Very soon the first Christmas star will rise and all Christians will begin to celebrate their favorite and brightest holiday - Christmas. The celebration of this holiday is permeated with colorful customs and traditions. The celebration of Christmas begins on the eve, January 6, on Christmas Eve.
Our ancestors prepared for Christmas Eve by following certain customs that can be recreated today. By recreating these traditions, you can not only please and entertain your family and friends, but also honor and continue the Ukrainian traditions of celebrating Christmas. Preparations for the Holy Supper began in the afternoon, the hostess lit the stove to prepare a lenten dinner of 12 dishes in honor of the apostles of Jesus, taking 12 logs. They also decorated the house for the holiday: figurines in the form of a star, sun and cross were hung on the windows, icons in the niche were decorated with festive towels, and hay was placed on the floor and table. The house was covered with hay in memory of the manger, where the Virgin Mary first swaddled the newborn Jesus. Ukrainians have long been convinced that on this day dry grass acquires strong magical properties.
When covering the table with a festive tablecloth, in addition to hay, straw should be placed under it - a symbol of prosperity and fertility, grain - for a good harvest, garlic to drive away evil spirits from the home, and money - so that prosperity reigns in the house. Another important attribute of Ukrainian Christmas is Didukh - a decorated sheaf of wheat, oats or rye, which personifies the spirit of the family and is called to bring prosperity, abundance, well-being and a good harvest to the family. You can prepare Didukh even now, for this you need to take a symbolic sheaf of grain, decorate it with ribbons, dried flowers and poppy heads. Didukh is brought into the house only by the owner or the oldest male member of the family and placed in the apse in front of the icons. When setting the table for a holiday dinner, it is customary to put one more plate and spoon on the table, because according to folk legends, it is on Christmas Eve that the souls of deceased relatives come to the family dinner.
Dinner on Christmas Eve begins with the appearance of the first star in the sky, and before that the family fasts all day, only small children are allowed to eat food before sunrise. After sitting down at the table, according to ancient custom, the head of the family reads the "Our Father", congratulates the family on the holiday and passes the kutya to each family member. At the table, one should not talk loudly, quarrel or be offended, so that peace and harmony reign in the family all year round.
Recipes for Lenten dishes for Christmas Eve
It is no secret that the most important dish on the table on Holy Evening is kutya. The attitude towards this dish has always been special. Each of the components of kutya has its own deep symbolic meaning, for example, grain is a symbol of resurrection, poppy seeds - abundance, nuts and dried fruits - longevity and prosperity. However, every housewife knows well that in addition to kutya, there should be 11 more lean dishes on the table, that is, dishes prepared without the use of ingredients of animal origin, and this can cause problems in modern conditions.
Traditionally, pies with mushrooms, beans, cabbage and poppy seeds are served for the holiday dinner - this dish symbolizes wealth and abundance. Dumplings with cherries, plums, pears and dried fruits. An important element in the holiday menu is uzvar - a rich compote of dried fruits, which is usually served in a clay jug. Various fish dishes are allowed on the holiday evening.
We offer one of the options for a modern menu for Christmas Eve with 12 lean dishes that you and your family will enjoy.
Wheat kutya with honey and poppy seeds
For cooking you will need:
- wheat – 400 grams,
- sugar – 100 grams,
- poppy seeds – 1 cup,
- honey – 2 tablespoons
- peeled walnuts – 1 cup
Preparation:
Carefully sort the wheat, pour boiling water over it and bring to a boil, after boiling, drain the water and pour cold water over the wheat. Place the prepared kuty in a thick-walled saucepan, pour water over it, bring to a boil again, cover with a lid and put in the oven for 2 hours. Cook the wheat over low heat. After the wheat is cooked (the finished grains are soft but elastic), let it cool.
While the wheat blank is drying out, prepare the honey-poppy seed dressing for the kutia. Wash the poppy seeds and steam them with hot uzvar, cover and leave for about an hour. Then drain the uzvar, squeeze the poppy seeds slightly and grind them with sugar until white. Before serving, mix the boiled wheat, ground poppy seeds, chopped nuts, honey and add a little uzvar.
