Kitchen of Hermogenes flour dishes with mushrooms. Lenten dishes from Father Hermogen. Recipes with butter
dough
Lenten dough is the basis of Lenten baking; once you learn how to prepare it, you can prepare a variety of baked goods even during Lent. In this recipe we will talk about how to prepare universal lean dough, which is suitable as the basis for buns, pies, pizza and other products, including bread.
Can baked goods turn out fluffy if made from dough made without eggs, sour cream, butter or margarine? Yes, it can! Surprising as it may seem, this is really so, and, in fact, in general, and not just during Lent, you can prepare such baked goods, because they turn out very tasty - it’s just that many people are more familiar with dough options using eggs and other animal products, so it doesn’t become Lenten baking is ubiquitous. And some housewives are even sure that Lenten baked goods are inferior in taste to traditional ones. To dispel these doubts, today we will tell you about the recipe for a very good lean dough, which is universal and is made from only five ingredients - flour, water, sugar, a small amount of vegetable oil and yeast.
The proposed yeast dough is economical and is an excellent basis for almost any baking.
RECIPE FOR LENT DOUGH
Photo: nyam.ru Ingredients:
1 kg wheat flour (6 cups)
30g fresh yeast
2 cups warm water
3 tbsp. vegetable oil
1-3 tbsp. Sahara
1 pinch of salt
PREPARATION METHOD:
How to make universal lean dough. Crumble fresh yeast into a bowl, add sugar (if the baked goods are sweet, take 2-3 tablespoons of sugar, if unsweetened, one spoon will be enough) and rub with a spoon until the sugar grains melt. Pour 1 cup of warm water into the yeast mixture, stir, sift 1.5 cups of flour into a bowl, mix again - you get a dough (thin dough), put it in a water bath or in another bowl filled with warm water and leave it for 20-30 minutes . The dough will have to rise 2-3 times. Pour a second glass of warm water into the dough and stir. Sift 4 cups of flour into the dough in 3-4 steps: pour the first glass into the dough, mix, then stir the second, etc., after the 4th glass of flour, pour in vegetable oil, mix the dough with a spoon and place on a floured table, Knead the dough, adding the remaining half a glass of flour as needed - it should turn out smooth and homogeneous. Sprinkle the dough with flour on all sides, put it in a bowl, put the dough in a water bath again for 20 minutes - it should increase in volume, then knead it and you can start shaping the products. Having formed pies or other products from the dough, place them on a baking sheet lined with parchment, give them 10-15 minutes of time to proof - then the products will turn out more fluffy than if you immediately put them in the oven. Bake products from this dough for about 30 minutes - time may vary depending on the recipe. Happy cooking!
Use different types of flour to prepare the dough - whole grain, rye, oatmeal, etc., and you can also take different oils - corn, olive, sunflower. All this will affect the taste of the dough and products made from it - this way you can diversify your baking options.
Have you tried baking with lean dough? Tell us about your experience in the comments, friends!
VIDEO RECIPE FOR LENT TEST
The refectory of the Moscow Danilov Monastery is known for its delicious dishes. For a long time, preparing a delicious meal for the brethren was the obedience of Hieromonk Hermogenes (Ananyev). The resident of the St. Daniel Monastery, Hieromonk Hermogenes (Ananyev), served for many years as the monastery’s cellarer, that is, he was responsible for the kitchen and meals. He approached his obedience with all his soul, so that as a result his culinary experience became known not only in the monastery, but throughout Russia. We bring to your attention the Lenten recipes of Father Hermogenes.
Nutrition calendar
The traditions of Orthodox fasting may differ in different cultures. Also, depending on the health and strength of a particular person, fasting requirements can be strengthened or weakened by him.
But there is also a general Lenten rule, the rules of which can be seen on this table.
Recipes without oil
The time of the most strict observance of fasting, excluding meat, dairy, egg and fish dishes from the diet.
Monastic regulations prescribe not even eating vegetable oil during this week (the so-called dry eating). However, we focus on the modern secular reader; we further offer dishes that also contain vegetable oil - in this situation this is completely justified.
