Simple vegetarian soups are traditional throughout Lent, and each nationality has developed its own Lenten specialty. Consider slurping any -- or all -- of the following for the next forty days:
Eastern Orthodox Church adherents still observe strict fasting -- relative to what most Roman Rite Catholics do -- during Lent. In fact, they are required to fast twice a week most of the year anyway. Check out this site to see what rigorous fasting looks like. If you decide to go the complete vegetarian route for the next forty days, check out Mollie Katzen's The Moosewood Cookbook. Published over two decades ago, it's still one of the best resources for vegetarian recipes and especially wonderful soups.
- Eastern Europe: Vegetable-based split soups.
- France: Onion soup, of course! Call it Zuppa Magna di Cipolle and you can claim its Italian.
- Greece: Tomato soup.
- Italy: Brodo Magro di Digiuno is made with leeks, onions, carrots, cabbage, and lentils; flavored with sage and bay left. Strained, it's a rich broth for other soups or to use with rice or pasta. Pureed, it's a hearty soup.
- Russia: Borscht (beet soup) with mushrooms or barley. Sauerkraut and mushroom soup. Cabbage, potato, carrot, and barley soup.
In either account, the dough configuration represents arms folded in prayer and the three holes represent the Trinity. thus you may eat these with impunity, but not gluttony, throughout Lent ...
So where does "pretzel" come from? Germans, who called these breads bretzel ("little bread") ... Palatine Germans, who would become known as the Pennsylvania Dutch, imported pretzels to the United States in 1710.
The Catholic Home by Meredith Gould