Baptismal Traditions: How to Prepare Juice. Sochivo

Baptismal Traditions: How to Prepare Juice. Sochivo - recipe for cooking

21.07.2021 Grill menu

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 "sychivo" can be defined as the juice from poppy seeds, hemp seeds, etc., 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 loved ones and relatives.

At home, everyone should eat at least a little bit of juice before the main meal. If you believe the legends, it brings prosperity and health to the house for the whole year.

Kutia or sokivo - what to choose?

Kutia or Kutia (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, barley, but the classic Christmas kutia is always prepared only from whole wheat grains. In addition, it is customary to cook kutya on the eve of Epiphany and on the Old New Year.

What is the difference between kutia and sochiv

In fact, only because kutia can be prepared according to many recipes that are used for different occasions (funerals, births), and sokyvo is just one of the options that is specially designed for Christmas Eve - the evening preceding Christmas. Juice can be made both from wheat and from barley, rice, adding nuts and honey to it.

How to cook oozy

This is not difficult to do. But you need to know that the dish has its own subtleties, which must be taken into account. The main secret is 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 saucepan from the stove and let the cereal brew for ten minutes. Season the 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.

Rice juice: recipe number 2

Rinse a glass of rice well with running water, pouring it out several times Transfer it to a small ladle or saucepan, cover with water (cold) and bring to a boil. Then drain the water through a sieve and rinse the cereals again. Send the cereal back to the saucepan. Now add more water. As soon as it starts to boil, season with salt to taste. Boil the rice until tender, then discard the cereals on a sieve, but you no longer need to rinse the rice.

While the cereal is boiling, pour boiling water for ten minutes and let it brew in handfuls of raisins (you can put more, according to your taste). On a fine grater, grate 50-75 grams of almonds and hazelnuts. Place 50 grams of poppy seeds in a small container and pour it over so that the water covers one finger. Place the cookware on the stove and cook for twenty minutes, stirring constantly. Cool the poppy. Gradually adding liquid honey, use a wooden pestle to crush the poppy seeds into a homogeneous mass.

Transfer the cooked and cooled rice to a large bowl and mix thoroughly with the honey poppy seeds. Then add the nut crumbs and mix well again. Add steamed raisins. Then 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 on top with candied fruits and nuts. The dish is ready!

Sochivo: made from wheat

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

they are the basis of the original taste of this ritual dish. It is advisable that the grains were previously peeled and steamed. In this case, they will boil faster. Cooking is being prepared, the recipe for 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, pour cold water over the wheat grains and boil them under the lid 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 a crumbly porridge. The pot 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 preference. Cover the saucepan with a lid and steam it well together.

Add nuts

Without nuts, there is no such dish as juicy. 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 oils, and stir the nuts constantly.

How to cook poppy seeds

Now is the time to cook the poppy seeds. 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 a white juice appears. Add poppy seeds and nuts to the finished wheat with dried fruits. Mix all the ingredients well, add more honey if necessary. Now put everything nicely on a plate, decorate with nuts.

How to make juicy if wheat is not prepared in advance

Take a glass of wheat grains, grind them in a wooden mortar, adding a little warm water to remove the shell from the grains. The kernel is separated from the husk by sifting and washing. Then the usual lean crumbly porridge is boiled, to which nuts, honey, poppy seeds are added.

Another recipe

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

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

When to prepare such a dish?

It is customary to prepare the juice, the recipe of which we have offered you, on the eve of Christmas, on the festive Christmas Eve. Orthodox Christians celebrate it on January 6th, Christians who live to celebrate it on December 24th.

Holy Eve - this is the name of a family dinner on the eve of Christmas. This is the last, final day of fasting, which the believers should spend only on the water and in the 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 peculiar substitutes for Christmas trees - didukhs. These are spikelets of wheat and straw interconnected. According to legend, they drive away evil spirits and attract well-being and happiness to the house. On this evening, there must certainly be twelve lenten dishes on the table - according to the number of the apostles. Dinner can be started after the first star has risen in the sky. She will be the 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.

It was the first bi-twentieth holiday in the new year. Orthodox people out of respect for the great event - the Baptism of Jesus Christ - observed a short fast. For this reason, the second Christmas Eve was named "Hungry Kuta".

Epiphany eve: what is it?

