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How to set the Christmas table according to all traditions. Proper table setting and decoration for Christmas: what to serve at the table? How beautiful to set the table for Christmas

Christmas for many centuries has been one of the most important and revered religious holidays in Russia. According to a long tradition, it was celebrated in a close family circle. There is a certain order according to which it is supposed to cover and serve the Christmas table.

Cover the table with a white starched tablecloth. It is supposed to put a little straw under it - this is a symbol of the manger in which Jesus Christ was after his birth. Napkins on this holiday should also be white, better - fabric. From the four corners of the table, put garlic under the tablecloth - it is believed that it drives away evil spirits from your home and your family. You can pour a little grain under it - this rite promises abundance.

At Christmas, 12 dishes must be present on the table, in memory of the twelve apostles - the disciples of the Savior. The traditional holiday menu includes, for example, kutya (sochivo), pancakes, jelly, aspic, honey gingerbread. To make the task easier, cook at least a few of them, and add up to the required number, for example, with salads or pickles. Roast must also be present on the table, most often it is a whole baked bird. As a side dish for this dish, take potatoes fried in circles, cabbage or stewed apples (the last two options can also be used as minced meat). Goose can also be stuffed with orange slices. One of the options for the main Christmas dish is whole fish (perch, catfish, sturgeon). It can be baked in the oven under mushrooms and onions, pouring sour cream sauce.

Put a kutya in the center of the table - it is with her that the conversation traditionally begins after a strict Christmas fast. To cook this dish, take a glass of wheat, nuts, raisins, poppy seeds and honey (to taste). Boil the grains, steam the poppy and grind it or pass it through a meat grinder. Mix all ingredients together. Serve cold.

An indispensable attribute of the Christmas table - a large number of variety of pastries. Try baking traditional "carols", it's not difficult at all. For “carols”, knead the dough from flour and water (milk) in a ratio of 2: 1, slightly salting it. Divide the dough into balls, leave for 20 minutes. After that, roll out the cakes, put the filling inside, pinch the edges so that you get small open cheesecakes or baskets. For the filling, you can take berries, cottage cheese, potatoes, mushrooms. Bake "carols" at a temperature of 200 degrees.

Boil uzvar - a traditional Christmas drink, a decoction of dried fruits. You can also prepare sbiten - a hot drink made from water, spices (ginger, cinnamon, cloves) and honey. All ingredients are boiled for half an hour, then you can add a little cognac to the hot sbiten.

Decorate the table with tall candles in glass candlesticks or compositions of coniferous twigs, you can add clusters of viburnum and spikelets to them.

From time immemorial, Christmas has been not only a church holiday, but also a national holiday. It continues to be, even in our enlightened days, one of the most revered and at the same time beloved religious light festivals for many people. According to the Orthodox tradition in Russia, it is celebrated according to the Julian calendar - from January 6 to 7. In other countries where it is customary to use the Gregorian calendar, among Catholics and Protestants, it is celebrated on December 24-25.

Folk customs brought to us a reminder that the Christmas holiday has always been considered a family celebration, an occasion to gather all relatives at the table and feel the magical atmosphere of the sacrament of the birth of God's Son. It has always united both deeply believing people and new converts, those who first joined the atmosphere of the great twelfth holiday.

From November 28, all believers begin to adhere to the Advent Fast, which ends on Christmas Eve, on the evening of January 6. How to set the table for Christmas, following the traditions? Starting in the morning on this day, you need to cook sochivo or kutya - the main dish of the Christmas table. It is a porridge cooked from wheat with honey, fruits and nuts. It will not be possible to eat a hearty meal this evening - according to Orthodox canons, fasting is still going on. Until the first star, symbolizing the Bethlehem miracle of the birth of the Savior, no food is strictly allowed. The menu on Christmas Eve should only be Lenten! According to church rules, only fish, seafood, low-fat pastries, mushrooms, dumplings, vegetable dishes, sauerkraut and other products are allowed. Meat delights: Christmas goose, duck, turkey and chicken baked with apples, sauerkraut or porridge can be served on January 7 in the afternoon for breaking the fast.

How to set the Christmas table on Christmas Eve


In order to reflect the essence of this bright family holiday, Christmas symbols are used. It is unlikely that any of the modern housewives will put hay or straw under the tablecloth at the corners of the table or put garlic cloves there. Rather, when serving, she will turn her attention to the harmony of the color of the tablecloth and decorations, in which the meaning of the holiday will be read.

