Lean delicious food. Lenten dishes: recipes for every day

Neither the body will be cleansed without fasting and prayer, nor the soul without mercy and truth. (Philokalia)

You will find holiday recipes for lenten dishes in this article. Lenten pies, main dishes, soups and salads - we have selected only the best recipes for you.

Lenten Recipes

Lean salads

Salad of cabbage, carrots, apples and sweet peppers

The washed white cabbage is cut into strips, ground with a small amount of salt, the juice is drained, mixed with peeled chopped apples, carrots, sweet peppers, seasoned with sugar and vegetable oil. Sprinkle with finely chopped herbs.

300 g of cabbage, 2 apples, 1 carrot, 100 g of sweet pepper, 4 tablespoons of vegetable oil, 1 teaspoon of salt, 1/2 teaspoon of sugar, herbs.

Beet caviar

Finely chop the onion, grate the carrots on a coarse grater. Fry everything in vegetable oil until golden brown. Then add grated fresh beets. Five minutes before cooking, add salt to taste and tomato paste.

1 onion, 1 carrot, 3-4 medium beets, 100 g vegetable oil, 1/2 cup tomato paste diluted with water, salt.

Radish salad with butter

Peel and rinse the radish well, put it in cold water for 15-20 minutes, then let the water drain, chop the radish on a grater, season with vegetable oil, salt and vinegar, put in a salad bowl, garnish with herbs. You can add chopped onion sautéed in vegetable oil to the grated radish.

Radish 120 g, vegetable oil 10 g, vinegar 3 g, onion 15 g, greens.

vitamin salad

Finely chop fresh cabbage, grate carrots on a coarse grater. Mix everything and salt. Add green peas (canned). Pour vinegar, vegetable oil, sprinkle with black pepper and herbs. You can add fresh cucumbers and green onions.

300 g of fresh cabbage, 1 large carrot, 5 tablespoons of peas, salt, 1 tablespoon of vinegar. 10 g vegetable oil, 2 g black pepper.

Tomatoes stuffed with mixed vegetables

Wash the tomatoes, cut off the top with a sharp knife, take out the core with a spoon. Finely chop the boiled carrots, finely chop the apple, grate the cucumbers on a coarse grater. Put all vegetables in a bowl, add peas, salt, vegetable oil and stir. Stuff the tomatoes with this stuffing. Sprinkle dill on top.

5 small tomatoes, 1 carrot, 1 apple, 2 pickled cucumbers, 100 g canned green peas, 2 tbsp vegetable oil, 1/3 tsp salt, dill.

rice salad

Boil rice in salted water. Chop vegetables, mix with chilled rice, salt, sprinkle with pepper, add sugar and vinegar to taste.

100 g rice, 2 sweet peppers, 1 tomato, 1 carrot, 1 pickled cucumber, 1 onion.

Lenten first courses

Vegetable soup

Fry chopped onion, parsley and celery in vegetable oil, add water, put chopped carrots, turnips and shredded cabbage and cook over low heat for 20-30 minutes. Approximately in the middle of cooking, add crushed garlic, seasonings; put applesauce or grated apple at the very end. Serving on the table, sprinkle the soup with chopped herbs.

2 onions, 1 parsley root, celery, 2 tablespoons of vegetable oil, 1 liter of water, 2 carrots, 1 slice of swede, 1 cup of finely shredded cabbage (150 g), garlic clove, 1 bay leaf, 1/2 teaspoon of cumin , 1 apple or 2 tablespoons of applesauce, salt, herbs.

Lean pea soup

In the evening, pour cold water over the peas and leave to swell, cook the noodles.

For noodles, half a glass of flour should be mixed well with three tablespoons of vegetable oil, add a spoonful of cold water, salt, leave the dough for an hour to swell. Thinly rolled and dried dough cut into strips, dry in the oven.

Boil the swollen peas, without draining the water, until half cooked, add the fried onions, diced potatoes, noodles, pepper, salt and cook until the potatoes and noodles are ready.

Peas - 50 g, potatoes - 100 g, onions - 20 g, water - 300 g, onion frying oil - 10 g, parsley, salt, pepper to taste.

Russian lean soup

Boil pearl barley, add fresh cabbage, cut into small squares, potatoes and roots, cut into cubes, into the broth, and cook until tender. In summer, you can add fresh tomatoes, cut into slices, which are laid at the same time as the potatoes.

Sprinkle with parsley or dill when serving.

Potatoes, cabbage - 100 g each, onions - 20 g, carrots - 20 g, pearl barley - 20 g, dill, salt to taste.

Borscht with mushrooms

Prepared mushrooms are stewed in oil along with chopped roots. Boiled beets are rubbed or cut into cubes. Potatoes cut into oblong pieces are boiled in broth until soft, other products are added (flour is mixed with a small amount of cold liquid) and everything is boiled together for 10 minutes. Greens are put in the soup before serving. If tomato puree is added, then it is stewed together with mushrooms.

200 g fresh or 30 g dried porcini mushrooms, 1 tbsp vegetable oil, 1 onion, some celery or parsley, 2 small beets (400 g), 4 potatoes, salt, 1-2 liters of water, 1 teaspoon flour, 2 -3 tbsp. spoons of greens, 1 tbsp. a spoonful of tomato puree, vinegar.

Peppers, eggplant, stuffed zucchini

Peel peppers, eggplants, young zucchini from stalks and seeds (peel the zucchini) and stuff with vegetable minced meat, which includes finely chopped onions, carrots, cabbage, taken in equal proportions, and 1/10 of their total volume of parsley and celery. All vegetables going to minced meat, pre-fry in vegetable oil. Also fry eggplants, peppers and zucchini stuffed. Then put in a deep metal bowl, pour 2 cups of tomato juice and place in the oven for 30-45 minutes. for baking.

Tikhvin porridge

Rinse the peas, boil them in water without adding salt, and when the water is boiled down by 1/3 and the peas are almost ready, add the prodel and cook until tender. Then season with finely chopped onion, fried in butter, and salt.

1/2 cup peas, 1.5 liters of water, 1 cup of buckwheat, 2 onions, 4 tbsp. tablespoons of vegetable oil.

Simple stew

Cut raw potatoes into large cubes and in a wide frying pan, in vegetable oil, as quickly as possible (over high heat) and fry evenly on all sides until golden brown. As soon as the crust forms, put the still half-baked potatoes in a clay pot, cover with finely chopped herbs, onions, salt, add boiling water, close the lid and put in the oven for 1 minute. Ready stew is eaten with cucumbers (fresh or salted), sauerkraut.

1 kg potatoes, 1/2 cup vegetable oil, 1 tbsp. dill spoon, 1 tbsp. parsley spoon, 1 onion, 1/2 cup water, salt.

Braised cabbage

Finely chop the onion, put in a pan with vegetable oil and fry until golden brown. Then add finely chopped cabbage and fry until half cooked. For 10 min. before the end, add salt, tomato paste, red or black ground pepper, sweet peas and bay leaf. Close the pan with a lid. Sprinkle with herbs before serving.

