Since ancient times, kutia was the main dish on the table at Russian commemorations. The name is borrowed from the ancient Greek language and literally translates as "beans".
Kutia is a porridge made from whole grain wheat, rice, or other cereals. The Eastern Slavs loved to add bee honey, berries or hazelnuts to the memorial porridge. Attention was paid to the process of cooking kutia - they tried to make the dish the most delicious, because kutia was intended not for living people who were present at the commemoration, but for the deceased. It was a sacrifice in his honor. People firmly believed that good and nourishing food should be abundant even in heaven.
How kutya was served at the memorial table
Such a dish was placed in a large plate and placed in the center so that each of the guests could taste and remember the good memory of the deceased. Traditionally, cold snacks, such as dried fish, kulebyaka, herring and others, were served with kutya. At the commemoration one could taste meat dishes. But all alcohol was banned so as not to defile the honor of the deceased. The traditional drink on such days was jelly.
Kutya for a 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 rather 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.
Preparation:
- Soak the raisins in cool water for half an hour, and then rinse well.
- Do the same with rice. Boil it with salt.
- Lightly dry the raisins in the microwave.
- Combine soft butter and honey in a deep bowl. Add cinnamon and raisins. Mix everything well and send to warm rice.
Kutia for a funeral service with prunes and dried apricots
An equally tasty way of preparing kutya is with the addition of dried fruits, namely prunes and dried apricots. Such kutia looks beautiful.
Cooking time - 1 hour 30 minutes.
Ingredients:
- 650 gr. white rice;
- 100 g prunes;
- 100 g dried apricots;
- 70 gr. honey;
- 100 ml of flaxseed oil;
- vanillin;
- salt to taste.
Preparation:
- Put dried apricots and prunes in a bowl and cover with boiling water. Let stand for 30 minutes.
- Rinse the rice thoroughly and boil, pre-salting the water.
- Heat linseed oil in a frying pan and send dried fruits there. Fry them lightly.
- When the rice is cooked, cool it a little and add honey and vanillin. Then add dried apricots and prunes. Mix everything thoroughly until smooth.
- Put the finished kutya in the refrigerator so that it is infused.
Wheat Kutia for the commemoration
This kutya recipe will allow you to directly get in touch with the traditions of ancestors. Only use whole wheat grains. We recommend pre-soaking them in cold water overnight.
Cooking time - 1 hour 20 minutes.
Ingredients:
- 400 gr. prepared wheat grains;
- 150 gr. hazelnuts;
- 100 g honey;
- 100 g raisins;
- 90 gr. butter;
- salt to taste.
Preparation:
- Soften the butter at room temperature.
- Pour boiling water over the raisins and soak in water for 20 minutes.
- Boil wheat grains in salted water. When the beans have cooled, add the butter and honey.
- Cut the hazelnuts with a knife and, combining with raisins, add to the kutye.
- Stir until smooth and let the dish stand in a cool place.
Kutya for funeral barley with sesame seeds
Pearl barley is a healthy grain. It contains a lot of vitamin D, which strengthens the central nervous system.
Cooking time - 1 hour 10 minutes.
Ingredients:
- 500 gr. pearl barley;
- 100 g butter;
- 100 g honey;
- 40 gr. sesame;
- salt to taste.
Preparation:
- Pour the pearl barley with water for 20 minutes, then rinse well and boil. Add salt.
- Mix honey with butter and add to barley.
- Then sprinkle with sesame seeds. Mix everything thoroughly.
Step-by-step recipes for making rice kutia with raisins, poppy seeds, nuts, dried apricots and prunes
2018-06-24 Rida KhasanovaAssessment
recipe
Time
(min)
Servings
(people)
In 100 grams of finished dish
5 gr.
10 gr.
Carbohydrates
55 gr.336 kcal.
Option 1: The classic recipe for kutya from rice with raisins
Rice kutia with raisins is a sweet porridge that is traditionally prepared before Christmas, New Year or for a memorial table. It is believed that in this way people pay tribute to the memory of their ancestors, kutia acts as a symbol of immortality and eternity.
