Preparation:
1. By Orthodox customs the fruits that are added to Kutya are associated with the fruits of paradise that God gave to all humanity. You can add not only raisins to this dish, but also dried fruits if desired: dried apricots, prunes, and also candied fruits and poppy seeds.

So, put the raisins in a small saucepan, fill it with plain water and leave for 20-30 minutes. Afterwards we wash it under running water.

Pour into a saucepan with dried fruits 200 ml purified water and boil it over medium heat 5 minutes. If you use dried apricots or prunes, after cooking, cut them into small pieces.

2. In history, funeral dinners symbolize the gathering of Christ’s disciples, who were glad about the Resurrection of their mentor and waited for his appearance at the table every time. Therefore, in early Christian societies, having meals together, they expressed love for each other and honored the dead by telling stories about them and remembering pleasant moments in their lives. And when the Risen Christ appeared to his disciples, he ate honey. Therefore, since ancient times, honey has been served at funeral dinners or added to other dishes so that the deceased can be satisfied with the heavenly sweetness.

In order for this ingredient to be well absorbed into the rice and the Kutia to turn out sweet, you need to melt it a little.

So, spoon the honey into a small saucepan and, stirring constantly, heat it over medium heat literally 1-2 min. We control the time ourselves, since the honey may be candied, and because of this you will have to tinker with it a little longer. Instead of honey, you can add another sweet component to Kutya - sugar. To do this, simply dissolve it in a small amount of hot water.

3. Grind the candied fruits to the size you like best. This ingredient is added to many dishes, such as Easter cake. After all, candied fruits are fruits with a dense consistency boiled in syrup. They are very sweet and serve as an excellent substitute for candy. Therefore, when adding candied fruits to Kutya, be careful with sugar so as not to over-sweet the dish.

4. First, soak the rice in a medium-sized saucepan with plain water. for 1-2 hours. Afterwards, drain the water and fill the rice with purified water. According to the proportions, 100 grams of cereal requires 400 ml of water. As for rice, you can take either short grain or long grain.

Place the pan with the cereal on the stove, bring to a boil and then reduce the heat to low. Do not stir the rice with a spoon during cooking. Don't worry - it won't burn. Over low heat, the rice will “breathe”, slowly evaporating the water.

We check the rice from time to time. When there is practically no water left in the pan and the cereal grains become soft, add raisins or other dried fruits, chopped candied fruits, and pour in honey or sugar water. Mix everything well with a spoon and keep on fire another 1-2 minutes.

5. Using a spoon, transfer the prepared Kutya from the pan into a deep plate or bowl. Level the surface of the dish with a spoon and, if desired, decorate with raisins and candied fruits. And now we cover it with a lid from the pan so that the Kutya slowly cools down.

By Orthodox traditions After Kutya has been consecrated, a prayer is read at the table and the funeral meal begins with a spoonful of this sweet dish.

Bon appetit !

In the morning, drain the remaining water from the soaked wheat. Transfer it from the bowl to a deep saucepan and fill it with fresh water. Stick to proportions. For example, for our recipe: 100 grams of soaked wheat requires 500 ml of water.

So, put the pan with wheat on the stove, bring it to a boil and only after that reduce the heat to low. Cook the cereal for at least 2 hours until completely cooked. Ready-made wheat should be soft in consistency, but not overcooked. Wheat grains in our dish symbolize long and eternal life, in abundance and goodness.

3. After Uzvar has brewed, separate the liquid from the dried fruits. Place the fruit in a sieve and let the remaining Uzvar drain out. Place the finished dried fruits on cutting board and chop it into small pieces with a knife. No piece size special significance. Place the chopped dried fruits on a plate.

4. Place the poppy seed on a plate and pour boiling water over it to steam it. After the water in the poppy seed has cooled, drain it. Add two tablespoons of sugar to the poppy seeds and grind with a blender until white juice appears.

This juice is called " milk of poppy seeds" In general, the poppy is a symbol of prosperity.

5. There is nothing complicated in preparing raisins. It is desirable that it be seedless. If this ingredient contains grape tails, remove them from the raisins. Then we rinse it under running water, put it on a plate and pour boiling water over it. Steam the raisins for 30 minutes. This process is necessary so that the dried grapes absorb some water, swell and become juicier and softer. Afterwards, drain the remaining water. Gently squeeze the raisins with your hands and leave them in the plate.

6. Using a blender on the first or second mode, grind the peeled walnuts. Do not use turbo mode under any circumstances, as we need small pieces of the ingredient. And this mode turns any product into crumbs.

Transfer the nut pieces to a plate. By the way, according to Slavic customs Walnut added to Kolivo, as it was a symbol of fertility, productivity and good luck.

Mix everything well with a spoon until a homogeneous mass is formed.

Kolivo must not only be placed first on the table, but also be offered to guests to try it, since this is the main dish on Holy Evening. Kolivo is served cold with cream, milk or Uzvar.

