vinegret recipe history culture origin

Vinegret, a salad of chopped beets, potatos, peas, and carrots, is also often present on the holiday tables.

Vinegret: The Salad is in the Chopping

Published: August 5, 2018

While most Westerners know vinaigrette as an oily dressing, often of the raspberry or balsamic variety, in Russia and other countries of the former Soviet bloc, the word has a very different meaning. In these countries, โ€œะฒะธะฝะตะณั€ะตั‚โ€ (vinegret) is itself a salad, composed traditionally of boiled, diced beets, potatoes, and carrots mixed with diced pickles, onions, and sour cabbage, all dressed in one of several oil-based toppings. While there is some variation, both regional and personal, in the ingredients used to make vinegret, the preparation of the salad is largely uniform and rarely contains less than the ingredients listed above.

Why Itโ€™s Called โ€œVinegretโ€

(ะŸะพั‡ะตะผัƒ ะพะฝ ะฝะพัะธั‚ ั‚ะฐะบะพะต ะฝะฐะทะฒะฐะฝะธะต?)

The name โ€œvinegretโ€ actually comes from the Western conception of the word (vinaigrette), as in the past the salad was customarily topped with a vinaigrette made from mustard. The name for the salad has survived through the centuries, even though now the mustard vinaigrette has been replaced by plainer dressings such as mayonnaise, olive oil, or sunflower oil.

vinegret recipe history culture origin
ะ’ะธะฝะตะณั€ะตั‚ ััƒัˆะธ โ€“ combining two things that are dearly beloved in Russia.

The name vinegret is not the only thing that may have come from the West, either. It is widely accepted that the dish itself originated either in Germany or in the lands of one of Russiaโ€™s Scandinavian neighbors. The latter theory is especially intriguing, as a very common pairing of food is that of vinegret with herring, which is a staple of Scandinavian cuisine. In an English cookbook dating from 1845, there is a recipe for a Swedish herring salad, which calls for Norwegian herring to be mixed with many of the ingredients in vinegretย โ€“ beets, pickles, potatoes โ€“ and the mixture to then be topped with a dressing of oil, vinegar, egg yolk, and sour cream.

How and When to Eat Vinegret

(ะšะฐะบ ะฟั€ะฐะฒะธะปัŒะฝะพ ะตัั‚ัŒ ะฒะธะฝะตะณั€ะตั‚?)

There is really no right or wrong way to eat vinegret. As mentioned above, there is some regional variation as to what ingredients might be added to the basic recipe. For example, in Lithuania and the Baltic States, beans are a staple in ะฒะธะฝะตะณั€ะตั‚. Other popular additions include mushrooms and a generous amount of dill used as garnish. The oil used for dressing varies as well, although this is often due to personal preference and the inheritance of family recipes. Some even throw a bit of fish directly into vinegret,ย although it is much more common to have it as a side dish to accompany the salad.

In gourmet versions of the salad, you may also find apples, squid, beef, hard-boiled eggs, lettuce, sausage and more. The sauce can also be finessed with hot mustard, vinegar, sugar, pepper, or other spices. These ingredients are typically not considered traditional elements of the salad as known by most Russians, however.

Vinegret can be eaten at any time of the year, being safe for even during Orthodox fasts due to the fact that it can be made with purely oil and vegetable content. It is, however, often referred to in Russia as a โ€œะทะธะผะฝะธะน ัะฐะปะฐั‚โ€ (winter salad), a category which also includes another popular Russian dish with a French name, Olivier. The category refers to salads that can be made with only vegetables that keep well (such as potatoes, carrots, and beets) and those that have been preserved (such the many pickled products that are often featured in Russian cooking and Russian meals).

vinegret recipe history culture origin
ะ˜ะฝะณั€ะตะดะธะตะฝั‚ั‹ โ€œะทะธะผะฝะตะณะพ ัะฐะปะฐั‚ะฐโ€ ะฒะธะฝะตะณั€ะตั‚

Vinegret is a dish often seen at holidays (it is especially popular for New Yearโ€™s celebrations) or upon the arrival of important guests, as the time-consuming dicing and chopping of all the ingredients involved is not conducive to most everyday cooking schedules. Furthermore, it is a dish that spoils easily once all the ingredients are combined, even when refrigerated, so it is best served to a group that one knows will go through the entire batch fairly quickly.

