The pre-Christmas fast began on November 28 and will last until Christmas. For those who observe the fast, and not only, we have prepared a selection of delicious and healthy dishes. We hope you will find a dish to your taste.
First courses
Vegetable soup with celery
Ingredients: celery stalks – 350 g, onion – 350 g, carrot – 350 g, bell pepper – 350 g, tomatoes – 350 g, cabbage – 150 g, garlic, ginger, herbs to taste, salt, pepper, saffron, curry, turmeric to taste.
Preparation. Pour 2 liters of water into a saucepan and put on the fire. Peel the vegetables and cut them into small cubes. Drop into boiling water. When the vegetables are cooked, add spices. Before serving, add chopped garlic, ginger and herbs.
Lean cabbage soup with mushrooms
Ingredients: sauerkraut – 300–350 g, mushrooms – 250–350 g, carrot – 1 pc., potato – 2–3 pcs., celery – 1–2 stalks, onion – 0.5 pcs., garlic – 3–4 cloves, tomato paste – 1–2 tbsp. l., vegetable broth or water – 2.5 l, oil – 2 tbsp. l., bay leaf, herbs, ground coriander, salt, pepper to taste.
Preparation. Rinse the cabbage in cold water. Cut the mushrooms and carrots into strips, and the potatoes into cubes. Heat the oil in a saucepan, add the onion and fry until golden brown. Add the mushrooms and simmer for another 4–5 minutes. Add the garlic and cook for another minute. Add the cabbage and pour in the broth, bring to a boil and cook for about 5 minutes. Add the potatoes, celery, tomato paste and spices. Bring to a boil, cover and cook for 15 minutes. Add the chopped herbs before serving.
Lean buckwheat soup
Ingredients: water – 4 liters, potatoes – 4 pcs., buckwheat – 70 g, carrot – 1 pc., onion – 1 pc., oil for frying, salt, turmeric to taste.
Preparation. Pour water into a saucepan, bring to a boil, add the sliced potatoes. Cook for 5 minutes. Then add the washed buckwheat groats and cook for about 10 minutes. Fry the sliced carrots and onions in oil. Add them to the soup and salt. Cook for 10 minutes, then add the turmeric, cover the soup with a lid and let it steep. If desired, you can add chopped herbs to each plate.
Pearl barley soup with vegetables
Ingredients: pearl barley - half a cup, onion - 1 pc., potatoes - 3–4 pcs., carrot - 1 pc., tomato - 1 pc., garlic - 2–3 cloves, salt to taste, bay leaf - 1–2 pcs., oil.
Preparation. Rinse the groats with cold water and pour into a saucepan, pour 1 liter of water and add 2–3 tbsp. l. of oil. When the water boils, reduce the heat and cover the saucepan with a lid. Cut the onion into cubes, grate the carrots on a large grater. Add the vegetables to the soup. Then add the potatoes cut into strips. Finely chop the garlic, cut the tomato into small pieces and add to the soup. Add salt and cook over low heat for 20–25 minutes.
Lean pea soup with noodles
Ingredients: peas – 0.5 cups, potatoes – 2 pcs., onion – 1 pc., flour – 0.5 cups, oil – 4 tsp. + for frying, herbs, salt and pepper to taste.
Preparation. Make noodles: add a pinch of salt, oil and 2 tsp. water to the flour. Knead the dough and leave for an hour. Roll out the dough thinly and cut into narrow strips. Pour 1.5 liters of water into a saucepan, add peas (it is better to soak them in warm water beforehand). Boil and cook over low heat until cooked. Add diced potatoes, when they are almost ready - add noodles and cook until cooked. Fry the onion until golden brown, add to the soup, season with salt and pepper. Add herbs before serving.
Main courses
Pearl barley porridge with mushrooms
Ingredients: pearl barley – 1 cup, mushrooms – 200 g, onion – 1 pc., oil – 1 tsp, salt to taste.
Preparation. Rinse the pearl barley, cover with water and leave overnight. The next day, pour it into a pot, cover with water (1.5 cups of water per cup of groats). Cover with a lid and place in an oven preheated to 180 °C for 40–50 minutes. Cut the onion into small cubes and the mushrooms into strips. Fry them in oil until golden brown. Add spices to the frying and add to the finished porridge and mix.
