Kutya: recipes for different occasions - how to cook kutya correctly. Kutya for a wake: a traditional recipe

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 a funeral kutya made 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 cook delicious kutya from rice, you must first boil friable rice. Rice can be cooked in different ways. In my opinion, the easiest and most delicious way is to boil rice in plenty of 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 former looks prettier, but round rice is richer in flavor.
• 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. It is not necessary to pour rice with cold water, since rice begins to release starch in cold water, this 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 walnut kernels, 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 all, rice kutya is almost ready, it remains to let it 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, the classic version is rice kutya with nuts, raisins and poppy seeds.

The famous Slavic treat has always been not only a delicious attribute of the Christmas table, commemoration or christening, but also a special symbolic dish. That is why many people want to know how to cook rice kutya correctly, because each of its ingredients has its own universal meaning.

For example, groats in kuta are a symbol of the cycle of life, while sweet ingredients are responsible for prosperity and joy in the house, and all together this creates a delicious dish with a rich taste. Let's try to cook the legendary juicy and we, so much so that it is festive, generous and very beautiful.

How to cook the most delicious rice kutya: a classic recipe

Ingredients

• - 500 g + -
• - 300 g + -
• Raisins - 100 g + -

How to quickly make kutya from friable rice in a hurry

This recipe is considered traditional for a reason, because it contains only the main components (and nothing more): rice, water and raisins.

Of course, you can make it more varied by adding other sweet ingredients, but it is the "holy three" of the above products that are classics.

Such a dish is made simply, but it has a number of tricks and secrets, knowing which, you will only make it better and more beautiful. Well, let's start cooking.

1. To begin with, wash the rice grains thoroughly in water so that all debris, dust and other unwanted companions of cereal grains are washed out. The water must be changed several times, since you are unlikely to completely clean the rice in 1-2 times. Washing grains can be stopped when, after the next wash, the water remains transparent.
2. We shift the cleaned washed rice into a saucepan (you can also cook in a cauldron) and pour boiling water over it. Throw in a pinch of salt.
3. We turn on the stove, make the fire moderate and cook the cereal until semi-soft. This usually takes 15 minutes. When the grains are soft on top, and inside they are still damp, add sugar to taste to the rice mass.
4. Mix everything, cover tightly with a lid and cook for another 10-15 minutes.

If your kutya is not made during fasting, then you can add cream, milk or a little butter to the dish.

1. Pour boiling water over the raisins and leave for a while to swell.
2. We combine the finished boiled rice with steamed raisins and mix everything well. You can also add a little honey if the finished kutia is not sweet enough for you.

On this, the cooking of classic kutya can be considered finished. If you still want to embellish its taste notes with something unusual, add any other dried fruits (as well as steamed raisins) or nuts to the dish. Serve hot and enjoy the delicious taste.

How to make rice kutya with honey and nuts at home

Cooking such kutya is a delicate matter, but not difficult. You can easily boil cereals for a festive meal yourself, and your rice will come out beautiful, crumbly and very tasty.

We will take natural honey from sweet components, walnuts from decoration elements, and cinnamon from spices, so that not only the taste is special, but also the taste is appetizing.

Ingredients

• Long grain rice - 1 tbsp. (200 g);
• Walnuts (without shell) - 100 g;
• Honey - 2-3 tbsp. l.;
• Raisins of dark and light varieties (seedless) - 100 g;
• Powdered sugar - 1 tbsp. l.;
• Cinnamon - 1/3 tsp;
• Regular sugar - to taste.

Cooking homemade kutya with rice, raisins, honey and nuts step by step

1. Rice must be washed, so the first thing to do is wash it thoroughly, changing not a single portion of water.
2. Then pour it into a saucepan, pour boiling water and cook until tender. This can take an average of 15-20 minutes.

You will be able to boil rice especially quickly if you soak it in water in advance: this way it will become more pliable, and therefore it will cook much faster.

1. I also wash the raisins, pour them into boiling water, bring it to a boil, then put it in a colander and leave it for a while to drain the liquid.
2. When the rice is cooked, we put it on a plate, pour it with fragrant honey, flavor it with fragrant cinnamon and mix everything thoroughly. If you wish, you can add here 1-2 tbsp. l. regular sugar, but without it it will be no less sweet.
3. We sort through our nuts, pour them into a plate with juice, and then mix everything together with raisins swollen in boiling water. Sprinkle kutya with powdered sugar - and the treat can be served on the festive table.

