Table for the old year. What to cook for the Old New Year - Cereal Dishes
On the night of January 13-14, Russians celebrate New Year according to the old style or, as the people say, the Old New Year. This amazing holiday has a lot of traditions and signs. Let's understand the history of the Old New Year, how it was celebrated in different time in Russia, and also learn what to cook for the Old New Year, what traditions should be observed, what signs to believe in.
Old New Year - the history of the holiday
New Year in Russia, by decree of Peter I, began to be celebrated on January 1 in 1700, and they began to celebrate the Old New Year in 1918, when Soviet Russia switched from the former Julian to the Gregorian calendar adopted in Europe. The tradition of celebrating the Old New Year appeared thanks to believers. Due to the difference between the calendars in Russia, Christmas and New Year until 1919 were celebrated 13 days later than in Europe. But the Russian Orthodox Church did not obey the decree of the Council of People's Commissars of the RSFSR of 1918 and did not accept the Gregorian calendar. With the official introduction of the new calendar, Christmas, as before celebrated on December 25 according to the old style, "moved" to January 7. And the Orthodox continued to celebrate the New Year as before - six days after Christmas, that is, on the night of January 13-14.Interesting:
in 1918, when, during the transition to a new chronology, an amendment was introduced for 13 days, immediately after January 31, 1918, February 14 came in Russia.
The dissimilarity between the dates of the Julian and Gregorian calendars increases every century. In the XX-XXI centuries this difference is 13, and from March 2100 there will be 14 days.
January 13 - Vasiliev evening
On the night of January 13-14, the Old New Year is celebrated(among Belarusians and Ukrainians it is known as - a generous evening, in the central and some southern regions of Russia as - oatmeal). This tradition arose after 1918, when a new chronology was introduced in Russia. Once this day fell on January 1 and was called Vasiliev day(the day of memory of St. Basil the Great, and his eve - December 31 (which became January 13) - Vasiliev in the evening.
The evening on the eve of the Old New Year was popularly called generous. On the morning of January 13 (the day of Melania (Melanka)) it was necessary cook porridge cooked from whole grains of wheat. It could be seasoned with meat or lard, or sprinkled with honey, sugar or jam. In addition, hostesses baked pancakes, cooked pies and dumplings with cottage cheese to thank guests. The most important dish for the Old New Year was considered pork dishes by the way, holy Basil the Great was considered the patron saint of pig breeders. “A pig and a pig for Vasily’s evening”, “a pig is not clean, but God has nothing unclean - Vasily will sanctify the winter!”, Says the proverbs about this day. This animal symbolized fertility and prosperity. On this day, it was customary to generously set the table: a generous table on this day is prosperity throughout the year.
In the evening, people visited their neighbors to celebrate the New Year in peace and harmony.. According to popular beliefs, it was considered important who will be the first guest in the house in the New Year. It was a good sign if the first was a young man from a respected large family with good housekeeping. And on the morning of December 14, the youth went to the crossroads burn "Grandfather" or "Didukh" - sheaves of straw. Young people jumped over the fire, which symbolized the cleansing from wickedness.
Signs and traditions for the Old New Year on January 14
Preparations were made for Vasily's evening in advance. They sewed or bought beautiful clothes for him. The hostesses put on the table all the best that was in the house: pies, kutya, meat, wine, beer, vodka. Traditionally, a pig was cooked for this evening.. He was a symbol of the fertility of the earth and the fertility of livestock in the coming year. Our ancestors, like modern Russians, believed “as you celebrate the New Year, so you will spend it”: it was believed that an abundance of food on the first day of the year would bring prosperity for the whole year.Another culinary tradition is cooking porridge. The rite was performed before dawn; when the porridge ripened, the hostess took the pot out of the oven, and the whole family began to examine it. If the pot cracked or the porridge came out unsuccessful, this foreshadowed the worst. If the porridge turned out lush and tasty, they expected happiness for the whole house.
In some parts of Russia, caroling was performed on this day. For example, in the Tver, Yaroslavl, Moscow, Tula, Ryazan, Nizhny Novgorod, Orenburg regions, the detour rite "oose" was popular. The tradition got its name from the song that was sung while going from house to house - "Fawn". People went from house to house and sang songs. The participants of the tour approached from house to house and asked permission from the owners: “Is it possible to click the oat?”, And they answered: “Call!” Then the ritual participants performed autumn songs to each member of the family separately. The most important “ovsen”, designed to ensure the well-being of the home and family, were addressed to the owner and his eldest sons. At the end, the generous owners of the house gave gifts to the performers.
- Gardeners at midnight shake off the snow from the apple trees - for the harvest.
- If at night the wind blows from the south - the year will be hot and prosperous, from the west - to an abundance of milk and fish, from the east - wait for the fruit harvest.
