Mushroom dishes
Mushrooms are a completely unique creation of nature. Compared to other plants, they contain more proteins, which brings them closer to animal products. Their cell walls contain a special substance - chitin, which is not found in other plants, and it is found only in the shells of crustaceans and elytra beetles; no other plant contains so many nitrogenous extractive substances, which give the decoctions a completely unique taste and aroma. And when heated, they do not behave like other plant products, but rather like meat: as soon as the temperature reaches 60–70 ° C, a large amount of juice suddenly begins to be released from them. Therefore, the word “fry” in relation to mushrooms takes on a completely different meaning - it’s more like poaching in its own juice.
In the XVI–XVII centuries. There were much more forests on the territory of Russia than now, the reserves of mushrooms in them were enormous, so they have always been an important help in the peasant table. And they played an important role in the economy of the townspeople.
There are few mentions of mushroom dishes in ancient manuscripts: boiled, baked, stewed (stewed) mushrooms. In the list of dishes of the royal table and the boyars, mushrooms are rarely mentioned, but in the menu of monks and high clergy there are many “lenten” cold appetizers and hot dishes made from mushrooms.
Ancient mushroom dishes
The largest number of mushroom dishes is named in the “Consumable Book” of Patriarch Adrian. In addition to cold appetizers, 14 hot dishes are mentioned. Among them: warmed mushrooms with onions and butter, warmed saffron milk caps and milk mushrooms, mushrooms in dough, dumplings with mushrooms, baked saffron milk mushrooms, milk mushrooms and saffron milk caps, fresh salted saffron milk caps with onions, fresh boiled mushrooms with onions, honey mushrooms with onions and eggs.
No. 540. Dried mushrooms in dough. Here's how to describe their preparation: E. Molokhovets: select medium-sized dried white mushrooms, soak them, boil them in the same water without salt; when they are ready, take them out, wash them, let the water drain, trim them with a knife, lay them out on the table, salt them, roll them in flour; 15 minutes before frying, dip into liquid dough, take out, roll in grated wheat bread (crumbs), put in a frying pan with a large amount of heated vegetable oil or ghee and fry on both sides.
They use pancake dough or make a special one. To do this, add salt and a little vegetable oil to the wheat flour, dilute with hot water, beat with a spatula, and add whipped whites.
Wheat flour 200, sunflower oil 20, water 150–200, proteins 5 pcs.
During the fast, they did not add proteins, but used unleavened dough for pancakes. Probably, these are the mushrooms in the dough that were prepared for the Patriarch Hadrian.
No. 541. Honey mushrooms with onions and eggs. The honey mushrooms are sorted, washed, boiled in salted water, discarded and cut. Melt the butter in a saucepan or frying pan, fry the flour in it, pour in the broth in which the mushrooms were cooked, stir, add the chopped mushrooms, add salt and pepper and bring to a boil. Top with chopped hard-boiled eggs.
Fresh honey mushrooms 600, melted butter 60, wheat flour 30, mushroom broth 300, salt, pepper, eggs 2 pcs.
No. 542. Mushroom dumplings. Dry mushrooms are washed, soaked for 2–3 hours, boiled in the same water without salt, discarded, finely chopped and fried with onions.
Pour flour into a bowl, add water, salt, eggs and stir well. Add fried mushrooms to the resulting dough and mix. Roll out a rope about 1 cm thick from this mass, cut it at an angle into diamonds and cook them in boiling salted water. The resulting dumplings are taken out, placed in a bowl and poured with hot broth or sour cream.
Dry mushrooms 50, wheat flour 200, egg 1 pc., enough water to make a thick dough (about 100 g).
No. 543. Mushrooms white and old-fashioned red ones. The mushrooms are sorted out, the skin is peeled off the stems, cut into slices, rolled in flour, placed in a pot or other container, covered with a lid, stewed, and when the mushrooms give juice, the lid is opened and the juice is allowed to evaporate. Then add a piece of butter, lightly fried onion, a bunch of parsley and dill stems, salt, pepper and, stirring, fry the mushrooms. Take out a bunch of greens, add water or sour cream and let it boil several times to thicken the sauce.
