Great Lent: What Can You Eat During Lent? Video

How to cook lean cabbage soup

You will need:

– beans – 1 glass; – white cabbage – 300 g; – potatoes – 7-8 pcs .; – carrots – 1 pc.; – onions – 2 heads; – water – 4 l; – tomato sauce – 2 tablespoons; – salt; – greens; – Bay leaf; – allspice.

Soak the beans in cold water for a few hours. Then fill it with clean water, bring to a boil and cook until soft. Place 2 small peeled potatoes with the beans in the water. When the potatoes are ready, remove them from the broth and mash them with a fork.

Fry finely chopped onions until golden brown, add carrots grated on a coarse grater and fry under a lid over low heat, stirring occasionally, until the carrots are soft. Add the tomato sauce to the skillet, bring to a boil and remove from heat.

When the beans are soft, season with salt and thinly chopped cabbage into a saucepan. 5-7 minutes after the broth has boiled, add the potatoes, cut into cubes. Before the end of cooking, put crushed potatoes, overcooked root vegetables, bay leaves, pepper in a saucepan. Before serving, add finely chopped greens to the cabbage soup.

Instead of crushed potatoes, you can add flour fried until golden brown to the cabbage soup. Thanks to this, the dish will become more aromatic and rich.

How to make lean dumplings

Unleavened dough is often made with kefir, but dairy products should not be consumed during fasting. However, the dough, cooked in boiling water and sunflower oil, tastes in no way inferior, and it is even easier to sculpt dumplings from it, since it turns out to be soft and plastic.

You will need:

– flour – 2 glasses; – sunflower oil – 5 tablespoons; – water – 0,5 cups; – salt – 0,5 teaspoon.

For the filling:

– potatoes – 6-8 pcs .; – onions – 2 heads; – fresh mushrooms – 200 g; – salt.

Prepare the filling first, it should be cool by the time you make the dough. For the filling, we will use potatoes with onions and mushrooms, however, if you wish, you can make dumplings with cabbage or whatever you like, as well as during the fast. Chop the onion thinly and fry until golden brown. Add the sliced ​​mushrooms and roast over low heat, covered, until tender. Season with salt before the end of frying. Instead of fresh mushrooms, you can take 70 g of dried mushrooms, soak them in cold water for 2-3 hours, then boil until soft.

Boil peeled potatoes, drain and mash in mashed potatoes. Add the fried mushrooms and onions, salt to taste and mix well.

Sift the flour and make a depression in the middle of the slide. Pour in sunflower oil and boiling water with salt dissolved in it. Knead the dough and leave it for 20-25 minutes under a napkin at room temperature.

Roll out the dough about 2mm thick, cut into circles with a teacup and make dumplings. Boil the dumplings in boiling salted water, sprinkle with chopped herbs and season with vegetable oil.

To speed up the making of dumplings, use a variety of tools that can be purchased at any hardware store

You will need:

– buckwheat groats – 1 glass; – water – 2,5 cups; – onion – 1 head; – carrots – 1 pc.; – fresh mushrooms – 200 g.

Rinse the buckwheat, fill with boiling water, salt to taste and place in an oven preheated to 70 degrees. Oven-cooked porridge will be crumbly and at the same time well evaporated.

Fry finely chopped onions with coarse grated carrots and chopped mushrooms. Transfer the mushrooms to the prepared porridge and heat in the oven for another 5-7 minutes.