Author Topic: Fasting Recipes  (Read 37447 times)

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Online Opus118

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Re: Fasting Recipes
« Reply #90 on: October 17, 2015, 12:28:36 PM »
Is that "To Serve Man"?


It is.  What better way to love thy neighbor as thyself...;)

I can think of a few ways, but they're not exactly "fasting".

My take on how this could fit into fasting recipes was that if you are skin and bones you are not desirable to eat. The protagonist gave up in the end.

That's how I felt about this post


You will have to explain it to me. It appears to be over my head.

Offline LenInSebastopol

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Re: Fasting Recipes
« Reply #91 on: October 18, 2015, 11:10:26 AM »
Thank you all.
Mark 14:36
God is with us, understand O' ye nations, and submit yourselves, for God is with us

Offline IreneOlinyk

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Re: Fasting Recipes
« Reply #92 on: October 25, 2015, 05:24:13 PM »
Thanks!  I didn't think it was borscht as I didn't recognize beets in the mix, but I've been known to be wrong.  This recipe sounds really good!
Ukrainian Tomato Soup:
1 LARGE carrot finally chopped
1 lagre oniion finely chopped
1 cup shredded cabbage
4 cups basic vegetable stock: home made or bought
2 pounds ripe tomatoes, peeled
2 teaspoons salt
1 teaspoon sugar
1/2 teaspoons freshly group pepper
1/4 cup all purpose flour
1 cup cooked rice if desired
Combine all ingredients except flour & rice in a soup pot.

Chop timatoes, add to pot, stir in seasonngs bring to a boil and simmer for 45 minutes to one hour
Pour soup into a blender or use a stick bleder to puree.
Return to pot. Blend flour with about one cup of the heated broth and return to pot.  If using rice put cooked rice into 4 bowls and ladle the soup over the rice.  Sprinkle with choped dill.

Offline IreneOlinyk

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Re: Fasting Recipes
« Reply #93 on: October 25, 2015, 06:14:01 PM »
One of the Ukrainian families at our parish makes a wonderful cabbage and mixed vegetable soup.  Does anyone know what it might be called and a recipe for it?  It tastes like the broth is tomato-based.  Whatever it is, it's delicious!

UKRAINIAN TOMATO VEGETABLE SOUP


1 LARGE ONION, CHOPPED
1 TO 2 TBSP SUNFLOWER SEED OIL
1 CUP CHOPPED VEGETABLES, CARROTS, CELERY, STRING BEANS
1 CUP SHREDDED CABBAGE
3 CUPS VEGETABLE  STOCK
3 CUPS WATER
1 CUP COOKED TOMATOES (STRAINED) (can used canned dixed tomatoes but strain out the juice)
1 TABLESPOON FLOUR
1/4 CUP ALMOND MILK
SALT AND PEPPER TO TASTE
CHOPPED PARSLEY OR DILL

Saute the onion in the Sunflowerseed Oil until slightly wilted. Add the vegetables, soup stock, and water to the soup pot. Cook until the vegetables are tender (approximately 30 minutes). Add the cooked tomatoes. Blend the flour with 1 cup hot soup, add  the almond milk , and then stir into the ingredients in the pot. Bring to a boil. Season to taste with salt and pepper and flavor with parsley or dill.