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What to cook during Peter the Great's fast. Nutrition calendar by day for Peter's fast. Summer vegetable okroshka

Petrov's fast is relatively lax. Except for Wednesday and Friday, fish is allowed at meals. This is a summer fast, and we have fresh early vegetables, herbs, mushrooms, berries and fruits at our disposal. Summer time also allows you to diversify the table with cold soups, your favorite okroshka, for example, and soft drinks. Many people relax outside the city, go fishing, and the catch serves as a good addition to the menu.

SNACKS

Vitamin salad

2 apples, 2 tomatoes, 2 fresh cucumbers, 1 carrot, 1 young celery root, 1 cup cherries, 1 tablespoon sugar, half a lemon.

Cut apples, tomatoes, fresh cucumbers into slices, carrots and celery root into thin strips, remove the pit from the cherries. Pour lemon juice and sugar over chopped fruits and vegetables.

White cabbage salad

500 g cabbage, 2 apples, dill, parsley.

Chop the cabbage and grind with salt until the juice is released, add finely chopped apples, herbs, and season with vegetable oil.

Salad with champignons and vegetables

3-4 potatoes, 150 g fresh champignons, 1 onion, 100 g sauerkraut, 1 tablespoon vinegar, 1 teaspoon sugar.

Combine boiled potatoes, cut into thin slices, with sauerkraut, chopped boiled champignons, and onions. Season with vinegar, vegetable oil, sugar, salt and mix carefully.

FIRST MEAL

Pea soup

2.5 liters of water, 500 g of peas, 1 onion, 1 carrot, salt, black pepper, 100 g of vegetable oil.

Soak dry peas in water for 2-3 hours and cook in the same water with carrots for 2-3 hours. Salt, pepper and rub through a sieve. Season the resulting puree with finely chopped onions and fried in vegetable oil. Serve with white bread toasted in the oven until golden brown.

Summer cabbage soup

500 g potatoes, 500 g cabbage, 200 g tomatoes, 200 g carrots, 15 g parsley, 75 g onions, dill, parsley, salt to taste.

Place peeled and chopped carrots, parsley, onions and early cabbage into boiling water, then add whole peeled potatoes and salt. Before serving, put the tomatoes cut into slices into the pan, let the cabbage soup boil and pour into plates, putting a slice of cabbage, 2-3 potatoes, tomatoes, dill or parsley in each plate.

Green cabbage soup made from nettles

500 g sorrel, spinach or nettle, 2-3 potatoes, 1 carrot, 1 parsley root, 1 celery, 1 onion.

Place diced potatoes, carrots, parsley root, celery into boiling salted water and cook for 20 minutes. Wash the sorrel or spinach thoroughly in cold water, chop finely and place in a boiling vegetable broth.

Instead of sorrel, you can use young nettle prepared as follows. Remove the nettle leaves from the stems, rinse in cold water, scald with boiling water, quickly drain in a colander, not allowing the nettles to release juice, and immediately chop very finely. Boil the nettles in the broth for 10-12 minutes. 5 minutes before cooking, add bay leaf and peppercorns.

Potato soup with sorrel

6 potatoes, 250 g sorrel, 1 carrot, 1 parsley stalk, 1 onion, 2 tablespoons vegetable oil, 1 tablespoon tomato puree, salt, pepper, bay leaf, herbs.

Place chopped potatoes into boiling water and bring to a boil. Add sauteed vegetables - carrots, onions along with tomato puree and cook until tender. 15 minutes before the end of cooking, add chopped parsley into the soup, season with spices, and 5 minutes before the end of cooking, add chopped sorrel leaves. When serving, season the soup with parsley or dill.

Fishing soup

300 g small fish, 500 g pike perch, 1 onion.

Wash and clean small fish, cook the broth, skimming off the foam. Place pieces of pike perch, peppercorns, bay leaves, and onions into a thick-walled pan, pour in strained broth and cook until tender.

Fish soup with saffron

500 g small fish, 1 onion, 1 parsley root, saffron.

Boil the fish as usual, but do not add the bay leaf. Remove the fish, add saffron to the broth, bring to a boil, strain through a colander and boil again.

COLD SOUPS

For okroshka:

Kvass from black bread

10 liters of water, 0.5 kg of crackers, 0.5 kg of sugar, 20 g of yeast.

Cut the black bread into slices and dry in the oven, and brown a few slices well. Pour boiling water, cover with a napkin and leave for several hours (4-6) to infuse, acquire color and bready taste. Then add sugar and yeast. Kvass should ripen on the second day. Strain the finished kvass, pour into bottles, close tightly and put in the refrigerator. It is good to put mint, scalded with boiling water, in kvass.

