What dishes were prepared in the USSR? Soviet New Year's table

21.01.2024

Soviet cuisine absorbed the traditions of completely different peoples, from the northwestern Balts to Central Asian nomads. Therefore, Uzbek shurpa is as familiar and dear to us as Russian cabbage soup. Many soups included in the golden fund of Soviet cuisine have a distinctive feature: they warm you up perfectly, and many even replace the entire lunch, that is, they are very high in calories. Let us remember what warming and hearty soups the republics of the Soviet Union were famous for.

Russia

Solyanka, borscht, rassolnik, ukha... There are a lot of important soups in Russian cuisine. But cabbage soup is our food. And, perhaps, the most important dish for Russia. Borscht, so be it, will be left to Ukraine, although this is our soup, too.

Sauerkraut cabbage soup

Photo: Shutterstock.com

700-800 g lean beef (shoulder or edge)

500 g sauerkraut

608 medium potatoes

3 carrots

3 medium onions

2 parsley roots

Black peppercorns

Bay leaf

Pan - 5 l

Step 1. Rinse the meat, add cold water, bring to a boil, skim off the foam, cook for 1.5 hours after boiling, skim off the foam periodically.

Step 2. An hour after adding the meat, wash and peel the onions and carrots. Finely chop the onion, grate the carrots on a coarse grater.

Step 3. Slowly fry the onion in odorless vegetable oil; when it becomes transparent, add the carrots. Wait until it becomes soft.

Step 4. While the vegetables are fried, peel the potatoes and cut them into cubes.

Step 5. Remove the meat from the broth, remove from the bones, if necessary, cut into large cubes. Place back into broth.

Step 6. Add potatoes to the broth. Cook for 5-10 minutes (depending on the size of the cubes).

Step 7. Add sauerkraut to the soup.

Tip: the cabbage should be good, crispy, not too salty or sweet!

Step 8. Add onions and carrots. Next add parsley root, pepper and bay leaf. Add salt. Wait 5-10 minutes.

Step 9. Turn off and let sit for 20 minutes. Serve with herbs.

Ukraine

Borsch

Southern Russian and Ukrainian borscht is distinguished by its special fatty richness. It is cooked with either beef brisket or pork, or a mixture of two types of meat.

700 g pork ribs

Photo: Shutterstock.com

3 potatoes

2 onions

2 carrots

2 tomatoes

1/3-1/2 head of cabbage

A piece of lard

2-3 teeth. garlic

Black peppercorns and bay leaf

Step 1. Wash the meat, add cold water and cook the broth for 1.5 hours.

Step 2. Peel and cut the potatoes into large cubes and add to the broth.

Step 3. Fry the beets, cut into strips, in a frying pan.

Step 4. Separately, fry the onions and carrots until golden brown. Add them to the beets.

Step 5. Add grated tomatoes or tomato paste to the frying mixture.

Step 6. Remove the meat from the broth, remove it from the bones and cut into small pieces.

Step 7. Add vegetables to the broth, add meat there, and simmer over very low heat.

Step 8. Add shredded cabbage to the soup. Cook it until soft.

Step 9. Crush the lard with garlic and salt. Add to borscht and turn off.

Step 9. Add salt and pepper if necessary, let it brew for 10 minutes. Serve with greens.

Belarus

There are many excellent soups in Belarus. We decided to stick with potato. Because Belarusian cuisine and potatoes are one thing.

Tertyukha

Photo: Shutterstock.com

5 large potatoes

1.5 liters of meat broth

100 g smoked brisket

150 ml cream

20 g butter

Salt, black pepper, herbs

Step 1. Peel and grate the potatoes.

Step 2. Place in boiling broth (you can just use water).

Step 3. Cook for 10 minutes, then add butter

Step 4. Pour in the cream and bring to a boil.

Step 5. Remove from heat and add salt, pepper, herbs.

Step 6. Fry the brisket in a dry frying pan. Add a spoonful to each bowl of soup.

Georgia

Kharcho

Photo: Shutterstock.com

600 g beef

2 onions

4 tomatoes

Piece of tklapi from half a palm

6 tbsp. rice

½ cup chopped walnuts

1 parsley root

Greens (cilantro, parsley, green basil)

1 hot pepper

Khmeli-suneli, saffron, allspice

½ head of garlic

Vegetable oil

Step 1. Cut the beef into large cubes and cook with parsley root and bay leaf, skimming off the foam, in 3 liters of water until tender. About an hour and a half.

Step 2. Remove the beef from the broth and strain the broth. Remove bay leaf and parsley root.

Step 3. Rinse the rice and add to the broth.

Step 4. Peel and finely chop the onion. Sauté in vegetable oil.

Step 5. Grind the walnuts in a blender or grate them, or grind them through a meat grinder. Add them to the onions.

Step 6. Peel the tomatoes, chop finely and add to the onions and nuts. Fry everything for 5 minutes.

