Application & Admission procedure

Legalization & Nostrification procedures

Migration rules & regulations

Student life at KIU

Living costs in Russia

Accommodation rules

Rules for studying

What delicious food to eat in Russia

What you should know about Russia before your

Work on student visa

Application & Admission procedure:

To enter KIU is easy. Do few several steps and become a student of one of the Russian prestigious universities!

Entering a Russian language course:

  • application form;
  • scan of passport;
  • payment certificate (30% from the whole price).

Send your documents to  wait the University submitting and a visa invitation.

Entering Russian universities:

  • certified translation of the passport in the Russian Language (at the Embassy of the Russian Federation in your country);
  • legalized documents of your previous education (documents should be legalized in the Embassy of the Russian Federation/Ministry of International Affairs in your country – the procedure is called “Embassy legalization”/ “Apostile”);
  • certified translation of legalized/apostiled documents of school/previous education in the Russian Language (in the Embassy of the Russian Federation in your country);
  • signed agreement;
  • payment certificate;
  • medical certificate, confirming a student hasn’t death diseases and infections;
  • certified translation of the medical certificate, confirming a student hasn’t death diseases and infections (in the Embassy of the Russian Federation in your country).
  • successfully passed exams in the Russian language and other subjects (selection of subjects depends on what you are going to study on a degree program.  Find out what subjects you need to pass in advance, better one year before in order to pass them successfully).

Rules for studying:

  • attendance of classes is obligatory in Russia (exception in case of sickness, but you need to inform your teacher/international office about it in advance);
  • if you are late more than for 15 minutes your teacher has a right not to allow you to come in;
  • in order to be allowed to pass an exam in the Russian language and other subjects you need to get a minimum of points, which you get due to your attendance of classes, doing your homework and a good work during classes;
  • in Russia students study from Monday to Saturday, be ready to have classes on Saturdays;
  • studying either at Russian universities or at the Russian language course is held on in the Russian language only;
  • in Russia an academic year starts only once in a year and it’s in SEPTEMBER (for degree programs);

What delicious food to eat in Russia

12 Dishes that Must Be Tasted in Russia

Russia – a multiethnic country, where you can taste very different, sometimes very exotic dishes of many ethnic groups – from the Tatar chak-chak (a dessert made of dough with honey) to Yakutsk stroganina (freshly frozen fish or meat). However, you'll find traditional Russian cuisine in any corner of the country.

Cabbage soup (Shchi)

Shchi is a cabbage soup that dates back to the 11th century. The list of ingredients includes meat, seasonings and a dressing of sour cabbage pickle. However, the components may vary depending on the type of boiling (lean, fish, green), and culinary arts of the chef – many Russians prepare this soup using their own recipes.

Shchi is eaten with rye bread, dressed with sour cream or spices.

Pelmeni (Meat Dumplings)

Pelmeni is the Russian dish that is most well-known abroad. It appeared in the Urals in the early 14th century. The very name "pelmeni" originates from a similar word in the Finno-Ugrish languages which, in literal translation, means "bread ear". Classic pelmeni use minced beef, lamb, and pork rolled in unfermented dough of wheat, eggs and water. Ready-prepared pelmeni are cooked in boiling, salted water. They are served with oil, mustard, mayonnaise or other dressings. The tradition of the entire family molding pelmeni dumplings stretches back over many generations. The larger the family, the greater the volume that is made. Part of the prepared pelmeni would be boiled there and then, the rest frozen.


Porridge, like soup, is an indispensable part of Russian cuisine. Even in childhood Russian's always eat porridge for breakfast, which is good for you and nutritional. It is likely you will be offered semolina, barley, oat, buckwheat, and several dozen varieties of porridge for breakfast at a hotel, at a cafe, student cafeteria or when visiting friends. It is served hot, richly flavoured with butter. As they say in Russia, porridge cannot be spoiled with butter which means that it can do you no harm, even when served in large quantities.

Russian Pies

In Russian cuisine, pies have about the same importance, as pizza in Italy. Russian pies are chiefly made of savoury dough with various fillings, from meat and fish to fruit and curd. Cheesecake, coulibiac, small pies, cakes, shangi, wickets, kurniks: this is by no means a complete list of the varieties of this dish. If you are made home-made pies, consider yourself lucky. However in many public catering establishments they are no inferior to the home-made examples.


