Preparations of kutya for Christmas, customs and rituals of the festive supper. Folk holidays stand apart. Kutya for Christmas when they wear what they say what to cook: what to cook on the festive table, kutya recipes

Products for kutya are peeled grains: wheat, barley, rice, and sweet additives: earlier to eat - honey with water, and today candied fruits, nuts, raisins and honey.

The dish has pagan roots. Funeral kutya was placed on the table as a treat for the dead to honor their ancestors. It was believed that this way you can attract success and happiness to the house for the whole year. But despite the non-pagan roots, kutia has taken root in the Orthodox culinary tradition and is blessed in the church, symbolizing the unity of the living and the dead in common immortality.

Customs and traditions associated with kutya

The name of the dish is of Greek origin: in Byzantium, this word was called a funeral treat of boiled wheat. Together with others Christian traditions The custom of cooking kutya came to the Slavs, where it took root for many centuries.

Sweet porridge with honey and nuts symbolizes prosperity, abundance, fertility, health and well-being, so it was put on the table according to big holidays. It was believed that the richer the dish turned out (more satisfying and with a large number of additives), the more successful the year would be. It is with kutya that it is customary to begin the Christmas meal and end with it too. According to the established tradition, all family members and, in addition to them, pets and livestock should taste the dish - this will protect them from diseases and give them good health.

Lenten kutya is prepared on Christmas Eve, because fasting is still going on at this time. For her, you can not use any products of animal origin - no butter, no milk, no cream. On Christmas, it is customary to treat relatives living separately, friends, and neighbors with their kutya. The more people try it, the more benefits it promises in the future. In a separate bowl, kutya is left for the dead ancestors, who, according to beliefs, protect the house.
Kutya is brought to the temple to consecrate it, but if this is not possible, you can sprinkle the dish with holy water yourself.

Types of kutya: sweet and savory, kolivo and juicy, lean and “rich”

Despite the common name, kutya is not one, but several dishes with common ground. On Christmas Eve, kutya is put on the table with an abundance of sweet additives, honey, nuts, and raisins. Before Christmas, completing the fast, she looks more like a delicacy than a memorial dish. On Epiphany, the number of ingredients is traditionally less, so it is not so sweet.
On significant holidays that do not fall on fasting, they prepare a generous kutya, in which they put a large number of fat cream, butter, milk and other additives.

In addition to the composition, different kutya and different consistency. Steep kutya - kolivo, outwardly resembles friable sweet porridge. The semi-liquid dish is called sochivo, it is customary to eat it with spoons. This type of kutya got its name due to the fact that one of its components is "juice" or lean milk obtained from nuts, poppy or hemp.

Composition of kutya: ingredients required and optional

The basis

The basis of the dish is boiled whole grains of wheat, barley, pearl barley, oats, rice, buckwheat and others. To separate all the excess, the grits are first crushed in a mortar, adding a little water there. After the grain is soaked and then boiled. The base of the kutya should be soft, so it is better to overexpose it on the stove than to remove it ahead of time.

Wheat is the traditional basis of kutya, but in Lately Rice is becoming more and more popular. Yes, this is a noticeable departure from tradition, but it goes well with honey, raisins and nuts. The rice dish is usually served at the wake, but it is quite possible to prepare it for Christmas. If rice is boiled in milk, kutya will no longer be lean, and it cannot be served on Christmas Eve, but during other holidays it will become a table decoration.

Refueling

The second component of classic kutya is dressing. For a lean dish, milk from nuts, poppy seeds, almonds is used, and for a modest one - cream, butter, milk.

Nut or poppy milk is prepared by grinding the base in a mortar, grinding in a meat grinder or blender until a liquid appears white color. This will be juicy, it will replace milk in kutya. In addition to juicy, almost every recipe contains honey or syt. In some kutya recipes, dried fruit compote, fruit drink or sugar syrup is used as a dressing.

