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Soviet cuisine, the common cuisine of the Soviet Union, was formed by the integration of the various national cuisines of the Soviet Union, in the course of the formation of the Soviet people. It is characterized by a limited number of ingredients and simplified cooking. This type of cuisine was prevalent in canteens everywhere in the Soviet Union. It became an integral part of household cuisine and was used in parallel with national dishes, particularly in large cities. Generally, Soviet cuisine was shaped by Soviet eating habits and a very limited availability of ingredients in most parts of the USSR. Most dishes were simplifications of French, Russian, Austro-Hungarian cuisines, and cuisines from other Eastern Bloc nations. Caucasian cuisines, particularly Georgian cuisine, contributed as well.^[1]

To a significant extent it was reflected in and formed by The Book of Tasty and Healthy Food, first printed in 1939, following the directions of Anastas Mikoyan.^[2]

References

[edit]

^ Scott, Erik R. (2012). "Edible Ethnicity How Georgian Cuisine Conquered the Soviet Table". Kritika: Explorations in Russian and Eurasian History. 13 (4): 831–858. doi:10.1353/kri.2012.0051. S2CID 159764807. Project MUSE 488176.
^ Russell, Polly (16 August 2013). "The history cook: The Book of Tasty and Healthy Food". Financial Times.

Wheeler, Sara (13 September 2013). "Beyond Borscht". The New York Times.
Voronina, Tatiana (2016). "From Soviet Cuisine to Kremlin Diet: Changes in Consumption and Lifestyle in Twentieth-Century Russia". In Oddy, Derek J.; Atkins, Peter J.; Amilien, Virginie (eds.). The Rise of Obesity in Europe: A Twentieth Century Food History. Routledge. pp. 33–44. doi:10.4324/9781315553412. ISBN 978-1-317-01756-1.
Pirogovskaya, Maria (August 2017). "Taste of Trust: Documenting Solidarity in Soviet Private Cookbooks, 1950–1980s". Journal of Modern European History. 15 (3): 330–349. doi:10.17104/1611-8944-2017-3-330. S2CID 148597819.
Jacobs, Adrianne K. (2013). "V.V. Pokhlëbkin and the search for culinary roots in late soviet Russia". Cahiers du monde russe. 54 (1–2): 165–186. doi:10.4000/monderusse.7930.
Gronow, Jukka; Zhuravlev, Jukka (2011). "The book of tasty and healthy food: The establishment of Soviet haute cuisine". In Strong, Jeremy (ed.). Educated Tastes: Food, Drink, and Connoisseur Culture. U of Nebraska Press. pp. 24–57. ISBN 978-0-8032-1935-9.

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@@ Line 1: / Line 1: @@
 {{Short description|Culinary traditions of the Soviet Union}}
 {{More citations needed|date=December 2009}}
+{{expand Russian|topic=cult|date=August 2023}}
 {{Culture of the Soviet Union}}
+'''Soviet cuisine''', the common [[cuisine]] of the [[Soviet Union]], was formed by the integration of the various national cuisines of the Soviet Union, in the course of the formation of the [[Soviet people]]. It is characterized by a limited number of ingredients and simplified cooking. This type of cuisine was prevalent in  [[Canteen (place)|canteens]] everywhere in the Soviet Union. It became an integral part of household cuisine and was used in parallel with national dishes, particularly in large cities. Generally, Soviet cuisine was shaped by Soviet eating habits and a very limited availability of ingredients in most parts of the USSR. Most dishes were simplifications of [[French cuisine|French]], [[Cuisine of Russia|Russia]]n, [[Cuisine of Austria|Austro]]-[[Cuisine of Hungary|Hungarian]] cuisines, and cuisines from other [[Eastern Bloc]] nations. Caucasian cuisines, particularly [[Georgian cuisine]], contributed as well.<ref>{{cite journal |last1=Scott |first1=Erik R. |title=Edible Ethnicity How Georgian Cuisine Conquered the Soviet Table |journal=Kritika: Explorations in Russian and Eurasian History |date=2012 |volume=13 |issue=4 |pages=831–858 |doi=10.1353/kri.2012.0051 |s2cid=159764807 |id={{Project MUSE|488176}} }}</ref>
-[[File:Shashlik.jpg|thumb|right|200px|[[Shashlik]]]]
-[[File:Soljanka with olives.jpg|thumb|right|200px|[[Solyanka]] with olives]]
+To a significant extent it was reflected in and formed by ''[[The Book of Tasty and Healthy Food]]'', first printed in 1939, following the directions of [[Anastas Mikoyan]].<ref>{{cite news |last1=Russell |first1=Polly |title=The history cook: The Book of Tasty and Healthy Food |url=https://www.ft.com/content/3bcf8f22-0545-11e3-9ffd-00144feab7de |work=Financial Times |date=16 August 2013 }}</ref>