Honey compote
To get a tasty, healthy and aromatic drink, prepare the following ingredients:
- assorted dried fruits (apples, pears, plums, cherries, apricots) – 100 grams,
- raisins – 50 grams,
- sugar – 200 grams,
- honey – 300 grams,
- water – 3 liters
Carefully sort and wash the dried fruits, pour three liters of water, add sugar and honey (for those who like not sweet drinks, you can use a smaller amount or only sugar or honey) and cook on low heat for 2.5-3 hours. The finished brew should be put in a cool place for a while so that it infuses and cools down. It is best to serve in a clay pot.
Warm salad with mushrooms and seafood
The dish is not traditional for the Ukrainian table, but it fits well into the festive menu. The salad is light and well suited for people who care about their health and a beautiful figure. This dish will appeal to lovers of haute cuisine.
Required ingredients:
- boiled-frozen shrimps,
- mushrooms, champignons,
- fresh salad greens,
- fresh radish,
- lemon,
- extra virgin olive oil,
- spices to taste
Slice the washed mushrooms and place them on a dry, heated frying pan. After a minute, add olive oil and your favorite spices and simmer under the lid for 10-15 minutes. Then remove the lid so that the excess liquid evaporates and an appetizing golden crust appears.
Peel the defrosted shrimp and pour over lemon juice.
In a salad bowl, tear the washed and dried lettuce leaves and slice the radishes with your hands, then add the warm fried mushrooms and shrimp marinated in lemon juice.
Lean red cabbage rolls
We are used to traditional "pale" cabbage rolls made from white cabbage, so we offer to please our guests and family with bright cabbage rolls of an unusual color.
Ingredients for preparation:
- red cabbage leaves
- rice – 100 grams
- 50 grams of boiled or canned beans
- green beans 50 grams
- carrot – 1 pc.
- 2 cloves garlic
- vegetable oil (sunflower, corn, olive to taste)
- parsley or dill
- salt spices to taste
Wash the cabbage leaves and pour boiling water over them. Wash the rice and cook until tender in lightly salted water. Wash and chop the green beans, grate the carrots, peel and chop the garlic. For the filling, mix the rice with green beans and canned beans, garlic and carrots. Spread the filling on the leaves and wrap in an envelope. Place the formed cabbage rolls in a preheated deep frying pan with oil, add a little water and simmer for 15 minutes under a closed lid. Before serving, sprinkle the cabbage rolls with chopped herbs.
Rice with vegetables
Required ingredients:
- rice - 1 cup,
- onion – 1 pc.,
- sweet bell pepper (preferably red)
- canned peas and corn, 250-300 grams each,
- 1-2 cloves of garlic,
- vegetable oil,
- salt,
- spices – paprika, cumin, zira
In well-heated vegetable oil, fry the chopped onion with bell pepper and garlic, cover with a lid and remove from heat for 5 minutes. Return the pan to the heat, add about a glass of washed rice and fry the mixture, stirring constantly until the rice is transparent. Important! Do not leave the mixture unattended, as the rice quickly absorbs fat and can stick to the pan. Season the rice with salt and prepared spices.
Again, turn the rice over and keep it on the fire for another 5 minutes, then add boiling water and leave to simmer over low heat until the rice is ready, if necessary, you can add more boiling water. At the end of cooking, add canned corn and peas to the rice, mix, let it simmer for another 2 minutes and you can serve.
Spicy beetroot salad
Ingredients for the salad:
- table red beet,
- pickled cucumbers,
- sesame seeds,
- garlic,
- mustard – 1 teaspoon,
- French mustard – 1 teaspoon,
- table vinegar 6% - 1 teaspoon,
- vegetable oil - 100 ml
- salt and ground pepper
Bake the beets in the oven until cooked, cool and grate. Finely chop the pickled cucumbers, add the grated beets and chopped garlic, mix, season with salt, pepper and a dressing of 2 types of mustard, vinegar and vegetable oil. Before serving, sprinkle the salad with sesame seeds.
