12 grasses for holy supper. What they cook for Holy Eve (Christmas Eve)
The menu for the Holy Supper on January 6 - the eve of Orthodox Christmas - traditionally consists of 12 lenten dishes, in particular bread, kutya, dumplings, etc. However, experts advise experimenting with ingredients if financial situation allows.
Our ancestors carefully organized the menu for the Holy Supper, because on the night before Christmas, according to Slavic beliefs, the spirits of deceased relatives came. And their presence had to be appeased with something.
Dishes for the Holy Supper should be fast, since the feast falls on the last day of the Philippian fast. Lenten dishes on Christmas Eve necessarily include kutia, which is shared by family members as a sign of peace and unity, bread, uzvar, borscht, fish, mushrooms, and dumplings. Alcohol consumption is completely excluded.
12 Lenten dishes for Christmas Eve
Poor kutia
Kutia on Svyatyevich, didukh and carols are the main traditions of celebrating Christmas
Obligatory on Christmas Eve and Christmas for Christians is the kutia recipe of the Transcarpathian dish for the Holy Supper.
To prepare it, you need one glass of wheat, 300 g of dried fruits, 150 g of walnuts, 100 g of poppy seeds, 3 tablespoons of honey, the same amount of sugar, salt to taste.
Rinse wheat and poppy seeds and cover with water overnight. Then cook the wheat until tender for at least 30 minutes. Drain the poppy seeds and grind in a mortar until poppy milk appears.
Add honey and sugar to the poppy seeds, stir. Dry the walnuts in a skillet, break them into small pieces and pour boiling water over for 5 minutes. Then drain the water. Stir the ingredients.
Uzvar
On Christmas Eve, the obligatory drink is uzvar, since alcohol is prohibited on this day. Besides, the uzvar is very useful.
To prepare it, take 500 g of dried fruits and 150 g of sugar. Rinse dried fruits, then add water and bring to a boil. Add sugar and cook over low heat.
Dumplings with potatoes
On Holy Eve, hostesses traditionally prepare dumplings - with potatoes, cabbage or beans.
For dumplings with potatoes, you need to take 500 g of potatoes, 250-270 g of flour, 2 eggs, 100 ml of milk, 2 onions, 50 ml of vegetable oil and 50 g of butter, 2 tablespoons of sugar, salt.
The potatoes need to be peeled and cooked. Mix flour with eggs, milk and two tablespoons of butter, add salt. Knead tightly, cover and leave for 30 minutes.
Peel the onion and chop finely. Fry half of the onion in oil. Mash potatoes in mashed potatoes with butter, add fried onions, salt, pepper and mix.
Make a thin layer of the dough. Cut out circles with a diameter of about 7 cm. Arrange the filling in circles, fold them and pinch the edges with wet hands.
Then put the dumplings in boiling salted water, and when they come up, cook for another 3 minutes.
Lenten borsch
What is the menu for a Holy evening without Ukrainian borscht? However, on January 6 it must be served lean. That is, exclude meat, lard, and fatty sour cream from the ingredients.
For lean borscht, you will need 2 tomatoes, 2 beets, one carrot, onion, two potatoes, half a head of cabbage, 2 cloves of garlic and one bay leaf, 2 tablespoons of oil, one tablespoon of salt and sugar, vinegar to taste.
We clean the vegetables and cut them into thin strips. Tomatoes - cubed. We crush the garlic with a knife. Put potatoes and cabbage in salted boiling water - put on a small fire.
Fry the onions and carrots in oil for 5 minutes, then add half the beets, sugar and vinegar. Simmer for 10 minutes. We leave another half of the beets in the vinegar and let it brew.
Add the stewed vegetables to the pan and bring to a boil over high heat.
A fish
Fish is always included in the holy evening dishes. Today we offer a recipe for fried crucian carp. Take 300 g of crucian carp, flour, oil and salt to taste. Cut the prepared fish into proportional pieces and sprinkle with salt.
Fry the fish in a preheated skillet until golden brown.
Mushroom roast
Vegetables are the most relevant for January 6, which is why they make up the bulk of the Lenten dishes on Holy Evening, which symbolize 12 dishes.
