Rus Articles Journal

Celebration of celebrations (Easter in Russia)

So called Easter in pre-revolutionary Russia. These days it was accepted to have fun at fairs, to ride a swing and roundabouts, to go on guests, to give and accept gifts... But the easter meal was the biggest pleasure after a multi-day post, of course.

the Festive roundabout

Economic efforts usually began

in good time. Shops were filled with goods, in cellars hardly managed to empty wine casks; in trade greenhouses there was a crush from buyers.

prepared For a holiday table since Pure Thursday. Painted eggs, wiped Easter, baked Easter cakes, women, mazourkas (dry cakes with raisin and almonds), honey gingerbreads. On easter gingerbreads, unlike usual, there were silhouettes - a lamb, the hare, a cockerel, a pigeon, a lark or egg. On sweet prepared “a chicken nest“: eggs punctured from two parties, blew contents, washed out, filled jelly and put for days on cold; then carefully cleared a shell and put jelly eggs on the candied fruits cut with straws.

Easter eggs painted

with fuchsin, an onions peel, bright scraps of silk and stacked on the fresh sprouted greens of oats or wheat. In show-windows of shops to children on pleasure roundabouts with testicles appeared and were quietly turned, flashing crimson, green, yellow satin color... For hostesses there came the harvest season: it was necessary to bake Easter cakes of such sizes that was enough for each family member (and it sometimes consisted of two tens people) on a piece for every day during the whole Easter week; to prepare “sacred“ Easter on all family, “front door“ - for guests, Easter for servants and poor relatives. Recipes paskh there was a set: boiled and not boiled, smetanny and creamy, chocolate and pistachio. Easter cakes and Easter were decorated self-made with flowers from bright color paper.

By the way

* the First Easter egg of the well-known jeweler firm of Karl Faberge of “white enamel in a crown with rubies, diamonds and roses“ was made by

in 1895 by request of Alexander III. Subsequently the imperial collection was replenished with 55 more eggs. The majority was gone soon after revolution; 10 copies are stored in Armory.

* In the western Christian tradition Easter symbol - the hare bringing multi-colored eggs to the house. Hares do of chocolate, marzipan, the test and give to children.

* In Italy, England, Finland, Greece an easter dish - a lamb. And in Germany - the festive cake baked in a special form and strewed with icing sugar.

the Main ceremonial courses

the Easter cake - the most ancient ceremonial food for Easter. It is baked in memory of how Christ tasted bread that they believed in its revival with pupils.

In Russia for Easter cakes usually prepared for

a lot of test as in large volume it vybrazhivatsya better. Ready Easter cakes ornated glazes, symbolical inscriptions, nuts, candied fruits, a color sugar machok and colored millet. To cool down they were put on down pillows that did not fail. Was considered if the Easter cake was successful, then in a family everything will be good if it in the furnace did not approach, the crust cracked or there were other defects, then it is necessary to wait for misfortune.

Rich or biscuit women - a traditional Slavic delicacy with high content of the eggs which are shaken up especially intensively - also baked

almost in each house. Their production is labor-consuming, but at observance of all rules the pastries turn out especially easy, with an air porous crumb and gentle taste. Not incidentally women got to themselves tender names: tulle, lacy, gentle, satin, muslin, down...

One more classical easter dish is Easter - the cottage cheese with cream or sour cream pressed in the form of the truncated pyramid reminding Golgotha in a form. Easter is also a symbol of the Lord`s Coffin. She replaces on a holiday table of the antiquated easter innocent person and reminds that time of the bloody victims passed. Earlier in Russia from Easter cut off a piece and stored as medicine.

the belief that the eggs laid in Holy Thursday eaten for Easter protected from an illness Occurred. Magic properties were attributed to the consecrated egg. Was considered that it can put out fire therefore such eggs stored behind an icon on a fire case. However, before to throw egg into a flame, with it it was necessary to run all over three times around the house. With an Easter egg looked for the cows who were gone or got lost in the wood and sheep.

the Favourite easter entertainment, especially Russians, had a driving of eggs from a hillock or on a special tray. When the sliding egg hits against the egg lying on the earth, the player takes away this egg to himself. For children “hunting behind eggs“ was arranged. Adults hid colored eggs in a garden, and children looked for them and collected in small baskets.

All Light week the table remained covered. At a table often played palindromes - words - the double-dealing fellows who are equally read at the left and on the right. The most successful easter palindrome is attributed to the pianist V. V. Sofronitsky: “Sensation! The priest of egg took down!“

Council of an epicure

* So far dough will not be suitable

for Easter cakes, it is impossible to air rooms, to clap doors and to talk loudly. From the slightest temperature drop or concussion of air dough can “sit down“.

* the Ready Easter cake should be cut not lengthways, and across. Cover with a top unfinished part that did not harden. Though if the Easter cake was successful, it will not manage to harden.

Easter magnificence

By orthodox tradition an easter table was always tried to be made especially elegant and solemn. At the beginning of the century especially for it grew up flowers and cress - salad. In small baskets with such greens multi-colored Easter eggs perfectly looked.

In each family for Easter were prepared by the house specialties, but the Old Russian kitchen was the cornerstone of all. On a table various snack from crude and boiled vegetables, chicken giblets, stewed crayfish, fish caviar and milts were exposed, to a herring; the jellied fish, jellies, jellies and pork golovizna became; potassium from beef kidneys with pickles, an epiploon from a liver, the nurse - stewed buckwheat cereal with mutton meat and a maw; roast with mushroom seasoning, beef with turnip, stewed giblets, boiled pork in hay dust with beer, a duck with honey or the goose fried with a juniper. Kissels and sbitn cooked; house tinctures and wine got. At prosperous owners gave 48 various dishes on number of days of the expired post.

Today we offer you recipes of some dishes which in Russia traditionally prepared for Easter.



the Chocolate Easter cake
Easter with
whipped cream Soup from an asparagus with a smoked salmon
the Pork baked

About what is prepared for Easter in other countries