Russian Language Blog

This summer’s «жара» [heat] and «засуха» [drought] are set to beat all sorts of records. While the «пессимист» [pessimist] in me frets over «мой огород» [my vegetable patch] and the «оптимист» [optimist] in me cheers that «вода в бассейне будет ещё теплее» [water in the pool will get even warmer], my inner «реалист» [realist] marches off to the kitchen «готовить ужин» [to cook supper].

Can you think about «включать плиту» [turning a stove on] or «нагревать духовку» [preheat an oven] in this weather? I certainly can’t! So instead I opt for «рецепты, не требующие варки, жарки и запекания» [recipes that do not require boiling, frying or baking].

Except that «моя сильная половина» [lit. the strong half of my family; a husband] prefers something more substantial than «салатик» [salad] every night. It’s that and the Russian love of «суп» [soup].

I’m not sure about «молодое поколение» [young generation] of Russians, but middle-aged and older Russians of «старой закалки» [old school] don’t call it a good dinner or supper unless there’s «тарелка супа на столе» [a bowl of soup on a table]. Eating «первое» [first course] is important «для пищеварения» [for digestion].

So for the time being, while the daytime temperatures don’t go below «плюс тридцать пять по Цельсию» [+ 35 degrees Celsius; that’s 95°F], supper at my house is «на первое – суп, второго нет, а на третье – мороженое» [soup as the first course; nothing for the main course and ice-cream for dessert].

This reminds me of «анекдот» [a joke] about «похудение и диеты» [weight loss and dieting]: «Я села сразу на 3 диеты потому, что на одной не наедаюсь» [I’m on three diets at once because being on just one leaves me hungry].

«Так о чём это я?» [So what am I talking about here?] «Продолжая разговор о еде» [continuing on the subject of food], have you ever thought of combining soup and salad in one bowl?

It might sound strange, but keep in mind that Russian salads are different from what you might be used to. To begin with, there are lots of different «мелко нарезанные овощи» [finely chopped vegetables]. Then there are ingredients that are not found in a typical “garden” salad, such as «яйца» [eggs], «солёные огурцы» [pickles], «сосиски» [hot dogs], all finely chopped. Third difference is in «зелень» [fresh herbs] used liberally, especially «зелёный лук» [scallions], «укроп» [fresh dill], and «петрушка» [parsley].

So if you take all these ingredients, mix them together, add some «соль и перец» [salt and pepper], but skip dressing, you get a quick «гуща для супа» [the thick of a soup]. As for «жидкость» [liquid], also referred to conversationally as «юшка», you can use good-quality «квас» [kvass], «кефир» [kefir] or «холодный свёкольный отвар» [cold beetroot broth]. Now it doesn’t sound so bad, does it?

Now you have not one, but three soups. They have different names depending on what liquid you use. If it’s «квас» you add, then you have «окрошка». If instead you use beet broth, then you’ve got «свёкольник». And if you opt for «кефир» or a mix of plain yogurt and water, you’ll have «кефирная окрошка» and not «кефирник», which is a type of pastry.

I was going to provide a recipe for this soup, but NPR (National Public Radio) beat me to it. They have a whole article about Russian summer recipes on their site.

Do you think you’ll be trying either of these soups? What is your favorite summertime recipe?

I spent at least an hour looking for a perfect image for this post. And then I realized, that this painting of a merchant’s wife by Boris Kustodiev was just what I needed.

If you meet and befriend a Russian, at some point you will be invited over to his or her place. Such invitation won’t be anything formal. Your friend might say «будешь рядом, заходи в гости» [when you are in the area, do stop by] or «приходи, чайку попьём» [come over for some tea] or «будет время, забегай» [stop by when you have time]. The implication of such casualness is that «вам всегда рады» [you are always welcome].

Russians are very «радушные хозяева» [genial hosts] and generally meet their guests «с распростёртыми объятиями» [with arms wide open], yet they also have a saying «незваный гость хуже татарина» [an uninvited guest is worse than a Tartar]. Nowadays this means that you a) avoid «напрашиваться в гости» [solicit an invite] and b) no matter how casually the invite is worded, you need to call before stopping by.

An invite «на чашку чая» [for a cup of tea] might sound simple and straightforward, but the actual «чаепитие» [tea drinking] rarely is. Here’s what you might expect:

As a guest, you don’t have much to worry about. After calling ahead to confirm, you just need to stop by «кондитерская» [a confectionery shop] to pick up «что-то к чаю» [little something to go with tea]. This can be «тортик» [a small cake], «печенье» [cookies], «пирожные» [pastry], «пряники» [Russian gingerbread cookies] or a box of «зефир» [Russian-style marshmallows] or «шоколадные конфеты» [chocolate candy].

Once you arrive you must change from «уличная обувь» [street shoes] into «тапочки» [house slippers] in the hallway. The hostess will apologize for «беспорядок» [the mess] even though she «прибрала перед приходом» [tidied up right before your arrival] and everything looks «чисто и уютно» [clean and cozy].

Then the best part of your visit begins. You are shown into a kitchen. «Кухня» [kitchen] in Russia is not just a humble utilitarian «помещение» [room] for turning raw ingredients into delicious meals. «Кухня» is a place to entertain guests, but only the dear ones, the ones that are «друзья» [friends], not mere «знакомые» [acquaintances].

Here, in the kitchen, you will be offered a meal. So what that the original invite was only for a cup of tea or coffee. Show me a Russian who serves you just tea or just coffee and I will tell you that they’ve lived in the West for far too long.

