What is customary to eat at Christmas? What do Germans eat for Christmas? Pie with stewed cabbage

Previously, in Rus', on Christmas Eve before Christmas, they did not eat until the star. They prepared kutya from wheat with honey and broth with pear and prunes. The treat was placed on hay under the icon, as if as a gift to Christ. In the evening, dishes appeared on the table to break the fast after fasting, of which there should have been 12 in total: sochivo, pancakes, fish dishes, jellied, suckling pig stuffed with porridge, pork head with horseradish, jelly from pork and beef legs, homemade pork sausage, roast, carols, honey gingerbread, lomantsy with poppy seeds and honey, vzvar (decoction with dry fruits and berries). A festive Christmas dinner was ahead!

Piglet was a very popular national dish in old Russia. The Georgian festive table was decorated with the same thing - fried, stuffed with nuts and its own entrails.

The pig was prepared like this::

Take one pig with entrails, half a glass of peeled walnuts, 3 cloves of garlic, 2 teaspoons of suneli hops, 5 sprigs of cilantro, 1 teaspoon of cilantro seeds, black and red pepper, dried savory, tarragon, pomegranate seeds and salt to taste.

The intestines are turned out and thoroughly washed outside and inside. Wipe with salt twice, rinse again, wipe with flour and rinse again. Then the pig's intestines are placed in a saucepan, filled with cold water, brought to a boil and the water is drained. Add the heart, lungs, liver, kidneys, spleen to the intestines, pour boiled water over everything and cook until half cooked. The entrails are removed and finely chopped. Add ground black and red pepper measured to taste, salt, crushed cilantro (preferably seeds), finely chopped tarragon, suneli hops, peeled and crushed walnuts. Everything is mixed.

A whole gutted pig, head and legs, is washed. Sprinkle lightly with salt inside and outside. Cooked minced entrails are placed inside and sewn up with harsh thread. Roast the piglet on a baking sheet or spit until fully cooked. During frying, you need to ensure that a golden crust forms; to do this, lubricate the pig with oil. Readiness is determined by piercing with a chef's needle - if the meat is ready, the needle enters easily and evenly and clear juice flows out.

Christmas goose

In the hierarchy of Russian national cuisine, after the pig comes the goose. This is not the most exquisite or rare dish, but goose is rightfully on a par with suckling pig, kulebyaka (a large oval pie filled with meat, fish, cabbage or porridge), dumplings and jellied stellate sturgeon. Moreover, he is known as christmas goose, that is, it is directly related to our holiday.

Stuffed goose with truffles or smoked goose? Goose with Antonov apples, buckwheat porridge and stewed cabbage or goose on a spit?

The goose is rubbed with salt, sprinkled with grated breadcrumbs and fried until the skin is browned and crispy. The side dish for this Christmas dish will be hot potatoes, cut into large slices with onions. It would be nice to add soaked apples and pickles.

Or do you prefer boiled goose?

Take a goose, one veal liver, 5 - 10 onions, 400 grams of butter, half a bottle of vinegar and white wine, 5 eggs, 8 spoons of sunflower oil, one spoon of olive oil, 2 spoons of capers, 2 spoons of galantir (meat jelly) and pepper and salt to taste. Spices and roots are also added according to your own choice and taste.

The prepared goose is stuffed with minced meat from boiled and finely chopped liver and onions fried in oil. Salt and pepper. You can add a handful of chopped pickled porcini mushrooms. Having stuffed the carcass with minced meat, they sew it up, wrap it in oiled linen, tie it with ropes, put it in a pan and pour water so that the goose is completely covered with it. Add vinegar, white table wine, salt, pepper, roots, cloves (or grated nutmeg) to the cooking water. The goose simmers under the lid until it has boiled down sufficiently. It is left to cool in the same broth.

Then the canvas is removed, the bird is cut into pieces, transferred to a dish and poured over with sauce. For the sauce: grind 5 hard-boiled yolks, add sunflower oil, mustard, olive oil, chopped capers and warmed galantir (jelly). Beat the mixture thoroughly, preferably in a cold place.

