Traditional dishes that become completely Lenten

Meatless in Moscow: the best vegetarian/vegan eateries

The Lenten period gives us a unique opportunity to combine spiritual and physical purgation with gastronomic experiments for which Russian cuisine is known. After all, it was St. Ambrose of Optina who said that it's not the food you eat that matters but the commandments you observe.

We polled chefs at Moscow's leading restaurants to bring you Lenten versions of your favorite dishes, without losing their nutritional value.

Wild mushroom soup

This thick mushroom stock goes well with game, fowl, fish, or dumplings. Alyona Solodovichenko, the chef of Varenichnaya No 1 cafeteria chain, shares her Lenten recipe for this soup.

Ingredients:

Water — 1 liter Porcini mushrooms — 50 g Girolle mushrooms — 50 g Portobello mushrooms — 50 g Potatoes — 200 g Bay leaf — 1 or 2 pcs Spring onions — 6 g Bulb onions — 10 g Sunflower oil — 2 g Carrots — 50 g Parsley — 5 g Salt — 3 g Soy sauce — 3 g Black pepper, ground — 2 g Dill — 6 g Garlic — 6 g Rusks — serve as required

How to make it:

1. You can use frozen mushrooms, just make sure you peel and wash them thoroughly before defrosting. Save whatever water is left and add to the soup as a natural taste booster.

2. Cube the mushrooms (if fresh, wash thoroughly and slice). Cube the potatoes and put them in cold water. Julienne the onions and coarse-grate the carrots.

3. Put part of the water into a pan and add whatever juice is left from the defrosted mushrooms. Bring to a boil, then add the porcini and girolle mushrooms. After the water has boiled again, lower the heat and simmer until the mushrooms are half-ready, skimming periodically.