“Rich”, “generous” and “hungry”: when and what kind of kutya do Ukrainians prepare
Kutia has long held a special place among Christmas dishes and is considered the main ceremonial food of the winter holidays. It is it, along with uzvar, that is traditionally placed on the table on Christmas Eve and Christmas Day.
We will tell you more about when exactly kutya is cooked and on which days it is customary to bring it to guests.
Most often, kutya is cooked on Christmas Eve, which according to the new church calendar falls on December 24. On this day, it is taken with you, along with kalach and sweets, when you go to visit relatives – grandparents, godparents, godparents, or close acquaintances.
At the same time, tradition stipulates not one, but three days when kutya is served on the table. That is why there are three varieties of this dish – “rich”, “generous” and “hungry”, and each of them has its own purpose.
On Christmas Eve, a “rich” kutia is served as part of 12 lean dishes. On New Year’s Eve, on Malanky, a “generous” kutia is prepared. And the “hungry” kutia is eaten on the second Christmas Eve, before Epiphany.
Thus, in tradition, it is important not only when to cook kutia, but also which one.
Recipes for this ceremonial dish may vary depending on the region, but the base is usually the same—rice or wheat. The main differences lie in the additional ingredients.
“Rich” kutia is prepared lean, without butter. “Hungry” is considered the simplest – it consists only of cereals and honey. But “generous” kutia is the most saturated: dried fruits, poppy seeds, candied fruits, honey, jam, butter and other sweet ingredients are added to it.
Regardless of the variety, the principles of making kuti remain the same. The groats are boiled until tender, and the wheat is usually soaked for several hours or overnight. After that, the porridge is seasoned with selected ingredients and served.
Traditionally, kutya is prepared in large quantities – so that there is enough for the family, guests, and visiting relatives.
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