During Orthodox fasts, a special diet should be observed - refusal from food of animal origin, and sometimes even from vegetable oil. But even in this case, the menu of the fasting person can be diversified, since there are excellent recipes for this.
Lean baked beetroot salad with onions
You will need:
- 1 medium beet;
- 1 head of red onion;
- a sprig of tarragon;
- a pair of green chives feathers;
- 2 tsp red wine vinegar;
- 1 tbsp. orange juice.
Wash the beets, place on a sheet of foil, season with salt, pepper and wrap in a bag. Place in an oven preheated to 190 ° C and bake for 1, 5 hours. During this time, the beets should become soft. Remove from foil, cool and peel. Then cut into cubes and cover with red vinegar and orange juice and tarragon marinade. Leave it on for half an hour.
Be careful when opening the foil, you can burn yourself with the steam.
While the beets are marinating, prepare other foods. Peel the onions and chop them into rings. Wash the green onions and chop very finely. Mix the pickled beets with onions and keep at room temperature for another half hour. During this time, the dish will acquire a special bright taste and aroma. Serve with fresh rye bread.
This dish is good because you can marinate it even for a day and serve it when you need it. But put the onion in half an hour.
Pea with dry mushrooms
You will need:
- 500 g of peas;
- 50 g of dry porcini mushrooms;
- green onions;
- 2 tbsp. flour;
- salt and pepper to taste.
Rinse the peas and soak them for 12 hours, changing the water every 3 hours. Soak and dry mushrooms. While the peas and mushrooms are soaking, cook the homemade noodles. To do this, take 2 cups of flour, add half a cup of salted water and knead a tough dough. Focus on its thickness, if the flour is more sticky, take less of it.
Roll the dough into a ball, cover with a napkin and set aside for half an hour. After the time has passed, roll out into a thin layer and cut into strips in the form of noodles. Leave them to dry.
To make the noodles more flavorful, you can lightly fry the dough cakes in a non-stick skillet and then cut them into strips. Do not use oil.
Boil the soaked mushrooms until tender. Remove the mushrooms and chop, and put the peas in the broth and cook over low heat until you get porridge. Add finely chopped onions and mushrooms. Season with salt to taste, pepper and simmer for another 10 minutes.
Boil homemade noodles in salted water. Throw in a colander, do not rinse. Divide the peas into bowls, add some noodles in the middle of each and sprinkle with chopped green onions.