How to Prepare Vinegret

(ะšะฐะบ ะฟั€ะฐะฒะธะปัŒะฝะพ ะฟั€ะธะณะพั‚ะพะฒะธั‚ัŒ?)

Vinegret is not a technically complicated dish to prepare; most of the work comes in dicing the vegetables into small, uniform pieces. There are also several shortcuts that one can use (and that many modern-day Russians do use) to make the preparation of vinegretย even easier. For example, instead of traditional sour, pickled cabbage, which was, in the past, a homemade product that needed time to ferment, many now use mass-produced sauerkraut. Some also use canned, rather than fresh, beets, which cuts out several steps in the preparation process โ€“ namely the boiling, peeling, and cutting of the beets.

vinegret recipe history culture origin
ะ’ะพั‚ ั‚ะฐะบะพะน ะฝะตะพะฑั‹ั‡ะฝั‹ะน ะฒะธะฝะตะณั€ะตั‚-ะบัƒะฑะธะบ ะ ัƒะฑะธะบะฐ! Russian salads are often created from chopped vegetables โ€“ with many cooks insisting that the vegetables be evenly chopped in equal sizes. This image was created by the Nicer Dicer corporation โ€“ to show how evenly their product can chop the ingrediants.

Many Russians will insist that the process be carried out in that order as well: boiling, peeling, and then cutting. The reasons for this are varied. Some say this improves the flavor, some argue that peeling a cooked vegetable is more efficient, as it is then easier to remove only the skin with very little of the pulp. Still others argue that it is primarily to allow all the cooked ingredients to be boiled at once in the same pot without the beets dying the entire mess a deep red. Whatever the reason, the process is nearly always carried out in this way.

Note as well that keeping the beets from coloring the dish when it is mixed together is one of the main challenges of producing a proper, appetizing ะฒะธะฝะตะณั€ะตั‚. This can be easily done, however, by simply adding the oil to the beets first before mixing the beets with the rest of the ingredients.

As vinegret is often a festive dish, many do most of the preparation a day in advance, and then combine the ingredients with the oil dressing right before the salad will be served. This is also the best, and frankly only, good way to preserve vinegretย if one knows that it will not all be eaten right away; take out an amount of the prepared vegetable components that will definitely be eaten and then combine only that bit with the dressing.

Vinegret Recipe

(ะ”ะฐะฒะฐะน ะŸั€ะธะณะพั‚ะพะฒะธะผ!)

ะ’ะธะฝะตะณั€ะตั‚ Vinegret
ะ˜ะฝะณั€ะตะดะธะตะฝั‚ั‹
  • ะบะฐั€ั‚ะพั„ะตะปัŒ โ€“ 2-3 ัˆั‚
  • ัะฒั‘ะบะปะฐ โ€“ 1 ัˆั‚
  • ะผะพั€ะบะพะฒัŒ โ€“ 1-2 ัˆั‚
  • ะบะฐะฟัƒัั‚ะฐ ะบะฒะฐัˆะตะฝะฐั โ€“ 100-150 ะณ
  • ะปัƒะบ ั€ะตะฟั‡ะฐั‚ั‹ะน โ€“ 1 ัˆั‚
  • ัะพะปะตะฝั‹ะต ะธะปะธ ะผะฐั€ะธะฝะพะฒะฐะฝะฝั‹ะต ะพะณัƒั€ั†ั‹ โ€“ 2-3 ัั€ะตะดะฝะธั… ัˆั‚
  • ั€ะฐัั‚ะธั‚ะตะปัŒะฝะพะต ะผะฐัะปะพ
  • ะทะตะปะตะฝั‹ะน ะปัƒะบ โ€“ ะฟะพ ะถะตะปะฐะฝะธัŽ
  • ัะพะปัŒ

