What they cook for the New Year in different cities of Russia: holiday recipes with regional flavors
November 30, 2023
12:19 PM
New Year in the Russian Federation is celebrated 11 times – that’s how many time zones we have. And how many things are prepared besides Olivier in a fur coat – unusual, tasty, with memorable names! The holidays are approaching, a significant part of which is usually spent at the table. If you don’t give up the tradition of surprising your guests, here are some tips with regional flavors. To collect them, we found out how to prepare typical dishes from different federal districts and we invite you on a New Year’s gastronomic journey through our country.
Of course, herring under a fur coat and crab salad remain the main characters of most Russian New Year’s tables. But there are other traditional dishes: take a look, get inspired, surprise your guests!
The content of the article
1. Duck with apples – like in central Russia 2. Petrovsky style meat – like in Karelia 3. Sugudai – like in Siberia 4. Orenburg Kurnik – guess where they eat and prepare it 5. Shkhuships – as in Adygea 6. Kerzhatsky fish pie – like on the eastern slopes of the Urals 7. Amur salad – like in Khabarovsk 8. Dagestan Halva – like in Derbent
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Duck with apples – like in central Russia
The golden classic of the festive table, both spectacular and delicious (and easy to cook, we’ll explain everything to you now).
Ingredients:
duck carcass weighing 2 kg
medium-sized firm and sour green apples – 6-7 pcs.
honey – 2 tablespoons
olive oil – 5 tablespoons
garlic – 1 clove
lemon juice – 2 tablespoons 2 sprigs of thyme
salt – 2 tablespoons
starch – 1 tbsp
freshly ground black pepper, cinnamon – to taste
water – 100 ml
handle for cooking
How to cook:
Prepare a marinade with oil, juice, honey, crushed garlic, pepper and half the salt. Trim excess fat from the carcass and spread the marinade over the duck inside and out. Wrap in cling film and refrigerate for at least 2 hours, or better yet, overnight.
Once the time has elapsed, release the duck from the film, meanwhile cut the apples into slices, removing the seeds. Add a little cinnamon and thyme and stuff the duck well with apples. Sew the duck breast with kitchen thread or secure it with toothpicks.
Rub the carcass with the remaining salt and sprinkle with starch. Preheat oven to 200 degrees.
Place the duck in the sleeve, pour 100 ml of water and close the sleeve on both sides
Cook the duck for an hour, then cut the sleeve and pour the juice well over the carcass. Place the bird in the oven for another 30 minutes. Before serving, remove the string or toothpicks.
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Read also: Just one ingredient will make New Year’s Olivier much tastier and healthier – try replacing it and you’ll see!
Petrovsky style meat – like in Karelia
A Northwest version of everyone’s favorite pot roast. The secret lies in dried porcini mushrooms and something else.
Ingredients:
beef pulp – 600 g
potatoes – 1 kg
onions – 2 pcs.
dried porcini mushrooms – 100 gr
sour cream – 200 gr
butter – 100 g
vegetable oil – 2 tablespoons
flour – 1 tablespoon
salt, freshly ground pepper, parsley
How to cook:
Rinse the mushrooms and soak them in 500ml hot water for 1-2 hours until tender. Save the remaining broth after soaking.
Cut the meat into cubes and fry in vegetable oil with a diced onion.
Dry the mushrooms, cut them into strips and fry them in butter with the second onion. Add a little salt and pepper.
Put the meat in a saucepan and pour in the drained mushroom broth. Add the mushroom mixture and half a glass of warm water mixed with flour and ½ teaspoon of salt. Let everything simmer over low heat for 15 to 20 minutes.
Cut the peeled potatoes into small slices and mix them with the meat and mushrooms. Also put sour cream there.
Place the dish in portions in pans and bake in an oven preheated to 180 C for 45-50 minutes. Serve generously sprinkled with chopped parsley.
Sugudai – like in Siberia
The name of this snack is translated from the Enets language as “eating raw fish”. And, in general, he describes it exhaustively. The main thing in this recipe is to find a real frozen product from the North, of impeccable quality.
Ingredients:
frozen muksun, whitefish or chir – 2 large fillets
juice of 1 lemon
olive oil 40 ml
salt – 1 teaspoon freshly ground black pepper – to taste
shallot or green onion – optional
How to cook:
Without defrosting the fillet, remove the skin and scales and cut the fish into 2×2 cm cubes.
Place them in a mold with a lid, add the lemon juice, oil, salt and pepper. Cover with a lid and shake well to combine.
If you wish, add half rings of onions and green onions, but it is better to reserve the onions for the Amour salad, you definitely won’t be able to do without them (you will find the recipe for Amour salad further) .
Read also: Recipe Blitz: the easiest way to make great shakshuka with just three ingredients
Orenburg kurnik – guess where they eat and prepare it
This pie is called royal and, by the way, not only chicken meat is put in it: chicken is considered a success if the ingredients of its filling are harmoniously combined, creating its own taste. The inhabitants of the Volga region are masters in this area.
