What can you cook in the Peter's post. Petrov post: menus and recipes for every day. Who is allowed not to fast

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

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


The main food during Peter's Lent was a variety of vegetables and herbs. The menu included cold green cabbage soup, okroshka and botvinias, and all other dishes, soups and pickles were generously seasoned with all kinds of chopped herbs, ate berries, mushrooms, cereals and legumes in sufficient quantities, baked lean pancakes with hot bake, pies and pies.
Some ancient Russian recipes for the post of Peter the Great have survived to this day; moreover, they have improved and adapted to the conditions of the present time.
In order to cook a fishmonger, you need to take puff pastry (you can store it), divide it into two parts, on one of which put the filling of grated raw potatoes, fish fillets and onions cut into rings.
Cover the salted and peppered filling with a second layer of dough, fix the layers, grease with yolk and bake in the oven until tender. Sometimes potatoes and onions are substituted for cabbage in this recipe.
In a similar way, you can prepare shangi from buckwheat porridge - for this, the fish filling should be replaced with a mixture of boiled buckwheat and fried onions.
If you decide to cook an onion, then you will have to alternate the layers of dough and onions, fried until golden brown, as many as six times.
An amazing potato salad with mushrooms is extremely easy to prepare: green onions are added to chopped boiled potatoes, pickled cucumbers and pickled mushrooms, seasoned with vegetable oil, vinegar and spices to taste.
It will take quite a bit of time to cook mushroom caviar - you need to chop boiled and salted mushrooms, fry them in vegetable oil along with chopped onions, season with spices and herbs.
The piquancy of beet salad is that grated horseradish is added to chopped boiled beets; season the salad with fragrant sunflower oil with herbs and spices.
The recipe for the classic Russian lean soup is also simple, when potatoes, roots and cabbage are added to the barley boiled until half cooked, boiled until cooked, seasoned with tomato puree, spices and herbs.
Mushroom cabbage soup can become the pride of any housewife, while they are prepared simply and quickly. Potatoes and sauerkraut pre-fried with onion flour and tomato paste are added to the broth to boiled mushrooms and roots. Ready cabbage soup is seasoned with garlic, herbs and spices.
And each housewife can cook vegetable stew or pancakes, cabbage rolls or buckwheat soup with mushrooms, only showing her own imagination.
Unfairly forgotten in modern cooking, beans play one of the most important roles in the menu of Petrov Lent: for example, you can boil them, lay them in layers with onions fried in butter, pepper and bake them heartily in the oven.
Oddly enough, during Peter's Lent, strudels were extremely popular in Russia, but simply baked rolls with apple, potato or any other filling.
While indulging in such culinary research, one should not forget that any Orthodox fast is not a diet, but is given to us for reflection and reflection. It is worth adhering to dietary restrictions to the best of your strength, capabilities and taking into account the state of health.

Peter's post falls on the period of summer abundance of vegetables, fruits and berries. The food calendar at Petrov Lent for every day can be painted in such a way that the menu of every day is hearty and varied. And this is despite the fact that in Petrov post, as, in fact, in any other, there are certain rules. They prescribe a modest and lean diet with the exception of meat, dairy products and eggs.

Due to the fact that on certain days the use of fish and fish products is allowed, it will not be difficult to withstand such a fast. Unless, of course, you have a desire to stick to it at all.

Important! Church rules are allowed not to adhere to the strict rules of fasting for sick people, pregnant women and children.

Peter's Lent is honored in memory of the holy apostles Peter and Paul. Their life can hardly be called easy and comfortable. They carried the faith in their wanderings to distant lands, carrying the teachings of their teacher everywhere. The path of their life on Earth ended tragically for both apostles, they were brutally killed during the reign of Nero.

The date of the beginning of Peter's Lent is not fixed and depends on the day of the celebration of the Resurrection of Christ, that is, Easter. It begins a week after the feast of Pentecost (or Trinity, as it is also called). In 2019, Petrov Lent begins on June 24.

Peter's fast should be used to cleanse the soul. For this purpose, believers attend services dedicated to the life of Christ's companions.

