Ecology of consumption. Food and recipes: Russian Lenten cuisine has a thousand-year history. Ancient recipes from the chef of the Danilov Moscow monastery Oleg Olkhov. Even if you are not fasting, why not make these diet cutlets for dinner?
Russian Lenten cuisine has a thousand-year history.
Ancient recipes from chef Danilov of the Moscow monastery Oleg Olkhov. Even if you're not fasting, why not make these diet cutlets for dinner?
« Many people say that they cannot fast because they have chronic diseases, work too much, and so on. In my opinion, fasting may consist not so much in giving up meat and dairy, but in observing certain restrictions - giving up smoking for a smoker, giving up sweets for a sweet tooth, and giving up TV for those who spend all their time in front of it. And this self-restraint can be the beginning of the path to God“Explains Oleg Olkhov, by the way, a chef with 25 years of experience.
Well, if you have already taken the next step and are trying to correlate your life with the church charter, are preparing Lenten dishes and want to expand your menu, then God himself ordered to prepare these soulful cutlets.
Cabbage cutlets
In Soviet times, according to Ilf and Petrov, vegetarian canteens were very common, since meat was in great short supply, and few could afford it. It was then that a wide “repertoire” of all kinds of vegetable cutlets was developed, which will be very useful to us during Lent.
Ingredients(for 4 servings):
- ¼ head of white cabbage
- 1 carrot
- 1 onion
- 0.5 tbsp. semolina
- 0.5 tbsp. water
- 1 tbsp. breadcrumbs or wheat flour
- vegetable oil
- salt
- ground black pepper
How to cook cabbage cutlets:
1. Wash and peel the vegetables.
2. Chop the cabbage into small strips.
3. Cut the onion into small cubes.
4. Grate the carrots on a fine grater.
5. Fry cabbage, carrots and onions in oil in a thick-bottomed saucepan or deep frying pan.
6. Pour in water and simmer the vegetables until completely softened over low heat, covering the dish with a lid. Add salt and pepper to taste.
7. Gradually add semolina, continuously stirring the vegetables with a whisk (semolina is added for binding so that the cutlets do not fall apart). The resulting mass should be homogeneous.
8. Cool the vegetable mass to room temperature.
9. Form oval-shaped cutlets from the mixture, bread them in breadcrumbs or flour and fry in a frying pan on both sides until golden brown.
In a similar way, you can prepare carrot, beetroot, potato, zucchini or pumpkin cutlets, alone or mixed. To prevent the minced meat from sticking to your hands, moisten them with cold water or grease them with vegetable oil. You can add chopped herbs and spices to the minced vegetables to taste. Vegetable sauces are suitable for vegetable cutlets - from spinach, from canned tomatoes, as well as onion.
Potato zrazy with onions and mushrooms
Zrazy are usually fish filled with onions and eggs. But for fasting without fish, we came up with a special recipe - from everyone’s favorite potatoes and, of course, mushrooms: ordinary products in an unusual combination.
Ingredients (for 4 servings, 8 cutlets):
- 12 potatoes
- 6 champignons
- 1 onion
- 0.5 tbsp. breadcrumbs
- vegetable oil
- salt
- ground black pepper
How to prepare potato zrazy:
1. Wash the potatoes, peel them, cook until completely softened, drain the water.
2. Salt the potatoes, mash them with a pestle or beat them with a whisk until a homogeneous mass without lumps is formed. You should have very strong and thick mashed potatoes.
3. Peel the onion and cut into small cubes.
4. Wash the champignons and cut into medium cubes.
5. Fry onions and mushrooms in oil, add salt and pepper.
6. When the puree has cooled to such an extent that it does not burn your hands, divide it into 8 equal parts. Knead each part with your hands, roll into a ball, place on a table or plate, sprinkled with a small amount of breadcrumbs.
7. Flatten the puree balls, put one-eighth of the minced meat in the center, fold the edges, form a rectangle or oval, and bread them in breadcrumbs.
8. Fry the zrazy in a frying pan heated with oil until golden brown.
9. You can serve zrazy with spinach sauce or onion sauce.
Onion cutlets
Oleg Olkhov borrowed this recipe from a collection of recipes for Lenten dishes from Athonite monasteries. But I reworked it a little and adapted it to make it convenient to cook in an ordinary home kitchen.
Ingredients (for 4 servings):
- 6 medium sized onions
- 0.5 tbsp. wheat flour
- 3 sprigs of dill
- vegetable oil
- salt
- ground black pepper
How to cook onion cutlets:
1. Cut the onion into very small cubes, place in a colander, pour boiling water over it (this is done to remove excess bitterness from the onion), and let the water drain.
