What to cook for the old year. Dough dishes for the festive table for the Old New Year

On the night of January 13-14, our entire country, together with many other Orthodox countries, celebrates a completely unique day, a holiday, the name of which will easily confuse any foreigner, the Old New Year. This holiday is good for everyone, combining both the worldly traditions of celebrating the New Year and Orthodox Christmas Christmas time, special days on which, according to legend, Heaven opens and all higher powers become closer than ever to people. Strict adherents also celebrate the Old New Year with pleasure Orthodox traditions who deny themselves treats for the secular New Year, coinciding in time with the Advent, and even those who are far from these traditions, but good and bright holiday glad. And, of course, all housewives, without exception, try to please their relatives and friends with the most delicious dishes, lovingly prepared for holiday table. And we will try to help you in this matter and advise what to cook for the Old New Year.

For many centuries, Russia celebrated the New Year according to the Julian calendar, and it is this holiday, which today we call the Old New Year, that carries our true ancient traditions. That night, lavish festivities began, when children and adults dressed up in their best clothes, with songs and dances, they walked through the villages and villages, visiting their neighbors and friends, sharing their joy with them and receiving in return invariably delicious treats. The main dish that night was the most rich kutya, which only the hostess could prepare. For the preparation of such a kutia, no products were spared. The most best nuts, dried fruits and candied fruits, honey and poppy seeds, sweet cream and baked milk foams. But the matter, of course, was not limited to one kutya. An important place on the festive table was occupied by a pig, whole baked with porridge and spices. It was believed that this piglet would provide the house with happiness and prosperity for the whole coming year, because according to ancient legends, it was on a piglet that the ancient pagan god Ovsen rode to earth on this day. In addition to the piglet, they prepared a hare, which guarantees you agility and speed in achieving any goals, roasted roosters, which give strength and bird-like lightness and agility. This day was not complete without all kinds of sweets, which were generously treated to children. Well, adults pleased themselves with sweet berry and fruit liqueurs, wines and tinctures that had ripened by that time, not forgetting to amuse themselves with a glass homemade vodka or a half. Well, why talk about the traditions of celebrating the New Year only in the past tense? After all, even today we can well treat ourselves, our relatives and friends with all these and many others. delicious dishes, lightly and joyfully meeting the Old New Year.

Today "Culinary Eden" has carefully collected for you the most important and interesting New Year's recipes, which will easily prompt even inexperienced housewives what to cook for the Old New Year.

1. One of the richest and most desirable types of kutya among our ancestors was considered kutya made from rare Saracen millet, which today we call rice. Let's try to cook a simple rice kutya for our holiday table. Rinse one cup of rice thoroughly, place in a saucepan and pour 1 ½ cups of boiling water over it. Bring to a boil and simmer, covered, for 3 minutes over high heat, then reduce heat to medium and simmer for another 6 minutes, then simmer for another 3 minutes over low heat. Remove the rice from the heat and let stand covered for another fifteen minutes. Separately grind 100 gr. poppy until a homogeneous gruel is obtained, mix it with 3 tbsp. tablespoons of honey and add to the rice. At the end of cooking, add 100 gr. crushed walnuts, 100 gr. steamed raisins and 100 ml. cream, whipped hard powdered sugar. Mix everything thoroughly and let it brew for 10-15 minutes. Your festive kutya is ready!

2. For a snack, serve a salad from chicken breasts with crackers. Cut into medium-sized cubes 400 gr. chilled boiled chicken breasts. Cut into 300 gr. your favorite hard cheese. Grind 200 gr. walnuts. Three pieces of fresh white bread peel, cut into cubes and fry until golden brown in butter. Cool down. Mix chicken, cheese and walnuts, season with mayonnaise or sour cream, salt and pepper to taste, mix thoroughly. Put in a salad bowl and garnish with fresh herbs. Sprinkle the salad with breadcrumbs just before serving.

3. And you can surprise guests and more traditional snack from a jellied pig. Rinse thoroughly and cut into portions of a small pig, weighing up to 2.5 kilograms. Put the pieces in a deep saucepan, pour cold water, so that the water completely covers the meat, add the onion, carrot, parsley root and celery, bring everything to a boil and cook over low heat for two hours. Remove from heat, remove meat from broth, cool and remove bones. Strain the broth carefully through cheesecloth. In one cup of broth, dissolve 30 gr. gelatin and strain, and then mix with the remaining broth. IN big shape for aspic, pour the broth with a layer of about ½ centimeter, put slices of boiled eggs, circles on top boiled carrots And green pea. Let the first layer harden, then lay out the pig meat, pour the remaining broth and put in the refrigerator overnight. Before serving, place the form with aspic in hot water for one minute, then turn the aspic over big dish. Serve with fresh vegetables, greens and horseradish.

