Recipes from the transfer of monastic kitchen. Monastic lean recipes

08.05.2020

Maxim Syrnikov's biography - Culinary blogger and expert Russian traditional cuisine Filled in curious events throughout life. The brand cook wrote several books on the preparation of the original Russians, but long-forgotten national dishes. As a future cook found his calling, how much he cooked his first dish, read in the article.

Biography

The date of birth of the future amateur and fan of Russian cuisine is hot July 28, 1965. The family of Syrnikov lived in the mother's house in the remainshkovsky district of the Tver region. Childhood was usual, the boy did not show special inclinations. Having learned to read, quickly mastered the family library, which consisted of Russian classics and cooks. Desktop mother's books Alexander-Ignatieva, Pokhlebkin and Elena Mohovets woke up in childhood the first interest in cooking.

To the question: where did the thrust come from to cooking? Maxim meets the joke, always loved to eat. How old was the cook when the first dish was cooked and what was it? The boy read an interesting, and most importantly, how a very simple gingerbread recipe seemed to him, I decided to make a surprise household. At that time he was just 7 years old.

Naturally, the surprise was a success - burned the saucepan and the cuisine shrewd by the test, but, as he recalls today, Gingerbreads still succeeded in glory, it saved the mountain-culinary soul. For years to 11, young cooks have already reread almost all the cookbooks from the home library and "fell ill" Russian cuisine. What you say here, he has his own collection of spices in his 15 years!

After graduating from school, Maxim enters the Leningrad Institute of Culture and it ends with honors. Naturally, it was necessary to serve everyone in the Soviet army, it was a fleet. In the dashing 90s it was very hard for all to earn at least some kind of cheese and worked as a rubber of meat for some time. Then friends invited to their business, the first movement and delivery movement began. hot pizza. As Maxim is recognized today, it, of course, was not at all what he dreamed of, but from something it was necessary to start. Pizza at the recipe of Syrnikov, enjoyed good demand.

It was during this period that the young culinary feels his calling and goes to the most distant corners of the country to extract forgotten preserved national recipes. Russian cuisine for maxi becomes not just a passion, but also a significant part of his future life, gradually turning into a lifestyle.

For 20 years, he collects, outlines and improves genuine recipes for long-forgotten traditional Russian dishes. In which only the corners of the Russian provinces, he did not have, with old women and grandmothers, walked around thousands of libraries and antique shops in search of vintage cookbooks. I did not go around and abroad, there were many countries of the world, studying the culture and kitchen of local residents, visited the most distant villages.

Mom thought it was just children's hobbies, none of her parents had not realized that Maxim was busy serious male business. The case of his life every year more and more developed and gained popularity. However, to conquer his niche and become a popular cook, it turned out not so simple. Solid confidence in proper choice, a huge dedication helped the guy will continue to earn a loved one.

Many Internet users often ask the same question: how is the real name of Maxim? The cook replies all that cheese is the most real original Russian surname. He can talk for hours about her origin, just knows his ancestors. Where does the Syrnikov family live today? At the moment they live in St. Petersburg, although I really want to go to a cozy own home in Ostashkovo.

Creative activity - Hobbies

An enterprising cook with the distribution of Internet resources does not miss the chance to become famous. In the early 2000s, launches his own blog on which unique recipes Russian dishes, telling the history of creation. Each dish is accompanied by step-by-step, and most importantly understandable for a simple man of preparation instructions. For a short period, the blog of Syrnikov is gaining growth in popularity and considerable weight among users. Wide fame in the network brings their first fruits!

"Aquarium" is the first decent restaurant in St. Petersburg, which is invited to the Syrnikov to work out the menu. Then it is invited to create a menu of the Malachite restaurant in Izhevsk, the following was "Rus Great" in Yekaterinburg, then a network of restaurants in Chelyabinsk, Voronezh, Vladimir and Moscow.

In the usual understanding of the permanent place of work, there can be no speech. The more popularity, the more often Maxim Syrnikov is invited to new opening establishments for consulting and studying a special menu. Working in several restaurants of the brand-cook, and the establishments from different cities, he often has to ride a lot throughout Russia.

From the permanent places of work, a restaurant and gastronomic network "Dobryanka" can be noted in Novosibirsk. Approximately once every 10 days have to fly to Siberia to control the preparation of dishes according to the previous recipes and make innovations. The restaurant and gastronomic business in Siberia quite powerfully unfolded, which gave considerable prospects for development. The next stage is the opening of the Dobryanka network in such cities as Krasnoyarsk, Tomsk, Omsk, does not forget the cook and for his native place Tver.

Maxim Cheesenikov became famous yet not only as a cook, he was also the author of unique cookbooks. His books: "True Russian Food", "Baking in Russian" and "Preparing in Russian every day", include amazing recipes that can hardly be found today. Maxim does not forget about Internet resources, because at first it was with their help, fame came. So in YouTube, the cook has its own website on which Maxim posts holding master classes for its subscribers.

As an ardent popularizer national Kitchen It is the leading program "Monastery cuisine" on the canal saved. His lean recipes bring joy to all truly believers, who observing a strict post. The cook proves more than once that if you come up with the mind, then even the post can be carried out in joy. Video S. step by step leadership Cooking enjoy a very good demand for network users. He is written reviews and gratitude. Pies, pancakes and mannik with apples, cooked by the recipe for Maxim Cheesenikov become a frequent guest on the tables.

From passionate hobbies marks fishing. Excellent fisherman, he loves to sit on the shore with a fishing rod, then bake himself personally and shook the catch. The gastronomic love for fish pledged parents since childhood, when they lived at the origins of the Volga. This is a separate milestone in history. I would like to note that Maxim Cheesenikov is one of the organizers of the popular culinary gastrointestinal "Seliger Rybnik".

In the program, professional master classes of famous cooking cooks on ancient recipe. The festival turned into a chic vacation with performances of folklore groups and Russian folk festivities.

Private life

Personal life of the popular chef and culinary Maxim Syrnikov is to publish a closed topic. In no interview it gives full information, only general information. Marital status: Married. The wife fully shares the vital hobbies of the spouse, but it does not break into his business. There are children: daughter and son.

Maxim Cheese and Son

Daughters this year turns 29 years old, and son 13. That's all that today we know. Family, wife, daughter and son of their photos do not appear on any page Instagram or Facebook, although Maxim is a very active user of social networks.

Maxim cheese today

In February 2019, an interesting information appears on the network that the famous rogue from Russian cuisine has finally fed. In court, the cook Maxim Cheesenikov, was recognized as a liar and slander. Many fans have become wondering, for what such sins a popular chef was discharged.

Olga and Pavel Sutkin Historians have found historical travelers and lies in the published materials of Syrnikov. They could not pass by such a cheeky lies, expressing their opinion on the works of the "great connoisseur of Russian cuisine". What they received an unexpected quick response.

On his Facebook page, an enterprising Gastrol Cook has published accusations against Sutkins that they are simply the "enemies of traditional Russian cuisine", and then alone, indecent insults at their address. Cheeseniks even assumed that "this scum, Pavel Sutkin, considers it a direct competitor and is even going to kill."

Sutkins decided to figure it out in gentlemen, that is, legal methods and filed a lawsuit against legal methods. In March 2019, the St. Petersburg Court issued a final decree, by decision of which the cook was recognized as a liar and slander. The final touch, the court instance imposed on the "Hero of Russian cuisine" a penalty of 200 thousand rubles. It is not known how such an incident will affect the further professional career of the famous brand chef.

Maxim Syrnikov's biography - the connoisseur of the original Russian cuisine will never replenish interesting facts and unique recipes. Today, the famous culinary will be invited to various TV channels to participate in popular projects, this is the "rules of life" on TV channel Culture and "taste" on the answer.

The first mention of the monks-chefs belong to the 10th century and relate to the Kiev-Pechersk Monastery, where there was their cook. Only a century later, the preparation of food in Russia was mediated in a separate specialty. As the cultural and spiritual life develops, the nature of food changed, but the concept of one Russian cuisine has been preserved throughout the ancient Russia.

Later there was a division into the royal, rural and monastic kitchen, the recipes of which are based on vegetables, greenery, fruits.

What is monastic kitchen

The monastery cuisine has been separated into a separate branch in the 16th century.

It was united by unchanged attributes:

russian oven;
kitchenware and utensils;
customs of the tables transmitted from generation to generation;
types and method of cooking everyday and festive dishes.

Since a long time, the monasteries were famous for the miraculous and healing recipes for making food, able to get rid of bodily ailments, restore lost strengths and spiritual purity. The monks were kept and transferred secrets to the next generations, but today most of the culinary sizes are undeservedly forgotten.

