home → Fish and seafood What can you cook and eat during the Nativity Fast? Christmas fasting and nutrition Lenten recipes for every day on Christmas

What can you cook and eat during the Nativity Fast? Christmas fasting and nutrition Lenten recipes for every day on Christmas

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Delicious Lenten dishes for every day and on holidays, the recipes of which we bring to your attention, are not at all difficult to prepare.

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General principles of the Lenten menu:

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Let us remember that during the period of fasting, believers eat only foods of plant origin, excluding meat, poultry, dairy products, and eggs from the diet. As for fish and seafood, they are allowed on some days of fasting, and on others they are prohibited; You can clarify this question by reading the topic

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Lenten menu recipes

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Buckwheat cutlets with mushrooms

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During Lent, it is especially difficult for many to give up meat products. But they can easily be replaced with a dish like buckwheat cutlets. They turn out no less tasty and satisfying than meat steak.

You can also make various salads and season them delicious Lenten sauces, For example:
Mix honey, Dijon mustard and lemon juice. Pour this mixture over a salad made from raw plant products.

What you will need:
1. Half a glass of buckwheat
2. One carrot
3. 100 grams of mushrooms (champignons can be used)
4. Vegetable oil 30-40 g
5. Salt for taste
6. Ground pepper
7. Two tablespoons of flour

Based on the ingredients of this dish, it can be prepared on fasting days when hot food with the addition of vegetable oil is allowed.

How to cook:
1. Boil buckwheat for 30 minutes, adding salt to the water first.
2. Peel the carrots and grate them on a fine grater.
3. Cut the onion into cubes.
4. Peel and chop the mushrooms.
5. Fry onions and mushrooms for no more than 10 minutes.
6. In a separate container, combine buckwheat, carrots, onions with mushrooms.
7. Form round cutlets from the resulting mass with your hands; the mass will mold well.
8. Then sprinkle the cutlets with flour.
9. Fry the cutlets in vegetable oil for 4-5 minutes. Fry on both sides.

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Cabbage salad "Motley"

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Ingredients

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White cabbage - 0.5 kg

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Carrots - 1 large

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Sweet or sour apple - 1 piece

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Bell pepper - 1-2 pieces, preferably multi-colored ones

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Fresh cucumber - one small

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Vegetable oil, better fragrant, such as mustard

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Cumin, peanuts, spicy herbs - optional, this is not for everyone

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Cooking method

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Shred the cabbage thinly; Grate the carrots on a coarse or special grater. Add salt and mash, rubbing with your hands until it yields abundant juice. If you don’t like this method of “softening” cabbage, you can try mashing it with a pestle or some other device that is usually used for mashing potatoes. They say it works too.

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When the cabbage and carrots give juice, set them aside for a quarter of an hour and start preparing the remaining ingredients. Finely chop the bell pepper, cut the cucumber into thin semicircles, and the apple into small slices.

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Combine all the vegetables, mix and season with oil. Various additives can significantly change the taste of this dish. You can, for example, sprinkle the salad with fresh dill or cilantro, or you can sprinkle it with caraway seeds or roasted and chopped peanuts.

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Waldorf style salad

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Ingredients:

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Petiole celery - 5-6 pieces

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Green sweet apples - 2 large fruits

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Cucumber - 1 small

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Lettuce to taste (except for arugula, which is not suitable for this) - 2 good handfuls

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Canned or fresh pineapple - 3-4 pucks

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Pineapple juice (can be from a can) - a couple of spoons

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Lemon - slice

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Walnuts - a handful

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Vegetable oil - a couple of spoons

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Mustard, or grain mustard - a full teaspoon

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Cooking method:

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Rinse the celery well with a brush and remove the skin and coarse fibers. Cut into thin slices across the petioles. Chop or finely chop the pineapple. Peel and core the apples, grate them coarsely, and immediately sprinkle with lemon. Thinly slice or grate the cucumber. Tear the salad quite finely with your hands. Mix the oil with pineapple juice and mustard and season the salad. Sprinkle with nuts.

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"Olivier" with herring

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Ingredients:

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Boiled potatoes - 6 medium tubers

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Boiled carrots - one is quite large

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Pickled cucumbers - 2-3 large

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Fresh cucumber - 1 medium

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Apple - 1 medium size

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Salad red onion - 1 head; can be replaced with leek stalk

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Green peas - glass

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Canned corn - half a cup, optional

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Large herring - 1 fish or medium package of preserves “Herring in oil”

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Greens to taste

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Lemon - slice

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Mustard, can be grained - 1 heaped teaspoon

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Vegetable oil - 2 tablespoons (you can take preserved oil)

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Cooking method:

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Boil potatoes and carrots in their skins until tender, cool in their skins, then peel and cut into small cubes. Chop the onion. If you choose leek, then cut it into thin rings. Cut the cucumbers into small cubes, grate the apple finely. Peel the herring or remove it from the oil and chop it quite finely, trying to avoid getting any seeds into the salad. Combine all ingredients in a salad bowl, lightly salt (don't forget that herring is salty!). Beat preserved or regular butter well with a fork with mustard, add a few drops of lemon juice. Season the salad with this sauce and let it brew. If desired, sprinkle with chopped herbs.

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Salad with cod liver "Filippovka"

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Ingredients:

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Cod liver - 1 standard jar

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Black toast bread

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Salad onion - 1 head

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Pickled cucumber - a couple of medium-sized pieces

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Cooking method:

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Remove the cod liver from the jar, shake off excess oil and carefully separate into small pieces with a knife or fork. Cut the bread into small croutons and dry them well in a dry frying pan. Chop the salad onion very finely, chop the pickled cucumber too, you can even grate it. Mix all ingredients very carefully, adding a spoonful of oil from the jar if necessary.

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Stuffed squid

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This, I think, is one of the most spectacular Lenten Christmas dishes (that is, for the Nativity Fast), which can decorate the New Year's table for those who do not want to break the fast that night.

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Ingredients:

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Cleaned squid - 2 pieces

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Long grain rice - glass

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Boiled-frozen shrimp - 2/3 cup peeled

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Garlic - 1 clove

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Tomato paste - 2 tablespoons; this is for color.

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You can add a little curry or saffron.

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Vegetable oil

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Shrimp can be replaced with a glass of vegetables: chopped bell pepper, grated carrots, peas, corn, etc.