As mentioned above, monasteries were the keepers and creators of the secrets of preparing various Lenten dishes. The reason for this is the cut-off state from the rest of the world, which encourages the monks to use for food what the surrounding nature was rich in: fish, mushrooms, berries, nuts, honey, vegetables and fruits.
Speaking about the Lenten table, we will try to give the most common dishes of Orthodox Lent, which are maximally enriched with vitamins that are so necessary for modern man.
It is very important to understand the difference between people who work hard physical work and those who have consciously renounced the world by taking vows of fasting.
Recipes with butter
Book “Father Hermogenes’ Kitchen”
Father Hermogenes managed, without deviating from the strict rules of monastic asceticism, to diversify the table and prepare very attractive and popular dishes.
Recipes of Father Hermogenes
- Father Hermogenes, tell us about Maslenitsa itself.
The last week before Lent is called Cheese Week or Maslenitsa. This is a cheerful folk holiday with centuries-old traditions. The Maslenitsa meeting begins on Monday. Tuesday - flirting - the holiday is gaining momentum. On Gourmet Wednesday, mothers-in-law invite their sons-in-law for pancakes. On wide Thursday they organized troika skating and fist fights. Friday is called mother-in-law's party - now the sons-in-law called the mother-in-law to treat her with pancakes. On Saturday there were girls' and sister-in-law's get-togethers.
Maslenitsa Sunday is called “Forgiveness Day.” The Frenchman Jacques Margeret, who lived in Russia at the beginning of the 17th century, wrote that “Russians on this day go to visit each other, exchanging kisses and asking each other for forgiveness if they have offended by words or deeds.” On this day, the kings, together with their entourage, came to “say goodbye” to the patriarch. And he, having performed the necessary ceremonies, treated the guests to fortified Madeira and Rhine wine.
- Is it necessary to eat pancakes on Maslenitsa? After all, before the adoption of Christianity, the pancake symbolized the sun god?
Absolutely right, initially the pancake was a symbol of the sun in pagan cults. But later Christians ate pancakes with a completely different meaning. Of course, you don’t have to eat pancakes on Maslenitsa, it’s not a church charter that you will die, but eat pancakes on Maslenitsa. It’s just a good tradition, just like birches at Trinity in the church or fir trees at Christmas. You don’t have to eat pancakes, but this is a pious tradition, especially since you can’t eat meat, and pancakes are a very good substitute for it.
- Many traditions that disappeared after 1917 are only being revived today. Thus, lovers of traditions began to practice festivities and burning of Maslenitsa. How correct is this?
Completely wrong. Sunday is the day when everyone focuses on prayer, when prayers of repentance are already heard in churches. And burning an effigy is pure paganism.
- Then what entertainment, besides eating pancakes, would you recommend for Maslenitsa?
You can organize a folklore festival, with singing folk songs, round dances, and skating down the same slides. The main thing is to remove the pagan essence, and to avoid any obscenity, you should not get drunk half to death.
- But alcohol is not prohibited on Maslenitsa?
No, it is not prohibited, but you should not get drunk either. Moreover, pious Christians also go to church. And if you get drunk, how can you go to church after that?
- What is your favorite pancake recipe?
I use different recipes, although my favorite is yeast pancakes, very thin, like lace, because regular pancakes will never be like that. They are unleavened, and lace is obtained only with good yeast dough.
Well, this is whatever your heart desires: honey, jam, caviar - all the classics. Sour cream. By the way, both squash caviar and “overseas eggplant caviar” go no worse than red.
-Which frying pan makes the most delicious pancakes?
Of course, the best pancakes come out of a cast iron skillet. Or let it be aluminum, but thick. And if there is no aluminum, then all sorts of “tefals” and so on will do. They are convenient because the pancakes do not burn on them, they are very convenient to remove and turn over, but the taste of the food is a little different.
On the advice of Father Hermogenes, we offer several recipes,
which he tested many times in his own kitchen.
Lacy pancakes: three glasses of flour, three eggs, 800 grams of milk, 40 grams of sugar, 30 grams of yeast.