The reason was the lack of entries in those distant times. The first similarity of the culinary book was written in 1547, but, unfortunately, it was only a list of dishes without a detailed description of the cooking process. Until now, scientists are fighting over mysterious names, such as "Shippack" or "Fish Tavranchuk".

The use of meat in the monasteries has always been banned, instead of him the table abound fish disheswhich were served 3-4 times a week. On Annunciation, the fish served the main festive dish On the table, her baked, cooked, allowed, baked, fried on a spit, pre-pulled out in kvass.

In the daily menu, liquid dishes or "bread" were pretended.

By this term, they united:

soup, soup, soup;
ear, Kalya ( fish soup on cucumber brine);
salonka, chowder;
okroshka, Botchunya, Beetter.

Snacks served a variety of salads from a mixture of boiled and fresh vegetables, greens. For dessert ate cakes and pies, gingerbread (honeybee), and Kvass has always been the most popular drink. It was made from a variety of different, sometimes unexpected foods or their mixtures - beetroot, fruit, berry, honey, mint.

Until today, a Russian tradition has been preserved - on Easter Kulichi, pancakes - pancakes, for Christmas to be treated with sweet soching.

During power supply, special attention is paid to:

one-day - every environment and friday;
Epiphany Christmas Eve - January 18;
Exaltation of the Cross of the Lord - September 27;
The Great Post is 49 days, ranging from forgiven Sunday to Easter.

It is at this time that spiritual forces are stronger, the body is cleaned. Pregnant women, children, sick and hard physical work, people can be observed in a softer mode, as they need a greater source of energy for the full functioning or development of the body.

Monastery Bakery of the Danilov Monastery

The Holy Danilovsky monastery begins his story from 1282, when its construction began on the initiative of Alexander Nevsky's son - Prince of Moscow Daniel Alexandrovich. By the end of the 13th century, at the time of the campaign of the Golden Horde on Russia, the temple was ruined, and after the death of Prince Daniel, by decree, Kalites were transferred to the temple of Savior on Bor. The history of the monastery alternates the rapid flowering periods and the utmost decline during the entire time of its existence. In 1929, the temple was closed after the change of state power.

In 1983, the Danilovsky monastery was decided to restore in connection with the approaching millennium of the celebration of baptism in Russia. From a long time, at the temple there was its own bakery, which was famous for lush breads on a special start. At the initiative of the rector of Danilov, the Patriarchal Monastery was decided to revive the ancient traditions, and on April 10, 2009, the opening of the monastic bakery with the modern name "Danilovskaya Trapez" took place.

Bread products are preparing on an ancient recipes on a natural chimney, which matures within three days. 40% of the baked assortment is bread - wheat, wheat-rye, rye custard. The remaining 60% is confectionery (pies, buns, cookies, gingerbread). In addition, Afonov breads prepared on a special start from Estragona are baked in a bakery.

The working day of bakeries begins with prayer, which is repeated in the process of baking and at its end. It is noticed that Living Zakvaska persistently reacts to the situation in the collective. When everything is fine, it plays, boils, rises, and if the voltage or bad mood is felt, then the sourdough is sour, it does not rise. Therefore, the monastery pastries of the Danilovsky Monastery are consecrated by a prayer and is preparing exclusively with good mood, positive thoughts. It perfectly quenches the hunger and fills the body with mental joy, ease and energy.

Modern Danilovskaya Trapez produces 1,500 pieces of bread and 5,000 units confectionery. Often, new items appear, for example, Barvikha bread on a glowed grain or loaf of pea flour.

Monastery food, the recipes of which are extremely diverse, especially useful during posts. It is endowed with a special purity and received a blessing that in modern language means - high-quality healthy food. Unfinitely forgotten Russian lean cuisine will help to gain physical strength, clean the body, get rid of ailments.

Recipes first dishes

Liquid dishes - the base of the daily menu in the monastery meal. Thanks to them, the body is saturated with the necessary nutrients and vitamins. In addition, they are easily-friendly, do not overload the stomach.

Lean tomato soup

The dish is delicious and cold, and hot.

Prepare the following:

water for cooking cereals - 0.56 l;
tomato juice - 0.55 liters (at will, instead, you can use the residues of the brine);
bulb - 1 pc.;
carrot - 1 pc.;
yellow lentils - ½ tbsp. (in the current embodiment, use rice cereals);
85 g of the chopped root of celery;
bay leaf, vegetable oil, seasonings.

Cooking:

Lentil or rice croup rinse, slightly peel.
In a frying pan with preheated butter, fry the grated root root and chopped onion, stew for 8 minutes.
Then add celery and put out to the appearance of its transparency.
In a saucepan with a boiled cereal, add all the vegetables, pour brine or juice, tomorrow on low heat until the soup thickens.
Add seasonings to taste.

Rustic sornery soup

Ancient rustic dish.

Read:

2 liters of water;
green sorrel - 400 grams;
potatoes - 6 pieces;
onion - 2 pieces;
parsley root;
many fresh greenery.

Cooking:

From potatoes to cut the peel, but do not cut, but to boil whole tubers.
The decoction to pour into separate dishes.
Crazy leaves of sorrel, onion, greenery, crushed parsley roots pour a glass of potato brawls, stew 7 minutes.
Potatoes cut into cubes, add to vegetables, dilute the remaining decoction, save, wait for boiling and turn off.

Mushroom broth

Mushroom broths are used as a base for soups. It is saturated with protein of vegetable origin, enriches dishes with a saturated taste and aroma. Prepared from fresh or dried mushrooms. The difference in cooking is only that dry mushrooms are soaked in a couple of hours to cooking, and then cope in salted water for about an hour.

Prepare:

230 grams of fresh or three times less dry mushrooms;
lukovka - 1 pc.;
carrots - 1 pc.;
2 potatoes;
35 ml of sunflower oil;
spice.

Cooking:

Chopped mushrooms to fry about 6 minutes in oil.
In the boiled water (1 l), immerse the prepared cubes of vegetables, and there are roasted mushrooms.
Give to leave for another 15 minutes, twisted with spices. Leave it to cool.
For dried mushrooms It is necessary to patch in boiling water, then pour liquid, rinse mushrooms again.
Further act according to the option with fresh mushrooms.

Beetlafold

Vitamin Cold Dish, which is especially in demand in hot summer days.

It will take:

3 Middle young beets (Upper green leaves do not cut off);
the resistant kvass from beet - 1.5 liters;
3 juicy fresh cucumbers;
3 boiled eggs;
greens of dill, parsley, celery, onions;
230 g of sources;
spice.

Cooking:

Rinse beets, cook together with a van.
In a separate dish, throw 0.5 liters of decoction.
All vegetables finely cut, add spices, mix.
Left decoction to cool, pour kvass and procubos.
In the deep plates, put crushed vegetables, pour the beet gas station so much so that it closes the mass.
Egg cutting into 4 parts and add to each portion.

Rassetnik

First you need to make sure that all the necessary ingredients are available.

Prepared from the following products:

mushrooms dried or ice cream - 300 g (added for aroma, but you can do without them);
middle pickle - 3 pcs;
pearl or wheat groats - 155 g;
many greens, dill, celery;
onions, carrots 1 pcs;
three potatoes;
three cloves of garlic;
a small pod of burning pepper;
residues of brine from canned cucumbers;
olive oil.

Step-by-step recipe:

Cut the croup, drain the liquid.
Grind mushrooms (if dried - to soak in boiling water per hour before cooking).
Cut the greens, onions, canned cucumbers, Potatoes, and to lose carrots on the grater.
In Kazan, heat the oil, add the cucumbers in turn, celery stems, mushrooms, tomorrow, stirring thoroughly.
Then put carrots and onions, stew for another 15 minutes.
Separately cook potatoes sliced \u200b\u200bcubes, add to the contents of the cauldron.
Add to taste cucumber pickle, cook for another 13 minutes.
Then add the finished cereal and pepper pod.
Season with crushed garlic, greens, retain to insist.

Lean Soup Harcho

A sharp fragrant dish.

Required:

onion heads - 4 pieces;
ripe medium tomatoes - 4 pieces;
rice cereals - 2/3 cups;
a pair of mint and coriander branches;
sunflower oil - 75 ml;
garlic slices - 4 pcs.

Cooking:

Chopped onions sweeping in oil before changing the color.
Mix with push-up tomatoes and stew another 6 min.
Add rice and water, cook about 14 minutes.
At the end, fill the crumpled garlic mass and chopped greens.
Pour over plates, pepper.

