What salads can be made for a funeral?

What salads are suitable for funerals?

A funeral dinner is an important event for all the baptized, requiring compliance with all Christian traditions that have been maintained for many centuries. There are some rules that should be followed when creating and approving a menu. However, today the family budget, as well as the personal preferences of the guests, also matter. The table should have not only hot dishes, snacks, dessert, but also salads. The following will present the most popular salad recipes for the funeral table .

Salad on the occasion of 40 days

The Church has designated memorable days on which the relatives of the deceased should gather together and remember him. You need to not only spend time with your family, but also go to the cemetery, leave flowers and monitor the condition of the grave. If possible, you may take food or other donations to the Church to show love and respect.

It is important to remember that the main purpose of a funeral dinner is not to share a meal. For this reason, you should avoid rich foods, and especially alcohol.

For every Christian, the 40th day of the death of a loved one is of great significance. This is the day when the soul of the deceased ends up in hell or heaven. Prayers from loved ones can help this process.

Peace and tranquility should reign among the guests. Guests are encouraged to have a quiet conversation and enjoy some refreshments. If you pay attention to studying salads for the 40-day funeral, the recipes will clearly show that simple and tasty dishes are suitable for this occasion. Among the components of the dish there should not be any unknown or exotic products. At the same time, to prepare any dishes for the Lenten menu for the 40-day funeral, it is very important to use only fresh ingredients. If you have your own household, then these products are perfect for cooking.

How are memorial dinners made for funerals, as well as for 3, 9, 40 days and 1 year?

The table set on the day of the funeral differs from the festive one in the simplicity of the dishes served, without frills. What dishes are prepared and served to the table?

Kutya is a porridge made from rice, barley or wheat with the addition of raisins and honey. It is usually served at the very beginning of the meal. Next can be any simple appetizers and salads, cuts and dishes of meat and fish, mashed potatoes or boiled potatoes as a side dish, fresh vegetables, pickles, cookies, and candies. Compote (uzvar) is also traditionally cooked. Alcoholic drinks are at the discretion of those commemorating, but the Orthodox Church does not welcome libations on such days.

The first commemoration of the deceased takes place on the day of the funeral, on the third day after his death . Traditionally, everyone who wishes to accompany the deceased on his last journey gathers. Everyone is given the opportunity to express their pain and remember the deceased with a kind word during the memorial meal.
On the ninth day, relatives visit the grave of the deceased person and after the visit, a wake is celebrated at the cemetery. This day is spent in a narrower circle of relatives and loved ones of the deceased.
The next day of remembrance is the 40th day after death , then six months, a year from the date of death, and also the birthday of the deceased. Usually, for 40 days, a large table is set at home for everyone who wants to remember, and on subsequent dates, the memorial can be held in the circle of close relatives. And the memorial meal is always organized after visiting the cemetery and church service (for believers).

Recipe option

You can find suitable recipes for this occasion not only in books, but even on the Internet. Thanks to a large selection of recipes, every family will be able to choose options to their liking. Salads containing squid are especially popular. The reason lies in the fact that the cooking process is quite fast, and the result is amazing. Below is an easy recipe for such a dish. You will need the following components:

· 0.5 kg of fresh squid;

· mayonnaise for dressing.

The squid should be cleaned first. To do this, you need to clean them of mucus and remove the film. Next you need to get rid of the insides. You can find chopped squid in stores, but it is recommended to do it by hand. The fastest way is to clean in hot water.

2. Boil the squid. Place in boiling and salted water and leave for no more than half an hour.

3. Finely chop the onion and leave it in a separate bowl.

4. Grate the boiled eggs on a coarse grater.

5. Wait until the squids have cooled and cut them into rings. Add some salt and add to other ingredients

6. Season the salad with mayonnaise and mix all ingredients thoroughly. After this, the salad for the funeral table will be ready.

To make the recipe more original, you can add cucumbers to the other ingredients. You can also add: sweet bell pepper, corn or green peas. Instead of onions, you can add green onions.

What dishes can be prepared for a funeral dinner?

Recently I had the pleasure of arguing with a young priest about funeral traditions and what a funeral dinner should be like.

This priest is a close relative of one of my friends. Either a cousin, or a second cousin, or something.

The essence of the dispute was that I was just about to go to a funeral dinner, that day was my uncle’s fortieth birthday, and the priest said that a funeral dinner is paganism, the dead should be remembered in church with prayer, and not with food and vodka. Of course, I went to the wake, but the topic bothered me, and I began to look for various information about the traditions of the funeral meal.

What’s interesting is that my opponent, priest, turned out to be both right and wrong at the same time. The church told me that, from a strict point of view, the funeral dinner is not at all necessary and will not bring any benefit to the departed soul. But there is also no church ban on funerals. It’s better to start the funeral meal by reading prayers.

One middle-aged priest even added that traditional Orthodox commemoration is another opportunity to pray together for the soul of the deceased. Just don’t turn them into a feast, much less a drinking bout.

Funeral kutia.

