Kutia Recipe (Sweet Wheat Berry Pudding)

Wheat berry Christmas Pudding - A classic Ukrainian Kutia (Kutya) from @natashaskitchen

Kutia (Kutya) is a traditional Christmas wheat berry pudding. It is popular in Ukraine and various other parts of Eastern Europe. It’s a very special dish that is served on Christmas eve. We couldn’t post it in time for December 24th, but at least it will be in time for the European Christmas on January 7th :). Don’t forget to pin this for next year!

My husband has been on a mission to make the perfect Kutia recipe. He’s tested several versions over the past few years trying to re-create what he enjoyed in his childhood and we fell in love with this one. It’s sweetened with milk and honey and has a perfect balance of fruit, nuts, and poppyseeds. This recipe requires some overnight prep so you definitely want to read through it before you begin.

Ingredients for Kutia:

1 1/2  cups wheat berries (we used Hard White Winter Wheat Berries)
4 1/2 cups of milk (or water, but milk tastes better)
3/4 cups poppy seeds
1/2 cup honey
1/2 cup raisins
2/3 cup dry apricots, chopped
2/3 cup slivered almonds (or chopped walnuts)
1/8 tsp salt

Wheat berry Christmas Pudding - A classic Ukrainian Kutia (Kutya) from @natashaskitchen

How to Make Wheat Berry Pudding (Kutia):

1. Rinse wheat berries in cold water until water runs clear, then transfer to a bowl and soak overnight in lukewarm water, adding enough water to cover 2-inches above the wheat berries.

Wheat Pudding Recipe - Kutia-3

2. The following day, drain wheat berries, place them in a medium-sized heavy pot, cover with 4 1/2 cups of milk and bring everything  to a boil over high heat. When milk starts to boil, reduce heat to low, cover with lid and simmer until wheat berries are very tender, 3 1/2 – 4 hours, depending on the quality of the wheat, stirring occasionally to prevent sticking. Add more milk if needed to keep the wheat berries fully submerged (If you simmer over low heat, you won’t have to add anymore milk).

Wheat Pudding Recipe - Kutia-2

3. While the wheat berries are on the stove, rinse 3/4 cups of poppy seeds thoroughly in a fine mesh sieve, drain well, and transfer to a medium sauce pan and add 3 cups water. Over medium heat, bring to a simmer (Don’t boil). Turn off. Cover with lid and let it sit for 30 min. Return to a simmer (don’t boil). Turn off. Cover and let it sit for another 30 minutes. Drain poppy seeds well through a colander or by keeping lid on and placing several layers of cheese cloth over lid to catch stray poppy seeds. Push the poppy seeds through a food grinder, using the fine grinding plate.

(You can also mill the poppy seeds in batches in a clean coffee grinder). Click HERE for the detail pictures of the poppy-seed making process.

Poppy Seeds-2

4. Preheat the oven to 350˚F. Spread 2/3 cups of slivered almonds on a baking sheet and toast them for 5 minutes. Set them aside and reduce temperature to 325˚F.

Wheat Pudding Recipe - Kutia-7

5. When wheat berries get very tender, drain off the milk in a glass measuring cup. Keep 1/2 cup of the cooked milk and discard the rest. Combine 1/2 cup of honey with 1/2 cup of saved milk and stir until combined.

Wheat Pudding Recipe - Kutia-6

Wheat Pudding Recipe - Kutia-4

6. Place cooked wheat berries in a mixing bowl, add ground poppy seeds, 1/2 cup raisins, 2/3 cup dry chopped apricots, 2/3 cup toasted slivered almonds, honey-milk mixture and 1/8 tsp salt. Mix everything together and place in an casserole or pie dish, than bake your kutia for 20 minutes uncovered at 325˚F.

Wheat Pudding Recipe - Kutia-5

7. Remove kutia from the oven, cover with foil and let it rest 15 min. Serve warm or cold. The longer it sits, the more flavor it will have. Kutia will last in the fridge for a good 2 weeks.

Wheat berry Christmas Pudding - A classic Ukrainian Kutia (Kutya) from @natashaskitchen

Wheat berry Christmas Pudding - A classic Ukrainian Kutia (Kutya) from @natashaskitchen

Credits: Poppyseed mixture instructions from our Poppyseed filling recipe. Recipe also adapted from Grandma Galina in church and the Cookbook, Please to the Table by Anya Von Bremzen & John Welchman. 

