Traditional New Year's dishes of Russia: recipes. Traditional New Year's dishes in Russia

A characteristic national feature of a Russian person is hospitality. He is always glad to guests and is ready to offer the best that he has as a treat. So what can be seen on the table of the Russian host?

The main product that is always present on the table is bread: black (rye) and white (wheat), which is made from sour dough. Previously, rye bread was in great demand. There were several explanations for this fact. First, it was cheaper and more satisfying. Secondly, the use of black bread was due to the fact that in a given area the sowing of rye prevailed over the sowing of wheat. Bread was baked in an oven on a hearth, which determined the shape of the bread: a round lump of dough acquired a hemispherical shape as a result of baking. Such round bread was called loaf.

Bread is also baked in oblong rectangular shapes, and the familiar "brick" is obtained.

The choice of dishes prepared from dough is extremely diverse. The most popular bread products for the holiday are pies. They are made from sour dough, adding various fillings (vegetables, berries, meat, fish, eggs, cottage cheese, etc.).

From sour dough they also prepare a ritual dish - Easter, - high, cylindrical bread.

Another dish cooked on sour dough is pancakes. The well-known Russian pancake is over 1000 years old. Initially, it was not thin, but was a cross between a pancake and a tortilla. Pancakes were of different types (wheat, oatmeal, rye, buckwheat, barley, etc.) with a rich choice of fillings (meat, fish, vegetables, mushrooms, berries, cottage cheese, etc.). As now, they were served with butter, sour cream, jam, black and red caviar, herring.

Due to its round shape, the pancake symbolized the sun. Among the ancient Slavs, it was a ritual dish, and they prepared it in honor of the sun god - Yarila, who was asked to drive away the winter. This ancient pagan holiday (Maslenitsa) is celebrated in our time.

Flatbreads, juicy, pancakes, cheesecakes, gingerbreads are prepared from unleavened dough.

Kasha is a national Russian dish. It is prepared from cereals (barley, millet, buckwheat, etc.) with the addition of water or milk. In the old days, porridge was generally called a dish consisting of boiled chopped foods (for example, fish porridge). Kashi was consumed not only on weekdays, but also on holidays, and they were also a ritual dish (for example, kutya). The origin of the name barley porridge, which is also called barley porridge, is interesting. Its name comes from the old Russian word "perl", which means "pearl".

The main ancient Russian national drinks are kvass, sbiten, mead, vodka, kissel, compote, fruit drink.

Kvass is a low-alcohol drink with a sour taste, made from yeast. This is an indispensable drink on a hot summer day, as it quenches thirst well and gives coolness. Kvass serves as the basis for many stews (soups).

A popular drink in the old days is sbiten. This is a hot sweet-tasting drink made from honey and spices, which could be alcoholic (wine was added) and non-alcoholic. Unlike kvass, sbiten has a warming effect, which is why it was in special demand in winter. But gradually this hot drink was replaced by new ones - coffee and tea.

One of the oldest honey-based alcoholic drinks is mead, which warms, uplifts the mood and, thanks to the beneficial properties of honey, helps with colds.

Perhaps the most famous Russian alcoholic drink is vodka. It is made from grain, rye or wheat, water, malt and yeast.

The next popular Russian drink is kissel. Initially, kissels were sour in taste (which was reflected in the name) and were prepared on decoctions of various cereals and beans (oatmeal, rye, wheat, pea kissels). At present, sweet kissels, prepared on potato starch with the addition of fruits and berries, predominate.

Compotes and fruit drinks are also prepared from fruits and berries with the addition of water.

Now the most popular vegetable on the table is potatoes. But before the appearance of potatoes in Russia, other vegetables took their place: turnips, cabbage, beets, etc. They were consumed both raw and cooked (boiled, baked), and, as at the present time, they were fermented and salted . These vegetables were also used to prepare various soups, such as turnip, cabbage soup, and borscht. Initially, there was no tradition of mixing vegetables, i.e. each species was eaten separately from each other, and salads were prepared from only one vegetable (for example, cucumber, beetroot).

First courses, soups, have always been and still are of great importance in the diet of a Russian person. They are divided into two types: cold and hot. The first group of soups is prepared on the basis of kvass. For example, tyurya (crackers with kvass), botvinya (kvass with boiled tops of vegetables, onions, cucumbers and fish), okroshka (kvass with chopped vegetables and meat). Such dishes are popular in the summer season.

