7 traditional recipes for Christmas Eve dinner or what should not be missing from your holiday table!

A festive dinner on Christmas Day can take many different forms these days.

A classic usually consists of fish soup in combination with fried carp and potato salad.

But there are many more options.

Get inspired by our traditional recipes for the Christmas Eve menu.

Appetizer, soup, main course and dessert!

Create the right Christmas atmosphere with their help.

Christmas Eve appetizer in the form of ham rolls

A light appetizer that prepares your taste buds for the next course.

Ingredients:

• 200 g of ham
• 125 ml of whipped cream
• 100 g of cottage cheese
• horseradish
• salt pepper

Method:

1. Beat the cottage cheese, add grated horseradish to it, adjust the amount to your taste preferences, salt and pepper.
2. Mix it up.
3. Whip the whipping cream until stiff and add it to the horseradish mixture.
4. Then spread the horseradish foam over the ham slices and then carefully roll up the slices.

Serve ham rolls with horseradish foam as part of the Christmas Eve menu with fresh bread.

Christmas Eve Fish Soup

Parts of the carp, such as the head or tail, are great for making this traditional soup.

Ingredients:

• 2 liters of water
• 1 carp head and other parts of the fish, such as the tail
• 300 g root vegetables (carrots, parsley, celery)
• 1 onion
• 5 balls of black pepper
• 5 balls of allspice
• 1 bay leaf
• 2 tablespoons of butter
• 1-2 tablespoons of flour
• fish roe or milk
• salt
• parsley for garnish

Method:

1. Place the carp head and other parts of the fish in a pot with one liter of water.
2. Add all the spices, including salt, and let it cook until soft.
3. Strain the broth and separate the fish meat from the bones.
4. Dice the onion and lightly fry it in butter.
5. Sprinkle with flour and stir constantly.
6. Add the second liter of water and mix again.
7. Add the chopped root vegetables and cook until soft.
8. Pour the fish broth into the vegetable broth, add eggs or milk and fish meat.
9. Boil briefly.
10. Finally, add some salt and chopped parsley.

Christmas mushroom cube

Old Bohemian food, which is traditionally served especially on Christmas Day at noon. But there are families who also serve it as part of dinner.

Ingredients:

• 300 g of barley groats
• 150 g of dried mushrooms
• 1 cup chicken or vegetable broth
• 1 onion
• 2 cloves of garlic
• 1 Tbsp butter
• 1 tbsp lard
• marjoram
• caraway seeds
• salt pepper

Method:

1. Preheat the oven to 200°C and line the trays with baking paper.
2. Cook the groats in salted water until soft, approximately 20-25 minutes.
3. In the meantime, soak the dried mushrooms in a bowl of water.
4. After about 15 minutes, drain the mushrooms, do not pour out the water in which they were soaked.
5. Cut the mushrooms into smaller pieces.
6. Finely chop the onion as well.
7. Fry the onion in lard until golden.
8. Add the mushrooms, salt, cumin and pepper and sauté for another 5 minutes.
9. Then cover with broth and also add the water from the mushrooms.
10. Let it simmer for 15 minutes.
11. Add the hailstones, crushed garlic and marjoram.
12. Cook for approximately 5 more minutes.
13. Add the butter, stir and transfer the mixture to a baking dish.
14. Bake briefly in an oven preheated to 200°C.

Fried carp in triple wrap

The classic of all classics, without which the vast majority of Czech households cannot do on Christmas Day.

Ingredients:

• 8 carp fillets or horseshoes
• 6 tablespoons plain flour
• 6 tbsp breadcrumbs
• 3 eggs
• 500 ml of milk
• salt
• frying oil
• lemon slices for garnish

Method:

1. Soak the carp in milk for at least 2 hours.
2. Prepare three bowls, pour plain flour into one, beat the eggs into the second and sprinkle breadcrumbs into the third.
3. Remove the carp from the milk and salt both sides.
4. Then coat the individual pieces in flour, egg and finally in breadcrumbs.
5. Heat an adequate amount of oil in a pan.
6. Fry the carp on both sides until golden.
7. After frying, place on a paper towel to catch excess oil.

Serve fried carp as a Christmas Eve menu garnished with lemon slices.

Traditional potato salad

An essential part of Christmas that everyone looks forward to. It exists in many different variants. Try ours!