Secrets of successful cooking of rice kutya with your own hands

We have reviewed the instructions for preparing a delicious dish, but it is quite possible that some of the nuances still remained unnoticed for you. We will fix this by focusing on the most important moments of the culinary process; we will also answer questions related to boiling rice, which concern the minds of many housewives in our large country.

What kind of rice is better to cook kutya

What is better to take for koliv - round-grain or long-grain rice - let's say this: both have their advantages and disadvantages. For example, it is more likely to get friable rice from long grains, but many believe that it (not much, but still) loses to round rice in taste.

From round grains, kutya will turn out to be more saturated in terms of taste, but most often a mass is obtained from it, more like porridge. So, which variety to give preference to is up to you.

How many minutes to cook rice for kutya

It is difficult to give an answer to this question with 100% accuracy. In time, it can take 15, 20 minutes or even half an hour. The thing is that each variety of rice is cooked in its own way: one is longer, the other is faster.

In addition, the dishes in which you cook kutya also play a role, for example, in a slow cooker it can be a little longer (much still depends on its power and mode) than in a saucepan.

Therefore, always focus on:

• the recipe you are using
• packaging, which often has instructions for cooking rice;
• and, of course, on their taste and visual receptors. After all, the appearance and consistency of the product are the main indicators. Only after examining the boiled cereal and trying it, you can say for sure whether it is ready or not.

How to get friable rice on kutya after cooking

Obtaining friability of a given variety of cereals depends on several factors.

1. Proportions of rice and water. Remember: there should be much more water than rice itself. For example, if you take 1 tbsp. rice (volume 200 g), then the liquid will need 2.5 (same in volume) cups;
2. Water temperature. Never throw rice into cold water. Pour boiling water over rice in a saucepan before cooking;
3. Do not digest cereals;
4. Do not stir the grains during the cooking process, otherwise the gluten will stand out from them.

How to decorate kutya on a festive table

As mentioned above, the composition of kuti can be colorful and original. Kutya is not rich in raisins alone. In addition to this type of dried fruit, the ingredient components of the dish can be:

• dried apricots;
• candied fruit;
• almond;
• walnuts;
• hazelnut;
• prunes;
• dried apples, etc.

This is how juicy can be - different and unusual. We told you step by step how to cook kutya from rice, and shared proven secrets that have already helped any housewife - now you just have to make your favorite dish. And even though rice kutya appeared not so long ago as wheat kutya, nevertheless, love for it is strong and stable.

Make your meal rich and satisfying, not only paying tribute to traditions, but also making your feast an indicator of the true generosity of the great Slavic soul.

Bon appetit!

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

The meaning of cooking

Some people, especially those who are far from faith, are interested in the question of why cook kutya at all for a wake. However, this dish must be prepared and served on the table without fail. If you believe the opinion of historians, then people began to prepare this dish for the memorial table back in the 10th century. It is necessary to cook kutya from cereals (millet or rice is most often used). It is believed that seeds 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 symbolic purpose. Honey represents the peace that the deceased person will find in heaven. Nuts and dried fruits are heavenly fruits. By tradition, kutia 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 undesirable to add there, for example, butter. Compliance with this condition is mandatory for various reasons. Firstly, the commemoration may fall during the period of growth, when it is forbidden to eat butter. And believers who come to commemorate the deceased person should start the meal with kutya. Secondly, this ingredient can simply spoil the dish. After all, kutia is served at the funeral table already cooled down. And butter would be inappropriate. Sometimes it is permissible to add a small amount of butter to kutya prepared for the feast of the Nativity of Christ.

traditional recipe

For cooking according to a traditional recipe, you need to use two main ingredients - this is rice cereal with raisins. To cook kolivo for 30 people, you will need:

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

Raisins must be washed and held in warm water for 15-20 minutes. After that, it must 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 paradise, so their presence plays an important role. It is desirable to melt honey in a water bath. So it is better absorbed into the cooked rice and gives the dish a specific sweetish aftertaste.