Recipes of second dishes

Unique recipes of raw lean dishes will help diversify the casual menu. Do not forget that food is able to bring maximum benefit if before starting, during and after the end of the culinary process will sound the words from prayer.

Pelmeni with mushroom filling

To do tight dough On water with two glasses of flour and salt. To take half an hour in a cold place, then read prayer and you can start.

For minced meat:

dry mushrooms - 1 tbsp.;
lean oil for frying;
a couple of bulbs;
flour - 1 h. spoon;
seasoning.

Cooking:

Pour boiling water into mushrooms, let it stand for 3 hours, then boil without removing from the water.
Wait to cool, grind on the meat grinder.
Put the mushroom mass on the pan and fry, adding flour, onions, spices.
Dough roll out, roll dumplings.
One by one lay down the dumplings into the rabbish water, cook until it is pops up.

Jardyer.

The saturated dish of vegetables baked in pots is a cross between stew and hot. It is very important to comply with the specified proportions, it gives to feel the taste of each ingredient.

Required:

fresh cabbage and potatoes - 1 kg;
turnip, carrot, beans - 300 g;
onions - 2 pieces.

Step-by-step recipe:

Beans boil until readiness, the rest of the vegetables cut into the same size lumps.
Connect vegetable cutting with beans, mix thoroughly, decompose into a pot, close tightly.
Optionally, pour into each portion on the tablespoon of sunflower oil.
Bake in the oven for about an hour.

Pearl porridge with vegetables

Delicious dish with simple available ingredients.

Required set of products:

pearl cereals - 0.55 kg;
suckoo or fresh cabbage will need 1.3 or 1 kg;
lukovka - 1 pc;
carrots - 1 pc;
vegetable oil - 45 ml;
green peas - 1 bank (optionally can be replaced with a glass of dry pea, pre-flooded with boiling water by ½ hours);
seasoning.

Cooking:

At the bottom of the cauldron or pots, pour a well-washed camp, then the cabbage, the sauma will need a little bit, fresh - mock your hands.
Roasted onions and carrots are roasted on the oil, then the tempered peas (polka dots from the can put into the ready-made dish immediately before feeding).
Twisted seasonings, pour two glasses of water and stew on slow heat.

Walnut pilaf with dried fruits

The dish can be served as a dessert in cold and hot.

Set of products:

2 glasses of rice cereals;
55 grams of light and dark raisis, Kuragi, dried plum, dried cranberries, forest nuts, cashews;
honey - 60 ml.

Step-by-step recipe:

Dry fruits rinse, soak in water for a few minutes.
Nuts to deliver in a frying pan without oil.
Rice rinse until the white flare disappears, then put to boil in salted water until half-ready.
Connect nuts, dry fruits with rice cereal, splash boiling water, put out for another 17 minutes.
Add honey and let stand.

Stir before serving on the table.

Potato puree with roasted bow

You will need potatoes, onions, vegetable oil, greens.

Cooking:

Boil 1.55 kg of potatoes peeled from peel, decoction to drain and leave in a separate dish.
Finely chopped pieces of three onions heads fry on lean oil (80 ml).
Potatoes crowded, gradually adding left decoction until the puree reaches the desired consistency.
Stir with fried onions, salt, sprinkle with chopped greens.

Barley porridge with stew mushrooms

Delicious mushroom dish.

Prepare the following:

180 g of burglar cereals;
220 g of mushrooms;
onions - 1 pc.;
carrots - 1 pc.;
olive oil - 55 ml;
spices, greens.

Step-by-step recipe:

Rinse the croup, drain liquid.
Add 0.8 l of fresh water, wait for swelling.
The bulb, carrots and mushrooms chop up, slightly fry, then tomorrow is incomplete.
The swollen cereal of cooking 18 minutes, and immediately add roasted vegetables, spices and stew for another 25 minutes.
Remove from the fire, leave to appease for 35 minutes.

Mushroom pilaf

For this dish, you only need to take selected mushrooms.

Cooking:

13 pieces of dried white mushrooms leave for three hours in hot water.
Boil in the same water, remove with noise and cut in the form of straws.
Fry 3 finely chopped bulbs and carrots in 45 ml of oil.
Fill a little tomato juice, put mushrooms, fried apart from vegetables, allow for a few minutes.
Share a vegetable mass with mushrooms in the dishes for the preparation of the pilament, pour the washed rinse (230 g), pour the decoction left from the cooking of mushrooms.
Tomber under the lid on low heat until ready.

Stuffed Bulgarian Pepper

First you need to prepare all the necessary ingredients.

For the pepper filling, it will be necessary:

10 pieces bulgarian pepper;
120 g risa;
a pair of mature tomatoes, big carrots and two heads of the bow;
4 garlic slices;
seasoning.

For sauce:

sunflower oil - 2 tbsp. spoons;
1 piece of Bulgarian pepper, bow, garlic teeth;
5 tomatoes;
sugar is a teaspoon.

Step-by-step recipe:

Peppers wash, clean from seeds, pour boiling water, blanch for 5 minutes.
Rice rinse, pour the glass of boiling water for 10 minutes.
Fry in oil onion, carrots, add chopped tomatoes, greens, garlic, seasoning, mix well.
Connecting a vegetable mass with rice, fill peppers with stuffing, place in the dishes vertically.
Tomatoes for sauce twisted on the meat grinder, add chopped and roasted vegetables, garlic, pecking until the extra liquid (approximately ½ hours) is evaporated.
Season with sugar, salt.
Pour peppers with sauce and stew 35 minutes.

Vegetable stubbumps

Swim in salted water cabbage kochan before softening leaves.

Further cooking:

Take out, wait until the water stalks, disassemble the leaves.
Boil 150 g rice cereals, combine with fried onion and carrots, salt, add garlic, spices.
Finished stuffing to lay out a spoon on the cabbage sheet and wrap inside.
Tightly folded the cabbage in the pan, add tomato juice to cover the top layer, salt, extinguish about an hour.

Versions of lean snacks

The table during the post can be diversified satisfying snacks and salads.

Vegetable salad

Refueling to taste with lean oil.

Rinse and boil the medium-sized root roots:

4 potatoes;
2 carrots;
1 beet.

Give cool, remove the peel, chop cubes.

Add similarly crushed two medium pickled cucumbers, small bowl of acid cabbage, onions.

Beans in nut sauce

330 g beans pour water overnight.

In the morning, a liquid is a member, add 4 glasses of fresh water, boil.

The sauce consists of 2/3 glasses of purified walnutsThree crushed garlic lobes. All this is slightly confused.

The chopped greens of parsley, dill, green onions interfere in the nut mass together with the juice of lemon halves, spices, dilute with lean oil (45 ml).

Finished beans lay out on the dish, put a nut sauce on top.

Buster with bow and mushrooms

0.3 kg of raw potatoes, grated, combine with 20 g of flour, soda, salt.

Further cooking:

Knead the dough, roll out a long harness, which to cut on a shell of 2-3 cm.
Parusochka placed on the contrary and bake in the oven to ruddy crust.
Whole mushrooms to boil (water not to pour), get it with a noise, chop, fry on olive oil with a born onion.
In the remaining mushroom decoction for 10 minutes, immerse ready-made "coolsters", catch the noise, give a track of water.
Serve on a plate with fried mushrooms.

Stewed cabbage

Ready dish Decorate with chopped greens.

Step-by-step recipe:

Large cabbage coach chopping, immersed in preheated sunflower oil.
Pour the water to close the cabbage, save, stew under the lid for 20 minutes.
After that, remove the lid and continue the process before evaporation of the fluid.
On a strong fire to bring cabbage to transparency, squeeze garlic.
The finished dish is decorated with chopped greens.

Mushroom Potato Patties

Of the 1.55 kg of boiled potatoes, make mashed potatoes, make a viscous dough, gradually begging flour.

Further cooking:

For filling boiled mushrooms Grind, remember with onions.
From the test, to separate a small ball with wet hands, form a cake, in the center of which to lay mushroom minced meat.
Carefully take off the edge.
The resulting pies to fry in oil on both sides before the formation of a ruddy crust.

Potato meatballs

1 kg of potatoes boiled crowded in mashed potatoes.

Ground a glass of walnut cores together with three clovers of garlic, a large number of fresh cilantro and dill.
The grinding mass is squeezed into separate dishes, to connect the remains with a finely chopped onion, a spoonful of water, wine vinegar (30 ml), crushed saffron.
Connect with potato mashed potatoes, form meatballs, each of which make a small deepening and fill it with pressed juice.

A glass of rice boil in salted water, merge an extra liquid.

