Prepare 12 delicious Lenten dishes for Christmas using the recipes in this article.

On January 7, Orthodox Christians celebrate the Nativity of Christ. The day before, January 6, the 40-day fast of Christmas ends and Holy Evening begins. Needless to say, Christmas has been popularized?

Many consider him one of the New Year's holidays, a reason to meet friends, eat at the table, or have a glass of alcohol. Not only do they not fast, but they don’t even know basic Christmas traditions.

But for our ancestors, Christmas had a special meaning; they prepared for it very carefully: they cleaned up their home, went to church, observed religious canons, and invited only their closest and loved ones to the house that evening. Perhaps we should think about resuming traditions? First of all, prepare the right Lenten dishes for Christmas.

What festive dishes are served at Christmas?

Those who observe Orthodox canons do not eat anything on January 6 until the first star lights up in the sky in the evening. She notifies the world that Jesus Christ was born. This means that you can sit down at the table and have a delicious meal.
Festive dishes for Christmas are served following certain rules:

There should be 12 dishes, that’s exactly how many apostles Jesus Christ had. The Slavs also believed that 12 dishes on the table at Holy Evening symbolize 12 months, and as tasty as the dishes are, those months will be so generous in food and harvest.
Dishes must be lean. That is, there should be no butter, milk, sour cream, eggs or meat on the holiday table. You can eat fish.
Before preparing each dish, you need to read a prayer.
It is advisable that when preparing food festive table All family members took some part.

IMPORTANT: There should be no alcohol on the table on Holy Eve!

Option for table setting for Christmas.

Choose which Lenten dishes will be included in holiday menu, every housewife has the right to do it herself. But two will be mandatory:

Kutya. - a symbol of resurrection after death, it must be prepared for funerals. You can read about how to cook it deliciously in.
Uzvar is also a symbolic drink, which was always prepared when a child was born in the family.

Together, kutya and uzvar represent memories of the birth and death of the Savior and every person who lived on earth.

VIDEO: Lenten recipes

12 delicious Lenten dishes for the Christmas table

So, approximate Christmas menu, in addition to kutya, may include the following dishes:

Uzvar

The tradition of cooking uzvar originated in Ukraine, and was later adopted by residents of many Eastern European countries. Essentially, the drink is a compote of dried fruits, dried berries, honey and sugar. But not simple, since after the water boils it does not cook, but is immediately removed from the heat.

Uzvar turns out to be concentrated, since it is customary to take 0.5 kg of dry berries and fruits for 2 liters of water. Which ones exactly are up to the hostess to decide. Take 3 tbsp of honey for the specified volume of drink. spoons, sugar - to taste.

Here is one of the uzvar recipes for which they take:

dried apples -100 g
dried plums or prunes – 100 g
dried pears – 100 g
raisins - 100 g
dried apricots – 50 g
dried cherries – 50 g
honey - 3 tbsp. spoons
sugar – 3 tbsp. spoons

Dried fruits and dried berries needs to be soaked. They do this in different ways: overnight, for 2 hours or for 15 minutes.
Pour in the straightened, soaked fruits and berries, fill them with water, bring to a boil and immediately remove. Sometimes they do it differently - they simply pour boiling water over the ingredients.
Honey and sugar can be added immediately. But in boiling water, honey loses its strength and becomes harmful. Therefore, it is better to put it in the already cooled uzvar.
Uzvar is prepared 3-4 hours before the feast so that it has time to brew. Serve and drink either chilled or slightly warm.

IMPORTANT: Uzvar on the table on Christmas Eve replaces alcoholic drinks. Both adults and children drink it throughout the feast. Sometimes uzvar is poured over kutya.

potatoes – 5 pcs.
carrots – 2 pcs.
onions – 2 pcs.
pickled cucumbers (medium) – 5 pcs.
parsley root (small) - 2 pcs.
tomato paste– 2 tbsp. spoons
lemon
different greens
salt, sugar, pepper
olives and olives
water - 3 l

Potatoes are put into salted water first. To do this, it is cleaned, washed, and cut quite finely. You can also throw a bay leaf there if you wish.
At this time, the dressing is prepared in a frying pan: finely chopped onions, grated carrots, parsley root, and cucumbers are sautéed.
Add tomato paste and pepper to the sautéed vegetables. They will be stewed, as it were, since the cucumbers and paste will give a lot of liquid.
Add the dressing to the potatoes, cooked until done. Cook the hodgepodge covered for 5 minutes. If desired, add cucumber pickle and a little sugar to it.
When serving, Lenten solyanka is decorated with chopped herbs, rings of olives or black olives, and lemon slices.

Cabbage with mushrooms I think a simple dish? It will turn out festive if instead of champignons you take dried porcini mushrooms and beautifully decorate the stew.

white cabbage – 1 kg
dried porcini mushrooms – 300 g
carrots – 1 pc.
onion – 1 pc.
tomato juice- 0.5 cups
salt, pepper, herbs

Porcini mushrooms are soaked for 1 hour.
Prepare frying of onions and carrots.
Finely chop the cabbage and send it to stew. If you salt it at the very beginning and lightly crush it, there will be a lot of juice, you won’t have to add water.
Immediately add finely chopped porcini mushrooms to the cabbage and cover the saucepan with a lid. Simmer for 20 minutes.
Add frying, tomato juice and pepper to the prepared dish, simmer for another 10 minutes.
When serving, lay out the dish in a neat mound and decorate with herbs.

They need:

champignons – 0.5 kg
onion - 1 pc.
loaf – 200 g
milk – 200 ml
starch – 1 teaspoon
salt pepper
flour or breadcrumbs

The champignons are cleaned and cut into quarters, and fried for 10 minutes along with finely chopped onion.
Onions and mushrooms are put into a meat grinder. They also roll a loaf soaked in milk.
IN minced mushroom add salt, pepper, starch diluted in 30 ml of water (it is needed for the cutlets to “set”).
Cutlets are formed from the minced meat, breaded and fried on each side for 2-3 minutes.

Lenten cabbage rolls are stuffed with rice and carrots. Needed:

cabbage with wide leaves - 1 head
carrots - 4 pcs.
onion – 1 sh.
rice – 0.5 cups
vinegar – 50 ml
vegetable oil – 50 ml
greens, salt, pepper, sugar

Rice is boiled as follows: add 1 part of it to 2 parts of salted water, bring to a boil, cook under the lid until the water boils away.
To ensure that the leaves are easily separated from the cabbage and do not tear, boil the cabbage head directly in boiling water for 5 minutes.
Peeled carrots are cut into strips or grated into Korean grater, sauté together with finely chopped onions.
Combine rice with carrots and add pepper.
Cabbage leaves are stuffed with minced meat and cabbage rolls are formed. Place them in a pan one by one, pour boiled water so that the cabbage rolls are covered.
When the water boils, add vinegar, vegetable oil, pepper, sugar and salt.
Simmer for 20 minutes.
Greenery is used for decoration.

The vinaigrette

A simple but beloved dish, vinaigrette, is quite suitable for the Christmas table.
It is prepared from:

beetroot – 3 pcs.
potatoes – 3 pcs.
pickled cucumbers – 4 pcs.
carrots – 2 pcs.
salad onion – 1 pc.
green peas – 200 g
olive oil – 100 ml
table or apple vinegar – 50 ml
salt, pepper, herbs

The beets can either be boiled or baked in the oven (they are baked in foil for 2 hours).
Potatoes and carrots are peeled, washed and boiled.
If the peas are frozen, boil them in boiling water for 5 minutes.
All vegetables are cut into cubes approximately the size of peas.
Prepare a dressing from oil, vinegar, salt and pepper.
Dress the salad, add chopped greens to it.
Stir it.
If desired, add sauerkraut to the vinaigrette.

