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Sochivo, coliva, the Christmas pudding: a collection of pre-revolutionary recipes
Ceremonial dish of Russian (and not only) cuisine, which is eaten in the days of Christmas and Epiphany eves , ie in the evening on the eve of Christmas and Epiphany, after abstinence from food for the whole day. There is evidence that kutyu (Koleva, sochivo) last used in food not only on the eve of Christmas and Epiphany, but also on other days, such as Easter dish, but the authors of the post have decided not to go into such deep details and not to go beyond the culinary component of this dish... it Should only be noted that kutia is a memorial.
If in General terms to define this dish, we can say that the dish consists of grain and (more rarely) the bean Foundation mixed with poppy, hazelnut or almond juice (sochivo, from which comes the name, although , it is believed that the name "sochivo" can occur from the PD of the Russian name of lentils "soczewica") and honey.
In sochivo (Koleva, Christmas pudding) is usually added a variety of nuts and dried fruit, sliced or whole (like a raisin), sometimes nuts and dried fruits to decorate on top (spread cross, etc.), sprinkled (as in Greece) ground cinnamon for the same purpose using the stencil, see photo ...
GRAIN BASED CAN CONSIST OF COOKED CEREAL (OR MIXTURE OF CEREALS) OR (RARELY) BOILED LEGUMES.
Sochivo made from rice, lentils, black beans
To prepare corn-based ethanol use :
Wheat (soaked overnight and cooked so that the grain was cooked, but not lost form).
Rice (crisp).
Pearl barley.
Millet (which would have made a crumbly mess).
Buckwheat.
Beans (beans).
Lentils.
Peas.
The DRIED fruit (which should be washed and, if very dry, soak for neprodolzhitelnogo time in hot water, and preferably sweetened with honey hot water, this sweet water will be used as impregnation for sochivo (not all of course) :
Prunes
Dried apricots
Raisins black or yellow
Dried cherries or dried sweet cherries
Dried Paradise apples, just the nitty gritty and bone should be removed, and the apples cut into smaller
As it turned out in the old days used fresh fruit, not just dried fruits.
NUTS uses a variety of forest (filbert, hazelnut), walnuts, pine, etc..
AS THE IMPREGNATION (OF JUICE):
Poppy "milk", almond "milk", nut "juice" (the authors of the post don't do that and are limited to HONEY or mixture of HONEY+WATER.
Honey or combination of honey+water.
Sometimes sochivo (Koleva, Christmas pudding) add the jam, sugar..
It should be noted that although in the old recipes when boiling grains used salt, but nowadays experts (rules) are strongly advised NOT to ADD SALT when boiling grits.
Sochivo with cherries and raisins
In sochivo or you can add whole nuts and fruit, if they are small (e.g. raisins, pine nuts) or shredded with a knife, if the major dried fruits like prunes or dried apricots (as in the recipe the priest Hermogenes, see below), or the nuts can be passed through a meat grinder.
In some types of sochivo (coliva, Kuti) add BREAD CRUMBS (frayed, rice) - in Athonite prescription and prescription the priest Hermogenes see below).In cases where sochivo (Koleva, Christmas pudding) add the crushed nuts, dried fruit and bread crushed crackers, then the structure of the food turns out less crumbly.
Once selected, prepared grain-based, cooked grits, prepared (chopped) dried fruits and nuts, prepared with honey (or a mixture of honey and water ) ... mix and put in dish, top to decorate with nuts or dried fruits. Honey should be added to the still warm boiled grains (rice, barley, wheat..) that honey could be mixed without difficulty.
Sochivo (Koleva, pudding) SHOULD NOT be PUT IN the FRIDGE AND it is believed THAT IT CANNOT be heated.
For sochivo (coliva), you can use a mixture of different cereals (e.g. boiled rice+(boiled wheat or millet)... or in cooked cereals, add a little boiled beans etc
THE DEFINITION OF THE WORDS "COLIVA", "SOCHIVO", "KUTIA"
Sochivo sochivo "juice, milk from seeds", "food from seeds", etc.-russk. sochivo "grain lentils", cslaw. sochivo φακός, bell. sochivo "chowder", serbohorv. sochivo "lentils, bean", the word. sočȋvo the same. Derived from the juice (see); cf. also lentils. Etymological dictionary of Russian language M. R. Vasmer.
kutya "dish of rice or other grains with honey and raisins, used at the funeral; in the Church it is Holy; it is the food you eat also at Christmas, on Christmas eve. and holidays," Ukr. kutya, BLR. Coca, etc.-russk. kutia, Fe. PECs., POV. lie. years, Domostroy. K. 8. (in Shear. I, 1382), art.-Slav. Koci (SUPR.) Borrow. from Ms. Greek., new.-Greek. κουκκί(ον), mn. κουκκιά beans (Dukang) from the Greek. κόκκος grain; see Yagitch, AfslPh 9, 168; Korsch, AfslPh 9, 514 et seq.; Fasmer, Gr.-CL. FL. 106 et seq.; Berneker 1, 654; Murco, WuS 2, 137. Etymological dictionary of Russian language M. R. Vasmer.
