Lean Mosin
Lent is a crucial time for all Christian believers. During this time, we can explore the richest culinary traditions. /2025
Cabbage rolls with pearl barley and vegetables
We're opening the first week with a recipe for cabbage rolls. Barley, beans, and cabbage—both simple and Lenten. I'll tell you how to make this dish superb—one that will delight even the most ardent meat-eaters! We'll also explore the origins of the cabbage roll tradition and why this dish is especially important during Lent.
Lentils with chanterelles
Let's prepare a traditional, delicious, and very healthy dish: lentils with chanterelles. These mushrooms were revered by our ancestors during Lent, and Italians also love to cook with them. What's so special about chanterelles?
Lenten borscht
Everyone knows how to make regular borscht, but what about a Lenten version, especially one made with beetroot kvass? I'll tell you how to make this rich, flavorful soup—just like our ancestors knew it. There are plenty of secrets and nuances!
Kalya with pickles
Kalya is a traditional Russian dish that's largely forgotten today. It's actually a cucumber brine soup, very popular in the old days. There were countless kalya recipes, from fish to meat, and even grouse. We'll create a completely Lenten version using vegetable broth.
Potato gnocchi with spinach and chanterelles
Today we're taking a journey through Alpine cuisine and preparing potato gnocchi, a peasant dish with a rich history.
Crucian pies with millet
Today, it's karasiki. These cute, plump pies made of unleavened dough were once found in every home. The fillings vary widely, but they're always lean. What makes karasiki so special? Frying them in oil is what gives them their golden brown and crispy texture. And there are many secrets to this!
Vinaigrette
Let's focus on processing and preparing vegetables. How should you cook potatoes so they hold their shape, and beets so they retain their vitamins and appetizing color? How should you cook carrots? Which peas should you choose? And is there a less obvious ingredient for a traditional vinaigrette?
Eggplant caviar
It's time for the most "cinematic" caviar—eggplant. By the way, was it really such a novelty for our ancestors? Did Ivan the Terrible really love it? Let's explore all the intricacies of preparing this dish. I'll show you how to turn ordinary eggplants into a true delicacy.
Noodles with stewed vegetables
We're making noodles with simmered vegetables and a lean vegetable demi-glace. Remember when every housewife knew how to make homemade noodles? This post is time to remember the best. And if you follow the nuances, it will be so delicious you won't be able to stop eating!
Buckwheat and potato cutlets in mushroom sauce
Today, it's cutlets, but not just any cutlets—they're made with buckwheat and potatoes, and topped with a thick mushroom sauce. The history of cutlets in Rus' began long before we even became accustomed to the word. Our ancestors prepared "telnoye" (literally, "tel'nye") dishes, mentioned even in the Domostroy (literally, "Domostroy"). And today, we're returning to our roots!
Uzvar, jelly, dried fruit compote
Uzvar is an East Slavic drink made from dried fruit. How is it different from compote? The difference is significant!
Dumplings with mushrooms and potatoes
Dumplings with mushrooms and potatoes, topped with fried onions. This dish is both filling and heartwarming, evoking the comforts of home.
Shawarma with hummus and vegetables
Today we're embarking on a culinary journey to the East and preparing something unusual—Lenten shawarma. It's a perfect example of how Lenten cuisine can be not only delicious and filling, but even exotic.
Monastery gingerbread with berries
On our table is a monastery loaf with berries and nuts! A dish that has delighted both monks and laypeople for centuries.
Fish stew with herbs
We'll make this ancient Russian dish from pollock and fill it with herbs. We'll garnish it all with red caviar. Incredibly sophisticated and beautiful, yet still within the permitted limits!
Pumpkin pie
Pumpkin is a true gift for Lenten meals. It's packed with vitamins and nutrients, and its carbohydrates are digested slowly, providing a long-lasting feeling of fullness and sustaining energy. It's also delicious.
Baked pumpkin with kutia
Today, kutia is a sacred dish with deep roots, prepared for holidays, weddings, and special fasting days. Hot, rich, and flavored with honey and dried fruit, kutia is delicious and healthy.
Fish in marinade
Tender fillet, fried to a golden crust, will be simmered in a fragrant marinade of carrots, onions, and tomatoes. Bright flavor, rich aroma, and a cheerful mood—everything you need to gain strength before the final, Holy Week of Lent.
Milk mushroom solyanka
Today we're making a delicious, very rich, yet strictly Lenten solyanka. We'll be making it with milk mushrooms and cucumber pickle. We'll add simple, affordable, yet very impressive ingredients for a vibrant, rich flavor.
Peppers stuffed with lentils and bulgur
Today we're making stuffed peppers – Lenten fare, with a juicy filling of lentils and bulgur. This dish has been prepared for centuries in many different cuisines around the world. And in Bulgaria, it's one of the main dishes during Lent.
Sorcerers with mushrooms
There are two varieties of kolduny: made of dough, shaped like small pies, and made of grated potato and stuffed. We'll choose the latter, with mushrooms as the filling.
Lenten manna pie
As you know, manna porridge is usually made with kefir or milk. We'll do without the lean ingredients. And this is entirely possible, as the tradition of making semolina porridge during Lent dates back to the 13th century.
5 Ways to Dye Easter Eggs
Let's get ready for Easter! What's a holiday without colorful Easter eggs? Sure, you can buy ready-made dyes, but what fun is that? Let's get creative and create our own palette of natural shades! We'll use only the colors that nature provides.
Easter cake
Today we're celebrating Easter cakes! They're not just baked goods, but a symbol of life and rebirth. We'll walk through every step together—from kneading the dough to baking and serving. I'll explain the essential details and share my recommendations and secrets.