Commemoration in church fasting. What to cook for a commemoration in fasting: recipes for a lean memorial table

In the twenty-first century, the commemoration is more reminiscent of the pagan feasts that the ancient Slavs did, hoping that the richer and more magnificent the farewell to the deceased, the better he would live in another world. There were considerations of vanity, prestige, the financial condition of the relatives of the deceased, as well as ignorance of Orthodox traditions in this action.

Wake on the 9th and 40th day is very important. According to Orthodox canons, until the 9th day after death, the angels show Paradise to the soul, and after that they bring the soul to God, so the show to the soul of Paradise ends. After that, until the 40th day, the soul is shown hell, where, seeing the torment of sinners, condemned to eternal torment, it is horrified and "weeps bitterly about her deeds."

Compliance with the norms in the Orthodox memorial meal requires that, before starting it, one of the relatives read the 17th kathisma from the Psalter in front of a lit icon lamp or candle. Immediately before eating, they read "Our Father ..."

Kutia and funeral pancakes are obligatory on the table.

Kutya

Traditional kutya is made from wheat grains, which are washed and soaked for several hours (or overnight), then boiled until tender. Boiled grains are mixed with honey, raisins, poppy seeds to taste. Honey can first be diluted in water in a ratio of 1/2 and boil wheat grains in the solution, then drain the solution. Rice kutya is prepared in the same way. brew crumbly rice, then diluted honey or sugar and raisins (washed, scalded and dried) are added to it.

Butter pancakes

4 cups flour, 4 cups milk, 3 eggs, 100 g cream, 1 tbsp. a spoonful of sugar, 25-30 g of yeast, 2 tbsp. spoons butter, salt to taste. AT enamel pan pour two cups of flour, pour in two cups of warm milk, after diluting the yeast in it, mix everything well and put in a warm place. When the dough has risen, add the remaining warm milk, flour and put it in a warm place again. When it rises again, add beaten egg yolks, sugar, salt, melted butter. Mix well, add whipped cream and egg whites and mix again. Put the dough in a warm place for 15-20 minutes. Then bake pancakes.

Sample dishes at the memorial meal:

Appetizers and salads

Ham rolls with cheese and garlic

Compound
ham (preferably sliced) - 300 g,
processed cheese - 2 pcs (200 g) or hard cheese,
eggs (hard boiled) - 3 pcs,
garlic - 2 cloves,
greens,
mayonnaise

Cooking

Ham (if not sliced) cut into thin slices
At boiled eggs Separate the yolks from the whites.
Proteins grate on a coarse grater.
Grate the yolks on a fine grater into another bowl.
Grate processed cheese on a coarse grater.
Wash greens, dry and finely chop.

Combine grated cheese, egg whites, herbs and garlic. Add mayonnaise and mix well.
Put 1 dessert or tablespoon of filling on the edge of a slice of ham.
And roll it up.
Dip each roll in mayonnaise, on both ends, and roll in grated yolks.
Arrange the rolls on a dish covered with lettuce leaves and garnish with herbs.

Tomatoes stuffed with fish salad

Compound
tomatoes - 5-6 pcs,
eggs - 5 pcs,
canned fish in oil - 1 can (200 g),
greens,
salt pepper

Cooking

Wash tomatoes. Cut off the tops of the tomatoes and carefully remove the pulp with a teaspoon and put it separately.
Boil eggs and grate on a coarse grater (you can finely chop), mix with the pulp of tomatoes.
Mash canned fish with a fork and season with mayonnaise (you can add a little cheese grated on a fine grater).
Salt, pepper and add herbs. Combine eggs and mashed canned food and mix well.
Salt the tomatoes inside and gently fill with the filling with a teaspoon.
Put the finished tomatoes on a plate and garnish with herbs. You can put small handfuls of cheese grated on a fine grater on top of the tomatoes or decorate with green peas.

Eggplant appetizer with tomatoes and garlic

Compound
eggplant - 2 pcs,
tomatoes - 4-5 pcs,
garlic - 2-3 cloves,
green cilantro or parsley,

salt,
pepper

Cooking

Eggplant wash, dry and cut into circles, 0.5-0.7 mm thick.
Wash the tomatoes, dry and cut into circles.

Peel the garlic and pass through a garlic press or crush the garlic clove, pressing it with the flat side of a wide knife, then chop finely.
Season the eggplant slices with a little salt and pepper.
Put the eggplants in a frying pan heated with vegetable oil and fry over medium heat for 3-4 minutes (you should get a golden crust).
Turn the eggplant over and fry for another 3-4 minutes, until tender.
The fried mugs can be laid out on a paper towel to absorb excess oil.
Put eggplants on a dish, alternating with circles of tomatoes, sprinkle with garlic and herbs.
* This dish can be stored for several days in the refrigerator, if put in a small saucepan in layers: eggplant, put circles of tomatoes on top, sprinkle with salt, pepper, chopped garlic and herbs. Thus, continue to spread the vegetables, alternating layers. Eggplants will soak in tomato juice, and the dish will be even tastier.

Sandwiches with sprats

Compound
half a white banana
sprats (canned in oil) - 1 can
mayonnaise,
garlic - 1-2 cloves
pickled cucumbers - 2-3 pieces (instead of cucumbers, you can take a lemon),
greens

Cooking

Cut the loaf into slices and fry each slice on both sides in vegetable oil.
Grate the fried banana slices with garlic.
Lubricate each slice with mayonnaise and put a slice of pickled cucumber or a thin slice of lemon.

* you can not rub each piece of loaf with garlic, but mix the garlic with mayonnaise, and then this garlic mayonnaise spread slices of bread
Lay one or two sprats on top and decorate with herbs.

Beet salad with garlic

Compound
beets - 2 pcs,
garlic - 2 cloves,
cheese - 70-100 g,
mayonnaise,
salt,
walnuts, raisins or prunes - optional

Cooking

Wash the beets (do not peel), wrap each in foil and bake in the oven at a temperature of 180 ° ~ 60-80 minutes (depending on the size of the beets) or boil until tender.
Peel the boiled beets and grate on a coarse grater.

Grate the cheese.
In a bowl, combine beets, garlic and cheese.
Season the salad with mayonnaise, salt to taste and transfer to a salad bowl.

* If desired, chopped walnuts, raisins or steamed and finely chopped prunes can be added to the salad

Vegetable salad

Compound
bell pepper - 1 pc,
tomatoes - 2 pieces,
cucumbers - 1 piece,
canned corn,
vegetable oil,
salt,
pepper

Cooking

Wash vegetables. Remove skin from cucumbers and cut into small cubes. Cut the tomato into cubes too. Put tomatoes and cucumbers in a salad bowl, add red diced bell pepper and canned corn. Salt and pepper to taste, mix well and season with vegetable oil.

Salad "Spring freshness"

Compound
cucumber - 1 piece,
tomatoes - 1-2 pieces,
radish - 4 pcs,
dill greens,
granular cottage cheese - 1 tablespoon,
natural yogurt - 1-2 tablespoons,
salt

Cooking

Wash and dry vegetables.
Cut the skin off the tomato with a sharp knife and set it aside for a rose garnish. Cut the tomatoes into strips.
Cucumber cut into strips.
Cut the radish into half circles or small slices.
Chop greens.
Put the vegetables in a salad bowl, salt and mix.
Add a little grainy cottage cheese to the salad and season natural yogurt or sour cream.
The salad is prepared just before serving.

Vinaigrette with herring

Compound
herring - 1 pc.
potatoes - 2-3 pcs.
beets - 1 pc.
carrots - 1 pc.
head of onion - 1 pc.
pickled cucumbers - 2 pcs.
vinegar - to taste
salt
pepper
green lettuce leaves.

Soak the herring in strong tea, separate the fillet from the bones, cut into small pieces. Boil potatoes, beets, carrots, cool, peel, cut into small cubes. Finely chop the cucumbers. Combine all components, mix, season to taste with salt, pepper, vinegar, vegetable oil, garnish with lettuce.

Russian salad

Compound
boiled sausage (or boiled / fried poultry fillet) - 250g,
potatoes - 2-3pcs,
pickled or pickled cucumbers - 2 pcs,
eggs - 4pcs,
green peas - 0.5 cups,
boiled carrots (optional) - 1 piece,
mayonnaise,
salt to taste

Cooking

Cut sausage or chicken boiled meat into cubes. Cut boiled potatoes, boiled carrots, boiled eggs, pickled or pickled cucumbers into small cubes. Add green pea.
Mix everything and dress the salad with mayonnaise.

Cabbage salad with crab sticks

Compound
cabbage - 300g,
crab sticks— 100g,
corn - half a jar (400 grams),
mayonnaise

Cooking

Rinse and chop fresh cabbage. Finely chop the crab sticks.
Put chopped cabbage into a salad bowl (make cabbage a little with your hands to make it softer), add chopped crab sticks, half a jar of corn and season with mayonnaise. Mix the salad well and serve.