Meals at Petrovsky Post

It will not be difficult to compile a food calendar in Petrov Lent in accordance with the canons of the church. After all, the middle of summer is the time when vegetables, fruits and berries have already begun to ripen in orchards and vegetable gardens. It is easy to make the nutrition calendar in Petrov Lent for every day varied and balanced in relation to the proportions of proteins, vitamins and all necessary microelements.

On the days of Peter's Lent, you can eat vegetable food, cooked without the addition of oil, or the gifts of nature in a raw form, the so-called raw food. At the same time, it is difficult to call a meager list of products on weekdays. After all, it is allowed to eat potatoes and zucchini, beets and carrots, peas and beans. If these dishes are prepared in different ways, and even seasoned with herbs and herbs, then the list of possible dishes will be simply endless. And in Petrov post you can eat mushrooms, garden and forest berries, and this is so delicious!

On weekends, it is allowed to eat fish dishes, and even bake fish pies. The dough and filling for them, of course, should be without the addition of eggs. After fasting in honor of the holiday, prepare.

Interesting! On Saturday and / or Sunday, it is even allowed to drink (in moderation, of course!) Wine.

Petrovsky Lent recipe: fish baked in foil with vegetables

For the preparation of this dish, fillet of a rather fatty fish with a minimum amount of bones is considered the most suitable. The choice is yours: it can be pangasius or salmon, pike or catfish. Although any fish that can be purchased on the market or caught with your own hands in your area will also work.

1. We clean the fish of scales, gut, remove the head and separate the flesh from the bone. Thus, you have two fillet parts.
2. Vegetables can be very diverse. Potatoes, onions and carrots are considered the most suitable for fish. We clean them up.
3. Cut the onion into half rings, young carrots and potatoes - into circles.
4. Combine all vegetables in a bowl, add some salt, put in a baking sheet or baking container.
5. Salt the fish, if you wish, you can sprinkle it with a mixture of spices "For Fish" and put it on a kind of vegetable pillow.
6. With lean mayonnaise, apply a thin mesh to the fish, or simply grease it with mayonnaise.
7. Cover with a lid or foil, put in the oven.
8. In a preheated oven, fish and vegetables are baked for about an hour and a half. Be careful not to burn the vegetables. If necessary, you can add a little water, fish or vegetable broth to the baking dish. Serve in portions sprinkled with finely chopped garlic and dill.

An interesting article on the topic of which ones to pick. The food calendar at Petrov Post can be varied with okroshka and cold beet-based soups.

Various grilled vegetables, caviar from zucchini, mushrooms and beets, all kinds of okroshka, cold soups from beets and tomatoes, cabbage rolls without meat with vegetable fillings, vegetable cutlets, zrazy ... And jelly and compotes for dessert? Delicious and useful Petrovsky Lent!

The duration of Peter's Lent depends on whether Easter happens sooner or later. It always begins a week after the feast of Trinity and ends on July 12, on the feast of the holy apostles Peter and Paul (unless this day falls on Wednesday or Friday). The longest fast can last six weeks, and the shortest one week and one day. It is less strict than Lent. During Peter's Lent, the Charter of the Church blesses food with vegetable oil on Saturdays, Sundays, Tuesdays and Thursdays. On Saturdays and Sundays, as well as on the days of the memory of the great saint or on the days of the temple feast, which falls on the time of this fast, fish is allowed.

Salad without vegetable oil from cabbage with nuts

Ingredients:

1 head of cabbage

2 nuts per serving

Lemon juice

Carnation

A teaspoon of honey

Preparation: chop the cabbage into strips and mash, so that it becomes more tender, add spices, lemon juice and honey. Sprinkle with chopped nuts.

Salad without vegetable oil from carrots with pickled cucumber

Ingredients:

3-4 carrots

2 pickles

200 g tomato juice

Preparation: remove thin skin from pickles, cut them lengthwise. If the seeds are large, remove them. Cut the cucumbers into small cubes. Pour over tomato juice, season with pepper and let it brew. Finely chop the carrots, pour over the prepared dressing and serve.

