry galantine.
Venison fried on a wire rack.

Sweet food:
White chocolate cake.
Fresh fruits with strawberry galantine.
Baskets with fresh berries in champagne jelly.

The monastery chef is happy to share his recipes for vegetable salad with shrimps and fish saltwort.

First of all, in order for everything to turn out tasty and pleasing to God, you need to start cooking by reading a prayer. Have you read it? Now let's get down to business!

Serving examples:

Layered lean salad according to the monastery recipe.
Lay the salad in layers, each layer under lean mayonnaise, salt to taste.
1st layer - canned crab meat, finely chopped (or crab sticks),
2nd layer - boiled rice,
3rd layer - boiled or canned squid, finely chopped,
4th layer - finely chopped Chinese cabbage,
5th layer - steamed steamed sturgeon, finely chopped,
b-th layer - boiled rice.
Decorate with lean mayonnaise, caviar, a leaf of greenery and serve at the nun's table.

Vinaigrette according to the monastery recipe.
The vinaigrette contains: whole baked in the oven, peeled and diced: potatoes, carrots, beets; canned green peas, onions, pickles, olive oil.
Sometimes monastery chefs prepare a vinaigrette with boiled beans and mushrooms (boiled or salted, or pickled).
To taste, you can add finely chopped salted herring to the vinaigrette.

Lean portion dish of lobster boiled in vegetable kurt broth (dip live lobster upside down in boiling kurt broth made of carrots, onions, herbs, salt and seasonings, boil lobster for 40 minutes, then let it brew for 10 minutes under the lid) with a garnish of boiled rice, tinted with saffron, and vegetables with separately served in a bowl a lean flour sauce from sturgeon broth with the addition of onion, mashed through a sieve until transparent (do not brown) and spices; garnish with a slice of lemon.

There is still a lot of interesting things about products, dishes and those who eat these dishes.

The Russian Lenten table is special, varied and satisfying. Basic foods - root vegetables, mushrooms, lean dough. On the one hand, everything is very simple here, without frills and luxury. On the other hand, food should not be tasteless; dishes are prepared with love and skill.

We bring to your attention recipes for lean dishes from the famous culinary specialist Maxim Syrnikov:

Mushroom noodles Lean homemade noodles Lean pickle Lean dough crumpets

Radish Mushroom hodgepodge Oatmeal jelly Borkanniki pies - with carrots

Noodles- a word of Turkic origin. But she came to Russia a very long time ago, in the thirteenth century. Our noodle dishes have acquired their own characteristics, very special. For example, lean noodles with dried mushrooms are completely unknown to the Turkic peoples, the neighbors of the Russian people.

Lenten recipes: mushroom noodles

Mushroom noodles can be made from any noodles - purchased or self-rolled, which do not contain eggs. Or from lean noodles, pasta.

60 g dried mushrooms

6 bowls of water

One onion

One carrot

Leek

Parsley or celery root

Salt, black pepper

Lean or butter - two tablespoons

Dill and parsley

Lean recipes: Homemade lean noodles.

Mushrooms should be soaked in cold water 2-3 hours before cooking.

Boil the broth from the presoaked mushrooms and roots. Remove the mushrooms, cut into thin strips. Boil the noodles until tender in a small part of the resulting broth, along with the mushrooms. Throw everything on a sieve.

Bring the rest, most of the broth to a boil and add the noodles and mushrooms to it.

Add a spoonful of vegetable oil before serving. Sprinkle with chopped herbs.

Lenten recipes: lean pickle.

Dishes made from traditional Russian pickles - pickles, saltwort, kali - are typical of our national cuisine. For the preparation of pickle, it is better to take real pickles from the barrel. And pickled cucumbers are not at all suitable for him.

4 pickled cucumbers

2 potatoes

1 onion

Parsley root

1 carrot

Three tablespoons of vegetable oil

1.5 liters of water.

A glass of cucumber pickle.

Cut the skin off the cucumbers, pour it with a glass of water and boil for 15 minutes, then add the brine to the broth, boil a little more, strain.
In the remaining water, boil the cereals, turnips and potatoes cut into slices.

Saute the onions, carrots, parsley and cucumbers in a skillet, add the sautéed sauce to the broth, add the brine there.

Bring to readiness, season with salt and pepper to taste.

Lean recipes: lean crumpets from yeast dough.

Inside each crump there is a little tasty filling - a berry or dried fruit.

