Traditional Russian dishes for Easter. Traditional dishes for the Easter table

Celebrate Easter in different countries different, but always fun and interesting. Easter is a holiday especially revered by Christians. From the Greek πάσχα literally translates as "passing by" and symbolizes the Resurrection of Jesus Christ. Thus, according to the biblical scriptures, Jesus Christ was accused of violating the Jewish law and sentenced to death by crucifixion. However, the Son of God turned out to be above earthly death and resurrected three days after his burial. This significant event has grown into a worldwide Christian holiday, for "Christ is risen!".

Please note that in 2013 Catholic Easter will fall on March 31, and Orthodox Easter on May 5.

Traditional Easter food

Traditionally, Easter cakes, women, cottage cheese Easter and Easter eggs. These products are illuminated in the church, given to each other and used to break the fast.

Easter eggs are a sign of the Resurrection of the Lord. As a rule, eggs are hard-boiled and dyed red for Easter. it is the color of the divine victory of life over death. So, according to the scripture, Saint Mary Magdalene, a devoted follower of Jesus Christ, gave Emperor Tiberius an unexpected gift - egg as a sign of the resurrection of the Son of God. The emperor did not believe the myrrh-bearing woman, saying that just as this egg cannot turn red, so the dead cannot rise. At his words, the donated egg turned red, becoming an indisputable confirmation of the resurrection of Christ. Over time, Easter eggs began to be painted in other colors (usually bright), as well as painted with Christian symbols, patterns and drawings.

Curd Easter - this is a dish with cottage cheese, cooked in the form of a cone (for this, a special baking dish is used - a pasochnik). The conical shape of the dish represents the Holy Sepulcher. Often cottage cheese Easter is decorated with the letters "ХВ", meaning "ChristRisen”, as well as images of crosses, spears, germinated grains and flowers, emphasizing the suffering and resurrection of the Son of God.Cottage cheese Easter is prepared from dry homogeneous cottage cheese, butter, cream (sour cream), raisins. Almonds, candied fruits, nuts, etc. can also be used to give the dish a special taste.

kulich - it's bread cylindrical shape prepared from yeast dough(eggs, sugar, butter, raisins). Powdered sugar or icing is often used to make Easter cake festive. You can also add vanilla, cardamom and nutmeg. Kulich is considered a "secular" likeness of church artos bread. Artos (prosphora) is a bread made from kvass and yeast, symbolizing the unity of all people on earth and is used during communion. On the artos, as a rule, a crown of thorns is depicted - a sign of the Resurrection of Christ. Artos at home can be stored for a year. It is believed that this church bread can help the believer in case of illness.

Woman - this is a pie shortcrust pastry, which is prepared for Easter by Catholics. The baba is shaped like a pot turned upside down with a hole in the center. It is assumed that the woman inherited this form from the pot in which she baked in the old days. The hole in the center was made so that the dough baked better. The main ingredients of baba are eggs, yeast, and raisins. On top of the baba is covered with a layer of vanilla, powdered sugar or chocolate icing. Unlike Easter, this cake has a very light texture. In order to get this consistency, you need to beat the eggs very well.

Easter meal

Different countries have their own culinary Easter traditions celebrations.

Easter in Russia

In Russia, Easter is celebrated with eggs, Easter cakes and Easter cakes. With the words "Christ is Risen - Risen in truth" they exchange traditional Easter dishes with each other.

Kulich is a symbol of Easter, so it is prepared following a special ritual. So at night from Thursday to Friday, dough is kneaded for Easter cake. On Friday, the cake is baked and stored until Saturday. On the night from Saturday to Sunday, Easter cake is lit in the church. And, starting from Sunday until Radunitsa, you can eat this sweet bread and treat them to friends and acquaintances. Also, a special sign is associated with Easter cake. If the hostess's Easter cake turned out beautiful, lush, it means that the whole year the family will live in abundance.In Russia, they are especially suitable for the procedure for cutting Easter cake. Easter cake is not cut lengthwise, as ordinary bread, but across. This is done so that the “dome” of the cake can cover the remaining crumb.