Kutia Recipe (Sweet Wheat Berry Pudding)

4.91 from 10 votes
Cook Time: 5 hours 30 minutes
Total Time: 5 hours 30 minutes
Wheat berry Christmas Pudding - A classic Ukrainian Kutia (Kutya) from @natashaskitchen
Author: Natasha of NatashasKitchen.com
Skill Level: Advanced
Cost to Make: $15-$18
Servings: 6 -8

Ingredients

  • 1 1/2 cups wheat berries we used Hard White Winter Wheat Berries
  • 4 1/2 cups of milk or water, but milk tastes better
  • 3/4 cups poppy seed
  • 1/2 cup honey
  • 1/2 cup raisins
  • 2/3 cup dry apricots chopped
  • 2/3 cup slivered almonds or chopped walnuts
  • 1/8 tsp salt

Instructions

  1. Rinse wheat berries in cold water until water runs clear, then transfer to a bowl and soak overnight in lukewarm water, adding enough water to cover 2-inches above the wheat berries.
  2. The following day, drain wheat berries, place them in a medium-sized heavy pot, cover with 4 1/2 cups of milk and bring everything to a boil over high heat. When milk starts to boil, reduce heat to low, cover with lid and simmer until wheat berries are very tender, 3 1/2 - 4 hours, depending on the quality of the wheat, stirring occasionally to prevent sticking. Add more milk if needed to keep the wheat berries fully submerged (If you simmer over low heat, you won't have to add anymore milk).
  3. While the wheat berries are on the stove, rinse 3/4 cups of poppy seeds thoroughly in a fine mesh sieve, drain well, and transfer to a medium sauce pan and add 3 cups water. Over medium heat, bring to a simmer (Don’t boil). Turn off. Cover with lid and let it sit for 30 min. Return to a simmer (don’t boil). Turn off. Cover and let it sit for another 30 minutes. Drain poppy seeds well through a colander or by keeping lid on and placing several layers of cheese cloth over lid to catch stray poppy seeds. Push the poppy seeds through a food grinder, using the fine grinding plate (You can also mill the poppy seeds in batches in a clean coffee grinder).
  4. Preheat the oven to 350˚F. Spread 2/3 cups of slivered almonds on a baking sheet and toast them for 5 minutes. Set them aside and reduce temperature to 325˚F.
  5. When wheat berries get very tender, drain off the milk in a glass measuring cup. Keep 1/2 cup of the cooked milk and discard the rest. Combine 1/2 cup of honey with 1/2 cup of saved milk and stir until combined.
  6. Place cooked wheat berries in a mixing bowl, add ground poppy seeds, 1/2 cup raisins, 2/3 cup dry chopped apricots, 2/3 cup toasted slivered almonds, honey-milk mixture and 1/8 tsp salt. Mix everything together and place in an casserole or pie dish, than bake your kutia for 20 min uncovered at 325˚F.
  7. Remove kutia from the oven, cover with foil and let it rest 15 min. Serve warm or cold. The longer it sits, the more flavor it will have. Kutia will last in the fridge for a good 2 weeks.

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Wheat berry Christmas Pudding - A classic Ukrainian Kutia (Kutya) from @natashaskitchen

♥ FAVORITE THINGS ♥
Shown in this post: (nope, no one paid us to write this; just stuff we love):
* These pyrex glass bowls are perfect for mixing and serving.
* Having a variety of glass measuring cups is essential.
* The OXO strainers are wonderful for sifting, straining, rinsing, etc.
* This utensil set sits right next to my stove. It gets used – alot!

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • George Wise
    October 11, 2018

    You seem to be a Martha Stewart know-it-all. My mother and now my sister makes kutia , but totally different way. Reply

    • Natashas Kitchen
      October 11, 2018

      Hi George. I don’t know about that, but thank you! There are several different versions out there I’m sure. Reply

  • Lesia
    November 27, 2017

    Natasha-

    Hosting traditional Ukrainian Svyat Vechir this year for the first time and have been using your recipes slowly throughout the year to practice. Thanks for the great varenyky and borscht recipes, followed them step by step and they both turned out very well and my family loved it!

    I am attempting to cook this kutia recipe for the first time and have two questions:

    1. what is the purpose of baking the kutia at the end (do I have to do this step?)
    2. If I bake it, what sized baking dish would you recommend (should I use a larger dish to spread it out and bake more of it?)

