What To Cook For The New Year

Time for reading: ~8 minutes Last Updated: October 28, 2022
What To Cook For The New Year

Let's remember the Soviet dishes that could be seen and tasted on the New Year's table. And we will also remember how to cook them.

Are you planning to celebrate at home with family and friends? Don't know how to set the table? Prepare some Soviet mayonnaise trash - everyone knows how tasty it is. And don't let your conscience torment you. We live once, once a year we can afford.

Let's remember the Soviet dishes that could be seen and tasted on the New Year 's table . And we will also remember how to cook them.




Definitely with sausage. Not with boiled meat, not with ham, not with red fish, not with smoked chicken and especially not with shrimp or any other seafood. Only with medicinal sausage cut into small cubes. And necessarily with a huge amount of mayonnaise - at least 67% fat.

Although initially the salad recipe did not smell like sausage. According to the 1948 edition of the Book of Delicious and Healthy Food, Olivier salad consisted of grouse meat, potatoes, fresh or pickled cucumbers, eggs, green salad, mayonnaise , a tablespoon of vinegar and half a tablespoon of soy-Kabul - that's what the spicy is called a spicy sauce originally from Afghanistan.

  • Large potatoes - 6 pcs.

  • Large carrot - 3 pcs.

  • Eggs - 7 pcs.

  • Medicinal sausage - 500 g.

  • Canned peas - 1 can.

  • Pickled cucumbers - 5 pcs. large or 10 pcs. small

  • Green onion - optional.

  • Salt, pepper - to taste.

  • Mayonnaise is optional.

Boil potatoes, carrots and eggs until done. Then clean and cut into small cubes. Cut the sausage and cucumbers into the same cubes. Put all the ingredients in a deep bowl, add peas and chopped onions if desired. Salt, pepper, add mayonnaise and mix well.


Fur coat

Another mayonnaise salad, a must have on any New Year's table . The most interesting thing is that the salad is considered a classic of Soviet cuisine, while the recipe came to us from Scandinavia. Salads made from ingredients typical of herring under a fur coat were common in the first half of the 19th century in Scandinavian and German cuisine under the name "herring salad".

And an English cookbook from 1845 contained a recipe for Swedish herring salad, which consisted of Norwegian herring spread on the bottom of a plate and covered with sliced ​​beets, potatoes, pickled vegetables, grated apple and chopped eggs.

  • Herring - 1 large or 2 small.

  • Potatoes - 3-4 pcs.

  • Carrot - 2-3 pcs.

  • Beet - 2 pcs.

  • Onions - 1-2 pcs.

  • Mayonnaise - to taste.

  • Salt - to taste.

  • Vinegar, vegetable oil.

Clean the herring and cut it into small cubes. Cut the onion into the same cubes. Put the onion and herring in a bowl, add a little vinegar or lemon juice, pour vegetable oil and mix thoroughly. We leave it so that the fish is soaked in oil and sourness.

Boil or bake beets, potatoes and carrots. Cool, peel the vegetables, rub on a coarse grater or cut into small cubes. Put the boiled potatoes in the form, grease them with mayonnaise . Then we lay out the herring and also smear it with mayonnaise . Then carrots and mayonnaise , after that - beets. The top layer is carefully smeared with mayonnaise . We put the fur coat in the refrigerator for at least a couple of hours.



Another mayonnaise madness that must be present on the festive table before the New Year. The salad got its name because of its appearance - the surface of the prepared salad resembles spring mimosa flowers scattered over the snow. The resemblance to mimosa flowers is achieved thanks to egg yolks, crushed and scattered over the surface of the salad.

  • Saira in oil - 1 can.

  • Mayonnaise - 200 g.

  • Green onion - 1 bunch.

  • Grated hard cheese - 100 g.

  • Carrot - 2 pcs.

  • Onions - 1 pc.

  • Eggs - 3 pcs.

Boil the eggs, clean them, finely chop them. Put the saira on a colander to drain the oil, mash it with a fork. Finely chop the onion (onion and green). Boil carrots, peel them, grate them on a coarse grater. Put sour cream, mayonnaise , onion, mayonnaise , eggs, mayonnaise , carrots and again mayonnaise in layers on a flat plate . Sprinkle with grated cheese and chopped green onions. Put in the refrigerator for 1.5 hours.


Appetizer from melted curds

And this is something between a salad and a snack. Probably, all because of the fact that melted cheese   with mayonnaise can be eaten both as a salad and as a spread on sandwiches. Hummus and pates are nervously smoking on the sidelines.

The popularity of this snack in Soviet times was due to the fact that processed cheese was always available in stores, even in the era of total shortage. Hard cheese (now we are not talking about Pecorino and Parmesan, but about Dutch and Russian) was very rare, so it was kept for the world (Don't touch it! It's for the New Year !). And served, as a rule, simply sliced. And processed cheese was added to all dishes .

  • Processed cheese - 4 pcs.

  • Eggs - 5 pcs.

  • Garlic - 4-5 cloves.

  • Salt, pepper - to taste.

  • Mayonnaise - to taste.