According to Orthodox traditions, after Kolivo is blessed, a prayer is read at the table and the festive meal begins with a spoonful of this sweet dish.

Enjoy your meal !

Kolivo

(Greek: boiled wheat)

boiled wheat (or other grain), sweetened with honey or sugar. It is blessed in church and eaten on Friday of the first week of Lent in memory of the miracle of St. Martyr Theodore Tyrone (d. 306), who, appearing on this day in 362 in a dream to the Bishop of Antioch Eudoxius, warned about the desecration of food in the markets with blood sacrificed to idols. Kolivo (also called kutya) is also blessed after a memorial service for the deceased. Grains symbolize the future Resurrection, honey or sugar - the bliss of the future life.

Recipe for making coliva: rinse wheat grains and soak overnight in water, boil. Season the cooled wheat with honey. Kolivo can be decorated with candied fruits and raisins. Rice can be used instead of wheat.

Orthodoxy. Dictionary-reference book. 2014 .

See what “Kolivo” is in other dictionaries:

QUANTITY- KOLIVO, KOLIVO Wed. funeral kutia, porridge made from wheat or spelled, rice, etc. with raisins. | zap. sprout, shoot, stem. There are three colivas of mint in the garden on the ridge. Dictionary Dalia. IN AND. Dahl. 1863 1866 … Dahl's Explanatory Dictionary

kolivo- kutya, kolevo Dictionary of Russian synonyms. kolivo noun, number of synonyms: 3 kolevo (1) kutia ... Synonym dictionary

QUANTITY- KOLIVO, KOLEVO (new Greek colyba). Kutya funeral. Dictionary foreign words, included in the Russian language. Chudinov A.N., 1910 ... Dictionary of foreign words of the Russian language

kolivo- funeral kutia, Ukrainian. Kolivo Tslav. kolivo κολλυβον bolg. Kolivo, Serbohorv. koivo. From Greek κόλλυβον? Same. see Vasmer, IORYAS 12, 2, 244. Gr. sl. this. 92; Bernecker 1, 547 ... Etymological Dictionary of the Russian Language by Max Vasmer

Kolivo- Kutya from wheat grains with raisins Kutya, kolivo, kanun (Romanian colivă, Serbian koљivo, Ukrainian kutya) a ritual funeral dish of the Slavs, porridge cooked from whole grains of wheat (less often barley or other cereals, most recently from rice, or , what's his name... ... Wikipedia

Kolivo- (Kutia) boiled rice or wheat with honey and sugar. This dish is eaten on Friday, the first week of Lent, on the day of commemoration of the martyr Theodore Tyrone and the miracle he performed. Saint Theodore Tyrone on this day (in 362) appeared... ... Orthodox Encyclopedia

On Saturday of the first week of Great Lent, the Great Martyr Theodore Tiron is remembered, who during the time of Julian the Apostate delivered fasting Christians from contaminated food. In memory of this, today, on the eve of Saturday, Kolivo is consecrated and eaten in the Church. We invite you to remember both the feat of the martyr Theodore Tiron and the recipes for koliv.

You conquered the flesh of the autocrat, glorious martyr, mind,
and with both please the Creator

(from the canon to the Great Martyr Theodore Tiron)

The Great Martyr Theodore Tiron was a warrior in the city of Alasia in the Pontic region in Asia Minor, under the command of a certain Vrinka. The nickname Tyrone literally means “recruit” (unlike, for example, “stratilates” - “military leader”). The young man was forced to sacrifice to idols, but Saint Theodore firmly and publicly confessed his faith in Christ the Savior. Chief Vrink gave him several days to think, during which Saint Theodore prayed intensely. He was accused of setting fire to a pagan temple and thrown into prison to starve to death. There the Lord Jesus Christ appeared to him, consoled and strengthened him. Brought before the governor Publius, Saint Theodore once again boldly and fearlessly confessed his faith.

- Why, when it was necessary to bring a sacrifice to the goddess in a censer, did you bring her fire? - Hegemon Publius asked.

Saint Theodore answered:

“I won’t hide why I did this.” I lit the wood so that the fire would burn the stone. Is your goddess so powerless that fire can touch her and scorch her?

After much torment, the judge once again asked the young warrior:

-What do you want: to be with us or with your Christ?

The saint answered with great joy:

- With my Christ I was, I am and I will be; you do what you want.

For this, the martyr Tyrone was condemned to be burned. Without trembling, he ascended the fire and, with prayer and praise, gave up his soul to God.

This happened around 306 under the Roman Emperor Galerius. The body of Saint Theodore, undamaged by the fire, was buried in the city of Euchaitah, not far from Amasia, by the pious woman Eusebia. Subsequently, his relics were transferred to Constantinople, to a temple consecrated in his name. Its head is located in Italy, in the city of Gaeta.