ะŸั€ะธะณะพั‚ะพะฒะปะตะฝะธะต

  1. ะšะฐั€ั‚ะพั„ะตะปัŒ, ัะฒั‘ะบะปัƒ, ะผะพั€ะบะพะฒัŒ ั…ะพั€ะพัˆะพ ะฒั‹ะผั‹ั‚ัŒ. ะžะฒะพั‰ะธ ัะปะพะถะธั‚ัŒ ะฒ ะบะฐัั‚ั€ัŽะปัŽ, ะทะฐะปะธั‚ัŒ ะฒะพะดะพะน, ะดะพะฒะตัั‚ะธ ะดะพ ะบะธะฟะตะฝะธั ะธ ะพั‚ะฒะฐั€ะธั‚ัŒ ะดะพ ะณะพั‚ะพะฒะฝะพัั‚ะธ. (ะŸะพ ะถะตะปะฐะฝะธัŽ, ะพะฒะพั‰ะธ ะผะพะถะฝะพ ะทะฐะฒะตั€ะฝัƒั‚ัŒ ะฒ ั„ะพะปัŒะณัƒ ะธ ะทะฐะฟะตั‡ัŒ ะฒ ะดัƒั…ะพะฒะบะต, ะฟั€ะธ ั‚ะตะผะฟะตั€ะฐั‚ัƒั€ะต ~180ยฐC ะดะพ ะณะพั‚ะพะฒะฝะพัั‚ะธ. ะ’ ั„ะพะปัŒะณัƒ ะฝัƒะถะฝะพ ะทะฐะฒะพั€ะฐั‡ะธะฒะฐั‚ัŒ ะบะฐะถะดั‹ะน ะพะฒะพั‰ ะพั‚ะดะตะปัŒะฝะพ.)
  2. ะžั‚ะฒะฐั€ะฝั‹ะต ะพะฒะพั‰ะธ ะพั‡ะธัั‚ะธั‚ัŒ ะพั‚ ะบะพะถัƒั€ั‹ ะธ ะฝะฐั€ะตะทะฐั‚ัŒ ะฝะตะฑะพะปัŒัˆะธะผะธ ะบัƒะฑะธะบะฐะผะธ. ะ ะตะฟั‡ะฐั‚ั‹ะน ะปัƒะบ ะพั‡ะธัั‚ะธั‚ัŒ ะธ ะผะตะปะบะพ ะฟะพั€ะตะทะฐั‚ัŒ. ะžะณัƒั€ั†ั‹ ะฟะพั€ะตะทะฐั‚ัŒ ะบัƒะฑะธะบะฐะผะธ. ะšะฒะฐัˆะตะฝัƒัŽ ะบะฐะฟัƒัั‚ัƒ ะฝะตะผะฝะพะณะพ ะพั‚ะถะฐั‚ัŒ ะพั‚ ั€ะฐััะพะปะฐ. ะš ัะฒั‘ะบะปะต ะดะพะฑะฐะฒะธั‚ัŒ ะฝะตะผะฝะพะณะพ ั€ะฐัั‚ะธั‚ะตะปัŒะฝะพะณะพ ะผะฐัะปะฐ ะธ ะฟะตั€ะตะผะตัˆะฐั‚ัŒ โ€“ ั‚ะพะณะดะฐ ัะฒั‘ะบะปะฐ ะฝะต ะพะบั€ะฐัะธั‚ ะพัั‚ะฐะปัŒะฝั‹ะต ะพะฒะพั‰ะธ.
  3. ะกะพะตะดะธะฝะธั‚ัŒ ะฒะผะตัั‚ะต: ะบะฐั€ั‚ะพั„ะตะปัŒ, ะผะพั€ะบะพะฒัŒ, ะปัƒะบ, ะพะณัƒั€ั†ั‹, ะบะฐะฟัƒัั‚ัƒ, ะทะฐะฟั€ะฐะฒะธั‚ัŒ ะผะฐัะปะพะผ ะธ ะฐะบะบัƒั€ะฐั‚ะฝะพ ะฟะตั€ะตะผะตัˆะฐั‚ัŒ. ะ”ะพะฑะฐะฒะธั‚ัŒ ัะฒั‘ะบะปัƒ, ะฟะพัะพะปะธั‚ัŒ ะฟะพ ะฒะบัƒััƒ ะธ ะฒัั‘ ะฒะผะตัั‚ะต ะตั‰ะต ั€ะฐะท ะฟะตั€ะตะผะตัˆะฐั‚ัŒ. ะŸั€ะธ ะฟะพะดะฐั‡ะต ะผะพะถะฝะพ ะฟะพัั‹ะฟะฐั‚ัŒ ะทะตะปั‘ะฝั‹ะผ ะปัƒะบะพะผ.
  4. ะ’ ะฒะธะฝะตะณั€ะตั‚ ะผะพะถะฝะพ ะดะพะฑะฐะฒะธั‚ัŒ ะทะตะปั‘ะฝั‹ะน ะณะพั€ะพัˆะตะบ, ะพั‚ะฒะฐั€ะฝัƒัŽ ะธะปะธ ะบะพะฝัะตั€ะฒะธั€ะพะฒะฐะฝะฝัƒัŽ ั„ะฐัะพะปัŒ, ะธะปะธ ะดั€ัƒะณะธะต ะดะพะฑะฐะฒะบะธ ะฟะพ ะถะตะปะฐะฝะธัŽ.
Ingredients
  • 2-3 potatoes
  • 1 beet
  • 1-2 carrots
  • 100-150g pickled cabbage
  • 1 onion
  • 2-3 medium pickles
  • vegetable oil
  • green onions, if desired
  • salt