Mushrooms (porcini and boletus) 600, onions 50, butter 50, flour 20, sour cream 200–300, salt, pepper.
No. 544. Mushrooms in breadcrumbs. Take large white mushrooms or boletus, boil for 5-10 minutes, dry with a towel, soak in a mixture of eggs and milk or in beaten eggs alone, roll in breadcrumbs, fry in oil, remove, let the oil drain and heat in the oven.
No. 545. Fried saffron milk caps, monastic style. The saffron milk caps are washed, placed in cold water, brought to a boil and discarded. Then they are salted, mixed and each saffron milk cap is rolled in flour. Heat vegetable oil in a frying pan, add prepared saffron milk caps and chopped onions and fry for several minutes, turning over. You should place the mushrooms in the pan, not in a heap, but in one row.
Ryzhiki (for 2 servings) 300, onion 50, oil 100.
No. 546. Saffron milk caps, milk mushrooms in a pot. The mushrooms are sorted, peeled, washed, placed in boiling water and cooked for 1–2 minutes. Then they are thrown back, placed on a table or board, salted, rolled in flour, and fried in a frying pan on both sides. Fried mushrooms are placed in a pot, poured with sour cream, sprinkled with grated wheat bread on top and baked in the oven or oven.
No. 547. Mushrooms with vegetables in potty. Slices of tomatoes, fried mushrooms, fried potatoes and onions are placed in layers in a clay pot. Everything is poured with sour cream, sprinkled with grated cheese and baked in the oven.
Per serving: fresh mushrooms 100, tomatoes 150, potatoes 100, onions 50, sour cream 100, cheese 20.
No. 548. Mushroom omelet. Porcini mushrooms or champignons are cleaned and washed; parsley root is grated and stewed together with chopped mushrooms in oil until tender, cool. Add wheat flour, egg yolks, salt and mix. Lastly, add the whipped whites. The mixture is poured into a well-greased frying pan and baked in the oven.
Per serving: fresh porcini mushrooms or champignons 150, parsley root 20, butter 10, eggs 2 pcs., wheat flour 30, salt.
No. 549. Mushroom pudding. Salted or cooked fresh (dry) mushrooms are passed through a meat grinder along with sautéed onions. Add softened butter, egg yolks, wheat crackers or flour, and salt. Add the egg whites, whipped into a fluffy foam, and mix carefully. The mixture is placed in a form greased and sprinkled with breadcrumbs and baked in the oven or steamed (40–50 minutes). In the latter case, the mold is not sprinkled with breadcrumbs. The pudding is served hot, topped with butter or sour cream sauce.
Per serving: salted or boiled mushrooms 150, butter 20, onions 20, egg 1 pc., wheat crackers 60, mushroom broth 100, salt, pepper.
No. 550. Mushroom meatballs. Boiled mushrooms are finely chopped or passed through a meat grinder, combined with finely chopped sautéed onions. Add wheat crackers, sour cream, raw eggs, salt, pepper and mix thoroughly. The mixture is formed into balls the size of a walnut, rolled in breadcrumbs or flour and fried in oil. Meatballs are poured with sour cream or sour cream with tomato sauce and simmered for 10–12 minutes. Meatballs can be baked with sauce in the oven.
Per serving: dry mushrooms 25, onions 100, crackers 30, sour cream 20, eggs 1 pc., salt, pepper.
Modern mushroom dishes
Ancient mushroom dishes (stewed mushrooms, mushrooms in sour cream, mushrooms with onions, etc.) have survived to this day, but in the 18th century. new, more satisfying dishes of mushrooms and potatoes appeared, and the methods of preparing ancient dishes changed somewhat.