Orthodox Christians also prepare Easter eggs in advance. Traditionally, eggs are dyed red. For painting eggs, as a rule, onion peel is used. Eggs are simmered in onion skins over low heat for about 20 minutes, which gives them a rich bronze hue. In the old days, Easter eggs were laid out on a beautiful dish decorated with herbs, wheat germ and flowers.Easter eggs were the first dish that believers ate on Sunday morning. And this followed a special ritual. Before eating the eggs, they were broken against each other, as if emphasizing the beginning of a new life and resurrection.

In addition to the main Easter dishes, for Easter in Russian families they sometimes cook "lamb" from sweet dough with butter. The sand "lamb" seems to recall the sacrifice of Jesus Christ, brought by him for human sins.The main ingredients of "lamb" are flour, sugar, eggs, margarine, vanilla. To create a special taste, prunes are sometimes added, White chocolate, coconut flakes.

Easter in Italy

Symbol italian easter is a chicken egg. On a holiday, believers with the words "Urbi et Orbi" give each other eggs, and not necessarily real ones. Would make a great Easter gift chocolate egg with a surprise inside.

Traditional for the Easter table in Italy is a dish of lamb ("pascalina") with fried artichokes. . It is sometimes served with a salad of lettuce, bell peppers, olives, and artichokes. And for lovers of spicy, they offer a salad of tomato, garlic and parsley.

There is also a large number of Easter pastries in Italy.

Colomba (Colomba Pasquale) - Italian Easter cake, baked in the shape of a dove or a cross. To prepare a colomba, you need flour, sugar, butter, eggs, yeast. Additionally, orange peel, dried apricots, raisins, candied fruits can be used. Colomba is a popular Italian delicacy that everyone should try.

Torta Pasculina (Torta P asqualina) - This easter pie with spinach. Among the main ingredients are flour, eggs, milk, butter, spinach, garlic clove, ricotta, parmesan, olive oil. Torta Pasculina has a special piquant taste, which will be loved by lovers of hearty muffins.

Casatiello ( Casatiello) or Tortano (Tortano) - This is a Neapolitan cheese pie. Distinctive feature This pie is that, in addition to traditional products, smoked meat (usually salami or pecorino romano) and cheese are used for its preparation. The top of the pie is decorated with a dough cross.

Pastiera Napoletano ( Pastiera N apoletana) - this is another sweet Neapolitan easter miracle, but unlike the previous version, they belong to the category of sweet dishes. The filling of this pie is interesting. The Italians suggest using wheat grains for filling, skim milk, ricotta cheese, eggs, lemon zest, sugar, orange liqueur, candied fruits, raisins, cinnamon. Judging by the ingredients, the pie is unforgettable.

Casata Sichilianna ( Cassata Siciliana) - This is a Sicilian biscuit cake that has an unusual texture. As part of ricotta, candied fruits, chocolate or vanilla filler. The whole thing is soaked in fruit juice or liquor and garnished with marzipans, hard candies, candied fruit, and other "little joys".

Easter in Germany

They also like to celebrate Easter in Germany. Symbols Happy Easter the Germans have Easter eggs and Easter Bunny.

For Catholics, the egg is a symbol of rebirth. Therefore, it is believed that whoever eats an Easter egg gains strength and is charged with healthy energy. There is a whole legend associated with Easter eggs. According to legend, the Easter Bunny hides Easter eggs in secluded places on the holiday. Finding a hare treasure is a good sign. Therefore, small children love to have fun looking for hidden colorful eggs.

Among the Easter pastries in Germany, the kugelhopf (kugelhopf) or, in Russian, “rum woman” is especially famous. Unlike the usual sand woman, rum is added to this cake. This gives Kugelhopf an amazing and unique taste.

Pretzels are also popular. - small but insanely delicious pretzels. The composition of the dish is quite simple, which allows you to cook it at home. These are flour, water, yeast, protein, cumin, vegetable oil, salt, soda.

Bon appetit and Happy Easter to you!

In Svetloye Christ's Resurrection the whole family usually gathers at the festive Easter table. On this day, by ancient tradition, the hostess should show cordiality and feed to the full of any person who enters the house. But at the same time, she must also celebrate this Bright holiday, which means that the dishes must be prepared in advance. Therefore, to Easter table, has long been customary to cook and serve all kinds of delicious dishes that could be made the day before. At all times, the hostess sought to diversify her Easter menu and make it original, tasty and beautiful. Therefore, there are a great many recipes for traditional dishes.