Eggs are boiled, cleaned and rubbed on a fine grater. We also rub the cheese on a fine grater, pass the garlic through a press. Mix everything in a deep bowl, season with salt and pepper, add mayonnaise and mix thoroughly. Serve as an independent dish or spread on sandwiches. You can also spread pita bread, twist it into a roll and cut it into portions.


Toasts with sprats

Sprats are actually a type of small fish found in the seas of Europe from Norway to the Black Sea. And "Sprats in oil" preserves were originally made from such European sprats. However, later, under this name, they also began to produce Caspian mullet, pikeperch, mini-herring and other small fish. And now the word "sprats" means any smoked canned fish made from small fish in oil.

  • White loaf.

  • Sprats

  • Mayonnaise .

  • Vegetable oil.

  • Salted cucumbers.

  • Parsley.

Fry the loaf in a pan in a small amount of vegetable oil. Fry until golden on both sides. Grease the ready croutons with mayonnaise , put sprats, sliced ​​cucumbers on top and decorate with parsley.


Canapés with caviar

First, it's beautiful. Secondly, "richly". Red caviar on the table was considered a sign of chic and a different life. In the era of total scarcity, only very wealthy people could afford this delicacy. And then, even for those who had money, caviar was obtained secretly: it was simply impossible to buy it in an ordinary store. In the end, like everything else.

  • White bread.

  • Butter.

  • Red caviar.

Brush the bread with butter and spread red caviar on top.


Sausage and cheese slices

A kind of nostalgic antipasti. Instead of ham, salami and prosciutto - servelat and Moscow, instead of gorgonzola, dorbl, camembert and pecorino - Dutch and Russian cheese. Cut the sausage into circles, cheese into rectangles or triangles. Cut as thick as possible - to eat two pieces and fill up.

  • Saveloy.

  • "Moscow" sausage.

  • "Russian" cheese.

  • "Dutch" cheese.

Cut everything, put it on a plate in a circle, or according to your own taste.


Fish filling

"How boring we live! We have lost the spirit of adventure! We stopped climbing through the windows to our beloved women. What an abomination... What an abomination is this pond fish of yours!” - said a drunk Ippolit, sitting in the kitchen in Nada, while Zhenya Lukashyn stood nearby in complete shock.

We will not say whether it is disgusting or not - it is a matter of taste, as they say. We simply suggest that you prepare this fish analogue of jelly.

  • Fish - 1 kg.

  • Water - 1 l.

  • Onion - 1-2 pcs.

  • Carrot - 1-2 pcs.

  • Bay leaf - 1-2 pcs.

  • Gelatin - 15 g.

  • Greens - 1 bunch.

  • Salt - 1-1.5 tsp.

Wash the carrots, cover with water. Cook until ready (about half an hour). Peel and coarsely chop the onion. Wash, clean and cover the fish with cold water. Add 1 onion, salt and bay leaf. Boil the fish for 20-25 minutes. Take the finished fish out of the broth, cool it, clean it from the bones and finely chop it. Place pieces of fish in molds for filling.

Cut boiled carrots into circles or semicircles. Rinse the greens in cold water and chop. Place the vegetables on top of the fish. Sprinkle with greens. Dissolve the gelatin in 50 ml of cold water. Add the gelatin to the warm fish broth, stirring constantly. Bring to a boil and pour into molds. Cool, then put the dish in the refrigerator. It can be served after 5-6 hours.


Stuffed chicken

Stuffed with anything, but necessarily baked whole. When cooking stuffed chicken, our mothers and grandmothers obviously killed two birds with one stone by making two dishes at the same time. For what? There is meat, there is also a side dish. The most interesting thing is that both dishes are prepared almost simultaneously. And for the saved time, you can cook something else. Cut olives, for example.

  • Chicken (whole) - 1 pc.

  • Rice - 1 cup.

  • Apple - 1 pc.

  • Onions - half.

  • Garlic - 2 cloves.

  • Butter - 70 g.

  • Fresh rosemary - 2 sprigs.

  • Fresh thyme - 2 sprigs.

  • Salt, pepper - to taste.

  • Vegetable oil.

Chop the onion and garlic and fry in olive oil until golden. Cook the rice until half done. Peel the apple, remove the core and cut into cubes. Chop rosemary and thyme. Melt the butter. Mix cooked rice, fried onions and garlic, chopped ingredients. Also add 1 tbsp. ghee and spices to taste. Mix everything thoroughly.

Prepare the chicken: rinse well, dry with paper towels. Put the stuffing in the chicken and tie the legs. Brush the chicken with ghee and sprinkle with spices and rosemary. Bake the chicken at a temperature of 190 degrees for 40 minutes. Then increase the temperature to 220 degrees and bake for another 40 minutes. Leave the finished dish in the turned off oven for 15 minutes, after which you can serve it .



Champagne and tangerines (PREMIUM)

Where without them. New Year is not New Year without champagne and tangerines . By the way, you can take any champagne, not necessarily "Soviet". Lambrusco, fragolino, "Martini Asti", prosecco - any sparkling wine will do. We will not give the recipe - everything is clear here.

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