In Rus', from time immemorial, they solemnly prepared for the Holy Day. On Monday of the last - Holy - week of Great Lent, a general cleaning of the entire house began, which ended on Maundy Thursday. After this, they began to prepare the Easter festive table. According to tradition, ritual dishes must have been present on the Easter table: Easter cottage cheese, Easter cake, Easter lamb and painted eggs. These dishes are deeply symbolic. For example, Easter cake symbolizes the presence of God in the world and in human life. The sweetness and beauty of Easter cake expresses God's care for every human being. Cottage cheese Easter traditionally has the shape of a truncated pyramid. And this is no coincidence: this shape symbolizes the Holy Sepulcher. The Easter lamb (lamb) is a reminder of the sacrificial death of Christ in atonement for the sins of all mankind. Painted eggs are always red! - a symbol of the blood of Christ and His Resurrection. But even in pre-Christian times, the egg has always been a symbol of peace and the triumph of life.
A particularly rich festive Easter table was always prepared for Easter. In wealthy families, the number of holiday dishes reached 48 - according to the number of days of Lent. The basis of the meal these days was meat: baked ham, lamb or ham, stuffed geese, ducks, turkeys, suckling pigs and homemade sausage. Moreover, all Easter dishes were served cold. More precisely, they did this: the first meal took place at night, upon arrival from church. First, they drank a spoonful of vegetable oil, then ate oatmeal jelly, broke their fast with a piece of Easter, a slice of Easter cake and an egg. And the next morning they decorated the table, put out pre-prepared dishes and did not clear the table all day, since on these days it was customary to visit without an invitation and try whatever your heart desired.
In the center of the Easter table there was a dish with sprouted grains of wheat, oats or watercress. You need to germinate grains and seeds about a week before Easter: pour a little soil and well-moistened seeds onto a flat dish, mix and leave in a warm place. By Easter the grass will grow. Just don't forget to water. Place the colored eggs in the grass and place them in the center of the table.
Eggs can also be placed in a special one.
Ingredients:
500 g flour,
10 g pressed yeast,
2 tbsp. l. Sahara,
100 ml milk,
½ tbsp. l. salt,
1 tsp citric acid,
75 g melted plums. oils,
2 eggs
poppy seeds, raisins, dried apricots, nuts - a handful each.
Preparation:
Sift the flour and make a well in the middle. Place the crumbled 
yeast, add a little sugar and warm milk, knead the dough. Cover and place in a warm place for 15-20 minutes, until the dough begins to bubble. Add the remaining milk, sugar, salt, citric acid, butter, 1 whole egg and 1 white (leave the yolk for greasing). Knead elastic dough. Roll into a ball and leave for 30-40 minutes. come up. When the dough has doubled in size, knead it thoroughly. Divide into three parts and roll each into long strips 10-15 cm wide. Place the filling on each strip: poppy seeds mixed with sugar, finely chopped dried apricots, chopped nuts or washed and dried raisins - if desired, and wrap in rope rolls (by length). The main thing is that you get three rolls with different fillings. Weave a braid from the strands and place it on a baking sheet in the form of a wreath (in a circle). Let it rise, brush with yolk and put in the oven. Cool the baked wreath, place it on a flat dish, and place colored eggs in the center.
Nowadays it is customary to eat eggs with mayonnaise. This is fundamentally wrong, and it’s not even about the dubious benefits of mayonnaise. Traditionally, eggs and all Easter dishes were eaten sprinkled with Thursday salt - this is salt burned in the oven with kvass wort, herbs or cabbage leaves. Thursday salt, prepared only on Maundy Thursday in Holy Week, p 
Healing and even magical properties were believed. Putting aside the magic, we can say that such salt is indeed a very useful product. It is enriched with potassium, calcium, magnesium ions, and selenium elements. Besides, Thursday salt is a “sink” of all kinds of toxins. This salt was prepared only once a year - on Maundy Thursday, before sunset, and was taken to be blessed together with Easter cakes, eggs and Easter. By the way, this salt is still prepared in Kostroma.
Mix 1 kg of coarse (precisely coarse!) salt with 5 kg of soaked black Borodino bread. Place the mixture in an oven preheated to 250ºC and bake until the bread turns black. Grind the resulting mixture and sift through a sieve. Pour the remaining salt in the sieve into a jar and use it instead of regular salt.
Easter was prepared from fresh, dry cottage cheese. To do this, the cottage cheese was placed in cheesecloth in advance and placed under a slight pressure to drain the whey. There is an opinion that in ancient times Easter was prepared not from cottage cheese, but from settled yogurt, so it was very tender, airy and aromatic. But you can also make wonderful Easter from cottage cheese. Only cottage cheese should never be passed through a meat grinder. Only through a sieve! So, the recipe Easter with pistachios.
Ingredients:
1.2 kg cottage cheese,
1 liter of heavy cream (at least 33%),
200 g sugar (preferably powdered sugar),
4 eggs,
200 g butter,
250 g pistachios,
Vanilla to taste.
Preparation:
Rub the cottage cheese through a sieve, mix with sugar, vanilla and eggs. Add softened butter and chopped pistachios. Grind the entire mass as best as possible, gradually adding cream. Place in a bowl lined with slightly damp gauze, put under pressure and leave in the cold. In a day or two, Easter will be ready. If you don’t have a beaker, you can use a plastic bucket, in which you first make holes with a hot nail (so that the whey can drain out).
An indispensable attribute of the Easter table is a lamb made from dough. In the old days it was baked in special forms, but in our time housewives have come up with a new original way of cooking Easter lamb.
Ingredients:
Opara:
3 tbsp. spoons of flour,
1 teaspoon sugar,
1 teaspoon of pressed yeast (or a bag of dry),
½ glass of water.
Dough:
6 cups flour,
1 glass of milk,
1 teaspoon salt,
5 tbsp. spoons of sugar,
2 eggs
150 g butter.
Filling: poppy seeds, dried apricots, thick jam (to taste).
Preparation:
Mix the ingredients for the dough, stir until smooth, leave in a warm place. When it bubbles, pour in the melted butter, milk, eggs, sugar and salt. Mix well, add 4 cups of flour, mix thoroughly. Gradually add flour and stir until the dough can no longer be stirred with a spoon. Then pour flour onto the table, turn out the dough and knead, adding a little flour until it becomes smooth and soft. Place in a bowl, cover and leave in a warm place until it doubles in volume. Knead and leave until rise again.
Meanwhile, draw and cut out a lamb on paper. Roll out the finished dough, apply a template, cut out a lamb according to it and place it on a baking sheet. Leave a piece of dough for the ear. Fold the remaining dough, roll it out into a layer, put the filling on it and roll it up. Cut the roll into pieces 1-1.5 cm wide, brush the lamb with water, lay out the pieces of roll in the form of a skin. Make an ear from the dough and glue it to the head. Brush the lamb with sweet tea and bake in the oven at 200-220ºC.