Tomatoes stuffed with mushrooms with rice

Ingredients:

10 tomatoes

300g. fresh or 100g. dried mushrooms

3 onions

Ground pepper

Garden greens

0.5 cups rice

Lettuce leaves

Preparation: boil rice in 1 liter. water until fully cooked, put on a sieve. Boil the mushrooms in 2 glasses of water, chop the onion finely and simmer in a small amount of mushroom broth. Chop the mushrooms, mix with rice, stir in the nuts, preheated in a pan and crushed with a rolling pin on the board. Sprinkle rice with black pepper, lightly sprinkle with vegetable oil mixed with mushroom broth, cool. Cut off the "caps" of the tomatoes from the side of the stalk, take out the pulp with a spoon, drain the juice and stuff the tomatoes with rice and mushrooms. From the removed pulp, make minced meat with lettuce leaves and place instead of lids on stuffed tomatoes. Spread lettuce leaves on a flat dish, place the stuffed tomatoes on them, like on a napkin.

Herring salad

Ingredients:

100g. herring (fillet)

100g. boiled potatoes

1 pickled cucumber

1 onion

1 table. a spoonful of olive oil

5d. vinegar

5d. Sahara

1 small apple

Several sprigs of greenery

Salt to taste

Ingredients: potatoes are boiled in a peel, peeled and chopped into small slices. Herring fillets, peeled cucumbers, scalded onions and peeled apples are also chopped. All are mixed, seasoned with olive oil, vinegar, sugar, salt, pepper and placed in a salad bowl. Decorate the top with herring, apples, onion rings, fresh lettuce leaves.

Solyanka fish

Ingredients:

500 g fish

4-5 pickles

1-2 onions

2-3 fresh tomatoes or 2 tablespoons. tablespoons of tomato puree

1 table. a spoonful of capers and olives

1 table. spoons of butter

Preparation: to prepare a hodgepodge, you can take any fresh fish, but not small and not very bony. Cut the fillet removed from the fish into pieces (2-3 pieces per serving). Boil the broth from the bones and heads. Finely chop the peeled onions and lightly fry in a soup pan with butter, add the tomato puree and simmer for 5-6 minutes, then put fish pieces, sliced ​​cucumbers and tomatoes, capers, bay leaves, a little pepper in the pan and pour the prepared hot broth, salt and cook for 10-15 minutes. Before serving, you can put olives and finely chopped parsley or dill in the hodgepodge. You can add peeled lemon slices.

Green cabbage soup with mushrooms

Ingredients:

500 g of mushrooms

1 carrot

3 onions

100-200 g spinach

200 g sorrel

100-200 g nettle

Preparation: boil mushrooms, you can use boletus, boletus, mushrooms or boletus. Fry chopped onions and carrots in vegetable oil in a frying pan and add to the mushroom broth. Boil spinach, sorrel and nettle separately. Pre-pour the nettle with boiling water and discard in a colander to glass the water. Wipe the boiled spinach, sorrel and nettle through a sieve and put in the mushroom broth with the broth in which they were cooked. Boil.

Bean soup with nuts

Ingredients:

1/2 cup beans

1 onion

500g. water

1 table. a spoonful of vegetable oil

Preparation: the beans are boiled until half cooked, add onions, fried in oil, pepper, finely chopped nuts, salt and cook until cooked. Sprinkle with herbs when serving.

Pumpkin-free stew with nuts and eggplant

Ingredients:

400g. pumpkin

2 pcs. small eggplant

5-6pcs. onions

A bunch of garden greens

2-3 tomatoes

Preparation: cut into cubes from the pulp of pumpkin and eggplant, finely chop the onion, stew all the vegetables, put chopped tomatoes at the very end, acidify with lemon juice or wine, add spices to taste, chopped nuts.

Pepper stuffed with vegetables

Ingredients:

4 things. pepper

A quarter of a head of cabbage

4 onions

2 carrots

Parsley or celery root

Preparation: cut off the tops together with the stem and lower the pepper for 2-3 minutes. in boiling salted water, dry. Finely chop the cabbage, onions, carrots, parsley or celery root and lightly fry in hot vegetable oil. Put the peppers filled with this minced meat (put) in a saucepan with a wide bottom, open side up, add a little water, sprinkle with ground pepper, cover and simmer in a slightly heated oven for 30-40 minutes. Serve with greens.