Heat the milk. Stir half with the yeast, when the yeast disperses, add salt, sugar and eggs. Mix. Pour flour into a bowl, stirring, pour in the yeast mixture. Place in a warm place for 20 minutes. When the dough rises, slowly pour in the remaining boiling milk, stirring vigorously. Pancakes should be baked immediately in a hot frying pan. Grease each pancake with butter.
Pancakes with mushrooms: 400 grams of flour, one liter of water or milk, two eggs, 20 grams of sugar, five grams of salt, 20 grams of vegetable oil. Use the dough to prepare regular pancakes for filling.
Mushroom filling: 300 grams of salted honey mushrooms, 150 grams of peeled walnuts, 150 grams of peanuts, a bunch of cilantro, 10 grams of margarine. Rinse the honey mushrooms in cold water, chop finely, and chop the nuts. Heat the margarine, fry the nuts for three minutes, stirring, add mushrooms and chopped cilantro. Mix everything and heat for about 3-5 minutes. Place the filling among the pancakes and fry until done.
Pancake pie: Place the pre-baked pancakes one on top of the other, sandwiching them with filling. Coat the resulting stack with beaten egg on all sides, place small pieces of butter on top and place the pie in the oven for 15 - 20 minutes at 150 degrees. Curd filling: 500 grams of cottage cheese, half a glass of granulated sugar, one egg, 100 grams of raisins, 50 grams of butter, 100 grams of nuts, vanillin, lemon zest, grind granulated sugar with butter, add cottage cheese and egg, pureed through a sieve, add vanillin, lemon zest, finely chopped nuts, mix until smooth.
Lemon-honey kvass: 1.5 liters of water, four tablespoons of honey, three tablespoons of sugar, lemon, raisins. Pour the juice of one lemon into warm boiled water, add honey, sugar, stir, cover with gauze and leave in a warm place for a day. Then strain, pour into bottles into which several thoroughly washed raisins have been previously thrown, and seal tightly. Keep in the cold until the kvass is completely ripe (about two weeks)
Video recipes for simple Lenten dishes from Father Hermogenes Fish pie Sbiten Sorrel cabbage soup Cranberry mousse Buckwheat porridge with mushrooms Pickled apples Pickled cucumbers Moscow-style rasstegay Honey jam Baked carp Salted pink salmon
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Lent
How to bake larks on the day of the forty martyrs (March 22), who suffered in Lake Sebaste. This recipe is also a Lenten dough recipe that can be used during Lent. Dough ingredients: * Flour 1 kg. * Granulated sugar 3 tbsp. l. * Dry tremors 10 gr. * Warm boiled water 2 cups. * Sunflower oil 3 tbsp. l. * Salt 1 teaspoon. l.
This easy-to-prepare beetroot salad will please both fasting people and simply lovers of Russian cuisine. The salad is very rich in vitamins and is good for health. Salad ingredients: Beetroot Beet tops Walnuts Garlic Prunes Chili pepper Honey Lemon Vegetable oil
Great Lent!
Read also:
Z The Sunday that ends Maslenitsa, the last day before the start of Lent, is the Week of Cheese, also called Forgiveness Sunday. In 2012, Lent begins on February 27th. The Fast will last until April 14. On this day, fasting foods are eaten for the last time, and after the evening service, a special touching rite of forgiveness is performed in churches - clergy and parishioners mutually ask each other for forgiveness in order to enter Lent with a pure soul, reconciled with all their neighbors.
The first week (week) of Lent is, according to Orthodox tradition, a time of especially fervent prayer and fasting. On the first four days of the week, in the evening during divine services (at Compline) in churches, the Great Penitential Canon of St. Andrew of Crete is read. This liturgical sequence contains 250 troparions; it is permeated with a feeling of repentance before God, a person’s awareness of his sinfulness; this main theme is revealed in the canon by referring to images from the Old and New Testaments, to examples of the lives of the saints. From Monday to Thursday of the first week the canon is read in parts; Its full reading takes place at Matins on Thursday of the fifth week of Lent.
