MONASTERY OMELET Required: 4 eggs, 2 tbsp. l. milk and cream, 1 tbsp. l. butter, tarragon, basil, sorrel, dill, parsley, 1 tsp. grated nutmeg, black pepper, salt. Method of preparation. Beat the eggs, add milk and cream. Put

KULICH "MONASTYRSKY" Required: 1 kg of flour, 1/2 liter of milk, 70 g of fresh yeast, 8 eggs, 1 glass of sugar, 300 g of butter, 200 g of peeled almonds and light and dark raisins, salt. Method of preparation. Mix hot milk thoroughly with flour and let cool slightly.

Making salads is a real art, the history of which began many centuries ago. Over all these years, people have come up with tens of thousands of different recipes, each of which is worthy of special attention. Take, for example, the “Monastic” salad. Now it is difficult to say who was the first to prepare it. However, judging by the name, you can guess that these were monks. Most likely, this is what they called the dish, which can be safely eaten during the period of religious fasting. Today, several dozen different versions of this salad are known. As an example, we can consider the most interesting of them.

Traditions of the East

An excellent option for a Lenten menu is the “Monastery” salad, prepared according to the recipes of oriental masters. It's not difficult to make. You just need to purchase the following products in advance: 2 tomatoes, 10 radishes, 2 potatoes, lettuce, 2 cucumbers, Chinese cabbage, fresh herbs, as well as ¾ cup each of pumpkin and sunflower seeds.

For dressing: Worcestershire sauce, salt, sesame oil and pepper.

The “Monastery” salad is prepared very quickly:

1. First you need to lightly fry the seeds. It is better to do this in a dry frying pan.
2. After this, you need to chop the vegetables. To do this, tomatoes must be cut into slices, cucumbers into quarters, boiled potatoes into cubes, and radishes into thin slices.
3. Then you need to chop the cabbage into squares, chop the greens finely, and just tear the salad with your hands.
4. Collect all prepared products in one plate, add salt and a little pepper to taste.
5. Season the mixture with oil and add a few drops of sauce for flavor.

The result is a wonderful “Monastery” salad, which can rightfully be called a real Lenten dish. Its main effect lies in the original dressing. It is based on sesame oil, which is very popular in the East.

The simplest option

Russians have their own idea of ​​how best to prepare Monastyrsky salad. The recipe for this dish is specially intended for the period of Lent. To work, you will need the simplest ingredients: 3 potatoes, 1 tomato, fresh herbs, a clove of garlic, 1 pickled cucumber and vegetable oil.

The whole process of preparing such a salad comes down to two main stages:

1. First of all, all the vegetables need to be chopped. This can be done arbitrarily. There are no special rules or requirements here. But it is better if the pieces are larger. Otherwise, the salad may turn into an unsightly “mash”.
2. Collect the prepared ingredients in a salad bowl and season with oil.

The result is a simple but quite tasty “Monastery” salad. The recipe is interesting because it practically does not use salt and spices. By the way, they are not needed here. The taste balance is regulated and the oil only helps to combine the individual aromas of all components.

The right salad

Among the huge number of recipes for the same dish, you can always find the one that most closely matches its name and theme. That is why, of course, the “Monastic” cabbage salad is considered the most correct. It's truly vegetarian, vegetable-based, and truly meatless. To prepare this salad you need: 500 grams of white cabbage, 2 fresh cucumbers, 1 sweet pepper, 20 grams of salt, 30 grams of apple cider vinegar, herbs (parsley, basil, dill) and 8 grams of sugar.

Cooking technology:

1. Cut the vegetables into thin strips. It is better to make it not very long so that the salad is easy to eat.
2. Sprinkle the cabbage a little with salt and lightly mash it with your hands to release the juice.
3. Collect the prepared products in one deep bowl and add the remaining ingredients to them.
4. Mix well, cover with a clean plate and let the dish sit for a while.

This fresh and flavorful salad is perfect for any occasion. It does not have to be religious in nature.