Hot dishes

Legs stewed in sour cream

Legs 4 pcs
Sour cream - 250g
Tomato - 1pc
Sweet pepper - 1 pc.
Salt pepper
Cut the legs in half and fry in a pan, preferably without oil, until golden brown. Then put them in a bowl for stewing, pour sour cream and cut the tomato and pepper into cubes, salt and pepper. Cover the pot with a lid and simmer over low heat until done.

Cutlets baked with mushrooms and cheese

Compound
minced meat (pork + beef) - 500 g,
onion - 2 pcs,
White bread or a loaf - 1-2 slices,
cheese - 100-150 g,
champignons - 150-200 g,
parsley,
garlic - 2 cloves,
mayonnaise or sour cream
salt,
black pepper,
vegetable oil for frying

Cooking

Peel and finely chop the onion.
Peel the garlic and pass through a garlic squeezer or finely chop.
Grate the cheese.
Wash mushrooms, dry and cut into slices.
Wash greens, dry and chop.
In a frying pan heated with vegetable oil, over medium heat, fry the onion and garlic for 2-3 minutes.
Place half of the fried onion in a bowl and set aside.
Add champignons to the onion remaining in the pan and fry, stirring, for 8-10 minutes (if desired, you can fry the mushrooms until golden brown or just lightly fry). Salt and pepper.
Crush yesterday's white bread without crusts or a bun, pour milk over it and leave to swell. Squeeze out the swollen bread well.
To minced meat add squeezed bread, fried onions with garlic, herbs, salt, pepper, mix well and beat the minced meat several times, throwing the minced meat into a bowl or on the table.
Form round cutlets from minced meat and fry on both sides until golden brown.
Place the cutlets on a baking sheet or in a baking dish.
Lubricate each cutlet with mayonnaise or sour cream and put a slide of fried mushrooms with onions.
Sprinkle cheese on top.
Bake at 180°C ~25 minutes.

Meat in French

Compound
pork - 400-500 g,
onion - 3-4 pieces,
hard cheese - 200-300 g,
mayonnaise - 400 g,
pepper,
salt,
greens

Cooking

Wash the meat, dry it and cut across the fibers into layers, 1 cm thick.
Each layer of meat is well beaten off, salt and pepper.
Peel the onion and cut into rings or half rings.
Cheese grate on a coarse grater.
Put the meat on a greased baking sheet.
On top, on the meat, put the onion (not a very thick layer).
Drizzle meat with mayonnaise.
Sprinkle with grated cheese.
Bake for 25 minutes at 180°C.
Let the cooked meat rest for 10-15 minutes. Serve hot, sprinkled with herbs.

Stuffed Peppers

Compound
minced meat (pork + beef) - 400 g,
pepper - 7-10 pieces,
rice (dry) - 2-3 tablespoons,
onion - 1 pc,
carrots - 1 pc,
garlic 2 cloves,
tomato - 1-2 pieces,
parsley, dill,
tomato paste - 1 tablespoon,
sugar - 1/4 teaspoon,
vegetable oil for frying,
salt,
pepper

for tomato cream sauce
tomato paste - 2-3 tablespoons,
sour cream - 200 g,
water - 1-1.5 cups (more possible)

Cooking

Wash the peppers, carefully cut out the seed box and rinse again from the seeds.
In a saucepan or frying pan heated with vegetable oil, lightly fry the peppers on all sides and transfer them to a plate.
Prepare the filling:
Rinse the rice and boil until half cooked in salted water. Drain the water.


In a frying pan heated with vegetable oil, fry the onion for 3 minutes, add the carrots and fry, stirring occasionally, for 4-5 minutes.
In a large bowl, combine minced meat, rice and fried onions with carrots.
Wash the tomato, dry it and grate it on a coarse grater, discard the skin.

Wash greens, dry and chop.
Add tomato paste to minced meat, tomato paste, herbs, garlic, salt, sugar, pepper and mix well.
Fill prepared peppers with minced meat.
Put the peppers in a saucepan or other thick-walled dish.
Prepare tomato cream sauce:
Combine sour cream with tomato paste, dilute the sauce with water, salt and pepper.
Pour the sauce over the peppers.
Cover the saucepan with a lid. Bring liquid to a boil over medium heat and reduce heat.
Cook peppers for 40 minutes.
Turn off the heat and let it brew under the lid for another 10 minutes.
When serving, sprinkle with herbs and pour over sour cream.

If the commemoration takes place on fast days, then the food should be fast.

If the commemoration fell on the time of Great Lent, then on weekdays the commemoration is not performed, but is transferred to the next (forward) Saturday or Sunday. This is done because only on these days (on Saturday and Sunday) are full Divine Liturgies celebrated, and particles are taken out for the dead at the proskomidia.

Memorial days that fell on Bright Week (the first week after Easter) and on Monday of the second Easter week are transferred to Radonitsa - Tuesday of the second week after Easter.

lean food

Lean pancakes

Lean pancakes are prepared without the addition of muffins (cow butter, eggs, sour cream, sugar, etc.). For lean pancakes you will need: 4 cups of flour (buckwheat or wheat, you can mix both types of flour), 4.5 cups of milk, 20-25 g of yeast, salt to taste. Pour half a glass of warm milk into an enamel pan and dilute the yeast in it, add another one and a half glasses of milk. While stirring, add 2 cups of flour. Mix the dough well, cover the pan with a towel and put in a warm place. When the dough comes up (increases in volume by 2-3 times), add the rest of the flour, milk, salt to it, mix well and put it in a warm place again. After the dough rises again, you should bake pancakes, carefully scooping up the dough so that it does not fall off. The pan is usually first greased with one teaspoon vegetable oil.

Appetizers and salads

Sandwiches "Spring"

Compound
white or black bread - 4 slices,
guacamole sauce or avocado pulp (optional component in the recipe) - 4-6 teaspoons,
tomato - 1 pc,
cucumber - 0.5-1 piece (small),
lettuce,
basil or dill greens
lemon - 1/3-1/2 pieces,
salt,
black pepper

Cooking

Cut white or black bread into slices (if desired, bread can be fried on vegetable or olive oil and refrigerate).
Spread slices of bread with Guacamole sauce.

* if there is no Guacamole sauce, you can simply chop the avocado pulp with a fork, salt, and sprinkle with lemon juice - spread bread with this avocado cream
* if there is no avocado, you can not grease the bread at all, but immediately start laying vegetables on slices of bread or, if the bread is fried, you can rub it with half a garlic clove

Wash the tomato and cut into circles.
Cucumber cut into circles.
Wash and dry lettuce leaves.
Wash and dry dill or basil greens.
Lay lettuce leaves, mugs of tomatoes, mugs of cucumber on slices of bread.
Salt sandwiches coarse salt, pepper and sprinkle with lemon juice.

Fish jelly

1 kg. any fish (preferably several varieties), 1 pc. carrots, 1 onion, 1 parsley root, 1.5 l. fish broth, salt, pepper.

Cut fresh or fresh-frozen fish, divide into pieces and salt. Boil pieces of fish together with roots and spices in a ready-made broth from fish waste, then remove the fish, strain the broth, pour it over the fish and put it in a cold place to solidify.

The vinaigrette

Compound
potatoes - 2-3 pieces,
beets - 1 pc,
carrots - 1-2 pieces,
sauerkraut - 100-150 g,
onion - 1 pc,
pickled or pickled cucumbers - 2-3 medium pieces,
vegetable oil,
green onions - optional
salt

Cooking

Wash potatoes, beets, carrots well.
Put the vegetables in a saucepan, cover with water, bring to a boil and boil until tender.

* Optionally, vegetables can be wrapped in foil and baked in the oven at 180°C until tender. Wrap each vegetable separately in foil.

Peel boiled vegetables and cut into small cubes.
Peel the onion and finely chop.
Cucumbers cut into cubes.
Squeeze sauerkraut a little from the brine.
Add a little vegetable oil to the beets and mix - then the beets will not color the rest of the vegetables.
Combine together: potatoes, carrots, onions, cucumbers, cabbage, season with oil and mix gently.
Add beets, salt to taste and mix everything together again.
When serving, you can sprinkle with green onions.

Beijing (white) cabbage salad with tomatoes

Compound
Beijing cabbage or white cabbage - 1/3 of a small head,
tomatoes - 2-3 pieces,
Bulgarian pepper - 1 piece,
vegetable oil,
salt

Cooking

Wash the cabbage, let the liquid drain and chop.
Wash the tomatoes, remove the stalks and cut into small slices or cubes.
Wash bell pepper, remove seeds and cut into cubes.
Mash the cabbage a little with your hands so that it starts up the juice and put it in a salad bowl.
Add tomatoes and peppers.
Salt the salad (you can lightly sprinkle with lemon juice) and season with vegetable oil.