On the morning of Wednesday of the first week, a special liturgical sequence is celebrated for the first time - the Liturgy of the Presanctified Gifts. During Lent from Monday to Friday (except for the Feast of the Annunciation), the Divine Liturgy is not celebrated; therefore, during Lent, weekly on Wednesday, Friday and a few more days the Liturgy of the Presanctified Gifts is performed, at which believers can partake of the Holy Mysteries of Christ (the name is explained by the fact that the Body of Christ - the Lamb - is prepared in advance on Sunday at the Divine Liturgy, is transubstantiated, then filled with the Blood of Christ and preserved on the throne in the temple until Wednesday or Friday, respectively).
In the practice of domestic piety, believers tried to devote the entirety of one of the weeks of fasting (often the first) to constant visiting of the temple, diligent fasting, so that at the end of the week (on Saturday or Sunday) they would confess and partake of the Holy Mysteries of Christ. Those who fasted during the first week usually received communion on Saturday, when the Church celebrates the memory of the Great Martyr Theodore Tiron.
What to eat these days?
First week- the time of the most strict observance of fasting, excluding meat, dairy, egg and fish dishes from the diet. Monastic regulations prescribe not even eating vegetable oil during this week (the so-called dry eating). Nevertheless, we, focusing on the modern secular reader, further offer dishes that also contain vegetable oil - in this situation this is completely justified.
As mentioned above, monasteries were the keepers and creators of the secrets of preparing various Lenten dishes. The reason for this is the cut-off state from the rest of the world, which encourages the monks to use for food what the surrounding nature was rich in: fish, mushrooms, berries, nuts, honey, vegetables and fruits.
Speaking about the Lenten table, we will try to give the most common dishes of Orthodox Lent, which are maximally enriched with vitamins that are so necessary for modern man. It is very important to understand the difference between people who work hard physical work and those who have consciously renounced the world by taking vows of fasting. Therefore, “zeal beyond reason” shown by some believers in observing fasts is inappropriate here - which, unfortunately, often leads to serious consequences.
1st week of Great Lent (first Sunday) - Triumph of Orthodoxy; The Church remembers the final victory of the Orthodox doctrine over the heresy of the iconoclasts (who fought against the veneration of holy icons) in 843. In churches, after the Divine Liturgy, a special rite of the Triumph of Orthodoxy is performed. The next week is called the second week of Lent. Saturday of the 2nd week is the day of remembrance of the dead.
What to eat these days?
P The Church still recommends excluding all meat, dairy, egg and fish dishes from food. It should be made all the more unclear that in theological educational institutions, with the blessing of the clergy, after the first week and before the beginning of Holy Week (the week before Easter), excluding the week after the third Week of the Cross of Lent, eating fish is allowed - except on Wednesdays and Fridays. There is no doubt that such a relaxation is quite applicable for people engaged in intense mental or physical labor, as well as for those who are not in good health.
On the 2nd Sunday of Great Lent, the Church prayerfully remembers St. Gregory Palamas, who lived in the 14th century - a zealous champion of monastic life and spiritual work, an exponent of a special church teaching about the Light of Tabor - the immaterial, grace-filled Heavenly light with which the Lord shone during the Transfiguration on Mount Tabor; this is a teaching about the possibility for a person to acquire the grace of the Holy Spirit, about the ways to this - prayer and good deeds, to which believers are especially called by the Church on days of fasting. Saturday of the 3rd week is the day of remembrance of the dead.
What to eat these days?
The church charter of the third week of Great Lent is completely similar to the SECOND week.
Week 3 of Lent - Worship of the Cross. The veneration of the Cross of the Lord, performed on this Sunday, reminds us that the path to the Resurrection is only through the Cross, and the salvation of the soul is impossible without fighting sins and passions, without enduring sorrows and suffering. On Saturday, at the all-night vigil, the Cross is brought into the middle of the church and reverently worshiped; The Cross is taken back to the altar only on Friday.
Saturday of the 4th week is the day of remembrance of the dead.
What to eat these days?
As before, abstinence from foods containing meat, milk, eggs, or fish is recommended.