- Vasily's night is starry - to the harvest of berries.
- A lot of fluffy frost on the trees foreshadowed a good honey flow.
What to cook for the Old New Year
It is customary to spend the evening and night from January 13 to 14 with the family at the festive table. Our ancestors always prepared for the New Year's table piglet in own juice, and made a dish of a hare and a rooster. All this was very symbolic:- the pig promised wealth and prosperity in the house next year;
- hare - speed and success in business;
- cock - flying lightness and freedom.
- grain symbolizes new life;
- honey - well-being and health;
- poppy - wealth in the house.
Traditional kutya recipe
Ingredients for traditional kutya:Wheat - 2 tbsp, poppy seeds - 200 g, walnuts - 200 g, raisins - 150 g, honey - 3 tbsp.
How to cook traditional kutya:
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. Ready porridge cool 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.
Generous rice kutya recipe
Ingredients for generous kutya from rice:
1 cup rice, 100 g honey, 100 g nuts, 100 g raisins, 150 g poppy seeds, butter to taste, salt to taste
How to cook sochivo (kutya):
cook crumbly rice in the usual way. Nuts, if required, roast, peel and chop. You can use any, according to your taste. Rinse raisins and steam with boiling water. Poppy also steam with boiling water, let stand so that it swells. Drain the water and grind in a mortar or coffee grinder. Get poppy milk. Melt the butter and pour over the porridge. Send nuts, raisins, poppy milk and liquid honey there. If the honey is thick, it can be slightly diluted with water or cream. Mix everything and let stand kutya. The taste of this sweet porridge you can diversify with homemade jam, vanilla, candied fruits and so on.
Generous wheat kutya recipe
Ingredients for generous wheat kutya:
200 grams of wheat, half a glass of poppy seeds, 100 grams walnuts, sugar to taste, sweets (raisins, candied fruit, marmalade) to taste
How to cook kutya:
Wheat must be washed well, pour grains warm water, let them swell a little and cook in in large numbers water in crumbly porridge. Add water (or uzvar), sugar (honey), crushed nuts, raisins to the steamed and grated poppy, and combine all this with wheat. Ready kutya you can put it back on small fire and warm up (5-7 minutes).
Vareniki with a surprise for the Old New Year
The Old New Year is a quiet, family holiday with its own traditions. One of them is to make dumplings with surprises. This is an old tradition that originated from the custom of divination during the holy week. The stuffing in dumplings symbolizes good wishes on next year. Rather, the filling is made as usual - cottage cheese or potato, and when molded, "surprises" are added. You can not endanger the guests' teeth and stuff dumplings with oranges or cabbage - such fillings are also of particular importance.Important! Be sure to warn guests if you put hard objects in dumplings!
Surprise dumplings recipe
If there is very little time, then you can use the purchased unleavened frozen dough and stick dumplings from it.Ingredients for dumpling dough:
1 egg, 4 cups flour, 1 cup water, 4 tbsp. l. vegetable oil, 2 tsp. sugar, salt
How to cook dumplings with a surprise:
Mix flour with sugar and salt, make a slide.
Make a well at the top and break the egg into it, pour in the water and oil.
Knead a stiff dough, knead until it becomes smooth, homogeneous.
Refrigerate for two hours, covered with clingfilm to keep warm. Meanwhile, prepare the filling.
Sprinkle the table with flour, roll out the dough with a thin layer, cut it into circles with a glass.
Put the filling in the middle of the mug, fold the dough in half, pinch the edges.
Boil - by throwing into boiling water.
The meanings of surprise fillings
Orange - to enjoy
Peanuts - for a love affair
Cherry - good luck
Peas - home peace
Walnut - health
Buckwheat - favorable and profitable news
Mushrooms - to a long and happy life
Big money - big win
Grain - to wealth
Raisins - to the great temptation
Cabbage - for money
Caramel - to love
Potato - to increase at work
Cranberries - to unexpected changes in life
Ring - for the wedding
Red pepper - to chagrin
Dried apricots - to joy
Bay leaf - to glory (career growth)
Honey - health
Coin - a prosperous year in material terms
Carrots - to new acquaintances
torment - to suffer
Meat - to well-being
White thread - long road(long and long journey)
Green thread - the road abroad
Thread with knots - for a difficult year
Black thread - a short and not very long trip
Cucumber - to a strong man, good sex
Walnut - immediately to two fans (admirers)
Pepper - thrill
Ground allspice - to "hot", i.e. eventful life, serious changes
Button - for a new thing
Millet - futile chores
Rice - well-being in the house
Sugar - sweet life(light, favorable year)
Seeds - to new fruitful plans
Salt - to quarrels and failures (tears)
Capsicum - to sexual pleasures
Cheese - to win
Cottage cheese - to new friends
Dough, beans, or fish scales - to replenish the family
Dill - to good health
Hazelnut - to successful acquisitions
Bread - the year will be full, good
Chain - strengthening family ties
Black peppercorns - to friends (to new friendships)
Garlic - for marriage of convenience
Apple - to a well-deserved reward
Divination for the Old New Year
Vasiliev evening was recognized as the most successful time for predicting the future. They said that everything guessed at this time will certainly come true. However, the Orthodox Church does not approve of fortune-telling.Divination for the Old New Year on a ring, bread and a hook: the listed three things are put in a bowl along with pieces of bread, coals, pebbles and other small items. The vessel is covered with a towel, after which each young lady, without looking, drags the first thing that comes across (the pulled out is then returned to the vessel). If he pulls out bread, the husband will be rich, if the ring is handsome, if the hook is disabled or poor.