Preparations for Easter usually began with Clean Thursday. On this day, housewives, according to tradition, clean up the house, cook, bake and.

According to customs, meat dishes predominate, which were banned during Lent. Since the dishes for the Easter table are usually prepared in advance, it is not allowed to roast the meat “with blood”. The meat must pass a sufficiently long heat treatment(well-done, roasted and/or boiled until done).

By the Easter table, you can traditionally serve a suckling pig baked whole in the oven, tender veal chops, boiled pork knuckle seasoned with garlic, fragrant boiled pork, homemade ham. Also, roast lamb is often cooked, buckwheat porridge with mushrooms, duck with apples or goose cooked in honey sauce.

As cold appetizers, you can serve fish aspic or jelly from pork leg and rooster, various vegetable pickles, homemade sausages and cheeses.

In wealthy families, it was customary to serve about forty dishes to the table, according to the number of days before Easter fasting.

As a gift for Easter, it was customary to present each other with painted or hand-painted eggs.

As a dessert, traditionally, cottage cheese Easter and Easter cakes are served at the table.

Also, for Easter, housewives bake small yeast buns in the form of various little animals - lambs, bunnies, cranes and cockerels. Baked lambs are reminiscent of the selfless sacrifice of Christ. Small animals for the festive table can also be baked from gingerbread dough and then cover them with colorful sugar icing.

Hostesses usually attach special importance to the design of the Easter table. The table should not just burst with an abundance of dishes, it should be beautifully served.

The Easter table must be covered with a starched festive tablecloth. On top of which you can lay a few embroidered napkins with Easter ornaments. Small vases with the first spring flowers look very harmonious on the Easter table. In the center of the table in a large vase, you can put blossoming green branches of trees and attach decorative papier-mâché Easter eggs to them.

At the present time, some time before Easter, entertaining hostesses specially grow various greens in an ordinary flat box, which they then use to decorate the table. Such greens are placed on the table right along with the box, which, with the help of small toys, benches, pebbles, houses and imitation trees, turns into a cute miniature "garden". Therefore, if you decide to make such an ornament, then choose a beautiful and neat box.

Dishes served at the festive table can also be decorated in accordance with the holiday: animals or flowers made from vegetables, fruits and herbs.

Beautiful and originally decorated eggs for Easter can be served in a small wicker basket. Our ancestors usually served krashanki on a painted clay dish in the form of a laying hen or cockerel. Also, Easter eggs look very advantageous on a plate covered with salad leaves or straw.

Well, now, it's time, observing customs, to compose traditional menu for Easter and choose your unique and original version how to decorate festive table and prepare dishes that, traditionally, have been served for a long time to the table by our ancestors.

The most important spring holiday, which joyfully celebrates the entire Orthodox world, is Great Easter. It means the rebirth and renewal of all life in nature. With the onset of Easter comes the end of Lent, which lasted 40 long days, and festive Easter dishes appear on our tables, each of which is filled with a certain meaning. Traditional treats that appear on the table once a year symbolize the victory of eternal life over death.

Last, fast week before Easter is considered the most strict, completely excluding meat, dairy food, as well as fish and vegetable oil. However, starting from the middle of the week, experienced housewives begin to prepare for a bright holiday. These days, everything you need to prepare the main Easter dishes is bought - eggs, flour, cottage cheese, meat, etc. Immediately before Easter Sunday, the traditional dishes of the Easter table should already be ready for their solemn consecration in the church, which takes place on Saturday evening. Early in the morning you can start breaking the fast, which will mark the end strict fast and the beginning of the holiday.

To create a cheerful Easter mood, you should think in advance how to decorate the Easter table.

With such decorations, the Easter table will look fun and festive.

You can make bright artificial flowers in advance with your own hands, which are traditionally decorated with Easter cakes and Easter. Having shown imagination, it is easy to make such flowers from colored paper, the remnants of bright fabrics. Children love to participate in the preparation for the holiday, for whom there is always something to do. For example, cut openwork paper napkins that will decorate the festive table, or paint beautiful patterns eggs.

Prepare for table setting the most elegant dishes, a snow-white tablecloth. The table can also be decorated with fresh spring flowers. The whole atmosphere should create a special, light mood.

