Buryat buuzas and greetings to guests
In Buryatia, the New Year is celebrated twice. The first celebration falls on December 31, while the second, which follows the lunar calendar, is the true New Year. In 2023 it began on February 21, and the tradition continues to be observed in modern times as a month‑long festival known as Sagaalgan or White Moon, according to 35‑year‑old Bair Tsyrendorzhiev of Ulan‑Ude.
Tsyrendorzhiev notes that the monthlong holiday invites a generous and mindful table. The belief is that a diverse feast at the start of the year brings wealth and success. Guests are treated with deep respect, and a key part of the table is white foods such as curd and fresh milk. A central dish has long been salami, served as a mark of hospitality on a separate plate for each guest. He adds that while this tradition is fading in everyday life, the greeting remains a staple on festive tables [citation: local cultural interviews].
The second star dish, buuz or buuzy, is a staple of Buryat celebrations. These steamed dumplings are made from minced meat wrapped in dough into a yurta shape. The classic approach calls for thirty‑three buuz per portion, a number that holds symbolic meaning. A traditional dessert, boovy, rounds out the New Year table—deep‑fried dough pieces enriched with a mix of milk, eggs and flour, fried in butter and dusted with powdered sugar.
One day before the lunar New Year arrives, a period known as amauu uder, the so‑called dark day, invites quiet reflection. The custom asks participants to stay silent, avoid meat, and refrain from alcohol. The purpose is to accumulate calm energy and balanced emotions as the new year approaches, Tsyrendorzhiev explains.
Karachay khychiny and lamb shish kebab
Among Karachays and Balkars, meat features prominently on the New Year table. Islam Borlakov, 28, from Karachayevsk in the Karachay‑Cherkess Republic, shares that lamb dishes and many families’ shish kebabs are part of the celebration. The Karachays and Balkars share many culinary traditions. On New Year’s Eve they bake khychins, hearty pies stuffed with meat, potatoes with cheese and herbs, and tops. He says khychins sit beside steamed ravioli filled with meat and potatoes as a mainstay of the festive spread. A surprising note is that many Karachays prefer sobriety, choosing not to drink champagne on the night [citation: regional interviews].
Byrpakh instead of Koumiss and Yakut ice cream kercheh
In the Yakut capital and across Sakha, the New Year table blends Russian classics with local specialties. Nyurguyaana Dorofeeva, 22, of Yakutsk explains that stroganina, frozen raw fish cut into thin slices, and blood sausage are common holiday items. Stroganina is often prepared from chir fish and enjoyed with dipping sauces like ketchup or salt. Venison appears at many tables, though some households choose not to serve it for taste or preference reasons [citation: household menus].
Another traditional item is tansyk, a Thai‑style sausage made from raw beef and fats, seasoned and then frozen. Field and salami are common preparations for the festive spread. The drink on New Year’s Eve is not koumiss but birpakh, a sweeter, more approachable option. Kerchekh, a dessert of chilled heavy cream and sour cream often enriched with jam, is likened to ice cream by many onlookers [citation: regional culinary notes].
Champagne is enjoyed in Yakutia as part of the New Year, alongside familiar salads and seafood dishes that echo broader Russian celebrations.
Khueyzhyaph and hominy
Circassians, like the Karachays, often favor sobriety during the New Year and expand the menu with distinctive national options. Dana Kencheshaova from Cherkessk describes a spread that includes a variety of cheese and millet dishes beside traditional fare. Hominy—boiled millet allowed to firm and cut into chunks—serves as bread replacement. It pairs with shchips, a thick sauce or soup that is enjoyed with garlic and boiled chicken. Adyghe cheese and khueizhyaph, a sour cream sauce enriched with cheese and millet, complete the Circassian palate on festive nights [citation: local family recipes].
Horse meat and pie
In Bashkortostan and Buryatia, the New Year is marked twice, with timing anchored in local calendars rather than the lunar cycle. Akhmadulina of Salavat emphasizes that Bashkirs begin with a local schedule and follow up later with a Moscow‑based celebration. The Bashkir table features two Santa Clauses, alongside Tatar Kysh Babai, and some households give two gifts to children.
The Bashkir New Year diverges from the Russian template in notable ways. Tongue is boiled and horse meat is served, reflecting regional tastes and religious sensibilities. Pork is seldom present due to dietary norms, while lamb, beef, rabbit, chicken or turkey are common. Dishes emphasize provenance, often sourced from trusted farmers or relatives. Pies with varied fillings—meat, fruit or berries—are a constant on the table. Even guests who abstain from alcohol are encouraged to raise a glass at the bells, with champagne traditionally offered as a ceremonial nod to the season [citation: regional cultural summaries].
A distinctive Bashkir trait is the generous hosting style. Large gatherings are common, and music plays a central role with performances on domra, button accordion, and kurai. After the bells and a feast, many guests venture outdoors for sleigh rides or to launch fireworks. Visitors often bring a dish to share, ensuring the table grows with every visit [citation: festival anecdotes].