Recipes for main courses on fasting days. Lenten dishes: recipes for every day
During strict Lent, the only permitted animal product is fish. According to strict monastic regulations, you can eat it only two days for 7 long weeks! But such self-sacrifice is not expected from us lay people, which is why we eat fish much more often during Lent. How to cook fish so that it is not only tasty, but also easy for the body that is weaned from heavy food? Best option- steamed fish. ›
It's Lent, and as luck would have it, we remember pancakes, and our family asks us to cook them, and we really want to please them with delicious pancakes. And, it seems, what kind of pancakes are there without eggs and milk, but there are lean pancakes in which these important ingredients are replaced with others, as a result they turn out no worse than the pancakes we are used to and love. ›
Steamed vegetables can be delicious! It shouldn't be any other way! Steamed vegetables retain all the beneficial substances that are lost in the broth during normal cooking, and, in addition, steamed vegetables are almost impossible to digest. And if you are the happy owner of a steamer with an auto-shut-off mode and a timer, then the process of preparing a lean lunch or dinner turns into a pleasure. ›
Almost every morning begins with the ringing of the alarm clock, and the time of Lent is no exception; we are still in a hurry to get to work, managing to jump into the shower, get ready, and even have breakfast in between. But if usually we can get by with an omelet or a sandwich with sausage or cheese, then during Lent, breakfast should not contain animal products. ›
Pies are simply ideal for a snack at work, they are convenient to take with you on the road, but with the onset of Lent, many deny themselves this pleasure. But if you make Lenten pies without adding milk and eggs, the taste of which is simply delicious, you can pamper yourself with aromatic pastries even during Lent. ›
It's Lent and if you decide to fast, you need to follow its rules by eating lean food, but at the same time, sometimes you really want something tasty, some kind of baked goods, so much so that you just can't handle it. What to do? Preparing lean dough is not at all difficult. ›
Cooking something delicious like cookies during Lent makes you rack your brain. Indeed, how can you bake truly delicious cookies without eggs? butter, milk? Can! Lenten oatmeal cookies You can bake it using only lean ingredients and it will still turn out great. ›
For some reason, when hearing the words “lenten borscht,” many people have a sad, or rather, despondent expression on their face (by the way, among the people there is even such an expression as “lenten facial expression,” which most likely came from here). But in vain, by the way! Lenten borscht is a delicious, rich, thick and very healthy dish. ›
Lenten bread is an excellent addition to various dishes during Lent. Soups, main courses, salads - all this is simply unthinkable without such a simple, but so important bread. Lean bread can also be used in the preparation of snacks, sandwiches and sweet additions to tea or coffee, allowing you to diversify your diet. It’s not without reason that they say that bread is the head of everything, and especially during Lent one cannot do without it. Making lean bread at home is not as difficult as it might seem at first glance, and, believe me, it will turn out no worse than store-bought bread, and even tastier, healthier and more soulful! Shall we check? ›
Eh, I haven’t tried that Fedot from the proverb of our cabbage soup! Even lean cabbage soup made from sauerkraut, despite the absence of meat and sour cream, turns out to be satisfying, rich, aromatic... During Lent, Culinary Eden invites you to cook lean cabbage soup from sauerkraut at least once a week, and each time according to a new recipe. ›
While fasting, you should be especially careful when choosing desserts so that prohibited ingredients do not accidentally get into your diet. It can sometimes be difficult to track this with store-bought sweets and baked goods, so the safest thing to do is to prepare something lean for tea at home. For example, Lenten manna. It is very simple and quick to make, so preparing it is a pleasure. As well as absorbing. This is exactly what we suggest you do. ›
Lent is not only a time for spiritual, but also for physical cleansing. Many people worry that they will have to eat tasteless dishes, but this is not entirely true, because today there is simply a huge amount of delicious recipes Lenten dishes no oil. ›
Not everyone and not always can eat everything that is tasty. For example, on days of fasting, believers cannot eat certain foods, but they still especially want something tasty. As for vegetarians, they also have their own prohibitions on certain foods. Therefore, here you will find recipes for meatless and vegetarian simple dishes, you can get to know them better and take action. Bon appetit!
This simple Lenten dough makes wonderful pampushki with garlic for borscht, you can make wonderful buns for tea from them - the dough is excellent, simple and always works! Look at the recipe and even an inept housewife can do it!
From oatmeal, which many people don’t like and therefore refuse to eat, you can make very simple and satisfying cutlets during Lent. They are easy to prepare, the taste is excellent, you can feed your family with a vegetable salad at least once a week.
If you don’t know what to come up with for your household during Lent, our two excellent recipes are hearty, tasty, and won’t take much time to prepare. Feed your family plenty, in addition, it’s also healthy, so we recommend taking note,
During Lent, and not only, you can greatly diversify the menu and feed your household if you have thin Armenian lavash on hand. You can make wonderful crispy and tender rolls from it - pancakes can be cooked with absolutely with different fillings. Your family will definitely appreciate such recipes - today we have mushrooms and cabbage. Recipe here:
Do you know about the existence of such an interesting root vegetable as Jerusalem artichoke? And how is it incredibly useful? And you haven't tried it even once yet? We urgently need to eliminate this misunderstanding - be sure to include it in your menu, especially on fasting days, it will be useful to you for its benefits and diversify the menu. :
An excellent recipe for a popular vegetable dish - just in time for the summer season. Easy to cook, healthy, tasty - your family will be absolutely delighted! Try making ratatouille - it is revered in many countries, and this vegetable stew It will become your favorite, both during Lent, and for vegetarian nutrition, and even for every day.
A simple, healthy and tasty beetroot salad is what you need for fasting, or just on an ordinary day when you want to relieve your body of fatty, heavy meat foods. Nourishing, simple, easy - we prepare a vinaigrette for the household.
If you are tired of buckwheat (and it is very healthy!), then you can easily prepare these lean cutlets from it and thereby diversify your Lenten menu. They turn out to be satisfying, prepare simply and quickly, prepare a simple vegetable salad for them and an excellent Lenten dinner is ready!
How delicious this onion pie turned out - I didn’t even expect it! Soft, slightly crumbly, tender - my household dared, before I even noticed, I’ll be baking it again today. The dough is excellent, you can make it with any filling, it’s very easy and quick to prepare, the ingredients cost is minimal, it’s just a miracle! I advise you to prepare such a delight for your household - you can vary the fillings as you like, any will do.
You will like these tender and delicious fried pumpkin pies during Lent, or if you are a vegetarian, and just anyone will like them, as they turn out delicious, the price of their output is pennies, satisfying and appetizing! They are prepared simply and without any hassles, I recommend trying this recipe and see for yourself.
Excellent Lenten option stuffed peppers with rice and vegetables. Also perfect for those who follow a vegetarian diet. Despite the lack of meat, such peppers are tasty and satisfying; you can add soy, beans or chickpeas to the minced meat to increase the satiety and deliciousness of the dish.
Who loves pilaf, yes in fast days You can’t eat meat - he’ll enjoy his lean brother with mushrooms and vegetables. Vegetarians will also like the recipe - the dish is simple, but tasty, satisfying and nutritious. My husband even said that it was almost like real pilaf with meat. We cook, we please our households,
When you don’t have money for sausage, mayonnaise and eggs, or it’s fasting in the yard, but you want to eat, you can prepare a Lenten salad like “Olivier” - simple, satisfying and tasty! You can vary the ingredients by adding mushrooms or other fish, green peas or canned corn to your taste.
These rolls are so delicious, they are so tender and crispy that your family will definitely appreciate them! They can be prepared for breakfast, lunch, fasting and a regular day. You can have any filling and they will always be delicious. They are prepared simply, quickly, and are very economical.
This recipe is wonderfully lean and simple. chocolate cupcake will delight you on fasting days, when you really don’t want something tasty. And you can prepare it on any ordinary day, using the simplest and healthiest ingredients.
If you want to cook quick breakfast in a hurry, then better than the recipe you won't find it. Just prepare any filling the night before and buy lavash. Spend just 5-10 minutes in the morning and you’ll have a delicious, hearty breakfast ready! This excellent dish for Lent, nourishing and tasty.
If you adhere to fasting, the thought often comes to you that you would like to find new lenten dishes. It’s not for nothing that you came to this section and you weren’t mistaken - we offer large selection dishes that can be prepared during fasting.
The “Lent Dishes” section is open precisely so that you can find interesting recipes and cook them at home. Almost all recipes have step-by-step photographs to make the cooking process as easy as possible for you.
Dishes during fasting do not contain meat. However, many people replace it with mushrooms or legumes as these foods are very nutritious. The section has different recipes from these and not only products.
On some days it is allowed to eat fish, so you can also prepare fish dishes during fasting if you like one of our recipes.
Recipes for dishes during Lent can please your family. Fasting does not mean tasteless dishes. Cooking delicious meals during Lent is actually simple.
Use recipes for Lenten dishes during Lent, Nativity Lent, Dormition Lent or Petrovsky Lent - see for yourself. Almost all recipes can easily fit into any post depending on the day. Dishes during Lent are more strict, but you will also find such recipes here.
Here are lenten dishes from vegetables (zucchini, pumpkin, cabbage, potatoes, eggplant, cauliflower, beans, etc.), mushrooms, fruits (apples, pears, berries, etc.), seafood (squid , mussels, shrimp, etc.), from cereals (rice, pasta, buckwheat, lentils, etc.), from fish. There are Lenten dishes for every day and for holidays. You will find meatless dishes without oil, eggs or dairy products.
Did you like it? Visit our section more often!
30.12.2019
Peasant bean soup, tasty and satisfying, for the Nativity Fast
Ingredients: potatoes, carrots, onions, canned beans, broccoli, cauliflower, sweet corn, water, salt, pepperA tasty and satisfying bean soup according to this recipe is suitable for a Lenten menu: it contains no meat, but a lot of vegetables. This first dish will surely please everyone in your family.
