Цікаві матеріали про свята і традиції українського народу. На допомогу вчителю у підготовці уроків та позакласних заходів. Можна використати під час проведення Тижня англійської мови.
The Slavic people divided the year according to the nature and the work of corn-growers. A year consisted of two cycles: spring-summer and autumn-winter. The spring -summer cycle began on March 21 /the vernal equinox/ when the life-giving power of the Spirit of the Sun OR /in the Slavic - Yarylo/ awoke. After the feast of God Yarylo or Goddess Yara corn-growers went to the field to sow.
After the Spas feast autumn holidays began. The parents presented their children with the fruits of their labour. Women-reapers used to go to the field to pick up the last rye stems and made wreaths and sang songs. They chose a girl, put a wreath on her head and wished her to be led to the altar as soon as possible.
The autumn-winter cycle began on October 23 /the autumnal equinox/. The harvest was gathered and the nature stood still. The Ukrainians used to greet coming of the season with carol /they became Christmas carols later/:" The sheaves will be like drizzles, The stooks will be like stars, The stacks will be like the Moons..." In this carol there are three images: the Sun in the image of a drizzle, the Moon and the stars.
Wheat, flour and bread are important to Ukrainians: they came from the land and Ukrainians are close to the land. Preparations start a week before Christmas, pounding and cleaning the choicest wheat to make "Kutia". It is a dish of honey, poppy seeds and wheat kernels boiled in pure rainwater.
Christmas Eve supper begins with the lighting of the beeswax candle. After a carol and the Lord's prayer, the kutia is passed and everyone takes a spoonful. But nobody eats yet. The head of the family raises his spoonful and greets the family with "Khrystos Rozhdaietsia". The family answers: "Slavym yoho!" That's the signal to start the meal.
The meal is traditionally meatless and milk-free and features fish. The most well known dishes are "holubtsi" and varenyky or pyrohy. Broad beans, dried wild mushrooms, sauerkraut and beets figure in the side dishes. For dessert, compote of dried fruit and honey cake complete the menu.