Carp from the oven

You can bake carp for Christmas. In Eastern Europe this river fish love and know how to cook. It is often baked with sour cream and cheese, but on Christmas Eve the dish should be lean, and these ingredients should be discarded. Instead they take:

carp – carcass 1-1.5 kg
onion – 1 pc.
honey - 4 tbsp. spoons
vegetable oil – 100 ml
balsamic vinegar – 3 tbsp. spoons
coriander seeds – 3 tbsp. spoons
rosemary sprigs – 3 pcs.
salt pepper

The fish is washed and scaled. Leaves his head. The carcass is cut in the rib area.
Prepare a marinade from melted honey, seasonings, balsamic vinegar and vegetable oil.
Keep the carp carcass in the marinade for about 1 hour.
Place the carp on a greased baking sheet and cover with foil. You can completely wrap the carcass in foil and pour the remaining marinade into this “cocoon”.
Bake at 200 degrees for 40 minutes.
Carp baked in this way can be served on a bed of potatoes or any other vegetables.

Bean pancakes

At Holy Evening, pancakes are often made, but you can make pancakes not from potatoes, but from beans. Take:

beans – 100 g
flour - 2 cups
water – 1.5 cups
starch – 1 teaspoon
yeast – 2 g
sugar, salt
vegetable oil – 1 tbsp. spoon.

A dough is made from warm water, yeast, sugar and a small amount of flour.
The beans are boiled and mashed with a fork.
Add bean puree to the dough, a spoonful of vegetable oil, diluted in 2 tbsp. spoons of water starch and remaining flour. Salt the dough.
It should rise twice for half an hour.
Bean pancakes fried on vegetable oil until golden brown on both sides.

Dumplings with potatoes and mushrooms

For this dish you need:

potatoes - 4 pcs.
champignons – 200 g
onions – 3 pcs.
flour – 2 cups
water - how much dough will take
salt, pepper, herbs

Champignons and 1 pc. chop the onions, fry together in vegetable oil for 5 minutes, they will turn golden.
The potatoes are peeled, washed, and boiled until tender. Add salt and pound into puree.
Connect mashed potatoes and mushroom frying.
Knead from water, flour and salt tough dough for dumplings.
Dumplings are made and filled with potato and mushroom mixture.
Boil the dumplings in salted boiling water until they float.
2 pcs. Finely chop the onion and fry until golden in a large amount of oil. Prepared dumplings are coated with this dressing.

We already have ten dishes for the Christmas table. The other two can be anything. For example:

fried porridge
boiled, stewed or baked potatoes
pickles and salads made from them
fresh fruits
pies with vegetable and fruit filling
dressings from garlic, vegetable oil, herbs, etc.
Lenten cookies

Lenten pies- idea for the Christmas table.

VIDEO: Real rich uzvar made from dried fruits

VIDEO: Uzvar in a slow cooker

Christmas table decoration

On Christmas Eve, the family sits at a large table:

they lay a white or decorated traditional patterns tablecloth
napkins are chosen to match the tablecloth
straw is placed under the tablecloth, symbolizing the manger in which Christ was born

Lenten table At Christmas.

IMPORTANT: Today I often set the table in the colors of Catholic Christmas - red and white.

Table decoration option for Christmas Eve.

Church candles are also placed on the table and lit at dinner.

There is always one more device than there are people at the table. It will be for deceased relatives who are usually remembered at Christmas. There should also be a glass of uzvar.

Christmas dinner lasts a long time, followed by measured conversations in a measured manner. Those present must try each of the dishes. And only then you can sing carols or arrange a nativity scene and give gifts to the children.

VIDEO: Dishes for the Holy Eve before Christmas

The date of the birth of Christ is determined to be December 25 for Catholics and Protestants and January 7 for Orthodox Christians. In Europe and the United States, Christmas is mainly celebrated on the night of December 25, but the traditions of the holiday table are very different all over the world. Christmas is the most family celebration, it is not customary to invite friends to Christmas dinner. Christmas dishes can be very different, traditions different countries in this regard there is a huge variety, but there must be one central dish(goose, turkey, duck, chicken, fish, baked whole, bigos - for Catholics; kutia - for Orthodox) - a symbol of the unity of all those gathered at the festive table. Catholics do not fast before Christmas, unlike Orthodox Christians, so they can afford to immediately taste hearty, fatty meat dishes.

From time immemorial, residents have served on the table for Christmas oatmeal"plum porridge", cooked on meat broth. Bread crumbs, raisins, almonds, prunes, honey were added to it and served very hot. By the beginning of the 3rd century. porridge was transformed into “plum pudding” - one of the main dishes of the Christmas table (does this remind you of Russian kutya?). It is also called pudding on fire - before serving the pudding, it is doused with cognac and set on fire.

Traditional dishes for Christmas include fried or stuffed turkey, in Scotland roast goose, in Ireland and Wales - smoked. Only men cut up the Christmas game and put it into portions.

Traditional dishes for Christmas - blood sausages, roast goose or roasted turkey pig head, peas, beans, lentils, nuts, chestnuts, flatbreads with milk, sweets. A traditional French Christmas delicacy is foie gras.

on Christmas Eve there should be seven dishes on the table: lentils, white beans, chickpeas, beans with honey, cabbage, rice cooked in almond milk, and pasta with sardines in sauce from walnuts. In other places there should be nine such dishes. The custom on Christmas Eve is to serve eels or cod dishes, oysters and other seafood, as well as various shellfish mixed with traditional spaghetti for dinner. At Christmas dinner, it is traditional to eat a blessed goose.

This is a roast goose and a pie with nuts, marzipan and raisins. They bake pretzels and shaped cookies.

Traditionally, at Christmas dinner they eat national noodle soup, and for the main course they eat carp baked with caraway seeds.

on Christmas Eve they prepare almond soup, honey-nut halva, rice porridge, ritual cookies and sweets, and on Christmas - hearty meat dishes: pork, ham, capon, as well as ritual boiled chestnuts and porridge.

The customs of the Christmas, New Year and Epiphany tables have a lot in common: in the evening they eat Christmas ham, porridge, fish and special bread and butter. Decoration of the Christmas table - boiled stuffed tongue and fried pig's head. For dinner - roast goose with apples and plums, roast pork, stewed potatoes, zucchini, apple pies, nuts, fruits. The New Year's table is complemented with cold appetizers - salmon, herring salad, cheese. Traditionally and special dish from dried and soaked cod to a jelly state, as well as rice pudding.

During the winter holidays, the table usually includes a soup of pork, beef and blood sausage, boiled dried cod with potatoes, barley or rice porrige with milk, baked rutabaga and, of course, baked with melted pork fat mashed potatoes.

For Christmas dinner, duck with apples is a must; an indispensable drink, in addition to champagne, is “gleg” (a mixture of cinnamon, cloves, wine, diluted with water).

On any holiday table - traditional salmon and roast.

At Christmas, pies are baked with porcelain dolls, rings, coins, red pepper pods and other surprises baked into them. Rings and coins folk signs, will bring prosperity.

They also bake pies with surprises - banitsa. Dogwood buds, a dogwood sprig and a coin are baked into the pie. Whoever gets one kidney will be healthy all year, two kidneys mean happiness, three mean being new family, four - study well, and whoever gets a coin will get rich this year.

Cookies, waffles, cakes, and special types of bread are popular everywhere at Christmas. They drink hot tea with milk, sugar and cinnamon, cloves, lemon powder, saffron or nutmeg.

Winter holidays for the peoples of Europe end on January 6th. At the end of this day, a baked bean pie is baked and a "bean king" is chosen.

The main dishes of Christmas differ depending on the ethnicity of the family - this includes stuffed turkey, baked whole, or other poultry, beef, ham, pork, fried vegetables. Desserts include pumpkin pie, plum pudding or Christmas pudding, marzipan, sugar cookies, cupcakes, Apple pie, carrot cake, Buc de Noel, and other pies.

