Kutja from wheat for Christmas: the recipe of preparation

Christmas is one of the main and favoriteChristian holidays. Its conduct is associated with a variety of interesting traditions, the origins of which are hidden in the darkness of centuries. The Christmas Eve is Christmas Eve - the evening of the expectation of the appearance in the sky of a star, which once pointed to the Magi the way to the newborn Infant.

A little about the rules

The meal on Christmas Eve, it's the Holy Evening,special. Among other dishes on the table must necessarily be osovo, it is also kolivo - kutya of wheat, less often other groats, seasoned with sugar, honey, honey. Long since the cooking process was divided into several stages.

First, a Christmas tree is brewed fromwheat, which was previously manually pushed with a wooden pestle in the same mortar. Be sure to pour warm water, so that the husks more easily departed. Then the groats should be sifted, washed, and filled with clean water. And kutya of wheat is cooked - crumbly lean porridge. Secondly, when it cools down, it should be sweetened. Make it a mixture of honey and poppy. The mack is ground until a white juice is extracted - milk. Or just grind. Mix with honey or sugar syrup. To make the wheat stew taste better, raisins, crushed dried apricots or prunes are put in it. And ground nuts. Raisins pre-soak in advance or even cook to be soft. You can do the same with dried apricots. Approximate consumption of products from which the Christmas tree kut (from wheat) is made: for each glass of cereal 100 g of poppy and peeled nuts, a handful of raisins, 3 tablespoons of sugar are required. If desired, put some vanilla or vanilla.

Milk killing: preparation

Very delicious dish on the Holy evening will turn out,if you cook a Christmas kut from wheat on milk. Try this recipe, for sure it will take root in your family, and the dish itself will become traditional during the festive feast. Take about 400 grams of whole wheat, which must be soaked for 6-8 hours to soften. Then toloch it is no longer necessary. Then rinse the rump, put in a pot of water and allow to boil. As soon as this happens, remove the pan from the heat, strain the wheat, rinse, pour again with clean water and boil.

Milk colic: completion

As we have already said, this recipe preparesChristmas kut of wheat with milk (or cream). So: once again the boiled porridge is transferred into the pot, add to taste, pour a large amount of whole milk or cream, cover with a lid and put in a preheated to 180 degrees oven.

When the owl "comes", take it out and cool it. 200 g of poppy seeds, rinse, scald, rub. Mix with 100-120 g of honey and season with ostrovo. "How to cook kutya from wheat, so it does not get too thick?" - you ask. If you did not guess initially with the amount of liquid, another warm porridge is diluted with milk or cream. At the end put nuts. And you can decorate the kutu laid out in a dish with whole prunes stuffed with nuts, pieces of candied fruits, dried melon. Great taste for goodies, right?

Kutya Monastery

In the abodes of God,Christmas Eve is brewed as follows. For every two-hundred-gram glass of grain, one and a half cups of water are used, 100 grams of honey and raisins. Wheat pour into the kozanok, pour water, put on a strong fire.

So the porridge should puff for about 3 minutes. Then the fire is removed to the average for 5 minutes, and very small for 3 minutes. After that, the wheat stew, the recipe of which you are considering, is removed from the plate, wrapped and infused under the lid for about half an hour. Dilute the honey with a small amount of boiled water. Cook the raisins. By the way, honey can be diluted with a decoction after it. Combine the products, mix, leave to impregnate. Nuts according to this recipe are put at will. Poppy is not added.

Kutia gentle

How to cook kutju from wheat, so that the grain inThe porridge has become soft, melting in the mouth? The question is especially relevant in the case when a variety of hard varieties is taken for food. The simplest advice looks like this. When the porridge is cooked and cooled, let it through the meat grinder.

Get an unusually tender mass. Poppy brew boiled water and put on a stove. Cook it, too, until soft. On check, get a couple of grains and try rubbing your finger. It turns out - everything, remove from the fire, drain from the liquid, cool, and also to the meat grinder. Add to wheat, followed by a soft raisin. Grind nuts in the same grinder or in a mixer. By the way, except for walnuts, it is very suitable for toasted almonds, peanuts or hazelnuts. Season with kutyu honey or sugar syrup, a little bit. Confectioners emphasize that a small amount of salt in desserts sets off sweetness. Decorate with kuku marmalade. And eat with joy. Yes, the number of products is about the same as in previous recipes!