2. Finely chop the dill.
3. Mix chopped onion, dill, salt and pepper in a bowl, stir.
4. Add flour to the resulting mass and mix thoroughly.
5. Form small cutlets from the minced meat, squeezing them very tightly with your hands.
6. Heat oil in a frying pan and carefully fry the cutlets on both sides, trying to do this so that the cutlets do not fall apart.
7. Onion cutlets are good served with vegetable sauce, such as carrots, bell peppers or spinach. published
P.S. And remember, just by changing your consumption, we are changing the world together! © econet
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My family loves onion dishes. I often cook onion rings in batter. Another dish that is popular among my guests is onion cutlets with semolina. The cutlets turn out juicy, beautiful and crispy. I also love them for their delicate sweet taste.
If you have never cooked onion cutlets with semolina before, it’s time to improve!
I included breadcrumbs in the ingredients, because you can make the cutlets denser (by adding 1 tablespoon more semolina) and roll them in breadcrumbs, or you can simply put the minced onion in a frying pan, forming the shape of the cutlets with a spoon. I will cook onion cutlets with semolina according to the second option.
Peel the onion and cut it into very small cubes, you can use a chopper. Add salt, ground black pepper and sweet paprika powder to the onion.
Pour semolina into a bowl.
Beat a chicken egg into the minced meat.
For color and a little sourness in the taste of the cutlets, I add a little tomato paste or puree.
Mix all the minced onion ingredients well and leave to brew for 20 minutes.
Pour vegetable oil into the frying pan and heat it. Scoop the dough with a spoon and place it in the pan, forming cutlets. Fry the cutlets for 3 minutes on each side if you make the cutlets very thin like I do.
Place the finished onion cutlets with semolina on paper to get rid of excess oil.
Serve cutlets with your favorite sauce! I serve these cutlets as a hot appetizer for the holiday table. In the usual version, such cutlets will become a complete dinner.
Bon appetit!
Don't you like onion cutlets? Surely you just haven’t tried them! This seemingly ordinary dish has a lot of advantages: extraordinary taste, low cost, ease of preparation and much more. In addition, you can show your imagination and make your own adjustments to the basic recipe, each time being surprised by the new flavor shades of the finished snack.
The main advantage is that onion cutlets can be prepared from absolutely any of its varieties: onion, Bulgarian, spicy, sweet, young, old, juicy and even old!
As a rule, onion cutlets are prepared with the addition of semolina, but it can also be replaced with wheat flour. In this recipe, we suggest you use both base ingredients.
TIME: 30 min.
Easy
Servings: 4
Ingredients
- onions - 0.4 kg;
- semolina - 100 g;
- flour – 50 g;
- egg - 1 pc.;
- salt, black pepper;
- ground sweet paprika - 10 g;
- vegetable oil - 100 ml.
- For pickling onions:
- boiling water – 100 ml;
- apple cider vinegar 6% - 2 tbsp;
- sugar – 1 tbsp;
- table salt – 3-4 g.
Preparation
Peel the onion and chop it into cubes of the same size. Place the chopped onion in a deep bowl.
Sprinkle it with granulated sugar, salt and vinegar. Then pour boiling water over it, stir and set aside to marinate. After 5 minutes, drain all the marinade from it. The onion has softened slightly, become more aromatic and is completely ready for further cooking.
Add a fresh chicken egg, semolina, wheat flour, a pinch of salt, sweet paprika and freshly ground black pepper to the pickled onion.
Mix all the ingredients thoroughly and leave for 20-25 minutes, this time will be enough for the semolina to swell properly.
Fill the frying pan with vegetable oil (about 150 ml), bring it to a boil and start adding the minced onion using a tablespoon, trying to form small cutlets. Fry the onion cutlets on both sides until a delicious golden brown crust appears. In order to get rid of excess oil, place freshly fried cutlets on a paper towel, let them sit for 1-2 minutes and only then transfer them to a serving plate.
Onion cutlets with semolina, prepared at home, are served as a hot appetizer. They can be supplemented with tomato or sour cream sauce. Bon appetit!
Onion cutlets with gravy
Onion cutlets with semolina are a simple, budget-friendly homemade dish that can be served in two ways: as an appetizer or as an addition to the main side dish. These cutlets can be slightly varied and, after frying, simmered in gravy made from fresh tomatoes. Onion cutlets with vegetable gravy have a pleasant, slightly sweet taste and exude an alluring spicy aroma.
Ingredients:
- onions – 7 pcs.;
- semolina – 4 tbsp.
