Kutya
8 servings
230 minutes
Kutya (or sochivo) is an important Slavic dish, often associated with funeral feasts. In fact, kutia symbolizes not only the connection with the departed, but also the eve of great holidays - Christmas and Epiphany. In the Balkans, for example, kutia is served on St. Barbara's Day. The tradition itself goes back to ancient offerings to departed ancestor
1
Rinse the wheat and soak it in cold water overnight. In the morning, without draining the water, add 3 more cups of water to the wheat and cook on low heat for 3 hours.
- Wheat groats: 2 glasss
2
Soak raisins and nuts in boiling water and let them sit for 30 minutes to swell.
- Light raisins: 0 g
- Walnuts: 65 g
3
Chop the nuts finely and add them to the cooked wheat.
- Walnuts: 65 g
4
Also add honey and raisins there.
- Honey: 200 g
- Light raisins: 0 g
5
Mix everything thoroughly.
- Wheat groats: 2 glasss
- Walnuts: 65 g
- Honey: 200 g
- Light raisins: 0 g
6
It can be served hot or cold.