Step 7. Add frying to rice. Put the beef in there too. Bring to a boil, add tklapi and turn off.

Step 8. Chop the greens, grind the garlic with salt (you can put it through a press).

Step 9. Add herbs, garlic, and spices to the soup. Close the lid and let sit for 10 minutes.

Moldova

Zama

Photo: Shutterstock.com

1 soup chicken

1 carrot

2 onions

1 parsley root

1 pod hot pepper

Parsley and celery

Kvass for okroshka

homemade noodles

Step 1. Cut the chicken into portions and boil.

Step 2. Add 1 onion in the husk to the chicken, along with carrots, parsley root, hot pepper, a little kvass and herbs.

Step 3. Chop the whole raw onion. And remove the one that was boiled in the broth. Chop the carrots.

Step 4. Boil the noodles separately, rinse and add to the broth.

Step 5. Add celery and sour kvass (can be replaced with lemon juice). Bring to a boil and turn off the heat.

Kazakhstan

Shurpa

Photo: Shutterstock.com

500 g lamb

5 potatoes

2 carrots

2 onions

2 bell peppers

1 head of garlic

1 lemon

Cilantro, suneli hops, black pepper and salt

Step 1. Cook the lamb over low heat, skimming off the foam, adding the onion. Cook the broth for 1.5-2 hours.

Step 2. Remove the meat from the broth and discard the onion.

Step 3. Add chopped potatoes and carrots to the slightly simmering broth. Cook for 30 minutes over low heat.

Step 4. Add diced pepper.

Step 5. Cut the cooked meat into pieces and add to the soup.

Step 6. Throw whole apples into the pan.

Step 7. Cook for half an hour, then remove the apples and add coarsely chopped tomatoes to the soup.

Step 8. Finely chop the garlic, add to the soup, squeeze in lemon juice. Simmer the soup for another 30 minutes.

Step 9. Turn off, add salt and spices, let it brew for 10 minutes. Serve with greens.

Uzbekistan

Kaymak shurpa

400 g sour cream

2 onions

Several ears of corn

300 g pumpkin

Step 1. Chop the onion, add it to the sour cream and simmer until the onion becomes soft.

Step 2. Pour water, bring everything to a boil and add corn cobs, cut in half.

Step 3. Add diced pumpkin and cook for half an hour.

Step 4. Turn off, add salt, add cilantro.

Azerbaijan

Kufta bozbash

Kufta-bozbash. Azerbaijan Photo: Shutterstock.com

500 g lamb

3 tbsp. rice

2-3 potatoes

1 tomato

1 onion

½ cup chickpeas

A little dried mint

Dried cherry plum

Step 1. Soak the peas two to three hours before cooking.

Step 2. Boil the rice. Let the peas cook.

Step 3. Mince the meat together with cherry plum and onion. Add rice to the minced meat.

Step 4. Roll into large meatballs.

Step 5. Boil water, add salt and add meatballs. When they float to the surface, reduce the heat.

Step 6. Cook for 40 minutes.

Step 7. Peel the potatoes, add to the soup and cook over low heat. Place half-cooked peas in there.

Step 8. Add whole tomato, turmeric.

Step 9. When the potatoes are cooked, turn off the soup, add salt and pepper. When serving, sprinkle with dried mint.

Lithuania

Borscht with ears

Photo: Shutterstock.com

Sugar seed for broth

2 liters mushroom broth

2 medium beets

2 onions

2 carrots

1 parsley root

1 tbsp. vinegar

Bay leaf

Salt and pepper

2 cups of flour

3-4 tbsp. water

Half a handful of dried mushrooms + 2-3 mushrooms for broth

Butter

1 onion

Pepper and salt

Step 1. Make broth from the bones, adding onion, carrots, parsley root, bay leaf and allspice.

Step 2. 40 minutes before the end of cooking, add beets, cut into strips, vinegar

Step 3. Soak the mushrooms, then drain and pass through a meat grinder.

Step 4. Fry the onion and add it to the mushrooms, also add the greens.

Step 5. Cook mushroom broth.

Step 6. Knead the dough from flour and eggs.

Step 7. Roll out and form into dumplings with mushroom filling.

Step 8. Strain the beetroot broth and mix with the strained mushroom broth.

Step 9. Place the ears in the hot soup and cook for a couple of minutes.

Step 10. Serve the ears in hot broth with herbs.

Latvia

Beer soup

Beer soup. Latvia Photo: Shutterstock.com

500 ml beer

100 g sugar

Step 1. Boil beer with caraway seeds.

Step 2. Grind sugar with yolk, dilute with cold beer and pour everything into hot beer, stirring.

Step 3. Place on the fire, heat, but do not bring to a boil.

Step 4. Serve with croutons.

Estonia

Milk-fish soup

Milk-fish soup. Estonia Photo: Shutterstock.com

1 kg cod

1 liter of milk

1.25 l water

1 pint jar of chopped potatoes

1 onion

2 tbsp. butter

1 tbsp. flour

1 tbsp. chopped dill

Step 1. Boil the fish in boiling water for no more than 10 minutes, then remove.

