The period of Advent is observed throughout most of Europe. Advent begins on the fourth Sunday before Christmas and ends on Christmas Eve.

Christmas is celebrated in many different ways throughout Central and Eastern Europe. Commonly most of the regions’ festivities begin with the period of Advent which is four weeks prior to Christmas and the feast of Saint Nicholas on the 6th of December. Although the celebration of the season is shared, each country has developed their own specific traditions and customs.

Austria

Christmas is one of the most important holidays in Austria. Festivities begin with the Advent period. Many Austrians will set-up an “Adventskranz”, a wreath traditionally made from pine branches with four candles on it. On each of the four Advent Sundays leading up to Christmas, a candle is lit which is often followed by prayers.

The Christkindlmärkte is also an important tradition in Austria. Seasonal markets are set-up throughout many parts of the country.

On Christmas Eve, shops close early and families return home to have Christmas dinner. A traditional Austrian Christmas meal can include carp, goose, ham, braised cabbage, glühwein as well as many cakes and pastries.

In Austria and most German-speaking countries, Christkindl is the bringer of gifts for children.

The world’s most famous Christmas song, “Silent Night,” was written and composed in Austria in the early 1800′s.

Czech Republic

The feast of St. Nicholas or “Svaty Mikuláše” on December 6th is enthusiastically celebrated in the Czech Republic. The legend tells how St. Nicholas climbs down to earth from heaven on a golden rope along with both a devil and an angel.

A traditional Christmas meal in the Czech Republic is fried carp and potato salad. The custom started after excessive increase of fishpond cultivation in the Baroque era. As well, a sweet type of bread known as “Vanocka” is often prepared around the Christmas holidays.

On January 6th, known as Three Kings Day, it is common for children to go outside to sing carols and give well wishes to people in their neighborhood. The initials K+B+M are written in chalk above the entrance to people’s homes, signifying the Latin phrase Christus mansionem benedicat, or “Christ bless this home”. Many charitable donations are also collected on this day.

Germany

In Germany, Christmas traditions vary by region. The period of Advent is observed followed by Saint Nicholas Day on December 6th.

The legend of Saint Nicholas tells how the saint hops from house to house carrying a book of sins in which all of the misdeeds of the children are written. If they have been good, he fills their shoes or boots with candy. If they have not been good, their shoes are filled instead with twigs.

In some parts of the country it’s also believed the “Christ Child”, das Christkind, sends an angel in a white robe and crown as a messenger on Christmas Eve bearing gifts. There’s also a figure called der Weihnachtsmann, who looks like Santa Claus and also brings gifts.

The culinary feast takes place at supper on Christmas Eve or on the first day of Christmas and usually includes either roast goose or duck. Some families prefer a lighter and simpler meal on Christmas Eve with the larger meal the following day.

On Christmas Day, many families will eat potato salad and sausages, carp or a hearty soup as well as goose, duck or pork roast.

It is believed the custom of decorating a Christmas tree originated in Germany during the 1500′s.

Hungary

Christmas in Hungary begins with the period of Advent. Wreaths are displayed everywhere including in shops, schools, and homes.

On December 6th also known as St. Mikolas Day, children set their shoes or boots out overnight for Mikulás.

The legend of Mikulás tells how he arrives wearing the robes of a bishop, with a red miter on his head, a staff in one hand and a sack full of presents in the other. Accompanying him is a “Devil” boy in a black costume, complete with horns and long tail. He holds a switch made of dry twigs, ready to smack any naughty children. Each good child receives a small gift, usually a toy or candy.

On Christmas Eve also known as “Szent-este” or “Holy Evening“, dinner is served first followed by the sharing of gifts under the tree left there by baby Jesus. Later in the evening, some families will attend midnight mass at their local church.

One of the most popular foods prepared around Christmas in Hungary is beigli, a sweet bread made with either poppy-seed or walnut filling. As well, szaloncukor, a type of fondant candy is a very common treat decorated on Christmas trees.

Poland

In Poland, many households will observe a strict 24-hour fast known as “Wigilia” prior to Christmas Eve. The tradition generally ends with a huge feast. The meal consists of twelve courses or dishes, one for each Apostle. Fried carp, beetroot soup, and uszka are just a few of the most common foods served at the dinner. Krupnik is sometimes drunk after dinner. However, no meat is served for religious reasons.

Many families finish off by attending a special Christmas mass called “Pasterka” held at midnight at their church. The following day is often spent visiting friends.

