What is Kolivo and how to prepare it. Funeral kutia

Ecology of consumption. Food and recipes: A ritual dish of Russian (and not only) cuisine, which is eaten on the days of Christmas and Epiphany Eves, that is, in the evening on the eve of the Christmas and Epiphany holidays, after abstaining from food throughout the day

A ritual dish of Russian (and not only) cuisine, which is eaten on the days of Christmas and Epiphany Eves, that is, in the evening on the eve of the Christmas and Epiphany holidays, after abstaining from food throughout the day. There is information that in the past kutya (kolivo, sochivo) was eaten not only on Christmas Eve and Epiphany, but also on other days, for example Easter dish, but the authors of the post decided not to go into such deep details and not go too far beyond the culinary component of this dish.. It should only be noted that kutia can be funeral.

If in general outline to define this dish, then we can say that the dish consists of a grain, (less often) bean base mixed with poppy, nut or almond juice (sochivo, which is where the name comes from, although there is an opinion that the name “sochivo” may come from from the other Russian name for lentils - “sochevitsa”) and with honey.

In sochivo (kolivo, kutya) they usually add a variety of nuts and dried fruits, chopped or whole (like raisins), sometimes they decorate the top with nuts and dried fruits (lay out a cross, etc..), sprinkle (as in Greece) with ground cinnamon in those for the same purposes using stencils, see photo...

THE GRAIN BASE MAY CONSIST OF BOILED GREATS (OR A MIXTURE OF GREATS) OR (RATHER RARELY) BOILED LEGUMES.

Sochivo from rice, lentils, black beans

To prepare the grain base, use:

Wheat grains (soaked overnight and boiled so that the grain is cooked, but does not lose its shape).

Rice (crumbly).

Pearl barley.

Millet (to make crumbly porridge).

Buckwheat.

Beans (can be beans).

Lentils.

Peas.

DRIED FRUITS(which should be washed and, if very dry, soaked for a short time in hot water, or better yet in hot water sweetened with honey; this sweet water can also be used as an impregnation for sochi (not all of it, of course):

Prunes

Dried apricots

Raisins black or yellow

Dried cherries or dried cherries

Sun-dried apples of paradise, only the core and seeds should be removed and the apples cut into smaller pieces

As it turned out, in the old days they also used fresh fruits, and not just dried fruits.

NUTS a wide variety are used - forest (hazel, hazelnut), walnut, cedar, etc.

AS A DRINK (JUICE):

Poppy “milk”, almond “milk”, nut “juice” (the authors of this post do not do this and limit themselves to HONEY or a mixture of HONEY + WATER.

Honey or a combination of honey + water.

Sometimes jam and sugar are added to sochivo (kolivo, kutya)..

It should be noted that although in old recipes salt is used when boiling cereals, in our time experts (rules..) strongly recommend NOT ADDING SALT when boiling cereals.

Sochivo with cherries and raisins

You can add either whole nuts and fruits to sochivo if they are small (for example, raisins, pine nuts), or chop them with a knife if the dried fruits are large, like prunes or dried apricots (as in Father Hermogenes’ recipe, see below), or the nuts can be passed through meat grinder

Bread crumbs (crushed, breaded) are added to some types of sochivo (kolivo, kutya) - in the Athonite recipe and the recipe of Father Hermogenes, see below). In cases where crushed nuts, dried fruits and crushed bread crackers are added to sochivo (kolivo, kutya), then the structure of the dish turns out to be less crumbly.

After the selected grain base has been prepared, the cereal has been cooked, dried fruits and nuts have been prepared (chopped), honey (or a mixture of honey and water) has been prepared... it should be mixed and placed in a dish, decorated with nuts or dried fruits on top. Honey should be added to boiled still warm grains (rice, pearl barley, wheat...) so that the honey can be mixed without difficulty.

Sochivo (kolivo, kutya) SHOULD NOT BE PLACED IN THE REFRIGERATOR AND IT IS CONSIDERED THAT IT CANNOT BE HEATED.

For sochiv (koliv) you can use a mixture of different grains (for example, boiled rice + (boiled grains of wheat or millet)..or add a little boiled beans to boiled grains, etc.