Kvass from crackers

10 liters of water, 0.5 kg of rye bread crackers, 20 g of yeast, 0.5 kg of sugar, some raisins, mint, blackcurrant leaves.

Dry the rye bread in the oven, cool, add boiled hot water (70-80 degrees), let it brew in a warm place for 1-2 hours, stirring occasionally. Drain the wort and strain. Pour hot water over the rusk sludge again and leave for another 2 hours. Strain and pour into the infusion obtained earlier. Cool to 20-25 degrees, add sugar, yeast, mint or blackcurrant leaf, some raisins. Leave the kvass to ferment in a warm place for 8-12 hours. Strain, bottle, and refrigerate for 2-3 days. Instead of raisins, you can add 2-3 tablespoons of cumin.

Summer vegetable okroshka

1 liter of kvass, 0.5 cups of cucumber pickle, 2 turnips, 1 cup of diced boiled potatoes, 2 fresh cucumbers, 1 cup of green onions, 2 tablespoons of dill, 0.5 tablespoons of parsley, 1 tablespoon of grated horseradish, 0. 5 teaspoons ground black pepper.

Cut all ingredients, mix and pour kvass.

Fish okroshka

1.25 liters of kvass, 1 cup of cucumber pickle, 1 cup of finely chopped fish, 2 boiled carrots, 1 cup of diced boiled potatoes, 1 cup of green onions, 1 chopped onion, 2 fresh cucumbers, 1 tablespoon of parsley, 2 tablespoons each tarragon and dill, 0.5 lemon, 0.5 teaspoon ground black pepper.

Fish suitable for okroshka include tench, pike perch, and cod. Pre-boil the fish, separate from the bones and chop. Add to the rest of the prepared ingredients and pour in kvass.

SECOND COURSES

Monastery style rice

200 g of rice, 2 onions, 2 tablespoons of vegetable oil, 2 carrots, 1 tablespoon of tomato paste or tomato sauce, dried celery, dill, ground black pepper, salt.

Rinse the rice in seven waters, add boiling water in a ratio of 1:2, cook for 10 minutes until the rice is grain by grain, drain in a colander. In a deep frying pan, fry finely chopped onions in vegetable oil until golden brown, add boiled carrots and tomatoes grated on a coarse grater, stir. Add rice, season to taste with herbs, pepper and salt. Serve hot.

Pilaf with mushrooms

1 glass of rice, 500 g of mushrooms, 3 onions, 3 carrots, 120 g of vegetable oil.

Finely chop the onion and carrots and fry them in vegetable oil. Wash the rice and fry with vegetables. Boil peeled and washed finely chopped mushrooms in salted water, add rice, carrots and onions to the pan. Place on a baking sheet and bake over medium heat in the oven until the water has completely evaporated. The rice should become crumbly.

Buckwheat porridge with mushrooms

1 cup kernels, 20-30 dried mushrooms, 2.5 cups water, 1 onion

Wash dry mushrooms and soak for 2-3 hours in cold water, then boil until tender. Then drain the mushrooms in a colander, strain the mushroom broth, pour into the pot, bring to a boil, add salt, add chopped mushrooms and calcined buckwheat, stir.

Place the thickened porridge in the oven and bring it to readiness. When serving, add fried onions to the porridge.

Mushroom fritters

500 g potatoes, 250 g mushrooms, vegetable oil, salt.

Peel raw potatoes, rinse and grate. Finely chop the peeled mushrooms, mix them with the potato mixture and a little salt. Place the pancakes with a spoon in a hot frying pan with vegetable oil and fry on both sides.

Chanterelles stewed with cabbage

1 kg of mushrooms, 500 g of white cabbage, 50 g of vegetable oil, 2 onions, salt.

Finely chop fresh chanterelles. Combine chopped onions and fried in vegetable oil with mushrooms, pour in 4-5 tbsp. spoons of water and simmer for 15-20 minutes. Then add chopped fresh cabbage, add salt and simmer until done.

Mushrooms stewed with potatoes

400 g mushrooms, 4-5 potato tubers, 1/2 cup vegetable oil, 1 tbsp. spoon of tomato puree, onion, salt, pepper, bay leaf, dill.