The main Christmas colors are white, scarlet, yellow-gold, green and blue. White-boiled color has always been considered the main one, as it was associated with divine light. Red - symbolized the joy of the birth and resurrection of Jesus. The golden yellow color, or royal, was associated with the soul and well-being, and green color- has always been used as a symbol of eternal life. Many housewives use a blue tablecloth or dishes when serving a festive table on Christmas Eve, as a symbol of purity and spiritual purity. Before you set the table for Christmas, you need to decide on the range of shades so as not to visually overload it.


Elegant and at the same time simple can be an option that combines a white-boiled starched tablecloth, the same napkins and greens: coniferous twigs, spruce paws or everyone’s favorite poinsettia - the “Christmas star” in the center of the table. Greens can be arranged beautifully in ordinary glassware closer to the composition with a flower. Such a decoration, coupled with an elegant white tablecloth, will create a joyful festive mood. A dark red tablecloth, so popular these days, with napkins decorated with snowflakes, will add solemnity and nobility to the holiday. They harmonize well with it: white, yellow or decorated with golden tinsel candles in forged candlesticks, a wreath of coniferous branches with cones. Any housewife tries to put expensive dishes made of crystal and porcelain on the Christmas table.

And in memory of the symbols of Christmas, instead of natural hay, you can beautifully cut straw paper or white color, decorate the table with figures of angels or, if there is no place to put them on the table, hang paper unearthly creatures on threads.


The symbol of Catholic Christmas - gingerbread cookies - you can cook yourself or replace it with Tula gingerbread. But they look a little heavier than the traditional airy delicacy.


If during the New Year holidays the housewives try to surprise guests with new dishes, then the family Christmas table on January 7 is traditional. Of the prescribed twelve dishes, it contains: pancakes, fish, roast goose, turkey, duck or chicken stuffed with apples, cabbage or buckwheat porridge, young pig, jelly or aspic, homemade sausage, roast with mushrooms and pastries: honey gingerbread, roll with poppy seeds and honey, various buns, pies and cookies. Before you set the table for Christmas, you must definitely prepare rich kutya (sochivo) and uzvar.


The recipe for uzvar is simple: for a couple of liters of boiling water, you need to take 0.5 kg of any dried fruit and bring them to a boil, adding 50 g of bee honey. Bring to a boil again, but do not boil (!) and cool. Serve in a decanter or earthenware jug.


Traditional sochivo is made from wheat, while rice kutya is popular today. The recipes for their preparation are identical: 200 g of rice or wheat, 100 g of confectionery poppy, 1 cup of any peeled nuts (walnuts, almonds, peanuts or hazelnuts), 50-100 g of honey (to taste), raisins 50 g or a quarter cup. You can add fresh cream, candied fruit. Rinse the grain, pour cold water in the proportion: for one part of the grains - two parts of water. Cook until done. Then drain and chill. Poppy pour boiling water and boil until it becomes friable. Next, you need to scroll it in a meat grinder. Raisins are also steamed hot water. Mix all ingredients and serve.

At the Christmas table, it is not customary, as at the New Year's celebration, to treat guests with champagne. They usually start the meal with three spoons of kutya, which symbolize the tribute to the Holy Trinity. And at the table in a warm friendly atmosphere, they congratulate each other, have calm, unhurried conversations, give pre-prepared gifts and enjoy the comfort of the hearth.

What to cook for Christmas, the menu for the Christmas table.

If a New Year- this is a noisy holiday, when unbridled fun and laughter only welcomes, then Christmas is a family holiday, harmonious and cozy. January 7 is the day when the whole family gathers at a friendly table, which should be laid in accordance with some folk traditions. Last century for the development of Christmas traditions was quite complex. Many traditions, as such, have been lost altogether. This was especially true for cities. Only for the last 15-20 years we have been trying to regain the historical Christmas traditions, to learn how to understand this holiday correctly and celebrate it correctly.

Christmas meal traditions

The Christmas table should be richly set. Moreover, it is necessary to set the table already on the evening of January 6, when the first star appeared in the sky. This star symbolizes the one that rose over Bethlehem on the night of the birth of Jesus Christ. On January 6, the dishes on the Christmas table should still be lenten. This means no meat, eggs or any dairy products are allowed. Lent will end only on January 7 with the onset of the holiday.

So, the Christmas meal consists of two parts. The first is the evening of January 6th. This is a day of strict fasting and you can eat only after the first star appears in the sky. There must be at least one fish dish on the table. They symbolize the fish on the sand, which the ancient Christians painted as a sign of belonging to the church.

