Kutia  - the main dish with which the Christmas meal begins. It symbolizes prosperity and prosperity in the house and is always made sweet - with honey, poppy seeds, dried fruits, candied fruits, sugar, uzvar - so that the whole family will live sweetly the whole next day. Kutia is the seed, and therefore a symbol of eternal rebirth and faith in Christ.

Pies and pies  must definitely stand on a Christmas table near the owner of the house: pastries and pastry dishes symbolize male solar energy. Bake different pies, albeit little by little - with poppy seeds, potatoes, cabbage, porridge, vegetables ...

Fish  It is the personification of female energy, water, and it should also be enough, several species - fried fish, stewed, salted - especially if a woman dreams of a son or daughter. In addition, fish is an ancient symbol of Christ, and therefore fish dishes on the table on January 6 should be required.

Vareniki  - a symbol of prosperity and paradise life, because the righteous are destined to go to heaven, where they will be like dumplings in oil. Dumplings can be with a variety of fillings: potatoes, potatoes and mushrooms, cabbage, cabbage with mushrooms, sweet versions - with poppy seeds, prunes, dried fruits ...

Pea and Bean Dishes  also very important on the table in Holy evening: it is believed that legumes will bring prosperity to the house. They also symbolize God's eternal spring - rebirth after decline.

Stuffed cabbage  symbolic of one name: the dove is a symbol of God's harmony and beauty, peace and love.

First dishes are also put on the table in Holy evening - beetroot soup with beet kvass or cabbage. Both are prepared from simple herbal ingredients, and this simplicity creates harmony and hearty food. So a person, daily working on himself, becomes cleaner and wiser. In some regions, ears with stuffing are added to the borscht - potatoes, cabbage or mushrooms (they are prepared according to the recipe for dumplings, they look like small dumplings).

Uzvar  - a decoction of dried fruits - symbolizes living water, which cleanses the soul and body. This task is far from being solved not only symbolically: prepared from home drying, but it is possible with the addition of dried fragrant herbs (lemon balm, mint, rose petals) and fruits (rose hips, aronia), with the addition of apple or pear juice, it gives a really powerful charge of good mood and strengthens the immune system.

In total, the list of 12 Christmas dishes looks like this:

1. kutya
2. uzvar
3. pies and donuts,
4. mushrooms
5. cabbage rolls
6. fish,
7. borscht,
8. vinaigrette (or another variation of salad with beets, simple vegetables and fragrant sunflower oil),
9. potato dumplings,
10. dumplings with cabbage,
11. beans or peas,
12. homemade pickles.

12 dishes could not be the only treat on a traditional table. Potato dishes, such as potato pancakes, were welcome. Round, golden, they symbolized the sun.

Below we offer you the best recipes for 12 dishes on Christmas Holy evening.

Rich Kutya Recipe

Kutia can be prepared not only from wheat, but also from barley, rice, with the addition of different varieties of nuts and various sweets. To prepare a rich kutia for Christmas, you will need:

• 1 cup wheat for kutya,
• 1 cup poppy
• a handful of crushed walnuts,
• a handful of raisins
• 4 tablespoons of honey
• 2-3 tablespoons of powdered sugar.

How to make rich kutya

Steam poppy seeds with boiling water and leave overnight. In a separate bowl, boil wheat with boiling water and also leave overnight. Drain the excess liquid from the poppy, boil again, immediately drain the water and dry the poppy (it is convenient to use a cotton towel for this purpose).

Pour wheat with fresh water (volume - twice as much as grain, bring to a sure boil, let cool, drain the water and repeat the procedure again. If you have ordinary wheat that has not been processed for kutya, this method will not work: after steaming, shake wheat with a pestle in a mortar, and then cook over low heat until soft.

Mack twice through a meat grinder. Mix all the components of kutia, bring sugar or honey to the desired level of sweetness. In kutya you can add various candied fruits, cognac or rum, as well as pieces of chocolate or halva.

Dried fruit recipe

How to cook uzvar? Very simple! You will need:

• 1.5 cups of dried apples, pears, apricots and rose hips,
• 3 tablespoons of sugar
• 5 liters of water.

How to cook uzvar

Rinse the dryer, put in a pan, add sugar and pour water. Put on low heat, close the lid and bring to a boil. After the uzvar begins to boil, boil it for 1 minute and turn it off immediately, do not remove the cover and allow the uzvar to cool completely in this form.

Spices - cinnamon, cloves, star anise, ginger - will help to make the uzvar more modern in spirit and finer in taste.

Stuffed cabbage with mushrooms

Stuffed cabbage is far from such a complicated dish as it might seem. You will need these ingredients:

• 1 head of cabbage,
• 800 grams of fresh or freshly frozen mushrooms (equivalent to 100 grams of dried mushrooms),
• 1 cup boiled friable rice,
• 1 small onion,
• 2 tablespoons with a slide of tomato paste,
• 1 bay leaf
• 2 peas of allspice,
• 5 tablespoons of vegetable oil,
• water,
• salt.

It is believed that flat cabbage is ideal for cabbage rolls, not rounded: it is looser in structure, its leaves are better separated and more elastic.

How to cook cabbage rolls with mushrooms

Boil the cabbage for 3-4 minutes, dry. Cut hard veins, roll the leaves with a rolling pin - so they will become softer and more obedient.

Boil the mushrooms until tender, chop finely. Finely chop the onion and fry together with mushrooms in 3 tablespoons of vegetable oil. Mix with rice, salt to taste.

Wrap 2-3 tablespoons of the filling in each leaf, roll the cabbage rolls and fry them for several minutes on each side in the rest of the oil. Put in a cast iron or pan with a thick bottom.

Dilute the tomato paste with boiling water, fill the cabbage rolls, so that the water occupies 2/3 of the volume of cabbage rolls in the pan, put spices and simmer on the lowest heat.

If you like cabbage to be completely steamed and not felt, simmer 1.5-2 hours. If the cabbage is tender enough and you like its taste - simmer for about an hour.

Herring in Uzhgorod

The birthplace of this delicious dish is western Ukraine. Prepare it for Holy evening:

• 1 fat slightly salted herring,
• 2 medium sweet apples,
• 3/4 cup walnut kernels,
• 1 small onion,
• 4 tablespoons of lemon juice and refined sunflower oil,
• 1 tablespoon of honey
• 1 teaspoon of mustard
• 0.25 teaspoon ground cumin.

How to cook herring in Uzhgorod

At a herring, cut off the head and fins, remove the skin, disassemble on a boneless filet and cut into small pieces. Divide the onion in half, cut one half into thin half rings.

Peel 1 apple, cut into thin slices, mix with onion and herring. Peel the second apple from the skin and seeds, put in a blender, add the second half of the onion, nuts, lemon juice, oil, mustard, honey and caraway seeds, whisk in a uniform sauce. Pour the herring over the sauce and let it sit in the cold for several hours before serving.

Pour the beans in advance with cold water and leave for 6-8 hours. Rinse, fill with fresh water and boil until cooked. Finely chop the onion, squeeze the cabbage from the brine.

Heat oil in a pan, put onion and cabbage, add bay leaf, pepper and caraway seeds, simmer for several minutes, season with sugar and leave to simmer over low heat for 7-8 minutes.

With the ready-made beans, filter the water, lightly crush the beans with a crush, mix with cabbage and continue to simmer. Cut the prunes into strips, add to the beans and cabbage, stew together for several minutes, bring to taste the salt.