    Thanks!
    -Lesia Reply

    • Natasha
      natashaskitchen
      November 27, 2017

      Hi Lesia, I’m so glad you are enjoying our recipes. The baking at the end helps the flavors meld and the kutia absorbs some of the milk mixture making it really flavorful. I used a deep 9″ pie pan. I wouldn’t use a large pan since it will dry out faster in the oven if it is spread too thin. You still want it to be moist when it is finished. I hope you love it! Reply

      • Lesia
        November 27, 2017

        Thank you very much! Can’t wait to try the recipe! Reply

  • Emily
    March 11, 2017

    Hi Natasha:) I know this is a meant to be a Christmas dish, but I’m too impatient to wait until December! Can I cook and grind the poppy seeds a day ahead of time? Reply

    • Natasha
      natashaskitchen
      March 11, 2017

      Hi Emily, yes pre-cooking the poppy seeds would work fine 🙂 Reply

  • Christine
    January 5, 2017

    I’m currently baking your Kutia recipe. I only found the darker wheat berries so I hope everyone still enjoys. What are your thoughts on using barley instead of wheat berries?

    Also, I’m not sure if I cooked the wheat long enough. It was about 3 hrs 45 min and I could chew them pretty easily. Can I bake longer?

    I did try a taste before baking and wow! Tastes like the traditional for sure!

    I used golden raisins and chopped walnuts. Reply

    • Natasha
      natashaskitchen
      January 5, 2017

      Hi Christine! The wheat berries should still have a little texture/bite to them so you’re probably ok 🙂 I wouldn’t bake too much longer than recommended so you don’t risk drying it out. Reply

  • anya
    December 27, 2016

    omg ! this is funny, we were just talking about kutia with my husband, and he said look up the recipe at Natasha’s , and I told him you probably didn’t have the kutia recipe . I was wrong ! I opened facebook today and sure it is – kutia recipe !!! Reply

    • Natasha's Kitchen
      December 27, 2016

      That’s awesome! Glad you found it!! Let me know how you two liked the recipe! Reply

  • Leigh Ann
    December 23, 2016

    I’m making this tonight but only found “hard red springs” wheat berries. Our daughter, adopted and home a year, loved your Paska bread and has asked for this. Hoping the different berries don’t make too much of a taste difference. Thank you for sharing your heritage, culture and love for food! Reply

    • Natasha's Kitchen
      December 23, 2016

      I love hearing reviews like this! Thanks for sharing 🙂 Reply

  • Anna
    December 16, 2016

    Hi Natasha, I’m in the process of making this right now and didn’t know I need a coffee grinder Or a food grinder for the poppy seeds. I don’t have either… is this step really necessary ? What should I do? Reply

    • Natasha
      natashaskitchen
      December 16, 2016

      Anna, those are the only two tools I’ve found to work great for grinding poppy seeds. The consistency won’t be the same without grinding them. I wish I knew any other way. Reply

      • Sharon
        January 5, 2017

        My friend said in the old days, her mother used to roll the poppy seeds with a rolling pin. Tedious but thought I’d share that idea. Do you have a food processor? Reply

        • Natasha
          natashaskitchen
          January 5, 2017

          I’ve also heard of it being done with a mortar and pestle but wow that does sound time consuming! 🙂 Reply

      • emily
        January 4, 2018

        Hi Natasha, when I didn’t have a food processor, I used a blender in small batches. Reply

        • Natasha
          natashaskitchen
          January 4, 2018

          Thank you for sharing! Reply

  • Debra
    December 1, 2016

    I look forward to trying your recipie ,
    I was wondering if you could substitute other kinds of fruit like blueberries, etc or would that make it to sweet . Reply

    • Natasha
      natashaskitchen
      December 1, 2016

      Hi Debra, I do think other dried fruits like blueberries would work fine 🙂 Reply

  • Beth Yodis
    October 12, 2016

    Since I live in Ukraine and there are so many “kashas” to choose from, I’m not sure what “Wheat Berries” are in Ukrainian language. Could you write it out here, so I can buy the right ones! 🙂 Thanks! Reply