For taste, various sweet ingredients are added to it: honey diluted with water, fresh fruits or dried fruits, caramels, candied fruits and nuts, as well as butter. The only exceptions are strict fasting days, then the porridge is cooked without butter or milk.
Ingredients:
- two glasses of rice;
- litere of water;
- 70-80 gr. butter;
- 100 g white raisins;
- a couple of tablespoons of sugar;
- a pinch of salt.
Step-by-step recipe for kutya from rice and raisins
Pour water into a heat-resistant saucepan, salt and put on fire.
Sort the raisins, clean them from litter and dry tails. Pour boiling water over and leave to soak for 7-10 minutes. After that, drain the liquid, and spread the raisins on paper towels so that they absorb the remaining moisture.
Rinse the rice in cold water several times so that the powdery content disappears and the kutia does not turn out sticky.
When the water in the saucepan boils, pour the washed cereal into it. Cover with a lid and place in an oven preheated to 190-200 degrees for 20-25 minutes.
Put a frying pan on the stove, melt a piece of butter in it (you can also add a little olive oil). Sprinkle in washed and dried raisins. Simmer over low heat for 5 minutes, stirring continuously with a spoon.
Pour 5 tablespoons of water into a skillet with raisins and add granulated sugar. Stir thoroughly and continue simmering over low heat. When a homogeneous syrup is formed, cook for a couple of minutes and remove from the stove.
Remove the rice from the oven and pour the raisins in the syrup into it. Stir well and leave to cool, then transfer to a nice cup and use a spoon to lay the top down.
Sweet kutya is usually served at the end of a feast, for tea drinking.
Option 2: A quick recipe for kutya rice with raisins
At first, the basis of kutya was only peeled grain, but gradually it was replaced by rice, since it is easier to cook and more familiar in taste. Porridge can be cooked on the stove without using the oven - this is a faster and easier way. From the specified amount of ingredients, you will get 8-9 servings.
Ingredients:
- 100 g rice groats;
- a handful of raisins;
- 200-230 liquid honey;
- two glasses of water.
How to quickly cook kutya from rice with raisins
Pour the rice groats into a colander and rinse under running water until it becomes clean.
Pour 4 glasses of water into a saucepan and put on fire. When it comes to a boil, pour over the rice and cook over medium heat until the cereal absorbs the water completely.
Peel the raisins from litter and tails, pour a glass of boiling water and soak for 10 minutes. Then drain the water, and dry the raisins from moisture and stir in the rice porridge.
Put honey in a separate cup, dilute it with a little lukewarm water and stir. Pour over the rice and stir gently to completely saturate the sweet mixture.
Put the kutya on the table, spreading it out in several cups, so that each guest can taste the traditional dish.
Option 3: Rice kutia with raisins in a slow cooker
Kutia with rice, raisins and poppy seeds is a lean option that is convenient to cook in a slow cooker. If there is no need to keep a strict diet or fasting, then at the very end of cooking, you can add fresh milk of any fat content to the porridge.
Ingredients:
- a glass of rice;
- 600-650 ml. water;
- half a teaspoon of salt;
- three tablespoons of raisins;
- two tablespoons of poppy seeds;
- one and a half tablespoons of sugar;
- a teaspoon of vanilla sugar.
How to cook
Rinse the rice groats with water so that it does not become powdery, transparent.
Pour cereals into the multicooker bowl, add water and stir with a spatula. Close the lid tightly, select the porridge or stewing mode on the display and set the time for 20 minutes.
Sort out the raisins from the specks and pour into a deep plate. Pour hot water and leave for 5-6 minutes. After soaking, drain the water.
Soak poppy seeds in water like raisins and keep covered for about 10 minutes. Pour water through a fine sieve, add sugar and vanilla sugar to it, and grind thoroughly with a spoon. You can also use a blender.
When the rice is cooked through, mix it with the poppy seed mixture and raisins, stir so that all the ingredients are evenly distributed with each other.
If kutia does not think about lean, then at this stage you can add a little milk to it. Turn on the heating mode for 10 minutes and cook with the lid closed.
You can put a piece of butter on the porridge or pour it over with liquid honey. It is better to serve hot, but it does not lose its taste even when cold.