Step 2. Put potatoes, finely chopped onion, parsley into the broth, add salt and cook for another 10-15 minutes.

Step 3. Dilute the milk with water, stir the flour in it and add it to the broth with vegetables.

Step 4. Cook, stirring, until the potatoes are ready, then add the previously removed fish fillet, add dill, oil and heat for another 2 minutes.

Step 5. Remove from heat, close with a lid and let sit for 3-5 minutes.

Kyrgyzstan

Lagman Photo: Commons.wikimedia.org

150 g beef

2 tbsp. butter

½ onion

10 g tomato puree

80 g radish

2 cloves of garlic

1 tbsp. 3% vinegar

Pepper, herbs, salt

Step 1. Knead unleavened dough from flour and a small amount of water. Roll it out very thin and cut homemade noodles.

Step 2. Cut the meat into small pieces and fry until crisp.

Step 3. Then finely chop the onion and radish and fry along with the meat. Add pepper and salt.

Step 4. Add tomato puree, chopped garlic, and broth.

Step 5. When serving, pour the sauce over the heated noodles.

Tajikistan

Nakhudshurak

Nakhudshurak Photo: Shutterstock.com

1 kg lamb

500 g carrots

2 chickpeas

2 cups chickpeas

½ cup chopped kinza

Red pepper and salt

Step 1. Coarsely chop the meat and bones, add 3 liters of water, bring it to a boil and cook over low heat until tender. Soak the peas in cold water for 3-4 hours.

Step 2. Finely chop the onion. Add whole carrots and 200 g of onion to the meat.

Step 3. 20-25 minutes before the meat is ready, add whole peeled potatoes. Remove the cooked meat, carrots and potatoes. Cut the meat and carrots into cubes, potatoes into slices.

Step 4. Boil the prepared peas in the broth until soft.

Step 5 A few minutes before the broth and peas are ready, add salt and pepper.

Step 6. Strain the broth. Combine peas with meat, potatoes and carrots and heat through.

Step 7. Serve sprinkled with remaining onion, red pepper and chopped herbs. ♦

Armenia

Saved

This soup is served both hot and cold. Just like khash, spas relieves hangovers, but it also improves digestion, which is why it is served at the end of dinner.

Photo: Shutterstock.com

500 g matsuna

3-4 tbsp. l. sour cream

0.5 cups of “dzavar” cereal (or bulgur)

3 tbsp. l. flour

bunch of cilantro

bunch of mint

For refueling:

2 onions

3 tbsp. l. ghee

a pinch of ground hot red pepper

Step 1. Rinse the dzavar (or bulgur) wheat grits in cold water and place on a sieve.

Step 2. Cook the soft porridge, place it on a sieve again to remove excess liquid, if necessary.

Sift the flour and beat with the egg. In a thick-walled bowl, beat sour cream with matsun, add flour mixture and stir until smooth. Place the prepared cereal and add enough cold water to obtain a “medium” consistency.

Place the pan on low heat and heat, stirring constantly. You need to stir constantly with a whisk so that the mixture does not curdle. Once the soup comes to a boil, keep the heat to a minimum and let the soup cook for another 15-20 minutes.

Let's prepare the dressing: lightly fry finely chopped onion in hot oil and add red hot pepper.

Pour the hot spas into plates, pour over the dressing, sprinkle with finely chopped mint and cilantro and serve immediately.

Turkmenistan

Umpach-protection

100 g flour

50 g lamb fat

1 onion

Salt, pepper, herbs

Step 1. Fry the flour in a frying pan with lard until brown.

Step 2. Dilute with water.

Step 3. Fry the onion and add to the soup.

Step 4. Salt, pepper and bring to a boil. Serve with greens.

deliciousworld.rf

Light, satisfying, the first assistant for Soviet mothers in the fight against colds. And “Curly” because the beaten egg turns into flakes.

Ingredients

2 liters of water;
salt - to taste;
1 bay leaf;
2–3 black peppercorns;
1 chicken breast;
1 onion;
1 carrot;
3 potatoes;
50 g vermicelli;
2 eggs.

Preparation

Pour water into the pan, add salt, bay leaf and peppercorns. Let the chicken fillet cook. You can use the breast on the side: it will be richer. When the meat is cooked, catch it, cool it and cut it into small cubes.

While the meat is cooling, fry it: fry chopped onions and carrots in vegetable oil. This can be done either separately or together - your choice.

Add diced potatoes to the broth, and after 10-15 minutes, fry them. After another 5-7 minutes, throw a handful of noodles into the soup and add the beaten eggs in a thin stream. Two minutes, and the soup can be poured into bowls.

bigpicture.ru

Soviet-era Bolognese with a unique tomato-meat taste. Navy-style pasta was great for dinner, and the leftovers in the morning were packaged in jars and taken to work. Because even when cold it is very tasty.

