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Balu
12-28-2016, 11:54 PM
<header class="entry-header">A Russian New Year’s Celebration


</header> The New Year, or Novy God, is the holiday everybody in Russia looks forward to for the whole year. In some ways, Novy God is celebrated very much like Christmas in the U.S. — trees are decorated and Santa visits! — but Russians also have a traditional 10-day New Year’s break that starts December 30th and lasts until the day after Russian Orthodox Christmas, which happens on January 8th. Like American holidays, it’s a time for family gatherings, feasts, classic movies, gifts, guests, and country-wide festivities.
For my family, who live in Moscow, the super-holiday has always started the morning of December 31st when we all gather at the kitchen table and turn on the TV to start the flow of traditional New Year’s movies—including Russian favorites Ironia Sudby (The Irony of Fate), Gentelmeny Udachi (Gentlemen of Fortune), Vechera na khutore bliz Dikanki (Evenings on a Farm Near Dikanka), as well as Home Alone, of course—while preparing for the year’s best feast.
Potato and vegetable salads are an essential Russian New Year’s dish. The two most common are vinegret, a beet-and-potato salad dressed with sunflower oil, and olivie, a potato salad with ham and mayonnaise. Fresh vegetables for the salads need to be boiled the night before so they’re soft. Usually, everyone in my family helps to peel, cut and dump into a large pot.
A variety of preserved veggie treats come out of hiding and make their debut as side dishes for the New Year’s table. If homemade, they’re prepared over the summer and fall in early anticipation of winter and the holidays. My mom is usually the pickling commander, and by the time New Year’s arrives, the cupboards are fully stocked with pickled forest mushrooms, crunchy cucumbers, colorful jarred peppers, and spicy tomatoes. I always enjoy pulling our holiday serving dishes out of the vitrina buffet and arranging these tart and delicious appetizers where they’re easy to reach.
There’s pickled herring, too. Some of it is cut into pieces and served plain with oil and thin slices of onion, while the rest is prepared as another salad, selyodka pod shuboi—”salad under a fur coat,” made of beets, carrots, potatoes, eggs, and mayonnaise.
While the salami and cheese is being sliced and plated, eggplant spread mixed, and orange caviar piled onto bread with butter, various pirozhki (pies) are puffing up in the oven. My favorite kind are little triangular pies with chopped potatoes, onion, beef, and a small helping of broth inside each one to make them soft and juicy.
Once the food is prepared and the table set, guests start to arrive for the first dinner of the evening, ready to say goodbye to the passing year. Everyone fills up their glasses with wine, vodka, mors (berry juice), and compote (water boiled with fruit), and reminisces about the past 12 months while wishing each other, chtoby vse horoshee iz starogo goda pereshlo v novy (“to carry the best from the old year to the new”).
At midnight, the Kremlin bells chime 12 times, Champagne glasses clink, and everyone welcomes the New Year by making a wish and saying S Novym Godom! Fireworks rumble across the country and people rush to the snowy streets to wish everyone a Happy New Year and light off their own rockets and sparklers.
After a frosty walk, nothing feels better than coming back to the warm table for a second round; usually it’s stuffed peppers in creamy sauce, baked chicken with mashed potatoes, pies, and stuffed cabbage rolls. Dark rye bread is a must, and so is sour cream and freshly chopped dill and parsley.
Before dessert we gather around the New Year’s tree and exchange gifts. Among other things, this always include treats like mandarin oranges, chocolates and candy. The sweets celebration continues at the table with fresh fruit, boxed chocolates, and usually a large creamy cake. In the early hours of the morning, very full and happy, we go to bed so that we can get up at noon and gather around the table again. Many Russian foods tend to soak up flavors overnight, so they taste even better the next day!

.................................................. ................