Images of an elegant Easter table can be seen from famous artists. Makovsky "Easter table"

Traditional Easter dishes

It is impossible to imagine the Easter menu without its main dishes, which appear on the table only once a year. This, of course, is Easter cake, curd Easter and colored eggs. Also on the festive table there should be animal figurines, among which the Easter lamb is a must. Carved from a piece of butter, simply laid out with colored icing on top of the cake, or baked in a special mold, the lamb is a symbol of the sacrifice of Jesus, who gave his life to save people.

Easter lamb always has a place on the Easter table

In addition, various meat dishes are traditionally placed on the Easter table, among which the baked ham always takes the first place. The festive menu also includes dishes from turkey, veal, roast lamb, ham, various salads and cold appetizers. Among the variety of Easter treats, there is no fish and hot dishes.

An interesting fact: in ancient times, in rich families, it was customary to put forty dishes on the table, according to the number of days of Lent. Such an amount of treats is not a strict requirement for the Easter table. The main thing is that the symbols of Easter consecrated in the church be present on it.

Easter cake

Real miracle culinary arts Easter cake is the center of the festive table, without which it is impossible to imagine this bright holiday. A symbol of the presence of God in our world, which takes care of every living being, the Easter cake stays fresh for several weeks. Fragrant, sweet, sweet cake should be tall, topped with sugar icing, which is sprinkled with multi-colored crumbs or crushed candied fruits. Also, on the top of the Easter cake, capital letters ХВ or a figurine of an Easter lamb can be laid out. It is customary to treat slices of the consecrated Easter cake to all acquaintances and strangers, being in the temple and at home.

Kulich is a real miracle and a symbol of Easter

The dough for Easter cake is the subject of vigilant care of every housewife preparing for Bright Sunday. Starting from the night of Maundy Thursday, put butter dough for Easter cakes, in which a piece of soul is lovingly invested in order to start baking on Good Friday. In order for Easter cakes to turn out especially tasty, you must follow some rules:

• start preparing the dough with good mood, pure soul, because it is known that the dough perfectly feels the emotions of the cook, and may not be suitable if you are out of sorts;
• for testing use only fresh yeast, old or dried are completely unsuitable for delicious baking;
• to make the cake airy, be sure to sift the flour several times premium, the secret is simple - as a result of saturation with oxygen, the flour will make the cake more magnificent, and, of course, it must be dry;
• fill the form with dough halfway, then the cake will come out looser;
• Sprinkle the finished cake with water and cover with a clean towel.

If desired, you can add candied fruits, nuts, dried fruits or marshmallows to the dough for Easter cake, in general, what you like.

Curd Easter

Specially prepared for the holiday of Bright Sunday special dish- cottage cheese Easter, which also has its own symbolism, rooted in the Holy Scriptures. The shape of Easter cottage cheese is a truncated tetrahedral pyramid, which is a symbol of the Holy Sepulcher. To prepare it, you definitely need a special wooden form - a pastor, on the inside of which the letters XB are carved, as well as various symbols associated with the suffering that Christ endured. These are a cross, a spear, flowers, sprouts, etc. After curd will be taken out of the bean bag, all these images will be clearly printed on the sides of the Easter. Keep in mind that raw easter cooks faster, but does not last long. More long term storage has custard easter, but it will take longer to tinker with it.

Cottage cheese Easter - the crown of the Easter table

Cooking cottage cheese Easter also has its own characteristics and secrets:

• raw Easter is best done in small forms, such as bowls or plastic glasses;
• custard Easter is cooked in a water bath;
• you need to cook Easter only from fresh, well-pressed cottage cheese, rubbed through a sieve, or whipped with a blender;
• if you add raisins to Easter, then it is preferable to take light varieties, and it would be better if you grind it with cottage cheese;
• nuts (almonds, walnuts, hazelnuts) are best chopped with a knife.

Cottage cheese Easter prepared in advance will become the center of the Easter table. It can be decorated on top with icing and bright paper flowers.

colored eggs

Multi-colored painted eggs - krashenki, or painted with fancy patterns - pysanky, decorate the Easter table, making it festive and bright. The old custom of exchanging colored eggs has been known since the 1st century AD. Symbolizing the beginning of a new life, painted eggs are consecrated during the Easter Liturgy and distributed to relatives and friends. Traditionally, eggs were dyed red, which means the joy of rebirth and the triumph of the Christian faith. The housewives achieve the correct saturated red color with the help of ordinary onion peel. Today, with the help of various natural dyes, as well as ordinary store paints, eggs can be painted in all colors of the rainbow. Plain, unpatterned eggs are called eggs. These eggs have always been boiled, they are one of the main dishes for breaking the fast after the church, festive service.