Any mushrooms are first carefully sorted, the stems are cleaned, soaked, cleaned of dirt and washed. Remove the skin and film from russula, butter mushrooms, and champignons. Boletuses and champignons should be immediately placed in slightly acidified water so that they darken less. (Recipes are for 2 servings.)
No. 551. Mushrooms in sour cream. The mushrooms are chopped, fried with butter until the juice that is released is almost completely evaporated, salted, poured with sour cream and brought to a boil. Serve sprinkled with herbs.
Fresh porcini mushrooms 300 (or dry 80) or champignons or boletus 350, butter 30, sour cream 150.
No. 552. Mushrooms with potatoes. The potatoes are boiled, the broth is drained, chopped, mixed with fried mushrooms, poured with sour cream and brought to a boil.
Mushrooms 300, potatoes 120, butter 30, sour cream 150.
No. 553. Honey mushrooms fried in sour sauce. The honey mushrooms are sorted, washed, and then cut. Melt the butter in a saucepan, add the onion, sauté it, add a little flour and heat, stirring. Add boiled honey mushrooms, mushroom broth, lemon juice or cucumber pickle, or a little vinegar to the sautéed onions and flour and bring to a boil.
Fresh honey mushrooms 400, ghee 40, wheat flour 20, mushroom broth 200, vinegar, cucumber pickle to taste, spices.
No. 554. Selyanka mushroom. Mushrooms are fried with butter, placed in a pan, sautéed onions, sliced carrots, potatoes, turnips, sour cream, salt are added, poured with water and simmered until tender.
Fresh mushrooms 200, potatoes 300, ghee 40, sour cream 40, onions 40, carrots 20, turnips 20, spices.
No. 555. Fried salted mushrooms. Salted mushrooms are soaked for 6-10 hours, changing the water 2-3 times. Then they are coarsely chopped, dried and fried together with shredded lump in ghee or vegetable oil.
Salted mushrooms 300, oil 20–30, onions 80, salt, pepper.
No. 556. Dried mushrooms fried in sour cream. Dried mushrooms are soaked, boiled until tender, washed, chopped and fried. Add sautéed chopped onions to the fried mushrooms, pour in sour cream or sour cream sauce, add salt, pepper and bring to a boil, sauce or sour cream, you can add tomato sauce, “Yuzhny”, “Kubansky”, etc. Such mushrooms are served without a side dish (as a hot appetizer ) or with fried potatoes (as a main course).
Dried mushrooms 70-100, onions 30-50, oil, fat 30, sour cream, sauce 60-70, potatoes 250, greens.
No. 557. Fresh mushroom cutlets. Porcini mushrooms, boletus mushrooms, aspen mushrooms, and champignons are prepared, finely chopped, placed in a shallow pan, oil or fat is added and, stirring, simmer until half of the juice has evaporated. After this, add semolina in a thin stream and brew it for 5-10 minutes, stirring continuously. Then add finely chopped sauteed onion, salt, pepper, mix and, while still hot, cut the mass into cutlets or meatballs, which are rolled in breadcrumbs and fried with fat until golden brown. Then the cutlets are placed in the oven for 3-5 minutes and served, topped with sour cream.
Per serving: fresh mushrooms 200–250, onions 30, crackers 5, fat, butter 20, semolina 8-10, sour cream 100.
No. 558. Dried mushroom cutlets. You can use any dried mushrooms (porcini, aspen, boletus, etc.). They are soaked A-5 hours and cook as usual. Then finely chop or grind in a meat grinder. After this, they are fried with fat or oil (“to dryness”). Add thick milk sauce, raw eggs, finely chopped sauteed onions, salt, pepper to the fried cooled mushrooms and mix. Cutlets or meatballs are formed from this mass, breaded in ground breadcrumbs, fried with butter or fat, placed in the oven for 3–5 minutes and served with fried potatoes and sour cream.
For cutlets per serving: dried mushrooms 50, onions 30, fat, oil 10, eggs 1/4 pcs., thick milk sauce 45–50.
