In addition to kutya, porridge is traditional. Funeral kutia from rice with raisins, recipe

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Traditionally, Christians prepare kutya for various occasions, but primarily it is still associated with the Christmas holidays. There is no single recipe for kutya. Mothers and grandmothers tell us how to prepare delicious kutya. In kutya, both wheat and barley or rice can be used. Traditionally, poppy seeds, nuts, raisins, honey, sugar, and jam are added. In general, preparing kutia is not so difficult. And for it to be really tasty, you need to know a few secrets.

1. Wheat for kutya is prepared as follows: first, the grain is pounded in a wooden mortar, adding a teaspoon of warm water so that the grain shell completely falls apart. The kernels are then separated from the chaff, sifted in the wind and washed. Or they buy wheat prepared for kutya in a supermarket or market.

Kutya is boiled in water with the addition of a small amount of salt (believe me, this significantly improves the taste). If there is a lot of liquid and mucus in the boiled kutia, you can put it on a sieve and rinse with cold water.

If in your home kutya is traditionally prepared not from wheat, but from rice or barley, then simply cook these cereals as usual, but do not add too much water - the porridge should come out crumbly.

2. Any honey is suitable for kutya - linden, flower, buckwheat - depending on your preferences. It is the taste of honey that sets the taste of kutya. However, it should be remembered that it can be diluted with water no more than 40 degrees, otherwise all the beneficial substances in it are destroyed. If honey is contraindicated for you or someone in your family due to allergies, replace it with sugar.

3. Before adding poppy seeds in the corner, it should be steamed with boiling water and simmered over low heat for 5-6 minutes. and leave covered until completely cool. Pass the cooled steamed poppy seeds through a meat grinder twice or grind well in a blender until white.

4. The raisins for kutya need to be sorted out, washed well and scalded with boiling water. You can pour the washed raisins with cold water for 20-30 minutes, drain the water, and put the raisins in the kutya.

5. It is better to chop the peeled nut kernels (for Ukrainian kutya the most traditional are walnuts, but possible options include almonds, cashews or hazelnuts) with a knife so that they do not turn into very fine “crumbs”.

Now let's move on to the recipes for Christmas kutia.

Wheat Kutya with honey (classic)

Ingredients: 1.5 cups of wheat, 200 g of honey.

Recipe. Pour clean wheat grains with cold water for 2-3 hours, cook until tender, strain the liquid. Dilute honey with warm water and pour it over cooked wheat.

Wheat kutia with jam

Ingredients: 400 g of wheat, 1 glass of berries or fruit jam.

Recipe. Sort the wheat, rinse and boil in salted water until tender, drain in a colander, cool and mix with berries or fruits. If the kutia is too thick, you can add a little warm water with sugar or honey.

Wheat Kutya with poppy seeds

Ingredients: 400 g wheat, 1 cup poppy seeds, 1/2 cup sugar or honey.

Recipe. Sort the wheat, rinse, add to boiling water, bring to a boil, place in a sieve, pour over cold water, put in a saucepan, add water, bring to a boil, close the lid tightly and put in the oven to simmer until soft. Wash the poppy seeds, pour over boiling water, pound in a mortar until white or grind in a blender, add sugar or honey, mix with cooled wheat.

Wheat Kutya with poppy seeds and nuts

Ingredients: 1 cup wheat, 100 g poppy seeds, 100 g peeled walnuts, 2-3 tbsp. spoons of honey, sugar to taste.

Recipe. Sort the wheat, rinse and boil in salted water until tender. Grind the poppy seeds until milk forms, add honey and mix well with the wheat. Lastly, add the chopped walnuts.

Wheat kutia with honey, raisins and nuts

Ingredients: 200 g wheat, 100 g raisins, 100 g honey, 50 g peeled walnuts.

Recipe. Sort the wheat, rinse and boil in salted water, place in a sieve, and rinse. Place in a bowl, pour over honey diluted with a small amount of water, mix with crushed walnuts and prepared raisins

Wheat kutia with raisins and dried apricots

Ingredients: 250 g of prepared wheat, 150 g of seedless raisins, 150 g of dried apricots, 100 g of honey.

Recipe. Boil the wheat grains until softened, but so that they remain intact. Rinse the raisins and dried apricots well, add cold boiled water and let them swell. Drain the water, place in a sieve, and chop the dried apricots. Combine everything, add honey and mix.