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Cooking method:

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Cook fluffy rice, stir in a spoonful of tomato or a little curry to give it a beautiful color. Peel the shrimp, cut each into three parts. Chop the garlic very finely. Heat the oil in a deep frying pan and heat the garlic in it, being careful not to fry it. If it doesn’t work out, just fish it out on a silver platter, you’ll need it later. Simmer the shrimp a little in the garlic oil, literally for a minute or a minute and a half. Mix with garlic and rice. Stuff the prepared squids with rice. Place them in a saucepan or saucepan and add hot water, adding a spoonful of tomato paste or a drop of curry for color. Cook over low heat, covered, for 2 minutes.

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Stuffed cabbage rolls with salmon

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Ingredients:

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Natural salmon - 1 can

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Rice - half a glass

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Carrots - 2 small root vegetables

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Cabbage - required number of leaves; you can use Chinese cabbage.

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Vegetable oil

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Tomato paste

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Cooking method:

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Boil the rice until half cooked with one carrot, grated on the finest grater. Prepare cabbage leaves: select large enough whole leaves, cut off the rough parts with a knife, and lightly beat them if necessary. If you use lettuce, that's enough; White cabbage leaves must be dipped in boiling water for a minute. Remove the salmon from the jar, remove the bones and mash the fish with a fork. Mix with rice. Stuff the cabbage rolls with this minced meat, roll them into envelopes and simmer in a deep saucepan or low saucepan, pour over the sauce.

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For the sauce Mix tomato paste, juice from a salmon can, vegetable oil and grated or sliced second carrot with water. This dish has many variations. For example, you can not wrap the filling in cabbage leaves, but cut the cabbage into squares, mix everything, pour in the same sauce and simmer. You can take other canned goods. Instead of fish, you can add a mixture of vegetables or even just fried onions to the rice.

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Vegetables “Tasty Pods”

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A wonderful Lenten dish for every day, inexpensive and healthy.

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Ingredients:

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Frozen green beans - 200 g

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Frozen champignons - 200 g

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Frozen sweet pepper - 100 g

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Vegetable oil Garlic - 1-2 cloves, optional

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Onion - half an onion, optional

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Cooking method:

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Place all the vegetables in a saucepan with vegetable oil, add salt and simmer under the lid until the color of the beans changes. If desired, you can then open the lid and lightly fry the vegetables. Some people also like to sprinkle the dish with ground crackers and lightly fry with them. Of course, this dish can be prepared from fresh vegetables, and not from ice cream. But then the beans must first be boiled and cut into small pieces.

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Barley "Sytnaya"

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Ingredients:

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Pearl barley - glass

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Dry mushrooms - a handful (can be replaced with oyster mushrooms or champignons, 300 g)

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Vegetable oil

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Peanuts - half a glass

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Cooking method:

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Soak dry mushrooms. Fresh - wash and, if necessary, peel. Wash the soaked dry mushrooms, cut them and boil until tender in a small amount of water. Rinse the pearl barley, put it in a thermos and pour boiling water over it for an hour. Then remove to a saucepan, add boiling water, mushrooms and salt if necessary. Cook until the cereal is ready - usually about 30 minutes. Season the finished porridge with oil and sprinkle with roasted peanuts. Instead of mushrooms or together with mushrooms, you can season barley with any stewed vegetables or fried onions.

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Carrot and beet zrazy

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This dish is usually popular with children as it is quite sweet.

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Ingredients:

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Carrots - 2 large roots

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Beetroot - 2 medium

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Seedless raisins - glass

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Dried apricots - glass

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Semolina - half a glass

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Flour - 3-4 tablespoons (or less)

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Breadcrumbs

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Vegetable oil

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Cooking method:

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Boil carrots and beets, pass them (separately!) through a meat grinder or chop them in another way, for example, grate them on a fine grater. Also pass the dried apricots through a meat grinder (if they are tough, after pre-soaking). Mix with a small amount of carrots. This is the filling for beetroot zrazy.

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Soak raisins - this is the filling for carrot zraz. Add semolina, a little salt to the beets and carrots, mix and let stand. If the resulting “dough” does not stick, add more flour, but not too much. Form carrots into “cakes”, add raisins, close the lids and immediately roll in breadcrumbs. Also form zrazy from beets filled with dried apricots and also bread them. Fry the zrazy in vegetable oil until nicely crusted.

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Potato casserole with mushrooms

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Ingredients:

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Potatoes - 6 medium sized pieces

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Champignons or oyster mushrooms - 300 g

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Onion - 1 large onion

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Vegetable oil

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Cooking method:

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Peel the potatoes and cut into thin slices. Cut the onion into thin semicircles, mushrooms into small pieces. Add salt and simmer the onions with mushrooms and butter. Place, lightly adding salt, half of the potato slices into a greased baking dish, add mushrooms and onions on them, cover with a layer of potatoes, and also lightly salt.

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Bake everything in the oven at 150 degrees under foil until the potatoes are cooked, then remove the foil, increase the temperature to 220 degrees and wait until you get a nice crust.

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Carrot Lemon Cake

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There is no doubt that baking recipes should also be included in the Lenten menu. After all, something tasty for tea is a real pleasure for the whole family.

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Ingredients:

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Flour - 200 g

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Carrots - 200 g

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Olive (corn) oil - 10 table. spoons

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Lemon - half a medium fruit

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Sugar - 1 glass

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Walnuts - a glass of shelled (can be replaced with candied fruits or raisins, or even put all together)

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Baking soda - half a teaspoon or less

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Cooking method:

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Peel the carrots and grate very finely. Remove the zest from half a lemon and chop it. Squeeze the juice from the same half of a lemon, dissolve the soda in a small part, and pour the rest into a bowl. Pour a glass of water, oil, slaked soda there, add flour and sugar and knead the dough. Dry the nuts in a frying pan and chop with a knife. Add zest and nuts (candied fruits, raisins...) to the dough, mix and place in a greased pan so that the dough rises slightly during baking. Bake at 180 degrees for about an hour. Willingness to check with a splinter.

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Berry sorbet

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Ingredients:

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Any frozen berries (you can, of course, also fresh) - 400 g

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Sugar - to taste, but usually about a glass

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Cooking method:

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Boil syrup from a liter of water and a glass (or more if you want a sweeter dessert). Rinse the berries without defrosting under running cold water and pour into hot syrup. Bring to a boil, mash the berries and let cool covered.