Peel the mushrooms, rinse and leave for 5-6 minutes. put in boiling water. Then drain in a colander and let the water drain. Cut the mushrooms into slices, place in a deep frying pan, pour over oil. Add tomato puree, salt, pepper, and bay leaf to the same pan. Place the frying pan on medium heat and simmer for a little (7-10 minutes). Peel the potatoes, rinse, cut into slices, fry, mix with chopped fried onions and combine with mushrooms. Cover the pan with a lid. Simmer until all products are fully cooked. When serving, sprinkle with herbs.

Green peas with new potatoes

500 g green peas, 500 g potatoes, 100 g young carrots, 100 g vegetable oil, dill or parsley, salt.

Stew peas and carrots cut into circles in a small amount of oil and water. Peel and cook the potatoes separately (cut large potatoes in half), then simmer lightly in the remaining oil. Add stewed peas and carrots to the potatoes. Pour a glass of water in which the potatoes were boiled, sprinkle with chopped dill or parsley, and cook for a few minutes over low heat.

Pepper stuffed with rice

10 peppers, 125 g vegetable oil, 350 g tomatoes, 200 g rice, 2 onions, 1 bunch of green onions, 2 slices of white bread, parsley, dill, salt, pepper. For dressing: 50 g vegetable oil, 2 tbsp. spoons of flour.

Wash the peppers, cut off the tops and stems and carefully remove the seeds. Boil the sorted and washed rice for 10 minutes in boiling water, place in a sieve and fry in vegetable oil until golden brown, pour boiling water over it, add salt and cook over low heat. Mix almost ready rice removed from the heat with fried onions, finely chopped green onions and parsley and dill, add peeled and seeded, finely chopped tomatoes, soaked bread, ground pepper and mix everything well. Stuff the peppers with prepared minced meat, fry in oil on all sides, place in a suitable pan, add hot water, add peeled and seeded tomatoes and flour mixed with cold vegetable oil. Place in a hot oven for 20 minutes.

FISH DISHES

Boiled fish

Cut the fish into small pieces. Place onion and parsley root in salted water and bring to a boil. Place pieces of fish in a deep frying pan or pan, pour the prepared broth over it so that the water does not completely cover the fish, bring to a boil over high heat, then continue to cook the fish over low heat for 30-35 minutes, constantly adding water.

Remove the finished fish from the broth, carefully examine each piece and remove the bones.

As a side dish you can serve boiled potatoes, sprinkled with sunflower oil and crushed garlic.

Fish stewed with vegetables

Peel the carrots and onions, wash them, cut them into slices and cut each of them into 4 parts.

Clean the fish from bones and skin, rinse in cold running water, cut into small pieces, combine them with vegetables, add a glass of hot water, vegetable oil, bay leaf. Place in a saucepan, cover with a lid and simmer for 40 minutes. on low heat. The lid must be tightly closed.

As a side dish you can serve boiled potatoes and canned green peas.

COLD DRINKS AND DESSERT DRINKS

Kvass Petrovsky

1 liter of bread kvass, 25 g of horseradish root, 2 teaspoons of honey.

Dissolve honey in slightly warmed bread kvass, add finely chopped horseradish root. Place in the refrigerator for 10-12 hours in a well-sealed container, then strain. Serve kvass with pieces of edible ice.

Strawberry compote

550 g of fresh berries, 300 g of sugar, 1.2 l of water, 2 g of citric acid.

Add sugar and citric acid to boiling water and then cool. Sort out strawberries, strawberries or raspberries, remove damaged berries, place in a colander, immerse in a bucket of cold water three times, let it drain, rinse with boiled water, place in glasses or cups, pour in cooled syrup and let steep for 3-6 hours.

Kissel from dried apples or dried apricots

100 g dried apples, half a glass of sugar, 2 tablespoons of potato starch.

Place the sorted and washed dried apples in a saucepan, pour in 3.5 cups of hot water and leave in this form for 2-3 hours. Then put the apples on the fire in the same pan and cook at a low boil for 30 minutes. Strain the broth through a sieve into another pan, grate the apples, put them in the broth, add sugar, mix it all and boil. Brew the resulting apple syrup with diluted potato starch. Kissel from dried apricots is prepared in the same way, but more sugar is used.

Rhubarb jelly

250 g rhubarb, half a glass of sugar, 2 tablespoons of potato starch.

Peel the rhubarb petioles from coarse fibers, rinse in cold water and cut into small pieces. Boil water with sugar and simmer the rhubarb in it until soft (5-7 minutes), then strain. Pour diluted potato starch into the strained broth and, stirring, let it boil again. You can tint it with the juice of any berries.

BAKERY

Lenten Russian custard pancakes

4 cups flour, 4 cups water, 20 g dry yeast, 1 teaspoon salt, 1 teaspoon sugar, vegetable oil for frying.