Epiphany Eve (January 18) is a day of strict fasting and repentance. Fasting prepared believers for the feast of the Baptism of the Lord, which has always been distinguished by splendor and solemnity. Consecration of water occupies the main place in it. There are two rituals of consecration of water: one on the eve of the holiday - inside the temple, the other - on the day of Epiphany - on the nearest reservoir.

Epiphany water is believed to provide health, sanctification, blessing and purification. On Epiphany at midnight we went to the river to fetch water. There is a belief that at this time the water in the rivers sways. Water was poured into the bowl in the evening, at midnight it had to sway by itself. If this happened, then this is a good sign - it means that the person saw the appearance of the Lord.

Snow was collected on Epiphany evening. It is believed to heal diseases. It was used for washing, so the water from it was stored for a long time. It was also believed that only with its help it was possible to whiten the entire canvas as it should. Snow was also collected for the bath: “ Snow bath will add beauty". They believed that if the snow collected that evening was thrown into a well, then the water in it would not deteriorate and dry out throughout the year.

Epiphany eve: traditions and customs

On the eve of Epiphany, a strict fast was observed. Therefore, the festive dinner on Epiphany Eve was nicknamed "the hungry kutya". On the festive table, kutia, oatmeal jelly and pancakes were sure to be present. At Epiphany, pancakes were carried to the brownie's barn to ensure the welfare of the livestock. The peasants ate pancakes so that in the coming year there would be a good harvest of bread.

In the evening, it was customary to eat juicy. Until the beginning of the 20th century in Russia, this dish (like kutya) was prepared mainly from rye grains, and later from rice and wheat grain. That is why many city dwellers are more familiar with kutia and sochivo made from rice.

To make it juicy, there are several surefire ways. First, wheat grains are soaked, and then they are placed in a cast iron and poured with plenty of water. The cast iron is sent to the oven for 2.5-3 hours of simmering. Then the grains are soft and tasty. It is also very important to quickly fill the grains with hot, well-fed (solution of honey and water). Then the syrup turns out to be really juicy.

"Sochivo": a recipe for cooking from wheat

To prepare the dish you will need:

1 cup wheat grains
100 g of walnut kernels;
100 g poppy seeds;
1-3 st. spoons of honey;
sugar to taste.

Wheat grains should be crushed in a wooden mortar using a wooden pestle, while periodically adding a little warm water to remove the wheat shell. Then the kernel is separated from the husk, sieved and washed. An ordinary crumbly liquid lean porridge is boiled from pure grains in water, cooled and sugar is added to taste.

Poppy is ground separately to get poppy milk, honey is added, mixed and added to wheat. If the porridge is thick, it can be diluted with boiled chilled water. At the end, add crushed walnut kernels.

"Sochivo": a recipe for cooking from rice

If you want to make rice juice, then the rice needs to be cooked in a special way. Pour a glass of rice with one and a half cups of boiling water, cover the pan tightly, cook the rice for 3 minutes over high heat and 6 minutes over medium. Do not open the lid for another 12 minutes and let the rice steep. It is better to use only honey for sweetening. The ratio of the other components for the syrup is the same as in the previous recipe. Sometimes raisins are added, but this is not necessary.

Epiphany eve: signs and beliefs

"Epiphany evening" was considered a time of revelry of evil spirits. During this period, communication with another world and wickedness is possible, which strives to penetrate into the dwelling of a werewolf in any guise: dogs, cats, snakes, pigs. But often werewolves enter the house in the guise of a baby, a wanderer, a miller, a blacksmith, they can take the guise of a friend - a relative or a neighbor.

The idea of werewolves is rooted in ancient times. They are associated with the belief that shamans or sorcerers have the ability to take the form of an animal, a person, a plant, and even a stone. Belief in the existence of werewolves developed under the influence of the idea of the animate nature of all nature (animism), the origin of people from various animals (totemism), and the cult of fertility.

The Slavs divided the year into two halves - winter and summer. The off-season periods - autumn and spring - were considered "times between times." At this time, nature is on the verge of life and death. Our ancestors believed that during the periods of "intertime", which also include midnight and noon, spirits and souls are especially active. According to the legend of the ancients, during these time periods, people, having changed their appearance, can visit another world and come into contact with evil spirits to the detriment or benefit of themselves. A man only had to throw on the skin of some animal or adorn himself with other attributes of nature, and he, while remaining a man, at the same time turned into another creature or object, being at the same time “neither one nor the other”.

