What to cook for the Old New Year 2020? TOP-5 best recipes for cooking kutya, piglet, dumplings, kruchenikov, etc. Video recipes.
New Year's holidays are the brightest, funniest and most magical. After the New Year and the Nativity of Christ, the equally beloved holiday, Old New Year, follows, which is celebrated on the night of January 13-14. The evening on the eve of this holiday is also called Generous evening, so the festive table should be abundant, nourishing, rich and tasty. Experienced housewives take care of the festive menu in advance in order to set a chic table and create a festive mood for the Old New Year.
Folk culinary traditions of ancestors
In order to attract good luck and prosperity next year, one should remember the folk traditions of our ancestors and prepare original modern dishes for a festive treat. The main dish on the table of a generous evening is considered to be kutya. Unlike lean porridge, ceremonial porridge should be satisfying, seasoned with lard, butter, fat, cream.
Old New Year falls on January 14, a day that is also called St. Basil's Day, because it coincides with the Ukrainian folk holiday of Malanka. Vasily is the patron saint of agriculture, so many meat dishes were served on the festive table. As a rule, there must be pork dishes, because this animal was considered a symbol of fertility and prosperity. It could be a suckling pig, homemade sausage, tortilla chips, meatballs, cutlets and much more. In addition to kutya and pork dishes, for the Old New Year, dumplings, pancakes, bacon, pies, chicken and rooster dishes, uzvar are compulsory on the table.
Old recipes of folk traditions of the Generous Evening can be embodied in our time, supplemented with new ingredients and tastes. The main thing is to gather the whole family at the table for the Old New Year, which is very important and prepare a generous, satisfying and varied menu. And if you still do not know what to cook for the festive table, we offer several delicious and traditional recipes.
Generous kutia
Generous kutya is prepared from three main products: grain, honey and poppy. Each ingredient has its own symbolic meaning: grain - resurrected life, honey - sweet life and good health, poppy - wealth. Unlike the lean Christmas kutya, the generous one is prepared with butter or any other fat to taste. For piquancy, a variety of products are added to the ceremonial porridge: dried fruits, nuts, candied fruits, seeds, chocolate, cognac, uzvar, cream, etc. It is believed that the more ingredients in the dish, the better the owners will live next year.
See also how to prepare drinks for the New Year 2020.
- Caloric content per 100 g - 259 kcal.
- Servings - 8-10
- Cooking time - 3 hours
Ingredients:
- Wheat groats - 250 g
- Honey - 3 tablespoons
- Cream - 250 ml
- Walnuts - 50 g
- Dried apricots - 50 g
- Raisins - 50 g
- Milk - 350 g
- Poppy - 50 g
Cooking generous kutya:
- Rinse the wheat groats and soak in clean water for 2 hours. Then drain the water and rinse the grain.
- Pour milk into a saucepan, bring to a boil and add the soaked cereal.
- After simmering, simmer the grain until tender and soft. Add cream and honey to the finished porridge, stir, cover and let it brew for 15 minutes.
- Boil the poppy seeds with boiling water and leave for 10 minutes. Then strain it through a fine sieve and twist it through a meat grinder.
- Steam raisins and dried apricots with boiling water for 5 minutes to soften and dry with a paper towel. Cut the dried apricot into medium-sized pieces.
- Fry the walnuts in a clean frying pan and fry in medium pieces.
- Put poppy seeds, dried apricots, raisins and nuts into porridge and mix.
- You can eat kutya cold. As a rule, the evening meal begins with this ceremonial porridge.
Meat pie
For the Old New Year, housewives usually bake pies with various fillings. Often in some families, a cake is baked with a coin for luck. The finished product is cut into pieces depending on the number of household members and distributed to all family members. Whoever gets a piece of pie with a coin will have a happy year. Traditionally, this coin is placed in a wallet so that no money is transferred.
Ingredients:
- Flour - 250 g
- Kefir - 250 g
- Eggs - 2 pcs.
- Salt - 0.5 tsp in the dough, 0.5 tsp. in the filling
- Soda - 0.5 tsp
- Minced meat - 350 g
- Onions - 2 pcs.
- Ground black pepper - a pinch
- Spices to taste
- Vegetable oil - for frying
Meat pie preparation:
- Put soda in kefir at room temperature, stir and leave for 5 minutes.
- Add eggs to kefir, which should also be at room temperature, so as not to cool the whole mass. Since soda reacts with fermented milk products only in a warm environment.
- Add salt and flour and mix thoroughly.
- Peel the onions and cut them into small cubes.
- Heat vegetable oil in a skillet and add onion. Fry it over medium heat until transparent and add the minced meat. Stir and grill over medium heat until golden brown.
- Grease a baking dish with vegetable oil, sprinkle with flour and pour half of the dough.
- Put the minced meat on it and cover with the second half of the dough.
- Send the cake to a preheated oven to 180 degrees and bake it for 40 minutes.
Krucheniki with mushrooms
Hot small meat rolls with mushroom filling will look great on a festive New Year's table. And if you cool them, then you can make an excellent meat cuts from the krucheniks. Such a treat will decorate any table, and guests will appreciate a delicious and beautiful dish. According to the same recipe, you can cook both many small rolls and one large shank.
