From the Archives of the Romuva Yahoo Group
Originally posted 12/05/2004 by Jonas Trinkūnas and Inija Trinkūnienė

Kučia is a grain-based dish traditionally served on both Vėlinės and Kučios. The first spoonful is reserved for the ancestors (velės). First documented in the handwritten Wolfenbüttel Postil, compiled in 1573 or 1574 and one of the earliest manuscripts in the Lithuanian language, it is believe it have originated from the 11th or 12th centuries. Our ancient ancestors made this dish with the crops they grew, including beans, peas, wheat, rye, barley, and later – from pearl millet. The grains that fell on the threshing floor were often used for this purpose. Sprouted grains and beans have more bio-available nutrients than ground or raw, cooked grains and beans, especially important during the winter months when fresh vegetables were scarce or unavailable.

Added to that mixture was chopped dried fruit (traditionally cranberries and apples), chopped nuts (traditionally hazelnuts), and poppy seeds or poppy seed milk as well as watered down honey.

Since the main ingredient is sprouted grain and/or beans, there is some preparation. Some simply soak them overnight, and that could be done in a pinch, but it is better to sprout them.

Hard winter or hard spring berries will sprout better than soft wheat. Hard Winter berries have the longest shelf life. Here are instructions for sprouting from https://www.culturesforhealth.com/learn/sprouting/how-to-sprout-wheat-berries/

1. Rinse ½ cup wheat berries and remove any debris or stones.
2. Place wheat berries in a quart-size sprouting jar or other sprouting container.
3. Fill with water, cover with a sprouting screen or mesh sprouting lid. Soak at least 6 hours or overnight.
4. Drain all water off the wheat berries.
5. Invert the jar over a bowl at an angle so that the wheat berries will drain and still allow air to circulate.
6. After 8-12 hours of draining, rinse and drain again.
7. Repeat rinsing and draining 2-3 times daily.
8. Tiny sprouts should begin to form in 2-3 days. At this point, sprouting is complete. Drain well before use or storage.

Sprouted grain will keep for about 3 days in the refrigerator. If the sprouts are longer than 1-2mm, they will start to loose nutritional value and may turn rancid. If you are using multiple grains, you might want to experiment beforehand to determine the sprout time for each one.

The evening before use, soak nuts, and poppy seeds in water. Drain in morning.

Mix the sprouted grain mixture with the poppy seeds and nuts and add watered honey to taste. Optionally, you may add dried cranberries or raisins soaked overnight in water and/or ground flaxseed.

Original:
“As padarau misini is daigintu kvieciu, sumaisytu su medumi, mirkytais truputi pasmulkintais riesutais, mirkytomis aguonomis, dar kartais pridedu razinu, kas yra truputi novatoriska, ta misini idedu i molini dubeni ir siunciame ratu visi vaisinasi su mediniu saukstu, viena sauksteli idedame i lekstele, skirta proteviu velems. Jei kas neaisku, prasome klausti, skanaus, Inija”

Update with recipe adapted from https://www.lamaistas.lt/straipsnis/senovine-kucia-pasakojame-zingsnis-po-zingsnio-45187:

For 1 bowl (a spoonful will be enough for 5-6 people) you will need:

• 0.5 cups each of barley and wheat groats (you can also use other grains);
• 100 g of poppy seeds;
• 100 g of nuts;
• 100 g of dried fruits, berries to taste;
• 0.5 cups of warm water;
• 2 tablespoons (or to taste) honey;
• a pinch of salt.

Production:

1. Option A: If you don’t have time to sprout the grains, soak them overnight. The next day, rinse the soaked grains and place them in a saucepan or pot. Add water so they are barely covered, and bring to a boil. Cook for 5-10 minutes, then leave to swell in a covered pot for another 5-10 minutes.
2. Option B: Germinate the grains. (See above.)
   • Option B.1: If you are using uncooked sprouted grains, rinse them. Leave to dry slightly.
   • Option B.2: Cooking sprouted grains: (The grains can be eaten uncooked, but some people can get indigestion from uncooked sprouted grains.) Mix the grains, as their cooking time is similar. Rinse one final time, pour water 1:2, bring to a boil, cover with a lid and cook on low heat for 20-25 minutes.
3. Option C: Soak chopped dried fruit and chopped nuts overnight. Drain in morning.
4. Option D: Wash the selected nuts and dried fruits, let them dry in the air, and then chop them a little.
5. Grind poppy seeds with water and mix with honey.
6. Mix all ingredients together before serving, adding honey or watered honey to taste.
7. Option E: Historically, exotic spices were available only to the nobility, but if you want to give your kučia an extra kick, add spices like cinnamon, nutmeg, anise, cardamon, or ginger.
8. Serve a spoonful of kučia with poppy seed milk or water.