Lean salad with mayonnaise
ingredients:
- white cabbage,
- fresh cucumber,
- carrot,
- dill greens,
- lean mayonnaise,
- salt
Grate all the ingredients, except the cabbage and dill, shred the cabbage into thin strips, add salt, mix and season with low-fat mayonnaise. Sprinkle with finely chopped dill.
Vegetable canapes with vinaigrette sauce
For canapes, take:
- boiled carrots, potatoes and beets,
- pickled or pickled cucumbers,
For the Vinaigrette sauce you will need:
- table vinegar 9% - 1 tablespoon,
- vegetable oil – 4 tablespoons,
- sugar – ½ teaspoon,
- salt 1/3 teaspoon
- mustard – 1 teaspoon,
- a pinch of ground black pepper,
- parsley
To prepare the sauce, blend the oil, vinegar, and sugar into a smooth paste, add salt, ground pepper, and mustard, stir until smooth, and add finely chopped parsley.
Cut the cooked vegetables into small rounds and string them onto wooden skewers. Place the skewered vegetables on a plate and pour over the sauce.
Potato zrazy stuffed with cabbage
Ingredients for preparation:
- potato,
- white cabbage,
- onion,
- wheat flour,
- vegetable oil,
- salt and spices to taste.
Peel the potatoes, boil them in salted water and pass them through a meat grinder while still hot. Add the flour, spices and mix well. While the potatoes are cooking, prepare the cabbage filling. To do this, sauté the shredded cabbage and onion in a pan with oil, add a little salt and cook until the cabbage is cooked.
Form oval cakes from the potato mass, spread the cabbage filling on each cake, seal the edges of the potato cakes, shape them nicely with your hands, and place them on a greased, heat-resistant baking sheet and bake in the oven, or you can fry them in a frying pan until golden brown.
Vegetable stuffed cabbage rolls
An interesting recipe for the usual Ukrainian cabbage rolls with vegetable filling.
Ingredients:
- cabbage leaves,
- carrot,
- onion,
- potato,
- tomatoes,
- fresh herbs,
- garlic,
- salt and favorite seasonings.
Prepare the cabbage leaves as usual for cabbage rolls, i.e. wash and pour boiling water over them. The filling is made from grated raw potatoes with the addition of sautéed onions and carrots, with the addition of salt and spices. Wrap the potato filling in cabbage leaves, put it in a deep frying pan, lightly fry in oil on both sides, add tomato slices, bay leaf, a little water or vegetable broth and simmer over low heat for 25-30 minutes. Before serving, sprinkle the dish with finely chopped herbs.
Beetroot cutlets with prunes
Required products:
- table beet -1 large,
- onion – 1 pc.,
- prunes – 100 grams,
- semolina - 3 tablespoons,
- lean mayonnaise,
- vegetable oil,
- salt, spices and breadcrumbs (breadcrumbs can be replaced with flour)
Chop the prunes that have been washed and soaked in advance with a knife. Put the grated beets in a frying pan, bring to a boil, add boiling water and continue to simmer under a lid over moderate heat for 15-20 minutes, then add the groats and mix well. Let the beetroot-groat mass cool down. Then add the sautéed onion, prunes, salt and spices to the mass. Form cutlets from the beetroot mince, bread them in breadcrumbs and fry until crispy in vegetable oil. We recommend serving such cutlets with lean mayonnaise.
Lean cheesecakes with jam
For the dough you will need:
- wheat flour – 3 cups,
- baker's yeast - 20 grams,
- water – 250 ml,
- vegetable oil - 2 tablespoons
- 1 tablespoon sugar, a pinch of salt.
For the filling:
- thick fruit jam or jam.
Dissolve the yeast in warm water (the temperature of the liquid should not exceed 40 degrees) and add some flour, mix well until smooth and leave in a warm place for 30-40 minutes, covering the container with a napkin. When the dough rises well, punch it down, add sugar, salt, and mix in the rest of the flour. Leave the dough in a warm place to rise again for 40 minutes. When the dough rises, form cheesecakes, spread 1 teaspoon of jam or jam on them and bake in a preheated oven at 180-200 degrees for 40-45 minutes.
We hope you will enjoy our selection of recipes and help create the right, bright, and festive atmosphere at the family table!
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