DEFINITION OF THE WORDS “KOLIVO”, “SOCHIVO”, “KUTIA”

Sochivo sochivo “juice, milk from seeds”, “food from seeds”, Old Russian. sochivo "lentil grain", tslav. sochivo φακός, Bulgarian sochivo "pottage", Serbohorvian. sochivo "lentils, legumes", Slovenian. sočȋvo – the same. Derivative from juice (see); Wed also lentils. Etymological dictionary of the Russian language by M. R. Vasmer.

kutia "a dish made from rice or other cereals with honey and raisins, eaten at funerals; it is sacred in the church; this food is also eaten at Christmas, on Christmas Eve and other holidays", Ukrainian. Kutya, blr. kutsya, other Russian Kutya, Feodos. Print., Pov. time years old, Domostr. K. 8 and others (Srezn. I, 1382), old glory. koutsiѩ (Supr.) Borrowing. from Middle Greek, Modern Greek κουκκί(ον), pl. κουκκιά "beans" (Ducange) from Greek. koόκκος "grain"; see Yagich, AfslPh 9, 168; Korsch, AfslPh 9, 514 et seq.; Vasmer, Gr.-sl. this. 106 et seq.; Bernecker 1, 654; Murko, WuS 2, 137. Etymological dictionary of the Russian language by M. R. Vasmer.

Kolivo noun (Greek κολύβα) - kutia, sochivo, wheat or rice, boiled and seasoned with honey or sugar, sometimes mixed with apples, prunes, raisins, etc.

Complete Church Slavonic dictionary (including the most important Old Russian words and expressions). Comp. priest Grigory Dyachenko. 1900.

KOLIVO, KOLIVO Wed. funeral kutia, porridge made from wheat or spelled, rice, etc. with raisins. Western sprout, shoot, stalk. There are three colivas of mint in the garden on the ridge. Dictionary Dalia.

OLD RECIPES KOLIVA, SOCHIVA, KUTIA

V.LEVSHIN “RUSSIAN COOK” 1816

QUANTITY. Boil barley or pearl barley in water very gently; when ripe, drain most of the broth, add almond or poppy seed milk, or hemp milk and heat by stirring on the fire.

Egg cereals boiled in this way are sweetened with honey, and this is called kutia.

S. RADETSKY “ALMANAC OF GASTRONOMS” 1853

Chapter “TABLE FOR CHRISTMAS EVE”

KUTIA FROM WHEAT WITH POPPY POPPY.

Sort out, wash and blanch the required amount of wheat, and when it boils, pour it into a drushlak, pour it with cold water, and put it back into the pan or pot, pour it with water, boil it, cover it tightly with a lid and put it in a hot oven for 4 hours; when it becomes soft, take it out of the oven and put it in a cold place, and then sort out and wash the appropriate amount of poppy seed, pound it in a mortar in half and take it into the container designated for kutya, put it in honey, a little salt, stir it and put in a little of the above-mentioned cold wheat (stir at the position of each spoon) and if the kutia turns out to be thick, add a little cold water.

KUTIA FROM RICE WITH ALMONDS.

Sort out, wash and blanch the required amount of rice, and when it boils, pour it into a pan, pour it with cold water, put it back into the pan, and after filling it full with water, cook until soft; when ready, scoop into a cup with a colander spoon and cool; steam and peel the appropriate amount of sweet almonds (assuming ¼ pound of sweet almonds and 5 bitter almonds per pound of rice), chop and grind it in a mortar until fine, and then, taking it out into the bowl designated for kutya, add fine sugar and stir , dilute with a little water, add rice and stir as it should, let go.

SHAMBINGO “ECONOMIC BOOK FOR YOUNG AND INEXPERIENCED HOUSEWIFEES” 1860

KUTYA.

Wheat 1 lb. Kishmish 1 lb. Coarse honey ½ lb.

Soak the wheat and boil it with sultanas, and when the wheat becomes soft, place it on a sieve to drain; put back on the dish, pour over heated honey, serve.

KOLOMYTSOVA 1891

KUTYA.

Take:

Rice ½ lb.

Sweet almonds 1/8 lb.

Bitter 6 grains.

Fine sugar ¼ lb.

One pound of raisins and raisins.

Preparation.