Ingredients:

• 500 g of potatoes
• 150 g root vegetables (carrots, parsley, celery)
• 1 onion
• 2-3 eggs
• 4 sterilized cucumbers
• 1 small can of sterilized peas
• 3 tablespoons of mustard
• pickle from cucumbers
• mayonnaise
• salt pepper

Method:

1. Boil potatoes and root vegetables in salted water until soft.
2. Hard boil the eggs.
3. Allow the potatoes, root vegetables and eggs to cool slightly.
4. Cut peeled root vegetables, potatoes, onions, sterilized cucumbers and eggs into smaller cubes.
5. Stir and add the sterilized peas, mustard and mayonnaise.
6. Mix thoroughly again and add salt, pepper and a small amount of cucumber varnish.
7. Store in the fridge and let it sit for a few hours.

Wine sausage for the Christmas Eve menu

Don’t you want to fry your sausage in a triple wrap? Get inspired by this simple recipe, in which the taste of meat is perfectly combined with thyme.

Ingredients:

• 500 g of wine sausage
• 1/2 cup dry white wine
• 1 tbsp white wine vinegar
• thyme
• olive oil

Method:

1. Lightly pierce the wine sausage in several places with a fork so that it does not burst.
2. Heat a small amount of olive oil in a non-stick pan.
3. Add the wine sausages and fresh thyme.
4. Fry the sausages on a low heat for 5-7 minutes on both sides.
5. Turn them regularly during baking.
6. Remove the sausages from the pan and add a tablespoon of wine vinegar to the pan.
7. Allow the vinegar to reduce for approximately 2 minutes and then add the white wine.
8. Cook for a further 7-8 minutes until the wine has partially reduced and forms a golden brown sauce.

The sausage prepared in this way is best served on the Christmas Eve menu with potatoes or mashed potatoes.

Apple strudel as the sweet spot of the Christmas Eve menu

Right after Christmas, the second most commonly consumed Christmas dessert is strudel. Bake it in our graceful form.

Ingredients:

• 1 kg of apples
• 60 g of granulated sugar
• 2 cups plain flour
• 125 g + 70 g butter
• 2 eggs
• 100 ml + 1 tbsp of milk
• 200 g of fresh breadcrumbs
• juice of one lemon
• 200 g breadcrumbs
• 50 g of powdered sugar
• 2 teaspoons ground cinnamon
• 2 handfuls of soaked sultanas
• 2 handfuls of chopped walnuts

Method:

1. Preheat the oven to 170°C and line a tray with baking paper.
2. Melt 70 grams of butter in a pan over low heat, add breadcrumbs and fry until golden, stirring constantly.
3. Remove from heat and let cool.
4. After cooling, add 50 grams of powdered sugar, mix well and set aside.
5. Wash, peel and coarsely grate the apples.
6. Add lemon juice, 60 grams of granulated sugar and mix well.
7. In a large bowl, mix the flour, butter, eggs and milk and work into a dough.
8. Transfer the dough to a lightly floured work surface.
9. Divide the dough into two parts and roll each into a rectangle measuring approximately 40 x 30 cm.
10. Sprinkle half of the breadcrumbs over the dough and top with half of the apple mixture.
11. Next, add half of the cinnamon, raisins and nuts.
12. Roll up the strudel and press the ends tightly together.
13. Transfer to a baking sheet and brush the surface with an egg mixed with one tablespoon of milk.
14. Repeat the same way with the second part of the dough.
15. Bake for approximately 40 minutes until golden.

After cooling, serve the strudel sprinkled with powdered sugar as the final course of your Christmas Eve menu.

Christmas Eve and Menu

The traditional Christmas Eve dinner is one of the symbols of Christmas. The moment when the whole family sits down at the table and when especially the children are excited about the dish that awaits them after dinner. Therefore, most of us attach great importance to the preparation of the festive board. Our Christmas Eve menu recipes are a combination of classic recipes that can help you create the right Christmas atmosphere. By the way, do you know that the traditional Christmas Eve menu consisted of up to nine courses?

Today, most families get by with two or three courses. Most often soup, mostly fish, but broth or lentil soup is also popular, the main course in the form of fried carp with potato salad or wine sausage with potato and dessert in the form of Christmas cake or strudel. But there are many more options, for example, some today prefer salmon to carp.