How to cook a funeral kutya. Kutya: recipes for different occasions - how to cook kutya

From ancient times, close people of the deceased gathered together on certain days in order to ask the Almighty for the peace of the soul of the deceased through joint prayers. After visiting the cemetery, the relatives arranged a memorial dinner. These rituals have been preserved to this day: a commemoration is held on the third day of a person’s death, as well as on the ninth and fortieth days. Unfortunately, today they try to make funeral dinners rich and magnificent, forgetting about ancient traditions and rituals. To really help the soul that goes to God, it is necessary to properly organize the appropriate meal.

One of the main dishes on the table these days is funeral kutya, or kolivo. It is tried first, and it personifies the immortality of the dead, faith in resurrection and eternal life.

What is kutya?

Kolivo, or kutya, is a dish of boiled wheat grains or boiled rice with the addition of honey and raisins, which must first be consecrated during a memorial service in the church. At the same time, the grains symbolize the resurrection. To get seedlings, they must be in the ground and decay. So the human body will be committed to the earth, so that it decays, and then rises and becomes incorruptible for later life. Raisins and honey represent here the spiritual benefits of eternal life. Therefore, kolivo is the personification of the confidence of living people in the immortality of those who have died. This dish is prepared not only for the wake, but also for Christmas and other Orthodox holidays. The main thing here is that the grain that is part of the dish is whole. Moreover, it can be anything: rice, oatmeal, wheat, pearl barley and so on.

A few words about how to cook kutya

This dish should always be sweet, so it often contains honey, raisins, poppy seeds, nuts, candied fruit, dried fruits, and more. It is correct to cook it on a dried fruit bowl. For cooking, a cauldron, a ceramic saucepan or any other dishes with thick walls are used. Kutya is served only when it has cooled down, while it should be decorated with candied fruits, marmalade, candies or nuts. The food is not prepared in large quantities, because if it stands for a long time, the honey will begin to ferment. And besides, you can’t throw it away - they eat kutia until it runs out.

Kolivo should be consecrated in the church (you can carry out this procedure at home on your own by sprinkling the dish with sacred water). Before using it, a prayer is read.

Kutya funeral rice: a classic recipe

Ingredients: half a glass of rice, two glasses of water, three tablespoons of honey, sixty grams of walnuts, one hundred grams of candied fruits, nuts, prunes, raisins.

Cooking

Rice groats are washed several times and boiled in water. Candied fruits, raisins and prunes are soaked for one hour in boiling water. Walnuts are roasted for one minute in a pan. The poppy is washed, put on a sieve so that the water is glass, then it is put in a mortar and crushed until white milk appears. Dried fruits and candied fruits are cut into small cubes to make it easier to eat. The finished rice porridge is rinsed with cold water and laid out on a sieve so that the grains do not stick together, then the cooled rice is mixed with honey, poppy seeds and half of the nuts, dried fruits and candied fruits, the rest is decorated with a finished dish laid out in a slide.

Rice kolivo

Since rice kutya is most often prepared for commemoration, there are a huge number of recipes for its preparation. We'll look at another one.

Ingredients: four tablespoons of poppy seeds, fifty grams of light and dark raisins, three tablespoons of honey, one glass of long-grain rice, fifty grams of dried cranberries, one glass of walnut, one tablespoon of olive oil.

Cooking

Before preparing a funeral kutya, rice is washed seven times, water is poured at the rate of one to two, a pinch of salt and olive oil are added and boiled under a closed lid until cooked over low heat. Ready porridge is cooled. Meanwhile, boil water. Raisins are sorted, washed and poured with boiling water. Cranberries are sorted, washed and laid out on a napkin. Nuts are poured into a hot frying pan (can be calcined in the microwave). Poppy is ground with one spoonful of sugar in a mortar. Prepared rice is seasoned with honey, nuts and cranberries, poppy seeds. The finished dish is laid out on the dishes in a slide and decorated at your discretion, using nuts, cranberries, and so on.

Rice kutya with candied fruits

This dish will be tastier if you add more poppy seeds and nuts to it.

Ingredients: fifty grams of walnuts, fifty grams of cashews, fifty grams of almonds, one glass of rice, fifty grams of poppy seeds, sugar to taste, one hundred grams of candied fruit.