Option 4: Rice kutia with raisins and nuts
Rice kutia with raisins will become a real delicacy if you add several types of nuts to it. This is a more expensive option, but such a treat will look beautiful on a festive table.
Ingredients:
- 300-350 gr. rice;
- 100 g honey;
- 250 gr. walnut, almond and hazelnut;
- 170-180 gr. raisins;
- 170-180 gr. food poppy.
Step by step recipe
Thoroughly rinse the rice groats in running water so that the powdery content disappears and the porridge turns out to be crumbly. Pour into a saucepan, add plenty of water and boil until tender. Drain the remaining liquid.
Pour the nuts into a frying pan, fry over low heat for several minutes, stirring occasionally. Peel off the husk, then break it into smaller pieces with your hands or with a knife.
Pour poppy seeds into a cup and cover with hot water. Soak for half an hour. Drain the water and turn the poppy through a meat grinder or blender a couple of times.
Sort the raisins, soak in hot water for 15-20 minutes. Drain the liquid, and spread the raisins on a kitchen towel to drain the moisture.
Transfer the hot rice to a beautiful deep cup, add poppy seeds, raisins and nuts to it, mix well.
Put honey in a glass, pour a spoonful of warm water and shake well. Add to kutye and mix again.
Before serving, cool the porridge, shape the top of the kutia into a slide and decorate it with whole nuts.
Option 5: Rice kutia with raisins and dried fruits
There is a belief that the more beautiful and “richer” the kutia is on the Christmas table, the more successful and happy the year will be for the family. For those who listen to signs, it is recommended to cook delicious porridge according to the following recipe.
Ingredients:
- 250 gr. rice;
- 50-60 gr. butter;
- 100g dried apricots, prunes, dried cherries;
- 100 g dried pears and apples;
- 100 g poppy;
- 100 g peeled walnut;
- 100-120 gr. raisins;
- 50-60 gr. honey;
- two tablespoons of sugar.
How to cook
Cut prunes, apples, dried apricots and pears into small pieces. Place in a saucepan, add cherries and pour in a couple of glasses of water. Put on the stove and cook after boiling for 10-15 minutes over low heat.
Pour poppy seeds into a bowl, pour hot water to it and soak for 40 minutes. After that, strain the poppy through cheesecloth and turn in a blender until a whitish shade appears.
Rinse the rice in several waters so that the porridge is not sticky. Pour cereals into a frying pan without oil, burn over low heat, stirring constantly, until the rice acquires a golden hue.
Add a piece of butter to the rice, add sugar in small portions and stir. Fry until the rice is golden brown.
Peel the raisins of litter and dry tails, pour hot water for 10-15 minutes, then drain it.
Transfer the fried rice to a saucepan along with the raisins. Add dried fruits along with the water in which they were cooked. When the liquid begins to boil, reduce the heat to low, and continue cooking for another 15-17 minutes, stirring occasionally.
Put honey in a glass with a little warm water, stir well so that it dissolves completely. Mix with poppy seeds and nut pieces. Slowly stir in the nut-poppy mixture into the rice with gentle movements.
Before serving guests, the kutya must be cooled. Garnish with nuts and raisins before serving. Enjoy your meal!
Step-by-step recipes for funeral kutia: classic, quick rice with candied fruits, raisins, poppy seeds and nuts
2018-06-26 Liana RaimanovaAssessment
recipe
Time
(min)
Servings
(people)
In 100 grams of finished dish
4 gr.
10 gr.
Carbohydrates
51 gr.316 kcal.
Option 1. The classic recipe for kutya for a funeral
Since ancient times, the relatives of the deceased person have prepared various hot memorial dinners after the farewell memorial service. One of the main dishes on the table that day was kutia - boiled rice with raisins and sugar. Today kutya is prepared in different ways, adding new ingredients to taste, making it even sweeter and tastier. But until now, the simplest memorial kutia, which uses rice, raisins, sugar, salt and a little butter, remains the simplest and fastest to prepare.
Ingredients:
- rice groats - 460 g;
- water - 1,200 ml;
- butter - 90 g;
- dark raisins - 150 g;
- 70 g sugar;
- salt - 9 g.