Divination for the Old New Year on bulbs it is carried out as follows: all the girls take an onion and place them with their roots in the water, after which they observe - whose onion will give green sprouts earlier, that girl will be married earlier.
Divination for the Old New Year by dogs. The girl remains alone in the room, after which the dog is let in. If the dog immediately runs up to the girl, then family life will be happy, if he starts smelling the floor first, then the husband will be angry, and family life will be unhappy, if the dog starts caressing, then the husband will be affectionate.
Divination for the Old New Year on the names of passers-by. You need to leave the house and call out to the first male person you meet, asking what his name is. What name he calls - that will be the name of the future husband.
Divination for the Old New Year on a comb. Before going to bed, the girl puts a comb under the pillow with the words "Narrowed, mummers, come and comb my hair." If in a dream she sees a man combing her hair, then this year to be married to the person who dreamed.
Divination for the Old New Year in conversations. They went to eavesdrop under the neighbors' windows and, by what they heard, judged the future marriage. If they scolded in the hut, then the husband will be angry, if they laughed - a merry fellow, if they drank - a drunkard, etc.
Divination for the Old New Year according to the book. To do this, a book is taken and each girl asks a question in turn, and then calls the page number and the line (bottom or top) containing the answer. The answer is in the book. The works of the classics of Russian literature are great for fortune-telling (just be careful with Dostoevsky! But Tolstoy or Pushkin are just perfect). It is better to formulate the question in such a way that it suggests a detailed answer, and not “yes-no”.
The name Generous Evening speaks for itself - the day when it is customary to put on the table variety of dishes and the more the better. And since, according to the beliefs, Saint Basil the Great protected the pig breeders, then the main and obligatory dishes considered to be pork dishes. This evening, the hosts cordially meet and treat any guest. In addition to pork, there should be pies, pancakes, and dumplings on the table, with which it is customary to treat sowers and generous people. According to legend, the more generous the table, and the more guests, the more successful the coming year will be.
In 2018, the Orthodox celebrate the Old New Year on the night from Saturday to Sunday, that is, from January 13 to 14. In general, the Old New Year is not a continuation of the New Year (as most people think), it is one and the same holiday only according to the old calendar. All due to the fact that the Julian and Gregorian calendars differed in the length of the year. In the Julian calendar, the solar year was 11 minutes longer, and so the dates of the holidays differ by about two weeks. And although the Julian calendar has not been used among the Orthodox for more than 600 years, the tradition of celebrating the New Year twice has become firmly established. Moreover, the Old New Year and Vasiliev Day coincide in the date of the celebration.
What to cook for the Old New Year
The festive menu is very extensive and impresses with its variety and calorie content. On this day, you can cook as traditional dishes, and familiar dishes which are prepared for major holidays.
Those who adhere to Orthodox norms, as a rule, cook pork dishes for the Old New Year.
The main course of the day is, of course, roasted pig. There are many various recipes its preparation, but the fact that the pig must be whole must remain unchanged.
Roasted pig with buckwheat
To prepare this dish, you need to prepare a gutted pig, while the head and legs must be intact. Wash the carcass of the piglet thoroughly, leave it for a while to dry, rub with salt, mustard and pepper. Leave it to soak for about one hour. After that, put it on a baking sheet with the hooves up, be sure to pour vegetable oil and put it in a well-heated oven. After you see that it is lightly browned, reduce the heat. Now you can start cooking buckwheat, seasoning boiled egg and onions, and added to the piglet. You can decorate the dish at will: greens or baked apples.
Folk culinary traditions St. Basil's Day celebrations can be easily implemented even today, and the addition of new ingredients will add a unique taste to dishes. Of course, we must not forget that on the Generous Evening there should be real kutya on the table.
