Funeral kutya from rice. Rice kutia with raisins funeral classic recipe

Kutia - ritual orthodox dish who commemorate the dead. It appeared in Rus' in the X century, when the Grand Duke Vladimir converted to Christianity. The overseas clergy who flooded Rus' passed on the tradition of preparing it for Christmas and commemorating the dead with it.

Traditional kutya is made from wheat, honey, raisins and nuts. Today, Orthodox monasteries adhere to strict rules for preparing this ritual dish.

By tradition, wheat can be replaced with another grain crop. This is how kutya with rice appeared, the recipe of which is used in every family both on mournful days and on Christmas days.

Raisin Rice Recipe

The grain symbolizes resurrection. raisins - wealth,

Consider how to cook kutya for a wake. At the memorial dinner, the main menu from generation to generation remains unchanged, this is strictly obligatory dish. It is usually cooked a little more, in the expectation that there may be more guests than expected. They are never invited to a funeral, those people who want to see the deceased on their last journey come there.

Although, in Rus' it was not customary to refuse anyone a funeral dinner. " Rice porridge They put it in a common bowl in the center of the table and ate it with a tablespoon, like all the food of the commemoration.

Rinse the groats in several waters until the water becomes clear. Then pour into a saucepan and cover with water. Boil for 15 minutes. Then put the brew in a colander, rinse with water and let it drain. Put the fluffy rice into a bowl.

And it is better to take rice in bags, where it has already been steamed, and cook it according to the instructions. It will be so much faster and a pan then it is not necessary to wash thoroughly.

Rinse pitted raisins and pour boiling water over them. Leave to swell for 20 minutes. Then drain the water and put the raisins in the rice.

Fill everything with honey. If it is not available, it can be replaced with sugar. Mix kutia well and leave for 3 hours for impregnation.

How to cook kutya in a slow cooker

On the modern kitchen Recently, a new assistant has appeared - a multicooker that can save housewives time. If we talk about our dish, then only rice can be cooked in this unit. It will be very crumbly, just what you need.

Pour the thoroughly washed cereals into the bowl of the device, pour cold water into the same place in a ratio of 1: 2, close the lid and press the "Steamed Rice" or "Buckwheat" program, depending on the type of multi-helper. Then press the "Start" button. When cooking is finished, the appliance will beep. From the bowl of the unit, transfer the resulting into a bowl without rinsing.

Recipe for Christmas kutia

It is customary for Eastern Slavs to start Christmas with a spoonful of Christmas porridge. This tradition has deep, centuries-old roots. AT this case our dish is the personification of prosperity, wealth and good health. It is believed that the tastier and sweeter the food, the more grace the Lord will send to the family. How to cook kutya? Let's look at an example.

• rice - 200 gr.,
• raisins -60 gr.,
• dried apricots - 40 gr.,
• poppy - 100 gr.,
• walnuts - 50 gr.,
• liquid honey - 3 tbsp.

Rinse the cereal and pour a small amount of water, put on strong fire and bring to a boil. Then rinse everything in a colander, put in a saucepan, pour 400 milliliters of water and cook until tender. Then finished product put in a bowl and chill.

Pour the poppy seeds into a bowl, pour boiling water over it and let it swell. Then drain the water, and put the poppy into a mortar and grind with a pestle until poppy milk is released. Add liquid honey to poppy seeds and mix. If you have solid honey, then it can be made liquid in a water bath.

cut dried apricots in small pieces and together with raisins insist a few minutes in boiling water. Peel the nuts and pour boiling water, hold in it for about 15 minutes. Then crumble the nuts with a knife.

In a bowl with rice, add nuts, swollen dried fruits, poppy seeds with honey. Mix kutia well, stand for several hours and serve on the Christmas table.

But, you must always remember that you need to leave a little for the night. According to legend, the deceased ancestors also want to feast. If you do not leave, then they may be offended.

As you can see, there is nothing difficult in preparing this ritual dish. It is enough to follow the sequence of actions.

There is no single traditional recipe for kutya. In families, the recipe for this dish is passed down from generation to generation, and everyone considers their version to be the most correct. Despite this, all recipes use similar principles and similar ingredients.