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Strain the cooled broth into a freezer container and place in the freezer. Every 15 minutes, remove the container from the freezer and thoroughly stir the ice cream with a fork until it reaches the desired consistency.

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"Vesti" found out for its readers how to fast correctly and what you can eat these days

Already this Monday, November 28, Orthodox and Greek Catholics begin the Nativity Fast 2016-2017, which is also called the Phillip Fast.

Christmas post: what you can eat

As Vesti was told in the Kiev Pechersk Lavra, the current fast is not strict, therefore, during fasting, boiled food with vegetable oil, fish and wine are allowed on some days.

Read also: How to live your life to leave behind a good memory

However, every person should consciously approach fasting, because it is not only a restriction on food, but first and foremost a cleansing of the soul. These days you should pay attention to your neighbors and people around you.

Christmas post 2016: when will it start and when will it end?

The Nativity Fast, which is also called the Phillip Fast, among Ukrainian Orthodox and Greek Catholics begins on November 28 (new style) and lasts until January 6 inclusive.

Advent 2016: nutrition calendar

November 28(beginning of post)
29th of November- boiled food with vegetable oil, fish is allowed.
November 30th
December 1- boiled food with vegetable oil.
December 2nd- boiled food with vegetable oil.
December 3- boiled food with vegetable oil, fish is allowed.
December 4 - Great Twelfth Feast - Presentation of the Blessed Virgin Mary into the Temple- boiled food with vegetable oil, fish and wine are allowed.

Read the nutrition calendar for the remaining weeks.

Christmas post: menu by day

MONDAY

Breakfast: millet porridge with pumpkin, tea.

Dinner: fresh cabbage and carrot salad, fish soup.

Afternoon snack: stewed potatoes with mushrooms, compote of apples and plums.

Dinner: stewed turnips with carrots and onions, cranberries with sugar, dried fruits.

Read also Lent 2016: the optimal menu from the Kyiv Lavra

TUESDAY

Breakfast: potato zrazy with mushrooms, radish and onion salad, coffee or tea.

Dinner: salad of fresh apples, rutabaga and celery, mushroom soup.

Afternoon snack: vegetable stew, cranberry-apple mousse.

Dinner: marinated fish, rye bread, tea, dried fruits.

Read also Lent: 5 super potato recipes

WEDNESDAY

Breakfast: mushroom caviar, oatmeal jelly, rye croutons.

Dinner: fresh turnip salad with lingonberries and carrots, vegetable soup.

Afternoon snack: turnips stuffed with vegetables, pumpkin salad with apples, honey and nuts.

Dinner: millet porridge, applesauce, tea.

THURSDAY

Breakfast

Dinner: fresh beet salad with apples, lean cabbage soup, pie with rice.

Afternoon snack: potato pancakes with tomato sauce, sauerkraut, pickles.

Dinner: boiled pumpkin, apple pie, gooseberry jam or candied fruits, tea.

Read also Autumn salads to strengthen the immune system

FRIDAY

Breakfast: boiled vegetable salad, chicory drink or herbal tea.

Dinner: fresh cabbage and carrot salad, vegetable borscht.

Afternoon snack: vegetable stew.

Dinner: boiled potatoes, vegetable salad, tea.

SATURDAY

Breakfast: rolled oats porridge with water, squash and beet caviar, chicory drink or tea.

Dinner: fresh carrot salad with nuts and herbs, radish with onions and sunflower oil, bean soup, cabbage pie.

Afternoon snack: stewed vegetables, baked apples.

Dinner: boiled potatoes, salad with onions, carrots and pickles, herbal tea (you can drink wine), dried fruits.

Read also Lent 2016: Lenten menu for beginners and athletes

SUNDAY

Breakfast: potato zrazy with mushrooms, tea.

Dinner: beet salad with carrots, garlic and parsley, potato soup with rye croutons.

Afternoon snack: buckwheat porridge cutlets with onion sauce, sauerkraut, fruit jelly.

Dinner: pollock baked in the oven with onions, herbal tea (you can drink wine).

Christmas post: recipes

And finally, a few recipes for Lenten dishes.

Lenten soup with beans and nuts

Will need :

beans - 1 cup;
medium-sized potatoes - 3-4 pcs.;
onion - 1 head;
carrots - 1 pc.;
walnuts - 4 pcs.;
vegetable oil - 3 tbsp. spoons;
ground black pepper - to taste;
salt - to taste;
Bay leaf;
dill.

How to cook:

Soak the beans either in hot water for half an hour or in cold water for 3-4 hours, then drain the water.

Pour 2 liters of cold water into a saucepan, throw in the beans, bring to a boil and cook under a closed lid for 1.5-2 hours until the beans are ready.

Cut the potatoes into cubes, add to the soup, bring to a boil and, adding salt and bay leaf, continue to simmer over low heat.

Cut the onion into small cubes, grate the carrots on a coarse grater.

Fry the onion in vegetable oil until transparent, add the carrots and fry over low heat until tender.

When the potatoes are cooked, add the fried onions and carrots to the soup and cook for another 5 minutes.

Finely chop the nuts and add them to the soup, pepper, sprinkle with finely chopped dill, bring to a boil and turn off the heat.

Remove the bay leaf from the soup and let the soup sit for at least half an hour.

Buckwheat porridge with champignons

Will need :

buckwheat - 250 g;

champignons - 200 g;

onions - 1 pc.;

dry garlic - to taste;

salt, pepper - to taste;

vegetable oil - for frying;

30 min 2 servings

How to cook:

Wash and cut the mushrooms into slices.

Sort out the buckwheat, rinse and add to boiling salted water. Boil until done.

Heat oil in a frying pan, fry mushrooms and chopped onion into half rings. Salt and pepper.

Add boiled buckwheat to the mushrooms, season with garlic. Add salt if necessary.

Lenten salad of pickled mushrooms with vegetables

You will need:

brine from a jar - 1 tbsp. l.;

onion - 1/2 pcs.;

vegetable or olive oil - 1 tbsp. l.;

pickled mushrooms (honey mushrooms, oyster mushrooms, milk mushrooms, champignons) - 300 g (1 jar);

tomatoes - 2 pcs.;

sweet pepper - 1 pc.;

bunch of dill.

