Generous kutya and salads. The best dishes for the Old New Year 2023

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 Generous kutya and salads. The best dishes for the Old New Year 2023

The festive table for the Old New Year is distinguished by an abundance of meat dishes, but kutya remains its key component.

Related video < p>From January 13 to 14, Ukraine celebrates the New Year according to the old style (Julian calendar), during which the whole family gathers at a rich table for dinner. Since Advent is behind us, the menu of the evening is much more varied and satisfying than on Christmas Eve. Focus has collected the most interesting recipes that will be useful to those who have not yet decided what to cook.

Generous kutya

Like at Christmas, on the Old New Year kutia is the key dish on the table, but, unlike the Christmas one, this one is flavored with butter, milk or cream, which is why it got its name “generous” or “rich”. Some housewives add chocolate, liquor and other ingredients to it, giving the dish a rich taste.

Kutya began to cook in the morning, January 13th. It is made from wheat, honey and poppy seeds, each of which has a symbolic meaning. Grain is a symbol of resurrection, rebirth, honey is a symbol of health and a sweet life, and poppy is a symbol of prosperity.

Generous kutya with cream

Ingredients:< /p>

  • Pearl groats – 200 gr;
  • Poppy – 100 gr;
  • Walnuts – 100 gr;
  • Raisins – 100 gr;
  • Honey – 2 tbsp;
  • Dried apricots – 100 gr;
  • Cream – 70 gr.

Pour pearl barley with water in the ratio of 1 glass of grain to 2 glasses of water and put on fire. Cook over medium heat for about an hour. When the porridge is ready, pour the cream into it and boil for another two minutes until the grain absorbs it. Pour boiling water over the poppy seeds, and when it is infused, drain the water and mash in a mortar until white milk is released. Grind walnuts and dried apricots. Mix all the ingredients, adding honey.

Generous rice kutya with chocolate


  • Rice – 400 gr;
  • Chocolate (dark or milk) – 100 gr;
  • Honey – 50 gr;
  • Poppy seeds – 100 gr;
  • Dried fruits – 100 gr.

Pour rice (preferably crumbly) with boiling water at the rate of 1: 1.5 , tightly cover the pan with a lid and cook: 3 minutes over high heat, then 6 – over medium and again 3 – over low. After the rice has been removed from the heat, do not open the lid for another 15 minutes, allowing the rice to steam.

Add grated chocolate, honey, dried fruits and poppy seeds, previously poured with boiling water and ground into the finished porridge.

Kutya with liquor


< ul>

  • Wheat – 400 gr;
  • Poppy – 200 gr;
  • Nuts – 100 gr;
  • Dried fruits – 150 gr;
  • Dried apples and pears – 50 gr;
  • Honey – 100 gr;
  • Liquor – 1 tbsp
  • First you need to prepare the knot. Pour 50 g of washed dried apples and pears with 200 ml of water and bring to a boil. Remove from stove and let steep for about two hours. Boil wheat until tender. To make it cook faster, it is better to soak it overnight at the rate of 1 part grain to two parts water. In the morning, drain the water and pour the same amount of clean water and boil

    Poppy pour boiling water, then grind. Cut nuts and dried fruits into small pieces. Combine wheat with dried fruits, nuts and poppy seeds. Stir honey in a glass of uzvar and add it to kutya. Ready kutia should not be liquid, so less compote may be needed. At the end, add a spoonful of liquor to the porridge.

    Generous kutya with butter


    • Wheat -1 glass;
    • Water – 3 cups;
    • Oil – 50 gr;
    • Honey – 2-3 tbsp. l;
    • Poppy – 2 tbsp. l;
    • Walnuts;
    • Raisins;
    • Cranberries;
    • Apricots;
    • Candied fruits;
    • li>
    • Lemon zest and 1 tbsp. l lemon juice

    Wheat (1 glass) pour three glasses of water overnight to swell. In the morning, drain the water and pour three glasses of clean water. Cook over low heat for 30-60 minutes until tender. If, after the wheat is completely ready, there is some water left, then it needs to be drained.

    Add butter, dried apricots, raisins, cranberries (if they are too hard, soak them first) candied fruits and finely chopped walnuts. Add 2 tbsp. l poppy, 2 tbsp. l honey, rub the lemon zest, and squeeze 1 tbsp from the remaining lemon. l lemon juice and also add to the wheat.

    Mix everything well and leave in the refrigerator for at least two hours so that the kutya is infused.