And finally, Easter cake. It was prepared only for Easter and the Easter table, and they did not spare butter, sugar and eggs in the dough. The Easter cake dough is very rich. Therefore, they kneaded it for a long time, at least an hour. It was believed that it was necessary to hit the dough 300 times so that guests would praise the Easter cake 300 times. Of course, a recipe that uses 40-60 egg yolks is very fatty even for non-hungry modern times... Moreover, ancient recipes are designed for a large number of Easter cakes. After all, on Easter, Easter cakes were shared not only with family and friends, they were distributed to the poor, taken to shelters and hospitals... Modern recipes for Easter cakes are not so plentiful. But no less tasty. For example, Easter cake "Citric".
Ingredients:
Opara:
40 g pressed yeast,
1 teaspoon sugar,
½ glass of warm water,
2 tbsp. spoons of flour.
Dough:
4 eggs,
¾ cup sugar 
150 g butter,
3 cups flour,
1 cup raisins,
½ cup nuts,
2 tbsp. spoons of cognac,
zest of 1 lemon,
1 teaspoon turmeric,
vanillin,
salt.
glaze:
1 protein,
100 g powdered sugar.
Preparation:
Prepare raisins (rinse thoroughly and pour cognac), nuts (crush with a rolling pin), and zest the lemon. Brew turmeric 2 tsp. boiling water Separate the yolk from one egg. Set aside the whites for the glaze. Prepare the dough and leave it in a warm place to ferment. Beat the yolk, eggs and sugar with a mixer into a fluffy foam. Add 1 cup flour and stir. Stir in softened butter, zest, vanillin, turmeric, and a pinch of salt. Beat well until uniformly coloured. Pour in the dough and stir. Add 1.5 cups of flour, beat well with a mixer. The dough turns out liquid and sticky. Cover the bowl and leave to rise in a warm place. The dough should rise at least 2 times.
Place raisins and nuts into the dough. Grease your hand with vegetable oil and mix the dough. Add ½ cup of flour and stir it into the dough, stirring with your hand in a circle in one direction until all the flour is distributed in the dough. Place in greased and breadcrumbed molds (put an oiled circle of paper on the bottom). Place to proof in a warm place. Bake as usual. Beat the egg whites with powdered sugar and pour the resulting glaze over the cakes.
On our website you can always find step-by-step Easter recipes with photos.
Bright joy, fun, hope and truly Christian love to you!
Larisa Shuftaykina
The biggest Christian holiday is Easter. On this day, all believers gather in the temple for general prayer. After which everyone heads home to gather at a large table and break their fast. On this day you can eat absolutely any food. Therefore, housewives have the opportunity to prepare everything most appetizing. Let's find out what to cook for Easter.
Traditional dishes for the Easter table
Even in ancient times, Easter was celebrated on a special scale. On the tables of our ancestors, in addition to sacks and colored eggs, there were the following dishes:
- Jellied meat and aspic,
- Poultry baked in the oven
- Baked pork and sliced sausage,
- Various salads,
- Pickles,
- Pies with delicious fillings,
- Wine and sbitni.
In poor families, in addition to Easter cake and colored eggs, there were simple dishes on the table. However, in any case, after the family returned from the temple, the head of the family took the sacred food in his hands and walked around the table with it 3 times. After which, the family could begin the festive meal. First of all, families tasted those dishes that were sprinkled with holy water in the church.
Easter table menu 2017
All modern families prepare for Easter celebrations in advance. Therefore, the question of what dishes to prepare for Easter is decided several weeks before the holiday. If you are also in search of new ideas, then you should remember some of our ideas.
Of course, Easter cake takes its rightful place on the holiday table. AI can choose completely different recipes for its preparation. But besides Easter cake, the main dishes are meat dishes.
Jellied poultry meat.
To prepare jellied meat you will need:
- A whole rooster carcass, and a whole chicken carcass,
- 3 packs of gelatin, 25 grams each,
- Onions, carrots, garlic, salt and pepper.
Cooking process:
Delicious boiled pork.
Chops in a frying pan.
What can you cook for Easter? This question worries many. And believe me, in this case there are many options for simple dishes that all guests will enjoy.
Liver cake.
The most satisfying and quite tasty - liver cake will appeal to many. It’s worth trying to prepare it for the holiday table.
Marinated silver carp.
You can make an excellent snack from silver carp. To prepare the dish you should prepare:
- Silver carp fillet - 500 grams,
- onion,
- Allspice 3 peas and garlic a couple of cloves,
- Apple cider vinegar 2 tbsp. spoons and vegetable oil 5 tbsp. spoons.
- Salt 1.5 tbsp. spoons and sugar 1 tbsp. spoon.
Cooking process:
Salads for Easter.
Wondering what to cook for Easter? Then our recipes with photos will definitely come in handy. What kind of feast can you imagine without salads? That's right - none! Therefore, you can prepare completely different salads. Of course, such traditional salads as Olivier salad and herring under a fur coat can take their rightful place. However, in addition to these salads, you can prepare something else original.
Bride salad.
The salad will require the following ingredients:
- A couple of onions
- Potatoes - 4 pieces,
- Carrots - 3 pieces,
- Beets - a couple of pieces,
- Chicken eggs - 4 pieces,
- Processed cheese “Druzhba” - 3 pieces.
- Mayonnaise 200 grams or to taste.
How to cook:
The Bride salad is laid out in layers. First - potatoes, then carrots, fried onions, mayonnaise, beets, again fried onions, again mayonnaise, grated Druzhba cheese and mayonnaise.
Decorate the sala with grated cheese or grated egg.
Salad "Spring Prize".
For your next delicious salad you will need a minimum of ingredients. Plus, it's very easy to prepare. So take:
- A couple of tomatoes
- Crab sticks in the amount of 200 grams,
- Hard cheese about 200 grams,
- Garlic 2-3 cloves.
- Mayonnaise and herbs to taste.
Cooking process:
Note! There is no need to add salt to this salad.
Let's sum it up
Now you know what to cook for Easter 2017. Of course, not all dishes are found here. You can complement this table with your original recipes. And don't forget about desserts. Prepare delicious sweet dishes and surprise your family or guests with something very tasty.
The Easter table should be rich. This mandatory rule came to us from ancient times, and many housewives try to follow it as much as possible. Of course, now hardly anyone will dare to prepare 40 dishes for the number of days of Lent, and few will set the festive table throughout Bright Week, but on a festive Sunday the table is simply bound to be bursting with an abundance of tasty, albeit not always healthy, dishes. And this is understandable, because in every house there will be dear guests whom you want to surprise with something unusual. According to Easter traditions, it is not customary to serve fish, but the realities of our time, when non-strict vegetarians do not eat meat even on major holidays, make their own adjustments. Our site offers you several recipes for holiday salads, baked meat and fish appetizers that will be quite appropriate on your table that day. Those who strictly observe fasting need to be especially careful, because an abundance of heavy food can negatively affect digestion.