4. Traditional for the Old New Year, a pig with porridge is not at all difficult to cook, you just have to want it. Peel one pig weighing up to one and a half kilograms, rinse thoroughly and soak in cold water with one teaspoon of vinegar for two hours. In the meantime, prepare the stuffing for your piglet. To do this, weld crumbly porridge from one glass of buckwheat and three glasses of water. Separately, boil until cooked and finely chop the liver and kidneys of the piglet. In a deep skillet, heat 3 tbsp. spoons olive oil, add one chopped onion and fry until golden color. Then add boiled kidneys and liver, two hard-boiled and finely chopped eggs, buckwheat porridge, salt and black pepper to taste. Mix everything thoroughly and heat under the lid for a couple of minutes. Remove the piglet from the water, dry it thoroughly with a paper towel, brush with melted lard inside and out, salt, stuff with porridge, sew or wrap with twine, place on a baking sheet greased with lard, and place in an oven preheated to 200⁰. Bake until cooked for 1.5 hours, periodically greasing the piglet with melted lard.

5. A little easier to cook baked suckling pig. Carefully scrape one pig weighing about three kilograms, rinse and fill with cold water, acidified with vinegar, leave for three hours. Then take the piglet out of the water, rinse again and pat dry with a paper towel. Cut the skin of the pig into a lattice pattern, then rub with a mixture of salt, black pepper and ground cumin. Peel and cut lengthwise into quarters a few cloves of garlic. Stuff the piglet with garlic. Then generously brush the piglet with olive oil and leave to cool place for a couple of hours. Put the piglet on a baking sheet greased with oil or lard, tighten the baking sheet with the piglet with foil and bake in an oven preheated to 180⁰ for two hours. Then remove the foil, pour over the pig 200 gr. light beer, increase the temperature to 200⁰ and roast the pig until golden brown, periodically pouring it with the juice that stands out. Serve on wide dish, overlaying the piglet with fresh and boiled vegetables and fresh herbs. Separately, serve the sauce from one glass of sour cream mixed with two tablespoons of horseradish.

6. If cooking a whole pig seems too expensive for you, prepare traditional pork with wheat porridge for the festive table. After giving a kilogram of pork, rinse thoroughly and chop into portions. In a deep frying pan, heat three tablespoons of lard and fry the pieces of meat on both sides over high heat until golden brown. From one glass of crushed wheat and three glasses of water, cook until half cooked. wheat porridge. IN cast iron cauldron mix porridge and meat, add a handful of frozen cranberries and a few slices of pickled apple. Salt and pepper to taste, mix everything thoroughly and cover with a few leaves of cabbage on top. Close the pot tightly with a lid and place in an oven preheated to 150⁰. Simmer for an hour. Serve with pickles and pickles.

7. Perfect for the festive table and a hare or a rabbit in sour cream sauce. Clean the carcass of a hare or rabbit from films and soak in milk for a day. Then rinse thoroughly, stuff with pieces of smoked lard, rub with salt and black pepper. Grease a baking sheet with oil and lay the surface with slices of carrots. Generously grease the carcass of the hare with butter, put it on top of the carrots and bake in an oven preheated to 220⁰ for 30 minutes. Then reduce the temperature to 180⁰ degrees and bake the hare until tender for 40 - 60 minutes, periodically pouring it with the secreted juice and fat. Prepare the sauce separately. To do this, place 1 ½ cups of sour cream in a saucepan, add one teaspoon of flour and mix thoroughly. Then add three to four tablespoons of juice from the hare roasting in the oven, salt and pepper to taste, stir, bring to a boil and remove the sauce from the heat. Serve the finished hare portioned pieces, garnished with baked potatoes and drizzled with sour cream sauce.

8. Won't leave your guests indifferent and delicious roasted rooster with mushrooms and cream. Rinse thoroughly and cut into portions a capon carcass weighing about two kilograms. In the deep cast iron pan melt 4 tbsp. spoons butter and quickly fry the capon pieces on the highest heat until golden brown. Remove the pan from the heat, pour a glass of brandy over the capon and set it on fire. As soon as the fire goes out, salt and pepper the rooster to taste, cover the pan with a lid and place on the lowest fire for 40 minutes. Check that the rooster does not burn, often turn the pieces. Meanwhile, melt in a saucepan 2 tbsp. tablespoons of butter, add 250 gr. finely chopped champignons and fry over high heat for 5 minutes. Transfer the mushrooms to the capon pan, pour in half a cup of lightly whipped cream in a thin stream, remove the pan from the heat, cover and let stand for five minutes. Serve with boiled potatoes and fresh vegetables.

