Catalog

Kutya

Recipes found: 41

60 min4 serv.

Spelt kasha

Below I will tell you in more detail,

Read recipe→

600 min4 serv.

Ukrainian Kutya

The dish is prepared without unnecessary complications. You'll be interested to know, the ready dessert can be served at the table.

Read recipe→

60 min4 serv.

Very tasty kutya

The dish is prepared without unnecessary complications. Be sure to choose cleaned and polished wheat, as other types take much longer to cook and are not as tasty. In many regions, people make a liquid kutya, but try preparing kutya using this recipe. The ready dessert can be served immediately.

Read recipe→

50 min4 serv.

Christmas Rice Kutia

The recipe won't take much time. Kutyu can be prepared in several ways. This one, for example, is perfect for those who don't like raisins or simply want to experiment. My grandmother used to make kutyu only with rice, so its taste is very dear and familiar to me. I add canned cherries to the kutyu for sweetness. Serve chilled.

Read recipe→

720 min4 serv.

Christmas kutia with honey water

The dish is prepared without unnecessary complications. For a more interesting and rich flavor, I add dried fruits (raisins) and nuts (walnuts). Traditionally, it should be cooked in a cast-iron cauldron, but since I don't have one, I bake it in the oven, which gives the dish a more interesting and intense taste. You can use May or buckwheat honey. The finished dessert can be served immediately.

Read recipe→

45 min4 serv.

Rice kuttia with raisins

We used to prepare this treat for almost every Orthodox holiday in the past. Back then, wheat was used as the base. Nowadays, we're more accustomed to seeing rice. The sweet taste symbolized earthly pleasures. Additions like dried fruits represented family prosperity and fertility. Nothing extra should be added to kutya.

Read recipe→

30 min4 serv.

Kutya

The dish is prepared without unnecessary complications. Wheat porridge, served according to Orthodox East Slavic tradition on Christmas, has several names—Sochivo, Kutya, or Kolivo. There are many opinions and disputes regarding the differences between Kutya, Sochivo, and Kolivo. According to the Orthodox Cookbook, the traditional Christmas dish made from wheat grain can be called any of these names—the difference being that the recipe for Sochivo is slightly different from that of Kutya. However, these differences are insignificant, and there are numerous conflicting versions about them as well. If you want to prepare authentic Kutya (or Sochivo—call it whichever you prefer), confidently follow this recipe; even a culinary historian could not dispute its correctness. This exact method of preparation is mentioned in the Orthodox Cookbook, which is the most authoritative source on Orthodox cuisine, with no greater authority existing on this matter. By the way, some people search for the name online with a spelling mistake, omitting the soft sign and typing "Kutya" instead. Recipe for Sochivo (Kutya): 1. Grind the wheat. The proper method is to crush the wheat grains with a wooden pestle in a mortar, periodically sprinkling with a small amount of warm water, although other tools may also be used. 2. Separate the grain kernels from the husks, then carefully sift and rinse them. Cook a loose, liquid, vegan porridge from the clean grains using water, cool it, and sweeten to taste. 3. Grind the poppy seeds until a distinctive milky liquid forms. Add honey and mix it with the wheat. If the porridge turns out too thick, it can be diluted with cool boiled water. Then add crushed walnuts. Sochivo can also be prepared using rice. Keep the ingredient proportions exactly the same. Prepare the rice: pour 1 1/5 cups of boiling water over the rice, cover the pot tightly with a lid, and cook the rice over high heat for 3 minutes. Then continue cooking over medium heat for 6 minutes, and for 3 minutes over low heat. Remove from heat and let it steep, covered, for another 12 minutes. The ready dessert can now be served.

Read recipe→

60 min4 serv.

Bulgur pilaf

The recipe won't take much time. You can prepare various dishes from bulgur, including homemade bulgur sochivo. This kutya will undoubtedly become an unusual and main dish on the festive table. Add melted honey, nuts, raisins, or fresh fruits to the cooked porridge and serve chilled.