Step-by-step recipe:

Pour into the rice porridge a little olive oil, cool.
From the resulting mass to roll the cutlets.
Bare in breadcrumbs, fry on both sides.
You can serve with any sauce (garlic, tomato, mushroom, sour cream).

Buckwheat cutlets

Boil the glass of buckwheat and separately - 5 potatoes "in Mundire".

Further cooking:

Potatoes cool, clean.
Buckwheat with potatoes to twist on the meat grinder, salt, sprinkle with ground breadcrumbs and coriander.
Make cutlets, cut in breadcrumbs, fry on both sides.

Stuffed tomatoes

Take 5 large ripe tomatoes, cut the top, remove the core spoon.

Boil 200 g rice cereals in salted water.
Crumbled tomato flesh chop, fry and connect with rice porridge.
Tomatoes Start a rice mixture and bake in the oven for 15 minutes.

Beetter caviar

Clear three medium boiled beets, crushing on loose cubes.

Step-by-step recipe:

Flames to fry to golden color, join with beets.
Add to vegetables ½ spoons table vinegar, a couple of sugar spoons, seasonings, fresh greens, stir.
On the dish decompose the lettuce leaves, on them in the form of a slide to impose a beet caviar.

Consose cooled.

Preparation of monastic desserts

In the days of the post you can pamper the stomach with monastic sweet dishes, not afraid to dial unnecessary kilograms. Desserts are distinguished by low calorie content, as well as a large number of vitamins and nutrients.

Marmalade Cookies

To knead the steep dough from an equal amount of mineral water and oil (for ½ st.).

Cooking:

Roll the circle with a diameter of 30 cm with a thickness of 4 cm.
Divide the circle on 12 equal sectors.
To put a marmalade on a wide edge of the test, wrap a roll.
Cookies fold on a tray, bake for 20 minutes at a temperature of 200 ° C.
Ready cookies sprinkle with powdered sugar.

Cranberry mousse

A glass of fresh cranberries crushed, squeeze juice with gauze.

Step-by-step mousse recipe:

The remaining cake is put in a saucepan, pour 0.5 liters of cold water, to slaughter about 5 minutes.
To write a decoction again, and throw out the cake.
Bring to a boil, pour the floor of a glass of sugar.
After the disappearance of sugar grains, 3 tablespoons of semolina cereals, continuously stirring.
Remove from fire, cool.
The cooled mass beat the mixer to the pole.
Add cranberry juice.
Beat for another 3 minutes.
Spin on glasses.

Pancakes from Hercules Porridge

110 g of oat flakes pour a glass of boiling water overnight.

Cooking:

In the morning, soak 45 grams of raisins per ½ hour.
Pour in the capacity of 3 tbsp. Spoons of flour, chinful soda and salt, spoonful of vegetable oil.
Add wake-up raisins and flakes.
Leave the dough to appear before the formation of bubbles.
Using a spoon lay out in a preheated oil, fry on both sides.

Bar porridge with poppy

Of the 270 g of washed bubble cereals to cook porridge on medium heat.

Spread 40 g dry poppy, double-poured boiling water for 5 minutes.
Stir the poppy with a barley porridge by adding a large spoonful of honey.
Leave to notify.

Pumpkin pancakes

Grate 400 grams of pumpkin meat, add 3 tbsp. Sugar spoons, leave the mixture in the bowl, while pumpkin will let juice.

Cooking:

Connect with vanillina bag, soda at knife tip, gaised lemon juice.
In the pumpkin mass, gradually pour flour until the dough acquires the consistency of thick sour cream.
Using a spoon lay the dough into the heated oil, fry on each side.

Carrot cake

Delicious delicacy from simple available ingredients.

Prepare products:

full glass of grated carrot;
sugar - 4 tbsp. spoons;
flour - 6 spoons with a slide;
olive oil - 100 ml;
soda and salt - by pinch;
apple vinegar - teaspoon;
apple jam;
we gradually walls, cinnamon, sugar powder.

Step-by-step recipe:

Carrot connect with sugar, salt, butter.
Pick up flour, cinnamon, soda, haired by vinegar.
Watch the dough to puff, put in the form for baking, not comic.
Bake 25 minutes in the oven, do not overheat.
The finished root is cut in half, soak in jam, sprinkle with sugar powder from above.

Call MANTA C Pumpkins

Prepare the dough from 3 flour cups, a glass of water, 2 tbsp. Such a lean oil, salt, soda at the tip of a knife.

For filling, cut into small cubes of 600 g pumpkin meat and 400 g onions, salt, pepper.
Dough roll over the cakes with a diameter of 10 cm and a thickness of 2 mm.
To put mince to the center of each mug, take the edges, shape manta.
Cook for a couple of 40 minutes.

Dumplings with cherries

Cook lean pastaAs in the Recipe "Manta with Pumpkin", only add some sugar to it.

For the filling you will need ½ kilogram of cherries without bones and sugar.

Cooking:

Roll out the dough on the circles with a diameter of 8 cm.
In each put on a teaspoon of berries and sugar, take the edges, giving the shape of the dumplings.
Boil water, lay out dumplings, interfere with noisy.
How to pop up, cook another 3 minutes.

Recipes of monastic drinks

Of course, no meal do without drinks. Since ancient times, monastic beings served to quench the thirst, the restoration of the strength and enrichment of the body with nutrients and vitamins.

Cherry compote

0.5 kg of cherries rinse, pour 2 liters of water, pour a half of the sugar, bring to a boil.

Leave to cool, then add the juice of half lemon or throw lemon Dolk in compote.

Honey Subeen.

Pour in a saucepan of a half liter of water, add a glass of honey, a cinnamon stick, a piece of fresh ginger, 3 booton dry cloves.

Bring to a boil, cook for 15 minutes, shooting foam.

Gift half an hour, strain, serve hot.

Orange Morse

Squeeze juice from one big orange.

Board the liter of water with 80 g of sugar and orange zest.

Cool, strain, pour orange juice.

Dried fruits compote

300 g dried fruits rinse, quivey.

Boost 2 liters of water, add 0.5 cups of sugar, dried fruits, cinnamon stick, one lemon grade (only yellow part, white will give bitter drink).

Let break for a couple of hours, squeeze the juice of one lemon.

Video

In this video - detailed recipe carrot and beetcolt kitlet.

"It is very important to learn Christian Askusa.
Askise is not life in a cave and constant post,
askise is the ability to regulate including its consumption by the ideas and condition of your heart.
Askise is a victory of a person over lust, over passions, above the instinct. "
© Patriarch Kirill.
From the speech of His Holiness Patriarch of Moscow and All Russia, Kirill lived in the Ukrainian television channel Inter

Now the Russian holy Fathers of the ROC, in the monasticist staying (black clergy), there is a main defining and guiding force of modernizing the entire great democratic Russia and the pious transformation of the spiritualness of the wise and heroic Russian people.

Group photo of the blessed supreme teachers and Russian reformers in front of the banquet in the Grand Kremlin Palace:

Monastery Trapeza - collective ritual. Monks fought twice a day: lunch and dinner, and on some days we fell only once (although this "once" could be very long); For various reasons, occasionally happened that the grass was generally expelled. The main thing was not the amount of food, but the quality of dishes: lean or rapid, the role of dishes in rites, the time of meals.

Fish Last Hireted Cold with Decoration lean mayonnaise and sliced \u200b\u200bvegetables.

Sturgeon baked entirely without skin
(Before baking from fish, gently remove the skin from the base of the head to the tail).

The coup, stuck mushrooms, avocado, potatoes (avocado and potatoes 1: 1) and greens and baked in the oven. Monks believe Sudak lean fishbecause It has only 1.5% fat.
Additives into monastic nutrition of rich avocado fats, olives and nuts allow you to fill the lack of fats in check-in daysIn which in the monastic charter, there is no oil dishes.

Presentation of the middle of the XIX century monastery dinner. Allows you to draw up a list of dishes that were submitted to the table on November 27, 1850, on the day of the celebration of the memory of the founder of the monastery.

"The registry Kushany in the holiday holy. Jacob of 1850 November 27
For snacks at the top
1. 3 Couples with minced
2. 2 Pikes guy on two dishes
3. Perch dummy with minced meals
4. Karasi digest on two dishes
5. Summer fried on two dishes
In the meal of Bratotskaya for lunch
1. Cull with porridge
2. Polysnaya caviar
3. Malosol Beluga
4. Bottveny S. malosol fish
5. Soup with roasted fish
6. Ear of Caras and Nalimov
7. Peas sauce with fried fish
8. Fried cabbage
9. Bread dry with jam
10. Canpote from apples
For Belarus's clergy appetizer
1. Icra and white bread on 17 dishes
2. Cold of heads with horseradish and cucumbers on 17 dishes "

Examples of serving:

Setting a lean monastic table to dinner.
Tomato slices with lean soy cheese, slices of lean fish sausage, fish and vegetable snacksHot post portion dishes, various monastery drinks (kvass, morse, fresh juices, mineral water), fruit plate, disavocaving and sweet monastic pastries.

