From Latvia to My Kitchen: NSLI-Y’s Culinary Lessons

This summer, I spent six weeks studying Russian language and culture in Daugavpils, Latvia through the National Security Language Initiative for Youth (NSLI-Y), a critical language and cultural immersion program funded by the U.S. Department of State. While the language lessons set the foundation for my Russian proficiency, the cultural activities—especially those in the kitchen—were the most memorable. 

Sharing Meals with My Host Family’s Friends

During the program, I formed meaningful relationships with locals, including my host mom’s close friends, whom she frequently invited over for meals. The table would be full of traditional Slavic foods—shashlik (shish kebabs), olivye salat (potato salad), chebureki (fried dough with meat), and more. Eating together was the best way to practice conversational Russian, as we talked about our days and often had lengthy discussions about the speedway (motorcycle sport) competitions we watched on TV.

Cooking with my Host Family

I bonded with my host family by watching speedway competitions, knitting, and, most importantly, cooking. My favorite dish we prepared was borscht (beet soup). I had first tried borscht at a Ukrainian restaurant in Vancouver, but learning the traditional preparation firsthand was more meaningful. My host mom taught me her secrets to the best borscht, such as the best way to cook the carrots and onions and adding a small squeeze of ketchup.

Cooking with my Cohort and Local Friends

Beyond daily language instruction, my NSLI-Y cohort participated in cultural activities with local Latvian high school students. During the activity focused on traditional Russian cooking, my cohort and I were split into two groups. We could choose to prepare draniki (fried potato pancakes) or pelmeni (meat and potato dumplings). As I had always wanted to master the technique of making the perfect crimped dumplings, I chose to prepare pelmeni. 

Left to right: Stuffing pelmeni with potatoes, peeling potatoes for draniki, meat pelmeni

Our cooking activities extended beyond Daugavpils; once a week, my cohort and the local students went on excursions to nearby Latvian cities. On one trip, we prepared dishes with a local chef and her daughter. My group focused on making traditional flat bread, while others  prepared homemade cottage cheese, vegetable soup, and herbal tea. 

Left to right: Shaping flat bread, cooking flat bread, our final meal

Recreating Meals at Home

When the program concluded and I returned to Florida, I realized that the culinary skills I gained were the most tangible part of NSLI-Y I could bring home. Using authentic ingredients from local Russian supermarkets, I recreated my host family’s sirniki (farmer’s cheese pancakes) and golubtsi (stuffed cabbage). Following familiar steps and smelling familiar spices immediately brought back the memories of our shared meals and afternoons we spent cooking together. When my own family tried these dishes and loved them, I felt proud that I was able to share a piece of Russian culture with them. 

Left to right: my sirniki, my host family’s sirniki, my golubtsi, my host family’s golubtsi

My culinary experiences during NSLI-Y taught me that true cultural understanding can often be found over a shared meal. I strongly encourage eligible students to consider participating in NSLI-Y if they are interested in a truly meaningful cultural experience (especially a culinary one).