Coliva things. (gr. κολύβα) — cute, sochivo, wheat or rice, cooked and flavored with honey or sugar, sometimes mixed with apples, prunes, raisins, etc.
Full Church Slavonic dictionary (with including the most important ancient words and expressions). Comp. FR. Grigory Dyachenko. 1900.
KOLEVA, Kaleva Ms. funeral kutia, a porridge made from wheat or spelt, rice, etc. with raisins. Zap.sprout, shoot, stalk. In the garden on the ridge three coliva mint. The explanatory dictionary Dahl.
OLD RECIPES COLIVA, SOCHIVO, KUTI
V. LEVSHIN "RUSSKAYA POVARNYA" 1816
COLIVA. Clear or perlovich cereals seethe in the water very gently, when ready, the broth more than half drained, and add almond or poppy seed, or hemp milk and warm, throwing on the fire.
Boiled thus clear grits podslushivaet honey called kutia.
S. RADETZKY "ALMANAC of GROCERIES" 1853
The Chapter "the TABLE FOR CHRISTMAS EVE"
KUTYA OF WHEAT WITH POPPY SEEDS.
To sort, wash and blangiardi the right amount of wheat, and when boiled to pee, my age, and overflow with cold water, and adding back to the pot or a pot roast, pour water, bring to a boil, cover tightly with a lid and put in the hot oven for 4 hours; when well stewed until soft, remove from the stove and put in a cool place, and then to sort through and wash, respectively, the number of Mac's, pound in a mortar half and choosing assigned to corner a bowl, put honey, a little salt, stir and put a little of the above cold wheat (to mix with the position of each spoon), and if the pudding will be thick, add a little cold water.
KUTIA WITH RICE WITH ALMONDS.
To sort, wash and blangiardi the right amount of rice, and when it's ready to pee, my age, to pour cold water, put back in pan, and filling full with water, cook until softened; when ready, choose roslakova spoon into the Cup, and allow to cool; stripped and clean from the husk the correct amount of sweet almond ( assuming per pound rice ¼ fun minal sweet and 5 bitter almonds), chop and pound it in a mortar to a fine state, and then removing at the appointed Kuti, dishes and put fine sugar, stir, dilute a little with water, put the rice and stir as it should, to let go.
CHUMBINHO, "ECONOMIC BOOK FOR YOUNG AND INEXPERIENCED HOUSEWIVES" 1860
KUTYA.
1 wheat fun. The raisins 1 fun. Krupchatka honey ½ lbs.
Wheat to soak and boil with the raisins, and when the wheat is soft, drain in a colander to water glass; put in dish, pour heated honey, serve.
KOLOMIYTSEVA 1891
KUTYA.
To take :
Rice ½ lb.
Sweet almonds 1/8 lb.
Bitter 6 grains.
Small sugar ¼ lb.
Raisins the raisins pound.
Cooking.
Boil ½ pound rice; when boiled, drain in a sieve to drain the water, pour it with cold water and add to the pot, pour in 8 fingers above water and to allow to be to soft. Meanwhile, scald ½ pound of sweet and 6 bitter almonds beans, cleaned and finely pound, to fold back into the dish, add 1 spoon of sugar, 1 teaspoon water and stir. When the rice is well-Uvarov until soft, drain the water, cool, spread on the almonds and stir together vsypav the rest of the sugar.
At the same time, cook the raisins, to sort wash and boil them once in water, discard in a sieve and let the water drain out, and put raisins in the rice, stir and serve.
The pudding is served: fine sugar, wine, sherry or lisabonskou, or almond milk, with which it eats.
The pudding is very nutritious food and very tasty wine: it is mostly cooked for dinner on Christmas and Epiphany eves.
P. M ZELENKO "COOKING" 1902
KUTYA. Cook rice porridge, see No. 2060, cool; to peel almonds, to grind, pound, mix with fine sugar, add a little water, combine with rice, lay on a dish slide, garnirovat raisins.