13 dishes on the table in Russia at New Year

What should be on the festive table to make it truly a la Russe?


https://cdn.rbth.com/1960x-/all/2013/1012/33073/1.jpg<section class="container_12 content">
Every year, Russians celebrate the New Year with unprecedented scale, spending days, weeks, even months preparing for it. After the holiday, the entire country takes a break. Tables groan with traditional dishes that may seem odd to the untrained eye. The New Year's dinner would lose much of its flavor if it were not imbued with the mixed smells of freshly cut fir trees and the much-loved New Year's dessert - tangerines.



https://cdn.rbth.com/1960x-/all/2013/1012/33073/2.jpg


Olivier. The famous Russian salad "Olivier" or another well-known but less popular "Beetroot salad." "Olivier" is a mixture of finely chopped boiled eggs, sausages and marinated cucumbers, seasoned with the mayonnaise sauce. "Beetroot salad" is composed of kraut, diced boiled beets and white beans. Salads are an essential part of any Russian meal on the eve of Russia's biggest holiday, New Year.



https://cdn.rbth.com/1960x-/all/2013/1012/33073/3.jpg


Red or black caviar. If we consider black sturgeon caviar, then gray or beluga caviar is the more exquisite variety. Caviar is usually served on small, white bread pieces with butter. If caviar is served as a separate dish, the bowl with caviar is placed on chipped ice.



https://cdn.rbth.com/1960x-/all/2013/1012/33073/4.jpg
Lena Pochetova
"Herring under fur coat": a layered salad where the herring fillet layer is followed by boiled vegetables (including, incidentally, beetroots) and green apples.



https://cdn.rbth.com/1960x-/all/2013/1012/33073/5.jpg


Pickled cucumbers. The most traditional snacks that "go with vodka" - sauerkraut and pickled cucumbers. Grown in Russia's temperate climate, these vegetables have a far more delicious taste than cucumbers or cabbage grown in the gastronomic paradise of the Mediterranean, which might be a piece of news even to the greatest patriots of Russia.



https://cdn.rbth.com/1960x-/all/2013/1012/33073/6.jpg


Fried or baked suckling pig. This is either served with sour cream and horseradish (in classic Russian style), or, stuffed with buckwheat porridge and roasted. A distinctive aftertaste remains when a glass of cold vodka is followed by a piece of hot meat.



https://cdn.rbth.com/1960x-/all/2013/1012/33073/7.jpg


Vinaigrette. Another Russian salad with a French name, "vinaigrette,' or beetroot salad, is also fairly easy to make: the above ingredients are supplemented with boiled beet roots, which is a very common vegetable in Russian cuisine. Naturally enough, it is dressed with vinegar, as follows from its title, and can also contain herring fillets salted with spices.



https://cdn.rbth.com/1960x-/all/2013/1012/33073/8.jpg


Russian vegetables and mushrooms are traditionally salted with the help of natural lactic acid fermentation, and are usually called kvashennie, or sour – a major branch of Russian cuisine.



https://cdn.rbth.com/1960x-/all/2015/12/21/10_ny.jpg


Stewed fish, skhara. The recipe is almost universal, from Sochi, to Anapa, to Odessa or any other city on the Black Sea coast.



https://cdn.rbth.com/1960x-/all/2013/1012/33073/11.jpg


The jelly from a pig's head, rich beef bones and rooster are especially popular, because the broth creates a rich amber color and a particular taste. The famous Russian root - grated horseradish or mustard, is traditionally served with these various kinds of meat jelly.




https://cdn.rbth.com/1960x-/all/2013/1012/33073/12.jpg


Pies. For Russian, pies are not just for festive occasions, but everyday fare. There are thousands of different recipes, ranging from the most common (chicken, meat, or fish pie) to unique homemade specialties. Such secret recipes are handed down from generation to generation.



https://cdn.rbth.com/1960x-/all/2013/1012/33073/13.jpg


Ducks are plentiful in most parts of European Russia, the autumnal tradition of shooting and hunting wild game has always been popular, and, from both a seasonal and a culinary angle, duck and apples go together like caviar and blini.



https://cdn.rbth.com/1960x-/all/2015/12/21/14_ny.jpg


Champagne. At the midnight open the champagne while the bells chime at the Kremlin's Spasskaya Tower and the Russian national anthem plays. The bells ring for one minute, during which you need to open the bottle, pour the champagne, make a wish and clink glasses with your loved ones precisely when the clock strikes 12.