Suitable for preparing Christmas dinner for 20 guests stewed goose with mushrooms.

You will need: two geese (8 kg), 400 grams of fresh mushrooms, 500 grams of bacon, 4 onions, 800 grams of veal trimmings, two glasses of dry wine, 100 grams of cognac, a set of aromatic roots, black peppercorns, flour, salt.

Processed geese carcasses - without legs and wings - are rubbed with a mixture of salt and pepper. The birds are kept in a cool place for 24 hours. Then they are stuffed with chopped mushrooms and sewn up.

Lard, veal, vegetables, and spices are placed at the bottom of the goose pan. Geese and legs with wings are placed on top. Cover with a lid and place on moderate heat. When the bacon begins to fry, pour warm water into the casserole, spoonfuls at a time - about 1 liter. Then add wine and pepper. After an hour, turn the geese over and simmer for another hour. The finished birds are taken out, the threads are removed and cut into portions. From the juice in which geese were stewed they make sauce: rub it through a sieve, season with flour, cognac and cook over low heat for another 10 minutes. Geese are served with butter and this sauce. Boiled cauliflower is a great side dish.

And for a snack one of the options is suitable Mimosa salad
Mash any fish with a fork - boiled or canned in its own juice. Sprinkle finely chopped onion on top, then grated raw carrots. Pour mayonnaise on top and garnish with chopped hard-boiled eggs. You can omit the salt or add a little salt to taste.

Some experts argue that American Christmas is a holiday that has nothing to do with religion. They say the real hero of the occasion is the Christmas turkey. For example, Ilya Ilf and Evgeny Petrov wrote about this in One-Storey America.

In America, turkey has no competitors on the holiday table. On holidays Thanksgiving Day and in Christmas it flaunts on the table of a city dweller and a farmer, a president and a gangster, a financier and an artist... Millions of turkeys are humbly roasted and placed under forks and knives.

It really isn't Christmas without turkey. And the birth of the Lord God cannot be worthily celebrated without this bird. A American holiday turkey recipe something like this:

Take one turkey, salt, pepper, margarine, slices of bacon. For the filling: 100 grams of fried breadcrumbs, 100 grams of flour, a piece of yeast the size of a nut, 2 eggs, finely chopped turkey giblets. A teaspoon of marjoram, 1 small grated onion, lemon zest on the tip of a knife, a pinch of curry powder, 1 tablespoon of chopped parsley.

Yeast for the filling is diluted in warm water, milk and eggs, crackers, spices are added and mixed well. If the mixture is too dry, add a little sour cream or yogurt.

The prepared turkey carcass is rubbed on the outside with salt and on the inside with salt and pepper. The tendons are removed from the legs. The turkey is filled with stuffing, sewn up and placed on the rack of a preheated oven, breast side up. If the turkey is lean, you can pin pieces of bacon onto the breast and legs and/or cover these parts with foil.

How long your turkey will roast depends on its size - from 2.5 to 4.5 hours. Fry the turkey over low heat, basting frequently with the juices that come out. Readiness is determined by the fact that the meat becomes completely soft and the legs easily turn in the joints. 30 minutes before the end of cooking, remove the foil and bacon.

A large bird for 6-8 servings is cut like this: place the turkey breast side up and first cut off the legs and wings. Then, with a strong blow, the leg is cut in half at the joint and the meat is cut into slices. The white meat from the breast is cut parallel on both sides. The wing is served as one serving. For convenience, you can put paper cuffs on the turkey legs.

Boiled turkey cannot replace fried food on a holiday. But it can also be prepared very tasty. Pieces of boiled turkey are laid out on a platter and topped with garlic sauce, tkemali sauce or nut sauce. Can be eaten hot or cold.

New Year's tea

Winter decorations, symbols of the coming year, are both eternal and youthful. Silver and golden balls and stars, a Christmas tree, flickering candles, a wreath of fir branches, shiny “rain”. But no less important decorations are traditional flavors fruits and spices, baking cookies, pine needles. They are also part of the New Year's composition.