Cooking

Before cooking funeral kutia, it is necessary to prepare all the ingredients. To do this, rice is thoroughly washed and poured with cold water (two glasses of liquid are taken for one glass of cereal), salt is added to taste and boiled until tender. You can add a little vegetable oil so that the grains do not stick together. Then the rice is cooled so that it does not dry out, but keeps its shape, remaining soft and tender. Then they take the poppy, pour it with boiling water and leave it to infuse for one hour. After a while, the water is completely drained, poppy seeds are mixed with honey and candied fruit, and prepared rice is added.

Almonds are poured with boiling water for ten minutes, after which the skin is removed. Cashews and walnuts are dried in a microwave oven or in a frying pan, and then spread on kutya.

Kutya in a slow cooker

The slow cooker cooks unpolished cereals in such a way that they do not differ in any way from those cooked in a cauldron. In addition, this device saves a lot of time and effort of the cook. Kutya funeral, the recipe of which we will now consider, will turn out crumbly and very tasty.

Ingredients: two multi-glasses of barley, five multi-glasses of water, one pinch of salt, one hundred grams of almonds, half a glass of poppy seeds, half a glass of pitted raisins, two tablespoons of sugar.

Cooking

In the evening pearl barley is soaked. The next day, it is washed, put in a multicooker bowl and water and salt are added. The lid is closed and the "Rice" or "Buckwheat" mode is turned on, cooked until tender, then transferred to another bowl and left to cool.

In the meantime, water is boiled, poppy is poured over it and left for one hour. After a while, the water is drained, sugar is added and the poppy seeds are rubbed well in a mortar. Raisins are soaked in water for half an hour, then they are washed and poured onto a napkin so that excess moisture is absorbed into it. Nuts are roasted in a pan. Porridge is mixed with honey, raisins and poppy seeds, a small part of nuts. The rest of the almonds are decorated with kolivo, which is poured in a slide.

Kolivo from pearl barley

Kutya funeral from such cereals turns out to be friable. To do this, you need to cook it in a cauldron.

Ingredients: one glass of pearl barley, one hundred grams of poppy seeds, one hundred grams of walnuts, one hundred grams of raisins, one hundred grams of dried apricots, two tablespoons of honey.

Cooking

Before starting to cook this dish, it is necessary to soak the cereal in water in advance and leave it to infuse overnight. In this case, the liquid should be twice as much as barley. In the morning it is washed, poured with water, salt is added and set to cook over medium heat until tender. One hour is allotted for this, since swollen cereals are cooked quickly enough. If you need to get crumbly porridge, then at the beginning of its cooking add one tablespoon of vegetable oil. This is done so that the grains do not stick together, but remain intact even after the koliva has cooled.

Next, the funeral kutya, the recipe of which we are now considering, is prepared as follows: poppy seeds are boiled for ten minutes, then the water is drained using a sieve or gauze. Rub it with a rolling pin until white milk is formed. Raisins and dried apricots are sorted, doused with boiling water and washed. Then the dried apricot is cut into small pieces. Dried fruits are pre-soaked in boiling water for one hour. So, poppy seeds and nuts are mixed, added to pearl barley along with dried apricots and raisins, honey. The finished dish is decorated with dried fruits and served.

Funeral kolivo from wheat

Ingredients: one glass of wheat, one hundred grams of raisins, three tablespoons of honey, fifty grams of poppy seeds, one hundred grams of walnuts.

Cooking

Before cooking a funeral kutia, the wheat is washed, poured with cold water and left overnight to infuse. The next day, the grain is washed well, poured with water (three glasses are taken for one glass of wheat), put on a small fire and boiled. When the liquid boils, add salt and cook the porridge until tender on the slowest fire. If the wheat is polished, then it is cooked much faster.

We remember that kutya at the wake should be sweet. All dried fruits, previously soaked in water, are cut and mixed together with a nut calcined in a pan. Poppy is soaked in boiling water, dried and crushed in a mortar until white milk is formed, then it is added to the nuts along with honey and prepared cereals. Everything is well mixed and laid out on a large dish in a slide, garnished with nuts and dried fruits as desired.

Barley kutya with prunes

Ingredients: two hundred grams of whole pearl barley, one hundred grams of poppy seeds, fifty grams of peeled nuts, fifty grams of raisins, one hundred grams of prunes, one tablespoon of vegetable oil, sugar and honey to taste.