2 medium onions, 1 small head of cabbage, 1/2 cup vegetable oil, salt, pepper, 2-3 allspice peas, 1 bay leaf, 1/2 cup tomato paste diluted with water.

Potatoes in garlic sauce

Rinse the peeled potatoes and dry with a towel. Cut each potato in half. Heat most of the vegetable oil in a frying pan and fry the potatoes until golden brown. Then prepare the garlic sauce. To do this, rub the garlic with salt, add 2 tablespoons of sunflower oil and stir. Drizzle fried potatoes with garlic sauce.

10 small potatoes, half a glass of sunflower oil, 6 cloves of garlic, 2 teaspoons of salt.

Rice and oatmeal porridge

Rinse rice and oats, mix and pour the mixture into boiling water. Keep on high heat for 12 minutes, then reduce the heat to medium and hold for another 5-8 minutes, then remove from heat, wrap warm and only after 15-20 minutes. open the lid. Season the finished porridge with onion fried in oil and finely chopped garlic and dill. Heat in a frying pan over low heat for 3-4 minutes.

1.5 cups of rice, 0.75 cups of oats, 0.7 liters of water, 2 teaspoons of salt, 1 onion, 4-5 cloves of garlic, 4-5 tablespoons of sunflower oil, 1 tbsp. a spoonful of dill.

Potato cutlets with prunes

Mash 400 grams of boiled potatoes, salt, add half a glass of vegetable oil, half a glass of warm water and enough flour to make a soft dough.

Let stand for about twenty minutes so that the flour swells, at this time prepare the prunes - peel it from the stones, pour boiling water over it.

Roll out the dough, cut into mugs with a glass, put prunes in the middle of each, form cutlets, pinching the dough in the form of pies, roll each cutlet in breadcrumbs and fry in a pan in a large amount of vegetable oil.

Potato fritters

Grate some of the potatoes, boil some, drain the water, salt and add the onion finely chopped and fried in vegetable oil. Mix the whole potato mass, add flour and soda and bake pancakes from the resulting dough in vegetable oil.

750 g of grated raw potatoes, 500 g of boiled potatoes (mashed potatoes), 3 tablespoons of flour, 0.5 teaspoons of soda.

Rice with vegetables

Heat oil in a frying pan, fry onion, carrot, sweet pepper in it. Then add lightly boiled rice, salt, pepper, a little water and simmer for another 15 minutes. Bring to readiness, rice should absorb all the liquid. Then add green peas, parsley and dill.

2 full glasses of rice, 100 g of vegetable oil, 3 onions, 1 carrot, salt, pepper, 3 sweet peppers, 0.5 l of water, 5 tablespoons of green peas.

lean mushrooms

mushroom vinaigrette

Mushrooms and onions are chopped, boiled carrots, beets, potatoes and cucumbers are cut into cubes, mixed. The oil is seasoned with vinegar and seasonings, they are poured over the salad. Sprinkle with herbs on top.

150 g pickled or salted mushrooms, 1 onion, 1 carrot, 1 small beetroot, 2-3 potatoes, 1 pickled cucumber, 3 tbsp vegetable oil, 2 tbsp. tablespoons of vinegar, salt, sugar, mustard, pepper, dill and parsley.

mushroom caviar

Fresh mushrooms are stewed in their own juice until the juice evaporates. Salted mushrooms are soaked to remove excess salt, dried mushrooms are soaked, boiled and allowed to drain in a colander. Then the mushrooms are finely chopped and mixed with chopped onion, lightly fried in vegetable oil. The mixture is seasoned, sprinkled with finely chopped green onions on top.

400 g fresh, 200 g salted or 500 g dried mushrooms, 1 onion, 2 tbsp. tablespoons of vegetable oil, salt, pepper, vinegar or lemon juice, green onions.

stewed mushrooms

The oil is heated, put into it thinly sliced ​​mushrooms and chopped onions. Broth is added to boiled mushrooms, fresh mushrooms are stewed in their own juice for 15-20 minutes. By the end of the stew, salt and herbs are added. Boiled potatoes and a salad of raw vegetables are served as a side dish.

500 g fresh or 300 g boiled (salted) mushrooms, 2 tbsp. tablespoons of vegetable oil, 1 onion, salt, 1/2 cup mushroom broth, parsley and dill.

Lenten pies

Lean dough for pies

Knead a dough of half a kilogram of flour, two glasses of water and 25-30 g of yeast.

When the dough rises, add salt, sugar, three tablespoons of vegetable oil, another half a kilogram of flour to it and beat the dough until it stops sticking to your hands.

Then put the dough in the same pan where the dough was prepared and let it rise again.

After that, the dough is ready for further work.

Pea pancakes

Boil the peas until soft and, without draining the remaining water, grind, adding 0.5 cups of wheat flour per 750 g of pea puree. Form pancakes from the resulting dough, roll in flour and bake in a pan in vegetable oil.

Pies with pea filling

Boil the peas until cooked, mash, add the onion fried in vegetable oil, pepper, salt to taste.

Prepare a simple yeast dough. Divide the dough into balls the size of a walnut and roll into cakes 1 mm thick. Put the filling. Bake in the oven for 20-25 minutes.

Using the materials "Orthodox cuisine recipes". - St. Petersburg: "Svetoslov" – 1997

What is characteristic of the time allotted by the Orthodox Church for fasting? This is the time of abstinence and restrictions, the time when a person torments his body so that the soul can “feed”.

The main rule (without going into subtleties) is the absence of animal products in food. What does this refer to:

1. meat,
2. bird,
3. butter,
4. milk and dairy products (kefir, fermented baked milk, sour cream ...),
5. eggs,
6. fish (some days allowed).

If you restrict your diet in this way, you will be fasting. A real pastor of souls will tell you that even without delving into the subtleties and daily prohibitions and permissions, you are walking the path of abstinence and humility of your flesh.

In practice, if we analyze the "lean" cuisine, then it is 99% the same as vegetarian.

In this collection, we have collected for you recipes for lean (or otherwise vegetarian) dishes that you can cook during fasting. And trust me, it's delicious!

At the beginning of each recipe, there is an exact list of the ingredients from which this dish is prepared. But you can find the detailed cooking process with step-by-step instructions and nuances by clicking on the link “HERE”. All recipes have been tried and tested. The final photo of a really cooked dish, then what you get.

Lenten menu delicious recipes during fasting

Lenten recipes (main course)

Sauteed vegetables

Required:

1. 4-5 pcs. small eggplants;
2. 4-5 pcs. small tomatoes;
3. 5-6 pcs. bell pepper;
4. 2 pcs. large carrots;
5. ½ teaspoon ground black pepper;
6. ½ teaspoon of allspice ground pepper;
7. 1 teaspoon chopped dried basil
8. 100 ml of vegetable oil;
9. salt to taste.

In this cooking option, eggplants are taken as the main ingredients. Vegetable sauté is easy to prepare and in a short time, but the result is a rich, aromatic, and most importantly, delicious dish. It will be both a good side dish and an excellent independent dish. For details on the process of cooking sautéed vegetables and photo instructions, see.