Lenten pies with buckwheat and mushrooms

Ingredients:

for the test:

300 ml. water

15 gr. pressed yeast

1 tsp salt

1 tbsp Sahara

3 tbsp vegetable oil

600 gr. flour

For filling:

Boiled buckwheat

250 g fresh champignons

3 onions

2-3 tbsp vegetable oil;

0.5 tsp each. black and red pepper

A pinch of salt

Preparation: the filling of these patties has no strict recipe. Any food can be used, or, as in our case, leftovers from yesterday's dinner. You can safely change the proportions and ingredients, replacing, for example, onions with green ones, and fresh mushrooms with frozen or pickled ones. The main thing in cooking is inspiration.

Carrot Lean Pie

Ingredients:

1 cup raw carrots (finely grate 2 medium carrots)

150 g Sahara

1 cup flour

1 tbsp. a spoonful of vegetable oil

Preparation: mix ingredients, add 1 teaspoon of slaked soda. The dough for the lean carrot cake is very thick. Do not be afraid of this. During baking, the carrots will release their juice and the cake will rise well. We spread the dough in a mold greased with vegetable oil and put in a preheated oven. We bake at 180 degrees until tender. To beautifully bake the top of the pie, you need to turn on the overhead gas. Or put the finished cake upside down. Decorate with nuts and fruits.

This time it starts on Monday June 4 and ends on Wednesday July 11. It is very important to understand the meaning of fasting, and also to know what you can and cannot eat every day.

• Meaning
• Meal calendar
• Prohibitions

Meaning

It is now believed that the apostles Peter and Paul fasted in order to prepare for the preaching of the Gospel. Therefore, over time, this period of abstinence from modest food was established in memory of them.

Around the 3rd century, when references to fasting were just beginning to appear, it was not associated with the apostles. He was considered such a "compensation" for Christians. That is, those who, for certain reasons, missed Lent before Holy Easter, received an opportunity after the end of the church row.

There is information that until about 1000 the believers excluded July from it. Then its first part began to end on the 12th day, and the second formed the Assumption Fast, which began on August 14th.

Meal calendar

Peter's Lent is somewhat different from Lent, if only because it has much fewer restrictions on food. The diet contains all healthy foods for the body, with the exception of meat.

1. Monday. The first time (June 4, 11, 18, 25) on this day of the week will have to exclude fat from the diet. The menu should consist of bread, cereals, raw or stewed vegetables, fruits. And already in July (2, 9) it is allowed to eat a small piece of fish.
2. Tuesday. Throughout the fast (5, 12, 19, 26 June, 3, 10 July), the main products of Tuesday will be fish and seafood dishes. When cooking, they can be seasoned with sunflower oil.
3. Wednesday. On June 6 and July 11, when preparing lean dishes, a little vegetable oil is allowed (frying, dressing cereals, salads). In other numbers (13, 20, 27, 4) - only bakery products without sugar, vegetables and fruits.
4. Thursday. On these days (7, 14, 21,28, 5), as well as on Tuesday, fish should be the main thing on the dinner table (you can even canned food). As a supplement, cereals boiled in water, salads and seafood snacks seasoned with sunflower oil will serve well.
5. Friday. On June 8,15,22,29 and July 6 everything is the same as on Monday. Only non-boiled food is allowed. If desired, you can add dried fruits, natural honey, walnuts to bread, fresh vegetables and fruits.
6. Saturday (June 9, 16, 23, 30, July 7) and Sunday (June 10, 17, 24, July 1, 8) can rightfully be considered more "free" days. In addition to fish and seafood, it is allowed to drink some church wine.

Peter's fast ends on July 12 - the day of Peter and Paul. It turns out that the most stringent days will be Monday, Wednesday and Friday. It is allowed to eat only once a day after 15:00. If it's too difficult, then on Mondays you can cook hot first and second courses, of course, without oil.