At the meal on January 7, there must be a whole dish on the table. It can be a baked goose or a pig, a baked fish or just a big pie. This dish is a symbol of unity. In general, there should be 13 dishes on the table. 12 of them symbolize the apostles and one - Jesus Christ. As once upon a time, the night before Jesus was betrayed by his disciple, he dined with his disciples and told them about what was about to happen.

Important! The amount of food on the Christmas table should exceed the number of people who will gather at the table. There should be so much food that no one gets up from the table hungry.

The Russian Christmas menu, if you look into history, is simply amazing in scope. Some folk dishes, which were once on the table without fail, are difficult to cook even in modern urban conditions. But, if you try, you can master even the most difficult recipe. Here is a list of primordially Russian dishes that were served for a meal at Christmas:

Kutya or Sochivo;
Uzvra is a dried fruit compote;
Julienne with mushrooms;
Various pickled salads, pickles;
Oatmeal pancakes;
offal snacks;
Goose baked with apples and prunes;
Baked potato;

old recipes

On the Christmas table there must be porridge - kutya. She prepares quite simply. You need to take a glass of wheat, rinse it well and pour it into a pot of water. The water should cover the cereal. Send the pan, covered with a lid, to the oven and cook for forty minutes (add water if necessary). The porridge should turn out crumbly and not boiled. It is important that the porridge be juicy, because it is for this property that it got its name.

Separately, raisins, dried apricots and prunes should be steamed. Large dried fruits should be finely chopped. You can also add nuts to dried fruits (finely crushed), poppy seeds (boil until soft). Add all these ingredients to the porridge and mix with honey. Traditionally, a festive feast begins with this dish. A bowl with kutya is passed around, starting from the oldest member of the family.

When celebrating Christmas, it is better to refuse purchased juices and other drinks, and cook uzvar. It's easy to do, you need to buy dried fruits. Well, if the composition will include apples, pears. Rinse dried fruits thoroughly, put in a saucepan and cover with water. Bring to a boil, then remove from heat and set aside. Compote served cold.

Religious Christmas table

Unlike the New Year's table, during the Christmas meal there is no task to surprise guests with new dishes. On the contrary, a certain tradition should be adhered to. Be sure to cook poultry, fish, pancakes, stuffed dishes, put pickles, sauerkraut, aspic and jelly are welcome, homemade sausage, pastries with honey, cookies and buns.

Pompous toasts are not spoken at the Christmas table and champagne is not drunk. The meal begins with three spoons of kutia - this is to be given to the Holy Trinity. At the table there should be a friendly and calm atmosphere, leisurely peaceful conversations. At Christmas, the most important tradition is unity with the family and enjoying the hearth and comfort.

About table setting

It was once customary to put hay on it before laying a tablecloth on the Christmas table. After that lay a linen or cotton tablecloth. At the beginning of the meal, you can even tell fortunes. It is necessary to pull out a sprig of hay for each guest and see who has the longest sprig, in the new year special luck and success awaits.

The table itself can be additionally decorated with dry spikelets, coniferous branches and candles. Welcome red in combination with white. Although, the color scheme can be absolutely any, the main thing is to maintain the overall style.

If we return to the origins of the celebration of Christmas and its traditions, then the holiday will acquire a special meaning. In fact, Christmas does not begin with table setting and cooking. national dishes but with pure thoughts and an open kind heart.

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On Christmas night from January 6 to 7, a festive Divine Liturgy is celebrated. On the very day of the Christmas holiday, believers break their fast (they do not eat lean, but fast food). The twelve following days after Christmas are called holy days, or Christmas time. This is probably why, according to legend, there should be 12 dishes on the Christmas table. Some of them passed to the morning of January 7 from Christmas Eve - these are kutya and zvar. The rest, modest, dishes were waiting in the wings.

Christmas Eve: First Star

The holiday begins on the evening of January 6 - Christmas Eve comes. According to church rules and folk tradition, on this day they do not eat until the first star appears in the sky - in remembrance of the Bethlehem star, which showed the Magi the way to the place of the Nativity of Christ.

They also say that Christmas is not celebrated alone - it is a family holiday. It was customary to gather either with parents or with the whole big family the eldest in the family. Before the first star, the hostess had to prepare several lenten obligatory Christmas dishes. The main items in this menu were kutya, or sochivo, and vzvar (uzvar).