Wheat flour - 800 g

Two glasses of water

Vegetable oil - 100 g

Fresh pressed yeast - 20 g

Salt - on the tip of a knife

Granulated sugar - a tablespoon

Candied fruits, berries from jam, scalded raisins

Deep fat oil

Knead the dough - half the flour in two glasses of water, in which the yeast is previously diluted.

When the dough rises and settles - pour in 100 g of butter, add half of the rest of the flour, salt, sugar. Beat the dough well with a wooden spatula. Let it rise, knead it with a spatula, let it rise again.

Sprinkle the remaining flour on a board or table, put the dough on it. Cut the dough into small pieces, make a flat cake out of each piece. Put candied fruit or berries in the center of the cake, pinch into a ball.

Let rise slightly and deep-fry until tender.

Radish- consolation of a fasting person, a traditional Russian snack.

In the old days, it was said that during Lent even church bells sing: "Horseradish-radish, radish-horseradish!"

Russian black radish is an excellent root vegetable for making lean snacks.

For example, like this:

One medium radish

One sour apple (Antonovka is best)

Five tablespoons of vegetable oil

Two tablespoons of honey

salt to taste.

Rinse the peeled radish and grate, grate the apple as well. Stir, season with honey and butter, salt.

Lenten recipes: mushroom hodgepodge in a frying pan

Mushroom hodgepodge- a lean dish, but tasty and satisfying. For its preparation, we need salted mushrooms - it is better if they are porcini or yellow milk mushrooms. Bitters, boletus, mushrooms, salted boletus are also suitable.

This is not a soup or a stew - the finished dish will be juicy, but without excess liquid.

Salted mushrooms - 2 cups

Fresh or sauerkraut cabbage - 500 g

Two onions

Four tablespoons of vegetable oil

Cut the mushrooms into strips and fry with onions in a pan. Add a spoonful of flour and fry a little more, stirring with a spatula.

Simmer cabbage until soft, squeeze out.

Put the solyanka in a frying pan without a handle: a layer of cabbage, a layer of mushrooms and cabbage on top. Add some brine or water to the pan.

Bake in the oven at 180 C until the top layer is browned.

Lenten recipes: Oatmeal jelly

Kissels have been known in Russia for a long time. Traditional Russian jelly has little in common with a sweet starchy drink. Most often it is made from boiled flour or cereals.

There are two main ways of preparing such jelly - with short-term fermentation and without fermentation.

Try this, the simplest way.

Oatmeal - two glasses

Water - three glasses

Three tablespoons of granulated sugar

Juice and zest of half a lemon

Pour the flakes with cold water and leave for several hours.

Strain the resulting infusion and squeeze through a sieve into a saucepan. Add sugar, lemon juice and zest to the oat infusion.

Kissel is cooked on the stove with constant stirring until thickened.

Ready hot jelly is poured into a pre-chilled mold and placed in the cold until it is completely thickened. Serve the jelly laid out on a dish, sprinkled with poppy or almond milk, honey or jam.

Lenten recipes: borkannik pies- with carrots

Lenten Pies is a special article. There are countless options for filling - mushroom, berry, pea, turnip, cabbage, onion.

Borkannik is a pie with carrot filling. So it is called in the Pskov region, where the carrot itself is called borkan.

Here is a recipe for a lean yeast dough that is quite suitable for borkannik and for any other pies:

250 g warm water

4 tablespoons vegetable oil

Teaspoon (no top) salt

20 g pressed fresh yeast

Dissolve the yeast in water, knead the dough, adding oil and salt. This bezoparny dough comes up quickly, but needs two compulsory kneading.

Prepare the filling from 500-600 g of fresh carrots, two medium onions, three tablespoons of vegetable oil.

Chop the carrots with a knife and simmer together with finely chopped onions. Salt and pepper to taste. Garlic and dill go well with such a filling - in the form of crushed seeds.

Everyone who, while living in the monastery, visited the monastery refectory, is surprised at how tasty the food is there, although the products are the simplest. When asked what is the secret?

The monks themselves answer as one: "There are no secrets here, just when you cook and when you eat, you need to pray." But still, there are some general principles that are observed in most monasteries, following the instructions of the holy fathers.

Firstly, you cannot eat your fill, food should not burden the stomach. One should leave a meal with a slight feeling of hunger, which, by the way, is absolutely correct, since according to all the laws of our nature, saturation occurs half an hour after a meal.