For baked mushroom, take 300 g of potatoes, 50 g of bell pepper, 70 g of mushrooms, 30 g of pickled cucumbers, 10 g of herbs, 30 onions, 150 ml of vegetable broth, salt.
Peel, wash and cut the vegetables into cubes. Fry potatoes, onions, gradually adding other vegetables. Pour in vegetable broth and leave for 10-15 minutes. Bring to a boil, adding garlic, herbs and spices to taste.
Honey-baked apples
Among those dishes that should be at the Holy Supper, there are also sweets and bread or pastries.
For this dish, take 7 apples, 190 g of raisins, 7 tablespoons of honey, 14 nuts, 7 tablespoons of cinnamon with sugar, brandy.
Remove the core of the apples, let the raisins sit in the cognac for 30 minutes. Put a spoonful of honey, raisins and two nuts each inside the apples. Sprinkle with sugar mixed with cinnamon on top.
Pour 1 cm of water into the form, put the apples and bake for 30 minutes at 200 degrees.
1.Kutya(kutya). The main dish of the Holy Evening is kutia. We cook it only from wheat. Hutsuls are served with kutya, thick as porridge, generously seasoned with nuts. In Galicia, a lot of poppy is added to wheat - poppy and honey have long been symbols of the family's wealth and health. In some places, raisins are also added. Cherry jam is added. Kutia can be liquid. Modern housewives manage to add dried imported fruits (figs, dates, bananas) to it. We take only broken wheat for kutya (we call it "pikhana"). Kutya is cooked a lot. It is eaten all Christmas days, worn by relatives, children are very fond of kutya.
This is how our famous compatriot Dariya Tsvek proposes to cook kutya.
2 cups wheat, 1 cup poppy seeds, 1 cup walnuts, half a cup raisins, 2-3 tbsp. tablespoons of honey and sugar to taste (up to 1 cup).
We wash the wheat in several waters. Soak it overnight. In the morning, pour boiling water and cook over low heat for several hours. If you cook with a thick kutya, then pour the water a little higher than the wheat level (if the water boils away, you can add it). If you cook liquid kutya, then it is recommended to take a lot of water (1: 8), because this sticky broth has its own special taste. Pour boiling water over the poppy seeds, cover and leave for 1-2 hours. Then grind it in a sugar-free makitra until it becomes milk white. If you don't have makitra, use a coffee grinder or pass the poppy twice through a fine grinder. It will be a little bit different, but what to do.
Chop the nuts and fry a little in a dry frying pan. Soak the raisins. We dilute honey and sugar with boiled water or uzvar. When the wheat has cooled down, mix everything. We serve kutya in a beautiful ceramic bowl with a wooden spoon.
 |
150g dry pears, 150g dry apples, 100g raisins, 300g honey, 3l water.
Wash dried fruits thoroughly, put in warm water, bring to a boil and cook for 15 minutes. Let it brew in a cold place. Dissolve honey in a warm uzvar, no more than 40 degrees. At temperatures above 40 degrees, honey loses its beneficial properties.
 |
In the Carpathian region river fish is stuffed with mushrooms: grind ready-made mushrooms (boiled, fried), add a soaked roll, onion, spices, and stuff the fish with all this mixture. Cook. Add gelatin to the broth, paint over with beets, cool and cut into pieces. Fish jelly (with garlic) is cooked in Transcarpathia. They also serve boiled fish with horseradish sauce.
Bukovina cooks Carpathian fish with mushrooms:
1.5kg of fish, 50g of dried mushrooms, 2 onions, 100ml of sunflower oil, 1 teaspoon of mustard, parsley, 2-3 cloves of garlic, salt.
Cut the fish, peeled and dried with napkins, into pieces, spread with salt and crushed garlic and let sit for 1-2 hours in a cold place. Line the bottom of the dish with chopped onion rings and chopped boiled mushrooms. Then put the fish and onion with mushrooms on it again. There should be a bow on top. Pour over the mushroom broth mixed with mustard and butter. Cover and bake in oven for 1 hour. Serve with the sauce that was formed during the stewing. Sprinkle with chopped parsley on top.