Potato salad with pickled mushrooms and green peas

Compound
potatoes - 6-8 pcs,
onion - 1 pc,
pickled champignons or other mushrooms - 1 can,
pickled cucumbers - 4-5 pcs,
green peas - 1 jar,
greens (optional)
salt,
pepper,
vegetable oil

Cooking

Wash the potatoes well and cook in their skins until tender. Clean and cut into cubes.
Drain the liquid from the pickled mushrooms and cut into slices.
Cut pickled cucumbers into small cubes.
Peel the onion and cut into half rings or quarter rings.
Drain liquid from green peas.
Wash greens, dry and chop.
Combine the prepared ingredients together: potatoes, mushrooms, cucumbers, onions, green peas, herbs, salt, pepper.
Salad dress with oil and mix.

Salad from canned fish with green onions

Compound
canned fish - 1 can,
olives - 0.5 cans,
green onion,
potatoes - 2-3 pieces,
lean mayonnaise or salad dressing

for salad dressing

vegetable oil - 2 tbsp. spoons,
lemon juice- 1 tbsp
pepper,
salt

Cooking

Mash the canned food with a fork.
Boil potatoes, cool and cut into cubes.
Cut olives into rings.
Cut green onions.
Combine canned food, potatoes, onions, olives, season with salad dressing or lean mayonnaise, add salt to taste and mix.
Salad dressing: vegetable oil, lemon juice, pepper, salt - combine all components.

Hot dishes

Eggplant stuffed with mushrooms

Compound
eggplant - 2 pcs,
bell pepper - 1-2 pieces,
onion - 1 pc,
tomatoes - 2 pcs,
champignons - 150 g,
garlic - 2-3 cloves,
parsley or cilantro,
walnuts,
vegetable oil,
salt,
pepper

Cooking

Wash the eggplants, cut off the tails and cut each eggplant lengthwise into 2 halves.
From each half, carefully, using a knife or spoon, cut out the flesh and set aside.
Put hollow eggplant boats on a baking sheet or in a baking dish, salt them from the inside and grease with vegetable oil.
Bake the boats at a temperature of 230 degrees for 10-15 minutes.
Peel and finely chop the onion.
Wash the pepper, cut out the seed box and cut into small cubes.
Cut the eggplant pulp into small cubes.
Wash mushrooms, dry and cut into slices or small cubes.
Wash greens, dry and chop.
Peel the garlic and pass through a garlic press.
Fry the onion in a frying pan with vegetable oil for 2 minutes.
Add pepper and fry for another 4 minutes, stirring occasionally.
Add the eggplant and cook, stirring, 7 minutes, until the eggplant is tender. Salt and pepper.

* When the eggplants are ready, you can add the grated peeled tomato to them, mix and simmer for another 4 minutes.

Add chopped herbs, garlic and mix.
In a separate pan, fry the mushrooms for 8-10 minutes.
Combine eggplant with mushrooms and mix well.
Remove the eggplant boats from the oven and fill them with stuffing.
Top the eggplant with crushed walnuts.
Bake in an oven heated to 200 degrees for 10 minutes.
Sprinkle with chopped herbs when serving.

Lean cabbage rolls with vegetables and champignons

Compound
cabbage - 1 medium head,
rice (dry) - 100-120 g (approximately 0.5-0.75 cups),
tomatoes - 1-2 pcs (optional)
onion - 1-2 pieces,
carrots - 1-2 pieces,
champignons - 150-200 g,
garlic - 1-2 cloves,
parsley, dill,
tomato paste or tomato sauce 1-2 tablespoons
vegetable oil for frying,
salt,
pepper

for pouring

tomato paste or tomato sauce 3-4 tablespoons,
water - 0.5-0.75 liters,
salt

Cooking

Wash the head of cabbage and disassemble into leaves.
Dip the cabbage leaves in boiling salted water for 2-4 minutes until the leaves become soft. Immerse 2-3 sheets in water at a time.
Remove the boiled leaves with a slotted spoon and place in a colander. Cool down.
Cut off the thickening from each sheet.
Prepare the filling.
Boil rice until half cooked (5 minutes).
Wash mushrooms and cut into slices.
Wash the tomatoes, remove the skin from them and cut the flesh into small cubes.
Peel the garlic and finely chop.
Wash greens, dry and chop.
Peel and finely chop the onion.
Wash the carrots, peel and grate on a coarse grater.
In a frying pan heated with vegetable oil, fry the onion for 2 minutes, then add the carrots and fry together for another 3-4 minutes.
Transfer the onions and carrots to a bowl, and fry the mushrooms in the remaining oil for 4 minutes.
Combine together: rice, onion with carrots, champignons, tomatoes, garlic, herbs, salt, pepper (you can put 1-2 tablespoons of tomato paste) and mix the stuffing well.
For prepared cabbage leaves lay out 1-1.5 tablespoons of the filling and roll up the stuffed cabbage.
Fry the cabbage rolls in hot vegetable oil for 2 minutes on each side.

Prepare filling: combine water, tomato paste, add a little salt and mix well.
Pour the stuffed cabbage with filling, cover with a lid and bring to a boil over high heat.
As soon as the liquid boils, reduce the heat to a minimum and cook at a low boil for 30-40 minutes.

Oatmeal cutlets

Compound
oatmeal - 1 cup
water (boiling water) - 0.5 cups,
fresh champignons - 3-4 pcs,
potatoes - 1 piece,
onion - 1 pc,
garlic - 2 cloves,
greens,
salt,
pepper,
vegetable oil for frying

Cooking

Pour oatmeal into a bowl or saucepan, pour boiling water over it, cover with a lid and leave to swell for 20-30 minutes.
Peel potatoes, wash and grate on a fine grater.
Peel the onion and grate on a fine grater.
Cut mushrooms into small cubes.
Chop greens.
Pass the garlic through a garlic press.
Add potatoes, onions, garlic, mushrooms and greens to the swollen oatmeal - mix well, salt and pepper the mass.
The oatmeal should be not too thick and not very liquid - so that you can pick it up with a spoon.
Put oatmeal cakes on a frying pan heated with vegetable oil with a tablespoon.
Fry cutlets over medium heat on one side until golden brown.
Flip over to the other side, fry for 1 minute over medium heat, then reduce the heat to a minimum, cover and bring to readiness for 5 minutes.
Cutlets can be served with fresh vegetables or with mashed potatoes.

Fish with vegetables baked in mayonnaise

Compound
fish fillet - 300-400 g,
potatoes - 5-6 pcs,
carrots - 2 pcs,
onion - 2 pcs,
mayonnaise,
salt,
pepper

Cooking

Wash the fish fillet, dry and cut into portions.
Cut potatoes into large cubes.
Carrot cut into cubes.
Onion cut into rings.
Put a layer of fish in a greased baking dish, salt and pepper a little, put chopped vegetables on top: potatoes, carrots, onions - salt a little, pepper the vegetables and pour everything with mayonnaise.
Put the fish with vegetables in the oven over medium heat and bake for 40 minutes until tender.

pies

From lean yeast dough prepared according to this recipe, you can bake pies with different fillings, open and closed.
Products: 2.2 kg of flour, 2 cups of warm water, 1 cup of vegetable oil (0.75 cups can be), 30-40 g of yeast, 1 teaspoon of salt.
To prepare lean yeast dough according to this recipe, you need to dissolve the yeast in 0.5 cups of warm water and put in a warm place. When the yeast foams, knead the dough from the indicated products, cover with a towel and put in a warm place.
Punch down twice and form pies. If the filling is juicy, make a hole in the middle of the pie so that it does not burst from the steam during baking. The surface of the cake is smeared with strong sweet tea with a brush and baked at a temperature of 180 degrees until cooked. After baking, lightly grease the cake with a brush with boiled water, cover with a towel and let it “rest”.

Fillings for pies

apple filling

Rinse the apples, peel them, removing the seeds (the skin can not be cut off, as it contains aromatic essential oils), cut into slices. Put the apples in a bowl, add granulated sugar, butter, a little water and simmer.

potato stuffing

Potatoes - 7-10 pcs. medium size; onion - 3 pcs.; butter - 4 tbsp. spoons; eggs - 2 pcs.; salt and pepper - to taste.
Instructions: Peel, rinse, boil, mash potatoes until tender. homogeneous mass, add raw eggs, oil, browned onion, salt, pepper and mix thoroughly.

Fish stuffing

fish fillet 600 g, onions 2, flour 1 tablespoon, vegetable oil 4 tablespoons, bay leaf, salt, pepper, herbs to taste
Rinse the fillet, salt and fry on both sides. Then cool and pass through a meat grinder. Finely chop the onion, fry until pink, add flour and fry until light brown. Then dilute with a small amount of water or broth to the consistency of thick sour cream, add minced fish and mix everything well.