How to cook:

Peel the onion and remove the seeds from the pepper. Cut the pepper into strips. Chop the onion thinly, but not too finely. Cut the tomatoes into rings or slices. Wash the dill, dry thoroughly and chop. Place all vegetables in a salad bowl.

Drain the mushrooms in a colander to drain off excess liquid. Leave 1 tbsp. l. brine for dressing. Cut large mushrooms, put small ones whole.

Mix vegetable or olive oil with brine, season the salad, stir, add salt as desired.

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During the Nativity Fast, its severity varies depending on the date.

Monday

First breakfast: Dutch toast (without butter) - 1 piece; coffee with sugar - 200 ml.
Second breakfast: rice porridge with water - 150 g; Cherry juice - 200 ml.
Lunch: summer borscht - 250 ml; jacket potatoes 100-150 g; tomato and cucumber salad - 200 g; tomato juice - 200 ml.
Afternoon snack: pear - 1 pc.
Dinner: beans with cabbage (without oil) - 150 g; tea with lemon - 200 ml.

Tuesday

First breakfast: Spanish sandwiches (with sardines)
Second breakfast: salad of herring and fresh vegetables - 200 g; bread - 1 slice; raspberry compote with red currants - 200 ml.
Lunch: botvinya with fish - 250 ml; Bulgarian-style potatoes with tomatoes - 100 g; scallop salad with fresh vegetables - 200 g;
lecho - 60 g; bread - 1 slice; candied orange peels - 50 g; tea without sugar - 200 ml.
Afternoon snack: okroshka - 250 ml.
Dinner: Mediterranean salad - 100 g; bread - 1 slice; raspberry compote with red currants - 200 ml.

Wednesday

Lunch: prunes - 1 pc.; apple - 1 pc.; pear - 1 pc.; figs - 1 pc.; raisins - 30 g; Cherry juice - 200 ml.

Dinner: tomato - 1 pc.; cucumber - 1 pc.; bread - 2 slices; tomato juice - 200 ml.

Thursday

First breakfast: sea fish salad with beans - 100 g; bread - 1 slice; assorted compote - 200 ml.
Second breakfast: sandwich with cod liver - 1 piece; tea with sugar - 200 ml.
Lunch: bean soup - 250 ml; beans with cabbage (without oil) - 150 g; salad of mussels and tomatoes - 200 g; cabbage marinated with horseradish - 80 g; bread - 1 slice; tea with sugar - 200 ml.
Afternoon snack: herring salad with beets and walnuts - 100 g; assorted compote (method 2) - 200 ml.
Dinner: fish soup - 250 ml; bread - 1 slice; tea with lemon - 200 ml.

Friday

First breakfast: corn or oat flakes - 60 g; apple juice - 200 ml.

Lunch: sandwiches with soy cheese - 2 pcs.; apple juice - 200 ml.
Afternoon snack: sbiten - 200 ml.
Dinner: dried fruits, pre-soaked (figs, dried apricots, raisins) - 100 g; water - 200 ml.

Saturday

First breakfast: salad of pike perch and oranges - 100 g; tea with lemon - 200 ml.
Second breakfast: Portuguese sandwiches
Lunch: bean soup - 250 ml; potatoes with seaweed - 150 g; - 150 g; Brussels sprouts in sweet and sour sauce - 70 g; bread - 1 slice; blackcurrant compote - 200 ml.
Afternoon snack: candied orange peels 50 g; bread - 1 slice; tea without sugar - 200 ml.
Dinner: salad of mussels and shrimp - 100 g; tea with lemon - 200 ml.

Sunday

First breakfast: beluga salad with fruit - 150 g; tea with lemon - 200 ml.
Second breakfast: toast with garlic - 1 piece; blackcurrant compote - 200 ml.
Lunch: fresh cabbage soup - 250 ml; potatoes with sauce - 100 g; beluga salad with rice and champignons - 100 g; salted green peas - 50 g; bread - 1 slice; tea with lemon - 200 ml.
Afternoon snack: wheat, rice, barley or oatmeal casserole - 100 g; tangerine jam - 50 g; tea without sugar - 200 ml.
Dinner: shrimp and Chinese cabbage salad - 150 g; bread - 1 slice; blackcurrant compote - 200 ml.

Monday

First breakfast: barley porridge with water - 150 g; tea with sugar - 200 ml.
Second breakfast: Dutch toast (without butter) - 1 piece; coffee with sugar - 200 ml.
Lunch: summer borscht - 250 ml; eggplants in soy sauce (without oil) - 150 g; candied tangerine peels - 50 g; bread - 1 slice;
tea without sugar - 200 ml.
Afternoon snack: watermelons, salted in jars - 100 g; tea with lemon - 200 ml.
Dinner: pickled eggplants - 70 g; bread - 1 slice; rosehip compote - 200 ml.

Tuesday

First breakfast: Portuguese sandwiches - 1 piece; coffee with sugar - 200 ml.
Second breakfast: hawthorn jam - 50 g; bread - 1 slice; tea without sugar - 200 ml.
Lunch: sauerkraut cabbage soup - 250 ml; eggplants with rice and prunes - 150 g; salad of mussels and tomatoes - 200 g; bread - 1 slice;
hawthorn compote - 200 ml.
Afternoon snack: scallop salad with leeks - 150 g; tea with lemon - 200 ml.
Dinner: beans with potatoes and garlic - 100 g; young carrots in brine - 60 g; tea with sugar - 200 ml.

Wednesday

First breakfast: corn or oat flakes - 60 g; Cherry juice - 200 ml.
Second breakfast: prunes - 1 pc.
Lunch: tomato - 1 pc.; cucumber - 1 pc.; bread - 1 slice; tomato juice - 200 ml.
Afternoon snack: banana - 1 pc.
Dinner: almonds - 5 pcs.; raisins - 30 g; water - 200 ml.

Thursday

First breakfast: buckwheat porridge with tomatoes - 150 g; tea with lemon - 200 ml.
Second breakfast: croutons with tomatoes and garlic - 1 piece; tea with sugar - 200 ml.
Lunch: pea soup - 250 ml; potatoes with beets - 100 g; shrimp and cucumber salad - 200 g; bread - 1 slice; hawthorn compote - 200 ml.
Afternoon snack: squid salad with carrots - 150 g; gooseberry jam with raspberries - 50 g; bread - 1 slice; tea without sugar - 200 ml.
Dinner: potatoes with sauce - 100 g; cucumbers marinated with onions - 70 g; bread - 1 slice; tea with sugar - 200 ml.

