Fasting is healing not only the soul, but also the body. Refusal from animal food helps the body to cleanse itself of toxins, burn fats, gives clarity to the mind and calmness of the nervous system, increases the activity of immune responses. Dishes during fasting are quite simple and easily digestible, but it is difficult for beginners to fast to find an unusual menu at first.
Chowder with buckwheat
- 2 potatoes
- 1 carrot
- 1/2 cup buckwheat
- 3 onions
- 1/2 head of garlic
- parsley root, parsnip
- a bunch of dill
- vegetable oil
Preparation
Cut the carrots into small cubes and sauté in a pan with vegetable oil until half cooked. Put all the chopped vegetables and carrots in boiling water, salt and cook the soup over medium heat. When the potatoes are cooked, pour buckwheat into the pan and cook until the cereals are cooked.
Borsch with prunes
- 300 g cabbage
- 1 onion
- 1 beet
- 1 carrot
- 200 g prunes
- 1 tbsp. a spoonful of tomato paste
- 1 tbsp. a spoonful of vinegar
- 1.5 l of water
- parsley
- celery root
- vegetable oil
- salt, pepper, bay leaf
Preparation
Boil prunes in a saucepan for 20 minutes. Chop onion, parsley and celery and pour into a saucepan with boiling water. Cut the beets into strips or grate on a coarse grater, do the same with carrots. Saute the beets and carrots in a frying pan in vegetable oil, add tomato paste and a little water. Put cooked sautéed vegetables and cabbage in a saucepan, bring to a boil. Pour the broth of prunes into the borsch, and put the prunes on the plates when serving. Salt and pepper the borscht, add bay leaves, vinegar and cook until cooked.
Pickle with rice
- 4 pickles
- 2 medium potatoes
- 1 carrot
- 2 onions
- 1/2 cup rice
- 1 tbsp. a spoonful of sweet ketchup
- parsley and dill, bay leaf
- leek
- vegetable oil
Preparation
Pour diced potatoes, chopped carrots and parsley, and finely chopped leeks into a saucepan with boiling water. Beautifully cut the leek stalk into thin slices and add to the broth. Peel and chop the cucumbers, then put in the soup. Chop the onions and fry in a pan with vegetable oil, at the end add ketchup to it and fry, while stirring, for another minute. Put everything in the boiling broth. Add rice and salt, after trying the amount of salt in the broth. Bring to a boil, then reduce heat and cook for about 30 minutes until tender. 5 minutes before the end of cooking, throw bay leaf and coarsely chopped greens into the pickle.
It is worth considering that there are days when the church charter defines a strict form of fasting with bans on boiled food and vegetable oil - dry eating. During Great Lent, the Rule allows to eat vegetable oil only on Saturdays and Sundays, as well as on the days of the celebration of deliberate saints.