Kutya with Uzvar

In addition to composing, on the Holy Evening necessarilyput on the table a narrow - drink from dried fruits with honey or sugar. It is brewed from a mixture of apples, pears, cherries, plums. Aromatic, slightly smelling of smoke, sweet, it pleases not only wonderful taste sensations, but also the festive mood that creates.

It is worth noting that many ancient recipes,describing how to cook kutya from wheat, recommended as a basis for a dish to take not ordinary water, but a knot. After cooked on it, the porridge acquires a unique fruit flavor, very pleasant. And honey is put in such kutja less, than in usual. And as additional ingredients, i.e. raisins, fruits from compote are quite suitable. Mack is also not required. But laid out on a dish of cooled colic sprinkled with powdered sugar. Nuts are added at will, and not crushed, and half of the nucleoli.

If you have a multivark: necessary explanations

Ideal owl turns out in a Russian stove - withthis statement will not be argued by any mistress. However, the kutia from wheat in the multivarket is not worse. However, to ensure that the result is what you need, you must follow certain rules.

First of all, the number of ingredients. Products are measured with a measuring cup, which must be attached to your device. On average, each such glass of wheat grains requires about 5 water measurements. Salt and sugar put to taste, the remaining components too. For example, the porridge itself is immediately added with a teaspoon to the sand, 2 more, but already table, taken for grinding the poppy. Honey is cooked at will.

Sochi in the multivariate

In a multivark, a wheat kut on Christmas Dayis prepared as follows. Cereal the seeds, rinse, soak for 3-5 hours, then strain. Fill them with a working cup of your multivark, fill with the amount of water indicated above, pour in salt and sugar, cover and put for 2.5 hours in the "Quenching" mode. After the specified time, when the device gives a signal, pour the porridge into a colander or a sieve, so that the glasses are superfluous. Now it's the poppy's turn. It should be cooked for 30 minutes in boiling water, then strain, pour 2 tablespoons of sugar and grind with a pestle or blender. Season with poppy seeds, adding raisins and crushed nuts. You can pour a little cinnamon - to give kolivu a wonderful sweet flavor. The dish will only benefit from it. It remains to work for small: dilute honey in warm boiled water, add it to the kutya, decorate the delicacy with pieces of marzipan and halves of nuts from above.

Kutia berry

Like any popular dish, osovo, excepttraditional recipes, has a lot of varieties. After all, any hostess wants her food to be extraordinary, unique and surprisingly tasty. That's why they cook with kutya not only with the addition of raisins, but also other berries, preserved in their own juice, fresh or frozen. One of the suggested recipes looks like this. Prepare crumbly porridge. A readiness indicator will be for you wheat grains, fully opened, well swollen, having a special creamy taste. Refill with cold honey or sugar. By the way, if you cook it in syrup, it will be even nicer. And on honey, you will save. Add the available berries (canned to the colander first), stir. Sprinkle with kukuyu sugar powder, decorate the berries and serve on the table.

The recipe is special

In previous recipes, all the ingredients forwheat cousins ​​were prepared separately. And in this we suggest you go a little different way. You need: 400 g of grain, 3 liters of water, 250 g of poppy, 75 g of honey, the same amount of sugar, 200 g of ground nuts. First carefully scrape and rinse the wheat well. Pour it into a pan in which you intend to boil, pour 3 liters of water and leave for about a night or slightly less. Then in the same water, boil the corn and cook for 20 minutes on high heat. After that, reduce the heat to a small one and simmer the porridge of hours 4-5, stirring occasionally, so as not to stick to the bottom of the pan. Connect the poppy and honey, but do not grind in advance. Make a strong syrup from the amount of sugar indicated in the recipe and a few tablespoons of water. When in the saucepan almost all the liquid boils, and the wheat opens up well and gets a cream shade, add poppy seeds with honey and stir. Then drain the syrup and pour the nuts. Mix again. After that, remove the saucepan from the plate, leave to cool. Finished kutya can be decorated with raisins, dried apricots, marmalade, slices of fresh apples or citrus. Serve it should be chilled or at room temperature.

What gourmets say

There is no limit to perfection, especially when it comes toabout how to cook kutja from wheat. You can see this if you find out that many gourmets offer to add roasted sunflower seeds, apricots, pomegranate seeds, cumin. And raisins or other dried fruits soak not previously in water, but in sweet red wine. And port, of course, is quite a bit poured into kolivo, if it turned out to be dense. It is also good to pour a little orange juice or sauce, put the zest. So the dish becomes much tastier.

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