Therefore, it's time to have a New Year's tea party. Sitting comfortably with friends in the winter twilight over a cup of tea is a special pleasure! The New Year's spirit will be supported by the glare of lights on the golden rims of the saucers, decorated spruce branches or, in European style: ivy leaves, tied cinnamon sticks and candied orange peels.

When snowdrifts lie outside and the cold wind howls, it’s so nice to have a glass of punch. This English drink is always drunk hot. The amount of alcohol in it is insignificant, and you can also prepare a non-alcoholic punch. The base can be elderberry or apple juice to which cinnamon and other spices are added.

Punch- rum boiled with sugar, water, fruit seasonings, juice. “Punch” means “five”, 5 main ingredients: rum, water, tea, sugar, lemon juice.
Mulled wine- a hot drink made from red wine with sugar and spices: cloves, cinnamon, lemon zest and others to taste.
Cocktail 50 grams of cognac, rum or whiskey, one teaspoon of honey. Add boiling water, 3 - 4 cloves, a little cinnamon and a slice of lemon for flavor.

Christmas is a special time for people all over the world. There are many ways to celebrate the holiday, but there is nothing more important than a formal dinner on Christmas Eve. Dishes for it in different parts of the world can differ greatly from each other. Here is a list of the most interesting traditional dinners from around the planet.

Germany

The Germans love to serve baked goods with candied fruits - a cake called stollen. In addition, they love to drink mulled wine. Stollen is usually baked in an oblong shape, with a hump. It symbolizes the camels on which the wise men rode when they wanted to see the baby Jesus. Cupcakes are often prepared a month before the holiday - long storage only improves the taste of aromatic yeast baked goods.

Bulgaria

In this country, it is customary to fast before the holiday, so stuffed vegetables, soups and pastries are served at the gala dinner - these dishes are not too difficult to digest after a strict diet.

Fiji

On the islands, locals prefer to eat fish baked in banana leaves, stuffed chicken or pork cooked in an earthen oven with heavy stones.

Great Britain

Perhaps everyone has heard about the legendary British pudding. This is what the British eat at Christmas. Interestingly, the pudding is often soaked in brandy and set on fire. It looks very spectacular, and the dish turns out more aromatic and tastier.

Italy

Italians celebrate the holiday with a special dinner called the “feast of the seven fishes.” A variety of seafood should be present on the table: squid, cod, anchovies and shellfish.

France

Residents of this state also love seafood. Dinner usually includes lobster, oysters and duck liver, which is one of the most traditional dishes in the country.

Sweden

Swedes love rice pudding. This sweet dish comes with a surprise - almonds are placed in one of the servings. It is believed that whoever finds it will be happy throughout the coming year.

Costa Rica

Locals cook pork for the holiday. Recipes for meat dishes are passed down in families from generation to generation.

Ethiopia

Africans prepare doro wat, a chicken stir-fry served with flatbreads. Forget about forks and knives - like many other dishes in Ethiopia, this must be eaten with your hands. Flatbreads are perfect for this purpose.

South Africa

In this country, the Christmas holidays fall during the summer, so locals enjoy grilling. They cook lamb, turkey and pork.

Australia

In Australia, holidays are also in the summer, so residents have barbecues with turkey and lamb. In addition, they cook shrimp - this is a whole tradition that has been observed for years. Fresh tasty seafood perfectly creates a festive mood.

Ghana

In this state, they prefer corn pudding, okra stir fry, rice and sweet potatoes, as well as a puree called fufu. The menu can be called vegetarian.

Antarctic

For many reasons, locals celebrate on the ship. Meat and a variety of canned vegetables are served at the table.

Egypt

Christians in Egypt fast for three days before the holiday. Kushari, an unusual dish of pasta, rice and lentils, seasoned with tomato sauce and vinegar, is served on Christmas Eve. The combination may seem strange, but it's really worth a try.

India

Christians in India eat biryani or curry for the holiday; these are traditional local dishes with many aromatic seasonings, vegetable or meat. At the end of the meal, sweet milky kheer pudding is served.