Sochivo, or Kutya

An indispensable dish, without which neither Christmas nor Easter was celebrated in pre-revolutionary Russia. Christmas Eve - from Sochiva, or Kuteinik - from Kutia, as they called the day before Christmas. And all of it passed in anticipation of the miracle of birth. It was believed that the richer and tastier the sochivo, the more fruitful the next year would be.

The products from which kutya was prepared were endowed with special significance: grain was considered a symbol of resurrection to life, honey was a symbol of health and a prosperous (sweet) life, and poppy promised prosperity in the family.

Pre-revolutionary writer A.A. Korinfsky wrote: “In the evening, on the eve of the Nativity of Christ, Russian people who invariably adhere to the old pious customs do not break the fast: according to the Church Charter, only sochivo is allowed to eat at this time. coming from November 15 (28) until the cheerful joyful Christmas time.

However, wheat was not always the basis of kutya. In the southern regions of Russia, rice was more often cooked. However, nuts, honey and dried fruits remained an unchanged part of the recipe.

Traditional Sochi Recipe

  • wheat grains - one glass,
  • poppy - 100 g,
  • purified walnuts, hazelnuts, cashews - 100 g,
  • honey - 3 tablespoons,
  • dried fruits.

Crush the grains in a wooden mortar, adding a little warm water so that the wheat shell comes off. Then the kernel must be separated from the husk, sifted and washed. Boil loose lean porridge in water, adding 2-3 cups of water to the cereal.

Grind poppy seeds until poppy milk is obtained, add honey to it, mix and put in wheat porridge. At the very end, add crushed nuts and dried fruits steamed with boiling water.

Rice juice

  • rice - 1 cup,
  • raisins - 50 g,
  • prunes - 50 g,
  • dried apricots - 50 g,
  • almonds or walnuts - 50 g,
  • honey - three tablespoons

Rinse rice, cover with cold water and bring to a boil. Drain in a colander and rinse again with cold water. Then pour 1.5 cups cold water and cook until tender without removing the lid. Steam dried fruits in hot water (15-20 minutes).

Cut prunes and dried apricots. Crush the almonds. If all the water has not boiled away, it should be drained, the rice should be cooled. Add dried fruits, honey and nuts to the rice.

blast

The second obligatory dish of the Christmas table. A broth was prepared from dried fruits, but honey was added instead of sugar. The most popular was apple broth with the addition of dried or soaked cranberries, lingonberries or raspberries.

In the south of Russia, smoked pear was always added to the drink. Mint, oregano, currant leaf, thyme and other fragrant herbs are often added. It is not necessary to boil the broth: it is enough to pour fruit with boiling water and leave to infuse. A thermos is perfect for this purpose. Often juicy is diluted with a boil and eaten in the form of liquid sweet porridge.

Lean pancakes

Christmas Eve was not complete without Lenten dishes. But if kutya and vzvar were obligatory, then pancakes, vinaigrette, cabbage rolls, fish pies, vegetable stews or porridges remained welcome guests on the last day of fasting. Among this menu, pancakes were common. They wonderfully complemented boiled fish or caviar, jam or honey. Only they were made without milk and butter. For example, on potato broth or mineral water.

The vinaigrette

Lenten vinaigrette or with herring was served very often on Christmas Eve. The recipe is simple, but the dish turns out tasty and inexpensive, which made it possible to cook it in poor families. And in the houses of the wealthy, sturgeon or white fish could be added to the Christmas vinaigrette.

Christmas: a plentiful break

When the night passes and after the service the family returns to the house, the long-awaited Christmas holiday comes. Lent is over, and meat dishes, milk and butter pies, oily fish and sumptuous desserts appear on the table.

It was believed that a baked goose (or other bird) and pork dishes should be an indispensable attribute of the Christmas meal. Of course, on the eve of Christmas, millions of geese, ducks, turkeys and chickens were brought to the country's bazaars.

"Christmas in Moscow was felt for a long time - a cheerful, business hustle. They just started talking in Filippovka, on November 14, for the Christmas post, and already at the freight stations, especially in Rogozhskaya, geese cackle day and night - "goose trains", to Germany: before it was, to the glaciers-wagons, a live load. Do not believe it - hundreds of trains! A goose went through Moscow - from Kozlov, Tambov, Kursk, Saratov, Samara ... I don’t remember the Poltava region, Poland, Lithuania, Volyn: the paths from there are different. And the duck , and a chicken, and a turkey, and a black grouse ... capercaillie and hazel grouse, bacon-brisket, and ... - what the soul only requires for Christmas, "wrote Ivan Shmelev.