9. Do not forget to treat your children with sweets! Try making a traditional poppy seed cake. In a deep bowl, mix 200 gr. sugar, 150 gr. ground poppy seeds, a teaspoon of grated lemon peel and vanillin on the tip of a knife. Then add one egg, 1 ½ cups of milk, 300 gr. flour and ½ teaspoon baking powder. Knead the dough thoroughly and put it in a baking dish, greased with oil. Bake until done for 30-40 minutes in an oven preheated to 180⁰. Let the finished poppy seeds cool slightly, remove from the mold, cut lengthwise into two halves, grease generously apple jam and put the halves back together. Sprinkle the poppy seeds with powdered sugar and lightly toasted poppy seeds on top.

10. Well, adults can be treated to delicious homemade tincture on berries. It is not at all difficult to prepare such a tincture. In glass liter jar add one glass of any frozen berries (cranberries, black currants, raspberries, etc.) and one glass of sugar. Leave to warm until the juice is released and the sugar dissolves. Then fill the berries with syrup with half a liter of good vodka, close the jar tightly with a lid and put it in a dark place. On the first day shake the jar every two hours, on the second day shake the jar four to five times. Then shake your tincture twice a day. Best of all is a tincture that has stood for two weeks. This tincture will delight you with bright berry aroma and very mild taste. Those who are in a hurry can try their tincture in three to four days. The finished tincture must be carefully filtered through gauze folded in several layers and cooled.

And on the pages of the site you can always find more proven New Year's recipes of traditional and modern dishes who will definitely tell you what to cook for the Old New Year.

After the celebration of the new year, there is a holiday that is no less beloved by us - the Old New Year. And every hostess wants to surprise her guests, but it is not advisable to repeat with the New Year's table. So they think what to cook for the Old New Year 2019 is fast and delicious.

In order not to anger the symbol of this year - the Red Rooster, we will not serve chicken on this table either. Our ancestors signature dish of this festival - a baked suckling pig. However, it is not easy to do it, and the search for such a little animal during new year holidays thing is useless. We will try to make something not complicated, but at the same time very tasty.

"Rabbit in Wine"

Us you will need:

• carcass of a young rabbit;
• two glasses of dry white wine;
• half a glass of strong meat broth;
• a couple of tablespoons of fat sour cream;
• spices for meat;
• two large carrots;
• large white onion;
• salt to taste.

Cooking:

Washed and dried rabbit carcass, cut into portions. We clean the onions and carrots. We chop the onion in half rings, and the carrots in small squares. Put half of the vegetables on the bottom of the duckling, now lay out our meat, and sprinkle with a layer of the remaining onions and carrots. Stir sour cream in the broth and pour it over the main ingredients. Pour wine with spices there. Close the lid and simmer on low heat for 1.5 hours. 10 minutes before the end of the whole process, the meat needs to be salted. Before serving, you can sprinkle generously with herbs, but avoid dill.

"Pork Chops"

Us you will need:

• pork pulp - 300 grams;
• half a glass of milk;
• flour - 100 grams;
• egg - 1 pc.;
• vegetable oil for frying;
• spices and salt to taste.

Cooking:

Wash the meat, dry it and freeze it slightly in the freezer, so it will be easier for you to cut it into thin pieces that need to be beaten off well from all sides. Without fanaticism, otherwise you can make holes in the meat. Lightly sprinkle the beaten fillet with salt and spices. While it is soaking, make a batter. To do this, egg with salt, place until smooth, add a little milk and flour. turn out thick dough like pancakes. It will need to be carefully diluted with milk until smooth. Heat up a heavy bottomed pan and heat the oil in it. Dip the pieces of meat in the batter and immediately into the pan. Reduce the heat and bake until a nice even golden color.

"Fragrant Hake"

Us you will need:

• a couple of carcasses of gutted hake;
• butter - 200 grams;
• a bunch of dill, parsley and green onions;
• spices for fish;
• salt to taste;
• foil.

Cooking:

Washed and dried fish, grease well with salt and spices. From the foil make squares on which we will bake the hake. It must be laid out clearly in the center. Divide the finely chopped greens into two equal parts and fill each carcass abundantly. Butter mode in small cubes and also divided into two parts and put on top of each fish. We wrap the hake in foil, while trying to do it so that a boat forms at the bottom. If necessary, wrap in an additional layer of foil.

Bake for 30 minutes in an oven preheated to 170 degrees. Ready meal serve directly in these boats so that the wonderful sauce does not spill out. Hake will be surprisingly tender, juicy and fragrant, as it will be saturated with oil and herbs. Garnish The first thing we always do is mashed potatoes. Let's move away from this tradition and serve it not in pure form, but a new and rather interesting solution that will not leave anyone indifferent. And, of course, let's not forget about rice, which is also unusual.

"French Puree"

Us you will need:

• potato;
• butter;
• spices;
• a couple of chicken eggs;
• flour;
• cracker crumb;
• vegetable oil for frying.