Ingredients:
200 g homemade sausage,
150-200 g smoked lard,
200-300 g boiled pork or baked meat,
200 g soft cottage cheese,
100 g butter,
3-4 boiled eggs,
1 pickled cucumber,
horseradish root, salt, ground pepper - to taste.
Preparation:
Cut all ingredients into cubes. Freeze the butter and also cut into cubes. Grate the horseradish on a fine grater. Take the cottage cheese with a teaspoon and put it in a salad bowl. Mix all ingredients, add salt and pepper to taste and refrigerate for 1 hour.
Ingredients:
300 g tomatoes,
100 g radish,
3 boiled eggs,
a bunch of green onions,
sour cream, salt, pepper, grated horseradish, soy sauce - to taste.
Preparation:
Cut tomatoes, radishes and eggs into slices or cubes. Prepare a dressing from sour cream, soy sauce, horseradish, salt and ground black pepper. Toss the salad, drizzle with dressing and sprinkle with chopped green onions.
Ingredients:
200 g smoked chicken fillet,
1 sweet red pepper,
200 g boiled veal or beef,
200 g canned pineapples,
2 boiled eggs,
50-70 g nuts,
50 g raisins,
greens, mayonnaise, salt - to taste.
Preparation:
Cut the chicken, meat, eggs, bell peppers and pineapples into small cubes. Grind the nuts in a coffee grinder or blender. Pour boiling water over the raisins for 10 minutes, then drain and place on a sieve to dry. Place in a slide-shaped salad bowl in layers, covering each layer with a thin layer of mayonnaise and sprinkling with nuts: meat - pineapples - chicken - peppers - eggs. Grease the surface with mayonnaise and decorate with raisins.
Ingredients:
1 head of Chinese cabbage,
2 fresh cucumbers,
1 carrot,
½ chili pepper
1 tbsp. lemon juice,
1 tsp Sahara,
½ bunch of dill,
½ bunch of green onions,
1 tbsp. vegetable oil,
tomato and parsley - for decoration.
Preparation:
Chop the cabbage, add salt and lightly crush it with your hands. Cut 1 cucumber and carrot into strips. Remove seeds from chili peppers and cut into thin slices. Chop the greens. Combine all ingredients, add salt if necessary, sugar, vegetable oil and lemon juice and mix. Cut the remaining cucumber into thin slices, the tomato into thin slices, garnish the salad and sprinkle with herbs.
Ingredients:
1 large herring,
1 boiled carrot,
1 red onion,
1 boiled egg,
½ sweet red pepper,
½ pickled cucumber
200 ml sour cream,
1 tbsp. gelatin,
lemon juice, salt, herbs - to taste.
Preparation:
Peel the herring and divide it into 2 fillets, removing all the seeds (for this it is better to use tweezers). Chop the onions, eggs, carrots, peppers and herbs very finely, cut the cucumbers into thin slices. Dissolve gelatin in 40 ml of water, heat without boiling and cool slightly. Mix with sour cream. Mix all ingredients into sour cream, except cucumber, add lemon juice and spices to taste. Place half of the filling on one fillet, place cucumber slices and the remaining filling on top of it. Cover with the second fillet, seal and wrap in cling film. Place in the refrigerator overnight. Before serving, cut into portions.
Ingredients:
2 fresh frozen mackerel,
2 tbsp. tea leaves (black tea),
1 stack onion peels,
4 tbsp. salt,
2 tbsp. Sahara,
10 black peppercorns,
2 bay leaves,
1 tbsp. "liquid smoke"
1 liter of water.
Preparation:
Boil water, add salt, sugar, onion peels, bay leaves and tea leaves and simmer over low heat for 2 minutes. Remove from heat and let cool. Gut the mackerel, remove the head and tail. Strain the cooled brine, pour in “liquid smoke” and dip the prepared fish into the brine. Leave covered for 5-6 hours at room temperature, then refrigerate overnight or overnight. Remove the finished mackerel from the brine, dry with a napkin and cut into pieces.
Ingredients:
5-6 boiled eggs,
3 tsp Sahara,
2 tsp salt,
5-6 black peppercorns,
5-6 peas of allspice,
½ onion,
2 tbsp. "liquid smoke"
2 handfuls of onion peels,
a pinch of ground ginger,
500 ml water.
Preparation:
Boil water, add finely chopped onion, spices, onion skins and cook from the moment of boiling over low heat for 3-4 minutes. Remove from heat, strain and let cool. Add “liquid smoke” to the broth, dip eggs in it and leave for 4-5 hours to soak. Make sure that the eggs are completely submerged in the brine. Before serving, remove the eggs from the brine and dry with a napkin.
Ingredients:
1 kg beef or veal liver,
300 g fresh champignons,
3 onions,
2 eggs
2 tbsp. flour,
mayonnaise, vegetable oil, seasonings and spices, salt, pepper - to taste,
greens, salmon slices and fresh vegetables for decoration.
Preparation:
Cut the prepared liver into pieces and pass through a meat grinder along with one onion. Add salt, spices and seasonings to taste, flour, 2-3 tbsp. vegetable oil and eggs. Mix well. In a frying pan with a thick bottom, greased with a piece of lard, fry the liver cakes at least 1 cm thick, frying them on both sides. Fry the remaining onions and mushrooms in vegetable oil, add salt and pepper. Cool and add mayonnaise to taste. Layer the cooled cakes with the resulting “cream” and spread it around the entire “cake” around the circumference. Lubricate the surface with mayonnaise and decorate with herbs and flowers from fresh vegetables and thin slices of salmon.
Ingredients:
1 beef tongue,
1 onion,
1 carrot,
1-2 parsley roots,
10-12 black peppercorns,
1-2 buds of cloves,
2-3 bay leaves,
30 g gelatin,
quail eggs - for decoration,
parsley or dill,
Preparation:
Pour cold water over the tongue, put on fire, bring to a boil, skim off the foam and cook for 2 hours over medium heat. An hour after the start of cooking, add the whole onion and carrots, parsley root and spices. After the tongue is cooked, pour cold water over it and remove the skin. Cut into cubes or slices. Strain the broth, clarify if necessary, peel the carrots and cut into stars. Salt and pepper the broth. Dissolve gelatin in 1 cup. cooled broth, heat until completely dissolved and pour into the remaining broth. Pour about 3-5 mm of broth into a large dish or small serving molds and let set in the refrigerator. Then place green leaves, carrot stars, circles of boiled eggs and tongue cubes on the resulting frozen layer. Pour in the broth and place in the refrigerator until completely set.