A dish with the scent of forest

The “Monastic” salad with mushrooms deserves special attention. It can also be prepared in different ways. An ideal option for a holiday table is one that uses the following ingredients: 2 onions, 8 dried boletus mushrooms, salt, 3 large carrots, ground black pepper, 135 grams of vegetable oil and a couple of tablespoons of tomato paste.

You need to prepare this dish in advance:

1. First, the mushrooms must be soaked in cold water for several hours, and then boiled until they become soft.
2. Cut the carrots into strips and simmer in oil for 15 minutes, adding a little water.
3. Chop the onion into half rings and then sauté until golden brown.
4. Combine both products, add pasta, spices and simmer for 5-6 minutes.
5. Pour the prepared mixture over the boiled mushrooms and mix everything well.

Before eating, this salad should stand in a cool place for at least 10-12 hours. Only after this can it be served to the table.

Any dishes prepared and served in monasteries, in theory, should be simple, healthy and not too tasty, so as not to seduce the belly with delight and not distract from prayers, works and thoughts of lofty things. We will proceed from this in preparing any so-called monastic dishes, including salads. Just in case, we remind you: recipes for such salads cannot include meat, including poultry, since monks do not eat meat, at least not Orthodox and Buddhists.

Recipe for monastery salad with beans and cabbage

• boiled or frozen green beans (or canned green peas) – about 200-250 g;
• white cabbage (fresh or pickled) – about 200 g;
• pickled or salted mushrooms – 200 g;
• pickled or fresh cucumber 1-2 pcs.;
• sweet pepper – 1-2 pcs.;
• onion – 1 pc.;
• garlic – 1-2 pcs.;
• various fresh greens;
• vegetable oil;
• natural fruit vinegar.

If using frozen baby beans, cook until tender (about 9-11 minutes). Let's cut the onion, bell pepper and pickled cucumber randomly, without thinking too much or trying - this is the basic principle. Shred the cabbage. If you use sauerkraut, you need to rinse it and drain it in a colander.

Naturally, drain the marinade from the mushrooms; you can chop them if you want. Chop the greens and garlic finely. Mix all ingredients in a salad bowl. If desired, you can add 2-3 boiled potatoes, cut into slices, and/or an apple, tomato, or kiwi to the salad. Strictly speaking, it doesn’t matter too much what ingredients and how they are cut, the main thing is that everything should be simple and natural. Therefore, we dress the salad with a mixture of oil and vinegar in a ratio of 3:1 and no mayonnaise. You can also dress the salad with unsweetened yogurt or sour cream.

We follow a completely different principle in preparing the “Monastic Izba” salad (it is not clear, however, why it was called that way).

Salad “Monastery Hut”

• crab sticks (more precisely, surimi sticks) – 12 pcs.;
• hard cheese - about 300 g;
• mayonnaise;
• garlic;
• greens (onion, parsley, cilantro, basil, dill).

Let's prepare the filling. Grate the cheese on a fine or medium grater. Add crushed garlic and finely chopped herbs (except onions), 4 tablespoons of mayonnaise and mix everything thoroughly.

Dip the crab sticks into hot water for a few seconds and roll them out. Fill the unfolded surimi sheets with the prepared filling. We stack the stuffed sticks in the form of a woodpile or a pyramid or a hut, spreading each layer with a small amount of mayonnaise. Pour mayonnaise on top and sprinkle with chopped herbs and cheese. Cool in the refrigerator for 2 hours. After this, the salad can be cut like a cake.

womanadvice.ru

How to properly prepare “Monastery” salad

Making salads is a real art, the history of which began many centuries ago. Over all these years, people have come up with tens of thousands of different recipes, each of which is worthy of special attention. Take, for example, the “Monastic” salad. Now it is difficult to say who was the first to prepare it. However, judging by the name, you can guess that these were monks. Most likely, this is what they called the dish, which can be safely eaten during the period of religious fasting. Today, several dozen different versions of this salad are known. As an example, we can consider the most interesting of them.

