Monastic fasting soups are extremely simple to cook and are ready in a short time. Tasty and full of flavor, these dishes are within everyone’s reach, especially at this time of year.
The Easter fast is popularly known as Lent, lasts 7 weeks and is the strictest from a dietary point of view.
Fasting soups, monastic recipes for easier fasting
Lent is the time of the year full of spirituality and prayer. Believers refrain from eating sweet foods, dairy products, cheese, or meat and assume an attitude of humility and charity.
It is said that the elderly, pregnant women and children are exempted from fasting, but not from prayer.
Lenten soup with vegetables is one of the monks’ recipes to overcome this period more easily. Tasty and stuffed, the vegetable soup is prepared in a short time, and the ingredients are available to anyone. To cook such a soup we need yellow beans, 2 peppers, zucchini, 4 large potatoes, 2 carrots, an onion, 4 tomatoes, a parsnip, a bunch of parsley, a liter of borscht and 3 tablespoons of oil. For a more intense aroma and a sweet and sour taste we can also add a sprig of green thyme.
The preparation method is simple and quick, wash the vegetables well and cut them into cubes, boil the pods, potatoes, carrots and parsnips in 5 liters of water until they boil. Add the rest of the ingredients, the spices and, towards the end, the borsch. When the soup is almost ready, turn off the heat and leave the sprig of green thyme to infuse.
Monastery Potato Soup is another cheap, quick and easy recipe to make. You need 5-6 large potatoes, 1-2 carrots, a parsley root, half a celery root, a bunch of parsley, 1-2 cloves of garlic and spices to taste.
Wash the vegetables well under running water, cut them into cubes and boil them in water, over medium heat, for 30 minutes. Add the spices and herbs and leave to infuse.
For a stronger and more aromatic taste, the soup can be flavored with lemon juice or a little borsch.
Soups add flavor to fasting meals
These culinary preparations redefine the gastronomic experience of fasting recipes. Traditional Romanian cuisine is rich in menus where combinations of tastes and aromas take precedence, the ingredients are carefully selected and offer a real delicacy.
Bean soup is one of the dishes that can be cooked easily and quickly while fasting. For this recipe you need 500 g of beans, 2 onions, a carrot, 2 fatty red peppers, 100 ml of tomato juice, a tablespoon of tomato paste, 1/2 small celery, 2 tablespoons of oil, fresh parsley, salt and pepper to taste.
The beans are boiled in different waters, until the starch no longer foams. Heat the oil in another pan, add the vegetables and let them dry for a few minutes. Add the tomato paste, tomato juice and bean soup, about five tablespoons, then boil over low heat for about 12 minutes. Add the boiled beans to the vegetables, cook for another ten minutes and season to taste.
These monastic fast soup recipes are the solution to a nutrient-dense, low-calorie meal, and vegetable dishes are within everyone’s reach.