The taste of kutya varies depending on the additives and dressings of the funeral porridge. It can be prepared on the basis of pearl barley, millet and rice, and flavored with sugar, honey or sweet syrup. A pleasant combination of neutral grains and sweet dressing give the funeral dish a specific taste and unique aroma.

Christmas kutya (from wheat groats)

• Go to recipe

Kutya recipe for a wake

Kutya is supposed to be served for a commemoration on the 9th, 40th day, for six months and for a year. She also opens a memorial meal and on special dates.

Ingredients:

• 0.5 cup long grain rice
• 2 glasses of water
• 100 g white raisins
• 50 g candied fruit
• 1 tbsp honey

Put the raisins on a plate, remove the tails. Rinse and leave in water for 20-30 minutes. Then rinse and dry again. So that honey is well absorbed into rice and gives the desired sweetness to kutya, melt it in a water bath. Chop the candy. Since the fruits added to kutya symbolize the heavenly fruits bestowed on humanity by the Almighty, not only raisins, but also dried apricots, prunes, cut into pieces, and poppy seeds can be put in kutya.

Before cooking rice, soak it in water for at least 2 hours to remove excess starch and gluten. Drain the water. Immerse the rice in fresh cold water and bring to a boil over the fire. Bring to a boil and after 2 minutes reduce heat to low. Rice should not be stirred with a spoon. On a slow fire, the porridge will not burn, but will slowly gurgle, absorbing water. When the rice is completely boiled and there is no water left in the pan, pour honey into it and add raisins with dried fruits and other ingredients as desired. Stir and let stand for another 2 minutes.

Transfer the hot kutya to a deep bowl, smooth the surface and garnish with raisins. Cover with a saucer and leave to cool slowly. Kutyu before serving memorial table should be consecrated, it is better to do it in advance by visiting the church during the morning service.

If it was not possible to consecrate kutia, the dish can be sprinkled with holy water at home and, placing a plate in front of the icons, read a prayer over it

The centuries-old Orthodox history amazes with an abundance of rituals and traditions. Many of them have been forgotten over time, have undergone changes. But there are also those that have been passed down from generation to generation and are firmly rooted in our everyday life. These include the custom of putting kutya on the table during the funeral meal.

Mentions of this dish are found long before the emergence of Christianity and are rooted in the times of pagan sacrifices. long time ago Slavic people believed in the immortality of the soul and, as a result, in the preservation of certain human needs even after death, including food. Therefore, it was customary to cook porridge from wheat and leave it on the grave. Kutia owes its name to the Greek word “Koukki”, which means “grain”, and to the similar, but less sweet kolivo dish. Due to their similarity, they are often confused and even mistaken for the same thing, although the first records about koliva appeared in ancient times - the 5th-6th century AD and were found in the writings of the Byzantine Empire.

Today, kutya is a symbol of Christian faith in the existence of the kingdom of heaven, eternal life and resurrection. In memory of the dead, it is customary to perform merciful deeds and distribute alms, one of the varieties of which are memorial dinners. Such meals symbolize the gathering at one table of the disciples of Christ, who were waiting for his miraculous resurrection. In the early stages of the development of Orthodox culture, the entire community gathered for common table as a sign of love for your neighbors. During such events, they certainly remembered those who were no longer in this world, which, as it were, emphasized the belonging of both the living and the dead to the same church. Over time, the organization of such meals became the concern of the relatives of the deceased. Products that were used to prepare funeral dinners were put into baskets and brought to the church for consecration during the service. This was done the previous evening, that is, the day before. This is where another popular name for kutia originates - the eve. There is also an opinion that "eve" comes from the Greek word meaning "basket".

The original kanun recipe included boiled wheat with raisins and honey, but poppy seeds were first added in the 16th century. The tradition of cooking this rice dish began sometime in the 19th century.

What does kutya symbolize

Every ingredient in this recipe has a hidden meaning. Eve is based on boiled or steamed grain, as a symbol of the resurrection from the dead. If you plant a grain in the ground, it will germinate, bearing fruit, but it will decay itself. By analogy, it also happens with the dead, who was buried according to Christian laws - he is resurrected for eternal life.

