The Great Lent began – the strictest and longest of the Orthodox Church. Believers and sympathizers face a serious test: until April 28, they must survive without meat and other animal products. The Chef of the Ukrainian cuisine restaurant Shinok Elena Nikiforova has developed a special menu, collecting in it dishes from spring vegetables and herbs, root crops, cereals and mushrooms. As healthy as it can get.
It is recommended to start your meal with salads: made of vegetables and lettuce leaves with mushrooms, honey agarics, pickled apple, tarkhun and hazelnuts, or baked and pickled beets with apple, blueberry and beetroot sorbet. Also, lean caviar is good as a snack: brightly green young nettle with zucchini, carrots, onions and spinach or baked vegetables with mint, cilantro and adjika. Taste the mushroom soup with some homemade noodles, or lentil soup with cauliflower, broccoli and mushrooms. Zucchini fritters with soy sour cream and cilantro, cabbage rolls with porcini, buckwheat porridge with mushrooms cooked in the oven, potato pancakes with mushrooms or zucchini, breaded in flour with herbs and fried to an appetizing golden.