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Authentic Kutia Recipe Ukraine, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Halfway between porridge and pudding, Ukrainian kutia is a simple, nutritious dish served on festive occasions such as Christmas Eve, Orthodox New Year’s Eve, Epiphany and Easter. The recipe and its ingredients depend on the occasion, the region, and the family tradition. Generally speaking, багата кутя (bahata kutia) or rich kutia is prepared on Christmas Eve and is made with wheat or barley, poppy seeds, honey, nuts and dried fruit, most commonly raisins; one of its main characteristics is that it must be lean. On the other hand, щедра кутя (schedra kutia) or generous kutia is made before the Orthodox New Year (January 14th) and contains the same ingredients as rich kutia but is also enriched with butter, milk, or cream and the occasional splash of wine, cognac or other alcoholic beverages. Finally, голодна кутя (golodna kutia) or hungry kutia is served on Epiphany (January 18th) and is made only with grains and a small amount of sweetener, since ... Read more
Cooking tips
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wheat
Kutia is traditionally made with wheat grains, although barley and rice can serve as a substitute. If using wheat or barley, first make sure the grains are dry and lightly colored, and remove any cracked or discolored ones. Then, wash the grains thoroughly and soak them in plenty of water for a few hours, or preferably overnight. The next day, place the grains in a mesh colander, rinse and drain them,... Read more -
poppy seeds
When choosing poppy seeds, make sure they are round and plump and with no smell whatsoever — any smell may indicate that the seeds were not stored correctly. The poppy seeds should be soaked in boiling water for about 30 minutes, after which they should be drained and ground — either in a mortar or a food processor. -
nuts
Walnut kernels are the most common choice for kutia, although other nuts, such as walnuts and hazelnuts, may also be used. The nuts should be chopped coarsely and lightly toasted in an oven or in a frying pan for up to 5 minutes until they develop a pleasant smell. -
dried fruit
Raisins are the most common type of dried fruit used for kutia. However, you can also add dried apricots, figs, prunes, or candied fruit. Dried fruit should be rehydrated for up to 30 minutes in boiling water. If using figs, prunes or apricots, chop them into smaller pieces. -
honey
Any kind of good quality honey may be used in the preparation of kutia. If the honey has crystallized, simply melt it in a microwave oven or on a stove over low heat. Alternatively, you can dilute honey with some warm water. In some recipes, honey is substituted with jam.
Recipe variations
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Kutia With Barley
Ready in 1h 50minBased on barley, this kutia also includes frozen berries, cherries, and raisins. Regionally, barley-based kutia is made in the Zhytomyr region, where it is enhanced with wine, in the Poltava region where they add uzvar liquid which gives this dish a soup-like texture, while in the Cherkasy region they prefer adding various berries.
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Traditional Kutia
Ready in 2h 15minThe following is the traditional recipe for kutia (bahata kutia), consisting of wheat grains, poppy seeds, walnuts, raisins, and honey. It can easily be transformed into a generous kutia (schedra kutia) by cooking the wheat grains in milk instead of water and adding some butter.
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Kutia With Rice
Ready in 40minThe following recipe shows how to make kutia with rice, which is believed to be a modern invention. Other than in Poltava, rice-based kutia is made in the Lugansk region where they make it with sugar, in Odessa they add halva and peanuts, while in the Donetsk region it is made with canned cherries or berries.
Kutia With Barley
PREP 10min
COOK 1h 40min
READY IN 1h 50min
Based on barley, this kutia also includes frozen berries, cherries, and raisins. Regionally, barley-based kutia is made in the Zhytomyr region, where it is enhanced with wine, in the Poltava region where they add uzvar liquid which gives this dish a soup-like texture, while in the Cherkasy region they prefer adding various berries.
Ingredients
Kutia With Barley
1/2 cup barley
6-7 glasses water
3-4 tbsp sugar or honey
200-300 g frozen berries (raspberries, strawberries, wild strawberries)
1/2 glass raisins
1 cup pitted cherries, candied or canned
Preparation
1
Kutia With Barley
Step 1/5
Soak the barley in cold water overnight.
Step 2/5
Cook the barley in the water it was soaked in for at least 1 hour until the grains soften completely.
Step 3/5
Add sugar or honey and the frozen berries and cook over low heat for 30 minutes.
Step 4/5
Finally, chop the cherries, add them to kutia, and cook for an additional 10 minutes, until kutia thickens.
Step 5/5
Serve cold.
Other Variations
-
Traditional Kutia
Ready in 2h 15minThe following is the traditional recipe for kutia (bahata kutia), consisting of wheat grains, poppy seeds, walnuts, raisins, and honey. It can easily be transformed into a generous kutia (schedra kutia) by cooking the wheat grains in milk instead of water and adding some butter.
-
Kutia With Rice
Ready in 40minThe following recipe shows how to make kutia with rice, which is believed to be a modern invention. Other than in Poltava, rice-based kutia is made in the Lugansk region where they make it with sugar, in Odessa they add halva and peanuts, while in the Donetsk region it is made with canned cherries or berries.
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