Ingredients:
1 kg beef pulp,
garlic, ground black pepper, salt, parsley - to taste.
Preparation:
Rinse the meat, dry with a towel and rub with a mixture of salt and pepper. It is better to take coarsely ground pepper, it is more aromatic. Cut the garlic lengthwise into 3-4 pieces and roll in pepper. Using a narrow sharp knife, make cuts in a piece of meat, stuff it with garlic, wrap it in paper and put it in the refrigerator for 12-14 hours. Preheat the oven to 180°C. Wrap a piece of meat, saturated with the aromas of spices, tightly in several layers of foil and place on a baking sheet in the oven. Bake for 1-1.5 hours. Let cool completely and serve by cutting into thin slices and garnishing with sprigs of herbs. To add a more piquant taste, you can coat the meat with coarse mustard before wrapping it in foil.
Ingredients:
1.5 kg of meat (lean pork, beef),
1 liter of water,
2-3 tbsp. salt,
4-5 bay leaves,
garlic, black peppercorns, allspice, spices, herbs, mustard beans - to taste.
Preparation:
Rinse the meat, dry it, prick it with a toothpick. Boil water with salt and bay leaf, cool and place the meat in the brine. Place covered in the refrigerator for 5-7 hours. Stuff the salted meat with garlic cloves, place it in a baking sleeve, add a mixture of herbs and spices into it and mix well so that the whole mixture sticks well to the piece. Tie the sleeve, leaving 20 cm at both ends, and place in the oven preheated to 200°C for 1 hour. Cool before serving.
Ingredients:
1.5-2 kg pork pulp,
1-2 bananas.
50 g butter,
2 tbsp. curry,
1 tbsp. dried garlic,
4-5 tbsp. soy sauce,
4-5 cloves of garlic,
2 tbsp. olive oil,
salt, ground pepper - to taste.
Preparation:
Melt the butter in a frying pan and lightly fry the banana slices in it. Add curry, dried garlic, salt and pepper. Simmer and grind the whole mass with a blender. Add soy sauce and olive oil, stir and coat a piece of meat with the mixture. Cut the garlic into thin flakes, place the entire piece in a circle and place on parchment or baking paper. Secure the paper around the meat with a stapler, or simply wrap it well and place it in a ceramic dish with a lid. Place in an oven preheated to 180°C for 1-1.5 hours. 15 minutes before cooking, tear the paper and let the meat brown slightly without a lid.
Ingredients:
1 chicken,
4 tbsp. butter,
1 tbsp. soy sauce,
carrots, celery, onions, spices - to taste.
Garnish - rice.
Preparation:
Rinse the chicken, remove excess fat and remaining feathers. Place in a saucepan, cover with cold water and put on fire. Bring to a boil, skim off the foam, add salt to taste and add 5-6 black peppercorns, 2-3 bay leaves and coarsely chopped vegetables to taste. Cook for 40 minutes. Remove the chicken from the broth, let cool slightly and brush with butter. Place on a rimmed baking sheet in an oven preheated to 200°C for about 1 hour. Meanwhile, prepare the rice side dish. Strain the chicken broth, pour out 1.5 cups and put on fire. Bring to a boil, add ⅓ tsp. curry or a little turmeric. 1 tbsp. butter and 1 cup. washed rice. Bring to a boil, reduce heat and simmer, covered, for 10 minutes. The rice should become crumbly, but not overcooked. Melt the butter in a frying pan and fry the rice in it for 10-15 minutes until completely crumbly. Add 1 tbsp. soy sauce, fry for another 5 minutes and remove from heat. Place the rice on a plate, place the chicken on top and sprinkle with herbs.
Homemade cheese with nuts
Ingredients:
1 l 3.2% milk,
3 eggs
1 tbsp. (without a slide) coarse salt,
200 ml 20% sour cream,
50 g walnuts,
100 g smoked ham or meat,
a pinch of saffron, herbs - to taste.
Preparation:
Pour the milk into a saucepan and add salt. Bring to a boil and continue heating until the whey separates. In a separate bowl, mix sour cream and eggs and add to milk in a thin stream, stirring constantly. Boil for another 5-7 minutes and remove from heat. Place the resulting mass on a sieve lined with gauze. Cut the smoked meat into small cubes into the resulting pulp, add chopped nuts and herbs. Stir, form into a ball and tie with gauze. Place under slight pressure for 2-3 hours at room temperature, then transfer to the refrigerator for a day.
To decorate the Easter table, Easter lambs, wreaths, cookies in the form of tiny nests and mini Easter cakes in egg shells are baked. Don’t forget to grow grass in advance, in which you can then lay the dyes.
Happy Sunday to you!
Larisa Shuftaykina
Easter table designed to emphasize the greatness of this holiday. Previously, in wealthy families it was customary to put whole forty different dishes- as a reminder of the forty days of Lent preceding Easter. Of course, it is not at all necessary to be so sophisticated; the main thing is to make sure that the obligatory dishes are present on the festive table.
Easter table in the old days they covered it for the whole day. Family and close friends gathered behind him in a close circle, who had not seen each other for a long time, because it was not customary to visit during Lent. On this day, holiday cards were signed and sent to distant relatives and friends.
After dinner, they began to play various games and fun, went out into the street to congratulate each other - the day passed joyfully and festively.
People prepared for the great and bright holiday of the Resurrection of the Lord for seven days. On Thursday they started baking Easter cakes and Easter cakes. For the main holiday of all Christian believers, these confectionery products were baked in a special way: the dough was prepared only with yolks. And it could only be baked on birch logs.
Flour for holiday baking must be sifted. A few days before the bright holiday, the dough was placed in a warm, dark corner of the house so that it could brew. They put their soul into the preparation. Basic household chores faded into the background; the whole day was devoted to preparations for the bright holiday.
So, what dishes are on Easter must be on the table?
Main Easter dishes- these are colored eggs, Easter cake and cottage cheese Easter. Each of these dishes has its own symbolism, which we will talk about a little later. In addition, to Easter table they bake rum baba and honey gingerbread in the shape of animals, and prepare a variety of meat dishes. But the fish Easter table It is not accepted to submit, although there are no prohibitions in this regard.
Hot dishes are usually not prepared for Easter, so as not to force the hostess to run from the festive table to the stove and back, but to give her the opportunity to calmly celebrate with everyone. It is customary to cover the Easter table with a light tablecloth, ideally white. The Easter table must certainly be beautiful, plentiful and tasty.
Easter cake
Easter cake blessed in the church is an obligatory dish on the holiday table. Easter cake is made from very rich yeast dough, thanks to which the cake does not go stale for a long time. The size of the cake can be different, but it must be tall. Candied fruits, dried fruits, spices, and nuts are often added to the cake, and the top is covered with powdered sugar or icing.
