Many now do not understand what will be discussed in our article. First you need to find out what this word means. The meaning of the word "sochivo" can be defined as juice from poppy, hemp, etc. seeds, which is used instead of oil, as well as dishes prepared on this basis.

According to another version, the name of this dish comes from the word Christmas Eve. You need to know that on this day guests are not invited, and the dish (supper) is served to their relatives and friends.

At home, everyone should eat at least a little sochi before the main meal. If you believe the legends, it brings well-being and health to the house for the whole year.

Kutya or Sochivo - what to choose?

Kutya or kutya (in different regions it is called differently) is a porridge with the addition of raisins, poppy seeds, honey. There are many recipes for its preparation from rice, pearl barley, but the classic Christmas kutya is always prepared only from whole grains of wheat. In addition, it is customary to cook kutya on the eve of Epiphany and on the Old New Year.

What is the difference between kutya and sochi

In fact, only because kutya can be prepared according to many recipes that are used for different occasions (funeral, birth), and sochivo is just one of the options that is designed specifically for Christmas Eve - the evening preceding Christmas. Sochivo can be prepared from both wheat and barley, rice, adding nuts and honey to it.

How to cook juicy

It is quite easy to do this. But you need to know that the Sochivo dish has its own subtleties that must be taken into account. The main secret in a special way of cooking cereals. It is somewhat different from the traditional one: pour a glass of rice (preferably steamed) with a glass of water and boil it for twelve minutes over very low heat. Remove the pan from the stove and let the cereal brew for ten minutes. Season rice juice with steamed raisins and honey water. You can add a handful of almonds, a handful of hazelnuts, a slice of lemon, a small orange, 50 grams of poppy seeds. It is desirable that the nuts are raw and fresh.

Sochi from rice: recipe number 2

Rinse a glass of rice well under running water, draining several times. Transfer it to a small ladle or saucepan, fill with water (cold) and bring to a boil. Then drain the water through a sieve and rinse the cereal again. Send the cereal back to the saucepan. Now you should add more water. As soon as it starts to boil, add salt to taste. Boil the rice until cooked, then discard the grits on a sieve, but it is no longer worth rinsing the rice.

While the cereal is being cooked, pour boiling water over it for ten minutes and let it brew with a handful of raisins (you can put more, according to your taste). Grate 50-75 grams of almonds and hazelnuts on a fine grater. Put 50 grams of poppy seeds in a small container and fill it so that the water covers it by one finger. Put the dishes on the stove and boil it for twenty minutes, stirring constantly. Mac cool down. Gradually adding liquid honey, using a wooden pestle, grind the poppy seeds into a homogeneous mass.

Transfer the cooked and cooled rice to a large bowl and mix it thoroughly with honey poppy seeds. Then add the nut crumbs and mix well again. Add steamed raisins. Then you should squeeze the juice from a slice of lemon and orange and mix everything again. Place on a dish or a large flat plate, fill it with the resulting mass, carefully remove the form and decorate with candied fruits and nuts on top. The dish is ready!

Sochivo: from wheat

First you need to buy whole (not crushed!) wheat grains. The fact is that

they are the basis original taste this ritual dish. It is desirable that the grains were previously peeled and steamed. In this case, they will boil faster. Sochivo is being prepared, the recipe of which is quite simple, only on water. In no case do we add milk or cream: the dish is lean, and that says it all.

So, fill the grains of wheat with cold water and, under a lid, cook them until soft over low heat. Check if all the water has boiled away, add boiling water if necessary. Before the end of cooking, you should have a semi-liquid mass in the pan. In this case, we do not need crumbly porridge. The pan can be removed from the stove and finely chopped dried apricots, prunes, steamed raisins can be added to the wheat. You can also add raw fruits: apples, pears - it depends on your preferences. Close the saucepan with a lid, let everything steam well together.

Adding Nuts

Without nuts, there is no such dish as sochivo. The recipe involves the use of a variety of nuts, it depends on your taste. You can use forest, walnuts, cashews, almonds, peanuts, etc. Grind them into not too small crumbs and fry a little in a pan. Do not add oil, but stir the nuts constantly.

How to cook poppy

Now it's time to cook the poppy. Pour boiling water over it, and let it stand under a closed lid for thirty minutes. Then drain the water, add honey or sugar and rub it thoroughly so that white juice appears. Add poppy seeds and nuts to the finished wheat with dried fruits. Mix all the ingredients well, if necessary, add more honey. Now put everything beautifully on a plate, decorate with nuts.

How to make juicy if the wheat is not prepared in advance

Take a glass of wheat grains, crush them in a wooden mortar, adding a little warm water so that the shell leaves the grains. The kernel is separated from the husk, screened and washed. Then they boil the usual lean friable porridge, to which nuts, honey, poppy seeds are added.

One more recipe

Sort well one full glass of wheat grains, rinse. For two or three hours

soak them in cold water. Then fold it on cheesecloth so that the water is glass, and put the wheat in a ladle. Pour cold water in a ratio of 1:3, salt a little, cook over low heat for about two hours. You can put a container with cereals in an oven preheated to 180 degrees and keep the grains until soft. While the wheat is cooking, pour the poppy seeds with boiling water and leave it for half an hour. Drain the decoction from the wheat, but leave a little of it to dilute the honey in it. Pour honey water over the wheat, rub the swollen poppy until white juice appears, chop the nuts. Mix all the ingredients and let the dish brew a little.

When to prepare such a dish?

Sochivo, the recipe of which we have offered you, is usually prepared on the eve of Christmas, on festive Christmas Eve. Orthodox celebrate it on the sixth of January, Christians who live on celebrate it on December 24th.

Holy Evening - this is the name of a family dinner on the eve of Christmas. This is the last, final day of fasting, which believers should spend only on the water and in festive preparations and cares. The festive table is laid in a special way: hay is placed under the tablecloth, and the house is decorated with original substitutes for Christmas trees - didukhs. These are interconnected spikelets of wheat and straw. According to legend, they drive away evil spirits and attract prosperity and happiness to the house. There must be twelve on the table this evening meatless dishes- according to the number of apostles. Dinner can begin after the first star rises in the sky. She will be a symbol that announced the birth of the Savior. After dinner, believers go to church to take part in the festive liturgy, after which they can break their fast - eat meat dishes.

Sochivo is a kind of kutya, lean porridge, which is traditionally put on festive table on the eve of Christmas. Sochivo is prepared from wheat grains, rice, barley, pearl barley and even peas, and seasoned with honey or honey water, nuts, poppy seeds or raisins.

It is not difficult to prepare a simple rice juicy, but there are subtleties. Home - a special way of cooking cereals. Here is the instruction I came across in one monastic culinary collection: “Pour a glass of rice with a glass of water and cook for 12 minutes over low heat. Remove the pan from the stove and leave the rice for 10 minutes. Fill juicy with honey water and steamed raisins.

My method is pretty close to the "monastic culinary rule".

Ingredients

• rice groats - a glass
• almonds - a handful
• hazelnuts - a handful
• seedless raisins - a handful
• lemon slice
• small orange
• poppy - 50 g
• liquid honey - 2 tbsp. spoons

Cooking

Rinse the rice well, draining the muddy water over and over again. Transfer to a small pot or saucepan, cover with cold water and bring to a boil.



At the first stage, the cereal does not need to be cooked, but only after boiling, drain through a sieve and rinse again with running water.



Put the cereal back into the saucepan, pour in more water, put on the stove and, as soon as it starts to boil, salt. Boil until cooked, drain excess water through a colander or sieve, but do not rinse the cereal.



Pour raisins with boiling water and drain the liquid after 10 minutes.



Pass the hazelnut kernels through a grater with small holes ...



...and almonds.



Pour poppy seeds into a saucepan, pour water. The liquid level should be one finger above the level of the poppy. Boil the poppy seeds, stirring often, for a quarter of an hour - the water should evaporate. If this does not happen, cook longer, until the result. Mac cool.



Adding small amounts of honey



Grind the poppy seeds until smooth with a wooden pestle.



Transfer the cooked cooled rice to a cup and mix thoroughly with honey poppy seeds.



Add the peanut butter and mix well again.



Stir the steamed raisins into the rice mass.



Squeeze the juice from the orange and lemon slice, pour into the juice and stir for the last time.



Set the culinary ring on the dish, fill it with the resulting mixture, remove the form, and decorate the juice with nuts or candied fruits.

A few words about sochi

According to one version, the name of the dish comes from the word "Christmas Eve", according to another version, oil from sunflower seeds, poppy seeds and hazelnut kernels was called sochiv. The seeds were crushed and squeezed, and oil was obtained, that which oozes. Lenten food was seasoned with Sochiv.

Guests are never called on Christmas Eve, but ritual porridge is distributed in the evening to relatives and friends. At home, each member of the family, before eating, always eats a little juicy. It is believed that it brings health and well-being to the house for the whole year.

About what else is kutya + kutya recipes. How to cook kutya from wheat.

The word "Christmas Eve" means the eve of some day. Usually Christmas Eve is called the day before Christmas or Epiphany. Both on Christmas Eve and Epiphany, Orthodox Christians adhere to strict fasting until the first star. Eating on such a day is allowed only juicy or kutya.

Sochivo is a porridge cooked in a special way, which different recipes may be made from wheat or rice, flavored with honey, poppy seeds, raisins and other sweets. Another such porridge is called hungry kutya.

The name "sochivo" comes from the word "ooze", as the porridge was seasoned with poppy seeds, which were crushed in a wooden mortar, and it oozed milk.

Traditionally, sochivo was served for dinner on the eve of Epiphany and the meal began with this dish. Before starting dinner, each of those sitting at the table had to eat at least one spoon of sochi.

Recipes on how to cook sochivo on Epiphany Eve were handed down from generation to generation, so all the traditions of Epiphany are observed today.

Wheat sochi recipe

Sochivo from wheat is the most common recipe for kutya on Epiphany Christmas Eve.

Ingredients:

• 2 cups wheat
• 1 glass of poppy
• 100 g honey
• 30 g shelled nuts
• 50 g raisins
• salt - to taste

How to cook juicy from wheat:

Sort the wheat, rinse with water, pour into boiling water, bring to a boil, put it on a sieve, pour over with cold water, put it in a saucepan or clay pot, pour water again and cook until the grains are ready.

Wash a glass of poppy seeds, pour over boiling water and then cold water, grind in a mortar until the mass turns white, add honey, maybe a little salt. Add chopped nuts, scalded with boiling water and strained raisins.

Serve wheat juicy on Epiphany Christmas Eve, beautifully decorated with fruits, dried fruits, powdered sugar.

Sochivo on Epiphany Christmas Eve with rice

Ingredients:

• rice - 1 cup
• raisins - 100 g
• honey - 2 tablespoons

How to cook juicy rice for Epiphany Christmas Eve:

Rinse rice, fill with water in proportion to 1 glass of rice 1 glass of water. Put the pan on the stove, cover with a lid and cook over low heat for 10-15 minutes.

Turn off the stove, keep the rice in the pan under the lid for another 10 minutes. Dilute honey in water. Soak the raisins in boiling water for 2 minutes, then drain the water. Mix rice with raisins and honey water and serve the rice juice on the table, garnished with fruits and dried fruits.

In honor of this dish, the days before the holidays are named: Christmas Eve or kuteinik (as the day before Christmas was sometimes called). The fact is that sochivo was necessarily prepared on the eve of these holidays, and also the New Year. Moreover, before Christmas, “poor” kutya was made, and before the New Year, “rich”, but in any case it was lean. In addition to winter holidays, kutya was prepared on some days of Great Lent and at Easter. In general, grain in the Christian tradition is a symbol of rebirth and renewal, because in order to give a new sprout, the grain must first die in the ground. That is why Sochivo or Kutia is an indispensable attribute of such important holidays as Christmas and Easter.

In the old days, kutya was made from whole grains of wheat - the most expensive and most selected cereal on the peasant table. Barley was also used. Nowadays, wheat grains are not found in every home, although many make juicy from. And some simply cook kutya from rice - it turns out no less tasty. The next required ingredient is honey. And the addition of nuts and dried fruits depended on the wealth of the house and the generosity of the owners. The more sweet fruits and nuts in sochiva, the richer it is.

Sochi recipes - do not count. In Ukraine, they make a very sweet dish, in addition to honey, they also put sugar in kutya, and instead of raisins, they put a sweet apple. Kutya with dried cranberries is very tasty, and if there are no dried fruits at hand, they can be replaced with berries from jam, but only without syrup. A variety of nuts are quite suitable, not only walnuts, but also almonds, and cashews, and hazelnuts. So it all depends on your imagination.

Traditional Sochi Recipe

1 cup wheat grains

100 g shelled walnuts

3 tablespoons honey

Step 1. Grind wheat grains in a wooden mortar, adding a little warm water so that the wheat shell comes off. Then the kernel must be separated from the husk, sifted and washed.

Step 2. Cook crumbly lean porridge on the water, adding 2-3 glasses of water to the cereal.

Step 3. Grind poppy seeds until poppy milk is obtained, add honey to it, mix and put in wheat porridge.

Step 4. At the very end, add crushed walnuts.

Rice juice

1 cup rice

50 g raisins

50 g prunes

50 g dried apricots

50 g almonds

3 art. l. honey

Step 1. Rinse rice, pour cold water over it and bring to a boil.

Step 2. Drain in a colander and rinse again with cold water. Then pour 1.5 cups of cold water and cook until tender, without removing the lid.

Step 3. Steam dried fruits in hot water (15-20 minutes). Cut prunes and dried apricots. Crush the almonds.

Step 4. If all the water has not boiled away, it should be drained, the rice should be cooled.

Step 5. Add dried fruits, honey and nuts to the rice.

Epiphany Christmas Eve, or Eve of the Epiphany This is the time when everyone prepares for the holiday. On January 19, the Epiphany of the Lord is celebrated. On Christmas Eve, water is consecrated in the Temples, which has all the properties of baptismal water.

Candles

Epiphany evening, or the Eve (Evening) of Theophany, is also called Epiphany Christmas Eve, Second Christmas Eve. Previously, another name for the holiday was popular among the people - "Candles". On this day, women tied up church candles with ribbons (or colored threads) and placed them near the container in which water was blessed during the evening service. After the service, women took candles home with them and placed them near the icons. During important family events, even sad ones, a candle was lit in front of the icons, placed near the bedside of a sick person, or given into the hands of a person leaving this world. Candles were also lit during difficult childbirth.

Fast

On the Eve of Theophany, a strict fast is observed until the first star that appears in the sky, i.e. before dark (as on Christmas Eve). At this time, they eat lean porridge, bread, vegetables, drink water, tea or compote. The first meal after fasting is sochivo (kutya). In Rus', on this day, there was such an order: after the family returned home from the Church, bringing water consecrated in the Temple, everyone sat down at the table and broke the traditional sochi (kutya).

Sochi (kutya) recipe. 1 cup of whole (peeled) wheat grains, a symbol of resurrected life, must be boiled so that a thin, crumbly porridge is obtained. It is cooled, after which about 4 - 5 full tablespoons of poppy are added (a symbol of family wealth), which is preliminarily strongly kneaded and mixed with 3 - 4 tablespoons of honey (a symbol of health and well-being). Mac before this can be soaked, and then crushed with a wooden pestle. Or grind in a coffee grinder. Instead of wheat, rice is sometimes taken (less often barley), and poppy seeds are replaced with almonds. Too thick porridge is diluted with water. At the very end, 100 g of chopped walnuts and steamed raisins are poured into the porridge. To prepare a classic sochi, you need: 1 cup of wheat, 100 g of poppy seeds, 100 g of peeled walnut, 3 spoons of honey.

Epiphany water

On the Eve of Theophany (Epiphany Christmas Eve), a liturgy is performed and the water is blessed. Water on this day is consecrated in the Temple. This is the first consecration of water. The second consecration of water takes place, according to Russian custom, on January 19th. “The rite of consecration of water can be performed on the eve of Theophany and on the very day of the feast. Since the rite of blessing the water on both these days is the same, the quality of the water received on the eve and on the holiday itself is absolutely identical ”(V. Ponomarev“ Handbook of an Orthodox Person ”). On Christmas Eve and on the Feast of Epiphany, water is consecrated in memory of the Lord's descent into the waters of the Jordan River, so it is sacred, regardless of which of these days it is brought home.

Water is stored in a sealed container next to the icons. Holy water can be added to plain water, and it transfers its properties to it. Among the beneficial properties of holy water, its healing properties. They drink it (at least a sip) in the morning on an empty stomach with a prayer “In the name of the Father, and the Son, and the Holy Spirit. Amen".

Orthodox people sprinkle their homes with this water to protect them from evil spirits. It used to be customary for the head of the family to take a few sips of blessed water, then take out a willow branch from behind the icons and sprinkle the house.

Folk traditions, divination

The eve of the Epiphany, or Epiphany evening, was rich not only in fortune-telling, but also in various rituals that protect the family, home, livestock, etc. from all sorts of trouble. The ceremonies associated with Epiphany snow are interesting. They put crosses on the windows and doors to protect the dwelling, barns and other outbuildings from evil spirits. Chalk was sometimes used instead of snow. Epiphany snow was thrown into the well so that it would not dry out, and the water would always remain fresh. The snow was collected and allowed to melt. Melt water was stored for a long time and used for treatment and washing. It was believed that she bleached the canvas well. For this, snow was collected not just anywhere, but from haystacks. Moreover, the collection of Epiphany snow was assigned to old women. The girls also did not miss the opportunity to collect snow from the haystacks and wash themselves with melted water. Wanted to have white skin on the face. In some provinces, amulets were hung in the house that evening - crosses made from connected torches.

There was also such a fortune-telling, in which the owner of the house himself took part. On Epiphany evening, he carried several bowls filled with various grains into the yard. I set them up so that the chickens would not peck. In the morning I looked at which of the bowls had frost and which did not. Hoarfrost pointed to the crop that would be fruitful.

And how many girlish fortune-telling there were: both very simple (ask for the name of the first person you meet), and very complex (on mirrors). How not to remember these lines:

"Once on Epiphany evening
The girls guessed:
Shoe behind the gate
Taking it off their feet, they threw it;
Weed the snow; under the window,
Listened; fed
Counted chicken grains;
Burning wax was drowned;
In a bowl of clean water
They put a golden ring,
Earrings are emerald;
Spread out white boards
And they sang in tune over the bowl
The songs are submissive.
V.A. Zhukovsky "Svetlana"

A detailed description of some fortune-telling can be found in the article.

In the good old days, when there were no clocks in the huts, there was such a custom: in the evening they put a large bowl of water on the table and watched when the water “swayed” in it. As soon as this happened, everyone immediately ran out into the courtyard to see the heavens "open". They sacredly believed that "what you pray to the open sky, it will come true."

On Epiphany Christmas Eve, a hole was cut in the ice, “Jordan”, in the shape of a cross. A cross and ice sculptures were placed above or near it.

By midnight, they approached any hole made in the ice of a river or pond in order to see with their own eyes how a wave would go through the water. It was believed that this wave appears when Jesus Christ plunges into the water. From midnight on January 19, Epiphany, or Epiphany, begins.

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