Ingredients:
- 2 potatoes;
- 1 carrot;
- 1 onion;
- 150 g canned beans;
- 100 g broccoli;
- 100 g cauliflower;
- 70 g sweet corn;
- 1.5 liters of water;
- salt to taste;
- pepper to taste.
29.12.2019
Bulgur kutia for Christmas is very tasty
Ingredients: bulgur, water, raisins, nuts, poppy seeds, chia, sugarDelicious, beautiful kutia for Christmas is made not only from wheat, but also from bulgur. Add nuts, dried fruits, poppy seeds to it, as in our recipe, and it will turn out simply wonderful and very festive.
Ingredients:
- 1 glass of bulgur;
- 2 glasses of water;
- 100 g raisins;
- 60 g walnuts;
- 2 tbsp. poppy;
- 2 tbsp. chia;
- sugar or honey.
27.12.2019
Baked Idaho Potatoes in the Oven
Ingredients: potatoes, oil, spices, garlic, salt, pepperThis Idaho potato recipe will come in handy if you want to surprise your guests with a new way to prepare a delicious side dish. our master class will tell you in detail what needs to be done.
Ingredients:
- 300 g potatoes;
- 4 tbsp. vegetable oil;
- spices for potatoes;
- 4 cloves of garlic;
- salt to taste;
- pepper to taste.
25.12.2019
Meatless Crispy Potato Hash Browns Like McDonald's
Ingredients: potatoes, salt, pepper, dry garlic, spices, semolina, flour, vegetable oilLenten recipes can be very impressive and tasty. For example, you can make hash brown from potatoes. This dish will please everyone without exception.
Ingredients:
- 2 potatoes;
- salt to taste;
- pepper to taste;
- dry garlic;
- spices to taste;
- 1 tbsp. semolina;
- 1 tbsp. flour;
- 0.5 cups of vegetable oil.
25.12.2019
"Monastery" salad is an ideal addition to the menu for the Nativity Fast
Ingredients: cabbage, cucumber, bell pepper, dill, oil, vinegar, salt, pepperTo prepare this salad you will need very simple ingredients, and the result will be a delicious dish that is suitable for every day, and for meeting guests who are fasting.
Ingredients:
- 200 g cabbage;
- 1 fresh cucumber;
- 1 sweet pepper;
- 1 bunch of dill;
- 2 tbsp. vegetable oil;
- 1 tsp. wine vinegar;
- salt to taste;
- pepper to taste.
25.12.2019
Stewed cabbage with mushrooms in a frying pan
Ingredients: cabbage, carrots, oyster mushrooms, bell pepper, tomato juice, salt, pepper, garlicStewed cabbage is always very tasty. And if you cook it with mushrooms, bell pepper and tomato juice, it will turn out even tastier! Our recipe will tell you what and how to do.
Ingredients:
- 250-300 g cabbage;
- 1 carrot;
- 150 g oyster mushrooms;
- 1 sweet pepper;
- 1 glass tomato juice;
- salt to taste;
- pepper to taste;
- 1 clove of garlic.
28.10.2019
Very tasty, incomparable lean borscht with canned beans
Ingredients: canned beans, potatoes, water, carrots, onions, beets, bell peppers, tomato sauceLenten dishes can be nourishing and very tasty, as the recipe for Lenten borscht with canned beans will prove to you. It's easy to prepare, so you can definitely do it.
Ingredients:
- 150 g canned beans;
- 2-3 potatoes;
- 2 liters of water;
- 1 carrot;
- 1 onion;
- 1 beet;
- 1 bell pepper;
- 200 ml of tomato sauce;
- salt to taste;
- sugar to taste;
- pepper to taste;
- 150 ml cabbage;
- 2 tbsp. vegetable oil.
23.10.2019
Bulgur with vegetables in a slow cooker
Ingredients: cauliflower, onion, sweet pepper, bulgur, water, sunflower oil, salt, black pepper, dried dill, garlicAn excellent side dish for any meat dish will become bulgur with vegetables. You can cook it on the stove, but it’s easier to do it in a slow cooker. In addition, this option will be even tastier.
Ingredients:
- 100 g cauliflower;
- 1 onion;
- 1 sweet pepper;
- 2 multi-cups of bulgur;
- 4 multi-glasses of water;
- 30-50 ml sunflower oil;
- 0.5 tsp. salt;
- ground black pepper, dried dill, garlic and other spices - to taste.
09.10.2019
Baked jacket potatoes in the oven in foil
Ingredients: potatoes, vegetable oil, rosemary, salt, pepper, herbe de ProvenceThere are many ways to bake potatoes in the oven, but the easiest way is to do it in their skins in foil. At the same time, your potatoes will turn out just great, don’t even doubt it!
Ingredients:
- 5 potatoes;
- 25 ml vegetable oil;
- 1 sprig of rosemary;
- salt;
- pepper;
- Provençal herbs.
17.09.2019
Lenten "Napoleon"
Ingredients: lavash, coconut milk, water, semolina, sugar, extract, coconut shavings, berryNapoleon cake is a dessert beloved by many. It has many cooking options, one of them is lean. Our recipe will be dedicated to him.
Ingredients:
- 1 large pita bread;
- 250 ml coconut milk;
- 60 ml water;
- 4 tbsp. semolina;
- 4 tbsp. Sahara;
- vanilla extract;
- coconut shavings;
- fresh berries for decoration.
25.08.2019
Delicious stewed cabbage with beans
Ingredients: beans, cabbage, onion, vegetable oil, tomato paste, salt, pepperBeans, cabbage, onions, tomato paste and spices are all you need for this recipe. And the end result is an excellent dish - tasty and nutritious.
Ingredients:
- 100 g beans;
- 300 g cabbage;
- 100 g onions;
- 2 tbsp. vegetable oil;
- 1.5 tbsp. tomato paste;
- salt to taste;
- pepper to taste.
08.07.2019
Pasta with zucchini and tomatoes
Ingredients: zucchini, tomato, pasta, vegetable oil, salt, pepper, herbsAn excellent lean dish that can be prepared without any problems in the summer is pasta with vegetables. Zucchini and tomatoes complement wonderfully pasta, so it turns out tasty and nutritious.
Ingredients:
- 200 g zucchini;
- 200 g tomatoes;
- 350 g pasta;
- 2-3 tbsp. vegetable oil;
- salt to taste;
- pepper to taste;
- greens for serving.
16.06.2019
Zucchini and rice cutlets in a frying pan without eggs
Ingredients: zucchini, rice, flour, herbs, onion, garlic, salt, pepper, spice, vegetable oilAppetizing, tasty and satisfying - that’s what can be said about these lean cutlets made from rice, herbs and zucchini. You can cook not only during Lent - they will always be a success.
Ingredients:
-1 zucchini;
- 1 glass of rice;
- 1 glass of flour;
- dill greens;
- green onion;
- onions;
- 4 cloves of garlic;
- salt;
- pepper;
- spices;
- vegetable oil.
14.06.2019
Delicious spelled with vegetables in a slow cooker
Ingredients: spelled, carrots, onions, water, salt, vegetable oil, pepper mixtureSpelled with vegetables cooked in a slow cooker turns out to be very tasty and satisfying. If you watch your diet, then you will certainly enjoy this healthy dish.
Ingredients:
- 1 tbsp. spelt;
- 100 g carrots;
- 120 g of onion;
- 2 tbsp. water;
- 0.5 tsp. salt;
- 3 tbsp. vegetable oil;
- a mixture of ground peppers to taste.
06.06.2019
How to cook delicious spelled pasta
Ingredients: pasta, onions, tomatoes, chickpeas, tomato puree, garlic, parsley, olive oil, salt, paprika, pepperSpelled pasta can be made so delicious that your family will eat it all and ask for more! You will learn how to do this from our recipe.
Ingredients:
- 200 g spelled pasta;
- 60 g onions;
- 150 g tomatoes;
- 200 g canned onions;
- 50 g of tomato puree;
- 2 cloves of garlic;
- 30 g parsley;
- 20 ml olive oil;
- salt;
- ground paprika;
- black pepper.
06.06.2019
Korean asparagus and carrot salad
Ingredients: cucumber, Chinese cabbage, Korean carrots, soy sauce, flax seed, soy asparagusSoy asparagus accompanied by fresh cucumber and Korean carrots seasoned with soy sauce is great salad for all occasions. It turns out tasty, appetizing, and healthy!
Ingredients:
- 1 fresh cucumber;
- 3-4 leaves of Chinese cabbage;
- 120 g Korean carrots;
- 3 tbsp. soy sauce;
- 1\5 tsp. flax seeds;
- 100 g soya asparagus.
The fast of the Holy Pentecost is called Great Lent due to the special importance of its establishment. Traditionally, Holy Pentecost and all services begin with Vespers of Maslenitsa (cheese day) week. During evening service V Forgiveness Sunday, when there is a rite or ritual of general forgiveness in the temple.
Lent was established mainly in memory of the forty-day fast of Jesus Christ, who soon after His baptism withdrew into the desert and fasted there (Matthew 4:2), as well as in memory of the forty-day fast of Moses (Exodus 34:28) and Elijah ( 1 Kings 19:8).
There is evidence from ancient times that the fast was established by the apostles and lasted forty days almost from the beginning of its establishment, and the name “Quentary Day” itself is often found in ancient written monuments.
However, the fast of the Holy Pentecost (lasting 40 days everywhere) was observed in ancient Church not at the same time. This depended on the unequal calculation of the days of fasting and the days when it was allowed. IN Eastern Churches The order of observance of Lent that exists to this day was established in the 4th century.
Great Lent consists of a forty-day fast (Four Days) and the fast of Holy Week “for the sake of the saving passions” of Christ. The Apostolic Decrees on Great Lent say: “Let this fast (Four Day) be accomplished before the fast of Easter (Holy Week)” (Book 5, Chapter I).
Ancient Christians observed Lent with particular strictness, abstaining even from drinking water until the ninth (third in the afternoon) hour of the day. They ate food after the ninth hour, eating bread and vegetables. Meat, milk, cheese, eggs were prohibited.
The rules for observing Great Lent are also reflected in the Church Charter. First and Holy Weeks Orthodox Church orders to maintain a particularly strict fast. On Monday and Tuesday of the first week, it is prescribed to observe the highest degree of fasting: “It is not appropriate to eat at all.” During the remaining weeks of Lent, except Saturdays and Sundays, there is dry eating. On Saturdays and Sundays, boiled food with oil is allowed ( vegetable oil). And only on the Feast of the Annunciation, if it does not fall during Holy Week, is eating fish permitted.
The Church strictly condemns those who violate Lent, but, acting in the spirit of God’s love and mercy, does not impose the rules of fasting in its entirety on children, the sick, the infirm and the elderly, and does not exclude them from participating in the joy of communion and Easter. But those who are weak in body, like those who are healthy, are obliged to perform deeds of love and mercy during Lent and, just like during other fasts, to keep a spiritual fast from sins.
In numerous stichera and troparions of the services of the Holy Pentecost, the Church explains the essence of true fasting as a means of spiritual rebirth: a time of spiritual achievement, strengthening oneself in self-denial, and mortifying sinful desires. Therefore, in her hymns, the Church calls the Holy Pentecost a joyful time of fasting.
Do not sit down with your spirit outraged by any passion, so that the enemy does not turn your food and drink into harm, into illness and not into health: for the enemy is cunning through everything and seeks to harm a person. Always sit down to a meal in peace, thanking the Lord, and food and drink will be for your good and health: because the blessing of God rests on food and on you! Saint righteous John Kronstadtsky, “My life in Christ.”
Crumbled buckwheat porridge
1 cup buckwheat, 2 cups water, salt.
Measure the grains, sort them out, and fry them. Boil water, add salt, add oil, add cereal, stir and cook over low heat on a cast iron stand.
When the water is absorbed into the cereal, put the pot (cast iron) in the oven and bring the porridge until cooked.
1 1/2 cups of fine buckwheat (prodel), 1 liter of water, 2 onions, 2 parsnip roots, 2-3 tablespoons of parsley, 1/2 teaspoon of ground black pepper, 1 teaspoon of salt.
Place a whole onion and finely chopped parsnip roots into salted boiling water, boil for 5 minutes, then add cereal and cook over low heat, stirring, until the cereal is completely boiled. After this, remove the onion, remove the pulp from the heat, season with pepper, parsley, add salt and let stand under the lid for 15 minutes to steam.
Tender buckwheat
2 glasses of water, 1 glass of buckwheat, 1 teaspoon of salt, 2 tbsp. spoons of sunflower oil.
Pour a glass of buckwheat into a saucepan with two glasses of boiling water. Bring to a boil and cook, tightly closing the lid, over low heat until the water has completely boiled away. Buckwheat is delicious on its own, dry and crumbly. Add salt during cooking. If the day is not strictly fast, add a few teaspoons of vegetable oil before turning off the heat. If, after removing from the heat, you wrap the pan with buckwheat, then after 20-30 minutes it will become especially tender. Fans can add spices along with salt.
Tikhvin gruel
1/2 cup peas, 1 1/2 liters of water, 1 cup buckwheat, 2 onions, 4 tbsp. spoons of sunflower oil.
Wash the peas, boil in water (without adding salt) and when the water has evaporated by 1/3 and the peas are almost ready, add the mixture and cook until tender. Then season with finely chopped onion, fried in oil, and salt.
Millet porridge with prunes
1 cup millet, 1/2 cup prunes, 2 1/2 - 3 cups water.
Boil millet porridge (in 2 glasses of water). Sort the prunes, rinse, pour hot water and cook. Drain the broth. Add prunes to the millet.
Millet with onions
2 glasses of water, 4/5 glasses of millet, 2 onions, dill, 3 teaspoons of sunflower oil.
Place a saucepan with two glasses of water on the fire. While the water is boiling, rinse about 4/5 cup of millet. In dry form, millet is added in a volume of 3/5. Place millet into boiling water. After boiling, reduce heat to low. The pan must be tightly closed, as foam will form when boiling. Let the porridge cook, then put two chopped onions in it: you need to do this very quickly, literally within a few seconds, so that steam does not escape. Add salt halfway through cooking. 5 minutes before readiness, add fennel or dill. After cooking, you can add a few teaspoons of vegetable oil if desired. After the water has boiled away and removed from the heat, the porridge remains covered for 15-20 minutes.
Millet with pumpkin
1 glass of millet, 200 g of pumpkin, 1 liter of water.
Cut sweet pumpkin into slices, place in a saucepan with two glasses of water and cook. After 10-15 minutes, add a glass of washed millet. When the porridge boils, turn the heat to low and cover the pan tightly with a lid. You can add a little salt. Cook until the water boils. The porridge will taste better if you keep it “under the woman” for an hour.
Rolled porridge
1/2 liter water, about 1 1/2 cups oatmeal, 1/3 cup walnuts, salt, sugar to taste.
Pour oatmeal, sugar, salt to taste, and peeled nuts into boiling water. Cook for 15 minutes, stirring.
Lean peas with vegetables
1 cup peas, 2 cups water, 1 carrot, 1/2 onion, 2 tbsp. spoons of sunflower oil.
Soak regular dried split peas in water for 4-8 hours, rinse, put on fire, and add about 1:2 water. While the peas are boiling over low heat under a tightly closed lid, grate the carrots and add them to the boiling peas. The heat can be increased for a few seconds until it boils, then reduced again to low. Add salt halfway through cooking. If desired, you can add chopped onions. Approximate cooking time is 50-60 minutes. Before removing from heat, you can add coriander, dill, then vegetable oil for 1-2 minutes, if the fast is not strict. These peas can be made dry and crumbly, like porridge, or liquid, like soup, depending on the amount of water.
Salads
Salad with prunes
Finely chop white cabbage (a quarter of a head), grind it with salt and sugar (1 tablespoon), squeeze out the juice. Peel and chop the soaked prunes 2-4 hours in advance. Grate carrots and half a lemon. Mix everything. If desired, you can add a pinch of cumin to the salad.
Carrot salad with pickled cucumber
800 g carrots, 2 pickled cucumbers, 200 g tomato juice.
Remove the thin skin from the pickled cucumbers and cut them in half lengthwise. If the seeds are large, remove them. Cut the cucumbers into small cubes, pour in tomato juice, season with pepper and let it brew. Finely chop the carrots, pour in the prepared dressing and serve.
Salad of grated carrots, beets, cabbage and onions
200 g carrots, 200 g cabbage, 200 g beets, a bunch of green onions, honey, lemon juice.
Grate the vegetables separately, without mixing them by color. Place a mound of white cabbage in a round salad bowl. Place grated carrots in a ring around it and, finally, red grated beets in an outer ring. Pour lemon juice mixed with honey over everything. Place finely chopped green onions.
Grated carrot salad with kohlrabi cabbage
3-4 carrots, 200 g of kohlrabi, a small spoon of honey, a tablespoon of ground walnuts and a little lemon, cranberry, cherry, apple or pomegranate juice, a sprig of herbs.
Wash the carrots and kohlrabi thoroughly, grate them on a fine grater and mix. Season with a well-mixed mixture of honey and lemon juice. Decorate the salad with nut crumbs.
Soups, stews
Chowder with buckwheat
2 potatoes, 1 carrot root, parsley, parsnip. 0.5 heads of garlic, 3 heads of onions, a bunch of garden herbs, 0.5 cups of buckwheat.
Boil the vegetables as usual good fire. When the potatoes are ready, add buckwheat. Cook until the cereal is ready.
Cabbage soup with tomato paste
2-3 potatoes, 1-2 onions, 1 carrot, 400 g white cabbage, two spoons of tomato paste, 3 bay leaves.
Cut the potatoes into cubes, thoroughly washing them with a brush and cutting out the eyes. Finely chop the onion, cut the carrots into thin slices. Finely chop the cabbage. When the potatoes are half-ready, throw the cabbage into boiling water at the same time as the carrots and tomato paste. The bay leaf, as always, is introduced in 3-4 minutes. until the soup is ready. Pour into plates and sprinkle thickly with herbs.
First courses
Cabbage soup
500 g of fresh cabbage, 3 onions, 1 carrot, 2 potato tubers, parsley root, celery root, a bunch of dill and parsley, 3 bay leaves, 3 allspice peas, a head of garlic, 3 tomatoes.
Cut the potatoes in half, parsley root and onions into 4 parts. The core of the cabbage leaf is separated from the stalk, cut out of the leaf and placed in large pieces into the cabbage soup along with parsley. Don't forget to quit bay leaf and sweet peas. Grate the celery root on a coarse grater and throw it into the cabbage soup; cut the thin part of the leaf, folded into a stack, into very large squares. These cabbage soup cook a little longer, but in any case no more than 12 minutes. They differ in that all vegetables are cut large. Grate the carrots on a fine grater and add ready dish together with mashed or very finely chopped garlic, after the cabbage soup is moved to the edge of the stove when the potatoes are ready. You can season the cabbage soup with crushed red pepper.
Cabbage soup with mushrooms
500 g sauerkraut, 25 dried porcini mushrooms, 2 onions, 2 potato tubers, 1 carrot, parsley root, 1 turnip, 3 bay leaves, a head of garlic, 2 tablespoons of dried nettle, 3 sweet pea grains.
Boil the mushrooms, throw diced potato tubers into the broth, finely chop the onions and also throw into the broth. Cut carrots, turnips and parsley into slices and place in a saucepan. Rinse the sauerkraut under running water, squeeze it out, and then put it in boiling water. Remove the pan from the heat when the potatoes are done. Bay leaves and allspice are placed in cabbage soup along with carrots. Remove the pan from the heat, mash the garlic in a garlic saucepan and season with cabbage soup.
Vegetable rassolnik
3-4 pickled cucumbers, potato tuber, 1 carrot, 1 turnip, 0.5 cups of rice, parsley root, 2 onions, leeks, 3 bay leaves, a bunch of dill, a bunch of parsley.
Wash the potatoes, cut into cubes and throw into a pan of boiling water. Chop the carrots and parsley and put them in a saucepan, followed by the turnips, chopped into strips. Finely chop the leeks and add to the pickle. Cut the white stem of the leek into very thin rings and also add to the soup. Peel the cucumbers and cut them lengthwise into 4 pieces. Finely chop the cucumbers and add to the pickle. Trunks spicy herbs cut into chunks and place in a saucepan removed from the heat. Let it brew under the lid.
Second courses
Stewed cabbage
1 kg of cabbage, 200 g of tomatoes, a tablespoon of vegetable oil, ground red pepper, dill and 2 medium-sized potato tubers.
Separate the cabbage into individual leaves, cut out the stems, layer the thin leaves and chop them. Pour 0.5 cups of water into the cast iron. When it boils, add the chopped coarse part of the leaf and simmer covered for 3 minutes. After this, add a thin shredded cabbage leaf and simmer until it becomes limp. Add red pepper, mix potatoes and simmer until done.
White cabbage with mushrooms
500 g cabbage, 2-3 onions, 50 g dried mushrooms, a tablespoon of flour, a tablespoon of sunflower oil.
Disassemble and chop cabbage leaves. Boil mushrooms in a relatively short time large quantities water. When they are half cooked, finely chop them. Pour a little mushroom broth into the bottom of a cast iron pan. When the broth boils, simmer the finely chopped onions with the chopped coarse part of the cabbage leaf, then put the thin part of the chopped leaf into the pan and simmer. Set the pan on the edge of the stove, adding red pepper to taste. Make bechamel sauce from the remaining mushroom broth, adding flour to the broth. Place the cabbage with mushrooms on a dish, pour over the sauce and sprinkle with herbs.
Monastery-style boiled beans
Sort out the colored beans, rinse well, scald with boiling water, pour a small amount warm water, just enough to cover the beans, and cook until the beans are soft. Then add salt to taste, add finely chopped onion and onion. Cook for about half an hour, then add chopped parsley and dill. Serve the boiled beans hot or cold along with the remaining broth.
This caviar is prepared from dried or salted mushrooms, as well as from a mixture of them.
Wash and cook dried mushrooms until tender, cool, finely chop or mince.
Salted mushrooms should be washed in cold water and also chop.
Fry finely chopped onions in vegetable oil, add mushrooms and simmer for 10-15 minutes.
Three minutes before the end of stewing, add crushed garlic, vinegar, pepper, and salt.
Place the finished caviar in a heap on a plate and sprinkle with green onions.
Salted mushrooms - 70 g, dried - 20 g, vegetable oil -15 g, onions - 10 g, green onions - 20 g, 3% vinegar - 5 g, garlic, salt and pepper to taste.
Radish with oil
Grate the washed and peeled radish on a fine grater. Add salt, sugar, finely chopped onions, vegetable oil, vinegar. Stir everything well and let stand for a few minutes. Then place in a salad bowl in a heap, garnish with chopped herbs.
Radish - 100 g, onion - 20 g, vegetable oil - 5 g, salt, sugar, vinegar, herbs to taste.
Pickled cucumber caviar
Finely chop the pickled cucumbers and squeeze the juice from the resulting mass.
Fry finely chopped onions in vegetable oil, add chopped cucumbers and continue frying over low heat for half an hour, then add tomato puree and fry everything together for another 15-20 minutes. A minute before readiness, season the caviar with ground pepper.
In the same way you can prepare caviar from salted tomatoes.
Pickled cucumbers - 1 kg, onions - 200 g, tomato puree - 50 g, vegetable oil - 40 g, salt and pepper to taste.
Radish salad
400 g radish, 1-2 onions, 1 boiled carrot, finely chopped herbs, salt, vegetable oil
Wash the radish, peel it, grate it on a coarse grater, mix with finely chopped onion, add salt and season with oil. Garnish the salad with a carrot flower and parsley. Serve the salad with rye bread croutons.
Carrot salad with apples
300 g raw carrots, 2 apples, 1 tablespoon sugar, 1 teaspoon lemon juice, salt to taste, 2 tablespoons vegetable oil, parsley.
Grate the carrots on a coarse grater, cut the apple into cubes and sprinkle with lemon juice to prevent it from darkening. Season with salt, sugar, vegetable oil, stir, garnish with parsley.
Vegetable vinaigrette
Boil diced carrots (2-3 pcs.) in lightly salted water acidified with a few drops of vinegar, followed by beets (1 pc.). Separately, boil the diced potatoes in salted water. Combine the vegetable broths and save, and drain the chopped vegetables in a colander, and then mix with small diced pickled cucumbers (2 pcs.), chopped onions (2-3 heads), canned green peas (250 g), raisins (2 -3 tablespoons) and peeled and diced lemon (1 pc.). Prepare a marinade from vegetable broth, vegetable oil (1 cup), wine (1 cup), juice of a second lemon, black pepper (several pinnacles), table mustard (1 teaspoon) and salt (to taste) and bring it to a boil. Pour the marinade over the salad and keep covered for 30 minutes, then divide into portions.
White bean salad
Soak beans (250 g) in water overnight, and the next day boil over low heat until soft, then place on a sieve and drain. Prepare a dressing from 3% vinegar (half a glass), vegetable oil (half a glass) with the addition of salt (to taste). Add chopped onions (2 heads) and parsley (1 bunch) to the strained beans. Stir the mixture, place in a salad bowl and pour over the prepared dressing. Sprinkle the finished salad with parsley and, if desired, grated hot pepper.
Bean and potato salad
2 kg of boiled peeled potatoes, 4 cups of boiled small beans, 300 g of pickled cucumbers, 2-3 onions, 1 boiled carrot, 0.5 cups of vegetable oil, parsley, vinegar, ground pepper, salt.
Combine sliced potatoes and cucumbers with beans and finely chopped onions. Mix with vegetable oil, season with vinegar, pepper and salt to taste. Place in salad bowls. Garnish with parsley leaves and carrot slices.
Salad with herring
Half a head of cauliflower, 200 g of canned green beans, 1 small herring, 1 tbsp. tablespoons vegetable oil and vinegar, ground black pepper, a little hot pepper, chopped parsley, a pinch of sugar. Cauliflower Boil in salted water and separate into florets. Boil and cut fresh beans (canned ones can be used). Cut the herring into small pieces. Mix the remaining products and pour this mixture over the cabbage and herring. Place in a cool place for at least 1 hour. Serve with black bread.
Beetroot and onion salad
3 boiled beets, 3 onions, 1-2 tbsp. spoons of tomato paste, vegetable oil for frying, sugar, salt.
Grate the beets on a coarse grater. Cut the onion into rings and fry in oil. Mix beets, onions and tomato paste. Add salt and sugar to taste.
Bean salad with baked beets
Mix together in equal parts by weight boiled red beans, baked beets cut into small cubes and sauerkraut. Add finely grated peeled horseradish root and finely chopped onion (amount to taste), season the salad with sunflower oil, salt and pepper with ground black pepper, add a little sugar. Serve the salad well chilled. If desired, you can add cranberries to the salad.
First courses
Lenten pea soup
In the evening, pour cold water over the peas and leave to swell and prepare the noodles.
For noodles, mix half a glass of flour well with three tablespoons of vegetable oil, add a spoonful of cold water, add salt, and leave the dough for an hour to swell. Cut the thinly rolled out and dried dough into strips and dry in the oven.
Cook the swollen peas, without draining, until half cooked, add the fried onions, diced potatoes, noodles, pepper, salt, and cook until the potatoes and noodles are ready.
Peas - 50 g, potatoes -100 g, onions - 20 g, water - 300 g, oil for frying onions -10 g, parsley, salt, pepper to taste.
Russian Lenten soup
Boil pearl barley, add fresh cabbage, cut into small squares, potatoes and roots, cut into cubes, into the broth and cook until tender. In the summer, you can add fresh tomatoes, cut into slices, which are added at the same time as the potatoes.
When serving, sprinkle with parsley or dill.
Potatoes, cabbage - 100 g each, onion - 20 g, 1 carrot - 20 g, pearl barley - 20 g, dill, salt to taste.
Rassolnik
Chop peeled and washed parsley, celery, and onion into strips and fry everything together in oil.
Cut the skin off the pickled cucumbers and boil it separately in two liters of water. This is broth for pickle.
Cut the peeled cucumbers lengthwise into four parts, remove the seeds, and finely chop the cucumber pulp into pieces.
In a small saucepan, simmer the cucumbers. To do this, put cucumbers in a saucepan, pour in half a glass of broth, cook over low heat until the cucumbers are completely softened.
Cut the potatoes into cubes, shred fresh cabbage.
Boil the potatoes in the boiling broth, then add the cabbage; when the cabbage and potatoes are ready, add the sautéed vegetables and poached cucumbers.
5 minutes before the end of cooking, salt the pickle, add pepper, bay leaf and other spices to taste.
A minute before readiness, pour cucumber pickle into the pickle.
200 g fresh cabbage, 3-4 medium potatoes, 1 carrot, 2-3 parsley roots, 1 celery root, 1 onion, 2 medium-sized cucumbers, 2 tablespoons oil, half a glass of cucumber brine, 2 liters of water, salt, pepper, bay leaves leaf to taste.
Rassolnik can be prepared with fresh or dried mushrooms, with cereals (wheat, pearl barley, oatmeal). In this case, these products must be added to the specified recipe.
Festive hodgepodge (on fish days)
Prepare a liter of very strong broth from any fish.
Fry finely chopped onion in a saucepan in oil.
Gently sprinkle the onion with flour, stir, fry until the flour turns golden brown. Then pour fish broth and cucumber brine into the pan, mix well and bring to a boil.
Chop mushrooms, capers, remove pits from olives, add all this to the broth, bring to a boil.
Cut the fish into pieces, scald with boiling water, simmer in a frying pan with butter, tomato puree and peeled cucumbers.
Add the fish and cucumbers to the pan and cook the hodgepodge over low heat until the fish is cooked. Three minutes before readiness, add bay leaf and spices.
Properly made solyanka has a light, slightly reddish broth, a pungent taste, and the smell of fish and spices.
When serving, place a piece of each type of fish on plates, pour in the broth, add a mug of lemon, dill or parsley, and olives. You can serve pies with fish along with Solyanka. 100 g of fresh salmon, 100 g of fresh pike perch, 100 g of fresh (or salted) sturgeon, a small can of olives, two teaspoons of tomato puree, 3 pickled white mushrooms, 2 pickled cucumbers, an onion, 2 tablespoons of vegetable oil, a tablespoon of flour , a quarter of a lemon, a dozen olives, half a glass of cucumber pickle, a tablespoon of capers, black peppercorns, bay leaf, salt to taste, a bunch of dill or parsley, 2 mugs of lemon.
Sour daily mushroom soup
Boil dry mushrooms and roots. Finely chop the mushrooms removed from the broth. Mushrooms and broth will be needed to prepare cabbage soup.
Simmer the squeezed shredded sauerkraut with a glass of water and two tablespoons of tomato paste over low heat for one and a half to two hours. The cabbage should be very soft.
In 10-15 minutes. Before the cabbage is finished stewing, add the roots and onions fried in oil, and about five minutes before it is ready, add the toasted flour.
Place the cabbage in a saucepan, add chopped mushrooms, broth and cook for about forty minutes until tender. You cannot salt cabbage soup from sauerkraut - you can ruin the dish. Cabbage soup tastes better the longer it is cooked. Previously, such cabbage soup was placed in a hot oven for a day, and left in the cold at night.
Add two cloves of garlic, mashed with salt, to the prepared cabbage soup.
You can serve cabbage soup with kulebyaka with fried buckwheat porridge.
You can add potatoes or cereal to the cabbage soup. To do this, cut three potatoes into cubes, separately steam two tablespoons of pearl barley or millet until half cooked. Potatoes and cereals should be placed in boiling mushroom broth twenty minutes earlier than stewed cabbage.
Sauerkraut - 200 g, dried mushrooms - 20 g, carrots - 20 g, tomato puree - 20 g, South flour, butter - 20 g, bay leaf, pepper, herbs, salt to taste.
Mushroom soup with buckwheat
Boil diced potatoes, add buckwheat, soaked dried mushrooms, fried onions, and salt. Cook until done. Sprinkle the finished soup with herbs. Potatoes -100 g, buckwheat - 30 g, mushrooms - South, onions - 20 g, butter -15 g, parsley, salt, pepper to taste.
Lenten prison from sauerkraut
Mix chopped sauerkraut with grated onion. Add stale bread, also grated. Stir well, pour in oil, dilute with kvass to the thickness you need. Add pepper and salt to the finished dish.
Sauerkraut - 30 g, bread - 10 g, onion - 20 g, kvass - 150 g, vegetable oil, pepper, salt to taste.
Sour cabbage soup
600 g sauerkraut, 2 onions, 1 carrot, 1 tablespoon tomato paste, 2 tablespoons flour, 2 tablespoons vegetable oil, 1 bay leaf, 5-7 black peppercorns, salt, sugar to taste, parsley or celery.
Very sour cabbage should be rinsed with cold water, squeezed out, and cut into smaller pieces. Cabbage can be sautéed in vegetable oil before stewing. Then add water and cover with a lid, simmer until soft for about an hour. Then pour hot water, add sauteed carrots and onions cut into strips with tomatoes, season with pepper, bay leaf, salt and sugar to taste, add flour sauté, boil for 3 minutes. When serving, sprinkle cabbage soup with finely chopped dill, parsley or celery.
Beetroot
2 kg of beets, 1 celery root, 2 carrots, 2 onions, 2 bay leaves, several black and allspice peas, sugar, lemon juice, salt.
Peel the beets, wash them, grate them on a coarse grater, add warm boiled water (the beets should be completely covered with water), add a crust of black bread and place in a warm place for 5-6 days. When it sours, drain the kvass.
Pour water over carrots, celery, onions, add bay leaves, black and allspice, boil and cook vegetable broth. Strain the finished broth, add beet kvass. Season to taste with salt, sugar, lemon juice.
In old recipes, fish head and dried mushrooms were added to the vegetable broth.
Beetroot soup with beans
Soak large red beans in cold water overnight and then cook until tender. Bake sweet red beets in the oven, add garlic crushed with salt (1-2 cloves).
Cover the pan with borscht with a lid (loosely) and let it sit for at least half an hour so that the borscht gains flavor and color. Serve hot with hot red pepper. Serve the borscht with rye bread croutons and garlic sauce. This borscht tastes better on the second day; it can be served warm or cold, depending on your taste.
You can prepare borscht with beans from sauerkraut, frying it first in vegetable oil and preparing a sauteed tomato paste, adding a little sugar to it.
To the borscht with beans, you can add finely chopped beets and pre-boiled in a small amount of water, along with the broth left over from cooking them. With this borscht you can place separately boiled fish balls into plates.
Pea soup with onion
Cook round yellow peas, prepared and pre-soaked for 4-5 hours, until soft. Add carrots cut into thin slices, stars or strips and cook the peas until fully cooked. Saute finely chopped onion in vegetable oil until transparent and slightly golden, season the soup and add salt to taste. Serve the hot lean onion pie with the soup, cutting it into pieces. Preparation of the pie: prepare a simple recipe using 500 g of flour, 2 glasses of water and 30 g of yeast and 1/2 teaspoon of salt. yeast dough, let him come.
Roll out thin flatbreads and bake in the oven, lightly browning each one. Fry a lot of finely chopped onions in vegetable oil, layer the baked cakes with them, placing them one on top of the other, and bake the pie in the oven.
Bread soup with beans and vegetables
1 cup white beans, 3 potatoes, 2 carrots, 1 - 2 onions, 1 celery root, 1/2 small head of cauliflower, 200 g stale bread, 1/4 cup vegetable oil, 2 liters of water, salt and spices to taste.
Soak small white beans in cold water overnight. Pour fresh cold water over the prepared beans, bring to a boil, add half the amount of vegetable oil and cook for about half an hour. Cut the potatoes into thin strips, finely chop the roots or grate them on a coarse grater. Scald the cauliflower with boiling water, let stand for a while and then cut into small pieces. Add the prepared vegetables to the pan with the beans and cook until the beans are soft.
For dressing: separately in a frying pan, heat the remaining vegetable oil well, lightly brown the finely chopped onion in it, add the grated stale onion wheat bread and fry it along with the onions.
When the soup is almost ready, add salt and pepper to taste, add the onion dressing and cook for another 10-15 minutes. Add 2 - 3 cloves of garlic, thoroughly mashed with chopped dill, to the finished soup and pour hot soup into portioned plates. Serve the soup with toasted croutons.
White bean soup
Soak 1 - 2 cups of medium-sized white beans in cold water overnight. Drain off the remaining water, rinse the beans well, add the amount of cold water required for the soup, quickly bring to a boil and then cook over low heat. After 30 - 35 minutes of cooking, add finely chopped onions, carrots and celery root.
Taking their quantity to taste, pour in 2 tbsp. spoons of vegetable oil heated in a frying pan and cook the soup until the beans are ready. 10 minutes before the end of cooking, add tomato paste lightly stewed in vegetable oil into the soup and boil.
Onion soup
10 onions, parsley root, celery or parsnip root, a tablespoon of dried dill, bay leaf, cloves and allspice.
Finely chop the onions and fry in vegetable oil until golden brown. Boil the roots in a liter of water, put the onion in the broth, add salt, and add dried herbs. When the soup is ready, let it brew. Serve with white bread croutons.
Chowder
5 medium-sized turnips, parsnip root, parsley root, onion, 3 allspice peas, clove bud, bay leaf, head of garlic, bunch of herbs.
Throw the chopped onion into boiling water, then thinly sliced turnip and parsnip leaves. Add bay leaf, pepper and cloves within 3 minutes. until ready. Finely chop or mash a small head of garlic in a garlic press and add to the stew when the pan is moved to the edge of the stove. Pour into plates after steeping.
Lentil stew
2.5 liters of water, 500 g lentils, 2 onions, 250 g carrots, salt, pepper, bay leaf, garlic to taste.
Cook lentils with vegetables for 3 hours, stirring frequently. Salt and pepper. If the stew is very thick, add water.
Fish soup
500 g of any fish, 1 carrot, parsley root, celery root, 1 onion, 1 bay leaf, several grains of black and allspice, salt.
Clean the fish and cut into pieces. Peel, wash and chop the vegetables. Pour cold water over the fish, vegetables, and seasonings and cook fish soup. Strain and put the fish pieces back into the soup.
Fish soup is served heated in deep plates with a piece of fish.
Fish solyanka
To prepare hodgepodge, you can take any fresh fish, but not small or very bony fish. A good solyanka is made from red fish. Cut the fillets removed from the fish into pieces (2-3 pieces per serving), and cook broth from the bones and heads.
Finely chop the peeled onion and lightly fry in a soup pan with butter, add tomato puree and simmer for 5 - 6 minutes, then put pieces of fish, sliced cucumbers and tomatoes, capers, and bay leaves into the pan. a leaf, a little pepper, and pour all this over the prepared hot broth, add salt and cook for 10-15 minutes. Before serving, you can add washed olives and finely chopped parsley or dill to the hodgepodge. You can also add peeled lemon slices.
For 500 g of fish - 4-5 pickled cucumbers, 1 - 2 onions, 2 - 3 fresh tomatoes or 2 tbsp. spoons of tomato puree, according to Art. spoon of capers and olives.
Rassolnik Novo-Troitsky
5 ruffs, 400 g pike perch, 400 g fresh (frozen) fatty fish, preferably sturgeon, 400 g salted fish (stellate sturgeon), sturgeon, beluga, 10 - 15 crayfish, 2 parsley roots, 5 pickled cucumbers, 2 tbsp. spoons of flour, cucumber pickle, salt, pepper to taste, 1 tbsp. spoon of tomato puree, 1 bunch of dill.
Place the ruffs in gauze, tie it into a knot and place it in a pan of water. Add parsley root, salt and cook the fish soup. When the soup is cooked, remove the gauze with ruffs from it and strain. Then cook portioned pieces in it large fish. Transfer the cooked fish to cold salted water. Salted fish cook separately. In a heated pan, fry the flour, dilute it with hot cucumber brine, bring to a boil, add the broth from cooking fresh fish and boil again. Then put the side dish in the pan: pieces of boiled fish, cucumbers simmered with tomatoes until soft, boiled crayfish tails. Place dill in plates with pickle sauce.
Second courses
Potatoes with mushrooms
Fry potato wedges with onions. When the potatoes are almost ready, sprinkle them generously with flour and fry until golden brown. Boil the dried mushrooms, chop them, strain the broth. Place the potatoes in a heap on a deep dish, cover with mushrooms and pour over the sauce. To prepare the sauce, boil 2.5 cups of mushroom broth, pour into it in a thin stream, stirring constantly, 0.5 cups of cold broth mixed with flour. When the mixture thickens, add vegetable oil, crushed garlic and salt and heat without bringing to a boil.
Potato casserole
Boil potatoes (1.5 kg) in salted water, peel, cut into slices and lightly fry in vegetable oil. Separately fry onions (1 head). Mix potatoes with fried onions, sprinkle with salt and ground black pepper and leave for 10-15 minutes. into the oven. When serving, sprinkle with finely chopped herbs.
Potato dumplings
5 large potato tubers, 2 tbsp. spoons of wheat flour, 2 onions, ground red pepper to taste.
Steam two potatoes, then carefully remove the skin. Mash with wheat flour and fried onions. Chop the onion very finely and stir into the mashed potatoes. Sprinkle with red pepper. Grate the remaining three potatoes on a fine grater and mix into the prepared dough. Grind everything thoroughly until an elastic mass is obtained, then use a dessert spoon to separate the elongated dumplings and lower them into boiling water or vegetable broth. Remove the dumplings with a slotted spoon and carefully place them in a dish. Sprinkle with sunflower oil and sprinkle generously with herbs.
Potatoes with salted mushrooms
Boil potatoes in salted water, peel, cut into slices, and brown in boiling oil. Then place in layers on a deep dish greased and sprinkled with crumbs, topped with salted mushrooms fried in vegetable oil and onions. Sprinkle the last layer - potatoes - with breadcrumbs and drizzle with oil. Bake in the oven.
Baked potatoes stuffed with fried onions
Bake the potatoes, peel them, cut off the tops, make recesses of such depth that the walls can hold the minced meat. Mash the extracted mixture, pour oil over it, mix with chopped onion fried in oil and stuff the potatoes. Sprinkle it with oil and bake in the oven. Baked potatoes stuffed with buckwheat porridge and onions
Bake the potatoes, peel them, cut off the tops, make recesses of such depth that the walls can hold the minced meat. Cook buckwheat porridge: pour the cereal into a pan (it should take up half the volume), add oil, salt, pour boiling water over it (so that the cereal is covered) and put the pan in the oven in a frying pan with boiling water (it will need to be replenished as it boils). Add chopped fried onions to the prepared porridge, stir and stuff the potatoes. Spray it generously with oil and heat it in the oven. Mix the remaining porridge and potatoes with butter, roll into balls by hand, roll them in flour and brown in butter. Place the potatoes on a plate and place the balls around them. Serve with butter.
Cabbage casserole
1 head of medium-sized cabbage, 1/2 cup breadcrumbs, 1 onion, half a cup vegetable oil, 1 tbsp. spoon of starch, salt, ground pepper, 2 cups of bechamel sauce.
Cut the head of cabbage lengthwise into pieces, boil them in salted water, then chop finely. Add starch, crackers, cabbage, onions fried in oil, salt and pepper to taste to the vegetable oil, mix everything and add the sauce. Grease a baking sheet or bowl with oil, sprinkle with breadcrumbs and place the prepared cabbage mixture there. Sprinkle breadcrumbs on top and bake in the oven.
Stuffed cabbage rolls with white cabbage
Disassemble a head of fresh cabbage (750 g) into leaves and cut off thick stems with a knife. Pour salted boiling water over citric acid and leave for 10 minutes. In heated vegetable oil (half a glass), fry rice (1 glass) and onions (2-3 heads). Pour in water or tomato juice (2-3 tablespoons) and simmer until the rice swells. Remove from heat, mix rice with finely chopped tomatoes (300 g) and chopped parsley. Pepper and salt to taste. With this minced meat, form cabbage rolls, place them in a deep bowl, fill half with tomato juice diluted with water, press on top with a porcelain plate and simmer under the lid over low heat for 1 hour.
Sauerkraut cabbage rolls
600 g sauerkraut, 100 g rice, 2 onions, 120 g carrots, 25 g dried mushrooms, 4 tbsp. spoons of vegetable oil, 3 teaspoons of flour. For the sauce: 40 g dried mushrooms, 4 tbsp. tablespoons vegetable oil, 4 teaspoons flour, 3 onions.
Separate the head of sauerkraut into individual leaves, cut off the thickened stems or beat them with a hoe. If the cabbage is too sour, it is recommended to pour hot water over the leaves, boil (for a few minutes), and then cool. Place the minced meat on the prepared leaves and wrap it in the leaves. To prepare the minced meat, simmer the rice, fry the mushrooms, add diced and sautéed carrots and onions, and salt. Mix everything well.
Place the prepared cabbage rolls in a greased frying pan, sprinkle with oil and fry in the oven until a crust forms. Place the fried cabbage rolls in a shallow pan, pour mushroom sauce and simmer until done.
To prepare the sauce, soak the mushrooms for 2 hours in cold water, rinse well and boil in 1 liter of water, remove and cut into strips. Add mushrooms to sautéed onions with butter. Sauté the flour and dilute it with a small amount of mushroom broth, pour into the main broth, boil, add the sautéed onions along with the mushrooms. Boil for 10 minutes.
Cabbage with tomatoes
2 heads of fresh cabbage (about 2.5 kg), 2/3 cup sunflower oil, 500 g pickled tomatoes, 1 teaspoon salt, 1 teaspoon red pepper, 2 bay leaves, 10 black peppercorns, flour, garlic ( optional).
Peel the heads of cabbage from outer leaves, wash and cut into 4 parts. Cut out the stalk, chop the cabbage coarsely, add salt and rub with your hands. Add a little more than 1/2 cup of water and cook for 10 minutes. Grate the tomatoes and add to the prepared dish along with red pepper, sunflower oil, bay leaf and black pepper. Mix well and simmer over low heat for 40 minutes, stirring occasionally. Remove the lid and 10 min. cook over high heat, stirring frequently. Add flour, stirring continuously, after 2-3 minutes. remove from heat. Add crushed garlic to taste.
Cabbage pancakes
400 g cabbage, flour, 2 teaspoons of crackers, vegetable oil, salt, spices.
Peel the cabbage, rinse, chop and simmer until it becomes soft. Pass the stewed cabbage through a meat grinder, add salt, mix with flour and breadcrumbs and place with a spoon on a hot, oiled frying pan, shaping into pancakes.
Dumplings with cabbage
For the dough: 3 cups flour, 1/2 cup water, 1/2 teaspoon salt.
For the filling: 1 kg of sauerkraut or fresh cabbage, 2-3 onions, 1 carrot, a bunch of parsley, 1/2 tbsp. spoons of tomato puree, 2 tbsp. spoons of sunflower oil, 1-2 teaspoons of sugar, pepper, salt.
Knead the dough of medium thickness, roll it into a thin layer. Cut the rolled out dough into squares measuring 5x5 cm (triangular dumplings are made from them by folding the opposite corners of the squares) or cut out circles with a thin glass (for semicircular dumplings). Place the filling exactly in the center of the squares, using no more than 1 teaspoon, so that the dumpling does not overfill and the dough does not stretch too much. You should try to make the joints no thicker than the rest of the dough, otherwise the dumplings will not cook well and will taste rough. Cook the prepared dumplings in plenty of boiling salted water.
Dumplings with fresh cabbage
500 g cabbage, 400 g flour, 50 g butter, 50 g onion, 15 g mushroom flour, pepper, salt.
Finely chop the cabbage, fry in oil with chopped onion and dried porcini mushroom flour, steam until the mushroom flour steams, sprinkle with pepper, and cool. Salt the wheat flour, add water, knead the dough, roll out as thick as a finger, cut into pieces, roll out a circle the size of the bottom of a glass. Place a full teaspoon of minced cabbage in each circle, pinch well, place in boiling water salt water and cook until the dumplings float to the surface. Pour the dumplings with vegetable oil mixed with fried onions.
Beans with potatoes
Cook white beans and peeled potatoes, previously soaked in cold water, separately until tender, strain off the remaining broth and cool well. Cut the potatoes into slices, fry in well-heated oil and mix with cold beans. Add finely chopped and sautéed onion in oil, 1-2 tbsp. spoons of tomato puree, salt, ground black pepper and mix everything carefully again. Place the pan on low heat or in the oven, cover with a lid, and cook for 10-15 minutes. The proportions of products when preparing a dish are arbitrary.
Bean and potato stew
1 cup cauliflower beans, 700 g potatoes, 1 - 2 onions, 3-4 tbsp. spoons of tomato paste, 2 tbsp. spoons of vegetable oil, salt and spices to taste.
Pre-soak red or variegated beans in cold water until soft, strain the broth into a bowl. Peel the potatoes, cut into large rollers, pour in the bean broth and simmer over low heat until almost done, covering the pan with a lid. For the dressing: finely chop the onion, fry it in vegetable oil, add tomato paste and simmer everything. Season the tomato sauce with salt, ground black pepper and spices to taste, add bay powder, simmer for another 3 - 5 minutes. Transfer the dressing to the pan with the potatoes, bring to a boil, pour in 1/2 cup (or more, depending on the desired thickness of the stew) of boiling water and stir very carefully so as not to mash the bean grains. Cover the pan with a lid and simmer the stew over low heat or in the oven until the beans and potatoes are cooked. Serve hot with sprigs of parsley or cilantro.
Lentils in thick sauce
Pour the swollen lentils soaked overnight with hot water in the required amount, add a finely chopped onion and cook the lentils until tender over low heat. Strain the remaining broth into a bowl. Prepare a thick hot sauce: fry another chopped onion in vegetable oil, lightly sprinkle with flour, add a crushed clove of garlic, 1 teaspoon of hot pepper, cloves, cinnamon on the tip of a knife. Mix everything together and fry lightly. Add thick tomato paste or ketchup to the cooked onions and spices, pour in a little lentil broth and simmer over low heat until the sauce thickens. Season the prepared lentils with the resulting thick tomato sauce and serve hot or cold, to taste.
Goroshitsa - pea porridge
Boil round or shelled yellow peas prepared for cooking until completely softened in a small amount of water, adding salt at the end of cooking. Mash the hot peas thoroughly, without discarding the remaining pea broth. Sauté a lot of finely chopped onion in vegetable oil until translucent and slightly golden in color, mix it (along with the oil remaining when frying the onions) with the pea mass, add salt and pepper to taste. Serve the peas hot or use them as a filling for pies.
Pea balls
Boil 2 cups of yellow whole peas and 4 carrots separately in salted water, rub them hot through a colander or a thin sieve and mix the resulting masses together. Add 2 cups of separately cooked viscous rice, flour to the mixture, season the mixture with sugar and salt to taste and mix well. If the mixture is runny, thicken it slightly with flour or ground breadcrumbs. Cut into small round meatballs, bread them in flour and fry well on both sides in vegetable oil. Place the hot meatballs into a saucepan, pour in 2 cups of bechamel sauce and boil for 3 - 5 minutes over low heat. Serve the meatballs hot with boiled or fried potatoes, sprinkled with chopped dill in portions.
Pea jelly
Crush or grind the yellow split peas well in a coffee grinder and dilute the resulting flour with a small amount of water. Pour the pea flour diluted with water into boiling salted water (the ratio of pea flour and water is 1:3), stirring, and cook over low heat for 15-20 minutes, without stopping stirring. Pour the hot pea jelly into plates or portion molds, grease them well with vegetable oil, and let them harden completely. For dressing: finely chop 2 - 3 onions, fry them in vegetable oil, taking enough of it to season all the portions of the prepared jelly. Cut the frozen jelly into portions, place on plates, put onion on top of each portion and pour over the hot oil in which it was fried.
Potato cutlets with prunes
Make a puree from 400 grams of boiled potatoes, add salt, add half a glass of vegetable oil, half a glass of warm water and enough flour to make a soft dough.
Let it sit for about twenty minutes so that the flour swells, at this time prepare the prunes - peel them from the seeds, pour boiling water over them.
Roll out the dough, cut into circles with a glass, put prunes in the middle of each, form cutlets by pinching the dough into patties, roll each cutlet in breadcrumbs and fry in a frying pan in a large amount of vegetable oil.
Loose buckwheat porridge
Fry a glass of buckwheat in a frying pan until it is browned.
Pour exactly two glasses of water into a saucepan (it is better to use a wok) with a tight lid, add salt and put on fire.
When the water boils, pour hot buckwheat into it and cover with a lid. The lid must not be removed until the porridge is completely cooked.
The porridge should be cooked for 15 minutes, first on high, then on medium and finally on low heat.
The finished porridge should be seasoned with finely chopped onions, fried in oil until golden brown, and dry mushrooms, pre-processed.
This porridge can be served as an independent dish, or can be used as a filling for pies.
Lenten pie dough
Knead the dough from half a kilogram of flour, two glasses of water and 25-30 g of yeast.
When the dough rises, add salt, sugar, three tablespoons of vegetable oil, another half a kilogram of flour and beat the dough until it stops sticking to your hands. Then let him approach again. After this the dough is ready for further work.
Buckwheat porridge shangi
Roll out flatbreads from lean dough, put buckwheat porridge cooked with onions and mushrooms in the middle of each, fold the edges of the flatbread.
Place the finished shangi on a greased pan and bake them in the oven.
The same shangi can be prepared with a filling of fried onions, potatoes, crushed with garlic and fried onions.
Buckwheat pancakes, "sinners"
Pour three glasses of boiling water over three glasses of buckwheat flour in the evening, stir well and leave for an hour. If you don’t have buckwheat flour, you can make it yourself by grinding buckwheat in a coffee grinder.
When the dough has cooled, dilute it with a glass of boiling water. When the dough is lukewarm, add 25 g of yeast dissolved in half a glass of water.
In the morning, add the rest of the flour, salt dissolved in water to the dough and knead the dough until the consistency of sour cream, put it in a warm place and bake in a frying pan when the dough rises again.
These pancakes are especially good with onion toppings.
Pancakes with seasonings (mushrooms, onions)
Prepare a dough from 300 g of flour, a glass of water, 20 g of yeast and place it in a warm place.
When the dough is ready, pour another glass of warm water into it, two tablespoons of vegetable oil, add salt, sugar, the rest of the flour and mix everything thoroughly.
Soak the washed dried mushrooms for three hours, boil until tender, cut into small pieces, fry, add chopped and lightly fried green onions or onions, cut into rings.
Having spread the baked goods in a frying pan, fill them with dough and fry like ordinary pancakes.
Pies with mushrooms
Dissolve the yeast in one and a half glasses of warm water, add two hundred grams of flour, stir and place the dough in a warm place for 2-3 hours.
Grind 100 grams of vegetable oil with one hundred grams of sugar, pour into the dough, stir, add two hundred and fifty grams of flour, leave for 1-1.5 hours to ferment.
Soak 100 grams of washed dried mushrooms for two hours, boil them until tender and pass through a meat grinder. Fry three finely chopped onions in a frying pan in vegetable oil. When the onion turns golden, add finely chopped mushrooms, add salt, and fry for a few more minutes.
From ready dough form into balls and let them rise. Then roll the balls into cakes, place the mushroom mass in the middle of each, make pies, let them rise for half an hour on a greased baking sheet, then carefully brush the surface of the pies with sweet strong tea and bake in a heated oven for 30-40 minutes.
Place the finished pies in a deep plate and cover with a towel.
Rasstegai
400 g flour, 3 tablespoons butter, 25-30 g yeast, 300 g pike, 300 g salmon, 2-3 pinches of ground black pepper, 1 tablespoon crushed crackers, salt to taste.
Knead the lean dough and let it rise twice. Roll out the risen dough into a thin sheet and cut circles out of it using a glass or cup.
Place minced pike on each circle, and a thin piece of salmon on it. You can use minced meat from sea bass, cod, catfish (except sea), pike perch, carp.
Pinch the ends of the pies so that the middle remains open.
Place the pies on a greased baking sheet and let them rise for 15 minutes.
Brush each pie with strong sweet tea and sprinkle with breadcrumbs.
The pies should be baked in a well-heated oven.
A hole is left in the top of the pies so that fish broth can be poured into it during lunch.
Pies are served to the ear or fish soup. On days when fish are not blessed, you can prepare pies with mushrooms and rice.
For minced meat you will need 200 g of dried mushrooms, 1 onion, 2-3 tablespoons of oil, 100 g of rice, salt, ground black pepper.
Pass the boiled mushrooms through a meat grinder or chop them. Fry finely chopped onion with mushrooms for 7 minutes. Fried mushrooms cool with onions, mix with boiled fluffy rice, salt and sprinkle with pepper.
Pie with cabbage and fish
Roll out the lean dough into the shape of the future pie.
Place a layer of cabbage evenly, a layer of chopped fish on it, and another layer of cabbage.
Pinch the edges of the pie and bake the pie in the oven.
Potato pancakes
Grate the peeled raw potatoes, add salt, let the juice appear, then add a little water and enough flour to make a dough like for pancakes.
Place the finished dough with a spoon onto a hot frying pan greased with vegetable oil and fry on both sides.
Beans in a pot
(ancient Byzantine recipe)
This very tasty dish came to us from the Orthodox cuisine of Byzantium. Here's how to cook it in modern conditions.
Soak the beans overnight, boil the next day and drain the liquid into a separate bowl.
Cut the onion into rings and lightly fry in vegetable oil, then salt well and pepper with black and red pepper.
Place, alternating, a layer of beans and a layer of fried onions in a fireproof dish (the top layer should be beans), pour everything with the remaining vegetable oil and pour in the water in which the beans were cooked.
Bake in the oven at average temperature within 40 min. Serve in the same container in which the beans were baked.
300 g of mature beans, 12 large onions, half a glass of vegetable oil, a liter of water, 1 full teaspoon of salt, a teaspoon of pepper, an incomplete tablespoon of ground red pepper.
Fish cutlets
1 kg of hake, cod or pollock back, 2 onions, 150 g of bread, flour, 100 g of vegetable oil, black pepper, salt, 1 teaspoon of sugar.
Clean the fish, wash it, separate the fillets from the bones and grind through a meat grinder along with fried onions and squeezed out bread, season with sugar, pepper, add flour, mix to form thick minced meat. Form cutlets, roll in breadcrumbs, fry in vegetable oil until golden brown. Place the cutlets in a saucepan, add fish broth, and place in the oven for 20 minutes. Serve with potatoes.
Fish casserole
400 g fish fillet, 150 g vegetable oil, 500 g potatoes, 100 g onions, 60 g tomato paste, 2 tablespoons chopped parsley, salt, ground black and red pepper, breadcrumbs, sugar.
Peel the potatoes and cut into slices. Fry the fillet in well-heated vegetable oil. Cut the onion into rings and fry. Grease a baking dish with oil, place half the potatoes on the bottom, pour over the sauce, put in the fish and onions, cover with the rest of the potatoes, pour over the sauce again, sprinkle with breadcrumbs. Bake in a well-heated oven. Sprinkle the finished casserole with parsley, dill or green onions.
Fish baked in foil
500 g fish fillet, 1 tablespoon dill or caraway seeds, salt, ground black pepper, vegetable oil.
Grease the foil, put in the defrosted fish fillet, salt, sprinkle with herbs and seasonings. Drizzle each piece generously with vegetable oil. Wrap carefully, place on a baking sheet and place in a well-heated oven. Bake for about 1 hour, serve with boiled potatoes.
Fish baked in cabbage
400 g fish, 400 g cabbage, 100 g onions, 20 g tomato paste, 30 g vegetable oil, salt, ground black pepper.
Clean the fish, wash it, divide it into portions and add salt. Shred cabbage (you can use sauerkraut). Place finely chopped onion in a saucepan, simmer in vegetable oil, add cabbage and simmer until tender. Then add tomato paste (do not add tomato paste to sauerkraut), stir, grease the baking dish with oil, place some of the cabbage in the dish, place the fish on top of the cabbage, cover with the rest of the cabbage and bake in a well-heated oven.
Rybnik
500 g fish fillet, 1 onion, 2-3 potatoes, 2-3 tablespoons oil, salt and pepper to taste.
Make lean dough, roll it into two flat cakes.
The cake that will be used for the bottom layer of the pie should be slightly thinner than the top.
Place the rolled out flatbread on a greased pan, place a layer of thinly sliced raw potatoes large pieces of fish fillet sprinkled with salt and pepper, topped with thinly sliced raw onion.
Pour oil over everything and cover with a second flatbread. Connect the edges of the cakes and fold them down.
Place the finished fish cake in a warm place for twenty minutes; before putting the fish cake in the oven, pierce the top in several places.
Bake in an oven preheated to 200-220°C.
With cumin and horseradish root
Add 1 tbsp to wine vinegar, diluted to taste with cold boiled water. a spoonful of cumin scalded with boiling water, 1-5 tbsp. spoons of grated horseradish. Add juice of 1 lemon. Mix everything thoroughly and use for snacks of colored beans with boiled vegetables (beets, carrots and others to taste).
Garlic salad dressing
Crush 3 - 4 cloves of garlic well with a garlic clove, grind it with salt and add 3 tbsp. spoons of cold boiled water and 2 tbsp. spoons of hot vegetable oil. Mix the whole mass thoroughly and use for simple salads or snacks made from boiled legumes.
This dressing can be made spicy. To do this, crush the peeled garlic with a garlic clove or crush it thoroughly. Pour into preheated and then slightly cooled vegetable oil and simmer lightly over very low heat so that the garlic releases all its juice into the oil, but does not burn. Add ground red hot pepper, mix well, pour everything into a glass jar and use to add to soups or salad dressings to taste.
Salad dressing
Mix together 3 tbsp. spoons of vegetable oil, 2 tbsp. tablespoons or better wine vinegar, add salt, ground black pepper and chopped dill and parsley or cilantro to taste. Mix well, let it brew for a while, and season salads and appetizers with green peas or lentils.
Tomato dressing with onions
Pour hot salted water into the fried finely chopped onion, sprinkled with red pepper, and boil lightly. Then add tomato slices (fresh or canned) and simmer everything together for another 15-20 minutes.
Use the dressing for stewed cauliflower or yellow peas.
Spicy oil dressing
Mix olive oil, wine vinegar, salt, ground black pepper and chopped dill to taste, place in a bottle, shake thoroughly, cool. This dressing can be used for appetizers of boiled or stewed legumes.
Sauces
Ingredients for the main sauce: half a glass of vegetable oil, 2 tbsp. spoons of vinegar or lemon juice, 0.5 teaspoons of sugar and salt, ground black pepper to taste. Mix all ingredients thoroughly in a glass container and beat. The sauce can be prepared in excess; be sure to shake it before each use. To this basic sauce you can add:
for onion sauce - 1 teaspoon of grated onion or chopped leeks thoroughly ground with salt; for mustard sauce - 0.5-1 teaspoon of ready-made table mustard and another 0.5 teaspoon of sugar; for tomato sauce - 1 teaspoon of tomato paste or 2 tbsp. spoons of tomato juice and 0.5 teaspoons of grated onion;
for green sauce - 1.5 teaspoons of finely chopped parsley, 1 teaspoon of chopped dill and 0.5 teaspoons of chopped green onions.
Red tomato sauce
Saute 3 tbsp in oil. spoons of flour, dilute with 1 cup of mushroom, vegetable broth or boiling water, stirring so that the mass is free of lumps, and simmer over low heat for 10-15 minutes. Separately, fry finely chopped roots (carrots, parsnips, parsley) and onions, taking them to taste, 2-3 tbsp. spoons of tomato paste, pepper, bay leaf and add everything to the sauce.
Cook the sauce for another 5-10 minutes, strain, rub the mixture through a sieve, add 2-3 tbsp. spoons of vegetable oil, bring to a boil. Use the sauce hot or cold.
Separately, in a frying pan, prepare a thick white sauce from flour sauteed in oil and boiling water, lightly salt and pepper. When ready, add 1-2 tbsp. spoons of flour. Can be diluted with cucumber pickle. Add crushed garlic with salt into the prepared hot sauce and, covering the pan with a lid, let stand for 3-5 minutes.
Peanut sauce
1.5 cups peeled walnut kernels, 0.5 cup pomegranate juice or 1 tbsp. spoon of wine vinegar, 3/4 cup of water, 3 cloves of garlic, 2 tbsp. tablespoons of green cilantro, 1 teaspoon each of ground spicy herbs and ground red pepper, 0.5 teaspoon each of saffron and coriander, salt to taste.
Grind in a meat grinder and grind the peeled nut kernels, pepper, garlic and salt to a thick, uniform mass. Add all the other spices and grind the mass again.
Mix pomegranate juice with boiled water and dilute the resulting spicy mass with the mixture, without stopping stirring. Use the sauce cold.
Mustard sauce
Fry 1 tbsp. spoon of flour with 1 tbsp. spoon of butter or vegetable oil, dilute with 2 glasses of water, boil, strain.
Add 1 teaspoon of prepared mustard, pour in a little vinegar, season to taste with salt, sugar and boil again.
Nut seasoning
Thoroughly chop and grind the kernels of 20 walnuts, add chopped garlic cloves (half a medium head) and grind well again. Add 100 g of crustless bread soaked in water and well-wrung out and grind the whole mass in an enamel bowl, adding 1/2 cup of vegetable oil little by little. When the mass thickens, pour 1 teaspoon of vinegar or the juice of 1/2 lemon into it and mix well.
Bechamel sauce
A glass of vegetable broth, 2 tablespoons of wheat flour, spices, a teaspoon of vegetable oil.
Boil a glass of rich vegetable broth in a frying pan, dilute the flour in a cup with warm water and pour in a thin stream into the broth simmering over low heat. With constant stirring, cook the sauce until it thickens and individual bubbles appear - it begins to boil. Cool the sauce and season with spices to taste.
Bean sauce
2 cups of soybeans, 1 liter of water, 3 onions, 2 tablespoons of vegetable oil, ground red pepper, ginger, bay leaf.
Soak the soybeans for two days, changing the water from time to time. On the third day, drain the water, add fresh water and put the beans on the fire. Cook the beans over low heat, adding water if necessary. After 1.5 hours, pour out the water and add new water. Boil for another 1-1.5 hours, then discard the beans in a colander, and prepare the sauce using the broth in which they were boiled. For this you will need a glass of broth, but do not throw out the rest of the broth - it will be useful for the soup.
In a glass of broth, cook the beans with finely chopped onion, bay leaf and herbs. Add 2 level tablespoons of tomato paste and a tablespoon of dried herbs into the sauce with beans. Remove from heat, mash some of the beans with vegetable oil and add to the sauce.
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