Rice stuffing with mushrooms

rice 3 tablespoons, fresh mushrooms 100-150 g, vegetable oil, water 3 cups for cooking rice, onion 1, wheat flour 1 teaspoon, salt, pepper to taste
Boil rice. Peel the mushrooms and boil in salted water until tender. Pass the boiled mushrooms through a meat grinder and fry. Prepare the sauce as follows: pour vegetable oil into a frying pan, heat it and fry finely chopped onion in it. Add a tablespoon of flour and fry until light brown. After that, pour in about a glass of water, while the mixture should have the consistency of thick sour cream. After boiling the mixture for 10 minutes, add salt, pepper, chopped herbs to it. Mix sauce with rice and minced mushrooms.

Fresh cabbage filling

1 head white cabbage chop medium size, salt. After 10 minutes, squeeze, put in a saucepan, pour in 2 tablespoons of vegetable oil, add carrots grated on a coarse grater or, if you like, finely chopped onion. Fry, stirring, until soft, so that the cabbage does not brown. When cool, put black ground pepper and finely chopped dill.

Orthodox canons establish that there should be no alcohol on the memorial table, because the main thing in the commemoration is not food, but prayer, which is clearly incompatible with a state of intoxication, in which it is hardly permissible to ask the Lord to improve the afterlife of the deceased.

Beverages

Gingerbread, gingerbread, pancakes, sweets are served on the table with drinks, but cakes and pastries are not recommended.

Kissel

Now liquid sweet fruit kissels are boiled, and in the old days kissels (kissel - sour) were prepared from flour - rye, oatmeal, wheat - on dough and sourdough. oatmeal jelly was thick, they cut it with a knife, ate it with a spoon (remember milk rivers with jelly banks in Russian folk tales). That is why, in the funeral custom, jelly was preserved in this form: with milk. oatmeal You can make your own by grinding oatmeal in a coffee grinder.

oatmeal jelly

2 cups oatmeal, 2 tablespoons honey, 8 cups water, salt to taste. Pour in oatmeal warm water and mix well so that there are no lumps. Let it swell for 6-8 hours (you can leave it overnight). Then strain through a sieve, add honey, salt and cook, stirring, until thickened. Pour hot jelly into molds, let it harden and cut into portions with a knife.

Cranberry jelly

200-400 g cranberries, 6-8 tbsp. spoons of sugar, 4-6 tbsp. spoons of potato starch.
Sort the cranberries, rinse, rub through a sieve, squeeze the juice. Pour the pomace with five times the amount of hot water, bring to a boil, strain. Cool part of the broth and dilute in it potato starch. Put sugar in the remaining broth, boil it, then pour in the diluted starch, squeezed juice and bring to a boil. Pour into a dish, sprinkle powdered sugar so that a film does not form, and refrigerate.

Kissel apple

2-3 pounds of apples finely chopped, boiled in water with a piece of cinnamon, strain through a sieve; Mix 5 cups of this juice with 1/4-1/2 pound of sugar, rubbed on lemon zest, squeeze the juice from 1/2 lemon, boil, pour in the flour diluted with 1 cup of cooled apple broth, boil well, without ceasing to stir.
take: 6-8 apples, cinnamon, 1/2 lemon, 1/2-1 stack. sugar, 1/2-3/4 stack. potato flour.

Kissel from dried apples

Take 1/2 pound of dried apples, pour them into 6 cups of water, boil the apples, strain and rub through a sieve, pour into a saucepan, add 1/4 or 1/2 cup of sugar, boil, pour in a glass of water mixed with 1/4 or 1/2 cup potato flour, boil, stirring vigorously, pour into a mold, cool, serve.

Kissel from raspberries, red or black currants, cherries or plums

Berries pour water, boil, grind with a spoon, strain, take this juice 5 cups, add 1/4 or 1/2 pound of sugar rubbed on lemon zest, boil, pour in flour diluted with 1 cup cold water, etc. Serve sugar separately.

Take: 1-1.5 f. berries, 1/2-1 stack. sugar, 1 stack. potato flour, lemon peel, sugar.

Cranberry juice

For 2 liters of water - 250g of cranberries. Mash the cranberries and squeeze the juice through gauze, put the cake in water, bring to a boil and boil for 7-8 minutes. Leave for 30 minutes to cool down. Strain through cheesecloth, add juice and sugar to taste.

Bread kvass

half a loaf of rye bread;
3 liters of boiled water;
half a pack (25-30 grams) of dry yeast;
half a cup (125 grams) of sugar;
raisin.

Cooking

Rye bread cut into ordinary pieces and cut into quarters. Lay in a row on a baking sheet and place in a slightly heated oven. The bread should be well dried and lightly browned, it is best to do this over low heat. Dry the crackers for about 10-15 minutes, then turn off the oven, leaving the baking sheet in it.

Place the finished crackers in a non-oxidizing dish (for these purposes, the usual three-liter jar) and pour them with boiling water over the “shoulders” of the bottle. Add three tablespoons of sugar and leave to cool. Cool a small amount of water, for example, a glass or even less, to body temperature or a little higher and pour dry yeast into the water. When the water in the jar cools down to about 36-37 degrees, pour the diluted yeast into the jar and mix thoroughly.

After that, cover the jar with future kvass with a lid or saucer and set aside in a warm place for 2 days.

After this period, carefully strain the infusion through a very fine sieve or gauze to completely separate the thick. Put thicker in a separate jar.

Add the remaining sugar to the strained infusion, mix well so that it dissolves. Add a well-washed handful of raisins to the infusion and leave at room temperature for another half day. After that, pour kvass into plastic bottles and carefully tighten the covers, because. kvass must be very well corked. Bottles with finished product put in the refrigerator and a day later you can drink kvass.
The thick obtained during the preparation of kvass can not be thrown away, but stored in the refrigerator in glass jar. Now this - finished sourdough and when preparing the second portion of kvass, instead of diluted yeast, add 4 tablespoons of sourdough to breadcrumbs. Then everything is as in the recipe: let it brew for two days, drain, add sugar and raisins, let it stand again and put the bottles in the refrigerator. It is better to update the sourdough, i.e. leave the last portion of the thick.

lemonade recipe

To prepare lemonade, cut 5 lemons into circles, remove the seeds, put in a saucepan, add 300 g of sugar, pour 2 liters of water and put on fire until one fifth of the liquid has boiled away.
Place the drink in the refrigerator. Serve lemonade with ice cubes

Sbiten

Dissolve 100 g of honey and sugar in 1 liter of boiled water, put cinnamon, cloves and boil for 15-20 minutes, and then strain.
Sbiten is served hot.

The memorial meal ends with a universal prayer of thanksgiving.

The second, third and fourth Saturdays of Great Lent are the days of universal commemoration of the dead.

AT Saturday morning- the main church commemoration is served - the funeral Liturgy, where all the departed Christians are commemorated, after it - a general memorial service will be served.

Read below how to properly observe the remembrance of the dead in the church.

Tomorrow is Lenten Parents' Saturday again. This is not the first time I will go to this service to honor the memory of my dear departed and, of course, I know what these days of special remembrance in Great Lent mean - Parental Saturdays. But does everyone know how important and necessary for our dear departed our conciliar prayers for them in these days?

The second, third and fourth Saturdays of Great Lent are the days of universal commemoration of all "in the hope of resurrection and eternal life" who have fallen asleep in the Lord. According to the word of Jesus Christ, we must love our neighbors as ourselves, and in the prayerful memory of the departed, our greatest, completely disinterested and secret love is manifested. And this love is very dear to the dead, because we bring help to them, helpless.

In the days of Great Lent, the duty of every true believer is charity and mercy. Through them, we show the Lord that we are also worthy of His mercy and beneficence. One of these deeds, the most important for us, is the commemoration of the dead. Asking God for forgiveness for the sins of our loved ones, friends, relatives during their earthly life, we ourselves receive hope for the forgiveness of our own sins after death.

Another reason for the foundation of parental Saturdays is that on these days of Great Lent, except for Saturdays and Sundays, there are no liturgies, and the dead, as it were, are deprived of the benefits that commemoration brings them during the liturgy. Therefore, in replacing the liturgy, the Church established a special prayer for the dead on Saturdays of the 2nd, 3rd, and 4th weeks. The other Saturdays of Great Lent, dedicated to special remembrances, no longer have the name Parental, and on them the commemoration of the dead is carried out in the usual manner.

It is on these three Great Lenten Saturdays that pious people, coming to the temple, pray with special zeal for their dead relatives and friends, light candles for their repose, serve memorial services, give alms for the remission of their sins, thereby showing love for their neighbors.

Each of us needs to understand the full significance of the commemoration of the dead. A sinful person, falling into the afterlife, and not worthy of the Kingdom of God, can no longer pray to the Lord for himself and for others. Only saints and especially pious people get such an opportunity. If here on earth he can confess his sins and receive their forgiveness, then there he is deprived of this opportunity.

But think, do all people go to another world completely cleansed, do they confess all their sins to a priest, does everyone even have the opportunity to confess before death? And if someone, having sinned in a small matter, forgot it and did not repent at confession? Or, out of false modesty, concealed his sin? And then he died suddenly? It turns out that there is no guarantee that a person will find peace in the next world. After all, even the smallest sin can prevent him from reaching paradise and doom him to eternal torment.