Cooking

One of the traditional ceremonial dishes is funeral barley kutya. How to cook it - we will now consider. So, first, barley is washed and soaked overnight in cold water. In the morning, it is washed until the liquid becomes clear. Then the cereal is placed in a cauldron, oil, two glasses of water are added and boiled, periodically removing the foam. When all the foam is removed, the porridge is salted, the fire is reduced and boiled until cooked (it takes one hour), making sure that it does not burn.

And don't forget sweets...

Meanwhile, poppy seeds, almonds and dried fruits are washed, prunes and raisins are poured with boiling water for one hour. Poppy is also poured with boiling water in a ratio of 1: 2. Almonds are soaked for twenty minutes, after which they are peeled and dried in a pan. The water is drained from the poppy, and the grains are crushed in a mortar. Dried fruits are laid out on paper napkins so that all the water is gone, and then cut into small pieces. All prepared ingredients are mixed, honey and sugar are added to taste and laid out on a dish in a slide, decorated with nuts and served. Kutya funeral is ready!

A few last words

Each of us sooner or later has to deal with the burial of loved ones or relatives. Of course, this is an irreparable loss, but we have a chance to help the soul get to Heaven. To do this, they organize a memorial service in the church, gather a memorial dinner, at which they say goodbye to the deceased during a prayer. Kutya funeral is the most important dish on this day. It symbolizes our faith in the resurrection and eternal life in the Kingdom of Heaven. It is consecrated in the church (or its individual ingredients) and only after that they are put on the table to taste. At the same time, kolivo is the first dish that must be tasted at the funeral table (three times). Moreover, it should never be thrown away. In the old days, this dish was distributed to the poor "for the mention of the soul."

Kutia from rice, wheat, oats or barley- a traditional recipe for sweet porridge with a ritual history. It is prepared on Christmas Eve, on the Old New Year and on the night of Epiphany. Kutya is also a memorial dish. There is no single recipe for cooking kutya, in every family this dish is prepared in a special way.

But there are three main ingredients: these are grain, poppy and honey. All of them are symbolic for believers: grain means the cycle of life and the rebirth of the soul, poppy - wealth and fertility, honey - sweetness and the blessings of eternal life.

Previously, treats were prepared from wheat, pearl barley, oats, and now there are more and more options using rice.

On various occasions, raisins, honey and honey syrup, dried fruits, cow and nut milk, cream and other sweets are added to kutya.

Classic kutya recipe

For holidays preceded by fasting, lean kutya is prepared. The recipe consists of only the main ingredients. Traditionally, the meal began and ended with this dish, while the dead ancestors are remembered.

A simple recipe for kutya for Christmas Eve:

Ingredients: 500 g wheat grains, 500 g honey, 2 liters of water, 100 g poppy seeds.
Sort the wheat, rinse, add water and boil for 1.5 hours. Rinse the finished porridge again with a sieve.
Soak poppy seeds in warm water for 40-60 minutes.
Measure half of the honey, add the soaked poppy seeds and grind the mixture in a blender.
Add puree to porridge, pour in the remaining honey. If it is thick, it is dissolved in a small amount of water. It should not be hot, so that the valuable substances in the composition of honey are not destroyed. The dish should have a moderately sticky consistency.
The treat is served cold. The finished dish is covered with a lid for slow cooling.
The ritual recipe for kutya with honey and rice implies consecration in the church. To celebrate Epiphany, you can collect holy water and sprinkle treats on it.

Interestingly, in the classic recipe, kutya is made from coarse grains that should not be boiled. However, a slight departure from tradition is possible - the use of rice grains allows you to get a softer porridge.

Recipe for rice kutya with raisins

The variant of lenten Christmas kutya with the addition of raisins remains within the tradition. A ritual dish should be not only nutritious, but also beautiful, so the finished porridge can be sprinkled with crushed nuts.