https://www.youtube.com/watch?v=EZVHI670M6g

</section><section class="container_12 clearfix extras no-print">

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Balu
12-29-2016, 12:01 AM
<header class="entry-header">9 Things You Should Know About Russian New Year


</header> <input class="jpibfi" type="hidden">With New Year just around the corner I thought I will share with you some of Russian New Year traditions! I have already explained why New Year is way bigger and more popular in Russia than Christmas (http://thefoodiemiles.com/why-new-year-is-more-popular-than-christmas-in-russia/), so the excitement and anticipation are almost at its peak these days. If you are willing to celebrate upcoming year the way Russians do, here are your simple instructions illustrated by old Soviet New Year post cards.


Make sure to include mandarins and champagne on your groceries list. These two are the symbols of New Year and mandarin smell alone will set you in the right mood. Champagne we are talking about is not the type of sparkling wine produced in Champagne region of France. It is a brand called Soviet Champagne that is produced in Russia. The history of this drink goes back to 1937 when government set a goal for Soviet winemakers to invent sparkling wine that would be affordable for working class people. http://thefoodiemiles.com/wp-content/uploads/2015/12/image39259_советские_новогодние_открытки-717x1024.jpg
Add mayonnaise to your groceries list. A lot of mayo. Think: pounds… maybe 2-3 pounds. Mayo goes pretty much into every single dish on the table except for dessert. Though, if you are creative enough you can find a way to add mayo in dessert, too.http://thefoodiemiles.com/wp-content/uploads/2015/12/20140707121410_004_enl-1024x721.jpg
Spare the evening of 30th of December for pelmeni making. Pelmeni are similar to Chinese dumplings: ground meat is wrapped in unleavened dough and then boiled. The best pelmeni are homemade, of course. So a day or two before New Year all the members of the family make themselves comfortable in front of a TV and start a factory-like process of cutting, stuffing and sealing. The process should take place over watching a Soviet New Year comedy and chatting about some nonsense.http://thefoodiemiles.com/wp-content/uploads/2015/12/original.jpg
Set a dinner table and gather family and friends at 11 pm to bid farewell to the departing year. It might look like you need another reason to have a drink before New Year even started but in fact, it is a kind of closure. You take a minute to recall all the good and bad that happened and to thank the passing year for what it brought into your life. http://thefoodiemiles.com/wp-content/uploads/2015/12/132377.jpeg
Listen to president give his annual speech 5 minutes before New Year. The speech is usually a vague description of the past year but can contain some shocking news occasionally. Like on the 31st of December 1999 when president Yeltsin said his famous words “I am tired… I am retiring” and announced Vladimir Putin as his successor. http://thefoodiemiles.com/wp-content/uploads/2015/12/181525_900.jpg
Make a wish while The Kremlin clock is striking 12. This is a tricky part and here’s why: you have exactly 12 seconds to open a champagne bottle, pour champagne into glasses, write down your wish on a piece of paper, set it on fire, throw the ashes into your glass of champagne and drink it. Once the clock starts striking the most common scenarios are the following:

You realize you forgot the bottle in the fridge and have to rush to the kitchen.
The cork wouldn’t come out of the bottle.
The cork does eventually come out hitting the chandelier while champagne is overflowing making a mess of the table, floor, guests and what not.
The paper with your wish doesn’t want to burn so you end up swallowing a whole piece of paper risking your well-being. http://thefoodiemiles.com/wp-content/uploads/2015/12/13891943981091.jpg


Dress up as Grandfather Frost (a Russian version of Santa Claus) and surprise kids with presents. But if you are truly doing it Russian-style, not only dad has to dress up as an old guy with a long white beard, but mom has to play a part of his granddaughter Snegurochka. These two always visit houses together and are as inseparable as Bonny and http://thefoodiemiles.com/wp-content/uploads/2015/12/20140801154411_002_enl-724x1024.jpg
Brace yourself for one long continuous celebration because New Year holidays in Russia are combined with Christmas holidays and usually last for 8 days from the 1st to 8th of January. That’s a lot of eating and even more drinking I should tell you!http://thefoodiemiles.com/wp-content/uploads/2015/12/fonstola.ru-155856-1024x640.jpg
Celebrate New Year for the second time just 2 weeks later! One New Year is not enough for Russians so in 13 days we gather around the table once more to celebrate it according to Julian calendar. Yes, that’s a thing. Not a big deal, though, just another reason to have a nice dinner and a drink.http://thefoodiemiles.com/wp-content/uploads/2015/12/1355301033_sovetskie-novogodnie-otkritki025.jpg



https://www.youtube.com/watch?v=o6_Hyg5z9ms

Gunny
12-29-2016, 06:41 AM
<header class="entry-header">9 Things You Should Know About Russian New Year