Philippines

At midnight, the islanders serve suckling pigs, which are usually decorated with cheese - a cheese ball is placed directly in the pig's mouth.

Iceland

At exactly six in the evening on Christmas Eve, Icelanders sit down to the table and eat a variety of meats, including venison.

Argentina

In Argentina, residents love veal with tuna sauce, as well as turkey, pork and bread. It's not uncommon for food to be served outside - people have a sort of barbecue and grill the meat right before eating.

Finland

Finns love to eat ham, bread, fish, all kinds of baked dishes and vegetables, and also drink hot wine - mulled wine.

USA

Americans love eggnog, a traditional holiday drink.

Christmas is celebrated by almost everyone and is eagerly awaited all over the world. Each nation puts its own special meaning into this holiday, which is reflected in culinary traditions. HELLO.RU tells what is served on the festive Christmas table in France, Great Britain, the USA, Japan and other countries.

France

Le Reveillon, also known as the Yule log, is a traditional French dessert that is almost always served with champagne. In appearance, it most closely resembles a fallen log, sprinkled with powdered sugar “snow,” around which meringue mushrooms “grow.”

Christmas "log"

The main dish on the Christmas table is roast goose stuffed with chestnuts, or turkey, either simply fried or baked in white wine. Also on Christmas, the French treat themselves to delicacies: foie gras (goose liver pate), oysters (both fresh, salted or smoked), and cheeses are served for dessert.

Great Britain

Traditional English Christmas food consists of pudding and stuffed turkey with vegetables and gooseberry sauce. Pudding (plum-pudding) is made from bread crumbs, flour, lard, raisins, eggs and various spices. The most spectacular detail of this recipe is that before serving, the pudding is doused with rum, set on fire and placed on the table flaming.

Christmas pudding

In Scotland, Ireland and Wales, it is customary to serve roast pork or lamb, as well as baked goose and blood sausage for Christmas dinner. And they wash it all down with sherry and whiskey.

As in many other countries, stuffed turkey is considered a traditional dish in America. The turkey is stuffed with everything: bread, cheese, prunes, garlic, beans, mushrooms, apples, cabbage. In addition, mashed potatoes, boiled corn kernels and Brussels sprouts or broccoli are served as a side dish for turkey. Cooked turkey is often served with cranberry sauce. They also prepare a Christmas eggnog cocktail. This is a sweet drink made from raw eggs and milk.

Japan

Under Western influence, Japan also began to celebrate Christmas. True, the Japanese holiday table is very different from the traditional dishes of Europe and America. Thus, the holiday is not complete without cold appetizers “o-sechi-ryori” - cold beans with rice, rice cakes, pickled and fresh vegetables. They also serve foods that, according to the Japanese, bring happiness: seaweed gives joy, fried chestnuts - success in business, peas and beans - health, boiled fish - calmness, good spirits, herring caviar - a happy family, many children. The meal is very restrained without excessive fun and alcohol consumption, which is quite natural for this country.

Japanese Christmas cakes

Austria

In Austria, goose, duck, chicken, and turkey dishes are not served on the Christmas table due to an ancient superstition. They believe that you cannot eat a bird that evening - happiness will fly away. Instead, Austrians serve a variety of flour dishes. On Christmas Eve, bread is placed on the table, which symbolizes the unification of the family and clan. They also prepare various dough products with filling: sweet, sour, without filling, etc. under the general name Krapfen, as well as apple strudel.

Austrian apple strudel

For Christmas dinner they can serve: traditional porridge Bachlkoch, which is boiled in milk and topped with butter and honey; Mettensuppe (strong broth); sausages; pork and beef with horseradish and sauerkraut; Wiener Schnitzel; fish dishes (carp).

Spain

In Spain, the grapevine has long been considered a symbol of abundance and a happy family home. It is not surprising that the Spaniards, when the clock strikes at midnight, eat twelve grapes - according to the number of strokes of the clock - and make 12 wishes.