Just like at Christmas, kutya is an obligatory element. holiday table, but it is cooked with butter. All other products are exactly the same as in the Christmas kutya. If you want to impress your guests, unusual taste kutya, you can add a little cognac to it. To prepare such a dish, you need to prepare:
- rice or wheat 400 grams;
- poppy 200 grams;
- nuts (you can walnuts, but you can forest) 100 grams;
- honey 100 grams;
- cognac 1 tablespoon.
Cooking method:
An hour before cooking, soak the wheat, which should be boiled for about 60 minutes until tender. The ratio of water and grain is 2.5 to 1. Pour boiling water over the poppy for fifteen minutes, then rub it. Finely chop nuts and dried fruits (you can take any: raisins, prunes, figs and dried apricots). Dissolve honey in warm water or compote beforehand. Thoroughly mix cereals, poppy seeds, nuts and dried fruits and pour honey water or honey compote, but you don’t need to pour everything out, otherwise it will turn out to be too liquid. Mix thoroughly. After that, add cognac to kutya and mix again. All kutya is ready to serve on the festive table.
Kutya, of course, is good, the pig too. But what about originality? Especially considering that Vasiliev's day is unique opportunity for fortune-telling, you can bake a happy cake that all guests will appreciate. The recipe for this pie is very popular and is prepared by housewives with great pleasure. Very tasty if you use puff pastry, which you can either prepare yourself, or buy ready-made.
So, for a happy pie, you need to prepare:
- puff pastry - 500 grams;
- half a kilo of beef or mixed minced meat(and generally at your discretion);
- one bulb;
- two eggs;
- two tablespoons of vegetable oil;
- salt and pepper.
The dough is divided into seven equal parts, each is rolled out with a rolling pin. Salt and pepper the minced meat, add finely chopped onion and mix thoroughly. Put minced meat on each strip of dough, a tablespoon of minced meat is carefully equal in length. After the strip, fold in half, and glue the edges. Make a pattern around the edges with a fork and fold into a rosette. In total, you need to make seven roses in one of them, you need to put a coin of any denomination. Leaves can be cut out from the rest of the dough, put roses and leaves on a pre-oiled mold, forming a kind of Cow. Lubricate the cake with an egg and send it to the oven for baking (baking time - 1 hour, at a temperature of 180 degrees).
Where there is a pig, there should be a variety of meat dishes. We offer monastery cutlets.
So get ready:
- one kilogram of pork;
- three eggs;
- three bulbs;
- starch (three tablespoons) and mayonnaise;
- seasoning.
The meat must be cut into small cubes and mixed with finely chopped onions in a separate bowl. Mix thoroughly. Beat eggs into the mass, add mayonnaise, eggs, starch and seasonings. Mix thoroughly and send the mass to the refrigerator for pickling. After an hour, spread the mass in a pan like pancakes and fry on both sides. Ready cutlets decorate as you wish.
Not superfluous on the festive table will be monastery shab. This dish comes from Poland and is easy to prepare. In other words, shab is a baked loin with cabbage.
For cooking you will need:
- one kilogram of cabbage;
- one and a half kilograms of lean pork;
- two hundred grams of water and salt.
Finely chop the pork, season with salt and place in layers in a saucepan. A layer of meat, a layer of cabbage, and so on until the end. Fill with water and simmer until done. Adding onions will make the dish more tender.
On the table should be: boiled pork, cue balls, krucheniki, homemade sausage and roast. Probably, from that time the saying “A pig and a boletus for Vasiliev’s day” came to us. Potatoes or some kind of cooked cereal can serve as an addition to meat dishes. For a successful, lucky and generous year, porridge and potatoes are cooked in fatty meat broth.
Pancakes must be on the table without fail, and once the housewives, when cooking, sentenced them: “So that everything grows well this year, like dough rises with yeast, so that the sun warms hot, as the fire bakes pancakes.”
In addition to a happy pie, you can also make happy dumplings, which girls used to guess at in the old days. To do this, they put a different “magic” filling in each dumpling:
- coin - symbolizes money;
- Bay leaf- a promotion is coming;
- dried apricots - for a joyful year;
- a ring - an unmarried girl will get married within a year, and everything will be fine with a married woman;
- caramel - the one who received it will meet true love;
- grain to the monetary year;
- and a cherry for good luck.
The pickles we are used to are very good, but the table can be diversified with novelties. We offer a selection unique dishes for the holiday table.
Tuna tartar
An easy-to-make appetizer, but divinely delicious, and it takes a little time and effort to prepare it. Remember that in this appetizer, tuna is served raw, so its freshness plays an important role. In addition, you will need soy sauce, preferably a good dark sauce. Wonton dough can be purchased at Asian grocery stores.
The output is 4 servings.