Christmas goose with sauerkraut

  • little goose,
  • cabbage - 800 g,
  • bulbs - 4 pcs.,
  • cumin - 0.5 tbsp.,
  • salt,
  • butter.

If the carcass is frozen, let the goose lie down in the refrigerator for a day. Then wash the goose, rub it inside and out with salt and cumin. If possible, you can boil the goose in red wine - whole, about 40 minutes. Wine will give the bird softness.

Stew sauerkraut with oil and onions in a saucepan, covered. Stuff the goose with this cabbage and fry on a baking sheet, pouring a little broth on it and pouring it over the goose. Then goose fat will be melted - you will water it.

Pig on the table

No less traditional product on the Christmas table was pork. According to legend, when Jesus was born, in the manger all the animals joyfully met the divine baby - except for the pig. She grunted annoyingly and prevented the baby from sleeping. That is why, as a punishment, the pig became an indispensable dish of the Christmas table.

Even during Lent, they began to bring to the capitals, to central fairs, whole carts with pork - there were huge carcasses, and barrels of corned beef, and suckling pigs. “Bad, bad, but two or three carcasses of pigs are necessary, and black piglets, fry with porridge, three dozen, and white ones, for aspic, moloshnichki, two dozen, so that there is enough for plots,” wrote Ivan Shmelev in “The Summer of the Lord”.

Many dishes were prepared from pork, but in every wealthy house the table was decorated with a suckling pig with porridge or cold with horseradish.

Cold pig with horseradish

The recipe from Ekaterina Avdeeva's book "The Manual Book of a Russian Experienced Housewife" is simple: cook a piglet entirely in salt water with fragrant herbs - thyme, dill - and onions. Then cut into pieces and pour horseradish with sour cream. Serve cold.

Pork belly stuffed with cabbage and apples

In the old days, porridge was served with pork legs, but you can make pork belly with cabbage and apples for buckwheat porridge. It will turn out very juicy.

  • pork belly - 800 g,
  • cabbage - 400 g,
  • apples - 5 pcs.,
  • butter - 1 tbsp,
  • bulb - 1 pc.,
  • salt and pepper.

Chop fresh cabbage, salt, squeeze. Add finely chopped sour apples, oil to the cabbage, mix. Wash the pork belly, chop the bones in several places, cut a large hole between the bones and meat with a knife.

Put the prepared minced meat there, sew it up, place it on a frying pan or baking sheet, sprinkle with finely chopped onions, add 3 tablespoons of water and fry in an oven heated to 200 ° C until cooked. Serve with crumbly buckwheat porridge.

Jellied pig and rooster

Rinse the knuckle and legs of the piglet well and cut into pieces. Put in a saucepan, pour cold water so that it covers the meat by a few centimeters, boil and remove the foam. After an hour, add the carcass of the rooster.

Boil aspic over very low heat for 6-8 hours, so that the water boils away to half the volume. 20 minutes before the end of cooking, add to the broth Bay leaf, peppercorns and salt to taste. Remove the meat from the broth, separate from the bones and cut into pieces. Strain the broth. Pour chopped garlic on the bottom of the dish, lay out the meat, pour in the broth, mix gently with a spoon and refrigerate until it hardens.

Rye pie with fish

For test:

  • rye flour - 1 cup,
  • wheat flour - 1 cup,
  • milk - 1 glass,
  • dry yeast - 1 tsp,
  • sugar - 2 tsp,
  • salt - 1 tsp,
  • vegetable oil - 1 tbsp. l.

For filling:

  • pikeperch fillet - 500 g,
  • mussels, peeled - 200 g,
  • onion - 1 pc.,
  • carrots - 1 pc.,
  • brine pickles- 500 ml,
  • vegetable oil- 2 tablespoons,
  • dill - 1 bunch,
  • salt and white pepper to taste.

We knead the dough, for which 1 tsp. dry yeast pour 5 tsp. warm water, let stand for swelling for 10-15 minutes. Sifting wheat and rye flour, pour in vegetable oil, milk room temperature, add sugar and salt, add yeast, knead.

Let the dough rise in a warm place. The dough should rise twice and be folded twice. We divide it into 2 parts.