Traditionally, holiday tables in this country are filled with meat dishes: roast lamb, turkey, suckling pig, smoked sausage and ham. On the first day of Christmas, soups made from shellfish and other seafood are served. All this is washed down with sherry. For dessert they serve: almond soup, honey-nut halva (turron), milk rice porridge, etc. They also eat special ritual cookies.

Traditional spanish turron

Germany

In Germany, the traditional dish on Christmas Eve is fried carp or pickled herring, and on Christmas Day they serve roast goose with apples or pork with sauerkraut. A dish brightly decorated with apples, nuts, raisins and pies is also a must. There is also symbolism here: the apple is the fruit of the knowledge of good and evil, nuts with their hard shell and tasty core symbolize the mysteries and difficulties of life. In Germany they say: “God gave the nut, and man must crack it.”

Special ritual cookies

Italy

Regular dishes of the Christmas meal include roasted meats, Italian antipasti, pastas and wine. Symbols of health, longevity, and prosperity on the festive table are, as in Spain and Germany, grapes and nuts. Meat dishes are given special attention; here they prefer to cook pork leg (zampone) - it is boiled in a bag made of the skin of the back leg of a pig, maintaining its shape, as well as pork sausage (kotekino), it is boiled for at least two hours and served hot.

Traditional Italian sausage - cotecchino

If you carefully study the history of the holiday from a culinary point of view, it turns out that housewives prepared two tables: a fast one for Christmas Eve and a rich one for Christmas morning.

On Christmas night from January 6 to 7, a festive Divine Liturgy is celebrated. On the day of Christmas itself, believers break their fast (they eat fast food, not fast food). The twelve days after Christmas are called holy days, or Christmastide. This is probably why, according to legend, there should be 12 dishes on the Christmas table. Some of them started on the morning of January 7 from Christmas Eve - this is kutia and vzvar. The remaining, modest dishes were waiting in the wings.

Christmas Eve: first star

The holiday begins on the evening of January 6 - Christmas Eve begins. According to church rules and folk tradition, on this day they do not eat until the first star appears in the sky - in memory of the Star of Bethlehem, which showed the Magi the way to the place of the Nativity of Christ.

They also say that Christmas is not celebrated alone - it is a family holiday. It was customary to gather either with the parents, or with the whole large family at the eldest in the family. Before the first star, the housewife had to prepare several obligatory Lenten Christmas dishes. The main items on this menu were kutia, or sochivo, and vzvar (uzvar).

Sochivo, or Kutya

An indispensable dish, without which neither Christmas nor Easter were celebrated in pre-revolutionary Russia. Christmas Eve - from Sochiva, or kuteynik - from Kutya, was the name of the day before Christmas. And he spent the whole time waiting for the miracle of birth. It was believed that the richer and tastier the juice, the more productive the next year would be.

The products from which kutia was prepared were endowed with special meaning: grain was considered a symbol of resurrection to life, honey - a symbol of health and a prosperous (sweet) life, and poppy promised prosperity in the family.

Pre-revolutionary everyday life writer A.A. Corinthian wrote: “In the evening, on the eve of the Nativity of Christ, the Russian people, who invariably adhere to the old pious customs, do not break their fast: according to the Church Charter, they are allowed to eat only juice at this time. Breaking the fast is in the morning, after early mass; and until the morning they still stand in Filippovka Rus' , running from November 15 (28) until the merry joyful Christmastide."

However, wheat was not always the basis of kutya. In the southern regions of Russia, rice was more often cooked. However, nuts, honey and dried fruits remained a constant part of the recipe.

Traditional sochiva recipe

• wheat grains - one glass,
• poppy - 100 g,
• peeled walnuts, hazelnuts, cashews - 100 g,
• honey - 3 tbsp,
• dried fruits.

Crush the grains in a wooden mortar, adding a little warm water so that the wheat shell comes off. Then the kernel must be separated from the husk by sifting and washing. Cook crumbly lean porridge in water, adding 2-3 glasses of water to the cereal.

Grind the poppy seeds until you get milk of the poppy seeds, add honey to it, mix and add to the wheat porridge. At the very end, add crushed nuts and dried fruits steamed with boiling water.

