Russian Wheat Porridge ~ Kutya

Beth Renzetti


While looking for recipes to submit for use in Culinary Quest, I kept coming across this one. This is a traditional Russian Christmas Eve dish. There are slight variations & this is the one I found most appealing. Others used walnuts instead of almonds, didn't call for cinnamon, etc. Prep time does NOT include the overnight soak of wheat berries. Enjoy!


★★★★☆ 1 vote

15 Min
2 Hr
Stove Top


  • 1 c
    whole wheat berries
  • 4 c
  • 1/4 tsp
  • 1/2 c
    poppy seeds
  • 1/2 c
    slivered almonds
  • 1/3 c
  • 1/2 c
  • ·
    cinnamon, for sprinkling

How to Make Russian Wheat Porridge ~ Kutya


  1. Place wheat berries in a large pan with enough cold water to cover. Soak overnight.
  2. The next day, drain wheat berries and refill pan with 4 c. water. Stir in
    salt and bring to a boil. Reduce heat and simmer uncovered for 2 hours, or until wheat berries are tender. If water gets too low, add
    enough to cover wheat berries.
  3. While wheat berries are cooking, soak poppy seeds in a small bowl of lukewarm water for 30 minutes. Drain seeds and grind in a food processor or coffee grinder. Set aside.
  4. Preheat oven to 350°F. Spread almonds on a baking sheet and toast for 3 to 5 minutes, or until lightly toasted. Set aside to cool.
  5. When wheat berries are tender, drain and place in a large serving bowl. Stir in poppy seeds, honey, raisins, and two-thirds of toasted almonds. Mix well. Garnish with remaining almonds and sprinkle cinnamon over all. Serve warm.

Printable Recipe Card

About Russian Wheat Porridge ~ Kutya

Course/Dish: Other Side Dishes
Main Ingredient: Rice/Grains
Regional Style: Eastern European
Other Tag: Healthy

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