Ingredients

200 g pasta;
salt - to taste;
2 tablespoons sunflower oil;
1 onion;
2 cloves of garlic;
500 g minced meat;
2 tablespoons of tomato paste.

Preparation

Boil pasta in salted water. The classic for this dish is penne - cylindrical products about 4 cm long. But you can take any others: spaghetti, horns, bows, and so on.

Drain and rinse the pasta, but do not discard all the cooking water. Leave one glass: you will need it a little later.

Fry finely chopped onion in vegetable oil until transparent. Add chopped garlic and... Better beef or a mix of pork and beef. Fry for 10 minutes, stirring constantly.

Add tomato paste and fry for another two to three minutes. Then pour in the water, combine the minced meat with the pasta, stir and simmer over low heat for about five minutes.

7dney.by

“Doctorskaya” and “Molochnaya” were good not only on the loaf and in Olivier. Thanks to sausage, ordinary scrambled eggs turned into a delicacy. Juicy, aromatic pieces with a crispy crust around the edges literally melted in your mouth.

Ingredients

5–7 slices of boiled sausage;
1 tablespoon sunflower oil;
3 eggs;
salt and ground black pepper - to taste.

Preparation

When preparing this dish, you should start by finding a good boiled sausage. According to Soviet GOST, Doktorskaya included beef, pork, chicken eggs, milk powder and spices. Try to find a similar product on the shelves.

Cut the sausage into circles 0.5–1 cm thick. A good sausage will curl when frying. If you don't want this to happen, cut the circles in several places.

Grease a frying pan with vegetable oil and heat it thoroughly. Add the sausage and fry for two minutes. Then turn it over and break the eggs into the pan, in between the pieces of sausage. Season with salt and pepper and fry for another three to four minutes.

youtube.com

In an era of shortages, this simple salad has become a regular on holiday tables. Its delicate taste due to proteins and cheese was liked by both adults and children. The salad was nicknamed “Mimosa” thanks to the invention of Soviet housewives who scattered crumbled yolks on top.

Due to its popularity, the salad has acquired many varieties: with rice, with apple, and so on. But Lifehacker offers you the classics.

Ingredients

3 potatoes;
3 small carrots;
4 eggs;
50 g butter;
1 onion;
1 can of canned saury;
150 g hard cheese;
150 g mayonnaise;
sprigs of greenery for decoration.

Preparation

Prepare your ingredients. Boil and grate the potatoes and carrots. Hard-boil the eggs, crumble the yolks, and grate the whites on a coarse grater. Grate the cheese and frozen butter too, preferably finely. Peel and finely chop the onion. Better than salad. Pour boiling water over regular onions to get rid of bitterness.

Drain the oil from the canned food. Remove the bones and shred the fish with a fork. In addition to saury, you can use canned salmon, pink salmon or chum salmon. The taste of the future salad largely depends on the quality of the fish. So be sure to read ours.

When everything is ready, lay out the ingredients in layers: potatoes, carrots, mayonnaise, egg whites, cheese, fish, butter, onions, mayonnaise, crumbled yolks.

Garnish the salad with herbs and leave for a couple of hours to soak.

ivona.bigmir.net

In pre-revolutionary Russia, vinaigrette was made from boiled beef or game with the addition of eggs and pickles. In the USSR, the recipe was greatly simplified: they used what they brought from the village and found in stores. But it still turned out to be an excellent sweet and sour salad.

Ingredients

1 medium beet;
3 potatoes;
2 pickled cucumbers;
200 g sauerkraut;
1 onion;
100 g green peas;
3–4 tablespoons sunflower oil;
salt and sugar - to taste;
1 tablespoon apple cider vinegar.

Preparation

Boil beets and potatoes. Beets can be cooked in 8–10 minutes if you know one small one. While the vegetables are cooling, prepare the remaining ingredients.

Cut the cucumbers into cubes. Squeeze them and the sauerkraut to remove excess moisture. Peel and finely chop the onion. Drain the liquid from the can of peas.

Cut the beets and potatoes into cubes and combine with the rest of the ingredients.

Mix sunflower oil (olive oil is possible) with salt, sugar and vinegar. If cucumbers and cabbage are very sour, then you don’t need to add it. Season the salad and let it sit for a while. On the second day the vinaigrette tastes even better.

rus.menu

The appetizer is both spicy and tender. Goes great with rye or Borodino bread. Over time, many variations appeared: with carrots, with beets, with eggs, and so on.

Ingredients

300 g processed cheese;
50 g butter;
3 eggs;
3 cloves of garlic;
salt and ground black pepper - to taste;
4 tablespoons of mayonnaise.

Preparation

Place the cheeses and butter in the freezer. When frozen, it is easier to grate them. Boil the eggs. When they have cooled, they need to be peeled and thoroughly mashed with a fork or grated on a fine grater. Peel the garlic and pass through a press.