Prohibitions

In Petrov post, you need not only to carefully select food products, cook correctly, but also monitor the size of the portions eaten. Frequent overeating is very harmful to the body.

In addition to meat products, alcohol is undesirable. This means vodka, beer, cocktails "with a degree". But if any church holiday falls during this period, then you can drink some wine.

The fast day menu should be varied. It should contain fats, proteins, and carbohydrates. During the fast, you can try vegetable oils that you have not paid attention to before - quality olive, sesame, peanut, and many others. Meat protein is being replaced by legumes, and during the fast you can try a wide variety of types - from the usual beans and peas to the less popular, but no less useful, mash and chickpeas. If you are not strictly fasting, add fish and seafood to the fast day menu - a storehouse of Omega-3, phosphorus and other trace elements. The abundance of fresh fruits and vegetables saturates with vitamins and enriches with fiber, so beneficial for digestion.

Our site offers you several options for lean recipes for breakfast, lunch and dinner, combining which, you can create a delicious and healthy menu throughout the post. And try not to get carried away with store-bought canned food - let your body take a break from preservatives and dyes.

Salads

Ingredients:
½ onion,
300 g fresh champignons,
2 tomatoes,
1 bell pepper
1 bunch of greens (dill or parsley),
1 tbsp olive or vegetable oil.

Preparation:
Cut the onion into half rings, the tomatoes into slices, and the peppers into strips. Rinse and chop the greens. Cut the mushrooms into slices, blanch in boiling water for 2-3 minutes, fold over a sieve and let the water drain. Then fry them in a dry frying pan until the liquid evaporates completely, add salt, add a little vegetable oil and simmer for 5-7 minutes. Cool it down. Combine all chopped vegetables in a salad bowl, season with olive oil or sunflower oil and serve.

Ingredients:
4 large potatoes,
2 pickled cucumbers,
1 onion
50 g champignons,
vegetable oil, black pepper, salt.

Preparation:
Peel the boiled potatoes in the peel, cool and chop coarsely, add a little cucumber pickle and leave for 10 minutes. Cut the washed and peeled mushrooms into quarters and place in a preheated pan. Cut the peeled onion into half rings, add to the mushrooms and fry over low heat. Cut the cucumbers into cubes and add to the potatoes along with the onions and mushrooms. Season with oil, stir and serve.

Lean cereals can also be a good breakfast. It is not in vain that nutritionists recommend starting the day with slow carbohydrates. Lenten breakfast cereals can be prepared ahead of time, in the evening, by evaporating them in a lukewarm oven, wrapping them in a blanket, or setting a timer on a slow cooker for the morning.

Ingredients:
1.5 stack. buckwheat,
3 stacks water,
2 onions
200-300 g of fresh or canned mushrooms,
salt, pepper, spices - to taste.

Preparation:
Rinse the cereals, drain the water well and place in a saucepan. Pour boiling water over, immediately cover and wrap up with a blanket or put in a warm oven. Leave it overnight. In the morning, fry the mushrooms with chopped onions in vegetable oil, mix with buckwheat, salt and pepper to taste. Porridge can be sprinkled with herbs before serving.

Ingredients:
1.5 stack. pearl barley,
3 onions,
250-300 g of champignons,
salt, herbs, vegetable oil - to taste.

Preparation:
Rinse the mushrooms, chop coarsely and fry in a dry frying pan until the liquid evaporates. Add vegetable oil and diced onions and sauté until tender. Rinse the pearl barley thoroughly, and the last 2-3 times in hot water, drain and mix with mushrooms and onions. Arrange in portion pots, fill with water so that it covers the cereal by 1.5-2 cm, and place in an oven heated to 230-240 ° C. Simmer the porridge for an hour, then wrap it in a blanket and leave it overnight. Sprinkle with herbs when serving.

Ingredients:
1 stack. millet,
2 carrots,
500 ml of water,
salt.

Preparation:
Rinse the millet groats in hot water. Boil water, pour cereal into it and set to cook. Meanwhile, grate the carrots on a coarse grater, add to the porridge, salt to taste and cook, reducing the heat, until cooked for about 20-25 minutes.