Over time, the idea developed in the minds of people that some people are more capable of such transformations, while others are less. The more capable are able to quickly and directly contact the forces of nature, either benefiting people or harming them. On the basis of these reflections, the belief in werewolves arose.

Our ancestors believed that wolves attacking people in cold winters are "wolves" (people who can turn into wolves with the help of witchcraft). In Slavic mythology, a wolf, a vurkolak, a wolf lak are a werewolf, i.e. a person capable of turning into a wolf. To do this, he had to tumble over a stump or a knife stuck into the ground or an aspen stake. People believed that a person can be bewitched and turned not only into a wolf, but also into a bear, which can then turn into a cat, dog or stump. The main feature of a wolf is hair on the body. It differs from real wolves in that its hind legs bend forward at the knees, like a human. According to ancient legends, werewolves are able to turn into ghouls, and during an eclipse eat the sun or moon.

To protect against penetration into the werewolf's dwelling, signs of the cross were put on all doors and window frames with chalk. From time immemorial, the cross is considered a reliable protection from everything demonic. Therefore, in the old days, on Epiphany Christmas Eve, crosses were necessarily drawn with chalk on the doors, walls, lintels of buildings (a house, a barn, a barn, etc.), and at the wells, crosses were laid out of chips. It was believed that this ceremony will help protect the house from trouble, evil eye, evil spirits and lightning.

Chalk for baptizing houses was sanctified together with water in the church. In whitewashed huts, crosses were placed with coal or turpentine. To protect the cattle from everything bad, they sprinkled it with holy water. They believed that if this was not done, the evil spirits would greatly torment the animals.

On the eve of Epiphany, the cattle were fed with bread, on the upper crust of which a cross was painted. In the southern regions, the owner often performed a ritual round of the cattle in the courtyard with an ax in his hands, and then threw the ax over the animals gathered together.

According to Orthodox people, on Epiphany and on the eve of the holiday, not only blessed water possessed miraculous power, but in general any water collected from natural sources and even snow. It is believed that such water can stay for several years in a closed vessel and not deteriorate. Epiphany water was sprinkled on the hives and the cattle were watered so that it reproduced better and did not get sick.

On Epiphany Eve, women collected snow, which was used to treat various diseases and to whitewash canvases. The snow collected in the field was lowered into a well to keep water in it for a year.

Signs on Epiphany Christmas Eve

If there is a blizzard on this day, then take revenge on her in 3 months. Another blizzard on Golodnaya kutya indicates that the bees will swarm well.
Dogs bark a lot on this day, which means there will be a lot of game.
If it snows in the morning, buckwheat will be good.
A clear and clear sky on Epiphany night - to a rich harvest of peas.
The stars shine brightly - the bread will be good.
A full month on Epiphany Eve - in spring full of water.
If the stars are not visible in the sky, then the mushrooms will not be born.

Epiphany eve: fortune telling

On Epiphany - the last night of Christmas divination. The girls went out the gate to tell fortunes at the first comer:

to meet a young guy - to an early marriage;
meeting an old man is not good.

They wondered about the harvest. According to legend, frost on Epiphany night falls on those breads that will be born next summer, and those whose harvest will be poor will remain dry. To do this, at night, they put various grain in cups on the street, and in the morning they examined: what frost fell on, that one will be born.

On Epiphany Eve, you can tell fortunes to fulfill your wishes. To do this, in the evening in front of the icons, light a candle and pray, asking the higher powers for patronage and protection. Then write down one of your wishes on a separate sheet of paper. In total, there should be no more than ten of them. Desires must be feasible and real. Place the leaves under the pillow before going to bed.

In the morning wash yourself three times with Epiphany water and say:

"May the made wish come true on a magical night,

Everything that was good in a dream will never be forgotten.

The baptismal water will wash away the evil eye and a bad dream,

And all the bad things will leave my life forever. "

After that, from under the pillow, without looking, take out one piece of paper. The wish written on it will surely come true in the near future.

Dreams dreamed on the night of Epiphany are considered prophetic. Therefore, upon awakening, be sure to remember what you dreamed.