Secondly, food should be as plant-based as possible and free from any spices. As we were told in the Solovetsky Monastery, “there is a fine line between satisfying the feeling of hunger and pleasing the whims of the flesh. this is the only one of all the joys left to him from the world. "

To avoid such temptations, monks follow simple rules: food should be simple, nutritious, healthy and contain essential vitamins. Food serves to saturate and maintain strength, nothing more.

Brest Nativity of the Mother of God Monastery

Lean brine biscuits

1 glass of brine (preferably from canned tomatoes), 1 tsp. soda, three quarters of a glass of vegetable oil, three quarters of a glass of sugar, 1 bag (11 g) of vanilla sugar, flour.

Mix brine, vegetable oil and sugar, add vanilla sugar and flour. The dough should be firm enough to roll out into a 1 cm thick layer. Cut the cookies with a cookie cutter and bake in a well-heated oven until golden brown.

Oatmeal jelly (lean jelly)

500 g of oatmeal, 3 crusts of rye (yeast) bread, salt, sugar - to taste.

Pour the oatmeal with warm water until it is completely covered. Dip bread crusts into a saucepan and put in a warm place for a day, stirring occasionally. Strain through cheesecloth, add 0.5 l of water, salt, sugar. Put on low heat, stirring constantly, bring to a boil, stand for 5 minutes after boiling. Remove from heat, pour into pots, allow to harden.

Lean rug

4 cups flour, 2 cups sugar. One glass of raisins, finely chopped walnuts, vegetable oil and dried fruit decoction, 25 g of ground cinnamon, 2 tablespoons of vinegar, 2 teaspoons of soda, salt to taste.

Grind sugar, salt and cinnamon with vegetable oil. Add minced raisins and chopped walnuts. Dilute with a decoction of dried fruits and add soda. Then gradually add flour, pour in vinegar and mix. Pour the dough into a greased and floured dish and place in the oven. Bake at 170 ° C for 50-60 minutes.

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Lean recipes:

• Lenten recipes- Orthodox fasts and holidays
• Life without oil (recipes for Lent)- Victoria Sverdlova
• Lean recipes: breakfast
• Lean recipes: salads and snacks- Boring Garden
• Lean Recipes: Lean Soups
• Lenten recipes: second courses- Nina Borisova, Maxim Syrnikov
• Lean recipes: pastries and desserts- Nina Borisova
• Lenten Recipes: Drinks in Fasting- Maxim Syrnikov, Nina Borisova
• - Alexey Reutovsky
• History of Russian cuisine: in Russia we are doomed to eat porridge- Maxim Syrnikov
• Special dishes of Great Lent: crosses, larks, ladders, grouse- Maxim Syrnikov
• Kolivo: Athos recipe- Boring Garden
• Fruit table- Pravoslavie.Ru
• Christmas fast recipes: lentil stew, bread salad, green soup, squid stew, eggplant, avocado appetizer, squid and cuba hodgepodge, couscous, kozinaki, apple toast, etc. - Ekaterina Savostyanova
• Recipes for the New Year- Ekaterina Savostyanova
• Shrovetide: 10 best recipes- Orthodoxy and peace
• How I Made Ancient Roman Garum Sauce(with photos and comments) - culinary reconstruction - Maxim Stepanenko

***

Trinity-Sergius Lavra

Millet porridge with pumpkin

1 liter of water, 100 grams of pumpkin, a glass of millet.

Sort the millet, rinse. Grate the pumpkin, add water and cook for half an hour. Then add millet, salt, sugar and cook until tender.

Celery salad

600 g celery root, 200 g each carrot and apple, 2 teaspoons of lemon juice

Grate the root, add grated carrots, an apple, sprinkle with lemon juice - so that the apple does not darken. Season with vegetable oil.

Trinity Seraphim-Diveevsky Convent

Bishop cutlets

Half a barrel of white bread, 3-4 onions, a glass of peeled walnuts (they replace meat and fish), two potatoes, a clove of garlic.

Pass all other ingredients through a meat grinder. Add garlic, salt and ground pepper.

You do not need to add oil to the minced meat, because when frying, the tunic absorbs oil very well.

Do not spare bread crumbs, they form a crust during frying, which prevents the cutlets from falling apart. Make the tunics small and thick, so that later it is convenient to turn them over.