In the evening, pour half the flour into the pan, pour in 2.5 cups of boiling water and immediately mix thoroughly to form a thick lump of dough. Cool the dough, pour in dry yeast diluted in 1.5 cups of warm water, mix thoroughly, cover with a napkin and leave in a warm place until morning. The next day, add the rest of the flour to the dough, add salt and sweeten, mix thoroughly, and beat the dough with a wooden spatula. The choux pastry for pancakes should turn out a little thicker than regular pancake batter, therefore, depending on the quality of the flour, you should add a little more flour to the dough, or, conversely, add a little water. Leave the dough to rise for 2-3 hours, then, without stirring any more, pour a small ladle into a hot frying pan greased with vegetable oil and bake the pancakes.

Petrov's fast will begin on June 4, 2018. It will last about 28 days. On these days, you should go to church services, read prayers, and also adhere to a special diet every day.

Actually, the day of Peter and Paul is most often not a fast day, the only exception being when it falls on Wednesday or Friday. Then the Lenten menu with significant concessions is to be served on the table: fish and vegetable oil are allowed during the meal.
According to the church charter - typikon - during the entire fast on Mondays, Wednesdays and Fridays, Orthodox Christians are allowed to eat dry food once a day. This term refers to eating raw food - water, bread and salt, dry and fresh fruits, including prunes, dried apricots, figs, dates and raisins, raw vegetables, various nuts and honey are served on the table.
Read more about Peter's Fast.
On Tuesdays and Thursdays it is recommended to refrain from eating fish. It is allowed only on Saturdays and Sundays, as well as on the days of remembrance of great saints, if they fall during the period of Peter's Lent. On such holidays in Rus', fishmongers baked special open pies in which the whole fish was baked.


The main food during Peter's Fast was a variety of vegetables and herbs. The menu included lean cold green cabbage soup, okroshka and botvinya, and all other dishes, soups and pickles were generously seasoned with all kinds of chopped greens, berries, mushrooms, cereals and legumes were eaten in sufficient quantities, and lean pancakes were baked, pies and kulebyaki.
Some ancient Russian recipes for Peter's Fast have survived to this day; Moreover, they have improved and adapted to the conditions of the present time.
In order to prepare rybnik, you will need to take puff pastry (you can buy it from the store), divide it into two parts, on one of which put the filling of grated raw potatoes, fish fillet and onion cut into rings.
The salted and peppered filling is covered with a second layer of dough, the layers are secured, brushed with yolk and baked in the oven until cooked. Sometimes potatoes and onions are replaced with cabbage in this recipe.
In a similar way, you can prepare shangi from buckwheat porridge - for this, the fish filling should be replaced with a mixture of boiled buckwheat and fried onions.
If you decide to cook onion, then you will have to alternate layers of dough and onions, fried until golden brown, as many as six times.
An amazing potato salad with mushrooms is extremely easy to prepare: add green onions to chopped boiled potatoes, pickled cucumbers and pickled mushrooms, season with vegetable oil, vinegar and spices to taste.
It takes very little time to prepare mushroom caviar - you need to chop boiled and salted mushrooms, fry them in vegetable oil along with chopped onions, season with spices and herbs.
The piquancy of beet salad lies in the fact that grated horseradish is added to chopped boiled beets; Dress the salad with fragrant sunflower oil with herbs and spices.
The recipe for a classic Russian Lenten soup is also simple, when potatoes, roots and cabbage are added to barley boiled until half cooked, boiled until tender, seasoned with tomato puree, spices and herbs.
Mushroom cabbage soup can become the pride of any housewife, and they are prepared simply and quickly. Potatoes and sauerkraut pre-fried with onion, flour and tomato paste are added to the broth with boiled mushrooms and roots. Ready cabbage soup is seasoned with garlic, herbs and spices.
And every housewife can prepare vegetable stew or pancakes, cabbage rolls or buckwheat soup with mushrooms, using only her own imagination.
Unfairly forgotten in modern cooking, beans play one of the most important roles in the menu of Peter's Fast: they, for example, can be boiled, layered with onions fried in oil, peppered heartily and baked in the oven.
Oddly enough, during Peter’s Lent in Rus', strudels, or simply baked rolls with apple, potato or any other filling, were extremely popular.
While indulging in such culinary explorations, we should not forget that any Orthodox fast is not a diet, but is given to us for comprehension and reflection. You should adhere to dietary restrictions to the best of your ability, capabilities and taking into account your health status.

