1. Typical New Year’s Eve meal: carp
For a New Year’s carp, you need the following ingredients: 1200g carp, 150g streaky bacon, 2 onions, 250ml sour cream, 1 tablespoon sweet paprika, 125ml meat stock, and some lemon juice, salt, and pepper.
- First, gut the carp. Then wash it.
- Drip some lemon juice on the inside and outside of the carp. Salt it inside and out the same way.
- Slice the trimmed onions and bacon. Fry both in some oil. Fry the carp in the same way on both sides until a golden crust has formed.
- Place the carp in a roasting pan along with the bacon and onions. Pour in the beef broth. Season everything with pepper.
- Cook the carp in the oven at 180 degrees for 30 minutes.
- Whisk the peppers with the cream and add to the carp.
- After another 10 minutes in the oven, your carp is ready. Potatoes are best as a side dish.
2. Hearty food: New Year’s sauerkraut
For a traditional sauerkraut soup, you need the following ingredients: 2.5 kg of sauerkraut, 500 g of pork ham, 50 g of lard, 80 g of dried forest mushrooms, 4.5 l of water, 500 g of sausage, 250 g of onions, 1 teaspoon of salt, 12 dried plums, 3 tsp sweet paprika.
- Clean and dice the onions. Fry them in pork lard. Drain the sauerkraut. Also, wash the plums. Put the dried mushrooms in the water and let them soak. Dice the meat and add to the onions.
- Fry the meat briefly. Then add the mushrooms. Remove from the heat and season the meat with salt and paprika.
- Pour the water over the meat and bring to a boil. Steam the mixture under a lid over medium-high heat for 30 minutes.
- Add the plums and sauerkraut to the meat. Top up with water until the soup is the right consistency for you. Bring the soup to a boil. You now have to cook for another 15 minutes.
- Finally, add the diced sausage and let it cook for another 15 minutes.
3. New Year’s classic: cheese fondue
For a classic fondue for New Year’s Eve, you need the following ingredients: 300 g Gruyère cheese, 300 g Vacherin cheese, 300 ml dry white wine, 1 clove of garlic, and 3 teaspoons cornflour, 40 ml kirsch, grated nutmeg, and pepper.
- Remove the rind from the cheese. Grate it on a fine grater.
- Clean the garlic. Rub it inside the fondue pot.
- Pour the wine into the pot. Then gradually add the grated cheese. Once the cheese has melted, let it boil for a moment.
- Mix the kirsch with the cornstarch and then add it to the cheese.
- Finally, season the cheese mixture with pepper and nutmeg.
- Let the cheese simmer over low heat. Pieces of bread, salmon, and pieces of meat, which you dip in the cheese mixture, go perfectly with this.