Escalivada

Required:

1. 2 eggplants;
2. spinach (can be replaced with arugula);
3. 4 red sweet peppers;
4. 1 clove of garlic;
5. 2-3 tablespoons of olive oil;
6. parsley;
7. ground black pepper;
8. salt.

This dish comes from Catalonia (Spain). Escalivada is not difficult to prepare, but the dish turns out wonderful! It is preferable for him to cook vegetables on the grill - then they will acquire an irreplaceable aroma, and not just bake, and your Escalivada will turn out really wonderful! For details on the cooking process of this dish with photo instructions, see.

Buckwheat porridge with mushrooms

Would need:

1. 1 st. buckwheat;
2. 300 grams of mushrooms;
3. vegetable oil;
4. salt.

Simple and delicious - that's the motto of this dish! Many have already fallen in love with the combination of these products, and how could it be otherwise? It takes a little time to prepare, but the result is a delicious and fragrant meal. In addition, it is very nutritious, because there are many useful substances in buckwheat. You can find out in detail how to cook buckwheat porridge with mushrooms.

Vegetable stew with zucchini

Would need:

1. 300 g cabbage;
2. 1 PC. medium-sized zucchini;
3. 1 PC. medium sized carrots;
4. 2 onion heads;
5. 500 g potatoes;
6. 1 PC. bell pepper;
7. vegetable oil;
8. salt.

Usually the stew is cooked with meat and all the ingredients are stewed in a rich sauce or fried. This version of the stew is just vegetable, without meat, and all vegetables will be stewed in their own juice, so it is suitable for people who fast and vegetarians. You will find a detailed recipe with a photo step by step

Barley porridge with vegetables

For cooking you will need:

1. 1 st. pearl barley;
2. 1 PC. carrots;
3. 1 head of onion;
4. 300 grams of cabbage;
5. 150 grams of mushrooms;
6. 2 tablespoons of Krasnodar sauce;
7. 100 grams of refined oil.

Barley porridge, like buckwheat, is a Russian national food. Together with vegetables, this porridge acquires a pleasant taste, moreover, it is good for the body to assimilate and is generally very beneficial for it. And carrots and sauce give the dish a beautiful color. For a step-by-step recipe for barley porridge with vegetables, click here.

Lenten rice dishes

Rice with frozen vegetables

Required:

1. 1 st. rice
2. 100 g of corn;
3. 100 g of asparagus;
4. 100 g of sweet pepper (preferably red);
5. garlic;
6. vegetable oil;
7. spices to taste.

Because of the frozen food, this dish is good to cook in winter, when the choice of fresh vegetables is rather scarce. But vitamins in winter are even more needed by our body, so lunch will turn out to be useful. Such rice will conquer you with fragrant aroma and excellent taste! Click here for a step by step recipe.

Vegetarian pilaf (with mushrooms)

You will need:

1. 600 g long grain rice;
2. 400 g mushrooms;
3. 1 large carrot;
4. 200 g raisins;
5. 2 tablespoons of tomato sauce;
6. 2 onion heads;
7. vegetable oil (i.e. vegetable).

This recipe is just for those people who are different from the main mass of people who fast and for vegetarians. Pilaf turns out crumbly and with a pleasant aroma. Raisins add an unusual but pleasant sweetness and are loaded with nutrients. This dish will not leave anyone indifferent. And in detail about the process of preparing this dish with photo instructions, see.

Sweet pilaf

You will need:

1. 1 st. long grain rice;
2. 70 g dried apricots;
3. 70 g raisins;
4. 70 g prunes;
5. ½ st. refined oil.

Most often, pilaf is cooked salty, and sweet pilaf is not typical on our tables. The kids will love this variation of the recipe and won't need to be coaxed into eating their lunch. In addition to this, it is useful and nutritious. How to cook sweet pilaf, see step by step.

Salads in fasting for every day

Salad - vegetable noodles

You will need:

1. daikon;
2. cucumber;
3. carrot;
4. Bell pepper;
5. lemon;
6. parsley;
7. sesame;
8. olive oil.

This salad looks bright and elegant, so it will also have a place on the festive table. This dish is suitable for raw foodists, because all salad products are used raw. How to cook this wonderful salad step by step with a photo, you will learn by clicking.

salads in post recipes with photos

Classic vinaigrette

Required:

1. 200 grams of lettuce;
2. ½ cup beans;
3. 100 grams of sauerkraut;
4. 2 medium sized carrots;
5. 2 pieces of small potatoes;
6. 1 piece of pickled cucumber;
7. 3 tablespoons of vegetable oil;
8. salt;
9. greenery.

Ordinary products that are always in the house are wonderfully combined in a salad that can be prepared both for a celebration and for an ordinary family dinner. A classic vinaigrette is not difficult to prepare, but it turns out a beautiful and satisfying salad. You will learn step by step cooking this salad.

Petrovsky salted cabbage

Required:

1. 2 kg of cabbage;
2. 2 pieces of large onion heads;
3. 2 cloves of garlic;
4. 2 pieces of large carrots;
5. 1 glass of vegetable oil;
6. 100 grams of vinegar;
7. sugar;
8. salt.

Cabbage according to this recipe comes out appetizing and crispy. Although the shelf life of Petrovsky salted cabbage is somewhat shorter than ordinary sauerkraut, but, as a rule, it is eaten very quickly - it is very tasty. For details on the cooking process of this dish with photo instructions, see.

Carrot in Korean

What products will you need:

1. 1 kg of carrots;
2. 6-7 large cloves of garlic;
3. 2 teaspoons without top of ground coriander;
4. ½ cup vegetable oil;
5. 3-4 tablespoons of vinegar (9%);
6. salt, sugar, pepper - 1 teaspoon each.

This recipe is just delicious-tasting Korean-style carrots! Bright carrots will decorate your table, and your family will be delighted, and guests will ask for the recipe! The dish is not very spicy and fragrant. How to cook this salad step by step, you will learn.

Beetroot in Korean

What is needed for the recipe:

1. 1 kg of maroon beets (table);
2. garlic take 6 cloves;
3. 1 white onion (medium);
4. ½ teaspoon ground black pepper;
5. ¾ teaspoon ground red pepper;
6. ½ teaspoon cinnamon;
7. 1/3 teaspoon coriander;
8. 5 pieces of cloves;
9. 2 tablespoons of vinegar;
10. salt;
11. vegetable oil.

Bright, spicy and fragrant salad that many people love. It can often be seen on our tables, although it was brought from distant Korea. Beets according to this recipe are well suited to any side dish, having a sharp and special taste. This vegetable is rich in iron - this is another reason to prepare such a salad. For details on the cooking process of this dish with photo instructions, see.

Raw salad "Vitamin Bomb"

You will need:

1. 400 g of Jerusalem artichoke;
2. 400 g carrots;
3. 400 g turnip;
4. 200 g of beets;
5. greenery;
6. olive oil for salad dressing.