</header> <input class="jpibfi" type="hidden">With New Year just around the corner I thought I will share with you some of Russian New Year traditions! I have already explained why New Year is way bigger and more popular in Russia than Christmas (http://thefoodiemiles.com/why-new-year-is-more-popular-than-christmas-in-russia/), so the excitement and anticipation are almost at its peak these days. If you are willing to celebrate upcoming year the way Russians do, here are your simple instructions illustrated by old Soviet New Year post cards.


Make sure to include mandarins and champagne on your groceries list. These two are the symbols of New Year and mandarin smell alone will set you in the right mood. Champagne we are talking about is not the type of sparkling wine produced in Champagne region of France. It is a brand called Soviet Champagne that is produced in Russia. The history of this drink goes back to 1937 when government set a goal for Soviet winemakers to invent sparkling wine that would be affordable for working class people. http://thefoodiemiles.com/wp-content/uploads/2015/12/image39259_советские_новогодние_открытки-717x1024.jpg
Add mayonnaise to your groceries list. A lot of mayo. Think: pounds… maybe 2-3 pounds. Mayo goes pretty much into every single dish on the table except for dessert. Though, if you are creative enough you can find a way to add mayo in dessert, too.http://thefoodiemiles.com/wp-content/uploads/2015/12/20140707121410_004_enl-1024x721.jpg
Spare the evening of 30th of December for pelmeni making. Pelmeni are similar to Chinese dumplings: ground meat is wrapped in unleavened dough and then boiled. The best pelmeni are homemade, of course. So a day or two before New Year all the members of the family make themselves comfortable in front of a TV and start a factory-like process of cutting, stuffing and sealing. The process should take place over watching a Soviet New Year comedy and chatting about some nonsense.http://thefoodiemiles.com/wp-content/uploads/2015/12/original.jpg
Set a dinner table and gather family and friends at 11 pm to bid farewell to the departing year. It might look like you need another reason to have a drink before New Year even started but in fact, it is a kind of closure. You take a minute to recall all the good and bad that happened and to thank the passing year for what it brought into your life. http://thefoodiemiles.com/wp-content/uploads/2015/12/132377.jpeg
Listen to president give his annual speech 5 minutes before New Year. The speech is usually a vague description of the past year but can contain some shocking news occasionally. Like on the 31st of December 1999 when president Yeltsin said his famous words “I am tired… I am retiring” and announced Vladimir Putin as his successor. http://thefoodiemiles.com/wp-content/uploads/2015/12/181525_900.jpg
Make a wish while The Kremlin clock is striking 12. This is a tricky part and here’s why: you have exactly 12 seconds to open a champagne bottle, pour champagne into glasses, write down your wish on a piece of paper, set it on fire, throw the ashes into your glass of champagne and drink it. Once the clock starts striking the most common scenarios are the following:

You realize you forgot the bottle in the fridge and have to rush to the kitchen.
The cork wouldn’t come out of the bottle.
The cork does eventually come out hitting the chandelier while champagne is overflowing making a mess of the table, floor, guests and what not.
The paper with your wish doesn’t want to burn so you end up swallowing a whole piece of paper risking your well-being. http://thefoodiemiles.com/wp-content/uploads/2015/12/13891943981091.jpg