- table salt;
- freshly ground black pepper, allspice;
- chicken eggs – 2 pcs.;
- sweet paprika – 1 tsp;
- spice mixture “Khmeli-suneli” - 0.5 tsp;
- tomato puree – 3 tbsp;
- garlic cloves – 5 pcs.;
- vegetable oil;
- carrot root – 1 pc.;
- granulated sugar – 1 tsp.
Description of preparation:
- Peel and chop onion heads (6 pcs.) as finely as possible. Place in a bowl suitable for preparing mince.
- Sprinkle the chopped onion with salt, freshly ground black and allspice, and sweet paprika. Lightly rub the onion mixture with your hands. And then add chicken eggs, semolina and 1 chopped garlic clove to it.
- Mix the onion mince thoroughly and leave for 15-20 minutes. Semolina needs to swell.
- After the specified time has passed, start frying the lean onion cutlets. Use a tablespoon to scoop up the minced onion and place it on a hot frying pan.
- Fry the cutlets on all sides until golden brown, and then transfer them to a small saucepan.
- Prepare tomato sauce. Finely chop the remaining onion and grate the carrots on a fine grater. Fry the vegetables until soft, and then add tomato puree and a small amount of water. Season with salt, pepper, Khmeli-Suneli spice mixture and sugar. Simmer for 1-2 minutes, then add chopped garlic and remove from heat. Tomato frying is ready.
7. Pour the prepared tomato sauce over the fried onion cutlets and simmer under a closed lid for 4-5 minutes. After stewing in tomato sauce, they will become even more tasty and juicy. Ready-made lean cutlets are served as an addition to any type of side dish.
Cooking tips:
- Onion cutlets have a very delicate and fragile structure and can break easily. In order for them to better hold their shape, you can add a small amount of finely grated raw potatoes to the minced onion.
- To add piquancy, chopped fresh mushrooms can be added to the onion mince. The finished dish will acquire a subtle mushroom taste and aroma.
- If you don’t like crunch in the finished cutlets, just pour boiling water over the already chopped onion, and then drain it in a colander. Next, cook according to the recipe.
- To make onion cutlets more filling, add a small piece of chopped fresh lard to the minced meat.
- We would also like to recommend preparing them, they turn out very juicy and bright.
- You can prepare a festive dish from minced onion. Place the prepared minced meat on a baking tray, top it with thin slices of fresh tomatoes and sprinkle with a generous layer of grated cheese. Just 10 minutes in an oven preheated to 200 0 C and an amazing casserole is ready!
Ingredients:
- semolina - 100 grams;
- onion - 0.5 kilograms;
- tomato juice - 1.5 cups;
- 3 cloves of garlic;
- chicken eggs - 2 pieces;
- pepper, salt, turmeric - to your taste;
- vegetable oil for frying.
Onion cutlets with semolina. Step by step recipe
- Let's start with the onion. Let's cut it as small as possible. Let's take a deep bowl: in it we will knead the mass. Mix the onion with semolina, beat in two eggs and three garlic on a fine grater. Mix all this, add salt and pepper to taste. There is no flour in the recipe: for piquancy and color (yellowish), you can add 0.5 teaspoon of turmeric. Leave for a couple of minutes: let the semolina swell. We don't need flour, so we'll give the semolina time to absorb excess moisture and juice.
- It's time to prepare a frying pan, pour in sunflower oil and heat it up. After wetting your hands, form cutlets in the shapes you prefer. Fry the cutlets without meat on both sides until golden brown. There is no need to fry: it is enough for the cutlets to keep their shape. Place in a saucepan.
- After the last cutlet is fried, pour tomato juice into the frying pan. Let it warm up a little and pour our vegetarian cutlets into the saucepan.
You shouldn’t just pour tomato juice into a saucepan, since the ingredients should be almost the same temperature.
- Cover with a lid and leave to simmer for 15 minutes on low heat. If it turns out that you don’t have tomato juice, no problem. It can be replaced with either tomato sauce or ketchup. Just first dilute them with boiled water to the required consistency.
- At the end of cooking, throw a bay leaf into the pan - it will add flavor to the cutlets. The onion cutlets are ready.
Delicious vegetable cutlets are great served with buckwheat, rice or mashed potatoes. They are so tender and delicious that they simply melt in your mouth. Onions for cutlets can be used both old and young. You can also cook cutlets with different fillings. If, for example, you do not have the required amount of semolina, add flour - this will not affect the final result in any way. Therefore, you can cook all year round. The dish has many advantages: accessibility, budget and simplicity. Cook with the “Super Chef”: we will always offer you only the most delicious and healthy.
