The Cross and the Cleaver: Lenten Fast (Or Something Like It)
Most cultures have special dishes for special occasions, or special seasons. Some, for a variety of reasons, are becoming, if not a memory, then certainly a rarity. How many know of, or even remember, the “prairie oyster fry-ups”? Other dishes still, regularly, enjoyed by respective cultures/religions and those who would like to get to know them better at the table. French-Canadian Tourtière traditionally eaten at Christmas, is now readily available in Quebec and many French-speaking parts of Canada throughout the year.
Right now, several Christian traditions observe the liturgical season of Lent, the 40 days before Easter. In Poland it is called “Wielki Post” meaning “The Great Fast.” In different parts of the country, different dishes are prepared and eaten. Traditionally, even outside of Lent, Fridays were always meatless days. That memory often makes me smile and reminds me of the following story…
It was another meatless Friday. The concept, and the word associated with it, was “fasting”. The implication of the fast was that you were not supposed to be enjoying yourself, you were expected to abstain from that which gives you pleasure. Anyway … back to that memorable Friday. I came home from the dreary, cold, rainy outside only to be greeted by an amazing sight of juicy green sorrel soup, dotted with white and yellow of quartered hard-boiled eggs. That view was accompanied by an intoxicating aroma of kulebiak, a baked pastry with sauerkraut and mushroom filling. There were never any leftovers, and I still remember telling my mum that I could fast like that entire week! Clearly, I missed the point of not enjoying myself at the Friday table 😊.
Would you like to try “fasting” like that? Let’s go shopping and cooking, and I promise to make it inexpensive and easy (as in with shortcuts😉).
ZUPA SZCZAWIOWA (SORREL SOUP)
Bring to boil 1 liter of vegetable stock (or chicken if you do not care about the meatless option).
Add 3 cups of fresh sorrel (packed), or two jars of preserved sorrel found at most Eastern European stores. No sorrel? No problem! Use 3 cups of fresh spinach leaves (packed), or two generous cups of frozen spinach cubes (defrosted).
Using immersion blender or a liquidizer, turn the mixture into a uniform consistency.
If using spinach, add a juice of one large lemon, as sorrel has a natural lemony-sour taste.
Put a serving of boiled potatoes into individual bowls, fill with soup and top up with a hard-boiled egg cut into quarters. Don’t feel like cooking eggs – just buy some ready-cooked at coop. And remember, little potatoes boil the fastest.
KULEBIAK
Bring a non-stick frying pan to med high. When hot add 2 tsp. of oil.
Add ½ cup of chopped onion, stir frequently. When translucent add a cup of shredded or finely chopped mushrooms. Fry for approximately 7 min stirring frequently to avoid burning.
Add three cups of drained sauerkraut and stir frequently, approx. 5 minutes.
Add ½ cup of finely chopped prunes (optional).
When cooked through, set aside to cool.
Unroll a sheet of puff pastry and arrange the sauerkraut mixture in the middle. Encase the stuffing in the pastry, creating a log appearance. Brush the top with beaten egg.
Bake at 400°F for 20 minutes.
ENJOY!
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