Pickled mackerel

A variety of fish dishes at the Christmas table can be made using home-made pickled mackerel.

• 3 freshly frozen mackerels,
• 4 small onions,
• 3 tbsp. l salt
• 1 tbsp. l Sahara,
• 0.5 tbsp. sunflower oil
• 1/3 Art. 9% vinegar
• 1 tbsp. water,
• a bunch of dill
• 2 bay leaves,
• 1 tsp without a hill of black ground pepper.

How to Cook Pickled Mackerel at Home

Put the mackerel to defrost in the refrigerator, gradually. When it is still a little tight, cut it, removing the head and entrails, cut into portions. Cut the onion into half rings, chop the dill finely. Mix the salt with sugar.

In a marinating container (jar or food container) put in layers: fish, salt with sugar, a little pepper, again fish, salt with sugar, onions and dill - and so on. Stir water, oil and vinegar, carefully fill the fish and refrigerate for 12 hours - and you can serve.

Dumplings with potatoes and cabbage

Potato dumplings

Dumplings with potatoes - a classic lean dish, without which, as a rule, not a single Christmas table is complete.

  Ingredients for the dough:

• 0.5 kilograms of flour
• 1 cup cold boiled or filtered water,
• 2 tablespoons of vegetable oil,
• a generous pinch of salt.

Ingredients for the filling:

• 3 potatoes
• 1 onion,
• 3 tablespoons of dried mushrooms,
• half a bunch of dill,
• vegetable oil,
• salt,
• ground black pepper.

For frying:

• 5-6 tablespoons of vegetable oil,
• 2 onions,
• 3 cloves of garlic,
• salt,
• ground black pepper.

How to cook potato dumplings

Sift the flour with a slide, make a depression at the top, pour water, oil and salt in it. Knead a cool, elastic dough. Cover it with a clean towel and leave for an hour.

Pour mushrooms with boiling water, when it cools down, cook the mushrooms in salted water until tender. Peel and cook the whole potato separately. Interpret the finished potatoes. Remove the mushrooms from the broth, chop finely. Finely chop the onion and fry in a small amount of vegetable oil with mushrooms until golden.

Mix with potatoes, chop finely dill and add to the filling, generously salt and pepper. Let the filling cool down well, mold the dumplings (either thinly roll the dough - and this dough rolls perfectly - and cut the mugs with a glass, fill with the filling and pinch, or divide the dough into several parts, roll the sausages, cut each into pieces and roll into mugs-dumplings).

Spread the dumplings on a board sprinkled with flour or a clean towel. Cook in salted boiling water for 5-7 minutes in small portions. To fry the onions finely chop, squeeze the garlic through a press, fry in vegetable oil, season with salt and pepper. Pour over cooked dumplings.

Dumplings with cabbage

Cabbage - sauerkraut and stewed white or stewed red cabbage - is also one of the desired dishes on the Christmas table. It symbolizes the inner strength of each person and the entire community, which, gathered together like cabbage leaves at the stump, can withstand all adversities. Stew with cabbage mushrooms, tomatoes, sweet peppers - or apples, dried fruits. Season with laurel, caraway seeds, allspice. And, of course, cook dumplings with cabbage.

For dumplings with cabbage you need to cook the dough as in the previous recipe.

For filling:

• 500 grams of sauerkraut,
• 50 grams of dried mushrooms,
• 2 onions,
• salt,
• sugar,
• ground black pepper.

Pour boiling water over the mushrooms, let stand and swell a little, then cook until cooked. Cool and chop finely. Chop the onion finely and fry until soft in half the butter.

Try cabbage: if it is too acidic, wash it in cold water. Squeeze out excess juice from cabbage, chop finely. Strain in the remaining oil until soft, gradually adding mushroom broth, season with sugar, salt and pepper.

Mix the prepared cabbage with mushroom fry, stew together for several minutes, season to taste. Cool and cook the dumplings, as in the previous recipe.

Beans with Cabbage and Prunes

• 1 cup beans
• 200 grams of sour cabbage, pickled with carrots,
• 1 onion,
• 6-8 prunes,
• 0.25 teaspoon cumin,
• 0.5 teaspoon black pepper,
• 1-2 tablespoons of sugar,
• 1 bay leaf
• vegetable oil,
• salt.

Pour the beans in advance with cold water and leave for 6-8 hours. Rinse, fill with fresh water and boil until cooked.

Finely chop the onion, squeeze the cabbage from the brine. Heat oil in a frying pan, put onion and cabbage, add bay leaf, pepper and caraway seeds, simmer for several minutes, season with sugar and leave to simmer over low heat for 7-8 minutes.

With the ready-made beans, filter the water, lightly crush the beans with a crush, mix with cabbage and continue to simmer. Cut the prunes into strips, add to the beans and cabbage, stew together for several minutes, bring to taste according to the salt.

Salad Poloninsky

• 2 small sweet beets,
• 10 walnuts,
• 1 red onion,
• 300 grams of freshly frozen or 50-60 grams of dried forest mushrooms,
• 3 cloves of garlic,
• 5 tablespoons of sunflower oil,
• 1-2 teaspoons of vinegar,
• salt,
• sugar.

Bake the beets until cooked (about 45-50 minutes) by wrapping them in foil. Peel the finished beets, cut into strips, season with vinegar and, if the beets are not very sweet, with a little sugar.

Cook mushrooms until tender (dry ones will need to be soaked beforehand), cool and cut into strips. Divide the onion in half, chop one half finely and fry until golden in oil, cut the second into thin half rings.

Grind nuts with garlic with a blender or meat grinder. Collect the salad: mix the beets, mushrooms, half rings of onions, season with onion frying and nuts. Salt, if necessary, add a little more vinegar - and you can serve.

Mushroom sauce

• 0.5 liter jar of dried porcini mushrooms,
• 2 onions,
• 3 tablespoons of flour
• 1 cup of mushroom broth,
• 3 tablespoons of vegetable oil,
• salt,
• allspice peas,
• 3 cloves of garlic.

Soak the mushrooms in cold water for several hours, then boil the mushrooms until tender with allspice. Cool, cut the mushrooms into strips, save the broth. Cut the onions in half rings, mix with mushrooms, squeeze the garlic to the mixture. Heat the oil in a pan, fry the mushrooms and onions until light golden, sprinkle with flour, pour the mushroom broth, mix, salt to taste, boil until lightly thickened.

If you carefully study the history of the holiday from the point of view of culinary, it turns out that the housewives were preparing two tables: Lenten for Christmas Eve and profusely modest by Christmas morning.

On Christmas night from January 6 to 7, a festive Divine Liturgy is celebrated. On the very day of Christmas, believers chatter (they eat not fasting, but fast food). The twelve subsequent days after Christmas are called holy days, or holy days. Perhaps this is why, on the Christmas table, there should be, according to legend, 12 dishes. Some of them went on the morning of January 7 from Christmas Eve - this is kutya and boil. The rest, modest, dishes were waiting in the wings.

Christmas Eve: First Star

The holiday begins on the evening of January 6 - Christmas Eve comes. According to church rules and folk tradition, they don’t eat that day until the first star appears in the sky - in remembrance of the Star of Bethlehem, which showed the magi the way to the place of the Nativity of Christ.

They also say that they do not celebrate Christmas alone - this is a family holiday. It was customary to gather either with parents or with the whole large family of the oldest in the family. Before the first star, the hostess had to cook several fasting obligatory Christmas dishes. The main things on this menu were kutya, or oily, and a blast (uzvar).

