Nativity Fast: Lenten menu for every day. A sample menu for the first week of Christmas fast! What to cook for Christmas fast

What is the date of the Nativity Fast in 2019 - 2020? This question is being asked by many by the end of the year. The Nativity Fast begins on November 28 and will last until January 7, 2020. However, many are frightened by the very word "fasting", or rather, the set of rules and restrictions imposed on a person at this time. This is especially true of prohibitions related to food.

However, if you look at it, then a lean table can be quite rich, beautiful and varied. And, which is very important in winter, nutritious.

During the Nativity Fast, it is strictly forbidden to eat anything that is meatless (i.e. of animal origin): meat, butter, milk, eggs, cheese.

What can you eat in a post? You can eat fish, so the people call the New Year's Christmas fast "fish". However, it will be correct to eat fish only on strictly defined days: on Saturdays and Sundays, as well as on the days of the celebration of the saints, Andrew the First-Called, the Apostle Matthew and other patronal holidays, if they fall on Tuesday or Thursday. The exception is the last week before Christmas, no indulgences are allowed on these days.

And if the holidays fall on Wednesday or Friday, then it is allowed to use wine on these days. In addition, depending on the day of the week, you can eat food with or without vegetable oil: on Monday, Wednesday and Friday, “dry eating” is supposed, and on Tuesday, Thursday, Saturday and Sunday, you can season food with vegetable oil.

On any day you can eat fruits, vegetables, mushrooms, cereals.

Christmas fast 2019-2020: food calendar by days of the week, sample menu for every day

Nativity Fast 2019 - 2020: Daily Nutrition Calendar

Monday (hot without butter)
Breakfast: oatmeal on the water with honey;
Lunch: stew with rice;
Dinner: pumpkin soup with coconut milk.

Tuesday (hot with butter, fish)
Breakfast: Vedic rice with fruit;
Lunch: boutiques with chickpea pasta;
Dinner: buckwheat with fried carrots.

Wednesday (dry eating)
Breakfast: dates, nuts;
Lunch: vegetable salad;
Dinner: carrot-coconut soup.

Thursday (hot with butter, fish)
Breakfast: oatmeal with butter and honey;
Lunch: Mashed potatoes and carrots;
Dinner: steamed vegetable salad

Friday (dry eating)
Breakfast: dried fruits, nuts;
Lunch: fruit salad (apples, pears);
Dinner: cauliflower salad.

Saturday (hot with butter, fish)
Breakfast: oatmeal with raisins;
Lunch: Cabbage fritters;
Dinner: Vinaigrette.

Sunday (hot with butter, fish)
Breakfast: lazy oatmeal with nuts;
Lunch: belyashi with potatoes and cabbage
Dinner: Pea soup.

Fasting Lenten Recipes

Millet porridge with prunes

• Millet - 1 tbsp.
• Prunes ½ tbsp.
• Water - 2 ½ tbsp.

How to cook millet porridge with prunes:

Pour millet with two glasses of cold water. Put on fire. After boiling, reduce heat and simmer until water evaporates. Rinse the prunes, pour in ½ glass of water, cook until softened. Drain the broth, mix the prunes with millet. If the porridge seems too dry, you can add a little broth and stir.

Herculean porridge with walnuts

• Oatmeal - 1 ½ tbsp.
• Walnuts - 1/3 tbsp
• Water ½ l
• Salt to taste

Herculean porridge with walnuts recipe:

Sort the oatmeal, if necessary. Boil water, add rolled oats. Add salt, peeled walnuts. Cook over low heat, stirring constantly.

Vegetable soup

• Cabbage - 500 g
• Leek - 1 pc
• Water - 1 ½ l
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Fresh tomatoes - 2 pcs.
• Celery stalks - 1 head
• Greens, garlic - to taste

Lean Vegetable Soup Recipe:

Chop cabbage, tomatoes, celery, pepper cut into small cubes. To boil water. Put cabbage and herbs (preferably basil) in boiling water.

Wait for boiling again and add pepper, celery and tomatoes. Thinly chop the leeks and pour into the boiling soup. Reduce the fire.

Fry the onion and finely grated carrots in vegetable oil, put in the soup. Cook the soup until tender. Squeeze the garlic and herbs into the soup, leave to stand under the lid for a few minutes. Pour into bowls.

Lean milk

• Nuts (any, but better walnuts or almonds) - 200 g
• Boiled water - 3 glasses
• Sugar to taste

How to make lean milk from nuts:

Chop the nuts, gradually adding water. Then strain the mixture through cheesecloth and squeeze dry. Add sugar to taste.

Jellied fish

• Fresh fish - 2 kg
• Water - 2 l
• Bulb onions - 2 pcs.
• Carrots - 2 pcs.
• Black peppercorns
• Seasonings, herbs to taste

Lean Fish Recipe:

Clean the fish, cut off the tail, head, fins. Cut the carcasses into pieces. Put the heads and tails in a saucepan, add a couple of black peppercorns, bay leaves, coarsely chopped carrots, onion heads. Cover with water, salt, cook for 30 minutes, skimming off the foam. Then remove the heads and tails from the broth and lower the pieces of fish into it. Simmer until tender (about 15 minutes). Remove the fish with a slotted spoon, put in a mold. Put slices of boiled carrots and lemon slices between the pieces of fish. Strain the broth and pour over the fish. Allow to cool and refrigerate. Serve with horseradish.

Bean soup

Lean bean soup is a delicious and satisfying first hot dish.

• White beans - 200 g
• Leeks - 1 pc.
• Celery stalks –2 pcs.
• Carrots - 2 pcs.
• Bulb onions - 2 pcs.
• Olive oil - 4 tablespoons
• Garlic - 1 clove
• Bay leaves - 2-3 pcs.
• Parsley - 1 bunch

How to Make Lean White Bean Soup:

Soak the beans in cold water for 3-4 hours. Rinse, refill cold water ratio 1: 2. Put on fire. When it boils, remove from heat, drain the water.

Put bay leaf, whole 1 onion, 1 carrot, 1 celery stalk. Cook for about an hour. Then remove the vegetables. Finely chop the remaining onion, fry in olive oil, add grated carrots, herbs, celery. Fry for 2-3 minutes.

Place the roast in a saucepan. Add the beans, pour in the vegetable broth, the leeks, cut into rings. Cook until tender. Remove from heat, garnish with chopped herbs in plates.

Sprat rolls with mushrooms

Delicious and unusual lean fish and mushroom rolls will be loved by your whole family, even those who do not fast.

• Sprat - 1 kg
• Pickled mushrooms - ½ l

Recipe for fish rolls with mushrooms:

Salt the sprat, remove the bones, rinse. Roll up and secure with a match and cloves. Place in an enamel pan, pour over the mushroom marinade. Let it soak for 1-2 days. Put on a dish, put mushrooms next to it. Serve with herbs.

Mushroom caviar

Well, what a fast without vegetables, or rather, without vegetable mushroom caviar. Delicious mushroom caviar can be eaten as an addition to cereals or pasta, or you can simply spread it on bread and make a sandwich.

• Mushrooms - 400 g fresh or 200 g salted or 50 g dried
• Bulb onions - 1 pc.
• Vegetable oil - 1 tablespoon
• Table vinegar (or lemon juice), salt - to taste
• Green onions

How to cook mushroom caviar:

Finely chop the mushrooms (if the mushrooms are fresh, boil them in salted water, and soak and boil the dried ones). Chop the onion, lightly fry until golden brown, mix with the mushrooms. Season with vinegar, sprinkle with finely chopped green onions.

Lean cookies

Lenten table can be varied with delicious cookies, an excellent addition to tea.

• Flour - 3 cups
• Starch - 1 glass
• Vegetable oil - 150 ml
• Salt - on the tip of a knife
• Baking powder (or slaked soda) - 1 tsp
• Sugar - 1 tbsp.
• Water - 150 ml
• Vanillin or vanilla sugar - to taste
• For decoration: raisins, candied fruits or marmalade

Lean Cookie Recipe:

Rinse the raisins, pour boiling water over. When it cools down, drain the water. Mix baking powder with flour and starch. Pour flour into a bowl, pour in vegetable oil, stir.

Dissolve salt, sugar and vanillin in water, add to flour. Knead well. Roll out the dough into a layer 0.5-1 cm thick and cut into small strips.

Cut the strips, decorate with raisins. Put on a baking sheet (do not grease with oil). Bake in the oven at 180-200º for 15 minutes.

Spicy caviar

For those who love spicy, spicy caviar with garlic and walnuts will make your lean table bright and unusual.

• Garlic - 1 head
• Peeled walnuts - 1/3 tbsp.
• Wheat bread - 1 slice
• Vegetable oil 3-4 tablespoons
• Lemon juice - 1 tablespoon

Lean caviar with walnuts recipe:

Crush the garlic, add the nuts and crush again. Soak wheat bread in a little water for a couple of minutes. Then squeeze and mix with nuts and garlic.

Beat with a wooden spoon, gradually adding oil, until you get a thick, lump-free puree. Pour in lemon juice, stir well. Put in a caviar dish or a plate, flatten, decorate with herbs.

Beet salad

Delicious and healthy salad beetroot with pickles will become a frequent guest on your table in Christmas post 2016.

• Beets -2 pcs.
• Pickled cucumbers - 2 pcs.
• Bulb onions - 1 pc.
• Salt, sugar, a pinch of cumin
• Vegetable oil - 2 tablespoons

A simple beetroot salad recipe:

Bake the beets in the oven in the peel. When baked and cool, peel, grate on a coarse grater. Cut the cucumbers into cubes. Peel the onion, cut into rings. Stir vegetables, salt, season with caraway seeds, pour over with lemon juice. Decorate with onion rings.

