7 traditional summer dishes from different regions of Russia (PHOTOS)
In many parts of the country, unique culinary traditions have evolved around seasonal ingredients.
1. Ural-style ‘shchuchina’ (pike ‘okroshka’) soup, Sverdlovsk Oblast
Many Russian regions have their own versions of ‘okroshka’, a cold soup made with ‘kvass’ (a bread-based soft drink) or kefir (a dairy-based soft drink). In the Urals, ‘shchuchina’ is considered a traditional dish. It's a cold fish soup made with a rich pike broth. Fresh cucumbers, radishes and mustard are added to the bowl and everything is topped with ‘kvass’. The dish is hearty, yet light and refreshing – perfect for the hot Ural summer, when the fish in local rivers are especially good.
2. ‘Shashlik’ (Kebab), the Caucasus
What summer is complete without ‘shashlik’? This dish, originally from the Caucasus, has long become a true national favorite across the entire country. You can cook ‘shashlik’ all year round, but it’s especially in the summer, when Russians head to their ‘dachas’ (country houses) and go on picnics, that the air becomes literally saturated with the smoky aroma of grills and barbecues. Each region has its own marinade secrets: in Dagestan, meat is soaked in pomegranate juice or ‘katyk’ (a fermented milk soft drink); in the Kuban region, they like to add tomatoes; while, in Central Russia, they stick to the classic onion and vinegar marinade mix.
3. Zucchini fritters, Central Russia
Fritters made from fresh zucchini are a hit during the summer ‘dacha’ season. They’re grated, mixed with an egg, flour and herbs and then fried in a pan until golden brown. They’re typically served with sour cream. Simple, budget-friendly and incredibly tasty!
4. Sorrel soup (green ‘shchi’), Central Russia
Another name for this soup is green ‘shchi’. It's a light, fresh and low-calorie soup made from whatever grows right in the ‘dacha’ garden. However, the most basic recipe involves just sorrel, potatoes, eggs and sour cream. The whole thing takes literally 15 minutes to prepare, which is especially welcome during the summer heat!
5. ‘Nardek’ (watermelon honey), Astrakhan Oblast
Towards the end of summer, the “king of berries” – the watermelon – ripens. It is eaten fresh all over the country, but, in Astrakhan itself, it’s used to make ‘nardek’ or watermelon “honey”. To make it, the juice of the watermelon flesh is simmered down over several days until it reaches the consistency of a thick syrup. The result is a natural golden-colored product that can be stored all winter.
6. ‘Kulaga’, Mordovia
This is an ancient East Slavic dish made from rye flour and malt, with a consistency similar to thick porridge. In the past, it was traditionally made on Ivan Kupala Day. Today, in Mordovia, they prepare it with viburnum berries. The dough is mixed with boiling water, fermented with a rye crust and then simmered in a traditional oven for several hours without exposure to air. The result is a sweet-and-sour treat with a golden-pink color. ‘Kulaga’ is served cold – it quenches thirst perfectly and can serve as a dessert.
7. ‘Byyrpakh’, Yakutia
A Yakutian favorite for scorching heat. It’s a cold, sweet, carbonated fermented milk drink. It’s based on ‘suorat’ (a thick yogurt), a starter culture and condensed milk or sugar. ‘Byyrpakh’ can be found in virtually every store across Yakutia.