Read recipe→

180 min4 serv.

Kutya with apples

The dish is prepared without unnecessary complications. Soak the wheat the day before. Then, the next day, cook the uzvar. After that, combine all the prepared kutia ingredients and serve. Happy holiday! The ready dessert can be served at the table.

Read recipe→

180 min4 serv.

Kutya in a pressure cooker

Rinse the wheat, pick through it, and soak in water for a couple of hours. Then drain the water, add fresh water, transfer the wheat to the multicooker bowl, and stew for 2.5 hours. Meanwhile, pour boiling water over the poppy seeds and let them soak for half an hour. Then drain and grind in a mortar. Mix the cooked wheat with the poppy seeds, crushed nuts, and honey.

Read recipe→

120 min4 serv.

Kutya with oranges

The recipe won't take much time. To prepare kutia, boil and rinse the rice. Soak the poppy seeds in hot water, then grind them with sugar in a mortar. Soak the raisins as well. Mix together the rice, poppy seeds, raisins, and shelled walnuts. Add lemon juice and juice from half an orange, as well as honey, and mix thoroughly. When serving, garnish the dish with orange slices and kiwi slices. Serve chilled.

Read recipe→

60 min4 serv.

Kutya with pineapple

The dish is prepared without unnecessary complications. Although kutya is traditionally made from wheat, in our country it has long been common to prepare it with rice. As for the filling, you can get as creative as your imagination allows. The main principle is: the richer the kutya, the more prosperity the coming year will bring. Here's a version of kutya with canned pineapple. 1. Rinse the rice and cook it in plenty of water. It's important to have fluffy rice, so drain it in a colander and rinse with cold water. 2. Lightly toast the nuts in a dry skillet and chop them. Set aside a few nice walnut halves for garnishing the kutya. 3. Pour boiling water over the dried apricots and let them steep, then cut into pieces. Similarly, soak the poppy seeds for about 30 minutes. 4. Cut the canned pineapple into small cubes. 5. Mix the rice, poppy seeds, apricots, nuts, and pineapple. Add a mixture of honey and pineapple syrup. Garnish with the reserved walnut halves and serve. The ready dessert can now be served at the table.

Read recipe→

120 min4 serv.

Epiphany kutya

Soak the apricots for kutia, as well as raisins and poppy seeds, in boiling water for 30 minutes. Then slice the apricots into strips and grind the poppy seeds in a mortar. Lightly toast the nuts in a dry skillet for 2-3 minutes, then chop into pieces. Cook the rice until tender. Next, mix the rice, poppy seeds, dried fruits, nuts, and honey. After that, it's ready to serve.

Read recipe→

120 min4 serv.

Liquid kolyva

The recipe won't take much time. Liquid kutya is prepared basically the same way as regular kutya, except for the final step. But let's go step by step. First, cook wheat porridge in sweetened water. While it's cooking, grind the nuts in a meat grinder and pour boiling water over the raisins to soak them. Mix the cooked porridge with raisins, nuts, halva, honey, and half of the sugar. Then add poppy seeds ground together with the remaining sugar. Add the desired amount of warm boiled water to the kutya, stir well, and serve it chilled.

Read recipe→

120 min4 serv.

Kutya for godparents

The dish is prepared without unnecessary complications. The kolyva for godparents should be the most delicious and best. First, cook wheat porridge in the oven. Rinse the grains thoroughly and, if desired, soak them for several hours. While the porridge is cooking, soak and grind poppy seeds in a mortar, soak the raisins, and chop the nuts. Add a couple of tablespoons of water to the honey and warm it over a water bath without bringing it to a boil, then pour it into the porridge. Add nuts, raisins, and poppy milk. The kolyva turns out tasty, juicy, and ready to be served. The finished dessert can be served at the table.

Read recipe→

180 min4 serv.