KUTYA MEMORIAL THE PRIEST HERMOGENES
1 Cup of rice
2 cups water
200 g raisins
100 g of honey
Sochivo recipe father Hermogenes with bread crumbs
SOCHIVO FATHER HERMOGENES
1 Cup wheat
3 cups water
200 g of honey
200 g of breadcrumbs
200g candied fruit
100 g of dried apricots, prunes, nuts, raisins, poppy.
Coliva in the Athos Greek monastery
ATHOS KOLEVA
Wheat kernels 1 Cup
Forest nuts ~70
Walnuts ~ 70
Almonds ~ 70
Raisins ~ 200 g
Coconut
Powdered sugar
Ground cinnamon 1 tbsp (to taste)
Sugar (to taste)
And the most important monastery in spirit ingredient. Wheat crackers 200 g
On the eve in the evening to prepare all the dry ingredients, nuts and raisins, crackers and grind into crumbs. Wheat at night to soak in the water. And the Kolivo should be prepared on the day of the feast, and not before, because the wheat dries quickly and becomes hard. Better to be on holiday to get up early in the morning and start cooking
Wheat cook on low heat in a little sweet water about a half to two hours until the wheat is tender. You need to be careful that wheat didn't dissolve to a pulp and was soft but crumbly. Pour the wheat in a colander to drain the water. Then put the wheat in a cheesecloth and hang it to completely dry and cooled down. Mix with crushed nuts, raisins, coconut, you can add sugar to taste. Grated breadcrumbs add abundantly to absorbed moisture, and to kolivo was crumbly and not wet. Coliva spread on a large platter, smooth the surface flat primatom, such as tiarella to something more like puck than slide. Sprinkle the top layer of biscuits and finish with a layer of powdered sugar. It is possible to decorate with nuts, dried fruit, powdered sugar and cinnamon. Cinnamon and powder it is better to pour it through a sieve. To get a smoother border, use a stencil.
KUTYA MEMORIAL recipe of the XVI century NOVGOROD BISHOP NIFONT of "Notes Herberstein" in Malein
"How to prepare a Christmas Pudding? O Take three parts of boiled wheat, and a fourth rice, beans and peas, about cooked, season with honey and sugar, add other fruits, if any. The pudding that, at the end of the funeral, should eat in the Church." published
P. S. And remember, only by changing their consumption — together we change the world! © Join us at Facebook , Vkontakte, Odnoklassniki
Source: bufetum.livejournal.com/65291.html
If in General terms to define this dish, we can say that the dish consists of grain and (more rarely) the bean Foundation mixed with poppy, hazelnut or almond juice (sochivo, from which comes the name, although , it is believed that the name "sochivo" can occur from the PD of the Russian name of lentils "soczewica") and honey.
In sochivo (Koleva, Christmas pudding) is usually added a variety of nuts and dried fruit, sliced or whole (like a raisin), sometimes nuts and dried fruits to decorate on top (spread cross, etc.), sprinkled (as in Greece) ground cinnamon for the same purpose using the stencil, see photo ...
GRAIN BASED CAN CONSIST OF COOKED CEREAL (OR MIXTURE OF CEREALS) OR (RARELY) BOILED LEGUMES.
Sochivo made from rice, lentils, black beans
To prepare corn-based ethanol use :
Wheat (soaked overnight and cooked so that the grain was cooked, but not lost form).
Rice (crisp).
Pearl barley.
Millet (which would have made a crumbly mess).
Buckwheat.
Beans (beans).
Lentils.
Peas.
The DRIED fruit (which should be washed and, if very dry, soak for neprodolzhitelnogo time in hot water, and preferably sweetened with honey hot water, this sweet water will be used as impregnation for sochivo (not all of course) :
Prunes
Dried apricots
Raisins black or yellow
Dried cherries or dried sweet cherries
Dried Paradise apples, just the nitty gritty and bone should be removed, and the apples cut into smaller
As it turned out in the old days used fresh fruit, not just dried fruits.
NUTS uses a variety of forest (filbert, hazelnut), walnuts, pine, etc..
AS THE IMPREGNATION (OF JUICE):
Poppy "milk", almond "milk", nut "juice" (the authors of the post don't do that and are limited to HONEY or mixture of HONEY+WATER.
Honey or combination of honey+water.
Sometimes sochivo (Koleva, Christmas pudding) add the jam, sugar..