Rice should be washed well under running water before cooking.

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

Rice kutya with nuts

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

• 100 g of 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 st. l. honey.

In order to cook kutya according to this recipe, it is necessary to rinse the rice. Particular attention should be paid to this stage, since excess starch comes out of the rice after washing. Then the rice will be more crumbly and the dish will not turn out mushy. Then the rice must be put to cook on a slow fire. Close the lid and stir with a spoon is not necessary. The water should boil away slowly.

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

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

wheat kolivo

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

• 300 g of wheat groats;
• 100 g dried apricots;
• 100 g raisins;
• 2 glasses of water;
• a small amount of poppy;
• 1 st. l. honey.

Before cooking, the cereal should be poured into a saucepan, rinsed and boiled. Wheat broth must be drained into a separate bowl. While it is still warm, you can steam raisins and dried apricots, previously cut into small cubes, in it. Then you need to dissolve honey in millet and add dried fruits there. Having shifted 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 on the funeral table.

The prepared volume is enough for 30-35 people.

Regardless of which recipe is chosen, the koliva must be consecrated. You can perform this ceremony in the temple, and if this is not possible, then simply sprinkle kutya with holy water at home.

The taste of kutya depends on what ingredients and spices will be used in the cooking process. Kutia is supposed to be served on the day when the funeral took place, as well as on the ninth and fortieth days. The church canon says that by eating this dish, funeral meals are opened. Kutya is served in a common dish, which is placed in the middle of the table. All those present pry the kolivo with a spoon and immediately eat it. It is allowed to take kutya by hand. Under no circumstances should this dish be eaten with a fork.

Kutia is a ritual funeral porridge, which is prepared for all Orthodox holidays, as well as for commemoration, 9 days and 40 days. Cooking this dish is not difficult, but it is deeply symbolic, so be sure to take into account that all the ingredients in this dish are laid not just like that, but with intent.

For example, funeral kutya is prepared from cereals because grain is a symbol of resurrection, eternal life. That is why kutya can only be prepared from whole grains, it is not just porridge. Kutya, the recipe of which you will find on our website, is necessarily traditional. In fact, kutya is prepared from a variety of cereals - it depends on the area and on the traditions of preparing funeral porridge, but in order to cook kutya, you can cook buckwheat, rice, oatmeal, wheat, pearl barley. The most important thing is that kutya be made from whole, not crushed grain.

• 1. If you want to know how to cook kutia for a wake, then you should know that this dish is always sweet, with honey, always with raisins, poppy seeds, nuts or other candied fruits and dried fruits. Properly cooked kutya is always boiled on uzvar - dried fruit compote.
• 2. The funeral kutia needs to be consecrated, if it was not possible to go to church and receive consecration from a clergyman, you must do it yourself by sprinkling it with holy water.
• 3. For the preparation of kutia, dishes with thick walls are always used, ideally, a cast iron or cauldron, or a ceramic saucepan.
• 4. Any funeral kutya, the recipe of which you will find in this article, is served chilled.
• 5. Since kutya is a ritual porridge for the wake, great importance is attached to decoration. This dish must be decorated - you can use candied fruit, nuts, poppy seeds, sometimes marmalade or candy.
• 6. Any kutya is a memorial one - even the one that is served on the bright holiday of Christmas.
• 7. Before eating kutia, you need to read a prayer.
• 8. Kutya is not prepared in large quantities, since honey tends to ferment if kutya is standing for a long time. In addition, kutya is not thrown away - it must be eaten, commemorating the dead, until it runs out.

In order to prepare a funeral kutya, you will need the following products:

• Rice - half a glass;
• Water - two glasses;
• Dried apricots, poppy seeds, prunes, various candied fruits, raisins - to taste, usually 50-100 grams of each ingredient;
• Honey - 3 tablespoons;
• Nuts - usually walnuts or almonds - 60 grams.

Rice should be thoroughly washed, then boil it in the specified amount of water.

Each of the sweet ingredients is soaked in boiling water for an hour. As for nuts, only almonds are soaked for 15 minutes. After this soaking, it is washed, and then the skin is removed from it very easily. If the walnut is, then it should only be slightly calcined in a frying pan. Poppy should be put on a fine sieve so that the water from it is glass, and then added to a mortar or blender, and grind in such a way that white milk appears.