Step-by-step recipe for rice kutya:

Ingredients: long-grain rice (such cereals do not boil soft) - 300 g, 100 g of honey, a glass of raisins and poppy seeds, nuts: almonds, walnuts and hazelnuts, 75 g each.
Rinse the rice until the water is clear.
Boil the cereal according to the instructions on the package. Usually, the grains are poured with water 1: 2, brought to a boil and cooked over medium heat until it evaporates, without stirring. At the end of cooking, a little salt is added.
Soak the poppy seeds in boiled water, after half an hour drain the water and mash the seeds into a white mass. This is done in a meat grinder, blender or mortar.
Raisins are also soaked in hot water for 30 minutes, then removed and dried.
Chop nuts. Walnuts can additionally be fried in a dry frying pan so that their aroma is revealed more strongly.
Mix cooked rice, poppy seeds, raisins, nuts (leave some for sprinkling).
Dissolve honey in a glass of warm water. Pour porridge with this syrup.
Mix kutya with raisins, arrange on plates and decorate.

The kutya recipe for Christmas may contain other dried fruits. The dish should not contain milk and butter, as the day before Christmas is included in the fast.

Kutya with dried fruits

Another lean version of kutya with sweet additives is dried fruits. Fresh fruits can ferment in porridge, they are added, but strictly when serving. Dried fruits will not spoil the dish, but, on the contrary, will enrich it with flavors and bright taste.

Christmas kutya with dried fruits, recipe step by step:

You will need: 4 cups of wheat, 0.5 cups of sugar, honey to taste, 0.5 cups of prunes, 0.5 cups of dried apricots, a handful of white raisins, 0.5 cups of poppy seeds, nuts to taste.
Soak poppy seeds for half an hour, then grind with sugar.
Soak dried fruits in hot water until softened, cut into small pieces.
Chop or grate the nuts.
Wash and boil the wheat.
Mix the finished grain, dried fruits, nuts and poppy seed mixture.
From honey, prepare a sweet filling with warm water. The meal is ready.

Rich kutya with honey, poppy seeds, dried fruits and butter

To celebrate the New Year, the rice kutya recipe is supplemented with animal fats: milk, cream, butter. This hearty and nutritious dish can be served on any day outside of fasting, and is often prepared for christening.

Step-by-step recipe for kutya for the New Year:

Ingredients: rice - 1 cup, water - 2 cups, 70 g butter, 100 g white raisins, a glass of prunes, half a glass of dried apricots, 1 tbsp. honey, 0.5 cups of poppy seeds, 1 sachet of vanilla sugar, any nuts and candied fruits for decoration, cinnamon to taste, salt.

Soak raisins in hot water.
Rinse the remaining dried fruits and soak separately for 15-20 minutes. Do not drain liquid.
Cut dried fruits into small pieces.
Boil washed rice in water.
Soak poppy seeds for half an hour, rinse and grind to a white mass.
So that the finished porridge does not turn out too sticky, the rice is washed under running water.
Add raisins, cinnamon, vanillin, liquid honey, grated poppy seeds and butter to the finished rice.
Pour dried fruits together with compote into porridge.
Mix thoroughly, cover and refrigerate overnight.
In the morning, kutya is laid out on plates and decorated with nuts and candied fruit.

Kutya recipe may also include gummy candies, grated chocolate, a little cognac, jam, orange juice, lemon zest, and even germinated grains. There is a belief: the richer the kutya on the table, the more fertile and happier the year will be.

And a few more tips: it is better to cook the grains in a thick-walled pan, to speed up the cooking, the cereals are soaked in advance, after combining all the ingredients, the kutya warms up a little more on the stove.

And most importantly, a Christmas or memorial meal begins with a spoonful of kutia, joyful thoughts and warm wishes to loved ones. After all, the root of the word kutya - "kut" - has ancient Russian roots and means "joy".

Today we will tell you how to cook kutya from rice. Rice kutya is a rice dish to which nuts, honey, raisins or other dried fruits are added for taste. Most often, this dish is prepared to commemorate relatives, on parental Saturdays or other memorial days. Therefore, rice kutya is often called a funeral.

How to cook kutya from rice: a recipe for funeral kutya

In different periods of time and in different countries, kutya was prepared from oats, rye, barley, wheat, lentils, millet, pearl barley and rice, the only mandatory component of which was and is honey. Next, we will talk about how to cook kutya from rice directly. Raisins, dried fruits, berries, candied fruit, poppy go well with rice.