The traditional dish is Fried fish... It is fried everywhere. The fish is cut into pieces, salted, pepper, rolled in flour and fried in sunflower oil.
In Ivano-Frankivsk fish fried with nuts:
1 kg of fish, 200 grams of sunflower oil, 300 grams of flour (or bread crumbs), 200 grams of ground nuts, a head of garlic, salt, lemon, spices.
Cut the peeled fish into portions. (If the fish is large, then first cut along the spine). Season with salt, rub with crushed garlic with black pepper and salt, leave for 1-2 hours in a cold place. Dry the fish before frying. Roll in flour (breadcrumbs). Fry over high heat in a large amount of oil until golden brown. Remove and immediately drizzle with lemon juice and sprinkle generously with ground nuts on one side. Cover with a tire. Serve the fish warm. (Some people use peanuts instead of walnuts.)
Jellied fish is prepared. Pike perch jellied recipe:
2 kg of pike perch, 1 root each of carrots, parsley and celery, 1 onion, 200 g of horseradish, a bunch of green onions, 1 bay leaf, 10 peppercorns, salt to taste, gelatin.
Peel the pike perch, rinse and disassemble into fillets. Cut into portions and place in a saucepan with wire rack. Add vegetables and spices, cover with cold water and cook until tender. Take out the finished fish, cool and put on a dish. Cook fish broth with bones and fins. Then strain the broth and combine with gelatin (according to the instructions on the package). Add grated horseradish, finely chopped green onions to the broth. Pour the broth over the pike perch. When it cools down, put it in the refrigerator to solidify.
A more modern dish - fish zrazy... If you cook them from river fish, then it is good to take pike and carp. Minced meat from one pike will be dry. We clean the fish, select the bones and scroll the meat in a meat grinder. Add onion, salt, pepper, a little grated raw onion and a few crushed chives to the minced meat. Mix everything well and beat off. For the filling, boil frozen or dry mushrooms and mince together with fried onions and carrots. Roll the minced meat into balls the size of an egg. Spread the bun in the palm of your hand in a cake, put the filling in the middle and close up. Form zrazy with wet palms. Fry in oil on all sides.
In addition to fish, they serve herring.
If the hostess serves just pieces of herring on the table, it is considered that she is not very talented in cooking. Therefore, you need to come up with something. And a lot of dishes were invented: herring with mushrooms, herring with beans, herring from "machanka" (finely chopped pickled cucumber, potatoes, fried onion, drenched in sunflower oil and garlic). Herring and sauerkraut salad, herring and apple pasta, herring and cucumber pasta (all products are passed through a meat grinder, seasoned with sautéed onions, spices). Carpathian stuffed herring, eventually. In fact, these are ordinary herring rollmops.
1kg of herring, 200 grams of onion, 200 grams of carrots.
Marinade: 350 grams of sunflower oil, 2-3 tbsp. spoons of 9% vinegar, 1 tbsp. a spoonful of sugar, black pepper, salt.
Divide the herring into skinless and pitted fillets. Cut into long pieces, beat off slightly. Place raw onions and carrots (cut into strips) in the middle of each. Roll up with a roll, chop with a skewer. Put in a bowl. Pour with marinade and keep in it for at least 10-12 hours. Serve with skewers.
If you take pickled herring, then fillet rolls stuffed with onions and carrots can be immediately laid out in a salad bowl and served on the table.
You can make a wonderful salad with smoked mackerel and beans.
In some places they prepare another very interesting herring dish - herring sauce for potatoes... Most likely, this dish came to us from Poland. Salted herring is soaked, pickled herring can be cooked immediately. Cut the herring into fillets, then cut into pieces. Fry the herring in oil. Saute the onion and flour separately. Add herring and dilute with water to the desired density.
 |
In addition to kvass for borscht, we still need to take:
1 carrot- rub, 1 onion chop finely 1 medium beet, herbs, salt, pepper, 2 tbsp. tablespoons of vegetable (sunflower) oil
For ears: 200g dry porcini mushrooms, 1 onion, 2 tbsp. tablespoons of vegetable oil, salt, seasoning for mushrooms or pepper, flour, up to 3 glasses.