It is with the blessed Easter cake that the Easter meal begins., breaking his fast after Lent. Most often this happens at home, when the head of the family divides the Easter cake according to the number of household members. But sometimes they break their fast with Easter cake right in the church, immediately after the end of the Easter service, treating each other and the clergy to pieces of their Easter cake.
Cottage cheese Easter
A traditional Easter table is not complete without cottage cheese Easter - a special dish made from cottage cheese, which is prepared only once a year especially for the holiday of Easter. Easter has the shape of a truncated pyramid, which symbolizes the Holy Sepulcher. To prepare Easter, you need a special collapsible wooden form - a pasochnitsa.
On the inside of the planks from which the bean box is made, the letters XB are cut out - the initial letters of the words that make up the traditional Easter greeting “Christ is Risen!” In addition, they carve on the boards symbols of the suffering and resurrection of Jesus Christ- spear, cross, cane, sprouts, flowers, sprouted grains. All these images are imprinted on the finished Easter.
Painted eggs
What's an Easter table without colored eggs? According to legend, Holy Equal-to-the-Apostles Mary Magdalene came to the Roman Emperor Tiberius, announced the resurrection of Jesus Christ and presented him with a chicken egg. The emperor did not believe it, saying that this could not be, just like a chicken egg cannot be red. After these words, the chicken egg that the emperor was holding in his hand at that moment turned red.
Red color is a symbol of the blood shed by Christ for all people. But besides red, Easter eggs are painted in other colors. Easter eggs are usually painted on Maundy Thursday, and they are consecrated on the night from Holy Saturday to Sunday. You can simply color the eggs with onion skins or food coloring, or you can work hard and paint the egg with unusual patterns, turning it into a real work of art.
Easter is a holiday that is usually celebrated with family.
Let a beautiful and plentiful Easter table become a symbol of prosperity and well-being in your family.
Source: strana-sovetov.com
The main decoration of the holiday table is, of course, Easter.
Traditionally, it was always prepared with lots of butter, sugar and eggs. Below are recipes for Easter dishes.
Ingredients:
Unleavened cottage cheese – 500 g. Granulated sugar – 300 g. Butter – 250 g. Egg – 4 pcs. Raisins - half a glass
Preparation:
1. Boil two hard-boiled eggs
2. While the eggs are boiling, mix the cottage cheese and sugar until smooth. Add pre-softened butter to this mixture and mix thoroughly.
3. Peel the boiled eggs, separate the yolks and add them to the curd mixture. Mix thoroughly again, trying to grind the yolks.
4. Break two raw eggs into this mixture and mix again.
5. Peel, sort and thoroughly rinse the raisins.
6. Add to the curd mixture and mix again.
7. Line a colander with gauze. Transfer the prepared mixture onto it. Cover the top with the same gauze. Place under a load of about 3 liters of water. And put it all in the refrigerator for 7...9 hours.
8. Place the finished Easter cake entirely on a plate and decorate with raisins, candied fruits or chocolate chips.
Curd Easter ready.
Ingredients:
cottage cheese from the press about 450 grams, 120 grams of butter, 100 grams of raspberry syrup, 50 grams of sugar, 2 chicken eggs, a little more than a glass of good sour cream
Preparation:
First of all, we rub our cottage cheese through a sieve and mix it with raspberry syrup. The next step is to add eggs and sugar, and then butter and sour cream. Mix the mixture well and place it in a mold that has been previously lined with gauze. We put it under so-called oppression for five hours in a cold place.
Easter should be decorated with something original and bright.
Ingredients:
400 g cottage cheese, 400 g 25~30% sour cream, 200 g white chocolate, 1/4 cup milk,
~0.5 cups of dried fruits and candied fruits.
Preparation:
Pour milk into a small saucepan, add broken white chocolate, place over low heat and bring until the chocolate is completely melted. Mix cottage cheese, sour cream, melted chocolate (warm), candied fruits and steamed dried fruits.
Moisten a thin, dense cloth with water and line the bean box with it.
Place the curd mass in a bowl, place a weight on top and leave for a day to drain excess moisture.
After 6~12 hours, put the structure in the refrigerator.
Place the finished Easter on a plate, remove the mold and cloth.
Store Easter in the refrigerator before serving.
When cutting, it is advisable to wet the knife in hot water and then wipe it dry with a napkin.
Easter with dried apricots
To prepare Easter you will need: 300 gr. cottage cheese, 200 gr. dried apricots and 100g. Sahara. Wash dried apricots and boil in sugar syrup. Squeeze out the cottage cheese, mix with chilled dried apricots and rub the mixture through a sieve, then wrap the curd circle in a thick cloth and hold for 3 hours under pressure in a cool place. Having given Easter a strict, “classical” shape, it can be decorated with prunes or candied fruits.
When starting to bake Easter cake or Easter baba, it is very important to remember that the dough for this baking loves only fresh ingredients, and, most importantly, the warmth of human hands, which means you should not use a mixer during the cooking process. You should not start kneading if you are sick or tired - the dough simply will not rise!
50 gr. dilute yeast in 1 tbsp. warm milk, adding 1 tbsp. granulated sugar. After the fermentation process has begun, pour the dough into a container with 0.5 kg. flour, salt, add 8 yolks, mashed with 50 gr. sugar and mix thoroughly. After the dough becomes elastic and begins to “lag behind” your hands, pour in 3 tbsp. melted butter and knead again. Pour 100 g into the finished dough. soaked raisins, place in a mold, filling it 1/3 full and leave for 2 hours to “settle.” When the dough has increased significantly in volume, brush the top with egg and bake at 200 degrees. within 1 hour.
The finished hot cake can be filled with fondant or covered with vanilla sugar.
For making fudge 150 gr. Grind powdered sugar with boiled water, gradually adding juice from half a lemon and rum essence. When the mixture becomes “airy” and shiny, the fudge is ready.
Ingredients:
For the test:
yeast - 75 g, eggs - 7 pieces, milk - 2 tbsp., sugar - 100 g,
flour - 9-10 tbsp., butter - 150 g.
Preparation:
To prepare the dough, take warm milk, yeast, half the flour and mix. Sprinkle the finished dough with flour and leave it warm for an hour. Then add flour and knead the dough until it stops sticking. Beat the egg whites until foamy, add them to the dough and mix again, adding flour to thicken the dough. Place the bowl with the mixture in a warm place and cover with a towel on top.
Place the finished dough on the table and divide it into two parts, of which the larger part is the base of the cake, the small part is for decoration. Place the Easter cake in a round frying pan, the surface of which is greased with oil and sprinkled with flour, make decorations from the remaining dough and leave in a warm place to proof. Grease the risen cake with butter and bake until done.
Ingredients:
For the test:
flour – 4 tbsp., eggs – 15 pieces, sugar – 690 g., milk – 4.5 tbsp.,
yeast – 100 g, butter – 1 kg, salt.