Monastic culinary recipes
Holy Danilov Stavropigial Men's Monastery
What are fundamentally different in the nutrition of the laity from the monks - the first people like to just eat tasty, the second do the same, but with a deep godly meaning and with elevated spiritual intentions. Of course, this kind of spiritual wisdom understanding of ordinary laity is little accessible.

Accusing to him the atheistic Russian intelligentsia, holy. Pavel Florensky so spoke about her attitude to food:
"Neither there is no one to eat an intellectual, it doesn't even know what it means to" eat "what the sacred food means: do not" eat "the gift of God, do not even eat food, and" shove "chemicals."

It is likely that many are not clearly aware of the food meaning in the life of a Christian.

Modest monastic lunch:

Cold snacks:
- Figure vegetable cutting,
- painted stuffed Sudak
- Tender seven of his own special ambassador
Snack hot:
- Julien from fresh forest mushrooms baked under Beshemel sauce
Salad:
- Vegetable with shrimps "Sea Freshness"
First course:
- Fish Solyanka "Monastic"
Second course:
- Salmon steak under Tar-Tar sauce
Dessert:
- ice cream with fruit.
Beverages:
- Corporate Monastery Mors
- Kvass
And, of course, the dinner serve:
- Fresh-eyed bread, honey rugs, different savage and sweet pastry to choose from.

Examples of serving:

Monastic lean snacks to the general monastic table.

Sevement of its own special monastery issue.
Lemmon to squeezing juice Monastic chefs recommend wrap marley to eliminate lemon bones.

Lenten fish Salo with salmon.

Lenten fish Salon from sturgeon with a silence with a filling from the Namiendi Liver.

Salo steam with lean mayonnaise, tinted saffron.

Lastly pilaf of rice, tinted with saffron, with slices of fish and different seafood, what a god sent today to the lunch of monastic brethren.

Fruit bouquet for a common monastic table.

Monastery lean chocolate and nuts.
Chocolate-nut masses of three colors (from black chocolate, white chocolate and milk chocolate) Prepare, as indicated in the previous recipe "Monastic Lachy Candy-Truffles". Then lay in layers in a form, pre-neatly shined by plastic film.
Wide use in the monastic nutrition of various nuts and chocolate allows monastic food with a delicious and fairly full-fledged.

Monastic lean candy-truffles.
Ingredients: 100 g of black bitter chocolate, 1 tsp of olive oil (in days when oil is forbidden, not add olive oil, but candy will be somewhat solid), 100 g of peeled nuts, 1 h. A spoon of a good brandy or rum, a little Ground nutmeg.
Nuts Ceinging in a mortar, chocolate with the addition of olive oil to warm up, stirring, in a water bath up to 40 gr. C, add scratched nuts, grated nutmeg and cognac, stir; Take a warm mass of a teaspoon in laying in a plate with cocoa powder (to taste, you can add a cocoa powder sugar powder) And, roll in cocoa powder, form balls with a walnut size.

Recall that meat in monasters do not eat very often, some do not use at all. Therefore, the "spell" "Crucia, crucian, turn into a piglet" does not work.

By the great and prestial holidays, the brothers are blessed by "consolation" - a cup of red wine - French or, at worst, Chilean. And, of course, dishes are preparing for a special festive menu.

menu of the Breakfast of the Holy Patriarch of Moscow and All Russia Kirill in one of the days of April 2011.
The patriarchal power menu is carefully developed and balanced by nutritionists to maintain the proper energy in the patriarch necessary for the tireless leading of his huge spiritual, organizational and representative work.
In the Patriarch Menus, all source products and ready-made meals pass the same check as in the Kremlin kitchen. All dishes on the patriarching table are the fruit of a long analysis, discussions and endless tastings of the highest class culinary tastings, sanitary doctors and doctors-nutritionists.
For an indispensable for Patriarch Kirill Faith in God's mercy and protection - the point is a high spiritual, and the work of the patriarchals from the FSO and the corresponding doctors and laboratories is a daily earthly thing.

Cold Lights:
Icresses sturgeon with pancakes from buckwheat flour.
Osetrine Caspian, squeezed, with galantine from grapes and sweet pepper.
Strogannina made of salmon with parmesan cheese and avocado mousse.

Snacks:
Pheasant roll.
Teenka jelly.
Pate from a hare.
A pancake pie with blue crabs.

Hot appetizers:
Row fried.
Duck liver Under the sauce of rhubarb with fresh berries.

Hot fishing dishes:
Rainbow trout, bundled in champagne.

Hot meat kushan:
Smoked duck strudel.
The backrest rooted with crucible halantine.
Olenina, grilled on the grill.

Sweet Kushan:
Cake with white chocolate.
Fresh fruits with strawberry galantine.
Baskets with fresh berries in champagne jelly.

The monastery chef gladly shares his recipes of vegetable salad with shrimps and fish Solyanka.

First of all, so that everything is tasty and godly, it is necessary to start cooking from reading prayer. Read? Now for business!

Examples of serving:

Layer lean salad In the monastery recipe.
Salad lay down layers, each layer under a lean mayonnaise, salt to taste.
1st layer - Crab meat canned, finely chopped (or crab sticks),
2nd layer - boiled rice,
3rd layer - squid boiled or canned, finely chopped,
4th layer - chinese cabbage finely chopped
The 5th Layer - Sevryuga Boiled for a couple, finely chopped,
bth layer - boiled rice.
To decorate a lean mayonnaise, caviar, a leaf of greenery and file to the monastic table.

Vinaigrette on the monastic recipe.
The composition of the vinegar includes: baked entirely in the oven, purified and cut into cubes: potatoes, carrots, beet; Canned green peas, onions, salt cucumbers, olive oil.
Sometimes monastic chefs are preparing a vinaigrette with the addition of boiled beans and mushrooms (boiled or salted, or pickled).
To taste in the vinegar, you can add finely chopped salt herring.

The dish is a lean portion from the boiled in vegetable Kurt-Broth Omar (omitting the living lobster down your head in a boiling closer of carrots, onions, greenery, salt and seasonings, lobster cooking time is 40 minutes, then let it brew for 10 minutes under the lid) with a side dish) boiled rice, tinted with saffron, and vegetables with a seven-fledged lean flour sauce from a sturgeon broth with an additive of the rubbed through the sieve of the onion (preventing lift) and spices; Garnish lemon slices.

There is still a lot of interesting things about products, dishes and we have these dishes.

Everyone who, living in the monastery, visited the monastery refectory, are surprised - how tasty is fed there, although the products are the simplest. To the question, what is the secret?

The monks themselves as one answer: "There are no tunes here, just when you are preparing and when you eat, you need to pray." But still there is some general principleswho are followed in most monasteries, following the instructions of the Holy Fathers.

First, it is impossible to fade away, food should not burden the stomach. With the meals you should go with a slight feeling of hunger, which, by the way, is absolutely correct, because in all the laws of our nature, saturation occurs after half an hour after meals.

Secondly, food can be vegetable and devoid of all sorts of spices. As we were explained in the Solovetsky monastery, "there is a thin line between the thoughts of the feelings of hunger and the victims of the pleasures of the flesh. The monasticism must be learned to distinguish her well. After all, it is not by chance that the Devil's first tool, with whom he approaches the monk heart, inspired that This is the only one of all the joys remaining to him from the world. "

To avoid such temptations, the monks adhere to simple rules: food should be simple, nutritious, healthy and contain the necessary vitamins. Food is used to saturate and maintain forces, no more.

Brest Christmas-Bogoroditsky Monastery

Lean Cookies on Rasse

1 cup of brine (better 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) vanilla sugar, flour.

Mix brine, vegetable oil and sugar, add vanilla sugar and flour. The dough must be dense enough so that it can be rolled into the layer thickness 1 cm. Cut the mold cookies and bake in a well-warmed oven until golden color.

Oatmeal Kissel (Lean Coldie)

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

Oat flakes pour warm waterso that they are completely covered. Lower bread crusts into the pan and put on a day in a warm place, periodically stirring. Strain through gauze, add 0.5 l of water, salt, sugar. Put on a small fire, stirring constantly, bring to a boil, withstand 5 minutes after boiling. Remove from fire, pour into Sudki, give to frozen.

