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russian wheat porridge ~ kutya

★★★★☆ 1
a recipe by
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
serves 6
prep time 15 Min
cook time 2 Hr
method Stove Top

Ingredients For russian wheat porridge ~ kutya

  • 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.