At Orthodox funerals, it is imperative to place a consecrated kutya on the table. The recipe for funeral kutia, as I understand it, is often determined by family tradition. In central Russia, Siberia, and the Urals, it is always prepared from rice with sugar and raisins, but in many families they add something else to kutya. For example, candied fruits or even nuts. And one of my friends from Kuban originally said that in many Kuban villages the recipe for kutya has not changed since ancient times. There it is prepared from boiled wheat with honey and poppy seeds.

Dishes for funerals.

Reflecting on the intricacies of the funeral table, I learned one thing: the food at the funeral should be simple, without any frills. After all, this is not a celebration, but a funeral ceremony.

In general, dishes at funerals, it seems to me, are very dependent on local customs and traditions. Be sure to put kutya, jelly or compote on the table everywhere. For the first course, it is customary to prepare cabbage soup, borscht or noodles, and some other soups (for example, mushroom soup, fish soup, just broth). Almost always and everywhere they prepare pancakes and some kind of pastry: pies, buns, something sweet. And then it’s different.

For example, in central Russia people almost never go without meat. Nowadays, it is customary to serve cutlets and chicken at the funeral table. They are also sometimes used to prepare meat stew. But not soup, but a different type of hot dish. This is sauerkraut or fresh cabbage stewed with meat, most often fatty pork.

In the Russian south, fried or salted fish is a must at funerals. By the way, recently this custom has spread to other places. I looked at the funeral menus in the cafe and found that almost everything had, for example, pink salmon in batter and herring.

Lenten dishes for funerals.

If a funeral table needs to be prepared during Lent , then there are a variety of Lenten dishes for this occasion. For example, I recently ate carrot and soy cutlets at a funeral dinner. Pickled mushrooms, hot vegetables and mushroom broths, lean pancakes and baked goods (buns, pies with cabbage, potatoes, mushrooms) are suitable. For an appetizer for Lenten funerals, you can prepare beets with garlic, sauerkraut salad or fresh cabbage. It’s a good idea to put grated radish on the table with vinegar and vegetable oil.

Lenten salad options

You can also choose different options and prepare meatless salads for the funeral. They do not include ingredients such as mayonnaise or eggs. You can use lemon juice as a dressing.

During Lent, salads dressed with mayonnaise are prohibited. However, this is not a reason to worry. You can find a lot of options for a Lenten menu for a funeral, which are in no way inferior to the usual ones in taste. Examples will be presented below.

Mushroom salads

What salads can be prepared for a funeral? If you and your loved ones love mushrooms, you will definitely like this recipe. The following components are required for this:

· Greens to taste;

· Vegetable oil dressing.

To prepare, cut the onion into rings and then leave it in boiling water for a few minutes. Drain the water.

2. After getting rid of excess juice from the cabbage, cut it into small pieces

3. Mushrooms should be cut into slices, and potatoes into circles.

4. Finely chop the greens and onions.

5. A mixture of butter, salt, black pepper and a pinch of sugar is used as a dressing.

6. Combine all ingredients, season and mix. The salad can be sprinkled with herbs. He's ready.

Salads with beans and breadcrumbs

Lenten salads for funerals , the main components of which are crackers and beans, are very popular. They are easy to prepare and have an amazing taste. For preparation you will need the following components:

· boiled or canned beans;

· any mushrooms (it is best to take champignons);

· 2 cloves of garlic;

· grain mustard, nutmeg, as well as herbs and salt.

Finely chop the greens. Preferably in large quantities. It is better to use green onions, dill and parsley.

Funeral dinners

The answer to the question of what is prepared for a funeral depends on the number of people who want to remember the deceased. There is a minimal traditional menu for funeral dinners for families of any income level.

Depending on the status and level of financial well-being of the deceased, the menu for the funeral can be expanded in accordance with the recommendations given by priests and restaurateurs specializing in funeral dinners.

Photos of the funeral dinner

Kutya funeral

Not a single Christian ritual meal is complete without a funeral kutya. This is porridge cooked from millet. Honey, poppy seeds, dried fruits, and candied fruits are added to it.

The recipe for how to cook kutya for a funeral is kept in every family and passed on from generation to generation. In some regions, it is customary to serve rice with raisins at funerals.

This version of the main ritual dish appeared much later than the one based on millet.

Photo of funeral kutya

Just in case, here is a recipe for funeral kutya made from rice.

Place a handful of pre-washed rice in boiling, slightly salted water. It’s good if the cereal is washed three times. Firstly, three is a sacred number. Secondly, washing three times ensures that the main dish will be structured into individual grains and not look like a sticky mess.
The rice is cooked until done.
Only raisins, honey, raisins and other dried fruits are added to the cooled porridge. The presence of poppy seeds and nuts is allowed. The quantitative indicators of the components depend on the taste of the manufacturer. Before making kutya for a funeral, the cook, if it is one of the relatives, should pray, be filled with good thoughts and good memories of the deceased.