Combine all ingredients, salt, pepper and season with mayonnaise.

russianfood.com

In the USSR, not a single feast was complete without sprats. Many still remember their appetizing aroma and smoky taste, which went so well with cucumber and bread. Today it is almost impossible to find those same canned goods on the shelves: the production technology is different. But you can still make delicious sandwiches with sprats.

Ingredients

10 slices of loaf;
1 can of sprat;
2–3 pickled cucumbers;
2 eggs;
2 tablespoons of mayonnaise.

Preparation

Beautifully cut the loaf into oblong ovals or triangles. Dry the bread slices in a dry frying pan on both sides or in the oven.

Lightly brush each piece of bread with mayonnaise (preferably) and sprinkle with grated boiled egg. Place a thin slice of pickled cucumber and one or two sprat on top.

youtube.com

Tubes and nuts stuffed with boiled condensed milk are the main delicacy for Soviet children. Sweet, crunchy - it seemed like you could eat a ton of them! Since not everyone has preserved the molds for nuts, we suggest you please your children with straws. A modern waffle iron can handle their preparation.

Ingredients

4 eggs;
200 g butter;
2 cups of flour;
1 cup of sugar;
1 teaspoon sunflower oil;
1 can of boiled condensed milk.

Preparation

In a deep bowl, beat the eggs (faster with a mixer). Then add softened or melted butter in a water bath. Continuing to beat, gradually add flour and sugar. You should get a liquid dough, like kefir in consistency.

Preheat the waffle iron to the desired temperature, grease its surface with vegetable oil and bake the waffles. Some models are equipped with special devices for rolling waffles into cones and tubes. If you don't have one, roll it by hand.

Using a pastry bag, fill the tubes with condensed milk. As an option: you can beat condensed milk with butter to create a more refined cream.

bystrajadieta.ru

In Soviet times, there was no such variety of confectionery as there is now. But our mothers were resourceful. They came up with an incredibly delicious sweet sausage that melted in your mouth.

Ingredients

500 g cookies;
100 ml milk;
200 g sugar;
3 tablespoons cocoa powder;
200 g butter.

Preparation

Crumble the cookies (regular sugar): put them in a bag, tie them and roll them out with a rolling pin. The result should be crumbs, among which there will be larger pieces.

Combine and heat milk, sugar and cocoa well. Add butter. Once melted, remove the chocolate-cream mixture from the heat and pour it over the cookies. Mix thoroughly.

Place the mixture on cling film, form into a sausage and refrigerate for two to three hours. When the chocolate sausage has hardened well, remove the film and cut it.

For variety, you can add chopped nuts and dried fruits.

prelest.com

The peak of popularity of this delicacy occurred in the 1970s. Then every housewife had her own recipe for this crumbly, very, very sweet cake. It is noteworthy that similar desserts are found in different cuisines of the world.

Ingredients

For the test:

250 g margarine;
½ cup sugar;
2 eggs;
½ teaspoon salt;
½ teaspoon of soda;
400 g flour.

For cream:

200 g butter;
1 can of boiled condensed milk.

Preparation

Beat the melted margarine with sugar until a fluffy creamy mass is formed. Combine it with whisked eggs, salt and soda. Stir. Carefully, without ceasing to stir, add flour. It should be a stiff dough. Place it in the refrigerator for an hour.

Pass the chilled dough through a meat grinder or grate it on a coarse grater. Cover a baking sheet with parchment and place the resulting “web” of dough on it. Bake at 160°C for 20–25 minutes.

While the dough is baking, beat in the butter. This will be cream.

Break the baked dough into small pieces, mix them thoroughly with the cream, form an “anthill” and put the delicacy in the refrigerator for an hour and a half. This way the cake will be soaked and cut well.

What dishes do you associate with the Soviet Union? Share your memories of your favorite recipes in the comments.

Soviet New Year's table, with the usual bottle of Sovetsky, salad and cold cuts. Young people really don't understand why their parents miss how hard things were. But how it was appreciated later!

Indeed, Soviet people could look into any apartment, everywhere the picture was similar - the same furniture, the same GDR walls in the halls, televisions, a radio in the kitchen, tables and sofa sets with painted carpets on the floor. What did you treat yourself to during the holidays? The patience, tricks and perseverance of Soviet women can be envied. How many hours did they stand in line to collect the coveted supplies for the New Year's table! Champagne was obtained in a separate grocery order, sausage was torn off literally with one's hands at the market. Today's housewives don't understand.

Yes, there are queues in stores on the 30th-31st, but the shelves are full of food, take any. Dozens of types of sausages, different cuts, vegetables, jars of pickles, alcohol! You can assemble any, cook any dish. Soviet people did not see such luxury, except perhaps in some supermarkets, for example, in Eliseevsky, where the products on display seemed like museum pieces and people looked with delight at such wealth.