Potato casserole with mushrooms and tomatoes
Ingredients: potatoes – 1 kg, fresh mushrooms – 300 g, carrots – 1 pc., onion – 1 pc., tomatoes – 1 pc., lean mayonnaise, salt, pepper to taste.
Preparation. Peel the potatoes and boil in salted water. Make the puree and divide it into three parts. Cut the mushrooms into slices, grate the carrots on a coarse grater, dice the onion and fry everything in a frying pan. In a baking dish greased with oil, put part of the puree, then a layer of mushrooms, the second part of the potatoes, a layer of diced tomatoes and the third part of the mashed potatoes. Spread mayonnaise on top and place in an oven preheated to 180 °C for 40 minutes, until golden brown. Serve the dish warm.
Noodles with mushrooms and green beans
Ingredients: green beans (fresh or frozen) – 300 g, fresh mushrooms – 300 g, spaghetti or noodles – 150–200 g, oil for frying, salt, pepper to taste, herbs to taste.
Preparation. Cut the mushrooms into slices or cubes. Fry them in oil, add the green beans and fry for 7–10 minutes. Break the spaghetti into three parts and add to the pan, fry for 1–2 minutes, add spices and a little boiling water (the water should cover the bottom) and simmer until cooked (you can add more water if the noodles/spaghetti are not cooked through and continue to simmer).
Rice with vegetables
Ingredients: rice – 100 g, white cabbage – 500 g, onion – 1 pc., carrots – 1–2 pcs., tomato juice – 100 ml, olive oil – 100 ml, green onions and parsley to taste, salt, peppercorns, chili pepper and coriander to taste.
Preparation. Shred the cabbage, cut the onion into large cubes, and the carrots into circles. Fry the onion until transparent, then the carrots. Add the chopped greens and cabbage and fry over high heat, stirring constantly. When the cabbage is browned, add the tomato juice and spices, reduce the heat and add the rice and water (the water should cover the rice). Cover and simmer until the rice is cooked. Sprinkle the finished dish with greens and chili pepper.
Stew with eggplant and wild mushrooms
Ingredients: eggplants – 2 pcs., forest mushrooms – 300 g, onions – 2 pcs., parsley and dill – 50 g each, salt to taste, oil – 2 tbsp.
Preparation. Cut the eggplants and fry them until cooked, salt them. Cut the wild mushrooms and fry them. Fry the chopped onion until golden brown. Put all the ingredients in a saucepan and simmer for 15 minutes. Serve the dish hot.
Salads
Beetroot, carrot and pear salad
Ingredients: 1 firm pear, 1 small beet, 1 carrot, salt, pepper to taste, lemon, orange, olive oil for dressing, flax seeds or sesame seeds for decoration.
Preparation. Peel the beets and carrots, grate them on a Korean carrot grater. Grate the pear on the same grater. Toast the flax seeds and sesame seeds in a dry frying pan. Make the dressing: mix the lemon zest with the juice of half a lemon, 2 tbsp. of orange juice, add salt and pepper. Mix and beat with a fork. Mix the salad with the dressing, transfer to a salad bowl and sprinkle with the seeds.
Warm salad with beans and mushrooms
Ingredients: boiled or canned beans – 200 g, mushrooms – 250 g, onion – 1 pc., garlic – 2 cloves, soy sauce – 2 tbsp.
Preparation. Cut the mushrooms into slices and fry in a pan in oil until cooked. Cut the onion into rings and fry, then add the garlic and fry for another minute. Add the fried mushrooms, onion, soy sauce to the pre-cooked beans, mix everything thoroughly and serve warm.
Olivier with mushrooms
Ingredients: white pickled mushrooms or champignons - 200 g, potatoes - 2–3 pcs., carrots - 2 pcs., pickled cucumbers - 2 pcs., fresh cucumbers - 2 pcs., canned green peas - 80 g, tofu - 3 pieces, lean mayonnaise, salt, pepper, herbs to taste.
Preparation. Boil potatoes and carrots, cut into small cubes. Peel cucumbers and cut into cubes. Cut pickled mushrooms and tofu into small pieces. Finely chop the greens. Mix all ingredients, add salt and pepper and season with lean mayonnaise. Garnish with greens before serving.