After that, mix the porridge with honey, as well as poppy seeds, some nuts and candied fruits or dried fruits. We decorate everything the way you like.

Kutya from rice

Rice kutya cooks faster than kutya from other cereals, with the exception of buckwheat. But buckwheat kutya is cooked not so often, and that is why rice kutya can be found most often.

Rice kutya is served cold, and for its preparation you will need to take the following products:

Rice - one glass of rice;

Dried fruits (you can take a mixture - dried apricots, prunes, raisins) - all in the amount of 200 grams;

Peeled walnut - 100 grams;

Honey - 3 tablespoons of liquid honey;

First you need to wash the rice thoroughly, until clear water, at least 7 times. After that, you need to take a pan with thick walls, bring everything to a boil, add salt, add rice and mix. Everything is cooked until done. Next, the rice should be rinsed with cold boiled water, put on a sieve - so it does not stick together, and each grain of kutya will be separate. Now we take a frying pan without oil, and on it we slightly dry the walnuts, which you have already previously cleaned. Then you need to rinse all the dried fruits, pour them with fire, and then boil for 5 minutes. The water must be drained, and the dried fruits should be cut into equal cubes the size of an average raisin, so that it is convenient to eat them.

Rice, which by this time should have cooled down, should be mixed with dried fruits and nuts, seasoned with liquid honey. Kutya is then laid out on a plate in a slide and decorated with the remaining dried fruits and pieces of nuts at your discretion.

Kutya for a wake

Kutia for the wake is prepared from whole grains, and honey, poppy seeds, and nuts are also added there. Here is a recipe for funeral wheat kutya, but you can cook the same thing, but only from rice or pearl barley, the difference will be in the cooking time.

So, to prepare a funeral kutia, you will need the following products:

Wheat - 1 glass;

Raisins - 100 grams;

Walnuts - 100 grams;

Honey - about three tablespoons of liquid honey, kutya must be sweet;

Poppy seeds - 50 - 100 grams.

In order to prepare kutya, the washed wheat is first soaked overnight in plenty of water. After you have done this, you just need to take the wheat and rinse it thoroughly, and then pour it with water, which should be three times more than cereals, now put a thick-walled pan with its contents on medium heat, wait for the water to boil. As it boils, you need to salt everything, reduce the fire to almost a minimum and cook until tender. But this cooking method is for unpolished wheat. If you cook from polished wheat, then it cooks just as quickly as rice.

All dried fruits that you have must first be soaked in hot water, and soak poppy seeds in the same way, but separately, in boiling water. Walnuts need to be chopped into small pieces and calcined in a dry frying pan or in a microwave oven for 30 seconds at maximum power.

Poppy needs to be ground to such an extent that white milk begins to appear. If it’s hard to grind the poppy, then after you drain the water from it, you need to add a tablespoon of sugar there, it will be much easier. Now you need to cut large dried fruits too. Mix all this into the cereal along with honey, before serving, decorate with nuts, whole dried fruits, candied fruits, if desired.

Kutia memorial

Kutya funeral barley is prepared very simply, it turns out quite crumbly and tasty. But in order to prepare a good funeral barley kutya, you will need to take a cauldron or any other thick-walled pan, so you get porridge with individual grains. To begin with, you need to wash the cereal very well, and then pour it with water - you need to take about twice as much water as cereals, and leave it all to infuse overnight. In the morning, the groats are again thoroughly washed, and that is why they cook the basis for the funeral kutya from it.

Ingredients you will need to prepare this dish:

Pearl barley - 1 glass;

Walnuts - 100 grams;

Raisins - 100 grams of selected pitted raisins;

Honey - 2 tablespoons;

Dried apricots - 100 grams.

First you need to take the cereal, pour it with water - 2 cups, and then salt well to taste and boil until cooked over medium heat. Barley cooks quickly enough, if you soaked it overnight, one hour should be enough for you. Just don't make the fire strong. If you want the cooked funeral kutya to come out guaranteed crumbly, then you need to add about a tablespoon of vegetable oil at the beginning of cooking - then the grains will definitely not stick together, but will remain neat even after the kutya has completely cooled down.