The second group includes such well-known hot soups as cabbage soup, borscht, hodgepodges, pickles, and fish soup.

Over time, the dishes of other peoples were borrowed, thereby Russian cuisine became richer. There is an opinion that dumplings came to us from the peoples of the Urals. Thanks to the influence of French cuisine, a tradition of food pairing has arisen. So, there were salads, vinaigrettes. Sandwiches came to us from German cuisine, kebabs from Caucasian cuisine. Ukrainian borsch also found a place on the Russian table.

The combination of original Russian dishes with borrowed ones makes the Russian table diverse, and Russian cuisine one of the richest.

Salad Olivier

During the years of the USSR, the New Year's table in Russia could not be imagined without a plate with this salad. And if he was suddenly not there, the guests and family were very surprised and asked the hostess if she had enough time, as with health, why not?

How much time did the housewives spend in those years of total shortage to get the coveted ingredients for it! They kept all the jars in hiding places or provided them with labels, trying to protect them from home. And all for one magical evening. The hostesses learned Olivier's recipe through their friends or their own parents, it was passed down as the experience of their ancestors and was a real greeting from childhood.

Who does not have a New Year's photo in the album with relatives at the table where Olivier is not standing? Moreover, the hostesses tried to introduce new ingredients, somehow experimented with the recipe, so that it was their Olivier that stood out and the guests could appreciate it.

What is needed:

Boiled sausage (sometimes it was replaced with boiled meat, only lean, without fat) - 350 gr;
2 boiled eggs;
2-3 boiled potatoes;
1-2 small pickled cucumbers (the housewives of the USSR used only their own cooking).
a jar of green peas (waiting hours, grocery baskets, acquaintances).
salt with mayonnaise, pepper (who likes it spicier) and herbs.

Cooking method:

Reducing the cooking time, many housewives pre-boiled all the vegetables for the salad. Nothing will happen to them in a day in the refrigerator, but it remains only to chop. It is better to cut the ingredients into small cubes, large ones are made only in stores, sometimes salads look beautiful there only in the photo.

A lot of homemade salad is prepared, sometimes the expression: “a bucket of Olivier” has a real basis, because they cook for themselves, for everyone at home. To keep the salad longer, add mayonnaise not to the entire chopped mass. Here we chopped the ingredients, mixed them.

Then pour in the peas and set aside a small part in a separate bowl, which you will definitely put on the table. Add mayonnaise, salt. Let the rest be kept. It will be required for a feast - mix another batch. But tomorrow Olivier will be fresh, not stagnant. And instead of purchased mayonnaise, you can make your own, homemade. Traditional Olivier is cooked with sausage, but some housewives replace it with meat or even poultry. There is already someone who likes it.

Salad "Under a fur coat"

Yes, herring hidden under a vegetable coat is a welcome delicacy from childhood. In any home there is certainly a flat plate with. It differs only in taste, the number of ingredients and their varieties remain the same, the recipe has long been known to every housewife who has ever thought about the New Year's menu.

What will be required:

Beets (1-2 pieces per plate of salad);
potatoes (boiled, 2-3 medium);
carrots (also boiled, 1);
herring (salted or slightly salted 1 pc);
egg (already boiled 1-2 pieces);
onion (to taste);
greens (also to taste);
vinegar with mayonnaise (however, not everyone adds vinegar).

Cooking order:

Here, too, a number of ingredients require cooking, so if you are going to host, it is better to put the vegetables to boil immediately, collecting them in one large saucepan. While you clean the house, wash your hair before evening gatherings and watch the meat for the main course, the vegetables will cook. Moreover, beets need to be boiled for a long time, for a delicious “Under a fur coat” it should be soft and tender.

Vinegar is needed for a short pickle onion so that it softens. First, cut it into rings, then leave for half an hour in vinegar and rinse in cold water to rinse.

Herring is bought separately, in the fish department, where it is sold as a whole. For a plate of salad, you need 1 whole fish. Clean by removing the bones with the ridge. You won’t be able to delete everything, but try to be more careful, especially when there are small children at home. Then cut the fillet into small pieces and first place carefully on a flat dish for later serving.

“Under a fur coat” is always served in flat plates, sometimes elongated to take up less space. If there are two plates, immediately divide all the ingredients in two. Any photo of a salad will show how important serving is.
Lay the pickled onion in a thin layer on the fish, then cover with mayonnaise. Next comes the potatoes, cut into small cubes or chopped with a grater.

