Kutia
Kutia opens the Ukrainian Christmas Eve supper, Sviatvechir, and it sets the tone for the whole table. Good kutia has soft but intact wheat berries, poppy seeds ground until they release a pale milky juice, and just enough honey dressing to make everything glisten without pooling. We are generous with walnuts and dried fruit for crunch and a pleasant tartness.
- Prep
- 40 min
- Cook
- 1 h 30 min
- Rest
- 9 h 30 min
- Total
- 11 h 40 min
- Servings
- 8
- Level
- Medium
- Per serving
- 385 kcal
Ingredients
For the wheat
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What to use instead
Whole barley or pearl barley can replace the wheat — an old variation of kutia. Cooking time depends on the grain, so go by tenderness rather than the clock.
For the poppy seeds
To finish
Makes: 8 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Soak the wheat
Rinse the wheat in several changes of water until it runs almost clear, pouring off any husks that float. Cover with cold water by 5 cm and leave for 8 hours or overnight — soaked grains cook far more evenly.
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Step 2: Simmer the wheat
Drain, cover the wheat with 1 litre of fresh water and bring to the boil. Add the salt, turn the heat to the lowest setting, cover and simmer for 1–1½ hours, topping up with a splash of boiling water if the pot runs dry. The grains are ready when they are tender and some have split to show their white centres, but they have not turned to porridge. Drain off any remaining water and cool completely.
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Step 3: Scald the poppy seeds
While the wheat cooks, rinse the poppy seeds in a fine sieve, tip them into a bowl and pour over the 500 ml of boiling water. Cover and leave for 30 minutes, then drain in a sieve lined with muslin until no more water drips out.
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Step 4: Grind the poppy seeds
Grind the seeds in a mortar, a mini chopper, or pass them twice through a meat grinder with a fine plate. Stop when they turn pale grey-blue and start releasing a milky white juice — usually 5–7 minutes of work.
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Step 5: Prepare the nuts and fruit
Toast the walnuts in a dry frying pan over medium heat for 4–5 minutes, until fragrant, then cool and chop coarsely. Cover the raisins with hot water for 10 minutes, drain and pat dry. Slice the dried apricots into thin strips.
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Step 6: Make the honey dressing
Stir the honey into the 150 ml of lukewarm water until fully dissolved. Keep the water warm rather than hot, as overheated honey loses its aroma. Set aside 2–3 tablespoons of the dressing in a cup for later.
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Step 7: Mix the kutia
In a large bowl, combine the cooled wheat with the poppy seeds, then add the walnuts, raisins and apricots. Pour over the honey dressing and mix well. Well-made kutia is moist and glossy with a little syrup gathering at the bottom, but it should never swim in it.
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Step 8: Let it rest
Cover and leave in a cool place for an hour so the wheat absorbs the honey and poppy flavours. Taste before serving and stir in the reserved dressing if it has dried out. On Sviatvechir it is served first, from one shared bowl.
Tips & variations
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Tip
Look for hulled wheat berries sold specifically for kutia: the grains are pale and smooth. Unhulled wheat takes much longer to cook and stays tough.
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Variation
Dissolve the honey in cooled uzvar (Ukrainian smoked dried-fruit compote) instead of water for a gentle smoky note of dried pears and apples.
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Swap
Whole barley or pearl barley can replace the wheat — an old variation of kutia. Cooking time depends on the grain, so go by tenderness rather than the clock.
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Storage
Kutia keeps covered in the fridge for up to 3 days. Let it stand at room temperature for 30 minutes before serving so the honey loosens again.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 385 kcal | 3,080 kcal |
| Protein | 10 g | 80 g |
| Fat | 17 g | 136 g |
| Carbohydrates | 49 g | 392 g |
Approximate values calculated from standard ingredient data.
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