Prepare:
- 300 grams fresh tuna(be sure to trim the skin and cut it into cubes);
- eight squares of wonton dough (it must be cut diagonally so that 18 triangular pieces are obtained);
- two onions, chopped into thin half rings;
- ready-made pasta with garlic and chili (pasta can be cooked);
- two tablespoons of sour cream and two tablespoons of soy sauce;
- one tablespoon of sesame oil;
- deep-frying oil;
- one tablespoon of sesame seeds.
How to cook:
Combine soy sauce and pasta, add Sesame oil. Drizzle tuna with dressing, cover cling film and refrigerate for one hour.
Now start making chips. In a preheated deep fryer filled with oil, put the pieces of dough.
The dough should be fried for no more than two minutes, until golden color. Remove with slotted spoon and place on paper towel.
Now you can spread tuna on the chips, which must be poured with sour cream and sprinkled with onions and sesame seeds. Lastly, drizzle with sesame oil. The dish is ready.
kohlrabi salad
Very tasty and healthy dish, good addition to meat dishes. The number of components is enough for eight people.
So get ready:
- kohlrabi - 1 pc. (cut, peel and cut into strips);
- celery - 1 stalk (cut and chopped into strips);
- carrot - 1 piece (peeled and cut into strips);
- red onion - 1 piece (peeled and finely chopped into strips);
- natural yogurt (can be replaced with cheese) about 150 grams;
- grain mustard - 1 tablespoon;
- cream should be very fatty - 50 ml;
- any greens (to taste, you can generally do without it), lemon zest (one lemon), sea salt.
How to cook:
Combine yogurt, mustard and cream in a large bowl. Add kohlrabi, celery, carrots, herbs and onions, mix everything again. If the dressing is too thick, you can add two tablespoons of cold water. Salt and add zest. Salad ready.
In addition to the preparation of dishes and the diversity of the menu, I would like to draw attention to one more interesting tradition, which came to us from antiquity, is table setting.
How to set the table on a holiday
The tablecloth should be bright, painted. The dishes should also be different, it would be ideal if they are selected from different sets, this is necessary for a variety of colors on the festive table. A variety of ceramic vases will also look good on the festive table.
There is another folk custom, these are large fava beans. In the old days, large horse beans were boiled (their number was equal to the number of those present). Everyone had to eat one bean, for a good coming year. And the most important thing that should be at the festive table is good mood and joy. Happy 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. The Old New Year is celebrated with pleasure by strict zealots of Orthodox traditions, who refuse to treat themselves to the secular New Year, which coincides in time with the Advent, and even those who are far from these traditions, but good and bright holiday glad. And, of course, all the housewives, without exception, try to please their relatives and friends with the most delicious dishes prepared with love for the festive 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 kutia, 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 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, spread the pieces on top boiled eggs, circles 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, cook 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. tablespoons of olive oil, add one chopped onion and fry until golden brown. 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 thoroughly with paper towel, grease 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 lubricate the pig olive oil and leave in 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 portioned pieces. 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 in portions, garnished with baked potatoes and poured 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. tablespoons of butter and quickly fry the capon pieces over 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.
In mid-January, many in our country are wondering what to cook for the Old New Year 2018? After all, the tradition to celebrate this event has been preserved. For Orthodox believers, another important holiday is celebrated on this day - this is the day of St. Basil the Great.
The people have always had special traditions of what kind of dishes on the old New Year's Eve must be prepared on the table. By the way, it was celebrated, according to the old Julian calendar, on January 14th. The tradition of such a holiday has been preserved to this day, and the festive table is set either on the 13th or 14th. It doesn't matter when to celebrate, the most important thing is to celebrate, say kind words to each other and just enjoy another wonderful event.
Pay particular attention to meat dishes, remember that in the old days they did not celebrate the New Year with fish. Today, fish is considered a delicacy, and earlier they could afford to eat meat “from the belly” only on holidays, including the New Year. We wish you happiness and good luck, let your table burst with treats throughout the year.
Old New Year 2019 is celebrated on the night of January 13-14. The evening on the eve of the Old New Year is called generous, so the festive table should be rich, satisfying and tasty.
In Ukraine, the tradition of celebrating is associated not only with a change in the chronology, but also with church holidays. So, on January 13, Melanka's holiday is celebrated, and on January 14 - Vasiliev's day. In addition, the modern New Year falls on the Advent, and the Old New Year is no longer there, so this "new year" can be celebrated with all my heart.
The evening on the eve of the Old New Year - Generous Evening or Vasiliev, as it is also called - coincides with the Ukrainian national holiday Malanka. Kutya is the main ritual food this evening. For Vasily, kutya was prepared generous, fatty, seasoned with lard or cream. Hence the name of the evening - Generous.
Behind New Year's table, as at Christmas, it is customary to sit down with the whole family. In our material you will find recipes for dishes for the Old New Year according to folk traditions to attract good luck and prosperity, as well as original modern recipes for a festive meal.