No. 559. Mushroom zrazy. Prepare a mass of dried mushrooms in the same way as for cutlets. They cut it into flat cakes on a board sprinkled with ground breadcrumbs, put minced meat in the middle, wrap it in mushroom mass, give the zrazas a flattened oval shape, bread them in breadcrumbs, fry and heat them in the oven. For minced meat, chop hard-boiled eggs, chop parsley, mix, add ground crackers, salt and pepper.
For mushroom mass (per serving): dry mushrooms 60–80, fat 20, crackers, onions 30.
For minced meat: 1/2 eggs, 5 parsley, crackers.
No. 560. Moscow mushroom mushroom (in a frying pan).
First, the cabbage is stewed. To do this, chop fresh white cabbage, add a little water, vinegar, tomato puree, fat and simmer for 20–30 minutes. At the end, add browned flour, slightly diluted with water, mix and bring to a boil. You don't have to add flour.
The sauerkraut is sorted, squeezed out of the brine, large parts are chopped, and then stewed in the same way as fresh cabbage, but no vinegar is added.
Dry mushrooms are soaked, boiled and chopped. Salted or pickled mushrooms are separated from the brine and chopped.
Grease a frying pan (for the required number of servings), sprinkle with breadcrumbs, add a layer of stewed cabbage (fresh or sauerkraut), a layer of prepared boiled, salted or pickled mushrooms, pickled cucumbers, peeled and chopped. A layer of stewed cabbage is placed on top, the surface is leveled with a mound, sprinkled with breadcrumbs, poured with oil and baked in the oven.
When serving, the surface of the selyanka is decorated with salted or pickled mushrooms, cucumbers, and herbs.
For 4 people: dry mushrooms 50, salted mushrooms 200, pickled cucumbers 250, onions 100, stewed cabbage 600, crackers 100.
No. 561. Baked dried mushrooms. Dried mushrooms are soaked and cooked as usual. Then they are chopped, finely chopped onions are added and fried in a frying pan with fat, sour cream sauce is added and mixed. Seasoned mushrooms are placed in the middle of the frying pan, boiled chopped potatoes are placed around, everything is poured with sour cream sauce, sprinkled with grated cheese and oil, and baked in the oven. The dish is prepared for several people in one frying pan and served on the same pan.
For 4 servings: dried porcini mushrooms 120, potatoes 500–600, onions 100, butter 80-100, cheese 30, sour cream sauce 400.
No. 562. Fresh mushrooms baked with milk sauce. Porcini mushrooms, boletus mushrooms, aspen mushrooms, champignons, russula or others are processed, cut and fried with butter. Then they are seasoned with salt and pepper, mixed with milk sauce and placed in the middle of the frying pan. Sliced boiled potatoes are placed around. Everything is poured with a medium-thick milk sauce, sprinkled with grated cheese and ground breadcrumbs and baked. The dish is prepared for several people in one frying pan.
For 4 people: fresh mushrooms 400–500, potatoes 400–500, onions 100–200, cheese 20, crackers 20, butter 60, milk sauce 400.
No. 563. Mushrooms baked in tomato sauce with onions.
Prepared in the same way as with milk sauce, mushrooms are baked in tomato and onion sauce, but before baking they are sprinkled with just breadcrumbs, without cheese.