I think you can experiment: add a can of canned beans or mushrooms to the minced meat, or double the proportion of potatoes.

Pyukhtitsa Assumption Convent

Pea porridge

500 g peas, 2 - 4 onions, vegetable oil, salt to taste.

Put the peas in a large saucepan, rinse thoroughly in cold water and add 1.5 liters of water. Leave for 1 hour, then put on high heat and bring to a boil. Reduce heat to minimum, skim thoroughly and cook until tender, stirring frequently. The cooking time depends on the variety and quality of the peas and can range from 45 minutes to 2-3 hours. The peas should boil down: turn into a homogeneous mass, like mashed potatoes. Season with salt to taste, add finely chopped onion fried in vegetable oil and arrange on plates, sprinkle with fried onion rings on top. Pea porridge can be chilled in a mold, then cut into pieces and served as a cold snack.

Spaso-Preobrazhensky Solovetsky Stavropegic Monastery

Lentils with beets

500 g green lentils, 1 large beet, vegetable oil, salt and spices to taste.

Wash the lentils, add cold water and bring to a boil over high heat. Skim off the foam, reduce heat to low and cook, covered, for 40 minutes, adding salt. Peel raw beets and grate on a coarse grater. Place the beets in a pot of lentils and cook for 5 minutes. Add chopped garlic and spices - ground black pepper, turmeric, garam masala. Remove from heat and leave for 30-60 minutes. You can add vegetable oil. It turns out a very tasty dish with a borscht flavor.

Solovetsky tea

Mix three types of tea in equal proportions - black, green and red (karkade). Take a herbal mixture - mint, lemon balm, oregano, thyme, cloudberry, a little chamomile and mix in equal amounts. The collection of herbs can range from one-fourth to one-tenth that of tea.

It is better to first put herbs in boiling water, wait 5 minutes, and then add a mixture of teas. Wait 5 minutes again and strain through a colander. This tea can be stored and heated.

Spaso-Preobrazhensky Valaam Monastery

Valaam cabbage soup (with mushrooms)

A handful of dried mushrooms, 4 potatoes, 250-300 g of white cabbage, 1 carrot, 1 onion, 1 bay leaf, salt and pepper to taste.

Soak dried mushrooms in cool water overnight. In the morning, strain the water through a fine sieve or cheesecloth into a separate container (do not pour it out, it will still come in handy for us). Rinse the mushrooms, cut into slices and put in boiling salted water. Cook for 1 hour until tender. Cut the onion into small cubes, cut the carrots into thin strips and fry in vegetable oil until golden brown. Add diced potatoes and finely chopped cabbage to a saucepan. After 10 minutes add the prepared carrots and onions and cook for another 15 minutes. The cabbage should not be overcooked, but rather crispy. Shortly before being ready, put bay leaf into the soup and pour in the preserved mushroom infusion. Pour into plates, season with black pepper to taste.

Potato salad

3-4 potatoes, 1 carrot, 200 g frozen green beans, 100 g frozen green peas, 10 olives, 1 onion, a few sprigs of dill and parsley, salt to taste, unrefined sunflower oil.

Boil the carrots and potatoes in their skins, cool, peel and cut into cubes. Steam the green beans and green peas. Combine potatoes, carrots, beans, peas, pitted olives, and diced onion in a large bowl. Sprinkle with finely chopped herbs - parsley and (or) dill and pour over with sunflower oil. Salt to taste and mix gently.

500 g buckwheat, 1 large carrot, 1 onion, 300 g frozen green beans, 2 tbsp. l. tomato puree (you can use chopped tomatoes in your own juice), 1 tbsp. l. flour, vegetable oil, chopped herbs, salt to taste.

Cook crumbly buckwheat porridge. While the porridge is cooking, cook the vegetable part of the dish. To do this, finely chop the carrots, chop the onion into small cubes and fry in a deep frying pan in sunflower oil until golden brown. Boil the green beans in a small amount of salted water for 5 minutes from the moment of boiling, drain the broth and transfer the beans to the pan with the rest of the vegetables. Pour flour into a dry small frying pan and fry slightly. Add vegetable oil, tomato puree and stir to prevent lumps from forming. Dilute with hot water until thick sour cream, warm to a boil and pour into a pan with vegetables. Cook for a few minutes, add salt if necessary. Put buckwheat porridge and vegetables into plates, sprinkle with chopped herbs and serve immediately.

Alexey Reutovsky