Pancakes is the oldest dish of Russian cuisine that appeared back in the 11th century. The recipe of one of the most famous Russian dishes is simple: milk, eggs, and salt, but the cooking process requires skills that not every housewife possesses. Batter is poured into a frying pan with hot oil, and the task of the chef is to bake a rosy flat pancake without lumps and not let it burn too soon. The thinner the pancakes, the higher the level of the cook's skill. The Russians say that the first pancake is always lumpy, which means that any undertaking usually begins with a failure.

Pancakes are usually served hot with sour cream, butter, honey or meat, fish, vegetables, sweet, fruit and other fillings are folded in them. Pancakes with caviar is particularly glamorous dish.

Olivier (Russian Salad)

Just as the Americans find it hard to imagine Thanksgiving without the traditional turkey and the Italians a Christmas table without lentils and Zampogne, the New Year's table in many Russian families is inconceivable without "Olivier", known abroad as "Russian salad". Named after its creator – the French chef Lucien Olivier who worked in Moscow in the 19th century, it gained widespread popularity in the Soviet era. Its particular popularity is as much as anything down to the ease of preparation and the ready availability of all the ingredients. Classic Soviet "Olivier" included boiled potatoes and carrots, sausage, hard-boiled eggs, pickles, green peas and dill. All this was cut in small cubes and dressed with mayonnaise.


This salad appeared in Russian cuisine in the 19th century. It is made of boiled beets, potatoes, beans, carrots and pickles and onions. All this is dressed with sunflower oil. It has an appearance akin to dry borsch.

Salted Cucumbers

Any table in Russia rarely comes without pickles. Home-pickled cucumbers, tomatoes, cabbage, and mushrooms are often a source of great pride for hosts. The traditional Russian digestif, vodka, is usually accompanied by crunchy pickles, scented with dill and horseradish.


Preserves are a form of home-made dessert. It is like confiture or jam, only liquid and with whole berries or fruit pieces. Preserves are often made from fruit and berries grown in one's own garden plot, or gathered in the forest. The consistency, taste and recipe depend largely on the skills and preferences of the housewife. If you're ever offered a mother's or grandmother's preserves, don't deny yourself this pleasure.


Pastille is a traditional Russian sweet that has been known since the 14th century. Its shape and texture is resemblant of marshmallow, but has its own unique taste. Originally it was made of Antonovka apples, which grew only in Russia. Since the 19th century, this exclusive Russian dessert has been exported to Europe. Later pastille was made from other varieties of apples and berries. Later honey and subsequently sugar became an important component.

Before the 1917 Revolution, Kolomenskaya, Rzhevskaya and Belevskaya sorts of (puffed) pastille were especially popular. Today, the manufacture of pastille was resurrected according to the old recipes. All sorts of pastille may be bought in Russian stores.


Kvass is one of the oldest Russian drinks, enjoyed by everybody from peasants to tsars. It is first mentioned in the chronicles in 1056. Before the end of the 19th century it was made as a low-alcohol drink (2-3 degrees) using rye malt with the addition of herbs, berry and fruit juices. Subsequently, kvass was brewed from ready-baked bread and ship's biscuits. Some Russians still like to brew kvass at home. The drink is very refreshing in the hotter months. It should be served chilled.

Aspic (broth jelly)

Aspic is a meat jelly. It is cooked from a dense meat broth with pieces of meat, the meat is boiled for several hours and then chilled. It is served cold as a starter.

Work on student visa

  • Students, who study at the Preparatory Russian language course, are not allowed to work. If they work it means they work illegally. It can lead to their migration from Russia;
  • Students, who study at a Degree Program, are allowed to work if they have:
    1. a confirmation letter from the university, confirming that he/she is a student of the university;
    2. employment agreement from an exact place where he/she is going to work;*
    3. state tax ( approximately 3500 rubles);
    4. attendance of a migration office.**

* When a student brings the employment agreement to the migration office, it means only at this working place he/she will be allowed to work;

** With allowance from the migration office students can work during one year. In one year if they want to continue working at the same place or another one they need to make this procedure again.

  • Students, who successfully passed an exam on a residence permit, are allowed to work in Russia. The exam on the residence permit consists of three parts (Russian language, Russian history and Russian Legislation).

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