Multi-colored krashenki create a special festive mood

Traditional pysanky, which are turned into real works of art by the hands of the artist, have always been raw before. The patterns on them had to correspond to the solemn vestments of the clergy, and were made only in certain colors. Today, coloring Easter eggs has become a fascinating process in which adults and children take part with pleasure. Easter eggs take pride of place on the festive table next to Easter cake, unlike krashenka, which are displayed on a separate dish.

An interesting fact: earlier in Rus', grains of wheat or oats were specially germinated on Easter Sunday in order to lay Easter eggs on green sprouts.

Making an Easter menu

The Easter table, the traditions and customs of which every Orthodox family tries to observe, should be plentiful, varied, with ritual dishes. In addition to the three most important symbols, without which the Easter table is impossible, it must include different kinds meat, vegetables and herbs.

To put traditional dishes on the Easter table, each housewife collects and cherishes recipes throughout her life, passing them on by inheritance. Main course holiday menu can be boiled pork, baked piglet or stuffed bird.

The basis of the festive table is boiled pork

These snacks can be decorated with Easter paper flowers. Many housewives put jelly on the table, cooked from several varieties of meat and poultry. Also a great addition to the main dishes. various lungs salads, vegetables and desserts. Desserts can be fruits, sweet pastries- Easter cakes, buns, pancakes, pies, etc. Every year there are more and more fine dining that are placed on the festive table. Do not forget about drinks, without which there is also no celebration. Various types of mead are considered classic Russian drinks, which must be prepared in advance. Fruit drinks, jelly, compotes, sbitni - all these drinks are enjoyed by adults and children. Cahors red wine, which is consecrated in the church and symbolizes the blood of Christ in church rites, also occupies an honorable place among the festive dishes.

Bright Sunday is one of the few holidays that does not leave anyone indifferent, even inveterate atheists are imbued with the bright spirit of this cheerful day. The festive table for Easter is so unusual and beautiful that it cannot be compared with any other table, even the most magnificent and bursting with all kinds of dishes. Our people were able to carry through the centuries all the traditions and symbols of this wonderful holiday.

The Orthodox world during the period of Great Lent is looking forward to a bright moment when the sky is literally torn apart by bells and joyful exclamations. "Christ is risen!"

Behind - 49 days of strict fasting, purification of the soul and body. Ahead are days of fun and thanksgiving to God for help in going through difficult, at times, days of abstinence, both spiritual and physical. Properly move from strict shit to ordinary food, without harming yourself with a plentiful intake of fast food, a properly compiled Orthodox Easter menu will help.

About the food in the post:

Easter table menu

How to get out of the post without harming your health

The Easter menu should give joy and fill hearts with gratitude to God for the gift of salvation. During a strict fast, Orthodox people were filled with spiritual joy, which spills over into bright easter holiday triumph of victory over the flesh, passions and temptations.

Having cleansed herself mentally, each hostess prepares her home for the Bright Holiday and thinks over traditional dishes for Easter in advance, in which Easter cakes, paskas, krashenkas and pysanky occupy a dominant place.

The Resurrection of the Lord is not an open door to permissiveness in behavior and food.

Gluttony, idle laughter, drunkenness and dissolute life all the days of the life of Christians are a sin, and this does not depend on fasting or ordinary days. With the onset of Sunday, the end of fasting does not mean permissiveness in food.

For 49 days of fasting, the work of the gastrointestinal tract was rebuilt, vegetable-carbohydrate food contributed to the production of certain enzymes, when taking meat products, it needs other auxiliary materials that are still “sleeping”.

In order to human body it takes time to adjust to the intake of animal products, so the transition to fast food should be done carefully, gradually.

Conversation for Easter

Arriving from the church, before the start of the meal, you can drink a little red grape wine, which will contribute to the production of gastric juice. ABOUT healing qualities The Apostle Paul also wrote wine in his letter to Timothy, who suffered from a stomach ailment. (1 Tim. 5:23)

Orthodox cuisine:

The tradition to start the Easter break is the reception of an egg consecrated in the church. You should not eat more than one dye at the first meal of fast food.

