Cooking a traditional main dish for the Generous evening on January 13, 2020. TOP-5 of the most delicious recipes for Rich Kutya. Secrets and features of cooking. Video recipes.
On the night of January 13-14, the Old New Year 2020 is celebrated in compliance with all the traditions that our ancestors revered. The traditional main dish on the Christmastide table is kutia. On a Generous evening, they cook Rich kutya from wheat, and generously flavored with all kinds of additives: dried fruits, candied fruits, marmalade, poppy seeds, honey, nuts, chocolate, and even brandy. It turns out that kutia is very tasty, nutritious and rich in trace elements with vitamins. Therefore, it can be used as an independent dish even for a daily diet, and not only on the Old New Year 2020. We will learn five interesting recipes for Rich Kutya, and useful tips on how to cook it correctly.
Rich kutia for a Generous evening - cooking features
- One of the main conditions is that during the preparation of kutya, the house should be quiet and calm.
- The richer and more varied the kutia, the better. Therefore, an unlimited number of flavors can be added to the dish.
- Rich kutya for a Generous evening is made with milk, cream, butter. Although the ritual dish is mostly cooked in water.
- Traditionally, kutya is made from whole wheat, barley and even rye. Today, a modern analogue of kutya, made from rice or pearl barley, is gaining popularity. And in some regions, kutya is prepared from lentils, buckwheat, oatmeal and other cereals.
- Whole cereal grains should be ground in a mortar to remove the husk without damaging the integrity of the grain. The grains are then sieved to separate the husks and washed. Then the clean grains are boiled.
- For our ancestors, kutya products were not just a tasty addition, but had a special meaning. For example, grain - symbolized resurrected life, honey - health and well-being; poppy - wealth in the family.
- All components for kutya are prepared separately, and they are combined already in a finished form, which are heated together for up to 15 minutes.
- Kutia will be more juicy if it turns out to be moderately thin.
- To make the porridge better crumbly and not burnt, cook the cereal in a cast-iron cauldron or a saucepan with a thick bottom.
- If the kutia is very thick, dilute it with an uzvar.
- Kutia is not stored for a long time, because honey, in combination with all additives, can begin to ferment.
- Kutya is seasoned with dried fruit uzvar. If not, you can make sugar or honey syrup, you can add jam. To do this, dissolve the sugar / honey in a little water and add a couple of spoons of jam.
Classic rich kutia
A very tasty, traditional ritual Slavic dish that reflects abundance and fertility - delicious rich kutia cooked according to a classic recipe. It is advisable to take raisins without seeds, and if there are grape tails in this ingredient, remove them.
- Caloric content per 100 g - 205 kcal.
- Servings Per Container - 4-6
- Cooking time - 2 hours
Ingredients:
- Wheat groats - 200 g
- Raisins - 50 g
- Poppy - 125 g
- Sugar - 1 tablespoon
- Peeled walnuts - 50 g
- Cream - 125 g
- Honey - 2 tablespoons
- Vanilla - a pinch
Cooking classic rich kutya:
- Sort out the groats, rinse and cook until soft for 2 hours. Strain the boiled cereals and cool.
- Pour boiling water over the poppy seeds and heat until soft. Then strain through a thick sieve, dry and twist through a meat grinder.
- Chop the nuts in medium pieces.
- Steam the raisins with boiling water and dry with a paper towel.
- Combine wheat with poppy seeds, raisins, vanilla, sugar and honey.
- Pour cream over everything and stir.
Generous rice kutia with chocolate
Rice kutia with chocolate turns out to be really tasty and festive. For a grain base, you can use long grain or round rice. The first will look prettier, but round rice is richer in taste. It is better to take black chocolate, it has a richer taste, but milky or white to taste will do.
Ingredients:
- Loose rice - 400 g
- Chocolate - 100 g
- Honey - 50 g
- Poppy - 100 g
- Dried apricots - 100 g
- Butter - 50 g
Cooking generous kutya from rice with chocolate:
- Rinse the rice under several waters to wash out the gluten well, and it becomes crumbly when cooked. Pour it with cold water in a ratio of 1: 1, 5 and cook until cooked over medium heat for about 20 minutes. If the rice is overcooked, rinse it with cold water. Then add butter, stir and leave to cool.
