Holiday Traditions of Russia

"Merry Christmas"

Christmas in Russia

In Russia, Christmas is celebrated on January 7th because the Russian Orthodox Church uses the Julian calendar for religious celebrations. Because of this, it’s not uncommon for Russians to observe two Christmases and two New Year’s Days—with the first Christmas on December 25th, and the second New Year’s on January 14th. Orthodox Christians also celebrate Advent, the forty-day period before Christmas which commemorates the arrival of Jesus into the world (Advent comes from the Latin “Adventus,” or arrival). Some will celebrate Advent by adhering to a strict vegan “fast,” while others will abstain from eating altogether.

Holiday Season

The official Christmas/New Year holiday season in Russia lasts from December 31st to January 10th. Christmas was banned as a religious holiday under the reign of the Soviet Union in 1929, and as a result, New Year’s Day was made into the bigger celebration; if people wanted to celebrate Christmas, they had to do so in secret. After the collapse of the Soviet Union in 1991, people were free to celebrate Christmas again, but to this day it still remains the smaller, quieter holiday following the big New Year’s celebrations.

Father Frost (Ded Moroz)

The Russian Santa Claus is Father Frost, known as Ded Moroz in Russian, who brings presents to children, accompanied by his granddaughter Snegurochka, the snow maiden. Father Frost carries a staff, wears valenki (felt boots), and rides across Russia in a troika, a vehicle led by three horses.

Christmas Eve

On Christmas Eve, some people fast until they see the first star in the sky. Then they break their fast with a meatless dinner. One traditional Russian Christmas Eve dish is sochivo or kutya, a porridge made from wheat or rice, served with honey, poppy seeds, fruit, and chopped walnuts. This dish is sometimes eaten from one common bowl to symbolize unity. The Russian word for Christmas Eve “sochelnik” comes from the word “sochivo.”

Traditional Christmas Eve Meal

Other popular foods for this meal include beetroot soup or borsch, solyanka (a salty stew), served with individual vegetable pies made with cabbage, potato, or mushroom, sauerkraut, porridge dishes such as buckwheat with fried onions and mushrooms, salads, potatoes, dried fruit, beans, and other fruits and vegetables. The meal often consists of 12 dishes, representing the 12 disciples of Jesus. Vzvar is served at the end of the meal, a sweet drink made from dried fruit and honey boiled in water.

Christmas Day Feast

On Christmas Day, the vegan fast is broken with hearty courses like roast pork and goose, pirogi, pelmeni (meat dumplings), aspic, and stuffed pies. For dessert, Russians enjoy fruit pies, gingerbread and honeybread cookies called pryaniki, as well as fresh and dried fruit and nuts. A favorite treat during Christmas is kozulya, Russian Christmas cookies made into the shape of sheep, goats, or deer.

Yuletide (Svyatki)

Christmas night begins a two-week period known as Yuletide, or Svyatki—a time for fortune-telling and caroling. Children go caroling around the neighborhood, wishing their neighbors a happy new year and being rewarded with cookies, sweets, and money. Many carolers wear masks and costumes to disguise themselves and prank those who aren’t generous with their rewards. Young girls try reading their fortunes using tea leaves, mirrors, candle wax, and even barn noises. Much of the fortune-telling focuses on discovering who their future spouse might be.

Holiday Traditions in Russia

Video by Russian Comprehensive

Kutya (Russian Christmas Wheat Porridge)

Ingredients:

• 1 cup wheat berries (or rice for variation)
• 4 cups water
• 1/2 cup honey
• 1/2 cup chopped walnuts
• 1/4 cup poppy seeds
• 1/4 cup raisins or dried fruits
• Pinch of salt

Instructions:

1. Rinse the wheat berries under cold water and place them in a large pot.
2. Add the water and a pinch of salt. Bring to a boil, then reduce the heat to a simmer and cook for about 1.5 to 2 hours, until the wheat is tender.
3. Drain any excess water and let the wheat cool.
4. In a separate bowl, mix honey with a little warm water to make a syrup.
5. Add the walnuts, poppy seeds, raisins, and honey syrup to the wheat and stir well.
6. Serve chilled or at room temperature.

Pryaniki (Russian Gingerbread Cookies)

Ingredients:

• 1/2 cup honey
• 1/4 cup brown sugar
• 1/4 cup unsalted butter
• 1 large egg
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

Instructions:

1. In a saucepan, melt the honey, brown sugar, and butter together over low heat, stirring until smooth. Let it cool slightly.
2. In a large bowl, whisk together the flour, baking soda, spices, and salt.
3. Beat the egg into the honey mixture, then pour the mixture into the dry ingredients and stir until a dough forms.
4. Chill the dough in the refrigerator for at least 30 minutes.
5. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Roll out the dough to about 1/4-inch thickness on a floured surface, then cut into desired shapes using cookie cutters.
7. Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until golden brown.
8. Allow the cookies to cool completely before icing, if desired.

Pelmeni (Russian Meat Dumplings)

Ingredients:

• 2 1/2 cups all-purpose flour
• 1/2 cup water
• 1 large egg
• 1 teaspoon salt (for dough)
• 1/2 lb ground beef
• 1/2 lb ground pork
• 1 small onion, finely chopped
• 1 teaspoon salt (for filling)
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions:

1. In a large bowl, mix flour, water, egg, and 1 teaspoon of salt to make a dough. Knead until smooth and let it rest for 30 minutes.
2. Meanwhile, in another bowl, mix the ground beef, ground pork, onion, 1 teaspoon of salt, pepper, and garlic powder to make the filling.
3. Roll out the dough to about 1/8-inch thickness on a floured surface and cut into small circles using a round cutter or glass (about 2.5 inches in diameter).
4. Place about 1 teaspoon of filling in the center of each dough circle, fold the dough in half, and pinch the edges to seal. Then, fold the corners together to form a traditional dumpling shape.
5. Bring a large pot of salted water to a boil. Drop the pelmeni into the boiling water and cook until they float to the surface, about 5-7 minutes.
6. Serve with sour cream, butter, or vinegar.

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