-'''Soviet cuisine''', the common cuisine of the [[Soviet Union]], was formed by the integration of the various national cuisines of the Soviet Union, in the course of the formation of the [[Soviet people]]. It is characterized by a limited number of ingredients and simplified cooking. This type of cuisine was prevalent in [[Canteen (place)|canteens]] everywhere in the Soviet Union. It became an integral part of household cuisine and was used in parallel with national dishes, particularly in large cities. Generally, Soviet cuisine was shaped by Soviet eating habits and a very limited availability of ingredients in most parts of the USSR. Most dishes were simplifications of [[French cuisine|French]], [[Cuisine of Russia|Russia]]n, [[Cuisine of Austria|Austro]]-[[Cuisine of Hungary|Hungarian]] cuisines, and cuisines from other [[Eastern Bloc]] nations. Caucasian cuisines, particularly [[Georgian cuisine]], contributed as well. Canteens run by the government were called stolovaya.<ref name="Vegan Trekker">[https://vegantrekker.com/2019/01/vegetarian-and-vegan-food-in-russian-stolovaya.html "Vegetarian and Vegan Food in Russian Stolovaya – Cheap, Healthy and Homely"] [https://vegantrekker.com/ Vegan Trekker]. Accessed January 2019.</ref>
-In the [[Western world|West]], Soviet cuisine is frequently conflated with [[Russian cuisine]], though the particular national cuisine of Russia can be thought of as discrete.
-==Approach==
-[[Image:Borshch2.jpg|thumb|200px|Ukrainian [[borscht]] with [[Smetana (dairy product)|smetana]], [[pampushky]], and [[Čvarci|shkvarkas]]]]
-An everyday Soviet [[full course dinner|full course meal]] (lunch or dinner) consisted of three [[Course (dining)|course]]s, typically referred to as "first", "second", and "third"; an optional [[salad]] was not numbered (in the [[Russian cuisine]], which largely formed a base for a Soviet one, salads belong to the separate [[zakuski]] course). In a [[restaurant]], one could eat anything one liked in any order, but in a typical canteen, especially in a workers' or students' canteen, one would normally have received what was called a "combined lunch" (''kompleksny obed''). The first course was a [[soup]] or [[broth]], i.e., "liquid" food (notice the difference from the [[Italian cuisine]], where a "[[Italian meal structure|primo piatto]]" could also include a [[pasta]] dish — under a Soviet approach the pasta dishes belonged to the second course). The second was some kind of "solid" food: meat, [[Fish as food|fish]], or poultry with a side dish, called "garnish" ({{Lang-ru|гарнир}}). Garnishes typically included potatoes in a variety of forms, buckwheat [[kasha]], [[macaroni]], etc. [[Bliny]], baked dishes ({{Lang-ru|запеканка}} ''zapekanka''), or eggs could also be served as the second course (alternatively, dishes like deviled eggs may count as zakuski too). The third was theoretically a [[dessert]], but in the simplified canteen cooking this usually boiled down to some substantial, often sweetened drink: tea, coffee, [[kompot]], milk, [[kefir]], etc.
-[[File:Tomato Cucumber Salat.jpg|thumb|200px|Typical vegetable salad made of tomatoes, cucumbers, onions, and dressed with [[Smetana (dairy product)|smetana]]]]
-Green vegetables and salads were seasonal, and with some exceptions (like [[sauerkraut]]-based ones, as sauerkraut was available year-round) uncommon at the table. Spices were rarely used, aside from moderate amounts of mustard and black pepper, and food had a generally mild taste. There were no differences between breakfast, lunch, and dinner meals. Lunch was always consumed with a soup as a first course. A tradition of a "fish day" on Thursdays, when fish or other seafood was consumed instead of meat, was started in State-run canteens and cafeterias to alleviate a shortage of meat, but nevertheless filtered to many private households. The common approach, which still somewhat holds today in Russia is: eat a lot at each meal, few times a day. Eat nothing between meals – the reason for this was that the State-run eateries in the Soviet time was largely under the control of doctors, and the medical wisdom at the time was that snacking between major meals would ruin the appetite (especially for children) and will lead to indigestion and intestinal distress.{{Citation needed|date=December 2018}} A typical lunch meal could consist of chicken-broth-based soup or borscht for a first course and fried meatballs or goulash served with boiled potatoes or [[buckwheat]] [[porridge]] as a main course. Butter or sour cream was typically used as a sauce.
