Rus Articles Journal

Easter of international

Easter in Russia was celebrated widely. The pre-revolutionary easter table was nourishing and plentiful. It is pleasant that today traditions of a spring feast in Russia revive though in other countries they also were not interrupted.

to Walk in Russian

Multi-colored eggs - golden, green, violet, crimson - the brightest symbol of this holiday. On Pure Thursday they were cooked in an onions peel, greens, painted with violets, grape juice, a cranberry, bilberry … Several eggs surely pasted over with a color foil. And “pisanka“ which did usually by all family were the most elegant: took thin hooks from a wire, dipped them into the kindled wax, drew them on a shell and only after that lowered eggs in paint. In those places where there passed the wax strip, paint did not stick - and magic patterns turned out.

Since morning on Thursday were baked by Easter cakes, prepared Easter in the evening, and on Saturday bore them in church - to consecrate. And before in easter night to go to work, left an entertainment that then it was possible to break the fast on a table. However, ate gradually - only symbolically then went to sleep. But late Sunday morning the real feast which proceeded all week began.

a meal Basis these days - in six weeks of abstention all managed to miss it: the baked gammons, ham or a lamb; the stuffed ducks, turkeys and geese; dairy pigs and home-made sausage; and still - cheeses, salted pork fat and fat, huge whole sturgeons...

However, our easter customs are connected not only with food. The Russian person always loved different entertainments: for late Easter in villages rolled on an egg grass, and on early played in “bitka“: fought noses of eggs at whom the strongest - to that and happiness.

Council of “Epicure“

Krom of traditional paint for eggs from broth of an onions peel in house conditions can receive still a set of bright paints: claret - having wrung out juice from ready beet and having added to a pan where eggs cook; green - having wrung out juice from the defrozen spinach and having added to boiled water; yellow - you will boil 3 tablespoons of a turmeric in 2 l of water and you cook eggs of 15 - 20 min. That eggs did not crack, get them from the refrigerator in advance (in 3 - 4 hours prior to cooking). Very densely lay eggs in a pan in one layer, fill in with cold water, pour 2 - 3 tablespoons of salt and you cook on small fire.

international Easter

At Christians - Catholics the main easter course long since was mutton. And today in Italy for Easter by all means it is eaten. Neapolitans thought up the special recipe of a garnish - fried artichokes. They are perfectly combined with fried yagnyatiny or mutton kidneys, stewed with cheese, peas and eggs. And still offer salad - from lettuce, sweet pepper, olives and hearts of artichokes or from tomatoes, parsley and garlic.

French put on a table an omelet with bacon or sausage. It is followed by a meat dish - a roe or a lamb, but there can be also a pork. In Metz serve, for example, the pig prepared on a grill.

the recipe of an easter lamb (“paskalin“) attributed to Taleyran Remained. Blockheads are stuffed with a liver, bacon and herbs and slightly fried in oil. Then spread them on a round dish together with the mutton legs boiled in white broth and the mutton zobny glands fried in bacon with croquets from languages and brains and croutons. The dish is covered with sauce to a velyuta with onions.

In Poland on easter Sunday on a table there are cold meat appetizers and sausages, among them - the well-known white sausage from the pork seasoned with salt, pepper, a nutmeg, garlic and a marjoram. To it usually serve horse-radish with beet. This dish is called “tsvikla“.

the Sweet holiday

the Festive feast, of course, does not do without house pastries and sweets. Germany kneads dough for pie on milk and eggs, add raisin, braid a braid and bake in oblong shapes.

In Austria bake an easter loaf - a big round loaf on which the cross or a lamb from above is represented. The Austrians and veykhkyukhen - the consecrated cake from flour, vegetable oil, milk, butter love.

Spaniards prepare

torrikhas, and simply - toasts. Slices of a roll dip in yaichno - dairy mix, fry, sugar or water with honey and eat for breakfast with coffee. Favourite easter delicacy of andaluzets - fried donuts with a lemon dried peel and orange candied fruits. To them by all means give a glass of a sweet sherry. And in Madrid the most popular dessert - almond rolls pestinyos.

the Italian holiday table is inconceivable

without the traditional sweet bread with nuts and fruit watered with liqueur. In Milan and Pavia bake special pie - easter to a pigeon - of two grades of the test connected in shape pigeons and sugared and almonds. According to the legend, in the 6th century the conqueror of Northern Italy king Albino unsuccessfully tried to obtain an arrangement of one of local beauties. To pay off from the admirer, the girl treated him with this amazing pie.

the Variety of the easter food invented by the French confectioners does not give in to the description. Here only some of them. The Lyons home-made puff pastry pie with cinnamon, jam and plums, cake from the test for bread, with butter and eggs, with addition of sugar and wild orange water which to you will be suggested to be tried in Vendee. On Corsica - a biscuit in the form of a small basket with a handful of the eggs painted in red color, in Tureni - gingerbreads in the form of horses, in Savoy - wonderful toasts, on Hugo - the West of France - a crown from the test for brioshy with the candied fruit, in Provence - cake from almonds and the candied melons and oranges mixed with wild orange water and syrup and covered with royal glaze.

Special Easter

Easter are celebrated also by devout Jews. However, at them this day symbolizes the outcome of Judaic slaves from the Egyptian captivity which turned Jews into the uniform people.

(Pesakh) serve to

On Passover the special flat crackling bread - matzo. Kvass these days is it is forbidden. All pastries prepare on the basis of the shaken-up eggs. In the first festive evening arrange a traditional meal - a seder. On a table put wine, candles, a plate with matzo and a dish for a seder in which spread bitter herbs - as a reminder on bitterness of slavery.

boiled eggs dip

at the beginning of a feast in salty water - a symbol of tears of Jews. In this water also lower fresh greens: parsley, lettuce, a celery - a sign of spring and revival. Put the singed chicken neck on a dish - in memory of the easter victim which was fried on fire. Then goes harost - mix of sweet fruit and nuts.


Besides, on Pesakh prepare an almond biscuit and to pilaf, sesame halvah, the stuffed fish, a tuna with green peas, baked pudding from a leek, spinach and zucchini, tropical red and orange fruit salad.