In this salad, the products perfectly complement each other in taste and color. The dish turns out beautiful, in addition to this, all the ingredients have a beneficial effect on the body. The salad got its name due to its richness in vitamins - their amount in one serving completely replenishes the required volume for the day. You will learn how to cook the Vitamin Bomb salad step by step by clicking.

Lenten recipes for a snack or snack

Fried pies with cabbage (very thin dough)

For a lean pie dough, we take:

1. 4 tbsp. flour (with a slide);
2. 2 standard glasses of water;
3. 1 tablespoon of sugar;
4. 50 grams of fresh yeast;
5. 3 tablespoons of vegetable oil;
6. 1 teaspoon of salt;
7. vegetable oil for frying.

The filling is prepared from the following products:

1. 500 grams of fresh or sauerkraut (to your taste);
2. 1 head of onion (bigger);
3. 1 piece of carrot (medium size);
4. vegetable oil for frying;
5. allspice.

Well, very good recipe! The pies are delicate and very tasty because the dough is thin and tender. Cooking does not take much time and the process is absolutely simple. And, of course, this dish is suitable for those who are fasting, as there are no animal products in the recipe. You will learn how to cook these wonderful pies step by step by clicking.

Oriental snack - hummus

You will need:

1. 200 g chickpeas;
2. 5 tablespoons of sesame seeds;
3. 1 teaspoon ground coriander;
4. 1 teaspoon of cumin seeds;
5. 2 cloves of garlic;
6. 2 tablespoons of sesame oil;
7. 5 tablespoons of olive oil.

This appetizer was invented in the East. Peas are taken as the base product of hummus, so the dish turns out to be quite satisfying. One sandwich with this snack guarantees you a feeling of satiety for a long time. For details on the process of preparing this oriental appetizer with photo instructions, see.

Braised Cabbage with Turmeric

Required:

1. 500 grams of cabbage;
2. 200 grams of carrots;
3. 3-4 onions (take medium ones);
4. 1/3 teaspoon of turmeric;
5. spice mediterranean;
6. vegetable oil.

Such a common and uncomplicated, in fact, recipe, loved by many. Only in traditional cooking options, due to long stewing, cabbage becomes extremely soft and loses all vitamins. According to the recipe we offer, the cabbage comes out juicy, fragrant, with a beautiful golden color, and the cooking itself will take about 30-40 minutes. Serve this dish with potatoes - it will be a good combination. In addition, this cabbage is well suited as a filling for dumplings. For details on the cooking process of this dish with photo instructions, see.

Braised cabbage with oyster mushrooms

You will need:

1. 200 grams of oyster mushrooms;
2. ¼ head of cabbage;
3. 1 small carrot;
4. 3-4 medium sized onions;
5. ground pepper;
6. Bay leaf;
7. 50 grams of tomato paste;
8. vegetable oil for frying;
9. salt.

It will take a little time to cook, and besides, it will not be difficult to cook at all. Stewed cabbage with oyster mushrooms is quite satisfying and tasty, and the unique aroma will not leave anyone indifferent. For details on the cooking process of this dish with photo instructions, see.

Sweets and desserts during Lent

Banana ice cream (raw)

Required:

1. 2 bananas.

Yes, that's all - 2 bananas. Despite the small list of ingredients, ice cream can really be prepared even at home. And it turns out very tasty! Once you try it, you will want to cook it again and again. How to make banana ice cream step by step, you will learn by clicking.

Dried fruit energy bar

You will need:

1. 1 glass of nuts;
2. 1 cup dates;
3. 1 glass of cherries.

Such dried fruit bars energize, tone up the body and saturate well. These delicious bars also have a positive effect on the body, because these dried fruits contain a large amount of vitamins. For details on the cooking process of this dish with photo instructions, see.

Oven baked apples with cinnamon and lemon

What are we preparing from:

1. 6 apples of optimal size for baking;
2. 1 lemon;
3. honey 2-3 tablespoons;
4. cinnamon to your taste.

Apples according to this recipe are very juicy and tasty. The union of these products is incomparably beneficial for the body. And the diffused aroma leaves an indelible impression. For details on the cooking process of this dish with photo instructions, see.

Oatmeal with dried fruits

To prepare 100 grams of oatmeal, you need to take:

1. 100 g prunes;
2. 100 g dried apricots;
3. 100 g raisins;
4. sugar;
5. salt.

One of the healthiest breakfasts is oatmeal combined with dried fruits. And, of course, in winter, when our body needs more nutrients than usual, such a meal will come in handy. Cooking such porridge is obtained without unnecessary time and effort. From oatmeal, porridge turns out to be more tender, and it cooks faster, so it is preferable to take them for cooking. How to cook oatmeal with dried fruits, see step by step

Caramel lean charlotte with apples

1. flour (1.5 cups);
2. sugar (4 tablespoons for caramel and 0.5 cups for dough);
3. oil (0.5 cup);
4. large apples (2 pcs.);
5. baking powder (1 teaspoon);
6. crushed cinnamon (0.5 tea l.);
7. water (1 tablespoon).

Believe it or not, you can even bake an apple pie from lean foods. This is delicious. Detailed recipe and photo steps. And here is the miracle lean pie in the photo.

Lean apple pancakes on the water

This recipe is very, very suitable for fasting, it does not have milk, but softness due to a small amount of applesauce.

Ingredients:

1. wheat and whole grain flour - 3 table spoons + 3 table spoons;
2. an apple of medium size;
3. ordinary water - 1 glass;
4. vegetable oil - 1 tablespoon;
5. refined sugar - 2 tablespoons;
6. a little soda.

The recipe is incredibly simple. You probably already understood everything from the list of products, but it’s still worth looking at the detailed instructions. Here is a link to step by step photos and description -.

I decided to write an article about what you can eat in fasting, what dishes you can cook on a fasting table.

After all, you want to eat tasty, varied, healthy and not boring, so that every day you don’t eat the same thing, right?

I want to offer you some delicious ideas on how to feed yourself and your family during the fasting period.

From this article you will learn:

What can you eat in the post - menu for lean nutrition

So, many people know that fasting can be strict and not strict.

Moreover, during the same fast there are certain differences in the daily diet.

Accordingly, the dishes that are consumed are different.

Strict fasting and not strict - what is the difference between them?

All posts vary in their degree of severity.

• Strict post:

during strict fasting, only plant foods (vegetables, fruits, cereals) are allowed, and all animal products are completely excluded. Food can be thermally processed or raw (these are days of dry eating).

• Less strict post:

when allowed on some days vegetable oil in dishes from plant foods.

• Not a strict post:

fish and vegetable oil are allowed these days. Otherwise, all food is plant-based, meat, milk and eggs are not consumed at all.

Lent is considered the strictest. The rest are less strict.

What can be cooked in the post?

Many people think that fasting is only carrot cutlets, sauerkraut and “empty” rice… But, in fact, everything is not so scary at all, friends!