Christmas Fast 2019 - 2020: Interesting facts and useful information

• The Armenian Apostolic Church did not obey the rules of the cathedral of 1166 and still holds the Christmas fast for 7 days.
• It is known that the holy Apostle Philip could not go to heaven for 40 whole days, because he asked punishment for his tormentors.
• The Catholic Church during the period of the Nativity Fast is called Advent. This is the period when people are preparing for the important holiday of the Nativity of Christ.
• Jesus fasted in the wilderness for 40 days after his baptism, which is why the Nativity fast lasts 40 days.
• Nativity Fast is the last fast of the year for many days.
• After fasting, they break their fast gradually, otherwise you can harm the body, stress it. It is believed that for a few weeks after the end of the fast, you need to adhere to a special diet, do not overeat, do not pounce on fatty meat, but choose diet types, consume only a small amount of alcohol, preferably red wine. It is advisable not to eat anything spicy or fried. Give preference to steamed dishes.
• It is known that in the 17th century monks wanted to drink beer even during Lent and sent a messenger with a keg to the Pope. While the messenger carried him, the beer turned sour and the Pope allowed him to drink it even during fasting, calling the drink terrible.
• In some families, it is customary that children start fasting from about 7 years old. They accept their parents' rules and fast. Although there may be indulgences for children.
• In fasting, first of all, it is customary to think about the soul, and not about the state of the body. Therefore, during the Christmas post, they refuse to do sports and watch sports TV programs.
• During the Nativity Fast, there are two main Orthodox Church holiday. The introduction into the temple of the Most Holy Theotokos falls on December 4 and the day of commemoration of St. Nicholas - December 19.
• The Nativity Fast has another name - cereal, because porridge becomes the most important dish on the Lenten table.

Nativity Fast is a special time for believers. These days they do not baptize children, do not marry or get married, do not go to various fun events. These days they try to think about their behavior, about their life and deeds, strengthen their faith and pray.

Fasting is a time of spiritual cleansing, so if you constantly think about food, then you shouldn't even start fasting.

Today is the first day of the Nativity Fast. And I would very much like to endure it all. For this I decided to make a heading marked "The Diary of the Nativity Fast", in which I will try to paint the menu for every day. I understand perfectly well that fasting without prayer is just a diet, but I'm going to cover only one side of this topic in my diary, which is related to abstinence in food.

Sample menu on the first 7 days of the Nativity Fast!

Menu for 11/28/2015... Lean fish, plant foods and oils are allowed.

Breakfast:

Buckwheat porridge, beans in tomato sauce, pickled tomatoes, tea with kozinaki (puffed rice).

Dinner:

Soup with cauliflower, radish salad (dragon heart) with sunflower oil, bread, strawberry jelly (I have prepared strawberries since summer)

Dinner:

Boiled fish hake, sauerkraut with butter, rice. Cocoa in water with cinnamon.

During the day, sometimes I drink coffee and also with cinnamon. I eat walnuts, apples and dried fruits (if you really want to have a snack, crackers).

Menu for 11/29/2015 You can eat lean fish, plant foods, vegetable oil.

Breakfast:

Oatmeal in water with dried fruits, nuts and poppy seeds. Black tea with lemon and oatmeal cookies.

Dinner:

Pilaf with mushrooms and corn, pickled tomatoes. Compote of dried fruits, croutons (dry loaf in the oven) with berry jam or jam.

Dinner:

Baked apples with pumpkin, honey, walnuts and cinnamon. Herbal tea with lean chocolate cake.

Menu for 11/30/2015 Herbal products without oil!

Breakfast:

Wheat porridge on water with apple, raisins, poppy seeds and honey. Cocoa on the water.

Dinner:

Pea soup with croutons and garlic (no frying! Because we don't use oil). Apple compote with lemon and cinnamon.

Dinner:

Boiled rice and baked apples. Green tea with a slice of orange.

Menu at 1.12. 2015 g. You can eat vegetable with the addition of vegetable oil.

Breakfast:

Oatmeal with dried fruits, orange and honey. Lean bun and black tea with ginger and lemon.

Dinner:

Dumplings with potatoes and mushrooms + fried onions. Beetroot salad with walnuts and butter. Berry jelly.

Dinner:

Lean manna with orange zest. Mint tea with honey. Apples, oranges.

Menu for 12/2/2015 Vegetable food with vegetable oil!

Breakfast:

Rice with raisins, nuts (any) and honey. 2 toast with jam and black tea with lemon.

Dinner:

Millet soup, lean dumplings. Salad with fresh cabbage, carrots and lemon juice. Kissel from black currant.

Dinner:

Lenten pancakes on water with honey. Apple and pear compote.

Menu for 3.12.2015 Vegetable food and vegetable oil are allowed!

Breakfast:

Lean pancakes with an apple. Black tea with lemon and ginger. Dried fruits. Seeds.

Dinner:

Cabbage rolls with rice and mushrooms in tomato sauce. Lean berry jelly and poppy seed bun without eggs.

Dinner:

Spaghetti with mushrooms, garlic, herbs, olives and spices. Lean poppy seed bun and dried fruit compote.

Menu for 4.12. 2015 Herbal food with vegetable oil .

Breakfast:

Oatmeal in a pot on water with cherries, nuts and honey.

Dinner:

Light vegetable soup. Stewed cabbage with mushrooms. Berry compote with cookies.

Dinner:

Country style baked potatoes with peels (with spices and garlic). Beetroot salad with walnuts. Canned pineapple or fresh herbal tea with marmalade.

If you are interested in some individual dishes, I will gladly share the recipe for any of them! Write in the comments!

Making up the menu for yourself, looked into orthodox calendar... I was guided exclusively by my own taste. If someone comes in handy, I will be very glad. I would like to draw your attention to the fact that I am not a dietitian!

Food calendar by day for Christmas fast 2015 - 2016

December 4, Friday, Entry into the Temple of Our Most Holy Lady Theotokos and Ever-Virgin Mary - Food with vegetable oil.

Fasting and New Year. Orthodox Christians on New Year's Day should not leave the fast, but they should not condemn relatives and friends who do not fast either. Put on the New Year's table both lenten and modest dishes in order to maintain peace in the family and not to turn the household away from the faith with your condemnation - the priests advise.

Wednesday January 6th, Christmas Eve - Monastic Charter: dying (bread, vegetables, fruits).

Do not sit down with a spirit outraged by some passion, so that the enemy does not turn food and drink to harm you, to illness, and not to health: for the enemy deceives through everything and seeks to harm a person. Always sit down for a meal in peace, thanks to the Lord, and food and drink will be for your good and health: because the blessing of God rests on food and on you! Holy Righteous John of Kronstadt, "My Life in Christ."

Loose buckwheat porridge

1 glass of buckwheat, 2 glasses of water, salt.

Measure the groats, sort out, fry. Boil water, salt, add oil, add cereal, mix and cook over low heat on a cast-iron stand.

When the water is absorbed into the cereal, put the pot (cast iron) in the oven and bring the porridge until cooked.

1 1/2 cups small buckwheat groats (done), 1 liter of water, 2 onions, 2 parsnip roots, 2-3 tablespoons of parsley, 1/2 teaspoon of ground black pepper, 1 teaspoon of salt.

Put a whole onion, finely chopped parsnip roots in salted boiling water, boil for 5 minutes, then cover with cereals and cook over low heat, stirring, until the cereals are completely boiled. After that, remove the onion, remove the gruel from the heat, season with pepper, parsley, add salt and let stand under the lid for 15 minutes to steam.

Tender buckwheat

2 glasses of water, 1 glass of buckwheat, 1 teaspoon of salt, 2 tbsp. tablespoons of sunflower oil.

Pour a glass of buckwheat into a saucepan with two glasses of boiling water. Bring to a boil and cook, tightly covered with a lid, over low heat until the water boils completely. Buckwheat is tasty on its own, dry, crumbly. Season with 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, wrap a pan with buckwheat, then after 20-30 minutes it will become especially tender. Lovers can add spices along with salt.

Tikhvin gruel

1/2 cup peas, 1 1/2 l water, 1 cup buckwheat, 2 onions, 4 tbsp. tablespoons of sunflower oil.

Rinse the peas, boil in water (without adding salt) and, when the water evaporates by 1/3 and the peas are almost ready, pour it over and cook until tender. Then season with finely chopped onions, fried in butter, 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, add hot water and boil. 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.

Put a saucepan with two glasses of water on the fire. While the water is boiling, rinse with about 4/5 cup millet. Dry millet is added in a volume of 3/5. Put millet in boiling water. After boiling, reduce the heat to low. The pot should be tightly closed, as it will foam when boiling. Let the porridge boil, then put two chopped onions in it: this must be done very quickly, literally within a few seconds, so that no steam comes out. Season with salt in the middle of cooking. 5 minutes before cooking, fennel or dill are laid. After the end of cooking, if desired, you can add a few teaspoons of vegetable oil. After boiling water and removing 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 the sweet table pumpkin into wedges, place in a saucepan with two glasses of water and cook. After 10-15 minutes, add a glass of washed millet. When the porridge comes to a boil, turn the heat on low and close the pan tightly with a lid. You can add a little salt. Cook until the water boils away. Porridge will be tastier if you hold it for an hour "under a woman."

Herculean porridge

1/2 L water, about 1 1/2 cups oatmeal, 1/3 cup walnuts, salt, sugar to taste.

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

Lean peas with vegetables

1 cup peas, 2 cups water, 1 carrot, 1/2 onion, 2 tbsp. tablespoons of sunflower oil.

Soak ordinary dried split peas in water for 4-8 hours, rinse, put on fire, add water about 1: 2. While the peas are boiling over low heat under a tightly closed lid, grate the carrots and put them in the boiling peas. The fire can be increased for a few seconds until boiling, then reduced again to low. Season with salt in the middle of cooking. If desired, you can add chopped onions. The approximate cooking time is 50-60 minutes. Before removing from heat, for 1-2 minutes, you can add coriander, dill, then vegetable oil, if the fast is not strict. These peas can be made dry and crumbly, like porridge, or runny, like soup, depending on the amount of water.

Salads

Prune salad

Finely chop white cabbage (a quarter of a head of cabbage), grind it with salt and sugar (1 tablespoon), squeeze the juice. Peel and cut the soaked prunes in advance (2-4 hours). Grate the carrots and half a lemon. Mix all. If desired, you can add a pinch of caraway seeds to the salad.

Carrot salad with pickled cucumber

800 g carrots, 2 pickles, 200 g tomato juice.
Remove thin skin from pickles, cut them in half lengthwise. If the seeds are large, remove them. Cut the cucumbers into small cubes, pour over tomato juice, season with pepper and let it brew. Finely chop the carrots, pour over the prepared dressing and serve.