Preparation:
To prepare the choux pastry, thoroughly mix the flour and hot milk and cool to normal temperature. Dissolve the yeast in a small amount of heated milk, add it to the brewed dough and leave the resulting mixture warm for at least one hour.
Beat the yolks well with sugar, add to the risen dough and mix. Beat the whites into a thick foam, add them to the dough and mix. Place the finished mixture in a warm place for a second rise.
When the dough has risen, gradually stir in the melted butter. Rub the baking pans with butter and sprinkle with flour, then lay out the finished dough. After the dough has doubled in size, cover its surface with yolk and bake until done at 170-180 C.
Ingredients:
For the test:
flour - 5 tbsp., sugar - 55-60 g, yeast - 25-35 g, flour - 1 1/2 tbsp., milk - 2 1/4 tbsp., melted butter - 180 g.
For flavored sugar:
sugar – 230 g and any of the flavors: vanilla – 2 g,
orange zest, ground coffee - 3.5 g, rose oil - 8 drops, rose petals - 0.5 cups
Preparation:
To prepare aromatic sugar, grind it with any of the proposed flavors.
For the Easter cake, prepare the choux pastry: mix flour and a third of hot milk, cover and leave for an hour. Add the remaining milk, yeast and a quarter of the aromatic sugar to the brewed dough. Add a little flour, stir, cover with a towel and leave warm. After the dough has risen, pour in warm ghee, add the rest of the flour and knead the dough from which we make Easter cakes.
The cakes must rise before baking.
Kulich "Early ripening"
Ingredients:
For the test:
yeast – 10 g, sugar – 460 g, milk – 3 tbsp., flour – 6 tbsp.,
butter – 400 g, eggs – 3 pieces, raisins (seedless) – 380 g.
Preparation:
From a glass of hot milk, sifted flour, granulated sugar and softened butter, knead the dough, to which we add the yeast dissolved in the remaining milk. Leave the dough for at least an hour to rise.
Separate the yolks from the whites, beat the latter into a thick foam, rub the yolks with sugar. Gradually fold into the risen dough and add raisins.
Place the dough in a mold greased with butter or margarine and bake until done. Baking temperature 170-180 C.
Ingredients:
Egg - 2 pcs., Sugar - 1 tbsp., Sour cream - 200 g., Condensed milk - 4 tbsp., Flour - 9 tbsp. with a slide., Breadcrumbs. Cocoa - 2 tbsp., Soda - 1 tsp.
For cream:
Liqueur - 2 tbsp, Condensed milk - 150 g, Sour cream 30% - 200 g, Butter - 200 g. Vanilla sugar - 2 bags.
For decoration:
Prunes - 150 g., Dried cherries.. Sugar - 3 tbsp. The wine is red.
Preparation:
1. Beat eggs with sugar, add sour cream, condensed milk, soda, slaked with vinegar, salt on the tip of a knife and flour. Knead the dough well.
2. Use half the dough to bake a crust on a square baking sheet, greased with margarine and sprinkled with breadcrumbs. Add cocoa to the second half of the dough and bake another cake. Cool.
3. Place the cakes on top of each other and cut out an oval egg shape. Cut the chocolate cake into two layers.
4. Beat butter with condensed milk and sour cream, add a bag of vanilla sugar. Add some liqueur to 1/3 cup of boiled water.
5. Assemble the cake. Place the dark cake on an oval dish, soak it in liqueur, and coat generously with cream. Place a light cake on it and repeat the same operations. Cover with dark cake layer, soak again in liqueur and spread with cream.
6. Steam prunes with boiling water, remove the pits, squeeze lightly, cut into pieces. Mash the cake scraps with your hands in a bowl with prunes and the remaining cream. Place in a mound onto the cake, forming an egg shape, smoothing the edges. The bottom of the cake is slightly rounded inward. Use a knife to smooth out any uneven surfaces and place in the refrigerator for 2 hours.
7. Melt over heat in 1 tbsp. spoon of boiling water 3 tbsp. spoons of sugar, bring to a boil, stirring all the time. Beat 1 chilled protein into a strong foam, continuing to beat, pour boiling syrup into the protein at the moment when the sugar boils evenly with bubbles, and immediately pour in the juice of a third of a lemon and add a bag of vanilla sugar. You should get a snow-white light cream with which to decorate the cake. Place cherries steamed in red wine along the edge of the cake.
But, besides Easter cakes, you can prepare other festive dishes for Easter.
From 0.5 kg. flour, 250 gr. melted butter, 1 tbsp. sugar and 1 egg yolk, quickly knead the shortbread dough and bake in a hot oven until cooked, pricking it in several places with a fork.
The cream is prepared from 500 gr. cream and the same amount of sugar, 100 gr. butter and vanilla. After mixing the ingredients, grind them thoroughly and cook over low heat until sour cream thickens, stirring constantly.
Pour the prepared chilled cream over the mazurka and sprinkle chopped nuts on top.
200 gr. Grate “Russian”, “Dutch”, “Swiss” cheeses and Parmesan cheese on a fine grater, add 400 gr. softened butter and 150 ml. rum or cognac. Mix everything thoroughly and place in oil dishes.
For a one and a half kilogram portion of the dish you will need: 1.5 kg. ham, 100 grams each, red wine and butter, 5 pcs. dry cloves, zest of one lemon and 1 tbsp. flour and sugar.
Pour softened butter and wine over thin slices of ham, add the remaining ingredients and simmer over low heat for 10 minutes.
Salt the gutted pig on top and inside, stuff it and bake on a wire rack. You can stuff it with liver and lard, minced through a meat grinder and flavored with beaten yolks and a small amount of white bread; liver, grated with buckwheat or rice porridge, as well as rice porridge with boiled eggs and green onions added to it.
Salt the freshly plucked and gutted duck inside and out, tuck the legs into the cuts made at the bottom of the carcass and fry in a saucepan until half cooked for 30-40 minutes. then divide the duck into 6 parts and place in a baking dish.
To prepare the sauce, in the saucepan where the duck was cooked, brew 2 tbsp. broth 1 tbsp. flour. After letting the liquid boil, remove the fat, add the juice of 3 oranges and 200 ml. white wine, then boil again. Place 2-3 oranges, divided into slices and peeled from seeds, into a mold with pieces of duck, pour over the prepared sauce and bake in a hot oven until cooked. When serving the dish, oranges serve as a garnish for the meat.
Boil and cut into apple slices 1 kg. beets. Add 300 gr. boiled and finely chopped prunes, 200 gr. any crushed nuts, 1 onion, fried in 100 gr. vegetable oil and 2 tbsp. liquid honey. Mix everything thoroughly. For additional flavor, add 1-2 tbsp to the beets. ground coriander seeds.