How do you like lasagna, spaghetti, pizza, various pancakes, dumplings, pancakes, pies and pies? It is not necessary to cook with white wheat flour if we do not want to get better! You can cook from buckwheat, corn, oat, pea, etc.

And how about various delicious sandwiches with hearty pates, vegetable and mushroom caviar, jelly, mushroom aspic, sweet cereals, dumplings with different fillings and “lazy” dumplings (gnocchi, dumplings, dumplings), julienne, various salads with such a hearty composition, that they fit to call the main dish and dumplings?

Borscht, cabbage soup, soups, mushroom and nut dishes, and even “scrambled eggs” without eggs!

And how many sweets you can cook, it's generally incomprehensible to the mind!

And sweets, and kozinaki, and pies, and cookies, and even cakes with cream!

Including - cakes without flour, without eggs and without sugar, this is already "aerobatics", but you can also learn this!

And this is not a complete list of those dishes that are called lean ...

And if fish is allowed, it’s generally a holiday: it’s fish soup, cutlets, meatballs with rice, fish pastes (pates), steamed, fried, grilled and oven fish.

With vegetables, stuffed, stewed with mushrooms and onions, various fillings with fish for pies and pancakes ... You can’t list everything!

What products can be used in the preparation of lenten dishes?

• Cereals:

millet, wheat, barley, barley, rice of all varieties,. Also buckwheat, bulgur, couscous, spelled, corn grits. As well as oatmeal, and cereal from several types of cereals.

• We prepare from them:

porridge, add to vegetable dishes, make cutlets, zrazy, fillings for pies and pies, prepare cereal soups and various casseroles.

From buckwheat, oatmeal, rice, barley, corn flour, rye flour, spelled flour we prepare our pastries and bread.

• Vegetables - absolutely everything

We prepare from them:

soups, vegetable stews, vegetable purees, puree soups, various fillings, vegetable sauces and meatballs.

We add them to pates, make salads from raw and boiled vegetables, casseroles, stew, bake, boil, fry, steam them.

We add cereals, mushrooms to them, pour them with all kinds of delicious sauces and eat just like that, cut into pieces.

Berries, fruits and dried fruits - absolutely everything

We prepare from them:

fruit purees, marshmallows, compotes, fruit drinks, kissels, jams and jams for tea. We twist and freshly squeezed juices, add to pastries, prepare fillings for pancakes and pies, add to cereals. We eat just like that, whole or cut into beautiful pieces.

• Greens - any

From it we prepare:

“green” salads, add to smoothies, cut into salads from boiled and raw vegetables, sprinkle generously on our prepared dishes, make “green” toppings for our pancakes and pies.

• Legumes:

peas, beans of all kinds, beans, chickpeas, mung beans, lentils.

• Cooking from beans:

soups, mashed soups, add to salads, boil and mash, add to vegetable stews, cook bean pastes, fillings, etc.

• Nuts - whatever you like

We cook from nuts: nut sauces (sweet and salty), nut muffins, nut cutlets, make gozinaki and halva, prepare delicious nut milk, add to pates and fillings, sprinkle our cereals with chopped nuts and add to any other dishes, pastries.

We make cheese from nuts. Cooking nut pastes and nut urbechi. We bite just like that

• Seeds:

sunflower, sesame, flax, poppy, chia seeds, hemp seeds.

We prepare from them:

we add to pastries, make gozinaki, sauces for dishes (sweet and salty), sprinkle our cereals with crushed seeds and add to other dishes.

We prepare vegetable milk (sweet and unsweetened), urbechi from seeds, cheese from seeds, takhina (tahina, tahini) from sesame seeds and a mix paste for sandwiches from various seeds.

• Mushrooms are everything

We fry them, stew them, bake them, cook them on the grill, steam them.

We cook them with various fillings, make pates out of them, cook julienne, add them to vegetable dishes, soups, cook mushroom soups, mushroom fillings, add them to cereals, salads.

• Vegetable oil - any you want

For salads, cold dishes and snacks, and in ready-made dishes, it is best to use vegetable oils of the first cold pressing. They have both taste and aroma - just divine!

Choose the ones that you like: olive, linseed, camelina, and hemp, grape seed oil and walnut oil, sesame.

As well as mustard oil, coconut, rice, sunflower seeds and pumpkin seeds.

For frying-cooking-stewing, 100% oils and refined ones are suitable, they are odorless and can be cooked on, as well as coconut oil.

Where to get protein in a lean diet?

Mushrooms are our "meat" for the period of lean nutrition. This includes legumes, nuts, herbs and seeds.

All of these foods are highly nutritious, high in protein, healthy fats (nuts and seeds), and vitamins and minerals.

During fasting, all these products are MANDATORY in the daily diet. In this case, you will not have any "protein starvation".

What kind of cereals are prepared for fasting?

Our Russian porridge is not just food, it is a whole "philosophy"! This, of course, is not about quick, instant cereals, which “filled in and ate right away.”

Although, this is also an option: simple oatmeal or a mixture of cereals, filled with boiling water or vegetable milk, and with the addition of berries, nuts, fruits and seeds - why not a hearty, delicious breakfast?

And porridge with vegetables, mushrooms - why not a wonderful and hearty dish for dinner?

The main idea here is this: porridge is never NOT tasty. The porridge just needs to be cooked properly.

Here's an example: barley. Do not love? You just don't know how to cook it!…

Here you need to know the secret of delicious barley. Try to do this: rinse it, pour enough boiling water over it, wrap it in a warm blanket and let it brew all night, 8-10 hours. If all the water is not absorbed, then drain it, fill it again with a small amount of water and boil it for 10 minutes.

Fry separately the onion, cut into beautiful rings and grated potatoes, add spices and mix with the finished barley.

You can also add mushrooms if you like.

No one will refuse such porridge!

A similar story with buckwheat porridge. Do you like it with milk? Please: grind seeds or nuts with water in a blender, strain, and you will have the healthiest milk in the world! Any porridge is good with vegetable milk, and buckwheat is especially good. Make it sweet or savory, whichever you like.

An excellent option for buckwheat porridge is buckwheat with onions, carrots and other fried vegetables.

Buckwheat with mushrooms and onions - who would refuse it, right?

Very tasty buns, pancakes are prepared from buckwheat flour and “Grechaniki” are fried.

In stores, look for spaghetti or any other pasta made from buckwheat flour. It is very tasty and unusual!

Prepare sweet pilaf from rice: add steamed raisins, nuts, seeds, any fresh berries or fruits to boiled rice, pour over with sweet nut sauce or honey. This is a meal!

And rice with mushrooms and vegetables? Why not swim? A very tasty and satisfying dish, the absence of meat and you will not notice ...

Any porridge can be served with a sauce prepared by yourself. It's easier than ever - to prepare the sauce from the same seeds or nuts. You can make vegetable sauce, tomato sauce, sweet fruit and berry sauce.

Be sure to add spices to any cereal. This will enrich the taste of your cereals, give them an incredible flavor and make them healthier and easier to digest.

Dried fruits in post

Of course, dried fruits are eaten in fasting.