    Ham and rice salad


    < ul>

  • Ham – 250 gr;
  • Rice – 150 gr;
  • Tomatoes – 100 gr;
  • Hard cheese – 80 gr;
  • Mayonnaise – 60 gr;
  • Pitted olives – 40 gr;
  • Green salad – 30 gr;
  • Eggs – 2 pcs;
  • li>
  • Mustard, herbs, salt, pepper.
  • Boil rice. While it is cooking, cut the tomatoes into small cubes (as small as possible), and cut the cheese, lettuce, ham and eggs into strips. Place all products in a salad bowl and mix with mayonnaise. Smooth the surface, cover with a thin layer of mayonnaise. This is more for decoration than taste. According to the diameter of the salad bowl, decorate the dish with olives. You can use a boiled egg for decoration. Cut it into slices and spread over the finished salad, sprinkle everything with finely chopped greens



    • Meat pork neck – 1 kg;
    • Carrots – 1 pc;
    • Champignons – 200 gr;
    • Cheese – 100 gr;
    • Garlic – 1 clove;
    • Dill – 30 gr;
    • Butter – 20 gr;
    • Salt, pepper, rosemary.

    Cut the meat in half in the middle without reaching the end of 1 cm. Then cut into the sides and unfold. Should be a book. Beat the meat through the film. For the filling, fry mushrooms with carrots and one clove of garlic. Put everything in a container, add cheese and mix.

    Rub the meat with salt and pepper, place on a film, lay out the filling and roll into a roll. Fix it with bundles, cooking string or toothpicks.

    Fry the roll in a pan until a beautiful crust on both sides. This will take about two minutes on each side. Then grease the form with butter, add rosemary. Bake for an hour and 15 minutes at 190 C. Pour the juice over the roll every 15 minutes.

    Baked birdis one of the most popular search queries on the eve of the holiday. Most often, it is cooked with fruit and poured with sauce to make a juicy carcass with a golden crust.

    Duck baked with tangerines and apples


    • Duck – 1 pc;
    • Apples;
    • Tangerines;
    • Salt, pepper to taste.

    Wash the duck, rub with Adyghe (if not, then with simple salt and spices) and leave for half an hour. Cut apples and tangerines, stuff the duck and sew up the belly. Pierce the carcass with toothpicks in several places. Place the duck in a roasting sleeve, tie it on both sides, and send it to a preheated 200 degrees for two hours. Then open the sleeve and pour the sauce over the carcass.

    For its preparation you will need:

    • Tangerine or orange juice – 1 glass;
    • < li> Honey – 2 tbsp. l;

    • Soy sauce.

    Bake for another 10-15 minutes, until the crust is browned.

    Duck in soy-orange glaze with five spices


    • Duck carcass weighing about 2 kg;
    • 2 oranges;
    • a small piece of ginger root;
    • 2 tsp. mixture of “5 spices” (ground cinnamon, star anise, fennel, Sichuan pepper and cloves in equal proportions);
    • 2 cloves of garlic;
    • 2 tbsp. l. dark soy sauce.

    Grate orange zest into a bowl. Sami oranges cut into 4-6 pieces each. Cut peeled ginger into thin slices. Add soy sauce, grated garlic, salt and 1 tsp to the zest. spicy mixture. Stir.

    Grate the inner cavity of the duck with salt, send oranges and ginger there. Tie the duck's legs so that the cavity is covered.

    Grate the duck with salt and 1 tsp. 5 spice mix outside. Send to the oven preheated to 220 degrees. Bake for 20 minutes. Take out the duck, brush it with soy marinade and send it back to the oven, lowering the temperature to 180 degrees and continuing to bake the duck until done for about 60-70 minutes. In the process, grease with marinade a couple more times.



    • Flour – 280 gr
    • Cocoa powder – 30 gr;
    • Butter – 250 gr;
    • Sugar – 300 gr;
    • Chicken egg – 5 pcs;
    • Baking powder – 6 gr;
    • Cinnamon – 0.5 tsp. l;
    • Cardamom – 0.5 tsp;
    • Nutmeg – 0.5 tsp;.
    • Ginger – 0.5 tsp;
    • Salt (a pinch);
    • Dried fruits – 150 g;
    • Nuts – 50 g;
    • Cognac – 100 ml;
    • Orange zest;
    • Orange juice – 30 ml;
    • Egg white – 1 pc;
    • Powdered sugar – 190 gr.

    Chop nuts.

    Chop dried fruits and candied fruits, add zest to them and cognac. Leave to infuse for several hours.

    Sift flour, cocoa, baking powder, salt, spices into a bowl.

    Separately beat soft butter with sugar. Add one egg at a time to the whipped butter, altering each time. Pour in orange juice. Add the dry ingredients in parts, mix until smooth.

    Drain the remaining cognac from the dried fruits, blot with a napkin, add them to the dough along with the nuts, mix.

    Put the dough into the greased and floured mold. Bake at 170 for about 50 minutes, check the readiness with a skewer.

    Ready, cooled cake to get out of the mold, cut off (optionally) the swollen part. Beat the protein until the first air bubbles appear, add some of the powdered sugar and grind. Add citric acid and introduce the rest of the powder in parts. Spread frosting on cupcake and decorate with fruit or nuts.

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