Ingredients:
For the test:
flour – 700 g
egg – 1 large
kefir – 1 glass
butter – 150 g
salt, sugar – to taste
For filling:
chicken fillet – 500 gr
buckwheat – 0.5 cup
boiled mushrooms – 250 gr
onion – 1 head
boiled egg – 1 pc. 1 onion
Eggs – 2 pieces.
vegetable oil – 2 tablespoons
butter – 1 tablespoon
flour – 1 tablespoon
dill – ½ bunch
green onions – 1 bunch
Salt, freshly ground black pepper
How to cook:
Knead the dough. To do this, melt the butter, cool and add the beaten egg, kefir and ½ teaspoon of sugar and salt, then gradually add the flour – use a mixer until everything is mixed until ‘to a smooth consistency. Cover the finished dough and put it in the refrigerator.
Make the toppings. Cook the chicken (reserve the broth), buckwheat and egg separately. Brown the flour in butter, pour in a glass of broth and add the chicken cut into pieces and chopped dill – let everything simmer for 10 minutes. In another pan, brown the mushrooms with the onions. Mix buckwheat with chopped hard-boiled eggs and green onions. Season all toppings with salt and pepper to taste.
After taking out the dough, divide it into two unequal parts. Spread most of it and place it in a round shape (you can use a removable one) so that there is a free edge of 5 cm.
Arrange the filling in layers: first the porridge, then the mushrooms and the third layer is the chicken. Cover the chicken with the second spread cake, pinching the edge well. You need to make a hole in the center of the pie by placing a ball of dough there.
Place the chicken in an oven preheated to 180°C for 60 to 80 minutes. Every half hour you need to remove the ball and pour half a glass of chicken broth into the pie. Let the finished pie rest for at least 15 minutes before serving. If you cover it with a damp cloth, the crust will be even tastier!
Shhushyps – as in Adygea
Garlic sauce made from fermented milk not only goes well with any meat dishes and savory pastries, but can also perfectly unite the company gathered at the New Year’s table.
Ingredients
normal fatty kefir – 100 ml 15% sour cream – 50 g garlic – 2 large cloves of coriander – ½ bunch (without stems) ½ small pod of green chili pepper, ground pepper, salt
How to cook:
Grind the garlic in a mortar, crush or grate on a fine grater, mix with salt.
Finely chop or grind the green pepper and cilantro in a blender.
Mix everything with sour cream, adding kefir and seasoning with chili pepper.
Kerzhatsky fish pie – like on the eastern slope of the Urals
Tradition dictates that such a gigantic holiday pie is enjoyed in a special way: tear off the top crust, dip it in the juice inside the pie, then eat the filling and finally, eat the bottom crust, soaked in fish broth and butter. .
Ingredients:
For the test:
flour – 1 kg
milk – 500 ml
water – 100 ml
salt – 1 teaspoon, sugar – 2 tablespoons. I
egg – 1 piece; dry yeast – 11 grams
vegetable oil – 40 g
breadcrumbs – 100 grams per pinch
For filling:
large river fish, fresh or freshly salted (e.g. bream) – 3 kg
butter – 100 grams
salt, ground black pepper to taste
How to cook:
Heat water and a little milk to 30 degrees, add yeast and a little sugar. Once the yeast has dissolved, add the lukewarm milk, 100 grams of flour, stir and leave for 10 minutes.
After that, add salt, remaining sugar, vegetable oil, egg, remaining flour and knead the dough. Cover it and let it ferment for 40 minutes, kneading it twice during this time.
Clean the fish, remove the entrails and gills, rinse and dry. If the fish is fresh, it must be salted, peppered and greased with vegetable oil.
Divide the dough into two parts – a larger one and a smaller one. Spread a large one in a layer of up to 0.7 cm and place it on a baking sheet, leaving the sides, place the fish cut into pieces and butter flakes on top. Lift the sides and cover the filling with the second layer of juicy dough.
Butter the pie with vegetable oil, sprinkle with breadcrumbs and put in the oven preheated to 180 C for 45 minutes.
Read also: Ingenious barbecue marinade – without vinegar
Salad of Love – like in Khabarovsk
Tomatoes, fish, onions: a play of shades of red, simple in its genius. In the Far East, this salad is prepared just before serving and eaten within 5 minutes.
Ingredients:
smoked pink salmon fillet – 300 g
Large Azerbaijani tomatoes – 1 kg
Yalta red onion – 2 pcs.
How to cook:
Cut the pink salmon into small pieces
Tomatoes – large slices
Peel the onion and cut it into half rings
Mix everything and season with unrefined aromatic sunflower oil
Dagestan halva – like in Derbent
You need a heavy-bottomed saucepan and a square baking dish.
Even a child can prepare a spectacular candy according to this recipe. Sure, there are a lot of calories, but what flavor!
Ingredients:
ghee – 180 gr
flour (wheat or corn) – 400 gr
powdered sugar – 250 g
How to cook:
Heat the oil in a deep saucepan, bringing it almost to a boil.
In three additions, stirring well after each addition, add the flour. Fry, stirring constantly, for about 40 minutes – the mass will turn darker and acquire a delicate nutty aroma.
While stirring constantly, add the powdered sugar and cook for another 10 minutes.
Remove the pan from the heat, transfer the mixture to a pan lined with parchment paper and compact well.
Garnish with nuts and cut the halva into squares while still hot, then leave to cool.
Even more cool people for the New Year and for every day – in our large Recipes section.
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
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