Boil ½ lb. rice; when it boils, put it on a sieve, let the water drain, pour it over cold water, put it back into the pan, add 8 inches of water and let it boil until soft. Meanwhile, boil ½ pound of sweet and 6 grains of bitter almonds, peel, finely grind, put back on the dish, add 1 spoon of sugar, 1 spoon of water and stir. When the rice has boiled well until soft, drain the water, cool, place on the almonds and stir together, adding the rest of the sugar.

At the same time, prepare the sultanas, sort them out, wash them and, after boiling them once in water, put them in a sieve and let the water drain, and put the sultanas in the rice, stir and serve.

The kutia is served with: fine sugar, wine, sherry or Lyseabon or almond milk, with which it is eaten.

Kutya is a very nutritious dish and very tasty with wine: it is mainly cooked for dinner on Christmas Eve and Epiphany Eve.

P.M ZELENKO “CHEF’S ART” 1902

KUTYA. Cook rice porridge, see No. 2060, cool; Peel the almonds, chop, grind, mix with fine sugar, add a little water, combine with rice, place in a heap on a dish, garnish with sultanas.

KUTIA FUNERAL FRATE HERMOGENS

1 cup rice

2 glasses of water

200 g raisins

100 g honey

Sochivo according to the recipe of Father Hermogenes with rusk crumbs

SOCHIVO FRATE HERMOGENS

1 cup wheat

3 glasses of water

200 g honey

200 g breadcrumbs

200g candied fruits

100 g each of dried apricots, prunes, nuts, raisins, poppy seeds.

Kolivo in the Athonite Greek monastery

ATHONSKOYE KOLIVO

Wheat grains 1 cup
Hazelnuts ~70 g.
Walnuts ~ 70 g.
Almonds ~ 70 g.
Raisins ~ 200 g.
coconut flakes
Powdered sugar
Grated cinnamon 1 tbsp. spoon (to taste)
Granulated sugar (to taste)
And the most important ingredient, monastic in spirit. Wheat crackers 200 g.

The night before, you need to prepare all the dry ingredients, nuts and raisins, and grind the crackers into crumbs. Soak the wheat in water overnight. And Kolivo itself must be prepared right on the day of the holiday, and not in advance, because wheat quickly dries out and becomes hard. It would be better to get up early in the morning for the holiday and start preparing

Cook the wheat over low heat in slightly sweet water for about one and a half to two hours, until the wheat becomes soft. You need to be careful so that the wheat does not boil into porridge and is soft but crumbly. Place the wheat in a colander to drain the water. After this, transfer the wheat to cheesecloth and hang it so that it completely dries and cools. Mix with crushed nuts, raisins, coconut flakes, you can add sugar to taste. Grated crackers are added generously so that they absorb moisture and so that the colivo is crumbly and not wet. Place the kolivo on a large dish, level the surface with a flat press, such as a plate, so that you get something more like a puck than a slide. Sprinkle a layer of breadcrumbs on top and finish with a layer of powdered sugar. You can decorate with nuts, dried fruits, powdered sugar and cinnamon. It is better to pour cinnamon and powder through a sieve. To get an even border, use a stencil.

KUTIA FUNERAL recipe from the 16th century. BISHOP OF NOVGOROD NIFONTfrom “The Notes of Herberstein” translated by Malein

“How should you prepare Kutya? A. Take three parts of boiled wheat, and a fourth of rice, beans and peas, even boiled, season with honey and sugar, and also add other fruits, if any. This kutya, after the funeral is over, should be eaten in church.” published

After Vespers and the Liturgy of the Presanctified Gifts in churches, prayer canon Holy Great Martyr Theodore Tiron and is blessed in his honor with kolivo - rice boiled with honey. This celebration was established on the following occasion.

In 362, the Greek emperor Julian the Apostate, in mockery of Christians, ordered the secret sprinkling of blood sacrificed to idols on all food supplies sold in the markets of Antioch. Renegade from Christian faith wanted in this way to desecrate the believers who strictly fasted during the first week of Great Lent. But the Great Martyr Theodore, who was burned in 306 for confessing the faith of Christ, appeared in a dream to Bishop Eudoxius, told Julian about this order and gave advice to eat kolivo instead of defiled food for a week.

Thy Cross, Lord, great power: for by forming this in ourselves, we repel the strength of the demons.

“Great is the power of Your Cross, Lord: for by protecting ourselves with it, we immediately defeat the demonic power.”