    • Natasha
      natashaskitchen
      October 12, 2016

      pshenichnoe zerno (пшеничное зерно) is my best guess at the translation. Reply

      • Beth Yodis
        December 27, 2017

        Hi Natasha! I was just looking at this recipe and scanned the reviews and saw that I wrote you a year ago asking what to look for here in Ukraine! Ukraine has really learned to sell their products for the Christmas market and I found a box of wheat berries called, “Kutia Ingredients for Christmas” It has everything I need except honey to make the recipe you listed above! They call the wheat berry “пшениця oзима”. Your recipe is the best! Thanks! Reply

        • Natasha
          natashaskitchen
          December 27, 2017

          That is awesome and so convenient!! Thank you for sharing this Beth and I’m so glad you love our recipe 🙂 Reply

  • Iryna
    January 6, 2016

    Dear Natasha and family, smachnoyi kuti! Greetings from a fellow Ukrainian, far away from home, who loves kutya and all Ukrainian Christmas foods. Your recipe turned out great, I just made it, and am waiting for the first star today to serve it to my family – we celebrate the Orthodox Christmas Eve tonight.
    by any chance, do you have a separate tag for christmas dishes? That would come handy to cooks like me! Loved your syrnyky and sauercraut recipes. Previously, also made solodka kovbaska I yizhachky -hedgehog cookies. fantastic, like my favourite aunt Natasha’s from far childhood.
    Love your recipes!! happy new year to you and smachnoyi kuti,
    Iryna Reply

    • Natasha
      natashaskitchen
      January 6, 2016

      I want to know more about your hedgehog cookies! Do you have a picture of them posted somewhere? I’m so happy you’re enjoying the recipe and have a merry Christmas! 🙂 If you go to recipes at the top and click “Holiday” then Christmas, you will get to this page: https://natashaskitchen.com/category/holiday/ Reply

  • Luna Dargent
    January 5, 2016

    Thank you very much for this recipe. I had Kutia abt 2 years ago for the first time as my Baba never made it. That one was very bland and not that tasty. Your recipe however is absolutely delicious and even though it took most of the day to cook those darn wheatberries it was definitely worth it. If anybody else is looking for a Kutia recipe I highly recommend this one, I followed your instructions exactly and it turned out exactly like your picture. Thank you again Reply

    • Natasha
      natashaskitchen
      January 5, 2016

      I’m so happy you enjoyed it! I agree; I wish those wheat berries cooked faster. Maybe that’s why this was deemed a Christmas recipe; it takes too long for every day! 😉 Reply

  • Tanya
    December 22, 2015

    Natasha,
    Thank you for providing a wonderful recipe for kutia. It tastes wonderful and is very good! It’s like a good and healthy kasha! 🙂 My Polish neighbor, who is 76, tried and asked me for a recipe because she does hers differently and liked mine better! From now on, this will be a regular routine in my family. I cooked mine in milk and omitted poppy seeds.
    Thank you to you and your husband for all of your hard work! Reply

    • Natasha
      natashaskitchen
      December 22, 2015

      Thank you so much for such a wonderful review! 🙂 Reply

  • Natasha
    natashaskitchen
    December 20, 2015

    I’ve never heard of this recipe being used that way but I guess different places might have different traditions for it? The only way we serve it is at Christmas time. That’s so interesting! I pulled out Russia from my description just in case someone gets confused. 😉 Reply

  • Joanna
    December 17, 2015

    So I will attempt this recipe for Christmas Eve this year. Probably will make it Sunday so it has time to sit. Would I also add the condensed milk to this like in your poppy seed recipe or just the milk and honey here and the sweet milk for the pastry feeling? Reply

    • Natasha
      natashaskitchen
      December 18, 2015

      Joanna,adding condensed milk to this will make kutya too sweet, it has enough sweetness already. Reply

  • Christina
    December 16, 2015

    Have you ever tried Bob’s Red Mill brand poppy seeds? I’m trying to decide if these are good quality or if I should make a trip to a whole foods store. I am very excited to try this recipe. Reply

    • Natasha
      natashaskitchen
      December 16, 2015

      We have and they were good. Not quite as good as the ones at whole foods but Bob’s Mill would work well for this recipe. Reply

  • Olga
    January 13, 2015

    This looks delicious! Looks really healthy too! I bet it’ll be good as breakfast on any day! I may have to try it. Thanks! Reply

    • Natasha
      natashaskitchen
      January 13, 2015

      I agree I loved having it for breakfast every time my husband made it. It’s such a treat and it sure is healthy. Reply

  • January 13, 2015

    as a little girl kutia for me was like a punish,,but now i really love it 😀 Reply