The Orthodox Easter menu is hard to imagine without the queen of the festive table - Easter, or rather Easter cake, decorated with love and skill. However, we should not forget that baking is a dessert, it should not be used instead of bread for meat or jelly. Wise ancestors baked Easter cakes 2-3 days before the holiday, knowing that fresh bakery not particularly good for the stomach.

Advice! delicious pastries it will not harm if eaten after the main meal an hour later.

Cottage cheese paska, which is mandatory on the traditional Easter table, will perfectly fit into the correct conversation. Delicate cottage cheese easily absorbed by the body, in harmony with the egg and a small amount of meat.

Easter from cottage cheese

Especially useful for the stomach during the holidays will be:

• sauerkraut with cranberries;
• Russian kvass infused with rye bread;
• fermented birch sap.

Acidic foods will help the stomach cross the threshold from simple food to animal products.

You should not pounce on meat, especially pork in the form of smoked sausages, kebabs and balyks. If already so unbearable, then take a fat and fried food with bitter herbs, as the Bible advises. Chicken, veal will come to the rescue on the first Easter day.

Lent is not a diet, it is the right attitude towards your body, skillful abstinence, so why give up good habits in the future. The Apostle Paul warns in Romans (Rom. 13:14) that the indulgence of the flesh does not turn into lust.

Advice! Compliance drinking regime promotes proper food intake. During the meal, food should not be washed down so as not to dilute the gastric juice, which “works hard” in the first days of fasting.

After the main meal, you should wait at least an hour, and preferably two, before moving on to tea drinking.

Basic rules for breaking the fast on the first day of the holiday

• Protein food should be taken in small portions, literally tasting it without being saturated.
• Do not mix protein food and pastries, between their receptions it is necessary to maintain an interval of 1 - 2 hours.
• In the early days, eat more dairy products.
• Proper water intake, 1 glass before meals and tea drinking after meals after 1.5-2 hours.

If you can't, but really want to

No matter how many people hear about proper nutrition and a healthy lifestyle, but even fasting during Lent does not always pacify the flesh, in which case you need to help the body cope with the problem.

When overeating will come to the rescue Activated carbon, which should be taken after the appearance of heaviness in the abdomen.

Apples that can be eaten at night can also speed up metabolism.

For those who care about their figure, I would like to advise in free time do pinch massage belly, which is done to speed up metabolism in a relaxed state:

• down up;
• circling clockwise around the navel;
• from the center to the periphery.

Important! The principle of Orthodox Christian life is abstinence always and in everything.

Meat dishes for the first day of Easter

It is impossible to imagine Easter food without meat; you can replace pork, which is difficult for the body to assimilate, with tender chicken.

French Pork with Tomatoes and Cheese

French roast meat

Ingredients:

• Chicken fillet - 0.5 kg.
• Hard cheese - 150 g.
• Fresh mushrooms - 150-200 g (can be replaced with dry ones).
• Onion - 1 pc.
• Tomatoes - 2 pcs.
• Sour cream and mayonnaise - 2 tbsp. l.
• Vegetable oil for greasing the mold.
• Garlic - 2-3 cloves.
• A bunch of greens: dill, parsley, basil in equal amounts.
• Salt, pepper - to taste.

1. Cut the chicken into pieces and beat off using cling film.
2. cut mushrooms large pieces, lightly fry.
3. Grind the onion in the form of rings, it can be stewed in the oil left after frying the mushrooms.
4. Grate on coarse grater hard cheese.
5. Tomatoes cut into cubes.
6. Grind greens, garlic and mix with cheese.
7. Prepare the sauce from the mixture prepared above, sour cream and mayonnaise.
8. Put the broken pieces of chicken on a greased vegetable oil baking sheet.
9. Cover with fried mushrooms, onions, tomatoes.
10. Pour sauce over everything.
11. Bake for a third of an hour in an oven preheated to 180 degrees.

The most tender baked meat in the sleeve

It is hard to imagine an Easter dinner without baked meat. A sleeve will help you quickly prepare the most tender chicken roll.