Funeral kutia symbolizes the obligatory resurrection of the deceased and promises to make his stay in heaven sweet. Kutia at a funeral is the first dish offered to guests.

It is served in a large container - a dish, bowl, cauldron. First, it must be served by family members and other close relatives of the deceased.

After this, the funeral kutya, according to a recipe preserved in the family, is carried around to all the guests gathered for the funeral feast.

How to organize a funeral table

In addition to kutya, a Christian’s funeral table includes several more obligatory dishes. Firstly, pancakes are a symbol of the Sun, left over from pagan times.

The recipe for pancakes for a funeral is extremely simple - flour, water and milk in equal proportions, eggs and a pinch of salt. The recipe does not include filling for funeral pancakes. Serve “sunny circles” with honey.

Secondly, jelly, one of the oldest Russian dishes.

Photo of the funeral table

What to cook for a wake, besides pancakes and jelly. A traditional funeral table involves serving the following dishes.

Soups and broths, especially in the cold season
Meat dishes.
Fish – fried, baked, these are the most versatile Lenten dishes for funerals.
Widespread funeral dishes are pies with different fillings: cabbage and rice, mushrooms and berries, fish and liver.
Salads are always appropriate at a wake - the recipes are standard: Olivier, meat, Caesar, sauerkraut, cucumbers with tomatoes, sea and Brussels sprouts mixed with other vegetables or seafood.
Lenten salads at funerals - recipes for vinaigrette, herring under a fur coat, pickled mushrooms.

An experienced head waiter or a cook who specializes in preparing funeral dishes will help your relatives create the ideal menu for a funeral dinner.

But, the main thing is not what they eat, but what they say at the wake. All guests present remember the good deeds and character traits of the deceased, behave decorously, do not get drunk and do not stay for a long time.

Source: https://epitafija.ru/pominalnaya-trapeza/

Salad recipes for funerals for the year

An anniversary after death is a memorable event. On this day it is customary to gather in a narrow family circle. Relatives of the deceased visit the cemetery and the Church, after which they gather together at the table. It is necessary to take care of drawing up the menu in advance. Among the dishes should be the following: pancakes, jelly, kutia, as well as other dishes.

If the anniversary after the funeral does not fall on the day of Lent, there may also be light chicken or fish salads on the table. A large selection of available products will allow you to choose a dish to suit the liking and taste of your relatives.

recipes for funerals during Lent should be selected with great responsibility. The ingredients should not contain eggs, meat or any dairy products.

Memorial table for nine, forty days, anniversary

In Orthodoxy, nine and forty days after death are very important milestones; on these days, the deceased must be remembered, visit church, pray, and order a service. You can set a funeral table in the house of the deceased person or his immediate relatives, inviting only relatives and friends. If there are a lot of invited guests, it is more convenient to organize the event in a cafe or canteen. Regardless of the venue, the traditional menu remains unchanged. Kutya, pancakes with honey, pies, and jelly must be present on the table.

Video on the topic: Why is it remembered for 40 days

First Anniversary Salad Recipes

Which dish is suitable? By searching on the Internet, you can find Lenten salads for the Lenten menu for the 1st year funeral . Their preparation does not take much time.

Fish salads

The recipe below is more suitable for summer, since it contains fresh vegetables.

To prepare a Lenten memorial dinner for the 1st year menu, you will need the following components:

Chop all the vegetables and mix in one bowl.

2. Boil the fish fillet and set aside in a separate bowl. It should be boiled in lightly salted water. It is recommended to add bay leaf. The fish will be ready a few minutes after the water boils. If you let it sit longer than necessary, the fish may fall apart into pieces.

3. Chop the salad by hand. If you use a knife, it may change color and become bitter.

4. Combine all ingredients and fill them with oil.

5. The finished salad can be decorated with greens.

Rice and nut salad

Below is another recipe for a funeral salad. In its preparation you will need the following products:

· 3 cloves of garlic;

Fill the risk with water. There should be a little more water than rice. Add salt and microwave for 5-6 minutes. Then leave the rice to cool.

2. Peel the peppers and tomatoes, then cut into slices.

3. Finely chop the garlic and add to the oil. Use for refueling.

4. Mix rice and vegetables together. Season the salad and mix. Decorate the finished dish with herbs.

As you can understand from the above, preparing delicious lean salads for a wake is a quick and easy process. The most important thing is to find a suitable recipe.

Unfortunately, our life is not filled with only joyful events. Sometimes on days when all Orthodox Christians observe fasting, loved ones pass away. Also, the 9th and 40th memorial days may fall during the period of fasting. If you fast, this does not mean that you will have to see off the departed on their last journey and remember the departed at an empty table. We decided to tell readers of the New Domostroy website what kind of Lenten salads can be prepared for a funeral. The selection includes recipes with fish and oil, as well as without them. There are even raw vegetable appetizer options with a no-oil dressing. You can prepare a delicious salad for the funeral table on any day of Lent.