Dress up as Grandfather Frost (a Russian version of Santa Claus) and surprise kids with presents. But if you are truly doing it Russian-style, not only dad has to dress up as an old guy with a long white beard, but mom has to play a part of his granddaughter Snegurochka. These two always visit houses together and are as inseparable as Bonny and http://thefoodiemiles.com/wp-content/uploads/2015/12/20140801154411_002_enl-724x1024.jpg
Brace yourself for one long continuous celebration because New Year holidays in Russia are combined with Christmas holidays and usually last for 8 days from the 1st to 8th of January. That’s a lot of eating and even more drinking I should tell you!http://thefoodiemiles.com/wp-content/uploads/2015/12/fonstola.ru-155856-1024x640.jpg
Celebrate New Year for the second time just 2 weeks later! One New Year is not enough for Russians so in 13 days we gather around the table once more to celebrate it according to Julian calendar. Yes, that’s a thing. Not a big deal, though, just another reason to have a nice dinner and a drink.http://thefoodiemiles.com/wp-content/uploads/2015/12/1355301033_sovetskie-novogodnie-otkritki025.jpg


https://www.youtube.com/watch?v=o6_Hyg5z9ms

Best thread you've posted on this board. Speaking for myself, learning about your culture is WAY more interesting than your politics.

Tyr-Ziu Saxnot
12-29-2016, 01:54 PM
<header class="entry-header">A Russian New Year’s Celebration


</header> The New Year, or Novy God, is the holiday everybody in Russia looks forward to for the whole year. In some ways, Novy God is celebrated very much like Christmas in the U.S. — trees are decorated and Santa visits! — but Russians also have a traditional 10-day New Year’s break that starts December 30th and lasts until the day after Russian Orthodox Christmas, which happens on January 8th. Like American holidays, it’s a time for family gatherings, feasts, classic movies, gifts, guests, and country-wide festivities.
For my family, who live in Moscow, the super-holiday has always started the morning of December 31st when we all gather at the kitchen table and turn on the TV to start the flow of traditional New Year’s movies—including Russian favorites Ironia Sudby (The Irony of Fate), Gentelmeny Udachi (Gentlemen of Fortune), Vechera na khutore bliz Dikanki (Evenings on a Farm Near Dikanka), as well as Home Alone, of course—while preparing for the year’s best feast.
Potato and vegetable salads are an essential Russian New Year’s dish. The two most common are vinegret, a beet-and-potato salad dressed with sunflower oil, and olivie, a potato salad with ham and mayonnaise. Fresh vegetables for the salads need to be boiled the night before so they’re soft. Usually, everyone in my family helps to peel, cut and dump into a large pot.
A variety of preserved veggie treats come out of hiding and make their debut as side dishes for the New Year’s table. If homemade, they’re prepared over the summer and fall in early anticipation of winter and the holidays. My mom is usually the pickling commander, and by the time New Year’s arrives, the cupboards are fully stocked with pickled forest mushrooms, crunchy cucumbers, colorful jarred peppers, and spicy tomatoes. I always enjoy pulling our holiday serving dishes out of the vitrina buffet and arranging these tart and delicious appetizers where they’re easy to reach.
There’s pickled herring, too. Some of it is cut into pieces and served plain with oil and thin slices of onion, while the rest is prepared as another salad, selyodka pod shuboi—”salad under a fur coat,” made of beets, carrots, potatoes, eggs, and mayonnaise.
While the salami and cheese is being sliced and plated, eggplant spread mixed, and orange caviar piled onto bread with butter, various pirozhki (pies) are puffing up in the oven. My favorite kind are little triangular pies with chopped potatoes, onion, beef, and a small helping of broth inside each one to make them soft and juicy.
Once the food is prepared and the table set, guests start to arrive for the first dinner of the evening, ready to say goodbye to the passing year. Everyone fills up their glasses with wine, vodka, mors (berry juice), and compote (water boiled with fruit), and reminisces about the past 12 months while wishing each other, chtoby vse horoshee iz starogo goda pereshlo v novy (“to carry the best from the old year to the new”).
At midnight, the Kremlin bells chime 12 times, Champagne glasses clink, and everyone welcomes the New Year by making a wish and saying S Novym Godom! Fireworks rumble across the country and people rush to the snowy streets to wish everyone a Happy New Year and light off their own rockets and sparklers.
After a frosty walk, nothing feels better than coming back to the warm table for a second round; usually it’s stuffed peppers in creamy sauce, baked chicken with mashed potatoes, pies, and stuffed cabbage rolls. Dark rye bread is a must, and so is sour cream and freshly chopped dill and parsley.
Before dessert we gather around the New Year’s tree and exchange gifts. Among other things, this always include treats like mandarin oranges, chocolates and candy. The sweets celebration continues at the table with fresh fruit, boxed chocolates, and usually a large creamy cake. In the early hours of the morning, very full and happy, we go to bed so that we can get up at noon and gather around the table again. Many Russian foods tend to soak up flavors overnight, so they taste even better the next day!