On January 7, meat dishes are prepared: baked goose, various rolls, aspic dishes. They put liqueurs, liqueurs, and wine on the table, but on Christmas Eve alcohol is not allowed under any circumstances. Christmas Eve is the evening meal on the eve of Christmas. According to tradition, this is the first meal that ends the pre-Christmas fast. The whole family should sit down at the table, festively dressed, with the appearance of the first star, in memory of the Star of Bethlehem, which announced the birth of Christ. U Orthodox meal begins with taking kutya. Then appetizers are served - vinaigrettes, fish and salads. Then - red borscht, mushroom or fish soups, the constant companions of which are snack pastries - sochni. Sweets are served at the end of the meal. poppy seed rolls, honey gingerbread with jelly or dried fruit compote. According to tradition, everyone sitting at the table must taste at least a spoonful of all prepared dishes.

The traditional colors of the Christmas table are red, green and gold. Mandatory decorations are fir branches and candles.

Merry Christmas!

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In general, it would be more correct to call this holiday Holy Evening, since traditional dishes the Christmas table is prepared specifically for pm January 6th. The most beautiful and mysterious traditions, rituals and signs are associated precisely with Holy Evening and Christmas night, that is, from January 6th to 7th.

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And there should be exactly 12 dishes on the table for Christmas - according to the number of God's Apostles.
The main tradition of this evening is waiting, like a miracle, for the first star in the night sky. Young children perceive this tradition especially joyfully, constantly running in a crowd along with other children to look at the evening sky, and what a delight when the first Christmas star appears in the amazing evening January blue! As a child, she always seems so big and radiant that no matter what scientific points Astronomers have not provided any information about the January stars and planets, everyone knows for sure: this is it, the star of Christmas.

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When the Christmas star appears in the sky, the whole family can sit down at the table and start celebrating.

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Cover the Christmas table with a light tablecloth, and According to tradition, you need to put a little hay under it.

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Placed in the center of the table candle in a container with wheat grains, lights up, and everyone thanks the Lord together. If you are not particularly devout and do not know how to pray, this is not a problem: tell God in your own words that you are grateful to Him for what you have, for the fact that He protects you and loves you, and ask for health, prosperity and love for yourself and your loved ones next year. Don’t be embarrassed, believe me, after such a sincere and not memorized prayer, your soul will feel warm and comfortable.

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And now you can start Christmas dinner, which necessarily begins with Lenten Kutya and uzvara– traditional dishes for Christmas.

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12 DISHES FOR CHRISTMAS

As you already understand, you need to prepare exactly 12 dishes for the Christmas table. And these 12 dishes for Christmas should be lean, that is, not contain meat and animal fats, and indeed nothing from the animal world (no milk, no sour cream, no eggs, etc.). The only things you can cook for Christmas are fish, all kinds of grains, vegetables and fruits, Certainly. It will be possible to pamper yourself with balyk and sausages starting tomorrow, and you only need to prepare 12 dishes for Christmas that are meatless.

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Don’t worry that this “vegetarian” menu won’t be tasty - the recipes for dishes on the Christmas table have been tested and perfected over centuries and generations, so you’ll have something to please yourself and your loved ones. Moreover, in modern world, such a menu for Christmas is more “exotic” for us than a traditional diet.

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Kutya

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This is one of the main dishes at Christmas - the hostess of the Christmas dinner. A rich supper and Christmas feast began with kutya next day. After the Holy Evening, the kutya was left on the table overnight - so that the souls of deceased ancestors would also try the treat.

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The basis of kutya is wheat, barley or rice. IN traditional koutier Wheat contains a complex of vitamins B and protein (during fasting, the body does not receive enough proteins of animal origin, so their deficiency should be compensated for by vegetable proteins). Season the cereals with grated poppy seeds, nuts, dried fruits, and honey. These products are rich in beta-carotene, vitamins (B, C, E, K, PP and others) and microelements (potassium, magnesium, calcium, iron, manganese).

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Wheat kutia recipe
2 cups wheat
1 glass poppy seeds
100 g honey (or 1/2 cup sugar)
30 g shelled nuts
50 g raisins
salt - to taste

Method of preparing kutia from wheat:
Sort the wheat, rinse, add to boiling water, bring to a boil, place on a sieve, pour over cold water, put in a saucepan or clay pot, add water again and cook until the grains are ready.
Wash a glass of poppy seeds, pour boiling water over it, and then cold water, pound in a mortar until the mixture turns white, add honey, and maybe a little salt. Add chopped nuts, scalded with boiling water and strained raisins.

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Uzvar

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Uzvar was traditionally prepared for kutya at Christmas. If kutya is the hostess of the Christmas party, then uzvar is the host.
Actually, uzvar (or compote) used to be one of the most common traditional drinks. But if in summer it was prepared from fresh berries, then in autumn, winter and spring - from dried ones (cherries, apples, pears, apricots and others).

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Dried fruits and berries preserve vitamins, the lack of which we especially begin to feel in winter (after all, it was not for nothing that uzvar was a constant drink during the Great Orthodox fasting when vitamins are especially scarce). The drink is rich in vitamins A, B, C, it contains calcium, iron, phosphorus, potassium and others useful material. In addition, uzvar regulates the functioning of the stomach and intestines, and also has a positive effect on the functioning of blood vessels.

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Uzvar recipe:
200 g dried pears, 200 g dried apples, 200 g prunes, 100 g raisins, 200 g honey, 3 liters of water.

How to cook uzvar:
Prepare dried fruits. To do this, wash the dried fruits warm water and fill them with cold water for 10 minutes.

Pour 3 liters of water into a saucepan, add pears and apples and simmer over low heat for 15 minutes. Then add prunes and raisins to the uzvar and cook for another 10-15 minutes.

At the end, add honey, let it boil and remove the uzvar from the heat. Cover the uzvar with a lid and leave for 2-3 hours to infuse. Strain the uzvar and serve chilled.

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Dumplings with potatoes, mushrooms, cabbage

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Dumplings are perhaps the most delicious Lenten dish. They are a must have for the Christmas table.
We prepare the dough for dumplings from wheat flour coarse grind. It is rich in vitamins B and E and is better absorbed by the body than flour. premium. In addition, wholemeal flour contains pectin and fiber. Figuratively speaking, such flour is a broom for the intestines.
The filling for dumplings is boiled potatoes in their jackets. Exactly at unpeeled potatoes Benefits are preserved under the peel, in particular, a layer of potassium, which we usually cut off when peeling raw potatoes. Add to potatoes fried mushrooms and onions. You can use other fillings: stewed cabbage, berries.

Dough for dumplings
For the dough you will need: 0.5 kg of flour, 250 ml of water, 2 tbsp. spoons of vegetable oil, salt to taste.

Method of preparation: sift the flour, add water, salt, vegetable oil and knead into a stiff dough. Cover it and leave it for about an hour, during which time you can prepare the filling. And then you can start cutting the dough and making dumplings.

This dough turns out elastic, it can be rolled out thinly, and it does not boil over in boiling water. These dumplings may have little dough and a lot of filling.

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Dumplings with potatoes

For the filling you will need: 0.5 kg of potatoes, 1 medium carrot, 2 medium onions, vegetable oil, dill, ground black pepper, salt to taste.

Method of preparation: finely chop the onion, grate the carrots on a coarse grater, fry in vegetable oil and set aside a small part of the frying for later seasoning the finished dumplings.

Peel the potatoes and boil in salted water. Make a puree by adding frying, chopped dill, pepper and salt.

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Lenten dumplings with cabbage

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For the filling you will need: 0.6 kg white cabbage, 1 medium carrot, 2 medium onions, vegetable oil, salt to taste, bay leaf.

Cooking method: Finely chop the onion, grate the carrots, fry in vegetable oil and set aside a small part of the frying for later dressing of the finished dumplings.

Shred the cabbage. Add it to the frying pan and simmer over low heat for 20 minutes, stirring occasionally. Finally, add a bay leaf and salt.