Cooking:

We make the usual mashed potatoes, but without the addition of third-party liquid. In other words, after boiling the potatoes, drain all the water, add oil, spices, salt and eggs and mix thoroughly to get a thick homogeneous mass. Sprinkle the table with flour and put our potato dough. Let the oil heat up in a high-sided pan.

We return to the test. It must be collected in one lump (this is not easy) and distributed on a carefully and abundantly floured table. To roll it into a 3 mm layer, use a film that you place on top of the dough. Now you need a mold for cutting figures. Perfect for cookie cutters. Cut out, roll in breadcrumbs and send to hot oil. When they become ruddy, take out with a slotted spoon paper towel to stack excess fat. They are delicious both warm and cold.

"Rice with vegetables"

Us you will need:

• a glass of long steamed rice;
• half pack Mexican mix frozen vegetables;
• a couple of large bulbs;
• vegetable oil for frying;
• two glasses of meat broth;
• salt and spices to taste.

Cooking:

R Wash thoroughly and soak in cold water for an hour. Finely chop the onion and place in a frying pan with hot oil, fry until golden brown. Now he sends our rice there, fill it with broth, and simmer covered with a lid for 15 minutes. After pour the frozen vegetables, salt and sprinkle with spices. Close the lid and simmer for another 15 minutes. If necessary, add water. It is recommended to serve warm.

Over the previous holidays, our body has not yet had time to move away from culinary excesses, so it would be better if you prepare simple but light salads.

Finely chop the cabbage, mash it with salt and lemon juice. Add finely chopped cucumber and herbs. Mix and drizzle with olive oil. Vary the amount of ingredients yourself, depending on your taste.

"Tomato Salad"

Cut the tomatoes into medium-sized slices, add the garlic, passed through the garlic press. Salt, mix and add low-fat sour cream. If desired, you can not only decorate with greenery, but also add it inside.

Such simple and quick-to-execute recipes will make your festive table varied and satisfying, but the food served will not be heavy. Now you do not need to puzzle over what to cook for the Old New Year 2019.

Which is also known as the Generous Evening, also on the 13th is the holiday of Malanka, and on January 14 - the Day of St. Basil the Great. The hosts receive guests and take out the best from the bins, but there is traditional dishes, which must certainly be festive on the table.

1) Generous kutya

It must be with honey and poppy seeds. This traditional dish is made from wheat.

Ingredients: two glasses of wheat, poppy seeds 200 grams. walnuts 200 grams, raisins 150 grams, honey 3 tablespoons.

Cooking: soak peeled and washed wheat grains overnight in cold water. In the morning, drain the water, rinse the wheat, pour hot water and simmer until tender. Top up with a little water as needed. The porridge should be soft and crumbly.

Cool the finished porridge and mix with a tablespoon of honey. Soak poppy seeds and raisins in boiling water for 30 minutes, each separately. Then drain the poppy, add 1 tablespoon of honey and grind on a blender until poppy milk is obtained. It is better, of course, to do it in makitra - for authenticity.

Roast nuts until crispy. Drain the raisins. Mix all ingredients, add honey. If the kutya is thick, then it is supposed to be diluted not with water, but with a knot, the recipe of which we have given at the end of the article.

By the way, there are fortune-telling by kutia: if she crawled out of the pot - be in trouble, if the pot with kutya burst - it's unfortunately, if the kutya turned out to be ruddy and boiled - this is fortunately and well-being in the family, if the kutya is small and pale - unfortunately and diseases.

2) Aspic

Ingredients: beef shank (1 pieces), chicken meat (500 grams), pork (500 grams), beef (500 grams), dill and parsley (3-4 sprigs each), carrots (1 pc.), onion(1 PC.), Bay leaf(2 pieces), garlic (3-4 cloves), black peppercorns (5 pieces), salt to taste.

Cooking: put beef shank in large saucepan and fill with cold water. Bring to a boil and cook over low heat for 5 hours, skimming off the foam from time to time. Add three types of meat, cook for another hour and a half. Wash carrots and onions, peel and chop coarsely. Add vegetables, a bundle of greens tied with a thread, bay leaf and peppercorns to the broth, cook for another 30 minutes. Salt. Strain the broth. Remove the meat from the bones and cut into small pieces. Peel the garlic, crush, add to the meat. Divide meat into molds. Pour in enough broth to cover the meat by 2 fingers. Let cool until room temperature then put in the refrigerator to harden.

