During fasting, the problem often arises, but what to cook for dinner. But in fact, there are a lot of lean dishes, you just need to sometimes allow yourself to experiment. Take, for example, stuffed peppers: after all, it is not necessary to cook them with meat. Lean meals are often too bland. But if everything is done correctly, it will turn out so tasty that even at a time when fast food is allowed, you inadvertently think about how to cook this dish again.
Ingredients
Servings: - + 8
- Bulgarian sweet pepper 8 pcs.
- Bulb onions 1 PC.
- Carrot 1 PC.
- Mushrooms (any other than champignons) 500 g
- Long grain rice 1.5 glasses
- Vegetable oil for frying 2 tbsp
- Filtered water 200 ml
- Salt to taste
- Ground pepper (black or red) ½ tsp
per serving
Calories: 74 kcal
Proteins: 2.1 g
Fats: 1.01 g
Carbohydrates: 14.23 g
1 hour. 50 min. Video recipe Print
First of all, boil the rice in a separate bowl. While it's being prepared, we'll have plenty of time to do the rest.
Now let's make the vegetable fry. Lubricate the heated frying pan with oil, throw in the finely chopped onion, and a little later add grated carrots to it. Saute the vegetables until they are browned and softer. We put a little frying in a separate plate and add mushrooms chopped into small pieces into the pan. We simmer everything together on low heat under the lid for about a quarter of an hour. At the end, you need to salt and pepper the minced meat.
Well, now it's time to do the main component - bell peppers. Carefully cut out the stalk, clean the seeds and rinse the vegetables under running water. Let them dry a little. While the filling is being prepared for them, you can choose a suitable pan, as you need to do this based on the number of peppers that will stand upright during cooking, with the stalks up. Dishes will be required so that they do not fall and occupy all the space. You can put peppers in 2 layers.
Rice is already cooked by this time. We move it to a sieve and rinse with cold water, so that the cereal does not stick together and cools faster. Then we mix rice with browned mushrooms and vegetables. We stuff our impromptu cups with this mixture. Stuffing should fill them to the very top.
We put the peppers with the filling in a saucepan. Sprinkle with the fried vegetables set aside earlier. If you are laying out 2 layers, then divide the frying into 2 parts and sprinkle each of them.
Next, pour about a glass of water, add a little salt, cover the pan with a lid and send it to the stove. We wait for a boil at high heat, and then reduce it and simmer the stuffed peppers for about an hour. Time depends on the variety, just keep an eye on the readiness, and you can't go wrong. The vegetable should become soft and change color slightly.
That's all! Lean stuffed peppers are ready. Before serving, you can decorate them with fresh herbs and lean mayonnaise.
Advice: experienced housewives know that not all varieties of bell peppers are suitable for stuffing. Bitter can spoil the dish, interrupting the taste of the filling, while sweet, on the contrary, emphasizes it. Also, the vegetable should have sufficiently thick walls (from 5 to 10 mm). Well, to make your dish more beautiful and original, you can take fruits of different colors - red, yellow and green.
It's so easy and simple, having spent quite a bit of time, you can diversify the lenten menu and please yourself and your loved ones with delicious fragrant stuffed peppers. Pleasant mushroom taste with spicy vegetable notes will not leave anyone indifferent. Even the food restrictions that are introduced during fasting will not seem too burdensome when you have the opportunity to have such a delicious lunch. Bon appetit!
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And candy. It may seem to a person who has never fasted that there will simply be nothing to eat during Great Lent. However, no one has canceled plant products, so the main food at this time will be lenten vegetable dishes. It is worth noting here that fasting is not the time for frills and exotics, so it is better to choose vegetables that are stored in our refrigerators or sold in the nearest supermarket. From the simplest vegetables, such as cabbage, pumpkin, zucchini, eggplant, bell peppers, carrots and potatoes, you can cook not only tasty, but also healthy dishes for a lean table.
Despite all sorts of food restrictions, fasting food should be full, tasty and varied. You can add variety with the help of lean vegetable dishes, which can be prepared in almost any way you know. So, prepare your favorite vegetables, choose a recipe and cook up a delicious meatless dish.