Poppy should be boiled for 10 minutes, and after that you need to drain the water from it with a sieve or gauze folded several times. Then you need to take a rolling pin and use it to crush the poppy until white milk is formed. Now you need to take the raisins, sort them out, then pour boiling water over them, and drain the water. Dried apricots should also be poured over with boiling water, sorted and washed, and then cut into small squares. If dried fruits are not very soft, then they must first be soaked for one hour in boiling water. Next, you need to mix poppy seeds and nuts, as well as pearl barley with dried apricots and raisins. Garnish with dried fruits and serve.

Kutya from rice funeral

Cooking kutya from rice is simple, the most important thing is to choose good quality rice that will not stick together when cooked.

If you do not want the funeral kutya to look like a slur, then you will need to take the following products:

Steamed rice - a glass;

Poppy seeds - one glass;

Almond nuts - 100 grams;

Fresh light raisins, selected pitted - 100 grams;

Liquid natural honey to taste.

First you need to take rice, rinse it thoroughly, then pour it with water so that it is twice as much as cereals. After that, you need to boil it as indicated on the package. There is no need to add vegetable oil to such rice or pre-calcinate it in oil, since it will already be crumbly.

After that, put the kettle on the fire - you need to rinse the poppy seeds and pour boiling water over it for one hour. Almond nuts should also be poured with boiling water and left for 15 minutes. After that, rinse the nut again with the remaining boiling water, put it on a saucer and quickly clean it. The nuts that you have already freed from the film should be slightly dried in the oven or in a dry frying pan. After that, you need to take the raisins, drain the water from it, rinse everything, and then mix the raisins with honey and rice if it has already cooled down. We also mix in the almonds, which you previously chopped a little. Only part of the almond should be left whole. Drain the water from the poppy and crush it with a blender. Mix it with the funeral kutya. After that, you need to decorate everything with the remaining whole nuts and raisins, if desired.

Another option

Funeral barley kutya with prunes is one of the traditional ritual dishes, and it is also quite simple to cook it.

You will need the following products for this:

Whole pearl barley - 200 grams;

Peeled nuts - 50 grams;

Sugar and honey are added to taste;

Prunes - 100 grams;

Vegetable oil - 1 tablespoon.

First you need to do pearl barley in the evening - you need to rinse it very well, because for one glass of pearl barley you need to pour 2 glasses of water into the pan in which it will stand all night. In the morning, barley should be washed again until the water is clear. Spread the washed cereal in a cauldron, then add two glasses of water and a tablespoon of vegetable oil. When pearl barley is cooked, it gives a rich foam, which must be removed during cooking. As soon as the foam is removed, add a little salt, cover the cauldron and set the minimum temperature for cooking so that the grits do not burn. Barley should be completely ready in one hour.

Put the kettle on the fire, rinse the poppy seeds, dried fruits and almonds. Prunes can be put in one container with raisins, but poppy seeds and nuts separately. Pour boiling water over dried fruits for one hour, poppy seeds too - there should be exactly twice as much water in a glass as poppy seeds, after that you need to pour almonds in a separate container for 20 minutes. After peeling it from the peel, and then you need to dry everything in a pan. Next, you need to take the poppy, drain the water from it, and thoroughly crush the poppy itself. If crushing is hard enough, then you need to add a spoonful of sugar so that the poppy seeds are easier to grind, after that you need to take raisins, prunes. Drain the water, and put the dried fruits in a sieve or on a paper towel so that the remaining water is gone. After that, you need to wait until the cereal has cooled, and then mix everything together with honey. Decorate with nuts, serve.

Kutya from rice funeral

Funeral rice kutya is prepared most often, and this is absolutely not surprising, since rice is cooked very quickly, unlike oats or barley.

To prepare a funeral kutya according to these recipes, you need to take the following products:

Poppy seeds - 4 tablespoons;

Light raisins - 50 grams;

Dark raisins - 50 grams;

Honey - exactly 3 tablespoons;

A glass of long-grain rice;

Dried cranberries - 50 grams;

Walnuts - a glass;

Odorless vegetable oil or olive oil - a tablespoon.