Greek kolyva

Not everyone knows that kutya has Greek origins, but everyone certainly knows what this porridge is and what significance it holds in Slavic culture. Preparing Greek-style kutya is no more difficult than it might seem. Various types of nuts, spices, breadcrumbs, candies, and many other ingredients are typically used. This dish is always made with wheat, so under no circumstances should you replace wheat with rice. There are numerous recipes for preparing Greek-style kutya; I suggest choosing one adapted to our local conditions. Essentially, it's still the same Greek kutya, but with a slightly modified ingredient list. We'll replace expensive hazelnuts, almonds, cinnamon, and colored sugar with more accessible ingredients—walnuts, raisins, poppy seeds, and honey. This version of kutya will be significantly cheaper, yet just as delicious and tender in flavor.

Read recipe→

120 min4 serv.

Kutya in a steamer

The recipe won't take much time. We'll prepare kutya in a steamer. Soak the wheat for the porridge beforehand, then steam it until cooked—about 40 minutes. While the porridge is cooking, grind the poppy seeds in a coffee grinder, pour over with hot water, and let sit for half an hour, then drain the water. Mix the cooled porridge with all the ingredients and serve chilled.

Read recipe→

240 min4 serv.

Armenian kutaia

Prepare kutya as follows: cook fluffy porridge from previously soaked wheat. Soak poppy seeds in boiling water, then grind them in a mortar; when a white liquid appears, add honey and sugar, and continue grinding until fully dissolved. Soak dried fruits in hot water, then chop the prunes. Dry roast the nuts in a dry skillet. Then mix all ingredients thoroughly and serve in a beautiful dish.

Read recipe→

120 min4 serv.

Buckwheat kutya

The recipe won't take much time. Kutya is an essential part of the Christmas feast. It is usually made from wheat or grains such as buckwheat, rice, or bulgur, with the addition of dried fruits, poppy seeds, honey, and nuts. The dish turns out filling and sweet, and is loved by both children and adults. People believe that sweet kutya will ensure a "sweet," kind, and prosperous coming year. That's why kutya is usually given the central place on the table, and the festive meal begins with a prayer and this dish. Let's proceed with preparing buckwheat-based kutya. 1. First, cook a fluffy buckwheat porridge. It's better to soak the buckwheat in water for several hours beforehand—this will make the porridge cook faster and turn out softer and tastier. Wrap the pot with the porridge in a warm towel to let it steam. 2. Rinse the prunes thoroughly, dry them, and cut into pieces with a knife. 3. Lightly toast the almonds (or any other nuts) in a dry skillet. 4. Dissolve honey in half a liter of water, bring to a boil, let it simmer for a minute, skim off the foam, and set aside. Add cloves and cardamom, then let the mixture steep until cooled. 5. Mix the buckwheat porridge with nuts and prunes. Serve chilled, drizzled with the honey sauce.

Read recipe→

120 min4 serv.

Belarusian kutyia

The dish is prepared without unnecessary complications. Making kutya is not difficult at all. The main thing is to cook kutya with good thoughts and a pleasant mood, and it's desirable to have help from your family members. So, let's start preparing Belarusian kutya. 1. Rinse the rice, pour three glasses of cold water over it, and place it over heat. When the water boils, add a pinch of salt, reduce the heat to medium, and cook until done. I usually stir the rice several times during cooking. 2. Chop the nuts and lightly toast them in a dry frying pan, stirring constantly. 3. Soak the raisins in hot water for 15 minutes. Then drain the water and dry the raisins with paper towels. I simply put the raisins in a bowl and pour boiling water over them. 4. Soak the poppy seeds in boiling water for 10–15 minutes, then drain the water. 5. Drain the cooked rice in a colander, let it cool and dry slightly. 6. Then mix the rice with honey, raisins, poppy seeds, and nuts. Stir thoroughly, transfer to a nice serving dish, and serve on the festive table. The ready dessert can now be served.

Read recipe→

300 min4 serv.

