Kutya — the right recipes with photos, how to prepare a dish for Christmas and at the commemoration
Kutya, as well as the symbolism of this dish (coliva) and the history of its origin are rooted in the distant past. Few people know that this ritual dish did not come to the Christians immediately. It is believed that the coliv’s birthplace is Greece. In the context of this article we will try to cover this topic in more detail.
The word «Kutya» in Greek means «boiled wheat.» This food was originally both Greeks and Slavs associated with the veneration and tribute to the dead. For this reason, it is believed that in the history of Christianity, this porridge appeared due to the ancient linguistic cults. In addition to the name mentioned, treats also have other designations that are called kutyu, for example, syt, sochyo or eve.
As you know, Christian culture was born at a time when paganism still existed. Numerous ceremonies that arose in that period, still exist to this day, but with some changes. The tradition to eat this ritual dish teaches the Christian to the eternal cycle of life, rebirth through belief in God.
In Russia, kutya is a symbol of wealth, eternal life and fertility. Described ceremonial dishes are treated at the wedding, the baptism of the child, as well as at the wake. They cook classical orthodox dish of rice, barley or wheat, seasoned with sugar, honey, candied fruits, nuts, dried fruit or poppy seeds. The latter serves as a symbol of kindness, tranquility, fertility and wealth. The presence of honey in the dish symbolizes heavenly bliss, health, as well as a prosperous lifestyle.
It has long been believed that a rich and satisfying meal that will decorate the festive table contributes to a great harvest and well-being. At all times, the seed symbolized fertility, constancy, as well as the life cycle, or, in other words, eternal life and transmigration of souls. Seeds of cereals are similar to the human body. Before the grains sprout, and then the fruits, they must first be in the ground and be reborn.
Every hostess on a holiday, of course, wants to cook such kutya, which will certainly be nourishing and tasty, so that this ceremonial dish will attract material well-being and good luck to the dwelling. Not a single wake is complete without eve, since this ceremonial dish is an integral part of this event. Also on the eve of Christmas Eve it is difficult to present a festive table without the described food.
Probably, not everyone knows that this dish treats their relatives, neighbors, guests, and also gives alms to the poor during other religious holidays, which are Baptism, Trinity, New Year’s Eve and Easter. By the way, during the period of Great Lent, people cook on certain days that are directly dedicated to the commemoration of the dead. There are several types of cooking this ritual dish.
On Christmas Eve, the main course, which is associated with a large number of folk customs, should certainly be on the table. For example, on Christmas Eve, the right to taste the first full spoon of kutia was provided only to the owner of the house, who must then throw the contents of the spoon to the ceiling. The family must count the number of grains that are stuck on top. The more there will be, the harder the harvest will be. Each seed that stuck symbolizes a sheaf given by God in the coming year.
In addition, people believed that spikelets, which were placed under the eve plate, could be used as a talisman of the dwelling. This attribute was kept for a whole year until the next holiday. Also, many people before bedtime left a bowl with a knack on the table in order to honor the memory of their relatives. On the eve of Christmas Eve, the children certainly took this ceremonial dish to the closest relatives living in another place, as well as to their godparents, in the evening. In this split you will find detailed step-by-step recipes with photos of how to cook different types of kutya at home.
There are several varieties and recipes of this ceremonial dish, or rather only 3. For each religious holiday a different canon is prepared.
What types of ritual dishes exist:
- Kutya is poor. This simple and lean dish is usually cooked on the eve of Christmas Eve.
- So richly rich. This type of ceremonial dish is also called a generous canon. It is usually prepared on a dairy basis (milk or cream) with the addition of a small amount of butter on the eve of the old New Year.
- Kutya is hungry (water). For cooking, you will need a cereal base and some sweeteners. It is necessary to cook it in the Epiphany evening.
Regardless of the additional components of the canon, the main components of the dish should be cereals, honey and poppy seeds. Each of the listed ingredients symbolizes something. Grains — constancy and abundance, honey component — the satisfaction and eternal benefits, and poppy seeds — wealth and fertility.
The main variant of the sock is considered to be a funeral or holiday eve. Previously, this dish was so popular that even a number of winter holidays were named after it. For the same reason, Kutyu itself is also called the eve. It is necessary to cook it for every holiday in a different way.
If you want fate to smile upon you in the coming year and always have good luck, you can cook Christmas version of the dish — Canon on a simple recipe. Thanks to this dish, you can also protect your relatives from various misfortunes and misfortunes. In addition, it will not be difficult to cook the soup, and it does not require many components.
This Christmas meal should be prepared at Christmas time, and then carried to God’s temple for consecration. Upon returning home, it is customary to treat relatives and friends with a canon before the Christmas holiday. This type of sock is a symbol of wealth, fertility and well-being throughout the whole year.