Salads are the first thing that comes to mind when it comes to meatless vegetable dishes. Vinaigrette recipes immediately come to mind, a traditional summer salad of cucumbers and tomatoes, a no less traditional salad of sauerkraut with cranberries, maybe a few more vegetable salads, and this is where our culinary knowledge runs out. But the post is quite long, so it’s worth replenishing your collection of salads with a couple of great recipes!
Lenten salad with seaweed
Ingredients:
300 gr. canned seaweed,
1 carrot
1 cucumber
1 sweet bell pepper,
1 onion
30 ml. olive oil,
1 tsp ready mustard,
6% vinegar,
greenery,
pepper,
salt.
Cooking:
Wash all vegetables thoroughly, peel onions and carrots, remove seeds from peppers. Cut the carrots, bell peppers and cucumber into thin strips, and cut the onion into rings. Make a dressing with olive oil, mustard, salt, ground pepper, and vinegar. Add vinegar to taste and only if you want to make the salad sourer. Mix vegetables and seaweed, dress the salad with dressing, mix and let stand for at least 2 hours. Garnish with herbs and serve.
Beet salad with oranges
Ingredients:
3 small beets
1 orange
½ onion
1-2 tbsp olive oil,
greenery,
pepper,
salt.
Cooking:
Wash the beets, wrap in foil and bake in the oven until cooked at 200 degrees. Peel the orange, disassemble it into slices, and clean each slice from the films. If the orange is large, then cut each slice in half. Peel the onion and cut into thin slices. Put an orange in a salad bowl, add onion and finely chopped greens. Cool the beets, peel and cut into thin slices. Add the beets to the oranges, salt, pepper, stir and drizzle with olive oil. Chill the salad in the refrigerator before serving.
Vegetable soups are not the most hearty dishes, but they are usually very tasty. When choosing recipes for lean dishes from vegetables, soups should not be deprive of attention, they diversify your daily menu, bring a little more bright colors and help you cope with spring beriberi. To bring a new flavor to the usual soups, try experimenting with the preparation of vegetables, they can be added to the broth fresh, fried, stewed or baked.
Ingredients:
400 gr. pumpkins,
200 gr. potato,
100 gr. carrots,
100-150 gr. onion or leek,
200 gr. champignons,
vegetable oil,
greenery,
pepper,
salt.
Cooking:
Peel pumpkin and potatoes and cut into small cubes. Peel the carrots and cut into thin strips. Put the pumpkin, potatoes and carrots in a saucepan, fill with water so that it covers the vegetables by about 2 cm, and cook until tender. Salt, pepper and chop the prepared vegetables with a blender. Finely chop the onion or the white part of the leek. If using fresh mushrooms, cut them into slices; if frozen, they are usually already sliced. Fry onions and mushrooms in a small amount of vegetable oil. Add the onion with mushrooms to the puree soup, put on the fire and cook for 5-7 minutes. Sprinkle with herbs when serving.
Ingredients:
1 kg of tomatoes,
1 kg cucumbers
3 sweet bell peppers
3 cloves of garlic
2 bulbs
50 ml. olive oil,
1 lemon
greenery,
pepper,
salt.
Cooking:
Wash the tomatoes, make a cross-shaped incision and dip in boiling water for 30 seconds, then remove and dip in cold water, then remove the skin from them. Cut prepared tomatoes into 4 parts. Wash the pepper and remove the seeds. Peel cucumbers and onions and cut into several pieces. Place all vegetables in a blender and blend thoroughly. Add oil, salt, pepper, add the juice of one lemon and sprinkle the soup with herbs.
The most satisfying meatless vegetable dishes are hot dishes. Such dishes not only fully comply with the list of allowed products in fasting, but also meet the requirements dictated by the modern rhythm of life. Such dishes are prepared quickly, they are tasty, healthy and beautiful.
Ingredients:
300 gr. frozen mushrooms,
2 carrots
700 gr. white cabbage,
¼ root celery
3 sweet bell peppers
1 onion
1 can of white beans, canned
1-2 cloves of garlic
vegetable oil,
greenery,
pepper,
salt.
Cooking:
Peel the onion and cut it into half rings. Heat a frying pan, add a small amount of vegetable oil and fry the onion and mushrooms. Cut carrots and celery into strips, add vegetables to mushrooms and simmer for 10 minutes. Finely chop the cabbage, also clean the pepper from the seeds and cut into strips, put everything on the mushrooms, salt, pepper, mix, cover and simmer until tender. At the end of cooking, add canned beans, after draining the liquid, and a clove of garlic crushed with a knife blade. Decorate the finished dish with herbs.