Preparation

  1. Wash the potatoes, beets, and carrots well. Place the vegetables in a pot and cover with water. Bring the pot to a boil and cook the vegetables until fork-tender. (If you wish, you may wrap the vegetables in foil and cook them in the oven at a temperature of about 180ยฐC until done. You must wrap each vegetable in foil separately.)
  2. Peel and cut the cooked vegetables into tiny cubes. Peel the onion and cut it finely. Cut the pickles into cubes. Wring a little of the brine out of the pickled cabbage. To the beet add a little vegetable oil and mix โ€“ in this way, the beet will not color the rest of the ingredients.
  3. Mix together the potatoes, carrots, onion, cucumbers/pickles, and cabbage, dress with oil and mix well. Add the beet and salt the mixture to taste and once again mix everything. Before serving one may sprinkle green onions over the mixture.
  4. One may add canned green peas, cooked or canned beans, or other extras to ะฒะธะฝะตะณั€ะตั‚ as you like.
ะ’ะธะฝะตะณั€ะตั‚ ั ะณั€ะธะฑะฐะผะธ Vinegret with Pickled Mushrooms
ะ˜ะฝะณั€ะตะดะธะตะฝั‚ั‹
  • ะณั€ะธะฑั‹ ัะพะปั‘ะฝั‹ะต ะธะปะธ ะผะฐั€ะธะฝะพะฒะฐะฝะฝั‹ะต โ€“ 240 ะณ
  • ะผะพั€ะบะพะฒัŒ ะฒะฐั€ั‘ะฝะฐั โ€“ 90 ะณ
  • ัะฒั‘ะบะปะฐ ะฒะฐั€ั‘ะฝะฐั โ€“ 150 ะณ
  • ะบะฐั€ั‚ะพั„ะตะปัŒ ะฒะฐั€ั‘ะฝั‹ะน โ€“ 200 ะณ
  • ะพะณัƒั€ั†ั‹ ัะพะปั‘ะฝั‹ะต โ€“ 120 ะณ
  • ะณะพั€ะพัˆะตะบ ะทะตะปั‘ะฝั‹ะน โ€“ 50 ะณ
  • ะปัƒะบ ั€ะตะฟั‡ะฐั‚ั‹ะน โ€“ 90 ะณ
  • ะทะตะปะตะฝัŒ โ€“ ะดะปั ะพั„ะพั€ะผะปะตะฝะธั
  • ะผะฐัะปะพ ั€ะฐัั‚ะธั‚ะตะปัŒะฝะพะต โ€“ 100 ะณ
  • ัƒะบััƒั 3%-ะน โ€“ 100 ะณ
  • ัะฐั…ะฐั€ โ€“ 1 ั‡. ะปะพะถะบะฐ
  • ัะพะปัŒ
  • ะฟะตั€ะตั†