Another important component of the recipe is honey. Orthodox writings mention that it was Christ who ate it when, having risen, he appeared before his disciples. Since then, it has been customary to serve honey on the table as a symbol of the bliss of eternal life and spiritual peace in the Kingdom of Heaven, so that the soul of the deceased could enjoy the sweetness of heaven.

The raisins on the eve are reminiscent of Paradise fruits, which were intended for humans and were a symbol of health and eternal life. Another traditional dish fruit-honey uzvar (or jelly) was considered.

By the way, kutya is also prepared on some Orthodox holidays: Christmas, Kolyada and Epiphany, using various recipes. Moreover, it is believed that the thicker and “richer” the ingredients of the dish itself, the greater prosperity awaits the family in the new year.

How to properly serve and consume kanun

This dish is prepared in advance and taken with you to church for consecration during a memorial service or funeral service. In an exceptional case, you can independently sprinkle it with holy water by reading a prayer over it in front of the icons. A plate with kutya is placed in the middle of the table and the meal begins with it. At the beginning, relatives eat it, and then everyone else takes a spoonful of this dish, while remembering the deceased. It is also served on the ninth and fortieth day, six months and a year from the date of death. Use it cold.

It is believed that eve, like other food, at such dinners should only be eaten with spoons (or hands), although the Orthodox Church does not prohibit the use of forks and knives. The reason for this tradition goes back to the reign of Peter I, who introduced the custom of using forks. The common people took such a reform reluctantly and christened cutlery"demonic tail" capable of destroying the soul of a Christian. Therefore, in order not to harm the deceased in the afterlife, only spoons were served at the wake.

Recipes and cooking technology

Rice began to be used in the recipe for this dish due to the fact that this cereal is cooked the fastest (not counting buckwheat, of course) and goes well with palatability with all sorts of additives. To make the porridge crumbly and not stick together into a lump, it is best to take long-grain rice, and not round. You should also rinse it very well until the water is clean and clear. Honey for the recipe is better to take fresh, that is, liquid. If it has already crystallized, it must be dissolved in a water bath or in microwave oven. In this form, it will be evenly distributed and better absorbed by rice.

Recipe for rice kutya with raisins

For cooking you will need the following ingredients:

- 1 cup steamed or regular rice;

- 3 tbsp. spoons of natural bee honey;

- 2 glasses of water;

- 200 gr. raisins;

- 100 gr. nuclei walnuts;

- a pinch of salt.

Rinse the rice thoroughly, cover with water and cook until fully prepared in a thick-bottomed dish. Salt a little while cooking. Ready rice can be washed with boiled chilled water. Transfer to a sieve and give excess water drain. Finely chop the nuts and fry them in a frying pan. Put the cereal on a plate, add nuts, honey and raisins, mix well. Decorate with dried fruits canned cherries or nuts.

Recipe for kutya with candied fruits and nuts

You will need the following products:

50 grams of walnut kernels;

- 50 grams of cashews;

- 50 grams of peeled almond nuts;

- 50-100 grams of candied fruit;

- 50 grams of raisins;

- 50 grams of steamed poppy;

- 1 glass of rice;

- 2 glasses of water;

- honey or sugar to taste.

Thoroughly washed long-grain rice is poured with water in a ratio of 1: 2 and boiled until tender. If you add a little sunflower oil porridge will not stick together. Remove from fire and cool down closed lid so that a rough crust does not form on the porridge. Finely chop the nuts, and cut the candied fruits into small cubes. Mix all the ingredients until smooth, put on a plate and decorate.

Kutya recipes are varied and vary depending on time and set. traditional products. Each hostess prepares it according to her taste, adding certain components.

According to Christian custom, the dead are commemorated on Radonitsa (parents' day). In addition to rich cakes and pies with poppy seeds, an indispensable dish is memorial kutya from rice with raisins. Preparing kutya is not difficult, the only thing, in addition to rice, you will need raisins, nuts and honey, because kutya, although funeral, should be rich. Therefore, if there is such an opportunity, then it is advisable to add a few pieces of dried apricots and a spoonful of poppy seeds to the listed list.

