Fasting meals 2

Prebranac beans

t's necessary:

• 400 g beans,

• 3 onions,

• 1 carrot,

• so,

• pepper,

• oil.

Preparation:

Wash and soak the beans to stand for two hours.

Boil the beans and save about 2 cups of water in which the beans were cooked (preferably water from the bottom of the pot, because it contains more sediment).

Grease the baking tray with oil. In a frying pan, fry the onion cut into thin ribs in oil.

Add cooked beans and mix everything well.

If you want hot peppers, add finely chopped hot peppers. Then transfer everything to a baking sheet, add about 2 cups of liquid in which the beans were cooked, and bake on a moderate heat for about 30 minutes.

Add more water or liquid from the beans during baking if the beans are very dry. Bake covered.

Fasting sarma without fish

It's necessary:

• 2-3 heads of sauerkraut,

• 1 kg of rice, selected and washed,

• 1 kg of onion, finely chopped,

• 3-4 carrots, finely grated,

• 1 primrose root, finely grated,

• 3-4 price of garlic, finely chopped,

• 5-6 bay leaves,

• pepper,

• oil,

• so,

• Cayenne pepper.

Preparation:

Clean the sauerkraut and separate the leaves.

If the cabbage is too salty, leave it to stand in lukewarm water for a while.

Fry the onion in a lot of oil, then add the vegetables, salt, pepper, bay leaf, garlic, and finally the allspice.

Lower the rice and mix everything lightly.

Bend the sarma and pour a little oil over each row and sprinkle with allspice.

Add water to soak the sarma and cook for about 2 hours on low heat.

Fasting sarma with fish

It's necessary:

• head of sauerkraut,

• 3 smaller onion heads,

• 500 g of cleaned fish if desired,

• can of canned sardines,

• 2 cups of coffee rice,

• carrot,

• bigger potatoes,

• a teaspoon of paprika powder,

• dry spice,

• 2 liberal leaves,

• pepper powder and in grain.

• For the mixture: 2 small onions, a tablespoon of cornflour, a teaspoon of paprika powder, and oil.

Preparation:

Pour water over the fish, add salt, peppercorns, Lorber leaf, and cook until soft.

Drain the cooked fish and carefully clean it from the bones, and save the water in which it was cooked.

Mix together with the sardines.

Add rice, chopped onion, grated carrot, potatoes, dry spice, and pepper, and mix everything well.

Place the prepared stuffing in the middle of the larger sauerkraut leaves, wrap the sarma, and arrange them in an oiled pan.

In particular, fry the chopped onion in hot oil, add cornflour and paprika powder, mix for a minute or two and pour over the sarma.

Pour water in which the fish was cooked, cover with cabbage leaves, press so that the sarma does not float to the surface, cover, and simmer for two or three hours at a very low temperature.

Oven potatoes with mushrooms and leeks

Components:

• 1 thin leek

• 400 g of smaller mushrooms

• 4 larger potatoes

• 1 tablespoon dry spice

• 2 tablespoons olive oil

• 1 tablespoon flour

• 1/2 teaspoon turmeric

• with and water

Preparation:

Chop the leek and add a glass of water, oil, and dry spice, and put it on the fire to simmer.

During that time, clean the potatoes and cut them into larger cubes, and put them to boil.

Cook for 10 minutes, then remove from the heat.

When the leeks have penetrated, put half of the leeks in a clay pot, arrange them nicely, then put the drained potatoes and washed mushrooms.

Pour 250 ml of water over the rest of the leeks, add a little salt, turmeric, and a spoonful of flour, and whisk everything.

Pour this mixture over the potatoes and mushrooms and place in the oven at 220 degrees to bake with a lid.

After half an hour, unfold and bake for another half an hour.

Bake for an hour, maybe a little longer because in a clay pot it takes more time for the mass to boil inside and the whole dish to heat up.

Serve warm.

Pleasant.

The author

@Andjela99