Lenten funeral table

If memorial days fall during fasting, then it is necessary to prepare strictly lenten dishes, regardless of whether those invited are observing fasting or not. In other words, this means that there should be no dishes made from meat on the table. Eggs, milk and other animal products. Despite the presence of such a limitation, you can still set the table with quite varied and tasty dishes.

Sample menu for a memorial table in Lent:

The Lenten memorial menu must include kutia made from rice or millet.
Lenten borscht or beetroot soup is prepared.
For the main course you can serve stewed potatoes with mushrooms.
Soaked or salted vegetables, salads without meat and mayonnaise are served as appetizers.
Vinaigrettes are served with first courses.
Vegetable salads, pickled cucumbers and tomatoes, and sauerkraut can be a side dish.
Also, at a Lenten funeral table you need to serve pies and pancakes, but Lenten ones.

After the funeral dinner is over, those invited stand up and say a prayer. Do not forget that at the end of the funeral, leftover food must be distributed to the guests.

Culinary secrets

In order for the lean salad to be tasty and look appetizing, you should take into account a few tips.

You can eat raw not only those vegetables that we are used to eating fresh, but also zucchini, cauliflower, and broccoli. Grind them well, combine them with other products and season with lemon juice or balsamic vinegar.
On days when fasting people do not even season their food with vegetable oil, you can add avocados and nuts to salads, including those crushed to crumbs and diluted with water and lemon juice. Thanks to their oily structure, the dish will still be quite filling.
You may be interested to know what you can replace the quick foods that are often included in salads. Classic mayonnaise or sour cream can be replaced with lean mayonnaise or homemade sauce made from brewed flour with the addition of lemon juice, vegetable oil and mustard. You can also thicken sauce made from lean products with starch. Instead of cheese, you can add tofu to the salad; this product is made from beans. You won’t find an adequate replacement for eggs, but you can still put green peas or corn in your salad instead. Thanks to this, it will become more satisfying and at the same time more colorful.
Lenten salads often contain a lot of vegetables. If you salt them, they will release a lot of juice. Therefore, it is better not to add salt to such snacks or add some salt to them immediately before serving.
If you decide to make a lean salad with fish or seafood for the funeral, try not to overcook them, otherwise they will become tough and tasteless.

Recipes with sprats

The site has recipes with photos of sprats that will help you prepare original snacks. But recipes with sprats are not limited to appetizers. There are recipes for salads and baked goods with sprats. Sprats are tasty little fish in oil that can be used to make delicious appetizers and salads. Sprats are made from sprats (from German: Sprotte) - small fish of the herring family, up to 18 cm and 12 g. True, now you can find sprat, herring or other small fish in jars of sprats. Take a closer look at these recipes, we hope you will be satisfied with the results.

A very light soup: no burden on the stomach, but lots of pleasure.

Lenten cabbage soup . Lenten cabbage soup is a simple first course of vegetables, prepared without meat products and other animal products, including chicken eggs, dairy products and other products.

Lenten cabbage soup is prepared during fasting; this dish can also be classified as a vegetarian, dietary dish. This soup is also suitable for a children's table.

Cabbage soup itself is a low-calorie product, and prepared soup without meat broth has even lower calorie content. But such cabbage soup contains many vitamins and helps satisfy hunger.

Lenten cabbage soup is prepared in water, with the addition of various vegetables and herbs. You can add mushrooms to cabbage soup. You can prepare this kind of soup in a saucepan and cauldron, a slow cooker, or in a microwave oven.

There are many recipes for lean cabbage soup. Their options depend on the set of products and the methods of preparing them when placing them in a dish.

Classic cabbage soup - with sauerkraut or fresh white cabbage. To prepare them, first boil the potatoes in water until half cooked, cut into cubes or cubes, then add shredded cabbage. The next step in preparing the soup is to season the cabbage soup with vegetables sautéed in vegetable oil (onions, carrots), chopped herbs, seasonings and spices.

Lenten cabbage soup should be served hot or warm. They are served with rye or wheat bread, crackers, and toast fried in vegetable oil.

Raw Broccoli Salad (no oil)

fresh broccoli (you can take frozen, but not with yellowed inflorescences) – 0.4 kg;
cherry tomatoes – 0.4 kg;
basil – 50 g;
lemon or lime – 1 pc.;
salad onion (white) – 100 g;
corn or pine nuts (optional) – 50-100 g;
mustard powder - a large pinch;
salt or soy sauce - to taste.

Finely chop the broccoli (only florets without stems) with a knife or grind with a blender (just not to a puree).
Cut the onion either into very thin quarter rings or into cubes.
Tear leaves from basil sprigs.
Mix broccoli with onions and corn (it can be replaced with pine nuts).
Squeeze the juice out of the lemon. Whisk it, combining it with mustard and salt.
Pour half of the lemon dressing over the broccoli, stir it, and place it in a salad bowl.
Cover the cabbage with basil. Place cherry tomato halves on top.

Drizzle the remaining dressing over the salad and serve. You will be amazed by the pleasant taste of this completely meatless snack. It is possible that you will like it so much that you will cook it not only during Lent.