3) Vareniki

Cooking: sift flour into a bowl, add salt, sugar, oil and pour warm milk. Pour 150 ml into the mixture boiling water and mix. IN batter add the rest of the sifted flour and knead well. Leave for half an hour. For the filling, put the dry cottage cheese in a blender, add the egg, sugar and salt. Blend until smooth, add vanilla sugar and mix. Roll out the dough (cut into pieces) with a thickness of 1 mm and use a glass to cut out circles with a diameter of 8-9 cm. Put a little filling in the middle of each circle and carefully pinch the edges so that the filling does not leak out during cooking. Send the resulting dumplings to boiling, slightly salted water and cook until they float. Serve with butter, sour cream or jam.

You can also prepare them with various fillings. It's related to divination m. By filling they will find out who awaits next year: a coin - material well-being, a bay leaf - promotion, dried apricots - joy, a ring - a wedding, caramel - love, cabbage - money, grain - wealth, cherry - good luck.

4) Uzvar (dried fruit compote)

Ingredients: dried apples (100 grams), dried pears(100 grams), prunes (100 grams), dried apricots (100 grams), raisins (100 grams), dried cherry(100 grams), sugar 100 grams.

Cooking: pour dry fruits traditional composition– dried pears, apples, raisins and prunes) with water and wash thoroughly. Pour water (2-3 liters) into a saucepan, bring to a boil. Put all dried fruits, cook until boiling. After that, reduce the heat and cook for another 15-20 minutes under the lid. 5 minutes before cooking, add sugar to the pan. After turning off the fire, insist the uzvar for about 12 hours. The compote can be strained before serving.

5) Borscht with donuts

Ingredients: meat on the bone 1.5 kg, onions 3 pieces, carrots 3 pieces, beets 3 pieces, potatoes 5 pieces, parsley root 1 piece, White cabbage 500 grams, tomatoes 3 pieces, vegetable oil 3 tablespoons, bay leaf 3 pieces, salt and pepper to taste, sugar 3 teaspoons, garlic 3 pieces, parsley and dill.

Cooking: wash the meat. Peel one onion and carrots, put together with the meat in a saucepan, pour water and bring to a boil. Removing the foam, cook for 2-2.5 hours. Put the finished meat on a plate. Discard onions and carrots. Add chopped and peeled potatoes, bay leaf to the broth. Grate beets or cut into thin strips. Finely chop the onion, parsley root and carrot. Heat up the pan with vegetable oil and simmer vegetables until soft. Finely chop the cabbage and add to the stock pot. 10-15 minutes before the end of cooking borscht, add stewed vegetables and beets to the broth. Add finely chopped peeled tomatoes.

Salt and pepper to taste, add sugar. 2 minutes before the end of cooking, add crushed garlic, mixed with chopped herbs. Cut the meat and return it to the borscht, bring it to a boil, cover and turn it off.

Serve borscht with garlic donuts. They are prepared like this - ingredients: flour 400 grams, sugar 1 tablespoon, yeast 12 grams, vegetable oil 1 tablespoon, 3/4 cup water. For the sauce: garlic 30 grams, vegetable oil 1 tablespoon, water 1/2 cup, chopped dill 2 tablespoons.

Cooking: V warm water dissolve yeast, sugar and salt. Add a quarter of the flour, knead the dough and let it rise. Add remaining flour, vegetable oil and mix well. Put in a warm place and let rise again. From ready dough form balls weighing 25 grams, let it come up and send it to an oven preheated to 180 degrees. Bake until golden brown. Add vegetable oil, chopped dill, cold boiled water and mix well. Drizzle with garlic sauce before serving.

Old New Year 2019 - New Year according to the Julian calendar (old style). Comes on the night of January 13-14. In Russia, the tradition of celebrating the Old New Year arose after the introduction of the Gregorian calendar in 1918, as a result of which all dates shifted by 13 days.

The Gregorian calendar was first introduced by Pope Gregory XIII in Catholic countries on October 4, 1582. It is based on the cyclic revolution of the Earth around the Sun. The Gregorian calendar is used in most countries of the world.

Few people know about it, but the difference between the Julian and Gregorian calendars is getting bigger with every century.

Now the difference is 13 days, but another 83 years will pass and from March 1, 2100 it will grow to 14 days. And if by that time people do not come up with another version of the chronology, then from 2101 Orthodox Christmas and Old New Year will be celebrated a day later.

In addition to the countries that were part of the USSR, the Old New Year is celebrated by residents of: Algeria; Tunisia; Greece; Romania; Serbia; Montenegro; Switzerland; Morocco.

On the night of January 13-14, the Old New Year is celebrated - an additional holiday that arose as a result of a change in the chronology. New Year's Eve was called Generous Evening.

Under the Old New Year, it was customary for the whole family to sculpt dumplings with a surprise and guess for the next year. What will be in the dumpling with a surprise - that will be in the coming year.