Step-by-step recipe for funeral kutia
Rice grits are thoroughly washed, poured with clean water.
Placed on a quiet fire and cook until soft.
The raisins, sorted out from debris and freed from cuttings, are also thoroughly washed, kept in hot water for 15 minutes.
The softened rice is laid out in a colander, washed.
They take a frying pan, put butter on it, let it melt over medium heat, spread the raisins without water and, after heating for 4 minutes, add sugar. A little water is added, everything is heated again, stirring, until the sugar crystals dissolve.
When the sugar crystals dissolve, the raisins are kept for another 2 minutes.
Rice is transferred from a colander into a large container, raisins with sugar syrup are added, mixed well, and laid out in portioned bowls.
You can also cook rice in the oven by filling it with water and placing it in a heated cabinet for 20 minutes.
Option 2. A quick recipe for funeral kutia
Nowadays, you can cook a funeral kutya even faster in a slow cooker. The main thing is that after boiling the cereal does not need to be washed, the liquid in the apparatus is absorbed into the rice, it swells well, becoming crumbly and soft. The finished dish almost does not differ in taste from the previous version, it still turns out to be just the same sweet and tasty.
Ingredients:
- 200 g of rice groats;
- salt - 8 g;
- dark raisins - 3 handfuls;
- honey - 60 g.
How to cook kutya for a funeral
The washed and sorted raisins are soaked in hot water for 12 minutes.
After rinsing the rice in several waters, put it into the multicooker container, pour in water so that it only slightly covers the cereal, add some salt, close the lid and set the “Cereals” option, cook until a beep sounds.
The raisins are transferred from the water to a paper towel and lightly blotted to remove excess moisture.
Dried raisins are laid out in a container along with honey, everything is thoroughly mixed.
Having spread out in bowls, they are served to the table.
You can decorate the finished funeral kutya with halves of walnuts.
Option 3. Kutia for funeral feast with poppy seeds and cranberries
Boiled rice goes well with almost all foods, berries and dried fruits. The kutia is very tasty according to the following recipe. In addition to dark raisins, the composition includes light raisins, which makes the finished dish even more interesting and beautiful. Cranberries, on the other hand, give kutya an unusual taste with a slight sourness.
Ingredients:
- food poppy - 100 g;
- light and dark raisins - 60 g each;
- honey - 220 g;
- rice groats - 245 g;
- salt - 6 g;
- fresh cranberries - 1 handful;
- walnuts - 3 handfuls;
- olive oil - 45 ml.
Step by step recipe
After washing the rice and pouring it with water a little more than its level, boil it over medium heat with the addition of salt and olive oil for about half an hour.
Transfer the rice to a clean container, set it aside until it cools.
Light and dark raisins are soaked in boiling water for 15 minutes.
Fresh cranberries are freed from debris, washed in a colander.
Walnuts are sorted out and calcined in a dry frying pan for 3-4 minutes.
Poppy is ground in a special mortar to a powder state.
Put honey, raisins, berries (putting aside a few pieces for serving), nuts, poppy seeds, mix everything well into the cooled cereal.
Putting kutya in a portioned dish, decorate with cranberries.
Instead of honey, it is permissible to add ordinary sugar dissolved in water.
Option 4. Kutya funeral with candied fruits
A new version of the funeral kutya. In terms of the composition of the ingredients, it is a little similar to the previous one, only honey is replaced here with sugar, and raisins are replaced with candied fruits, which give the dish a great sweetness and interesting texture.
Ingredients:
- walnuts - 70 g;
- long-grain rice groats - 230 g;
- water - 480 ml;
- poppy - 60 g;
- sugar - 40 g;
- any candied fruit - 120 g.
How to cook
The washed cereal is poured with clean water and cooked over low heat for about half an hour, slightly salted.
Transfer to a colander and rinse under running water. Leave in a colander for half an hour.
Poppy is kept in hot water for 60 minutes.
Walnuts are sorted out, chopped with a knife into small pieces.
Rice is transferred to a saucepan, candied fruits, sugar, swollen poppy seeds, nuts are added to it, having mixed well, leave the dish under the lid for 20 minutes to infuse.