Rice kutia with almonds and raisins

Ingredients: 250 g rice, 100 g almonds, 100 g raisins, cinnamon and sugar to taste, powdered sugar.

Recipe. Sort the rice, rinse, add cold water, bring to a boil, drain in a colander and rinse with cold water. Then pour the rice again with plenty of cold water and cook until done. Drain the water and cool the rice. Grind almonds scalded with boiling water in a blender, add sugar, dilute with a small amount of water and mix with rice, then add raisins and cinnamon scalded with boiling water and mix again. Place in a large plate and sprinkle with powdered sugar.

Rice kutia with dried and candied fruits

Ingredients: 200 g rice, 200 g dried fruits, 200 g candied fruits, 100 g walnuts or other nuts, 1 glass of sugar.

Recipe. Boil the rice in a small amount of water, place in a sieve and pour over cold boiled water. Pour dried fruits with water, bring to a boil, mix with sugar, strain and mix with rice. Place in a deep bowl, add candied fruits, pour over the syrup in which the dried fruits were boiled.

Barley (pearl barley) kutia with raisins, honey and cinnamon

Ingredients: 1 cup pearl barley, 1 cup raisins, 1 teaspoon cinnamon, 100 g honey.

Recipe. Sort the pearl barley, rinse, cook in plenty of water until tender, place in a sieve and cool. Add honey (if thick, dilute with warm water), cinnamon, washed and scalded raisins and mix.

Kutia is a Lenten dish that is usually prepared for Christmas Eve or for a funeral table. Today it is also prepared from rice and pearl barley. It is believed that the more satisfying the dish, the more successful the next year will be. You can cook rice kutia in several ways, but for a good taste you must take into account the following recommendations.

How to cook kutya from rice with raisins - features of the dish

The main ingredient for kutya is cereal. Usually it is boiled, but the grains should remain intact, and the porridge itself should be crumbly.
The most delicate taste is obtained from a dish made from rice with raisins. It is quite easy to prepare, which is why this version of kutia is the most popular.
Before cooking rice, it must be thoroughly washed to remove starch and rice flour. Then boil until fully cooked. There is no need to pre-soak the cereal.
Syrup is first made from sugar and honey, and then added to rice. Honey can not be diluted, but added ready-made to cereals.
Dried fruits are first steamed, then dried, cut into pieces and then added to rice.
The finished kutya is transferred to a small bowl. The top of the dish is usually decorated with nuts or raisins.

How to cook kutya from rice with raisins in a pan

Kutya is usually cooked with sweet syrup and raisins. It’s not difficult to prepare, the main thing is to carefully study the recipe and strictly follow it.

Ingredients for the dish:

polished rice - 1 tbsp.;
cold water – 2 tbsp.;
raisins – 150 gr.;
butter (not softened) – 40 g;
sugar, salt - to taste.

Recipe:

Rice grains must be rinsed well until the water runs clear. It is most convenient to do this using a sieve, but you can rinse the cereal in a plate.

Place the rice in a saucepan and add cold water. If you use boiling water for cooking, then the volume of water must be reduced by a quarter.

When the rice starts to boil, add salt. After half the liquid has boiled away, cover the pan with a lid, reduce the heat and cook the cereal until tender.

You should have crumbly cereal cooked. Leave it to cool to room temperature.

Meanwhile, pour boiling water over the raisins and leave for 5-10 minutes to steam. After the specified time, drain the water and place it on a paper towel. This will allow excess moisture to be absorbed into the napkin.

Raisins and sugar must be fried in a frying pan. Add only butter to them. If you are preparing a lean dish, then omit this process. In this case, dissolve the sugar in boiling water and simply add to the rice.

When frying, carefully monitor the sugar level. It should melt and take on a light caramel color.

Add sweet raisins to the rice and mix well.
Serve kutya to the table in small portions in small bowls. For convenience, you need to place a teaspoon nearby.

How to cook kutya from rice with raisins in a slow cooker

The multicooker has already become one of the main assistants in the kitchen. With its help, you can easily and quickly prepare a funeral dish.

You will need the following products:

rice groats – 2 tbsp;
cold water – 4 tbsp.;
raisins – 300 gr.;
honey - 2 tbsp. l.