.................................................. ................


13 dishes on the table in Russia at New Year

What should be on the festive table to make it truly a la Russe?


https://cdn.rbth.com/1960x-/all/2013/1012/33073/1.jpg<section class="container_12 content">
Every year, Russians celebrate the New Year with unprecedented scale, spending days, weeks, even months preparing for it. After the holiday, the entire country takes a break. Tables groan with traditional dishes that may seem odd to the untrained eye. The New Year's dinner would lose much of its flavor if it were not imbued with the mixed smells of freshly cut fir trees and the much-loved New Year's dessert - tangerines.



https://cdn.rbth.com/1960x-/all/2013/1012/33073/2.jpg


Olivier. The famous Russian salad "Olivier" or another well-known but less popular "Beetroot salad." "Olivier" is a mixture of finely chopped boiled eggs, sausages and marinated cucumbers, seasoned with the mayonnaise sauce. "Beetroot salad" is composed of kraut, diced boiled beets and white beans. Salads are an essential part of any Russian meal on the eve of Russia's biggest holiday, New Year.



https://cdn.rbth.com/1960x-/all/2013/1012/33073/3.jpg


Red or black caviar. If we consider black sturgeon caviar, then gray or beluga caviar is the more exquisite variety. Caviar is usually served on small, white bread pieces with butter. If caviar is served as a separate dish, the bowl with caviar is placed on chipped ice.



https://cdn.rbth.com/1960x-/all/2013/1012/33073/4.jpg
Lena Pochetova
"Herring under fur coat": a layered salad where the herring fillet layer is followed by boiled vegetables (including, incidentally, beetroots) and green apples.



https://cdn.rbth.com/1960x-/all/2013/1012/33073/5.jpg


Pickled cucumbers. The most traditional snacks that "go with vodka" - sauerkraut and pickled cucumbers. Grown in Russia's temperate climate, these vegetables have a far more delicious taste than cucumbers or cabbage grown in the gastronomic paradise of the Mediterranean, which might be a piece of news even to the greatest patriots of Russia.



https://cdn.rbth.com/1960x-/all/2013/1012/33073/6.jpg


Fried or baked suckling pig. This is either served with sour cream and horseradish (in classic Russian style), or, stuffed with buckwheat porridge and roasted. A distinctive aftertaste remains when a glass of cold vodka is followed by a piece of hot meat.



https://cdn.rbth.com/1960x-/all/2013/1012/33073/7.jpg


Vinaigrette. Another Russian salad with a French name, "vinaigrette,' or beetroot salad, is also fairly easy to make: the above ingredients are supplemented with boiled beet roots, which is a very common vegetable in Russian cuisine. Naturally enough, it is dressed with vinegar, as follows from its title, and can also contain herring fillets salted with spices.



https://cdn.rbth.com/1960x-/all/2013/1012/33073/8.jpg


Russian vegetables and mushrooms are traditionally salted with the help of natural lactic acid fermentation, and are usually called kvashennie, or sour – a major branch of Russian cuisine.



https://cdn.rbth.com/1960x-/all/2015/12/21/10_ny.jpg


Stewed fish, skhara. The recipe is almost universal, from Sochi, to Anapa, to Odessa or any other city on the Black Sea coast.



https://cdn.rbth.com/1960x-/all/2013/1012/33073/11.jpg


The jelly from a pig's head, rich beef bones and rooster are especially popular, because the broth creates a rich amber color and a particular taste. The famous Russian root - grated horseradish or mustard, is traditionally served with these various kinds of meat jelly.