It's so convenient here. Cover the potatoes with mayonnaise too. If you look at traditional dishes and the New Year in Russia, then "Under a fur coat" can be considered the most high-calorie of all salads.
The potatoes are followed by carrots, which in any of the options are rubbed with a coarse grater. Cubes are out of place here. Top it with mayonnaise. Beetroot will be the final layer, on top of which there will be only mayonnaise and a little grated egg.

Add spices between the layers, though do not overdo it with salt, it is enough in the fish. The finished salad should be held until the evening in the refrigerator, let it soak, take shape. And that's it, ready to serve, at least take a photo.

Duck and apples

However, the Russians also prepared geese, especially in the villages, where there are a lot of birds. Therefore, the tradition was close to every home. After all, chicken was considered a daily, ordinary dish. Duck is another matter.

It is usually baked surrounded by apples or vegetables, or can be cooked. Fruit serves as an appetizer, they give the duck a spicy taste. The dish is considered healthy, tasty and fairly quick to prepare, or rather, quick to prepare before baking.

What is needed:

The duck itself - 1 carcass per family;
apples (or other vegetables) - 2 pcs;
mayonnaise with ketchup;
spices;
honey.

Cooking method:

Housewives usually start with sauce while the duck is defrosting. Ketchup is mixed with mayonnaise, spices are added there (only ordinary salt, but others). Apples (or other vegetables) are cut into small crescents.

The duck is carefully stuffed with apples, and coated with marinade on top, and so that everything is absorbed, they are placed to cool in the refrigerator. It is better not to rush here, then the duck will turn out tender and juicy.

Preheat the oven to 200 nuclear degrees and put a deep baking sheet with a duck. It takes up to 50 minutes to prepare, you need to look. In order for the bird to become more rosy, and the skin to crunch pleasantly, you need to pull out the baking sheet about 10 minutes before the end of cooking and quickly coat it with honey, dipping a cooking brush into the jar. Then the bird is returned to “walk” for 10 minutes.

Stuffed eggs

Many probably remember small plates of snacks. It was either the usual cuts, vegetable or meat, or cute sandwiches that could diversify the main course. The hostesses used ordinary bread or eggs for the base, studying different recipes for a new version of the filling.

Usually, the yolk of the egg was necessarily present in the filling if the basis of the sandwich was its white part. But as you can see from the photo, except for the yolk, sandwiches can be made with anything.

Options:

Finely chop any kind of cheese, for example, cheese, mix with boiled yolk;
use the remains of herring, which did not fit "under a fur coat";
red caviar (for gourmets) or black, respectively;
boil rice, mix with a drop of mayonnaise and finely chopped egg yolk. The main part of the rice will be used for a side dish or another salad, and a small part will be used here, on sandwiches.

jellied fish

Real, classic and even folk New Year's food and the best indicator of the mastery of the hostess. After all, the fish must be cooked so that it retains its shape and is soft, and the broth is transparent and tasty. Aspic can easily be served first instead of soup on the festive table just before the hot one.

Useful, you can serve either chilled as a jellied meat, or hot, like a real fish broth to each guest. You can see how transparent and clean the broth turned out, in which pieces of fish with vegetables float.

Aspic

Of course, such a dish is prepared in advance, because it needs time to brew. Another way to test true culinary skills! It turns out the most delicious.

Although it seemed that difficult in pieces of meat and broth? Few people are able to imagine the New Year's table of their childhood without jelly, which adults ate with such appetite. Obviously delicious!

The meeting of the New Year, without any doubt, can be called our most beloved and popular holiday. We love it so much that we celebrate it twice: the first time according to the Gregorian calendar adopted today, and then according to the old Julian calendar, used before 1918. This is the second in time, but not in importance, holiday, we can safely consider only our own, truly Russian New Year, because even the name of this holiday - Old New Year cannot be translated into any foreign language. And is it worth it? Can we afford to have such a special, homely, cozy and at the same time Russian-style cheerful and generous New Year's Eve celebration.