Common lettuce

Cucumbers and tomatoes are often on our daily table, but they don’t get boring. They make classic salads that would be very appropriate for a funeral meal. A dozen ripe tomatoes of red, pink and yellow color, 5-7 cucumbers, several onions, 4 red and green bell peppers, 1 young zucchini, salt and oil - that’s all you should stock up on. Just take young cucumbers, with soft skin so that you don’t have to cut it. But peel the zucchini. Wash the vegetables. Cut the tomatoes into small slices, cucumbers into circles or slices. Cut the pepper into strips, removing the stems and seeds. Chop the zucchini into cubes and chop the onion into half rings. Young green onions will come in very handy; specialist chefs recommend putting them, feathers and heads, in classic spring and summer salads. Finely chopped dill is added last. To add piquancy to the dish, you can cut a small piece of parsley root into thin strips. Salt the dish to taste, season with vegetable oil. That's it, it's ready!

Lenten salad “Winter” (without fish and seafood)

potatoes – 0.5 kg;
canned green peas – 0.2-0.25 kg;
carrots – 0.2 kg;
onions (for beauty you can take Yalta onions) – 100 g;
salted or pickled cucumbers – 0.3 kg;
lean mayonnaise – 0.2-0.25 l;
fresh herbs (optional) - for decoration.

Boil potatoes and carrots in their skins. When the vegetables have cooled, peel them and cut them into pea-sized or slightly larger cubes.
Finely chop the onion.
Cut the cucumbers into approximately the same pieces as the other vegetables.
Combine the crushed products, add green peas and mayonnaise to them, mix.

After transferring the winter salad into a beautiful vase, garnish it with sprigs of fresh parsley or dill and serve.

What simple and tasty Lenten dishes can you prepare: recipes with photos

Classic vinaigrette

Products:

4 potatoes;
2 carrots;
2 beets;
5 pickles;
1 small onion;
300 g sauerkraut;
200 ml green peas (canned);
vegetable oil;
dill, ground black pepper, salt to taste.

A good old recipe familiar to everyone. To prepare you need:

Boil the root vegetables and cut into cubes.
Chop cucumbers and onions.
Combine all vegetables, including cabbage and peas.
Season to taste with pepper, salt and unrefined vegetable oil.
Chopped dill can also be added to taste.

Salad “Mushrooms under a fur coat”

pickled honey mushrooms – 150 g;
sauerkraut – 150 g;
boiled potatoes – 0.2 kg;
boiled carrots – 0.2 kg;
boiled beets – 0.2 kg;
lean mayonnaise - how long will it take?

Rinse the mushrooms and cabbage and let the water drain.
Combine cabbage with mushrooms and a large spoon of mayonnaise, mix and place on the bottom of the salad bowl in which you usually make the “Herring under a fur coat” salad.
Grate the boiled vegetables separately, add salt and season. Mix vegetables with mayonnaise and layer on cabbage and mushrooms. Place the potatoes first, carrots second, beets third.

You can decorate the appetizer with sprigs of herbs or pickled mushrooms.

Fish salad

Describing lean salads (recipes with photos are given in this review), we invite you to try this one. It is made from fresh meat or one that has few bones. The fish should be cleaned, gutted, and boiled until tender in salted water with roots, peas and carrots - so that additional shades are added to its natural taste. You can use the remaining broth for first courses. Remove the skin from the cooled fillet, select the bones, cut or disassemble it into small pieces. Finely chop the green onions and add to the fish. Put it there. Season with oil, add salt, and you can sprinkle with pepper. Stir gently.

Lenten salad “Generous Cellar”

sauerkraut – 0.2 kg;
pickled mushrooms (milk mushrooms or others) – 0.2 kg;
gherkins – 0.2 kg;
pickled cherry tomatoes – 0.2 kg;
fresh herbs (optional) - to taste;
frozen cranberries (optional) - to taste;
camelina or other unrefined vegetable oil - to taste.

Wash the mushrooms and place them in a heap in the center of a large dish.
Divide the pickled vegetables into 2 parts and place them around the mushrooms in sectors, alternating.
Sprinkle with frozen berries and chopped herbs, pour over butter and serve.

After your guests have had their fill of the bounty in your cellar, you can mix the ingredients, although this is not necessary.

Herring salad

At wakes, herring is often placed on the table, which is traditionally used to snack on a glass of vodka. However, salads are also made from herring, and this is not only the familiar vinaigrette. Take a box of herring fillets in oil with vegetables and seaweed - these canned foods are often found in our stores. If you don’t find it, it’s okay, regular one will be suitable for the dish. You just have to tinker with it, clearing it of bones. Boil 4-6 potatoes in their skins. When cool, peel and cut into cubes. Cut the herring into pieces or add canned food to the potatoes, along with seasonings. Season with oil, sprinkle with green onions, let sit for 20 minutes. You can decorate the salad with olives.