1. First, take round-grain rice and wash it thoroughly.
2. We remove the fallen debris and spoiled grains.
3. Transfer the rice to a heavy bottomed saucepan and cover with water. Don't forget to throw in a pinch of salt.
4. Also, rice for kutya can be cooked in milk. The main condition for this is that the rice should be soft and crumbly.
5. Cook rice over medium heat until soft. In time, it will take you about fifteen minutes.
6. When the porridge is half cooked (the rice will be soft on the outside, but still slightly hard on the inside), add sugar to the porridge.
7. Mix everything well and cover the pot with a lid.
8. We continue to cook for another ten to fifteen minutes.
9. If you are planning to cook rice kutya on Christmas Eve, but are not fasting, a good solution would be to add a little butter or low-fat cream to the porridge.
10. While rice is being cooked, it is necessary to pour boiling water over raisins, prunes and dried apricots. Other dried fruits will also work. Let them swell and steam a little.
11. Cut into small pieces walnuts, almonds, hazelnuts. Slightly fry them in a pan, stirring constantly.
12. All ingredients are ready. Drain water from dried fruits and cut them into small pieces. Add nuts to rice and mix well. Add dried fruits and mix again. It's time to try.

Keep in mind that this dish is always prepared with a margin, so make sure to correctly make the proportion you need. Surplus porridge was always treated to guests who came by chance or collected for guests on the road. And they eat porridge, both at the beginning of the meal and at its end.

Let's try the dish. If it is unsweetened, add a little honey or sugar diluted in water. We decorate the finished dish with raisins and candied fruit.

You have been offered a simple and delicious recipe on how to cook kutya from rice. This dish is perfect as a main dish for Christening, or Christmas.

Happy cooking and bon appetit!

Now we are waiting for Christmas on January 7th. On the night before the great Christian holiday, such an interesting dish as kutya is served. It is a traditional Christmas food. And it may differ in the set of ingredients. Some make it from barley or rice, while others from grain. No matter what the Christmas feast was, there was always a dish on it. Therefore, if you want to keep the traditions, be sure to cook such an unusually tasty dish.

Also, the treat can be taken to your family on January 6, as soon as the first star lights up in the sky. Usually grandparents are carried by grandchildren, while godparents are carried by godchildren. On the way, they sing songs in which they wish the owners all the best and good. This is how Christmas Eve was celebrated in ancient times.

This traditional dish is prepared not only for Christmas, but also for such holidays as Epiphany, New Year (according to the old style) and other Christian holidays. Depending on this, there are 3 varieties of this dish:

1. Hungry (Epiphany, based on grain);
2. Generous (New Year's, a rather modest treat with the addition of milk or cream, butter);
3. Rich (prepared on Christmas Eve, very sweet and flavored with various ingredients).

Despite this, the basis for kutia is always: grain, honey and poppy seeds.

Kutya Christmas - traditional

Classical kutya has a second name - sochivo. Its basis is wheat, honey, poppy and raisins. This meal is very delicious. Therefore, be sure to cook and please your household.

Would need:

• 2 tbsp. wheat;
• 2 tbsp. l. poppy;
• 80-100 g of raisins;
• 2-3 tbsp. l. honey;
• 50 g walnuts;
• uzvar.

Step by step preparation:

1. We thoroughly wash the wheat groats so that the water becomes clear. We put it in a saucepan and fill it with water 3 cm above the level of wheat. We send it to the stove and cook until cooked. Carefully remove the foam that appears with a spoon.

Do not forget to periodically stir the cereal. And when the water boils, the fire must be reduced and continue to cook. After its full readiness, let it brew for about an hour.

2. Pour the still hot cereal into a larger container and fill it with a knot. It must be taken a little so that it reaches the surface of the wheat. Here we add honey, washed and soaked raisins and at the very end - poppy seeds. It also needs to be washed a little. To do this, add water at room temperature to a plate with poppy seeds, mix and drain the liquid.

3. Well, at the final stage, it remains to add walnuts. They must first be crushed. Let the kutya brew and cool. After that, you can eat or go with a gift to your relatives.

How to cook kutya (sochivo) for Christmas 2019

The traditional Christmas treat, the recipe of which is given below, can be prepared even by a novice cook. Sochivo will turn out very tasty and with an excellent aroma. So feel free to take your recipe and do not hesitate, you will succeed!

Would need:

• 1 st. rice, wheat or bulgur;
• 2 tbsp. water;
• 1 st. mixtures of dried fruits and nuts;
• 1 st. l. honey;
• juice of 1 tangerine.

