What is cooked for Holy Evening (Christmas Eve). What to cook for Christmas Eve before Christmas: recipes for Holy Eve Traditional dishes for Christmastide

The site's journalists have prepared recipes for you 12 dishes for, which can be placed on festive table. In that evening the day before Christmas It’s customary for the whole family to gather at one table and try 12 Lenten dishes. In order not to forget which dishes, use our material.

1.

Ingredients:

• 1 cup wheat cereal;
• 0.5 cup poppy seeds
• 1 cup walnuts;
• 0.5 cups raisins;
• dried apricots to taste;
• honey to taste.

Preparation:

1. Wash the wheat grits and soak for 5 hours in cold water.
2. After 5 hours, drain the water, transfer the millet to a saucepan, add 2 cups of water and cook over low heat (about 1.5 hours). Cool.
3. Pour boiling water over poppy seeds, cool and mince 2-3 times.
4. We also pour boiling water over the dried apricots and raisins, let them brew for a while, and drain the water. Cut dried apricots into small pieces.
5. Chop the nuts. Heat the honey in a water bath.
6. Mix everything carefully and serve.

2.

Ingredients:

• 350 g flour;
• 2 medium onions;
• 150 g carrots;
• 500 g cabbage;
• 3 tbsp. spoons of olive oil;
• 2 tbsp. spoons of vegetable oil;
• salt to taste;
• pepper to taste.

Preparation:

1. Stir salt in a glass of warm water, add to flour and knead the dough. Leave for an hour under film or towel.
2. Peel and finely grate the onion and carrots, fry in olive oil until golden brown. Place a third of the roast on a separate plate. Chop the cabbage and simmer along with the rest of the roast over low heat. Salt/pepper, cool.
3. Roll out the dough to a thickness of about 2 mm. Divide into circles of suitable diameter.
4. Place a little filling in the center of each circle, press it down, fold the future dumpling in half and seal the edges of the dough.
5. Place a batch of dumplings in boiling and salted water; after they float to the surface, you need to cook for another 5-7 minutes.
6. Remove with a slotted spoon, drizzle with oil and sprinkle with remaining roast.

3.

Ingredients:

• 600 g zucchini;
• 2 medium carrots;
• 1 large red bell pepper;
• 4 tomatoes;
• 2 onions;
• 1 parsley root;
• 200 grams of champignons;
• 300 g canned beans;
• salt and spices to taste.

Preparation:

1. Wash and peel the vegetables thoroughly. Finely chop the zucchini with carrots, chop the peppers, chop the parsley and onions, chop the tomatoes into large cubes, and cut the champignons into 3-4 parts.
2. Heat in a saucepan olive oil, fry the onion and parsley until golden brown, about 5 minutes.
3. Add carrots, zucchini, salt.
4. After 7 minutes - mushrooms and peppers.
5. After 5 minutes - tomatoes. Add a couple of tbsp. spoons of water, check salt, spices, cover with a lid.
6. After 5 minutes, add beans and a couple of tbsp. spoons of liquid from a jar.
7. Cook for another 5-10 minutes, serve along with greens.

4.

Ingredients:

• 2 medium heads of cabbage;
• 500 grams of champignons;
• 150 grams of long grain rice;
• 4 tbsp. spoons of vegetable oil;
• 2 medium carrots;
• 2 onions;
• 500 ml tomatoes in their own juice;
• 3 tbsp. spoons of chopped dill;
• 4 teaspoons nutmeg;
• salt, spices to taste.

Preparation:

1. Peel and finely chop the onions, carrots and mushrooms. Set aside part of the onion, fry the rest in vegetable oil (about 8 minutes). Transfer to a bowl; do not pour out the pan juices.
2. Rinse the rice and pour boiling water over it, cover with a lid or plate, so it should be half cooked, having absorbed all the water.
3. Prick the cabbage with a fork, place it in salted boiling water, and gradually cut all the leaves. Remove from water and separate into individual leaves.
4. Mix rice with mushrooms, add nutmeg and dill, salt and spices.
5. Carefully spoon the filling onto the unfolded leaves, roll up and place in the prepared baking dish.
6. Add vegetable oil to the sauce in a frying pan and fry the remaining onion in this mixture until almost transparent. Peel the tomato, cut into large pieces and pour them along with the liquid into a frying pan. Bring to a boil over low heat and pour this sauce over the cabbage rolls.
7. Preheat the oven to 190 degrees. Cover the pan with foil and bake for about an hour.