Rice pudding in the oven

You can prepare kutya in the oven using wheat. Soak the wheat for several hours, then place it in a pot together with nuts and dried fruits, and bake in the oven until cooked, about an hour. While the kutya is cooking, prepare the poppy seeds. Soak them in boiling water for 15 minutes. Then drain the water, add a little cold water, and grind the poppy seeds. Strain the resulting "poppy milk" through a cloth and add it to the cooked kutya. Chill before serving.

Read recipe→

300 min4 serv.

Rich Kutya

The recipe won't take much time. Prepare all the necessary ingredients for a rich kutia. Soak the wheat in water for 4 hours, then cook until done. While it's cooking, soak the raisins, grind the poppy seeds into a white paste, and chop the nuts with a knife. Mix the cooked porridge with all the ingredients, chill completely, and serve cold.

Read recipe→

60 min4 serv.

Barley kasha

The dish is prepared without unnecessary complications. Barley kutyu is quite easy to make. Boil the pre-soaked barley until cooked. Then mix it with honey and sugar. Add raisins soaked in hot water, ground poppy seeds, and nuts. Mix well and garnish with fresh apple slices when serving. The ready dessert can now be served.

Read recipe→

60 min4 serv.

Kutya with poppy seeds

To prepare rice kutya with poppy seeds, cook the rice until done. While it's cooking, soak the raisins and poppy seeds in hot water, then drain the water. Mix the cooked rice porridge with poppy seeds, raisins, honey, and ground nuts. Then, using a small bowl, shape the kutya into a "paskha" mound on a plate. Decorate to your taste and serve.

Read recipe→

45 min4 serv.

Rice kutyia in a multicooker

The recipe won't take much time. I'll tell you more details below. Serve chilled.

Read recipe→

180 min4 serv.

Kutya with milk

The dish is prepared without unnecessary complications. To make kutia, sort the wheat grains, removing spoiled and sprouted ones, then rinse the grains in water. Soak the cleaned and sorted grains in cold water, then cover with milk and cook over medium heat until tender. The grains should become soft. Once the wheat is cooked, chop an apple and mix it in. Then add honey to the wheat. The ready dessert can now be served.

Read recipe→

120 min4 serv.

Kutya with candied fruits

The recipe won't take much time. Pour boiling water over the dried fruits, drain the water the first time, then pour boiling water again and let it sit for 15–20 minutes. Cook the rice. Warm up the honey. Then mix everything together. Serve chilled.

Read recipe→

1140 min4 serv.

Barley kutya

The dish is prepared without unnecessary complications. If kolya is not consumed immediately, it is better to add honey shortly before serving. The ready dessert can be served at the table.

Read recipe→

120 min4 serv.

Wheat pudding in a multicooker

The dish is prepared without unnecessary complications. Kutia is served for dinner on Christmas Eve. It can be prepared in various ways, and to speed up the process, you can use a multicooker. Try making it according to this recipe. The grain should be soaked in advance so that it cooks faster and remains fluffy. The ready dessert can be served at the table.

Read recipe→

120 min4 serv.

Kutya with halva

Kutia is a traditional Christmas dessert. This is a rich dish made with delicious ingredients, simple and enjoyable to prepare. Boil the wheat, soak the poppy seeds (preferably in advance). Then grind everything, mix, season with honey, and serve on the festive table.

Read recipe→

1140 min4 serv.

Transcarpathian kuthya

The dish is prepared without unnecessary complications. Zakarpattia wheat kutyia with dried fruits is very simple to make. First, soak the wheat in water overnight. Then cook the wheat. Grind the poppy seeds, chop the nuts and fruits, mix everything together. The ready dessert can be served.

Read recipe→

120 min4 serv.

Kutya with honey

The dish is prepared without unnecessary complications. A happy Christmas cannot be without sweet kutya. Honey kutya is easy to make. First, boil the wheat and grind the poppy seeds in a mortar. Mix them together with honey, finely chopped nuts, dried fruits, and, of course, more honey. The result is a true festive dessert. Try it! The ready dessert can be served at the table.

Read recipe→