Ingredients:

(4-6 servings)

• 1 cup rice
• 1/2 cup nut kernels
• 1/2 cup raisins
• 5-6 pcs. dried apricots (optional)
• 1 tbsp poppy (optional)
• honey or sugar to taste

• To prepare delicious kutya from rice, it is necessary, first of all, to cook crumbly rice. Rice can be cooked in different ways. In my opinion, the simplest and tasty way is to cook rice in in large numbers water. To do this, measure out one glass of rice (do not be afraid, there will not be much). You can take long-grain rice, you can round. The first one looks prettier, but round rice richer in taste.
• Pour a couple of liters of water into the pan. When the water boils, pour the rice, immediately stir with a spoon so that the rice grains do not stick to each other and to the bottom of the pan. Pouring rice cold water not needed, because cold water rice begins to release starch, which is good for slurry porridge, but not for rice kohl. You can add a bit of salt if you like, but you don't really need it.

• Cook rice for 15 minutes over medium heat. It is important not to miss the moment when the rice is almost ready, when the grain is already soft, it lacks literally a minute before it is fully cooked.
• Throw the rice in a colander. You can not wash it, but if suddenly the rice is slightly overcooked, then immediately rinse it with cold water to interrupt its further cooking.

• While the rice is cooling, prepare the rest of the ingredients for kutya. So, we measure out half a glass of raisins, half a glass of nuts, in this case, kernels walnut, we take dried apricots.

• We slightly chop the nuts, but raisins and dried apricots are steamed with boiling water. We stand for 5-10 minutes, depending on the degree of their dryness, then drain the water. It is not necessary to soak raisins and dried apricots for a long time, even if the raisins are not completely swollen, then they will still pick up moisture from rice and honey.

• We cut the dried apricots into pieces.

• We steam poppy seeds with boiling water or hot milk. When the poppy swells, strain, and then grind in a mortar until poppy milk appears. Of course, fiddling with one spoonful of poppy seeds is not very rational, but if you bake pies or poppy seed roll on Radonitsa, then you can take a spoonful of poppy seeds from there.
• Mix the cooled rice, nuts, raisins and dried apricots. Add honey to taste, approximately 3-4 tablespoons (depending on the sweetness of honey).

• Add poppy seeds, mix everything. That's basically it, rice kutya almost ready, it remains to let her brew. As you can see, the kutya recipe is quite simple, while the rice is obtained in separate grains, while the kutya itself is juicy, fragrant and very tasty.

• Another good thing about this recipe is that you can change the set of ingredients at your discretion. For example, instead of walnuts, use cashew nuts, add not only dried apricots, but also other candied fruits, put sesame instead of or together with poppy seeds. But I must say classic version is a rice kutya with nuts, raisins and poppy seeds.

Kutia from rice, wheat, oats or barley – traditional recipe sweet porridge with a ritual history. It is cooked 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.

By different occasions raisins, honey and honey syrup, dried fruits, cow and nut milk, cream and other sweets.

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. She doesn't have to be hot valuable substances in the composition of honey are not destroyed. The dish should have a moderately sticky consistency.
The treat is served cold. Ready meal cover with a lid to cool slowly.
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 classic recipe kutya is made from coarse grains that should not be boiled. However small digression from traditions it 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.
Mac soak in boiled water, after half an hour, drain the water and knead the grains 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 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 kuti with sweet additives - dried fruits. Fresh fruits can ferment in porridge, they are added, but strictly when serving. Dried fruits they will not spoil the dish, but on the contrary, they 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.
Prepare from honey 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. It's satisfying and nutritious dish can be served on any day outside of fasting, it 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 of white raisins, a glass of prunes, half a glass of dried apricots, 1 tbsp. honey, 0.5 cup poppy seeds, 1 sachet 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.
To ready-made porridge did 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 marmalade sweets, grated chocolate, a little cognac, jam, Orange juice, lemon zest and even sprouted 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 grains in thick-walled saucepan, to speed up cooking, cereals are soaked in advance, after combining all the ingredients, kutya warms up a little more on the stove.

And most importantly - 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".