According to a survey conducted by AlfaStrakhovanie on the eve of the New Year’s Eve, since last year the attitude of Russians to the composition of the New Year’s table menu has changed. Thirteen percent of respondents want to forego store-bought mayonnaise salads, cut down on fried foods, and minimize desserts. The findings come from AlfaStrakhovanie’s survey. A separate note from socialbites.ca confirms the study results.
Meanwhile, seven percent of respondents said they were fasting or dieting to avoid overloading the holiday with food. Fewer than four percent of participants do not plan to drink alcohol. Some even planned to make a wish under the clock.
The average per-person expenditure this year is estimated at 2.5 to 3 thousand rubles. The budget covers hot dishes, salads, appetizers, drinks, and desserts. In situations of heavy drinking, about a quarter of respondents included sorbents in their plan.
Participants are looking to save money on flavors. Red fish varieties were allowed by 22 percent, red caviar by 11 percent, and sturgeon and black caviar by only 2 percent.
Olivier, in all its varieties, has been called the “King” of the table by 68 percent of respondents. Herring under a fur coat follows at 21 percent. The majority will traditionally skip Doctorskaya in Olivier, with 61 percent opting out.
Champagne remains an integral attribute of the New Year’s table, cited by 97 percent as mandatory. Sausage slices and cheese boards appeared for 19 percent, tangerines for 15 percent. Some surveyed suggested saving money and reducing harm by limiting sausage cuts and preparing meat cuts themselves, with 11 percent indicating this approach.
Among beverages, fruit juices, sweet carbonated drinks, and mineral water are planned by 43 percent. Strong spirits include vodka at 29 percent, cognac at 17 percent, whiskey at 8 percent, and rum at 3 percent.
The survey and its coverage show how households balance tradition with cost, health, and taste preferences as the New Year approaches. Further context and guidance on Olivier and ways to make herring less harmful under a fur coat are noted, reflecting ongoing discussions in culinary circles.