Rice juice

• rice - 1 glass,
• raisins - 50 g,
• prunes - 50 g,
• dried apricots - 50 g,
• almonds or walnuts - 50 g,
• honey - three tbsp.

Rinse the rice, add cold water and bring to a boil. Drain in a colander and rinse again with cold water. Then pour in 1.5 cups of cold water and cook until tender without removing the lid. Steam dried fruits in hot water (15–20 minutes).

Chop prunes and dried apricots. Crush the almonds. If all the water has not boiled away, it should be drained and the rice should be cooled. Add dried fruits, honey and nuts to the rice.

Vzvar

The second mandatory dish of the Christmas table. They prepared a broth from dried fruits, but instead of sugar they added honey. The most popular was apple broth with the addition of dried or soaked cranberries, lingonberries or raspberries.

In the south of Russia, smoked pear was always added to the drink. Mint, oregano, currant leaf, thyme and other aromatic herbs are often added. There is no need to boil the broth: just pour boiling water over the fruit and leave to infuse. A thermos is perfect for these purposes. It is often diluted with broth and eaten in the form of a liquid sweet porridge.

Lenten pancakes

Christmas Eve evening would not be complete without Lenten dishes. But if kutia and vzvar were obligatory, then pancakes, vinaigrette, cabbage rolls, fish pies, vegetable stews or porridges remained welcome guests on the last day of Lent. Pancakes were a common item on this menu. They perfectly complemented boiled fish or caviar, jam or honey. They just made them without milk and butter. For example, with potato broth or mineral water.

The vinaigrette

Lenten vinaigrette or with herring was served very often on Christmas Eve. The recipe is simple, but the dish turns out tasty and inexpensive, which made it possible to cook it in poor families. And in the homes of the wealthy, sturgeon or whitefish could be added to the Christmas vinaigrette.

Christmas: Abundant Breaking of the Fast

When the night passes and after the service the family returns to the house, the long-awaited holiday of Christmas begins. Lent is left behind, and meat dishes, milk and butter pies, fatty fish and luxurious desserts appear on the table.

It was believed that baked goose (or other poultry) and pork dishes should be an indispensable attribute of the Christmas meal. Of course, in the pre-Christmas days, millions of geese, ducks, turkeys and chickens were brought to the country's markets.

“Christmas in Moscow was felt for a long time - with a cheerful, business bustle. We just started to start fasting in Filippovka, on November 14, for the Christmas fast, and at the freight stations, especially in Rogozhskaya, geese cackled day and night - “geese trains”, to Germany: before there were, before the glacier-cars, a living cargo. You won’t believe it - hundreds of trains passed through Moscow - from Kozlov, Tambov, Kursk, Saratov, Samara... I don’t remember the Poltava region, Poland, Lithuania, Volyn: there are different routes from there. , and chicken, and turkey, and grouse... capercaillie and hazel grouse, bacon-brisket, and... - whatever the soul requires for Christmas,” wrote Ivan Shmelev.

Christmas goose with sauerkraut

• small goose,
• cabbage - 800 g,
• bulbs - 4 pcs.,
• cumin - 0.5 tbsp,
• salt,
• oil.

If the carcass is frozen, let the goose lie in the refrigerator for a day. Then wash the goose, rub the outside and inside with salt and caraway seeds. If possible, you can boil the whole goose in red wine, about 40 minutes. The wine will soften the bird.

Stew sauerkraut with butter and onion in a saucepan, covered. Stuff the goose with this cabbage and fry on a baking sheet, pouring a little broth on it and pouring it over the goose. Then the goose fat will melt - you will pour it on it.

Pig on the table

Pork was an equally traditional product on the Christmas table. According to legend, when Jesus was born, all the animals joyfully greeted the divine baby in the manger - except the pig. She grunted annoyingly and prevented the baby from sleeping. That is why, as punishment, the pig became an indispensable dish on the Christmas table.

