The time comes for the next post, and we begin to recall what recipes for the lean menu we know. A variety of dishes of the Lenten menu do not carry a drop of boredom or loss, their diversity sometimes confronts us with a difficult choice. We will try to choose not only tasty and original, but at the same time, and easy to prepare a lean table menu.
The assumption that the lenten menu should be gray, boring and monotonous is not correct. Not at all, and I will try to maximally present the various dishes of the Lenten menu, and you, in turn, will be able to supplement them with something of your own as much as the flight of your imagination allows you. We begin to voice the recipes for the lean menu with appetizers and salads.
- Salad, the main component of which is prunes.
We need to chop the cabbage as finely as possible. Then it is necessary to grind it with granulated sugar and salt so that the cabbage gives the juice that needs to be drained. Prune for salad should be soaked in advance. At the time of preparation, it should already swell, and we can only remove the seeds from it. Grate the lemon. We combine all the components and mix thoroughly. Note: a pinch of caraway seeds can give this dish a completely different, original taste.
- Salad with pickles and carrots.
Peel the cucumbers and cut them into two halves along. From large cucumbers, seeds must be removed. Next, cut the cucumbers into small cubes and fill them with tomato juice. You can, if desired, pepper and leave to brew. This time must be washed, peeled and grated carrots. Mix all the ingredients together and you can serve the finished salad on the table.
- Grated carrots with kohlrabi cabbage.
Wash carrots, peel and grate. The same must be done with kohlrabi cabbage. Mix grated cabbage and carrots together and season. For refueling, it is ideal to cook honey mashed with lemon juice. Top salad can be decorated with ground nuts.
What are the lean menu recipes for first courses?
“For example, lean lentil soup.”
It includes lentils, onions, carrots, salt and spices. Lentils should be cooked for at least 3 hours. We put all the vegetables and lentils in the pan for our soup at the same time, fill them with water and put on the stove. Do not forget to stir future soup periodically. After 3 hours, we wipe all the cooked components through a sieve into the finished broth in which they were cooked. Add salt and spices to taste and let it boil again. If the stew is not as thick as necessary, you can add a spoon or two semolina and cook for about 10 minutes.
- Cold soup.
It is made from dried bread. It is poured with boiling water and left to swell. At this time, boil apples and dried fruits with sugar. At the next stage, wet bread should be wiped through a sieve or colander. Cool the fruit broth and pour into pureed bread. Mix everything thoroughly and add lemon juice and cinnamon.
In conclusion, we will announce the recipes for the lean menu of second courses.
- Braised cabbage.
Cabbage needs to be disassembled into leaves, cut out hard parts and chop. Pour a glass of water into a deep frying pan, let it boil and put the cut out coarse parts of cabbage leaves into it. Let them stew and add the rest of the slaw. Stew is necessary until the cabbage stops crunching. Then add chopped red bell pepper and potatoes. Stew until ready, stirring occasionally.
- Buckwheat pancakes.
We need buckwheat flour, which can be done by ourselves, grinding buckwheat in a coffee grinder. In the evening, buckwheat flour must be poured with hot water and mixed. After about an hour, we add yeast to the practically cooled dough. In the morning it is necessary to mix the mixture with salt and add flour so as to obtain the consistency of sour cream. Leave again in a warm place, but this time not for long. As soon as the dough rises, you can bake buckwheat pancakes. Not bad if the pancakes are with onion flavors.