A little time passed after martyrdom- and Christianity became a permitted and impermissible religion, and on political map In the world of that time, a new state appeared - Byzantium. When Emperor Julian the Apostate came to power in Constantinople and decided to desecrate food, the Lord, through the holy martyr, protected Christians who were unaware of the treachery that awaited them.

50 years after the martyrdom of Saint Theodore, Emperor Julian the Apostate (361-363), wishing to mock and mock Christians, ordered the mayor of Constantinople to sprinkle all food supplies in the markets with blood sacrificed to idols during the first week of Great Lent. Saint Theodore, appearing in a dream to Archbishop Eudoxius, ordered him to announce to all Christians that no one should buy anything in the markets, but should eat boiled wheat with honey - kolivo (kutya or sochivo). By doing this, the Christians were not put to shame by Julian the Apostate, and the veneration of the holy martyr Tyrone spread after this miracle. For example, the celebration of the Great Martyr Theodore on Saturday of the first week of Great Lent was described by Patriarch Nektarios of Constantinople (381-397).

In memory of the appearance of Theodore Tiron, the Orthodox Church annually celebrates on Saturday of the first week. On Saturday evening, Friday, after the prayer behind the pulpit, the prayer canon to the Holy Great Martyr Theodore, compiled by Saint John Damascene. After this, the kolivo prepared from wheat with honey and poppy seeds is blessed and distributed to believers.

According to legend, Archbishop Eudoxios was perplexed for a long time and asked the saint who appeared to him what kolivo was and how to prepare it, since such a name was not known in Constantinople. Theodore Tiron explained that in the Euchaites, where he was buried, this is what they call wheat boiled with honey. For those who, like Eudoxius, are perplexed on how to prepare kolivo, here is one of the possible recipes:

1 cup peeled wheat grains, 100 g poppy seeds, 100 g kernels walnuts, 1-3 tablespoons of honey.

Ordinary crumbly lean meat is boiled in water from pure grains. thin porridge, cool. Separately, grind the poppy seeds to obtain poppy milk, add honey, mix everything and add to the wheat. If the porridge is thick, you can thin it boiled water. At the end crushed walnut kernels are added.

Sometimes kolivo is prepared from rice, but the rice should be prepared specially: pour 1 cup of rice with boiling water (1.5 cups), cover the pan tightly with a lid and cook for three minutes on high heat, six on medium, three on low. Do not open the lid for another 12 minutes, allowing the rice to steam. The ratio of all components for coliva is maintained. Sometimes raisins are added, but this is not necessary.

You can also make colivo from lentils or barley. IN in a general sense- this is a meager food made from grains that will help us remember the meaning of fasting - protecting ourselves from any uncleanness and defilement.

They cooked sochivo, or kutya, from wheat, peas, rice, peeled barley, seasoned with honey, poppy seed, hemp, sunflower or other vegetable oil. Grain was a symbol of resurrection life, and honey or sweet seasoning meant the sweetness of the future blessed life.

How to prepare sochivo (kolivo, kutya): a glass of wheat grains, 100 grams of poppy seeds, 100 grams of walnut kernels, one to three tablespoons of honey, sugar to taste.

Wheat grains need to be crushed in a wooden mortar with a wooden pestle, periodically adding a little warm water so that the wheat shell comes off. The kernel is then separated from the husk by sifting and washing. The usual crumbly lean liquid porridge is cooked in water from pure grains, cooled, and sweetened to taste.

Separately, grind the poppy seeds to obtain poppy milk, add honey, mix everything and add to the wheat. If the porridge is thick, it can be diluted with chilled boiled water. At the end crushed walnut kernels are added.

Kolivo (crumbly kutia). In the photo - made from wheat grains with honey and raisins.

Sometimes succulently prepared from rice, but the rice should be prepared specially - pour 1.5 cups of boiling water over a glass of rice, cover the pan tightly with a lid, cook the rice for three minutes on high heat, six on medium, three on low. Do not open the lid for another 12 minutes, allowing the rice to steam. The ratio of all components for Sochi is maintained. Sometimes raisins are added, but this is not necessary. For sweetening, it is better to use only honey.

Wheat kutia with honey. Whole grains of hulled wheat or wheat cereal pour in cold water, cook until softened and drain in a colander. Dilute 200 grams of honey with four glasses of water, pour in the wheat, put on low heat, bring to a boil and cool.

Sochivo (semi-liquid kutia). In the photo - with poppy seed milk, honey and nuts.

Rice kutia. Sort 500 grams of rice, rinse, add cold water, bring to a boil, drain in a sieve or colander and rinse with cold water. Then pour the rice again big amount cold water and cook until tender, without stirring. Drain the water and cool the rice. Grind sweet almonds scalded with boiling water, add granulated sugar, stir, dilute with a small amount of water and add to rice. Mix everything, add 200 grams of washed and scalded raisins, cinnamon and mix thoroughly again. Share on large plate and sprinkle with powdered sugar to taste. Serve fruit jelly separately.

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