On the 4th Sunday of Great Lent, the Church commemorates the Monk John Climacus (c. 570-649), an ascetic who spent his entire life in monastic endeavors. The main monument of his life is the Ladder (ladder), a guide he wrote for ascent to spiritual perfection.
In the 5th week, Thursday Matins (usually performed in churches on Wednesday evening) is called the “Standing of Mary of Egypt.” At this service, the Great Penitential Canon of St. Andrew of Crete is read in full, and the life of the Venerable Mary of Egypt, a great sinner who miraculously turned to God and spent her entire life in the feat of repentance, is read. This life is an example of the depth of sinful fall and grace-filled uprising, an indication that true repentance and life in God atones for the most serious sins and can elevate a repentant sinner to the heights of spiritual perfection.
What to eat these days?
Products that do not contain meat, milk, eggs, or fish are recommended for food consumption.
Saturday of the 5th week - Saturday of the Akathist. At Matins, a special prayer singing is performed praising the Most Holy Theotokos - Akathist (later other akathist chants began to be compiled based on its model).
On the 5th Sunday of Great Lent, the Church commemorates the Venerable Mary of Egypt. The 6th week of Great Lent ends with Lazarus Saturday and the Twelfth Feast of the Entry of the Lord into Jerusalem (Palm Sunday), after which Holy Week begins.
What to eat these days?
During Great Lent, fish is allowed to be eaten only on the holidays of the Annunciation of the Blessed Virgin Mary (except for some days on which this holiday may fall - for example, Good Friday) and the Entry of the Lord into Jerusalem: on Lazarus Saturday, eating fish caviar is allowed.
The Feast of the Annunciation of the Blessed Virgin Mary was established in memory of the appearance to the Blessed Virgin Mary of the evangelist of the mysteries of God, Archangel Gabriel.
According to the promise given to God by the holy righteous Joachim and Anna - the parents of the Blessed Virgin - from the age of three to fifteen, She, dedicated to serving God, lived at the Jerusalem Temple. When the time came for Her to leave the temple, then, by the decision of the priests, She was betrothed to Her distant relative, the pious elder Joseph, and settled in his house in the city of Nazareth. It was here, nine months before the Nativity of Christ, that the Archangel Gabriel appeared to the Blessed Virgin, who brought Her the joyful news of the coming miraculous, supernatural birth from Her of the Son of God, the Savior of the world (it is no coincidence that the name Jesus, predicted by the Archangel to the Infant God, means “Savior”). Thus, the good news (hence the Annunciation) about the coming Nativity of Christ was announced to the world.
The Feast of the Annunciation of the Most Holy Theotokos opens the successive series of events described in the New Testament of the incarnation, earthly life and ministry, Death on the Cross and the Bright Resurrection of the Lord Jesus Christ. Its spiritual content is the revelation of the great, incomprehensible to the human mind, mystery of the incarnation of the Son of God from the Virgin, predicted in the Old Testament by the holy prophet Isaiah in the 8th century BC.
The Annunciation of the Most Holy Theotokos can occur on different days - both Great Lent and Holy Week, the Holy Resurrection of Christ (this Easter is called in the church tradition "Kyriopascha", in Greek - "Pascha of the Lord") or Bright Week. Naturally, depending on this, the diet of acceptable food changes significantly.
What to eat these days?
E If the Annunciation falls on the days of Great Lent and up to and including the Feast of the Entry of the Lord into Jerusalem, then on this day the Church allows, in addition to Lenten food (not containing meat, milk and eggs), to eat fish dishes.
If the Annunciation falls on the days of Holy Week - from Holy Monday to Holy Saturday, then on the days of the holiday it is allowed to eat only strictly lenten dishes, including fish.
If the Annunciation falls on the day of Easter or during Bright Week, then, naturally, all restrictions on food are canceled - it is allowed to eat any food.
Entry of the Lord into Jerusalem, Palm Sunday
(great twelfth holiday)
The holiday is celebrated on Sunday a week before the celebration of the Holy Resurrection of Christ, in memory of the solemn Entry of the Lord Jesus Christ into Jerusalem - the main city of the Holy Land - on the eve of His Passion on the Cross.
