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Easy to prepare dishes that should be tasted on the Old New year

Meals

14:48
Today
Telegraph

No time to relax from the delicious Christmas table as needed already preparing to meet Old New year. We offer you the recipes of traditional dishes.

In a series of traditional winter holidays, which Ukrainians used to celebrate, there is Old New year. It is celebrated in the night from 13 to 14 January. It’s a New year, old style. It is filled with traditions, superstitions and even magical rituals to attract good luck and money in the new year. Like Christmas, this holiday it is customary to cook the pudding. Only this time, it is not called a Rich and Generous kutia. But on the Christmas pudding tradition is not over. It is believed that the more dishes on the Christmas table, the more generous will be next year. Therefore, we have prepared for you 5 best traditional recipes to meet Old New year.

Cold jellied meats

Ingredients:

Beef shank – 1 PC .

Chicken meat – 500 g

Pork – 500 g

Beef – 500 g

Dill and parsley – 3-4 sprigs

Carrot – 1 PC.

Onion – 1 PC.

Bay leaf – 2 PCs.

Garlic – 3-4 cloves

Black pepper – 5 PCs.

Salt to taste.

Preparation:

Prepared beef Shin cover with cold water and boil for 5 hours in a large pot, from time to time remove the foam. Add the rest of the meat and cook for 1.5 hours. Vegetables wash, chop and add to broth, greens, Bay leaf to bind and add to the broth. Add salt and pepper. Cook for 30 minutes, then drain. Cut the meat into small pieces, lay the forms and pour the broth. Add the garlic. Put in refrigerator for freezing.

Kruchenyky with mushrooms and buckwheat

Ingredients:

Beef – 1 kg

Buckwheat – 60 g

Dried mushrooms -30 g

Egg – 1 PC.

Butter – 2 tbsp

Flour – 1 tbsp

Sour cream – 3/4 Cup

Onion – 1 PC.

Carrot – 1 PC.

Parsley root – 1 PC.

Bay leaf

Salt.

Preparation:

Fry half of the chopped onions and add boiled and chopped mushrooms, season with salt. Boiled buckwheat mixed with mushrooms and chopped egg filling is ready. Captured pieces of meat spread a spoonful of stuffing and roll rolls. Fasten with skewer or string and fry until Golden brown. Put into a saucepan, add remaining onion, Bay leaf, salt and pour the mushroom broth. Later add sour cream. Simmer until tender.

Dumplings with cottage cheese

Ingredients:

Flour – 400 g

Sugar – 45 g

Oil – 20 ml

Eggs – 2 PCs.

Salt – 1 tsp

Milk – 150 ml

Curd 15-18% – 600 g

Vanilla sugar – 1 package.

Preparation:

In the sifted flour, add salt, sugar, oil and warm milk. Mix well and add 150 ml of boiling water, mix with the rest of the sifted flour and set aside for 30 minutes. For the filling, beat cottage cheese with egg, sugar, salt and vanilla sugar. Roll the dough to 1 mm and cut out circles for the dumplings. Ladymcholdem put a spoonful of stuffing and a good suscipiat region. Boil the dumplings in salted water, serve with butter, sour cream or jam.

Pies with apples

Ingredients:

Flour – 200 g

Dry yeast – 7 g

Milk – 125 ml

Sugar – 2 tbsp.

Apples – 2-3 PCs.

Carnation

A pinch of cinnamon

Butter (20 g).

Preparation:

4 tbsp. spoons of warm milk to dissolve the sugar – 1 tablespoon yeast – set aside in a warm place for 15 minutes. Mix the flour, sugar 1 tablespoon, salt, milk and yeast, knead the dough and set aside in a warm for 1 hour covered with a damp cloth. After an hour punch down the risen dough. For the filling, peeled apples cut into small pieces and stew with sugar, spices and butter. Flatten the dough balls, add stuffing to form patties, place on a baking sheet and let stand covered 30 minutes. Brush with beaten egg and bake for 25 minutes at 200 degrees.

Compote with raisins and cherries

Ingredients:

Dried apples – 100 g

Dried pear – 100 g

Prunes – 100 g

Dried apricots – 100 g

Raisins – 100 g

Dried cherries – 100 g

Sugar – 100g.

Preparation:

Uzvar is better to prepare in advance. Dried pears, apples, raisins, cherries, apricots and prunes, pour 2-3 liters of water and bring to boil. Cook on low heat for 15 minutes covered with a lid. At the end add the sugar and after 5 minutes, set aside to infuse for 12 hours. Before serving, drain.

Bon appetit!

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