With the great faith of correction, in a fountain of flame, as if on the water of repose, the holy martyr Theodore rejoiced: for he was burnt with fire, as sweet bread was offered to the Trinity. Through his prayers, O Christ God, save our souls.

“O great successes of faith! In the midst of the flame, as if in cool water, the holy martyr Theodore rejoiced: for, having burned in the fire, he became like sweet bread for the Trinity. Through His prayers, O Christ God, save our souls.”

Troparion to Saint Theodore Tyrone

We accept the faith of Christ like a shield inside your heart, you trampled on the opposing forces, the long-suffering one: and you were crowned with the heavenly crown forever, Theodore, as if you were invincible.

“Having accepted the faith of Christ in your heart like a shield, you trampled the enemy forces, the long-suffering one, and you, Theodore, were crowned with a heavenly eternal reward, as invincible.”

Kontakion to Saint Theodore Tyrone

About Confession

Sins mourned, confessed and resolved are no longer in us, or on us. They are also like branches cut off from a tree: when they loved sins, they were living branches on the tree of our life and fed from it; when we turned away from them, began to hate them, repented and confessed, by this action we cut them off from ourselves. At the moment of resolution they fell away from us. Now these are dry branches, and the Lord is coming to burn this patience of sins into us. Through the resolution of sins, He prepares for Himself an abode worthy of Himself in us.

Don’t say: today I’ll sin, and tomorrow I’ll repent, but it’s better to repent today, because we don’t know whether we’ll live to see tomorrow.

Those who do well are those who, preparing for confession for the first time after a long stay in sins, find the opportunity to first talk with their spiritual father and tell him the whole story of their sinful life. There is no danger for such people to forget or miss anything in the confusion during confession. You should take care in every possible way to fully reveal your sins. The Lord gave the power to permit not unconditionally, but under the condition of repentance and confession.

If we do not properly confess our sins, then during our exodus we will find some vague fear in ourselves. And we, who love the Lord, should wish and pray that at that time we may not be involved in any fear - for whoever is then in fear will not freely pass by the princes of hell, because they consider this timidity of the soul as a sign of its complicity in theirs. evil, as it is in them themselves.

Blessed Diadochos

When you sin, do not cry and groan not because you will be punished: this is not important; but that you have insulted your Master, who is so good and loves you so much; He cares so much about your salvation that he gave up His Son for you. This is what you should cry and moan about, and cry incessantly. For this is what confession consists of.

Consider fasting as a weapon, prayer as a wall, tears as a bath.

Reverend Neil Sinai

Every sin is committed for pleasure, and every forgiveness of sins is obtained through suffering and sorrow.

Venerable Abba Thalasius

He who does not cry for himself here will cry there forever. So, you need to cry either here - voluntarily, or there - from torment.

Venerable Abba Arseny

Order of Confession

I confess to the Lord God Almighty, glorified and worshiped in the Holy Trinity, Father, Son, and Holy Spirit..., in all my sins, evil committed by me in thought, word, deed and all my feelings.

I sinned before my Lord and Savior through ingratitude, lack of faith and unbelief. - I repent, Lord, have mercy, forgive and save!

He sinned by treachery and infidelity, inconstancy in virtue, frivolity, vanity, vanity, timidity, murmuring, despondency, cowardice. - I repent, Lord, have mercy, forgive and save!

I have sinned, Lord: through self-love, pride, humiliation of others, envy, hatred, malice, malice, rudeness, insolence, cruelty. - I repent, Lord, have mercy, forgive and save!

I sinned by gluttony, drunkenness, smoking, laziness, lust, fornication, and uncleanness. - I repent, Lord, have mercy, forgive and save!

I sinned by waywardness, self-indulgence, disobedience, disobedience, obstinacy of character. - I repent, Lord. Have mercy, forgive and save!

I sinned through greed, stinginess, greed, deceit, deceit, slander, pickiness, godlessness, and hypocrisy. - I repent, Lord, have mercy, forgive and save!

I sinned by kidnapping, theft, appropriation of someone else's property, concealment of what was found, falsehood and deception in buying and selling, indulgence and indulgence in sins and crimes. - I repent, Lord, have mercy, forgive and save!

I have sinned, Lord: by vainly spending time, idle talk, idle talk, foul language, playing cards, passion and reading empty books, negligence in reading the Holy Scriptures and other spiritual and soul-helping books. - I repent, Lord, have mercy, forgive and save!