Progress:

The main feature of cooking in a slow cooker is compliance with the specified proportions. Therefore, for fluffy rice, you need to strictly follow the instructions.
Rinse the cereal in cold water and place in a bowl. Pour water.

Important! For a multicooker, a special measuring cup is used, which may differ in volume from a regular container.

Close the lid, open the top hole and turn on the multicooker to the “Rice” mode. This function provides a recipe for preparing this particular cereal. But if you don’t have it, then select the “Porridge” mode.
While the porridge is cooking, rinse the raisins under running water and then steam them with boiling water. If desired, you can use any dried fruit with it.
In a separate container, dilute the honey with warm water or melt it in a water bath.

Important! Do not dilute honey with boiling water. Otherwise, all the beneficial properties of the product will be lost. It is also not recommended to heat honey in a microwave oven.

Add raisins to cooked rice, then pour in honey and stir thoroughly. Transfer the finished dish to a small plate and serve.

Rice porridge should not look like a sticky mass. Therefore, when preparing it, follow the proportions of water and use long-grain rice for cooking.
If you first briefly soak the rice in boiling water, the grains will turn out soft and juicy.
For kutia, honey is used only in liquid form. The candied product must first be melted. To preserve the beneficial properties, do this in a water bath.
Large raisins and dried fruits can be cut into small pieces or strips.

To make the kutia tasty and beautiful, it is important to adhere to the specified proportions. This is not so difficult to do, the main thing is to carefully study the recipe. Bon appetit!

For another recipe for a funeral dish with rice and raisins, watch the video:

In the Orthodox faith, kutia, or kolivo, symbolizes eternal life and resurrection. Therefore, it is customary to prepare sweet rice porridge for funerals. It is placed in a common deep plate and placed in the middle of the table. Each guest scoops up one spoonful of kutya from the plate and puts it straight into his mouth, commemorating the deceased.

Traditions of cooking kutia

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 using pearl barley, millet and rice, and flavored with sugar, honey or sweet syrup. A pleasant combination of neutral grains and sweet dressing gives the funeral dish a specific taste and unique aroma.

Kutya recipe for a funeral

Kutya is supposed to be served at funerals on the 9th, 40th day, for six months and for a year. It is also used to open a memorial meal on special dates.

Ingredients:

0.5 cups long grain rice
2 glasses of water
100 g white raisins
50 g candied fruits
1 tbsp. honey

Place the raisins on a plate and remove the stems. Rinse and leave in water for 20-30 minutes. Then rinse and dry again. To ensure that the honey is well absorbed into the rice and gives the desired sweetness to the kutia, melt it in a water bath. Grind the candied fruits. Since the fruits added to kutya symbolize the fruits of heaven given to humanity by the Almighty, you can put not only raisins, but also dried apricots, prunes, cut into pieces, and poppy seeds into 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 the boil. Bring to a boil and after 2 minutes reduce heat to low. Do not stir rice with a spoon. Over low heat, 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.

Place the hot kutya into a deep bowl, smooth the surface and garnish with raisins. Cover with a saucer and leave to cool slowly. Kutya should be blessed before serving at the funeral table; it is better to do this in advance by visiting the church during the morning service.

There are many recipes from which you can learn how to cook kutia from rice for a funeral. This dish occupies a very important place among Orthodox Christians, as it symbolizes resurrection and eternal life. There are many options for kutya, but more often they use the traditional recipe.

The meaning of cooking

Some people, especially those who are far from faith, are interested in the question of why cook kutya for a funeral at all. However, this dish must be prepared and served. If you believe the opinion of historians, then people began preparing this dish for the funeral table back in the 10th century. It is necessary to cook kutya from cereals (most often millet or rice is used). It is believed that grains that fall into the ground germinate and a new plant is born. In the same way, a deceased person after death will be resurrected and sent to eternal life in the Kingdom of Heaven. Other ingredients also have their own symbolic purpose. Honey represents the peace that a deceased person will find in heaven. Nuts and dried fruits are the fruits of heaven. According to tradition, kutya is cooked not only on memorial days, but also on holidays - Christmas Eve and Christmas.

It is very important to make kutya a lean dish.