You need to take rice, rinse it to clean water - at least 7 times, then pour twice as much water into the cereal as rice, add a small pinch of salt, vegetable oil, then boil everything under a lid over low heat after boiling. After that, you need to cool the rice under the lid so that it does not dry out, and then take the kettle, pour water into it and put it on the fire to boil. Raisins should be washed, and poured with boiling water, and after that, cranberries should also be washed.

Next, you need to do the following - take cranberries, sort, wash, put on a napkin. Now the nuts - we roast them either in the microwave, or take a dry frying pan and put them there. Then you need to do poppy seeds - drain the water from it, and then you just need to crush everything with a mortar. After that, the rice is dressed with honey and all the ingredients, decorated with nuts and dried cranberries and served at the table.

Kutya sweet rice

You can also cook sweet kutya from wheat and figs, for this you will need to take the following products:

• A glass of wheat (200 grams);
• Water - 3 glasses;
• Figs - 100 grams;
• Poppy - 100 grams of grains;
• Vegetable oil - a tablespoon;
• Roasted walnuts - 100 grams;
• Honey - 4 tablespoons.
• Dried fruits - 200 grams.

First you need to take the wheat, sort it out well, rinse it. To prepare kutya, it is best to take unpolished wheat, it turns out much tastier.

Before you boil it, you need to take and soak it overnight, pouring three glasses of water. In the morning, you need to rinse everything thoroughly again until clear water, put the grits in a saucepan with thick machines, and after that you need to fill it with water - three glasses, and boil until tender, adding a little salt. After the water boils, you need to reduce the heat, add oil, cover everything with a lid and cook for an hour and a half until the cereal becomes soft.

Poppy should be washed under running water, put in a bowl, pour boiling water at the rate of one part poppy to two parts of water, and leave everything to stand for one hour. After that, you need a poppy that has swollen well, put it on cheesecloth or a sieve and grind it with a blender into a gruel, from which something like white milk will ooze.

Pour boiling water over figs for 20 minutes, and then wash them, cut them into pieces the size of raisins. Next, you need to do the following - rinse the dried fruits, pour them with cold water and boil for 15 minutes. A decoction of dried fruits must be cooled. After that, you need to express the liquid and mix it with honey, pour it into kutya. Now the roasted nuts need to be cut into smaller pieces, some of them should be left for decoration. All you need to mix together with figs and poppy seeds, and then decorate and serve.

Kutya funeral recipe from rice with candied fruit

Kutia funeral rice is especially tasty if you add a sufficient amount of poppy seeds and nuts.

To do this, take the following products:

Walnuts - 50 grams;

Cashew - 50 grams;

Almonds - 50 grams;

Rice - one glass;

Candied fruits - 100 grams;

Sugar to taste.

In order to prepare such a kutya, you need to take rice, rinse it, then pour it with water in a ratio of 1: 2, and then boil it with a little salt until tender. If you are afraid that the rice will stick together, then you can add a small amount of vegetable oil. Now you need to cool the rice under the lid so that it does not dry out, but remains tender and soft, but at the same time keeps its shape. Next, you need to take the poppy, put it in a container, pour boiling water over it, and then insist for an hour. As it is infused, drain all the water, without residue, and after that you need to mix the poppy seeds with honey and candied fruits, rice. Almonds should also be poured with boiling water for 10 minutes, then peeled. Cashews and walnuts just need to be dried in a frying pan, and then put on kutya.

How to cook kutya for a commemoration in a slow cooker

If you have a slow cooker, then you can cook kutya in it. At least, unpolished cereals, which require a long heat treatment, she cooks in such a way that they differ little from cereals cooked in a cauldron or cast iron. Yes, and you won’t have to worry about the fact that the kutya will burn or it will be a mess - the multicooker will do most of the work for you. Therefore, if you have this kitchen assistant and you want to know how to cook kutya for a wake, try using this method.

To cook pearl barley kutya in a slow cooker, you will need to take the following ingredients:

1. Pearl barley - 2 multi-cups;
2. Water - 5-6 multi-glasses, depending on how cooked the grains are to your liking.
3. After that, you need to take one teaspoon of sugar;
4. Salt - one pinch;
5. Almond nuts - 50-100 grams;
6. Poppy - half a glass;
7. Raisins - half a glass of quality raisins without a stone;
8. Sugar - 2 tablespoons for more convenient grinding of poppy seeds.