Chicken roll in jelly

Ingredients:

• Chicken fillet - 1.5 kg.
• Gelatin - 50 g.
• Ground paprika - 1 tsp
• Salt, pepper - to taste.
• Garlic 4-5 cloves.
• A bunch of greens, dill, parsley, taken 1:1.

Step by step cooking recipe:

1. Cut the chicken fillet into cubes 1.5 × 1.5 cm and put in a large bowl.
2. Sprinkle meat with seasonings.
3. Pass the garlic through a garlic press and add to the chicken pieces.
4. Grind greens, mix with gelatin and also send to a bowl.
5. Mix everything thoroughly, leave to infuse for 30 minutes, and mix again.
6. Put the mixture in a special baking dish - a sleeve, form a roll, fix the edges of the form and send everything to the oven preheated to 170 degrees.
7. Bake for 45-55 minutes at a temperature of 180-190 degrees.
8. Leave the finished roll in the oven until cool, then move it to the refrigerator for 2-3 hours.

Light and hearty Greek salad

Bright, delicate, vegetable salad will perfectly fit into the Easter menu, becoming a useful addition to animal products.

Greek salad with cheese

Ingredients:

• Tomatoes - 2 pcs.
• Cucumbers - 2 pcs.
• Bell pepper red, yellow - 1 pc.
• A bunch of greens.
• Feta cheese (you can replace avocado with processed cheese) - 150 g.
• Sweet onion - 1 pc. (in the absence of such, we take a simple onion and marinate in hot water with the addition of vinegar).
• Olives or olives (pitted) - 50 g.
• A pinch of ground black pepper.
• Olive oil, lemon juice, soy sauce in a ratio of 3:2:1.

Cooking process:

1. Cut vegetables into 1cm x 1cm cubes.
2. Chop greens.
3. Add the onion in the form of thin half rings.
4. Large olives cut into several parts, small add whole.
5. Cheese cut into small cubes.
6. Add spices and butter-lemon sauce.
7. Dishes on which the world's favorite salad will be served should be covered with lettuce leaves, curly.

Now put the prepared salad on a dish.

In the process of preparing for the Bright Resurrection of the Lord, one should not forget that this day was given by God not for overeating, but for joy.

Jesus is always alive, Christ is next to those who have opened their hearts to Him.

Christ is risen! Truly Risen!

Easter menu for the holiday table

bright sunlight Easter is permeated with warmth and joy of life, which in Rus' has long been called the feast of holidays, the Great Day, the Bright Resurrection. They prepared for it ahead of time, on Holy Week they cleaned the house, baked Easter cakes, dyed eggs, bought butcher shops dead bird and pork ham. The flower shops were also crowded. Wealthy metropolitan aristocrats ordered exotic greenhouse orchids for Easter. Bouquets of delicate lilies of the valley, fragrant hyacinths, fluffy twigs of terry lilac and flowering willow were in special demand among ordinary citizens.

Traditions from time immemorial

After the night procession and Easter morning, the people did not linger in the temple, they hurried to the festively laid table. There was a belief: whoever tasted the consecrated Easter cake and a colored egg sooner would have good luck and excellent health. The head of the family cleaned the red easter egg, which, like Easter cake, was divided into all household members. He offered a treat to everyone with the words: “Give, Lord, and on next year live until Easter, in peace, health and happiness!” For those family members who were absent from the festive table, were away from their home, the hostess wrapped a piece of Easter cake and krashenka in a clean embroidered towel and placed it under the icons.

Having broken the fast, they took turns washing themselves with well water from the basin. A pair of red eggs and a copper penny were lowered into it. It was believed that holy water gives beauty and charm, removes damage and the evil eye, and gives health. It was poured into a river or onto a burning fire.

On the Resurrection of Christ, they did not forget about the dead ancestors. After all, throughout the Easter week, while the heavenly gates of heaven and hell are dissolved, they are invisibly next to their relatives, rejoice at the bright holiday. For people from the other world, a beautiful dish with seedlings of wheat or barley was put on the table. Red or yellow dyes were laid on a green featherbed, their number coincided with the number of souls commemorated. Before Radunitsa, no one touched the eggs, and after they were fed to birds or pets, the shells were burned in the oven, and the sprouts were planted in the garden.