Sochi, or kutya

An indispensable dish, without which neither Christmas nor Easter were celebrated in pre-revolutionary Russia. Christmas Eve - from Sochi, or a couturer - from Kutya, the name was called the day before Christmas. And all he passed in anticipation of a miracle of birth. It was believed that the richer and tastier the juicier, the more productive the next year will be.

The products from which kutya was prepared were endowed with special significance: grain was considered a symbol of resurrection, honey - a symbol of health and a prosperous (sweet) life, and poppy promised prosperity in the family.

Pre-revolutionary chronicler A.A. Corinthian wrote: “In the evening, on the eve of the Nativity of Christ, Russians who invariably adhere to the old pious customs do not break the fast: according to the Charter, the church is only allowed to eat comic. going from November 15 (28) up to merry joyful Christmas time. "

However, wheat was not always the basis of kutya. In the southern regions of Russia, rice was often cooked. However, nuts, honey and dried fruits remained an unchanged part of the recipe.

Traditional recipe is juicy
  wheat grains - one glass,
  poppy - 100 g
  peeled walnuts, hazelnuts, cashews - 100 g,
  honey - 3 tablespoons,
  dried fruits.

Grind the grains in a wooden mortar, pouring a little warm water so that the shell of wheat leaves. Then the core must be separated from the husk, sifting and washing. Cook friable lean porridge in water, adding 2-3 cups of water to the cereal.

Grind the poppy to obtain poppy milk, add honey to it, mix and put in wheat porridge. At the very end, add crushed nuts and steamed dried fruits.

Rice Juice

rice - 1 glass,
  raisins - 50 g
  prunes - 50 g
  dried apricots - 50 g,
  almonds or walnuts - 50 g,
  honey - three tablespoons

Rice, rinse, pour cold water and bring to a boil. Fold in a colander and rinse again with cold water. Then pour 1.5 cups of cold water and cook until tender, without removing the lid. Steam dried fruits in hot water (15–20 minutes).

Cut prunes and dried apricots. Crush the almonds. If all the water does not boil, it should be drained, cool the rice. Add dried fruits, honey and nuts to rice.

Blast

The second obligatory dish of the Christmas table. A boil of dried fruit was prepared, but honey was added instead of sugar. The most popular was apple boil with the addition of dried or soaked berries of cranberries, lingonberries or raspberries.

In southern Russia, a smoked pear was necessarily added to the drink. Often added mint, oregano, currant leaf, thyme and other fragrant herbs. Boil the boil is not necessary: \u200b\u200bjust pour boiling water over the fruit and leave to infuse. A thermos is great for these purposes. Often, it is diluted with juices and eaten in the form of a liquid sweet cereal.

Lean pancakes

Christmas Eve evening could not do without lean dishes. But if kutya and boil were obligatory, then pancakes, vinaigrette, cabbage rolls, fish pies, vegetable stews or cereals remained welcome guests on the last day of fasting. Among this menu, pancakes were common. They wonderful complemented boiled fish or caviar, jam or honey. Only they were made without milk and butter. For example, in potato broth or mineral water.

The vinaigrette

Lenten vinaigrette or herring was served on Christmas Eve very often. The recipe is simple, but the dish is tasty and inexpensive, which made it possible to cook it in poor families. And in wealthy houses, sturgeon or whitefish could be added to Christmas vinaigrette.

Christmas goose with sour cabbage

Christmas: An Abundant Conversation

When night passes and after the service the family returns to the house, the long-awaited holiday of Christmas comes. The post was left behind, and meat dishes, pies in milk and butter, fatty fish and sumptuous desserts appear on the table.

It was believed that a baked goose (or other bird) and pork dishes should be an indispensable attribute of a Christmas meal. Of course, on Christmas days, millions of geese, ducks, turkeys and chickens were brought to the bazaars of the country.

“Christmas in Moscow was felt for a long time - a cheerful, business-like hustle and bustle. Just started to head to Filippovka, November 14, at the Christmas post, and at the freight stations, especially in Rogozhskaya, geese rumble day and night -“ goose trains ”to Germany: earlier it was, to the glacier-wagons, a living load. Do not believe it - hundreds of trains! A go was going through Moscow - from Kozlov, Tambov, Kursk, Saratov, Samara ... I don’t remember the Poltava region, Poland, Lithuania, Volyn: there are other ways from there. And a duck , and chicken, and turkey, and aunt ... capercaillie and hazel grouse, bacon-brisket, and ... - which only requires P the joy of the soul "- wrote Ivan Shmelev.

Small goose
  cabbage - 800 g
  bulbs - 4 pcs.,
  caraway seeds - 0.5 tbsp;
  salt,
  oil.

If the carcass is frozen, let the goose lie in the refrigerator for 24 hours. Then wash the goose, grate the outside and inside with salt and caraway seeds. If possible, you can boil the goose in red wine - whole, about 40 minutes. Wine will give the bird softness.

Stew sauerkraut with oil and onions in a saucepan, under the lid. Stuff the goose with this cabbage and fry on a baking sheet, pouring a little broth on it and pouring goose on it. Then goose fat will be flooded - you will water it.

Cold piglet with horseradish

Pig on the table

No less traditional product on the Christmas table was pork. According to the legend, when Jesus was born, in a manger all animals joyfully met a divine baby - except for a pig. She grunted annoyingly and prevented the baby from sleeping. That’s why the pig became the punishment of the Christmas table as a punishment.

Even during the fasting, they began to bring to the capital, to the central fairs, whole carts with pork - there were huge carcasses, and barrels of corned beef, and dairy pigs. "Bad or bad, but two or three carcasses of pork are necessary, yes black piglets, fry with porridge, a dozen three, and white, for aspic, moloshnichkov, two dozen, so that it’s enough for the churns," wrote Ivan Shmelev in "Summer of the Lord."

Many dishes were prepared from pork, but in each prosperous house the table was decorated with a milk pig with porridge or cold with horseradish.

The recipe from Ekaterina Avdeeva’s book "The Handbook of a Russian Experienced Mistress" is simple: boil a whole piglet in salt water with fragrant herbs - thyme, dill - and onions. Then cut into pieces and pour horseradish with sour cream. Serve cold.

Pork belly stuffed with cabbage and apples

In the old days porridge with pork legs was served, but you can make pork belly with cabbage and apples for buckwheat porridge. It will turn out very juicy.

Pork Belly - 800 g
  cabbage - 400 g,
apples - 5 pcs.,
  butter - 1 tbsp.,
  onion - 1 pc.,
  salt and pepper.

Chop fresh cabbage, salt, squeeze. Add finely chopped sour apples, oil to the cabbage, mix. Wash the pork belly, chop the bones in several places, cut a large hole with the knife between the bones and meat.

Put prepared minced meat there, sew, place in a pan or baking sheet, sprinkle with finely chopped onions, add 3 tablespoons of water and fry in the oven, heated to 200 ° C, until cooked. Serve with crumbly buckwheat porridge.

Jelly from a pig and a rooster

Rinse the knuckle and legs of the piglet well and cut them into pieces. Put in a pan, pour cold water so that it covers the meat for a few centimeters, boil and remove the foam. An hour later add the carcass of a rooster.

Boil jellied meat on very low heat for 6–8 hours, so that the water boils up to half the volume. 20 minutes before the end of cooking add bay leaf, peppercorns and salt to taste in the broth. Remove the meat from the broth, separate from the bones and cut into pieces. Strain the broth. Add chopped garlic to the bottom of the dish, put the meat, pour the broth, gently mix with a spoon and refrigerate until it sets.