Therefore, a memorial service and home prayer for the dead are useful, as well as good deeds done in their remembrance, alms or donations to the Church. But commemoration at the Divine Liturgy is especially useful for them. There were many appearances of the dead and other events confirming how useful the commemoration of the dead is. Many who died in repentance, but failed to manifest it during their lifetime, were released from torment and received repose.

Anyone who wants to show his love for the dead and give them real help can best do this by praying for them, and especially by commemoration at the liturgy, when the particles taken for the living and the dead are immersed in the Blood of the Lord with the words: “Wash, Lord, sins commemorated here by Your precious blood, by the prayers of Your saints.

If we love our relatives in deeds and not in words; if we really are Christians, whose law is love for our neighbor, we must pray for the souls of our relatives and friends, give alms for their salvation. It is only in our power to wash away the remaining sins from them and open the way to Paradise for them. And their commemoration is our direct and immediate duty.

Church commemoration of the dead on parental Saturday

To commemorate your deceased relatives in church, you must come to the temple for worship. On Memorial Saturday, a divine liturgy for the dead is performed, after which a common memorial service is served - your presence at the Liturgy and memorial service is necessary. Moreover, our dead are clear witnesses to whether we were present at the service, whether we prayed for them, or simply unsubscribed with little notes and paid off with candles.

For church commemoration for the liturgy, parishioners are preparing t memorial notes for the dead . In the note, the names of those commemorated in the genitive case are written in large legible handwriting (to answer the question “who?”).

At the same time, it must be remembered that in these notes it is possible to enter the names of only those dead who were baptized during their lifetime, i.e. were members of the Church. For the unbaptized, you can pray at home or over their grave in the cemetery. Read more about how to write a note here.

These days, candles are supposed to be placed not on the icons, but on the Crucifixion, on a special table called "eve". The candle is our sacrifice to God and at the same time the symbol of our prayer. Therefore, when Christians light candles, they always ask God at this moment for the repose of their loved ones, naming the names of the deceased relatives.

Related to this custom is another similar to it: give alms the poor with a request to pray for the dead.

Recently, the opinion has spread that the beggars who beg for alms are almost the richest of all of us. Well, if this bothers someone, you can easily find among your friends or neighbors a sick, weak, lonely person, and even living on one miserable pension. Maybe it is worth bringing a bag of potatoes from the market in memory of your dead parents to such a person ... It seems to me that God will accept our prayer in this form. If only she were warm and sincere, not poisoned by proud self-approval. “Blessed are the merciful; for they will receive mercy” (Matthew 5:7).

In addition, it is customary to bring food to the temple as a donation. As a rule, bread, sweets, fruits, vegetables, etc. are placed on the canon. You can bring flour for prosphora, Cahors for the celebration of the liturgy. It is not allowed to bring meat products.

Have you ever thought during mass, looking at the so-called eve table, on which candles are warm for the repose of departed people? Quietly melting wax, slightly trembling lights somehow especially warmly and touchingly speak of people who have flown off the earth, who have not been forgotten, who are prayed for, for whom the people left without them and who loved them intercede. But what motivates us to pray for the dead? According to the word of Christ, we must love our neighbors as ourselves, and in the prayerful memory of them, our love is manifested as completely disinterested and secret, the greatest. And how dear this love is, bringing help to them, helpless! And, on the contrary, how ruthless we are when we forget about them!

People who know the rites of all religions unanimously affirm that nothing can be compared with Orthodox prayers for the afterlife of the Orthodox who have departed to God. Indeed, the grief of the Orthodox Church over the departed child is imbued with extraordinary warmth and unshakable hope. The Orthodox Church not only does not depart from its deceased member, but shows special concern for him. The highest good that the Church renders to the deceased is the commemoration of him at the proskomedia. The part that is taken out of the prosphora with the pronunciation of the name of a living or dead person marks the soul of this person. At the end of the Liturgy, after the communion of the faithful, all these particles are poured into the chalice and are thus imbued with the life-giving Blood of Christ. Above them the words are pronounced by the priest: "Wash, O Lord, the sins of those who are remembered here by Thy precious Blood." With this visible contact of parts of the prosphora with the Blood of Christ, an invisible contact of the soul of the commemorated person with the being of God takes place. At the same time, light souls feel a special joy - the same whether they are in the body or, at the end of earthly life, outside the body; evil souls - some anxiety from contact with the highest sphere, from which they are so far away; but still a tangible benefit. ( E. Poselyanin)

We must be ardent, we must be strong Orthodox, so that not only, perhaps, we can help ourselves, but also those who are close to us, and on the other side of life. We should not be those who just go to church from time to time, light a candle, cross themselves, fast, but it seems that they don’t fast; when he prays, and when he doesn't - well, it doesn't work. No, my dear ones, life is too serious to be cold, to be warm, barely warm.

Before the beginning of Great Lent, before we take the first step towards Easter, the word of our love for all those who walked the path of life before us sounds under the vaults of the temples: “God give rest, O Lord, to the souls of Thy servants who have fallen asleep!”. This is a prayer for everyone, because, according to the wonderful words of Tsvetaeva, “there are only believers and non-believers. All the believers are there.” Now they all see what we only believe in, see what they once forbade us to believe. And, therefore, for all of them our prayerful sighing will be a precious gift.

“The week of the Last Judgment has come. On the eve of the deceased relatives were commemorated in the church. At home, kutya was prepared from grains - as a sign of faith in the resurrection from the dead. On this day, the church commemorated all “from Adam to this day who have died in piety and faith” and sent a special prayer for those “whom the water covered, who died from battle, fire and earthquake, killed by murderers, slain by lightning, killed by beasts and reptiles, from frost frozen ... "And for those" even kill a sword, a horse to conquer, even strangle a stone, or sprinkle a finger; even kill the enchanting drink, poison, strangulation ... "" ( V. Nikiforov-Volgin.)

And we will come, we will definitely come, in spite of any worries of today. How else can we express our love for our loved ones who have gone to another world. How can we not fall down in prayer to the Lord for them, bowing the knees of our hearts when the deacon sings “Memory Eternal!”. Why not try to use everything possible to save their souls when we love them so much?! And do not say that those “whom the water covered, from the battle, fire and earthquake of the dead, killed by the murderers ...” are not our relatives. We are all one. We are all interconnected. Have you ever thought during mass, looking at the so-called eve table, on which candles are warm for the repose of departed people? Quietly melting wax, slightly trembling lights somehow especially warmly and touchingly speak of people who have flown off the earth, who have not been forgotten, who are prayed for, for whom the people left without them and who loved them intercede. But what motivates us to pray for the dead? According to the word of Christ, we must love our neighbors as ourselves, and in the prayerful memory of them, our love is manifested as completely disinterested and secret, the greatest. And how dear this love is, bringing help to them, helpless! And, on the contrary, how ruthless we are when we forget about them!

The generally accepted tradition of commemorating the dead in folk culture, originating almost at the time of the ancient Slavic feasts, can be divided into four types:

1. commemoration on the third day after death (the so-called "tretiny").
2. on the ninth day (nine).
3. on the fortieth.
4. for the anniversary and annual commemoration on the day of the death of a person.

All these commemorations are usually referred to as "private", dedicated to specific people - in contrast to the calendar, dedicated to all the dead. At their core, they represent a continuation of the funeral rite and in the pagan tradition were considered as a successive transition of the soul from the world of the living to the world of the dead. Christianity not only accepted this point of view, but also adapted it to its own concept, filling each case of private commemoration with sacred meaning. From this position, the most important in her tradition is the commemoration on the fortieth day.

Magpies and their significance in culture

However, it would be wrong to say that forty years acquired any sacred meaning only with the Christianization of the Slavs. Even in the pre-Christian era, they were the main date of private commemoration and its final stage, after which only the commemoration of the deceased followed in the first year after death and then annually, which symbolized his joining to all the dead. Thus, among the majority of Slavic peoples, he was deprived of individual commemoration. And although, for example, the Serbs could arrange a private commemoration up to the seventh anniversary of the death, and the Bulgarians - up to the ninth, this was more at will than by tradition.

The frequency of private commemorations among various Slavic tribes (Slavs could celebrate the twelfth day, and the twentieth, and three weeks) was due to the fact that, according to the then ideas, until the fortieth day the soul of the deceased is on earth. She can return to the house and the yard, from where she left on the third and ninth days (tretiny and ninety, respectively), hovering near the grave, walking where the deceased used to be during his lifetime. All the rituals of this period were associated with the stages of the departure of the soul, its wires and a kind of prevention of the return of the deceased, so that he would not return and would not in any way annoy the living. In this sense, the forties were something of a final point: if on the third day the soul of the deceased left the house, and on the ninth day - the yard, then on the fortieth it finally left the earth. If everything was done correctly and according to tradition, so that the soul remained satisfied with its wires, then the living could be calm: the deceased became their protector and no longer bothered them.