I sinned through ill will, malice, gloating, rancor... I repent, Lord, have mercy, forgive and save!

I sinned by negligence in prayer, both in church and at home, by superstition, and by fortune telling. - I repent, Lord, have mercy, forgive and save!

I sinned by unscrupulous performance of official duties, luxury, disrespect for old age, insulting parents, inventing excuses for my sins and self-justification instead of self-condemnation and self-accusation..., inciting evil, cursing my neighbor, swearing, murder... ... - I repent, Lord, have mercy, forgive and save !

I repent of all my iniquities, I bitterly regret my sins, and henceforth, with God’s help, I will guard against them.

Forgive me, honest father, and be my witness on the day of judgment against my accuser the devil, that I have confessed all this and, according to the power given to you by God to forgive the sins of those who repent, forgive them, and pray that the Lord will direct my path to salvation.

Life of the Holy Great Martyr Theodore Tiron

The Great Martyr Theodore Tiron was a warrior in the city of Alasia in the Pontic region in Asia Minor, under the command of a certain Vrnik. He was forced to sacrifice to idols. Saint Theodore firmly and publicly confessed his faith in Christ the Savior. The boss gave him several days to think, during which Saint Theodore prayed intensely. He was accused of arson pagan temple, and were thrown into prison to starve to death. There the Lord Jesus Christ appeared to him, consoled and strengthened him. Brought to the ruler, Saint Theodore once again boldly and fearlessly confessed his faith, for which he was handed over to new tortures and condemned to be burned. The martyr Theodore, without trembling, ascended the fire and, with prayer and praise, gave up his holy soul to God.

This happened around 306 under the Roman Emperor Galerius. The body of Saint Theodore, undamaged by the fire, was buried in the city of Euchaitah, not far from Amasia. Subsequently, his relics were transferred to Constantinople, to a temple consecrated in his name. Its head is located in Italy, in the city of Gaeta.

50 years after the martyrdom of Saint Theodore, Emperor Julian the Apostate (361 - 363), wishing to outrage Christians, ordered the mayor of Constantinople to sprinkle all food supplies in the markets with blood sacrificed to idols during the first week of Great Lent. Saint Theodore, appearing in a dream to Archbishop Eudoxius, ordered him to announce to all Christians that no one should buy anything in the markets, but should eat boiled wheat with honey - kolivo (kutya or sochivo). In memory of this event, the Orthodox Church celebrates annually on Saturday of the first week of Great Lent. On Saturday evening, on Friday, on Divine Liturgy of the Presanctified Gifts after the prayer behind the pulpit, the canon of prayer for the Holy Great Martyr Theodore, compiled Saint John Damascene. After this, the kolivo is blessed and distributed to believers. The celebration of the Great Martyr Theodore on Saturday of the first week of Great Lent was described by Patriarch Nektarios of Constantinople (381 - 397).

Handbook of a clergyman, T. II

During Lent (and not only) on certain days in the temple, believers are treated to special dishes. Each of them follows a certain tradition, has its own history, symbolism and, of course, cooking technology. And our story will be about one of the most common dishes, which is called kolivo.

First holiday

Parishioners are given the opportunity to taste koliva Orthodox churches already in the first week of Lent. On Friday morning, after reading the prayer behind the pulpit at the Liturgy of the Presanctified Gifts, the clergy performs a prayer service to the Great Martyr Fyodor Tiron, whose memory is celebrated the next day, and the rite of blessing the koliva.

What is so remarkable about this saint that in his honor, believers are given a consecrated, festively decorated, and, moreover, very tasty dish? Besides righteous life And martyrdom on the account of St. Feodor miraculous salvation Christians from the evil machinations of the pagans and, in fact, if not the invention of a culinary masterpiece, then its spread throughout the Christian world.

Saint Theodore, who lived in the city of Amasia, in the Pontic region (Asia Minor), during the reign of the fierce hater of Christians, ruler Maximilian (286-305), was a warrior and bore the nickname Tyrone, which in Latin means “recruit.” For refusing to sacrifice to idols and to renounce the Lord, the holy warrior suffered a lot: he was imprisoned, starved, terribly tortured and finally killed, sentenced
to burning. The Great Martyr Fyodor loved God so much, was strong in spirit and fearless that the believers had no doubt: before their eyes a true warrior of Christ was executed. According to legend, his remains, untouched by fire, were buried with honor in her house in the city of Euchait by a certain Eusebia, who also professed the One God. Later the relics were transferred to Constantinople, and the head to Gaeta (Italy).