First meal

Ingredients:
300 g dry red beans
150 g onions,
100 g of shelled walnuts,
2 cloves of garlic
1 tbsp. l. wine vinegar
salt, pepper, parsley and dill.

Preparation:
Sort out the beans, wash and boil in 1 liter of boiling water until completely softened. Mash the beans, add chopped walnuts, onions, garlic, black pepper, stir and cook over medium heat for another 5-10 minutes. Add chopped herbs, oil and vinegar, keep on high heat for another 5 minutes and serve.

Ingredients:
4 medium potatoes
2 carrots,
1 large onion
4 cloves of garlic
½ stack. rice,
½ stack. walnuts
½ stack. tomato paste
hops-suneli, ground hot red pepper, salt, parsley root, bay leaf, basil, allspice, herbs, cinnamon.

Preparation:
Cool the boiled potatoes in the skins, peel and cut into cubes. Rinse and chop the herbs. Finely chop the onion, carrot and two cloves of garlic and fry with vegetable oil and tomato paste until half cooked. Add carrots, chopped nuts, cinnamon and other spices (to taste). Fry the mixture for another 5 minutes. Add 2 liters of boiling water, add rice and cook until tender. Add chopped potatoes, herbs and garlic to the soup, leave to brew for at least half an hour.

Potato soup

Ingredients:
2.5 l of water,
4 potatoes,
200 g cabbage
1 clove of garlic
parsley or dill,
5 tbsp. l. vegetable oil,
salt pepper.
For frying:
1 medium beet
1 carrot,
1 medium onion
1 bell pepper,
4 tomatoes (or 3 tablespoons of tomato paste).

Preparation:
Cut the peeled potatoes, peppers and carrots into cubes. Rinse cabbage, onions, beets and greens and chop thinly into strips, rinse the tomatoes and grate on a coarse grater, removing the skin. For frying, fry the beets in a preheated skillet with sunflower oil, then add the onions and sauté for a couple of minutes. Then add carrots, bell peppers, tomato paste or tomato paste, stir and cook for another 5 minutes. Pour in a glass of hot water, cover and simmer over medium heat for about 10 minutes. Put chopped potatoes and cabbage in a saucepan, cover with boiling water and cook for 10 minutes. After that, add frying to the soup, stir, season with salt, pepper, herbs and chopped clove of garlic. Turn off the heat and let it brew for 10-15 minutes, then serve.

Ingredients:
150 g fresh champignons,
8 medium potatoes
1 large onion
1 carrot,
dill or parsley,
freshly ground pepper,
vegetable oil.

Preparation:
Cut the washed and peeled mushrooms into small slices, finely chop the peeled onion and finely chop, and grate the peeled carrots on a coarse grater. Fry the onions and carrots in one pan, and the mushrooms in the other, until tender. Boil the potatoes in salted water without draining the broth after cooking. Mash the mashed potatoes, adding a little broth, bringing it to the consistency of liquid sour cream. Add fried onions, carrots and mushrooms, salt and pepper to the soup. Serve with chopped herbs.

Ingredients:
1 stack. peas,
1 carrot,
1 onion
1/8 root celery
½ parsley root,
dill greens
2 tbsp. l. vegetable oil,
1.5 l of water,
salt, ground coriander.

Preparation:
Soak peas in cold water overnight (or at least 3 hours). Peel the roots and cut into strips. Then change the water, add the chopped roots and cook until tender (about 1.5 hours). Fry the peeled onion, cut into small cubes, and the carrots, grated on a coarse grater, in a pan until golden brown and add to the soup before being cooked. Remove from heat, purée with a blender and put on fire again. Bring to a boil, add salt, if necessary, and remove from heat. Serve with dill, ground coriander and croutons, if desired.

Second courses

Ingredients:
1 stack. buckwheat,
3 potatoes,
2 stacks water,
vegetable oil,
spices.

Preparation:
Rinse the buckwheat, cover with water and bring to a boil, then salt and cook over low heat until tender. Rub the washed and peeled potatoes on a coarse grater, squeezing out excess juice. Mix porridge with grated potatoes, add spices to taste and a pinch of salt. Knead the resulting mass with a crush or hands. Form patties and fry over medium heat over a little vegetable oil for 3-4 minutes on each side.

