Soviet cuisine

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.

[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.