Kutia: recipe from the depths of centuries

Not all the young housewives today know what kutia is, although the word has certainly been heard. Kutia is a traditional Russian ritual porridge, which was an indispensable dish on the table on the eve of certain religious holidays or events.

Christmas, Epiphany, New Year's meals began with kutya. She was also remembered by the deceased. This is deeply symbolic, because the kutya, the recipe for the preparation of which involves the use of whole grains, beans, berries, honey, symbolizes life, fertility, rebirth through death.

If berries or grains, dying every year, and then reborn, indicate continuity of life, fertility, revival, then honey is a symbol of industrious diligence. The bee in Russia was sacred. First, because it supplied honey to church candles. Secondly, because the idea of it is associated exclusively with the female principle.

Today, of course, almost no one remembers this meaning of kutya, but according to tradition in Christmas, children still wear kutya even on apartment buildings and glorify Christ, sometimes even unaware of it.

Wreaths also begin with kutya, although today it is increasingly called Eve. But the question of how to cook kutya, is relevant for many housewives.

I found several recipes adapted to modern life.

Recipe 1. Wheaten, Christmas recipe

We need 300 g of wheat grains, which I previously soak for two hours in cool water. Later, I drain the water, I cook the grains in 1 liter of milk until it is completely ready. I pour a glass of boiling fat cream, add honey, vanilla, steamed raisins. I wrap it, send it to "ripen" under a warm blanket.

Recipe 2. Rice stew, a non-traditional recipe

A glass of rice washed thoroughly in several waters is poured with plenty of water, allowed to boil, washed under a stream of cool water. Again sent to a pan, cook in a large volume of water until cooked.

Purified and scalded almonds are passed through a blender, mixed with rice, honey or sugar, steamed raisins. Such kutyu can be served not only on Christmas holidays, but also at wake.

Recipe 3. Barley kutya, a recipe for the ancient

Two cups of barley groats cook in a large volume of water until the core will not emit slippery mucus. At this point, it is recommended to drain the water, send the croup to a bowl with a thick bottom, pour a half cup of boiling milk, cook, stirring thoroughly, until absolutely ready.

Separate steam and grind poppy. Mix with a thickened porridge steamed poppy, honey. To put in the oven for 15 minutes. Strictly watch to ensure that the kutya is not burnt. In hot porridge add cranberry or currant berries. They can be replaced with jam.

In one book on history I read that in some Russian provinces kutya was cooked from several types of grain at the same time. I began to wonder how to do kutya, using several cereals. And found the answer.

For such a kutya you will need:

• Wheat grains

• Rye Corn

• Corn grains

• Mack

• Milk

• Honey

• Any nuts

Corn and cereals are first soaked separately for several hours in warm water, then very long brewed (separately) at a very low temperature, until softening completely.

Poppy pour steep boiling water for a few minutes, then drain the water. Pouring boiling water a second time, waiting for the spots of fat to appear. The water is drained, the hot poppy is wrapped, allowed to stand, then ground in a mortar, poured hot milk. Finished porridges are mixed in one large container, filled with honey, poppy milk, sent to the oven for a few minutes. Add crushed nuts to the ready-made couscous, wrap them again. Such kutju can be served with honey water or compote of their dried fruits.

Kutia is not only a ritual dish. With its help you can guess at the betrothed. It's enough on Christmas Eve to hide a spoonful of kutya in your pocket, go out to the intersection and ask the name of the first passer-by. That's how they will call their future husband.