Friday

Second breakfast: apple - 1 pc.
Lunch: raisins - 30 g; dried apricots - 3 pcs.; prunes - 1 pc.; almonds - 5 pcs.; bread - 1 slice; water - 200 ml.
Afternoon snack: cucumber - 1 pc.; bread - 1 slice.
Dinner: bread - 1 slice; Cherry juice - 200 ml.

Saturday

First breakfast: champignons with potatoes and green peas - 70 g; flower tea - 200 ml.
Second breakfast: pollock salad with rice and tomatoes - 150 g; bread - 1 slice; tea with sugar - 200 ml.
Lunch: fresh cabbage soup - 250 ml; champignons with bell pepper and rice - 70 g; scallop salad with leeks - 150 g; salted tomatoes - 80 g; bread - 1 slice; chokeberry compote with pears - 200 ml.
Afternoon snack: pollock, potato and corn salad - 100 g; bread - 1 slice; apricot compote - 200 ml.
Dinner: rice kutia - 100 g; chokeberry compote with pears - 200 ml.

Sunday

First breakfast: sandwiches with cod liver - 1 piece; tea with sugar - 200 ml.
Second breakfast: wheat kutia - 100 g; flower tea - 200 ml.
Lunch: pea soup - 250 ml; salad of herring and vegetables with lemon sauce - 150 g; salted green beans - 60 g; bread - 1 slice;
apricot compote - 200 ml.
Afternoon snack: vinaigrette - 150 g; bread - 1 slice.
Dinner: mushrooms with potatoes - 70 g; salad of herring, bell pepper and apples - 150 g; bread - 1 slice; chokeberry compote with pears - 200 ml.

Monday

First breakfast: corn or oat flakes - 60 g; apple juice - 200 ml.
Second breakfast: banana - 1 pc.
Lunch: okroshka - 150 ml; dried fruits, pre-soaked (figs, dried apricots, raisins) - 100 g; apple juice - 200 ml.
Afternoon snack: carrot juice - 100 ml.

Tuesday

First breakfast; buckwheat porridge with water 150 g; tea with sugar - 200 ml.
Second breakfast: sandwiches with soy cheese - 1 pc.; coffee with sugar - 200 ml.
Lunch: jacket potatoes - 200 g; cucumber and tomato salad (without oil) 150 g; cabbage, pickled in a tub - 80 g; bread - 1 slice;
tea with lemon - 200 ml.
Afternoon snack: pickled corn - 60 g; pitted cherry jam - 50 g; bread - 1 slice; tea without sugar - 200 ml.
Dinner: potato kebab (without oil) - 80 g; rosehip compote - 200 ml.

Wednesday

First breakfast: dried fruits, pre-soaked (figs, dried apricots, raisins) - 100 g; water - 200 ml.
Second breakfast: pear - 1 pc.
Lunch: cucumber and tomato salad (without oil) - 200 g; bread - 1 slice; apricot juice - 200 ml.
Afternoon snack: raisins - 30 g; almonds - 5 pcs.; bran bread - 2 slices; water - 200 ml.
Dinner: dried apricots - 3 pcs.; banana - 1 pc.; orange - 1 pc.

Thursday

First breakfast: rice porridge with water - 150 g; rosehip compote - 200 ml.
Second breakfast: Dutch toast (without butter) - 1 piece; tea with sugar - 200 ml.
Lunch: okroshka - 250 ml; beans with cabbage - 150 g; pitted cherry jam - 50 g; bread - 1 slice; tea without sugar - 200 ml.
Afternoon snack: squash marinated with spices - 60 g; bread - 1 slice; rosehip compote - 200 ml.
Dinner: corn kebab (without oil) - 100 g; tea with lemon - 200 ml.

Friday

First breakfast: corn or oat flakes - 60 g; apricot juice - 200 ml.
Second breakfast: figs - 1 pc.
Lunch: okroshka - 200 ml; bread - 1 slice.
Afternoon snack: prunes - 1 pc.; apple - 1 pc.
Dinner: tomato - 1 pc.; cucumber - 1 pc.; tomato juice - 200 ml.

Saturday

First breakfast: rice porridge with tomato and soy cheese - 100 g; tea with sugar - 200 ml.
Second breakfast: toast with garlic - 1 piece; coffee with sugar - 200 ml.
Lunch: borscht - 250 ml; beans with rice - 100 g; Mediterranean salad - 100 g; hawthorn jam - 50 g; bread - 1 slice;
tea without sugar - 200 ml.
Afternoon snack: kebab of peppers, tomatoes, zucchini and mushrooms - 80 g; pickled onion sets - 60 g; tea with lemon - 200 ml.
Dinner: stewed eggplants - 100 g; bread - 1 slice; hawthorn compote - 200 ml.

Sunday

First breakfast: buckwheat porridge with mushrooms and onions - 100 g; bread - 1 slice; tea with sugar - 200 ml.
Second breakfast: vinaigrette - 150 g; hawthorn compote - 200 ml.
Lunch: bean soup - 250 ml; champignons with potatoes and green peas - 70 g; scallop salad with fresh vegetables - 200 g; pickled zucchini - 70 g; viburnum jam - 50 g; bread - 1 slice; tea without sugar - 200 ml.
Afternoon snack: fruit shish kebab - 100 g; hawthorn compote - 200 ml.
Dinner: assorted vegetables - 100 g; bread - 1 slice; tea with sugar - 200 ml.

Correctly selected recipes for dishes for the Nativity Fast will allow God to serve and not destroy the immune system. The menu for every day during the Nativity Fast will help make the housewife’s work easier.

History of the post

The Nativity fast was not introduced among Christians during the lifetime of Jesus. A full 300 years have passed since St. Augustine spoke about fasting before Christmas, and then 100 years later, Leo the Great.

Christians compiled special recipes for the Nativity Fast, which initially lasted only a week. During abstinence, it was recommended to limit the consumption of animal products.

Important! The most important thing was and remains spiritual abstinence, for the cleansing of one’s temple.

The Council of 1166 decided to keep the Nativity Fast for forty days, starting on November 15 and ending on December 24. Christmas itself is celebrated on December 25 according to the old calendar or January 7 according to the new calendar.

What is the meaning of Christmas abstinence

Fasting itself serves for spiritual renewal through physical and mental cleansing. Winter abstinence is a special sacrament of renewal for people preparing to celebrate the Nativity of Christ.

