Easter holiday. Traditions and rites
Throughout the world, people are preparing for earthly holidays, and all the more need to prepare for such an event as Easter. Inner preparation is to fight by repentance from sins, to realize and overcome them. Then, indeed, Easter is joy, it is a reward to man. As Reverend Seraphim of Sarov said, any earthly king as a reward to his subjects distributes gifts, so God gives a special, gracious gift to believers. Such a blessed gift from God we receive in the feast of Easter.
Holiday of the Resurrection of Christ, Easter- the main event of the year for Orthodox Christians. Among all Christian holidays Easter of Christ is the highest, most joyful and most solemn - the holiday of holidays and the celebration of celebrations. From apostolic times, Christian Easter lasts seven days — or eight, if you count all the days of the continuous celebration of Easter until Monday of Thomas.
Traditions of the Holy Week
During the glorification (during all the bright seven-day triumph) of Easter, sacred and mysterious, Easter of Christ the Redeemer, Easter, “the door of paradise to us that opens,”in the Orthodox church the Royal Doors are constantly open and do not close even during the communion of the clergy. From the first day of Easter until the evening of the feast of the Holy Trinity, kneeling and prostration are not allowed. In the liturgical respect, the entire Easter week, Bright Week, is like a single holiday: on all the days of this week, worship is the same as on the first day, with slight differences.
Before the start of the liturgy in the days of the Easter week and before the Passover, the clergy read instead of "The Heavenly King" - "Christ is Risen" (three times). Ending the bright Easter triumph of the week, the Church continues it, albeit with less solemnity, before the feast of the Ascension of the Lord. On the first day of the holiday, having blessed and consecrated Easter and Easter cakes, the believers go home from the temples. The feat of fasting is completed, and people, in a sign of joyful unity, begin joint feasts, bodily reinforcement. In the end of Bright Week, when they stop beating, everyone eats blessed Easter cakes and Easter eggs.
The ancient Christians celebrated the great Easter holiday with special deeds of piety, mercy and beneficence.Imitating the Lord, through His Resurrection, who freed us from the bondage of sin and death, the pious kings unlocked dungeons on Easter days and forgave the prisoners (but not criminals). Ordinary Christians these days helped the poor, the poor and the needy. The brilliant (food), consecrated on Easter, was handed out to the poor and thus made them participants joy in the Light holiday.
What to eat at Easter: traditional dishes
The joy at the Resurrection of Christ is reflected in the dishes served at the Easter table. In the Russian tradition, Easter food was prepared not in one day, but during almost the whole Holy Week - from Monday to Thursday. On Monday-Tuesday they painted eggs, on Wednesday-Thursday they baked cakes, made Easter eggs, and on Saturday they consecrated Easter dishes in the church. Dishes with consecrated cakes, Easter, eggs were always placed in the center of the festive table.
Initially, it was decided to paint eggs only in red, but nowadays the flight of fantasy is not limited to this - perhaps because the special, festive mood creates not only a dish with colored eggs, but also the process of coloring them. Our grandmothers, without further ado, painted eggs with onion peel.Even this, the simplest method allows you to get both golden shades of different intensity, and the "marble" pattern, for which you need to wrap the egg in the husk and tie it with a string. You can paint eggs in the broth of dry herbs - for example, nettle gives a greyish-green, and chamomile - a light yellow color. Paint eggs, observing some rules, you can and watercolors. To do this, cook the eggs cooked for 8-10 minutes, wipe them dry, put them in a porcelain or glass glass and paint with the help of a brush the upper half of the egg. Then turn the painted, dried part of the egg down and stain the remaining half. It is important that the eggs are hot during dyeing, then the paint or varnish will rather dry out.
In Russia, there was an artistic tradition of making sugar, chocolate, wooden, glass eggs - and even gold and silver eggs, adorned with precious stones. Russian “pysanky” covered with intricate symbolic patterns, they painted landscapes, genre scenes, temples and icons. It is also worthwhile for you to prove yourself in this lesson so that the holiday will go according to all the rules. Such work will bring special joy to children.For the painting with the same success, you can use both white and red eggs, and ready-made stickers can be useful.
By tradition, baked cakes are in large quantities - after all, they need to be enough to treat all the guests who come to the house. Therefore, in Russia, for kulichi, they usually cooked a lot of dough, especially since in large volumes it ferments better. In contrast to the dough for lean cakes, where it is not supposed to lay eggs, many eggs, butter and sugar are put in the dough. All these components allow you to get a very rich dough, and ready-made cakes are stored for a long time without staining.
Ukrainians and Belarusians also bake high round bread, on top of which they often spread a cross from the dough, and sometimes some other decoration, but they call bread not Easter cake, but Easter. The dough for cakes should literally nurse, cherish, protect from drafts, wrap. As a rule, dough is prepared on the night from Thursday to Friday, baked all day on Friday, and consecrated on the night from Saturday to Sunday. Kulichi eat the entire Easter week before Radonitsy.
For baking cakes, use special high cylindrical forms of thick tin, but in their absence, you can use aluminum pans with a volume of 1-1.5 liters, but no more, since the dough may not be baked in the oven.In the old days, the cakes were baked in buckwheat forms in a Russian stove. Ready-made cakes are richly decorated with glazes, symbolic inscriptions, nuts, candied fruits, or colored sugar poppy seeds and dyed millet. This coloring is a traditional property of the cake. See also the calendar of church holidays broken down by months.
In the old days it was accepted that on the first day of Easter the mistresses would stay at home, and men would go with congratulations to their relatives and acquaintances. The tables were laid all day and there were already fast (not fast) dishes. The Easter table was usually decorated with mostly cold dishes: baked lamb, fried veal, pork ham. It was not accepted to serve fish that day. An obligatory decoration of the table was the Easter lamb, either sugar on a kulich, or of butter at Easter (there were special molds of lamb for baking and for butter). Easter and Easter cakes were also decorated with paper flowers, and dyed eggs were laid on fresh sprouted greens of oats, wheat, or specially grown watercress. At Bright Week, all relatives and good friends were surely visited, with special respect for the elderly.
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