Other Ingredients

Nuts, raisins, dried fruits, candied fruits, steamed poppy seeds, marmalade, spices, jam are put in kutya. Dried fruits are pre-soaked. Fresh fruit is rarely used because long-term storage they can ferment in the porridge, ruining it. If you already include fruits, then it is better just before eating, so that they retain their taste and texture.

Kutya recipes

Funeral kutya

This dish is an essential attribute of commemoration or holidays, where it is customary to honor the dead ancestors.

Ingredients:

a glass of rice;
2 glasses of water;
salt;
sugar;
50 grams of raisins;
2 tablespoons of honey;
50 grams of candied fruits or marmalade sweets.

Rinse the rice, then boil it into a crumbly, not sticky porridge. Add sugar, salt and honey. Steam raisins in hot water for 10 minutes to soften, then pat dry. Now raisins and rice can be combined. Before serving the finished kutya on the table, it is laid out on a plate in a slide, decorating with marmalade or candied fruit.

Christmas kutia

They cook it at Christmas time, take it to church for consecration and treat relatives and close people before Christmas. Christmas kutya symbolizes fertility, wealth and prosperity throughout the year.

Ingredients:

sweets to taste (preferably marmalade);
100 grams of raisins;
a glass of pre-peeled wheat;
berry compote (you can cook it from dried fruits);
2 tablespoons of honey;
50 grams of candied fruits;
nuts for decoration.

If there is no wheat, then rice is also suitable for kutya. Pour the cereal with cool water, boil until tender. Pour the compote into the porridge and mix the mass well: it should turn out semi-liquid, like a traditional dish that was put on the table. The consistency of the dish depends on the amount of compote: if someone wants a cool kutya, then quite a bit is enough - for taste, if liquid is required, one or two glasses are poured. Lastly, put sweets, honey, raisins, candied fruits in kutya and garnish with nuts.

rich kutia

Ingredients:

4 cups of wheat groats;
½ cup sugar;
½ cup chopped dried apricots;
½ cup poppy;
½ cup chopped prunes;
raisins, nuts;
cognac to taste;
honey to taste.

First, boil the grains, and soak the poppy seeds in hot water for a few minutes. Then strain and rub the poppy with granulated sugar. In another bowl, soak prunes, raisins and dried apricots for 20 minutes (also in hot water). Mix chopped dried fruits with nuts, poppy seeds and wheat. At the very end, add some honey and any brandy for taste.

The subtleties of cooking, storing and serving kutya

Grains, cereals are best boiled in a bowl with a thick bottom. In thin-walled cereals, it can burn and spoil the taste of the dish.

After connecting all the components of the kutya, heat for another 10 minutes. Ideally - in a clay pot in the oven, but you can also in a saucepan on the stove, and in a slow cooker.
Thick kutya is diluted with a small amount of compote, grain water or warm water, then it will acquire the desired consistency and will not lose taste.

If you need to prepare a dish for the future for several days in advance, raisins are added before serving, since when stored in kutya, it will quickly lose its taste. Honey and fresh fruits can ferment, they are also not recommended to be put into porridge ahead of time.

Not an annual rolling holiday in church Orthodox calendar, which falls on April 7, is the Annunciation. But this year there is another event on this day, which this holiday, as it were, overlaps. According to the current Easter calendar, it turns out that April 7 will be Great (Holy) Saturday - the last day of Great Lent on the eve of Easter. What to do with such an overlap of church holidays and what needs to be done, according to the charter.

During a strict fast on the eve of the Resurrection of Christ, there are only a few public holidays, when the fast itself is weakened - you can eat fish. The Annunciation is always included in the list of these holidays, but if it happened like this year and which holiday April 7, 2018 is not only the Annunciation, but also Holy Saturday falls for this period, then the rules of conduct will be slightly different. We propose to consider each aspect in order.

The first holiday, which has a permanent date of April 7, is associated with the memories of the Mother of God, when she received the Good News from the Holy Spirit. That night, the Archangel Gabriel descended to Mary and said that the Holy Spirit would descend on her and nine months later she would give birth to the Savior.