The gift bearer in Poland is Swiety Mikolaj or Saint Nicholas.

Ukraine

Christmas in Ukraine is celebrated on January 7th according to the Gregorian calendar.

“Sviata Vechera” or “Holy Supper” is the central tradition of the Christmas celebrations in Ukrainian homes. The dinner usually includes 12 different types of foods such as a sweet grain pudding known as “Kutia” and fish dishes like carp or herring to symbolize Jesus and his disciples as “fishers of men.”

An old Christmas tradition was to give children gifts on the 19th of December which is St Nicholas’s Day in Ukraine. Grandfather Frost flies across the sky in his sleigh drawn by three reindeer. He is accompanied by his granddaughter who is called Snowflake Girl who is always dressed in silver and blue and has a snowflake shaped crown.

In Ukraine, it is also customary to include a spider among the decorations on a Christmas tree.

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Paprika peppers and the fine powder derived from their seeds are often seen as a symbol of Hungary. Used to flavor a variety of Hungarian dishes and helping to bolster the national agricultural industry, the paprika plant has long played a key role in the country's cuisine and economy.

Hungaricum refers to something that is characteristically and typically Hungarian which can include speciality foods, drinks, traditional clothing, animals, customs, and even fine works of art.

Much of these things can be attributed to Hungary’s rich and diverse cultural history.

Here are some of the most well-known Hungaricums.

Paprika

Paprika is the national spice of Hungary and used extensively in Hungarian cuisine. There are several versions of paprika in Hungary ranging from édes (sweet) to eros (hot) as well as everything in between. During the 1930′s, Hungarian scientist Albert Szent-Gyorgyi and his colleagues at Szeged University experimented with fresh bell peppers. In 1937, Szent-Gyorgyi was awarded the Nobel Prize for Science for discovering that paprika included Vitamin C, an antiscorbutic, which protects against scurvy.

Pálinka

A ubiquitous specialty known throughout Hungary and the Hungarian enclaves of neighboring Transylvania, pálinka is the generic name for the fiery fruit brandy distilled from fruits such as plums, apricots and pears.

Unicum

Known as the national drink of Hungary, Unicum is an herbal digestif liqueur. The history of the drink dates back to 1790, when a court physician named József Zwack combined different herbs and roots to create a remedy for Kaiser Joseph II, Emperor of Austria and King of Hungary, who was suffering from stomach ailments. When the monarch tasted the drink he exclaimed, “Dasist ein unicum!”, meaning in English,“This is unique!”. Thus the name of the drink was given.

Tokaji Aszú

This luscious sweet wine comes from the Tokaj-Hegyalja district of northeastern Hungary. Made from grapes affected by noble rot, Tokaji Aszú is Hungary’s most famous wine. Throughout the 17th and 18th century, Tokaji Aszú was a cherished commodity enjoyed by the royals of Europe including Louis XIV of France, Peter the Great, Elizabeth of Russia, and Frederick the Great, as well as renowned composers and writers. In the Hungarian National Anthem, the poet Ferenc Kölcsey (1790-1838) wrote about the country’s most precious gifts. Included is the wine of Tokaji: “In the grape fields of Tokaj, You dripped sweet nectar.”

The Puli is an ancient Hungarian dog known for its long, corded coat. It is believed to have introduced by the migration of the Magyars from Central Asia more than 1,000 years ago.

Pick “Winter” Salami

This brand of salami was first produced in the town of Szeged in 1869 by an Italian butcher by the name of MárkPick. His salami quickly gained a reputation for its rich flavor which was made with local Hungarian ingredients. A factory was built in the area and soon afterwards the salami went into mass production. Today, Pick “winter” salami is one of Hungary’s most popular culinary specialties.

Herend Porcelain

Founded in 1826 in the town of Herend near the city of Veszprém, this Hungarian manufacturing company specializes in luxury hand painted and gilded porcelain. In the mid-19th century it was purveyor to the Habsburg Dynasty and aristocratic customers throughout Europe. Many of its classic patterns are still in production today.

Halas Lace

Hungary has a rich history of lacemaking. One of the most famous is the Halas Lace which originated in the town of Kiskunhalas in 1902 by Mária Markovits and her son Árpád Dékáni. Various items were produced from this intricate needwork which eventually became an important part of Hungarian folk art.