ะŸั€ะธะณะพั‚ะพะฒะปะตะฝะธะต

  1. ะกะผะตัˆะฐะนั‚ะต ะธะฝะณั€ะตะดะธะตะฝั‚ั‹ ัะพัƒัะฐ, ั…ะพั€ะพัˆะพ ะฒะทะฑะตะนั‚ะต. ะ’ะฐั€ะตะฝั‹ะต ะพะฒะพั‰ะธ ะฝะฐั€ะตะถัŒั‚ะต ะบัƒะฑะธะบะฐะผะธ. ะกะฒั‘ะบะปัƒ ัั€ะฐะทัƒ ะทะฐะฟั€ะฐะฒัŒั‚ะต ั‡ะฐัั‚ัŒัŽ ัะพัƒัะฐ ะธ ะฒั‹ะดะตั€ะถะธั‚ะต 10 ะผะธะฝัƒั‚, ะฝะต ัะผะตัˆะธะฒะฐั ั ะพัั‚ะฐะปัŒะฝั‹ะผะธ ะพะฒะพั‰ะฐะผะธ, ั‡ั‚ะพะฑั‹ ะธะทะฑะตะถะฐั‚ัŒ ะธั… ะพะบั€ะฐัˆะธะฒะฐะฝะธั.
  2. ะžะณัƒั€ั†ั‹, ะปัƒะบ ะธ ะณั€ะธะฑั‹ ะฝะฐั€ะตะถัŒั‚ะต ะบัƒะฑะธะบะฐะผะธ, ะพัั‚ะฐะฒัŒั‚ะต ั‡ะฐัั‚ัŒ ะณั€ะธะฑะพะฒ ะดะปั ะพั„ะพั€ะผะปะตะฝะธั.
  3. ะะฐั€ะตะทะฐะฝะฝั‹ะต ะพะฒะพั‰ะธ, ะณั€ะธะฑั‹, ะทะตะปั‘ะฝั‹ะน ะณะพั€ะพัˆะตะบ ัะพะตะดะธะฝะธั‚ะต ั ัะพัƒัะพะผ, ะฟะตั€ะตะผะตัˆะฐะนั‚ะต ะธ ะฒั‹ะปะพะถะธั‚ะต ะณะพั€ะบะพะน ะฒ ัะฐะปะฐั‚ะฝะธะบ. ะžั„ะพั€ะผะธั‚ะต ะณั€ะธะฑะฐะผะธ ะธ ะทะตะปะตะฝัŒัŽ.
Ingredients
  • Pickled or marinated mushrooms โ€“ 240 g
  • Cooked carrots โ€“ 90 g
  • Cooked beets โ€“ 150 g
  • Cooked potatoes โ€“ 200g
  • Pickles โ€“ 120 g
  • Green peas (canned) โ€“ 50 g
  • Onion โ€“ 90 g
  • Parsley โ€“ for presentation
  • Vegetable oil โ€“ 100 g
  • 3% acid vinegar โ€“ 100 g
  • Sugar โ€“ 1 teaspoon
  • Salt
  • Pepper

Preparation

  1. Mix the ingredients of the dressing; whip well. Cut the cooked vegetables into small cubes. Stir some of the dressing into the chopped beets and let stand for 10 minutes, not mixing them with the remaining vegetables in order to avoid coloring them.
  2. Cut the pickles, onion and mushrooms into small cubes, keep a portion of the mushrooms for garnish.
  3. Bring the cut vegetables, mushroom, and peas together with the dressing, mix them up and ladle the mixture into a serving dish. Garnish with the mushrooms and parsley.
ะ’ะธะฝะตะณั€ะตั‚ ั ัะฑะปะพะบะฐะผะธ Vinegret with apples
ะ˜ะฝะณั€ะตะดะธะตะฝั‚ั‹
  • ะบะฐั€ั‚ะพั„ะตะปัŒ ะฒะฐั€ั‘ะฝั‹ะน โ€“ 160 ะณ
  • ะผะพั€ะบะพะฒัŒ ะฒะฐั€ั‘ะฝะฐั โ€“ 60 ะณ
  • ะบะฐะฟัƒัั‚ะฐ ะบะฒะฐัˆะตะฝะฐั โ€“ 80 ะณ
  • ะพะณัƒั€ั†ั‹ ัะพะปั‘ะฝั‹ะต โ€“ 80 ะณ
  • ัะฑะปะพะบะธ โ€“ 80 ะณ
  • ัะฒั‘ะบะปะฐ ะฒะฐั€ั‘ะฝะฐั โ€“ 120 ะณ
  • ะผะฐัะปะพ ั€ะฐัั‚ะธั‚ะตะปัŒะฝะพะต โ€“ 60 ะณ
  • ะทะตะปะตะฝัŒ ะฟะตั‚ั€ัƒัˆะบะธ โ€“ 2 ะณ
  • ัะพะปัŒ ะฟะพ ะฒะบัƒััƒ