Video: January 18 - Epiphany Eve or Epiphany Christmas Eve

How to make wheat juice

Ingredients:

wheat grains 1 cup
poppy seed 100 g
flower honey 2-3 tablespoons
walnuts (kernels) 140 g

Cooking method: Sort the wheat, rinse thoroughly. Soak the grain for two to three hours in cold water. Then put it in a colander or cheesecloth, drain the water and transfer the wheat to a saucepan. Pour with clean water 1: 3, add lightly salt, cook over low heat for 2 hours or put in the oven, simmer at 180`C until soft.
While the wheat is boiling, pour boiling water over the poppy seeds. Drain the wheat from the water in which it was boiled. Save a little broth and dilute honey in it. Sprinkle the wheat with honey water. Drain the water from the poppy, grind the swollen poppy in a mortar or scroll through a meat grinder with a frequent grid several times. Chop the nuts, fry in a dry frying pan. Mix wheat, poppy seeds and nuts, let it brew a little. It's juicy ready.

How to make rice juice

Ingredients:

rice 1 glass
raisins white (small) 100 g
honey floral 2 tablespoons

Cooking method: Rinse the rice, add water in a proportion of 1 cup of rice to 1 cup of water. Place the pot on the stove, cover, and cook over low heat for exactly 12 minutes. Turn off the stove, keep the rice in a saucepan under the lid for another 10 minutes. Dissolve honey in water. Pour the raisins with boiling water for 2 minutes, then drain the water. Mix rice with raisins and honey water.

Rice kutia. Sort out 500 g of rice, rinse, add cold water, bring to a boil, discard on a sieve or colander and rinse with cold water. Then pour over the rice again with plenty of cold water and cook until tender, without stirring. Drain the water, cool the rice.

Grind sweet almonds scalded with boiling water, add granulated sugar, stir, dilute with a little water and combine with rice. Mix everything, add raisins (200 g), washed and scalded with boiling water, cinnamon and mix thoroughly again. Place on a large plate and sprinkle with powdered sugar to taste. Serve fruit jelly separately.

Kutya with cranberries (for two servings): 1 glass of brown rice (cooked and chilled); 1 handful of dried cranberries 2 tablespoons of honey; 1 teaspoon poppy. Mix rice with cranberries and season with honey. Sprinkle with poppy seeds before serving.

Kutia Ukrainian. Dry the grain in the oven for 1 hour at 250 degrees, stirring occasionally. Rinse and soak in cold water overnight. Dissolve honey in 3/4 cup hot water. Bring the grain to a boil, simmer over low heat for 3-4 hours, until the grains burst. Boil the poppy seeds over low heat, put on a sieve and crush in a mortar. When everything has cooled, combine all the ingredients in a bowl and add the finely chopped apples. You can add raisins, dried apricots and other dried fruits. Serve chilled kutya.

Ecology of consumption. Food and recipes: Sochivo (kutia) is a lean dish made from grains mixed with seed juice and honey, which, according to the Church Charter ...

I love the silence of Christmas Eve so much. The whole world is enveloped in the aroma of soothing

The deadly flowers have withered now, the earth will no longer be sunless.

It shines with warmth and life, immortelle flowers bloom.

And in our souls a sunny smile Christ's birth is reflected.

monk Vsevolod, 2007 year

Sochivo (kutia)- a lean dish made from grains mixed with seed juice and honey, which, according to the Church Charter, is prescribed to be consumed on Christmas Eve days. Juice can be eaten after the first star appears.

Juicy. Classic recipe

You will need:

a glass of wheat grains (200 gr),
a glass of poppy seeds (200gr),
honey,
walnuts (100 gr)

Preparation:

A glass of wheat grains must be pounded in a wooden mortar with a wooden pestle, periodically adding a little warm water (so that the wheat shell comes off). The resulting mass is sieved and washed, thus separating the kernels from the husks.

Modern housewives can immediately buy refined wheat grains.

Wheat grains can be soaked overnight to reduce cooking time.

From pure grains in water, boil an ordinary lean liquid porridge, cool it and add sugar to taste.

Grind 1 glass of poppy seeds (until poppy milk is obtained), add honey (1-3 tablespoons), mix everything and add to wheat. Poppy seeds can be ground into coffee grinders.

At the end, add 100 g of crushed walnut kernels.