Rye pie with fish

For the test:
  rye flour - 1 cup,
  wheat flour - 1 cup,
  milk - 1 cup
  dry yeast - 1 tsp,
  sugar - 2 tsp.,
  salt - 1 tsp.,
  vegetable oil - 1 tbsp. l

For filling:
  zander fillet - 500 g,
  peeled mussels - 200 g,
  onion - 1 pc.,
  carrots - 1 pc.,
  pickle brine - 500 ml,
  vegetable oil - 2 tbsp.,
  dill - 1 bunch,
  salt and white pepper to taste.

Knead the dough, for which 1 tsp. dry yeast pour 5 tsp warm water, let stand for swelling 10-15 minutes. Sift wheat and rye flour, pour in vegetable oil, milk at room temperature, add sugar and salt, add yeast, knead.

Leave the dough in a warm place. The dough should come up twice and be cured twice. Divide it into 2 parts.

For the filling in the cucumber pickle, cook the mussels and fish, put it in a colander. Peel and finely chop the onions and carrots. In a pan, fry vegetables with fish and mussels. Salt and pepper. Turning off, add chopped dill. In a baking sheet we form a cake, spread the top with egg yolk and bake for 50 minutes at 170 ° C.

Gingerbread cake

butter - 100 g + another piece for lubrication,
  dark brown cane sugar - 100 g,
  flour with baking powder - 175 g,
  ground ginger - 4 tsp,
  light molasses - 175 g,
ginger wine - 3 tablespoons,
  eggs of any size, can be beaten - 2 pcs.,
  finely grated fresh hazel-sized ginger,
  finely chopped canned ginger - 150 g,
  icing sugar - 75 g
  ginger root for decoration - 1 pc.

Preheat oven to 160 ° C, grease a 23 cm baking dish. Beat butter and sugar with a pinch of salt until the mixture is airy. Sift flour and ground ginger together.

Pour in light molasses (for convenience, use a spoon pre-oiled and a silicone kitchen spatula), 1 tbsp. wine, and mix everything. Beat the eggs one at a time, then gradually pour the flour.

Mix everything with fresh and canned ginger. Put the resulting mixture into a baking dish with a spoon. Smooth the surface and bake for about 50-60 minutes, until the dough sticks to the surface of the wooden skewer, lowered in the middle of the cake. Leave the cake to cool in shape. After the cake has cooled completely, make the icing by mixing the powdered sugar and the remaining ginger wine, and sprinkle the surface of the cake. Cut the ginger root into thin slices and decorate the cake.

Choux souffle in Russian

any berries - 500 g,
  water - ½ cup,
  sugar - 2 glasses
  egg whites - 5 pcs.

Mash berries, add water and boil. Add sugar (about the same as mashed potato). Beat the squirrels in a steep foam. Add to mashed potatoes. Put mashed potatoes in baking tins, put for 30 minutes in an oven heated to 170 degrees.

Bon Appetit!

For Christmas, as for any other holiday, it is customary to set a rich, Christmas table. Indeed, this holiday is preceded by a forty-day fast, which begins on November twenty-eighth. Are there any differences between a Christmas table and another?

Before Christmas, there was absolutely nothing left, and it was time for the hostesses to decide how to treat their relatives on this holiday. It would be more correct to say - at the Holy Evening, because the traditional 12 fasting dishes are prepared for the evening of January 6. It is with the Holy Evening and Christmas night that the most mysterious and beautiful traditions, signs and rituals are associated.

This evening, we all, starting with little children, are waiting, like a miracle, for the first star. Until now, tonight, I, as a little girl, constantly run around with my children to look at the evening sky, and how much joy it is when the first Christmas star appears in the amazing January blue! .. It is so big and radiant, so sparkling that let astronomers give their scientific points of view about planets in January, and we know: this is the same Christmas star.

And when the first star appears in the sky, you can sit with the whole family at the table. Cover it with a light tablecloth, under which you need to put a little hay, put a candle in a container with wheat grains, light it and thank the Lord all together. If you don’t know how to pray, tell God in your own words that you are grateful to Him for loving and protecting you, and ask for prosperity, health and love next year. Believe me, after such a simple prayer you will feel warm and comfortable in your soul, they say “quietly” in our country. And there will be some special feeling of family unity. And now you can start dinner, and traditionally it begins with kuti and uzvar.

What to cook for Christmas and what a classic Christmas menu looks like:

1.  Kutia, kutya  - The most important dish, which must be prepared. This is wheat porridge with poppy seeds, raisins and honey. I will try to tell you in a separate publication how to prepare kutya.

2. Uzvar  - dried fruit compote Traditional Christmas drink Uzvar is brewed from a mixture of dried apples and pears, cherries and plums. The infused uzvar has a rich, pleasant taste, so cook it in advance - in the morning. This drink is also very useful, in winter you can prepare an uzvar not only for Christmas, Generous Evening and Epiphany, but just like that, as an alternative to compotes (canned or from frozen berries) and tea.

3.  Lenten Borsch  Christmas is a must! This hearty, hot dish is delicious without meat and sour cream! Borsch with beans is good, and you can also cook borsch with mushrooms, but this is an amateur.

4. Pampushki  served to borsch instead of bread, but bread must be on the table. Pampushkas are cute round buns made from fresh yeast dough, and it’s good to cook such a dish as ...

5. Garlic and onion gravy for donuts. Try the borscht bite with the dumplings, dipping them in a thick aromatic gravy! In addition to being delicious, this sauce is also an excellent tool to support immunity in the winter season.

6.Stuffed cabbage with mushrooms and millet - Another traditional and very tasty lean dish in Svyatovechіr. I really like them, even more than ordinary stuffed cabbage with rice.

7. Fried fish, moreover in flour, not in an egg  - the dish should be lean. The easiest way to cook hake, pollock or flounder.

8. Christmas salad.  I love this simple but surprisingly delicious salad with potatoes, green peas and pickles. Season with fried sunflower oil, it will turn out very aromatic and appetizing!

9. The vinaigrette  - also a delicious, vitamin-free lean salad, which can be included in the menu.

10. Dumplings with cherries.  A wonderful sweet dish that can be eaten as a dessert! Although you can make dumplings with other fillings: potatoes, cabbage, beans and even poppy seeds. Universal dish! Hearty, original and varied!

11. Breadwhether you bake it yourself or buy it, we also put it on the table!

12. Can be opened   a jar of vegetable salad  from summer stocks - for example, pepper, eggplant salad, or make sauerkraut salad. Two to three menu items vary each year.

The main thing is not to put on the table sausage, meat snacks. Their time will be tomorrow. And no alcohol !!!

Try to cook the Christmas dinner correctly, because 12 dishes is not just food, but a wonderful folk and family tradition, and it only seems to take them a long time. In fact, it’s not difficult to catch everything. Borsch can be cooked the day before, on the 5th, as well as boil vegetables for salads, brew an uzvar, roll stuffed cabbage, stick and put dumplings in the freezer. And the next day it will remain to cook them, cut vinaigrette and salad, cook kuta (in the morning, since the wheat is cooked for a long time). Pampushki can be replaced with bread and come up with another simple dish instead. Sometimes we even put fruits on the table and thought: tangerines, for example, or apples.

Christmas Recipes

The Orthodox fast until the evening and begin their meal with oatmeal and boil. So, we know well how   kutya. It is made from rice or millet. Honey, chopped walnuts, boiled raisins, poppy seeds are added to cooked cereals. Take 2 cups of cereal:

• 5 tbsp. tablespoons of honey
• 100 g raisins
• 200 g nuts

A blast is a cooked dried fruit - plums, apples, pears, etc.

