Shelly-Ann Thompson, Freelance Writer
The Russian Ambassador to Jamaica, Igor V. Lebedev, holds a slice of fish pie, a favourite Christmas pastry. - PHOTOS BY CARLINGTON WILMOT/FREELANCE PHOTOGRPAHER
IN RUSSIA, Christmas is one of the most celebrated holidays of Christians. Observed on the seventh day of January, the difference in dates is explained by the fact that a number of the Orthodox churches (Russian, Bulgarian, Serbian and others) use the Julian calendar rather than Gregorian calendar, said Igor V. Lebedev, Russian Ambassador to Jamaica.
Christmas night in Russia marks the end of the longest fast of the year, the Philip fast. When night falls on December 7 and the first star can be seen in the sky, the fast ends and believers can set a table for themselves and their friends.
Similar to many European countries, Russia has a very snowy (white) Christmas. Animals, such as elks, scamper through the snow. Trees, houses and other buildings are covered with white ice. "Sometimes not even the branches of the trees can be seen," said Ambassador Lebedev.
Still, the icy-cold weather does not prevent Ambassador Lebedev from catching fish for Christmas dinner. "I love fishing, and even during the Christmas season when it's cold and the water is ice thick, I'm out there drilling through thick ice, sometimes inches thick. We do this regularly up to January 4." Fish such as zander, similar to snook in
texture, and pike and perch are among his catch.
CHRISTMAS FEAST
In homes all over Russia, cooking Christmas meals is not relegated to the women. "It's a collective effort. He will catch the fish, together we prepare it or he will," explained Olga Lebedeva, wife of the ambassador. "Plus, when couples and relatives come together, each brings a meal," added Mrs. Lebedeva.
Other staples on the dinner table at Christmas in Russia are vegetables, kulebyakas (a fish pie that can be stuffed with cabbage or other vegetables), fish, poultry, eggs, bliny, bread and ukha (fish soup). The meals are imbibed with vodka, kvas (a soft drink containing rye bread) and cranberry juice. Ukha, is the Ambassador's favourite dish when done Moscow style. The dish is had with Christmas rolls that have the four corners raised to form a cross at the centre.
The most popular gift is a personalised gift box used to keep trinkets or business cards. "Portraits are sometimes done and made on the covers of the boxes, making it even more personalised."
Ukha (fish soup)
2 lbs of fish
2 pieces of onions
1 piece of carrot
3 stalks of parsley
Pinch of salt
Pinch of pepper
1 to 2 bay leaves
1 medium potato cut
in five pieces.
METHOD
1. Debone small-size river fish (ruff, perch, and the like), put them in cold water, bring the water to a boil, then remove the froth. 2. Add peeled onions and herbs. Salt and let simmer for another 40-50 minutes. 3. Season the broth with pepper and bay leaves, then filter it. This fish soup is traditionally served with rasste-gais
(open-topped patties) or kulebyakas with viziga (a
food product prepared from sturgeon gristle).
The most famous Russian ukha is made of sterlet, the smallest representative of the fish family.