It is not advisable to add, for example, butter there. Compliance with this condition is mandatory for various reasons. Firstly, the funeral may fall during a period of growth when eating butter is prohibited. And believers who come to remember a deceased person should begin their meal with kutya. Secondly, this ingredient can simply ruin the dish. After all, kutia is served at the funeral table already cooled. And butter will not be entirely appropriate. Sometimes it is acceptable to add a small amount of butter to kutia prepared for the holiday of the Nativity of Christ.

Traditional recipe

To prepare a traditional recipe, you need to use two main ingredients - rice cereal with raisins. To cook Kolivo for 30 people, you will need:

2 glasses of water at room temperature;
0.5 cups rice cereal or long grain rice;
100 g raisins (it is better to choose light ones);
50 g candied fruits;
1 tbsp. l. honey

The raisins must be washed and kept in warm water for 15–20 minutes. After this it needs to be dried. Many people wonder why raisins are added to kutya. In fact, you can put chopped dried apricots and prunes in the dish. These dried fruits symbolize the fruits of heaven, so their presence plays an important role. It is advisable to melt the honey in a water bath. This way it will be better absorbed into the cooked rice and give the dish a specific sweetish taste.

Before cooking, rice should be rinsed well under running water.

It is necessary to cook over low heat until it becomes soft. You need to add honey and raisins to boiled rice. Mix the resulting mass well, cover with a lid and leave for 5 minutes. Before serving, the kutya must be transferred to a deep dish and the surface smoothed with a spoon. If desired, you can decorate the dish with individual highlights. This recipe is used more often than others and is the simplest.

Rice kutia with nuts

In addition to the traditional one, there is another interesting recipe according to which kutia is prepared for a funeral. Its peculiarity is that nuts (in most cases almonds) are added to the dish. The ingredients for this recipe are as follows:

100 g steamed rice;
2 glasses of water;
100 g raisins;
100 g chopped almonds (you can leave a few whole nuts to decorate the dish);
1 tbsp. l. honey

In order to prepare kutya according to this recipe, you need to rinse the rice. Particular attention should be paid to this stage because after washing, excess starch comes out of the rice. Then the rice will be more crumbly and the dish will not turn out mushy. Then the rice must be cooked over low heat. There is no need to cover with a lid or stir with a spoon. The water should boil away slowly.

Almonds need to be chopped into small pieces, and raisins should be washed well in warm water. These two ingredients should be poured into a separate bowl and the cooked rice should be added to them. Honey heated in a water bath must be added to the finished dish, then mixed well.

Before serving, the surface of the dish can be decorated with raisins and whole almonds.

Wheat colivo

If there is no recipe by which you can learn how to prepare kutya for a funeral from rice with raisins, then you can replace this dish with another. At funerals, kolivo made from wheat can be served. This recipe will require the following ingredients:

300 g wheat cereal;
100 g dried apricots;
100 g raisins;
2 glasses of water;
a small amount of poppy seeds;
1 tbsp. l. honey

Before cooking, the cereal must be poured into a pan, rinsed and boiled. The wheat broth must be poured into a separate bowl. While it is still warm, you can steam raisins and pre-cut dried apricots into small cubes. Then you need to dissolve honey in millet and add dried fruits there. By transferring the kolivo into a deep bowl, the surface of the dish can be decorated with poppy seeds. In this form, the dish can be served at the funeral table.

The prepared volume is enough for 30–35 people.

Regardless of which recipe is chosen, the kolivo must be blessed. You can perform this ritual in a temple, but if this is not possible, then simply sprinkle the kutya with holy water at home.

The taste of kutia depends on what ingredients and spices are used in the cooking process. Kutya is supposed to be served on the day of the funeral, as well as on the ninth and fortieth days. The church canon says that funeral meals are opened by eating this dish. Kutia is served in a common dish, which is placed in the middle of the table. Everyone present scoops up the kolivo with a spoon and eats it right away. It is allowed to take kutya with your hand. Under no circumstances should you eat this dish with a fork.

Cooking kutia is an ancient custom, so everyone should be able to cook it. Kutya is often prepared during Lent, when consuming other sweets is prohibited. Kutya is served not only as a dish at funerals, but also on New Year's Eve, Old Style, Epiphany, Christmas Eve and some other holidays.

If you are preparing a festive Christmas kutya on Christmas Eve (sochivo), then keep in mind that it should be rich. The tastier and richer the juice, the sweeter and richer the life of the family in the coming year. Therefore, it would not be amiss to add chopped dried fruits and steamed raisins to it. The last to be poured in are crushed nut kernels, which can be pre-fried. Everything is mixed well and placed in a beautiful vase.