As usual after fasting, the Christmas table is prepared plentiful and varied. In different countries, traditionally on this day serve piglet, goose, duck, turkey. But there are many other dishes that can be served - fish, pies, cakes, homemade drinks. A few recipes below will probably help housewives decorate the festive table.

Pour a piglet weighing about one and a half kilograms with boiling water, grate with salt and pour plenty of sour cream. Bake in the oven for an hour, periodically watering it with melted fat. To make the piglet brown evenly from all sides, place it on bent legs.

At the same time, cook the buckwheat porridge and serve the piglet with porridge in one dish.

Christmas goose with sour cabbage

• goose and a half kg
• cabbage - 800 g
• onions - 4 heads
• caraway seeds - 0.5 tbsp. spoons
• oil

Preparation: wash the goose, wipe the outside and inside with salt and caraway seeds. Sauté cabbage stew with butter and onion chopped in rings in a saucepan, under the lid.

Stuff the goose with this cabbage and fry on a baking sheet, pouring a little broth on it, and pouring goose on it. Goose fat will be thawed, and then you will water the bird with its own fat.

Duck with apples

• 1 duck
• 1-1.5 kg of apples (better Antonovka)
• 2 tbsp. tablespoons ghee

Preparation: Wash the duck well and stuff with apples, peeled and cut into slices. The hole should be sewn up, put the carcass on a baking sheet, pour 0.5 cups of water or broth on it and put in the oven to fry. During cooking, periodically water the bird with melted fat.

Roast the duck for about 1.5-2 hours. Remove the thread from the duck, put it on a dish, garnish with greens and lemon slices. You can serve sauerkraut on the side dish.

Chicken, at the Christmas table, served cold. With it you can serve pickles, tomatoes, greens. Duck or goose, served hot with fried potatoes, salads from tomatoes, cucumbers, cabbage, pickled and fresh cucumbers, soaked apples and lingonberries.

Christmas carols are baked for Christmas - small items made from rye dough with various fillings that are served to those who come to carol.

Christmas carols

• 2 cups of flour, either rye, or in half with wheat
• 1 cup of any liquid - water, kefir, yogurt, sour cream
• salt - a pinch

Preparation: knead the dough and let it stand for half an hour. Cut the dough into pieces and roll the cakes. Put the filling inside and give the carols any shape - round, oval, triangular. Bake at 200 degrees. Grease the finished carols with melted butter.

Potato filling

• 1 kg of potatoes
• 50 g butter

Preparation: boil the potatoes, crush, add salt, egg, oil to it and beat until creamy.

Carrot filling

• 3-4 medium carrots
• 1 tsp sugar
• 1 tsp butter
• lemon juice - to taste
• salt to taste

Preparation: grate the carrots, add 3 tbsp. tablespoons water, butter, salt, sugar, lemon juice and simmer in a saucepan, stirring occasionally.

Curd Filling

• 200 g of cottage cheese
• 2 yolks
• 2 tbsp. tablespoons of sugar
• salt to taste

Preparation: beat cottage cheese with sugar, salt and yolks until smooth.

Mushroom filling for carols

• 1 kg of fresh mushrooms
• 1 cup sour cream
• 2 tbsp. tablespoons butter
• 1 onion
• dill or parsley

Preparation: boil the mushrooms, fry in a pan in oil. Separately, fry the onion sliced \u200b\u200bin half rings and add it to the mushrooms. Pour sour cream there, salt and simmer for 20 minutes under the lid. Cool and add chopped greens.

And what Christmas table can do without cakes, pies and gingerbread cookies.

The composition for the test:

• 1 cup flour
• 300 g raisins
• 1.5 cups of warm milk
• 1 cup of sugar
• 3 eggs
• 1 teaspoon of slaked vinegar

For cream:

• 400 g sour cream
• 1.5 cups sugar
• vanillin

Preparation: Pass raisins through a meat grinder, add milk and sugar. Stir and cool, beat eggs, add soda, slaked vinegar and flour. The dough should be like thick sour cream.

Divide the dough into 2 parts and bake for 45 minutes each. Divide each cake into two parts and grease the resulting 4 layers with a cream of sour cream, sugar and vanillin.

Cake

• 600 g flour
• 6 eggs
• 500 g sour cream
• 1 cup of sugar
• 250 g butter
• 1 tsp honey
• 100 g chopped nuts
• 1 tsp cinnamon
• 1 teaspoon of baking soda or baking powder
• a pinch of salt

Preparation: beat butter with sugar, add yolks and continue to beat until sugar dissolves. Add melted, warm honey, cinnamon, salt, sour cream, soda. Pour in flour, knead well. Beat the whites separately and add them to the dough. It should turn out like thick sour cream. Bake in the oven at 180 degrees.

Gingerbread house

This is a traditional Christmas decoration. First make a paper pattern - roof, walls, and so on.

• 1 kg of flour
• 0.5 kg of honey
• 5 eggs
• 150 g nuts
• 150 g butter
• lemon zest
• spices

• 200 g icing sugar
• 2 tbsp. tablespoons of lemon juice
• 2 squirrels

Preparation: mix flour, zest, salt, nuts, spices, oil. In eggs whipped with sugar, add melted honey and mix well. Put everything together and make the dough. Roll it out 1 cm thick and cut out the details according to paper patterns, not forgetting about doors, windows, pipes and so on. Everything here will depend on your imagination.

On a baking sheet put paper greased with oil, and on it the details of the house. Bake for 20 minutes at 200 degrees.

Cool the cakes and glue the house. It is better to do this the day after baking, so that the details harden. Glazing is used to glue parts. You can decorate the house with candied fruits, sweets, nuts, topping for cakes and so on.

And here is the recipe for a drink on the Christmas table.

Beaten

• 10 l of water
• 0.5 kg of honey
• 1.5 kg of jam
• 5 g of spices - cardamom, cinnamon, cloves, ginger, etc.

Preparation: put honey and jam in boiling water. Boil for 10 minutes and add spices. Cook another 10 minutes. The drink is ready. Drink it hot.

The Christmas table is prepared rich and varied. With the current abundance of products, it is not difficult to do this, and a skilled housewife will create a masterpiece from anything. Merry Christmas to you!

By tradition, the Christmas table should be rich. The Christmas meal is divided into two feasts: a fasting table on Christmas Eve and a generous, light meal the next day. Moreover, among the festive dishes on the table must be present at least one dish of fish - in memory of the ancient Christians, painting fish in the sand in sign of membership in the Church. And at least one dish should be whole - a goose, baked fish, a piglet or a large pie - as a symbol of unity. On the table should be 13 dishes symbolizing Christ and 12 apostles. Moreover, the amount of food should far exceed the appetite of eaters, so that no one gets up from the table hungry. They put an even number of appliances on the table - will guests suddenly come in?

