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The main dish of the Christmas table is not salads or hot appetizers, but festive kutia. With this porridge, one can say, the finale of the Christmas fast begins.
But this is not just boiled cereal, but a tasty, filling traditional treat. Save the recipe.
The main ingredient is cereal. Millet is used for cooking, but there are also recipes with pearl barley, rice, and in the old days even peas were used.
Dried fruits complement the cereal - raisins, dried apricots, prunes, figs and candied fruits are also possible.
People distinguish between recipes for rich kutia (the same one that is served on Christmas Eve – Lenten), generous (with hot milk) and hungry, which is prepared for Epiphany.
1. Rinse the cereal until the water becomes clear.
2. If you are cooking with rice groats, then add water to the rice in a ratio of 1:2, bring to a boil, and boil for 3-4 minutes.
Then cook on medium heat for another 6 minutes, and then on low heat until the water evaporates.
3. Next, the porridge is seasoned with steamed dried fruits, ground poppy seeds with honey, berries and other goodies.
Earlier we told you how to cook healthy buckwheat .