Ingredients:
2 sweet bell peppers
4 medium potatoes,
6 champignons,
1 small onion
1 tbsp lean mayonnaise,
vegetable oil,
pepper,
salt.
Cooking:
Set aside 2 champignons, they will come in handy later. Finely chop the onion and the remaining mushrooms and fry in vegetable oil. Cut the peppers in half lengthwise and remove the seeds. Boil potatoes, mash them, add lean mayonnaise, fried mushrooms, salt and pepper. Stuff the pepper halves with mashed potatoes and place on a baking sheet lined with baking paper or greased with vegetable oil. Cut the remaining champignons into thin slices and decorate the peppers with them. Bake in the oven for 15-20 minutes at 200 degrees.
Usually, many are not averse to enjoying a delicious dessert, but during fasting, the lion's share of sweet recipes falls on gingerbread. But sooner or later, the gingerbread gets bored, and I want to try something no less tasty, but still the same lean. Lean vegetable dishes can be served as a dessert by adding honey, cinnamon, lemon or orange.
Ingredients:
200-300 gr. pumpkins,
2-3 tbsp honey,
1 tsp cinnamon,
1 orange.
Cooking:
Wash the pumpkin, peel and cut into pieces. Put the pumpkin on a baking sheet and bake until soft in the oven at 180 degrees. Remove the zest from the orange. Cut the pumpkin into cubes, mix with orange zest and honey. Sprinkle the dessert with cinnamon and serve.
Ingredients:
500 gr. carrots,
250 gr. Sahara,
1 st. water,
½ lemon.
Cooking:
Wash the carrots thoroughly, peel and cut into cubes. Boil the syrup from sugar and water, bring it to a boil and wait until it starts to thicken, it will take no more than 10-15 minutes. Dip carrots in syrup. The process taking place in the pan may lead to thoughts that candied fruits will not work and carrots can be thrown away. However, when the carrots secrete juice, it warms up and mixes with caramel, such thoughts will disappear from you. Boil carrots in syrup for about 15 minutes. Turn off the heat and leave the carrots in the syrup for a few hours. Then put it back on the fire, boil and leave to infuse. The procedure can be repeated 2-3 times. At the last boil, add the juice of half a lemon. Throw the carrots in a colander to drain the syrup, and then roll in sugar. Put the candied fruits in one layer on parchment and dry in the oven for 30 minutes at a temperature of 80 degrees. Do not take the candied fruits out of the oven until they are completely cool. Transfer the finished candied fruits to a jar and close with a tight lid. In this state, they can be stored for several weeks.
During Lent, believers give up their usual foods, and lean vegetable dishes become the basis of their daily menu. Fasting food should be no frills, but at the same time it must be balanced, able to saturate the body with vitamins and other useful substances. Lenten vegetable dishes do an excellent job with all these tasks, which means that even during Lent you can delight your loved ones with tasty, satisfying and healthy dishes.
Lean stuffed peppers with mushrooms can be prepared for lunch or dinner, or you can also freeze for future use. Frozen stuffed peppers lose a minimum of useful elements, and their taste does not deteriorate at all. Such a dish will help out if you are going to observe any of the fasts. If you stuff the pepper with rice seasoned with vegetables and juicy mushrooms, it will turn out to be very tasty. In addition, this dish turns out to be hearty and nutritious, which is important for those people who strictly observe all the requirements of fasting.
Ingredients for Lean Stuffed Peppers with Mushrooms:
- sweet bell pepper - 1 kg;
- onion - 2-3 pcs.;
- carrots - 1 pc.;
- champignons - 500 g;
- round rice - 1 cup;
- fresh dill - 1 bunch;
- salt - to taste.
Step-by-step recipe for lean stuffed peppers with mushrooms with a photo:
I start cooking stuffed peppers by preparing vegetable frying for rice. I clean the onion, wash it and cut it into thin half rings. I fry in a frying pan in a well-heated vegetable oil.
I rub large sweet carrots on a coarse grater and send them to the onion. I mix everything and simmer the vegetables under the lid for five minutes.