As a rule, Christmas kutia is a Lenten dish, since the Nativity Fast itself lasts right up to the feast itself. According to the old church tradition, fasting must be observed throughout the day and into the evening, and not to eat anything. Sochivom need to start eating on Christmas Eve after the first star. Finishing dinner should also be this dish. At the same time, it is necessary to exchange parting words with relatives and recall the deceased relatives. After eating the sock, it was possible to move on to other treats, the number of which must be at least 12 items.
The classic Epiphany kuteynik (third kutyu) must be prepared immediately before this holiday from boiled wheat grains, water, raisins and honey. It is believed that before the water is sanctified in the church, people who truly believe in God should not eat. It is allowed to eat only Kutya hungry or food from boiled cereals. Restriction of dishes is necessary to comply with the post.
Sit at the festive table should certainly not before evening, after the rise of the first star. Only dishes from the category of vegetable food, fried fish, cabbage dumplings, lentil buckwheat flour pancakes, uzvar and sochovo can be served. After the end of the dinner, all the guests should put the cutlery in one plate, and cover them with bread on top in order for wheat to be born well and give a rich harvest. In addition, it is unacceptable to serve an even number of treats at the festive table. The main dish of the Epiphany evening, of course, was the “hungry” kutovik. At the end of the meal, the children had to “chase” kutya. For this purpose, the kids ran out of the dwelling, and from the yard beat with sticks the corner side of the house, while sentencing with special bounty.
In the old days, even the mentioned church holidays, people called just the first, second and third kutya.
Commemorative canon is an inseparable attribute of a commemoration or celebration, which is supposed to pay homage to deceased relatives.
This variant of the Sochi is necessary to be carried to the grave of the deceased, to the temple, to treat them to neighbors, or to have relatives, to remember the souls of the departed. Basically, this ritual dish is necessary to start the wake or finish kutyya this event. This treat should also be put on the table at bedtime to commemorate the dead relatives.
As a drink for the commemoration kutovik, in a separate dish is served a fast syt, which is made from milk, nuts (walnut, almond or forest) and poppy. The resulting product is called poppy, almond or nut milk.
The tradition of offering a memorial treat of cereals or cereals, supplemented with fruit, was established by the ancient Greeks. During the existence of the Byzantine Empire, the Greeks called this religious memorial food kollyba. This name has remained almost in its original form to this day.
If you want to cook delicious porridge at home on your own, then you need to know how to do this correctly, as well as what recipes exist. This will be discussed in this section.
Now, with the presence of “smart” household appliances in almost every home, it is not difficult to cope with the process of cooking. Not only an ordinary gas stove, but also a slow cooker can come to the rescue. In the latter case, you need to lay in the bowl of the unit all the necessary components in the right proportion, select the appropriate program — and voila, the dish is ready!
In the case of cooking on a gas stove, first of all it is necessary to prepare the necessary components. “Which rice for canon is better to use?” — you ask. We will answer this question in advance. Round grain rice is suitable for cooking classic soybean, as this product is perfect for cereal.
How to cook a dish:
- Rinse the grits with plenty of water, drain off almost all of the liquid, and then grind the product with a mortar. This must be done in order to separate the seed coat from the nutritious part of the cereal.
- The resulting semi-liquid mass must be filled with water and left for 6-8 hours or overnight.
- Cook the mass in milk or liquid until soft. For this procedure it is recommended to choose a tank with a thick bottom.
After the dish is boiled until ready, you should go to the sweet part of the canon. Prepare it completely easy. For sweet dressing, you will need ground seeds of poppy seeds or nuts. Also use the mortar again. It is necessary to grind in it poppy seeds or walnuts before the formation of a whitish liquid. To make Kutia more tasty, you can add a handful of pre-soaked raisins, dried fruits or candied fruit. Moreover, it is desirable to add the last components already before serving, so that the dish does not ferment and does not change the taste.
Cooking kutya carried out according to different recipes, which on the Internet there are many. If you wish, you can always find a step by step idea of cooking a dish, to which photos are also provided. Religious food can be made semi-liquid or crumbly. To get the first, you need to add a little more liquid. In addition to rice, you can also use wheat, which will need to be boiled for at least 2 hours.
If the finished dish came out too thick, then it can be diluted with hot water or a compote of fresh fruit. As decoration is usually used chopped finely dried apricots or prunes, as well as fresh fruit. Some prefer to complement the dish with nuts, namely peanuts, hazelnuts or cashews.
Remember that eve is not only a tasty delicacy prepared for a religious holiday. Kutya is also a combination of church rites and Russian heritage. A dish prepared according to all the rules will surely symbolize eternal life, well-being and consistency. At the family festive table, it is customary to read the spirit of ancestors and charge with life force for the coming year.
Now you know what it is and symbolizes this ritual treat, as well as for what cases it is necessary to prepare it. If you follow all the step-by-step recommendations of the recipe available on the World Wide Web, you can make a very satisfying and tasty delicacy that you can feed not only adults, but also children. If you do not want to use wheat for the dish, then cook it with barley or rice.