Also read related articles:

Holy Saturday at church calendar- this is not a holiday, but a very important memorable day, when they remember the second day when the crucified body of Jesus Christ was in the tomb. On this day, he descended into hell, and among Orthodox believers this day is often considered a "day of silence." Christ brings the righteous out of hell, talks about the Last Judgment. And already at the night service from Saturday to Sunday they will celebrate big event Easter of Christ.

Both of these events are separated from each other by only thirty-three years, and in each event there is an unearthly Light. Sunday of Christ. Therefore, it is a miracle that the events coincide and thus help to better understand the essence of the birth, life on earth, the death of Christ and his resurrection.

Service in the temple

This year, on the Annunciation on April 7, the Liturgy of John Chrysostom, which is usually laid on this holiday, will not be performed. But there will be the Liturgy of Basil the Great, which is important for Holy Saturday. This liturgy is read only once a year, and on the last day of Lent on the eve of Pascha.

Fish on April 7, 2018 will also not be eaten. Despite the fact that, according to the church charter, it is possible in great post eat fish in Palm Sunday and the Annunciation, but the coincidence of dates with Holy Saturday cancels this rule. On the Saturday before Easter, one must keep the strictest fast and try not to eat until the night service.

What can you eat

In this year's situation it will not be possible to cover festive table for the Annunciation. If you do not keep a strict fast, then you can include cereals and mushrooms, fruits and vegetables in your menu, but you will have to refuse fish, also try not to use vegetable oil. You can drink a little wine, but not for entertainment or to relax, but to strengthen your strength before a long night service and Easter Matins.

Is it possible to bake Easter cakes and cook Easter

We know what Orthodox holiday will be April 7, 2018, and also that it coincided with this year and with last week Great post. IN church holidays, as a rule, you need to refrain from all work, including not cooking anything. But Holy Saturday, which also fell on April 7 in 2018, is often the housewife's all about household chores and fuss - you need to prepare the table for Easter.

The clergy emphasize that on this Saturday it is possible to bake Easter cakes, even despite the holiday. But it is very important that household chores do not occupy the main place and you must definitely go to the temple with the whole family. Alternatively, Easter cakes can be baked in advance in Pure Thursday or just buy in the store.

Read materials

Why not arrange a fun and original holiday, dedicated to a delicious dish or a fruit, vegetable, or any product that is popular in the country? Such festivals and holidays will tell about the gastronomic passions of the nation, and at the same time, about its history, because the habit of using this or that product has been formed for centuries. So, let's go on an exciting journey!

pudding day

First Sunday in February

Interestingly, pudding has made more headlines in British literature than any other dish. In the ninth chapter of Lewis Carroll's Alice Through the Looking-Glass, Alice is introduced to pudding; the hero of James Greenwood's story "Little Rag" was forced to commit theft by seducing with pudding; the hero of Dickens' novel "Great Expectations" was generally forced to knead the dough for this dish for an hour. It all comes down to one thing - pudding is even more than just an English dish. Made from eggs, sugar, milk and flour, this simmered dessert has rightfully earned its own day on the British holiday calendar. Therefore, on the first Sunday of February in the northern county of Yorkshire, a real celebration unfolds with a tasting different types pudding: with fruit and jam, sorrel pudding, lemon pudding and many more delicious variations.

Pizzafest Pizza Festival

Interesting but pizza for a long time was a "peasant" food that was prepared for dinner in the villages. And then, in 1889, King Umberto I of Italy and his wife Margherita of Savoy traveled around their possessions and stopped at Naples, where they decided to have a bite to eat with some plain, but delicious dish. Then they were offered to try a tortilla with tomatoes, cheese and basil. The queen liked the dish so much that it was later named in her honor - "Margarita". This is the prototype of the modern Margherita pizza, which we can order today in cafes and restaurants. The tradition of celebrating pizza day is liked by both Neapolitans themselves and tourists. No wonder, because the whole city is covered by the holiday: these are dances, theatrical performances, sports competitions, fairs, various shows and concerts. And, of course, tastings.

world chocolate day

Chocolate Day first occurred in France in 1955. And then everyone tore it apart European countries. By the way, the delicacy itself appeared in them already in 1520 with light hand a certain conquistador Hernan Cortes, who tasted the Aztec drink "chocolatl" and fell in love with its taste. “Chocolatl” was first learned to be made by representatives of this ancient civilization. By rubbing cocoa and blending vanilla and honey, they found that the end product was quite palatable and even uplifting. Centuries later, scientists found that dark chocolates stimulate the release of “happiness hormones” - endorphins.