According to Leo the Great, a person’s self-preservation for abstinence is necessary in order to cleanse himself, not being scattered throughout life, but concentrating in prayer on his sins and liberation from them. Christmas abstinence is a human sacrifice for the grace given by the Savior.

Simeon of Thessaloniki compares the winter forty days of abstinence with the Mosaic fast. After 40 days on the mountain without food, the prophet returned with tablets on which God inscribed the 10 commandments. The Orthodox, while in the Nativity Fast, expect the renewal of the soul through the Living Word. Winter abstinence from food helps to persevere in prayers and vigils before God.

Prematurely compiled menus for each day during the Nativity Fast will help women spend more time thinking about the Lord, and not about food.

Basic rules for eating during the Nativity Fast

Winter abstinence before the Nativity of Jesus Christ is strict, therefore on Monday, Wednesday and Friday only dry eating is allowed, without vegetable oils, fish and wine.

On other days, vegetable oil is allowed, as is red wine diluted with water. Fish can be cooked on weekends and holidays.

When limiting oneself in food, an Orthodox person should first of all fast spiritually, giving up entertainment and fun during this time. Popular wisdom says that during fasting the bed is empty.

Important! Without observing prayer readings, sincere repentance and forgiveness, the strictest abstinence turns into an ordinary diet.

About other Orthodox fasts:

Christmas Eve - the final meal of the Nativity Fast

Prepared recipes for dishes for the Nativity Fast will help you quickly create a menu of 12 dishes that are traditionally celebrated on Christmas Eve the night before Christmas.

Kutya - the queen of the table

Grain symbolizes new life, and Orthodox people ask Jesus on the night before Christmas for renewal.

1 cup soaked and peeled wheat;
50 g raisins;
50g poppy seeds, pre-ground;
1 cup peeled nuts;
2-3 tbsp. honey;
1-2 glasses of hot uzvar;
1 cup of finely chopped dried fruits, boiled for uzvar.

Boil the wheat until tender, drain the excess water and pour hot, pre-cooked uzvar over the porridge so that it covers all the grains.

Add all the ingredients except honey to the hot mixture and add a little salt. After the almost finished kutya has cooled to 40-50 degrees, honey is added to it and everything is mixed well.

Delicious, juicy kutia will be ready in a few hours, when all the ingredients are saturated with each other.

Uzvar

Uzvar - dried fruit compote:

apples;
pears;
plums and other fruits.

To prepare a delicious dried fruit compote, just take a fruit mixture and pour boiling water over it.

Then the compote should be simmered over low heat for about an hour, tightly closed with a lid so that the water does not evaporate. Add sugar or honey to taste, but sometimes fruits are so sweet that any other sweets are unnecessary.

The vinaigrette

There is no strict recipe for preparing a fragrant, vitamin-rich salad - vinaigrette.

To prepare it, you must first boil and peel:

3 potatoes
1 medium sized carrot;
1 cup pre-soaked and boiled beans (they can be replaced with store-bought canned peas);
2 beets the size of an apple.

You will also need 2 pickled cucumbers, a glass of sauerkraut, pre-pickled finely chopped onion - 1 piece; 50 - 70 ml of sunflower oil.

The secret to a beautiful and tasty vinaigrette is the order in which you cut and mix the ingredients.

We start cutting into cubes with beets, which we fill with sunflower oil, put in a large bowl and set aside.

In another smaller container, mix chopped potatoes, beans, carrots, cucumbers, finely chopped cabbage and onions squeezed from the marinade. Mix all the ingredients a little, add a little salt, and only then put everything in a bowl with the beets. Now mix everything thoroughly again and let it brew for at least half an hour.

Herring under a Fur Coat"

This recipe has been around for many years, but the unique combination of products makes “fur coat” one of the leading places on Christmas Eve.

Dishes for the Nativity Fast should evoke gratitude to God with their variety and beauty, so that joy is complete.

Today we will try to “dress the herring in a new fur coat.”

For this you will need:

4 things. boiled carrots;
3 onions;
garlic - 2-3 cloves;
fillet of one herring;
50 ml vegetable oil for frying vegetables;
salt, pepper to taste.

Cut the herring into cubes, sprinkle with a little lemon juice or vinegar and leave to marinate while the “shuba” is prepared.

The onion is cut into small cubes and fried over low heat in vegetable oil, then carrots are added, grated on a coarse grater. Everything is fried, or rather stewed. At the end, add salt, pepper and garlic, grated on a fine grater or squeezed through a press.

Divide the mixture, which has cooled to 30 - 40 degrees, into 2 parts. Place half of the carrots and onions on a large flat plate in a layer of up to 1.5 cm, if desired, grease with a little lean mayonnaise, but this is not necessary, the mixture is quite juicy.

Now the herring is placed in an even layer and covered with the remaining carrots.

For decoration you will need chips, mayonnaise and olives (2.3 pcs).

A mesh is drawn with mayonnaise over the entire surface of the “fur coat”, olives cut into slices are inserted into the cells, and chips are placed in petals around the circumference of the plate. Bon appetit, the Christmas sunflower is ready!

More about Orthodox cuisine:

Fresh cabbage salad

Ordinary lay people sometimes think that if dishes for Christmas are Lenten, then they cannot be very tasty.

Cabbage salad, as a light appetizer, is ideal for a second course or fish.

Ingredients:

small head of cabbage;
bulb;
fresh carrots - 1 pc.
garlic - 2 cloves;
cranberries - half a glass;
frozen or dried greens;
sunflower oil - 2 tbsp. l
vinegar or lemon juice - 1 tbsp.
salt, pepper, sugar.

Cut the onion into strips, thin, pour boiling water and add a couple of tablespoons of vinegar.

Cut the cabbage into thin strips, it is better to use a shredder, knead thoroughly in a large bowl with your hands and gradually add a pinch of sugar (this will add a special taste).

Grate the carrots on a coarse grater and add to the cabbage. Drain the cooled marinade from the onions and also add to the salad.

Add garlic, salt, pepper, herbs, mix everything thoroughly. Place the cabbage salad in a heap in a salad bowl and garnish with cranberries, placing them in a circle and radiating from top to bottom.

Red borscht

True Orthodox Christians do not eat anything all day until the evening, some do not even drink, so a hot first course would be appropriate for an evening meal.