5. Fried fish

Ingredients:

• 2 red fish steaks;
• 2 medium lemons;
• vegetable oil for frying;
• salt and spices to taste.

Preparation:

1. Wash and cut the lemons into slices about 3 mm thick.
2. Heat the oil in a frying pan and add the steaks.
3. Add salt and spices, add 1 lemon. Fry over medium heat for several minutes with the lid closed.
4. Turn the steaks over with the lemons, lay out the remaining ones and fry until done.
5. Serve with lemons or steamed vegetables.

6. Red cabbage salad

Ingredients:

• 1 head of cabbage;
• 1 sour apple;
• 2 tablespoons horseradish;
• 2 tbsp. spoons of mustard;
• 4 tbsp. spoons of sugar;
• 5 tbsp. spoons of olive oil;
• salt and pepper to taste.

Preparation:

1. Wash the apple and cabbage and dry. Finely chop the cabbage and grate the apple.
2. Mix grated horseradish with vinegar, olive oil, mustard, sugar, salt and pepper.
3. Mix all ingredients thoroughly and let stand for a couple of hours in a cool place.

7. Marinated mushrooms with cheese

Ingredients:

• 500 grams of pickled mushrooms;
• 100 g butter;
• 100 grams of sharp hard cheese;
• 1 tbsp. spoon of mayonnaise;
• parsley - to taste.

Preparation:

1. Remove the mushrooms from the liquid and dry the caps on napkins/towels.
2. The cheese must be grated on a fine grater and mixed thoroughly with the butter until smooth.
3. Add mayonnaise, mix.
4. Stuff the resulting caps with the mixture, prick them onto toothpicks and serve.

8. Cabbage

Ingredients:

• Sauerkraut - 200 g
• Potatoes - 3 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Parsley root - 50-70 g
• Tomato paste - 1 tbsp. l.
• Millet - 2-3 tbsp. l.
• Bay leaf
• Parsley - 50 g
• Salt, pepper - to taste

Preparation:

1. Place sauerkraut in a small saucepan and fill it with three glasses of cold water. Bring to a boil, cover with a lid and cook for 30-40 minutes over low heat.
2. Prepare the roast. Peel a medium-sized onion and carrot. Place finely chopped onions, carrots and parsley root in a frying pan with vegetable oil. Fry the vegetables a little, add a tablespoon tomato paste and some water. Simmer vegetables over low heat for 10-15 minutes.
3. In the pan in which the cabbage will be cooked, put the potatoes cut into pieces and fill it with two liters of cold water. Place the pan on the fire. When the water and potatoes boil, skim off any foam that has formed. After 20 minutes, add the cabbage to the pan along with the water in which it was boiled. Then put the roast and millet into the pan.
4. Once boiling, reduce the heat to a gentle simmer. Add salt to taste and spices: Bay leaf and a mixture of peppers. Simmer over low heat for 5-10 minutes. Add finely chopped herbs (dill, parsley) and turn off immediately.

9. Mushroom casserole

Ingredients:

• 10 pieces of champignons;
• 5 onions;
• 0.5 cups vegetable oil;
• 1 cup breadcrumbs;
• salt and pepper to taste.

Preparation:

1. The mushrooms must be peeled, boiled until tender and finely chopped.
2. Fry the onion in vegetable oil. Mix with bread crumbs and add to mushrooms.
3. Smooth out the mass, sprinkle with spices and add a couple of spoons mushroom broth. Mix everything thoroughly.
4. Sprinkle the baking dish with the remaining breadcrumbs and place the prepared mushrooms on them. Cover with foil and bake in the oven until done at 180 degrees.

10. Uzvar

Ingredients:

• 200 grams of dried apples and pears;
• 4 tbsp. spoons of honey;
• 1.5 liters of boiling water.