For the filling in cucumber brine, boil the mussels and fish, put them in a colander. Peel and finely chop the onion and carrot. In a frying pan, fry vegetables with fish and mussels. Let's salt and pepper. Turn off, add chopped dill. Form a cake in a baking sheet, brush the top with egg yolk and bake for 50 minutes at 170 ° C.

ginger pie

  • butter - 100 g + another piece for lubrication,
  • dark unrefined cane sugar - 100 g,
  • flour with baking powder - 175 g,
  • ground ginger - 4 tsp,
  • light molasses - 175 g,
  • ginger wine - 3 tablespoons,
  • eggs of any size, can be beaten - 2 pcs.,
  • finely grated fresh ginger the size of a hazelnut
  • finely chopped canned ginger - 150 g,
  • powdered sugar - 75 g,
  • ginger root for decoration - 1 pc.

Preheat oven to 160°C, grease a 23 cm baking dish. Beat butter and sugar with a pinch of salt until the mixture is fluffy. Sift flour and ground ginger together.

Pour in light molasses (for convenience, use a spoon pre-lubricated with oil and a silicone kitchen spatula), 1 tbsp. wine and mix. Beat in the eggs one at a time, then gradually add the flour.

Mix everything with fresh and canned ginger. Spoon the resulting mixture into a baking dish. Level the surface and bake for about 50-60 minutes, until the dough sticks to the surface of a wooden skewer placed in the middle of the pie. Leave the cake to cool in the mold. After the cake has completely cooled, make the frosting by mixing the powdered sugar and the remaining ginger wine and drizzle over the top of the cake. Cut the ginger root into thin pieces and decorate the cake.

Russian custard soufflé

  • any berries - 500 g,
  • water - ½ cup,
  • sugar - 2 cups,
  • egg whites - 5 pcs.

Make a puree from the berries, add water and boil. Add sugar (about the same amount as the puree). Beat egg whites into stiff foam. Add to puree. Put the puree in baking dishes, put for 30 minutes in an oven heated to 170 degrees.

On Christmas Eve (December 24 for Catholics, also called Vigilia, and January 6 for Orthodox), believers sit down at the festive table after the service.

Hay is placed under the tablecloth (Jesus Christ was born in a barn) and only then dishes are placed. Traditionally, dinner begins after the first star appears in the sky. In the old days, a candle was placed in the "red" corner. And they sat at the table according to seniority: the head of the family, the son, women, reminiscent of the Perspective tradition.

The main dish on Christmas Eve is still kutia, because seeds are considered a symbol of the cycle of life and immortality. Ancestors cooked this porridge from barley or wheat. The food during cooking was not to be tasted. In the Grodno region, kutya was also made from barley on sweet water. Each place had its own customs associated with symbolic porridge. For example, in the Grodno and Skidel districts, the remains of the kutya were not removed so that the spirits of the ancestors would join the table at night. And in the villages of the Dyatlovsky district of the Grodno region, they still carry hay from the festive table in the morning to the barn so that the cattle are healthier. In the same place, the foam from kutya is given to sheep so that they breed well, and the remains of kutya are given to chickens.

In addition to kutya, popular dishes on the festive table in the Grodno region were herring with sunflower oil, borscht with fish or mushrooms, cookies and kissel.

It was customary for Orthodox believers to put an odd number of Lenten dishes on the table. However, in the villages of the Grodno region, 12 dishes were prepared (like Christ's apostles) and a "reserve" plate was placed for Jesus Christ. This local custom among the Orthodox appeared under the influence of the Catholic tradition.

The Catholics of the region and now must have a wafer on the table, a thin sheet of baked unleavened dough(symbol of the body of the Savior). It is customary to start dinner with it. The leaf is traditionally divided into all households, they eat a piece to become like Jesus Christ.

White kissel

Hercules flakes, filled with water, are placed in a warm place for three days. They are infused until the fermentation process, which can be recognized by a slight sour smell and the appearance of bubbles. After that, you need to strain the drink from the cereal and put on a small fire. Cook stirring until thickened. Then the base is placed in the refrigerator. It is necessary to boil water with poppy seeds and sugar. Pour the resulting mass into the base. Christmas jelly is ready.

Kwasok

The soup is made from dried mushrooms. Preferably white. At the end, boiled kvass, onions, a little oatmeal are added. Kvass can be excluded from the ingredients. Salt is added to taste. The soup is cooked without spices.

Christmas bagels

You buy lamb. You prepare a lot for them: in hot water pour crushed poppy seeds with sugar. Pour bagels with this syrup. The dish should be consumed immediately so that the dough does not get wet.