Hello! My name is Nun Sevastyana Uskokovich. I am from Montenegro. Today I want to share with you a recipe of the national Serbian cuisine called Prebranac. We will need:
This dish has this name from the word "sort out". Since in the old days, the beans had to be well sorted out and peeled.
Soak the beans in water overnight. After that, the beans need to be cooked for 45 minutes. Then fry the chopped vegetables in sunflower oil. Fry carrots with salt, red and yellow peppers. Fry the onions separately, adding a little water. Add salt, red, yellow and black peppers, and add garlic at the very end. In a large baking dish, put part of the beans, a layer of carrots, bay leaves, caraway seeds, parsley, yellow, black, and red pepper, then a little fried onions, then again beans, seasoning, carrot and onion. Fill it with water so that the water level coincides with the last layer of beans. It is better not to stir the beans with a spoon, but to shake the dish slightly with your hands. Bake for about 45 minutes at a temperature of 180-220 C.
Prebranac is ready. Enjoy your meal!
Nun Natalia shares with us this milk and egg free crêpes recipe that can be used during the lenten season. These crêpes are light and airy, besides that they are very easy to bake.
Vitaly Lubetsky is the producer of the Convent's culinary channel on YouTube called "Monastic Recipes". The channel has won popularity among our Russian-speaking audiences. We talked to Vitaly about its mission.
In this video novice Alexandra from St. Elisabeth Convent shares with you quick and easy-to-made recipe of Vegan Cinnamon Pie.
Paskha is a delicious dish that is made out of cottage cheese and served on Easter day. This Paskha recipe includes boiled condensed milk which gives it a sweet caramel taste. This is an easy to follow recipe with only 8 ingredients.
There is no doubt that healthy nutrition plays a very important role in human life. And the Holy Fathers say that healthy nutrition is when a person eats with gratitude, prayer and spiritual sobriety.
The Kutia is an old dish with a deep symbolic and ritual meaning. In monastic practice, it was also a consumed as a snack between services, owing to its high energy content. Find out more about the Kutia and how to cook it.
We know about it from the timeless books of the Russian writer Ivan Shmelev. It is called Uzvar, a drink prepared from dried fruits. Its herbal variants have medicinal properties. Keep reading find out more and get a recipe!