Preparation:

Thoroughly rinse the dried apples and pears, place them in a saucepan and pour boiling water over them. Cover with a lid and leave in a cool place for 4-5 hours. Strain, add honey and stir. Serve chilled.

11.

Ingredients:

• 1 beet;
• 2 potatoes;
• 3 pickled cucumbers;
• 150 grams of salt;
• 1 onion;
• 4 tbsp. spoons of vegetable oil;
• salt and pepper to taste.

Preparation:

1. Wash the potatoes and beets thoroughly and cook in separate containers, in their uniforms, until fully cooked. Afterwards, cool, peel and cut into small cubes.
2. Soak the beans in cold water in the evening, boil until tender in the morning, and cool.
3. Cut the cucumbers into small cubes.
4. Finely chop the onion, you can add a few minus a small amount boiling water with a dash of vinegar.
5. Mix all ingredients thoroughly and add oil. Add salt to taste.

12. Apples baked with honey and nuts

1. Wash the apples thoroughly and remove the seeds.
2. Mix ground nutmeg with cinnamon, cloves and raisins, fill the prepared apples with this mixture.
3. Place the stuffed apples on a baking sheet and brush them with honey. Add a little water to the bottom of the mold.
4. Bake until soft at 180 degrees. You can periodically water the fruit with syrup.

In addition, you can also serve assorted pickles (sauerkraut, tomatoes and frozen cranberries). This assortment will be rich in vitamins, calcium, protein and other substances necessary for our body.

The end of the old year and the beginning of a new one among the Slavs, like most peoples, was a magical time when light forces fought with dark ones. The joy of the New Year, combined with anxiety and fear of the still strong forces of winter, created a special mystical mood. People thoroughly prepared for this time of contact between the worlds of the living and the dead, trying to observe the customs of their ancestors in order to enlist their support and strengthen their well-being, or at least find out what to expect from the coming year. With the advent of Christianity, the essence of ancient customs remained the same, only their form changed. Although the church fought against any manifestations of paganism, it failed to eradicate the mystical mood of the transition to New Year. The people did not forget pagan rituals, supplementing them with Orthodox customs. This explosive mixture so reflects the Russian character that it has survived even in the age of information technology.

Some of us observe a 40-day fast before Christmas, some of us carol or caroled as children, in many homes they decorate the Christmas tree, some families make nativity scenes depicting the scene of the birth of Christ, and some tell fortunes about their betrothed. But nowhere is complete without fun and a festive table lasting 12 days. Yes, our ancestors also had long “New Year holidays,” called Christmastide. They began with the Nativity of Christ and continued until the Epiphany. The New Year fell right in the middle of the “vacations” and separated the “holy evenings” (from Christmas to New Year) from the “terrible evenings” (from New Year to Epiphany). If the first part of the holidays was joyful and bright, then on the “terrible evenings” anything could happen: evil spirits were walking all over the world. But there are no barriers to female curiosity! In order to find out the name, appearance, or at least the character of their betrothed, the girls were ready on dark cold evenings to go to the crossroads, to the garden, to the threshing floor, to eavesdrop at the church and neighbors' windows. Some told fortunes in a barn or bathhouse, and even remained to tell fortunes in their own upper room, despite the church prohibition of engaging in ungodly activities in a consecrated dwelling.

Predictions of the future began already on Christmas (Holy) evening. Each family placed an additional cutlery on the table, and if a single dark-haired man came to visit, the family would experience good luck and prosperity. A woman comes in - expect hunger and disease. Rich families would even hire someone to come and congratulate the entire family before dinner. (Sounds like calling Santa Claus, doesn't it?) During Christmas dinner, unmarried girls and single guys were not allowed to sit on the corner of the table, so as not to be left without a partner the following year. At the table they were telling fortunes with apples: if the fruit, cut crosswise, turns out to be a beautiful, regular star from the seeds, then the year will be happy.

