By tradition, bread and seven lean feasts are prepared for Christmas Eve…
Products: 1 kg of flour, 300 g of water, 10 g of s alt, 1 packet of baking powder mixed with the flour, a 5 cent coin.
Preparation: Make a well in the twice sifted flour, put the s alt in it and gradually pour the lukewarm water until a dough is formed. It is kneaded well, formed into a loaf, in which the well-washed coin is placed and the loaf is baked in a strong oven.
Old Bean Stew
Products: 2 tea cups of beans, 1/2 tea cup of oil, 3-4 onions, 2-3 tomatoes, 1 teaspoon of red pepper, parsley, chives, s alt and, if desired, 5-6 hot peppers.
Preparation: The beans are cleaned, washed and covered with cold water. Boil on moderate heat. Finely chopped onions are stewed in fat until soft, red pepper and tomatoes are added. They are lightly stewed. Strain the cooked beans. Distribute in casserole rings. The harness is distributed on top. On top of it, place one chili pepper and one slice of tomato. S alt, sprinkle with parsley and chives and pour 2-3 tablespoons of the water in which the beans were boiled. The casseroles are baked in the oven. Serve warm.
Stuffed peppers with old beans
Ingredients: 2 1/2 cups beans, 1/2 cup oil, 10-12 dried red peppers, 2 onions, 1 teaspoon red pepper, cumin, and s alt to taste.
Preparation: The beans are poured with boiling s alted water, covered well and left to swell for 10-15 minutes. It is then strained and pounded. Peppers, previously cleaned from the stalks and seeds, are soaked in warm water to soften. A sauce is made from oil, finely chopped onion, and red pepper. Pour over beans. Mix with parsley and s alt and stuff the peppers. They are placed in a pot, covered with cabbage juice or water and cooked, covered with a plate. Serve cold.
Products: 1 sauerkraut, 2 onions, 1/2 tea cup oil, 1 tea cup rice, s alt, pepper, savory.
Preparation: Cut the cabbage leaves, removing their hard part. Fry the finely chopped onion with the oil, add the well-washed rice and a little water and simmer lightly. Add s alt, pepper and savory to taste and remove from heat. Fill the cabbage leaves with the mixture, wrap them well, arrange them tightly next to each other in a pot, the bottom of which is covered with the remains of the leaves or with foil. Pour the sauerkraut juice over the sauerkraut (if it is too sour, dilute it with water), press it with a plate and cook for 1 hour on low heat.
Vine Leaf Sarmi
Products: 1 jar of canned grape leaves, 1 tea cup of rice, 1/2 tea cup of oil, 2-3 onions and 1 sprig of leek, 1 spoon of tomato puree, s alt, dry parsley and dill.
Preparation: The preserved vine leaves are drained. Finely chopped onions and leeks are stewed in oil with a little water. When they soften, add the rice, stew with 1/2 cup of water. After the water boils, the spices are added - tomato puree dissolved in a little cold water, s alt, parsley and dill. Stir and wrap the sarmi. Each sheet is spread out on a wooden board with its shiny part underneath. The stuffing is placed. The side parts are screwed onto it and then it is wrapped lengthwise. The sarms are arranged tightly in a pot, the bottom of which is covered with vine leaves. Pour water and 2-3 spoons of oil, cover with a plate and cook for 1 hour on low heat.
Products: 500 g of dried fruit (plums, apples, apricots, cherries), 100 g of honey or 100 g of sugar.
Preparation: The dried fruits are washed well and soaked in cold water for about 12 hours, after which the fruits are taken out, and the liquid in which they were soaked is filtered through a thick sieve and poured over the fruits again and they are boiled until they soften, and then honey or sugar is added to the oshava. The compote is left in the pot until it cools, then it is put in a deep glass or porcelain dish.
Products: 500 g wheat, 200 g sugar, 50 g walnuts.
Preparation: The cleaned and well-washed wheat is poured with water and boiled over low heat until soft, then it is drained from the water in which it was boiled, allowed to cool and mixed with the crushed walnuts and the sugar.
Products: 200 g flour, 100 g water, 100 g oil, 500 g pumpkin, 100 g walnuts, 150 g sugar, a spoonful of cinnamon.
Preparation: Flour and water are used to make a dough, from which 5 crusts are rolled. The pumpkin is boiled, peeled from the skin, sprinkled with sugar, crushed walnuts and cinnamon and after it cools down, put on the skins (without the top). The pumpkin can also be made with a filling of raw grated pumpkin mixed with sugar, cinnamon and walnuts. Roasted, the pumpkin is sprinkled with powdered sugar.