Mangalica Pig

Mangalica is a breed of pig grown especially in Hungary and the Balkans known also as a curly-hair hog. At the beginning of the 1800s, demand for fattier pigs grew, and the mangalica was bred in 1833 by crossing Hungarian pigs from the Bakony and Szalontaregions with the Serbian sumadia. Their number continued to grow until the middle of the 20th century, then decreased rapidly due to the heightened demand for meatier pigs as opposed to the fattier ones. Gene banks established by the Hungarian government in 1974 were what saved them from extinction. Today, mangalica meat is once gaining popularity by foodies around the world who are keen to sample this rich and delicate specialty.

Hungarian Grey Cattle

The Hungarian grey cattle also known as Magyar szürkemarha are an ancient breed of cows from Hungary. These long horned animals once grazed the great plains of Hungary over 1000 years ago. Used mainly for draft purposes, they were positioned in teams of four or more to pull merchant wagons across the plains, sometimes in long caravans. Although, Hungarian grey cattle are not used as much in today’s society, they are an important part of Hungarian culture and heritage. Many are kept in protected areas such as the Hortobágy National Park in Eastern Hungary.

Vizsla

The vizsla has been a trusted and favorite hunting dog of the Magyar tribes who lived in the Carpathian Basin in the 10th century. In the 19th century, the vizsla suffered a decline and during the Second World War, came close to becoming extinct. In 1945, when the Russian occupation forces invaded Hungary, many of the wealthy aristocrats were forced to flee their beloved land. Several were able to smuggle their vizslas and pedigree records out of the country. These owners fled to various parts of Europe and North America with their dogs and from this small remaining stock, the vizsla was revived.

Puli

The puli is an ancient Hungarian dog known for its long, corded coat. The tight curls of the coat, similar to dreadlocks, make it virtually waterproof. The breed is believed to have introduced by the migration of the Magyars from Central Asia more than 1,000 years ago and, for centuries, it was treasured for its sheep herding abilities.

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Wooden eggs painted with Hungarian folk designs.

Easter (Húsvét) in Hungary is celebrated with folk traditions and religious observance.

Here are some of the most common practices for this springtime holiday.

Lent

Hungarians regard “Lent” as the Great Fast for Easter. Since meat is forbidden during Lent, the day before Ash Wednesday is called “Húshagyó Kedd”, which means “meat abandoning Tuesday”. On Holy Saturday, what is known as “Nagyszombat” in Hungary, people take food baskets filled with kalács, red eggs and salt to the church, to be blessed by the clergyman. This blessed food is eaten in the Easter dinner after the resurrection ceremonies are over.

Easter Eggs

The art of decorating Easter eggs in Hungary was originally a Pagan ritual but was carried over with the acceptance of Christianity. Eggs are decorated with simple geometric shapes or ornamented with swirls of plants and flowers. The color red is often used as it symbolizes the blood of Christ. Many eggs also carry the embroidery of Hungarian designs that are a part of the traditional dress. Painted wooden eggs are also displayed in many Hungarian homes.

Flower Sunday

Centuries ago on Palm Sunday it was customary to bless not only branches but also the various flowers of the season. Today, the flowers are still mentioned in the antiphons after the prayer of blessing. Thus, the name Flower Sunday (Virágvasárnap) is used in Hungary.

Sprinkling

Sprinkling is a very popular Easter custom in Hungary, observed on Easter Monday, which is also known as “Ducking Monday”. On this day, boys playfully sprinkle perfume or perfumed water on girls. Until some time back, young men used to pour buckets of water over young women’s heads. Now it is more common for men to spray perfume, cologne or just plain water, and then ask for a kiss and a red egg. This ritual is associated with fertility, healing and cleansing rites.

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Cesnica is a ceremonial, round loaf of bread that is baked for Christmas in Serbia. A solid coin is placed into the bread for good luck.

Merry Christmas to those you are celebrating today! I thought should share an interesting custom that takes place every year in Serbia.

Hundreds of citizens in downtown Belgrade took part in a traditional Christmas bread breaking to mark the Orthodox Christmas Day festivities today.

You can view this video below which has footage of the event…
http://tinyurl.com/2ee5ezs

The bread is referred to as “cesnica” which is a ceremonial, round loaf made with wheat flour.  A coin is put into the dough during the kneading. It is said that the one who finds the coin hidden in the cesnica will have an exceptionally good luck in the new year.

The Serbs, as well as Russians celebrate Christmas according to Julian Calender on January 7th.

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The celebration of name days has been a tradition throughout Central and Eastern Europe since the Middle Ages.

Name day is a tradition celebrated in many countries in Central and Eastern Europe. One’s given name is associated with a particular day of the year.

