khleb
English
editEtymology
editFrom Russian хле́б (xléb). Doublet of chleb and loaf.
Noun
editkhleb (uncountable)
- (rare) (A type of) Russian bread.
- 1949 July, Naum Jasny, “Pre-Revolution Income and Production”, in The Socialized Agriculture of the USSR: Plans and Performance (Grain Economics Series; 5), Stanford, Calif.: Stanford University Press, section “Incomes”, page 183:
- 1972, Russian Literature Triquarterly, volume 4, Ann Arbor, Mich.: Ardis Publishers, page 427:
- A novel from the Finnish, We, Karelians, starts out interestingly, because of the local color, but quickly degenerates into a stock revolutionary tale of Karelian nationalists who don’t understand which side their khleb is buttered on.
- 1986, Xiao Hong, translated by Howard Goldblatt, “Black Khleb and White Salt”, in Market Street: A Chinese Woman in Harbin, Seattle, Wash.; London: University of Washington Press, →ISBN, pages 35–36:
- He tried to act like someone from a honeymoon scene in the movies, offering me the khleb and salt first, then waiting until I took a bite before returning the bread to his own mouth. […] For many, many days the difference between life and death was black khleb and white salt.
- 1997, Summary of World Broadcasts: Asia, Pacific, numbers 2895–2906, Reading: British Broadcasting Corporation, →ISSN, page 23, column 2:
- At that time, a dozen loaves of khleb only cost a few roubles, and it was a favourite with foreign students.
- 2020, Candice Song, “Harbin Food — Cheer Up Your Taste Buds on a Harbin Tour”, in China Highlights[1], Guilin, Guangxi, archived from the original on 2020-11-11:
- The following dishes are very common and popular in Harbin: […] of course the Russian cuisine and snacks, like dalieba (or khleb, a kind of Russian bread) and hongchang (Harbin smoked red sausages), due to the city's history with Russian immigrants. […] Khleb is a kind of Russian bread. […] Khleb is convenient for carrying and storage. […] You can make a sandwich with the khleb and hongchang for an exotic flavor. […] With traditional Russian techniques (fermentation of khleb), it [Qiulin Gevas] produces a healthy kvass drink (a malted bread low-alcohol beverage) with an excellent taste and rich nutrition.