Fifty years have passed since the death of the martyr. The empire that Saint Theodore served was slowly becoming Christian, but this did not suit everyone in the highest political circles. Julian the Apostate (361-363), the last pagan Roman emperor, intended to revive the state pagan traditions, and at the same time offend Christians. Moreover, an opportunity came up - it began Lent. The ruler ordered that all food supplies in the markets be sprinkled with blood sacrificed to idols and that the act be kept secret, especially from believers. “The first Christians fasted very strictly; in the first week they ate practically nothing. On Sunday, their first serious meal awaited them. Just imagine what a blow it would be for them to taste contaminated foods during Lent,” says Bishop Pachomius of Pokrovsk and Nicholas.

Then the martyr Theodore appeared in a night vision to the Archbishop of Constantinople Eudoxius to warn and strengthen the people. The saint ordered those who were fasting not to buy anything at the marketplace and instead to prepare kolivo or kutya. According to legend, the archbishop asked the saint in bewilderment what kolivo was and how to prepare it, because in Constantinople they had never heard of such a dish. In response, the martyr explained that in the city where he was buried, this is what they call boiled wheat with honey and fruit.

Ever since then miraculous phenomenon the saint became a holiday for Orthodox Church, and kolivo is its integral element. Nevertheless, prayers for the consecration of kutya have reached us, dating back to the 9th-10th and 12th centuries, which gives us the right to assert that the tradition of bringing kolivo as a keepsake is relatively late. Historians have recorded the custom of serving cereals and fruits in Ancient Greece, that is, in the pre-Christian era. Another indication, only this time the exact date- IV century, there is in Balsamon’s interpretation of the 4th Apostolic Canon, which says that kolivo is brought to the altar in honor of the Lord’s holidays (Christmas and Epiphany Christmas Eve), in memory of saints and on the days of remembrance of the dead ( parents' Saturdays, Radonitsa).

The consecration and eating of koliv in memory of the holy ascetics and all the dead in general is an echo of the ancient meals or suppers of love that were held in ancient times. Christian Church on the days of the death of the martyrs and ordinary people. “We celebrate the day of death because those who seem to die do not die,” wrote the Greek Christian philosopher Origen Adamant in his writings.

About eternal life

So what is kolivo or kutya? As the rector of St. Andrew's Church in the city of Marx, Archpriest Valery Gensitsky, explains, this is a traditional ritual dish, the main element of the holy supper or Christmas Eve before the Nativity of Christ and the Epiphany. Also, according to tradition, it begins with kutya funeral dinner on the third day, ninth day, fortieth day, and also on the anniversary of a person’s death. Usually the priest blesses the kutya during the funeral service (requiem or lithium). If relatives want members of the church clergy and parishioners to prayerfully remember the deceased, then they can leave a kolivo on the funeral table (eve).

The tradition of consuming kolivo came to Rus' from Byzantium, along with Orthodox faith. WITH Greek language“kolivo” or “kutya” literally translates as “boiled wheat.” Wheat grains are the main ingredient of the dish, without which there cannot be kolivo kolivom. However, nowadays the most common recipe for the same dish, only made from rice. This is explained historical fact And people's love. It's no secret that housewives always strive for convenience and simplicity, especially when it comes to the kitchen. So, “Saracenic millet” or rice, brought to Russia by Peter I, met all these requirements. “The rice is very soft and cooks easily and quickly. It’s not surprising that he was given preference,” says Father Valery. As a result, from the rich recipe for coliva, with cinnamon, honey, fruits, nuts, and most importantly - wheat, literally only the name remained. Boiled rice with raisins began to be served to the table.

Meanwhile, in the Orthodox Church there is nothing empty, everything is endowed with deep meaning and has significance. This also applies to coliva. A dish prepared from wheat grains expresses the faith of the living in the resurrection of the dead for better life. Grains symbolize rebirth, renewal, death for the sake of resurrection. Truly, truly, I say to you, unless a grain of wheat falls into the ground and dies, it remains alone; and if he dies, he will bear much fruit (John 12:24), says the Holy Scripture. In addition, it is the grain of wheat that is one of the common symbols in the Savior’s sermons and parables. Honey, sweet fruits mean that after the resurrection of the righteous, future bliss awaits eternal life in the Kingdom of Heaven.