Then, at the first Christmas dinner, the first attempt was made to influence the future: the souls of deceased ancestors were invited to the table and asked for their support. Then the head of the family took a plate of kutia, went outside, invited the elements for dinner: frost, winds and storms and asked them to spare his harvest in the new year. Having “treated” the elements to kutia, the owner returned to the house, and the family began their first dinner after fasting. Then everyone went out into the yard and “wondered” what harvest the new year would bring. A clear sky means a good grain harvest, icicles under the roof mean a year rich in corn, frost on the trees means an abundance of fruit. The remains of kutya and vzvar (a drink made from dried apples, pears, raisins and berries) during all Christmastide were left overnight on the table for the souls of the dead and placed on the threshold for a frost treat.

They also guessed at the kutya: a thin kutya - without a crispy foam, sunken - promised a bad year. At night, family members put their spoons in a plate with kutya, pieces of pie on them and covered this structure with a tablecloth. In the morning they looked: whose spoon turned over, he could die in the new year.

Kutya (kolivo, kanun, sochivo) is the main ritual food of Christmastide. Kutya consists of cereals (wheat, barley, rice), fruits, nuts and poppy seeds - the main gifts of the earth for farmers, and sometimes contains milk and honey. In addition, grain is a symbol of the birth of new life, and fruits, nuts, poppy seeds and honey are symbols of the sweet life. Different types Kutya was cooked on the eves of three holidays (poor - for Christmas, rich - for New Year, water - for Epiphany). Kutya was treated to all guests from the world of the living and the dead, it was carried to godparents, and it was given to the poor and sick. Eating ritual food was an introduction to vital forces and, accordingly, to the eternal cycle of life. Ritual feeding of deceased ancestors, who were already part of nature, introduced them to the endless movement of life and gave them strength to help the living. It is not surprising that, having tasted the ritual food, the girls felt protected by their ancestors and the forces of nature and were not afraid to engage in nightly fortune-telling.

The most dangerous, but attractive thing was fortune telling on mirrors. In a dark room, the girls placed two large mirrors opposite each other, placed candles on both sides and looked into the mirror abyss until the abyss began to look into them. A more terrible option: tell fortunes at night in the bathhouse, placing two cutlery, a candle and a mirror on the table. At midnight, the girl should say: “Mummer, betrothed, come to me for dinner,” and he will be reflected in the mirror behind her shoulder.

More prudent (or timid) girls guessed by the shadows of burnt paper, by the outlines of hot wax or egg white poured into warm water, by the knock of a ring on the walls of a glass, by the movements of a needle, by a comb left under a pillow, by a boot thrown behind the gate. ...

If young girls only have their betrothed on their minds, then mothers of families should have thought about the home and well-being of the family. At Christmas time they cooked “kozulki” in the form of wild or domestic animals or birds. One of the goats was placed over the gate to the yard so that the cattle would reproduce better; others were given away to friends and numerous relatives. Pancakes are the sunniest symbol known in the culinary world. It is not surprising that Christmas time, a time of slow but sure increase in daylight hours, simply could not do without them. Another ritual treat that did not leave the table during Christmas time was carols, wickets or fresh cakes - small pies that were given to carolers and eaten by themselves, either just like that, for tea, or with cabbage soup or kvass. Carols could have any filling: berries, mushrooms, porridge, which symbolized the richness of nature. Women, in general, had something to do throughout the holidays, because a rich Christmas and Yuletide table means a rich and hospitable year. In every family, pies and sweet “snacks” according to “branded” recipes were obligatory.

What more hearty dishes Was the Christmas table of our ancestors rich? In many families, the main dish was, as they said in the 19th century, the “sun deity” - roast pig or wild boar. He was symbolically killed for holiday dish and was reborn in a person, giving him strength. Roast pig, the main dish of Christmastide, even received the nickname of St. Basil of Caesarea (Caesarean), whose day is celebrated on January 1 according to the old style. (Perhaps this is why piglets in villages are often called Vaska.) The Caesaret pig symbolically meant fertility, wealth and well-being not only for the family, but also for all guests. All the neighbors and friends who came to congratulate the family were treated to a pig. They served it on the table with ritual gestures, prayers and sentences, in different ways everywhere. Somewhere they poured grain on the table in the form of a cross in a circle, laid a tablecloth on top and placed a dish with a pig in the middle of the cross, somewhere under the tablecloth they laid hay as a symbol of the stable in which the Savior was born. Pork was also used to make sausage and all sorts of simple dishes. Others meat dishes there were hare, chicken, goose and duck.