Step by step preparation:

1. To cook delicious kutia, you need to rinse the cereal. Ours is bulgur, but you can choose rice or wheat. Boil until cooked through for 20 minutes, you may need more time. Watch for readiness. Bulgur turns out crumbly and very tasty.

From nuts we took walnuts and almonds, and dried fruits consist of dried apricots, dates and prunes.

2. Pour boiling water over dried apricots and prunes and insist for 15-20 minutes, dry on a paper towel. We wash the dates. And then cut into strips.

3. Almonds are also soaked. Now it can be easily peeled off. Lightly roast the walnuts in a dry frying pan and remove the husks. Grind both ingredients.

4. Put the bulgur in a bowl. Top with dried fruits and nuts.

5. Cut the mandarin into two parts and sprinkle the cereal with its juice.

6. We complete the dish by adding honey to it. Mix everything well so that all the ingredients are evenly distributed.

7. For a beautiful serving, we take a wide cup for tea and put a treat there. Cover with a dish on top, so that the cup is in its middle, and carefully turn it over. Decorate with almonds and mint leaves.

A simple recipe for the most delicious rice kutya for Christmas

As you already understood, sochivo can be prepared from various cereals. For those who prefer rice, this simple option is perfect. As usual, we supplement the cereal with dried fruits, nuts and honey.

Would need:

• 1 st. rice
• 1.5 st. boiling water;
• 80-100 g of yellow raisins;
• 100 g of dried apricots and walnuts;
• 50 g prunes;
• 2 tbsp. l. honey;
• 50 g strawberry syrup.

Step by step preparation:

1. Rice is washed with water at room temperature. This must be done 3 times. Now fill it with the required amount of hot water. Close the pot with a lid and put on a strong fire. Cook this way for 3 minutes. Then reduce the heating power to medium and continue to cook for another 6 minutes. Then reduce to a minimum and cook for about 3 more minutes. Rice is ready, but it needs to stand for another quarter of an hour under a closed lid. Then he will loosen up properly.

2. We thoroughly wash the dried fruits and pour boiling water for 20 minutes to soften them. Then you can drain the water.

3. In the meantime, let's deal with nuts. They need to be slightly crushed with a knife. So their taste will be felt.

4. Cut dried apricots and prunes into pieces. We leave a few to beautifully decorate the dish.

5. We need liquid honey, so if you have thick honey, it is better to put it in a container with boiling water and in this way it will gradually liquefy.

In no case do not boil honey, otherwise it will lose its beneficial properties and vitamins.

6. Put the finished rice on a large dish. Top with raisins, walnuts, chopped dried apricots and prunes. Gently mix and pour over with dried fruit or syrup. Ours is strawberry.

7. Then we flavor with honey, a pinch of chopped nuts and raisins. Decorate with halves of dried apricots and prunes. A delicious meal is ready for the table!

Christmas wheat kutya - the best recipe

A very tasty, but at the same time simple wheat recipe. Prepared with just four ingredients and will perfectly decorate the table on the eve of Christmas.

Would need:

• 1 st. wheat;
• 150 g of raisins and walnuts;
• 3 art. l. liquid honey.

Step by step preparation:

1. We thoroughly wash the wheat for several times. Cook for about half an hour over medium heat.

2. At this time, you can soak, rinse and steam the raisins in boiling water.

3. Free the walnuts from the husk and break each one into several pieces with your hands.

4. Dilute honey with six tablespoons of warm water.

5. Remove the finished wheat, remove it from the stove and rinse under the tap. Mix with nuts and raisins. And also flavored with diluted honey. Mix until even. Let it brew for a couple of hours in a cool place and a delicious dish is ready!

How to cook kutya from pearl barley (barley) in a slow cooker

Would need:

• 1 multi-glass barley;
• 2.5 multi-glasses of warm water;
• a pinch of salt;
• 1 tsp granulated sugar;
• poppy, honey, raisins and nuts - to taste.

We will also need 2 tbsp. l. sugar for grinding poppy seeds.

Step by step preparation:

1. As usual, we wash barley in several waters. Pour into a multicooker bowl, add salt and sugar. Fill with the specified amount of water. Close the lid and select the "Buckwheat" mode. Ready for the signal.

2. At this time, we wash and pour raisins with boiling water. Grind the nuts, and grind the poppy seeds with sugar. Honey is slightly diluted with water, you can do it, as in the previous recipe.

