Culinary traditions in the great post

The principles of Lenten Nutrition

Post is a time of spiritual cleansing and concentration on the religious component of life. This is especially true for Lent – the longest and preceding the main Orthodox holiday – Easter. Fasting implies self-limitation, including in nutrition. Prohibitions on eating certain foods are closely related to the rest of the requirements of fasting. Products of animal origin, alcohol as products that contribute to the womanhood are excluded. Ideally, lean food should be as simple as possible – the Orthodox shouldn’t devote too much time to cooking lunch or dinner. Also careful is to treat the lean menu at the restaurant, not forgetting that entertainment in the post is also discouraged. At the same time there is no ban on attending catering – it is natural that a person working and studying far from home can eat lean food in the dining room or in cooking.

The most fasting food can be found in vegetarian restaurants.

Also shouldn’t be too immoderate in the post. It’s natural that breast babies can’t observe a fasting about adult form. Older children are also allowed to suffer as their bodies grow and develop. The same applies to sick people. also according to Russian traditions, travelers who did not have the opportunity to eat only suitable dishes.

Specific foods prohibited and permitted during Lent All Lent

, meat and products from it, as well as eggs and milk are banned. During fasting, eating fish is also traditionally restricted. It is allowed only for two days – during the Annunciation and Palm Sunday. Although vegetable oil does not apply to animal food, according to reports on Orthodox websites it is also restricted. This oil can be prepared on weekends, as well as on several days of March, which include the days of glorification of the most famous saints. According to tradition, Lent begins with a day of total fasting. Before sunset, food is not eaten on Good Friday. There is

no consensus about eating seafood in the post among religious specialists.

From allowed products in Russia in the post ate a variety of porridge – milched, buckwheat, oatmeal. Culinary recipes, which included sauerkraut, were quite popular. During Lent, fungi became an important source of protein. Mushrooms were stewed and tomily with vegetables, soups were prepared from them. Instead of traditional bread in the post ate tortillas without milk and eggs. For all the strictness of the rules of Lent, experienced cookers could prepare simple and tasty dishes from permitted foods.

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