In the meantime, I wash the rice in a sieve from dust under cold running water. Rice I use polished round. If you prefer the stuffing in peppers to be more crumbly, then long yellow or white rice is best. I send rice to vegetables, mix and fry for about a minute. I pour a glass of water into the filling for stuffed lean peppers, cover with a lid and let the rice absorb water over low heat, i.e. cook until half cooked.
While preparing vegetables and rice, I am preparing mushrooms. Today I will use mushrooms, but the choice of mushrooms is not critical - you can use your favorite mushrooms. I wash the mushrooms thoroughly, cut off the tip of the leg. I cut the mushrooms into slices and fry in a frying pan with a small amount of vegetable oil. After the mushrooms are fried a little, I cover them with a lid so that they start up the juice and stew a little in it. Ready mushrooms, along with the released juice, are sent to rice and vegetables. I also add finely chopped fresh dill. I add a pinch of salt and a little black pepper, after which I mix everything thoroughly. I let the filling cool down a little, brew.
Peppers I will use already peeled and frozen from a local manufacturer. In season, of course, it is better to use fresh fleshy bell peppers. For stuffing, I prefer to choose orange or red peppers, as they are more aromatic than green ones. By the way, in vegetables that have gone through the process of quick freezing, the maximum amount of useful substances is preserved, so even frozen sweet peppers are useful. This is especially important for those who are fasting.
I stuff sweet peppers with cooked rice and vegetable stuffing. I stack them in rows in a suitable size pan. When all the peppers are stuffed and placed in a saucepan, pour it with a glass of cold purified water and cook until tender for 45 minutes. Remember that the cooking time of the dish depends on the size of the pepper. Cook under a tightly closed lid.
Ready peppers can be served with sour cream. Those who fast should confine themselves to fresh herbs. Bon appetit!
Step 1: prepare vegetables.
First of all, let's chop the vegetables. Remove the husk from the onion with a knife, cut off the roots, rinse under cold running water and spread on a cutting board. Cut into small pieces of arbitrary shape to 1 centimeter and place on a clean plate.
Next, peel the garlic and chop on a cutting board, the smaller the better. After that, we remove it to the onion slices and move on to the tomato. 
Rinse the red vegetable thoroughly under running water, dry with paper kitchen towels and place on a cutting board. Using a knife, cut the tomato into a medium cube until 1.5 centimeters and remove to a separate clean plate. Step 2: Wash the rice.
Pour a glass of rice into a deep plate and fill it with clean water. Then mix with a tablespoon and drain the cloudy water. After that, fill it again with clean water, mix and drain. We repeat this procedure a few more times so that the water eventually remains clean. The last time we drain the water through a colander, as we need to completely get rid of the liquid. Step 3: Fry the ingredients.
We put the pan on the burner and pour in the vegetable oil. We turn on the temperature of the stove to an average level and wait for the fat to warm up. After that, put chopped garlic with onions in a container and fry until golden brown. Step 4: boil the rice.
Then put the washed rice into the pan and, with constant stirring with a kitchen spatula, fry until transparent. After that, add chopped tomatoes, broth and 2 cups of clean water, season everything with chili powder and bring the contents to a boil. As soon as the liquid boils, reduce the temperature of the stove and cover the container with a lid. Cook the rice until fully cooked for about 20 minutes, stirring occasionally with a kitchen spatula so that it does not burn. Step 5: Prepare the Bell Peppers.
We wash the bell peppers under running water and carefully cut out the seeds and membranes with a knife, without violating the integrity of the vegetable, so that when baking, the filling does not fall out of the pepper. Then we rinse them again under running water and put them on kitchen towels. Next, turn on the temperature of the stove to a high level, pour clean water into the pan and put it on the burner. Bring the liquid to a boil and lower the washed peppers into the boiling water. We hold them for 4 minutes and use a slotted spoon to get them out of the water. Immediately after that, we wash the vegetables under cold running water and put them in any convenient container. Step 6: prepare the filling.
After the rice is cooked, turn off the heat and put the contents in a deep plate. Mix rice with vegetables with a tablespoon and add salt to taste. 
Open the jar of beans and pour into a colander along with the liquid. After that, we shift it to rice and finally mix our stuffing for peppers. Step 7: form the dish.
Carefully grease the baking dish with vegetable oil and, armed with a teaspoon, we begin to lay the lean filling in the peppers. Stuffed vegetables are tightly packed in a form to each other so that they do not fall during baking. Step 8: Roast the Lean Peppers.