“Domostroy” gives the following instructions for organizing a table for Christmastide: “On the Great Meat Eater after the Nativity of Christ, the following is served at the table: swans and swan giblets, roast geese, black grouse, partridges, hazel grouse, pigs on a spit, lamb aspic, baked lamb, piglets aspic, pig offal, chicken broth, corned beef with garlic and spices, elk, spit chicken, giblets, dried beef and pork, ham, sausages, gizzards, dried geese, dried chickens.”

Kutya, broth, carols, pancakes, goose, pig, homemade sausage- these are the main ancient Christmas dishes. Do you want to know how they were prepared? Here is a small selection of simple recipes.

Kutya

Ingredients:
200 g purified wheat,
50 g walnuts or almonds,
150 g poppy seeds,
50 g raisins,
honey, sugar, vanilla to taste.

Preparation:
Cover the wheat with water and cook until softened. Pour boiling water over poppy seeds and keep on fire until softened, strain through cheesecloth, and crush. Scald the nuts with boiling water to remove the skin and crush. Soak the raisins in hot water for a few minutes. Mix everything, add honey, sugar and vanilla. Serve kutya cold.
You can serve milk from poppy seeds, walnuts, hazelnuts or almonds in a separate sauce boat with kutia.

Vzvar

Ingredients:
1 kg of dried fruits,
300 g sugar.

Preparation:
Place the washed dried fruits in a saucepan, add sugar, add water, bring to a boil and cook for 10-15 minutes under a lid over low heat. Serve cold or hot.

Carols

Ingredients:
2 glasses rye flour(or a mixture of rye and wheat),
1 glass of water,
salt to taste,

For filling:
1 cup blueberries, raspberries, blackberries or other berries,
1 tbsp. Sahara,
1 tsp starch (if the berries are very juicy).

Preparation:
Knead the dough and leave for 20-30 minutes, covered with a towel. Roll into a rope, cut into equal pieces, roll into balls and roll into flat cakes. Place the filling and give it any shape. Bake for 5-7 minutes at 180-200°C.

Ingredients:
300-400 g oat flour,
2 glasses of milk,
10 g fresh yeast,
4 eggs,
2 extra yolks
50 g butter,
sugar, salt to taste.

Preparation:
Dissolve the yeast in a small amount of warm milk and leave for 10 minutes. Mix flour with milk, add yeast and leave in a warm place for 30 minutes. Separate the yolks from the whites and add the yolks, mashed with sugar, to the dough. Beat the egg whites until foamy and fold into the dough. When baking oat pancakes, use a wide spatula as they are brittle.

Ingredients:
goose,
1 kg Antonov apples,
salt, garlic to taste.

Preparation:
Singe the goose, gut it, cut off the legs and head, wash and dry. Rub with salt and crushed garlic, stuff with apple slices and sew up the belly. Place in the preheated oven and bake until browned. Reduce heat, pour the juices over the goose and bring to readiness. Serve with fresh apples, not forgetting to remove the threads.

Piglet with porridge

Ingredients:
pig and its liver, kidneys, heart and lungs,
buckwheat porridge,
5-7 eggs,
10 g butter,
salt, spices to taste.

Preparation:
Soak the gutted pig in cold water for 2-4 hours. Pass the liver, kidneys, heart and lungs through a meat grinder and mix with chopped eggs, porridge and butter, add salt and pepper. Stuff the pig and place in the preheated oven. Every 10-15 minutes, water the piglet with the released juices. Cooking time depends on the size of the pig.

Ingredients:
well washed and cleaned pork or lamb intestines,
1 kg pork,
1 kg beef,
2-3 onions,
2-3 cloves of garlic,
salt, spices (black pepper, marjoram, nutmeg) to taste.