In addition, this grain dish is a necessary component of the funeral table, which, unfortunately, sooner or later everyone has to organize.

This traditional ritual porridge has many names: kutya, sochivo, kolivo, syt, kanun, and so on, as well as recipes, by the way.

Kutya

The necessary set of products is quite accessible to different segments of the population. The method of preparing wheat kutia is similar to preparing rice kutia, as well as barley kutia, which we use in a slow cooker.

We offer several recipes for kutia. It should be noted that in modern conditions, kutia made from rice is the most popular. It cooks quite quickly, and rice can be found in any store.

How to cook kutia from wheat

It is necessary to pour grain wheat into a wooden mortar or tall vessel, adding warm water in the process. You need to grind the grain until the shell or husk falls off. Then the wheat needs to be washed under running water.

The next step is to prepare crumbly dairy-free wheat porridge in water. The grain must be cooked until tender and stirred occasionally.

Poppy seeds for kutya, like dried fruits, also need to be prepared in advance. The raisins are sorted out and briefly poured with boiling water. We do the same with dried apricots and prunes (if you also decide to use them). Pour boiling water over the poppy seeds and let stand for about an hour. During this time it will swell well. Then drain off the excess water.

Then grind the poppy seeds in a mortar or grind with a blender until the milk is released. Add honey to it, stir, and then add it to the finished porridge along with the rest of the ingredients.

Rice kutia

Ingredients:

rice - 1 cup, which can be replaced with the same amount of wheat, pearl barley or oats,
poppy seed - 100 g,
peeled nuts 50-100 g,
Raisins and dried fruits - to taste,
honey and sugar are added to taste, within 1-3 tablespoons.

Cooking process:

The main component of kutya is any grain. Additives may vary. Most often, kutia is prepared with raisins. For rice kutya, crumbly porridge is cooked. It should not be boiled, the grains should be about 90% cooked. To prevent rice from overcooking, you can use steamed grains. To be honest, I don’t really like it because of the specific smell, so I use sushi rice in the step-by-step photo recipe. It is large, has a beautiful oval shape, and does not stick together like the Krasnodar varieties.

Rice grains are sorted, washed in several waters and poured with boiling water. Cook over high heat for 3 minutes, then reduce the heat to medium and simmer for another 6 minutes. Reduce the heat to minimum and cook for another 3 minutes. Then the rice should sit for another 12 minutes with the lid closed.

In the age of technology, delicious kutya rice can be prepared in a slow cooker without any effort and constant monitoring.

To do this, the prepared rice is placed in a bowl and filled with water in a ratio of 1:2 (take two glasses of water per glass of rice). Rice porridge for kutya in a slow cooker is prepared using any of the programs: “buckwheat”, “rice”, “cereals”.

It is better not only to chop the nuts, but also to fry them. I prefer not to add them to the kutya during cooking, but sprinkle nuts on top. This way they don’t get soggy and they turn out crispy.

While the rice is cooking, the poppy seed has time to swell; all that remains is to grind it with a blender.

This is such a beautiful rice for kutya made in a slow cooker.

The remaining stages of preparing kutya remain unchanged. Honey, poppy seeds, and steamed raisins are added to the grain. If desired, you can add steamed dried fruits to the finished rice kutya.

All ingredients can be carefully mixed right in the bowl. If you are allergic to honey, replace it with sugar syrup.

Uzvar

There is another tradition according to which, before the onset of the holy holiday of Christmas for all Christians, not only kutya is cooked, but also uzvar. Kutya was also seasoned with a small amount of uzvar. Despite the fact that uzvar is a dried fruit compote, they have differences in concentration and cooking time.

In order to do so, you need to prepare the fruits and pour boiling water over them. Boil for 10-15 minutes. Then all this is infused until completely cooled. Moreover, a variety of fruits can be used. But according to ancient tradition, this drink was prepared from dried apples, pears, plums or apricots. To add sourness to the drink, rose hips were often added.

I wish the readers of my notebook a Merry Christmas!
I wish you peace in your families, kindness, love, harmony and respect. Be healthy and loved!
Let this cup of kutya on Christmas Eve be a symbol of the sweet life, wealth and prosperity.
Best regards, Anyuta.

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