ะŸั€ะธะณะพั‚ะพะฒะปะตะฝะธะต

  1. ะšะฐั€ั‚ะพั„ะตะปัŒ ะธ ะผะพั€ะบะพะฒัŒ ะฝะฐั€ะตะถัŒั‚ะต ะบัƒะฑะธะบะฐะผะธ, ัะพะตะดะธะฝะธั‚ะต ั ะผะตะปะบะพ ะฝะฐัˆะธะฝะบะพะฒะฐะฝะฝะพะน ะบะฐะฟัƒัั‚ะพะน, ะพั‡ะธั‰ะตะฝะฝั‹ะผะธ ะธ ะฝะฐั€ะตะทะฐะฝะฝั‹ะผะธ ะบัƒะฑะธะบะฐะผะธ ะพะณัƒั€ั†ะฐะผะธ ะธ ัะฑะปะพะบะฐะผะธ.
  2. ะกะฒั‘ะบะปัƒ ะพั‡ะธัั‚ะธั‚ะต, ะฝะฐั€ะตะถัŒั‚ะต ะบัƒะฑะธะบะฐะผะธ, ะทะฐะฟั€ะฐะฒัŒั‚ะต ะผะฐัะปะพะผ, ะฟะพัะพะปะธั‚ะต ะธ ัะพะตะดะธะฝะธั‚ะต ั ะพัั‚ะฐะปัŒะฝั‹ะผะธ ะธะฝะณั€ะตะดะธะตะฝั‚ะฐะผะธ.
  3. ะŸั€ะธ ะฟะพะดะฐั‡ะต ะพั„ะพั€ะผะธั‚ะต ัะฐะปะฐั‚ ะทะตะปะตะฝัŒัŽ.
Ingredients
  • Cooked potatoes โ€“ 160 g
  • Cooked carrots โ€“ 60 g
  • Fermented cabbage โ€“ 80 g
  • Pickles โ€“ 80 g
  • Apples โ€“ 80 g
  • Cooked beets โ€“ 120 g
  • Vegetable oil โ€“ 60 g
  • Parsley โ€“ 2 g
  • Salt to taste

Preparation

  1. Cut the potatoes and carrots into small cubes, and join them with the finely chopped cabbage, and the cleaned and cubed pickles and carrots.
  2. Clean the beets, cut them into cubes, top with the vegetable oil, salt them and join them with the rest of the ingredients.
  3. Before serving garnish the salad with parsley.

Our Favorite Vinegret Videos

An interesting video from a cooking show geared towards men, trying to make the preparation โ€œsimple and tasty, but nonetheless, beautiful.โ€ Note that it also emphasizes the pairing of vinegretย and herring, and brings back the mustard from the dressing for which the salad is now named.

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A video from ะ•ะดะธะผ ะ”ะพะผะฐ! (Weโ€™re Eating In!), an NTV cooking show, highlighting the making of vinegretย with beans. The host is Yulia Vysotskaya โ€“ a former actress who is now essentially the Russian Martha Stewart.

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A nicely-orchestrated video showcasing modern shortcuts for making tasty but quick vinegretย for the holidays.

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About the author

Jordan Bryant

Jordan Bryant graduated from Harvard University with a BA in Slavic Languages & Literatures. Sheย  previously spent two summers studying abroad in St. Petersburg and one in Prauge. She participated in SRASโ€™s Home and Abroad Program in Vladivostok, Russia.

View all posts by: Jordan Bryant