It’s hard to imagine, but to buy, for example, sausages for a salad or cold cuts, people gathered in the meat shop and waited until the sellers accepted the goods and put them on the counter! Sometimes they waited an hour, or even two. They were warned by friends about the day and time of arrival of the goods. Then the coveted sausage, as soon as it appeared on the shelf, instantly disappeared into shopping bags.

It was either “Doctorskaya” or “tea” or other types of boiled sausage, which was then used on Olivier or other salad. And similar situations happened regularly. Housewives assembled the New Year's menu literally piece by piece, long before the holiday itself. But how everything was appreciated! Who remembers the aroma of oranges or tangerines, when my mother strictly forbade eating even one, ordering me to wait until the evening of the 31st! Like jars of pickles waiting in the refrigerator for their time.

What kind of dishes were available then?

Olivie

Yes, the New Year's table in the USSR, the photo cannot be imagined without Olivier. In any family album there will be pictures of New Year's Eve, where the family is sitting or standing at the table. Olivier will definitely be there!

It was usually prepared a lot and the expression “bucket” has a very real basis. People liked him, but on holiday they didn’t want to deny themselves anything. They rarely ate salads on ordinary days.

Champagne

Most often it was “Soviet”, semi-sweet or semi-dry, however, it is still served on tables now. Foreign alcoholic drinks were rare, and only if the head of the family brought something from a business trip or friends brought it. And “Soviet” could easily be included in the holiday food basket. What were the student memories worth when they managed to get a bottle for the group and literally a tablespoon of the drink was poured into everyone. But they celebrated it cheerfully, with noise and congratulations.

Children were bought bottled lemon "Pinocchio" or sweet syrups. There are no such people now. In addition to champagne, adults sometimes took out cognac or vodka to further increase the temperature. There was a green Christmas tree in the corner. By the way, the horoscope and symbol preferences were alien to Soviet people, so the New Year's table usually did not change for decades.

Hot

New Year's dishes were rarely distinguished by any originality; the hostess looked from her reserves and her own imagination. Of course, there were cookbooks then, but women were more guided by the experience of their mothers and grandmothers. Therefore, there were such dishes as pilaf or chicken baked surrounded by vegetables, roast. Grilled chicken was also a frequent guest on the New Year's table.

Other nations prepared their own classic dishes more often. Kazakhs - beshbarmak, and instead of meat they could use chicken and even fish.

Under a fur coat

As soon as the hostess received a good can of sprat, they immediately went to “Under a Fur Coat,” the children’s favorite salad. It was made on a large dish and its delicate taste testified to the skill of the housewife as a cook. Well, it was important to find quality fish.

People thought little about the calorie content of this product, rightly believing that once they should forget about their figure or diets. New Year! The housewives passed on the salad recipe to each other, each tried to add something of their own, at least in the design, and experimented with the number of ingredients in order to amaze the guests with a new taste.

Cabbage

Usually, with the arrival of autumn, people began to close their banks, because in winter many products would become very scarce. They covered cabbage, tomatoes and cucumbers, and jam. Sometimes children waited for December 31 with special impatience, knowing that their mother would definitely get the coveted jar of raspberry or strawberry jam for dessert!

At the same time, strategic reserves of sauerkraut, tomatoes and brine were taken out. Each was served in a separate bowl. Cucumbers were often sliced thin and were a good appetizer to accompany alcohol. Purchased cans were rare, so we had to do everything ourselves. Housewives adopted the experience of seaming from their mothers and grandmothers; village residents annually make jars in cellars or warehouses. However, they are always happy to send children in parcels a couple of cans, a bunch of dried mushrooms, berries - delicious!

Jellied

Sometimes it was found and served as a first course or a separate appetizer. In a deep plate there are pieces of soft fish with vegetables, flavored with herbs. This seemingly simple dish actually required a lot of effort and experience. So that the broth comes out clear and the fish retains its shape, because long cooking quickly destroys its structure.

Mimosa

A salad where you could add sprats. In composition, it looks like a cross between “Olivier” and “Under a Fur Coat”. The composition is similar to Olivier, and the layout is similar to “under a fur coat”. Flat plates were prepared for Mimosa; it was considered a more delicate salad, although generously flavored with mayonnaise.

Caviar

Real black or red caviar is a real delicacy even now, although it is a little easier to get. Then, the caviar was carefully packaged and sent to loved ones. Secretly from fish farms or taken home by “business trip” husbands and brothers who had visited coastal cities. They ate little by little and carefully preserved their supplies.

Of course, in the homes of the party nomenklatura and “food magnates,” caviar was considered an ordinary dish, but ordinary citizens could only enjoy it through friends or “through connections.” However, coastal residents were a little more lucky, although the private sale or production of black or red caviar was in principle prohibited. I had to resort to various tricks to please my family and myself.

Eggplant caviar

The housewives made it themselves and boldly included it in their holiday menus. True, not everyone likes eggplants, but the caviar turns out tasty and nutritious. If you also don’t like eggplant, you can prepare it. Put it in small sauce bowls and place it in several places on the table. It was eaten added to dishes as a sauce or simply spread like butter on bread. Tasty, nutritious and quite affordable. I immediately remember the film of the same name, where the king was given just a spoonful of such caviar, as there was a big shortage.