Christianity supported this tradition, but not only because its distributors set as their goal to introduce the pagans to the new religion in various ways. The Christian tradition had its own meaning of the fortieth day, largely formed under the influence of the burial customs of the Middle Eastern tribes. For example, according to the Bible, the fortieth day is:

1. the day of the ascension of Jesus Christ.
2. the day of the third repose of the soul before God, which finally determines its afterlife and the place where it will stay until the Last Judgment.
3. the last day of mourning for the forefather Jacob and the prophet Moses.
4. the last day of fasting, after which Moses received from God the tablets of the Covenant with the ten commandments.
5. the day the prophet Elijah reached Mount Horeb (Sinai).

It is not difficult to see some very significant intersections between Christian and pagan Slavic ideas about the fortieth day, due to which at one time there was a relatively easy adaptation of one culture to another in this regard.

Commemoration order

The folk traditions of commemorating the deceased for the fortieth, which were called differently in different localities, are already so intertwined with church ones that it is almost impossible to separate them from each other. Very often, old people living in villages and talking about the customs of the fortieth day, call those traditions of the church that are inherently primordially pagan. Perhaps this was the moment of adaptation of Christianity to pagan consciousness, when priests in certain localities were forced to close their eyes to many customs, and even participate in their observance, thereby involuntarily sanctifying this or that tradition with their authority. It was a common phenomenon for all regions to put a “commemoration” on the window near the red corner or on the table for the deceased and the ancestors, who on that day could visit him to commemorate. Pomin was bread or a pancake and a glass of water (over time, subtly turned into a glass of vodka), which was changed daily, pouring the old one out the window. In the Smolensk region, an unlit candle was attached to this mention.

In addition, in many areas the following customs were followed:

1. make a bed for the deceased on the bench / bed where he slept. After forty years, it was taken to church or distributed to the poor. In addition, the ban on living in this place or occupying it in any other way was lifted.
2. hang a towel by the window in the house or on the street so that the soul can wipe itself off. After forty years, they did the same with him as with the bed.
3. hang a spruce paw outside so that the deceased can recognize his house, and those walking by to be remembered, and a towel / ribbon / lace, with which the arms and legs of the deceased person were bandaged at the funeral. After the commemoration, they were taken to the churchyard or burned.
4. visit the cemetery and arrange a wake right there, inviting those who dug a grave on the day of the funeral (Smolensk region).

On the eve of the forties, in some areas it was customary:

1. to heat a bathhouse (in Zaonezhie), and also to go to the cemetery, remove the wreaths from the grave and burn them, thus symbolizing the last day of grief for the deceased. Especially earnest lamentation was associated with him during the wake on the fortieth day.
2. pour out the millet, where the candle has stood for all forty days, on the grave or behind the back gate “for the birds” along with the reading of the prayer, facing the sunset (Vladimir region).
3. to arrange night vigils with the reading of prayers and spiritual verses and a memorial dinner, which then turned into a commemoration at the cemetery and into a memorial meal at home (Smolensk region).
4. bake cookies in the form of a “ladder” with seven lintel steps, along which the soul rises to heaven, and after dinner go to the cemetery, seeing off the soul (some southern Russian regions).
5. treat near the gate with kissel and well-fed (diluted with water honey) all the inhabitants of the village (Ryazan region).
6. having bowed three times, eat and distribute drachens, pancakes, eve (north-western regions, possibly Ryazan region) at the crossroads.
7. open the gates and bow with lamentations to all directions of the world, starting from the east (Tambovshchina).

In addition, as we have already mentioned, many mourning prohibitions were lifted, which was customary to observe until the fortieth day (in fact, the mourning itself was by and large considered completed). For example, after forty years it was allowed:

1. touch and decorate the grave.
2. leave the house empty and lock it up.
3. touch the clothes of the deceased.
4. turn off the lights (in some areas).
5. lie down / on the bed / bench that the deceased occupied during his lifetime (and even more so to sleep on it).
6. remove mourning decorations from the house, remove curtains from mirrors and reflective objects.
7. distribute or even burn the clothes of the deceased.

The official church, of course, disapproved of such customs, considering them to be remnants of paganism and pointing out that the only thing that needs to be done on the fortieth day besides the commemoration is prayers to make amends with their help for the sins of the deceased and alleviate his afterlife. However, she did not forbid these manifestations of grief, preferring to explain to her parishioners the features of the commemoration on the fortieth day according to Christian canons. Particular reference was made to:

1. modesty and restraint in the preparation and decoration of the memorial meal.
2. avoidance of alcohol.
3. the undesirability of eating a memorial dinner at the cemetery.
4. avoiding, if possible, excessive grief for the deceased, in particular its external manifestations.

This position of Orthodox clergy has survived to this day, and it should be noted that many psychics agree with it (especially with its last point). In their opinion, the deceased is very uncomfortable when relatives mourn them too much. Sometimes the deceased may even come to them in a dream with a request to "let him go" and not to grieve for him so much, because he is "wet to lie down." It is possible to treat the opinion of psychics differently, but in any case, in our opinion, this is a good reason to think about the degree of grief for the departed that is acceptable for the living.

Forty menu

As for the question of what should be the funeral treat on the fortieth day, the answer to it is extremely simple: the memorial table, which is made by the relatives of the deceased on the day of the funeral, is taken as a model. Its mandatory elements should be the following:

1. kutya with honey - porridge from wheat grains, pearl barley or barley, which were eventually replaced by rice. When preparing it, it is also allowed to use poppy seeds, raisins, nuts, milk, jam, and sometimes bird cherry. Kutia on the memorial table is a symbol of resurrection and the cycle of life, and by eating it, a person, as it were, joins this cycle and becomes a part of it. Each of its elements not only symbolizes something of its own, but is also something like a wish for prosperity, sweetness, pleasure and a high harvest. You are allowed to cook rich kutya, which includes all of the above components, and poor. There is no single recipe for kutya, all recipes are similar to each other, but at the same time they differ depending on the regions.
2. meat broth with meatballs, noodle soup or borsch - again, depending on the area of ​​\u200b\u200bresidence.
3. rich (or lean) pancakes. The fundamental difference between them is that lean pancakes are not made with milk, but with water.
4. potatoes with meat, usually stewed or mashed, served as a side dish. If desired, this dish can be replaced with buckwheat porridge.
5. meatballs or chicken.
6. some kind of fish dish, usually fried fish.
7. dried fruit compote or jelly.

Optional elements of the menu of the fortieth day, which can be prepared at will and if possible, are:

1. pies with rice, mushrooms or cottage cheese or pies with potatoes and sour cream (this element has become a regular item lately).
2. sliced ​​cheese or sausage (with the exception of fasting, when these products are banned).
3. one or two fresh vegetable salads.
4. favorite food of the deceased. However, if it is too difficult to prepare or exotic - for example, foie gras with white wine - then it is better not to cook it. Popular tradition calls for modesty, and the Orthodox Church fully agrees with it.
5. the vinaigrette.
6. Russian salad.
7. various appetizers and salads.
8. various pickles.

They also prepare special funeral bags with sweets (sweets and cookies), which, after the end of the meal, are given to each departing guest. Following the folk tradition, it is imperative to ensure that there are an even number of sweets and cookies in these bags. You can complement this sweet funeral set with a lean bun.

Usually, relatives and closest friends of the deceased are invited to the fortieth, and ideally, everyone who treated him well. At the same time, it doesn’t hurt to approach the organization of the commemoration rationally and estimate how many people can be treated to a commemoration dinner without undue burden family budget(alas, no one canceled the harsh reality, even the representatives of God on sinful earth). The same applies not only to the number of guests, but also to the formation of the menu: do not impress the guests with the abundance and variety of treats. If the commemoration falls on fasting days, then it goes without saying that there should not be any meat dishes. In this case, you can cook lean borscht by replacing meat with beans or mushrooms, and it would be appropriate to replace mashed potatoes with buckwheat porridge, which we have already mentioned. The same applies to pancakes: given the obligatory nature of this symbolic dish on the memorial table, priests are advised to make them not modest, but fasting. It is also advisable not to arrange a commemoration on weekdays of fasting, but to move them forward to the next weekend. If the fortieth day fell on Easter or on any day of the Easter week, then it is best to move it generally a week ahead, to the beginning of Radonitsa. It is also recommended to do the same if this day falls on Christmas: move it forward a week, after consulting with the priest.

Some funeral table recipes

Of course, every housewife wants to diversify a strict memorial meal with something special, in order, on the one hand, to please the soul of the deceased (especially if he loved to eat delicious food during his lifetime), and on the other hand, to please relatives and guests invited to the commemoration. However, it is not at all necessary to turn a funeral dinner into a feast like the same ancient Slavic feast, investing almost all of your savings in it. It will be quite sufficient to add one or two treats from the optional to the dishes from the mandatory and generally accepted menu. And to facilitate the preparation of these dishes, we are happy to share recipes for preparing some that will surely diversify your table.

