Lenten dishes - the best recipes, cooking features and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Lenten dishes become especially popular during Lent. During this period, people are looking for recipes that can be applied during the period of abstinence from many products.

However, meatless meals do not have to be bland and tasteless. You can use the recipes below to prepare delicious and satisfying first courses, second courses, and desserts.

Lenten red borscht

Ingredients:

• Beets - two pieces.
• White cabbage - one kilogram.
• Carrots - two pieces.
• Potatoes - six pieces.
• Onions - two pieces.
• Bulgarian pickled peppers - one hundred grams.
• Garlic - two cloves.
• Parsley root - two pieces.
• Tomato juice or paste.
• Vegetable oil - six tablespoons.
• Sugar - tablespoon.
• Ground pepper - on the blade of a knife.
• Lemon - one thing.
• S alt - dessert spoon.
• Parsley - bunch.

Cooking process

Usingrecipes for simple and delicious lenten dishes, we will try to cook red borscht. First you need to take the beetroot, peel it, wash it well and grate it with large holes. Then peel the parsley root and carrots with a special knife, rinse and also chop on a grater. Cut the peeled onion into small cubes.

Further, according to the recipe for a delicious lean dish, you need to pour oil into the pan and place it on the fire. When the oil is hot, put onion cubes and fry lightly, stirring constantly so that it does not burn. Next, put the grated parsley root and carrots into the pan. Stir gently and fry for another ten minutes. Parsley root and carrots should become soft.

Following a proven recipe for meatless dishes, you need to fill a pot with cold water and put it on a big fire. While the water is heating, peel the potatoes, wash and cut into pieces. After the water boils, put the potatoes in the pan and reduce the heat. Now put the grated beets into the pan to the fried carrots, onions and parsley and mix. Then, according to the recipe for fasting, open the pickled bell pepper, chop into small pieces and add to the ingredients in the pan.

There you also need to pour 200 ml of tomato juice or put a spoonful of tomato paste, as well as about one hundred milliliters of boiling water from the pan. Mix everything well and, closing the lid, simmer for fifteen to twenty minutes. This time must be spent on the preparation of white cabbage. The upper leaves must be removed, and thenfinely chop the head of cabbage and put it in a saucepan with boiling potatoes. When the ingredients in the pan are ready, you need to add sugar, s alt, chopped garlic and the juice of one lemon to them.

Stir thoroughly and leave on fire for another five minutes. When the cabbage boils for ten minutes, the dressing from the pan will need to be put into the pan. Reduce the fire to a minimum, cover with a lid and simmer, according to the recipe for delicious lean dishes, for about twenty-five to thirty minutes. Turn off the heat, sprinkle with ground pepper and a little more s alt (if necessary). Stir gently, close the lid and leave for twenty minutes. Then pour the delicious and fragrant red borscht prepared according to the recipe for a lenten dish into plates, sprinkle with chopped parsley and serve for dinner.

Solyanka with champignons

Required ingredients:

• Pickled cucumbers - eight pieces.
• Champignons - four hundred grams.
• Potatoes - six pieces.
• Olives - one hundred grams.
• Onions - two pieces.
• Small tomatoes - five pieces.
• Dill - bunch.
• Carrots - two pieces.
• Ground pepper - two pinches.
• Water - five liters.
• Lemon - one thing.
• S alt - dessert spoon.
• Oil - fifty milliliters.

How to cook hodgepodge

The process of preparing this lean dish begins with the fact that a pot of cold water is placed on the fire. Next, you need to prepare all the ingredients one by one. Peel potatoes, wash and cut into small pieces. When the water boils, place it in a saucepan and cook for twenty minutes.

Next in line for a recipe for a simple lean dish - you need to take onions. Clean it, wash it and chop it. Then comes the carrots, which must be peeled, washed well and cut into not very large strips. Sort the champignons, wash, dry and chop into thin slices. Cut pickled cucumbers into cubes. Wash the red tomatoes, pour over with boiling water, remove the skin and rub on a grater.

Now, without deviating from the recipe for a lenten dish, you need to start preparing the frying pan for the hodgepodge. First you need to heat a frying pan with vegetable oil over a fire. First you need to put chopped onions, champignons and carrots on it. Simmer for about ten minutes. Then add mashed tomatoes and pickles. Stir and simmer for another five to seven minutes.

Then transfer the frying to a pot with potatoes, sprinkle with ground pepper, s alt to taste, mix and cook for fifteen minutes. At this time, rinse and chop the dill, and also remove the seeds from the olives. Add dill and pitted olives to the hodgepodge. Turn off the heat, cover with a lid and let it brew for twenty-five minutes. Delicious and fragrant hodgepodge, prepared according to the recipe for a fasting dish, pour into bowls, adding a circle of lemon.