Cool the filling and you can make dumplings. Cook for 5-7 minutes. Add the remaining frying to the prepared dumplings.

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The vinaigrette

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Traditionally, vinaigrette is prepared from boiled (potatoes, beets, carrots, beans), raw (onions and parsley) and pickled or salted (cucumbers) vegetables. This set has it all minerals and vitamins, necessary for a person: C, B, PP, E, K, beta-carotene, potassium, iron.
We cut the vegetables for the salad into cubes, and season the vinaigrette as usual with vegetable oil. It helps to better absorb beta-carotene, which carrots are rich in and is the main source of vitamin E.

Vinaigrette recipe
potatoes - 3-4 medium or large pieces,
carrots - 1 large or 2 medium pieces,
beets - 1 piece,
sauerkraut - 100-150 g,
salted or pickled cucumbers - 1-2 large pieces,
onion - 1 medium piece,
vegetable oil,
salt, freshly ground pepper
optional: green pea, boiled beans, canned mushrooms

How to prepare vinaigrette:
Wash potatoes, beets, carrots well. Place the vegetables in a saucepan, add water, bring to a boil and cook until tender.

Tip: vegetables can be wrapped in foil and baked in the oven at 180°C until cooked. Each vegetable must be wrapped separately in foil. You can also boil vegetables in a double boiler.

Cool the beets, potatoes and carrots and peel them. Cut vegetables into small cubes.

Cut the cucumbers into cubes. Squeeze the sauerkraut from the brine.

Peel the onion and finely chop.

Place the beets in a bowl, add a little vegetable oil and stir - then the beets will not color the rest of the vegetables.

Add chopped potatoes, carrots, cucumbers, cabbage, onions to the beets, salt and pepper, season with oil and mix.

Tip: You can add green peas to the vinaigrette, boiled beans, canned mushrooms.

Chill the vinaigrette in the refrigerator before serving.

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Stuffed cabbage rolls

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The traditional recipe for cabbage rolls contains meat. But during fasting the filling can be replaced with stewed mushrooms, carrots and onions. Then cook as usual.
Homemade cabbage rolls recipe
White cabbage 500 gr.
Stewed mushrooms
Rice 1/3 tbsp.
Salt
Sugar
Ground black pepper
Tomato paste 3 tbsp. or tomatoes 5-6 pcs.
Carrot 1 pc.
Onions 2 pcs.
Peppercorns 5-7 pcs.
Bay leaf 2 pcs.

How to cook cabbage rolls:
Wash the cabbage, remove the stalk and place in a pan with boiling water.

Cook cabbage until upper leaves will not separate well (about 10 minutes). Remove the separated leaves from the boiling water. If you make cabbage rolls from young cabbage, then you need to cook it for no more than 2-3 minutes.

Boil the rice until done.

Pass the stewed mushrooms and onions through a meat grinder. Add salt, pepper, rice to the resulting minced meat. Mix everything thoroughly. Add 3 tablespoons of water to the minced meat.

Cut off the thick vein from the cabbage leaf (from the stalk), lay out some minced meat, and wrap the cabbage leaf in an envelope.

Place the resulting cabbage rolls in a saucepan.

Prepare the sauce: fry finely chopped onion in vegetable oil and grated coarse grater carrots, add tomato paste, salt, a little sugar, peppercorns, bay leaf, water. Bring the sauce to a boil.

Pour the resulting sauce over the cabbage rolls, cover the pan with a lid and simmer over low heat for about 40-50 minutes, depending on the size of the cabbage rolls and the quality of the cabbage.

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Fish aspic

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Beautiful holiday dish, which can be submitted to the post.
Ingredients:
pike perch weighing 1 kg,
1 onion,
1 carrot,
1 white root(parsley, parsnip or celery),
1 bunch of greens,
lemon to taste
2 bay leaves,
5 black peppercorns,
2 peas of allspice,
30 g gelatin,
salt to taste,
1.5 liters of water.

Fish aspic - preparation:
Clean the fish, gut it, remove the gills and rinse thoroughly.

Separate the head, tail, fins, bones, skin from the fish, place in a pan along with vegetables and spices.

Pour in cold water, bring to a boil, reduce heat, carefully skimming off any foam that forms.

Cook the broth for 1.5 hours over very low heat, so that the liquid only “stirs” a little and does not boil.

Cut the fish fillet into portions.

Place the fillet in the broth, add salt and simmer until cooked for 30 minutes.

Then very carefully remove the pieces from the broth with a slotted spoon. fish fillet so that they do not break, and place them in portioned bowls.

Strain the broth through several layers of gauze.

The viscosity of the broth, and therefore the solidification of the future fish aspic, can be checked by squeezing a drop of liquid in your fingers - if the fingers stick together well, it means that the fish aspic will harden. If stickiness is not felt, you can use gelatin.

To do this, dilute a bag of gelatin in warm broth until completely dissolved and pour the gelatin mass into the broth.

Pour broth over the fish, garnish with boiled carrot figures and herbs. It is better to garnish the fish aspic with lemon slices after it has hardened so that the dish does not become bitter.

Place the fish aspic in a cool place to complete cooling and then into the refrigerator.

The fish aspic will be ready in 4-5 hours.

Serve fish aspic with horseradish.

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Lenten borscht

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Red borscht was traditionally cooked for Christmas.
How to cook lean borscht:

Cut red beets (1 kg) into slices, soak for two days in cold water with a crust of black bread. Soak overnight dried mushrooms, boil. Boil the beets and cut them. Chop fresh carrots and parsley. Boiled beets, carrots, mushrooms, parsley, pour beet brine and cook until tender. Add salt and pepper to taste.

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Fried carp

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Fish is especially useful because it contains a lot of phosphorus, which takes an active part in metabolism.

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How to cook:
We take purely Slavic fish - carp. We clean from scales and entrails. We cut large fish into pieces. Sprinkle with salt and black ground pepper taste.

Fry in sunflower oil, without flour and without batter, on both sides over medium heat (you can first cover with a lid so that the fish is fried inside).

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Sauerkraut

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Another traditional Slavic dish. Cabbage is mixed with frozen cranberries. Cranberries and cabbage complement each other - when combined it turns out good set vitamins and microelements (vitamin C, iron, calcium, protein and other beneficial substances). Sauerkraut for the Christmas table must be prepared three days in advance.
Compound:
white cabbage (late varieties) - 5 kg (net weight of cabbage),
carrots (large) - 4 pcs (1 kg),
salt - 100 g (*do not use iodized salt)
Preparation:
Wash the cabbage, dry it and cut the head of cabbage into 4 parts - you get 4 large cabbage wedges. Cut the stalk and finely chop the cabbage (you can use special grater).
Wash the carrots, peel them, wash them again and grate them on a coarse grater.
Measure the salt and pour it into a small container (bowl or saucer).

Place 3-4 large handfuls of cabbage in a saucepan (or large plastic bowl), sprinkle with some salt, mix well and grind the cabbage with salt until juice appears.
Add some carrots to the cabbage and stir.
Then compact the cabbage with a wooden masher or rolling pin.

* You can add flavoring seasonings to cabbage: cumin, dill seeds.
Thus, in small portions, adding cabbage, carrots and salt, compact all the cabbage with a wooden rolling pin so that a a large number of juice
Then, with clean hands (you can use your fists), press the cabbage into the pan so that cabbage juice All the cabbage was covered, put a plate and press down with pressure (you can use a 3-liter jar filled with water as pressure).
Stick a wooden rolling pin into the side (to release gases).
The cabbage ferments for about three days (at room temperature).
Several times a day it needs to be pierced with a rolling pin (a clean knitting needle or long knife), reaching to the bottom of the pan, you can see how a large number of bubbles - gases - are released (if you don’t do this, the cabbage will turn out bitter).
On the third day (the fermentation time for cabbage may vary slightly), the brine brightens and subsides, and the foam also disappears.
Also, the readiness of cabbage can be determined by taste.
Transfer the finished cabbage to clean jar(do not compact too much), pour in brine, cover with a plastic lid and store in the refrigerator.

