The consecrated rassolnik. Eat correctly in the post.

Almost every second person in the world observes fasting, it so entered our life with us, that in various entertainment establishments we offer a lean menu. And not only in the cafe, but even in airplanes and on steamboats, in trains. For breakfast, most often offer fresh vegetables and fruits, for hot - a stew of vegetables and lean bread. The fastest post is considered to be the Great Fast. It is not every person who can fully sustain it. During this post, it is strictly forbidden to eat various types of meat, poultry, dairy products. There are several exceptions for fish - these are three days for the entire post: Annunciation, Lazareva Saturday, Palm Sunday. Every weekend during Lent you can eat a little vegetable oil, as well as natural, without additives, wine. In all lean dishes it is allowed to add seasonings and various kinds of greens. The sacrificial rassolnik is fully suited as a dish for lunch during Lent. Apart from the fact that it is, in itself, a very tasty dish, it is also very useful, as pearl barley contains a large number of nutrients, vitamins and minerals. The oral rassolnik, the recipe of which is presented below, can be prepared in various variations. We offer several such cooking options.

The classic classic

Pickled cucumbers three hundred grams;

Pearl barley one glass;

One onion;

Lean oil is one spoon;

White mushrooms two hundred grams;

One carrot;

Five potatoes.

Salted cucumbers are peeled and cut into thin straws, and put out in a frying pan with water. Pearl barley is cooked until ready and in a blender we grind in puree. In a saucepan, in which you are going to boil the soup, put the lean oil and the peeled onion, cut into small cubes. Then we put the cleaned and finely chopped ceps, carrots, all the fries, add the water and cook until the mushrooms are ready. Then we put the peeled and diced potatoes, the salted cucumbers, and the mashed potatoes . We cook a few minutes. If the soup is thick, then you can add a boiled cucumber brine. When serving, put the soup with herbs.

Lenten rassolnik with rice

"Maggi" seasoning from onions and carrots;

Four potatoes;

Four medium salted cucumbers peeled;

One stem leeks;

Half a glass of rice;

A small stick of celery;

Fresh herbs and seasonings.

Half a liter of water bring to a boil and add seasonings. Potatoes are cleaned and cut into small cubes, celery is finely shredded. Add the peeled and sliced vegetables in a pot of boiling water. We cook for seven minutes. We add Fig. We cook another fifteen minutes. The leek is washed in a large quantity of water and cut into half rings or rings, added to the soup and boiled for several minutes. Peeled cucumbers cut into small cubes, let in a small amount of brine and add to the soup. At the very end of the cooking, add the seasoning "Maggi", fresh greens. We close the lid and insist for ten minutes.

Lenten rassolnik - an indispensable dish in any post. It is light enough, tasty, you can eat it not only for lunch, but for dinner. In this case, it's enough to put a bit more cereals, that is, rice or pearl barley, and the soup will be much thicker, almost like porridge. In addition to lean rassolnik, in the post you can prepare other dishes from cereals and vegetables, for example, stewed in a pot of buckwheat porridge with onions, zucchini and tomato - it turns out also very satisfying. The main thing is to cook for lunch or dinner a lean dish, for a long time it was a feeling of satiety. In addition, these dishes need the presence of not only a sufficient number of calories, but also nutrients.