Ingredients:
- Chop meat - 600 g
- Champignons - 500 g
- Onions - 1 pc.
- Sour cream - 150 g
- Garlic - 3 cloves
- Flour - 1 tsp
- Vegetable oil - 2-3 tablespoons
- Butter - 20 g
- Salt - 1 tsp or to taste
- Greens to taste
- Ground black pepper - a pinch
Cooking mushrooms with mushrooms:
- Wash the meat, dry it and cut into 1 cm thick steaks.
- Beat it on both sides to make it about 5-7 mm thick and season with salt and pepper.
- Peel the onions and chop finely. Wash, dry and chop the mushrooms to the size of an onion. Peel and chop the garlic. Wash and chop the greens.
- Melt the butter in a skillet and add the onions. Fry it lightly until transparent and add mushrooms. Add garlic with herbs after 5 minutes. Season with salt, pepper and stir. Fry the mushrooms until all the liquid has evaporated. Then leave the filling to cool.
- Put the filling on the pieces of beaten meat and wrap it in rolls.
- To prevent the twists from unfolding and keeping their shape, fasten the edges with a toothpick or tie them with thread.
- In a frying pan in vegetable oil, fry the cue ball on all sides until golden brown.
- 10 minutes before cooking, add flour with sour cream to the pan and boil. Simmer the heat to the minimum setting and simmer for 20 minutes in sour cream sauce, covered.
Dumplings with potatoes and cracklings
To keep all the traditions of the Old New Year, prepare not just dumplings, but dumplings with surprises. Such fortune-telling has long been considered true. Our ancestors put some object inside, by which they determined their future. So, beans promised an addition to the family, a button - a large purchase, a thread - a long journey, a coin - material wealth. If the filling is sweet, it means that there is a happy life ahead without obstacles, oversalted - difficulties are ahead.
Ingredients:
- Flour - 500 g
- Water - 250 g
- Vegetable oil - 2 tablespoons
- Eggs - 1-2 pcs.
- Potatoes - 500 g
- Lard - 200 g
- Onions - 2 pcs.
- Salt - a pinch in the dough, to taste in the filling
- Ground black pepper - to taste
Cooking dumplings with potatoes and cracklings:
- Sift the flour so that it is saturated with oxygen, and add warm water with eggs, oil and salt. Knead a tight, homogeneous and elastic dough. Cover it with cling film and leave in a warm place for half an hour.
- Peel the potatoes, cut into cubes and boil in salted water until tender. Drain and puree. Add butter and mix well.
- Roll out the dough into a thin layer of 2-3 mm and cut out small circles. This can be done with a thin glass.
- Place the filling on each circle and form the dumplings.
- Dip the finished dumplings in boiling salted water and cook for 6-7 minutes after surfacing.
- Meanwhile, peel the onions, chop finely and fry in a pan along with pieces of bacon.
- When serving, sprinkle with cracklings and top with melted fat if desired.
Stuffed suckling pig
Suckling pig is one of the main festive dishes on Vasilyev's Day. Usually it is fried whole. Our ancestors believed that the piglet would provide well-being next year, bring wealth and happiness to the house. Of course, stuffed piglet is not an easy dish that takes time. The easiest way is to cook jellied meat out of legs from this animal, make blood sausage, cook roast … But a whole stuffed suckling pig will surprise all guests at the table and will become the central dish.
Ingredients:
- Suckling pig - 1.5 kg
- Ghee - 120 g
- Buckwheat - 200 g
- Onions - 1 pc.
- Hard boiled eggs - 5 pcs.
- Vodka - 100 ml
- Boiled carrots - 1 pc.
- Fresh parsley - a few sprigs
- Salt - 1 tsp or to taste
- Ground black pepper - to taste
Cooking stuffed suckling pig:
- Immerse the piglet carcass in cold water for 1-2 minutes, remove and immediately lower it in boiling water for 2-3 minutes. Then carefully scrape off the bristles with a knife so as not to cut the skin, rub the carcass with flour and burn over an open fire.
- On the belly of the prepared carcass, starting from the neck, make a deep longitudinal incision and gut all the insides. Rinse, dry and rub the inside of the pig with salt.
- For the filling, rinse the buckwheat, fill it with salted water and cook the crumbly porridge. Peel the onions, wash, chop and fry in a pan in hot oil. Combine buckwheat with onions and finely chopped eggs.
- Stuff the prepared piglet with the filling, evenly spreading it over the entire carcass, and sew up the cut with culinary threads.
- Rub the carcass with vodka and salt to make his skin tough.
- Put wooden splinters on a baking sheet and lay the piglet with its legs bent. Pour oil over the carcass and place the baking sheet in a preheated oven to 180-200 degrees.
- When the piglet has a golden brown crust, turn the temperature to 150 ° C and continue to bake it, watering it every 10 minutes with the released juice.
- Cut the back of the finished pig with a knife to the bone and leave to cool for 15 minutes.
- Remove the threads from the carcass, cut the animal into portions and fold on a platter, giving the shape of a whole pig. Spread buckwheat porridge with herbs and chopped boiled carrots on the sides. Insert olives into the eye sockets of the animal.