Mixed with walnuts, you can add other types of nuts, so kutia will turn out to be even tastier and more appetizing.
Option 5. Kutya funeral from pearl barley
Funeral kutya can also be made from pearl barley. It takes more time to cook, of course, but it tastes just as tasty and very crumbly, since the groats are cooked in a cast-iron container. In addition to traditional raisins, dried apricots are also added to the dish, which gives the kutya a richer look and taste.
Ingredients:
- pearl barley - 210 g;
- vegetable oil - 40 ml;
- poppy - 120 g;
- walnuts - 4 handfuls;
- any raisins - 135 g;
- dried apricots - 135 g;
- honey - 80 g.
Step by step recipe
A few hours before cooking kutia, the barley is washed, poured with water and left to swell.
The soaked cereal is washed again, filled with water, slightly salted, poured in lean butter and boiled over a quiet flame for half an hour.
Poppy is also poured with water, boiled in a small flame for 9 minutes.
The boiled poppy is thrown into a colander, covered with gauze in advance, and left on it until the liquid completely drains.
Put the poppy seed in a small cup, crush it with a crush until white milk flows out of it.
After sorting out all the dried fruits from the garbage, they are thoroughly washed and soaked in hot water, thrown back on paper towels and allowed to dry for half an hour.
The soaked dried apricots are cut into a small square, the raisins are left unchanged.
The liquid is poured from the pearl barley through a sieve, mixed with dried apricots, raisins, honey, poppy seeds are added, everything is mixed well.
Spread kutya in deep bowls, decorate with dried fruits and halves of walnuts if desired.
To add spice to the binge, you can add prunes along with dried apricots and raisins.
Option 6. Wheat groats with figs for funeral feast
No less tasty is kutia made from wheat groats. In this recipe, raisins are replaced with dried figs, which makes the dish even sweeter, with an unusual sophisticated taste and great aroma. It turns out kutia is not so crumbly, but very tasty and appetizing.
Ingredients:
- 230 g of wheat groats;
- 660 ml of water;
- 125 g dried figs;
- 25 g butter;
- 2 handfuls of poppy;
- 3 handfuls of shelled walnuts;
- 90 g of honey.
How to cook
Wheat groats are sorted out of garbage, washed in several waters, kept in clean water for 40 minutes to swell.
The groats are washed again and boiled in slightly salted water over a small flame for a little less than a quarter of an hour, while stirring constantly.
Wheat porridge is removed from the stove, a piece of butter is thrown, after stirring well, left aside to cool.
The poppy seeds are washed, soaked in hot water and set aside for 60 minutes.
Throwing the swollen poppy on cheesecloth, incubate for 10 minutes and grind with an immersion blender until puree.
After washing with dry figs, they are also soaked in water and kept for a little less than half an hour.
The water is drained from the figs, cut into small pieces, placed in a small container with water and boiled over low heat for a quarter of an hour.
Fig broth is poured into a clean container through a sieve, allowed to cool.
Honey is dissolved in the cooled broth and poured into wheat porridge.
After going through the walnuts, lightly fry in a pan, chop finely, leave a little for serving.
Pour the nuts into the kutya, add poppy seeds, figs at the same time, mix everything well and transfer to a portioned bowl, beautifully lay out the remaining halves of walnuts on top.
You can also add raisins, dried apricots or dates.
Description
Kutya memorial - an inseparable part of traditional memorial dinners in the Christian religion. Like kutia cooked for the Christmas holidays, this dish carries a certain meaning and significance. It is believed that kutia cleanses the body and soul, and also honors the deceased, talking about how loved ones and relatives loved him. In this recipe, we will tell you how to cook memorial kutya at home in the traditional way.
A step-by-step recipe for making wheat kutia with raisins is presented below with a photo and detailed instructions. According to custom, kutya was prepared either from wheat or rice. In this recipe, we will cook kutya from wheat grits. It is cooked for a long time, so it is necessary to soak the cereals in cold water in advance and best of all for the whole night... Nuts, dried fruits and poppy seeds are used as additional ingredients.