There is no need to dwell on how to cook the same mashed potatoes with meat or Olivier salad. And here, for example, is a recipe for making such an appetizer as ham rolls:

1. thinly sliced ​​300 gr. ham (in the event that you purchased it as a whole).
2. prepare the filling: boil 3 hard-boiled eggs, separate the yolks from the proteins and grate them into different bowls (squirrels - on a coarse grater, yolks - on a fine one); grate on the same coarse grater 2 processed cheese or 200 gr. hard cheese; wash, dry and finely chop the greens; Peel and squeeze 2 garlic cloves through a garlic squeezer.
3. combine all the components of the filling (except for the yolks), add mayonnaise and mix well.
4. spread the ham, put on the edge of each slice 1 tbsp./Des. a spoonful of filling and roll into a roll.
5. Dip each roll in mayonnaise and roll in grated egg yolks.
6. put lettuce leaves on a dish, place rolls on them and decorate with herbs.

Or - no less simple snack called "tomatoes with fish salad":

1. wash 5-6 tomatoes, cut off their tops and carefully remove the pulp with a teaspoon.
2. boil and grate (or chop) 5 eggs, mixing them with the pulp of tomatoes.
3. mash the contents of 1 can of canned food in oil with a fork, season it with mayonnaise and, if desired, add a little grated cheese on a fine grater, then salt, pepper and add herbs.
4. combine and mix grated eggs and canned food.
5. salt the tomatoes inside and fill them with stuffing, then put them on a plate and garnish with herbs, if desired, in handfuls grated cheese or green peas.

Finally, here is the recipe for the “ladder” cookies we have already mentioned:

1. make a starter: stir 1 packet of dry yeast with 5 tbsp. l. sugar, add to the mixture 300 ml. warmed milk, 3 eggs and 50 gr. butter, then add 3 tbsp. l. flour, mix and put in a warm place for 30 minutes.
2. pour half a kilogram of fresh or frozen berries with sugar to taste (you can use any variety). If desired, you can hold them for a little on low heat.
3. sift the remaining flour (in total, according to the recipe, half a kilogram of flour is needed), sift, pour into a container, make a depression in the middle and gradually add the sourdough.
4. knead everything, sprinkle flour on top so that the dough does not dry out, and put in a warm, windproof place for another 2-3 hours, kneading two more times during this time.
5. when the dough is ready, roll it in flour mixed with aromatic spices, then divide into two parts. From one to make a cake, and from the second - a ladder.
6. put the berries on a cake, cover with a ladder on top, decorate it with berries and raisins, grease with yolk or milk, leave for 15-20 minutes. and then place in the oven at a temperature of +200 for 20 minutes.

One very interesting custom of divination is associated with these cookies, which, perhaps, very clearly shows how much folk traditions have mixed with religious ideas. In the old days, it was thrown from the bell tower and, by the number of pieces into which it shattered, they wondered about the future fate of the soul of a deceased person. If several pieces fell off the ladder, then paradise was prepared for the soul, since it was believed that the deceased led a righteous life; if the ladder shattered into small pieces, then the deceased was a sinner and his family had long days of prayers to alleviate the afterlife of his soul.

Conclusion

Without a doubt, everyone knows the pain and grief associated with the loss of people close to him. Usually in such situations, any words seem banal and unnecessary, but without them it would be much worse to experience such tragedies. The death of a person creates such a strange state when you want to be alone and at the same time strive for other close people so that they share this grief. From this point of view, the commemoration for the deceased can be considered not only as a tribute to tradition, but also as a kind of psychotherapeutic event.

It is generally accepted that the commemoration is needed more for the living than for the dead. This is partly true: the dead are alive in memory and will be alive as long as they are remembered. On the other hand, for believers, there is no doubt that their spiritual help to dead people in the form of commemoration and prayers really helps their souls to find a well-deserved place in paradise after death. A commemoration is, first of all, an opportunity to gather at one table for all his close people to remember the deceased with a kind word (for example, about the good deeds he did, about good character traits), pray for him and rejoice that his soul has finally found peace . That is why the church calls:

1. do not turn funeral dinners on any day - whether on the ninth or on the fortieth - into belly feasts.
2. do not have conversations at the table that day on everyday or abstract topics and do not allow the commemoration to turn into an exchange of gossip or a quarrel.
3. behave modestly, sedately and reservedly.
4. give everyone who wants the opportunity to make a memorial speech (in practice, it turns into a memorial toast).
5. be sure to pray before the meal and at the very end. In addition, if the deceased was baptized, it would not be superfluous to submit a note “On repose” to the church on that day.

And finally, before the start of dinner, it is advisable to sprinkle kutya with holy water.

Wake theme I still don't want to let go. More recently, I wrote two articles about this - about the organization and holding of Godinas, and about Muslim funeral traditions. These materials were read by several of my acquaintances and started a discussion with me.

One of them is a lady in a respectable age - condemned me for what I write a lot about food and little about the spiritual component of memorial events (although I don’t think so myself). A few more people reproached for the omission: I did not say anything about commemoration during Lent . This accusation is indeed true.. And now it's time to correct the oversight. I was spurred on to this by another incident that happened at the wake my cousin aunt. They took place recently in recently passed Christmas fast , and were, to put it mildly, spoiled due to the shortsightedness of their organizers.

Features of the organization and design of the memorial tablein fast(what kindcanput dishes that are not allowed, how to behave at the table)

The fact is that my relatives on my father's side are not too religious and, in principle, do not bother about fasting. They don't seem to really know when those posts happen. And shortly before the New Year, the fortieths of our aunt happened - the mother of cousins ​​just on the paternal side. The first commemoration (at which I was also, of course) passed quietly and peacefully in a small cafe and with the participation of only the closest. And in this case, everything turned out less idyllic.

As I already noticed the case took place during post, and evenWednesday. A lot of people came, since Aunt Valya was a famous person in certain circles. She served for many years in conservatory - sang. And on the the fortieth gathered, in addition to relatives, her former colleagues and even some fans. The table was laid traditionally for a funeral, but not for Lenten. This is what caused the misunderstanding. Many of my aunt's girlfriends and co-workers, as it turned out, became very religious and now sing in church choirs. At first, they just sat very dissatisfied, did not eat anything and looked at each other indignantly. But when relatives began to talk about the deceased "with vodka", a real scandal almost occurred. Ladies began to express dissatisfaction already in open. Then they got up, read and sang the 17th kathisma and left together. My relatives were embarrassed, and the commemoration was crumpled.

Then my brothers and their wives scolded the old women very much, who dared to protest so defiantly against what was happening. To be honest, I didn't argue with them. What for? They would be, irritated and offended, at that moment I still didn’t in than not convinced. But in fact, I do not agree with their position at the root. Indeed, when preparing such a complex and delicate ritual event, you need to think through everything properly. If a commemorations are held in Lent and onbelievers are invited to them, and even more so church people, then both the table and the regulations should correspond to the situation. The fact that the organizers themselves are far from Orthodox traditions does not exempt them from the need to respect other people's beliefs and ethical feelings.

Psychologycommemorationhas always been closely associated with their religious significance

At first, they were escorted off to pay their respects to the departing in another world for the dead. Memorial events, which are customary to organize not only in Russia, but also in most other countries, have an ancient pagan origin. And the pagans have always attached a mystical and ritual significance to the joint meal. It was believed that at funeral feasts the dead eat and drink together with the living, which is why the feast has always been the center of any commemoration. In our time, their dead are commemorated partly simply by custom, and partly in order to gather at the table everyone who was close to the deceased. It is important for relatives that people say good words about him, regret his departure. For many, this relieves grief, helps to relieve the terrible emotional stress caused by death. Modern world religions say thatwhatit is necessary to commemorate the dead with prayer and alms, and not with food or (even more so!) Drink. It is important for the departed soul that the living repent from the Lord for all the voluntary or involuntary sins of the deceased. But not one of the religions imposes a direct ban on memorial tables, so this tradition continues to exist.

People remember their dead including in posts . At the same time, as life shows, to the organization commemoration in fast days, and even more so in period of long posts must be approached with particular care. If the family that arranges such meals is not religious, but in In memorial events, the participation of believers is supposed, then it will be just a good form to think about their feelings. Well, Christians should not forget about the requirements post . Otherwise modest commemoration you can not only not help the soul of the deceased (for which, in theory, everything is started), but also harm it.

