The recipes of Ukrainian kutya
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The main attribute of a delicious Christmas menu in Ukraine still remains Ukrainian kutya. There are many recipes of kutya, but today you will find unusual recipes of kutya, which are popular in different regions of Ukraine.
The classic recipe is kutya with a wheat, poppy seed, honey and nuts. However, it is often made from barley, rice, millet, and even bobalek - balls of dough. In different regions of Ukraine preparation of kutya, as relevant to this ritual dish is different, but almost every family is that they kutya - if not the most correct, then certainly the tastiest.
Thus, in the Kyiv region often cook classic kutya of wheat, and sometimes from barley.
Recipe of Kutya in Kiev
A glass of wheat should be soaked overnight in the morning, put a little fire and cook until tender. Add 100 grams of poppy (frayed in a mortar or coffee grinder), chopped nuts and raisins washed. Mix and season with warm melted honey to taste.
In this case, the hostess is not advised to buy poppy in a store and choose the market, so you can try it out "for a tooth" - not a bitter.
In the western Ukraine remained a special relationship to Christmas. At Holy evening, on the eve of Christmas, all households must be at home, and the dinner should consist of twelve meatless dishes. On the Rivne region ready to put kutya on Pokuttia - a place under the icons. Under the pot is placed in a specific way folded sheaf of hay (criss-cross and tied). At each corner of the table under the cloth, put on the tooth of garlic from evil forces.
Ukrainian kutya in Rovensky
Soak the wheat overnight. In the morning the water is drained, leaving only two fingers on the grains. After the wheat is cooked until tender. To it add the nuts, dried apricots, raisins, poppy seeds and fill with melted honey to taste. Poppy is not rubbed or soaked.
At Poltava in the old days woman got out of kutya from the oven, and after passed into the hands of her husband or child, and put that dish on Pokuttya. There she had to stand up to January 14, and each day kutyu is a fresh brewed. It was believed that during the week of the souls of dead ancestors can watch live. It is for them and prepared a fresh meal.
Kutya in Poltava
Wheat (or wheat grain) is poured on the night of cold water in a ratio of one to two, and then simmered. Cooked porridge poured of Uzvar (compote) to the consistency of thick soup. Uzvar should be concentrated and sweet - from apples, pears and prunes. And no raisins, poppy and other components.
Need to cook grits and wheat flour to prepare condiment: crushed poppy (pre-soaked for a few hours), nuts, prunes, apricots or pour warm water mixed with honey. Kutya just before serving, and usually does not look like porridge, but as a soup.
By the way, in Transcarpathia also prepared liquid kutya.
Kutya in the Carpathian
Decoction of wheat mixed with Uzvar, water is added, which steam poppy honey to taste, chalking nuts and chalking poppy.
In the Carpathians spread of Lemko kutya from bobalki.
But in the Zhytomyr cook "drunk" kutya even.
Recipe of Kutya in Zhitomir
Wheat or barley is poured for half an hour in cold water. After that, run off, pour the boiling water and cook until tender over low heat. In the finished porridge add pounded poppy, steamed for half an hour raisins, finely ground nuts and dried apricots. Kutya poured grape juice, add a spoon of honey and a spoon of sweet red wine.
Ukrainian Kutya in Lemko
First, prepare yourself bobalki. To do this, roll the fresh yeast dough and cut out a small ball (you can use the lid of the soda water). When bobalki fit, they need to send on a greased baking sheet oil in the oven. According to the artist from Uzhgorod Miroslava Rosul, oven bobalki be the day before Christmas, so they had time to brew. Kutya itself is made from bobalki previously sprinkled with water, grated poppy, nuts and honey.
Kutya in Cherkassy
Cook the barley. Poppy rubbed with sugar. Separately crush a large nuts. Scald the raisins in boiling water. Before serving, mix all ingredients except the poppy. Poppy is diluted with warm boiled water with honey. This condiment is poured cereal into bowls already, just before serving. And in Cherkassy Ukrainian kutya filling should be plenty. Sometimes, it added a little dried berries (mostly blackberries) to acidify the taste.
Eastern Ukraine's kutya
But in eastern Ukraine kutya made from rice.
Kutya in Lugansk
Boil rice. Poppy grind with two or three teaspoons of sugar. Mix cooled rice with poppy seeds, raisins, nuts and honey. Decorate a kutya of candied fruit.
In the Odessa region kutya prepared following the same recipe, but it is often added halva.
In the Donetsk region and does cook rice kutya with cherries.
Kutya in Donetsk
Boil the cup of rice. Boil stewed cherries or cherry take canned in own juice (sometimes replaced Uzvar). Ready rice mixed with berries compote, add nuts, seasoned cherry juice or Uzvar. The main thing is do not over do it: kutya should not "float".
In Cherkasy region kutya often made from pearl barley.
Well, a "secret ingredient" of kutya, which does not depend on the region of Ukraine, - a traditional wish that promises and "the joys of life," and good, and well-being, and, of course, a special taste of the main Christmas Ukrainians'meal :« Smachnoї vam kutі! "
”FAQ
What are the health benefits of eating Kutya?
Kutya is a traditional Ukrainian dish that is known for its many health benefits. Made from wheat, honey, and nuts, it is high in fiber, protein, and antioxidants. The wheat used in kutya is a complex carbohydrate that provides sustained energy, making it an excellent food for active individuals. Honey, which is a key ingredient in kutya, contains antibacterial and anti-inflammatory properties that may help boost the immune system and promote healing. Nuts like walnuts and almonds are rich in healthy fats, fiber, and vitamins and minerals such as magnesium, which can help reduce inflammation and improve heart health. Overall, eating kutya can be a nutritious and delicious way to support good health.
Can Kutya be made with alternative ingredients for dietary restrictions?
Yes, Kutya can be made with alternative ingredients to accommodate dietary restrictions. For example, if someone has a gluten allergy, they can substitute the wheat berries with gluten-free grains like quinoa or rice. If someone is vegan, they can substitute the honey with a plant-based sweetener like maple syrup or agave nectar. Similarly, for those who are lactose intolerant, they can use non-dairy milk like almond or coconut milk instead of dairy milk. Additionally, one can experiment with various types of nuts, dried fruits, and spices to make Kutya according to their preferences and dietary needs. With a little creativity, Kutya can be made to fit various dietary restrictions and preferences.
Are there any specific cooking techniques needed to make Kutya?
Yes, there are specific cooking techniques needed to make Kutya. First, the wheat berries need to be soaked overnight, then boiled until tender. The poppy seeds are also boiled, then ground into a paste with sugar and milk. The honey is mixed with warm water to create a syrup. Once the wheat berries are cooked, they are drained and mixed with the poppy seed mixture and honey syrup. The raisins and chopped nuts are added last. It is important to mix all the ingredients thoroughly to ensure that the flavors are evenly distributed throughout the dish. Kutya is traditionally served cold, and can be stored in the refrigerator for several days.
Can Kutya be served hot or cold?
Kutya is traditionally served cold and is often enjoyed during the Christmas season in Ukraine. However, there is no rule that it cannot be served hot. Some people prefer to heat it up before serving, especially during colder months. If you do decide to heat up your Kutya, it is important to do so gently over low heat to prevent it from becoming too thick or sticky. Alternatively, you can add warm milk or cream to the cold Kutya to make it slightly warmer and creamier in texture. Ultimately, whether you serve your Kutya hot or cold depends on personal preference and the occasion.
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