Cake Day in Iceland

What could be tastier than a cake with tea on a cold day? winter morning? Icelanders will answer you: "Nothing!" and go for their cake, because today everything is possible! According to a tradition that appeared in the 19th century thanks to the influence of Danish culture, on this day the whole nation buys cakes with whipped cream in local pastry shops and bakeries. This is preceded by a comic morning ceremony: from the very morning, children pick up a toy whip and wake up adults, clicking on the floor and demanding cakes. Parents must buy them as many sweets as they shout the threat. Another chance to get a cake is to go and beg from passers-by the way children in Russia ask for sweets and coins for Christmas.

Bunting Festival

On this day, some states of America leave McDonald's to have fun. Oatmeal Festival - for real fun party, during which everyone can take part in competitions, dance and just take a break from french fries. Oatmeal is not only eaten for speed, but they also wallow in it and generally get up to no goodness. Pies, salads are prepared from it, they are buried in it with their heads. In a word, a complete "Oatmeal, sir." And so every year, since 1985, when it was established that in the city of St. George oatmeal is one of the most popular products. In general, of course, oatmeal has always been and will be a traditional British dish, it is also called “Protestant oats”.

Herring Day

Interestingly, until the 15th century, herring was food for the poor. She was picked up by homeless children and vagabonds, and King Louis IX the Saint sent her as alms to lepers. The fact was that they learned to remove the gills before salting, because of which the fish was bitter, they learned much later. This was done by the Dutch fisherman Willem Jacob Bakels. It was thanks to him that herring acquired a new taste and became popular all over the world. The herring festival in Holland is a real event. It is also called "Flag Day" because the embankment is decorated with flags. The first herring ship that entered the port of Scheveningen receives a cash prize. The first barrel of selected herring from the ship is given as a gift royal family. This old tradition. And the second barrel is sold at auction. The price for it can reach up to 30 thousand euros, the money is sent to help those in need. Herring from other barrels is already sold during the holiday, which attracts both influential figures and the simplest Dutch. Under the playing of the orchestra, shooting competitions and other entertainment events, anyone can taste the herring.

Tomato Battle Festival

On this day, in the town square of the city of Bunyol, the Spaniards “shell” each other with tomatoes, pouring everything around with tomato juice. Tomatoes are brought in by trucks, anyone can take a “grenade”. Windows on this day are covered with plastic, just in case cafes and restaurants are barricaded. For two hours, "bloody" rivers flood the sidewalks. This crazy holiday, however, has a very sad background: it was invented during the dictatorship of Franco (grandson of Alfonso XIII) in 1936-1975, who carried out mass executions and sent people to concentration camps. The battle of tomatoes was a kind of protest against the regime.

Omelet Day

This holiday is celebrated in the United States, although historically it owes its appearance not to the Americans, but to the French: in one of the French provinces, Napoleon was treated to unusual dish from eggs. Before that, the emperor had never tasted it. And then - made it one of my favorites. He even asked his chefs to make a giant omelette for his entire army. However, Americans also appreciate this dish, so they cook it for everyone at once, using 5 thousand eggs and 25 liters of milk at a time, not forgetting to pour only 6 liters of oil into the pan. And then they eat it together, interrupted only by songs and dances.

Torablo-Fest

During this holiday, which is held in the Scandinavian countries, not one specific dish is eaten, but several at once. This traditional dishes Vikings: lamb legs, stuffed sheep stomachs, shark meat and much more. Wash it all down with vodka. And the tradition of "Torablo-Fest" was returned in the 19th century by students from Iceland, who, during exams, unearthed information about the cuisine of the Vikings in libraries.