Grated carrot, beetroot, cabbage and onion salad

200 g of carrots, 200 g of cabbage, 200 g of beets, a bunch of green onions, honey, lemon juice.
Grate vegetables separately, without mixing them according to color. Place a slide of white cabbage in a round salad vase. Place grated carrots in a ring around it and, finally, with an outer ring, red grated beets. Drizzle over everything with lemon juice mixed with honey. Place finely chopped green onions between the rings.

Grated carrot salad with kohlrabi cabbage

3-4 carrots, 200 g kohlrabi, a small spoonful of honey, a tablespoon of ground walnuts and a little lemon, cranberry, cherry, apple or pomegranate juice, a sprig of herbs.
Rinse carrots and kohlrabi thoroughly, grate and mix. Season with a well-mashed mixture of honey and lemon juice. Decorate the salad with nut crumbs.

Soups, chowders

Chowder with buckwheat

2 potatoes, 1 root each carrot, parsley, parsnip. 0.5 heads of garlic, 3 heads of onions, a bunch of garden herbs, 0.5 cups of buckwheat.
Boil vegetables, as usual, over high heat. When the potatoes are ready, add buckwheat. Cook until the cereals are ready.

Cabbage soup with tomato paste

2-3 potatoes, 1-2 heads onions, 1 carrot, 400 g white cabbage, two spoon tomato paste, 3 bay leaves.
Cut the potatoes into cubes, wash them thoroughly with a brush and cut out the eyes. Finely chop the onion, cut the carrots into thin slices. Finely chop the cabbage. When the potatoes are half cooked, throw cabbage into boiling water at the same time with carrots and tomato paste. Bay leaves, as always, are introduced in 3-4 minutes. until the soup is ready. Pour into bowls and sprinkle with herbs.

First meal

Cabbage soup

500 g fresh cabbage, 3 onions, 1 carrot, 2 potato tubers, parsley root, celery root, a bunch of dill and parsley, 3 bay leaves, 3 allspice peas, a head of garlic, 3 tomatoes.
Cut the potatoes in half, parsley root and onions into 4 pieces. The stem of the cabbage leaf is separated from the stalk, cut out of the leaf and placed in large pieces in the cabbage soup along with parsley. Don't forget to toss the bay leaves and sweet peas. Grate the celery root on a coarse grater and throw into the cabbage soup, cut the thin part of the sheet folded into a pile into very large squares. These cabbage soup is cooked a little longer, but in any case, no more than 12 minutes. They differ in that all vegetables are cut large. Grate the carrots on a fine grater and add to the finished dish along with mashed or very finely chopped garlic, after the cabbage soup, when the potatoes are ready, are shifted to the edge of the plate. The cabbage soup can be seasoned with ground red pepper.

Cabbage soup with mushrooms

500 g sauerkraut, 25 dry porcini mushrooms, 2 onions, 2 potato tubers, 1 carrot, parsley root, 1 turnip, 3 bay leaves, a head of garlic, 2 tablespoons of dried nettle, 3 sweet peas.
Boil the mushrooms, throw the diced potato tubers into the broth, finely chop the onions and also throw them into the broth. Cut carrots, turnips and parsley into slices and place in a saucepan. Rinse the sauerkraut under running water, squeeze, and then put it in boiling water. Remove the pot from heat until the potatoes are ready. Bay leaves and allspice are placed in cabbage soup along with carrots. Remove the saucepan from the heat, mash the garlic in a garlic and season the cabbage soup.

Pickle vegetable

3-4 pickles, 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 put in a saucepan with boiling water. Chop carrots and parsley and put in a saucepan, followed by turnips, chopped into strips. Finely chop the leeks and add to the pickle. Cut the white leek into very thin rings and put in the soup as well. Peel the cucumbers and cut them lengthwise into 4 pieces. Chop the cucumbers finely and add to the pickle. Cut the trunks of spicy herbs into grains and put in a saucepan that has been 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, red ground pepper, dill and 2 medium-sized potato tubers.
Disassemble the cabbage into separate leaves, cut out the trunks, fold thin leaves in layers and chop. Pour 0.5 cups of water into a cast iron. When it boils, put the chopped coarse part of the leaf and simmer under the lid for 3 minutes. After that, introduce a thin shredded cabbage leaf and simmer until it softens. Add red pepper, mix the potatoes and simmer until tender.

White cabbage with mushrooms

500 g of cabbage, 2-3 heads of onions, 50 g of dried mushrooms, a tablespoon of flour, a tablespoon of sunflower oil.
Disassemble and chop the cabbage leaves. Boil the mushrooms in a relatively small amount of water. When they are half-cooked, chop finely. Pour some mushroom broth into the bottom of the cast-iron saucepan. When the broth boils, put out finely chopped onion heads with a chopped coarse part cabbage leaf, then put a thin piece of shredded leaf into a saucepan and simmer. Place the saucepan on the edge of the stove, adding red pepper to taste. Make béchamel sauce from the remaining mushroom broth by adding flour to the broth. Put the cabbage with mushrooms on a dish, pour over the sauce and sprinkle with herbs.

Monastic-style boiled beans

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

Mushroom caviar

This caviar is prepared from dried or salted mushrooms, as well as from a mixture of them.
Wash and cook the dried mushrooms until tender, chill, finely chop or mince.
Salted mushrooms should be rinsed in cold water and chopped as well.
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, salt.
Put the prepared caviar on a plate with a slide 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, let stand for a few minutes. Then put in a salad bowl with a slide, garnish with chopped herbs.
Radish -100 g, onion - 20 g, vegetable oil - 5 g, salt, sugar, vinegar, herbs to taste.

Salted cucumber caviar

Chop the pickles finely, squeeze the juice from the resulting mass.
Fry finely chopped onions in vegetable oil, add chopped cucumbers and continue to fry over low heat for half an hour, then add tomato puree and fry everything together for another 15-20 minutes. Season the caviar with ground pepper a minute before cooking.
In the same way, you can cook salted tomato caviar.
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 greens, salt, vegetable oil
Wash the radish, peel, grate, mix with finely chopped onion, salt, season with oil. Decorate the salad with carrot flower and parsley. Serve croutons with the salad rye bread.

Carrot salad with apples

300 g of raw carrots, 2 apples, 1 tablespoon of sugar, 1 teaspoon of lemon juice, salt to taste, 2 tablespoons of vegetable oil, parsley.
Grate the carrots on a coarse grater, cut the apple into cubes and sprinkle with lemon juice so as not to darken. Season with salt, sugar, vegetable oil, stir, garnish with parsley.

Vegetable vinaigrette

Boil diced carrots (2-3 pcs.) In slightly salted and acidified water with a few drops of vinegar, and then beets (1 pc.). Boil the diced potatoes separately in salted water. Combine vegetable broths and save, and put the chopped vegetables in a colander, and then mix with pickled cucumbers (2 pcs.), Chopped onions (2-3 heads), canned green peas(250 g), raisins (2-3 tablespoons) and peeled and grained and diced lemon (1 pc.). From vegetable broth, vegetable oil (1 glass), wine (1 glass), juice of a second lemon, black pepper (a few beads of tires), table mustard (1 teaspoon) and salt (to taste), prepare a marinade and bring it to a boil. Pour the marinade over the salad and keep covered for 30 minutes, then distribute into portions.

White bean salad

Soak beans (250 g) overnight in water, and the next day boil over low heat until soft, then put on a sieve and drain. Prepare a dressing of 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, put in a salad bowl and pour over the prepared dressing. Sprinkle the prepared 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. Put in salad bowls. Decorate with parsley leaves and carrot slices.

Herring salad

Half a head of cauliflower, 200 g of canned green beans, 1 small herring, 1 tbsp. tablespoons of vegetable oil and vinegar, ground black pepper, a little hot pepper, chopped parsley, a pinch of sugar. Boil cauliflower in salted water and disassemble into inflorescences. Boil fresh beans and cut (you can use canned beans). Cut the herring into small pieces. Mix the rest of the products and pour this mixture over the cabbage and herring. Put in a cold place for at least 1 hour. Serve with black bread.

Beetroot salad with onions

3 boiled beets, 3 onions, 1-2 tbsp. tablespoons 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 the beets, onions and tomato paste. Add salt and sugar to taste.

Bean salad with baked beetroot

Mix together in equal weight proportions boiled red beans, baked beetroot cut into small cubes and sauerkraut. Add peeled horseradish root grated on a fine grater and finely chopped onion (amount to taste), season the salad with sunflower oil, salt and pepper with ground black pepper, add a little sugar. Serve the salad well chilled. If desired, you can add cranberries to the salad.

First meal

Lean Pea Soup

In the evening, pour cold water over the peas and leave to swell and cook the noodles.
For noodles, half a glass of flour must be mixed well with three tablespoons of vegetable oil, add a spoonful of cold water, salt, leave the dough for an hour to swell. Cut thinly rolled and dried dough into strips, 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 done.
Peas - 50 g, potatoes -100 g, onions - 20 g, water - 300 g, oil for frying onions -10 g, parsley, salt, pepper to taste.

Russian lean soup

Boil the pearl barley, add fresh cabbage, cut into small squares, diced potatoes and roots, to the broth and cook until tender. In summer, you can add fresh tomatoes, cut into slices, which are laid along with 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 the peeled and washed parsley, celery, onion into strips, fry all together in oil.
Cut the skin off the pickles and cook separately in two liters of water. This is pickle broth.
Cut the peeled cucumbers lengthwise into four parts, remove the seeds, finely chop the pulp of the cucumbers.
Simmer the cucumbers in a small saucepan. To do this, put cucumbers in a saucepan, pour in half a glass of broth, cook over low heat until the cucumbers are completely softened.
Cut potatoes into cubes, chop fresh cabbage.
Cook the potatoes in a boiling broth, then place the cabbage, when the cabbage and potatoes are done, add the browned vegetables and stewed cucumbers.
5 minutes before the end of cooking, the pickle should be salt, add pepper, bay leaf and other spices to taste.
A minute before readiness, cucumber pickle is poured into the pickle.
200 g fresh cabbage, 3-4 medium potatoes, 1 carrot, 2-3 parsley roots, 1 celery root, 1 onion, 2 medium-sized cucumbers, 2 tablespoons oil, half a cup of cucumber pickle, 2 liters of water, salt, pepper, bay leaf to taste.
Pickle 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 quart of very strong stock from any fish.
Fry finely chopped onions in a saucepan in oil.
Dust the onion gently with flour, stir, fry until the flour turns golden brown. Then pour the fish broth and cucumber pickle into a saucepan, mix well and bring to a boil.
Chop mushrooms, capers, remove pits from olives, add all this to broth, bring to a boil.
Cut the fish into pieces, scald with boiling water, simmer in a pan with butter, tomato puree and peeled cucumbers.
Add fish and cucumbers to a saucepan and cook the hodgepodge over low heat until fish is tender. Add bay leaf and spices three minutes before cooking.
A properly made hodgepodge has a light, slightly reddish broth, a pungent taste, the smell of fish and spices.
When serving on the table, put a piece of each type of fish in plates, pour over with broth, add a mug of lemon, dill or parsley, olives. Pies with fish can be served to the hodgepodge. 100 g fresh salmon, 100 g fresh pike perch, 100 g fresh (or salted) sturgeon, a small can of olives, two teaspoons of tomato puree, 3 white pickled 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 leaves, salt to taste, a bunch of dill or parsley, 2 cups of lemon.