Sweet

For dessert, the housewives put out candies, including toffees and chocolate bars - whatever they could get. The more skilled baked pies or cakes. Jam is a must and homemade honey. However, cakes and various pastries could be bought in pastry shops. Cakes were popular
"Napoleon" or "honey cake". Village housewives often baked themselves. Of course, there were cheesecakes, pies or “School” cookies.

Perhaps Soviet times could not boast of variety, but many remember Soviet New Year tables with tenderness and nostalgia. Especially parents. After all, this was their cheerful youth, when a large group, waiting for midnight on the 31st, enjoyed delicious food, told stories and shared news.

Much of that past time remains to this day. People choose the classics, they want to feel the taste of their favorite dishes that have been known for a long time. Of course, they try new things, feel foreign trends, but the New Year's table in the USSR and the photo have long become an immortal classic.

Lazy cabbage rolls

200 g cabbage
1 onion
1/2 tbsp. rice
200 g boiled meat
1 tbsp. l. vegetable oil
salt

Soak the rice in warm water for 15 - 20 minutes. Sauté the onion until transparent. Add chopped cabbage and simmer covered for 10 minutes over medium heat, stirring occasionally. Then add rice. Pour hot water (or broth) so as to slightly cover the rice, simmer for another 10 minutes. Add minced boiled meat. For tenderness, you can add chopped eggs.

Potato casserole with meat

500 g potatoes
2 eggs
60 g butter
60 g sour cream
300 g meat
2 onions
salt
pepper

Peel the potatoes, boil them, drain the broth, dry them and mash them with a masher. Add eggs, butter, sour cream, salt, pepper to the mashed potatoes, mix everything and beat with a mixer. Boil the meat in salted water and pass through a meat grinder. Peel the onion, cut into small cubes and fry in a frying pan with oil. Add the minced meat, salt and pepper and fry until done. Place half the potatoes on a greased baking sheet, smooth them out and spread the minced meat in an even layer. Cover with the other half of the potatoes, level them, and apply a pattern with a spatula. Place the baking tray with the casserole in an oven preheated to 180* degrees and bake until golden brown. Cut the finished potato casserole with meat into portions and serve with sour cream or sauce.

Goulash with gravy

0.5 kg of meat (beef, pork, chicken, turkey)
1 onion
1 carrot (can be left without)
1 tbsp. l. flour
1 tsp. tomato paste
1 tbsp. l. sour cream (I have it without it)
1 bay leaf
salt to taste

Cut the meat into small pieces, lightly fry (you don’t need to fry, but immediately add a little boiling water to the meat) and simmer together with the onion and grated carrots in their own juice over low heat, pouring a little vegetable oil into the pan. oils
Then add a small amount of water. Well, let's say, a glass of water for half a kilo of meat. Simmer until the meat is done. The meat should be lightly covered with broth. About 10 minutes before the meat is ready, add salt to taste, add 1 bay leaf and maybe 3 pieces. peppercorns.
Meat can be different. Therefore, the cooking time may also be different. But as a rule, about an hour, no less (if it is beef or pork, and not chicken). Readiness is checked with a knife or fork. Then dilute in 1/2 tbsp. warm water - 1 tsp. tomato paste, 1 tbsp. l. flour and 1 tbsp. l. sour cream (you can do it without it, I did without it). Mix well in a glass so that there are no lumps. I always do this with a fork. Continuously stirring the goulash, pour the mixture into it.
The goulash will begin to thicken before your eyes. Simmer for a little while, 5 - 10 minutes. The meat is ready.
If the water boils away during stewing, you can add it. And if suddenly the goulash turns out to be too thick, then you can also dilute it with boiling water to the desired thickness. You can add grated or thinly sliced, peeled pickled cucumber 10 to 15 minutes before the end of the meat stewing. This will add piquancy to the dish.
Garnish with pasta or mashed potatoes.

Meatballs in sauce

0.5 kg minced meat
1/2 tbsp. rice
1 medium onion
1 egg
salt to taste

Sauce:
1 tbsp. l. sour cream
1 tbsp. l. flour
1 tsp. tomato paste
1.5 tbsp. water

Boil the rice until half cooked. Finely chop the onion and mix with the minced meat. Add salt to taste. Mix everything very well. Form small meatballs. Roll them in flour. Place in a frying pan well heated with vegetable oil, preferably not too close to each other, fry on one side for 3-5 minutes. Carefully turn over and fry on the other side. Pour boiling water up to about half the level of the meatballs, add salt and leave to simmer. Dry the flour in a frying pan, add sour cream and tomato paste, stir and dilute with the remaining water. Add sauce to meatballs and check for salt. Cover with a lid and simmer for 10 - 15 minutes over medium heat.