Mango Festival

The beginning of June

In India, where the festival is held, to this fruit special treatment. Eat interesting legend about the Buddha, according to which he, thinking about pressing issues of mankind, buried a bone in a certain place, after which a beautiful tree with juicy fruits. The Buddha himself called it a symbol of prosperity. In fact, mango is one of the fruits that literally feeds India, it is its largest exporter around the world. And at the festival, everyone can taste a wide variety of mango varieties, which are brought by farmers from remote parts of the country.

Love is coming soon family celebration- Nativity. It's time to think about what to cook for this wonderful holiday and compose.

However, no matter how interesting and tasty dishes you plan, remember that there are two traditional Christmas dishes that must be present on the festive table - these are kutya and.

In today's article, I want to talk about the symbolism, traditions, and secrets of cooking.

Kutia: types and purpose

Kutia is a traditional ritual porridge, which is most often served at a wake, but it is also put on the table on New Year(according to the old style), for Epiphany, and, of course, for Christmas at Holy Evening. Also, kutya is an invariable dish during Great Lent, it is customary to cook it on the days of commemoration of the dead.

This dish has many cooking recipes, as well as names. In different regions, it is customary to call kutya differently: sat, kolivo, sochivo, kanun, etc. And these are not random names, each of them has its own symbolism.

The most common name: kutia is of ancient Greek origin (koukia or kukkia) and is translated as boiled grain.

Sochivo has an Old Slavic beginning and stands for “juice” or “ooze”, satiety is of the same origin and means “food” or “food”.

The most ancient name for kutya is kolivo, which has a connection with the custom of the ancient world to make funeral offerings from grain, as well as kolibo fruits.

Also, the names sochivo and kolivo determined the type of kutya, depending on the amount of liquid in its composition: semi-liquid kutya was called sochivo, and crumbly kutya was called koliv.

If we talk about the traditional, correct kutya, then this is sochivo: semi-liquid kutya made from wheat and honey.

In general, kutya is of two types: lean (hungry) and humble (generous, rich).

It was customary to eat lenten kutya on Christmas Eve: Christmas and Epiphany, which is why it was called accordingly - juicy. Such kutya could also be rich: with the addition various ingredients. It is Lenten kutya that has ritual significance.

On christenings, as well as other holidays (for example, before the New Year), they ate a different kind of kutia - modest or otherwise - generous (it was usually cooked in milk, a large amount of butter was also added).

It was customary to put a hungry kutya on the table on the days of commemoration, such a kutya was called a koliva, and consisted of boiled grain, as well as a sweetener.

Symbolism of kutia

It is no coincidence that Kutya is an indispensable dish at birth, as well as commemoration, among the peoples inhabiting Eastern Europe. In ancient times, it was believed that the birth of a baby reveals the line between the living and the world of the dead, therefore on Christmas Eve, as usual, they not only rejoiced at the appearance of Christ, but also remembered their dead ancestors.

Therefore, all the ingredients of kutya are symbolic: grains of cereals (mostly wheat was used) - symbolize the fertile land, as well as resurrection and eternal life, poppy milk and honey - abundance on earth, as well as life in paradise, raisins - well-being, nuts - health, and all porridge is a continuation of the family.

Christmas kutya was mainly associated with harvest and prosperity, i.e. it was believed that the more satisfying and tastier it was, the greater the harvest and prosperity in the family.

Christmas kutia - traditions

It was customary to start and end a meal on Holy Evening with a spoon of kutia, while people exchanged good wishes and also remembered the deceased relatives.

Lenten kutya was usually served at Christmas, since the Christmas fast lasted until Christmas Eve. According to tradition, all family members necessarily ate kutya, and they also treated livestock with it so that it would not get sick and bring forth offspring.

Kutya was always worn to older family members who lived separately, as well as godfathers. In addition, there was another tradition: the owner of the house threw the last spoonful of kutia up, and counted how many grains from the dish would stick to the ceiling - so many sheaves of bread should be in the new year.