https://cdn.rbth.com/1960x-/all/2013/1012/33073/12.jpg


Pies. For Russian, pies are not just for festive occasions, but everyday fare. There are thousands of different recipes, ranging from the most common (chicken, meat, or fish pie) to unique homemade specialties. Such secret recipes are handed down from generation to generation.



https://cdn.rbth.com/1960x-/all/2013/1012/33073/13.jpg


Ducks are plentiful in most parts of European Russia, the autumnal tradition of shooting and hunting wild game has always been popular, and, from both a seasonal and a culinary angle, duck and apples go together like caviar and blini.



https://cdn.rbth.com/1960x-/all/2015/12/21/14_ny.jpg


Champagne. At the midnight open the champagne while the bells chime at the Kremlin's Spasskaya Tower and the Russian national anthem plays. The bells ring for one minute, during which you need to open the bottle, pour the champagne, make a wish and clink glasses with your loved ones precisely when the clock strikes 12.


https://www.youtube.com/watch?v=EZVHI670M6g

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</section>

Great thread and pictures, made me a bit hungry...
Does some of that traditional activity go back to the days of the Czars?--Tyr

Balu
12-29-2016, 03:41 PM
Great thread and pictures, made me a bit hungry...
Does some of that traditional activity go back to the days of the Czars?--Tyr
This Holidays never disappeared, but in Soviet time we didn't have such prolonged vacations, only January 1st, while children had winter school vacations December 30 - January 10.
If you only could imaging how we celebrate 'Maslenitsa' (Seeing off Winter. In 2017 it will be February 20-26)...:dance:
Below you can see photos of nowadays 'Maslenitsa' by the link below and feel a spirit of Russians is perfectly sown in a movie "The Barber of Siberia"

https://www.google.ru/search?q=maslenitsa&newwindow=1&biw=1093&bih=502&tbm=isch&tbo=u&source=univ&sa=X&sqi=2&ved=0ahUKEwj4quiYlprRAhUI2SwKHW1LDBQQsAQITQ

(https://www.google.ru/search?q=maslenitsa&newwindow=1&biw=1093&bih=502&tbm=isch&tbo=u&source=univ&sa=X&sqi=2&ved=0ahUKEwj4quiYlprRAhUI2SwKHW1LDBQQsAQITQ)
https://www.youtube.com/watch?v=m5E-O7Duaz0

(https://www.google.ru/search?q=maslenitsa&newwindow=1&biw=1093&bih=502&tbm=isch&tbo=u&source=univ&sa=X&sqi=2&ved=0ahUKEwj4quiYlprRAhUI2SwKHW1LDBQQsAQITQ)
https://www.youtube.com/watch?v=WvXx3PyOCHE (https://www.google.ru/search?q=maslenitsa&newwindow=1&biw=1093&bih=502&tbm=isch&tbo=u&source=univ&sa=X&sqi=2&ved=0ahUKEwj4quiYlprRAhUI2SwKHW1LDBQQsAQITQ)
(https://www.google.ru/search?q=maslenitsa&newwindow=1&biw=1093&bih=502&tbm=isch&tbo=u&source=univ&sa=X&sqi=2&ved=0ahUKEwj4quiYlprRAhUI2SwKHW1LDBQQsAQITQ)

Drummond
12-29-2016, 07:42 PM
Just my small contribution .... I offer you ... HOGMANAY, the Scottish tradition for New Year celebrations ... CHECK OUT THE LINK ..

http://www.rampantscotland.com/know/blknow12.htm


What does Hogmanay actually mean and what is the derivation of the name? Why do the Scots more than any other nation celebrate the New Year with such a passion? Why should a tall dark stranger be a welcome first foot visitor after midnight, carrying a lump of coal and a slice of black bun?

Read on ............

Elessar
12-29-2016, 08:05 PM
A very long thread, but very nice none the less Balu

Russ
12-29-2016, 08:20 PM
Nice posts, Balu. Thank you for showing us what the Russian New Year looks like. Some of the food looks excellent and some looks like I'd have to acquire the taste, and the traditions all sound great.