Cabbage cutlets

Product List:

• White cabbage - one and a half kilograms.
• Flour - six tablespoons.
• Onions - two pieces.
• Ground pepper -a quarter teaspoon.
• Semolina - six tablespoons.
• Garlic - five cloves.
• S alt - a teaspoon.
• Refined oil - one hundred milliliters.
• Breadcrumbs - packaging.

Cooking process

To make cabbage cutlets delicious, we will use a recipe for lenten dishes for every day to prepare them. Divide the head of cabbage into individual leaves. Put them in a saucepan, cover with water and boil for ten minutes. Then drain the water and leave the leaves to cool. Separate the garlic cloves and onions from the husk. Further, following the recipe for lean dishes for each day of fasting, the cooled cabbage leaves, along with onions and garlic, must be passed through a meat grinder.

Put the resulting cabbage mass in a bowl. Add ground pepper and s alt to taste. Pour semolina, mix and leave for half an hour so that the semolina swells a little. Add wheat flour to this mass, mix again and make blanks for future cutlets. Next, pour the breadcrumbs into a small flat plate. Roll all the blanks, one by one, in breadcrumbs and form cutlets out of them.

Now they need to be fried. To do this, put a frying pan with a small amount of vegetable oil on the fire and heat it up. Fry all cutlets on one side and on the other until they are browned. Cabbage cutlets prepared during Lent according to the recipe for lenten dishes for every day, serve warm with green onions and fresh vegetables.

Salad fromcanned corn and croutons

List of ingredients:

• Canned corn - two cans.
• Rye croutons - two hundred grams.
• Beijing cabbage - five hundred grams.
• Young onions - two bunches.
• Lenten mayonnaise - two hundred grams.
• Parsley - bunch.
• S alt - a teaspoon.

Practical part

This light salad recipe for simple and delicious meatless meals is easy to make. Transfer canned corn from jars to a colander. When all the liquid drains, put the corn in a suitable bowl. Add croutons there, which you can choose according to your personal taste.

Rinse fresh parsley under running water, chop. Rinse the young onion well and chop into thin rings. Remove outer leaves from Chinese cabbage, wash and chop very thinly. All chopped ingredients are also sent to a bowl. S alt a little and add lean mayonnaise. Mix well and place in the refrigerator for one hour, covered with a lid. Then you can serve this he althy salad as a light lean dish for dinner.

Beans with champignons

Required products:

• Beans - two glasses.
• Champignons - five hundred grams.
• Carrots - two pieces.
• Onions - two pieces.
• Ground pepper - three pinches.
• Tomato - three tablespoons.
• S alt - dessert spoon.
• Oil - fifty milliliters.

Cooking beans withmushrooms

You can make juicy and tender bean stew with this lean fast recipe. First you need to carefully sort it out. Then rinse in running water. Put the beans in a cauldron, completely fill with water and leave for two and a half to three hours. When the beans swell, drain the water, and fill the cauldron with fresh water. Put the beans on the fire, let it boil and cook under the closed lid on the smallest fire for an hour and a half. Drain the liquid into a separate bowl and set aside.

The bean cooking time can be used to prepare all other ingredients in the recipe. Peel carrots and onions, rinse. Cut the carrot into thin strips, and the onion into small cubes. Wash mushrooms, dry and cut into thin slices. Next, all the chopped ingredients must be stewed. You need to take a saucepan, pour vegetable oil into it and heat it on fire.

Put onions, mushrooms and carrots in a saucepan. Stir and simmer over low heat for ten minutes. Then add three tablespoons of tomato, stir and simmer for another five minutes. After that, shift the boiled beans from the cauldron, sprinkle with ground pepper and s alt. Pour the water left after cooking the beans into a saucepan so that it completely covers all the ingredients. Mix gently and simmer covered for twenty-five to thirty minutes.

After cooking the stewed beans with mushrooms, let the dish brew for another twenty minutes. Then arrange in bowls, decorate when serving freshgreenery. This lean and tasty dish can be consumed both hot and cold, it does not affect the taste.

Lenten dumplings with potatoes

List of ingredients:

For the test:

• Wheat flour - four cups.
• S alt - a couple of pinches.
• Water - five hundred milliliters.

For stuffing:

• Potatoes - seven hundred grams.
• Oil - four tablespoons.
• Ground pepper - a third of a teaspoon.
• Onions - two pieces.
• S alt - teaspoon.

For refueling:

• Chopped dill - tablespoon
• Chop parsley - canteen
• Oil - six tablespoons.
• Onion - one head.

Cooking recipe

To prepare lean dumplings with potatoes, we use a proven recipe for lean dishes. The filling must be prepared first. Peel the potato tubers and wash. Cut into pieces, place in a saucepan with cold s alted water and boil until tender. In a heated frying pan with oil, saute finely chopped onion until golden brown. Mash potatoes until mashed. Add to it the passivated onion, s alt and a small amount of drained water. Mashed potatoes should be soft but not thin.