Vegetable salad with beets
Ingredients: fresh cabbage – 1 small head, beet – 1 pc., carrot – 1 pc., linseed oil – 2–3 tbsp. l., onion to taste, herbs to taste.
Preparation. Finely chop the cabbage. Grate the fresh carrots and beets on a medium grater. Mix well, add spices to taste and season with linseed oil.
Cabbage and carrot salad with vinegar
Ingredients: cabbage – 1.5–2 kg, medium carrots – 2 pcs., medium onions – 2 pcs., sweet peppers – 2 pcs., dill and parsley to taste. Brine: oil – 210 ml, vinegar 9% – 40 ml, water – 140 ml, sugar – 100 g, salt – 2 tbsp. l.
Preparation. Finely chop the cabbage and rub it a little with your hands. Cut the onion into thin half rings. Grate the carrots on a large grater. Cut the bell pepper into strips. Chop the herbs. Put all the ingredients in a bowl and mix. Prepare the brine and pour it over the vegetables (the brine should be hot) and put under the press for 2 hours.
Appetizer
Homemade herring
Ingredients: fresh fish – 2 kg, oil, pepper and salt to taste, vinegar 9% – 1 tbsp. Marinade: salt – 150 g, sugar – 130 g, bay leaves – 2–3 pcs., black peppercorns – 5 pcs., allspice peas – 3 pcs.
Preparation. Clean the fish, cut into pieces. Prepare the marinade: bring sugar, salt, water and spices to a boil. Remove from heat and cool to room temperature. Pour the marinade over the fish and leave in the refrigerator for 36 hours. Then drain the marinade, add vinegar, oil and pepper to the fish. Mix everything and store in the refrigerator in a jar under a nylon lid.
Avocado sandwiches
Ingredients: black bread, ripe avocado – 1 pc., tomatoes – 1–2 pcs., green onions to taste, salt, pepper, oregano, herbs to taste.
Preparation. Cut the bread into slices (you can also cut each in half). Peel the avocado, remove the pit, cut into thin slices and "spread" on the bread, season with salt and pepper. Place a slice of tomato and herbs on top.
Lavash roll with mushrooms
Ingredients: pita bread – 1 pc., mushrooms (champignons or oyster mushrooms) – 300 g, onion – 1 pc., carrot – 1 pc.
Preparation. Cut the mushrooms and onions into small cubes, grate the carrots on a large grater. Fry them in oil until cooked. When the mixture has cooled, puree in a blender. Put the mass on pita bread and roll it into a roll (it is better to put a towel or cling film under the pita bread - this makes it easier to roll it). Wrap the finished roll in cling film and put it in the refrigerator for 2–3 hours. Before serving, cut the roll into portioned pieces (you can decorate each with herbs).
Zucchini rolls
Ingredients: zucchini – 3 pcs., tomatoes – 1–2 pcs., canned mushrooms – 100 g, lean mayonnaise – 1 tbsp. l., garlic – 1 head, parsley – a small bunch, oil for frying, salt and pepper to taste.
Preparation. Cut the zucchini into thin strips and fry until lightly golden. Prepare the filling: cut the tomatoes and mushrooms into very small pieces, finely chop some of the parsley, squeeze the garlic, season with salt and pepper and spread with mayonnaise. Spread the mixture on the cooled zucchini strips and wrap them in rolls (you can secure each one with a toothpick or skewer). Place in the refrigerator for an hour. Before serving, garnish with parsley.
Korean-style stuffed cabbage rolls
Ingredients: cabbage (medium head) – 1 pc., carrots – 3–4 pcs., greens (dill or parsley) – 1 bunch, spices (for carrots in Korean) – 1 pc., vinegar 9% – 200 ml, oil – 0.25 cups, salt – 3 tbsp. l., sugar – 1 cup, garlic – 2–3 cloves.