The amount of vitamins in them, of course, falls, but the amount of sugar increases.

But, despite this, the benefits of dried fruits are still all in doubt, because all trace elements are stored there in the necessary and sufficient quantity.

They are commercially available, they are not so expensive in price, especially since there are a lot of them and you can’t eat them. Of course, it is better to buy those that have not been processed, that have been dried and stored without being exposed to "chemical attack."

They are not as beautiful and glossy as those that were first soaked in sugar syrup and dried at high temperature, and then treated with sulfur dioxide, etc., but you know for 100% that you do not harm yourself by using their.

You can eat dried fruits and just like that, say, with tea. To do this, it is better to pre-soak them in water. They will become juicy and soft, and will look like fresh ones.

From any dried fruit you can make a delicious dessert-delicacy.

Especially good in this dessert will be: figs, cherries, large prunes.

Need juice from red berries. If it’s not the season, then feel free to take your blanks off the shelves and get started! Add the following spices to the juice: vanilla, cinnamon, cloves, cardamom, nutmeg, black pepper and sugar. Add dried fruits cut into large pieces, mix and boil it all over a very low heat: first without a lid for 50-60 minutes, then under the lid for another 40 minutes. Look, it may take less time. The main thing is that the syrup becomes thick.

Such a dessert can be served with tea, served with porridge, and just cracked with a spoon ...

The use of dried fruits is not limited to this.

Many amazing things are done with dried fruits: for example, they are added to the stuffing for stuffing tomatoes, sweet bell peppers and eggplant. They are stewed with red beans and fried onions.

It turns out unusual, original and piquant.

How to cook mushrooms in the post?

If we do not take into account the “newfangled” soybeans, then mushrooms are exactly the “meat” that will be on our table during the entire post.

Mushroom soup, potatoes with mushrooms and onions, vegetable stew with mushrooms, mushroom julienne, mushroom caviar, potato cutlets stuffed with mushrooms with mushroom sauce (zrazy), mushroom risotto and dumplings with mushrooms…

All this, of course, can be prepared quite calmly from dried mushrooms and from frozen ones. Not only bored champignons and oyster mushrooms will do. Honey mushrooms, chanterelles, aspen mushrooms, porcini mushrooms - everything is good!

Recently, Japanese shiitake mushrooms can also be found. He is the "world champion" in the fight against cancer. In addition, they are incredibly tasty, the Japanese know a lot!

And the huge, just giant portobello mushrooms? It tastes like pure chicken! And they are often sold in ordinary supermarkets, ask!

Mushrooms have a fantastic variety, and this is a great occasion for daily "mushroom experiments" in order to cook mushrooms often, cook a lot and tasty.

Here are some options for you:

1. Wild mushrooms can be used to make tapenade sandwiches: grind capers with olive oil, add lemon juice, season with salt and pepper. It turns out such a paste that is perfectly smeared on toasted slices of bread, and between two slices - slices of mushrooms fried to a crisp.
2. And from the good old oyster mushrooms, a salad “emerges” by itself: mushrooms, apples, celery stalks, lettuce and large berries of dark grapes fried to a beautiful ruddy. Everything is drizzled with a dressing of lemon juice with crushed pine nuts, salt, pepper and a little cinnamon. Mmm…
3. And champignons fried with soy sauce, honey, sesame seeds and green onions? Served hot, immediately, they are incredible!

How to use nuts and seeds in fasting?

Nuts play an important role in our lean diet.

They can not only sprinkle cakes and add to a salad of beets and garlic ...

During fasting, when almost every protein counts, nuts are simply an irreplaceable thing!

If the nuts are fresh, then this is, consider that “almost a panacea” in the autumn-winter period, when all sorts of colds and SARS pester us.

Nuts are just so nice to nibble on and make nut pastes out of them. It does not have to be peanuts, very tasty pastes are obtained from absolutely any nuts! It is even better to make from nuts, moreover, from raw ones. Still, peanut butter is an ambiguous product ...

Although, if you really want to, then you can, but not much. It is very easy to cook at home: roast peeled peanuts in the oven, twist it in a meat grinder twice, add salt and water to the desired consistency.

Or immediately twist everything in a blender - peanuts + salt + water.

The same principle is used to make raw nut paste:

• Do you want something sweet? No problem: add honey and cinnamon.
• Do you want something unusual? Please: add pepper, quite a bit of honey and spices. A very original taste is obtained from nut paste!
• Want something more satisfying? Then combine in a blender lightly roasted nuts in the oven (walnuts are perfect for this appetizer, but you can use any, be guided by your taste), fried onions, salt, pepper and water. Very, very tasty, hearty and fragrant snack! It smells so that you immediately need to spread it on your bread and eat it until the homemade “grind”, otherwise you won’t get it, believe me!
• If you want to make something "more impressive" for a snack, then you can add boiled beans and a little bit of garlic to this recipe. Again: we scroll everything in a blender with the addition of water to the desired pasty consistency.
• You can do the same with seeds - cook a paste, and every morning spread a thin layer on your slice of bread, crispy toast, cookies (you can sweet or salty) or whole grain bread. Hearty, tasty, healthy, what else do you need, right?

Make sweet pastes, make salty ones, whatever you want!

Who said tahini has to be salty?

Are you afraid of experiments? Then prepare sweet tahini: sesame seeds (can be raw or fried in a dry frying pan, with fried seeds it turns out many times more fragrant) + honey + cinnamon + salt.

This is such an amazing thing, folks! To say it's delicious is an understatement! Therefore, as soon as you cook, grab yourself a spoonful of bread, and only then call your family, although you won’t have to call them, I’m sure: the aroma of roasted sesame seeds is such a thing that they themselves will come running to, believe me!

Here is another very, very original idea for a snack: raw almonds, lemon juice, a little honey, fresh basil leaves, salt, a little garlic and ginger (proportions are arbitrary, to your taste) scroll through a meat grinder or in a blender, adding so much water, to get a paste of the consistency you want.

Then you take apples, carrots, celery stalks, cucumbers and whatever else you can think of, cut into pieces and eat them, dipping them in the prepared sauce.

Very tasty, unusual, nutritious and mega-healthy snack! Be sure to cook, you will definitely like it!

I really like to cook various pastas and pates from seeds and nuts, it helps out so much when there is no time, but you need to eat something quickly, preferably healthy!

And do not be afraid of the calorie content, you, even if you want, will not be able to eat a lot, it's very satisfying!

Such pastes can not only be spread on bread, they can be used as fillings, and add to your own porridges, and spaghetti instead of sauce.

Store nut or seed paste in the refrigerator.

Lenten first courses

Friends, try to do this, and buckwheat soup will become your “favorite” for the lenten period, honestly!

And how do you like the idea of ​​kharcho soup, gazpacho, pickle? You can continue the list. All this can be cooked without meat, and all this is quite tasty and nutritious!

So, friends, this is what I wanted to tell you today. I really hope that you will take some ideas for yourself and apply them.

If you liked the ideas from this article, then share with your friends on social. networks, friends and co-workers at work.