Preparation:
Fill the intestines with water and check their integrity.
Pass the meat and onions through a meat grinder, add garlic and spices to taste. Mix the minced meat thoroughly, stuff the intestines tightly with minced meat, tie the ends with thread and pierce the sausage in several places to release the air. Bake the sausage in the oven, turning it over every 10-15 minutes and pouring the juice over it.

Following Christmas, two weeks of Christmastide begin - right up to Epiphany, which is celebrated on January 19th. These days we also celebrate the Old New Year (Generous Evening) - the beginning of the year according to the old (Julian) calendar. Yuletide evenings are a time for caroling, nativity scenes and folk festivities; certain food traditions are also associated with this time.

Probably of all the denominations of Christianity, only in Orthodoxy are the traditions that came from ancient pagan times and the new ones - Christian rules and church rituals - so closely intertwined and inextricably linked. And probably only in Rus' do people devote themselves to the celebration on such a large scale, and only here, perhaps, not every priest is able to clearly trace which of the rituals is primordially Slavic, and which came to us along with the Baptism of Rus'. In ancient times, among our pagan ancestors, ritual food meant familiarization with the forces of nature, unity with the spirits of our ancestors. In Christianity, this is the subordination of the flesh to the aspirations of the spirit, unity with God.

The holy two weeks are divided into two parts: the first is “holy”, the second is “terrible”. Restrictions on food have been lifted, the Nativity fast has ended (with the first star appearing on Christmas Eve), and the time has come for carols, nativity scenes, dressing up, and funny pranks.

Carols () are also called congratulatory songs that were sung on these days, and small baked goods made from rye flour with various fillings that were prepared to give gifts to carolers. They also ate them in holidays, and lean ones, depending on what filling they were with. Dough for wickets can be prepared only from rye flour, or from a mixture of rye and wheat flour in equal proportion.

The dough for carols is extremely simple: two glasses of flour, a glass of any liquid - milk, curdled milk, sour cream or water - in any proportions, salt on the edge of a knife. The kneaded dough is allowed to rest for about half an hour, covered with a napkin, and then round or oval cakes are made from this unusually pliable dough, filled with filling, the edges are pinched and folded into polygons - from three to seven-rayed.

They are baked at a temperature of 200-220 degrees, and when ready, they are brushed with melted butter or sour cream, then the crust becomes very tender and tasty. And the fillings for carols can be very diverse - from mashed potatoes or cottage cheese, to carrots, simmered in a frying pan with a little sugar.

Another traditional dish that came to us from time immemorial is roe deer (or slingshots), cookies in the form of goats, lambs, or any horned animals, symbolizing fertility and abundance. Roes are very similar to modern ones. The finished roe deer were painted sugar icing. Usually the preparation of such gingerbread cookies was a family affair - women made the dough, men helped knead it, and the whole family did the painting with icing, often accompanied by singing.

The dough for these gingerbread cookies is a little more complicated than for wickets: burn two cups of sugar in a frying pan until dark, pour in three-quarters of a cup of boiling water. Beat two yolks with two tablespoons of sugar, mix with burnt sugar, add 200 grams of margarine, half a teaspoon of soda, quenched with vinegar. Spices are required - cinnamon, cloves, ginger, anise. Then add flour (about a kilogram), and from ready dough cut out various figures.

The glaze is made from two egg whites, beaten with three quarters of a glass. powdered sugar. It is often tinted, for example with beet juice. Painted gingerbread cookies are baked in the oven until ready.

These gingerbread cookies are distinguished by their amazing festiveness - the dark dough, the sugary decoration of the glaze, they are like a small miracle in themselves.

The table on Generous Evening should be generous: the more plentiful the table on this evening, the more prosperous the year will be. Among the Eastern Slavs, the decoration of the table was a whole roasted pig, and ritual dishes- sweet porridge, pancakes, many sweets, flour and cereal dishes. And all this abundance was accompanied by jokes, jokes, and songs.

May this year be generous for you too! Have a nice celebration.

What to cook for the Holy Evening before Christmas? What dishes are traditionally served on Christmas Eve on January 6? We prepare kutia, uzvar, dumplings, baked apples, vitamin salads, fish with vegetables, vegetable stew and other dishes. The best Lenten recipes with photos, ideas for 12 dishes for Holy Evening - look at the website

KUTYA.