Lanyard rug

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

Sugar, salt and cinnamon thoroughly rub with vegetable oil. Add missing over the meat grinder raisins and crushed walnuts. Divide the decoction from dried fruits and add soda. Then gradually pour flour, pour vinegar and mix. Pour the dough into a lubricated oil and flourged shape and put in the oven. Bake at 170ºС 50-60 minutes.

***

Recipes for lean dishes:

Recipes of lean dishes - Orthodox posts and holidays
Life without oil (Recipes of the Great Post) - Victoria Sverdlova
Recipes for lean dishes: breakfast
Recipes for lean dishes: Salads and snacks - Boring Garden
Recipes of lean dishes: Lean soups
Recipes for lean dishes: Second dishes - Nina Borisova, Maxim Cheesenikov
Recipes for lean dishes: Baking and desserts - Nina Borisova
Lean recipes: Drinks in the post - Maxim Cheesenikov, Nina Borisova
- Alexey Reutovsky
History of Russian cuisine: We are doomed to Russia in Russia - Maxim Cheesenikov
Special dishes of the Great Post: Crosses, Larks, Distributions, Tetraki - Maxim Cheesenikov
Colova: Athos Recipe - Boring Garden
Fruit table - Orthodoxy.ru.
Recipes of the Christmas post: Lentish chowder, bread salad, green Soup, stew from squid, eggplants, an aprication from avocado, Salvanka with squid and cube, couscous, kozinaki, toasts with apples, etc. - Ekaterina Savostyanova
Recipes for the New Year - Ekaterina Savostyanova
Maslenitsa: 10 best recipes - Orthodoxy and World
How I did an ancient Roman sauce Garum (with photos and comments) - Culinary reconstruction - Maxim Stepanenko

***

Trinity-Sergiyev Lavra

Millet porridge with pumpkin

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

Millet go over, rinse. Pumpkin to lose on the grater, pour water and cook half an hour. After that add millet, salt, sugar and cook until ready.

Celery salad

600 g of celery root, 200 g of carrots and apples, 2 teaspoons of lemon juice

Rice to rub on the grater, add a grated carrot, apple, sprinkle with lemon juice - so that the apple does not get dark. Fix with vegetable oil.

Trinity Serafimo-Diveevsky Women's Monastery

Cutlers bishops

Polbaton white bread, 3-4 bulbs, a glass of purified walnuts (they replace meat and fish), two potatoes, garlic slicing.

All other ingredients pass through the meat grinder. Add garlic, salt, ground pepper.

I do not need to add butter into mince With frying, the rods are very well absorb oil.

Bread Suharai Do not regret, they form with frying crust, preventing the riding of the kitlet. Kolts do small and thick, then it is convenient to turn them.

I think you can experiment: add to minced jar canned beans, or mushrooms or increase the fraction of potatoes twice.

Pühtitsky Assumption Women's Monastery

Porridge pea

500 g of pea, 2 - 4 bulbs, vegetable oil, salt to taste.

Peas put in a large saucepan, thoroughly wash in cold water And pour 1.5 liters of water. Leave for 1 hour, after which they put on a strong fire and bring to a boil. Reduce the heating to the minimum, carefully remove the foam and cook until readiness, mixing often. The cooking time depends on the variety and quality of pea and can range from 45 minutes to 2-3 hours. Peas should be faithful: turn into a homogeneous mass, as mashed. Salt to taste, add roasted on vegetable oil Finely chopped onions and decompose on plates, sprinkling on top of the roasted onions. Pea porridge can be cooled in the form, then cut into pieces and serve as a cold snack.

Savior-Preobrazhensky Solovetsky Stavropigial Male Monastery

Lentils with beets

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

Lyash lentil, pour cold water and bring to a boil on a strong fire. Remove the foam, reduce the fire to the minimum and cook under the lid of 40 minutes by adding salt. Clear raw beets And grate on a large grater. Put beets in a saucepan with lentils and cook for 5 minutes. Add crushed garlic and spices - ground black pepper, Kurkurma, Garam Masala. Remove from fire and leave for 30-60 minutes. You can add vegetable oil. It turns out very tasty dish With flavor borscht.

Solovetsky tea

Mix in an equal proportion of three varieties of tea - black, green and red (carcade). Take herbal collection - mint, Melis, oregano, cheb, cloudberry, slightly chamomiles and mix in equal amounts. The collection of herbs can be from one quarter to one tenth of tea.

In boiling water, it is better to first put herbs, wait 5 minutes, and then add a mixture of teas. Again wait 5 minutes and straighten through the colander. This tea can be stored, and heated.

Savior Preobrazhensky Valaam Male Monastery

Walaam soup (with mushrooms)

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

Dried mushrooms Soak in the evening in cool water. In the morning, strain the water through the frequent sieve or gauze in separate capacity (Do not pour, she is still useful for us). Mushrooms rinse, cut into slices and put in boiling salted water. Cook 1 hour before readiness. Cut the onions with small cubes, cutting into a thin straw and fry on the vegetable oil to a golden color. Add into the pan sliced \u200b\u200bpotatoes and finely chopped cabbage. After 10 minutes, add prepared carrots with onions and cook for another 15 minutes. Cabbage should not be digestible, but remain slightly crispy. Shortly before the readiness to put a bay leaf in soup and pour the preserved mushroom infusion. Pour over the plates to taste with black pepper.

Potato salad

3-4 potatoes, 1 carrot, 200 g of frozen podole, 100 g of frozen green peas, 10 olives, 1 bulb, several twigs of dill and parsley, salt to taste, unrefined sunflower oil.

Boil carrots and potatoes in uniform, cool, clean and cut into cubes. Cook for a couple podle beans And green peas. Connect potatoes in a large bowl, carrots, beans, peas, chopped olives without seeds and sliced \u200b\u200bbulb cubes. Sprinkle finely chopped spicy herbs - parsley and (or) dill and pour sunflower oil. Salt the taste and gently mix.

500 g of buckwheat cereals, 1 large carrot, 1 bulb, 300 g of frozen podoli, 2 tbsp. l. tomato puree (you can use crushed tomatoes in own juice), 1 tbsp. l. Flour, vegetable oil, chopped greens, salt to taste.

Swift crumbly buckwheat porridge. While cooks porridge, prepare a vegetable part of the dish. To do this, thinly chopping the carrot, cut into small cubes and fry in a deep frying pan on sunflower oil until golden color. In a small amount of salted water to boil for 5 minutes from the moment of boiling the podcol, the decoction to drain and shift the beans to the pan to the rest of the vegetables. In a dry piece of small, pour flour and fry slightly. Add vegetable oil, tomato mashed potatoes and mix, not allowing rockets to form. Dissolve hot water Sour cream, heat up to boil and pour into the pan with vegetables. Prepare a few minutes, satteniate if necessary. In the plates put buckwheat porridge and vegetables, sprinkle with chopped greens and immediately serve.

Alexey Reutovsky

"If, pressing bodyborn, we are omitted with the most spiritual states of spiritual, then there will be no benefit of the use of the flesh, when the desecurity remains in the precious private ... our nature, which, actually, is led by the Housing of the Holy Spirit."

Rev. Cassian Roman

Second dishes cooked without oil

Boiled potatoes with nuts

500 g potatoes, 1 bulb, 150 g of purified walnuts, 1 - 2 garlic slices, 2 kinsea greenery twigs, parsley china or dill, wine vinegar, red pepper, salt to taste.

Well washed potatoes to cook with peel, cool, clean and cut into cubes. Purified walnuts, garlic, red pepper and kinse greens. End to salt.

Add to taste Wine vinegar and chopped onions, mix with sliced \u200b\u200bcubes boiled potatoes And sprinkle with crushed greenery parsley or dill.

Potato meatballs

500 g of potatoes, 1 bulb, 0.5 tbsp. Purified walnuts, 2 - 3 s. l. wine vinegar, 1st. l, water, 1 - 2 slice of garlic, 0.5 s. finely chopped cilantroy and hoop, crushed saffron, capsicum, salt to taste.

Potatoes to boil in the usual way and spin well. Purified nuts, garlic, kinsea greens, podpick pepper, salt and squeeze nut butter, which to merge into separate dishes. An unwrapped walnut mass to dilute with vinegar, add very finely chopped onions, kinse and dill greens, crushed saffron, softening potatoes and knead well. From the resulting tough mass roll the meatball magnitude with a chicken egg. Gently put them on the dish, in each meatball make a small deepening, in which to pour nuts.

Busine Belarusian

300 g potato, 20 g wheat flour, 1 bulb, 1 g soda, salt, mushrooms.

