We celebrate three great saints: These are the customs that should be respected and the words that should be spokentranslated

July 2, 2026 · 1 min read

We celebrate three great saints: These are the customs that should be respected and the words that should be spoken oglasnatabla.info

Source: News search — Serbian Church (српски) · Read the full story →

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Ирина Андреева

Father Alexei said last year that there is no need to look for the “right words” for the saints - it is better to read their lives and pray. The article asks you to pronounce certain phrases - this, in my opinion, is a misconception.

Георгий Петров

I completely agree with Father Alexey - I read his sermon last year about how in the Great Doxology you don’t need to look for the “right words”, but rather delve into life. As Father Alexei said on Sunday after the service, when we read about St. Basil in church, the main thing is not to repeat, but to understand. And you, Irina, did you hear in your church how Father Alexey explained this?

Daniela Marin

On January 30, in our church in Cluj, we made a donation for the poor, as the article on customs says. How do we prepare bread for the poor in our homes?

Dušan Stanković

In Banja Luka, on St. Basil's Day (January 14) on Kralja Petra Street, we make rolls for the poor, as Daniela wrote in Cluj. But we do not use the wheat flour mentioned by the member, but sour flour from our kitchens.

Radmila Ilić

Here in Novi Sad, for Vasiljevdan, we bake bread rolls made of corn flour, so I find it very interesting that you in Banja Luka make sourdough rolls. Do you bake them in the oven or on the stove, and do you add anything to the dough besides salt? Thanks for mentioning it, it's nice to hear how others do it.

Sofija Kostić

Here in Niš, we usually make cheese scones for St. Basil's Day, but it just occurred to me to try sourdough rolls like you do in Banja Luka. Do you let the dough rise overnight or do you knead it the same day? Thanks for reminding me about that poor man's variant.

Vuk Marković

Here in Niš, we knead the sourdough rolls on the same day, but let the dough rise for at least two hours in a warm place before rolling it out. After all, scones with cheese are the most common, our sons love them the most. Try it, you will see that the rolls are even softer when the dough rests a little longer. Thank you for calling from Niš.

Dušan Marković

Here in Novi Sad, those corn flour prosciutto have always been my favorite, they go really well with beans. Your sourdough buns sound juicier, we bake them in the oven and add a little fat and sugar to the dough. And do you put anything besides salt?

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