In the New Year, it was customary to cook a lot of dishes: moreover, it was appreciated if they were varied and satisfying, because what more dishes on the table, the more generous promised to be next year. At the head of the table, as in Christmas, were kutya (kutya) and uzvar.

Traditional New Year's table was rich in a variety of dough products: pancakes (which are a symbol of the sun and well-being), knyshs, kalachs and palyanitsa (also symbols of well-being, because the better and rosier pastries, the more happiness in the new year), dumplings with various fillings(meat, cottage cheese, poppy seeds).

Dumplings were served to the table with surprises: inside each dumpling they added different unusual toppings. If someone came across flour - this is for torment, beans - for children, a button - for a new thing, sugar - for a good life, salt - for a difficult life, pepper - for surprises, a rope - for the road, a penny - for money. The main thing: do not forget to warn the guests that the dumplings are with surprises in order to avoid troubles like broken teeth. Read more about what are the list in our article.

Recipes for festive dishes for the Old New Year 2019

Country style potatoes

To prepare potatoes "Rustic style" we need the following ingredients:

• potatoes - 600 grams
• smoked pork belly - 300 grams
• garlic - 4 cloves
• vegetable oil

How to cook rustic potatoes in a pan:

Choose potatoes for this dish not large, but rather small ones, the size of a ping-pong ball. We wash the potatoes thoroughly and set to boil in salted water until half cooked. Then we clean up.

Smoked brisket cut (it can be safely replaced with bacon or simple fat, it will be no less tasty). Don't cut too thin - we don't want cracklings.

pork belly needs to be lightly fried. To do this, heat the pan well, lightly grease with vegetable oil.
On hot pan Lay out the brisket pieces. Fry it until golden brown. We remove from the pan.

Peel four cloves of garlic and crush with the flat side of a knife. In the fat that remains after frying the meat, fry the garlic. Make sure that the garlic does not burn in any case. Discard the garlic after frying.
Fry potatoes in fragrant fat until golden brown.

We rinse fresh cucumbers with tomatoes to serve with rustic potatoes.
Enjoy! Bon appetit!

Vareniki with potatoes - a step by step recipe with a photo

Homemade dumplings are incomparably better shop semi-finished products: and tastier, and larger, and more beautiful!
Ingredients for dumplings with potatoes:

• For the dough: 2 cups flour;
• 1 cup boiling water;
• ¼ tsp salt.
• For the filling: 4-5 medium potatoes;
• 1 onion;
• Sunflower oil;
• Salt pepper.

How to cook dumplings with potatoes:

Let's make the potato filling first.

If you have yesterday's mashed potatoes - great! This means that the preparation of the filling is halved, and the puree will turn into a new dish, as is the case with potato slices.

If there is no mashed potatoes, then we clean and wash 5-6 potatoes, cut into pieces and boil until tender. Put the potatoes to boil

While the potatoes are cooking, finely chop the onion, pour it into a pan with preheated sunflower oil. Most delicious onion for stuffing and gravy for dumplings - not damp, but not stale to the state of coals, but ruddy golden. To make this happen, we don’t get distracted, but, stirring regularly, fry the onion over a fire a little more than average. Fry the onion

In the meantime, the potatoes have become soft. Drain the broth into a saucepan and turn the potatoes into mashed potatoes. We add a little potato broth so that the filling is not dry.

Add half of the fried onion to the potatoes, salt, pepper and mix. The filling is ready.

And while it cools, prepare the dough for dumplings.
Let's prepare the dough. I always make for dumplings, as well as for dumplings, choux pastry on a boil. It is very convenient and pleasant to work with it: soft, elastic, it is easy to roll and mold, and dumplings from it are tender and tasty.
Knead the dough in boiling water

After sifting the flour into a bowl and adding salt, pour a glass of boiling water into the flour and quickly knead with a spoon. When the dough becomes not hot, but warm, continue kneading with your hands.

If the dough is too sticky, you can add a little flour - but do not overdo it, otherwise it will turn out very steep and difficult to roll out.

Normally, the dough is soft, almost non-sticky to the hands. After kneading the dough well, put it in a bowl sprinkled with flour or greased with vegetable oil (so as not to stick), and cover with a towel on top, then the dough will not dry out. Let the dough rest

It's time to make dumplings. The filling is no longer hot, but slightly warm - it's time to sculpt dumplings. Sprinkle the table with flour, separate half from the dough and roll up the sausage. We cut it into pieces 1.5-2 cm wide. Roll each piece with a rolling pin into a circle.
Roll the dough into a sausage and cut.

Place 1 heaping teaspoon of filling in the center of each circle. The exact amount depends on the size of your dumplings - the larger the circle, the more toppings.

If you put a little, the dumplings will be "thin", and if you put too much, they may break. But you will quickly understand in practice how many potatoes you need to get a “plump” appetizing dumpling.