MeaningP
osta inChristian culture very large. Fastis, first of all, abstinence, which we perform in the name of Jesus Christ. This is how we sacrifice our bodily pleasures in benefit of the spiritual life. Most people perceive this time in first of all, as the need for a temporary refusal of certain types of food and drink. AT basically, from meat, dairy, fat, from all kinds of luxurious dishes. And of course, from alcohol. The list of undesirable products varies from person to person. For example, the sick, pregnant women, children and people who are associated with great physical exertion in life do not fast at all or limit themselves partially. However, in a post it is not enough just not to eat fast. John of Damascus once rightly remarked, what in that case, all cows would be holy. And one of my friends wisely said, what a post many perceive it only as “tasting the sacred potato” and at the same time they sin worse than unbelievers: they swear, take pride, condemn everyone around. In fact, in addition to physical abstinence, prayer and spiritual perfection are very important.

Christianpoststhere are:

One day is

• every Wednesday and Friday (days of betrayal and crucifixion of the Savior);
• Epiphany Christmas Eve;
• the day of the beheading of John the Baptist;
• feast of the Exaltation of the Holy Cross.

multi-day posts four:

Of course, the severity post may vary individually. The clergy themselves say that in faith, everyone should take on a feasible burden. Fanaticism and excess never lead to anything good.

Here I had in life case, opposite of what I described at the beginning. AT I lived as a student on the grandmother's apartment. She was very pious, constantly went in church, read the Bible, prayers. And fasted, of course. And she tried to adhere to the monastic post - with a raw food diet and all other strict restrictions. At the same time, Baba Shura was a big lover of food, and after the end of the lenten period, she simply pounced on eggs and meat. It came to the hospital, as the senile body was shocked by such drastic changes. in nutrition. And then one day she went for a wake at about middle of some post (I think Petrova). The table there was modest, seductive, and grandmother could not resist. She ate so hungry what The case ended with an operation for the gallbladder. Which she safely cut out.

It's me that in everything there should be a measure. And memorial table during posts, even in Wednesday and Friday, it is not necessary to make it very meager. It is not forbidden to remember and in Great Lent, only the 9th, 40th days and years from weekdays are better transferred toweekends. And if the day of the funeral came on the Wednesday or Friday then on the the table is served according to the rules of any vegetable food without any oil. But in our rather abundant food times can worthy to get out of this difficult situation.

Menuleancommemoration

can be surprisingly varied. Moreover, the main traditional dishes and in In this case, they remain the same, only they are prepared without the use of animal products.

1. Kutya. They say, what this dish has greek
   origin, and the word itself is translated as "boiled wheat." AT Ancient Greek porridge ( in mostly barley) with fruit was dedicated to the deceased ancestors. BUT in Christian Byzantium, she began to be consecrated in temples. There she was calledkoliba, which corresponds to our other name for kutya -kolivo. There are other names of food: kanun, saty and juicy. It is made from boiled rice, wheat, barley. AT honey water, raisins, sometimes poppy seeds and nuts are added to the porridge. The grains themselves - the basis of kutya - symbolize rebirth, immortality. Sweetness and various tasty additives in it is a sign of the goodness of eternal life on the Heaven. Such kutya is consecrated in the church, any memorial meal begins with it.
2. Pancakes and fritters cooked without eggs on the water. They are considered symbols of the sun, dying in the evening and resurrecting at dawn. They are eaten after kutya. On the Lenten table it is good to serve rosettes with honey for this.
3. Taken at our wake first meal also very helpful in post . You can cook or order borsch with beans, noodles on vegetable broth, stew of cereals and potatoes. It is believed that the steam from the hot helps the soul to rise into the sky.
4. On the the second is served different cereals with vegetable oil or salads from beets, carrots, turnips, radishes, etc. Kashi, like kutya, are associated with the eternity of being. And from the gastronomic point of view, they diversify the table. Can cook porridge from buckwheat, pearl barley, the same rice, etc. The main thing - on the water.
5. In post often fish is also allowed. It is prepared for such commemoration fried, baked. They serve herring and salads with it (the same under a fur coat with lean mayonnaise), sprats and other canned food, fish pies. In Greek, the name of the fish isichthyos. After the advent of Christianity, the word immediately began to be perceived as an abbreviation in which the name of Jesus is encoded. But the fish itself in The early period of the development of religion was closely connected with the symbolism of the savior. That's why on the Christian tables fish meals began to be considered a sign of the Christian faith.
6. AT funeral pies except fish stuffing
   , you can put rice, buckwheat, beans, sorrel with honey, potatoes, cabbage, carrots. Lenten fillings a lot, and flour on the Russian funeral table has always been traditional.
7. In addition to these dishes, the table is set different vegetable salads and cuts fried and salted (marinated) mushrooms, others pickles. and fruit: bananas, citrus fruits, apples. Just do not overdo it with pickles: fasting is not the time for gluttony.

AT traditional drinks are served kvass, compote, kissel, honey water. For those who wish can stock up on mineral water, soda and purchased juices. Regarding alcoholic beverages, there are discrepancies. Some argue (and to some extent they are right) that on some fasting days when wine is allowed at the wake you can drink alcohol. However, the Church herself believes that it is not at all necessary to do this, so as not to turn everything in ordinary worldly feast. A particularly strict ban on the this is the thing the priests impose in Great Lent.

Behavioron thememorial events

in Fast days are almost the same as how you should behave in such cases in general. That is at the table cheerful conversations and generally loud conversation and communication are unacceptable on theextraneous topics. Clothing for those who came should be calm, preferably dark tones. Dressing up somehow in a special way is both a bad taste and a violation of customs.. It is advisable for women not to put noticeable makeup on their faces. It is better, of course, not to paint at all. And don't come to the wake of the uninvited.

It is considered important to order servicesinchurches.In particular, 40 liturgies. Very good to apply for this in different monasteries, as they have daily services. Many order the annual reading of the church Psalter. And of course, they put funeral candles and pray - and in temple and at home. And they give alms.Churched people in general in fasting are limited only to church commemoration, and civil feasts are considered completely superfluous.

I think it makes sense. After all, the main thing for the soul is prayer, the repentance of its sins. But still, there is something in general feast. Unless, of course, food and, most importantly, drinking do not become the main reason for the meeting for the audience. After a good, proper commemoration, there is a feeling that the soul is “let go”. And grief is alleviated. And came humility, understanding of the inevitable. Juston fast days you canmake the feast time shorter, avoid speeches that are too long, try not to make parting words look like toasts - how it happened on the memorial evening at my cousins. Try to combine the strict spirituality of faith and the canon and the sincere sincerity of people who loved the departed and therefore came here. This will probably be the closest thing to the ideal.

How to conduct a commemoration in the post? This question is often asked to priests by people who recently sent a loved one to another world. After all, our people tend to treat the dead with special reverence and all the rites that, as we believe, facilitate their afterlife, so the relatives of the deceased strive to do everything in accordance with the rules. Like all Orthodox rituals, the rite of remembrance is overgrown with a thick layer of superstition and excess.

Before moving on to the question of how to organize a commemoration in a post, it is worth understanding what a commemoration is and why they are needed. I think many of us have faced sad situations when the commemoration turned into a zealous rampage almost with songs and dances. The Orthodox Church is extremely negative about such phenomena, moreover, the clergy constantly remind the believers that commemoration, and even more so at the commemoration in fasting, is unacceptable! In this matter, the concept of “measure” is not allowed - there should not be any alcoholic drinks on the memorial table at all. Unfortunately, even people who understand this often have to step over piety, following the lead of disgruntled relatives.

Is it possible to hold a commemoration in Great Lent?

Traditionally, a memorial meal is held three times: on the day of death, on the 9th and 40th days. At the commemoration in Great Lent, certain adjustments are made to this rule: during Great Lent, if the 9th or 40th day falls on weekdays, then the memorial dinner is transferred to Saturday or Sunday (except Palm). It is possible to organize a commemoration on the day of the funeral, but it is advisable to do this in accordance with the rules of the lean diet: on Wednesday and Friday, serve food without vegetable oil to the table. If there are many non-fasting people at the memorial table, you need to make concessions - diversify the table with fish and other seafood dishes.

Wake in Great Lent does not allow alcohol: you can put compotes, juices, kvass on the table, mineral water. It is completely unacceptable (not only at the commemoration in fasting, but always) the custom of putting a glass of vodka covered with bread in front of the photograph of the deceased - this offends the memory of the deceased and Orthodoxy as a whole. After all, Christians believe that the physiological functions of the body are inaccessible to the soul - it throws off the body, like a shell, soaring to heaven, therefore, it no longer needs our base needs. Wake in the Christmas, Assumption and Petrov fasts are held according to the same rules, but if you doubt the correct choice of the date, then you should consult with an Orthodox priest.

Commemoration in fasting and prayer for the repose

When preparing a commemoration during a church fast, do not forget that the deceased least of all needs gatherings of relatives and friends. Relatives do this primarily for themselves: after all, it becomes much easier on the soul after sitting at the same table with those who knew the deceased well, talking with them, remembering different situations. At the commemoration, they will support and reassure, and one gets the feeling that he “let go” of his own soul. But the most important thing that the dead need is fervent prayer for the repose of their souls.