Sour daily mushroom cabbage soup

Cook dry mushrooms and roots. Finely chop the mushrooms removed from the broth. Mushrooms and broth are needed for cooking cabbage soup.
Simmer squeezed 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 stewing the cabbage, add the roots and onions fried in oil to it, and about five minutes before cooking add the fried flour.
Place the cabbage in a saucepan, add the chopped mushrooms, broth and cook for about forty minutes until tender. You cannot salt cabbage soup from sauerkraut - you can ruin the dish. The cabbage soup tastes better the longer it is cooked. Previously, such cabbage soup was put in a hot oven for a day, and at night they were exposed to frost.
In the prepared cabbage soup, add two cloves of garlic, ground with salt.
You can also serve kulebyaka with fried buckwheat porridge with the cabbage soup.
You can add potatoes or cereals to the cabbage soup. To do this, cut three potatoes into cubes, separately steam two tablespoons of pearl barley or millet groats until half cooked. Potatoes and cereals should be 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, flour - South, oil - 20 g, bay leaf, pepper, herbs, salt to taste.

Mushroom soup with buckwheat

Boil diced potatoes, add buckwheat, soaked dried mushrooms, fried onions, salt. Cook until tender. Sprinkle the prepared soup with herbs. Potatoes - 100 g, buckwheat - 30 g, mushrooms - South, onions - 20 g, oil - 15 g, parsley, salt, pepper to taste.

Lean sauerkraut

Mix chopped sauerkraut with grated onion. Add stale bread, also grated. Stir well, pour with oil, dilute with kvass to the density 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, cut into smaller pieces. Cabbage can be sautéed in vegetable oil before stewing. Then add water and cover, simmer until soft for about an hour. Then pour hot water, add sauteed carrots and onions with tomato, chopped into strips, season with pepper, bay leaves, salt and sugar to taste, add flour sauté, boil for 3 minutes. Serving to the table, sprinkle with finely chopped dill, parsley or celery.

Beetroot

2 kg of beets, 1 celery root, 2 carrots, 2 onions, 2 bay leaves, a few peas of black and allspice, sugar, lemon juice, salt.
Peel the beets, wash, grate, cover with warm boiled water (the beets must be completely covered with water), add a crust of black bread and put in a warm place for 5-6 days. When it sour, drain the kvass.
Pour carrots, celery, onions with water, add bay leaves, black and allspice, boil and boil the vegetable broth. Strain the finished broth, add the beet kvass. Season to taste with salt, sugar, lemon juice.
In the old recipes, fish heads and dried mushrooms were added to the vegetable broth.

Beetroot with beans

Soak large red beans in cold water overnight and then cook until tender. Bake red sweet beets in the oven, lay the garlic crushed with salt (1-2 cloves).
Close the pot with the borscht with a lid (loosely) and let it brew for at least half an hour so that the borscht gains aroma and color. Serve hot with hot red pepper. Serve rye bread croutons with garlic sauce with borscht. This borscht tastes better on the second day, it can be served warm or cold, to taste.
You can cook borscht with beans from sauerkraut by frying it in vegetable oil and preparing a sautéed tomato paste, adding a little sugar to it.
In borsch with beans, you can add finely chopped and pre-boiled in a small amount of water table beets along with the broth left over during cooking. For such borscht, you can put separately boiled fish meatballs in portions in plates.

Pea soup with onion

Boil 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 cooked. Spread finely chopped onion in vegetable oil until transparent and slightly golden brown, season with soup and salt to taste. Serve the lean hot onion pie with the soup, cut into pieces. Pie preparation: from 500 g flour, 2 glasses of water and 30 g yeast and 1/2 teaspoon of salt, make a simple yeast dough, let him come up.
Roll out thin cakes, bake in the oven, lightly browning each. Fry a lot of finely chopped onions in vegetable oil, layer the baked tortillas with them, stacking them one on top of the other, and bake the pie in the oven.

Bread soup with beans and vegetables

1 cup white beans, 3 potatoes, 2 carrots, 1 - 2 onions, 1 celery root, 1/2 small head of cauliflower, 200 g stale bread, 1/4 cup vegetable oil, 2 liters water, salt and spices to taste.
Soak small white beans in cold water overnight. Pour the prepared beans with fresh cold water, bring to a boil, add half of the vegetable oil and cook for about half an hour. Cut the potatoes into thin strips, chop the roots finely 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 prepared vegetables to pot with beans and cook until beans are tender.
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 wheat bread and fry it with the onion.
Season the almost finished soup with salt and pepper to taste, put the onion dressing into it and cook for another 10-15 minutes. Add 2 - 3 cloves of garlic to the ready-made soup, carefully mashed with chopped dill, and pour the hot soup into portioned bowls. Serve toasted croutons with the soup.

White bean soup

Soak 1 to 2 cups of medium-sized white beans in cold water overnight. Drain off the remaining water, rinse the beans well, pour the amount of cold water necessary for the soup, quickly bring to a boil and then cook over low heat. After 30 - 35 minutes of cooking add finely chopped onions, carrots and celery root.
Taking their quantity to taste, pour in 2 tbsp. tablespoons of vegetable oil calcined in a pan and cook the soup until the beans are cooked. 10 minutes before the end of cooking, put tomato paste slightly stewed in vegetable oil into the soup and boil.

Onion chowder

10 onions, parsley root, celery or parsnip root, a tablespoon of dried dill, bay leaf, cloves and allspice.
Finely chop the onions and fry until golden brown in vegetable oil. Boil the roots in a liter of water, dip the onion into the broth, salt, add dried herbs. When the soup is ready, let it brew. Serve with croutons from white bread.

Repivka Chowder

5 medium-sized turnips, parsnip root, parsley root, onion, 3 allspice peas, clove bud, bay leaf, head of garlic, bunch of spicy herbs.
Toss in boiling water the chopped onion, then thinly sliced ​​turnips and parsnips. Add bay leaves, pepper and cloves in 3 minutes. until ready. Finely chop a small head of garlic or mash in a garlic bowl and add to the stew when the pan is pushed to the edge of the stove. Pour into plates after infusion.

Lentil stew

2.5 l of water, 500 g of lentils, 2 onions, 250 g of carrots, salt, pepper, bay leaf, garlic to taste.
Cook lentils with vegetables for 3 hours, stirring frequently. Salt and pepper. If the chowder is very thick, add water.

Fish soup

500 g of any fish, 1 carrot, parsley root, celery root, 1 onion, 1 bay leaf, a few grains of black and allspice, salt.
Peel the fish, cut into pieces. Peel, wash and chop vegetables. Pour cold water over fish, vegetables, seasonings and cook fish soup. Strain, put the pieces of fish back into the soup.
Fish soup is served warmed up in deep bowls with a piece of fish.

Solyanka fish

To prepare a hodgepodge, you can take any fresh fish, but not small and not very bony. A good hodgepodge is obtained from red fish. Cut the fillet removed from the fish into pieces (2 - 3 pieces per serving), and boil the broth from the bones and heads.
Finely chop the peeled onion and lightly fry in a soup pan with butter, add the tomato puree and simmer for 5 - 6 minutes, then put fish pieces, sliced ​​cucumbers and tomatoes, capers, laurel into the pan. leaf, a little pepper, and pour the whole prepared hot broth, salt and cook for 10-15 minutes. Before serving, you can put washed olives and finely chopped parsley or dill in the hodgepodge. You can also add peeled lemon slices.
For 500 g of fish - 4-5 pickles, 1 - 2 onions, 2 - 3 fresh tomatoes or 2 tbsp. tablespoons of tomato puree, according to Art. a spoonful of capers and olives.

Rassolnik Novo-Troitsky

5 ruffs, 400 g of pike perch, 400 g of fresh (fresh frozen) fish of fatty varieties, better than sturgeon, 400 g of salted fish (stellate sturgeon), sturgeon, beluga, 10 - 15 crayfish, 2 roots of parsley, 5 pickles, 2 tbsp. tablespoons of flour, cucumber pickle, salt, pepper to taste, 1 tbsp. a spoonful of tomato puree, 1 bunch of dill.
Fold the ruff into cheesecloth, tie it in a knot and lower it into a pot of water. Add parsley root, salt and cook the fish soup. When the ear is cooked, remove the gauze with ruffs from it and strain. Then cook portioned pieces of large fish in it. Transfer the cooked fish to cold salted water. Cook salted fish separately. In a preheated saucepan, fry the flour, dilute it with hot cucumber brine, bring to a boil, add the broth from boiling fresh fish and boil again. Then put a side dish in a saucepan: pieces of boiled fish, cucumbers stewed with tomato until soft, boiled crayfish tails. Put dill in plates with pickle.

Second courses

Potatoes with mushrooms

Fry the potato wedges with onions. When the potatoes are almost cooked, sprinkle with flour and fry until golden brown. Boil dried mushrooms, chop, strain the broth. Put the potatoes in a heap on a deep dish, overlay with mushrooms and pour over the sauce. To prepare the sauce, boil 2.5 cups of mushroom broth, pour into it in a thin stream, constantly stirring, 0.5 cups of cold broth mixed with flour. When the mass thickens, add vegetable oil, crushed garlic with 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. Fry onions separately (1 head). Stir potatoes with toasted onions, sprinkle with salt and black pepper and leave for 10-15 minutes. into the oven. When serving, sprinkle with finely chopped herbs.