Write in the comments what you can eat in the post, your ideas for lean nutrition. What are you cooking? I will be very interested, I'm always looking for something new and cool.

And other readers will also be interested to know, write!

See you soon, my dears!

Alena Yasneva was with you, Health and Delicious Lent to everyone!

Potato zrazy with mushrooms

The ruddy crust of these tender potato cutlets with mushroom filling not only makes them look appetizing, but also crunches nicely when you eat them. An ideal addition would be a spicy tomato or mushroom sauce.

Necessary:
5 large red potatoes
250 g champignons
1 large onion
2–3 tbsp flour
bay leaf and black peppercorns - to taste
small bunch of fresh dill (optional)
a pinch of nutmeg
salt - to taste

vegetable oil - for frying

Mushroom dishes. Recipes from the chef. watch the video!

How to cook:

Baked cauliflower with garlic

Baked cauliflower

Roasted to a golden blush, crispy cauliflower flavored with lemon and garlic will give you a new look at this seemingly unappetizing vegetable! An independent and complete dish can be served for dinner both hot and cold.

Necessary:
1 medium cauliflower (you can use frozen)
3 tbsp olive oil
1 lemon (you will need the zest and juice)
1 tsp dried oregano
2-3 garlic cloves
salt - to taste
a bunch of fresh herbs (parsley, mint) - for decoration

How to cook:

Vegetable meatballs

Vegetable meatballs

The secret of these meatballs is that vegetables are cut into small pieces, while maintaining a whole structure. This creates a contrast of flavors, making them more juicy and rich. Vegetable meatballs can be an excellent filling for sandwiches and sandwiches.

Necessary:
2 large potatoes
250 g broccoli (can be frozen)
1 leek
1 medium onion
small bunch of fresh dill
0.5 tsp dried oregano
salt, pepper - to taste
1–2 tbsp flour
olive oil - for frying
breadcrumbs or flour

How to cook:

Rice with brussels sprouts and apple in a pot

Rice with Brussels sprouts

In a clay pot, snow-white rice is combined with extravagant Brussels sprouts, juicy Antonov apple and cashew nuts. Soaked in the aromas of spices and vegetables, a few simple ingredients turn into an incredibly tasty dish, everyone will ask for an addition!

Necessary:
1 st. basmati rice
1 large green apple (preferably Antonovka)
100 g roasted cashew nuts
300 g frozen Brussels sprouts
3 allspice peas
black peppercorns, salt - to taste
2 tbsp olive oil
1.5 st. hot water
fresh parsley or dill, for garnish

How to cook:

Rice balls with roasted vegetable sauce

Home

Rice balls, or “lazy Japanese rolls”, are a godsend for those who want to have a delicious and original dinner, spending a minimum of time and money. Delicate and light sauce of baked vegetables wonderfully complements the taste of cute balls.

Necessary:

Sauce:
1 sweet bell pepper
1 large tomato
1–2 tbsp olive oil
1–2 tsp Sahara
0.5 tsp Provence herb mixes
salt, pepper - to taste

Balloons:
2 tbsp. boiled rice
1 st. sesame
1 tbsp lemon juice
2–3 tbsp soy sauce
a bunch of young spinach (can be replaced with lettuce leaves)
a few green onions
sweet paprika - to taste

How to cook:

Spring rolls

Spring rolls

New-fangled "spring rolls" - rolls of the thinnest rice paper, filled with juicy fresh vegetables, rice noodles and lettuce. Sweet and spicy walnut sauce will serve as a bright addition. A charge of vitamins and a riot of colors on your table!

Necessary:

Peanut sauce:
100 g shelled roasted peanuts
1/4 st. very hot water
1 tbsp honey
1 tsp soy sauce
1 tsp vinegar (apple, rice)
1 tsp lemon juice
a pinch of ground chili
1/4 tsp salt

Spring rolls:
12 sheets of rice paper (alternative: 12 Chinese cabbage leaves or 3 thin pita breads, each divided into 4 parts)
3 small carrots
3 cucumbers
1 ripe avocado
bunch of lettuce
1 st. cooked rice noodles

How to cook:

Three layer vegetable pie

Three layer vegetable pie

A unique three-layer cake with a rich taste of eggplant fried in olive oil, tomatoes in their own juice, walnuts and garlic. Bulgur filling gives the dish an exquisite oriental flavor. No need to waste time on the dough, everything is extremely simple! Great option for a weekend dinner.

Necessary:

Eggplant Ragout:
1 large eggplant
1 medium onion
2-3 garlic cloves
1 can of chopped tomatoes in their own juice (500g)
0.5 st. water
handful of walnuts
bunch of fresh cilantro (optional)
salt, pepper - to taste
olive oil - for frying

Dough:
1 loaf of white bread
4 tbsp water
3 tbsp olive oil
0.5 tsp dry thyme
salt - to taste

1 st. cooked bulgur (can be replaced with long grain rice)

olive oil - for greasing the mold

How to cook:

Lenten dishes: what are they? Is it necessary to stock up on recipes for delicious lenten dishes, if fasting is the time to limit oneself in bodily pleasures in order to grow spiritually?

There is a time of the church year when the Orthodox are allowed to cook and eat only fast food. Of course, fasting imposes certain restrictions. But the Church does not forbid trying to diversify the Lenten menu with simple recipes for delicious Lenten dishes. Many fasting people (for example, children) may not be able to fast if they do not make a delicious lenten menu. It is important not to forget that the main thing in fasting is prayer, dialogue with God and an attempt to get closer to Him. Lenten dishes are usually very light and easy to prepare, which helps in fasting to think less about the body and more about the spiritual.

Many secular establishments, cafes and restaurants start a special menu of lenten dishes during the fasting period, but vegetable cutlets, dishes from a variety of vegetables and lean borscht can be cooked at home. In addition, the food of the lean table, as a rule, is among the dietary dishes. And for many, these recipes can be useful outside of fasting. After all, they are made up of available ingredients and will be an excellent side dish and diversify your usual menu.

Do not forget that God does not require us to harm ourselves, and if for health reasons you cannot observe a strict fast, then before switching to fasting dishes, it is better to consult with your doctor and confessor. In such cases, relaxation of the fast is allowed.

The Orthodoxy and the World portal has prepared for you an extensive list of recipes and information on cooking during Lent.

In our rational and scientific age, with its abundance of information, shocking upheavals of catastrophes and misfortunes, there is a lack of a good miracle that brings quiet joy, peace of mind. And we forget that this miracle is always near us, even within us, it is given by God through our repentance and the desire to change our lives internally, to harmonize it with God's will for us. This miracle is the transformation of a person. Is it not a miracle when a person, accustomed to living according to the flesh, aspires to the spiritual, who has never known prayers, finds sweetness in church hymns, comprehends the joy of doing good, the consolation of repentance for sins. Great Lent pushes us to all this with all its structure: long biblical readings, penitential prayers and hymns, the charter on food. During the Holy Week of Great Lent, the strictest fast is observed.

Great post. How do we fast?