The Russian Christmas menu is amazing in scope. Some dishes in the conditions of a city apartment are difficult to prepare, and you are not always lucky to buy a milk pig, but for a goose or a duck with a filling, you can go to your taste. Culinary Eden offers you the following menu for the Christmas table:

Kutya (or sympathetically)

Uzvar (dried fruit compote)

Fresh Tomato Salad

Heart appetizer

Three Whale Squid Appetizer

Pies

Goose baked with apples and prunes

Baked potatoes with bacon and cheese

Rinse 1-2 cups of wheat thoroughly, put in a saucepan and pour hot water so that it only covered the groats. Cover and place in the oven with medium heat. Ready-made wheat should be friable, moderately boiled and juicy (from where the other name of the dish came - oily). Meanwhile, prepare raisins, dried apricots, prunes, poppy seeds, almonds - you can choose nuts and dried fruits to taste. Soak the almonds for half an hour in warm water, remove the peel and chop the nuts into small pieces. Boil the poppy until soft. Rinse and dry dried fruits thoroughly and dry on a towel, cut dried apricots and prunes into cubes. Mix the cooled wheat with nuts, poppy seeds and dried fruits. Dissolve honey in a small amount of cold boiled water and pour into kutia.

  Buy a ready-made compote mix or cook it to your taste. Be sure to have dried apples, prunes and pears, other dried fruits if desired. Rinse the dried fruits thoroughly in running water, put them in a saucepan and pour clean water. Put the pot on the fire and bring to a boil. Remove from heat, cool and strain.

To prepare this dish you will need royal or tiger prawns. Peel the defrosted shrimp, leaving a ponytail. Preheat the deep fat (odorless vegetable oil) and dip the shrimp into boiling oil. Fry the shrimp for 1 minute until golden brown (do not overdo it!). Remove the shrimp using a slotted spoon and pat dry on a napkin to remove excess fat. Serve on the leaves of a green salad with soy sauce or prepare a sauce from a mixture of mayonnaise with hot ketchup (2 parts mayonnaise per 1 part ketchup).

Ingredients:
  200-250 g of champignons,
  1 onion,
  2 cloves of garlic,
  50 g of hard cheese
  salt pepper.
  For the sauce:
  200 ml of 20% cream,
  1 tbsp flour
  1 tbsp butter
  ¼ tsp ground nutmeg.

Cooking:
Peel the mushrooms from the film and cut into thin strips. Finely chop the onion and garlic and fry in vegetable oil for 2 minutes. Add chopped mushrooms, pour in 2 tbsp. water and simmer over medium heat without covering, for 3 minutes. Prepare a creamy sauce: in a dry frying pan, heat the flour to a light beige color, add the butter, mix and pour the cream. Mix thoroughly so that there are no lumps, salt and pepper to taste. Add the sauce to the mushrooms and remove from heat. Arrange in coconut pots or tins that are suitable in size, not topping 1 - 1.5 cm to the top, pour a thick grated cheese on a fine grater and place in the oven heated to 200 ° C for 4-5 minutes.

Ingredients:
  400 g chicken
  1 orange
  1 green apple
  1 bunch of green salad.
  Sauce:
  3-4 tbsp olive oil,
  1 tsp salt
  1 tsp Sahara,
  ground black pepper to taste.

Cooking:
  Boil the chicken in salted water and cool. Dice. Peel the orange from the peel and films and cut into slices. Slice the apple and salad. Mix olive oil with salt and sugar and add a little pepper. Stir all the ingredients and season with the sauce.

Fresh tomato salad. Classics of the genre: cut tomatoes into slices, add chopped onions and season with vegetable oil with lemon juice and crushed clove of garlic. Add black ground pepper to taste.

  Heart appetizer

Ingredients:
  1 heart
  1 bunch of green onions,
  salt, black pepper, mayonnaise - to taste.

Cooking:
  Boil the heart in salted water and cool in the broth. Cut into thin strips. Rinse the onions and chop along the straws. Stir, salt and pepper to taste, season with mayonnaise.

Ingredients:
  200 g of wheat flour
  200 g of oatmeal
  2 tbsp oatmeal,
  500-600 ml of milk,
  2 tsp Sahara,
  ½ tsp salt
  3 eggs,
  30 g butter,
  3 g dry yeast.

Cooking:
  Dissolve salt and sugar in 100 ml of warm milk, add oatmeal and yeast and put in a warm place for 20-30 minutes. Beat eggs, add milk, sifted flour, melted butter and knead the dough of thick sour cream. Add the dough to the dough, mix thoroughly and leave for 30-40 minutes to rise (no longer, or it will ferment). If it turns out a lot, dilute with milk. Fry, as usual, in a hot pan. Pancakes are thick and lush. Grease each pancake with butter. Serve with any thick meat sauce.

Ingredients:
  3 carcasses of squid,
  1 can of cod liver,
  3 eggs,
  100 rice
  salt, pepper - to taste.
  For the sauce:
150-200 g of hard cheese,
  200 ml of sour cream.

Cooking:
  Clean and rinse squid carcasses. Boil the rice and cool, boil the eggs and grate on a coarse grater. Combine rice, eggs and cod liver. Fill the carcasses and kill with skewers. Combine the sour cream and grated cheese, pour the squid and put in the oven.

Ingredients:
  4 legs
  3 carrots,
  2 large onions,
  2 slices of stale white bread
  100 ml of milk
  1 clove of garlic
  salt, black pepper - to taste.

Cooking:
  Wash and dry chilled or thawed legs. Carefully separate the skin from the meat and chop the bone at the joint. Remove the meat from the bones and grind it in a blender or pass through a meat grinder. Soak white bread in milk and add to the minced meat, salt and pepper. Cut the onions into small cubes, grate the carrots on a coarse grater. Heat vegetable oil in a pan, fry the onions until transparent, add carrots and fry vegetables for 5-7 minutes, stirring, then cover, reduce heat and simmer for another 5 minutes. Cool and mix with minced meat. Fill the chicken skin with the mixture and kill with skewers. Place the legs on a baking sheet covered with foil, grease with vegetable oil, sprinkle with salt and pepper to taste and place in the oven, heated to 180 ° C. Bake until golden brown.

Ingredients:
  8-10 potatoes,
  200 g of hard cheese
  100 g bacon
  2-3 onions,
  1 carrot
  1 sweet red pepper
  1 tbsp mixtures of butter and vegetable oil,
  salt, black pepper, spices to taste.

  Cooking:
  Grease a deep baking sheet with a mixture of butter and vegetable oil. Peel the potatoes and cut into slices, put in a baking sheet. Cut carrots and bell peppers into small cubes and lay on top of the potatoes. Cut the bacon into thin strips and lay on top of carrots and peppers. Dice the onion, put it on a layer of bacon, cover everything with a thick layer of grated cheese, salt, pepper and add spices as desired. Cover the baking sheet with foil and bend the edges. Place in an oven heated to 180-190 ° C for 20-25 minutes.

Ingredients:
  400 g flour
  3 tbsp vegetable oil
  30 g dry yeast
  300 g pike fillet,
  300 g salmon fillet,
  3 eggs,
  300 ml of milk
  1 tbsp breadcrumbs without additives,
  ½ tsp ground black pepper
  1 tbsp Sahara,
  a pinch of salt.

Cooking:
Dissolve sugar in warm milk, add yeast and all flour and knead the dough thoroughly. Put the dough in a bowl, cover with a towel and place in a warm place. After the dough rises 2 times, add to it 2 yolks, 2 tbsp. oil and knead well again. Meanwhile, chop the pike fillet as finely as possible, salt, pepper and fry in vegetable oil. Cut the salmon into thin slices. As soon as the dough rises a second time, knead it, roll it into a layer 0.5 cm thick, cut the circles with a glass. On each circle, put a filling of pike fillet, on top - a thin slice of salmon and pinch the edges of the pies so that the middle remains open (“unfastened”). On a greased baking sheet, lay out the pies and let it stand for 10-15 minutes. After this, grease the pies with yolk, whipped with 1 tbsp. water, and sprinkle with breadcrumbs. Place in a hot oven and bake until golden brown.