Grasp raw potatoes, add salt, flour, soda and mix well. From the resulting test rolled the strips, which then cut into pieces of 2 - 3 cm long and bake in the roast cabinet. Before serving the product, omit in the mushroom decoction for 10 to 15 minutes, then leak on the colander. S. fried bow and mushrooms.

Boiled monastic beans

Colored beans, onions onion, parsley and dill greens, salt.

Color beans go through, rinse well, scratch steep boiling water, pour into a small amount of warm water so that the beans are slightly covered with it, and cook before the softness of the grains. Then salted to taste, add finely chopped onions. Cooking even about half an hour, pour chopped green parsley and dill. Sing the boiled beans hot or cold together with the remaining decoction.

Mashed Mashed Bean

200 g red beans, 40 g of repressed Luke, 60 g of walnut cores, 20 g of wine vinegar, 4 g of garlic, pepper, dill, kinza, parsley greens, salt to taste.

In cooked before half-preparation, the beans add raw chopped onions, garlic, bring to readiness and strain. Beans wipe, gradually distributing this mass decoction. Fill with pushed nuts, vinegar, chopped greens and pepper.

Pearl porridge with vegetables

Pearl groats, carrots, onions, spices, salt, bay leaf.

Rain is rinsed well, pour with water, bring to a boil and cook on medium heat 1.5 - 2 hours. In the middle of the cooking, add carrots chopped with straw straw, chopped onion, salt, bay leaf and spices.

Pilaf with dried fruit and nuts

2 tbsp. Rice, in the handstone of Kuragi, Izyum, several dates, prunes, 4 - 5 walnuts, 2 tbsp. l. Honey, salt.

In a slightly salted water, it is welded to half-welded rice, add to it thoroughly washed and sorbed raisins, chopped by straw dried, somewhat chopped on the dates, and peeled and sliced \u200b\u200bprunes, as well as roasted (without oil) poured nuts. Bring under the lid until readiness, add honey, mix and let it stand.

Manyna Poros cranberry Mors.

From 1 tbsp. Cranberries prepare 6 tbsp. Morse, boil, pour 0.5 tbsp. semolina and 0.5 tbsp. Sugar, cook, cool, serve with sugar.

Smolenskaya porridge on cranberry mice

From 1 tbsp. Cranberries prepare 6 tbsp. Morse, boil, pour 0.5 tbsp. rice and 0.5 tbsp. Sugar, cook, cool, serve with sugar.

Hercules porridge

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

In boiling water pour oat flakes, Sugar, salt to taste, peeled nuts. Cook for 15 minutes, stirring.

Second dishes cooked with vegetable oil

Potato puree with bow

1.5 kg potatoes, 3 heads of the reptile bow, 3 tbsp. l. vegetable oil, salt.

Boil potatoes, drain the water into separate dishes. Onions finely cut and fry until golden color. Weching potatoes by adding a decoction as needed that the puree was not too thick. Add roasted bow.

Boiled potatoes

1 kg potatoes, 3 cloves of garlic, 0.5 h. cumin, salt, vegetable oil.

Boil potatoes together with chopped in half cloths of garlic and Tmin. Drain the decoction, dry and serve, watering vegetable oil.

Potatoes in a bishop

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

Potatoes boil, cool, cut into thick slices and fry in vegetable oil. At the end of the roasting, pour flour, mix and make a crispy crust to form.

Deruna

10 potatoes, salt, vegetable oil, flour.

Grate the purified potatoes on a large grater, salt, add flour so much that the dough is not too liquid. Spoon lay out the potato mass on the pan with hot vegetable oil and fry from two sides to the formation of a crisp crust. Stay on a plate in 1 layer so that the deunions do not become wet, otherwise they will not be crisp.

Baked potatoes stuffed with fried onions

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

Bake potatoes, clean, cut up tops, make the removal of such a depth so that the walls can keep the mince.

A removal mass to smoke, pour oil, mix with label foaming in the oil onions and peel into the potatoes. Square it with oil, warm up.

In the minced mushrooms you can add mushrooms.

Baked potatoes stuffed with buckwheat cashew with onions

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

Bake potatoes, clean, cut up the tops, make the removal of such a depth so that the walls can hold the mince.

Write a buckwheat porridge: Pleep in a saucepan (it should take half volume), add oil, salt, pour boiling water (so that the croups are covered) and put a pot in the oven to the pan with boiling water (as it should be replenished).

IN ready porridge Put low-handed fried onionMix and start potatoes. Sprinkling with oil and heat in the oven.

Potato Patties with Mushrooms

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

Cook mashed potatoes On the water in which potato was cooked, add flour to get a viscous dough. For filling: Soak in cold water by 2 - 4 hours. Mushrooms, weld them in the same water, throw back on the colander, crushing, fry with a chopped onion in vegetable oil. Dough with wet hands to divide on the balls, form a cakes, put a stuffing on them, to protect the edges. Patty fry from two sides in vegetable oil. Starting can also be prepared from fried cabbage with garlic, or from other vegetables, or from buckwheat cereal with onions.

Fried cabbage

Approximately half or 1 small kochan cabbage, vegetable oil, salt, 3 cloves of garlic, greens.

Slim chopping cabbage, put in a deep frying pan with hot vegetable oil, pour water so that the cabbage is only covered with it. Salt and stew under the lid of 15 minutes. Open the lid, give to evaporate the extra liquid and bring to the gold to the gold.

IN finished cabbage Put the chopped garlic and serve, sprinkled with a naked greens.

Cabbage stuffed vegetables

Loose kochan cabbage, 2 carrots, 2/3 of Art. Rice 1 The head of the repfate onion, 1 tbsp. l. Tomato, garlic, vegetable oil, salt, greens.

Remove the cabbage from the Kochana top large leaves - 10 - 12 pieces, slightly boil them to become soft, cut off or cut into the cut. Prepare minced: cook crumbling, fry the chicken carrot and finely chopped onions, combine with rice, add finely chopped cloves of garlic.

Fill the cabbage leaves prepared by minced, roll up and put in a deep frying pan or a saucepan. Pour water, add tomato, greens, salt and stew until readiness.

Lentenarchy

1 kg cabbage, 0.5 Art. Hammer superstars, 2 - 3 tbsp. l. vegetable oil, 0.5 tbsp. l. Salt.

Boil to half-boiled kochan cabbage in salted water. Pull out on the colander and give a track of water. Disassemble the kochan on the leaves and make each of them to complete the envelope, go in breadcrumbs and fry in oil. Can be served and cooled.

Caboise cutlets

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

Cabbage finely cut, put in a saucepan, add water, 1 tablespoon of vegetable oil and stew to half-year. In a boiling mass, pour the semal camp with a thin ridge, cooking, continuously stirring 10-15 minutes, slightly cool, salt, stir and cool. Modify oval cutlets, border in breadcrumbs, fry.

Fresh white cabbage with vegetable oil and breadcrumbs

1 Kochan cabbage, 1 bulb, 200 g of vegetable oil 3 tbsp. l. Suhares, several twigs of parsley, salt.

Kochan Cabbage Clear from the upper leaves, cut into 6 - 8 parts, omit into salted boiling water, give it to boil, throw back on the colander, slightly squeeze. Cabbage put on the bottom of the pan, add parsley and onions, cover with a lid and cook until soft, not weld. When applying to drop cabbage, heated vegetable oil with breadcrumbs, prepared as follows: To adjust a stalking bunch with a heated vegetable oil and grab it.

Or: Cochan fresh cabbage to clear from the outer leaves, cut cross-crosswise, but not to the end, omit into salted boiling water and cook until soft. Ship the whole kochan on the dish, pour oil with breadcrumbs.

Or: Fix the decoction in which the cabbage was cooked, 1 tbsp. l. vegetable oil and 0.6 st. l. Flour, boil, shook out the saucepan, lay out cabbage on a deep dish and pour the resulting sauce.

Stew fresh cabbage

1 - 2 Kochana fresh cabbage, 0.5 s. Water, 0.5 tbsp. l. flour vegetable oil apple juice (or vinegar), sugar, salt to taste.

Cabbage to choke, salt, squeeze, fry in vegetable oil, pour water, put flour, salt, sugar and apple juice (or vinegar), stew until readiness.

Stewed sour cabbage

600 g suckoo cabbage, 3 - 6 dried mushrooms, 1 bulbs, 1 - 2 laurel sheets, 2 - 3 black pepper peas, 0.5 s. l. Flour, 2 - 3 BT. l. vegetable oil, salt.

