Traditional New Year's Table: Favorite Dishes Of All Time

The New Year is the most brightly and solemnly celebrated holiday in the post-Soviet space, within the framework of which, by historical standards, their own traditions have developed quite quickly.

The New Year is the most brightly and solemnly celebrated holiday in the post-Soviet space, within the framework of which, by historical standards, their own traditions have developed quite quickly. The latter to a large extent include dishes familiar and loved since childhood. And although many families have their own secrets of their preparation, there are classic versions of recipes. They can be useful for those who decide to remember the delicious moments of childhood, to please relatives and friends, or to arrange an authentic New Year's party in the Soviet style. And further. Don't forget to turn on "Irony of Fate"!

Olivier salad

 

Synonymous with New Year's Eve salad, it is radically different in recipe from its original French version, but the resulting product, while less refined, is certainly no less delicious.

For it, you need to take 4-5 potatoes, 6 eggs, a can of canned peas, 200 g of boiled sausage or 2 boiled chicken fillets, 80 ml of mayonnaise, 4-5 pickles.

Hard boil eggs (5-8 minutes in boiling water), potatoes in their skins. Cool and peel them, cut into cubes. Put in a bowl, pour in the peas, draining the liquid from it before that, and finely chopped cucumbers. Cut the sausage or meat into small pieces, add to the rest of the ingredients, season generously with mayonnaise. You don't need to salt the salad.

It is best to cut Olivier 1-2 hours before serving, if it sits in the refrigerator for longer, it loses its flavor characteristics.

Mimosa

 

To prepare a delicate puff salad you will need: 3-4 potatoes, 2 large carrots, 5 eggs, 2 onions, 1 can of canned fish with oil, 100 ml of mayonnaise.

Boil potatoes and carrots in their skins, then peel and grate. Onions get rid of the husk, finely chop and pour boiling water. Drain the water after 10 minutes. Hard-boil the eggs, peel, grate the whites, and mash the yolks with a fork. Open canned food, drain the oil, crush the fish into gruel (you can use a potato masher or an ordinary tablespoon).

The ingredients are prepared, now you need to take a salad bowl, preferably transparent, put a thin layer of mayonnaise on its bottom, then lay out all the ingredients in this sequence, alternating each layer with sauce: fish, proteins, carrots, onions, potatoes (it should be salted), yolks. The last layer of mayonnaise does not need to be watered, but you can decorate with sprigs of greenery.

Whole baked chicken

 

There are many different variations of sauces and toppings for such a chicken, for the simplest option you need a chicken carcass, 1 lemon, 200 ml of high-fat sour cream (preferably homemade), 3 cloves of garlic, 1 lemon, 35 ml of mustard, salt, ground red paprika, 100 white dry wine, 100 g butter, 30 g flour, dried herbs to taste.

Cut the carcass, wash and dry for 15-20 minutes. At this time, prepare the sauce: mix sour cream, mustard, paprika and fresh lemon juice, salt. Grate the chicken thoroughly with the resulting mass and from the outside to the inside.

Pour a little water (5 mm) onto a baking sheet and lay out the carcass. Send it to a cold oven, light a strong fire and leave. After half an hour, reduce its power to a minimum.

How long the chicken will be baked depends on its weight and age. For 0.5 kg it takes about half an hour. This means that a carcass of 2 kg will be cooked for at least another hour and a half. At the same time, every 15-20 minutes it should be taken out and lubricated with a silicone brush with melted butter, and 20-25 ml of wine should be added to the pan.

The finished chicken will become soft, the meat will easily separate from the bone, and its crust will take on the color of caramel. Taken out of the oven, it needs to stand for 15 minutes. At this time, you should not cover it with anything and generally touch it. After you can shift to a wide large dish. Drain the liquid from the pan into a saucepan, add flour and herbs, boil slightly. Pour the resulting sauce onto a plate with the chicken.

Herring under a Fur Coat

 

Classic! You will need: 2 herring, 4 eggs, 1 beet, 4 potatoes, 1 onion, 1 carrot, 100 ml of mayonnaise, 50 g of dill.

Remove the bones from the herring to make 4 fish fillets. This can be done in the following way: make 2 incisions along the spine along the back of the fish and slowly pull it out of it, then remove the remaining stuck bones with tweezers. Cut the fillet into cubes.

Vegetables, except for onions, boil, peel, grate and, without mixing with each other, salt, season with mayonnaise. Hard-boil the eggs, chop 3 of them like vegetables, and season in the same way. Chop the onion, pour boiling water for 10 minutes, then drain the liquid.

Spread the ingredients in a salad bowl in layers in the following sequence: potatoes, fish, onions, carrots, eggs, beets. Pour the salad with mayonnaise, sprinkle with chopped dill and the remaining 1 egg, previously grated. Cover the dish with a lid or cling film and send it to infuse overnight in the refrigerator.

jellied fish

 

It is necessary: ​​0.5 kg of sea fish fillet, 2 liters of cold raw water, 180 ml of boiled water, 1 carrot, 2 onions, 3 bay leaves, 10 black peppercorns, 5 g of dried cloves, 15 g of salt, 25 g of gelatin, 100 g fresh herbs, 1 lemon, 1 can of canned peas, 30 g cranberries.

Put the fish fillets, bay leaves, cloves, peppers, carrots and whole onions on the bottom of the pan, then pour in water and salt. Boil for 25 minutes, at this time pour 180 ml of warm gelatin. When the fish is cooked, take it out, cut into large cubes, discard the vegetables, strain the broth from the spices through a sieve and pour gelatin into it, mix.

Tear off the leaves from the sprigs of greens, peel the lemon and cut into slices, drain the liquid from the peas.

At the bottom of a large, desirable glass form, place half of the fish, pour in 1/3 of the fat and send for 25 minutes in the refrigerator. Then take it out, put cranberries, lemon, peas on the resulting jelly, pour it so as to cover them and return them to the cold. After half an hour, spread the second half of the fish on top of the new layer, you can mix it with greens and cranberries, if they are left, pour all the broth, which by that time will still not be used, cover with a lid and put in the refrigerator overnight.