Pour 1 liter of water into the mushrooms and cook for 30-40 minutes. Let us drain the mushrooms, but save the mushroom broth. Cook the beets separately. Chop the mushrooms very finely and fry with onions in oil. Salt and season, peel and rub the boiled beets. Combine the mushroom broth with grated beets and bring to a boil. Add the beet kvass. Fry the onions and carrots in oil and add to the borscht too. Let it boil. Salt to taste. The borshchok is ready.
This borscht has a dark red color, which symbolizes the blood of the Bethlehem children destroyed by King Herod. Ears from unleavened dough with mushrooms are prepared for borscht.
Unleavened dough:
Wheat flour - 3 cups, water - 1 cup, vegetable oil - 2-3 tbsp. spoons, 0.5 teaspoon of baking soda, salt to taste. Sometimes soda and oil are not added. For sweet dumplings, do not add salt.
Sift flour, knead lean dough in warm water, without eggs. Knead for a long time to gain elasticity and become very soft. Cover with a towel, let it "rest" for half an hour. During this time, prepare the filling. The dough is rocked to a thickness of 2-3 mm. Squares are cut for the ears. For dumplings, squeeze circles with a glass. Or flagella are made, cut into pieces, which are rolled into flat cakes.
Filling: the boiled mushrooms are passed through a meat grinder, sautéed onions, salt, pepper, and sometimes fried flour are added. By the way, during sautéing, the flour acquires the aroma of roasted nuts and adds a special piquancy to the dish.
In the Ivano-Frankivsk region, dots are prepared for borscht. Krapliki are somewhat reminiscent of dumplings. For their preparation, fresh dough is kneaded from water, flour and salt. Roll out into the layer with a layer of 0.5 cm, cut out circles with a hundred-gram cup. Fillet of fresh or frozen fish is passed through a meat grinder, salted, sautéed onion, ground black pepper are added, everything is mixed. Minced meat is spread on circles and pinched like dumplings. Boiled in boiling water.
 |
Sauerkraut and mushroom salad:
500g sauerkraut, 150g pickled or pickled mushrooms, 1 onion, 2 tbsp. tablespoons of sunflower oil, sugar, cinnamon and cloves to taste.
The cabbage is mixed with chopped onions, mushrooms, chopped pieces, cinnamon, sugar, cloves and butter. Sprinkle with parsley on top.
Prepare a salad of sauerkraut, pickled cucumbers and onions. Season it with sunflower oil.
 |
Corn filling. Steamed corn grits with boiling water, put on a light heat, so that it only swells. Stew finely chopped onion in sunflower oil. Stir with cereals, salt and sprinkle with pepper.
Raw potato and buckwheat filling. Wash and peel raw potatoes. Grate on your aunt as you would on potato pancakes and place in a colander to drain excess liquid. Boil buckwheat. Fry the onions in sunflower oil until golden brown. Mix everything together.
Cabbage rolls are prepared with rice and beans. You can cook stuffed cabbage rolls with millet.
Cabbage rolls are served with mushroom sauce.
Mushroom sauce. Dried porcini sauce or "Mushroom sos", as the mountaineers call it, is certainly served with stuffed cabbage rolls and dumplings. Transcarpathians cook it like a soup, with klyusks - thinly sliced unleavened dough. The clams are boiled in mushroom stew, gravy is made from the stew, excised mushrooms and, in fact, clams are added there. In the Kolomiya region, mushrooms are seasoned with toasted flour. This sauce is very thick and garlic. By the way, if porcini mushrooms (porcini mushrooms) are taken for gravy, then they do not season it with garlic in order to preserve the natural mushroom aroma.
100 grams of dried mushrooms, onion, 2-3 tbsp. tablespoons of flour, 100 ml, salt.
Wash the mushrooms, cover with cold water for swelling for 3-4 hours. Cook in the same water until cooked for 1.5 hours. Remove mushrooms, excise. Stew finely chopped onion in oil until golden brown, add mushrooms and, with salt, simmer together. Separately cook the toasted flour in butter and cool. Dissolve with cold mushroom broth. Add mushrooms and onions to the common mushroom broth, boil. Then add the dissolved flour passivation. Boil again. Season with garlic. The sauce should be thick.
 |
Filling for dumplings. Fresh cabbage is boiled in salted water, then finely chopped and stewed with toasted onion in oil. Salt and pepper to taste. You can add a few chopped boiled or toasted mushrooms to the cabbage. You need to stew the cabbage until the excess moisture evaporates - the filling should be thick. Chop sauerkraut, if it is not small enough, and simmer in oil.