Onion cutlets can be considered a budget option for home cooking. If for some reason there is no meat in the refrigerator, feel free to cook onion cutlets. And just cook it like that: not meat, of course, but... as a child, my grandmother fed me onion cutlets so that I would recover faster from the flu or a cold, and for some reason it worked out great for me.Onion cutlets have a spicy sweet taste. The recipe is simple and quick - 20 minutes is enough for you to have a nutritious lunch or snack. Any side dish is suitable for cutlets. And if you find 20 extra minutes, you can prepare a delicious tomato gravy for them.
Actually, I offer 2 recipes: a recipe for onion cutlets and a recipe for tomato sauce. Well, since I cooked with a week’s break and took photographs both times, I ended up with 2 complete recipes.
Ingredients for onion cutlets
- onions - 4 pcs.
- ground paprika - ½ teaspoon
- egg - 1 pc.
- wheat flour - 4-5 tbsp. spoons
- salt - to taste
- vegetable oil - for frying
- parsley - for serving
To enlarge the pictures, left-click on them!
Recipe for onion cutlets
Peel the onion, wash under running water and finely chop. Then put it in a bowl, add pepper to taste (paprika is very suitable for onion cutlets) and mix thoroughly.
Break the egg into a bowl with the onion, stir so that the egg combines evenly with the mixture, and add the flour there. Stir again, now until smooth - you are preparing the onion mince for the cutlets.
Heat a frying pan over a fire, pour in vegetable oil and spoon in the onion cutlets. They will turn out to be of interesting shape.
Don't make them big, it's better to have them medium or small. Then just fry until golden on each side.
The cutlets are served both warm and cold, and it’s hard to say which is tastier. They can be eaten with fresh herbs, mayonnaise, sour cream, ketchup, tomato sauce and even bechamel sauce.
There are other ways to prepare onion cutlets. Below I will talk about one of them, with the addition of tomato paste and sugar. I often cook this way, so I decided to offer this option with photos (below).
Please also note that the following recipe includes semolina. I highly recommend it because it makes it even tastier. You can even replace the flour with semolina - the onion cutlets will not lose anything, on the contrary, they will become more tender and softer.
Another important recommendation. Onion cutlets are easy to damage, “tear”, as they are quite “fragile”. There is a simple trick that will help you avoid this. Place potatoes, peeled and cut into flat pieces, on the bottom of the frying pan, cover them with water on top, and place onion cutlets on this “stand”. Then you can simmer them, making sure to cover the pan with a lid.
How to cook onion cutlets in tomato sauce
This is a very tasty option for making onion cutlets. Several ingredients will be added, the main one being semolina.
Ingredients for the recipe for onion and semolina cutlets
- onions - 2 pcs.,
- eggs - 2 pcs.,
- salt, paprika, coriander to taste,
- wheat flour - 1.5 tbsp. spoons,
- semolina - 2 tbsp. spoons,
- clean water - 2 glasses,
- tomato paste - 5 tbsp. spoons,
- vegetable oil - for frying.
Tomato sauce:
- onion - 1 pc.,
- carrots - 1 pc.,
- fresh dill - ½ bunch,
- sunflower oil - 20 ml,
- salt, spices - to taste,
- granulated sugar - 3 teaspoons.
You can click on all the pictures and they will enlarge!
Frying onion cutlets with semolina
First, as always, let's fry delicious onion cutlets.
The process is the same, semolina has been added to the ingredients. Add it before mixing the prepared onion-egg mixture with flour and continue with the recipe already described.
Preparing tomato sauce for onion cutlets
Peel and wash onions, carrots, dill. Cut the onion into half rings, carrots into strips. Finely chop the dill. Place onions and carrots in a preheated frying pan with vegetable oil and sauté for 5 minutes.
Dilute tomato paste with water. Pour it into the pan with vegetables. Mix well and add salt. If you want the pasta not to sour, sweeten it slightly. Then simmer the sauce for min. after 7, place the cutlets and cover the pan with a lid. Simmer for another 5 minutes.
Well, that's all: onion cutlets in tomato sauce are ready. Please note that they were cooked together with the sauce, that is, they were soaked in it. But you can prepare the sauce separately and just serve it. Then everyone will pour it over the cutlets as desired.
Here is such a simple recipe, based on which you can fantasize for your own pleasure. Combine the ingredients, add whatever your taste desires (garlic, for example, or soy sauce, balsamic vinegar, a little Tabasco, etc.). Seasonings can also be anything you want.
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