Wheat grits must be washed, filled with cool water and left for 4-6 hours. After this, drain the water and add soft wheat to a pan of boiling water. Cook the wheat for an hour or two, do not forget to stir from time to time. Pour boiling water over the poppy seeds and let cool, drain the water and rub through a blender. Prepare dried apricots, raisins, peel and chop the nuts.

Cool the finished cereal - add liquid honey, poppy seeds, raisins, chopped dried apricots and nuts to the kutya. Kutia is the most important dish on Holy Evening; it must be eaten before the meal.

UZVAR.

Soak dried fruits in cold water for 15 minutes. Boil water in a saucepan, add pears first, then apples, prunes and raisins - cook for a total of 35 minutes. Finally, add honey, bring to a boil and remove from heat. Strain the honey and serve chilled.

DUMPLINGS WITH MUSHROOMS.

Dumplings can be prepared with both porcini mushrooms and champignons. For the filling, mushrooms must be boiled in salted water, finely cut into cubes, mixed with chopped onions, which have been fried in butter.
You need to knead the dough, form the molds for the dumplings, add the filling, boil them and put them in a pan.

PICKLES.

Salted cucumbers, sauerkraut, pickled mushrooms and tomatoes - we serve them chilled on Holy Evening.

SPICED COOKIES.

Heat honey and sugar, add butter, flour with soda and spices, knead the dough. The amount of flour may vary depending on the thickness of the syrup and honey. Ready dough roll out, preferably very thinly, cut out with cookie cutters. Bake in the oven at approximately 150-180 degrees for 5-10 minutes. A delicious dish for Holy Evening.

VEGETABLE STEW.

Peel and wash the vegetables. Cut carrots into slices, peppers into slices, onions into cubes, potatoes into wedges. Heat a frying pan and fry the onions and carrots over medium heat for 5 minutes, stirring occasionally. Add potatoes, peas, cauliflower and pepper. Salt and pepper. Simmer the vegetable stew over low heat, covered, stirring for 30-40 minutes.

PANCAKES WITH ONIONS.

Create pancake dough from flour, water, yeast, salt, sugar. Let the dough rise. Finely chop the onion, simmer in oil, add salt to taste. When the dough has risen, add the stewed onion and leave for another 15 minutes. You can also add it as a filling fried mushrooms and roll the pancakes into bags.

BAKED APPLES.

The eighth dish for Holy Evening is apples with cinnamon. Wash the applesRemove the core and place them in a baking dish. Place an orange slice under each apple. Fill the holes of the apples with sugar and cinnamon, put in the oven - bake until the apples are soft (temperature 200 degrees) .

POTATOES IN FOIL.

To prepare a dish for Holy Evening, you need to peel the potatoes and boil them in boiling water for 10 minutes. Then remove from the water and dry. Add olive oil, pepper or paprika to a separate bowl and mix well. Place each potato in oil and wrap in foil for baking. Baking time - 25 minutes in the oven at 200 °C.

FISH WITH VEGETABLES.

Clean the fish, salt it and let stand. During this time, peel the vegetables and celery, simmer them in a saucepan with water, add peeled tomatoes, vegetable oil and salt. Clean the fish, add salt and let stand. After 15 minutes, add the fish and simmer until fully cooked.

SALAD WITH CARROTS AND CABBAGE.

Wash and chop the cabbage, grate the carrots coarse grater, add peas and season the salad. Another Lenten dish for Holy Evening.

SALAD OF TOMATOES AND NUTS.

Cut the onion into half rings, cut the tomatoes into slices. Grind the garlic with salt, add vegetable oil and mix thoroughly. Mix tomatoes, onions, crushed nuts, salt, pepper.

Happy holidays and best wishes to you delicious dishes at the Holy Supper! Merry Christmas!

First of all, let's say that the tradition of putting 12 dishes on the table on Christmas Eve is exclusively folk. The Church does not share the opinion that each of the dishes symbolizes one of the 12 apostles. According to the church charter, on Christmas Eve there must be kutia on the table, and the rest of the dishes and their quantity are at the discretion of the hostess. The only condition is that they must be lean. One way or another, our ancestors put exactly 12 meatless dishes on the table on Christmas Eve. And these are the ones.