Mash boiled potatoes, add onion fried in oil, season with salt and pepper to taste. You can also add mushrooms to potatoes.
They are also preparing a very tasty dish - dumplings. Dumplings are made from unleavened dough, which is rolled very thinly. Then the squares are cut, a slot is made in the middle of each square, through which one corner is pulled. Boil the dumplings for 2-3 minutes and season with machanka.
Machankoy we call it garlic sauce. Rub the garlic with salt and add a little water.
 |
You can cook corn casserole with mushrooms:
250g of corn grits, 2.5 cups of water, 50g of dried porcini mushrooms, 1.5 onions, 3 tbsp. tablespoons of oil, 1 tbsp. a spoonful of crackers, salt to taste.
Porcini mushrooms are boiled and passed through a meat grinder. The corn porridge is cooked separately. Onions are fried in sunflower oil. All are mixed and laid out in a greased and sprinkled with breadcrumbs form. Sprinkle with breadcrumbs on top. They are baked in the oven.
 |
Salad with beets, beans and apples.
1 large beetroot, 1 cup cooked beans, 1 large sweet and sour apple, 3 tbsp. tablespoons of sunflower oil, 0.5 tbsp. tablespoons of vinegar, salt and pepper to taste.
Boil the beets, peel and cut into cubes. Toss with cooked beans, peeled and diced apple, oil, vinegar, salt and pepper.
Very tasty Kosovo salad from beets and chopped walnuts, seasoned with fried onions in butter. You can add grated garlic.
Another popular dish is stuffed beets:
1 kg of medium beets, 0.5 kg of carrots, 3-4 onions, 100 g of sunflower oil, 1 teaspoon of apple cider vinegar, salt and pepper to taste, parsley and dill, salad for decoration.
Boil the beets, peel and cut off the tops, which we will use as lids. Cut out the middle. Saute grated carrots and finely chopped onions in butter. We pass the middle of the beets through a meat grinder and add to the onions and carrots. Add finely chopped greens. Season with vinegar, salt and pepper. Stuff the beets with this filling and cover with the beetroot caps at an angle so that the filling is visible. Serve on lettuce leaves, garnished with onion rings.
Very popular and delicious beetroot salad with herring. I don't know how it was prepared before, but now it is prepared like this:
2 boiled or baked beets, 2 light-salted herring fillets, half a red onion
dressing: 1 tbsp of French mustard with grains, 1 tbsp. a spoonful of honey, juice of half a lemon, 2-3 tbsp. tablespoons of sunflower oil, salt and pepper to taste.
Cut the beets into strips, the herring into thin slices, cut the onion into half rings. We mix everything and fill with dressing. The salad tastes better when it is slightly cold.
 |
Bean and Potato Casserole:
1 cup beans, 500g potatoes, 2 onions, 3 tbsp. tablespoons of sunflower oil, salt and pepper to taste.
Boil potatoes and beans separately, mince and mix. Season with salt and pepper. Put half of the mass on a greased baking sheet. Put the onion fried in oil on top and cover with the second half of the mass. Smooth out, sprinkle with oil and bake in the oven.
You can cook delicious beans with vegetables. Season the boiled beans with onions and carrots sautéed in butter. Garlic can be added to taste.
Yet beans with vegetables and sauerkraut.
1 cup beans, 1 onion, 1 carrot, 2 tbsp. tablespoons of flour, 2 tbsp. tablespoons of sunflower oil, 500 g of sauerkraut, 250 g of tomato juice, salt and pepper to taste.
Boil the beans, fry the onions and carrots in oil. Add flour and mix well. Add the beans brew, add the beans and add the cabbage. Pour over tomato juice, salt and pepper. Simmer, stirring occasionally.