Ingredients:
  1 goose
  3-4 cloves of garlic,
  ground black pepper,
  green apples
  prunes
  pomegranate sauce - for lubrication,
  salt.

Cooking:
  Rinse the goose carcass and dip in a salt solution. The goose should be completely under water. Leave it for a day. After this, drain the brine and scald the carcass with boiling water. The skin will turn white and thinner. Dry the carcass with a towel, put on a flat dish and refrigerate without covering anything. Let the night lie there. The skin after all the manipulations will become thin and will crunch after baking. Cut the garlic into thin strips, roll in black pepper and stuff the goose. Peel and cut the apples, rinse and dry the prunes. Start the goose with apples and prunes and sew the abdomen with a harsh thread or fasten with wooden skewers. Tie the legs and wings together, grease with pomegranate sauce, lay the goose on a greased baking sheet and place in the oven heated to 180 ° C. Bake until cooked by pouring on melted fat.

In the old days, special gingerbread cookies - roes, were baked for the Christmas table. Let us and we try to bake an old delicacy.

  Ingredients:
  400-500 g of flour,
  2/3 stack brown sugar
  ½ stack. Sahara,
  ½ stack. boiling water
  100 g butter,
  1 egg
  2 yolks
  a little salt
  ½ tsp ground nutmeg,
  1 tsp ground ginger
  1 tsp ground cinnamon
  ½ tsp soda.

For glaze:
  2 squirrels
  1 - 1.5 stack. powdered sugar
  food coloring.

  Cooking:
Melt the brown sugar in a dry pan, then gently pour boiling water and stir well to dissolve all the sugar. Add sugar and dissolve it. Add oil and remove from heat. Cool. Add the yolks and eggs, mix with a fork, spices, soda, salt and gradually stir in the flour. Knead the dough until it no longer sticks to your hands, put it in a plastic bag and put in the refrigerator for the night. Lay out on the table for 15 minutes before rolling out. Roll into a layer with a thickness of 3-5 mm and cut out the figures. Spread the gingerbread cookies on a baking sheet covered with baking paper, and bake at 180 ° C for 5-10 minutes. Cool. In the meantime, beat the whites in a strong foam with a pinch of salt, gradually adding the powdered sugar, until the peaks are hard. Add food coloring. Garnish the roe with a cornet and leave to freeze overnight.

Merry Christmas!

The Nativity of Christ has always been the main and bright holiday in Russia, it has always been eagerly awaited, and celebrated widely and cheerfully. Walks, sleigh rides and triples, fortune telling traditional Russian fun at this holiday. Of course, among all the entertainment people did not forget about the feast. Moreover, in Russia before Christmas there is a long and rather strict post.

After fasting, just before Christmas, January 6, Christmas Eve arrives. It precedes the conversation. You can start talking only with the advent of the first star. You are surprised at the knowledge, experience and their reasonable application by our ancestors. Indeed, on Christmas Eve it was impossible to eat a lot. Only dishes that we talk about below. And this is not knowing such concepts as diet, how to get out of fasting, etc. They just limited it.

And only on January 7, in the morning the real conversation began. And the piglet and the roasted goose, and the lamb, and the hare, and the glass too, everything was on the table. Traditional Christmas dishes are meat dishes. Another obligatory dish is baking. All kinds of pies, kulebyaki, pies, pies, pancakes with different fillings, casseroles. From sweet served fruit, berries, honey, gingerbread cookies, cookies.

Well how? Have you already had an appetite? Let's get down to business.

Christmas Eve and Christmas Holiday Menu: Russian Cuisine

Since the Christmas feast does begin on Christmas Eve, January 6th and continues on the 7th, I think we need to start on Christmas Eve. We will try to get this short.

Menu:

On Christmas Eve:

On Christmas:

As a rule, the whole family gathered on Christmas Eve, and indeed anyone could come in, so there were a lot of people. From ancient times, on the last evening before the birth of Christ, 12 dishes were placed on the table (as a symbol of veneration of the 12 apostles who were with the Savior) There should have been an even number of people at the table, and if there was an odd number, they would deliver an empty chair and put the device down.

Well, all right, now we will analyze 2-3 recipes for traditional, obligatory dishes on Christmas Eve before Christmas and the rest are not obligatory, but preferred. You can cook something similar if you wish.

1. Kutia (sympathetically) classic with Uzvar

Kutya is the "mistress" of the Christmas table. Uzvar is another indispensable dish on the Christmas table. If kutya is considered the mistress of the holy supper, then the uzvar is its master.

Ingredients:

For kutya:

• Wheat peeled (ground) - 2 cups
• Raisins - 1 cup
• Walnuts - 1 cup
• Poppy - 1 cup
• Sugar - 3-4 tablespoons

For the pattern:

• Dried fruits - depending on the number of guests. Based on the calculation of 100 g of dried fruit per 1 liter of water. If you want the thicker, put 120 g of dried fruit per liter of water.
• sugar - at the rate of 3 tbsp. for 1 liter of compote. Do as you like.

Cooking:

1. First, wash the wheat in cold water.

2. Once the water has become clear, set to cook. The ratio of water to grain is 2 to 1. Wheat will cook for approximately 40 minutes.

3. Poppy is also well washed and pour boiling water.

4. Do not forget to stir the wheat periodically so that it does not burn.

5. Dried peeled walnuts in a dry frying pan for about 5 minutes. Do not forget to shake or stir.

6. 20 minutes after the start of cooking, wheat should be salted.

7. Rinse the raisins.

8. Rinse dried fruits, then fill with cold water and leave for 20 minutes.

9. Pour poppy with water, per 100 g of poppy - 70 ml. water, put on the weakest fire and simmer until the liquid is absorbed for 30 minutes. If it turns out that the liquid was absorbed earlier, add a little more water.

10. Raisins also pour boiling water for 15 minutes.

11. Set dried fruits to boil, right in the liquid that we poured them. Once it boils, add sugar and cook for 10-15 minutes.

12. The poppy is also ready, there is no liquid. Set aside and close the lid.

13, 40 minutes have passed, our wheat is ready. Wash it with cold water.

14. We begin to collect kutya. Put the finished wheat in a deep cup.

15. Pour the nuts into a plastic bag,

wrap and roll with a rolling pin several times so that the nuts are crushed. You can cut them with a knife, scroll in a meat grinder or grind them in any other way. But this one is the fastest.

16. Add nuts to the wheat.

17. Add raisins, after draining the water.

18. Sprinkle poppy seeds with 2-3 tablespoons of sugar and grind well in a mortar. Well, if there is no mortar, we rub in a cup with a rolling pin, until a semi-liquid state.

19. Also add it to our kutya.

20. Now add the honey. It is desirable to add liquid. To do this, you can warm it up or dilute it with a little warm water.

Mix well. Our kutia is ready. Our uzvar is also ready and a little insisted.

We serve kuti on the table with the pattern.

Bon Appetit!

And now I want to show you a more common version of modern kutya:

2. Video - Christmas rice kutia

And one more, well, absolutely simple kutya recipe - for children

3. Video - Kutia from rice

4. Vinaigrette

Ingredients:

• Beets - 1-2 medium
• potatoes - 3 medium
• carrots - 1 average
• Canned green peas - 3 tbsp.
• onions - 1 medium head
• pickled or pickled cucumbers - 2 medium
• Sauerkraut - 3/4 cup
• Salt, sugar, pepper
• Vegetable oil

Cooking:

1. Boil beets, potatoes, carrots, cut into cubes.
2. Peel the onion, also cut into cubes.
3. Mix all the ingredients, season with vegetable oil as you like. I really love with sunflower unrefined oil.