It is advisable to prepare lean borscht the day before serving it. This is one of the few dishes that tastes better the next day.

To prepare borscht for a 3-liter saucepan you will need:

half a cup of beans, pre-soaked;
3 potatoes;
bulb;
carrots - 1 pc.;
small beets;
sweet pepper - 1 pc. (can be frozen)
greens (fresh, dry, frozen)
tomato paste - 1 tbsp. l. can be replaced with pickled tomatoes, ground into a paste;
salt, pepper - to taste;
sugar - ¼ tea. l;
garlic −1 clove;
vegetable oil - 50 - 70 ml

Let the beans cook, after half an hour add the potatoes, cut into cubes and leave to cook until tender.

At the same time, prepare the dressing in a deep frying pan.

All ingredients will be stewed rather than fried.

Place all the ingredients in the heated oil in order, letting the previous layer simmer a little.

We start frying with diced onions, then add carrots, beets, grated on a coarse grater. Peppers are cut into cubes or strips. Cover all vegetables with a lid and leave to simmer over low heat.

After half an hour, add tomato paste, herbs, and chopped garlic to the dressing.

When the beans and potatoes are completely ready, put the dressing in the pan, add spices, let it boil for 1-2 minutes and turn it off.

The borscht is ready.

Potatoes baked in a sleeve

Both on Christmas Eve and on the menu for every day during the Advent fast, potatoes baked in the oven or sleeve diversify the dinner.

The familiar potato can become a highlight if it is prepared according to a special recipe.

Cut the peeled potatoes into large pieces, cutting each into 6-8 pieces, and place in a large bowl.

Salt and pepper to taste, add ½ tsp. hops - suneli and turmeric, squeeze out a couple of cloves of garlic and season with vegetable oil, preferably olive oil, and leave for half an hour to marinate.

Potatoes prepared in this way can be baked on a baking sheet or in a sleeve in the oven.

Mushroom sauce

Champignons are available even in winter, but you can also use dry mushrooms, after soaking and boiling them. For half a kilogram of boiled mushrooms you will need:

2 onions, spoon of flour:
vegetable oil;
water;
salt, pepper to taste;
½ tsp each turmeric, hops - suneli, paprika.

Add chopped mushrooms to the onion, finely chopped, fried until golden brown, let simmer a little for 15-20 minutes, now add flour, gradually adding it while continuously stirring the mushroom mixture.

Next, water is poured in, just as slowly, while adjusting the thickness of the gravy. After the gravy boils, add spices, salt, pepper to taste, if desired, you can add garlic and simmer for another 10 minutes over low heat.

Fish baked “with sprats”

Recipes from the kitchen of the Nativity Fast are decorated with fish. To prepare sprat at home you will need:

300-400 g of medium-sized fish (capelin, sprat, small herring);
strong brewed tea;
1 tsp. l or cube of mushroom seasoning;
2 tbsp. vegetable oil.

Place the fish in a deep, dry frying pan or on a baking sheet, tightly, according to the head-tail principle. Fill with strong tea leaves in which the seasoning is dissolved, so that the liquid is half a centimeter above the fish.

Sunflower oil is added on top and everything is placed in the oven for about half an hour, depending on the heat. It is important to keep an eye on the fish at the end of cooking. It will be ready when all the liquid has evaporated, but the fish itself should not be overcooked, otherwise it will be dry.

Lavash rolls with carrots

Carrot pita rolls

Recipes for dishes for the Nativity Fast can be diversified using thin lavash leaves, which can be prepared at home, but it’s easier to buy ready-made.

To prepare carrot rolls you will need carrots, grated on a fine grater or chopped in a blender and seasoned:

salt;
pepper;
garlic;
lean mayonnaise

Prepare carrot spread, apply it to lavash leaves, roll them into rolls and leave to soak for 10 - 20 minutes, then cut into small rolls that are ready to serve.

Vegetable cabbage rolls

Dishes for the Nativity Fast will be decorated with cabbage rolls.

This dish takes a little longer to prepare than regular cabbage rolls.

Place the cabbage leaves in boiling water for a few minutes until they become elastic, then after cooling, cut off the seal from each leaf.

Peel 3 potatoes, grate on a coarse grater, add water.

Boil 1 cup of oatmeal (you can use cereal) and rice;

Fry 2 onions until golden brown.

Stew 2 carrots in vegetable oil with the addition of 2 cloves of garlic.

Prepare the gravy in a deep frying pan. To do this, pour 2 tbsp into the pan. l. vegetable oil, slowly add 2 tbsp. flour, 2 tbsp. tomato paste, stirring constantly, pour in 1 liter of water, salt. If you wish, add turmeric, it will give the dish a beautiful color.

To prepare the minced meat, use a slotted spoon to carefully remove the potatoes and place them in a bowl. We slowly drain the water from under the potatoes, trying to leave the starch, which we also add to the bowl. Now mix all the ingredients:

oatmeal;
potato;
carrot.

The minced meat needs to be salted and peppered.

Stuffed cabbage rolls are formed from the prepared leaves, placed in a casserole bowl or on an open baking sheet, and everything is poured with gravy.

Vegetable cabbage rolls are prepared in the oven for 40 - 60 minutes.

Compote jelly

Jellied

I want to end every meal with a light dessert. To prepare fruit jelly, you can use store-bought bags, but it is not difficult to prepare it from homemade compotes.

To prepare two-color fruit jelly, you need to take juices or compotes of several colors. Add gelatin or agar-agar, which is obtained from algae. First, let one layer harden, then pour in a mixture of a different color.

Fruit jelly can be prepared the day before Holy Evening.

Christmas Eve begins with prayer after the rising of the morning star.

First, everyone tries the kutya, and then proceeds to the rest of the dishes.

According to ancient custom, children take dinner to their grandparents if they are not at the holiday table.

Advice! Christmas Eve dinner is spent in joyful anticipation of Christmas. There are quiet conversations around the table about the birth of Jesus and the events leading up to this holiday.

Watch video recipes for Lenten dishes

The food calendar for the Nativity Fast will tell you how to diversify the menu. You will learn a list of dishes for the whole family for every day from this article.

The Rozhdestven, or Filippov, fast is one of the strictest fasts. During these 40 days, believers should remember that the main goal is spiritual cleansing and enlightenment. During this period, one should refrain from fun, married life and vain affairs. Ask for forgiveness from everyone you inadvertently upset, and forgive the offense yourself. Do not forget about daily prayers - they will help you cleanse your soul of sins and take the righteous path.