To prepare the dish, apples, onions and chicken are taken in equal portions. Boil the chicken with the onion, celery and carrots, cool and chop finely. Peel and chop green apples. Separately chop the onion. Mix all the salad ingredients thoroughly and season it with mayonnaise.
Take approximately equal quantities of fillets of several types of fish, squid, peeled shrimp and crab meat, cut into small longitudinal bars, dip in batter and deep-fry.
To prepare the batter, beat until thick and creamy and add 3 eggs, 0.5 tbsp. beer and 100 gr. flour.
Bon appetit!
There are several holidays associated with the Resurrection of Christ. They do not have fixed dates, and the day of celebration is counted from the Resurrection.
- LAZARUS SATURDAY AND THE ENTRY OF THE LORD INTO JERUSALEM - Saturday and Sunday before Easter;
- ASCENSION - Thursday, 40 days after Easter;
- HOLY TRINITY (Descent of the Holy Spirit on the Apostles) - Sunday, 50 days after Easter;
- ALL SAINTS - Sunday, a week after the Holy Trinity;
- ALL SAINTS IN THE RUSSIAN LAND SHINED - Sunday, a week after All Saints.
I remember from childhood, for the Easter table, my mother always prepared jellied meat, cutlets, roast, home-made sausage and lard were also present on the table, and compote and wine were included in the drinks. She always went to church to light the Easter cake and eggs, and then the whole family sat down at the table and, as we say, broke the fast, that is, first of all we ate the Easter cake and eggs brought from the church.
Now, I prepare the Easter table myself, the menu is almost the same, but more modern. Today I want to offer an Easter Menu, recipes for dishes for the Easter table.
Easter cake, Easter cottage cheese and painted eggs, preferably blessed, must be present on the table.
SNACKS for the Easter table
SALADS for the Easter table
HOT DISH for the Easter table
2. Wine “Cahors”
SNACKS for the Easter table
1. Jellied meat
Variants of recipes for preparing jellied meat can be
2. Cheese roll with meat
This roll is quick to prepare, easy to prepare and will amaze your household with its delicate taste.
We need:
For the cheese omelet:
- 350 gr. hard cheese
- 5 eggs
- 250 gr. mayonnaise
For the filling:
- 500 gr. minced cold cuts
- 1 onion
- salt, pepper to taste
Preparation:
1. Grate hard cheese on a coarse grater.
2. Break the eggs into a bowl and mix. Add grated cheese and mayonnaise to them, mix well.
3. Place a sheet of parchment on a baking sheet and spread the cheese mixture on it. Spread in an even layer over the sheet. Place in the oven to bake for 20 minutes at 200 degrees.
4. Cut the onions into small cubes and mix with minced meat, salt and pepper.
5. Remove the finished omelette from the oven
and spread the minced meat in an even layer and form a roll.
Place the roll in the oven for 40 minutes, baking temperature 180 degrees. Cut when cool.
3. Meat cutlets “Nests”
Original cutlets in the form of nests, tasty and on the theme of the holiday.
We need:
- 500 g minced meat
- 1 piece carrot
- 1 onion
- 1/2 tsp salt
- pepper, to taste
- 1 pc egg (you need a yolk)
- seasoning for shish kebab or minced meat
- 8 pieces quail eggs
- 2-3 slices of white bread (loaf)
- 1/2 tbsp. milk
Preparation:
1. Soak the bread in milk and let it soak. Instead of a loaf, you can add oatmeal.
2. Three onions and carrots on a fine grater.
3. Add onions, carrots, squeezed from milk, bread and egg yolk to the minced meat. Mix all ingredients, salt, pepper and add seasoning. Beat the finished mixture well in a bowl.
4. Grease the mold with vegetable oil.
5. Divide the minced meat into equal parts and form koloboks, beat them and place them on a baking sheet, press them down a little, and make a small depression in the middle.
We make large buns, from this amount of minced meat we get 6-8 pieces of nests.
6. Break a quail egg into the hole,
and put the form in the oven, temperature 180 degrees, 30 minutes, until ready.
Festive boiled pork in aromatic marinades
Tender and aromatic boiled pork cooked in a triple marinade will decorate your Easter table.
We need:
- 1.6 kg pork (neck, ham)
1st marinade
- 650 gr. kefir (natural yogurt)
2nd marinade
- 2.5 liters of water
- 2 tbsp. salt
- 1 sprig rosemary
- 3-4 sprigs of thyme
- 25 gr. ginger (divided into 2 marinade)
- 1 piece chili pepper
- 3-4 pcs bay leaves
- 8-10 pcs peppercorns
- 4-5 pcs of carnations
- 1 tsp coriander peas
3rd marinade
- 1 tsp salt
- 1 tsp paprika
- 1 tsp dried garlic
- ground black pepper, to taste
- 1 sprig rosemary
- 2 sprigs thyme
- 3 tbsp. olive oil
- ginger
- 1 head of garlic
- 1/2 chili pepper
Preparation:
1.Put a piece of meat in a bowl and fill it with kefir. Kefir should cover the meat. Wrap in film and leave for several hours until the second marinade cools.
2. For the second marinade, take a pan, fill it with water and add all the ingredients according to the recipe. The water with spices should boil, turn off the heat and leave until it cools completely.
3. Afterwards, remove the meat from the kefir and transfer it to a pan with water and spices. Cover with film and place in the refrigerator overnight.
4. In the morning we prepare the 3rd marinade.
- Peel the garlic and crush it with a knife.
- Grate the ginger onto a fine grater.
- Cut 1/2 of the chili pepper into small strips.
- Transfer the above ingredients into a mortar, add more coriander grains, salt and grind into a paste. Add paprika, dried garlic and olive oil, black pepper and thyme to it, mix thoroughly into a homogeneous paste.
5. Coat the meat on all sides with paste, rubbing well with your hands. Leave for 20 minutes to soak.
6. Place 4 layers of foil on a baking sheet, crosswise, wrap the meat so that the juice cannot seep out. Pour 1 glass of water onto a baking sheet and bake in the oven for 1 hour, temperature 180 degrees.
We take out the baking sheet, unroll the foil, carefully tuck it in, thus making a trough and back into the oven for 15 minutes to get a golden brown crust on top of the meat.
After the boiled pork has cooled completely, cut into pieces.
SALADS for the Easter table
Salads are needed on the festive table, what could we do without them? Since the Easter table is dominated by meat dishes, two types of salads, I think, will be enough.
1.Salad Easter nest
A very tasty and beautiful salad for the holiday table.
