This food is varied, delicious and especially relevant during the fast. It is endowed with special purity and in modern language means - high-quality healthy food.
Let us recall the undeservedly forgotten Russian monastery (lenten) cuisine.
The first mentions of monks-cooks appeared in the records of the Kiev-Pechersk Monastery, which had its own cook. It was in the 10th century.
Only a century later, cooking in Russia became a separate specialty.
And later there was a division into royal, rural and monastic cuisine. Let's talk about her.
So, lean recipes from the monastery menu
Dumplings with mushrooms
For minced meat:
1 cup dried mushrooms
2 onions
1 hour l. flour
salt
condiments
vegetable oil
For the test:
2 cups of flour
water
salt
Preparation:
1. Make a thick dough with water. Take out for 30 minutes in a cold place, then roll thinly and sculpt the dumplings.
2. Pour boiling water over the mushrooms, let it brew for 3 hours, then boil without removing from the water. Cool and grind in a meat grinder.
3. Dice the onions.
4. Put mushrooms in a pan and fry with onions. Add flour. Salt.
5. Make dumplings as usual.
6. Cook like this: put the dumplings one at a time in the bubbling water, cook until they come up. Serve with vegetable oil or stir-fried mushrooms and onions.
Pumpkin pancakes
Ingredients:
400 gr. pumpkin
3 tbsp. l. Sahara
1 bag of vanilla sugar
soda on the tip of a knife, slaked with lemon juice or vinegar
flour
vegetable oil
Preparation:
1. Peel and grate the pumpkin, add sugar. Leave the mixture in a bowl until the pumpkin releases the juice.
2. Combine the mass with vanilla and soda.
3. Gradually pour flour into the pumpkin mass until the dough acquires the consistency of thick sour cream.
4. Using a spoon, spread the dough into the hot oil pan. Fry the pancakes on both sides. Serve with honey.
Hoof with onions and mushrooms
Ingredients:
1 kg of potatoes
60 gr. flour
1 hour l. salt without top
pinch of baking soda
300 gr. fresh mushrooms
onion
vegetable oil
Preparation:
1. Wash the potatoes, peel and finely grate. Combine with flour, soda and salt.
2. Knead the dough, roll it out with a long rope, which is cut into 2-3 cm pieces.
3. Place the sticks on a baking sheet and bake in the oven until golden brown.
4. Boil the whole mushrooms (do not pour out the water), then remove with a slotted spoon.
5. Chop mushrooms and onions finely, fry in vegetable oil.
6. In the remaining hot mushroom broth for 10 minutes, immerse the finished "hooves". After fishing with a slotted spoon, let the water drain completely.
Serve on a plate with fried mushrooms in a separate bowl.
Honey sbiten
Boil 1.5 liters of water with 1 glass of honey, a cinnamon stick (1 tsp. l. ground), a piece of fresh ginger (1 cm) and 3 cloves.
Bring to a boil, cook for 15 minutes, skimming off the foam. Insist 30 minutes, drain. Serve hot.
Monastery pike perch in a pot
Ingredients:
fillet of pike perch or other white fish (hake, pollock, pike, etc.)
dried forest mushrooms
onion
potatoes
carrot
dill
vegetable oil
tomato
salt
pepper
flour
Preparation:
1. Cut the fish into fillets, cut into cubes or strips. Fry lightly in vegetable oil. Season with salt and pepper.
2. Soak dry mushrooms in warm water for 2 hours, then drain and boil in clean water.
3. Place the mushrooms in a colander and squeeze lightly. Next, cut the mushrooms and fry together with the onions, add a little salt.
4. Peel and dice the potatoes and carrots.
5. Put vegetables, mushrooms and fish in pots.
6. Chop the tomatoes and fry in vegetable oil. Dissolve the flour with warm water and pour into vegetables, mix, salt, pepper and add hot water; the consistency of the sauce should be like a gravy.
7. Pour the sauce over the fish in the pots.
8. Bake for 45 minutes at 180 degrees. Sprinkle with dill when serving.
Bon Appetit!
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