The day before, the Lord Jesus Christ performed a miracle of the resurrection of the holy righteous Lazarus, who lived with his sisters Martha and Mary in the village of Bethany near Jerusalem and died four days before the Lord came to Bethany (therefore, the Saturday day preceding Palm Sunday is called Lazarus Saturday). The next day, Christ rode into Jerusalem on a colt, greeted by many people who had learned about the miracle of the resurrection of Lazarus. The people spread their clothes and tree branches on His path, solemnly exclaiming: “Hosanna (salvation) to the Son of David! Blessed is he who comes in the name of the Lord! Hosanna in the highest!” - this is how Jews were customary to greet kings and victors. However, this triumph is actually a harbinger of the suffering of the Savior: these same people, now solemnly welcoming Christ, in just a few days will shout to the Roman governor Pilate: “Take him, take him, crucify him!” and they will pronounce a terrible curse on their people: “His blood be on us and on our children” (Matthew 27:25). According to church tradition, on this day in churches, believers, as if meeting the invisibly coming Lord, stand at the service with willow branches in their hands (hence another name for the holiday - Palm Sunday). Willows replace fronds - palm branches, which were held in the hands of the inhabitants of Jerusalem who met Christ. On the eve of the holiday, at the all-night vigil on Saturday, the willows are consecrated by sprinkling with holy water after reading a special prayer.
What to eat these days?
On Lazarus Saturday, the Church allows the consumption of fish caviar, in addition to Lenten dishes (not containing meat, milk, eggs, fish), and on the Feast of the Entry of the Lord into Jerusalem - also the fish itself.
The week after the Feast of the Entry of the Lord into Jerusalem is called the Church Holy Week. At this time, we remember the events of the last days of the Savior’s earthly life, His death on the Cross, preparing to become partakers of the great joy of the Bright Resurrection of Christ.
What to eat these days?
During Holy Week, the Church prescribes strict fasting, excluding meat, dairy, eggs and fish foods.
The last days of Holy Week are especially important for us.
IN Maundy Thursday we remember the Lord's establishment of the Sacrament of the Eucharist - the Communion of the Body and Blood of Christ, into which the prepared bread and wine are miraculously transformed at each Divine Liturgy. According to Orthodox tradition, on this day almost all believers try, having been properly prepared, to begin receiving the Holy Mysteries of Christ during the Maundy Thursday service. On the evening of Maundy Thursday, the service is followed by the twelve Gospels: during the service, twelve passages are read, telling about the suffering and death of the Lord on the Cross. According to a long-standing Orthodox tradition, during the reading of the twelve Gospels, worshipers stand in the temple with lit candles.
Good Friday- the most mournful day of the church year. It was on Friday that the Savior’s crucifixion and death on the Cross took place. The Lord was crucified on the Cross installed on Mount Golgotha near Jerusalem, along with two robbers sentenced to the same shameful death. During the crucifixion, He prayed to God the Father for His tormentors, saying; “Father, forgive them, for they do not know what they are doing” (Luke 23:34). For six long hours the Lord suffered on the Cross, redeeming humanity with His suffering from slavery to sin and from enslavement to the devil. Christ's death on the cross took place according to the Gospel reckoning at the ninth hour (for us - about three o'clock in the afternoon). Therefore, on the afternoon of Good Friday in churches, the shroud is carried out from the altar to the middle of the church - an iconographic or embroidered image of the removal of the Savior’s body from the Cross; After the removal, believers perform reverent worship in front of the shroud.
Holy Saturday- the day of remembrance of the presence of the body of the Lord Jesus Christ in the tomb, where it was laid by those who removed the Savior from the Cross, with the permission of the Roman governor Pilate, the righteous Joseph of Arimathea and Nicodemus. While His body was in the tomb, with His soul the Lord descended into hell on that day, where, awaiting the coming of the Savior of the world, the souls of all the people who had died before languished - even the souls of the righteous of the Old Testament. It was on this day that the Lord brought the souls of the righteous from hell, liberated by the power of His suffering on the Cross. A special sign of the significance of Holy Saturday is the annual miraculous ignition of the Holy Fire in the Cave of the Holy Sepulcher in the Jerusalem Church of the Resurrection, which occurs on this day. The receipt of the Holy Fire from ancient times to the present day by the Patriarch of Jerusalem in front of a huge crowd of believers is one of the visible evidence of the truth of the Christian faith and Gospel history.