Salad "Widow's Tears" for a funeral

radish – 0.3 kg;
carrots – 150 g;
apples – 0.2 kg;
sauerkraut – 0.2 kg;
lean mayonnaise – 0.2 l.

Peel and grate the radish.
After washing the cabbage, chop it additionally with a knife or grind it in a blender.
Grind the raw carrots using a fine-hole grater.
Chop the apples in the same way as carrots and radishes. It is also advisable to clean the fruit before chopping.
Combine all the ingredients of the appetizer and season with lean mayonnaise.

If you exclude sauerkraut from the appetizer, you will get the popular “Maiden’s Tears” salad. It can also be prepared for a funeral.

What can you prepare for a funeral during Lent?

The tradition of remembering the deceased by eating food has been known for a very long time. Its main purpose has always been considered to gather relatives and friends at one table for prayer and remembrance of the soul of a loved one, as well as to support each other in common grief.

A memorial day can also occur on a fasting day, and in this case the choice of dishes for the meal should be appropriate. So, what lenten dishes can you prepare for a funeral?

General principles

Of course, the menu for the funeral dinner will be taken into account based on financial capabilities, the expected number of people and the peculiarities of the cuisine of the area.

But according to Orthodox customs, there are dishes without which the funeral meal could not exist. And only after eating these dishes did they begin the main dishes. These are the well-known pancakes and kutia - boiled rice or wheat grains with the addition of honey, raisins, and nuts.

Remember, the main principle of selecting a menu for a funeral service during Lent or another fast during the year is simplicity and modesty. During the meal, maintain the atmosphere appropriate to the moment. As a rule, an even number of dishes are placed on the table. The order in which dishes are consumed is also regulated by tradition.

To ensure that the funeral dinner follows all the rules and customs, we offer you recipes for Lenten dishes for the funeral with photos - simple and tasty.

First meal

When you have to decide what to cook for a funeral during Lent, know that the first dishes on the table are soups or stews. They are usually cooked in meat or chicken broth, which is prohibited on fasting days. Mushroom and vegetable soups will help you get out of the situation; you can prepare green borscht with beans or lean cabbage soup.

Lenten cabbage soup with mushrooms for funerals recipe

Prepare two liters of broth from ten dry mushrooms in advance.

Pour about half a liter of boiling water over 0.4 kg of sauerkraut and let it heat in the oven for half an hour (no more than 140 degrees).

Pour 3-4 tablespoons of vegetable oil into a frying pan and add a pinch of dill and coriander seeds. Heat the mixture for 5 minutes, but do not allow it to fry. Remove the oil from the heat and let cool slightly. Select the seeds from it, we no longer need them, and add the oil to the cabbage. Chop 2 medium onions and combine with cabbage.

Pour buckwheat into the mushroom broth - 2 tablespoons. Cut 1 carrot and two potatoes into cubes, following the buckwheat, and cook for half an hour.

Finely chop 4 cloves of garlic with a knife and add to the broth along with seasoning, salt, onion and cabbage and cook for twenty minutes until the vegetables are ready.

Lenten cabbage soup with mushrooms and beans for funerals recipe

To make lean cabbage soup for a wake hearty and healthy, you can add beans, both fresh and canned

Five medium potatoes, peeled, cut and fry for fifteen minutes in a frying pan.

Place the potatoes in boiling water and cook for another fifteen minutes.

Mix in a food processor or grate one stalk of celery and one carrot and onion. You should get a puree, which is fried in a frying pan for ten minutes.

Chop 400 grams of champignons and throw them into a saucepan along with vegetable puree. After boiling, leave on the fire for ten minutes.

Grind a third of a can of canned beans in a blender. Pour the remaining beans in the jar and the resulting pulp into the soup, add salt and pepper and cook for another ten minutes. Remove from heat, add herbs and leave for a few more minutes.

Second courses

For the second course, mashed potatoes are most often prepared - it’s simple and convenient. They are placed on the table with fried fish or mushroom gravy.

Instead of puree, you can make buckwheat or rice porridge. As an option for a second course, rice with vegetables is suitable. This is a tasty and aromatic dish.

As an appetizer, salted fish, pickled mushrooms, and peppers stuffed with vegetables are served. Country preparations would be appropriate: cucumbers, tomatoes and other vegetables.

Meat cutlets and chops can be easily replaced with cabbage or carrot prototypes.

Recipes for Lenten salads for funerals

For salads, vinaigrette and any vegetable salads are prepared for the Lenten table.

Usually, the menu for funerals during strict fasting includes white cabbage salad. And it is very easy to prepare:

Cut half a fork of cabbage into strips, mix with salt and mash with your hands until the cabbage releases juice. This will make it softer and more delicate in taste. Grate 2 carrots coarsely. and 1 large apple, onion cut into half rings. You can add bell pepper, cut into thin strips. Mix everything.

The dressing is prepared from apple cider vinegar, sugar, salt, pepper and vegetable oil. The ingredients are mixed separately and the resulting mixture is poured over the vegetables, mixed again, and left for a day.