Even during Lent, they began to transport whole convoys of pork to the capitals, to central fairs - there were huge carcasses, barrels of corned beef, and suckling pigs. “It’s bad, it’s bad, but two or three pork carcasses are needed, and black pigs to fry with porridge, about three dozen, and white ones for aspic, molosnichki, two dozen, so that there will be enough for the beginning,” wrote Ivan Shmelev in “The Lord’s Summer.”

Many dishes were prepared from pork, but in every wealthy home the table was decorated with suckling pig with porridge or cold pig with horseradish.

Cold pig with horseradish

The recipe from Ekaterina Avdeeva’s book “The Handbook of a Russian Experienced Housewife” is simple: boil the whole pig in salt water with fragrant herbs - thyme, dill - and onions. Then cut into pieces and top with horseradish and sour cream. Serve cold.

Pork belly stuffed with cabbage and apples

In the old days, porridge was served with pork legs, but you can also make buckwheat porridge with pork belly with cabbage and apples. It will turn out very juicy.

• pork belly - 800 g,
• cabbage - 400 g,
• apples - 5 pcs.,
• butter - 1 tbsp,
• onion - 1 pc.,
• salt and pepper.

Chop fresh cabbage, add salt and squeeze. Add finely chopped sour apples and butter to the cabbage and mix. Wash the pork belly, chop the bones in several places, and use a knife to cut a large hole between the bones and the meat.

Place the prepared minced meat there, sew it up, place it in a frying pan or baking sheet, sprinkle with finely chopped onion, add 3 tablespoons of water and fry in an oven preheated to 200 °C until cooked. Serve with crumbly buckwheat porridge.

Jellied pig and rooster

Wash the knuckle and legs of the pig well and cut into pieces. Place in a saucepan, add cold water until it covers the meat by a few centimeters, boil and skim off the foam. After an hour, add the rooster carcass.

Cook the jellied meat over very low heat for 6–8 hours until the water boils to half its volume. 20 minutes before the end of cooking, add bay leaf, peppercorns and salt to taste to the broth. Remove the meat from the broth, separate from the bones and cut into pieces. Strain the broth. Sprinkle chopped garlic on the bottom of the dish, lay out the meat, pour in the broth, carefully mix with a spoon and refrigerate until set.

Rye pie with fish

For the test:

• rye flour - 1 cup,
• wheat flour - 1 cup,
• milk - 1 glass,
• dry yeast - 1 tsp,
• sugar - 2 tsp,
• salt - 1 tsp,
• vegetable oil - 1 tbsp. l.

For filling:

• pike perch fillet - 500 g,
• peeled mussels - 200 g,
• onion - 1 pc.,
• carrots – 1 pc.,
• pickled cucumber brine - 500 ml,
• vegetable oil - 2 tbsp.,
• dill - 1 bunch,
• salt and white pepper to taste.

Knead the dough, for which 1 tsp. dry yeast pour 5 tsp. warm water, let stand for swelling for 10–15 minutes. Sift wheat and rye flour, pour in vegetable oil, milk at room temperature, add sugar and salt, add yeast, knead.

Leave the dough to rise in a warm place. The dough should rise twice and be kneaded twice. We divide it into 2 parts.

For the filling, boil mussels and fish in cucumber brine and drain in a colander. Peel and finely chop the onions and carrots. Fry vegetables with fish and mussels in a frying pan. Let's add salt and pepper. Turn off and add chopped dill. Form a pie in a baking tray, spread the top with egg yolk and bake for 50 minutes at 170°C.

Ginger Pie

• butter - 100 g + another piece for greasing,
• dark unrefined cane sugar - 100 g,
• flour with baking powder - 175 g,
• ground ginger - 4 tsp,
• light molasses - 175 g,
• ginger wine - 3 tbsp.,
• eggs of any size, can be broken - 2 pcs.,
• finely grated fresh ginger the size of a hazelnut,
• finely chopped canned ginger - 150 g,
• powdered sugar - 75 g,
• ginger root for decoration - 1 pc.

Preheat the oven to 160°C and grease a 23cm baking dish. Beat the butter and sugar with a pinch of salt until the mixture is fluffy. Sift together the flour and ground ginger.

