How To Survive Fasting? Lenten Dishes

In this article, learn more about How To Survive Fasting? Lenten Dishes. Great Lent is ahead - the strictest in Orthodoxy..

Great Lent is ahead - the strictest in Orthodoxy. This year it will run from March 2 to April 18. For those who decide to fast for the first time, or rarely fast, it will not be easy. But still, if you plan your menu in advance, everything will work out. We offer you several proven recipes that will be satisfying and tasty.

On days of dry eating, prepare salads from fresh vegetables, eat bread, fruits, nuts and honey.

Cabbage salad with apple

 

Ingredients:

500 g white and / or blue cabbage, carrots, apple (or fresh cucumber), 3 1/2 tbsp. l. vinegar 9%, salt, sugar to taste.

Chop the cabbage and remember with your hands with salt. Wash the apple and remove the core and skin. Cut into small cubes. Peel the carrots, wash and cut into thin strips or grate on a coarse grater. Mix vegetables and an apple in a salad bowl, add 1-2 pinches of sugar and pour vinegar over. Stir again. You can eat immediately or let the salad stand for 15-20 minutes.

radish salad

 

Ingredients:

small radish, carrot, apple, 2 cloves of garlic, lemon.

Peel and wash the radish, carrot, garlic and apple. Grate everything on a fine grater and mix. Add the zest and drizzle with lemon juice (a spoonful of juice is enough). Mix everything well.

On fasting days, when boiled vegetables without vegetable oil are allowed, you can diversify the table with soup, salad, lean dumplings.

Vegetable puree soup

 

Ingredients:

2 cups vegetable, mushroom or water broth, 300 g pumpkin, 200 g zucchini, onion, 1-2 carrots, red bell pepper, 1/2 tsp. dried garlic, salt to taste, ground allspice to taste, 1 tbsp. l. flax seeds, sesame or pumpkin to serve, rosemary to serve.

 

Wash vegetables, clean. Cut pumpkin, onion and zucchini into medium-sized pieces, carrots into circles. Leave the pepper whole, just remove the seeds. Arrange vegetables on a baking sheet and season with salt and pepper to taste. Bake for 20-25 minutes at 200 degrees. Vegetables should become soft.

Remove the skin from the cooked pepper. Puree the vegetables with an immersion blender. Transfer to a saucepan. Add broth or water, adjust the thickness of the soup to your taste. Salt and pepper again and add dried garlic. Once the soup comes to a boil, lower the heat and simmer for 5 minutes. Serve with seeds and rosemary sprig.

Vinaigrette without oil

 

Ingredients:

beets, 3 potatoes, 3 carrots, 4 pickled or pickled cucumbers, onion, 200 g canned peas, 200 g sauerkraut, salt to taste, lemon juice to taste.

Boil beets, potatoes and carrots until tender in salted water and peel. Cool and cut into cubes. Add diced cucumbers and onions. Cut the cabbage with a knife to make it convenient to eat. Add chopped cabbage and peas. Toss the salad and season with salt if needed. Drizzle the salad with lemon juice.

On fasting days, when vegetable oil is allowed, you can completely roam. The choice of recipes is rich. We offer you a couple of interesting ones.

White bean dumplings

 

Ingredients:

70 g flour, 30 ml water, 30 ml vegetable oil, 200 g canned white beans, 500 g tomatoes in their own juice, onion, 1/2 tsp. oregano, 1/2 tsp. ground coriander, 1/2 tsp paprika, salt to taste, ground black pepper to taste.

 

Combine the beans with water and puree with an immersion blender. Add vegetable oil, flour and salt to taste to the puree. Knead a thick dough, it should not fall off the spoon.

Cut the onion into cubes and fry in a pan until soft in 1-2 tbsp. l. vegetable oil. Remove the skin from the tomatoes and puree them with juice. Add tomato paste to onion. Also add spices and salt if necessary. Stir in the sauce and bring to a boil. Dip the dumplings into the boiling sauce. Take the dough with one spoon, and with the second spoon remove and throw off the dumplings into the sauce. If desired, add chopped herbs and simmer for 15 minutes.

Suvorov porridge

 

Ingredients:

4 tbsp. l. pearl barley, 4 tbsp. l. millet, 4 tbsp. l. dried peas, 3 onions, 2 carrots, 4 tbsp. l. vegetable oil, salt to taste, 2 1/2 cups of water (boiling water).

 

Peel and wash vegetables. Grate the carrots on a coarse grater, and chop the onion. Fry vegetables in vegetable oil until soft.

Mix the grains and rinse thoroughly. At the bottom of the pot in which the porridge will be cooked, put 2/3 of the fried vegetables. Then cereals with peas. And the rest of the vegetables on top. Pour boiling water over and simmer for 40-50 minutes. Add a little more water, if necessary, so that everything is cooked and the porridge does not burn. Then leave covered for 15-20 minutes and serve. If you don’t plan to eat right away, then wrap the porridge in a towel and let it brew for 1-2 hours. It will be even tastier!

Prepare for the joy of yourself and your loved ones! Bon appetit!