Simple kutya is prepared only with nuts or raisins. In this recipe, we will prepare a very tasty and tender memorial kutya with a rich rich taste of all of the above ingredients. To sweeten kutya, sugar or honey is used.
Let's start cooking.
Ingredients
-
(1 tbsp.) -
(80 g) -
(150 g) -
(120 g) -
(120 g) -
(100 ml) -
(3 tbsp.)
Cooking steps
We will prepare all the necessary ingredients.
The groats that we have chosen to prepare our dish take a very long time to cook, so we will soak them in cold water for at least 6 hours, or better all night.
Drain the water in which the wheat was soaked from the bowl and fill the cereal with new water in a small suitable saucepan. Bring the liquid to a boil, stir the wheat periodically. Cooking porridge over medium heat for 2-3 hours under a closed lid.
The poppy must be rinsed in cold water, then pour boiling water over it in a deep bowl for half an hour. After that, you need to drain the liquid, add a couple of tablespoons of water to the poppy seeds and knead it to the state of porridge in a blender or in a mortar.
Pour the raisins with boiling water for 15 minutes until softened, then transfer the grains to a paper napkin and let dry.
Fry the nut kernels in a dry preheated pan until a pleasant tart smell appears. Chop the cooled kernels with a knife.
In a deep bowl, mix wheat porridge and chopped poppy seeds, add roasted nuts and raisins there.
Pour in honey. Honey should be added only before serving, otherwise the porridge will harden too much.
Put the finished dish in a suitable dish, decorate with chopped nuts and dried fruits, then serve. Kutya funeral with raisins, nuts and poppy seeds is ready.
Enjoy your meal!
In Orthodox culture, kutia for a commemoration (kolivo) is a symbol of eternal life and resurrection. The porridge, divided between those present, rallies them, supports them in grief. This is not a simple dinner, but a memory of the good deeds of the deceased.
You will need:
- Groats (wheat, pearl barley or rice) - 0.5 cups;
- Water - 2 glasses;
- Dried fruits, candied fruits, poppy seeds - a handful;
- Sugar or honey - 1 tablespoon
According to an old tradition, the recipe for kutya for the commemoration is passed down in the family from generation to generation. In every home, this dish is prepared in a special way. The recipe given will help you learn how to cook kutya from rice, but this cereal is easily replaced with wheat or barley.
The amount of cooked kutya is calculated for one deep plate, from which guests usually scoop a small handful of porridge with their hands or a spoon. The kutya recipe allows for many variations, from additives to dressing, which can be sugar, honey or sweet syrup.
The combination of salty groats and sweet filling creates a specific taste of the memorial porridge. So, if, unfortunately, a sad event happened in your family and you need to set the table, we will tell you how to cook kutya for the funeral.
Preparation
- Rice must first be soaked in water for 1-2 hours, then drain the water.
- Soak dried fruits (raisins, prunes, dried apricots) in boiling water for half an hour. Remove from water, dry, cut into pieces.
- Boil the cereal - bring to a boil, then reduce heat to low and leave to "go". You don't need to stir the rice. When the cereal is almost ready and the liquid has boiled away, add chopped dried fruits, honey or sugar. After a couple of minutes, the fire can be turned off.
- Put the finished dish on a plate, garnish with candied fruits or sprinkle with poppy seeds. It is usually customary to illuminate kutya in the church at the funeral prayer or just a service.
The funeral kutia is where you should start the funeral meal. Then you can offer guests other snacks. All believers should pray before eating. If you happen to help in cooking or try kutya, support the hostess, provide all possible help, because, most likely, her close and dear people have left.
Cooking secrets
The main secret of making this ceremonial porridge is to boil the brewed, softened base, which, however, should remain quite crumbly. You can boil the cereals in milk (this option is ideal for rice and millet), or in a mixture of water and milk. However, such a dish is no longer suitable for a lean table.
Facts from history
The grain used for making kutya is a symbol of eternal life, memory and resurrection. Sweet ingredients symbolize abundance, abundance, bliss. Poppy added to the dish is a symbol of fertility. Kutia was traditionally prepared for Christmas dinner. The guests, treating themselves to them with the first star, remembered their ancestors and wished each other well-being. A bowl of kutia was kept all year long as a talisman.