For believers, Holy Saturday is a time of preparation for the celebration of the greatest holiday of the Holy Resurrection of Christ. Usually on this day, after the morning service in churches, the consecration of Easter cakes, Easter cakes and eggs for breaking the fast on Easter day begins.
According to the pious Orthodox tradition, when we come home after the festive Easter service, we break our fast with Easter cake, Easter cake and Easter eggs blessed in the church. The consecration of Easter cakes takes place during Holy Saturday after the Divine Liturgy (in some churches the consecration also occurs after the Easter service) and is usually done like this: believers place their offerings (placed in a bag, plate or small basket) on a special table in the church, inserting a lit fire into the Easter cake before the start of the consecration, a candle; the priest reads a special prayer and sprinkles your offerings with holy water.
According to legend, the custom of dyeing eggs dates back to the 1st century after the Nativity of Christ. One of Christ’s disciples, Saint Mary Magdalene, came to Rome preaching the faith and, once in the palace of Emperor Tiberius, began to tell him about the Resurrection of Christ. In those days, it was customary when visiting the emperor to bring him something as a gift; Saint Mary was poor and brought an ordinary chicken egg as a gift to the ruler of the Roman state. After listening to her, the emperor did not believe the saint and said: “How can someone rise from the dead? It is as impossible as if this egg suddenly turned red.” And then a miracle happened before the emperor’s eyes: the egg itself changed color to red, thereby testifying to the truth of Christ’s Resurrection.
Since then, Christians began to color eggs at Easter and give them to each other with the words of Easter greeting: “Christ is Risen!”
Our daily bread...
SOURDOW.mpg
MUSHROOM DISHES
In Russian cuisine, dried, salted, fried, stewed and boiled mushrooms are used. The consumption of salted and fried mushrooms is especially common. At the same time, each type of mushroom is salted separately: saffron milk caps, white mushrooms, milk mushrooms, porcini mushrooms, boletus mushrooms, etc. For frying, on the contrary, they try to combine different types of mushrooms, usually adding to a small amount of noble mushrooms (ceps, boletuses) russula, boletus, fly mushrooms, chanterelles, honey mushrooms and others, which have different tastes and properties (dryness, softness, etc.) . Therefore, the more varied the set of fried mushrooms, the tastier they are.
Salted mushrooms are most often consumed as appetizers, additives to cabbage soup, okroshka, solyanka, and as side dishes for all fish and most meat dishes. Fried mushrooms, as a rule, make up a separate dish or are used as fillings in pies and side dishes for all meat dishes. As for dried mushrooms, they are used mainly in soups, less often in porridges and partly in fillings when fresh mushrooms are not available. Stewed mushrooms are usually prepared in combination with meat, fish, vegetables and sometimes as an independent dish. Boiled mushrooms are used least often in Russian cuisine, in contrast to French and Belarusian cuisine.
There are relatively few individual purely mushroom dishes in Russian cuisine. These are mainly various snacks made from salted mushrooms, where the latter make up from 70 to 90% of the mass, fried mushrooms in various types (chopped, whole), stewed mushrooms with cabbage and potatoes, and mushrooms in dough.
Mushroom appetizer
500 g salted mushrooms 2 onions
0.5 cups finely chopped green onions
0.5 heads of garlic
0.5 teaspoon black pepper
1-2 tbsp. spoons of sunflower oil
Coarsely chop the salted mushrooms (leave small ones whole), chop the onion finely, chop or crush the garlic, mix everything, add pepper, oil, stir.