Following the apostles Peter and Paul, who limited themselves in food while preparing for the gospel sermon, Peter's Fast is observed by Orthodox Christians around the world.

It begins on Monday, a week after the Holy Trinity, and ends on the Day of the Holy Apostles Peter and Paul on July 12.

During this time, the Orthodox Church praises the intelligence and firmness of the Savior’s companions.

Nutrition calendar for Petrov fast 2016

Petrov's fast is considered one of the easiest multi-day fasts throughout the year.
Thus, according to church canons, strict fasting should be observed only on Wednesdays and Fridays.
On Mondays of Peter's Lent, hot food without oil is allowed
On all other days, it is allowed to eat fish, seafood, vegetable oil and mushrooms.

June 27, 2016, Monday - hot food without oil is allowed.
June 28, 2016, Tuesday - dishes from fish, mushrooms, food with butter are allowed.
June 29, 2016, Wednesday - dry eating (strict fasting).
June 30, 2016, Thursday - it is allowed to eat fish and seafood.
July 1, 2016, Friday - strict fasting.
July 2, 2016, Saturday - the church allows eating fish, mushrooms, and dishes with vegetable oil.
July 3, 2016, Sunday - food with oil and fish are allowed.
July 4, 2016, Monday - hot food without oil is allowed.
July 5, 2016, Tuesday - dishes from fish, mushrooms, food with butter are allowed.
July 6, 2016, Wednesday - dry eating (strict fasting).
July 7, 2016, Thursday - it is allowed to eat fish and seafood.
July 8, 2016, Friday - strict fasting.
July 9, 2016, Saturday - the church allows eating fish, mushrooms, and dishes with vegetable oil.
July 10, 2016, Sunday - food with oil and fish are allowed.
July 11, 2016, Monday - hot food without oil is allowed.
July 12, 2016, Tuesday - Feast of Peter and Paul. Petrov's fast ends.

Read more about nutrition during Petrov Fast

Actually, the day of Peter and Paul, most often, is not a fast day, the only exception being when it falls on Wednesday or Friday. Then the Lenten menu with significant concessions is to be served on the table: fish and vegetable oil are allowed during the meal.

During the entire fast, on Mondays, Wednesdays and Fridays, Orthodox Christians are allowed to eat dry food once a day.
This term refers to eating raw food - water, bread and salt, dry and fresh fruits, including prunes, dried apricots, figs, dates and raisins, raw vegetables, various nuts and honey are served on the table.

On Tuesdays and Thursdays it is recommended to refrain from eating fish. It is allowed only on Saturdays and Sundays, as well as on the days of remembrance of great saints, if they fall during the period of Peter's Lent. On such holidays in Rus', fishmongers baked special open pies in which the whole fish was baked.

The main food during Peter's Fast was a variety of vegetables and herbs. The menu included lean cold green cabbage soup, okroshka and botvinya, and all other dishes, soups and pickles were generously seasoned with all kinds of chopped greens, berries, mushrooms, cereals and legumes were eaten in sufficient quantities, and lean pancakes were baked, pies and kulebyaki.

Ancient recipes of Peter's fast

Some ancient Russian recipes for Peter's Fast have survived to this day; Moreover, they have improved and adapted to the conditions of the present time.

In order to prepare rybnik, you will need to take puff pastry (you can buy it from the store), divide it into two parts, on one of which put the filling of grated raw potatoes, fish fillet and onion cut into rings.
The salted and peppered filling is covered with a second layer of dough, the layers are secured, brushed with yolk and baked in the oven until cooked. Sometimes potatoes and onions are replaced with cabbage in this recipe.

In a similar way, you can prepare shangi from buckwheat porridge - for this, the fish filling should be replaced with a mixture of boiled buckwheat and fried onions.

If you decide to cook onion, then you will have to alternate layers of dough and onions, fried until golden brown, as many as six times.

An amazing potato salad with mushrooms is extremely easy to prepare: add green onions to chopped boiled potatoes, pickled cucumbers and pickled mushrooms, season with vegetable oil, vinegar and spices to taste.

It takes very little time to prepare mushroom caviar - you need to chop boiled and salted mushrooms, fry them in vegetable oil along with chopped onions, season with spices and herbs.

The piquancy of beet salad lies in the fact that grated horseradish is added to chopped boiled beets; Dress the salad with fragrant sunflower oil with herbs and spices.

The recipe for a classic Russian Lenten soup is also simple, when potatoes, roots and cabbage are added to barley boiled until half cooked, boiled until tender, seasoned with tomato puree, spices and herbs.