The custom originated with the Catholic and Orthodox calendar of saints, where believers, named after a particular saint, would celebrate that saint’s feast day. In many countries, however, there is no longer any specific connection to Christianity.

In some countries one’s nameday is more important than one’s birthday. Gifts such as flowers and sweets are given to the person. Special calendars are usually kept to take note of the days, since some dates honor multiple names and some names are celebrated many different days.

If your interested in finding out when your name day is on the calender, you can visit these websites below for more information. Happy name day!

Behind the Name

Czech Name Days

Name Day Calender

Name Day’s in Hungary

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Kulich, a traditional sweet bread made for Easter in Russia.

Easter is a special time in Russia, with many delicious foods prepared for the joyous occasion.

Celebrations are generally later than in the West. This happens because Easter dates are determined by different calendars. The Russian-Orthodox church uses the old Julian calendar, whereas the Roman Catholic and Protestant churches follow the Gregorian calendar.

Here are just a few of the traditional foods enjoyed in Russia for Easter.

Kulich – The most famous Russian Easter bread, kulich, is known for its tall narrow shape. It is usually made with lots of butter and eggs, plus additions of candied fruit, raisins, and nuts. The bulging top is iced and decorated, usually with Cyrillic letters standing for “Christ is risen”. Kulich is only eaten during the 40 days after Paskha (Easter) until Pentecost.

Paskha – Most often referred to as Russian cheesecake, paskha is a dessert made from curd cheese and is molded in shape in the form of a truncated pyramid. It is white in color, symbolizing the purity of Christ, the Paschal Lamb, and the joy of the Resurrection. Paskha is most often served with kulich.

Kurnik – This savory pie is made with chicken, rice, and mushroom filling with a creamy sauce. An authentic Russian specialty!

Soups – Given the long, harsh winter conditions in Russia, soup is always been a staple food even for holidays like Easter, such as borsch, rassolnik, and lapsha.

Salads – There are many types of salads that are a part of Russian cuisine and are eaten for Easter including beet salad, cucumber salad and egg salad. They are often served with various seasonings such as horse-radish, mayonnaise, dill, and garlic, adding special pungency to the dish.

Ham in the dough – Simply stated…delicious ham baked in a flaky crust.

Draniki – A type of potato pancake, draniki is often fried and stuffed with grated potatoes, onions or garlic and seasoning. This dish is also very popular throughout Central and Eastern Europe.

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Csárdás Dance Company. Photo courtesy of InMotion Photography.

With beautifully embroidered costumes and energetic music, Hungarian folk dancing is rooted in rich culture and heritage.

It originally began as a pastime for villagers many years ago. Although folk dancing may not be a part of daily life in Hungary anymore, it is still celebrated and embraced by many people.

Here is a featured interview with professional dance company Csárdás located in Cleveland, Ohio.

Tell us a bit about Csárdás Dance Company? How did it get started?

Csárdás Dance Company was founded in 1994 by Richard Graber who served as Executive Director, along with Artistic Director, Christopher Smith. Richard was always interested in the art of dance and began learning Hungarian ethnic dances at the age of 14 through the Cleveland Hungarian Scouts and later studied modern dance and classical ballet in Cleveland. He is a graduate of the Ohio State University Department of Dance. He performed as principal dancer with the Zivili Kolo Ensemble. In 1994, Richard founded Csárdás Dance Company and was awarded a dance research and study grant from the Ohio Arts Council to study ethnic dance in Budapest and Romania. In addition, Richard studied under Dance Master Dr. Sándor Timár, former artistic director of the Hungarian State Folk Ensemble and current director of Csillagszemu Táncegyüttes.

For those that are unfamiliar with traditional Hungarian dance and music, can you describe your different styles and interpretations?

Csárdás dances are pure joy, high spirits and excitement! Csárdás Dance Company presents traditional and contemporary works stemming from Hungarian heritage. Traditional dance idioms can be representative of a town, counties and regions, such as the region of Sárköz, the county Zemplén and the town Kalocsa. Contemporary works showcase traditional dance idioms to modern music.

What type of costumes or traditional outfits do your dancers wear?

All the dances performed by Csárdás are in traditional costumes representative of the area or place the dance originates – you can see pictures of our costumes at our website www.csardasdance.com.

How often do your dancers rehearse?

Csárdás Dance Company. Photo courtesy of InMotion Photography.

We rehearse once per week for 2-3 hours, sometimes more dependent on performance schedule. Rehearsals are mandatory for all dance company members.