We need:
To color eggs:
- 150 g red cabbage (blue color)
- 150 g beets (red)
- 1 tsp cucurma (yellow color)
- 9 pieces quail eggs, boiled
For the salad:
- 200 g boiled pork
- 200 g hard cheese
- 200 g mayonnaise
- 300 g champignon mushrooms
- 1-2 pieces of boiled potatoes
- 2 boiled carrots, medium size
- 4 pcs chicken eggs, boiled
- 2-3 sprigs of parsley
- sunflower oil, for frying
Preparation natural dyes:
1. Shred the red cabbage on a coarse grater, add 300 ml of water and let it cook for 20 minutes. Strain through a strainer into a glass. Peeled quail eggs, 3 pcs. dip into a glass with cabbage broth and leave to paint.
2. Grate the beets on a coarse grater, pour in 100 ml of boiling water, stir, leave for 5-10 minutes, then strain into a glass. Place 3 quail eggs, peeled.
3. Pour 100 ml of boiling water over the cumin, stir, add 3 quail eggs.
Leave all eggs to dye for 40 minutes.
Preparing the salad:
1. Cut the champignons into slices and fry in vegetable oil, first over high heat until the liquid evaporates, and then over medium heat until crispy. It is necessary to add salt and pepper.
2. Grate carrots, potatoes, eggs on a fine grater, separately. Cheese - on a coarse grater.
3. Cut the pork into small pieces. Transfer the mayonnaise into a pastry bag.
4. Form the salad: place it on a plate in layers
- 1st layer – potatoes, level the surface of the dish, add salt and make a mesh with mayonnaise.
- 2nd – mushrooms, spread over the surface of the potatoes + mayonnaise
- 3rd – carrots, add some salt, lightly press with a spatula + mayonnaise
- 4th – layer of meat + mayonnaise
- 5th – eggs, sprinkle on top and sides, make a small depression in the middle, make a mesh of mayonnaise on top, spread it over the surface with a spatula.
- 6th – sprinkle the center and sides of the salad with grated cheese.
- In the recess, place parsley leaves and 3 quail eggs of different colors. Along the perimeter of the salad, distribute 6 more quail eggs with parsley leaves.
Spring salad with herring
An elegant, delicious salad with the scent of Spring.
We need:
- 1 herring fillet (200 g)
- 3 boiled potatoes
- 150 g hard cheese
- 2-3 pcs fresh cucumbers, small
- 1 bunch of dill
- 1 bunch of green onions
- 9 pieces of quail eggs, boiled and painted with food coloring
- mayonnaise or natural yogurt
Preparation:
1.Grate cheese and potatoes on a fine grater. Finely chop the dill and green onions.
2. Fresh cucumbers, cut into thin, small strips, herring fillets - into small cubes.
3. Assemble the salad in layers:
- 1st – herring, level it on the dish and cover with a mesh of mayonnaise.
- 2nd – green onions, sprinkle herring + mayonnaise with them.
- 3rd – potatoes, lightly crush on top and sides, form salad + mayonnaise in a mesh and on the sides as well.
- 4th – cucumbers, sprinkle on top and make a small depression.
- 5th – cheese, sprinkle in the center and on the sides, press with a spatula + mayonnaise with a mesh, and then spread with a spatula over the top.
- 6th – sprinkle with dill and green onions, decorate the top with painted quail eggs.
HOT DISH for the Easter table
Of course, a holiday table would not be complete without a hot dish. Or, prepare the meat and side dish separately, or you can make a roast, where everything is in one dish, both potatoes and meat. In addition, you can prepare cabbage rolls with rice or buckwheat for the holiday table. It's up to your taste.
1.Meat in Georgian style
The meat resembles a kebab and goes well with any side dish, be it mashed potatoes or spaghetti.
We need:
- 1 kg pork (tenderloin, neck)
- 2 tbsp. honey
- 2 tbsp. sour cream or natural yogurt
- 2-3 tsp. Khmeli-Suneli seasonings
- parsley, cilantro, basil, dill
Preparation:
1. Wash the pork, trim off excess fat, cut into large pieces.
2. Finely chop parsley and dill and add to the meat. Salt, add spices and honey, mix everything, massaging the pieces of meat. Cover with film and refrigerate to marinate for 3 hours or overnight.
3. Grease the mold with vegetable oil and place the meat in one layer. Pour sour cream on top, distribute evenly
and bake at 175 degrees for 1 hour + grill for 10 minutes; if you don’t have a grill, watch the meat until golden brown.
Homemade roast
The roast at home was always cooked in a Russian oven, it turned out amazing, so tasty that it was eaten right away.
Today we will cook according to a different recipe.
We need:
- 1 kg potatoes
- 650 g pork (beef)
- 2 pcs onions
- 1 carrot, large
- 150 g mushrooms (oyster mushrooms, champignons)
- 200 g (2 pcs + 150 ml juice) tomatoes in their own juice
- 100 g green peas, optional
- 1 bunch of greens
- 40 gr. vegetable oil
- 2-3 tsp. salt, to taste
- 1/2 tsp. ground black pepper
- 2 cloves garlic
- 150 ml hot water
Spices to taste and optional:
- 1.5 tbsp. Sahara
- bay leaf
- 1 tsp dried coriander
- 1 tsp dried garlic
- 1 tsp paprika
- nutmeg
- peppercorns
- thyme, chili pepper
Preparation:
1. Wash the meat and cut into large pieces. Pour vegetable oil into a casserole dish or deep frying pan with a thick bottom and add the meat. Fry over high heat until browned. Then pour 60 ml of water, cover with a lid and simmer for 10 minutes.
2. Cut the onion into large pieces, carrots into strips. When the water in the meat has evaporated, add the onion, fry it until transparent, and then fry the carrots until soft.
3. While the onions and carrots are frying, cut the mushrooms into cubes and add to the meat.
4. Peeled potatoes, cut into pieces (large potatoes - first into four parts, and then into 3 more parts each), lightly fry along with the rest of the vegetables and meat.
5. Tomatoes (2 pcs) cut into small cubes and add to potatoes, pour in 150 ml of tomato juice, mix. Add bay leaf, all the spices, sugar to them, add 150 ml of hot water and mix. The water should not completely cover the potatoes, but just barely.
6. Grate a little nutmeg, add black pepper, thyme and taste for salt. Cover with a lid and simmer over low heat for 20 minutes. It's time to add green peas, simmer for another 5 minutes, then add chopped fresh garlic and finely chopped herbs. Turn off the fire.
DRINKS for the Easter table
On the Easter table, in addition to the main dishes, you also need drinks. In our family, this issue has been resolved since last summer, we made a lot of compotes and open them slowly throughout the winter, especially spring, when there is no fruit yet.
If you don’t have them, then you can cook compote from, or make a drink from lemons and tea, add sugar, it will also be delicious. The easiest way is to buy frozen fruits and berries; making compote will be even better than canned ones.
Cahors wine must be placed in the Easter basket and blessed in the church, and then placed on the Easter table.
Happy Easter Sunday! Goodness and peace to your home!
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