And decorating a koliva is a separate story, in which both artistic taste and expression are intertwined religious feelings. For example, in Greece and on Mount Athos, the presentation of traditional food was elevated to the level of art, as well as cooking. On holidays, fasting or days of remembrance of the dead, lay people bring huge trays with decorated kutia to the temple. With the help of candied fruits, nuts and grains, craftsmen easily make inscriptions, “draw” crosses and even the faces of saints. This also makes sense. “We must bring God the best we have. And, first of all, it is not He who needs this, but us, in order to join the shrine, express our involvement in the Church, feel unity with brothers and sisters, and serve each other,” says Bishop Pachomius.

At home

You can and should cook Kolivo yourself. Finding recipes is not difficult, but it is difficult to choose from such an abundance. However, you can cook it differently each time, or you can use the recipe according to which they prepare kolivo in Holy Trinity cathedral Pokrovsk (Engels). Lyubov Petrovna Korobkova introduces us to him:

“To prepare 30-35 servings of koliv we will need 500 g of wheat, 500 g of wheat cereal, a loaf of white bread, 300 g of raisins, 300 g of hazelnuts, almonds and walnuts, 6 tablespoons of sesame seeds, a kilogram of powdered sugar and a standard package of cinnamon.

We cook wheat grits in a proportion of 1/4 at the rate of one part cereal to 4 parts water. Bring to a boil and keep on low heat for 30 minutes, then remove from heat and let the cereal brew for 30 minutes. Then we thoroughly wash the cereal, drain it through a colander, place it on a cotton towel and let it dry.

Cook the wheat for approximately 2 hours, until the grain is half-open, observing the proportions indicated for wheat groats. Place on a cotton towel and let dry.

Dry crackers from a loaf of white bread until golden brown. Fry sesame seeds and nuts in a frying pan. Grind nuts and crackers through a meat grinder.

Then mix the cereal with breadcrumbs, add wheat, raisins, sesame seeds, powdered sugar and cinnamon. Place the resulting mass on a dish and decorate it to your liking with candied fruits, nuts or any other confectionery decorations.

Delicious and real kolivo is ready!”

The meaning of the word KOLIVO in the Orthodox Encyclopedia Tree

QUANTITY

Open Orthodox encyclopedia"TREE".

Kolivo (Greek: boiled wheat), also kutia, kutia or sochivo - boiled wheat (or other cereal), sweetened with honey or sugar.

It is blessed in church and eaten on Friday of the first week of Lent in memory of the miracle of St. Great Martyr Theodore Tyrone, who died in 362. The Great Martyr, appearing in a dream to the Bishop of Constantinople Eudoxius, warned about the desecration of food in the markets with blood sacrificed to idols and ordered the bishop to announce to all Christians that instead of food from the markets they should eat kolivo during the first week of Great Lent.

Kolivo is also blessed after a memorial service for the deceased or a funeral litiya.

The grains symbolize the future Resurrection of the deceased: just as a grain, in order to form an ear and produce fruit, must be placed in the ground and decay there, so the body of the deceased must be buried in the earth and experience decay, in order to then rise for future life(1 Cor. 15, 36 -38; John 12, 24). Honey or sugar signifies the bliss of the future life.

Used materials

Tikhomirov, E., Afterlife or the last fate of man, St. Petersburg, 1883 (reprint 1995):

http://www.xxc.ru/orthodox/pastor/pominovenie/others/pom.htm - Section III, “Burial and Commemoration” Orthodox Christian", in modern edition, _Orthodox church calendar _, 1995, 69-112.

TREE - open Orthodox encyclopedia: http://drevo.pravbeseda.ru

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Orthodox encyclopedia Tree. 2012

What is Kolivo and how to prepare it. Funeral kutia

First holiday

About eternal life

At home

The meaning of the word KOLIVO in the Orthodox Encyclopedia Tree

See also interpretations, synonyms, meanings of the word and what KOLIVO is in Russian in dictionaries, encyclopedias and reference books: