Kutya (a Ukrainian wheatberry and poppyseed pudding) is commonly made on Christmas Eve and Easter. It is a festive dish, and it’s also very nutritious so it’s great for breakfast on its own, or served with greek yogurt or cottage cheese. I am excited to finally post a Ukrainian recipe!
Since I did not grow up eating or watching people cook Ukrainian and Russian food, I rely on other people’s experiences and recipes to re-create these dishes. I used this recipe for kutya by Victoria Frolova, although I did adapt her method slightly. You can visit her blog to read about the history behind the dish.
UKRAINIAN WHEATBERRY AND POPPYSEED PUDDING (KUTYA, КУТЯ)
Serves: 4 people (at least)
- 1 cup wheatberries
- 1/4 cup poppyseeds
- 1/4 cup raisins
- 1/4 cup walnuts, chopped
- 1/4 cup honey
- Soak the wheat berries in 6 cups of water for at least 2 hours or overnight. The longer you let them soak, the softer they will become.
- In a large saucepan, bring 4 cups of water to a boil. Add the wheatberries and return to a boil. Reduce the heat to low-medium and let simmer, covered, for 2 hours. Stir occasionally and add water when necessary. The wheatberries are finished cooking when they are soft and tender.
- Soak the raisins and walnuts in water (until just covered) for at least 1 hour until the raisins are plump.
- Place the poppyseeds in a fine strainer and pour boiling water over them two times. Grind the poppyseeds with a food processor (or by hand with a mortar & pestle) until they are fragrant and have a slight violet hue.
- Drain the excess water from the wheatberries, walnuts, and raisins. Stir together with the poppyseeds and honey.
You can eat this warm or cold, although I do prefer it warm. Make this soon and you will be just in time for the Ukrainian Catholic and Russian Orthodox Easter on May 5th!