Pour in light molasses (for convenience, use a pre-greased spoon and a silicone kitchen spatula), 1 tbsp. wine and mix everything. Beat in the eggs one at a time, then gradually add the flour.

Mix everything with fresh and canned ginger. Spoon the resulting mixture into a baking dish. Smooth the surface and bake for about 50-60 minutes, until the dough sticks to the surface of a wooden skewer inserted into the middle of the cake. Leave the cake to cool in the pan. Once the cake has cooled completely, make the glaze by combining the caster sugar and remaining ginger wine and drizzle over the top of the cake. Cut the ginger root into thin pieces and decorate the pie.

Custard soufflé in Russian

• any berries - 500 g,
• water - ½ cup,
• sugar - 2 cups,
• egg whites - 5 pcs.

Make a puree from the berries, add water and cook. Add sugar (about the same amount as puree). Beat the whites into a stiff foam. Add to puree. Place the puree into baking dishes and place in an oven preheated to 170 degrees for 30 minutes.

The Christmas holidays are approaching - Catholic Christmas on December 25 and Eastern Christian Christmas on January 7. Different countries around the world have their own traditions of celebration, as well as treats on Christmas Eve - Christmas Eve.

Ukraine

Express information on the country

The Earth is in third place in terms of distance from the Sun and in fifth place among all the planets in the Solar System in size.

Age– 4.54 billion years

Average radius – 6,378.2 km

Average circumference – 40,030.2 km

Square– 510,072 million km² (29.1% land and 70.9% water)

Number of continents– 6: Eurasia, Africa, North America, South America, Australia and Antarctica

Number of oceans– 4: Atlantic, Pacific, Indian, Arctic

Population– 7.3 billion people. (50.4% men and 49.6% women)

Most populous states: Monaco (18,678 people/km2), Singapore (7607 people/km2) and Vatican City (1914 people/km2)

Number of countries: total 252, independent 195

Number of languages ​​in the world– about 6,000

Number of official languages– 95; the most common: English (56 countries), French (29 countries) and Arabic (24 countries)

Number of nationalities– about 2,000

Climate zones: equatorial, tropical, temperate and arctic (main) + subequatorial, subtropical and subarctic (transitional)

In Ukraine, on Christmas Eve, 12 dishes are prepared, among which there must certainly be kutya and dumplings with different fillings.

Switzerland

The Swiss thread pieces of meat onto a long fork and plunge them into boiling broth to cook it. This meat is then served with French fries or potato chips, as well as various sauces.

Denmark

Here at Christmas they eat flæskesteg (fleskesteg) - baked pork. They eat stewed red cabbage, small caramelized potatoes and chips with it. For dessert, ris'a'la mande - rice porridge with almonds, whipped cream and vanilla.

Portugal

In Portugal, the Christmas Eve dinner is called "consoada" and consists of bacalhao (dried salted cod), boiled potatoes, boiled eggs, boiled onions, boiled chickpeas, boiled cabbage and other greens, drizzled with olive oil and a sauce of chopped raw onions, garlic and parsley Other traditional dishes are polvo à lagareiro (grilled octopus) and batatas a murro (mashed potatoes baked in the oven with garlic, parsley and olive oil).

Britannia

In the UK they traditionally eat turkey (but sometimes goose or chicken) with cranberry sauce, Brussels sprouts, pigs in blankets (small sausages wrapped in bacon), roasted carrots, potatoes and parsnips.

Poland

In Poland, on Christmas Eve they traditionally eat borscht with dumplings.

Guatemala

In Guatemala, at midnight before Christmas, they eat tamales - steamed corn flour tortillas wrapped in corn leaves, stuffed with minced meat, cheeses, fruits, or vegetables.

New Zealand

In New Zealand, on Christmas Eve they eat anything that can be cooked on a barbecue. A special menu item is the Pavlova meringue cake.

Sweden

On a traditional Swedish Christmas table you will find ham, meatballs, sausages, various types of herring, smoked salmon or eel, red cabbage, Brussels sprouts and Jansson's Temptation (potato casserole with anchovies).