No matter how strange it may seem, the New Year holidays did not take root in Russia at all immediately. Even more than that, such a beloved New Year by everyone today constantly met various obstacles on its way to Russia. The sovereign-reformer Peter I brought us this holiday from Europe, but it didn’t work out right away to make it Russian. Everything about this holiday was strange for the people: the new chronology from the Nativity of Christ instead of the usual chronology from the Creation of the world; and the meeting of the new year, transferred from the abundant time of the beginning of autumn to the stingy middle of winter; and even the order of the Sovereign to decorate houses with fir trees, pines, and juniper branches. Indeed, in Rus', joy and prosperity have always been identified with birch and oak, and spruce was a mourning tree. And it was not clear to the peasants and the common people what kind of a holiday it is when you need to decorate your house with funeral spruce branches. And so it turned out that with the death of Peter Alekseevich, the celebration of the New Year established by him immediately ceased.

New Year's celebrations returned in the reign of Catherine the Great. Surely someone, but the Empress knew a lot about holidays, and she felt and loved the Russian soul. It was She who first set up a Christmas tree in the Winter Palace, and not just a Christmas tree, like Peter I, but a festive, elegant Christmas tree, decorated with sweets, fruits and garlands. Such beauty, of course, pleased the Russian people, and it is from the reign of Catherine the Great that one can begin the countdown to the celebration of the real Russian New Year. In those days, the secular New Year was celebrated more with balls and festivities than with plentiful feasts, but the beginning of traditions was laid. It may sound somewhat unexpected, but the New Year's treats of those times were almost the same both in palaces and in peasant huts. Catherine the Great had great respect for sour cabbage soup - a fizzy kvass drink, which she called nothing more than Russian champagne, and the tables were lined with the simplest, typically Russian treats: pickles and pickles, baked pigs, fish dishes, pies - everything that they were treated to on New Year's Eve and in the simplest homes. Except that greenhouse exotic fruits and outlandish sweets distinguished rich New Year's balls from simple, but no less cheerful New Year's festivities of the townspeople and peasants. It is interesting that poultry dishes, so popular today, were not served at Russian New Year's tables in those days - it was believed that luck could fly away in the coming year. This is how the first New Year traditions were established.

The real popularity of the Russian New Year holidays was brought by the 19th century. Today, for some reason, it is believed that pre-revolutionary Russia widely celebrated only church holidays, for example, Christmas, and secular holidays, like New Year, were not widespread at that time. Sometimes calls are even heard to completely abandon the celebration of the “pagan and alien” New Year. Perhaps this confusion comes from the fact that, according to the modern calendar, the New Year holidays fall on the time of Philip's fast. But really, that is precisely why the Old New Year is of such importance for a Russian person, which embraces with its joy and binds together all layers of our society, allowing deeply religious people to boldly celebrate the New Year together with secular friends, combining ancient and modern New Year traditions.

Already from the beginning of the 19th century, winter holidays in Russia began with the Nativity of Christ and continued until Epiphany. And in a series of cheerful balls and masquerades, plentiful feasts and festivities, there was certainly a place for New Year's Eve. In restaurants and general meetings, public Christmas trees were arranged, theaters gave New Year's performances, and after the performances they arranged New Year's masquerades and dances. At the same time, there was also a tradition of New Year's gifts, albeit a little more modest than Christmas ones.

And of course, by this time the tradition of New Year's feasts had already developed. And in big cities, and in provincial towns, and even in the most remote villages, a plentiful feast has become one of the most important attributes of the New Year. And it doesn’t matter how important it was already to what strata of society the celebrants belong. Whether it was palace balls of aristocrats, chic festivities of rich residents of both capitals, or home feasts of poor bourgeois and peasants - everyone tried to celebrate the New Year as magnificently and cheerfully as possible, treating themselves and treating friends to the most delicious dishes and wishing themselves and everyone around prosperity in the coming year . Regardless of wealth, each family tried to set the table with as many different dishes as possible, and it should be noted that the New Year's treat was much more varied and plentiful than even the Christmas treat. It is not in vain that the evening of December 31 was called generous! Even in the simplest families, they tried to serve as many meat dishes as possible to the table. There were also baked piglets, and jelly, and jellies, and boiled pig heads, and stuffed lamb sides and stomachs. In peasant families, rich kutya was certainly prepared, which was seasoned with pork fat and crushed poppy seeds. From the bins and cellars, the most delicious delicacies were obtained, specially prepared for the New Year's Eve: pickles and sauerkraut, salted and dried mushrooms, pickled apples and berries, berry marshmallow and jam - all the most delicious went to the preparation of New Year's dishes, all the most delicious were set New Year's table. Russian rich cabbage soup and the most generous porridges with meat did not remain forgotten either. As today, in those days it was believed that the more plentiful the New Year's meal, the more various dishes will be put on the table, the more full and plentiful the coming year will be.

New Year in Russian certainly included special New Year's pastries. Most often these were various figurines of animals, elegant gingerbread ones - in wealthy houses, or simple ones, baked from rich or the simplest unleavened dough - in poorer houses. Such figurines were baked so that cattle would multiply well in the new year. The peasants baked pancakes for the New Year's table, so that the cattle were smooth and well-fed, and various buns and rolls for a good harvest, and elegant loaves decorated with dough spikelets and flowers, so that wheat and rye were born to glory. And besides ritual baking, they did not forget about delicious pies with a wide variety of fillings, and about pies, cheesecakes, fried and yarn pies, levashniks (sweet pies with levash - dried apple or berry mass) and gingerbread. Pies and pies were prepared for the New Year a lot, a lot. So much to turn a simple meal into a whole New Year's ritual. The hostess folded them in a slide on the table, the owner of the house hid behind this slide, and only then the children were called. The children, entering the room, shouted: - And where did our father go? - Don't you see me? - cheerfully answered the owner of the house from behind a mountain of pastries, - We do not see! - the children rejoiced, - And God forbid that we don’t see you all year either. They said this with a view to the hope that the whole next year the table would also burst with dishes, as on New Year's Eve. And during the New Year's festivities, all these pies were presented to neighbors, friends and, of course, all the surrounding children.

Of course, we didn't forget about drinks on New Year's Eve. In peasant houses and families of poor townspeople, sbitni were certainly prepared, warming on a cold winter night, and non-alcoholic sbitni were prepared for children from water, honey, dried berries and spices, but adults got strong sbitni - with mead, wine, vodka. By the New Year holidays, both liqueurs and tinctures were ripe. In the richer houses, champagne was already flowing, a wide variety of wines, madeiras, ports and vodkas were served at the New Year's table.

In addition to delicious dishes and drinks, the newest desserts and sweets appeared. At the same time, the Napoleon cake, beloved by many today, appeared, decorating the tables of wealthy citizens. A newfangled dessert, ice cream, has become an indispensable attribute of the New Year's table of aristocrats.

In general, the New Year's tables of wealthy citizens and the aristocracy differed from our modern New Year's menus, except perhaps in an excessive abundance and an impressive assortment of dishes. But most of the rich New Year's dishes of that time are available to us today. Ducks and geese baked with apples, caviar, noble fish, a variety of delicious salads and snacks of that time, which came to us from European cuisine, have taken root well in Russian cuisine, over time, having migrated from the tables of the old aristocracy to our festive New Year's menus. , often with only minor changes associated with products that have become too difficult or costly to obtain. And even simple, but such tasty and satisfying dishes of the New Year's table are available today to absolutely everyone. This means that, like centuries ago, today every family can not only celebrate the Old New Year, but also celebrate it, respecting many old New Year traditions, celebrate the real New Year in Russian on the night of January 13-14.

Therefore, with such trepidation, many make up new year menu 2019 , looking for recipes for the New Year 2019 with a photo and racking their brains with the questions “what to cook for the New Year 2019?” and "how to cook New Year's dishes"? The menu for the New Year 2019, recipes for New Year's dishes, recipes for the New Year's table, prudent housewives think over in advance. If there are children in the family, New Year's recipes for children begin to be discussed. Some are looking for simple New Year's recipes, others - original New Year's recipes, others - traditional New Year's dishes. In the West, at this time, people are most often interested only in the recipe for New Year's cookies, but our people approach this issue more thoroughly and prefer to cook New Year's hot dishes, New Year's second courses. The New Year's menu for 2019, in principle, must be composed with taste in the literal and figurative sense. If you have any unrealized culinary recipes, the New Year holidays are the time for them. Dishes on the New Year's table 2019 can be very diverse. For those who have already started compiling the New Year's menu, recipes, and those who are interested in the Eastern calendar, we remind you that the symbol of the new 2019 according to the Chinese calendar is the Pig or Boar, more precisely, this is the year of the yellow earthen pig. Astrologers are already compiling their horoscopes to predict for us what the year of the pig is preparing for us. We will tell you what to cook for the year of the pig on the New Year's table. Read more about the New Year's menu in the year of the pig. Celebrating the New Year is a very troublesome task, so it’s better to pick up New Year’s culinary recipes for the year of the pig in advance. Recipes for New Year's dishes for the year of the pig have a simple rule: this animal must like them. New Year's menu for the year of the pig must include various salads. Vegetable, fruit, meat - the pig loves everything tasty, but basically still eats roots. New Year's recipes for the year of the pig (2019) can be prepared using nuts, mushrooms, they are also very fond of wild boars. New Year's recipes for children for the year of the pig, you can cook from fruits and vegetables, you can bake Acorns or Three Little Pigs cookies. Original New Year's recipes for the year of the pig for children can be prepared from boiled eggs, mashed potatoes. And of course, it would be nice to decorate children's dishes for the year of the dog with handmade pigs and piglets with piglets. Recipes for the New Year's table in the Year of the Pig (2019) do not require something completely surprising, since the pig, in principle, is an unpretentious animal in terms of food, so all of our simple hearty meals will come in handy. New Year's meat dishes can be prepared in a variety of ways, but of course not from pork. And it would be nice to cook them with vegetables and fruits. To quickly and correctly prepare delicious New Year's dishes, use New Year's recipes with photos for the year of the pig. We have specially selected New Year's dishes with photos for the year of the pig. Recipes for the new year 2019 with photos will tell you step by step how to make any dish you like. We hope that our New Year's recipes will help you prepare really delicious New Year's dishes, and it doesn't matter if you used complex New Year's recipes or simple New Year's recipes. The Year of the Pig will bring you happiness on January 1, when family members and guests will thank you for the wonderful New Year's table. And it would also be nice for yourself and for your guests to come up with the appropriate New Year's names for dishes, this will make the New Year's table 2019 even more original and mischievous, recipes with photos will spur your imagination and make this process even more fun. And do not forget to make New Year's recipes with photos during the cooking process. On our website, we have collected the best New Year's recipes, recipes for New Year's dishes, the best new dishes in the new menu 2019 to the new table 2019. New Year's dishes with photos will help novice cooks. Recipes for New Year's dishes with photos will save time and save you from mistakes. Post your New Year's recipes 2019 with a photo with us, we will place them in the section New Year's dishes 2019 with a photo, and we will definitely whisper softly to Santa Claus for you. And grunt loudly to the yellow pig :)

New Year is not only the most beloved, but also the most delicious holiday. What traditional Russian dishes are prepared in different regions? Let's take a little trip and find out.

Karelian boats

The traditional dish of Karelia is, or open pies with filling. We take 160 g of wheat and rye flour, 130 ml of kefir, 3 eggs, 100 g of butter and a pinch of salt. We knead the dough, roll out the cakes and stuff them with mashed potatoes. We form open "boats", grease them with yolk and bake for 20 minutes at 180 ° C. Serve potato rolls made from rye flour for a snack - your guests will be pleasantly surprised.

Tatar letters

The national Udmurt dish is sure to please the whole family. Include it in the festive menu, and you can be sure that the guests will not go unnoticed! Perepechi can be prepared according to the recipe of our author.

To prepare this national dish, we need: 400 g flour, 100 g margarine, 200 ml milk or water, ½ tsp. salt, 1 tbsp. l. sugar and 2 eggs. The filling of open pies can be any: meat, mushroom, potato. According to the recipe, we take 500 g of minced meat and 100 g of onions, for scrambled eggs - 2 eggs, 50 ml of milk and salt to taste. We prepare the dough first, since it needs to stand for about 20 minutes. We combine the eggs with margarine, add salt, sugar, add liquid (water + 2 tablespoons of milk powder) and, adding flour, begin to knead the dough. We make sure that all the pieces of margarine are mixed. We cover the thoroughly kneaded dough with a napkin and proceed to the filling. Fry the minced meat with onions and seasonings or just with salt. Whisk eggs with milk and salt in a shaker. When the dough stands a little and becomes more magnificent, roll it in flour, cut into equal parts and roll them into balls. We roll out the dough into cakes with a diameter of about 10 cm. We pinch the edges, making a barrier for the filling. Lay out 1 tbsp. l. minced meat and smooth over the entire tartlet. Pour gently on top of the omelette, which immediately soaks the entire minced meat. Transfer on a spatula to a greased form. By baking time, bake for 20 minutes at 180 ° C. Serve hot.

We hope our gastronomic excursion inspired you to culinary experiments. And if you have something to add to this collection of national recipes, we will only be happy to share your findings in the comments.