Now you need to close up the dumplings well so that the filling does not “run away” during the cooking process. And you should close up quickly, until the edges of the dough dry out in the air - that's when it's time to call the household to participate in cooking family dinner! I close up the dumplings twice: the first time is a “draft”, we just blind the edges of the circle together, and the second - with a “pigtail”, so that it turns out not only firmly, but also beautifully.

Lay the dumplings on a board sprinkled with flour. If you want to freeze, cover cling film and place in the freezer, and if you are going to eat, put a pot of salted water on the fire (about 1 tablespoon per 1.5-2 liters of water). When the water boils, dip the dumplings into it - enough so that they swim freely and do not stick together.

Cook over medium heat until they float, and another 1-2 minutes, because the filling is already ready and the dumplings do not need to be cooked for a long time, like dumplings with raw minced meat(and while the first batch is cooking, we sculpt the second). We do not allow a strong boil, otherwise they may boil soft.

Ready dumplings we catch with a slotted spoon into a plate and season with fried onions - remember, we have half left after preparing the filling. For beauty, you can sprinkle with chopped herbs. Serve immediately, warm!

And the next day you can fry cold dumplings, it turns out delicious. But, of course, freshly brewed is much tastier. Therefore, I advise you to stick dumplings with potatoes for the future and cook them in portions, as needed.
Vareniki with potatoes are ready.

Meat stew with mushrooms

Summer is the time for mushrooms, the time for chanterelles, and ahead is the time for harvesting for the winter. Of course, they will be good in winter when they are marinated. In the summer you can please yourself and fresh.

Meat stew with chanterelles - just a godsend for those who love a variety and Tasty food, but at the same time does not want to spend a lot of time preparing it.

Products:

• 500 gr. turkey fillet (you can use veal)
• 400 gr. fresh chanterelles
• 2 onions
• 2 tbsp. l. olive oil
• 3 art. l. butter
• 125 ml. dry white wine
• 125 ml. meat broth (water)
• 200 ml. cream
• 1 tsp starch
• 2 tbsp. l. chopped green onion

Cooking:

Wash the meat, pat dry and cut into strips. Prepare the mushrooms, finely chop the onion.
Heat up in a frying pan 1 tbsp. l. olive oil and butter and lightly brown the meat. Add salt, pepper, remove from the pan and put in a warm place.

Add the remaining oil to the pan and simmer the onions, add the mushrooms, simmer with the onions for 7-10 minutes. Add salt, pepper and transfer to the meat.

Pour the wine into the pan, bring to a boil (so that the alcohol evaporates). Pour in the broth (water) with cream and boil a little.
Dilute starch with 2-3 tbsp. l. cold water pour it into the sauce, mixing well. Add meat with onions and mushrooms to the sauce, warm everything together and put on plates. To sprinkle green onion. Serve with rice, potatoes.

Delicious roast beef

What's easier to cook than roast beef? Of course it's hot! This dish will always help out when you need something quick and tasty. But even roasts can be prepared in different ways. If you add sliced ​​zucchini to it, thinly sliced ​​potatoes, and add pickled plums to the meat, you will get a very fragrant and very tasty roast. I cooked it in a slow cooker, which significantly reduced my time and it turned out that this is also an option.

Products:

• 300 gr. beef
• 2-3 bulbs
• 1 large carrot
• 6-8 pcs. pickled plums
• 2 small zucchini
• 6-8 small potatoes
• 100 ml. dry red wine
• 100 ml. juice from pickled plums (you can just water)
• grated cheese optional
• salt pepper

Cooking:

meat cut in small pieces, lightly fry, add wine and simmer over low heat or slow cooker for 10-15 minutes, until soft. Add salt, pepper.

Add chopped onions and carrots, simmer with meat for 5-10 minutes. Pour in the juice from the plums (you can water), add the plums.
Cut the zucchini into circles, put on top of the meat, cut the potatoes into thin circles and put on the zucchini. Salt and pepper on top, and sprinkle with grated cheese if desired.

Simmer in the oven or in a slow cooker until the potatoes are cooked, 20-25 minutes.
When serving, you can sprinkle with herbs.

Vareniki with cottage cheese in milk

Products (for 6 servings)

• For the test: Chicken egg - 1 pc.
• Water - 0.5 cups
• Milk - 0.5 cups
• Salt - 0.5 tsp
• Flour - 5-6 cups
• For filling:
• Fat cottage cheese - 400 g
• Chicken egg - 1 pc.
• Sugar - 1-4 tbsp. spoons
• For serving: Butter - to taste
• Sour cream - to taste

How to cook dumplings with cottage cheese in milk:

Cooking dough for dumplings in milk. Sift flour. Beat the egg into the flour, add salt. Mix water with milk. Gradually add the liquid to the flour, constantly stirring with a spoon. Knead a stiff dough. Cover the dough with a towel. Let stand 20 minutes.