What dishes should be prepared for the Old New Year
In addition to kutya, it is customary to cook many dishes for the Old New Year: moreover, it is appreciated if they are varied and satisfying, because what more dishes on the table, the more generous next year will be. Mandatory treats on the table are dumplings, pancakes, various sausages.
Also on the table must be pork dishes. This animal has traditionally been considered a symbol of fertility and prosperity.
Dishes for the Old New Year 2019: pork ribs
By folk customs for the Old New Year, pork entrails are prepared, from pork feet jelly is boiled so that people's legs do not hurt; Ukrainian dish from pork ribs), fry and smoke fat, potaptsy (small sandwiches) are cooked with bacon, stuffing a whole young pig, cook borscht and the like.
But cooking poultry and fish that evening was a bad omen, as it was believed that happiness would “fly away” or “float away” from home.
Dishes for the Old New Year 2019: homemade sausage
The hosts covered the festive tables with towels and decorated with spikelets, put kutya in the center of the table and lit a candle to honor the memory of their ancestors. It is with kutia that the meal begins this evening.
Recipes for the Old New Year
Generous kutia
The basic principle of making generous kutya is a combination of boiled cereals, poppy seeds, dried fruits and honey. Generous kutya - unlike lean kutya, it is prepared with butter, milk, cream or animal fat.
Ingredients:
wheat or rice - 400 gr;
poppy - 200 gr;
walnut or hazelnuts- 100 gr;
dried fruits - 100 gr;
honey - 100 gr;
cognac - 1 tbsp. l. (Optional);
butter - 2-3 tbsp. l.
Recipe for a generous kutya for the Old New Year
Generous kutya recipe:
1. Wheat should be soaked for 1-2 hours, then boiled until tender. The proportions of grain and water are 1:2.5.
2. Poppy pour boiling water for 15 minutes, then grind in a mortar. Cut nuts and favorite dried fruits (raisins, dried apricots, prunes, figs) into small cubes. Mix all ingredients.
3. Dissolve honey in a glass of warm water or a bowl and pour into porridge. Kutya should not be liquid, so you may not need all the honey water.
4. At the very end, add brandy and a spoonful of butter to kutya, if desired. Mix all ingredients well before serving.
Vereshchaka (pork ribs)
Ingredients:
400 g pork ribs;
200 g white bread,
50 g fat
2 medium onions;
salt, black ground pepper and other spices to taste;
beet kvass.
Ingredients for Vereshchaki for the Old New Year
Ingredients for beet kvass:
0.5 kg of peeled beets;
1 liter of chilled boiled water.
Recipe for vereshchaki (pork ribs):
1. You need to prepare beet kvass in advance. To do this, finely chop the beets and fill it with water. The mixture should be put in a warm place for 4-5 days until a sour taste appears.
2. To prepare vereshchaki, take pork ribs, salt and pepper them. You can add other spices if you wish. Fry them in a deep frying pan until crispy. Add 500 grams of beet kvass to the pan and put in the oven for 30 minutes.
3. Cut the bread into small cubes, put it in the pan where the meat is stewing, and leave it in the oven for another five minutes. At the end, add chopped and fried onions and bacon to the vereshchak. Ready meal remove from oven before serving and sprinkle with herbs. The vereshchak is served in portions in deep bowls.
Recipe Vereshchaki (pork ribs) for the Old New Year
Snack with lard
Ingredients:
lard without meat layer;
black bread;
salt, pepper to taste;
a few cloves of garlic.
Salo and garlic appetizer recipe for the Old New Year
Salo Appetizer Recipe:
1. Fresh chilled, even slightly frozen fat without a meat layer, twist through a meat grinder, salt and pepper to taste, add a few chopped garlic cloves and mix well. You can add ground nutmeg or curry.
2. Let the mixture sit for a few hours to allow the spices and garlic to release their flavor. Spread on black bread, when serving, you can sprinkle with herbs. This appetizer is perfect for borscht or second meat dishes.
Vareniki with potatoes and cracklings
Dough Ingredients:
0.5 kg of flour;
250 ml of water;
2 tbsp. spoons of oil;
1-2 eggs;
salt to taste.
Ingredients for the filling and cracklings:
potatoes 500 gr;
lard 200 gr;
2 onions;
salt and pepper to taste;
butter as desired.
Vareniki with potatoes and cracklings for the Old New Year
Recipe for dumplings with potatoes and cracklings:
1. Sift flour. Add warm water, eggs, butter and salt. Knead into a stiff, uniform dough. Cover the dough with cling film and leave it for half an hour in a warm place.
2. While the dough is resting, boil the potatoes. Make a puree and add butter or warm milk(optional). Salt the filling as well, but keep in mind that the dough is also salty.