Mushroom cabbage soup can become the pride of any housewife, and they are prepared simply and quickly. Potatoes and sauerkraut pre-fried with onion, flour and tomato paste are added to the broth with boiled mushrooms and roots. Ready cabbage soup is seasoned with garlic, herbs and spices.

And every housewife can prepare vegetable stew or pancakes, cabbage rolls or buckwheat soup with mushrooms, using only her own imagination.

Unfairly forgotten in modern cooking, beans play one of the most important roles in the menu of Peter's Fast: they, for example, can be boiled, layered with onions fried in oil, peppered heartily and baked in the oven.

Oddly enough, during Peter's Lent in Rus', strudels, or simply baked rolls with apple, potato or any other filling, were extremely popular.

While indulging in such culinary explorations, we should not forget that any Orthodox fast is not a diet, but is given to us for comprehension and reflection. You should adhere to dietary restrictions to the best of your ability, capabilities and taking into account your health status.
Zucchini pie in the oven
A simple, and at the same time non-standard, recipe for zucchini pie with cheese in the oven. The cake turns out light, non-greasy, and does not leave a feeling of heaviness. In some ways it is similar to strudel - both in taste and in appearance. The dough is a cross between an omelet and pancake dough.

Along with fried onions, you can use green onions. And along with the zucchini, you can put pieces of tomatoes (just a little) into the pie. The pie dough is prepared with cream. They are, of course, tastier than milk and add a richer creamy flavor to the dish. But, if you are afraid of extra calories, you can replace them with milk or even kefir.

Ingredients for cooking:
- fresh zucchini - 400 gr.,
- onion - 200 gr.,
- wheat flour - 120 gr.,
- natural cream (fat content not higher than 20%) - 200 g.,
- cheese - 100 gr.,
- chicken eggs - 3 - 4 pcs.,
- sunflower oil - 2 table. spoons,
- butter - 2 tablespoons. spoons,
- table salt and black pepper - to taste,
- spices to taste - 1 teaspoon.

Preparation
Peel the onion and rinse it in cold water. We chop the head in half and then chop it into half rings.
Place a frying pan on the stove and heat it up. Add a piece of peasant butter and a couple of tablespoons of sunflower oil.
Place chopped onion in melted butter. Let it simmer until soft. The onion should begin to slightly golden, but not completely browned. Salt the onion and sprinkle with pepper.

Wash the zucchini (it’s better to take young, tender ones). Cut into thin, but not transparent, rings. Or in half rings, if the zucchini can no longer be called miniature.

Now take a grater and grate a piece of cheese on it.
Break eggs into a cup, pour cream into them, and shake.
Add white flour and spices.

Stir thoroughly until the liquid mass is homogeneous, without lumps.


Add pieces of zucchini and onion to the dough.
Stir until the entire mixture is distributed evenly.

Coat the baking dish with any oil. Transfer the mixture into this bowl.
Sprinkle cheese shavings on top.

Turn on and preheat the oven to 180C. We send the form to it. Bake until done (detect with a wooden stick, on which the raw dough should not cling in the end). Cooking usually takes from 40 minutes to 1 hour, depending on the power of the oven.


During baking, the cake may swell like a bubble and then settle. Don’t be alarmed, this interesting behavior of the pie is considered normal in this type of baking.

remove the cake from the mold

Remove the pie from the oven, cut into portions and serve hot. You can offer sour cream as a sauce for the pie.

Recipe from Starinskaya Lesya

Once I came across a recipe from a pre-revolutionary collection, where it was advised to cook borscht with kvass during Lent. No, no, it was not cold beetroot soup combined with okroshka, but a full-fledged hot borscht. There was no kvass in the store, and then I immediately remembered the famous beer soups, which are very popular in Germany.

2.

Brunch originated as a Sunday Christian meal. When everyone, tired after the Liturgy, gathered in parish groups at a large table, they ate a lot of food, because in the evening no one had a poppy dew in their mouth.

3.

Previously, soup was the main meal of the day; it was made thick and rich and the whole family scooped it straight from the pot with spoons.

4.

This soup includes a variety of legumes and cereals, and you can take them at your discretion: if you like the cereal, add it.

5.

By the way, the word “soup” itself comes from the Latin “sop”, that is, bread poured over stew or meat broth. English supper - “supper”, was formed from the same root.

6.

And this recipe is outstanding, it not only reproduces the dish with virtually no loss, but saves the shapeless fish fillet. Simple and delicious!

7.