Preheat the oven to 220 degrees Celsius and remove the form with the dish to bake for 20 minutes. During this time, the peppers will be baked, and the filling will dry out a little. We take out fragrant stuffed vegetables from the oven, helping ourselves with kitchen tacks and you can serve it to the table. Step 9: Serve Lean Stuffed Peppers.
Lean stuffed peppers are served hot. They can be garnished with lemon slices, avocado, finely chopped greens, and chopped vegetables. As a sauce, you can serve lean mayonnaise or mustard, it depends on your taste, in any case, our hearty second course is ready. Bon appetit! If you have a garlic clove, you can mince a clove of garlic with it.
You can use both white and red beans in this recipe.
Various other vegetables can also be added to the filling, such as carrots, zucchini, bell peppers, fresh chili peppers, as well as parsley, dill or green onions.
Instead of chili powder, you can use any other aromatic spices of your choice.
Photo: Alexander Mychko/Rusmediabank.ru
On days when it is allowed to include fish in the menu, you can also prepare many delicious dishes.Fish soup with pepper and spices
Required 1 kg of fish, 4 potatoes, 4 tomatoes, 2 peppers (red and green), 100 g of fennel, 2 onions, 3 cloves of garlic, 1 lemon, 1 teaspoon of cumin, ground cinnamon and paprika, olive oil, salt taste.
Clean the fish, wash and cut into pieces. Transfer the fish to a saucepan and pour water so that the fish is only covered with water, salt and cook until tender.
Onion and cut into half rings, garlic cut into slices. Heat the olive oil in a large saucepan and, stirring, fry the onion, fennel and garlic in it.
Peel the pods of sweet pepper, cut the pepper into cubes, add to the pan with vegetables and fry everything together for 5 minutes.
After that, pour 2 liters of water into the pan, bring to a boil and add the diced potatoes. When the soup boils again, season it with spices and salt to taste.
Peel the tomatoes, cut into small pieces and add to the soup. Pour in strained fish broth and juice squeezed from a whole lemon, put fish pieces, bring to a boil and remove from heat.
For a change, shrimp or squid can be added to fish soup at the end of cooking. Shrimp must first be cleaned of shell, and squid must be cleaned of film and cut into small pieces or strips.
Fish with onions
Required 500 g of white fish, 2 onions, 2 sweet peppers, 1 carrot, 1 lemon, 3 tomatoes, 3 cloves of garlic, parsley, cilantro, 1 tbsp. a spoonful of vegetable oil and flour, 1 cup of walnut kernels.
Boil the fish until half cooked.
When the broth boils, add the grated carrots and season.
Cut the fish into portions, and strain the broth.
Fry the chopped onion with flour in vegetable oil, add the broth. When it boils, put the fish in the thickened sauce, season with garlic, cilantro and parsley. Add chopped tomatoes, nuts, peppers. Simmer for 10 minutes.
Serve with herbs and lemon.
Peppers or zucchini stuffed with fish
Required 8 sweet peppers or 4 zucchini, parsley, 450 g pike fillet (you can also use other fish), 400 g boiled rice, 10 g ginger root, 1 red pepper pod, 2 tbsp. tablespoons of lemon juice, vegetable oil, salt and black pepper to taste.
Remove the core from sweet pepper, and if you use zucchini, then make “baskets” from their halves.
Cut the fish into small pieces, season and fry until half cooked. Sprinkle with lemon juice. Beat together with chopped ginger and parsley until a thick mass is obtained. Mix with rice.
Stuff peppers or zucchini “baskets” with this stuffing, season with hot pepper and bake in the oven for 15 minutes.
Fish with eggplant caviar
It is better to take fish with few bones (pink salmon, flounder, pollock, etc.). Cut it into portions, salt, pepper, breaded in flour and fry in vegetable oil.
2-3 onions cut into rings and also fry.
Put everything in a pan, onion on top and pour eggplant caviar.
You can buy caviar in the store, you can cook it yourself.
To prepare caviar bake eggplants in a goose dish on the stove or on a baking sheet in the oven. Cool, let the bitterness drain, peel, add 1 finely chopped onion and sauté. Add 3-4 chopped fresh tomatoes or 1-2 tbsp. spoons of tomato paste, 1-2 cloves of minced garlic, salt and pepper to taste. Mix everything well and simmer until tender for 5 minutes.