The Csárdás Dance Company has toured locally, nationally, and internationally, can you tell us a bit about your performances?

Our performances vary from 30-60 minutes in length and encompass a variety of dance repertoire. We sometimes integrate educational aspects into our performances with slideshows of Hungarian landscapes, fashion shows and commentary.

What type of classes and workshops do you offer?

Csárdás offers on-going weekly classes for students after the audition process. We also offer occasional workshops for the general public and will instruct on an as-needed basis for educational institutes and other organizations.

Any additional comments you would like to share with us?

Csárdás Dance Company has performed throughout the region as well as in Hungary by special invitation. Our youth dancers had the privilege of taking part of a dance camp sponsored and taught by folk dance Master Sándor Timár, during the summer 2007.

Locally, we have performed for thousands of children in schools through our successful lecture demonstration series of performances. The ensemble has also had the privilege of performing with the world-renowned Cleveland Orchestra to special choreographies created by Founder Richard Graber to Brahms Hungarian Dances 5 and 6 and Dvorák Slavonic Dance.

Csárdás Dance Company celebrated our 15th anniversary in 2009. This occasion has been recognized in the United States Congressional Record.

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Csárdás Dance Company
P.O. Box 391147
Cleveland, Ohio 44139
E-mail: info@csardasdance.com
Website: http://www.csardasdance.com

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Here is a collection of photos of Hungarian culture and heritage. Enjoy!

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Bowl of beetroot soup, known as barszcz, with a slice of rye bread.

Polish people like to eat, drink, socialize, and have fun.

If you are fortunate enough to be invited to a local’s house for dinner or even a simple meal, just be sure to bring a healthy appetite! You’ll find plenty of delicious and savory dishes.

Here is a list of some traditional Polish foods.

Pierogi

A dumpling of dough stuffed with various ingredients such as vegetables, fruit, cheese, or meat. It is often served with a side of sour cream and onions.

Golabki

This dish consists of cabbage leaves stuffed with ground meat and seasoned rice. Golabki is usually baked and refried in a spicy or sweet-and-sour tomato sauce.

Barszcz

Beetroot soup is a common dish throughout Eastern Europe. The Polish version is known as ”barszcz” and consists of red beetroot, onions, garlic, and other vegetables such as carrots and celery or parsnip. Some recipes include bacon as well, which gives the soup its distinctive, “smoky” taste.

Bigos

A savory stew of cabbage and meat, there is no standard recipe, as recipes vary considerably from region to region and from family to family. Bigos is usually eaten with rye bread and potatoes.

Kotlet Schabowy

Kotlet Schabowy is a breaded pork chop that is usually served with boiled potatoes and cabbage stew.

Mizeria

A side salad with cucumbers, onions, sour cream, lemon juice, and salt. Some recipes also contain dill and sugar.

Nalesniki

Crepes stuffed with sweet or savory fillings.

Makowiec

Makowiec is a sweet bread roll that is typically served for Christmas and Easter. It contains a generous amount of ground poppy seeds, honey, orange peel, and raisins. The top of the roll is then glazed with powdered icing sugar.

Paczki

Paczki are deep-fried doughnuts that are filled with fruit and topped with sugar or icing. It is traditionally served in Poland on the Thursday before Ash Wednesday. In North America “Paczki Day” takes place the Tuesday before Ash Wednesday, known as Fat Tuesday.

Chrusciki

Light fried pastry cookies that has been shaped into thin twisted ribbons and sprinkled with sugar.

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Hungarian grey cattle at the Hortobágy National Park in Eastern Hungary. These animals once grazed the great plains of Hungary over 1000 years ago.

The Hungarian grey cattle also known as Magyar szürkemarha are an ancient breed of cows from Hungary. These long horned animals once grazed the great plains of Hungary over 1000 years ago.

Used mainly for draft purposes, they were positioned in teams of four or more to pull merchant wagons across the plains, sometimes in long caravans.

In the medieval ages, the breed provided a significant source of income for Hungary. Tens of thousands of animals were herded and sold in markets across Europe.

During the communist regime, the Hungarian grey cattle almost became extinct. By the 1970′s there was less than 300 cows left, however, numbers have since increased and the breed is no longer considered endangered.

Although, Hungarian grey cattle are not used as much in today’s society, they are an important part of Hungarian culture and heritage. Many are kept in protected areas such as the Hortobágy National Park in Eastern Hungary.

Much of the country’s success is in part due to the prevalence of gray cattle keeping throughout history.

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