Ingredients:
1 kg of potatoes,
300 g champignons,
200 g fresh broccoli
10 olives,
2 tomatoes,
1 medium onion
olive oil,
salt, turmeric, provencal herbs.

Preparation:
Boil the peeled potatoes in salted water with the addition of turmeric (for color). When adding the turmeric broth, mash the potatoes until mashed. Cut the washed and peeled mushrooms into thin slices and fry in olive oil. When frying, add a pinch of salt and dried Provencal herbs. Place 1/3 of the mashed potatoes in a baking dish and place the fried mushrooms on top. Cut the onion into thin rings and place on top of the mushrooms, then another part of the puree. Chop the tomatoes and olives and place on top of the potatoes. Then add the remaining mashed potatoes, broccoli and bake until golden brown for 20 minutes.

Ingredients:
10 sweet bell peppers,
300 g champignons,
3 tomatoes,
2 onions
2 carrots,
½ stack. rice,
vegetable oil,
greens,
salt pepper.

Preparation:
Rinse and peel peppers, remove tops. Finely chop the washed and peeled onions and mushrooms, and grate the carrots on a coarse grater. Rinse the rice thoroughly and boil in unsalted water. Preheat a skillet and cook onions, carrots and mushrooms until tender. Cool prepared mixture and add rice and finely chopped herbs. Stir. Prepare the sauce: grind the peeled tomatoes with a blender and fry, stirring occasionally, in vegetable oil, adding 1 cup of hot water and salt. Fill the peppers with the prepared minced vegetables and place them vertically in a saucepan. Pour the prepared tomato sauce over the stuffed peppers and simmer over low heat, covered, until cooked.

Ingredients:
400 g flounder fillet,
100 g corn flour
1 red hot pepper,
3 cloves of garlic
1 lemon
2 tbsp. l. soy sauce,
2 small ginger roots,
4 tbsp. l. peanut butter (can be substituted with vegetable),
1 bunch of mint
several stalks of green onions.

Preparation:
Rinse the fish fillets under cold water, pat dry with paper towels and cut into thin strips. In a bowl, stir in the fish and cornmeal. Chop the peeled garlic, red pepper, mint and green onion finely. Melt 2 tablespoons in a preheated skillet. l. peanut butter and fry the fish fillets in it until crisp. Place the cooked fish on a platter, leaving the pan over the fire. Melt the remaining butter and sauté the chopped vegetables in it for 4 minutes. After cooking, pour the resulting sauce over the fish and serve. Crumbly rice is ideal for garnish.

Ingredients:
200 g lightly salted fish (salmon, trout or pink salmon),
2-3 fresh cucumbers,
1 red bell pepper
1 sweet yellow pepper
1 lemon
greens.

Preparation:
Cut the peppers and cucumbers into strips. Cut the salted fish fillet into thin slices, put the chopped vegetables on them and roll into a roll. Place on a dish. Cut the lemon into thin slices and decorate the rolls. Sprinkle with chopped herbs. These rolls are good to serve with crispy fries.

Instead of tea and coffee, cook delicious and healthy dried fruit compotes. That is, in fact, you don't need to cook anything, it is enough to thoroughly rinse the dried fruits under warm water and dry on a towel, then pour hot boiled water and wrap it overnight. You will end up with a rich infusion that retains all the beneficial substances of dried fruits much better. You can compose mixtures for compote to your liking, since many different dried fruits are now sold in the markets - from the usual dried apples, pears, dried apricots and prunes to exotic papaya and pineapples.

You can also make compotes from frozen berries and fruits. Boil water with sugar or fructose (this is more expensive, but healthier!), Add a few cups of lemon or lime to it, and lower the frozen berries or fruits or their mixture. Bring to a boil and remove from heat. And if you dilute a couple of tablespoons of potato or corn starch, add to the almost finished compote and let it boil, you will get a hearty and healthy jelly.

The fast day menu is simple and delicious. Delicious fasting and bon appetit!

Larisa Shuftaykina