The memorial feast is, alas, not a joyful event. If, for other reasons, among those present, cheerful conversations, noisy laughter, energetic conversation are appropriate and even welcomed, then at the wake, everything should be majestic, leisurely, imbued with sympathy and comprehension of the great mystery that sooner or later will happen to each of us. And the table itself - its serving and the list of dishes - must also comply with certain rules.
Fasting and funeral days
When the meal falls on ordinary days that are not associated with fasting, the organizers of lunch or dinner can not particularly puzzle over what to feed the audience. In addition to the obligatory kutia, pancakes and jelly, almost the entire gastronomic variety of culinary dishes will do. It is more difficult if the event is held, say, on Easter or Christmas days. But in this case, you will with honor get out of the situation if you prepare the
fasting salads for the funeral. Their recipes are quite simple, and the dishes themselves are very tasty.
The three main components
Cabbage is the number one vegetable that comes to the rescue of us in difficult situations. It makes excellent fasting salads for a funeral. Recipes from her dishes are quite simple. It is recommended to put on the table both fresh cabbage and sauerkraut, ordinary white cabbage, Beijing, colored. In various combinations, this vegetable will become the basis of several different foods at once. Mushrooms are the second most popular product that is put in fasting salads for funerals. Recipes emphasize that the gifts of the forest successfully replace meat, and they love them no less than meat delicacies. And there are so many diverse cooking options, classic and original, that it’s sometimes difficult to choose. And finally, fish is the third product, which is more than appropriate to put in fasting salads for funerals. Recipes of church Orthodox cuisine provide many valuable recommendations on this subject. Some of them are given in this article.
White Cabbage Salad
Vegetable cabbage salads are available to us at almost any time of the year. The simplest, but this does not lose its excellent culinary qualities looks like this. Take about half the head of fresh cabbage. It should be juicy, with elastic leaves, characteristically crispy. Note that sluggish vegetable salads are not good. Wash the vegetable, shake off water and chop with a thin straw. Fold in a bowl, crush a little with your hands and lightly add salt to let the cabbage drain the juice. Thinly chop several red bell peppers (but you can without them) and one-two onions in half rings. Grate two large carrots and a large sour-sweet apple on a coarse grater. Combine the ingredients. From vegetable oil, apple or grape vinegar, sugar and salt, make a dressing to taste. You can add a little black pepper and coriander. Mix the salad thoroughly, transfer to an enamel pan, cover and let it brew for a day. The refreshing and rich taste of the dish will appeal to everyone present, be sure!
Red cabbage salad
Here is another recipe for a delicious vegetable salad, but this time from
red cabbage. She is considered even more useful than her "pale-faced sister," and the combination with tomatoes creates a completely unique taste sensation. And the appearance of the dish turns out beautiful - a great addition to the previous one! So, you need to chop the right amount of vegetable with thin straws or slices - how it goes. Cut the onion head into half rings and literally pour boiling water for a minute to get bitterness. Cool immediately under a tap, let the water drain, then put it in the cabbage. An obligatory component in our recipe for a delicious vegetable salad is greens. Chop a small bunch of parsley and dill, add to the already cooked vegetables. On a coarse grater, rub 10-20 grams of celery root. Dice 3 large fleshy tomatoes of good ripeness and sugar content. To make the salad look more picturesque, take 2 pieces of yellow tomatoes and 1 red. Squeeze 3-4 cloves of garlic through the garlic. Pour into it 5-6 tablespoons of vegetable oil, 1-2 apple cider vinegar, add salt and ground pepper to taste, a little caraway seeds. Combine all the components of the dish. Lastly, put rye crackers, season with cooked sauce, transfer to salad bowls and serve. Such a salad should be eaten immediately so that crackers do not get wet.
Common salad
Cucumbers with tomatoes are often on our daily table, but do not bother. Classic salads are prepared from them, which will be very appropriate at the memorial meal. A dozen ripe tomatoes of red, pink and yellow color, 5-7 cucumbers, several onions, 4 pieces of red and green bell peppers, 1 young zucchini, salt and oil - that’s all you need to store. Only take cucumbers young, with a soft skin, so that it does not have to be cut. But peel the zucchini. Wash the vegetables. Cut the tomatoes into small slices, cucumbers into slices or slices. Cut the pepper into strips, removing the stalks and seeds. Cut the zucchini into cubes, chop the onion in half rings. Young green onions will be very handy, in spring and summer classic salads, expert chefs advise putting it, feathers and heads. Finely chopped dill is added last. To add spice to the dish, you can cut a small piece of parsley root into thin strips. Salt the dish to taste, season with vegetable oil. That's all, it's ready!
Fish salad
Describing lean salads (recipes with photos of which are given in this review), we suggest you try this one. It is made from fresh or
frozen fish, in which there are few bones. The fish should be cleaned, gutted, boiled until ready in salted water with roots, allspice
peas and carrots - so that additional shades are added to its natural taste. You can use the remaining broth for the first dishes. Remove the skin from the cooled filet, select the seeds, cut or disassemble it into small pieces. Finely chop the green onions, add to the fish. Put
canned green peas there. Fill with oil, add salt, you can sprinkle with pepper. Mix gently.
Herring Salad
At the wake, a herring is often put on the table, which traditionally takes a glass of vodka. However, it is made from herring and salads on a
lean table, and this is not only familiar to all vinaigrette. Take a box of herring fillet in oil with vegetables and seaweed - these canned foods are often found in our stores. If you didn’t find it, it’s okay, the dish is also suitable for ordinary dishes. Just have to tinker with it, cleansing the bones. Boil 4-6 potatoes in their skins. When cool, peel, cut into cubes. Cut herring into slices or add canned food to potatoes, along with seasonings. Season with oil, sprinkle with green onions, let it brew for 20 minutes. You can decorate the salad with olives.
Salted Mushroom Salad
As already mentioned, the wake is an event, though troublesome, but not at all joyful. Therefore, to their organizers, and this is usually the family of the deceased, not up to the classmates. When the heart is overwhelmed with sadness, one does not really think about the culinary subtleties. Therefore, the housewife standing at the stove is best suited dishes that do not require a lot of effort. Take the advice and put a salad of boiled potatoes and salted or pickled mushrooms - honey mushrooms, butter, mushrooms, mushrooms, on a funeral fasting table. If there is too much vinegar in the marinade and salt in the brine, wash the mushrooms in water. Cut large pieces into small pieces, leave small as is. Peel the potato, after it cools, peel it, cut into cubes. For 1 kg of vegetables you need 500-600 grams of canned forest products. And also 2 medium onions - cut them into thin slices. Combine the ingredients, add salt, season with oil, caraway seeds, a little ground pepper. Let the salad infuse for about 15 minutes and invitees will enjoy it.