An excellent option for a Lenten menu is the “Monastery” salad, prepared according to the recipes of oriental masters. It's not difficult to make. You just need to purchase the following products in advance: 2 tomatoes, 10 radishes, 2 potatoes, lettuce, 2 cucumbers, Chinese cabbage, fresh herbs, as well as ¾ cup each of pumpkin and sunflower seeds.

For dressing: Worcestershire sauce, salt, sesame oil and pepper.

The “Monastery” salad is prepared very quickly:

1. First you need to lightly fry the seeds. It is better to do this in a dry frying pan.
2. After this, you need to chop the vegetables. To do this, tomatoes must be cut into slices, cucumbers into quarters, boiled potatoes into cubes, and radishes into thin slices.
3. Then you need to chop the cabbage into squares, chop the greens finely, and just tear the salad with your hands.
4. Collect all prepared products in one plate, add salt and a little pepper to taste.
5. Season the mixture with oil and add a few drops of sauce for flavor.

The result is a wonderful “Monastery” salad, which can rightfully be called a real Lenten dish. Its main effect lies in the original dressing. It is based on sesame oil, which is very popular in the East.

The simplest option

Russians have their own idea of ​​how best to prepare Monastyrsky salad. The recipe for this dish is specially intended for the period of Lent. To work, you will need the simplest ingredients: 3 potatoes, 1 tomato, fresh herbs, a clove of garlic, 1 pickled cucumber and vegetable oil.

The whole process of preparing such a salad comes down to two main stages:

1. First of all, all the vegetables need to be chopped. This can be done arbitrarily. There are no special rules or requirements here. But it is better if the pieces are larger. Otherwise, the salad may turn into an unsightly “mash”.
2. Collect the prepared ingredients in a salad bowl and season with oil.

The result is a simple but quite tasty “Monastery” salad. The recipe is interesting because it practically does not use salt and spices. By the way, they are not needed here. The taste balance is regulated by the pickled cucumber, and the oil only helps to combine the individual flavors of all components.

The right salad

Among the huge number of recipes for the same dish, you can always find the one that most closely matches its name and theme. That is why, of course, the “Monastic” cabbage salad is considered the most correct. It's truly vegetarian, vegetable-based, and truly meatless. To prepare this salad you need: 500 grams of white cabbage, 2 fresh cucumbers, 1 sweet pepper, 20 grams of salt, 30 grams of apple cider vinegar, herbs (parsley, basil, dill) and 8 grams of sugar.

Cooking technology:

1. Cut the vegetables into thin strips. It is better to make it not very long so that the salad is easy to eat.
2. Sprinkle the cabbage a little with salt and lightly mash it with your hands to release the juice.
3. Collect the prepared products in one deep bowl and add the remaining ingredients to them.
4. Mix well, cover with a clean plate and let the dish sit for a while.

This fresh and flavorful salad is perfect for any occasion. It does not have to be religious in nature.

A dish with the scent of forest

The “Monastic” salad with mushrooms deserves special attention. It can also be prepared in different ways. An ideal option for a holiday table is one that uses the following ingredients: 2 onions, 8 dried boletus mushrooms, salt, 3 large carrots, ground black pepper, 135 grams of vegetable oil and a couple of tablespoons of tomato paste.

You need to prepare this dish in advance:

1. First, the mushrooms must be soaked in cold water for several hours, and then boiled until they become soft.
2. Cut the carrots into strips and simmer in oil for 15 minutes, adding a little water.
3. Chop the onion into half rings and then sauté until golden brown.
4. Combine both products, add pasta, spices and simmer for 5-6 minutes.
5. Pour the prepared mixture over the boiled mushrooms and mix everything well.

Before eating, this salad should stand in a cool place for at least 10-12 hours. Only after this can it be served to the table.

fb.ru

Salad “Monastery”

Fresh vegetable salad is one of my favorites. There are a great many varieties. This is exactly the salad I ate in a monastery in the Lviv region. On one of the holidays I had the opportunity to taste monastic cuisine.