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Stuffed peppers without meat

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Great Lenten recipe At Christmas. If your family does not fast, you can stuff the peppers minced meat with rice

What you will need:
6 sweet peppers
2-3 carrots
2-3 onions
2 tomatoes
1 eggplant - to taste
4 cloves garlic
1 tbsp. rice
500 ml vegetable or chicken broth
vegetable oil
tomato paste - to taste
salt, spices - to taste

How to cook:
Wash the pepper, remove the stem and remove the seeds. Finely chop the vegetables and simmer in heated vegetable oil until cooked, adding salt and spices to taste.

Boil the rice until half cooked and mix with minced vegetables - the filling is ready. Stuff the peppers, then place them in a saucepan, adding vegetable oil to the bottom, and pour broth on top.

Simmer over medium heat for 15 minutes, then add finely chopped fresh herbs, tomato paste, spices and finely chopped garlic. Reduce heat and simmer for another 25-30 minutes.

Stuffed peppers are ready. Serve with fresh herbs, sour cream and garlic.

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Mushroom pie

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For the test:
1.5 cups flour, 100 g margarine, 4 g dry yeast, 1/2 teaspoon salt, 0.5 cup liquid (water), 2 teaspoons sugar.

For filling:
1-2 large onions, 500-700g fresh champignons, 1/2 teaspoon salt

How to cook the pie:
Prepare lean yeast dough. Cover the dough with plastic wrap and refrigerate for at least 1.5 hours.
Finely chop the onion.

Pour vegetable oil into a deep frying pan and heat over high heat.

Add the onion and fry with constant stirring until slightly translucent.

Reduce heat to min. Simmer the onion, stirring occasionally, while the mushrooms are cut.

Sort the mushrooms and wash if necessary. Cut into thin slices.

Add the mushrooms to the pan with the onions.

Stir until the onion rises from bottom to top. Add some salt.

Turn up the heat and fry with constant stirring until the mushrooms are fried to the desired degree (4-7 minutes).

Divide the dough into two unequal parts.

Roll out most of it into a circle with a diameter of 28-30cm (for a mold 24-26cm + 4cm on the sides), place on a greased baking sheet.

Place the filling in the middle of the circle and smooth it out.

Roll out the second half of the dough into a circle with a diameter of 22-24cm.

Cover the filling with a small circle and, lifting the edges of the bottom circle, pinch.

Brush the top of the pie with an egg, beaten with 2-3 tablespoons of water (it is better to use not the whole egg, but only the yolk).

Preheat the oven to t=200°C and bake the pie until browned (about 30 minutes).

If the pie begins to brown too quickly, cover the top with a piece of foil.

Remove the finished pie from the oven and transfer to a plate.

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Apples baked with honey and nuts

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Baked apples with nuts and honey - not only lean and healthy dish, but also very tasty. IN baked apples ah contains a lot of pectins - substances that absorb cholesterol and thereby reduce the risk of atherosclerosis.

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The enzymes contained in honey promote digestion and improve the absorption of food. Nuts strengthen the immune system, which is very useful in winter, lower cholesterol and blood sugar levels, improve metabolism, digestion and appetite.

What do you need:
shelled walnuts – 100 g
large apples – 4 pcs.
honey - 4 tbsp. l.

What to do:
Wash the apples and dry them. Cut off the top and stem of each apple, then carefully cut out the core.
Chop the nuts into coarse crumbs with a knife and mix with honey. Spread the mixture into the prepared apples. Place them in the form for microwave oven, pour in 4 tbsp. l. water, cover. Cook for 2–3 minutes. at 100% power.

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Well, and most importantly, treat the Christmas tradition with respect and sincerity, and your good thoughts will return to you with increased goodness! Happy holiday, Happy Evening, Merry Christmas!

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Kutya- the main dish with which the Christmas meal begins. It symbolizes prosperity and well-being in the home and is always made sweet - with honey, poppy seeds, dried fruits, candied fruits, sugar, uzvar - so that the whole family can live sweetly the whole next day. Kutya is a grain, which means it is a symbol of eternal rebirth and faith in Christ.

Pies and pies must definitely be on the Christmas table near the owner of the house: baked goods and dough dishes symbolize solar masculine energy. Bake different pies, even a little at a time - with poppy seeds, potatoes, cabbage, porridge, vegetables...

Fish is the personification of feminine energy, water, and there should also be enough of it, of several types - Fried fish, stewed, salted - especially if a woman dreams of a son or daughter. In addition, the fish is an ancient symbol of Christ, and therefore fish dishes must be on the table on January 6th.

Vareniki- a symbol of prosperity and heavenly life, because the righteous are destined to go to heaven, where they will be like dumplings in butter. Dumplings can be with the most with different fillings: potatoes, potatoes and mushrooms, cabbage, cabbage with mushrooms, sweet versions - with poppy seeds, prunes, dried fruits...

Dishes made from peas and beans They are also very important on the table on Holy Evening: it is believed that legumes will bring prosperity to the house. They also symbolize God's eternal spring - rebirth after decline.

Stuffed cabbage rolls are symbolic by their name alone: the dove is a symbol of God's harmony and beauty, peace and love.

The first dishes are also placed on the table on Holy Eve - borscht on beet kvass or cabbage. Both are prepared from simple herbal ingredients, and this simplicity gives rise to harmony and hearty food. So a person, working on himself every day, becomes cleaner and wiser. In some regions, ears are added to borscht with a filling - potatoes, cabbage or mushrooms (prepared according to the recipe for dumplings, they look like small dumplings).

Uzvar- a decoction of dried fruits - symbolizes living water, which cleanses the soul and body. This task is solved not only symbolically: prepared from home drying, or you can add dried fragrant herbs (lemon balm, mint, rose petals) and fruits (rose hips, chokeberry), with the addition of apple or pear juice, it gives a really powerful boost of good mood and strengthens the immune system.

In total, the list of 12 Christmas dishes looks like this:

kutya,
uzvar,
pies and donuts,
mushrooms,
cabbage rolls,
fish,
borsch,
vinaigrette (or other variation of beet salad, simple vegetables and fragrant sunflower oil),
potato dumplings,
dumplings with cabbage,
beans or peas
homemade pickles.

12 dishes may not have been the only treat on traditional table. Potato dishes were welcomed - for example, potato pancakes. Round, golden, they symbolized the sun.

Below we offer you best recipes 12 dishes for Christmas Eve.

Rich kutya recipe

Kutya can be prepared not only from wheat, but also from barley, rice, with the addition different varieties nuts and various sweets. To prepare rich kutya for Christmas, you will need:

1 cup wheat for kutya,
1 glass poppy seeds,
a handful of crushed walnuts,
a handful of raisins,
4 tablespoons honey,
2-3 tablespoons of powdered sugar.

How to cook rich kutya

Steam the poppy seeds with boiling water and leave overnight. In a separate bowl, steam the wheat with boiling water and leave overnight. Drain the excess liquid from the poppy seed, steam it again, immediately drain the water and dry the poppy seed (it is convenient to use a cotton towel for this purpose).

Fill the wheat with fresh water (the volume is twice as much as the grains), bring to a steady boil, let cool, drain the water and repeat the procedure again. If you have regular wheat that has not been processed for kutya, this method will not work: after steaming, boil wheat with a pestle in a mortar, and then cook over low heat until soft.

Pass the poppy seeds through a meat grinder twice. Mix all the components of the kutia, adjust to the desired level of sweetness with sugar or honey. You can add various candied fruits, cognac or rum, as well as pieces of chocolate or halva to kutya.