- Pour boiling water over the poppy seeds, close the lid and leave for 15 minutes. Drain and twist the grains through a meat grinder.
- Pour dried apricots with hot water for 5 minutes so that the dried fruits become soft.
- Grate the chocolate or chop with a knife.
- Add all the ingredients to the finished rice and mix.
Rich kutia with cognac and butter
Rich kutia with cognac and butter is intended for adults only. For the children's table, alcohol should be excluded from the recipe. The composition of the treat can vary according to your taste. For example, instead of walnuts, use cashew nuts or hazelnuts, add not only raisins, but also other dried fruits.
Ingredients:
- Wheat groats - 1 tbsp.
- Poppy - 0.5 tbsp.
- Walnuts - 0.5 tbsp
- Honey - 2 tablespoons
- Butter - 50 g
- Cognac - 2 tablespoons
- Raisins - 1 tbsp.
Cooking rich kutya with brandy and butter:
- Soak wheat groats for 2-3 hours, or better overnight in a 1: 2 ratio (one part of cereal and two parts of water). Salt the groats and cook over low heat for about an hour. Then add the butter and stir the food.
- Fill the poppy with boiling water for 15 minutes, then tip it onto a sieve to make the liquid glass, and grind it in a blender or rub it by hand in a mortar to let the milk in.
- Soak the raisins in boiling water for 15 minutes to soften and dry with a paper towel.
- Fry the nuts in a dry frying pan and chop into small pieces.
- Combine all products, add liquid honey and brandy.
Generous barley kutia with milk
Such ceremonial porridge turns out not only very soft and tender, but satisfying and nutritious due to cooking cereals in milk. It should be borne in mind that barley takes much longer to cook than wheat and rice. Therefore, with a limited amount of time, it can be replaced with other cereals.
Ingredients:
- Pearl barley - 400 g
- Milk - 750 g
- Honey - 50 g
- Poppy - 50 g
- Candied fruits - 200 g
Cooking generous barley kutia with milk:
- Sort the pearl barley grains and soak in cold water for 4 hours in a 1: 2 ratio, where there should be more water.
- When the grain has absorbed all the water, pour it over with milk and cook until tender, about 1.5 hours.
- Steam the poppy with boiling water for 15 minutes, then twist it through a meat grinder to let the poppy seed milk.
- Add honey, candied fruits, poppy seeds to the finished porridge and mix everything well.
Generous kutia with uzvar and brandy
For the recipe, you first need to cook the uzvar, i.e. dried fruits compote. It will not need the entire volume, but only a small part. Serve the remaining drink on the festive table. The brandy in the recipe is replaceable with cognac, and for making kutya for children, remove the alcohol from the recipe.
Ingredients:
- Wheat - 400 g
- Poppy - 200 g
- Walnuts - 100 g
- Dried fruits (raisins, dried apricots, prunes) - 100 g
- Honey - 100 g
- Brandy - 1 tbsp
- Dried apples and pears - 50 g (for the Uzvar)
Cooking generous kutya with uzvar and brandy:
- For an uzvar, wash dried apples with pears and cover them with water. Boil, turn off the heat and leave to infuse until use, but not less than two hours.
- Sort the wheat, rinse, soak in cold water for 2 hours in a 1: 2 ratio (one part of cereal and two parts of water) and boil until tender.
- Fill the poppy with boiling water for 15 minutes and grind in a mortar or twist through a meat grinder until milk appears.
- Dry the nuts in a dry frying pan and cut into pieces.
- Pour boiling water over dried fruits for 15 minutes and dry with a paper towel. Chop dried apricots and prunes into small pieces.
- Combine wheat with dried fruits, nuts and poppy seeds.
- Stir honey with brandy in 250 ml of uzvar and add to kutya. At the same time, kutia should not be liquid.