This pasta is made with a Mediterranean classic - roasted peppers. I put the baked peppers in bags and put them in the freezer. They take up little space. The Italians taught me this brilliant technique. So I have roasted peppers on hand all year round.

8.

The main thing is to decide on the main ingredient. This could be canned beans from a can, boiled lentils, pearl barley, or corn. Anything!

9.

One of the simplest and most convenient techniques is roasting vegetables. The oven with vegetables works wonders, it enhances the taste, makes it more concentrated. After all, during cooking, flavor “molecules” are washed out and fall into the water, which we then usually drain. And when baking, moisture, on the contrary, evaporates, thereby enhancing the taste.

10.

There are many other cooking techniques that transform vegetables! They make the taste brighter, richer and more expressive! And if you add sauces, various spices and herbs, and flavored vegetable oil, then fasting won’t be enough to experiment with vegetables!

Basically, fasting for most people is associated only with abstinence from food, they say they fasted, gave up meat, milk, sweets and cleansed themselves of sins. But this definition is far from the truth. A person who limits himself in anything changes in character, becomes hot-tempered and angry, or, in extreme cases, withdrawn. Some who fast may feel superior to others. All this is from the evil one.

Fasting implies, in addition to restricting food intake, spiritual work on oneself. These days there is an influx of temptations, so maximum control of thoughts and desires is necessary, first of all (Don’t covet!). Fasting exists in all world religions. In addition to cleansing and healing the flesh, they bring the main thing - spiritual cleansing. Among Christians, faith is divided into two main movements: Catholicism and Orthodoxy.

The Russian Orthodox Church has the largest number of fasts dedicated to church holidays. There are multi-day ones, up to 42 days, and one-day ones. One of them is Petrovsky post.

Origin

When does Peter's Fast begin? Otherwise called the Apostolic Fast, it is timed to coincide with the holiday in honor of the apostles Peter and Paul, ending on this day. The holiday falls on July 12th. Previously, it was called the fast of Pentecost, practiced since the earliest times of Orthodoxy. It is one of the very important posts in Orthodox Christianity. It was fully established after the construction of the Church of Peter and Paul, when on the day of remembrance of these saints, June 29 (according to July 12), it was consecrated.

This fast prepares Christians to work on themselves, abstaining from food and evil thoughts, accompanied by prayers for the celebration of Peter and Paul. People called this fast “Petrovka” or “Petrovka-hunger strike”. The second name is due to the fact that at the beginning of summer there was almost nothing left of the harvested crop, and there was a long wait for a new one.

The apostles Peter and Paul always fasted before preaching. Before this fast was assigned to the apostles, it was carried out, making up for lost time, during Lent. Those who, for health reasons, or while traveling or for any other reason, were unable to observe Lent, could make up for what they missed on Petrovsky, in the middle of the summer, with a large amount of vegetables and fruits.

When does Peter's Fast begin?

The start time of Lent completely depends on Easter; it always begins on Monday, a week after Trinity, on the 50th day after Easter, the date of which depends on the lunar calendar. Therefore, the date of the holiday of Christ’s Resurrection is not fixed. Hence, when the Orthodox Petrine Fast begins, it is difficult to immediately answer exactly; it falls on different dates and months, while the end is fixed on the feast of Peter and Paul. From this, the duration of fasting ranges from 8 to 42 days.

In view of the natural need for food for the body, during the refusal of it and absolute control over oneself, the believer strengthens his own will, which is so necessary in conquering carnal needs. These days, it is recommended to reflect on true humility and your cross, imagine and understand what spiritual feat the apostles Peter and Paul accomplished.

Differences in the abstinence of the worldly with ascetics and priests

Of course, abstinence during these periods of those living in the world is strikingly different from the fasting of a priest or monk. This may be due to work, health, or life circumstances. On the other hand, the fasting person must see these circumstances subjectively, avoiding unnecessary indulgence in abstinence.

The imprint of a way of life has a profound effect on the perception of the world and the path that leads each moment up or down. Monks perceive and observe the rules and customs established in the monastery, or by position in the church hierarchy. Therefore, the fast of monks is, in any case, stricter than that of the laity. For ascetics, all worldly circumstances disappear; they have to follow the rules.

They must constantly pray, often all night, which also makes abstaining from food exhausting. However, monks are deprived of all worldly concerns, in the initial stages - by the walls of a monastery or church, in the subsequent stages - by followers. Thanks to this, priests enter deeper into spiritual life. This difference has occurred at all times.