The next thing to do is prepare the dough for lean dumplings. Sift wheat flour into a deep bowl. In the center, make a small indentation and pour five hundred milliliters of boiling water into it, and add s alt. Knead soft dough. flouryou need to add until it stops sticking to your hands. Next, you need to roll up a sausage from the dough, cut it into pieces, which are rolled out in the form of small pancakes. This method is convenient because there are practically no leftover dough.

Put a small amount of filling on each "pancake" and pinch the edges. In this way, make dumplings from the whole dough. Then place a large saucepan filled with s alted water on the fire. While the water boils, you need to peel the onion, chop and fry in vegetable oil, adding ground pepper, dill and parsley.

When the water boils, dip prepared dumplings into it in portions and cook, stirring constantly, for seven minutes. Put the finished dumplings in a suitable dish. Add to them the onion fried in a pan and a little vegetable oil. Serve lean dumplings with potatoes hot immediately after cooking.

Carrot Lenten Cake

Product list:

• Wheat flour - three hundred grams.
• Carrots - three hundred grams.
• Sugar - two glasses.
• Baking powder - dessert spoon.
• Walnuts - three hundred grams.
• Deodorized oil - sixteen tablespoons.
• Fruit juice - two glasses.
• Vanilla - two sachets.
• Powdered sugar - two tablespoons.
• S alt - two pinches.

Cooking

Pamper your family in fasting and prepare a delicious carrot cake with a recipe for festive Lenten dishes. Thedessert you need to start preparing with pre-frying walnuts in a pan. You don't need to add oil to them. Constantly stirring, fry the nuts on all sides, and then chop them in a blender.

Next, pour sugar into a large bowl, add vegetable oil, pour two glasses of any fruit juice and mix well. Grate the peeled and washed carrots on a Korean carrot grater and transfer to a bowl. Pour chopped walnuts here and stir again. Add flour, vanilla and baking powder to these ingredients.

Using a mixer, beat the dough until smooth and pour it into a special refractory baking dish. Place the form on a baking sheet and put in the oven for forty to fifty minutes. Bake at a temperature of one hundred ninety degrees. Ready carrot lean cake, without getting out of the mold, cool a little. Then transfer it to a wire rack and let it cool completely. Then sprinkle it with powdered sugar. This homemade lean dessert can also be topped with applesauce and nuts.

Apple Lavash Strudel

Ingredients:

• Thin lavash - six sheets.
• Apples - seven to eight pieces.
• Sugar - two hundred grams.
• Raisins - two hundred grams.
• Oil - one hundred and fifty milliliters.

Cooking strudel recipe

Homemade baking is one of the best recipes for meatless dishes. Thanks to them, even during restrictions, you can eat sweets without breaking the Great Lent. Someingredients must be prepared in advance. Raisins must first be washed under running water, and then pour boiling water over it for fifteen minutes and put in a colander.

Peel and grate apples of sweet and sour varieties. If there is a lot of juice, it must be drained. Mix steamed raisins with pureed apples. Lavash leaves cut into two parts. Lubricate each with a brush with vegetable oil and sprinkle a tablespoon of sugar over them. Then evenly spread the prepared stuffing and roll gently into a roll.

In this way, you need to form rolls from all parts of the pita bread and the filling. Next, take a baking sheet, cover its bottom with baking paper and grease a little with oil. Spread all the formed rolls on the prepared baking sheet. Brush a little oil on top and sprinkle with sugar. Place the baking sheet in the oven for twenty-five minutes. The dish should be baked at a temperature of one hundred and eighty degrees.

Mannik with apples

What you need:

• Semolina - four hundred grams.
• Wheat flour - three hundred and fifty grams.
• Oil - two hundred milliliters.
• Sugar - three hundred grams.
• Soda - teaspoon.
• Water - four hundred milliliters.
• Vinegar - tablespoon.
• Apples of medium size - eight pieces.

Cooking mannik

First you need to pour semolina, sugar and pour warm boiled water into a bowl. Stir and leave for forty to fifty minutes. When semolinaswells, add vegetable oil to the ingredients and stir again. In a tablespoon of vinegar, extinguish the baking soda and also add it to the semolina. Sift wheat flour directly into a bowl and beat with a mixer. There should be no lumps in the dough.

Peel the apples, cut in half, remove the core and cut into slices, put them in the dough, mix gently. Grease a baking dish with oil. Pour the dough and place in the oven, which must be preheated to one hundred and eighty degrees. Lenten mannik with apples is baked for about one hour.

According to reviews, Lenten dishes for every day are interesting and varied, you can please your household with them. Many people write that such food is prepared not only for fasting, because it is incredibly tasty.

There are very few reviews in which Lenten dishes are criticized. All that can be said about this is that it all depends on individual preferences.