Bon Appetit!

5. Two recipes for dumplings with potatoes

The first recipe used sour cream as a sauce. Please use vegetable oil. The second recipe matches all the canons of Christmas Eve.

A few days ago we were preparing unusual, large dumplings in a pan. But the recipes for making dumplings, and especially the fillings for dumplings, probably cannot be counted.

6. Delicious and simple salad of colorful beans

Bean salad is prepared quite quickly, it is a very nutritious dish that can fully replace meat. Beans contain a large amount of protein, vitamins, calcium, magnesium, phosphorus, as well as fiber, which has a positive effect on the digestive process and lowers cholesterol.

7. Peppers stuffed with vegetables

Stuffed peppers or Stuffed cabbage - usually this dish is cooked with rice and meat as a filling, but for a lean Christmas table, you can wrap mushrooms and millet in cabbage leaves. It turns out very tasty!

The rich composition of pepper makes it very useful for the heart and maintain immunity. Useful properties are especially relevant for diabetics and people who control body weight, since sweet pepper, despite the ability to stimulate appetite, reduces blood sugar.

8. Fish with ginger sauce

on Christmas Eve it is allowed.

We have cooked fish many times in different types and with different sauces. Today we will cook with ginger sauce.

9. Seafood

In addition to fish on Christmas Eve, you can eat any seafood.

You and I prepared two great seafood salads. Today you can safely take advantage of them.

10. Stuffed eggplants in the oven

Eggplant and mushrooms are another great ingredient for your Christmas table.

A lot has been written about eggplants and that this is a very useful product, you can’t count any usefulness in them, and that they have a very low calorie content, and indeed one of the most useful vegetables at the potato level.

11. Baked apples with honey and nuts

The main winter vitamin dessert is a delicacy!

Ingredients:

• Apples - 4 pcs.
• Honey - 4 tbsp. l
• Walnuts - 100 gr.
• Cinnamon, cloves, nutmeg - to taste.

Cooking:

1. Wash the apples. Cut off the top with the stalk. Cut core and some pulp out of them. So that there is an apple mold.
2. Grind the nuts into large crumbs.
3. Mix honey with nuts, add cinnamon, cloves, nutmeg to taste and stuff apples.
4. Cover apples with “caps” with stalks. Put the apples in a refractory bowl. Add some water.

Bake in the oven at 180 degrees until the apples are soft. From time to time, water the apples with the resulting syrup.

12. Spicy Pumpkin

Another gift for those who are going to organize a traditional Christmas Lenten dinner.

Ingredients:

• Pumpkin - 1 kg.
• Sugar - 1 tbsp
• White wine vinegar - 125 ml.
• Olive oil - 3 tbsp.
• Garlic - 1 clove
• Black pepper, a pinch of ground cinnamon
• A handful of fresh mint leaves

Cooking:

1. Peel the pumpkin and seeds, cut the flesh into long oblong slices 1 cm thick, cut each slice in half.
2. Heat the oil in a large pan, fry the pumpkin and peeled garlic for 3 minutes. Once the garlic darkens, remove it. Remove the frying pan with pumpkin from the heat, carefully drain the excess fat.
3. Sprinkle pumpkin with sugar and cinnamon, mix well, pour vinegar, add mint and pepper to taste.

Cover, let it brew for at least 15 minutes. It can be served both cold and hot.

Bon Appetit!

Well, now consider what you can cook on Christmas Day to talk. Of course, first of all we will consider the preparation of geese and ducks. We prepared several different options for the New Year.

13. Christmas goose and duck

Today I will try to tell you step by step and show how to cook geese and ducks for New Year and Christmas. Since their preparation for two neighboring holidays is not different from each other. There are recipes for geese baked whole in the oven and pieces in a pan and ducks in the oven. Please watch and repeat.

Another goose recipe.

14. Video - Christmas Goose

15. Pork in orange marinade

Ingredients:

• Pork ham - 3 kg.
• Oranges - 4 pcs.
• Apple - 1 pc.
• Honey - 1 cup
• Nutmeg wine - 1 cup
• Dry white wine - 1 cup
• Water - 1 cup
• Cinnamon - 2 sticks
• Onions - 3-4 pcs.
• Garlic - 2 cloves
• Olive oil - 4 tbsp. l
• Rosemary - 1 tbsp. l
• Salt pepper

Cooking:

1. Rinse the meat, salt and pepper.
2. In a large bowl, mix the juice of 2 oranges, honey, wine, cinnamon, chopped onions, chopped garlic, rosemary, olive oil, salt and pepper.
3. Put the pork in this marinade, cover with a film and leave for a day in the refrigerator. From time to time turn the meat in the marinade so that it is evenly marinated.
4. The next day, get the meat from the marinade, put in a refractory bowl, pour the marinade on it and add water. Lay on top slices of 2 oranges and an apple.
5. Cover the dishes with foil. Bake in the oven at 180 C for 3 hours. Turn the meat over and over with the marinade.

When it is almost ready, remove the foil and let the meat brown.

Bon Appetit!

You and I have not prepared completely cold dishes. Let's see the jellied fish.

16. Jellied fish

Another absolutely New Year's dish is jellied. From what it just does not make, and from various poultry meat, and from beef, especially offal, pork, rabbit meat. Our jellies are made mainly from fish.

17. Fish baked in the oven in puff pastry and fish in batter

18. Video - Beef jelly

19

19. Jellied meat of beef, pork and chicken

Ingredients:

• Pork knuckle - 1 pc.
• Chicken legs - 2 pcs.
• A little beef - 500-600 g.
• Onions, bay leaves, peppers, salt, spices

Cooking:

1. Put all the meat in a pan, about 5 liters, and fill it with water. Do not cook.

2. Just leave in the water for 1.5-2 hours. After a couple of hours, the blood remaining in the meat will be released into the water. See, the water turns red.

3. Drain this water, rinse the meat and fill it with clean water again. We set to cook. Add onions, carrots, bay leaves.

4. Bring to a boil and remove the foam so that the surface of the water is clean. Usually remove with a spoon with holes. Unfortunately it was not at hand. After the foam has been removed, close the lid and leave to boil for 3.5 - 5 hours. (As I have said more than once in my recipes, the cooking time depends on many reasons: which stove, which meat, which water, etc.) Therefore, check. Meat should be free from bone.

5. After 3.5 - 5 hours, half the water boiled away. We added only once half a liter of water.

6. We take out the meat from the broth, and add garlic to taste, salt, pepper to the broth.

7. Add chopped parsley and dill. Bring almost to a boil, but do not boil. Mix well and leave to stand on a warm stove.

8. We take up the meat. The meat is already well cooked.

9. Separate from the bones and cut into small pieces.

10. Mix all kinds of meat, salt, pepper, mix well.

11. In a deep cup, put a few chopped rounds of carrots

12. Add the greens.

13. Stack meat on top

14. and fill with broth. We put in the refrigerator overnight and in the morning your jelly is ready.

Meat, tasty, fragrant.

Bon Appetit!

20. Pies different for Christmas

I have already released some recipes for making pies. These are very tasty pies and not very complicated recipes. We prepared them for the New Year, but not all. Take and cook for Christmas.

21. Video - Delicious Christmas Turkey