Preparation. Pour water into a saucepan, add a little salt and vinegar, put on fire. When the water boils, put a head of cabbage in it. Cook for about 5–7 minutes (the leaves should become transparent and soft). Remove from water and disassemble. Prepare the filling: grate the carrots on a Korean carrot grater, add spices and leave for 30–35 minutes, add squeezed garlic and finely chopped herbs, mix thoroughly. Put the finished mixture on a cabbage leaf and form a cabbage roll. Put the finished cabbage rolls in a saucepan and pour hot marinade (for 2 cups of water 3 tbsp. l. salt and a glass of sugar, bring to a boil and add 200 ml of vinegar and 0.25 cups of oil). When the mixture cools, put in the refrigerator for 24 hours to marinate. Using the same principle, you can make Korean-style stuffed carrots.
Desserts
Mannik with oranges
Ingredients: orange juice – 200 ml, orange zest – 1 tsp, baking soda – 1 tsp, semolina – 250 g, flour – 300 g, sugar – 250 g, oil – 3 tbsp.
Preparation. Mix orange juice, semolina, orange zest, oil and sugar and leave the mixture for 20–30 minutes. Add soda and mix well. Gradually add flour (the dough should have the consistency of very thick sour cream). Put the finished mixture in a greased form and sprinkle semolina on top. Bake the semolina for 40–60 minutes at a temperature of 180–190 ° C. If desired, you can add walnuts, seeds (sunflower or pumpkin) to the dough.
Berry pie
Ingredients for the dough: flour – 2 cups, sugar – 3 tbsp. l., oil – 6 tbsp. l., water – 7 tbsp. l., vanilla sugar – 1 packet, soda – 0.5 tsp. l. For the filling: frozen berries to taste (cherries, strawberries, blueberries) – 1.5 cups, flour – 2 tbsp. l., sugar – 3 tbsp. l.
Preparation. Mix a glass of flour, soda, sugar and vanilla sugar. Add oil and cold water (it is better to put a glass of water in the refrigerator beforehand). Add the rest of the flour and knead an elastic dough. Wrap it in cling film and put it in the refrigerator for an hour. Prepare the filling: defrost the berries, drain the liquid, add sugar and flour and mix thoroughly. Divide the dough into two parts (one should be larger). Roll out the dough thinly, place in a greased form and form the sides. Place the filling on the dough and cover with the second part of the dough on top. Pinch the edges, prick the dough with a fork and bake in an oven preheated to 180 °C for 20–25 minutes. You can grease the top with sugar syrup.
Honey cake with pear, chocolate and nuts
Ingredients: flour – 220 g, pears – 150–200 g, chocolate (dark dark) – 25 g, walnuts – 30 g, water – 125 ml, sugar – 100 g, honey – 1 tbsp. l., oil – 70 ml, cognac – 0.5 tbsp. l., baking powder – 2/3 tsp.
Preparation. Finely chop the chocolate and nuts. Cut the pear into small cubes. In a small saucepan, mix the chocolate, water, sugar, honey and oil. Cook the mixture in a water bath until the sugar dissolves. When the mass has cooled, add the cognac and chopped nuts. Then pour the mixture into the sifted flour and mix until smooth. Then add the pears. Put the dough in a greased mold and bake the cake in an oven preheated to 180 °C for 35 minutes.
Bagels with jam
Ingredients: water (slightly warm) – 1 cup, dry yeast – 30 g, sugar – 1 tbsp. l., salt on the tip of a knife, oil – 0.5 cups, flour – 3 cups, jam – 1 cup.
Preparation. Dissolve the yeast in warm water, add sugar and a pinch of salt. Gradually add the diluted yeast and oil to half of the flour and mix thoroughly (add more flour if necessary). Divide the dough into three parts. Roll each into a circle 5 mm thick and divide into 8 parts. Place a spoonful of jam on the wide part and wrap in a bagel (snap the ends so that the jam does not leak out). Place the bagels on a greased baking sheet and bake until golden brown. If desired, you can sprinkle the finished bagels with powdered sugar.
Kozinaki
Ingredients: walnuts – 100 g, peanuts – 100 g, honey – 250 g, sugar – 50 g.
Preparation. Chop the nuts. Mix honey and sugar in a saucepan. Place on the stove, boil for 15 minutes. Add the chopped nuts to the syrup and mix. Pour the mixture into an enameled dish and smooth out. After 10 minutes, cut into portioned pieces and put in the refrigerator for 10 minutes. To get the kozinaki, you need to put the dish with them in a bowl of hot water for a few minutes.
Write a comment