It should be noted that although in the old recipes when boiling grains used salt, but nowadays experts (rules) are strongly advised NOT to ADD SALT when boiling grits.
Sochivo with cherries and raisins
In sochivo or you can add whole nuts and fruit, if they are small (e.g. raisins, pine nuts) or shredded with a knife, if the major dried fruits like prunes or dried apricots (as in the recipe the priest Hermogenes, see below), or the nuts can be passed through a meat grinder.
In some types of sochivo (coliva, Kuti) add BREAD CRUMBS (frayed, rice) - in Athonite prescription and prescription the priest Hermogenes see below).In cases where sochivo (Koleva, Christmas pudding) add the crushed nuts, dried fruit and bread crushed crackers, then the structure of the food turns out less crumbly.
Once selected, prepared grain-based, cooked grits, prepared (chopped) dried fruits and nuts, prepared with honey (or a mixture of honey and water ) ... mix and put in dish, top to decorate with nuts or dried fruits. Honey should be added to the still warm boiled grains (rice, barley, wheat..) that honey could be mixed without difficulty.
Sochivo (Koleva, pudding) SHOULD NOT be PUT IN the FRIDGE AND it is believed THAT IT CANNOT be heated.
For sochivo (coliva), you can use a mixture of different cereals (e.g. boiled rice+(boiled wheat or millet)... or in cooked cereals, add a little boiled beans etc
THE DEFINITION OF THE WORDS "COLIVA", "SOCHIVO", "KUTIA"
Sochivo sochivo "juice, milk from seeds", "food from seeds", etc.-russk. sochivo "grain lentils", cslaw. sochivo φακός, bell. sochivo "chowder", serbohorv. sochivo "lentils, bean", the word. sočȋvo the same. Derived from the juice (see); cf. also lentils. Etymological dictionary of Russian language M. R. Vasmer.
kutya "dish of rice or other grains with honey and raisins, used at the funeral; in the Church it is Holy; it is the food you eat also at Christmas, on Christmas eve. and holidays," Ukr. kutya, BLR. Coca, etc.-russk. kutia, Fe. PECs., POV. lie. years, Domostroy. K. 8. (in Shear. I, 1382), art.-Slav. Koci (SUPR.) Borrow. from Ms. Greek., new.-Greek. κουκκί(ον), mn. κουκκιά beans (Dukang) from the Greek. κόκκος grain; see Yagitch, AfslPh 9, 168; Korsch, AfslPh 9, 514 et seq.; Fasmer, Gr.-CL. FL. 106 et seq.; Berneker 1, 654; Murco, WuS 2, 137. Etymological dictionary of Russian language M. R. Vasmer.
Coliva things. (gr. κολύβα) — cute, sochivo, wheat or rice, cooked and flavored with honey or sugar, sometimes mixed with apples, prunes, raisins, etc.
Full Church Slavonic dictionary (with including the most important ancient words and expressions). Comp. FR. Grigory Dyachenko. 1900.
KOLEVA, Kaleva Ms. funeral kutia, a porridge made from wheat or spelt, rice, etc. with raisins. Zap.sprout, shoot, stalk. In the garden on the ridge three coliva mint. The explanatory dictionary Dahl.
OLD RECIPES COLIVA, SOCHIVO, KUTI
V. LEVSHIN "RUSSKAYA POVARNYA" 1816
COLIVA. Clear or perlovich cereals seethe in the water very gently, when ready, the broth more than half drained, and add almond or poppy seed, or hemp milk and warm, throwing on the fire.
Boiled thus clear grits podslushivaet honey called kutia.
S. RADETZKY "ALMANAC of GROCERIES" 1853
The Chapter "the TABLE FOR CHRISTMAS EVE"
KUTYA OF WHEAT WITH POPPY SEEDS.
To sort, wash and blangiardi the right amount of wheat, and when boiled to pee, my age, and overflow with cold water, and adding back to the pot or a pot roast, pour water, bring to a boil, cover tightly with a lid and put in the hot oven for 4 hours; when well stewed until soft, remove from the stove and put in a cool place, and then to sort through and wash, respectively, the number of Mac's, pound in a mortar half and choosing assigned to corner a bowl, put honey, a little salt, stir and put a little of the above cold wheat (to mix with the position of each spoon), and if the pudding will be thick, add a little cold water.
KUTIA WITH RICE WITH ALMONDS.