Initially, you need to soak the cereal in the evening, after that you need to rinse it thoroughly, send it to the multicooker bowl and pour the right amount of water. Salt immediately, close the lid, and select the mode for cooking porridge - usually “rice” or “buckwheat”.

Cook until done. After that, you can get the porridge and transfer it to a regular saucepan, cover with a lid, and wait until the barley has cooled down.

Boil water. Pour poppy seeds with boiling water. Let it stand for one hour, then drain the water so that it does not remain in the poppy, add sugar, and then grind everything well. Raisins need to be soaked in warm water for half an hour, and then rinsed, sprinkled on a paper towel so that the water comes off and soaks into the paper. Nuts must be cleaned, then roasted. Kutya should be mixed with honey and poppy seeds, raisins and part of the nuts. After that, you need to decorate the funeral kutya with the remaining whole nuts.

How to cook kutya for a wake step by step video recipe

We have also prepared a video for you to fully understand the step-by-step cooking process.

Most of the rituals of the Slavs have long been accompanied by a special dinner, which was attended by this or that dish, symbolizing a certain element, for example, grains of any cereal - the earth. Funeral kutya was no exception, the recipe of which will be offered in this article.

In the culture of the Slavs there is a clear line between the world of the dead and the living, which must be overcome by a dead person. It should help the deceased person to make this transition. The funeral dinner always began with the use of three spoons of kutya.

Kutya funeral, the recipe of which came to us from ancient times, is a porridge with raisins, fruits and nuts, made from whole grains of wheat or rice, which were first crushed in a mortar with a small amount of water, after which they were cooked for several hours in the oven.

Today, the traditional kutya recipe for a wake is most often used, according to which you need to pour one glass of rice with one and a half glasses of boiling water and cook for five minutes over medium heat, then cover the pan with a lid and leave for twenty minutes to infuse the dish. In the meantime, the raisins are washed, poured with hot water and left for ten minutes, and the nuts are peeled, washed, doused with boiling water and chopped. After a while, the water is drained, the raisins are dried, mixed with rice and nuts, laid out in a bowl in a dish and sprinkled with nuts. Ready kutya is consumed from one common plate, which serves as a symbol of the unity of all participants in the funeral dinner.

Also, a kutya funeral recipe may have the following:

1. To prepare this dish, you need to take two glasses of wheat, one glass of poppy seeds and nuts, one hundred grams of honey, fifty grams of raisins.

Rinse the wheat well and soak for two hours in cold water, then cook until tender. In the meantime, poppy seeds are washed, poured with boiling water for half an hour, and then ground in a meat grinder or blender. Nuts also need to be chopped and fried in a pan, and raisins should be washed and dried. All prepared ingredients are added to the prepared wheat and mixed.

2. Kutya funeral (recipe with the addition of dried fruits).

Ingredients: one glass of wheat and nuts, half a glass of poppy seeds, dried fruits and raisins.

The wheat is washed and soaked for four hours in cold water, after which the cereals are boiled in two glasses of water for two hours. Poppy is poured with boiling water, dried and ground in a blender. Raisins and dried fruits are poured with boiling water, dried and crushed. All the ingredients are added to the finished porridge, mixed well and laid out on a large dish.

Ingredients: one glass of rice, almond milk and raisins, half a glass of sugar, cinnamon.

Rice must be washed, boiled, put on a sieve. Add cinnamon, sugar, raisins scalded with boiling water to it. Mix all ingredients and bring to a boil over medium heat. When the dish has cooled, it is poured with almond milk.

Almond milk is prepared as follows: a glass of cooled almonds is gradually added to one glass of sweet peeled and chopped almonds, mixed and passed through a sieve. At the same time, almond cake is ground in a mortar, diluted with water and added to the first mixture.

Our life is filled with a large number of events, many of which are reflected in rituals and traditions, the essence of which boils down to the desire to protect ourselves from the influence of otherworldly forces. Therefore, each rite uses a certain meal, the dishes of which came to us from ancient times and are used by us to this day. Funeral kutya is part of an ancient tradition that came to us from a pagan cult.