1. Kutya

If kutia is the hostess of the Christmas dinner, then uzvar is the host. Actually, uzvar (dried fruit compote) used to be one of the most common traditional drinks. But if in the summer it was prepared from fresh berries, then in the fall, winter and spring - from dried (cherries, apples, pears, apricots and others).

3. Vinaigrette

Traditionally, vinaigrette is prepared from boiled (potatoes, beets, carrots, beans), raw (onions and parsley) and pickled or salted (cucumbers) vegetables. This set contains all the minerals and vitamins a person needs: C, B, PP, E, K, beta-carotene, potassium, iron.

4. Dumplings

Dough for dumplings is best made from wheat flour coarse. The filling for dumplings is boiled potatoes in their jackets. It is in unpeeled potatoes that they are stored under the skin. useful material, in particular, the layer of potassium that we usually clean raw potatoes cut it off. You can add it to potatoes dried mushrooms and onions. You cannot cook frying in oil.

5. Vegetable stew

Stew your favorite vegetables over low heat; you can add sauce made from fresh tomatoes. Never fry anything in oil.

6. Cabbage

Since the evening before Christmas is still fast, the cabbage soup should be cooked not in meat soup, but in water. For cabbage you need to take sauerkraut or raw cabbage. Instead of potatoes, you can add parsnips to cabbage to reduce the consumption of starch, which potatoes are rich in. We do not fry the carrots and onions, but simmer them together with the cabbage.

7. Stuffed cabbage rolls

Stuffed cabbage rolls should be lean, so we cook them not with meat, but with mushrooms and millet. Add stewed carrots and onions to them.

8. Fish

You need to take low-fat fish, such as mackerel or pike. Don't forget that you can't fry it. Can be baked or boiled.

9. Pickles

For the assortment we take pickled vegetables (cabbage and tomatoes) and frozen cranberries. Cranberries help keep sauerkraut crispy. Cranberries and cabbage complement each other - in combination, you get a good set of vitamins and microelements (vitamin C, iron, calcium, protein and other useful substances).

10. Lenten pies and donuts

Pies can be baked with mushrooms, potatoes, cabbage. The only but important rule: such baked goods should not contain eggs or dairy products.

11. Apples baked with honey and nuts

Baked apples with nuts and honey - not only lean and healthy dish, but also very tasty. IN baked apples contains a lot of pectins - substances that absorb cholesterol and thereby reduce the risk of atherosclerosis. Nuts strengthen the immune system, which is very useful in winter, lower cholesterol and blood sugar levels, improve metabolism, digestion and appetite.

12. Cabbage or beet salad

What's a holiday table without salads? But on Holy Evening we cannot eat sausage or mayonnaise. Our ancestors most often prepared salad from raw or boiled beets. Cabbage was also popular - white or red, which can be seasoned with a small amount of sunflower oil.

BY THE WAY

How to properly set a table

The table before Christmas dinner was set in a special way. Hay was always placed under the tablecloth. This custom is associated with the story of the birth of Christ. According to her, the hay was in the manger in which Mary placed the baby after birth.

At the end of the festive dinner, they used this hay to tell fortunes. Fortune telling for Christmas read Someone from the family pulled out two blades of grass, set them on fire and threw them up. If dry blades of grass fall touching each other, it was believed that the family would live together for a year; if they scattered in different directions, they assumed that the household would be overtaken by illness and personal misunderstandings.

Christmas dinner began after attending the Liturgy. The hostess placed a pot of porridge and a plate of pancakes in the middle of the table. Pancakes were cut crosswise and thus consecrated. The owner lit a candle, read a prayer, then put the candle in the red corner and sat down at the table first. The male half of the family sat on his left, and his wife and daughters on his right. Before starting the meal, the owner took a spoonful of kutya and placed it on the windowsill or threshold. It was a tribute to the ancestors, since one of the golden rules of folk culture says: “Before yourself, to your ancestors.”