Meals by day of the week

You will find a list of foods allowed during the Nativity fast in the nutrition calendar. Remember that meat products, milk and its derivatives, as well as eggs are strictly prohibited in this fast. On dry eating days, on Wednesdays and Fridays, drinking wine is prohibited, and food should be eaten without adding oil. Fish is allowed on Saturday, Sunday and great church holidays. On the final day of fasting, December 6, people abstain from eating until the first star appears in the sky.

Everyone chooses an acceptable diet for themselves. Remember that children, pregnant women, the elderly and people with serious illnesses can be relaxed during fasting so as not to cause damage to their health.

Food menu

November 28 and 29 Eating fish and foods of plant origin without oil is allowed. You can prepare any porridge with water, lean soups and main courses from boiled or steamed vegetables.

Porridge with pumpkin: pour 200 grams of sweet pumpkin with water, cook for 15 minutes. Salt and sugar to taste. Add a glass of washed millet, wait until it boils, close the lid and simmer over low heat for up to 30 minutes. Wrap the saucepan with a towel and place in a warm place for half an hour.

November 30th strict day, eating plant foods without adding oil is allowed. During these days, refrain from cooking fish.

Cabbage soup: cut 4 potatoes, add water and cook for 10 minutes after boiling. Cut 500 grams of fresh cabbage into small strips, add 1 grated carrot. Grate the celery root on a fine grater and add to the soup. You can season with allspice, bay leaf and garlic. Salt to taste.

December 1st and 2nd Eating plant foods with oil is allowed. You can prepare boiled potatoes, beans, pasta, and also add winter preparations from mushrooms, cabbage, cucumbers and tomatoes to your diet.

Salad: grate 2 raw carrots and an apple, season with lemon juice (1 teaspoon), sugar (1 tablespoon), vegetable oil. Garnish with parsley.

December 3 and 4 It is allowed to eat fish, as well as vegetables with the addition of vegetable oil.

Fish: place lean fish fillets in foil for baking, add salt and pepper. Top with onion rings and sprinkle with lemon juice. Wrap and place in a baking dish. Bake in a preheated oven (180 - 200 C) for 40 minutes. For garnish, boil potatoes, season with vegetable oil, garnish with herbs.

Chowder: 2 potato tubers, 1 carrot, 1 parsley root and half a parsnip root, cut into small pieces and cook until the potatoes are ready, then add half a glass of washed buckwheat and cook until the whole dish is ready. For taste, add a little garlic, bay leaf, and garnish with herbs before serving.

Lean fish cutlets: grind 1 kilo of fish fillet in a meat grinder with onion and a piece of black bread. Add salt, pepper, and a little flour to the minced meat. If the minced meat seems too dry, add warm water. Form cutlets. Fry for 5 minutes on each side. Then place the cutlets in a mold and add boiled salted water. Bake for 20 minutes at 180 degrees. You can use rice as a side dish.

December 7 as on December 5, food should be eaten without adding vegetable oil.

Stewed cabbage: cut 500 grams of fresh cabbage into thin strips and simmer in a cast iron with water for 10 minutes under a closed lid, add 4 chopped potatoes, 2 tablespoons of tomato paste or fresh tomato, bay leaf, salt and pepper. Simmer for about 40 minutes.

December 8 and 9 Eating plant foods with oil is allowed. Cereals: buckwheat, millet, rolled oats, corn, lentils, rice, peas, semolina. Any vegetables and fruits.

12 December Do not use vegetable oil in cooking. As a dressing for dishes, you can use sauces and dressings prepared on the basis of fish broth with the addition of flour and spices.

Sauce: fry 2 tablespoons of flour, mix it thoroughly in two glasses of boiled warm water, bring to a boil. Add 2 teaspoons of mustard, salt, pepper, a little table vinegar and bring to a boil again.

December 13th Eating fish is also allowed. Use the recipe above or treat yourself to a homemade dish.

Buckwheat cutlets: boil the cereal until tender, combine it with finely chopped onion and garlic, add pepper and salt to taste. Grind the resulting mass through a meat grinder or use a blender. Form cutlets, bake in the oven for 15-20 minutes at a temperature of 170-180C on parchment paper.

December 16 adding oil is not allowed, but there are many types of dressings and sauces that can give the dish a delicious taste.

Draniki: grate 10 potatoes on a fine grater, add 2 tablespoons of flour, salt and pepper to taste. Heat vegetable oil in a frying pan and fry the resulting cutlets on both sides until cooked.

December 24 and 25 fish day. Prepare fish soup with rice and a casserole of boiled potatoes and hake fillet.

December 26−29 There are no restrictions on the use of vegetable oil. Prepare a vegetable vitamin salad with apple cider vinegar dressing and pickle soup with the addition of pearl barley.

Carp: clean the fish from scales and entrails, rinse. Wipe the entire carcass with a mixture of peppers, spices and lemon juice. Make several shallow transverse cuts and insert tomato and pepper slices into them. Mix lightly fried onions with undercooked buckwheat. Place the resulting mixture into the fish and sew it with thick thread. Place in the oven at 150C for about 45 minutes.

January 2- a strict day. Dry eating is required. Eating raw, dried and baked vegetables, fruits and bread is allowed.

Pumpkin: rinse a large pumpkin, remove the pulp, mix it with washed millet, add salt, sugar and dried fruits to taste, fill the pumpkin halfway, close with the cut off top, add one and a half glasses of water and put in the oven for 1.5-2 hours at 180C.

Place diced vegetables with onions and garlic in a baking bag, season with mustard sauce and bake in the oven. You can use potatoes, carrots, peppers, pumpkin, zucchini, and eggplant.

4 January- day of dry eating. Limit your diet to nutritious dried fruits and fresh vegetables. Diversify the menu with a fruit salad with the addition of walnuts and hazelnuts.

Baked apples: Wash 6 strong apples, carefully remove the core, put crushed nuts inside and cover with honey. Cover a baking tray with baking paper and place in the oven for 10 minutes at 200C.

Salad: pears, raisins, arugula or lettuce, raisins. Soak the raisins until they become soft, cut the pear and arugula into small cubes, and dress the salad (orange juice, salt, pepper, vinegar).

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