Kutia is a ceremonial dish of the Eastern Slavs, cereal porridge with honey and other sweet additives. Kutia is eaten at commemorations, as well as on Christmas Eve. On the pre-holiday evening, boys and girls wear kutya around the village, sing songs, treat their neighbors to kutya and receive delicious gifts from them for the holiday.
It is necessary
-
- For a simple Christmas wheat kutya:
- 300 g of wheat groats;
- 1 liter of milk;
- 500 ml cream;
- 200 ml of water;
- 200 ml of honey.
- For Christmas kutya with poppy seeds:
- 1 cup shelled wheat
- half a glass of poppy;
- half a glass of nuts;
- half a glass of liquid honey;
- 1 glass of raisins
- For rice Christmas kutya:
- 500 g of rice;
- 200 g almonds;
- 500 g raisins;
- 100 g icing sugar;
- cinnamon;
- cloves;
- salt.
Instructions
Step 1
Simple Christmas Wheat Kutya Mix water and milk in a thick-walled saucepan, boil, add wheat grits to the boiling mixture, cook until tender, add cream, honey, stir well, remove from heat and cover tightly. Wrap the pot in a warm towel, leave to cook until the towel cools.
Step 2
Christmas kutia with poppy seeds Soak the wheat overnight in cold water, rinse several times until the flowing water becomes clear, put in a cast-iron pan and pour water in a ratio of 1 part of cereal to 2 parts of water, salt, cook over low heat for about an hour, ready-made porridge must be liquid. Pour boiling water over the poppy seeds and raisins, scald the nuts, peel them, chop and fry a little in a dry frying pan.
Step 3
Place the poppy seeds and raisins in a very shallow colander to avoid emptying the poppy seeds. Drain the poppy seeds and raisins, place the poppy seeds in a blender and chop at full speed to release the milk. Heat honey in a water bath, pour into porridge, then add nuts, raisins, poppy seeds, mix very thoroughly.
Step 4
Rice Christmas kutia Sort the rice, rinse with running water, dry, put in a saucepan, cover with cold boiled water, bring to a boil, drain in a colander and rinse with cold water again. Pour 2 liters of water, cook without stirring until tender, drain the water, cool the rice. Pour boiling water over the almonds, remove the skins, pound in a mortar and rub with sugar, adding 1 teaspoon of water to each tablespoon of almonds.
Step 5
Scald the raisins with boiling water, leave for 10 minutes, drain the water, dry the raisins. Combine the nuts with sugar and raisins, add to the rice, sprinkle with cloves and cinnamon, mix thoroughly, put on a flat plate, flatten and sprinkle with powdered sugar.