Potato dumplings

5 large potato tubers, 2 tbsp. spoons wheat flour, 2 onions, red ground 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 in the mashed potatoes. Sprinkle with red pepper. Grate the other three potatoes on a fine grater and stir into the prepared dough. Grind everything thoroughly until an elastic mass is obtained, then with a dessert spoon separate the elongated dumplings and lower them in boiling water or vegetable broth. Remove the dumplings with a slotted spoon and carefully transfer to a dish. Sprinkle with sunflower oil and sprinkle generously with herbs.

Potatoes with salted mushrooms

Boil the potatoes in salted water, peel, cut into slices, brown in boiling oil. Then put in layers on a deep dish oiled and sprinkled with crumbs, shifting with salted mushrooms fried in vegetable oil with onions. The last layer - potatoes - sprinkle with bread crumbs and sprinkle with oil. Bake in the oven.

Baked potatoes stuffed with fried onions

Bake potatoes, peel, cut off the tops, make recesses so deep that the walls can hold the minced meat. Mash the removed mass, pour over with oil, mix with chopped onions fried in oil and stuff with potatoes. Sprinkle it with oil, bake in the oven. Baked potatoes stuffed with buckwheat porridge with onions
Bake the potatoes, peel them, cut off the tops, make recesses so deep that the walls can hold the minced meat. Cook buckwheat porridge: pour the cereal into a pan (it should take half the volume), put oil, salt, pour boiling water (so that the cereal is covered) and put the pan in the oven in a frying pan with boiling water (it will need to be refilled as it boils). Put chopped fried onions into the prepared porridge, mix and fill the potatoes. Sprinkle generously with oil and heat in the oven. Mix the remaining porridge and potatoes with butter, roll the balls by hand, roll them in flour and brown in butter. Put the potatoes on a dish, arrange the balls around. Serve with butter.

Cabbage casserole

1 head of medium-sized cabbage, 1/2 cup crackers, 1 onion, half a glass of vegetable oil, 1 tbsp. a spoonful of starch, salt, ground pepper, 2 cups of béchamel sauce.
Cut the head of cabbage lengthwise into pieces, boil them in salted water, then chop finely. Add starch, crackers, cabbage, onions fried in butter, salt and pepper to taste, mix everything and add the sauce to the vegetable oil. Grease a baking sheet or bowl with oil, sprinkle with breadcrumbs and put the cooked cabbage mass there. Sprinkle with breadcrumbs on top and bake in the oven.

Cabbage rolls with white cabbage

Disassemble a head of fresh cabbage (750 g) into leaves and cut off the thick stems with a knife. Pour salted boiling water with citric acid and leave for 10 minutes. Fry rice (1 cup) and onions (2-3 heads) in heated vegetable oil (half a glass). Pour in water or tomato juice (2-3 tablespoons) and heat until the rice swells. After removing from heat, mix the rice with finely chopped tomatoes (300 g) and chopped parsley. Season with pepper and salt to taste. Form cabbage rolls with this minced meat, put them in a deep bowl, pour half of tomato juice diluted with water, press on top with a porcelain plate and simmer under a lid over low heat for 1 hour.

Sauerkraut stuffed cabbage

600 g sauerkraut, 100 g rice, 2 onions, 120 g carrots, 25 g dried mushrooms, 4 tbsp. tablespoons of vegetable oil, 3 teaspoons of flour. For the sauce, 40 g of dried mushrooms, 4 tbsp. tablespoons of vegetable oil, 4 tsp flour, 3 onions.
Disassemble the head of sauerkraut into separate leaves, cut off the thickened stems or beat off with a hoe. If the cabbage is too sour, then it is recommended to pour the leaves with hot water, boil (a few minutes), and then cool. Put the minced meat on the cooked leaves and wrap it in the leaves. To prepare the minced meat, simmer the rice, fry the mushrooms, add diced and sauteed carrots and onions, salt. Mix everything well.
Put the prepared cabbage rolls in a greased frying pan, sprinkle with oil and fry in the oven until a crust forms. Put the fried cabbage rolls in a shallow saucepan, pour over mushroom sauce and simmer until tender.
To prepare the sauce, soak the mushrooms for 2 hours in cold water, rinse well and boil in 1 liter of water, remove, cut into strips. Add mushrooms to the onion sautéed with butter. Saute the flour and dilute 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 of sunflower oil, 500 g of pickled tomatoes, 1 teaspoon of salt, 1 teaspoon of red pepper, 2 bay leaves, 10 black peppercorns, flour, garlic ( optional).
Peel the heads of cabbage from external leaves, wash and cut into 4 parts. Cut the stump, chop the cabbage coarsely, salt and rub with your hands. Add a little more than 1/2 glass of water and cook for 10 minutes. Grate the tomatoes and add to the cooked dish along with paprika, sunflower oil, bay leaves and black pepper. Stir well and simmer over low heat for 40 minutes, stirring occasionally. Remove the cover and 10 min. cook over high heat, stirring often. Add flour, stirring without ceasing, after 2-3 minutes. remove from heat. Add chopped garlic to taste.

Cabbage fritters

400 g of cabbage, flour, 2 teaspoons of crackers, vegetable oil, salt, spices.
Peel the cabbage, rinse, chop and simmer until tender. Pass the stewed cabbage through a meat grinder, salt, mix with flour and breadcrumbs and place with a spoon on a hot, oiled frying pan, shaping the 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. tablespoons of tomato puree, 2 tbsp. tablespoons 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 dough into 5x5 cm squares (triangular dumplings are made from them, 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, and no more than 1 teaspoon, so that the dumpling does not overflow and the dough is not too stretched. 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 prepared dumplings in a large amount of boiling salted water.

Dumplings with fresh cabbage

500 g cabbage, 400 g flour, 50 g butter, 50 g onions, 15 g mushroom flour, pepper, salt.
Finely chop the cabbage, fry in oil with chopped onions and dried white mushroom flour, put on steam to steam the mushroom flour, sprinkle with pepper, cool. Salt the wheat flour, pour in water, knead the dough, roll it out as thick as a finger, cut into slices, roll out a circle the size of the bottom of a glass. Place a full teaspoon of minced cabbage in each circle, pinch well, dip in boiling salted water and cook until the dumplings come to the surface. Pour dumplings with vegetable oil mixed with fried onions.

Beans with potatoes

Cook separately until cooked white beans and peeled potatoes, previously soaked in cold water, drain the remaining broths and cool well. Cut the potatoes into slices, fry in well-heated oil and mix with the cold beans. Add onion, finely chopped and sautéed in oil, 1-2 tbsp. tablespoons of tomato puree, salt, ground black pepper and stir gently again. Put the pan on light heat or in the oven, covered with a lid, and bring to readiness for 10-15 minutes. The proportions of products during cooking are arbitrary.

Bean stew with potatoes

1 cup colored beans, 700 g potatoes, 1 - 2 onions, 3-4 tbsp. spoons of tomato paste, 2 tbsp. tablespoons of vegetable oil: ol and spices to taste.
Pre-soaked in cold water, boil red or motley beans until soft, drain the broth into a bowl. Peel the potatoes, cut into large rolls, pour in the bean broth and simmer at a low boil almost until tender, covering the pan with a lid. For dressing: finely chop the onion, fry it in vegetable oil, add tomato paste and stew everything. Season the tomato sauce with salt, ground black pepper and spices to taste, add the laurel pistol, simmer for another 3 - 5 minutes. Transfer the dressing to a pot with potatoes, bring to a boil, pour in 1/2 cup (or more, depending on the thickness of the stew you want) boiling water and stir very gently so as not to knead the beans. Cover the saucepan and simmer the stew over low heat or in the oven until the beans and potatoes are cooked through. Serve hot with sprigs of parsley or cilantro.

Lentils in a thick sauce

Pour the swollen lentils soaked overnight with hot water in the required amount, add the 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 one more chopped onion in vegetable oil, sprinkle lightly with flour, add a crushed clove of garlic, 1 teaspoon of hot pepper, cloves, cinnamon on the tip of a knife. Mix everything together and fry a little more. Add thick tomato paste or ketchup to the cooked onion and spices, add a little lentil broth and boil over low heat until the sauce thickens. Season the finished lentils with the resulting thick tomato sauce and serve hot or cold to taste.

Pea - pea porridge

Prepared for cooking round or peeled yellow peas, boil until completely softened in a small amount of water, salting it at the end of cooking. Mash the hot peas thoroughly without draining the remaining pea broth. Saute a lot of finely chopped onion in vegetable oil until transparent and slightly golden in color, mix it (together with the oil remaining during frying onions) with the pea mass, salt and pepper to taste. Serve hot or use as a pie filling.

Pea meatballs

Boil 2 cups whole yellow peas and 4 carrots separately in salted water, rub them hot through a colander or a rare sieve and mix the resulting masses together. Add to the mass 2 cups of the same separately cooked viscous rice, flour, season the mass with sugar and salt to taste and mix well. If the mass is thin, lightly thicken it with flour or ground breadcrumbs. Cut small round meatballs, breaded in flour and fry well on both sides in vegetable oil. Transfer the hot meatballs to a saucepan, pour 2 glasses of béchamel 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

Chopped yellow peas are well crushed or grind on a coffee grinder and dilute the resulting flour with a little water. Pour pea flour diluted with water into boiling salted water (the ratio of pea flour and water is 1: 3) and cook over low heat for 15-20 minutes, without stopping stirring. Pour hot pea jelly into plates or portion molds, grease them well with vegetable oil, and allow to completely solidify. For dressing: finely chop 2 - 3 onions, fry them in vegetable oil, taking enough of it to fill all portions of the cooked jelly. Cut the frozen jelly into portions, put on plates, put onions on top of each portion and pour over the hot oil in which it was fried.

Potato cutlets with prunes

Make mashed potatoes from 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 not steep dough.
Let it stand for about twenty minutes so that the flour swells, at this time prepare the prunes - peel it, pour boiling water over it.
Roll out the dough, cut into mugs with a glass, put prunes in the middle of each, form cutlets by pinching the dough in the form of patties, roll each cutlet in bread crumbs and fry in a pan in a large amount of vegetable oil.

