Recipe Catalog
Recipes with all the words: 2. Next come recipes that match some of the words
Lenten cabbage cutlets with herbs are a traditional dish of Russian cuisine, perfect for fasting days. Their history roots in village cooking where simple, accessible ingredients were transformed into tasty and hearty treats. Tender cabbage, pre-boiled and chopped, is mixed with aromatic onions, garlic, and fresh herbs to create a rich and refreshing flavor. Semolina and flour give the cutlets density while the breading adds a crispy crust. When fried, they acquire an appetizing golden hue and a subtle vegetable aroma. These cutlets pair excellently with sauces, fresh vegetables or potato sides making them a versatile option for lunch or dinner. The ease of preparation and availability of ingredients make them a popular choice for those who appreciate simple and delicious homemade food.
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This is a recipe from old monastery records from the time when recipes were still copied into notebooks by hand.
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Cutlets in which grated potatoes enter into the closest relationship with ground walnuts, oatmeal and carrots. As a result, after frying, the final taste is more nutty than vegetable. It is better to make cutlets not too thick, more like plump pancakes, then they can be cooked with a topping - mushrooms or the same nuts. Or serve with a green salad and any Lenten spreads - at least with hummus, at least with squash caviar.
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Dolma for Lent, Lenten. Armenian cabbage rolls with beans.
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The main thing in this recipe is skillfully prepared cabbage. If you manage to make it bright and moderately juicy, consider it ready. If you don't have the energy to deal with the dough, feel free to use store-bought: both lean and regular. Experiments with puff pastry are also not prohibited - cabbage gets along well with it.
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Sauerkraut and mushrooms are a very lively combination, capable of making you not notice the absence of a strong meat broth in the cabbage soup. If this is not enough, on days of voluntary asceticism you can add a spoonful of soy sour cream to the soup. However, it makes sense to cook sour cabbage soup more often for those who have passed by the fast: although by spring the sauerkraut becomes not as crisp and elastic as it was in the fall, it still contains reserves of vitamin C, and during the period of spring colds you should not deny yourself such a vitamin boost.
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Lenten cabbage soup with white mushrooms is a true reflection of Russian cuisine, rich in flavors and traditions. This dish emerged from folk culinary traditions and the observance of fasting when meat products were replaced by nature's gifts. The sour note of cabbage pairs wonderfully with aromatic white mushrooms, creating a rich and deep flavor. Celery root and sautéed vegetables complement the composition, giving the soup a special tenderness and light sweetness. Stewing cabbage with tomato paste enhances its richness, while adding mushroom broth makes the soup particularly fragrant. These soups warm the soul in cold weather; they are nutritious and perfect for a lenten table. They are served with fresh herbs and optionally with sour cream, making their taste even softer and more balanced.
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Bean and mushroom lean soup is a soulful dish of Russian cuisine filled with the delicate aromas of fresh vegetables and forest mushrooms. The origins of this recipe go back centuries when simple yet nutritious dishes formed the basis of the peasant diet. Beans give the soup richness and a soft velvety texture, while cabbage adds freshness and a slight tanginess. Mushrooms simmering in broth reveal their bright flavor, harmoniously complementing the dish. The light sweetness of carrots and corn enriches the flavor palette, making the soup especially cozy. It is an ideal option for lean or vegetarian diets that warms on cold days and fills the body with energy. Bean and mushroom soup can be served as a standalone dish accompanied by rye bread and fresh herbs.
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Lean soup with stewed cabbage and mushrooms is a warm memory of Russian cuisine, where simple ingredients turn into true culinary art. Baked cabbage gives the dish a deep, caramelized flavor, while white mushrooms add richness and the aroma of the forest. Mushroom broth envelops all components, creating a harmony of flavors. The light acidity of tomatoes and the spice of thyme complement the softness of cabbage and the richness of mushrooms. This soup warms the soul while remaining light and nutritious. An ideal choice for lean days, it pairs well with rye bread or fresh herbs. Each sip evokes comfort and traditions of Russian gastronomy, offering a delicious and hearty pleasure.
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Lenten cabbage soup on mushroom broth is a fragrant and warming dish of Russian cuisine that combines rich flavors. The recipe is based on a rich mushroom broth that gives the soup a deep, earthy aroma. Sweet pepper, carrot, and onion add gentle sweetness, while fresh and fermented cabbage provide a light tang and textural complexity. Potatoes make the dish hearty, and bay leaves and spices enhance its harmony. Cabbage soup is traditionally served hot, garnished with fresh parsley that adds freshness and a color accent. It’s an ideal option for fasting days when you crave something tasty and nutritious but meatless.
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Lenten cabbage rolls are an amazing combination of simplicity and rich flavors. This author’s recipe, inspired by traditional Slavic cuisines, embodies the harmony of vegetables, spices, and rice. In this dish, cabbage leaves turn into tender wraps for a fragrant filling made of soft rice, sweet peppers, tomatoes, and celery enriched with spices and herbs. The sauce of satsibeli and spicy adjika adds depth to the flavor and brightness to each serving. The cabbage rolls are juicy with a rich, slightly spicy aroma, perfect for a light and nutritious dinner. They can be served on their own or with a side of fresh vegetables, making them a versatile dish for fasting days.
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Recipe from Vlad Piskunov, chef of the Matryoshka restaurant.
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Cabbage pies are the first thing that comes to mind when you need to make some kind of Lenten pastry. Firstly, Lenten dough is simple and just as tasty as the non-Lenten dough. Secondly, Lenten cabbage filling is a traditional taste that we have been accustomed to since childhood and which is easy to repeat. Since you can't put eggs in cabbage, liven it up with a set of sautéed carrots and onions - this frying will give the vegetable some vigor. This recipe is a time-tested classic , these are traditional pies without gastronomic tricks and experiments. If you want to add something new to them, try starting with spices - some Asian or a standard set of Mediterranean herbs.
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Recipe taken from the book "Ural cuisine.
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Russian-style fish cakes made from cod with cabbage and lard are a true tribute to Russian culinary tradition, combining the simplicity of rustic cuisine with exquisite flavor. Historically, fish has held an important place in Russian cuisine, especially in regions rich in water resources. The addition of cabbage makes the cakes tender and juicy, while lard adds a special aroma and softness. The golden crispy crust hides a rich and harmonious taste inside, where the light sweetness of cabbage intertwines with the tenderness of cod. These cakes are perfect as a main dish, especially when paired with mashed potatoes or fresh vegetables. They are suitable for both festive tables and cozy family dinners, revealing the richness of traditional Russian flavors.
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