Stewed mushrooms
500 g peeled porcini mushrooms and boletus
2 tbsp. spoons of flour
50 g butter
1 cup sour cream
1 onion
1 tbsp. spoon of dill
1 tbsp. spoon of parsley
6 black peppercorns
Peel the mushrooms, wash them, chop them coarsely (leave the small caps whole), rinse them again, roll them in flour, put them in a saucepan, cover them, and put them on high heat. Drain the liquid (juice) that appears, add oil, separately fried finely chopped onion, dill and parsley, pepper, salt and simmer over moderate heat. Gradually add the previously drained juice and add sour cream so that the sauce gradually thickens. Simmer for 30-40 minutes. Serve with boiled potatoes.
Fried mushrooms
4 cups peeled mushrooms (various)
100-150 g sunflower oil
2 onions
1 tbsp. spoon of dill
2 tbsp. spoons of parsley
0.5 cups sour cream
0.5 teaspoon ground black pepper
Peel the mushrooms, rinse, cut into strips, place in a heated dry frying pan, cover with a lid and fry over medium heat until the juice released by the mushrooms has boiled away almost completely; then add salt, add finely chopped onion, add oil, stir and continue frying over moderate heat until a brownish color forms, about 20 minutes. After this, add pepper, sprinkle with finely chopped dill and parsley, stir, fry for 2-3 minutes, add sour cream and bring it to a boil.
Whole mushrooms
500 g peeled porcini mushrooms (caps)
1 egg
0.5 cups crushed rye crackers
100 g sunflower oil
1 tbsp. spoon of sour cream
1 tbsp. spoon of dill
0.5 heads of garlic
1 teaspoon salt
Scald the caps of porcini mushrooms with boiling water, dry with a towel, roll in a well-beaten egg, then in breadcrumbs and fry in a very hot frying pan in oil.
Grind the dill, garlic and salt in a mortar until smooth, add sour cream and stir with the fried mushrooms.
Mushrooms fried in dough
20 dried porcini mushrooms
0.25 cups of kvass or beer
2 teaspoons sunflower oil + 0.25 cups oil for frying
0.25 teaspoons salt
2-3 tbsp. spoons of flour
3 bay leaves
8 black peppercorns
Boil dry mushrooms in 0.5 liters of water with bay leaf and pepper (use the broth for soup). Dry the mushrooms. Make a batter from kvass, sunflower oil, salt and flour. Dip prepared mushrooms in it and fry in oil in a frying pan.
Kundyumy
Kundyumy, or kundyubki, is an old Russian dish (16th century), a kind of dumpling with mushroom filling.
Kundums differ from ordinary dumplings not only in their special filling. The dough for kundums is kneaded with vegetable oils (sunflower or poppy seed) and hot water and is thus a combination of choux and stretch dough. The filling can be prepared from both fresh and dried mushrooms in combination with cereals (buckwheat, rice) and spices.
And finally, unlike dumplings, kundums are not boiled, but are first baked and then simmered in the oven.
for test:
2 cups (320 g) wheat flour
0.75 cups boiling water
for the decoction:
0.5 l water
3 bay leaves
4-5 black peppercorns
2-3 cloves of garlic
1 tbsp. spoon of parsley
1 cup sour cream
for filling:
20 dried porcini mushrooms
1 cup cool buckwheat porridge or boiled rice
4 tbsp. spoons of sunflower oil
1 egg
Preparing the filling. Boil the mushrooms in water, pour the broth into a separate bowl, finely chop the mushrooms and fry together with finely chopped onion in oil; mix with porridge and chopped hard-boiled egg, mash well into a homogeneous mass.
Test preparation. Pour boiling water into the sunflower oil, add flour to this mixture and quickly knead the dough, kneading it thoroughly with your hands, and then roll it into a very thin layer (almost until transparent), without adding flour, since this dough does not stick to the board.
Preparing kundums. Cut the rolled out dough into 5x5 cm squares, put a small piece of filling on each square and form dumplings. The specified amount of dough and filling should yield approximately 100 dumplings.
Cooking kundums. Grease a sheet, baking sheet or wide frying pan with oil, place kunduma on it in one layer and bake them in the oven over moderate heat for 12-15 minutes. Then transfer the kundums into a pot, pour in hot mushroom broth, salt, add spices and put in the oven for 15 minutes, then pour in sour cream and place on plates.