-[[File:Russian Celebration Zakuski.jpg|thumb|200px|[[Zakuski]] at a celebration table]]
-Holiday meals were typically derived from old French and Russian cuisines with extensive use of heavy sauces, marinated meats, and melted cheese. Mixing ingredients and extensive cooking was common, just as in classic French cuisine. Generally, much effort was made in order to prepare such meals. Often, the richness of a holiday table was an issue of honor for the family.
-==Typical dishes==
-[[File:Selidi pod shuboi.jpg|thumb|200px|[[Dressed herring|Herring under a fur coat]]]]
-[[File:Chicken Kiev - Ukrainian East Village restaurant.jpg|thumb|200px|[[Chicken Kiev]]]]
-[[File:Syrniki.jpg|thumb|200px|[[Oladyi]]]]
-[[File:Pirozhki.jpg|thumb|200px|[[Pirozhki]]]]
-[[File:Vladikavkaz04.JPG|thumb|200px|[[Kvass]] street vendor in Vladikavkaz]]
-===[[Zakuski]] and [[salad]]s===
-* [[Olivier salad|Olivier]] (also known as [[Russian salad]])
-* [[Dressed herring|Herring under a fur coat]]
-* [[Kholodets (dish)|Kholodets]]
-* [[Vinegret]] (from French [[vinaigrette]]) - red beet root salad with onions, pickles, boiled potatoes, carrots, dressed with sunflower oil.
-* ''Vitaminniy salat'' (Vitamin salad) - a cabbage-based salad with seasonal vegetables like tomatoes, cucumbers, onions, carrots, etc.
-* Various [[Pickling|pickles]], such as [[Pickled cucumbers|cucumbers]], tomatoes, [[ramson]]s, and mushrooms.
-* [[Sauerkraut]] mixed with carrots and served as a salad.
-* [[Morkovcha]] (also known as "Korean carrot salad") - a spicy [[carrot salad]] (a [[Koryo-saram]] dish).
-===First course===
-* [[Borscht]] - (Ukrainian)<ref name="The Cascade">[http://ufvcascade.ca/missing-soviet-cuisine-since-1991/ "Missing Soviet cuisine since 1991."] [http://ufvcascade.ca/ The Cascade]. Accessed July 2011.</ref><ref>[https://www.jagannath.ru/users_files/books/V.V._Pohlyobkin_-_Natcionalnye_kuhni_na6ih_narodov.pdf Вильям Васильевич Похлёбкин Национальные кухни наших народов]</ref>
-* [[Chicken noodle soup]]
-* [[Kharcho]]
-* [[Okroshka]]
-* [[Khash (dish)|Pacha]] - (Armenian/Azerbaijani/Georgian)
-* [[Pea soup]]
-* [[Rassolnik]]
-* [[Shchi]] - (Russian)
-* [[Solyanka]]
-* [[Sorrel soup]]
-* [[Ukha]]
-===Second course===
-* [[Beef Stroganoff]]
-* [[Chicken Kiev]] ([[Russian cuisine|Russian]]) - a filled chicken cutlet
-* [[Cutlet]] or [[meat ball]]
-* Various kinds of [[dumpling]]s, like [[pelmeni]] ([[Russian cuisine|Russian]]),<ref name="aboutRussia">[http://goeasteurope.about.com/od/russia/a/Russianfood.htm "Russian Traditional Foods."] [http://goeasteurope.about.com Goeasteurope.about.com]. Accessed July 2011.</ref> [[vareniki]] ([[Ukrainian cuisine|Ukrainian]]), or [[Manti (dumpling)|manti]] ([[Central Asia]]n)
-* [[Goulash]], [[ragout]], or another kind of [[stew]]
-* [[Cabbage rolls|Golubtsy]] - cabbage rolls stuffed with rice and meat and served in tomato sauce
-* [[Pilaf|Plov]] ([[Central Asian cuisine|Central Asian]]) - rice dish
-* [[Sausage]]s
-* [[Shashlik]] - ([[Caucasus]])
-* [[Jägerschnitzel]] ([[German cuisine|German]])
-===Third course===
-Usually served in a {{convert|200|ml}} [[glass]] in common [[diner]]s of ''[[obshchepit]]''.