Desserts - what to prepare for a Lenten funeral?

When talking about recipes for dishes for funeral feasts during Lent, one cannot help but think of sweet pastries. And there is a wide variety of these dishes. Pancakes remain traditional here, but they are complemented by sweet pies with a wide variety of fillings and buns.

Dandelion salad from raw vegetables without oil

white cabbage – 0.3 kg;
fresh cucumber – 0.3 kg;
fresh radish – 150 g;
green onions – 50 g;
fresh dill and parsley – 20-30 g each;
lemon – 1 pc.;
canned corn - 1 can;
salt, sugar (optional) - to your taste.

Finely chop the cabbage.
After washing and drying, cut the radishes and cucumbers into strips.
Finely chop the onion, dill and parsley, mix with chopped vegetables.
Add corn, lemon juice, salt and sugar. Mix well.

A salad made according to this recipe looks touching and optimistic in spring. It can be prepared not only for the funeral table.

Salad with crab sticks and croutons

This type of lean salad is prepared in a hurry, but looks festive. Pay attention to the interesting option for serving the dish in the photo and surprise your guests.

Ingredients:

Crab sticks - 200 grams;
Cucumbers - 2 pcs;
Green onions - 1 bunch;
Canned corn - 1 can;
Crackers - 50 grams;
Lenten mayonnaise.

Preparing the salad:

Chop crab sticks, cucumbers and onions;
Drain can of corn;
Stir the ingredients;
Season the salad with mayonnaise;
Sprinkle the salad with croutons, but do not mix.

Video source: TastySimple and Healthy

Lenten salad of green beans and peppers with fried mushrooms

green beans – 0.4 kg;
bell pepper – 0.4 kg;
fresh oyster mushrooms – 0.5 kg;
onions – 0.2 kg;
refined vegetable oil - how much will be needed;
salt, pepper - to taste.

Immerse the mushrooms in a container with clean water, rinse them, and drain them in a colander. Let the oyster mushrooms dry.
Cut the mushrooms into strips.
Peel the onion and cut into thin half rings.
Heat the oil in a frying pan, add the onion and fry until golden brown.
Add the mushrooms and fry them with the onions until there is no excess moisture left in the pan. Cool.
Cut the pepper into quarters of rings.
Place the beans in salted water and cook for 10 minutes. Drain it in a colander, then fry in oil for 5 minutes.
Combine all the ingredients of the appetizer, pepper and salt. Stir.

The Lenten salad according to this recipe turns out to be nourishing and very tasty, and it also looks extremely appetizing and presentable.

Beetroot salad

If desired, you can sprinkle the finished dish with crackers, as in the image.

Ingredients:

Leaf spinach - 50 grams;
Boiled beets - 2 pcs;
Celery stalk - 1-2 pcs;
Canned peas - 1 can;
Onion - 1 piece;
Sweet pepper - 1 piece;
Pumpkin seeds - 4 tbsp. spoons;
Parsley for garnishing the dish;
Olive oil - 3 tbsp. spoons;
Lemon juice - 1 teaspoon;
Salt and pepper to taste.

Preparing the salad:

Cut the vegetables into cubes and tear the spinach leaves with your hands;
Drain can of peas;
Hull the pumpkin seeds;
Mix all ingredients and season the salad.

Video source: IS IT TIME FOR US TO REINFORCE? I THINK IT'S TIME!

Preparing funeral dinners is a tribute to traditions going back centuries, not only Christian, but also pagan. Since the commemoration is based on Orthodox symbols, the choice of dishes must be determined taking into account the day appointed for the commemoration. If it is Wednesday, Friday or a multi-day fast, then the food must be lean.

As a rule, along with traditional dishes (kutya, pancakes, jelly), lean salads for funerals are a very common dish that invariably enjoys universal recognition.

Lenten salad of boiled fish, carrots and green peas

boiled fish (pollock or other) – 0.2 kg;
boiled carrots – 0.2 kg;
green peas - 1 small jar;
pickled cucumbers – 0.2 kg;
onions – 100 g;
table mustard – 5 ml;
lean mayonnaise – 120 ml.

Cool the boiled fish, remove skin and bones, and divide into small pieces.
Cut the vegetables into small cubes.
Pour boiling water over the onion to make it less bitter. After a minute, drain the water and squeeze out the onion pieces.
Combine fish with onions, cucumbers and carrots, add green peas.
Mix mustard and mayonnaise separately.
Season the salad with spicy sauce and place in a vase.

A salad prepared according to this recipe can be served at a funeral table if the funeral coincides with a day of fasting on which it is allowed to eat fish. This usually happens on major Orthodox holidays.

Fasting and memorial days

The strictest weeks of Lent:

Therefore, when a wake coincides with these days, only the closest relatives gather for a memorial meal. In this case, the Lenten funeral table should be set. The dishes on this table will be the most ordinary:

Kutya;
pancakes without eggs and milk;
jelly;
compote;
Lenten pies;
baked goods without eggs;
soups (cabbage soup or borscht without meat);
pickles;
vegetable dishes;
mushroom;
dishes with legumes;
lean salads.