Preparing the stuffing for dumplings. Cottage cheese thoroughly grind with sugar and egg. Mix well.

Cooking delicious dumplings with cottage cheese for the Old New Year. Take part of the dough and, adding flour, roll it into thin cake(thickness about 2 mm). Cut the dough into squares (about 5x5 cm in size) or squeeze out circles with a glass.
Put 1 teaspoon for each piece of dough curd filling. Carefully close the edges, forming a dumpling.
Thus form all the dumplings.

Boil 2.5 liters of water. Salt the water. Drop a portion of dumplings into boiling water. Let the dumplings float, then boil the dumplings with cottage cheese in milk until cooked for 2-3 minutes over medium heat.

Ready portion remove with a slotted spoon, put a piece of butter. Dumplings with cottage cheese in milk are ready.
Serve dumplings with cottage cheese hot, with sour cream. Bon appetit!

Traditions and customs for the Old New Year

IN different countries there are some peculiarities about how the celebration should take place. In Greece, on the Old New Year it is forbidden to raise your voice and quarrel. It’s bad if the dishes break, so everyone tries to be careful with it. If invited to a celebration, you need to take a stone with you. It symbolizes the wealth that the owners wish to acquire next year.

In Romania, there must be pies on the table. Nose interesting stuffing in the form of coins, hot pepper, garlic or rings.
In Switzerland, this holiday is dedicated to the veneration of St. Sylvester. Residents dress up in funny masquerade costumes reminiscent of botanical gardens or houses, calling themselves Sylvester Clauses.

In Montenegro, they definitely prepare a parennitsa - National dish from corn dough.

Russian customs have much in common with Ukrainian or Belarusian ones, and therefore are considered common.

Traditions and customs of celebrating the Old New Year in Rus'

The Old New Year was famous for its rich table. The indispensable attributes of this holiday in Rus' were: roast pig; generous kutia, emphasizing the end of the post; dumplings with surprises; pancakes and pies, with which they also thanked those who came to carol.

Sculpting dumplings was accepted by the whole family. As in Romania, various surprises were hidden in them. This symbolized fortune-telling about what awaits in the coming year. Very bright decoration holidays were carols.

And they went caroling only until midnight, until the evil spirits roamed. On January 13, young girls and guys hid behind masks, and one of the guys was dressed up in women's clothes as a symbol of Melanka.

Traditions of the Old New Year

Kutyu for New Year's feast started cooking in the morning. If there were unpleasant signs, it had to be thrown directly into the hole with the pot. An interesting tradition that night was the burning of "Didukh" (grandfather).

For this: they prepared a sheaf of straw in advance, on the Old New Year after the end of the carols they went to the crossroads, set fire to the sheaf when the main flame decreased, began to jump over the fire, saying goodbye to evil spirits. All this was accompanied by songs, dances, ditties and other games.

There is one more beautiful tradition associated with this holiday. In the morning, with the wishes of happiness, health and wealth, they went to the houses of relatives and friends to “sow” grain. It is not known where the custom came from, but it has its own rules: only males are sown, because it was believed that girls cannot bring happiness, the godparents were the first to visit, the grains were carefully collected and stored until spring to be mixed with sowing .

A special porridge was also cooked. The groats for her were poured by the oldest woman in the family. Water from the well was to be brought by the oldest man in the house. Groats from the barn were taken out at two in the morning. It was impossible to touch her, so as not to change her future.

Until the oven was heated, the ingredients were ignored. Then, when the porridge was cooked, all family members sat around. The woman stirred it, saying special words. Then they put the porridge in the oven and waited for the result: if the porridge came out of the pot, it promised trouble for the whole house, so no one ate it; when bursting the pot, they did the same, because it was a disease, a lot of foam on top foreshadowed empty chores, rich delicious porridge meant harvest and happiness to all households.

The whole family sat down at the table late in the evening, and this dinner was not to be missed. At this time, Christmas time continued, so Christmas fortune-telling was also used. It was customary to guess at the betrothed, on the threads for a quick wedding, the fulfillment of a wish, the appearance of a child, etc.

Traditions could differ depending on the place of residence, as well as the veneration of saints. Some villages had their own saints who received additional attention.

Signs for the Old New Year

On this holiday, they were attentive to signs, among which the following stood out: the first on January 14 a girl entered the house - to trouble, frost on the trees meant a good year, it was forbidden to count small money so as not to shed tears all year.

Nor did they lend or borrow; if there was a blizzard or snowstorm at night, it was believed that the year would be restless; to hear an unusual ringing in the morning was the news of a possible replenishment. Be sure to cajole livestock so that the New Year is calm and prolific.