To sort, wash and blangiardi the right amount of rice, and when it's ready to pee, my age, to pour cold water, put back in pan, and filling full with water, cook until softened; when ready, choose roslakova spoon into the Cup, and allow to cool; stripped and clean from the husk the correct amount of sweet almond ( assuming per pound rice ¼ fun minal sweet and 5 bitter almonds), chop and pound it in a mortar to a fine state, and then removing at the appointed Kuti, dishes and put fine sugar, stir, dilute a little with water, put the rice and stir as it should, to let go.
CHUMBINHO, "ECONOMIC BOOK FOR YOUNG AND INEXPERIENCED HOUSEWIVES" 1860
KUTYA.
1 wheat fun. The raisins 1 fun. Krupchatka honey ½ lbs.
Wheat to soak and boil with the raisins, and when the wheat is soft, drain in a colander to water glass; put in dish, pour heated honey, serve.
KOLOMIYTSEVA 1891
KUTYA.
To take :
Rice ½ lb.
Sweet almonds 1/8 lb.
Bitter 6 grains.
Small sugar ¼ lb.
Raisins the raisins pound.
Cooking.
Boil ½ pound rice; when boiled, drain in a sieve to drain the water, pour it with cold water and add to the pot, pour in 8 fingers above water and to allow to be to soft. Meanwhile, scald ½ pound of sweet and 6 bitter almonds beans, cleaned and finely pound, to fold back into the dish, add 1 spoon of sugar, 1 teaspoon water and stir. When the rice is well-Uvarov until soft, drain the water, cool, spread on the almonds and stir together vsypav the rest of the sugar.
At the same time, cook the raisins, to sort wash and boil them once in water, discard in a sieve and let the water drain out, and put raisins in the rice, stir and serve.
The pudding is served: fine sugar, wine, sherry or lisabonskou, or almond milk, with which it eats.
The pudding is very nutritious food and very tasty wine: it is mostly cooked for dinner on Christmas and Epiphany eves.
P. M ZELENKO "COOKING" 1902
KUTYA. Cook rice porridge, see No. 2060, cool; to peel almonds, to grind, pound, mix with fine sugar, add a little water, combine with rice, lay on a dish slide, garnirovat raisins.
KUTYA MEMORIAL THE PRIEST HERMOGENES
1 Cup of rice
2 cups water
200 g raisins
100 g of honey
Sochivo recipe father Hermogenes with bread crumbs
SOCHIVO FATHER HERMOGENES
1 Cup wheat
3 cups water
200 g of honey
200 g of breadcrumbs
200g candied fruit
100 g of dried apricots, prunes, nuts, raisins, poppy.
Coliva in the Athos Greek monastery
ATHOS KOLEVA
Wheat kernels 1 Cup
Forest nuts ~70
Walnuts ~ 70
Almonds ~ 70
Raisins ~ 200 g
Coconut
Powdered sugar
Ground cinnamon 1 tbsp (to taste)
Sugar (to taste)
And the most important monastery in spirit ingredient. Wheat crackers 200 g
On the eve in the evening to prepare all the dry ingredients, nuts and raisins, crackers and grind into crumbs. Wheat at night to soak in the water. And the Kolivo should be prepared on the day of the feast, and not before, because the wheat dries quickly and becomes hard. Better to be on holiday to get up early in the morning and start cooking
Wheat cook on low heat in a little sweet water about a half to two hours until the wheat is tender. You need to be careful that wheat didn't dissolve to a pulp and was soft but crumbly. Pour the wheat in a colander to drain the water. Then put the wheat in a cheesecloth and hang it to completely dry and cooled down. Mix with crushed nuts, raisins, coconut, you can add sugar to taste. Grated breadcrumbs add abundantly to absorbed moisture, and to kolivo was crumbly and not wet. Coliva spread on a large platter, smooth the surface flat primatom, such as tiarella to something more like puck than slide. Sprinkle the top layer of biscuits and finish with a layer of powdered sugar. It is possible to decorate with nuts, dried fruit, powdered sugar and cinnamon. Cinnamon and powder it is better to pour it through a sieve. To get a smoother border, use a stencil.
KUTYA MEMORIAL recipe of the XVI century NOVGOROD BISHOP NIFONT of "Notes Herberstein" in Malein
"How to prepare a Christmas Pudding? O Take three parts of boiled wheat, and a fourth rice, beans and peas, about cooked, season with honey and sugar, add other fruits, if any. The pudding that, at the end of the funeral, should eat in the Church." published
P. S. And remember, only by changing their consumption — together we change the world! © Join us at Facebook , Vkontakte, Odnoklassniki
Source: bufetum.livejournal.com/65291.html
