The post was not invented for fun and gastronomic delights. But this is not a reason to eat fried potatoes with pickles and pasta with ketchup for forty days. From them the soul will not become more benign, and health will be undermined completely. There is a great variety of healthy and very satisfying food that meets the strictest lean rules! In addition, Lent is an ideal time to revive forgotten recipes and find new delights in familiar products.
Russian porridge is not food, it is philosophy. It includes the entire history from pagan times; hints at long-suffering and thrift, not to mention hospitality and diligence ... Through the centuries, we see porridge in clay pots stewed in the oven. A large family should eat it with wooden spoons - and the instructions "pour boiling water over and eat immediately" are ridiculous. What kind of philosophy is this, if immediately? Porridge is a leisurely thing that pays a hundredfold for patience. Porridge is never tasteless. It only needs to be cooked correctly.
Here is the clearest example for you: pearl barley. Or "pearl" (pearl'ovka), barley, from which a noble whiskey is made.
Rinse it, fill it with a large amount of boiling water, wrap it in a blanket and let it stand for 8-10 hours. Then drain the water, pour boiling water over the cereal again and cook for about fifteen minutes. Let us turn for experience to our brothers in the Middle Europe, Lithuanians - they love "glass porridge". Onion rings are fried in vegetable oil, and then potatoes grated on a coarse grater are added. Pour in ready-made pearl barley and spices.
A similar story happens with buckwheat porridge, which for some reason is eaten exclusively with cutlets or milk. Did you know that in the fashionable West, buckwheat (kasha, as they say) is a newly discovered organic product, along with Aztec amaranth and quinoa? There, however, for some reason it is believed that buckwheat must be mixed with whipped protein before cooking - otherwise, they say. It will not turn out crumbly. Good buckwheat can simply be fried with vegetable oil - even on a baking sheet - and then let it try not to crumble! Combine with fried onions, carrots, peppers, eggplants and, of course, mushrooms.
By the way, buckwheat is eaten with great pleasure in Korea! Sae me duk - steamed buns are made from it. For this, buckwheat flour, a little salt and so much water are taken to make a tough dough. It is kneaded, rolled out a centimeter thick, cut into small squares, greased with vegetable oil and placed in a double boiler for 10 minutes. This amazing dish is served warm on big holidays.
The Japanese make noodles from buckwheat, and varnishkes porridge is extremely popular in Jewish cuisine. You need to fry a little onion (in the original - on chicken fat), cook separately porridge, separately - twice as much pasta like fusili. Combine it all, warm it up, eat and be surprised.
In general, if you are tired of (and after a long time of fasting can easily get bored) the familiar taste of cereals, mushrooms and vegetables, get yourself a spicy "Berber mixture" that you can pour anywhere.