We fast with a fast that is pleasing to the Lord. true fasting is the alienation of evil, abstinence of the tongue, renunciation of wrath, excommunication of lusts, utterances, lies and perjury. This impoverishment is a true and auspicious fast. (from the Liturgy of Great Lent)

People say: " a good start is half done“. Apparently, therefore, many Christians fast more strictly in the first week of fasting. Great Lent implies the exclusion from the diet of meat, dairy, fish food and eggs, but the measure of your fast must be agreed with the confessor, not forgetting to remind you of your state of health.

And the Orthodox hostess is concerned with how to make the Lenten meal varied enough so that those who are fasting do not lose heart, and at the same time not arouse the passion for gluttony. Therefore, it is not bad if the food is prepared in the usual way and at the same time does not contain non-lean components.

Lenten cereals

If you regularly cooked porridge for your family, then you can also cook it in fasting, only not with milk, but with water, and not season with oil, but serve sauce, or sweet to it: based on jam or jelly, berries, steamed and chopped dried fruits, nuts, honey, cocoa, vegetable corn cream, or unsweetened: vegetable, mushroom; in both cases, variations using spices are very interesting. Do not forget about the diversity of the main component - cereals: rice, buckwheat, pearl barley, oatmeal, semolina ... whole, crushed, flakes. Play on the consistency of porridge: from a mash close to soup-puree to crumbly “grain to grain”. Additional components can not only be served in the form of a sauce, but also added during the preparation of porridge.

It's great if soups are common in your family diet. Most of them have very nice fasting options or are easily adapted to fasting. The main point of the lean soup technology is the timely laying of the components, so that by the end of cooking they are all ready at the same time, first harder, then more tender, for example, for borscht, beets and carrots are laid before potatoes and cabbage. Slightly toasted vegetables pleasantly improve the taste of the soup. Most lean vegetable soups get their best flavor and aroma by adding minced garlic cloves at the very end. Do not forget about other spices, herbs, bay leaf. You can also use ready-made mixtures or cubes for broth, you just have to monitor their composition: are there any non-lean components added. It is also possible to cook vegetables separately, grind all or part of the components in a puree soup, serve with croutons or crackers, or even, in an oriental way, with unleavened rice (here it makes sense to cook a soup with a very pronounced taste, spicy or salty).

A thematic excerpt from the Prologue of Prot. V. Gurieva:

Spiritual fasting

(A word about fasting, and about slander, and about condemnation)

Some of the simple Christians think that fasting should consist in abstaining from food and drink, and nothing more. Do not eat fish during fasting or do not eat oil and wine - this, in their opinion, exhausts the whole commandment about fasting. But is it? No. It is true that fasting should be bodily as well, but spiritual fasting must certainly be combined with bodily abstinence. This is what the Holy Church teaches. “By fasting,” she says, brethren, bodily, let us fast spiritually.”

What kind of spiritual fasting is this, and why is it necessary?

The Holy Fathers define it this way. “If you fast, show from your deeds. What? Seeing a beggar, have mercy; make peace with the enemy; do not envy a person who is in happiness; do not look at a woman shining with beauty. Fast without hypocrisy; fast with your eyes, and your heart, and your ears, and your hands, and all your members ... Keep your hands from appropriating what does not belong to you, your feet from going to games; keep your ears from hearing slander and lies, and let your mouth also fast, refraining from condemnation” (Prol., Apr. 9).

Such, brethren, is spiritual fasting. We need it, because without it, bodily fasting loses all meaning. “What is the use, he says, to thin the body by abstinence, when the spirit puffs up with pride? What praise shall we have for being pale from fasting when we turn pale from envy? What virtue is it not to drink wine, but to revel in anger and hatred? (Ep. 14, vol. 2). - “There is nothing, says the Prologue, if you do not eat meat or fish, but eat the flesh of the brethren by slander” (Prol., Apr. 9). So, fasting bodily, we also fast spiritually, i.e. the outer actions of fasting are compatible with the inner ones. Purifying the body by abstinence, let us cleanse the mind from vain thoughts, and the heart from evil desires. Mortifying the body with fasting, let us also mortify the passions: anger, evil lust, greed for gain, and similar evils. Decorating the body with bodily fasting, let us decorate the soul with virtues: mercy, meekness, humility, reconciliation with enemies, almsgiving. This will be a true fast, and pleasing to God, and for us, therefore, saving. Amen. (Arch. V. Guryev, Prologue, April 9)

Lenten dishes - the best recipes

Mushroom cutlets. Boil mushrooms in water and finely chop. Boil rice in water with salt and parsley, mix with mushrooms and add nutmeg. It is advisable to grind the mass (for example, in a blender). Form cutlets, sprinkle them lightly with flour or dip each in batter, fry in oil. Drizzle well with sauce when serving.

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 constantly, for 10-15 minutes

2-2.5 liters of water, 1/2 cup buckwheat, 1 carrot, 1 onion, 2 tbsp. tablespoons of oil, 3 salted / lightly salted cucumbers, 2-3 potatoes, 1 glass of cucumber pickle, bay leaf, pepper, salt and herbs to taste.

2 tbsp. flour, 1 tsp baking powder, 2/3 tbsp. sugar, 120 g of margarine for baking (butter can be used on non-fast days).

Pour sugar into a bowl, pour water and vegetable oil, heat a little, add honey. Stir to dissolve sugar and honey. Mix soda, cocoa or coffee, spices in a separate bowl, then add this to a mixture of oil, water and honey and knead thoroughly so that there are no lumps.

The field of Holy Lent is coming to an end, and Pascha is already near. We live in anticipation of special days preparing us for this Great Feast. And behind this expectation, it is important not to become fussy, not to lose the repentant attitude, not to forget to turn your thoughts into the heart and check its arrangement with the commandment of God.

Sift flour with salt. Add sugar. Gradually pouring in water, knead the dough of the same consistency as sour cream. Cover bowl with cling film and leave in a warm place for 40 minutes. Heat up the pan. Add some vegetable oil. Pour in 1 ladle of batter.

We are all so accustomed to them that we don’t even think that a hundred years ago they were not in the diet of our compatriots. Many of the Korean salads are quite suitable for a lenten meal, but we must remember that, firstly, these are appetizers that increase appetite, which is not always good, because. in fasting, one should strive to limit the amount of food taken; secondly, it's spicy food

Finely chop the green part of the leek into rings, fry in margarine with garlic and thyme. Add the white part of the stems. Fill with white wine...

The very first thing that comes to mind is the usual yeast dough, on the water (you can add vegetable cream), bake sweet buns, pies or pies with a wide variety of fillings. Gingerbread dough can be considered no less traditional in Lent ...

What are the features of unleavened dough prepared in fasting? We cannot put an egg in it to strengthen it. Our actions because of this are more dependent on the “character” of the flour, on the strength of its gluten. If the flour is good and you have tried to make a very tight dough (water:flour ratio = 1:3 by volume, and don't forget to add salt - adding salt also strengthens the dough a bit), then you will get an excellent dough for dumplings.