Easter is a wonderful and bright holiday for all Christians. That's why we always have a special attitude towards it. For guests and our relatives, the Easter table is a festive delicious treat, where everyone spends several pleasant hours from Holy Saturday night to Christ's Bright Sunday. But all housewives know that a well-prepared and properly composed Easter table is the fruit of diligent work for almost a whole week and the subject of long concerns. In this article, we want to share several holiday menu ideas.

During preparation for the holiday, eggs are boiled and dyed in advance. This is a very ancient custom. The egg is considered a symbol of birth, and in Christian religion - a symbol of Rebirth, immortality, and nature's awakening. The custom of painting eggs at Easter has been preserved from our ancestors since ancient times. Initially, eggs were dyed only in red, but over time other colors were used as well.

On Resurrection night, believers go to church, where they participate in a religious service and bless Easter dishes. Our ancestors had a custom of keeping a lit candle from church to home, thus bringing Easter light. Upon returning home, believers wash with water, in which they put a red egg, a white egg, and a silver coin, "so that they may be clean, healthy, rosy-cheeked, and wealthy throughout the year."

Two days before Bright Sunday, housewives bake cakes (or kulich) and paska. At Easter, many national dishes are prepared — rooster aspic, homemade sausages, cutlets, baked lamb, rabbit roast, pastrami, ham, thigh baked in dough, cabbage rolls, pies, various salads, soups, etc. The Easter table also includes a variety of desserts and wine. In some families, there is still a tradition of cooking "baba" for Easter — a sweet dish made from noodles baked in the oven and poured into a special mold.

We hope that your Easter table will include both ancient ancestral customs and modern ones with elegant serving.

Christ is Risen!