Wash the chick cauldron, squeeze, put in a saucepan, pour pre-welded mushroom broth, add finely chopped mushrooms, bay leaf, pepper, salt, cook until readiness. Put flour, fried in vegetable oil with finely chopped bulbs, mix, cook under the lid until readiness.

Pasta with vegetables

500 g macaron, 2 - 3 carrots, 40 g of parsley root, 3 bulbs, 1 tbsp. Green peas, 2 s. l. Tomato-mashedral, 100 g of vegetable oil greens of dill or parsley.

Carrots, parsley, onions chopping thin straw, fry with tomato-mashed vegetable oil for 10 - 12 min., Then add to vegetables heated canned peas And mix. Pasta boil, drain water, join with vegetables. Serve pasta hot, sprinkled with a finely chopped greenery of dill or parsley.

Mushrooms stewed with bishvel or rice

400 g salted, or 60 g stew mushrooms, 50 - 60 g of vegetable oil, 1 - 2 bulbs, 0.5 - 0.75 s. Cereals, 2 - 3 tbsp. Water, 1 s. l. Tomato-mashed potatoes, salt, green Luc And parsley greens.

Prepared mushrooms and onions fry in oil to a light-protected color. Mix with washed with a bearing and hot water, stew until the cereal becomes soft, then add a tomato puree. The finished dish sprinkle with greens. Serve with salad cucumbers or cabbage.

Mushrooms stuffed with rice

500 g champignons, 2 tbsp. l. vegetable oil, 1 tbsp. Boiled rice, 1 parsley root, cush, salt.

The mushrooms of medium sized with a round cap cut the leg so that the hat remains the whole. The legs finely cut across the fibers and stew in vegetable oil along with grated parsley. Add boiled rice, salt.

Sprinkle a slight salt on the mushroom caps, fill them with minced meat and put in refractory dishes or shape, lubricated with oil. The remaining minced is to lay a slide, sprinkle with breadcrumbs. Bake mushrooms until golden color.

Fried ears C. mushroom minced meat and buckwheat sow

Prepare ears, start their mushroom minced meat, mixed with buckwheat cool porridge, which to fry along with a bulb and mushrooms. Serve mushroom sauce.

Dough on the ears to prepare, as for noodles. Roll very thinly, cut into quadrangles, lubricate edges with water, put on each piece of 1 liter. minced meat, blind edges of quadrangles, and then ends. Fry in vegetable oil, better in a coppercake, so that the oil does not burn. Toast, put the ears on paper and, when they dry, omit in front of the food itself in borsch or soup.

Dried mushrooms

10 - 12 dried white mushrooms, 1 tbsp. Rice, 3 bulbs, 1 carrot, 3 tbsp. l. vegetable oil, 1.5 tbsp. Broth, tomato-puree, salt.

Mushrooms go through and soak for 3 hours, then cook in the same water until readiness. Remove the mushrooms from the broth, cut into a large straw, fry. Fry also finely chopped onions, spasserizing carrots with tomato-puree. Mix with mushrooms by adding a bit of leaky mushroom broth. Put the past the washed rice, close the lid and stew until readiness.

Mashanka porridge

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

Take a mixture of croup (let's say: millet and bone, corn or rice and wheat, corn and bone). The main thing is that one of the croup is solid, and the other (or others) is crushed. Grate vegetables on a large grater, at least two species. A glass of a mixture of croup is a glass of vegetables.

At the bottom of the dishes put a third of vegetables, on them a layer of cereals, then a layer of vegetables and so on to get three layers (vegetables - from above). Pour all hot salted water so that the top layer of vegetables is closed it. Put in the oven for 6 to 8 minutes.

Buckwheat porridge with onion

2 tbsp. Buckwheat cereals, 2 heads of the reptile bow, 3 st l. vegetable oil. salt.

Buckwheat to go through, wash and dry in a pot with a thick bottom, constantly stirring, salt and when the cereals will become dry and crumbly, pour 3 tbsp. boiling water. To cover the lid and cook on the smallest fire, without stirring, and then the porridge will not be crumbly. Fry in a frying pan finely chopped onions and put it in the finished porridge. It is good to give well by wrapping a pan in a newspaper and removing under the pillow.

Pea porridge with bishnel beam

1 st peas, 1 tbsp. Barrows, 1 carrot, 2 heads of the reptile bow. Vegetable oil, salt, parsley greens or green onions.

From the evening to dug peas, put it to cook in the same water. In 20 minutes. Add the washed bier. It is often stirred so that it does not have burned, and watch it not to run away.

When the peas becomes mild, to stretch it, add fried in vegetable oil chopped onions with a large-grated carrot, slaughter about 20 minutes. Serve, sprinkled with chopped greenery parsley or green bow. Barrieval Cropa can be replaced with "Hercules", in which case it is added at the end of the cooking, for 15 to 20 minutes. to end.

Porridge with apples

Manna (millet, oat) cereals, an apple of sour-sweet varieties, sugar.

Wear a root porridge on the water (semolina, peashed, oatmeal). Separately rub the purified apple with sour and sweet varieties on the grater. Before serving, put a wipe apple directly into the plate at the rate of the calculation - one apple of medium sizes into two portions. Before use, move by adding software. Taste a little sugar. Together with the apple, you can also graze a little carrot.

Rice Cutlets with Mushroom Sauce

1 tbsp. rice, 4 tbsp. l. vegetable oil, 0.5 tbsp. Crushed white superstars, salt.

For sauce: 3 - 4 dry mushrooms. 1 Lukovitsa 1 BT. l. flour, 2 tbsp. l. vegetable oil, 1 tbsp. Izyuma (Kishamis), 0.5 Art. Sweet almond, lemon juice and sugar to taste.

Rice to boil in salt water until soft, throw back, give the water well drained, fold into the pan, to strip a little so as not to crumble, pour 1 tbsp. l. Oil and give cool. From this mass, to divide the cutlets, go in breadcrumbs and quickly fry on both sides.

For sauce: from thrown mushrooms to cook broth. The finely chopped onions fry in oil, add flour and package. Pour, gradually stirring, glass of mushroom broth and boil. Raisins and almonds are sipped several times with boiling water, give a stance of water. Add to the sauce of lemon juice, sugar, salt to taste, raisins, chopped almonds. Give sauce boil and pour them cutlets.

Rice with prunes

0.5 Art. Rice, 0.5 Art. prunes, 1.5 tbsp. l. vegetable oil, 1.5 tbsp. l. Sugar, 2 - 3 whispering of citric acid, 1 tbsp. water.

Rice rinse, dry and fry in a frying pan. From the prunes of remove bones. In boiling water put prune and roasted rice, add sugar, lemonic acid And boil with weak boil until the rice is ready.

When feeding rice, pour vegetable oil.

Pancakes from Hercules Porridge

Add 1 - 2 grained apples in Hercules porridge, salt and 2 tbsp. l. flour. To stir thoroughly. Fry pancakes on a chipped frying pan in vegetable oil.

Pancakes with bow

500 g of flour, 2 tbsp. Water, 1 tbsp. l. Sugar, 15 g of yeast, onion, pinch of salt, 0.5 tbsp. vegetable MPSL.

To knead the dough for pancakes from flour, water, yeast, salt, sugar. Give the test to come. Onions finely cut, put out in oil, salt to taste. When the dough is suitable, put the stewed onions in it. Give the test again to come on 15 minutes. Bake pancakes in the usual way.

Rice in monastic

2 rice glasses, 4 glasses of water, 2 onion heads, 2 tablespoons of vegetable oil, 2 carrots, 1 tablespoon tomato paste or tomato Sauce., dried celery greens, dill, black pepper ground, salt.

Rice thoroughly rinse, pour boiling water, cook for 10 minutes so that there was a "grappling from a grain", throw back on the colander. In a deep frying pan, fry finely chopped onions in vegetable oil until golden color, add boiled; Located on a large grater carrot and tomato, mix. Attach rice, season to taste spicy greenery, pepper and salt. Serve hot dish.

Pumpkin pancakes

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

Pumpkin grate on a shallow grater, add salt and sugar, pour flour, knead homogeneous dough. Wash the spoon on the hot frying pan in the heated vegetable oil, fry on both sides. Serve with honey.

Pea Kissel

1/2 Glass of Lush Pea, 1 Glass of Water, 1 Table Spoon of Vegetable Oil, 2 Round Luke Heads.

Peas are drying in a pan, grinding in a coffee grinder. The resulting pea flour to pour into boiling salted water and, continuously stirring, cook for 15-20 minutes, and then pour into lubricated buttered plates. When Kissel thickens, cut it into portions.

When filing Kissel, sprinkle with fried onions with fried on the vegetable oil.