3. Mix all the ingredients, including cereals. We spread it on a beautiful dish, decorate and serve.

And such kutya can be prepared in a thermos, in the video below a detailed description of this method of preparation.

This concludes our selection of Christmas kutya recipes. We wish you a Merry Christmas! And if you liked any recipe, be sure to press the buttons of social networks.

Until new posts!

Since ancient times, kutya has been the main dish on the table at Russian commemorations. The name is borrowed from the ancient Greek language and literally translated as “beans”.

Kutia is a porridge made from whole grain wheat, rice or other cereals. The Eastern Slavs liked to add bee honey, berries or hazelnuts to the funeral porridge. They paid attention to the process of preparing kutya - they tried to make the dish the most delicious, because kutya was intended not for living people who were present at the funeral, but for the deceased. It was a sacrifice in his honor. People firmly believed that good and satisfying food should be in abundance even in heaven.

How kutya was served at the funeral table

Such a dish was placed on a large plate and placed in the center so that each of the guests could try and commemorate the good memory of the deceased. Traditionally, cold appetizers were served with kutya, such as dried fish, kulebyaka, herring and more. At the wake, you could taste meat dishes. But all alcohol was banned, so as not to desecrate the honor of the deceased. Kissel was a traditional drink on such days.

Kutya for the wake of rice with raisins

The dish is somewhat reminiscent of ordinary pilaf, but the cooking scheme is somewhat different. It is advisable not to add sugar to kutya, but it is better to use natural honey.

Ingredients:

• 700 gr. rice
• 200 gr. raisins;
• 60 gr. bee honey;
• 80 gr. butter;
• a couple of pinches of cinnamon;
• salt - to taste.

Cooking:

1. Soak the raisins in cool water for half an hour, and then rinse well.
2. Do the same with rice. Boil it with salt.
3. Lightly dry the raisins in the microwave.
4. In a deep bowl, combine soft butter and honey. Add cinnamon and stir in raisins. Mix everything well and send to warm rice.

Kutia for the wake with prunes and dried apricots

An equally tasty way to cook kutya is with the addition of dried fruits, namely prunes and dried apricots. This kutya looks beautiful.

Cooking time - 1 hour 30 minutes.

Ingredients:

• 650 gr. white rice;
• 100 gr. prunes;
• 100 gr. dried apricots;
• 70 gr. honey;
• 100 ml of linseed oil;
• vanillin;
• salt - to taste.

Cooking:

1. Put the dried apricots and prunes in a bowl and cover with boiling water. Let stand 30 minutes.
2. Rinse the rice thoroughly and boil, pre-salting the water.
3. Heat the linseed oil in a frying pan and send the dried fruits there. Fry them lightly.
4. When the rice is cooked, cool it a little and add honey and vanillin. Then put dried apricots and prunes. Mix everything thoroughly until smooth.
5. Put the finished kutya in the refrigerator so that it is infused.

Wheat kutia for the wake

This kutya recipe will allow you to directly come into contact with the traditions of your ancestors. Cook only with whole grains of wheat. We recommend soaking them in cold water overnight.

Cooking time - 1 hour 20 minutes.

Ingredients:

• 400 gr. prepared wheat grains;
• 150 gr. hazelnuts;
• 100 gr. honey;
• 100 gr. raisins;
• 90 gr. butter;
• salt - to taste.

Cooking:

1. Soften butter at room temperature.
2. Pour boiling water over raisins and soak in water for 20 minutes.
3. Boil wheat grains in salt water. When the grains have cooled, add butter and honey.
4. Cut hazelnuts with a knife and, combining with raisins, add to kutya.
5. Mix everything until smooth and let the dish stand for a while in a cool place.

Kutia for the wake of pearl barley with sesame seeds

Barley is a useful cereal. It contains a lot of vitamin D, which strengthens the central nervous system.

Cooking time - 1 hour 10 minutes.

Ingredients:

• 500 gr. barley;
• 100 gr. butter;
• 100 gr. honey;
• 40 gr. sesame;
• salt - to taste.

Cooking:

1. Pour barley with water for 20 minutes, then rinse well and boil. Add salt.
2. Mix honey with butter and add to barley.
3. Then sprinkle with sesame seeds. Mix everything thoroughly.