If you think that I «преувеличиваю» [am exaggerating], I assure you I am not. «Любая уважающая себя хозяйка» [Every self-respecting hostess] has a few favorite «рецепты быстрой выпечки к чаю» [quick tea-time recipes] ready. Just the other day I was invited to a friend’s house. I was running a bit late which gave her enough time to bake not one, but two desserts, slice a giant watermelon, and assemble a few «бутерброды» [sandwiches].

It is your duty as a guest to try at least a little bit of everything your hostess serves you. Remember, no matter how much you eat, your hostess will likely admonish you to eat more by suggesting «попробуй вот это» [try this] or «возьми еще кусочек» [take another small piece]. The only good way I found around this is to respond with «Последний кусочек. Очень вкусно, но я пытаюсь поддерживать диету» [This is the last bite. It’s delicious, but I am trying to stick to a diet].

Yet the best part of such invitation is neither food nor drink, but conversation. It is entirely in the Russian style of «кухонные разговоры» [kitchen discussions] – meandering from «глобальное» [global] to «очень личное» [very personal]. Such «посиделки» [get-togethers] can go on for as long as there’s hot tea in «чайник» [a tea-kettle].

The atmosphere is usually so genial and warm that getting up to leave might require considerable effort. That’s why you might want to precede any excuse with «к сожалению» [regretfully] as in

«К сожалению, завтра рано на работу» [Regretfully, I must go to work early tomorrow].

«К сожалению, пора. Завтра улетаем на отдых, а чемоданы еще не сложены» [Regretfully, we are going on vacation tomorrow and haven’t packed the bags yet].

What is your favorite «еда к чаю» [tea-time food]?

What is one summer must-do thing that is «романтично» [romantic], hot, takes place «на природе» [out in nature, outdoors] and can’t be done «без мужчин» [without men]? It is, of course, «шашлыки» [shish-kebabs] – favorite past-time for the short Russian summer.

If there were a single maxim about «шашлык», it would be «шашлык это не еда, а времяпрепровождение» [shish-kebab is not food, but a pastime]. In Russia, shish-kebab making is nothing short of an elaborate «церемония» [ceremony] with various «правила» [rules] and «традиции» [traditions].

Three things make Russian shish-kebab one of the most looked-forward to events of summer – «костёр» [fire], «хорошая компания» [good company] and «правильно приготовленное мясо» [properly prepared meat]. Notice that «водка» [vodka] is not on the list. Not to say it is not there. It’s just not the central point of «шашлыки» unlike another outdoors pastime – «рыбалка» [fishing].

So let’s examine all the ingredients of a successful «поездка на шашлыки» [a shish-kebab outing]. First of all, note that this is a strictly outdoors experience. The location should be scenic, but fairly close to home so that raw meat doesn’t spoil while being transported to the location.

Beach setting is ideal as long as we’re talking about a narrow beach backed by a dense tree line. «Лесная поляна» [a glade, a clearing in the forest] is the second best option. If neither is available, «дача» [a summer house with a garden] can be used. However, if all you have is an exquisitely landscaped backyard or a public park «со всеми удобствами» [with all the conveniences], you are better off grilling some hamburgers and calling it a day. A certain level of «простоты» [simplicity] of setting is required for this experience.

Once the location is chosen, it’s time for guys to buy meat. In general, provisioning for the shish-kebabs is handled by men and women take care of the side-dishes only. Now, Internet is full of «рецепты» [recipes] for «экзотические шашлыки» [exotic shish-kebabs] – «куриные» [chicken], «рыбные» [fish] and even «вегетарианские» [vegetarian]. But most kebabs use good old «мясо» [meat].

This meat has to be «замариновано» [marinated], typically overnight. There is no single way to prepare the marinade. Many guys claim that they have their own «секретный рецепт маринада» [secret marinade recipe], but in fact much of it is done from whatever sounds and smells good and proportions are determined «на глазок» [by eye].

A simple and «провереный временем» [time-tested] way is to layer meat with thick-sliced rings of onion and sprinkle salt and pepper and just a little bit of white vinegar between the layers. Or you can get fancy and add crushed «чеснок» [garlic], «свежие душистые травки» [fresh culinary herbs] and «вино» [wine] to the mix.

But honestly, marinade is not as important as «костёр» [fire], another thing that men take care of. To listen to men discuss the relative merits of different types of «древесина» [wood] in terms of «жар» [heat] and «аромат» [fragrance], you’d think they are experienced firefighters who moonlight as sommeliers.

Once the fire is started, either in a fire pit or on «мангал» [grill], «дрова» [firewood] must burn through to hot embers. It is above these «горячие угли» [hot embers] that shish-kebabs are roasted, never above the flames.

While «дрова прогорают» [firewood burns to embers], it’s time «нанизывать шашлыки на шампуры» [to place kebabs on the skewers]. The word «шашлык» comes from a Tartar word for a pike or a spit. Unlike flimsy American skewers, Russian «шампуры» [skewers] are long heavy and flat metal spikes that even look like Medieval weapons.

Marinated meat is skewered on along with some of the onion rings from the marinade and some fresh tomatoes. Then skewers are placed about 2 inches above hot embers and turned occasionally until ready.

Only once kebabs are done and served can the drinking really begin (although the first shot of vodka is frequently drunk right after «прибытие на место» [arrival at the picnic place]. But again, the point of «шашлыки» is neither drinking, nor eating.

The point is «получать удовольствие от хорошей компании» [to enjoy a good company]. This means some good old «пение» [singing], ideally accompanied by a guitar. It also means lots and lots of talking – «анекдоты, сплетни, политика и так далее» [anecdotes, rumors, politics and such]. Finally, «шашлыки» as an event «тянутся до поздней ночи» [extend late into the night] even after all the food has been eaten.

Have you tried Russian «шашлыки»? If not, you still have time before the weekend to pull it together.