The remains of the consecrated meal were not thrown away, crumbs, bones, shells were carefully collected. On St. George's Day, they were buried in the ground, on the edge of a rye field or in a boundary, to protect crops from drought, hail, strong winds and lightning.

The table for Easter was covered with a white starched tablecloth, porcelain dishes, silver cutlery, glasses made of Bohemian glass and crystal were taken out of the sideboard. Bright red (this is the main color of the Orthodox holiday) napkins, candles, fresh flowers gave special solemnity. In the most honorable place, in the center of the Easter composition, there was a tall Easter cake covered with sugar icing. He was crowned with a thin church candle. A slide on delicate greenery laid out painted onion peel and birch leaf eggs. Sweet was placed next to cottage cheese easter and a wicker basket with sugar "lambs".

Modern serving is not limited to strict classic version, provides colorful spring shades and funny trinkets, as a tribute to the European traditions of the Easter feast. Colored or checkered tablecloths, wooden and porcelain figurines of rabbits, chickens, lambs, vases with multi-colored candies simplify the festive table, make it cute and naive.

Old Easter food

In the old days, the Easter feast began with oatmeal jelly, light snack from vegetables in order to prepare the body for the intake of modest (meat, dairy) food, from which it has pretty much lost the habit during Lent. Preserved old recipes Easter vegetable dishes.

For example, lettuce "Spring". Fresh greens (sorrel, watercress, wild garlic, cilantro, green onion) are washed under running water, dry paper towel and tear with your hands into pieces of medium size. Cleaned and boiled a small amount water two large potatoes. When hot, it is kneaded with a fork. Salt, pepper, sugar and vinegar are added to the mashed potatoes to taste. bred heavy cream(250 g) to the consistency of the sauce. Black bread (500 g) is cut into cubes and browned in vegetable (olive, sunflower) oil. Greens and rye croutons served on the table in transparent plates, creamy sauce - in a gravy boat.

Cooked for Easter spicy beetroot salad with hell. Beets (1.2 kg) were washed and boiled for an hour. Then the water was drained, the roots were doused cold water, cooled, cleaned and cut into strips. You can also grate on a coarse grater. The salad was dressed with a mixture of 150 g of mayonnaise, 4 tbsp. sour cream, 2 tbsp. grated horseradish. Salted, peppered. Flavored lemon juice(2 tablespoons) and finely chopped onions(1 PC.). Decorated with pieces boiled eggs and fuck.

After tasting salads, they skipped a glass of dry wine and took to cold fish and meat snacks. You can hardly surprise guests with the usual jelly, and “Hmelny” jellied veal both looks amazing and tastes incomparable. Dip the tenderloin (2.5 kg) in a whole piece in salted boiling water. Put in a saucepan hot pepper(a third of the pod), carrot circles (2 pcs.), Two onions and pour in 150 g of vermouth. While the meat is cooking, cut into rings 3 sweet peppers (red, yellow, green), chop the leeks (4 stalks). Soak gelatin (4 tablespoons) in 250 ml of cool water.

7 minutes before the end of cooking, pour half a liter of dry red wine into the pan. Remove the meat, strain the broth and dissolve the gelatin swollen in water in it. Glasses made of glass or plastic (for hot drinks) fill a quarter with broth, put them in the refrigerator to form a jelly. Put pieces of boiled veal on top of it, bell pepper, leeks, mugs of hard-boiled eggs. Top up the cups with broth and refrigerate. To remove the aspic from the mold, dip it for a few seconds in hot water and turn it over onto a flat plate. Decorate "drunk" veal with parsley and basil leaves.

The traditional hot dish of Bright Sunday was, and in many families remains, suckling pig. Its carcass is boiled in unsalted water. IN ready broth add salt and keep the meat in it until it cools down a bit. Then cut into portioned pieces. For sour cream sauce, grated horseradish (150 g) is allowed to butter, salt, pepper, add 3 tablespoons apple cider vinegar. Boil for 3-4 minutes until the vinegar has partially evaporated. Fried in a skillet wheat flour(2 tablespoons), dilute it with 3 cups of broth and boil. Then add 1.5 cups of sour cream and boil again over low heat. The gravy is salted, mixed with horseradish, if desired, seasoned with butter (butter). suckling pig served with boiled potatoes, watered abundantly sour cream sauce sprinkled with chopped parsley. Tasty!