    • Natasha
      natashaskitchen
      January 13, 2015

      There are quite a few foods that were that way for me too and now I just absolutely love them! 🙂 Reply

  • Lora
    January 11, 2015

    I have canned poppy seeds, can I use it instead? How much should I use? Reply

    • Natasha
      natashaskitchen
      January 11, 2015

      I never tried canned poppy seeds in this recipe, but I would add them to taste, maybe 1/2 cup. Hope this helps and let me know how it will work out :). Reply

  • Pat Tucker
    January 10, 2015

    Instead of cooking for Jan. 6th, our church was having a dinner. The Deacon in charge made the Kutia, his wheat was cracked, as if you put the whole wheat into a food processor for a couple of spins…really looked like quinoa at first…he puts honey, poppyseed, orange juice and orange zest, it was good, never had it that way. Reply

    • Natasha
      natashaskitchen
      January 11, 2015

      That sounds like an intetesting and tasy combination! Thanks so much for sharing 🙂 Reply

  • Kuba Przedzienkowski
    January 10, 2015

    Have you tried substituting groats for the wheat berries. Need to look for the wheat berries. Gave it a 5 looks goodwill have to try it. Reply

    • Natasha
      natashaskitchen
      January 11, 2015

      I havent teied that and havent seen it used in kutia before. Reply

  • Natalia
    January 9, 2015

    We too make kutia for Christmas Eve, as it is one of the 12 traditional dishes served by Ukrainians. I like your addition of dried apricots, something I will try. We generally add golden raisins and nuts. Merry Christmas! Reply

    • Natasha
      natashaskitchen
      January 9, 2015

      Golden raisins would be perfect also! What other traditional meals do you make for the holidays? Reply

    • Natasha
      natashaskitchen
      January 9, 2015

      Golden raisins would be perfect also! What other traditional meals do you make for the holidays? Reply

  • Anna
    January 7, 2015

    I’ve been wanting to make Kutia for a while now! Every time Christmas time comes around but then I never get to making it. I don’t remember eating this with apricots or any kind of fruit. Would it still be the same sweetness if I don’t include the apricots? Or is there any other dry fruit that would be a good substitute? Thank you for posting this recipe I will definitely have to make it now! Reply

    • Natasha
      natashaskitchen
      January 8, 2015

      The apricots don’t really sweeten this much at all. I like them in there for the slightly sweet tart contrast and the pop of color. You could just use raisins and omit the apricots if you don’t want them. I hope you love this kutia! 🙂 Reply

  • Elizabeth S.
    January 7, 2015

    That’s interesting, I had tried making “kutia,” but with cracked wheat, just like a regular hot porridge. I tried making in the multi-cooker though and had a hard time getting the right consistency. Reply

    • Natasha
      natashaskitchen
      January 7, 2015

      I haven’t tried using a multi-cooker before so I really can’t offer any cooking time advice. It takes quite a while on the stove. Reply

  • Oksana
    January 6, 2015

    I’ve tried several versions of the kutya. We grew up in Ukraine and my mom makes it every year. I love her version, and yours comes close (except she uses walnuts, broken in about pea sized pieces. My aunt even adds tiny pieces of dark chocolate). She doesn’t bake it in the end though, does that bring the flavors better together in your version? Someone commented on the soupier version. It can be eaten like that but when I tried it, it wasn’t the same. I’ll have to try and make it myself next year and impress my mom. Thanks to your husband for recreating this recipe. Reply

    • Natasha
      natashaskitchen
      January 7, 2015

      The dark chocolate has my name written all over it! 😉 I hope you love this recipe and that you totally impress your mom 🙂 Thanks Oksana 🙂 Reply

  • Bogdan
    January 6, 2015

    Eastern European Christmas is on December 25. Old Rite Christmas is on January 7. Reply

  • Oksana
    January 5, 2015

    Do the poppyseed have to be made as the mixture, that you have separate recipe for it, or they just have to be just grinded, without the condensed milk?.. Reply

    • Natasha
      natashaskitchen
      January 5, 2015

      I double cooked the poppyseed mixture as detailed in the instructions above, but if you want to see the photos for the process, you can click on the link above. The only thing I didn’t do with the poppyseed filling was add condensed milk. The honey sweetens the dish enough and it doesn’t need the condensed milk. I hope that makes sense. Everything is detailed in the recipe. You won’t be able to grind the poppy seeds if you just add them raw. One of the recipes we tested had raw poppy seeds and they tasted bitter, so I’d definitely recommend the cooking method I talk about above. Reply