Dried fruit uzvar recipe

How to prepare uzvar? Very simple! You will need:

1.5 cups of dried apples, pears, apricots and rose hips,
3 tablespoons sugar,
5 liters of water.

How to cook uzvar

Rinse the dryer, place it in a saucepan, add sugar and cover with water. Place over low heat, cover with a lid and bring to a boil. After the uzvar boils, boil it for 1 minute and immediately turn it off, do not remove the lid and let the uzvar cool completely in this form.

Spices - cinnamon, cloves, star anise, ginger - will help make the uzvar more modern in spirit and subtler in taste.

Stuffed cabbage rolls with mushrooms

Stuffed cabbage rolls are far from the same complex dish, as it may seem. You will need the following ingredients:

1 head of cabbage,
800 grams of fresh or frozen mushrooms (equivalent to 100 grams of dried mushrooms),
1 cup boiled fluffy rice,
1 small onion
2 heaped tablespoons of tomato paste,
1 bay leaf,
2 peas of allspice,
5 tablespoons vegetable oil,
water,
salt.

It is believed that flat cabbage is ideal for cabbage rolls, not a round one: it is looser in structure, its leaves separate better and are more elastic.

How to cook cabbage rolls with mushrooms

Boil the cabbage for 3-4 minutes, dry. Trim the hard veins, roll the leaves with a rolling pin - this will make them softer and more manageable.

Boil the mushrooms until tender, chop finely. Also finely chop the onion and fry together with the mushrooms in 3 tablespoons of vegetable oil. Mix with rice and add salt to taste.

Wrap 2-3 spoons of filling in each leaf, roll up the cabbage rolls and fry them for a few minutes on each side in the remaining oil. Place in a cast iron or thick bottomed pan.

Dilute the tomato paste with boiling water, pour in the cabbage rolls so that the water takes up 2/3 of the volume of the cabbage rolls in the pan, add spices and simmer over low heat.

If you like the cabbage to completely steam and not be felt, simmer for 1.5-2 hours. If the cabbage is tender enough and you like its taste, simmer for about an hour.

Herring in Uzhgorod style

The birthplace of this delicious dish is western Ukraine. Prepare it for Holy Evening:

1 fat lightly salted herring,
2 medium sweet apples,
3/4 cup walnut kernels,
1 small onion,
4 tablespoons each of lemon juice and refined sunflower oil,
1 tablespoon honey,
1 teaspoon mustard,
0.25 teaspoon ground cumin.

How to cook herring in Uzhgorod style

Cut off the head and fins of the herring, remove the skin, disassemble into boneless fillets and cut in small pieces. Divide the onion in half, cut one half into thin half rings.

Peel 1 apple, cut into thin slices, mix with onion and herring. Peel the second apple and remove seeds, place in a blender, add the second half of the onion, nuts, lemon juice, oil, mustard, honey and cumin, beat in smooth sauce. Pour the sauce over the herring and refrigerate for several hours before serving.

Fill the beans with cold water in advance and leave for 6-8 hours. Rinse, add fresh water and boil until tender. Finely chop the onion, squeeze the cabbage from the brine.

Heat the oil in a frying pan, add the onion and cabbage, add bay leaf, pepper and cumin, simmer for a few minutes, season with sugar and leave to simmer over low heat for 7-8 minutes.

Strain the water from the finished beans, lightly crush the beans with a masher, mix with the cabbage and continue to simmer. Cut the prunes into strips, add to the beans and cabbage, simmer together for a few minutes, and season with salt to taste.

Marinated mackerel

You can diversify the fish dishes on the Christmas table with homemade marinated mackerel.

3 fresh frozen mackerel,
4 small onions,
3 tbsp. l. salt,
1 tbsp. l. Sahara,
0.5 tbsp. sunflower oil,
1/3 tbsp. 9% vinegar,
1 tbsp. water,
bunch of dill,
2 bay leaves,
1 tsp. without a heap of ground black pepper.

How to cook marinated mackerel at home

Let the mackerel defrost in the refrigerator, gradually. When it is still a little dense, cut it up, removing the head and entrails, cut into portions. Cut the onion into half rings, finely chop the dill. Mix salt with sugar.

In a marinating container (jar or food container) lay out in layers: fish, salt and sugar, a little pepper, again fish, salt and sugar, onion and dill - and so on. Stir water, oil and vinegar, carefully pour over the fish and refrigerate for 12 hours - and you are ready to serve.

Dumplings with potatoes and cabbage

Potato dumplings

Dumplings with potatoes are a classic Lenten dish, without which, as a rule, not a single Christmas table can do.

Ingredients for the dough:

0.5 kilograms of flour,
1 glass of cold boiled or filtered water,
2 tablespoons vegetable oil,
a generous pinch of salt.

Filling ingredients:

3 potatoes,
1 onion,
3 tablespoons dried mushrooms,
half a bunch of dill,
vegetable oil,
salt,
ground black pepper.

For frying:

5-6 tablespoons of vegetable oil,
2 onions,
3 cloves of garlic,
salt,
ground black pepper.

How to cook dumplings with potatoes

Sift the flour into a mound, make a well at the top, pour water, oil and salt into it. Knead it cool elastic dough. Cover it with a clean towel and leave for an hour.

Pour boiling water over the mushrooms; when it cools, cook the mushrooms until tender in salted water. Peel the potatoes and cook them whole separately. Ready potatoes interpret. Remove the mushrooms from the broth and chop finely. Also finely chop the onion and fry together with the mushrooms in a small amount of vegetable oil until golden.

Mix with potatoes, finely chop the dill and add to the filling, generously salt and pepper. Let the filling cool thoroughly, form dumplings (either roll out the dough thinly - and this dough rolls out perfectly - and cut out circles with a glass, fill with filling and pinch, or divide the dough into several parts, roll sausages, cut each into pieces and roll out into dumpling circles).

Place the molded dumplings on a floured board or clean towel. Cook in salted boiling water for 5-7 minutes in small portions. To fry, finely chop the onion, squeeze the garlic through a press, fry in vegetable oil, season with salt and pepper. Pour hot frying mixture over the prepared dumplings.

Dumplings with cabbage

Cabbage - pickled and stewed white or stewed red - is also one of the desired dishes on the Christmas table. It symbolizes the inner strength of each person and the entire community, which, gathered together, cabbage leaves near the stalk, can withstand all adversities. Mushrooms, tomatoes are stewed with cabbage, Bell pepper- or apples, dried fruits. Season with laurel, cumin, allspice. And, of course, they prepare dumplings with cabbage.

For dumplings with cabbage, you will need to prepare the dough as in the previous recipe.

For filling:

500 grams of sauerkraut,
50 grams of dried mushrooms,
2 onions,
salt,
sugar,
ground black pepper.

Pour boiling water over the mushrooms, let stand and swell for a while, then cook until tender. Cool and chop finely. Also finely chop the onion and fry in half the oil until soft.

Try the cabbage: if it is too sour, rinse it in cold water. Squeeze excess juice from cabbage and chop finely. Simmer in the remaining oil until soft, adding little by little mushroom broth, season with sugar, salt and pepper.

Mix the prepared cabbage with the fried mushrooms, simmer together for a few minutes, season to taste. Cool and cook dumplings as in the previous recipe.

Beans with cabbage and prunes

1 cup beans
200 grams of sauerkraut, pickled with carrots,
1 onion,
6-8 prunes,
0.25 teaspoon cumin,
0.5 teaspoon ground black pepper,
1-2 tablespoons sugar,
1 bay leaf,
vegetable oil,
salt.

Fill the beans with cold water in advance and leave for 6-8 hours. Rinse, add fresh water and boil until tender.

Finely chop the onion, squeeze the cabbage from the brine. Heat the oil in a frying pan, add the onion and cabbage, add bay leaf, pepper and cumin, simmer for a few minutes, season with sugar and leave to simmer over low heat for 7-8 minutes.

Salad "Poloninsky"

2 small sweet beets,
10 walnuts,
1 red onion,
300 grams of fresh frozen or 50-60 grams of dried forest mushrooms,
3 cloves of garlic,
5 tablespoons sunflower oil,
1-2 teaspoons vinegar,
salt,
sugar.

Bake the beets until tender (about 45-50 minutes), wrapping them in foil. Ready beets peel, cut into strips, season with vinegar and, if the beets are not very sweet, a small amount Sahara.

Boil the mushrooms until tender (dry ones will need to be soaked first), cool and cut into strips. Divide the onion in half, finely chop one half and fry in oil until golden, cut the second into thin half rings.

Grind the nuts and garlic with a blender or meat grinder. Assemble the salad: mix beets, mushrooms, onion half rings, season with fried onions and nuts. Add salt if necessary, add a little more vinegar - and you are ready to serve.

Mushroom sauce

0,5 liter jar dried porcini mushrooms,
2 onions,
3 tablespoons flour,
1 glass of mushroom broth,
3 tablespoons vegetable oil,
salt,
allspice peas,
3 cloves of garlic.

Soak the mushrooms in cold water for several hours, then boil the mushrooms until tender with allspice. Cool, cut the mushrooms into strips, and save the broth. Cut the onion into half rings, mix with mushrooms, squeeze the garlic into the mixture. Heat the oil in a frying pan, fry the mushrooms and onions until lightly golden, sprinkle with flour, pour in the mushroom broth, stir, add salt to taste, and cook until slightly thickened.

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Today, many families are trying to celebrate the holiday according to all the rules, so they are interested in what to cook for Christmas 2019. And the first dish on the list of the Christmas menu should definitely be kutia. It can be cooked from wheat, it was from this grain that our ancestors prepared kutia, but modern housewives prefer rice more.

Ingredients:

a glass of wheat (polished);
100 g poppy seeds (confectionery);
200 g nuts;
200 g raisins;
1 teaspoon salt;
honey to taste.

Preparation:

We clean the wheat from small debris, rinse it several times in cold water, but not in hot water, so that the grains do not steam and become soft during cooking.
Pour the wheat into a saucepan, pour in 2 cups of water and cook over low heat for 30 minutes. 10 minutes after boiling, the cereal will need to be salted.
Pour poppy seeds into another saucepan and pour in half a glass cold water and simmer for 15 minutes. Then put the now cooled poppy seed in a mortar and add granulated sugar and grind until a light liquid appears.
Chop the nuts and dry them in a dry frying pan.
Place the raisins in boiling water and steam the dried fruits for 10 minutes.
Place wheat, poppy seeds, raisins in a deep bowl, add honey to taste, mix and transfer the kutya to beautiful dish.

Uzvar is a traditional Christmas drink that originally appeared in Western Ukraine, and then began to be brewed in other countries. This drink is a symbol of fertility and prosperity. The main ingredients of uzvar are dried fruits and the richer the set, the tastier the drink will be. For cooking you can take dried apples, cherry, pear and, of course, rosehip, which will add its own touch of aroma and taste to the drink.

Preparation:

We wash all the dried fruits and put them in enamel pan, fill clean water and leave for 2-3 hours, or better yet, overnight.

Afterwards, put the pan with the contents on the fire, bring to a boil and then simmer for 5 minutes. Then turn off the heat, leave the drink to infuse and cool under the closed lid.
Uzvar can be sweetened with sugar or honey. If we use granulated sugar, then add it during the cooking process, and add honey only to the already prepared and warm drink.

After the uzvar, we filter it, pour it into a beautiful transparent decanter and place it on the table.

The longer they infuse dried fruits, the easier it is for them to part with their taste and aroma, which means that the drink will not have to be brewed for a long time and most of the nutrients will remain in it.

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Many people have tried country-style potatoes in a restaurant or cafe. However, not everyone knows that the dish can be easily…

Stuffed cabbage rolls symbolize love, beauty and the Holy Spirit, because its name comes from the word “dove”. You can cook it on Christmas Eve lean cabbage rolls stuffed with vegetables, mushrooms, cereals, and for the holiday itself you can serve more hearty dish. But the proposed version of cabbage rolls is in no way inferior in taste to the recipe with meat added to the filling.

Ingredients:

12 cabbage leaves;
a glass of rice (incomplete);
quarter zucchini;
half a glass of chickpeas;
small sweet pepper;
dried herbs, salt, pepper.

For the sauce:

onion and carrot;
3 tbsp. spoons of tomato paste;
0.5 tsp flour;
2 teaspoons sugar;
1.5 glasses of water;
dried and fresh herbs;
spices;
a little vegetable oil.

Preparation:

Fill the chickpeas with water, leave for 4-5 hours and boil until tender.
We also wash and boil the rice grains.
Let's prepare the cabbage leaves; to do this, place them in boiling water and boil for 5 minutes. After the leaves have cooled, you need to cut off the hard veins.
For the filling, cut bell peppers and zucchini into cubes, fry the vegetables in oil until golden brown.

Pour rice, chickpeas, fried vegetables, spices and herbs into a bowl and mix.
Place the filling on a cabbage leaf, wrap it in an envelope and place it in an oiled pan.
For the sauce, sauté finely chopped onion in vegetable oil, then add grated carrots to it and fry until golden.
Then add flour, stir, add water, add tomato paste, add sugar, salt and dried herbs.
As soon as the sauce thickens, pour it over the cabbage rolls and place the dish in the oven for 30 minutes (temperature 210°C).

Stuffed cabbage rolls arranged according to portion plates, pour over the sauce and sprinkle with fresh herbs.

Interesting!

Bean dishes must be on the table on Holy Evening. It is believed that beans will bring prosperity to the house.

What to cook for Christmas, of course, jellied meat; not a single New Year or Christmas table can do without such a dish.

Ingredients:

pork legs (weighing 2.7 kg);
2.5 kg beef on the bone;
large onion;
large carrots;
2 tbsp. spoons of salt;
30 peppercorns;
3 bay leaves;
liter of water.

Preparation:

We wash the pork legs and scrape them a little with a knife, put them together with the beef in large saucepan, fill with water and put on fire.
As soon as the contents of the pan boil, remove the foam with a slotted spoon; do not stir the broth so that the foam does not settle to the bottom.
Then everything meat products we take it out, pour out the water, rinse the pan, add the meat, fill it with clean water and bring it to a boil again, if the foam still rises, then remove it along with the fat that will float on top, so that after hardening there is no white crust on the surface of the jellied meat.
After the foam stops appearing, add carrots, onions, bay leaves, add pepper and cook for 8 hours. The broth should simmer, not boil.
Then we take out the bay leaves, onions and carrots, you can throw them away, except for the carrots. Add salt and cook for another 15 minutes.
We take out the meat products, give them time to cool, then separate the fibers from the bones.

Place parsley sprigs, carrot slices and meat on the bottom of the molds, pour in the strained broth and leave the jellied meat until it hardens completely; it should sit in the refrigerator for at least 8 hours.

If after hardening on the surface of the jellied meat a white crust, then you can carefully clean it off with a sharp knife.

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Stewed cabbage with meat and potatoes - delicious and hearty lunch. For this dish you can use any meat, but with pork...

For the holiday table, you definitely need to prepare salads. You can choose lean ones, but very delicious recipes with photos and step by step how to prepare Christmas dishes.

Ingredients:

300 g sauerkraut;
100 g salted mushrooms;
2 boiled potatoes;
1 boiled carrot;
0.5 teaspoons of granulated sugar;
aromatic sunflower oil taste.

Preparation:

Cut the boiled potatoes and carrots into cubes and place in a bowl.
We wash the salted mushrooms, chop them finely, and add them to the vegetables.

Now lay out the sauerkraut, add sugar, pour oil, and mix.

Let the salad sit for 10 minutes, transfer it to a beautiful salad bowl and place it on the festive table.

From red cabbage you can make it delicious for Christmas spicy salad. It is not necessary to use mayonnaise for dressing; you can use sour cream or yogurt.

Ingredients:

300 g red cabbage;
sour apple;
50 g walnuts;
a small bunch of green onions;
2 tbsp. spoons of mayonnaise;
25 ml apple cider vinegar;
salt to taste.

Preparation:

Shred the red cabbage into thin strips, put it in a bowl, sprinkle with salt, pour in vinegar and knead the vegetable well with your hands until the cabbage releases juice and becomes soft.

Using a knife or blender, chop the nuts.
Chop green onions into thin rings.
Peel the apple and chop it on a coarse grater.
Add nuts, apple and onion to the shredded cabbage, add mayonnaise, mix, transfer the salad to a beautiful dish and decorate with nuts.

Pepper stuffed with vegetables

Stuffed peppers are suitable for both Christmas Eve and Christmas itself. For Lenten version You can take cereals and vegetables, and for a more filling one, add minced meat to the filling.

Ingredients:

12 large sweet peppers;
1.5 cups rice;
2 onions;
2 carrots;
2-3 tomatoes;
a bunch of parsley;
salt, pepper, basil, oregano;
odorless oil.

Preparation:

Wash the rice grains well, pour boiling water over them and leave covered for 20 minutes.
Finely chop the greens and onions, grate the carrots.

We clean the peppers from seeds, do not throw away the remaining pieces, but chop them finely. Place the peppers themselves in boiling water for 5 minutes so that they soften and are easy to stuff.
We pass the tomatoes through a grater.
In a frying pan with oil, sauté the onion until translucent, then add the carrots and after 5 minutes add the pieces of pepper and tomatoes, simmer for a couple of minutes and remove from the heat.

Pour the greens, fried vegetables and all the spices and herbs into the steamed rice grains and mix.

We stuff the peppers and then choose any method of preparing them, you can bake them in the oven or stew them on the stove.

Read also

Lentils belong to the legume family, and like all legumes, do not contain fat, but are rich in protein and dietary fiber. She…

On Christmas Day, January 7, you can already serve meat dishes. But every housewife decides what exactly to cook for the holiday table, but it’s better if it’s baked chicken. It's simple, tasty and original, thanks to the use spicy spices and citrus fruits.

Ingredients:

small chicken carcass;
200 ml orange juice;
2 oranges;
2 tbsp. spoons of honey;
4 tbsp. spoons of soy sauce;
head of garlic;
chili pepper;
cardamom, sage, salt.

Preparation:

Wash the chicken carcass, dry it and sprinkle it well with salt.
One orange, cut straight with peel large slices, peel the zest from the other and mix it with citrus slices, as well as cardamom, sage, chopped chili pepper, honey and soy sauce.

Pour the resulting mixture into the mold, then lay out the bird carcass and place a head of garlic next to it, the tips of the cloves need to be cut off.

Bake the chicken in the oven for 1.5 hours (temperature 170°C), pour the juices over the carcass from time to time, and at the end of cooking, set the grill on the oven so that the chicken bakes with a beautiful golden brown crust.

Fish must be on the Christmas table because it personifies feminine energy and is an ancient symbol of Christ. In many European countries baked fish is the main Christmas dish, so in Poland and the Czech Republic it is carp that is baked.

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Ingredients:

carp (weighing 1.6 kg);
4 onions;
2 carrots;
jar of olives (green);
2 sprigs of parsley;
salt and pepper to taste;
lemon;
sour cream;
seasonings for fish;
olive oil.

Preparation:

We clean, gut, rinse and dry the carp with a paper towel. Then salt, pepper, sprinkle with any seasonings for fish, season with lemon juice and put in a cool place for an hour.
We cut the onions into 4 parts, cut the carrots into slices, put the vegetables in a bowl, add olives to them and pour oil on them, sprinkle with herbs if desired.
We take out the carp, make cuts on both sides of the carcass, insert carrot slices into them, and put the rest of the vegetables, along with olives and parsley sprigs, into the belly.

Place the fish on a baking sheet with foil, fold the edges and cover.
Bake for 45 minutes, then remove the foil, brush the fish with sour cream and cook for another 30 minutes.
Place the baked carp on a dish, decorate with herbs, vegetables, lemon slices and serve.

Interesting!

You can replace carp with any other fish, but only river fish, not sea fish, so that happiness does not float away into the sea.

Since pagan times in Ukraine, dumplings with potatoes were cooked on Christmas Eve, sauerkraut, mushrooms, cherries or poppy seeds. It was believed that dumplings are a symbol of the new month and procreation.

Ingredients:

600 g potatoes;
bulb;
30 ml vegetable oil;
1 egg;
300 g flour;
110 ml water;
salt and pepper to taste.

Preparation:

Boil and mash the potatoes.
Finely chop the onion, sauté in oil until golden and add it to the mashed potatoes along with the spices and mix.
Beat an egg into a bowl, add water, add salt and sifted flour, and knead the dough.
Roll out the base, cut out circles, put the filling in the center and make dumplings
Boil in salted water for 5-6 minutes and serve

Recipes for Christmas 2019 are not only cold and hot dishes, but also pies. Baked goods must be on the Christmas table and stand near the owner of the house, as a symbol of solar masculine energy.

Ingredients:

5 glasses of flour;
1 teaspoon corn starch;
a glass of sugar (half for the dough);
1 tbsp. spoon of dry yeast;
2 eggs;
vanillin on the tip of a knife;
2 teaspoons cinnamon;
2 tbsp. spoons of honey;
a glass of raisins;
200 ml milk;
200 g butter;
100 ml berry jam;
3 tbsp. cashew spoons;
vegetable oil.

Preparation:

We knead the dough in the evening and bake the pie in the morning. To do this in warm milk pour in the yeast, a spoonful of sugar and leave for 15 minutes.
Then pour the remaining granulated sugar and vanillin into the dough, add soft butter, beat in the egg, gradually add flour and knead into a smooth dough. Cover and put in a cool place until the next morning.

The next day, we take out the base for the pie and divide it into 5 parts: 4 parts of 250 g and 1 part of 150 g. We roll out each part, a small one with a diameter of 15 cm, the rest - 25 cm.

Now we put the small circle aside for now, take the large one, grease it with butter, sprinkle it with sugar and cinnamon, put the second circle on top, also oil it and scatter the raisins.

Next we put the third layer, with it we do the same as with the first. Now we cover it with the last layer, there is no need to lubricate it with anything, but take a rolling pin, roll it out to 28 cm. Then cut it into 8 parts and make another cut inside each part.

We turn the triangles inside out through the holes and pinch the edges on the inside.

Assembling the pie: place a small circle in the center on a parchment-lined baking sheet, lay out the fillings around it and simply press it with your fingers at the points of contact. Cover and leave to rise for an hour.
Mix berry jam with starch, dry cashews until golden and chop.

Place the pie in the oven for 10 minutes (temperature 180°C), then put jam in the center and bake for another 15 minutes. Then brush with honey and after another 10 minutes sprinkle with cashew jam.

Transfer the finished pie to a plate and serve to the Christmas table.

Baked apples - good dessert for Christmas, because it is not only very tasty and aromatic, but also healthy. Today there is different recipes baked apples, this option involves adding honey and cinnamon.

Ingredients:

apples;
3 teaspoons honey;
0.5 teaspoon of cinnamon.

Preparation:

Using a sharp knife, cut out the core of the apples from the tail side with all the seeds.
Then cut off the peel along the top in one strip.
Pour honey into the resulting indentations, and sprinkle the area from the cut peel with cinnamon.

Bake apples for 20-25 minutes (temperature 200°C).

There are many beautiful traditions and rituals associated with Christmas, which many families still try to observe today. So, Christmas Eve is the last day of Lent, but you cannot sit down at the table until the first star shines in the sky.

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