Loose buckwheat porridge

Fry a glass of buckwheat in a frying pan until it is lightly browned.
Pour exactly two glasses of water into a saucepan (it is better to use a cauldron with a convex bottom) with a tight lid, add salt and put on fire.
When the water boils, add hot buckwheat into it, 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 over high, then over medium and at the end - over low heat.
The finished porridge should be seasoned with finely chopped onions fried in butter until golden brown and dried mushrooms, pre-processed.
This porridge can be served as an independent dish, or it can be used as a filling for pies.

Lean Pie Dough

Knead a dough of half a kilogram of flour, two glasses of water and 25-30 g of yeast.
When the dough rises, add salt, sugar, three tablespoons of vegetable oil, another half a kilogram of flour to it and beat the dough until it stops sticking to your hands. Then let him come up again. After that, the dough is ready for further work.

Buckwheat shangi

Roll out the lean dough cakes, put buckwheat porridge cooked with onions and mushrooms in the middle of each, fold the edges of the cake.
After placing the finished shangi on a greased dish, bake them in the oven.
The same shangi can be prepared stuffed with fried onions, potatoes crushed with garlic and fried onions.

Buckwheat pancakes, "sinners"

In the evening, pour three cups of buckwheat flour with three cups of boiling water, stir well and leave for an hour. If you do not have buckwheat flour, you can make it yourself by grinding buckwheat in a coffee grinder.

When the dough has cooled, dilute it with a glass of boiling water. When the dough 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 thick sour cream, put it in a warm place and bake in a pan when the dough rises again.

These pancakes are especially good with onion baked goods.

Pancakes with baked goods (mushrooms, onions)

Prepare a dough of 300 g flour, a glass of water, 20 g yeast and put it in a warm place.
When the dough comes up, pour in another glass of warm water, two tablespoons of vegetable oil, add salt, sugar, the rest of the flour and mix everything thoroughly.
Soak the washed dried mushrooms for three hours, boil until tender, cut into small pieces, fry, add chopped and lightly fried green or onions, cut into rings.
After spreading the solders in a frying pan, fill them with dough, 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 put the dough in a warm place for 2-3 hours.
Mash 100 grams of vegetable oil with one hundred grams of sugar, pour into the dough, mix, add two hundred and fifty grams of flour, leave for 1-1.5 hours 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 skillet in vegetable oil. When the onion turns golden brown, add the finely chopped mushrooms, salt, and fry for a few more minutes.
From the finished dough, form into balls and let them come up. Then roll the balls into tortillas, put the mushroom mass in the middle of each, make pies, let them come up for half an hour on a greased baking sheet, then gently grease 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.

Pies

400 g flour, 3 tablespoons of butter, 25-30 g of yeast, 300 g of pike, 300 g of salmon, 2-3 pinches of ground black pepper, 1 tablespoon of crushed crackers, salt to taste.
Knead the lean dough, let it rise twice. Roll the dough that has risen a second time into a thin sheet and cut out circles from it with a glass or a cup.
Put minced pike meat on each circle, and on it - a thin piece of salmon. You can use minced sea bass, cod, catfish (except for sea fish), pike perch, carp.
Pinch the ends of the patties so that the middle remains open.
Place the pies on a greased baking sheet and let sit for 15 minutes.
Brush each pie with strong sweet tea and sprinkle with breadcrumbs.
Pies should be baked in a well-preheated oven.
The hole in the top of the patties is left so that fish broth can be poured into it during lunch.
Pies are served with fish soup or fish soup. On days when the fish is not blessed, you can make pies with mushrooms and rice.
For minced meat you will need 200 g of dried mushrooms, 1 head of onion, 2-3 tablespoons of oil, 100 g of rice, salt, black pepper.
Pass the boiled mushrooms through a meat grinder or chop. Fry finely chopped onion with mushrooms for 7 minutes. Cool fried mushrooms with onions, mix with boiled crumbly rice, salt, sprinkle with pepper.

Pie with cabbage and fish

Roll the lean dough into the shape of the cake to be.
Lay a layer of cabbage evenly, then a layer of chopped fish on top of it and again a layer of cabbage.
Pinch the edges of the pie and bake the pie in the oven.

Potato fritters

Grate peeled raw potatoes, salt, let the juice appear, then add a little water and enough flour to make a pancake-like dough.
Spoon the finished dough into a hot frying pan greased with vegetable oil and fry on both sides.

Beans in a pot
(ancient Byzantine recipe)

This is very tasty dish came to us from the Orthodox cuisine of Byzantium. Here's how to cook it in modern conditions.
Soak the beans overnight, boil the next day and drain the liquid into a separate bowl.
Cut the onion into rings and lightly fry in vegetable oil, then salt and pepper well with black and red pepper.
In a fireproof dish, alternately place a layer of beans and a layer of fried onions (the top layer should be beans), pour over everything with the remaining vegetable oil and pour in the water in which the beans were cooked.
Bake in the oven at medium heat for 40 minutes. Serve in the same dish in which the beans were baked.
300 g ripe beans, 12 large onions, half a glass of vegetable oil, a liter of water, 1 teaspoonful 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.
Peel the fish, wash, separate the fillet from the bones and scroll through a meat grinder along with fried onions and squeezed loaf, season with sugar, pepper, add flour, stir to form a thick minced meat. Form cutlets, roll in breadcrumbs, fry in vegetable oil until a golden crust appears. Put the cutlets in a saucepan, pour over the fish broth, put in the oven for 20 minutes. Serve with potatoes.

Fish casserole

400 g of fish fillets, 150 g of vegetable oil, 500 g of potatoes, 100 g of onions, 60 g of tomato paste, 2 tablespoons of chopped parsley, salt, black and red ground pepper, bread crumbs, sugar.
Peel the potatoes and cut into slices. Fry the fillets in well-heated vegetable oil. Cut the onion into rings and fry. Grease a baking dish with oil, put half of the potatoes on the bottom, pour over the sauce, put the fish and onions, cover with the rest of the potatoes, pour over the sauce again, sprinkle with breadcrumbs. Bake in a well-heated oven. Sprinkle the cooked casserole with parsley, dill or green onions.

Fish baked in foil

500 g of fish fillets, 1 tablespoon of dill or caraway seeds, salt, black pepper, vegetable oil.
Grease the foil, put thawed fish fillets, salt, sprinkle with herbs, seasonings. Sprinkle each piece generously with vegetable oil. Wrap thoroughly, put on a baking sheet and place in a well-heated oven. Bake for about 1 hour, serve with boiled potatoes.

Fish baked in cabbage

400 g of fish, 400 g of cabbage, 100 g of onions, 20 g of tomato paste, 30 g of vegetable oil, salt, black pepper.
Peel the fish, wash, divide into portions and salt. Chop the cabbage (you can use sauerkraut). Put 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 a baking dish with oil, put some of the cabbage in a mold, fish on the cabbage, cover with the rest of the cabbage and bake in a well-heated oven.

Rybnik

500 g fish fillet, 1 onion, 2-3 potatoes, 2-3 tablespoons of oil, salt, pepper to taste.
Make a lean dough, roll it into two flat cakes.
The cake that will be used for the bottom layer of the cake should be slightly thinner than the top one.
Place the rolled flatbread on a greased form, on the flatbread lay a layer of thinly sliced ​​raw potatoes, sprinkled with salt and pepper large pieces of fish fillets, on top - thinly sliced ​​raw onions.
Pour oil over everything and cover with a second flatbread. Connect the edges of the cakes and fold them down.
Place the finished fishmonger in a warm place for twenty minutes, before putting the fishmonger in the oven, pierce the top in several places.
Bake in an oven preheated to a temperature of 200-220 ° C.

With caraway seeds and horseradish root

In wine vinegar, diluted to taste with cold boiled water, add 1 tbsp. a spoonful of caraway seeds scalded with boiling water, 1-5 tbsp. tablespoons of grated horseradish. Add the juice of 1 lemon. Mix everything thoroughly and use for colored beans with boiled vegetables (beets, carrots and others to taste).

Garlic salad dressing

Well crush 3 - 4 cloves of garlic with a garlic, grind it with salt and add 3 tbsp. cold spoons boiled water and 2 tbsp. tablespoons of hot vegetable oil. Mix the whole mixture thoroughly and use for simple salads or boiled bean snacks.
This dressing can be prepared spicy. To do this, crush the peeled garlic with a garlic or crush thoroughly. Pour into preheated heavily heated and then slightly cooled vegetable oil and simmer slightly over very low heat so that the garlic adds all the juice to the oil, but does not burn. Add ground red hot pepper, mix well, pour everything into glass jar and use to add to soups or salad dressings of your choice.

Salad dressing

Mix together 3 tbsp. tablespoons of vegetable oil, 2 tbsp. tablespoons of table or better wine vinegar, add salt, ground black pepper and chopped dill and parsley or cilantro to taste. Mix well, let it brew a little, season salads and appetizers from green peas or lentils.

Tomato dressing with onions

Pour hot salted water into the fried finely chopped onion, sprinkled with red ground pepper, and boil lightly. Then add tomato slices (fresh or canned), simmer everything together for another 15-20 minutes.
Use a dressing of colored beans or yellow peas.

Spicy oil filling

Mix olive oil, wine vinegar, salt, ground black pepper and chopped dill to taste, place in a bottle, shake well, cool. This dressing can be used for a boiled or stewed bean snack.

Sauces

Products for the main sauce: half a glass of vegetable oil, 2 tbsp. tablespoons of vinegar or lemon juice, 0.5 teaspoons each of sugar and salt, ground black pepper to taste. Mix all components thoroughly in a glass container and beat. The sauce can be prepared with a margin, 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 pounded with salt; for mustard sauce - 0.5-1 tsp of ready-made table mustard and another 0.5 tsp of sugar; for tomato sauce - 1 teaspoon of tomato paste or 2 tbsp. tablespoons of tomato juice and 0.5 tsp of grated onions;
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. tablespoons of flour, dilute with 1 glass of mushroom, vegetable broth or boiling water, stirring so that the mass is free of lumps, and boil over low heat for 10-15 minutes. Separately fry finely chopped roots (carrots, parsnips, parsley) and onions, taking them to taste, 2-3 tbsp. tablespoons of tomato paste, pepper, bay leaf and add everything to the sauce.
Cook the sauce for another 5-10 minutes, strain, rub the mass through a sieve, add 2-3 tbsp. tablespoons of vegetable oil, bring to a boil. Use hot or cold sauce.

Garlic Sause

Separately, in a frying pan, prepare a thick white sauce from flour and boiling water, sautéed in butter, lightly salt and pepper. When ready, add 1-2 tbsp. tablespoons of flour. Can be diluted with cucumber pickle. Add crushed garlic with salt to the hot sauce and, covering the pan with a lid, let stand for 3-5 minutes.

Peanut sauce

1.5 cups of shelled walnut kernels, 0.5 cups of pomegranate juice, or 1 tbsp. a spoonful of wine vinegar, 3/4 cup water, 3 cloves of garlic, 2 tbsp. tablespoons of cilantro greens, 1 teaspoon of ground spicy herbs and ground red pepper, 0.5 teaspoons of saffron and coriander each, salt to taste.
Grind in a meat grinder and grind to a thick uniform mass peeled kernels of nuts, pepper, garlic and salt. Add all the other spices and grind the mixture 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. a spoonful of flour with 1 tbsp. spoon of butter or vegetable oil, dilute with 2 cups 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 the chopped cloves of garlic (half a medium head) and grind well again. Add 100 g of bread without crusts, soaked in water and well-pressed, and grind the whole mass in an enamel bowl, adding a little 1/2 cup of vegetable oil. When the mass thickens, pour 1 teaspoon of vinegar or 1/2 lemon juice into it and mix well.

Bechamel sauce

A glass of vegetable broth, 2 tablespoons of wheat flour, spices, a teaspoon of vegetable oil.
In a frying pan, boil a glass of rich vegetable broth, dilute the flour in a cup with warm water and pour in a thin stream into the broth boiling over low heat. With constant stirring, cook the sauce until it thickens and separate bubbles appear - a boil will begin. Cool the sauce, season with spices to taste.

Bean sauce

2 cups soybeans, 1 liter of water, 3 onions, 2 tablespoons of vegetable oil, 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 fire. Cook the beans over low heat, adding water if necessary. After 1.5 hours, pour out the water and fill in a new one. Boil for another 1-1.5 hours, then discard the beans in a colander, and in the broth in which they were cooked, prepare the sauce. This will require a glass of broth, but do not pour out the rest of the broth - it will come in handy for the soup.
In a glass of broth, add beans with finely chopped onions, bay leaves and herbs. In the sauce with beans, add 2 tablespoons of tomato paste and a tablespoon of dried spicy herbs. Remove from heat, mash some of the beans with vegetable oil and add to the sauce.

77527 21

During the Nativity Fast, its severity changes depending on the date.

Monday

First breakfast: Dutch croutons (without butter) - 1pc; coffee with sugar - 200 ml.
Second breakfast: rice porridge on water - 150 g; cherry juice - 200 ml.
Lunch: summer borscht - 250 ml; jacket potatoes 100-150 g; tomato and cucumber salad - 200 g; tomato juice - 200 ml.
Afternoon snack: pear - 1 pc.
Dinner: beans with cabbage (without oil) - 150 g; tea with lemon - 200 ml.

Tuesday

First breakfast: Spanish sandwiches (with sardines)
Second breakfast: salad of herring and fresh vegetables - 200 g; bread - 1 slice; raspberry compote with red currants - 200 ml.
Lunch: botvinia with fish - 250 ml; Bulgarian-style potatoes with tomato - 100 g; scallop salad with fresh vegetables - 200 g;
lecho - 60 g; bread - 1 slice; candied orange peels - 50 g; tea without sugar - 200 ml.
Afternoon snack: okroshka - 250 ml.
Dinner: Mediterranean salad - 100 g; bread - 1 slice; raspberry compote with red currants - 200 ml.

Wednesday

Lunch: prunes - 1 pc .; apple - 1 pc.; pear - 1 pc.; figs - 1 pc.; raisins - 30 g; cherry juice - 200 ml.

Dinner: tomato - 1 pc.; cucumber - 1 pc.; bread - 2 slices; tomato juice - 200 ml.

Thursday

First breakfast: sea fish salad with beans - 100 g; bread - 1 slice; assorted compote - 200 ml.
Second breakfast: sandwich with cod liver - 1 pc; tea with sugar - 200 ml.
Lunch: bean soup - 250 ml; beans with cabbage (without oil) - 150 g; mussel and tomato salad - 200 g; pickled cabbage with horseradish - 80 g; bread - 1 slice; tea with sugar - 200 ml.
Afternoon snack: herring salad with beets and walnuts - 100 g; assorted compote (2 way) - 200 ml.
Dinner: ear - 250 ml; bread - 1 slice; tea with lemon - 200 ml.

Friday

First breakfast: corn or oatmeal flakes - 60 g; apple juice - 200 ml.

Lunch: sandwiches with soy cheese - 2 pcs.; apple juice - 200 ml.
Afternoon snack: sbiten - 200 ml.
Dinner: dried fruits, pre-soaked (figs, dried apricots, raisins) - 100 g; water - 200 ml.

Saturday

First breakfast: salad of pike perch and oranges - 100 g; tea with lemon - 200 ml.
Lunch: Portuguese sandwiches
Lunch: bean soup - 250 ml; potatoes with seaweed - 150 g; - 150 g; Brussels sprouts in sweet and sour sauce - 70 g; bread - 1 slice; black currant compote - 200 ml.
Afternoon snack: candied orange peel 50 g; bread - 1 slice; tea without sugar - 200 ml.
Dinner: mussel and shrimp salad - 100 g; tea with lemon - 200 ml.

Sunday

First breakfast: beluga salad with fruit - 150 g; tea with lemon - 200 ml.
Second breakfast: garlic croutons - 1 pc; black currant compote - 200 ml.
Lunch: fresh cabbage soup - 250 ml; potatoes with sauce - 100 g; beluga salad with rice and mushrooms - 100 g; salted green peas - 50 g; bread - 1 slice; tea with lemon - 200 ml.
Afternoon snack: wheat, rice, barley or oatmeal casserole - 100 g; tangerine jam - 50 g; tea without sugar - 200 ml.
Dinner: shrimp and Chinese cabbage salad - 150 g; bread - 1 slice; black currant compote - 200 ml.

Monday

First breakfast: barley porridge on water - 150 g; tea with sugar - 200 ml.
Second breakfast: Dutch croutons (without butter) - 1 pc; coffee with sugar - 200 ml.
Lunch: summer borscht - 250 ml; eggplant in soy sauce (without oil) - 150 g; candied tangerine peels - 50 g; bread - 1 slice;
tea without sugar - 200 ml.
Afternoon snack: watermelons, salted in cans - 100 g; tea with lemon - 200 ml.
Dinner: pickled eggplants - 70 g; bread - 1 slice; rosehip compote - 200 ml.

Tuesday

First breakfast: Portuguese sandwiches - 1 piece; coffee with sugar - 200 ml.
Second breakfast: hawthorn jam - 50 g; bread - 1 slice; tea without sugar - 200 ml.
Lunch: cabbage soup - 250 ml; eggplant with rice and prunes - 150 g; mussel and tomato salad - 200 g; bread - 1 slice;
hawthorn compote - 200 ml.
Afternoon snack: scallop salad with leeks - 150 g; tea with lemon - 200 ml.
Dinner: beans with potatoes and garlic - 100 g; young carrots in brine - 60 g; tea with sugar - 200 ml.

Wednesday

First breakfast: corn or oatmeal flakes - 60 g; cherry juice - 200 ml.
Second breakfast: prunes - 1 pc.
Lunch: tomato - 1 pc.; cucumber - 1 pc.; bread - 1 slice; tomato juice - 200 ml.
Afternoon snack: banana - 1 pc.
Dinner: almonds - 5 pcs.; raisins - 30 g; water - 200 ml.

Thursday

First breakfast: buckwheat porridge with tomatoes - 150 g; tea with lemon - 200 ml.
Second breakfast: croutons with tomatoes and garlic - 1 pc; tea with sugar - 200 ml.
Lunch: pea soup - 250 ml; potatoes with beets - 100 g; shrimp and cucumber salad - 200 g; bread - 1 slice; hawthorn compote - 200 ml.
Afternoon snack: squid salad with carrots - 150 g; gooseberry jam with raspberries - 50 g; bread - 1 slice; tea without sugar - 200 ml.
Dinner: potatoes with sauce - 100 g; pickled cucumbers with onions - 70 g; bread - 1 slice; tea with sugar - 200 ml.

Friday

Second breakfast: apple - 1 pc.
Lunch: raisins - 30 g; dried apricots - 3 pcs.; prunes - 1 pc.; almonds - 5 pcs.; bread - 1 slice; water - 200 ml.
Afternoon snack: cucumber - 1 pc.; bread - 1 slice.
Dinner: bread - 1 slice; cherry juice - 200 ml.

Saturday

First breakfast: champignons with potatoes and green peas - 70 g; flower tea - 200 ml.
Second breakfast: pollock salad with rice and tomatoes - 150 g; bread - 1 slice; tea with sugar - 200 ml.
Lunch: fresh cabbage soup - 250 ml; champignons with bell pepper and rice - 70 g; scallop salad with leeks - 150 g; salted tomatoes - 80 g; bread - 1 slice; compote from chokeberry with pears - 200 ml.
Afternoon snack: salad of pollock, potatoes and corn - 100 g; bread - 1 slice; apricot compote - 200 ml.
Dinner: rice kutia - 100 g; chokeberry compote with pears - 200 ml.

Sunday

First breakfast: sandwiches with cod liver - 1 pc; tea with sugar - 200 ml.
Second breakfast: wheat kutia - 100 g; flower tea - 200 ml.
Lunch: pea soup - 250 ml; herring and vegetable salad with lemon sauce - 150 g; salted green beans - 60 g; bread - 1 slice;
apricot compote - 200 ml.
Afternoon snack: vinaigrette - 150 g; bread - 1 slice.
Dinner: mushrooms with potatoes - 70 g; herring, bell pepper and apple salad - 150 g; bread - 1 slice; chokeberry compote with pears - 200 ml.

