Wheat kutia with raisins

Step-by-step preparation

Cooking time: 10 hr

1. STEP 1

   

   I cooked in cast iron, but this, of course, is not necessary. I think you can generally cook it not in the oven, but on the stove in a thick-walled pan

2. STEP 2

   

   Soak the wheat in water and leave overnight

3. STEP 3

   

   Add dried fruits and nuts. I didn't have a lid for the pot, so I added a third measure of water. I cooked it in the oven at maximum heat until it smelled like “ready porridge.” It took about an hour, but I think it’s better to navigate by smell, because the ovens are very different.

4. STEP 4

   

   To prepare sochiva - poppy milk, scald the sweet poppy seeds with boiling water.

5. STEP 5

   

   After 15 minutes, the boiling water is drained.

6. STEP 6

   

   The poppy seeds are crushed with a little cold water added.

7. STEP 7

   

   When the white juice, "milk of the poppy", is formed,

8. STEP 8

   

   It can be strained through a cloth

9. STEP 9

   

   Poppy juice can be used in lenten diets and vegetarian cuisine

Comments on the recipe

Irina

20.10.2023

5

I love kutya and this is the recipe I make it for

Strify

20.10.2023

4.7

Good afternoon You won’t believe it, but it’s exactly the same recipe that I always prepare this wonderful Christmas delicacy! Maybe my grandmother, maybe my parents taught me this way, but I can’t understand how people prepare kutya from rice. That’s why kutya is made from wheat))) The combination of nuts and cherries is a fairy tale, kutya turns out incredibly tasty and sweet.

Irisha

20.10.2023

4.9

Natasha, what a gorgeous kutya you turned out! Thank you for reminding me, it’s time to buy wheat and poppy seeds :) Since I don’t have a cast iron, I just cook the porridge on the stove and I also really like to add halva to it, my mother cooked this way when I was a child, and now I do too, I can’t imagine kutya without her

Magnago

20.10.2023

4.8

Irish, the kutia really turned out to be a treat, I didn’t expect it to turn out so beautifully. For the first time I cooked wheat. Now an interesting question arises: if you cook on the stove, do you get the same beautiful grains, or was this an effect caused by the oven and cast iron? Of whole grains, I really like unripe smoked spelt, but I cook it in a pressure cooker. So, it turns out tasty, but not so aesthetically pleasing. What about wheat?

Irisha

20.10.2023

4.5

Unfortunately, it doesn’t turn out so beautifully on the stove; it looks more like porridge, no matter how many times I try, it doesn’t turn out crumbly. Of course it doesn’t look very good, but it’s still delicious. And also, I apologize for my ignorance, but what is spelt??? I’ve come across the name several times, but we don’t have it on sale. What does it taste like??

Magnago

20.10.2023

4.9

Irish, what kind of “ignorance” are you? Do not Cry the blues! Each of us has heard about spelled at least once: when we became acquainted with A.S. Pushkin’s work “The Tale of the Priest and His Worker Balda.” Do you remember, when Balda was hired, it was stipulated that he would eat boiled spelt, and the annual payment would be three slaps on the forehead. So, spelled is a relative of wheat, more unpretentious, but less productive. I don’t know in which regions it was sown and how it was used in Russia, but it served Germany well during the Little Ice Age (from the 14th century to the 19th century). There were years with very short summers and generally very unfavorable weather conditions. Wheat and many other grains did not ripen. So, in the 17th century, the Germans, for example, adapted to harvest semi-ripe, “green” spelled, and dry it next to chimneys, or even smoke it in beech smoke. In this way they saved part of the harvest that they could have lost. During the Third Reich, when the country's economy was in wild decline after defeat in the First World War, it occurred to some of the “ideological” to resume this practice. Spelled, obviously, was promoted as an ancient cereal, the original source of nutrition for the true Aryans... I’m kidding, I don’t know what kind of convolutions they have intertwined in their brains. In any case, in the thirties of the 20th century, spelled again became popular in Germany, and is still cultivated and actively used to this day. It is considered a useful product for diet (it contains less “fast” carbohydrates than wheat). Spelled bread is quite common: I think almost every bakery has at least one type of product, and yes, there is one. The bread tastes... um... delicious. Especially in combinations. The color is between gray and black. Pure spelled is also okay, but for me it is... um... kind of wet, or something. In short, I like to fry it in the toaster. There is spelled pasta (brown in color). This green, smoked one is sold in grain form for porridge. It makes amazing porridge - with a smoky aroma.

Irisha

20.10.2023

4.6

Oh, Natasha, I don’t even remember the fairy tales) it’s been a long time since I read them, thank you for enlightening me about spelled, a lot of interesting things, I hope that it will appear in my city someday, I love everything new, or rather long-forgotten old