For such a lunch, dishes are selected taking into account the season and the availability of fresh vegetables.

Lenten pumpkin salad with arugula, honey and lemon (without oil)

pumpkin – 0.3 kg;
arugula – 100 g;
tofu – 100 g;
honey – 20 ml;
lemon juice – 40 ml.

Cut the pumpkin into small pieces and bake until soft (but not until the pieces lose their shape).
Chop the arugula and place on a plate.
Arrange the pumpkin pieces and tofu on the arugula.
Melt the honey until liquid, mix with lemon juice and pour the resulting mixture over the salad.

A snack made according to this recipe is not only tasty, but also healthy; it will help maintain strength during fasting, especially if a great misfortune happened in your family during this period.

Fruit salad (meatless)

diced pineapples in syrup (you can use zucchini canned as pineapple) - a jar with a volume of 0.5-0.65 l;
oranges – 0.5 kg;
bananas – 0.5 kg;
lemon – 0.5 pcs.;
pears – 0.5 kg.

Squeeze the juice out of half an orange and a lemon and mix with the syrup drained from a can of pineapple.
Divide the remaining oranges into slices and peel off the films. Break each slice into 2 parts.
Cut the peeled pears and bananas into medium-sized cubes.
Combine pears, bananas, orange slices and pineapple cubes, mix and place in bowls.
Pour the previously prepared sauce over the salad.

If the season allows, when serving, you can decorate the salad with fresh berries (strawberries, pitted cherries) or grapes. A fruit salad will not be out of place at a funeral table, especially if you have to say goodbye to a child or an adult who was partial to sweets during his lifetime.

We sympathize with the readers of our online magazine “New Domostroy”, who will gather at the funeral table. We understand well the desire to see off a loved one on their last journey with dignity, including setting a good funeral table, even if this has to be done during Lent. We hope that the lean salads, the recipes for which we have collected in this material, will be liked by the relatives and friends of the deceased, and that their preparation will not take too much time and effort from you.

What do you prepare for a funeral? Lenten recipes

The irreparable has happened - a person close to you has passed away. And your task is to honor his memory and pray for the repose of his soul. Funerals help cleanse the soul, and they also prolong the memory of the deceased. On this day they go to the grave to see the image of a loved one on the tombstone, to be close to his ashes. Then the relatives, friends and colleagues of the deceased, as usual, gather at a common table to remember him and support each other. What dishes should be present at the funeral table and how to prepare them?

What should be on the funeral menu?

Kutia is the most important dish, without which not a single funeral is held. The second most important dish is pancakes. The tradition has pagan roots - this food is a symbol of the sun.

The third attribute of the funeral table is jelly - one of the most ancient dishes that our ancestors prepared for many centuries in a row. Food should be lean and simple. Delicacies and culinary delights are not appropriate on the table, just like alcohol.

The funeral menu may also include the following dishes:

first courses: this can be either soup or vegetable/meat broth with herbs;
meat or poultry dishes;
stewed, pickled or fried fish - this option is most often found during commemoration;
fresh vegetable salads, vinaigrette, stewed or sauerkraut, pickles. But traditional salads that are prepared for celebrations are unacceptable;
pies should be present at the funeral table: they are made both sweet (with berries and cottage cheese) and savory (with mushrooms, eggs and rice, cabbage or potatoes).

The menu can be supplemented with other modest food. The main thing is that the food is prepared with soul. When preparing food, it is important to think about the deceased.

How to cook kutya?

What is kutya? Almost every family has its own traditions: some prepare a dish from rice, others from pearl barley. But one way or another, kutia is a sweet porridge. We offer the simplest and most common recipe.

Boil half a kilogram of round rice. Let it cool, and then add dried apricots and raisins (200g each), as well as honey (100g) to the porridge. If desired, you can add chopped walnuts or any other nuts, dates, figs and candied fruits.

They eat kutya in small portions. Therefore, the dish is enough for 30-40 people. Everyone who comes to the memorial must eat 1 spoon of this dish. Only then can you start eating. There is a possibility that not all guests are aware of this tradition. Therefore, set your own example for those who come. If possible, bless the sweet funeral porridge in the temple.

How to make lean pancakes?

Dissolve the yeast in a glass of warm milk. And then add another one and a half glasses of milk. Now add 2 cups of flour, gradually stirring the mixture. Knead the dough thoroughly - there should be no lumps! Wrap the pan in a towel and place it in a warm place for a couple of hours.

As soon as the dough has increased several times, add another 2 cups of flour and 1.5 cups of milk. A little salt wouldn't hurt. Knead the dough thoroughly and leave it to rise again. When the mixture has increased in volume a second time, start baking the pancakes.

Scoop it up with extreme care so that it doesn’t fall off.

Source: https://pamytniki-kharkov.kh.ua/information/tchto-gotovyat-na-pominki-retsepty-postnykh-blyud/