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Christmas in Russia, commemorating the birth of Jesus Christ, is celebrated on 25 December in the Julian calendar used by the church, which falls on 7 January in the common Gregorian calendar. Christmas is considered a high holiday by the Russian Orthodox Church, one of the 12 Great Feasts, and one of only four of which are preceded by a period of fasting. History In Russia, the Christmas holiday became the official celebration with the baptism of Rus’ ordered by Prince Vladimir in the late 10th century. However, given the early Christian community Kievan Rus’, celebration may have a longer history. During the early-mid Soviet period, religious celebrations were discouraged by the official state policy of atheism until 1936, but despite this, Christmas was marked by the Soviet regime on 25 December. Christmas tree and related decorations, the visit by gift-giving “Ded Moroz“ (Дед Мороз “Grandfather Frost“) and his granddaughter, “Snegurochka“ (Снегурочка “The Snowmaiden“). Religious services On Christmas Eve, 6 January, there are several long services, including the Royal Hours and Vespers combined with the Divine Liturgy. The family will then return home for the traditional Christmas Eve (Holy Supper), which consists of 12 dishes, one to honour each of the Twelve Apostles. Devout families will then return to church for the All Night Vigil. Then again, on Christmas Morning, they return to attend the Morning Divine Liturgy of the Nativity. Since 1992 Christmas has become a national holiday in Russia, as part of the ten-day holiday at the start of the new year. Traditional festive cuisine Principal dishes on the Christmas table in old Russia included a variety of pork (roasted pig), stuffed pig’s head, roasted meat chunks, jelly (kholodets), and aspic. Christmas dinner also included many other meats: goose with apples, sour cream hare, venison, lamb, whole fish, etc.. The abundance of fried and baked meats, whole baked chicken, and fish on the festive table was associated with features of the Russian oven, which allowed successful preparation of large portions. Finely sliced meat and pork was cooked in pots with semi-traditional porridge. Pies were indispensable dishes for Christmas, as well as other holidays, and included both closed and open style pirogi (pirozhki, vatrushkas, coulibiacs, kurnik, saechki, shangi), kalachi, cooked casseroles, and blini. Fillings of every flavor were included (herbal, vegetable, fruit, mushrooms, meat, fish, cheese, mixed). Sweet dishes served on the Russian Christmas table included berries, fruit, candy, cakes, angel wings, biscuits, honey. Beverages included drinking broths (kompot and sweet soups, sbiten), kissel, and, from the beginning of the 18th century, Chinese tea. Day information: 7 January, Thursday, Air temperature -4 #SaintPetersburg #Winter #Russia #Christmas #Walk #Night #Snowfall
