Kutia is a traditional dish served on the holy evening before Christmas. You can’t count the cooking options, as well as the names. In different parts of the country it is called differently, to say nothing of the world. Sate, cool, sweet, eve - but all these dishes have the same meaning. On the evening before Christmas, it is customary to serve lean kuti, but this does not mean that it should not be tasty or poor. For more than a hundred years in my family and the family of my relatives, on Christmas Eve they have served just such a lean and at the same time rich in taste kutia. Let me introduce you.
- wheat groats, you can take rice, but in the original I always had wheat - 1 cup;
- poppy - 1 glass;
- walnuts - 0.5 cups;
- dried fruits (prunes, dried apricots, raisins) - 200 grams;
- honey - 4 tablespoons (sugar can be).
Christmas kutia. Step by step recipe
- Cooking should begin with kutia from the evening of January 5th. Mash the poppy seeds, pour boiling water over it and leave it overnight.
- Rinse cereals, pour boiling water and leave overnight.
- I also soak dried fruits.
- In the morning, rinse the wheat, dry and cover with water. The ratio of water should be twice as large as cereals. Bring to a boil, drain the water, then fill with water again and simmer over low heat until the croup is soft.
- Rinse and dry the poppy seeds on a waffle towel, rinse and dry dried fruits as well.
- Grind the walnuts. Pass the poppy through a meat grinder, adding a little sugar to it.
- Combine the boiled wheat groats with dried fruits, nuts and poppy seeds, add honey (or sugar) to taste, you can still add a little vanilla sugar. Put the kuta in the pot and literally put it in the heated oven for several minutes so that all the components make friends with each other.
In the evening before Christmas, kutia is exactly the dish that needs to be tasted first, and also with this dish it is necessary to complete the meal.
"I love to cook" wishes you bon appetit!