Large white beans in the Carpathian region are called "yasik". It tastes sweet and a delicious sweet dish is prepared from it - beans lemkivski... Beans are boiled with dried fruits, and then sugar is added.
White Bean Salad:
300g white beans, 3 tbsp. tablespoons of vegetable oil, 1 onion, 1 bell pepper, 4 cloves of garlic, salt, pepper and tomato paste to taste.
Soak the beans, then boil. Season the beans while still warm with butter, crushed garlic, grated onions, and finely chopped pepper. Season with salt, pepper and add tomato paste to taste.
"Yasik" with mushrooms:
300 grams of beans, 50 grams of dried mushrooms, 2 onions, 2 tbsp. tablespoons of flour, 2 tbsp. tablespoons of sunflower oil, salt, 2-3 cloves of garlic.
Pour the beans with cold water, and the mushrooms with hot water and leave overnight to swell. Cook together in a little water until the beans are cooked through. Fry finely chopped onions in oil, add flour and keep on fire until golden brown. Mix everything, salt, add crushed garlic.
A vinaigrette is prepared for the Holy evening.
 |
Fried in Transcarpathia potato pancakes from potatoes (potato pancakes), but do not add eggs. Served with mushroom gravy.
Beans and potatoes are prepared crush(tovchenko):
300g potatoes, half a cup of beans, 2-4 tbsp. spoons of poppy seeds, 2 teaspoons of sugar, 1 onion, salt and pepper to taste, herbs.
The beans are soaked and boiled until tender. The potatoes are boiled separately. Poppy seeds are steamed and ground in makitra. Combine everything, add finely chopped onion, pepper, sugar, salt and chopped greens and grind in makitra or pound in a mortar until smooth. Chill before serving.
 |
Honey gingerbread:
2 cups flour, 5 tbsp. tablespoons of sunflower oil, 1 glass of honey (sometimes replaced with plum jam), 1 glass of water, 1 glass of sugar, 1 teaspoon of soda, quenched with vinegar.
Mix everything, let stand for 10 minutes, spread with a tablespoon on oiled parchment. Bake for 35-40 minutes at 170-180 degrees.
To treat the carolers, they bake Christmas "panians". Dilute 2 cups of sugar with 1 cup of boiled water. Add 1 tbsp. a spoonful of ammonium. Add flour and knead soft dough. Roll it out to 1 cm and squeeze out the cookies with different molds. Sprinkle a baking sheet with flour, spread the cookies and bake in the oven. Decorate even hot cookies with icing using a pastry bag. For the glaze, sift flour and starch in equal parts, add water. Divide this cream into three parts: leave one white, add blue food coloring to the other, and yellow to the third.
If you wish, you can bake pancakes (mlyntsi):
1.5 cups buckwheat flour, 2.5 cups wheat flour, 25g yeast, 1 teaspoon salt, 1 tablespoon sugar, sunflower oil.
In the evening, mix buckwheat flour and half of the wheat flour with yeast and water to make a thick dough. Cover with a towel and leave in the kitchen. In the morning add the remaining flour, salt and sugar, stir and let the dough rise. When it rises, dilute it with warm water until the consistency of thick sour cream. Let stand for another half hour and bake pancakes in a hot, greased frying pan. Serve with honey or jam.
You can bake pies and donuts from yeast dough in the oven. Lean Yeast Dough Recipe:
400g wheat flour, 30g yeast, 3/4 cup water, 1 tbsp. a spoonful of sugar, 2 tbsp. tablespoons of sunflower oil.
Dissolve sugar, yeast, salt in warm water (a third of a glass), add 100 g of flour and knead a thick dough. Allow to come up, then add the rest of the water, flour, sunflower oil, mix well and let rise again.
Form walnut-sized dumplings from the dough and bake on a baking sheet in the oven over low heat. Pour the pampushki with garlic sauce. They can be served with borsch
In sweet donuts, you can put a little jam in the middle. For pies, the filling is suitable, the same as for dumplings.
Photos are mine and from the Internet.
I shared with you all the secrets I knew, although our hostesses cook much more dishes. And you will share the recipes of the dishes that are cooked in your area. Let delicious and healthy food always be on your table! Merry Christmas!