From the book I treated Stalin: from the secret archives of the USSR author Chazov Evgeniy IvanovichIt’s a nice combination of sea, rather cold, swimming with boat trips on the Aa River and picking mushrooms in the forest beyond the river. Leonid, the eldest son, wanted to go to the naval school (to “Dzerzhinka”), and therefore went in the so-called preparatory
From the book Everyday Life of the Noble Class in the Golden Age of Catherine author Eliseeva Olga Igorevna“Dishes by rank” The feast occupied an important place in the life of a person in the 18th century. Modern critics have noted, not without sarcasm, that in modern Russian literature the description of food comes down to listing “snacks” and plays a service role in relation to the core action
author Meyer M.S.Berek flour dishes. These are multi-layer filled pies that are baked from puff pastry. Preparing the filling for “berek” opens up room for improvisation. The simplest options are cheese filling (from a mixture of feta cheese and hard cheese) and meat filling. Manti. Turkish
From the book Türkiye. Book of Travels author Meyer M.S.Vegetable dishes Let's divide them into two categories. The first includes dishes prepared from chopped vegetables (zucchini, eggplant in combination with tomatoes, onions, green peppers), which are stewed for a long time in olive oil. These dishes are usually served after soup and hot before
From the book Türkiye. Book of Travels author Meyer M.S.Fish dishes Despite the fact that the capital of Turkey, Ankara, is located in the center of Anatolia, the best fish restaurants are concentrated in this city. And the largest assortment of fish dishes in Ankara restaurants is offered in winter. It is at this time that the fish are in the seas,
author From the book of 500 recipes of an old innkeeper author Polivalina Lyubov Alexandrovna From the book Russian Cuisine author Kovalev Nikolay Ivanovich From the book Russian Cuisine author Kovalev Nikolay IvanovichBean dishes Peas, lentils Obviously, among legumes in the diet of the Russian people of pre-Petrine Rus', peas and lentils (sochevitsa) played the main role. The widespread use of lentils is reported in the life of St. Theodosius of Pechersk. The author of Domostroy advises
From the book Russian Cuisine author Kovalev Nikolay IvanovichEgg dishes Egg dishes played a very special role in the life of Russian people: it was not only highly nutritious food, but also a symbol of spring, eternal life, and fertility. Bright colored eggs are an indispensable attribute of the Easter table. There were special Easter games: rolling eggs on
From the book Russian Cuisine author Kovalev Nikolay IvanovichDishes made from cottage cheese Cottage cheese and cheeseBack at the beginning of the 19th century. There was no strict distinction between the concepts of “cottage cheese” and “cheese”. So, V. Dahl, explaining the word “cheese”, indicates that this is cottage cheese, and speaking about cottage cheese, he writes that this is the southern name for cheese, and makes a note: “But usually cheese
From the book Russian Cuisine author Kovalev Nikolay IvanovichChapter Nine. Dishes from vegetables and mushrooms Vegetables in ancient Russian cuisine It is reliably known about their widespread use in the 10th–17th centuries. in Rus' cabbage, turnips, carrots, onions, cucumbers, garlic, radishes, spicy herbs. Of course, in the description of the dishes of the royal table there are no common vegetables
From the book Russian Cuisine author Kovalev Nikolay IvanovichForgotten vegetable dishes The development of cooking is not without losses. Many ancient vegetable dishes have also been undeservedly forgotten. No. 532. Fried cucumbers. Large cucumbers, unsuitable for salads, are peeled, cut into slices 1–1.5 cm thick, fried with vegetable oil until
From the book Nizhny Novgorod studies in local history and archeology - 1999 author Anuchin S.V.N. N. Gribov. Chamber-type burial from the Sarov necropolis
authorBean dishes Legumes have been consumed by humans since ancient times. In the chronicles of the times of Kievan Rus, peas and sochevitsa are mentioned. There are quite a lot of dishes with beans. Before cooking, the legumes are sorted, selecting suitable grains, washed and
From the book Encyclopedia of Slavic culture, writing and mythology author Kononenko Alexey AnatolievichFish dishes Fish has long occupied a significant place in traditional folk cuisine; it is not inferior to meat and is even better absorbed by the human body. There are few special fish dishes. Fresh fish was fried and eaten hot and cold. Yushka and jelly were cooked from raw fish. Karasei and
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, butter mushrooms, etc. For frying, on the contrary, they try to combine different types of mushrooms, usually adding to a small amount of noble mushrooms (porcini, boletus) 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 dried 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 dumplings 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 first baked, 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 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.
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 is 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
.
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, modest 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 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 - “Easter 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 Sabbath 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 sufferings 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
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 maybe! 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
COOKING 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, stir, 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.