      • Oksana
        January 6, 2015

        Alright 🙂 gotcha!:) thank you , so much Natasha!:) Reply

  • Oksana
    January 5, 2015

    Ahh, yumminess!! For me the combination of honey/milk/poppyseeds cannot be any better! I’ve tried it just once in my childhood, at my friend’s house. He mom made perfect one! Looking at your kutya reminds me so much of hers! I’d love to give it a try of making it myself asap:))) thank you for the recipe , Natasha!:) Reply

    • Natasha
      natashaskitchen
      January 5, 2015

      I hope you love it just as much as you remember :). I love how food can bring back sweet memories 🙂 Reply

  • January 5, 2015

    You got me intrigued with this dish! Never heard of it nor had it….I don’t think 🙂 But like Marina said it sounds like kasha, which I pretty much grew up on . Reply

    • Natasha
      natashaskitchen
      January 5, 2015

      It must be fairly regional. My husband grew up with this but he introduced me to it just in the past few years. 🙂 Reply

  • January 5, 2015

    These sound and look healthy and delicious! I wonder how I’ve never heard of these, since I have quite a few Russian / Ukranian friends 🙂 Pinned! Reply

    • Natasha
      natashaskitchen
      January 5, 2015

      It really is a healthy dish! I can’t think of a more well-rounded breakfast. I mean, it’s definitely more complicated than my usual breakfasts, but then of course it is a special occasion breakfast 🙂 Thanks so much for pinning! Reply

  • Katerina
    January 5, 2015

    Is there a certain quantity of water that the wheat berries have to be soaked in overnight? Reply

    • Natasha
      natashaskitchen
      January 5, 2015

      Katerina, cover with at least two inches of water above the wheat berries. Reply

  • Larisa
    January 5, 2015

    Hi Natasha, i’m from Moldova and my grandma made a version of Kutya a couple of times and i loved it. i want to make it again but where do they sell the wheat berries. i don’t remember ever seeing it at safeway or any other grocery store… Reply

    • Natasha
      natashaskitchen
      January 5, 2015

      We’ve purchased the wheat berries in Rosauers and Whole Foods both in the bin sections. You might call around to your local grocery stores to see if they carry it before going all over town. Reply

      • Larisa
        January 5, 2015

        i will do that. thank you Reply

  • Vera
    January 5, 2015

    I am from Russia, but never heard or ate this before. Interesting….. Reply

    • Natasha
      natashaskitchen
      January 5, 2015

      I think it’s very regional. My husband grew up enjoying this during the holidays but I hadn’t tried it until he made it for me 🙂 Reply

      • Polina
        March 25, 2015

        I’ve only ever eaten this in church (in the Russian Orthodox Christian church) and it has each time been on the occasion specifically to commemorate someone who had died. So maybe that is how it is eaten in Russia mainly? Can’t wait to try to make it (we are Ukrainian on my dad’s side, so maybe on that side of the family, at least per these other posts, there are completely different associations with this dish). Reply

        • Natasha
          natashaskitchen
          March 25, 2015

          This is traditionally eaten on Christmas eve, but it is a very special dish so I can see how it could be used that way. Reply

  • Veronika
    January 5, 2015

    You should do a French macaron recipe, that would be a hit. Reply

    • Natasha
      natashaskitchen
      January 5, 2015

      I’ve tried French macarons from some of the best bakeries but just wasn’t taken by them enough to really want to recreate them. Also, I have tried, and failed :-O and wasn’t determined enough to keep trying. It might happen eventually :). Thanks for the encouragement! 😉 Reply

  • This looks great! This is one of my Husband’s favorite Ukrainian dishes, but my attempt to make it on Christmas eve was a bit of a fail. I will definitely have to give this one a try. Pinned! Reply

    • Natasha
      natashaskitchen
      January 5, 2015

      It was a fail first time for my husband as well. But the recipe worked out great this time and brought some sweet memories from his childhood :). Reply

  • Mmm… I love kutya! Do you guys usually eat it like this or do you add enough milk to make it soupy? Reply

    • Natasha
      natashaskitchen
      January 5, 2015

      Marina, we just eat it like this, without adding any milk :). How do you eat your kutia? Reply

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