Monday

First breakfast: corn or oatmeal flakes - 60 g; apple juice - 200 ml.
Second breakfast: banana - 1 pc.
Lunch: okroshka - 150 ml; dried fruits, pre-soaked (figs, dried apricots, raisins) - 100 g; apple juice - 200 ml.
Afternoon snack: carrot juice - 100 ml.

Tuesday

First breakfast; buckwheat porridge in water 150 g; tea with sugar - 200 ml.
Second breakfast: sandwiches with soy cheese - 1 pc .; coffee with sugar - 200 ml.
Lunch: jacket potatoes - 200 g; salad of cucumbers and tomatoes (without oil) 150 g; salted cabbage in a tub - 80 g; bread - 1 slice;
tea with lemon - 200 ml.
Afternoon snack: pickled corn - 60 g; pitted cherry jam - 50 g; bread - 1 slice; tea without sugar - 200 ml.
Dinner: potato kebab (without oil) - 80 g; rosehip compote - 200 ml.

Wednesday

First breakfast: dried fruits, pre-soaked (figs, dried apricots, raisins) - 100 g; water - 200 ml.
Second breakfast: pear - 1 pc.
Lunch: salad of cucumbers and tomatoes (without oil) - 200 g; bread - 1 slice; apricot juice - 200 ml.
Afternoon snack: raisins - 30 g; almonds - 5 pcs.; bran bread - 2 slices; water - 200 ml.
Dinner: dried apricots - 3 pcs.; banana - 1 pc.; orange - 1 pc.

Thursday

First breakfast: rice porridge on water - 150 g; rosehip compote - 200 ml.
Second breakfast: Dutch croutons (without butter) - 1 pc; tea with sugar - 200 ml.
Lunch: okroshka - 250 ml; beans with cabbage - 150 g; pitted cherry jam - 50 g; bread - 1 slice; tea without sugar - 200 ml.
Afternoon snack: squash marinated with spices - 60 g; bread - 1 slice; rosehip compote - 200 ml.
Dinner: corn shashlik (without oil) - 100 g; tea with lemon - 200 ml.

Friday

First breakfast: corn or oatmeal flakes - 60 g; apricot juice - 200 ml.
Second breakfast: figs - 1 pc.
Lunch: okroshka - 200 ml; bread - 1 slice.
Afternoon snack: prunes - 1 pc.; apple - 1 pc.
Dinner: tomato - 1 pc.; cucumber - 1 pc.; tomato juice - 200 ml.

Saturday

First breakfast: rice porridge with tomato and soy cheese - 100 g; tea with sugar - 200 ml.
Second breakfast: garlic croutons - 1 pc; coffee with sugar - 200 ml.
Lunch: borscht - 250 ml; beans with rice - 100 g; Mediterranean salad - 100 g; hawthorn jam - 50 g; bread - 1 slice;
tea without sugar - 200 ml.
Afternoon snack: kebab of peppers, tomatoes, zucchini and mushrooms - 80 g; pickled onion sets - 60 g; tea with lemon - 200 ml.
Dinner: stewed eggplant - 100 g; bread - 1 slice; hawthorn compote - 200 ml.

Sunday

First breakfast: buckwheat porridge with mushrooms and onions - 100 g; bread - 1 slice; tea with sugar - 200 ml.
Second breakfast: vinaigrette - 150 g; hawthorn compote - 200 ml.
Lunch: bean soup - 250 ml; champignons with potatoes and green peas - 70 g; scallop salad with fresh vegetables - 200 g; marinated zucchini - 70 g; viburnum jam - 50 g; bread - 1 slice; tea without sugar - 200 ml.
Afternoon snack: fruit shashlik - 100 g; hawthorn compote - 200 ml.
Dinner: assorted vegetables - 100 g; bread - 1 slice; tea with sugar - 200 ml.

The Christmas fast food calendar will show you how to diversify your menu. You will learn a list of meals for the whole family for every day in this article.

Rozhdestvensky, or Filippovsky, fast is one of the strictest fasts. During these 40 days, believers should remember that the main goal is spiritual cleansing and enlightenment. During this period, one should refrain from fun, marriage and vain affairs. Ask for forgiveness from everyone you inadvertently grieved, and forgive the offense yourself. Do not forget about everyday prayers - they will help you cleanse your soul from sins and embark on the righteous path.

Meals by days of the week

You can find a list of foods allowed during the Nativity Fast in the food calendar. Remember that meat, milk and milk derivatives, and eggs are strictly prohibited in this post. On dry-eating days, on Wednesdays and Fridays, the use of wine is prohibited, and food must be eaten without adding oil. Fish allowed on Saturday, Sunday and great church holidays... On the final day of fasting, December 6, they refrain from eating until the first star appears in the sky.

Everyone chooses an acceptable diet for himself. Remember that for children, pregnant women, the elderly and people with serious illnesses, you can make indulgences during fasting so as not to harm their health.

Food menu

November 28 and 29 allowed the use of fish, food of plant origin without oil. You can cook any porridge in water, lean soups and main courses from boiled or steamed vegetables.

Porridge with pumpkin: Pour 200 grams of sweet pumpkin with water, cook for 15 minutes. Salt and sugar to taste. Add a glass of washed millet, wait until it boils, cover and simmer over low heat for up to 30 minutes. Cover the saucepan with a towel and place in a warm place for half an hour.

November 30th strict day, the use of plant foods is allowed without the addition of oil. Refrain from cooking fish these days.

Cabbage soup: cut 4 potatoes, cover with water and cook for 10 minutes after boiling. Cut 500 grams of fresh cabbage into small strips, add 1 shredded carrot. On a fine grater, grate the celery root and add to the soup. You can season with allspice, bay leaves and garlic. Salt to taste.

December 1 and 2 the use of vegetable food with oil is allowed. You can cook boiled potatoes, beans, pasta, and also add winter preparations from mushrooms, cabbage, cucumbers and tomatoes to your diet.

Salad: Grate 2 raw carrots and an apple, season with lemon juice (1 teaspoon), sugar (1 tablespoon), vegetable oil. Decorate with parsley.

December 3 and 4 allowed to eat fish, as well as vegetables with the addition of vegetable oil.

Fish: put the fillets of lean fish in the foil for baking, salt and pepper. Top with onion rings, sprinkle with lemon juice. Wrap and place in a baking dish. Bake in a preheated oven (180 - 200 C) for 40 minutes. Boil potatoes for garnish, season with vegetable oil, garnish with herbs.

Chowder: 2 potato tubers, 1 carrot, 1 parsley root and half of the parsnip root cut into small pieces and cook until the potatoes are ready, then add half a glass of washed buckwheat and cook until the whole dish is ready. For taste, add a little garlic, bay leaf, garnish with herbs before serving.

Cutlets from lean fish: turn 1 kilo of fish fillet in a meat grinder with onions and a slice of black bread. Add salt, pepper, a little flour to the minced meat. If the minced meat seems too dry, add warm water. Form cutlets. Fry for 5 minutes on each side. Then put the cutlets in a mold, pour boiled salted water over. Bake for 20 minutes at 180 degrees. You can use rice as a side dish.

7 december as well as on December 5, food should be eaten without the addition of vegetable oil.

Braised cabbage: 500 grams of fresh cabbage cut into thin strips and simmer in a cast iron pot with water for 10 minutes under a closed lid, add 4 chopped potatoes, 2 tablespoons of tomato paste or fresh tomato, bay leaves, salt and pepper. Simmer for about 40 minutes.

December 8 and 9 the use of vegetable food with oil is allowed. Cereals: buckwheat, millet, rolled oats, corn, lentils, rice, peas, semolina. Any vegetables and fruits.

12 December do not use vegetable oil in cooking. As a dressing for dishes, you can use sauces and dressings prepared on the basis of fish broth with the addition of flour and spices.

Sauce: fry 2 tablespoons of flour, mix thoroughly in two glasses of boiled warm water, bring to a boil. Add 2 teaspoons of mustard, salt, pepper, a little vinegar and bring to a boil again.

December 13th fish is also allowed. Use the recipe above or indulge in a homemade dish.

Buckwheat cutlets: boil the cereal until tender, mix it with finely chopped onion and garlic, add pepper and salt to taste. Turn the resulting mass through a meat grinder or use a blender. Form cutlets, bake in the oven for 15-20 minutes at 170-180C on parchment paper.

December 16 No oil is allowed, but there are many types of dressings and sauces that can add a sophisticated flavor to a dish.

Potato pancakes: finely grate 10 potatoes, add 2 tablespoons flour, salt and pepper to taste. Heat vegetable oil in a frying pan and fry the resulting cutlets on both sides until tender.

December 24 and 25 fish day. Make a fish soup with rice and a casserole with boiled potatoes and hake fillets.

December 26-29 there is no restriction on the use of vegetable oil. Make a vegetable vitamin salad with an apple cider vinegar dressing and a pickle with pearl barley.

Carp: clean the fish from scales and entrails, rinse. Wipe the whole carcass with a mixture of peppers, spices and lemon juice. Make several shallow cross cuts and insert tomato and pepper circles into them. Combine lightly fried onions with undercooked buckwheat. Put the resulting mixture in the fish and sew up with tight threads. In the oven at 150C for about 45 minutes.

January 2- a strict day. Dry eating is assumed. Allowed the use of raw, dried and baked vegetables, fruits, bread.

Pumpkin: Rinse the large pumpkin, remove the pulp, mix it with washed millet, add salt, sugar and dried fruits to taste, fill the pumpkin in half, cover with the cut top, add one and a half glasses of water and put in the oven for 1.5-2 hours at 180C.

Fold the diced vegetables with onions and garlic into a roasting bag, season with mustard sauce and bake in the oven. You can use potatoes, carrots, peppers, pumpkin, courgette, eggplant.

4 January- day of dry eating. Limit your diet to nutritious dried fruits, fresh vegetables. Diversify the menu with a fruit salad with walnuts and hazelnuts.

Baked apples: Wash 6 strong apples, carefully remove the core, put crushed nuts inside and cover with honey. Cover the baking sheet with baking paper, place in the oven for 10 minutes at a temperature of 200C.

Salad: pears, raisins, arugula or lettuce, raisins. Soak the raisins until they become soft, cut the pear and arugula into small cubes, season the salad (orange juice, salt, pepper, vinegar).