Of course, by way of an exception, since it was often "forbidden" - butter, fat and sometimes an egg. But there is a completely lean option with mushrooms.
So, how did the sinners cook and why did the priests call buckwheat "sin" before?
What kind of dish is this, these sinners? Or buckwheat?
In fact, this is the traditional Russian way of serving buckwheat porridge with cabbage soup or borscht.
Buckwheat is easy to cook, and on the table they look much more attractive than a bowl of porridge.
Greek people, or sinners - the first Russian fast food!
They were actively sold on the city streets of Russia, peddling, hot, hot, and poured with vegetable oil.
The priests allowed everyone who was forced to work hard during Lent and stay in the cold a lot, there is that "sin".
And what are the sins of this dish?
Some traders and marketers sometimes "sinned" by fried buckwheat for satiety and cheapness in melted lard (lard), sometimes in butter.
Lean, vegetable oil used to be rare and expensive.
The same sin was that a chicken egg was broken into these sinners, and this product is also prohibited in Fasting.
However, real Russian buckwheat or sinners cook without eggs, but with mushrooms. Let's try?
Ingredients:
200 gr. buckwheat
0.5 l of water
2 tbsp. l. buckwheat flour
0.5 tsp l. salt
2 tbsp. l. vegetable oil
100 g dry mushrooms or 50 gr. fresh champignons
onion
Preparation:
1. Rinse buckwheat, fill with water, so that it covers the cereal for 2 phalanges of the finger. Cook buckwheat porridge with salt until the porridge is viscous. That is, a mess.
If it does not work out, then part of the porridge can be chopped with a blender in mashed potatoes. But not all!
When the porridge is ready, remove from heat and cool until warm.
2. Soak dried mushrooms, then boil and chop finely. Champignons are fine too.
Chopped mushrooms must be fried with onions in vegetable oil.
3. It is advisable to skip the mushroom frying through a meat grinder or pound into a gruel with a pestle. Combine with the viscous part of buckwheat porridge.
4. Combine both parts of the porridge or one, if it was possible to cook properly. Season with salt to taste, add flour. Mix.
5. Grease a deep baking sheet with butter and sprinkle with breadcrumbs or buckwheat flour.
6. Put the buckwheat mass in a dense layer in a baking sheet, smooth and crush with a spoon.
7. Bake buckwheat in the oven at 160 degrees for 20 minutes. Or in a slow cooker for 30 minutes in the "Baking" mode.
8. Cut the finished dish immediately hot and then put it on a warm plate. Can be eaten instead of bread or pie.
Enjoy your meal!
I wish you all health and patience! Everything will be fine!
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