-* [[Cocoa (drink)|Cocoa]]
-* [[Coffee]] with milk ([[Coffee|black coffee]] was an extra)
-* [[Kefir]] ([[Turkic peoples|Turkic]])
-* [[Kissel]] (drinkable [[starch]]-based fruit [[Jelly (fruit preserves)|jelly]])
-* [[Kompot]] (Slavic)
-* [[Kvass]]
-* [[Milk]]
-* [[Ryazhenka]] ([[Ukrainian cuisine|Ukrainian]])
-* [[Tea]]
-===Desserts===
-* [[Bun]]s, [[biscuit]]s, [[cookie]]s, [[sushki]]
-* [[Cake]]s (e.g. [[Kyiv cake]], [[Napoleon (pastry)|Napoleon]], [[Medovik]], [[Prague cake]])
-* [[Halva]]
-* [[Leningradsky cake]]
-* [[Plombir]]
-* [[Pirozhki]]
-===Breakfasts===
-* [[Sausage]]s
-* [[Blini]] or [[Oladyi]]
-* Various kinds of [[porridge]], like [[Kasha|buckwheat kasha]] with milk
-* [[Syrniki]]
-===Street food===
-* [[Chebureki]]
-* [[Pirozhki]]
-* [[Shashlik]]
-* [[Peremech|Balyash]]
-* [[Kvass]]
 ==See also==
 {{Div col|colwidth=22em}}
-* [[Russian cuisine]]
+* [[Armenian cuisine]]
-* [[Ukrainian cuisine]]
+* [[Ashkenazi Jewish cuisine]]
+* [[Azerbaijani cuisine]]
+* [[Bashkir cuisine]]
 * [[Belarusian cuisine]]
-* [[Uzbek cuisine]]
+* [[Buryat cuisine]]
+* [[Chechen cuisine]]
+* [[Chukchi cuisine]]
+* [[Cossack cuisine]]
+* [[Georgian cuisine]]
 * [[Kazakh cuisine]]
-* [[Georgian cuisine]]
+* [[Komi cuisine]]
-* [[Azerbaijani cuisine]]
+* [[Kyrgyz cuisine]]
-* [[Lithuanian cuisine]]
 * [[Moldovan cuisine]]
-* [[Latvian cuisine]]
+* [[Mordovian cuisine]]
-* [[Kyrgyz cuisine]]
+* [[Ossetian cuisine]]
+* [[Russian cuisine]]
+* [[Sakha cuisine]]
 * [[Tajik cuisine]]
-* [[Armenian cuisine]]
+* [[Tatar cuisine]]
 * [[Turkmen cuisine]]
-* [[Estonian cuisine]]
+* [[Ukrainian cuisine]]
+* [[Uzbek cuisine]]
 {{div col end}}
 ==References==
 {{reflist}}
+==Further reading==
+* {{cite news |last1=Wheeler |first1=Sara |title=Beyond Borscht |url=https://www.nytimes.com/2013/09/15/books/review/mastering-the-art-of-soviet-cooking-by-anya-von-bremzen.html |work=The New York Times |date=13 September 2013 }}
+* {{cite book |last1=Voronina  |first1=Tatiana |chapter=From Soviet Cuisine to Kremlin Diet: Changes in Consumption and Lifestyle in Twentieth-Century Russia |pages=33–44 |chapter-url=https://books.google.com/books?id=K9yXCwAAQBAJ&pg=PA33 |editor1-first=Derek J. |editor1-last=Oddy |editor2-first=Peter J. |editor2-last=Atkins |editor3-first=Virginie |editor3-last=Amilien |title=The Rise of Obesity in Europe: A Twentieth Century Food History |date=2016 |publisher=Routledge |isbn=978-1-317-01756-1 |doi=10.4324/9781315553412 }}
+* {{cite journal |last1=Pirogovskaya |first1=Maria |title=Taste of Trust: Documenting Solidarity in Soviet Private Cookbooks, 1950–1980s |journal=Journal of Modern European History |date=August 2017 |volume=15 |issue=3 |pages=330–349 |doi=10.17104/1611-8944-2017-3-330 |s2cid=148597819 }}
+* {{cite journal |last1=Jacobs |first1=Adrianne K. |title=V.V. Pokhlëbkin and the search for culinary roots in late soviet Russia |journal=Cahiers du monde russe |date=2013 |volume=54 |issue=1–2 |pages=165–186 |doi=10.4000/monderusse.7930 |doi-access=free }}
+* {{cite book |last1=Gronow |first1=Jukka |last2=Zhuravlev |first2=Jukka |chapter=The book of tasty and healthy food: The establishment of Soviet haute cuisine |pages=24–57 |chapter-url=https://books.google.com/books?id=RL0PtOJN4D4C&pg=PA24 |editor1-last=Strong |editor1-first=Jeremy |title=Educated Tastes: Food, Drink, and Connoisseur Culture |date=2011 |publisher=U of Nebraska Press |isbn=978-0-8032-1935-9 }}
 {{Portalbar|Food|History|Soviet Union|Russia}}
@@ Line 126: / Line 53: @@
 [[Category:Central Asian cuisine]]
 [[Category:Arctic cuisine]]
-[[Category:Soviet culture|Cuisine]]
+[[Category:Culture of the Soviet Union|Cuisine]]
 [[Category:Historical foods]]