INGREDIENTS

• White cabbage 1 piece
• Fresh cucumber 2 pieces
• Vegetable oil 50 Milliliters
• Bell pepper 1 piece
• Green onions or other greens 1 bunch
• Salt, sugar, ground black pepper To taste

Chop the white cabbage into thin strips.

Salt and pepper the cabbage, add a little sugar. Remember the cabbage with your hands. Add chopped cucumber to the cabbage.

Cut the bell pepper into half rings.

Add chopped greens.

Mix the salad. Season with vegetable oil.

Let the salad cool in the refrigerator for about 30 minutes, then you can serve it.

povar.ru

Salad "Monastery"

This time I had to decorate the Monastyrsky salad for the guests. Therefore, I laid out layers of lettuce in the form of a cut head of cheese, where I then planted the “mouse”.

Ingredients:

• 4-5 pcs. potatoes,
• 1 jar of champignons or 150-200 g of fresh mushrooms,
• 2-3 onions,
• 1 chicken breast,
• 2 medium carrots,
• 5 eggs
• 200 g cheese,
• mayonnaise.

10.4 g protein; 9.7 g fat; 5.9 g carbohydrates

Preparation:

1. Boil the potatoes, peel them and grate them on a coarse grater.
2. Boil and peel the carrots and grate them on a fine grater.
3. Boil the eggs, peel them, separate them into whites and yolks, and grate them separately on a fine grater.
4. Boil chicken breast with your favorite herbs, finely chop or tear.
5. Chop the onion and fry in vegetable oil.
6. Separately, chop and fry the mushrooms.
7. Grate the cheese on a fine grater.
8. Lay out the salad in layers:
   • 1/3 potatoes
   • fried mushrooms,
   • fried onion,
   • chicken breast,
   • mayonnaise,
   • the remaining 2/3 of the potatoes,
   • mayonnaise,
   • carrot,
   • mayonnaise,
   • yolk,
   • protein,
   • mayonnaise,

• Boil one chicken and four quail eggs.
• Make “eyes” and “nose” from black pepper (you can use cloves), “ears” and “tail” from cheese.
• Place mice on lettuce.

“Monastery” salad will help out more than once during Lent. Firstly, when you get tired of self-restrictive dieting and subjective “hunger”.
Secondly, when you want to receive guests and put an elegant holiday dish on the table, because the salad is not just tasty, it’s beautiful! Bright, mosaic - it pleases not only the larynx, but also the eyes.

And thirdly, the “Monastery” salad is irreplaceable if you need to be satiated and maintain a pleasant lightness. It's a post! Time for harmonious adjustment of soul and body.

Ingredients

• 1.5 cups cooked rice
• 400 g frozen champignons (or any other mushrooms)
• 1 can of corn
• 1 medium sized boiled carrot
• 2-3 pickled cucumbers
• 2 onions
• parsley
• vegetable oil
• salt to taste

How to prepare Monastyrsky salad

Peel and chop the onions.
Heat vegetable oil in a frying pan and add chopped onion. Stir and fry for a couple of minutes, then add the mushrooms straight from the freezer. After they thaw, simmer for 3 minutes in the resulting liquid over medium heat under the lid. Then evaporate the water over high heat and fry a little more in oil.

On particularly strict days of Lent, when you cannot even eat vegetable oil, simply simmer the mushrooms and onions in water until tender.

Peel and cut the carrots using an egg slicer. This device is convenient not only for eggs - it also makes slicing boiled vegetables for salads beautiful. However, if you prefer carrots into cubes, use a knife to turn them into small, even cubes (the size of a grain of corn and peas). It can be larger, but small looks more interesting.

Slice the cucumbers and chop the herbs.
Open a can of corn, put all the ingredients in a salad bowl, add salt as you like, and stir. You can add a little more oil to taste. For variety, try mixing it with mustard, regular or French grainy.

Monastery salad is suitable for any feast; it will diversify your menu and decorate your holiday table. During normal non-fasting times, season it with mayonnaise.