- wheat grain - 1 glass
- Poppy - 100 Grams
- walnut kernels - 100 Grams
- honey - 1/3 Art. spoons
- sugar - - To taste
Wheat porridge, which according to the Orthodox East Slavic tradition is served for Christmas, has several names - Sochi, Kuty, Kolivo. There is a great variety of opinions and disputes as to what is the difference between Kuty, Sochiv and Koliv. According to the Orthodox culinary book, a traditional Christmas dish from wheat grains can be called and so, and so - the only difference is that the recipe for Sochi is slightly different from the recipe of Kuty. However, the differences are insignificant, and there are many opposite versions of them. If you want to make real Kutyu (or Sochi, call it more like it), boldly take this recipe and cook - the correctness of this recipe can not be disputed even by the historian-culinary. It is about this type of cooking spoken in the Orthodox cookbook, and there is simply no source more authoritative in matters of Orthodox cooking. By the way, some people search for the name on the Internet with an error, without a soft sign, typing "Kutya". Recipe of Sochi (Kuty): 1. Grind the wheat. The correct step will be to crush the wheat grains with a wooden pestle in the mortar, periodically watering with a small amount of warm water, but you can use other means. 2. Separate the kernels from the husk, then carefully sift and rinse. Boil the crumbly lean liquid porridge on the water from pure grains, chill and sweeten to taste. 3. Grind the poppy until a specific milk is obtained, add the honey and combine it with the wheat. If the porridge is too thick, then it can be diluted with cool boiled water. Next, add crushed walnuts. You can also cook Sochi from rice. The ratio of the components is exactly the same. Prepare the rice: pour rice 1 1/5 cups of boiling water, cover the pan with a lid (tightly), cook rice for 3 minutes on high heat. Then continue to cook the rice for 6 minutes over medium heat, 3 minutes for a weak one. We remove from the heat and let us stand for a couple under the closed lid for another 12 minutes.
Servings: 2-3