3. Roll out the dough and cut out small circles. This can be done with a regular glass. Put a spoonful of filling on each circle and form dumplings. The amount of filling depends on the size of the dumpling.
If desired, dumplings can be served not with cracklings, but with sour cream
4. Ready dumplings drop into boiling salted water. Boil 6-7 minutes after surfacing.
5. Fry finely chopped bacon and onion in a pan. When serving, sprinkle the dumplings with cracklings, if desired, you can pour over the melted fat that will appear during frying.
homemade sausage
Homemade sausage is very satisfying and delicious food. Such a sausage is perfectly preserved, especially if the finished sausage is placed in ceramic pot and filled with melted lard. For the holiday, sausage should be prepared the day before, and it should be fried before serving - this way it will be tastier.
Homemade sausage recipe for the Old New Year
Ingredients:
2-2.5 kg pork (neck, shoulder, rear end)
500-700 g of fat without meat streaks;
1 head of garlic;
pork small intestines;
salt, ground black pepper, dry herbs (basil, thyme, oregano), ground coriander.
Homemade sausage recipe:
1. Pork small intestines must be washed very thoroughly. Turn the intestines inside out and rinse again. It will not be superfluous to scrape the intestines with the back of the knife, remove the mucus from the intestines.
Pig intestines should be washed well
2. Pork meat can be used from any part of the carcass. Given that homemade sausage is made with lard, the fat content of the meat does not matter. The neck, shoulder blade, back part are perfect. Thoroughly clean the meat from bones and cartilage. Optionally, you can pass the meat through a meat grinder or chop in small pieces. But sausage with chopped meat and bacon is tastier.
3. Peel the fat. Set aside 100 grams of fat. Cut the rest into the same pieces as the meat. The ratio of meat and fat is approximately 1:6. If the meat is fatty, then less fat is needed and vice versa.
Minced meat for homemade sausage
4. In a large bowl, mix the chopped meat and lard. Salt and pepper. Add dry fragrant greens: basil, oregano and necessarily thyme. Add ground coriander to taste. Mix meat very thoroughly. Add chopped head of garlic to the minced meat to make the sausage more fragrant.
5. Prepared intestines need to be stuffed already minced meat. For this, meat grinders have a special nozzle in the form of a tube. The intestine should be put on the nozzle, and the tip should be tied with cotton thread. It is not necessary to fill the intestine very tightly so that it does not burst when cooking or frying. If there is a hole in the gut, then it needs to be divided into smaller sausages.
How to make homemade sausage
6. Stuffed sausage should stand in the refrigerator for at least 5 hours, and preferably all night. After that, roll the sausage into rings, so it is easier to boil and fry it. Pierce the sausage with a toothpick in several places, excess air will come out. Boil the sausage for 5-7 minutes in boiling water. For this it is better to take large saucepan. Let the sausage cool.
Roll homemade sausage
7. Fry 100 grams of fat that you set aside. You only need the fat to be cooled down. Grease a baking sheet, put the sausage there and put it in the oven. If desired, the sausage can be fried. The sausage is baked for about an hour, while it needs to be turned over periodically.
Homemade sausage goes better with mustard or horseradish
8. Sausage can be eaten immediately. But homemade sausage is perfectly stored in the refrigerator and warmed up as needed. Serve sausage with sauce homemade mustard or shit.
Krovyanka with buckwheat
Ingredients:
200 g of buckwheat;
1 liter of blood
350 g fat
100 g of meat;
3 onions;
200 g milk
1 bay leaf;
2 peas of allspice;
salt to taste;
pepper to taste;
3 small cleaned intestines.
Blood recipe with buckwheat
Buckwheat blood recipe:
1. Boil buckwheat in salted water until tender. Boil lard with bay leaf and allspice, cool and finely chop.
2. If clots occur in the blood, it must be passed through a meat grinder. Finely chop the onion and fry in oil. Combine all the ingredients and mix well to get a homogeneous mass.
3. The intestines are stuffed in the same way as in homemade sausage. But do not forget to rinse and clean the intestines well. Dip the stuffed intestines into boiling water, bring to a boil and boil for 10 minutes. During the cooking process, pierce the blood drop in several places with a needle or toothpick.
4. Bake the boiled blood in an oven preheated to 250 ° C for 20-30 minutes.
Homemade roast pork
Ingredients:
500 g lean pork;
2 onions;
7-8 large potatoes;
2-3 tablespoons of vegetable oil;
salt and pepper to taste;
fresh greens.
Roast Pork Recipe for Old New Year
Roast Pork Recipe:
1. Cut the meat into small cubes. Peel the onion and cut into half rings. Peel the potatoes and cut into slices (about 2 cm).
2. Heat the oil in a deep frying pan and fry the meat until golden brown. Put the onion into the meat and fry until it becomes transparent. Add chopped potatoes, salt and pepper and mix well.
