5 forgotten dishes of the past

The most pleasant thing about Soviet catering is its availability to the layman’s pocket. The level of service here was beyond consideration, and the menu was unpretentious and skimpy. There was a set of dishes approved “from above” that could be found in the kindergarten, in the café and in the company canteen.

We offer to recall the most popular dishes of this period.

It should be noted that not only were the foods in the grocery stores of the same type, but so were the utensils that the customers were supposed to use. Typical plates, labeled “Public Catering”, without decorations, soft rough aluminum spoons and forks and the famous “Granchaks”, glasses with faceted sides. And in the kitchens, cooks prepared meals in huge aluminum pots, with inscriptions in oil paint “for the first” and so on. The usual lunch menu included first, second and compote.

The quality of food in communal catering was indicated by the popular name “Toshnilovki”, the same applies to cafes, dumplings, pies and other places where Soviet citizens could eat.

1. Milk Soup

This is perhaps the most controversial liquid dish offered by chefs in the USSR. Soup from blue, often diluted, milk with boiled noodles should be sweet. Once the dish stood, its surface was covered in an unappetizing, slippery foam.

2. Sprat sandwich

This “food” was offered as a mandatory accompaniment to a glass of vodka. The cheapest small fish were placed on a slice of brown bread and decorated with a leafy green and half a hard-boiled egg. This culinary duet was offered in snack bars and train station buffets.

3. Sausage with canned peas

The dish was usually served for breakfast and was considered a delicacy. Peas were decanted from the liquid and laid out on a plate as an accompaniment to boiled sausages. Added mustard for flavor. Well, with white bread, the dish took on a resemblance to an American hot dog.

4. Dumpling Soup

Back then, there were only two types of dumplings – store-bought and homemade. And although the latter were unusually tastier, a working hostess could not often treat her family to them. The ones from the store resembled the “Together Forever” memorial even before they were cooked, and they broke down into meat and dough components as they cooked. But served with a flavorful “broth” and seasoned with sour cream and herbs, they went off with a bang.

5. Navy Pasta

This was our answer to Italian Bolognese pasta. Noodles in the Union were made from different types of flour, so in terms of consistency they were far from classic noodles. Along with cooked ingredients, liver and onions, noodles stuck together more like mush.

Source: lemurov.net

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