It was customary to put spikelets under a bowl of Christmas kutya, and then store them whole year like a guardian. A bowl of Christmas treats was also left for the souls of deceased relatives.

Secrets of cooking delicious kutya

How to cook kutya? In order to make kutia truly tasty, you need to know its essential ingredients, as well as be able to cook them correctly. Further in the article we will talk about this.

First, let's deal with the ingredients of kutya. The right kutya always consists of three components: base, dressing and various additives. Let's dwell on this in more detail ...

Kutia base

Kutya can be prepared from a variety of grains and cereals. The right kutya is made from wheat grains. But in different regions barley, barley, rice, oats and even buckwheat are also used for this purpose.

If you follow the traditions of cooking kutia, then wheat or other whole grains must be crushed in a mortar with a small amount of water before, and also separated from the chaff.

After that, it must be boiled in the oven for a long time (up to three days). IN modern conditions, cooking kutya according to traditions will not work - you will have to use a more familiar oven or stove.

In order to reduce the cooking time, wheat or other cereals can be pre-soaked. To prepare kutya, they should be well boiled and soft, with a slightly white tint.

Today, it is very popular. This, of course, is a departure from tradition, but it is easier to prepare and it is also quite tasty.

Some people think that rice kutya is a funeral dish, it's true, but it can also be cooked on Christmas Eve.

True, for this kutya, you need to properly cook rice.

For this you need:

take one and a half cups of boiling water for a glass of rice cereal;
fill the rice with liquid, cover the pan tightly and put on gas;
cook the cereal for 3 minutes. on a big fire;
then 6 minutes - cook on medium;
and finally, another 3 min. - on low fire;
after that, within 12 minutes. rice should be infused under the lid, steamed.

Of course, you can initially steam the rice for kutya. The main thing is that the base for kutya be soft and crumbly at the same time.

For a modest kutya, the grain base can be brewed in milk, but it must be remembered that not all cereals in it can boil soft. Also, a generous kutya is sometimes prepared with a mixture of water and milk.

Traditional dressings for kutia

It was customary to put milk from poppy seeds, hazelnuts or Greek nuts (or a mixture), or from almonds to Lenten kutya on Christmas Eve. Skoromnaya kutya was seasoned with milk, butter or cream.

To prepare poppy milk, it is steamed and crushed in a mortar; for the same purpose, it can be scrolled through a meat grinder several times until a white liquid begins to stand out.

Milk based on nuts is prepared in the same way: first, pour boiling water over the nuts, then grind them in a mortar, or grind them in a meat grinder, you can also use a blender for this - as a result of these actions, a white liquid should be released from them.

The traditional dressing for kutya is also liquid honey, or dressing from honey (sat). For its preparation, honey is dissolved in warm boiled water.

In Ukraine, kutya was also prepared with a knot. To prepare kutya, if desired, you can also use jam diluted with water, or sugar syrup.

Other components of kutya

In kutya, you can put a variety of chopped dried fruits - in a steamed or boiled state, fruits and berries - frozen, or from jam and compotes, poppy seeds, nuts, spices and spices.

Also, sometimes marmalade and lollipops are added to kutia (but these are rare cases and, of course, a departure from tradition).

How to cook kutya: useful tips

So that the groats for kutya do not burn, choose a pan with a thick bottom, and preferably a cast iron one.
After you have combined all the components of kutia, it must be heated for about 10 minutes, best of all in a clay pot.
Too thick kutya can be diluted. For this purpose, boiled chilled water, an uzvar or a decoction of cereals are used.
Raisins in kutya can swell and lose their taste, so if you cook kutya for future use, raisins must be added as they are eaten.
Kutya should not be stored for too long, as honey tends to ferment. For the same reason, it is not recommended to put fresh fruits in kutya. If you will not serve kutia immediately, then it is better to add honey just before serving.

That's all. I hope these tips will help you in preparing this traditional Christmas dish, and your kutya will be the most delicious.

Have a delicious Christmas table and Merry Christmas!