Prayers and Sacraments

Prayers and other sacraments of Orthodox Christianity must be learned to read and receive. In the statement “Through prayer and it will be given,” the role is played by the text, and the reading itself. Many who serve the Lord have heard warmth and tears indicating that the prayer was a success. The right one brings good, but the more sublime it is, the more work it requires.

The prescription says that one should not strive for warmth of the heart with tears. And try to read each time better and more sincerely, then grace itself will descend, commensurate with the degree of humility. When they find tears with warmth in the soul and contrition, so as not to become proud.

What can you eat on Petrovsky fast?

Lent is less strict than Lent, although the consumption of sunflower oil and fish is limited. But still, sometimes, depending on the day of the week, these products can be allowed. Most believers want to create a menu for themselves for St. Peter's Fast.

Why do you need to know what you can eat on Peter’s Fast and on what days? Meat, poultry, dairy products, eggs and any of the above are absolutely prohibited. Do not eat all fast food, confectionery and baked goods. Drinking alcoholic beverages is, of course, inappropriate.

  • On Mondays you are allowed to eat hot food from vegetables, mushrooms and cereals. No added oil.
  • On Tuesdays - vegetables, mushrooms, cereals, fruits with vegetable oil, fish.
  • On Wednesdays there is strict fasting. You can only eat raw vegetables, fruits, and bread. Once a day, in the evening.
  • On Thursdays - plant foods (vegetables, fruits, mushrooms, cereals) with vegetable oil, fish.
  • On Fridays - strict abstinence, for dinner only raw vegetables and fruits.
  • On Saturdays and Sundays, vegetables, mushrooms, cereals, vegetable oil, fish, wine are allowed, in two doses.

This is a list of products allowed for consumption during Peter’s Fast for the laity. For people who have taken monastic vows or become clergy, the restrictions are much stricter. Sticking to them in the middle of summer is not so difficult, because there are a lot of fruits and vegetables at this time. Even without meat, animal fats and other foods that are prohibited during fasting.

In the summer there are plenty of vegetables, cereals and legumes that replace the usual diet, making it varied and tasty.

Dishes

Several dishes of Peter's Lent with a very pleasant and aromatic taste:

  • Pea soup without fat, except vegetables and legumes.
  • Stuffed cabbage rolls with mushrooms instead of minced meat.
  • A very easy to make salad with potatoes, pickles, pickled mushrooms, and herbs. All this is seasoned with vinegar, spices and oil.
  • Fish cakes with potatoes.
  • Green borscht with nettles, without fat.
  • Buckwheat soup with mushrooms.
  • Vegetable stew.

In addition to the listed dishes, there are many recipes for preparing appetizers, salads, first and second courses, desserts and drinks.

Why do you need to know what you can eat on Peter’s Fast and on what days? As already indicated, these days it is necessary to observe not only food restrictions. You need to monitor your behavior and adhere to certain rules and recommendations. This applies not only to monks and clergy (they have even stricter requirements), but also to people living in the world.

Since ancient times, on such days, all vain affairs were suspended, it was necessary to properly prepare meals for Peter's Fast by day, think about the spiritual, do godly deeds and engage in charity.

Valid reasons for relaxing the strictness of fasting

Of course, you shouldn’t bruise your forehead, as in the saying: “Make a fool pray to God, he’ll bruise his forehead!” Depending on your lifestyle due to work, illness or other extenuating circumstances, it is necessary to adhere to fasting more gently, in terms of food and pastime. Take on so much so as not to overstrain yourself.

It may happen that a person has health-related characteristics. Such people should not strictly fast; the illness itself is already a fast, forcing them to adhere to certain behavior and actions. People with limited mobility are familiar with this, as are those who spend a lot of energy during the day (athletes, military personnel, sailors associated with heavy physical labor, mental stress, intensive training). There are general rules, but everyone has their own life circumstances.

Post for children

Children require special treatment. Here the parent’s task is not to limit immediately and completely, strictly according to all instructions. In this case, the child will perform, but it will be physically and mentally difficult for him. A growing body requires constant consumption of animal and vegetable protein, all minerals and vitamins. Therefore, it is better to persuade him to first eat less sweets during Lent, and then eliminate them completely. So the child, when you come to an agreement through the arguments you put forward, begins to consciously work on himself during fasting, which is more important than fasting itself.

“The main thing is not what goes in, but what comes out!” - Jesus Christ instructed. Therefore, you need to focus not on food, but on your heart. What comes from a person into the world around him? Swearing, irritation, negative actions and other actions that emotionally destroy relationships between loved ones lead to disruptions in relationships with God.