Omelette

5 eggs
250 ml milk
1/2 tsp. salt
butter (for greasing the pan)

Pour milk into a deep bowl. Add eggs and salt. Stir well without beating!!! Grease the mold well with butter. Pour the resulting egg-milk mixture into the mold.
Fill the form no more than 2/3 full, as the omelette will rise. And place in the oven preheated to 200°C for 30 minutes.
Do not open the oven for the first 15 - 20 minutes. Cut the finished omelette into portions. Place a piece of butter on the hot omelette.

Curd casserole according to GOST

For one child's portion:
135 g cottage cheese
10 - 12 g semolina or flour
15 g sugar
4 g eggs
5 g margarine
5 g crackers
5 g sour cream

Weight of the finished casserole - 150 g
sour cream - 30 g

The pureed cottage cheese is mixed with flour or pre-brewed in water (10 ml per serving) and cooled semolina, eggs, sugar and salt. The prepared mass is spread in a layer of 3-4 cm onto a mold greased and sprinkled with breadcrumbs. The surface of the mass is leveled and greased with sour cream, baked in the oven for 20-30 minutes. until a golden brown crust forms on the surface. When leaving, cut the casserole into square or rectangular pieces and top with sour cream.

Fish casserole

300 g fish fillet
1/2 tbsp. milk
1 tsp. flour
1 tsp. butter
salt
breadcrumbs

Boil the fish fillet in lightly salted water. Cooking time is 5 - 7 minutes after boiling. While the fish is cooking, prepare the milk sauce. Recipe here. Grease a baking dish with butter and lay out a small layer of boiled fish, minced with a fork. Add the egg to the milk sauce and mix well with a fork or whisk. Pour the resulting sauce over the fish layer, then place another layer of ground fish on top and pour the milk sauce over again. Sprinkle breadcrumbs on top of the fish and place in a hot oven to bake at 180°C. Baking time in different ovens ranges from about 15 - 25 minutes. Ready-made fish casserole can be an independent dish for dinner. Or you can serve it with porridge or vegetables.

Potatoes stewed with meat

1 kg beef
1.5 - 2 kg potatoes
2 large onions
3 carrots
3 tbsp. l. tomato paste (optional)

Cut the meat into pieces of 2 - 3 cm, trying to free it first from fat, films and tendons.
Peel the onion and cut it into half rings.
Peel the potatoes and cut them a little larger than the meat.
In a cauldron or thick-walled pan, heat a few tablespoons of sunflower or olive oil. Heat until smoking.
Throw in the meat and fry it over high heat. It's okay if the meat starts to let out juice and starts to stew. If the meat sticks to the bottom or walls of the cauldron, don’t worry, as soon as it’s fried, it will fall off on its own. Once it is fried, stir it, and after all the meat has lightened, add the onion, stir again, reduce the heat and simmer for about 15 minutes. If there is not a lot of liquid, add a little broth or, if there is no broth, water.
While the meat and onions are stewing, cut the carrots into semicircles and fry them in vegetable oil.
As soon as the color changed, put it in the cauldron, and instead of the carrots in the frying pan, put potatoes.
We try to fry the potatoes on all sides until light golden brown. Throw into a cauldron, salt, pepper, mix. If there is not enough liquid, add so that the potatoes are almost covered with water. Cover with a lid and simmer on low heat for 40 - 50 minutes.
15 minutes before the end, throw in three bay leaves, a generous pinch of suneli hops, or any spice you like, and half a teaspoon of red pepper for added spice.
Mix carefully, cover with a lid and let simmer for the remaining 15 minutes over low heat. Close the lid and leave for another 10-15 minutes, brew and soak.

Liver soufflé

Salt to taste
milk for soaking bread
butter, for lubrication
1 small onion
2 slices of white bread
500 g beef liver

We take the liver, wash it and boil it until almost done. I had a small piece, I cooked it for 30 minutes (after boiling). Remove the liver from the water, wash off everything unnecessary and let it cool.
Soak the loaf pieces in milk.
Peel the onion.
We scroll the cooled and cut into pieces liver through a meat grinder, do the same with the onions and soaked bread.
In general, this soufflé is prepared in the garden without onions, but I’m used to adding it to enrich the taste.
Add salt and mix everything thoroughly. If the minced meat is dry, you can add milk. You can also add butter to make it richer; personally, I never add it.
Place everything in a greased form. Place in the oven and bake at 180 - 200°C until the top is browned (about 15 - 20 minutes). Grease the top of the finished soufflé with butter.
My child really loves this souffle with sauce.
Fry the onion over medium heat under the lid, stirring occasionally, for about 15 minutes. Take 2 tbsp. l. sour cream and 2 tsp. tomato paste, combine in a deep bowl, add 1 tbsp. l. flour. Mix everything thoroughly, add about 300 ml of water, mix everything again and pour it into the onion, stirring while doing so. Bring over heat until thickened. The sauce is ready. You can put a piece of butter on top to prevent a film from forming.