3. Close the pan with a lid and simmer over low heat until cooked. If desired, the roast can be prepared in portions in clay pots in the oven.
Jellied meat from two types of meat
Ingredients:
beef shank and another 500 g of beef .;
pork - 500 g
1 carrot;
1 onion;
dill - 3-4 sprigs;
parsley - 3-4 branches;
bay leaf - 2 pcs;
garlic - 3-4 cloves;
black pepper (peas)
salt to taste.
Recipe for jellied meat for the Old New Year
Recipe for jelly for the Old New Year:
1. Pour the beef shank with cold water, bring to a boil, reduce the heat and cook for another 5 hours. Don't forget to skim off the foam. Add the remaining meat (beef and pork) and cook for another hour and a half.
2. Wash, peel and coarsely chop the carrots and onions. Add to broth. Also put a bundle of greens tied with thread, bay leaf and pepper there and cook for another half hour. Salt the broth and strain.
3. Remove the meat from the bones and chop finely enough. Squeeze the peeled garlic cloves to the meat.
4. Arrange the meat in the forms. Pour in the broth until the meat is just under the surface (about two fingers deep). Leave to cool at room temperature, and then place the molds in the refrigerator until the jelly is frozen.
Pork knuckles and mushrooms
Pork krucheniki can be cooked with the most various fillings– from potatoes and vegetables to nuts and pineapples. We chose a simple option - with mushroom filling. But you can choose the filling to your taste!
Ingredients:
500 g pork (fillet)
400 g mushrooms (or dried mushrooms)
1 onion;
3 art. l. flour;
oil;
spices to taste (basil, oregano, coriander, marjoram, thyme, pepper)
salt to taste.
Recipe for pork rolls for the Old New Year
Recipe for pork rolls with mushroom filling:
1. Cut the meat across the fibers into pieces about 1 centimeter thick, beat well with a hammer, salt and pepper.
2. Fry the onion, mushrooms and spices in a pan. It is necessary that all the liquid evaporates from the mixture. Set aside 2-3 tbsp. spoons prepared mushrooms with stuffing for stewing krucheniki.
3. Put in each piece of meat mushroom stuffing and wrap it with a roll, gently pressing the edges so that the filling does not fall out of them, and fasten with toothpicks.
4. Each roll must be rolled in flour and fried in oil on both sides until golden brown. Put the rolls in a saucepan, layering with the rest of the stuffed mushrooms, pour water (or broth) so that it covers the rolls a little, salt. Simmer the krucheniki under the lid over low heat for 40-50 minutes until fully cooked.
5. Pork rolls are good to serve with a side dish: mashed potatoes, vegetables and the like.
Pancakes with minced meat
Ingredients for pancakes for 3 servings:
milk (300 ml)
2 eggs;
flour (200-250 gr);
1 st. a spoonful of oil;
salt and pepper.
Recipe for pancakes for the Old New Year
Filling Ingredients:
400 g boiled meat(pork, beef)
1 onion;
a bunch of greens;
3 art. tablespoons of vegetable oil;
spices for meat;
salt to taste.
Recipe for pancakes with minced meat:
1. Beat the eggs in lush foam. Add salt and pepper to the eggs and beat again.
2. Add warm milk to beaten eggs and stir. Add flour in small portions and mix constantly until all "lumps" disappear.
3. Fry pancakes over medium heat for 1-2 minutes on both sides until they are browned.
4. For the filling, pass the boiled meat through a meat grinder. Finely chop the onion and greens (you can take frozen).
5. In a heated frying pan in vegetable oil fry the onion, then add the meat, spices, salt and fry, stirring, for 10 minutes. Add greens and stir.
6. Lay out ready stuffing into the center of the pancake, form a bag and secure the edges with green onions. Or simply form envelopes if there is no green onion.
Compote with raisins and cherries
Uzvar is a traditional Ukrainian drink, which is prepared on different holidays. In particular, on Christmas Eve and on the Old New Year.
Ingredients:
dried apples 100 g
dried pears 100 g
prunes 100 g
dried apricots 100 g
raisins 100 g
dried cherry 100 g
sugar 100 g
Compote recipe for the Old New Year
Compote recipe for the Old New Year:
1. Pour dried fruits ( traditional composition– dried pears, apples, raisins and prunes) with water and rinse thoroughly.
2. Pour water (2-3 liters) into a saucepan, bring to a boil. Put all the dried fruits into the water, bring to a boil. After that, reduce the heat and cook for another 15-20 minutes under the lid. 5 minutes before cooking, add sugar to the pan.
4. After that, remove the compote from the heat and let it brew for 12 hours. Before serving, the compote should be strained.
Have a delicious celebration! Share photos of your dishes for the Old New Year in the comments!
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