Put the fish filled with eggplant caviar in the oven for 7 minutes.
This dish can be served both hot and cold.
And here is another recipe, but this time with mushrooms.
Stuffed Peppers
Required 3 large, preferably multi-colored, bell peppers, 100 g long-grain steamed rice, 2 onions, 1 carrot, 300 g fresh champignons, 2 tomatoes. In addition, 1 tbsp. a spoonful of tomato paste, a handful of flour, olive or sunflower oil, salt, ground black pepper and ground chili pepper to taste.
Remove the seeds from the pepper and prepare the filling. Finely chop the mushrooms, 1 onion, carrot and 1 tomato. Stew them in a small amount of water or fry them in vegetable oil (as you like). Add cooked rice, mix, salt and pepper to taste. Hold for a minute on fire and leave to brew under the lid.
For dressing in a separate pan, stew the second onion and tomato (first, if you wish, you can also fry vegetables, and then stew). Bring vegetables to softness and add tomato paste and flour. Mix and heat.
Put the dressing in a cast iron or thick-walled saucepan, gradually adding boiling water. You need to calculate so that the peppers dipped in the sauce peek out a little from it, but this is a matter of taste.
Put the stuffed peppers in the sauce, bring to a boil, close the lid and simmer over low heat for about 45 minutes. Let it brew.
Another delicious and healthy soup can be prepared on fasting days. By the way, those who want to lose extra pounds of weight can also take note of it.
Roasted vegetable soup
Required 2.5 liters of vegetable broth, 4 small potatoes, 2 tomatoes, 1 sweet red pepper, 1 carrot, 1 onion, 1 teaspoon of cumin, 2 bay leaves, vegetable oil, salt, ground black pepper to taste.
Wash potatoes and carrots, peel and cut into small cubes. Cut the sweet pepper pod in half, remove the seeds and stalk and cut the pepper into large strips. Cut tomatoes into 6-8 pieces.
Put the chopped vegetables into a mold, pour in 1/3 cup of water, salt, season with freshly ground black pepper, cover the mold with foil and bake the vegetables in the oven at 180 degrees for 30 minutes.
Peel the onion and cut into half rings.
Heat the vegetable oil in a frying pan and fry the onion in it a little. Add cumin, fry, stirring, until fragrant and remove the pan from heat.
Put the onion and bay leaf fried with cumin into the boiling vegetable broth, bring to a boil.
Transfer the baked vegetables to the pan from the mold. Salt the soup, if necessary, stir, bring to a boil again and remove from heat.
In order for the vegetables to bake in the oven, 15 minutes after the start of baking, the foil can be removed from the mold and the vegetables can be baked further with the upper grill turned on.
Due to the inaccurate translation of the name of the spice into European languages, zira (cumin) is often confused with cumin, but these are completely different spices. There are several varieties of cumin: white, black and a rare type of black cumin called bunium.
Pea mash
For 1 cup of peas you will need 2 glasses of water.
Rinse and be sure to soak in cold water for 6-8 hours, and even better from evening to morning.
When cooking peas, add 2-3 teaspoons of vegetable oil to the water, and salt the peas at the very end of cooking. Boil the peas over low heat until tender.
Then boiled peas can be passed through a meat grinder or rubbed through a sieve.
Pea puree with fried onions is an excellent independent lean dish. Carrots can also be fried along with onions. As an addition to the puree, a vegetable salad is suitable.
Pea puree, both with and without onions, is a ready-made filling for pies.
And, of course, nothing will give energy to fasting like a vitamin drink.
Tea with lavender
Required 3 cups water, 2 teaspoons fennel seeds, 1 teaspoon dried lavender flowers and leaves.
Toast the fennel seeds in a small skillet for a few minutes until golden brown.
Mix fennel with lavender and pour into a teapot. Pour the mixture with hot, but not boiled water.
Cover the container with a lid, let it brew for 5 minutes, then strain. Drink warm or cold.
Vitamin drink with ginger
Required 2 cups chopped chard or spinach 2 cups pineapple chunks 1 cup apple juice 1 teaspoon minced ginger root 1 cup water 2 teaspoons stevia powder
Place all ingredients except water in a blender. Mix thoroughly until a homogeneous mass is obtained.
While continuing to beat, add more water or ice cubes as needed. Break into glasses.
