TOP 4 legendary Soviet dishes that almost every one of us has tried

At home, my parents still cook dishes typical of canteens, cafes and restaurants of the USSR. And not only for every day, but also for holidays.

And I have heard more than once how the phrase “almost as tasty as in the dining room” is perceived by my older relatives as a sincere compliment.

After conducting a “societal survey”, I compiled a small TOP-4 dishes, the recipes of which my family members once “stole” from the Soviet catering, cooked then and continue to cook now.

And I will remind you the recipes for their preparation, suddenly an appetite will play out.

Milk soup with vermicelli

For some, this soup evokes not the most pleasant memories. Probably from the time when they were stuffed in kindergarten. But personally, I have nothing against him.

On the contrary, I ate with pleasure in childhood, especially when a milky film formed on the surface. Well, you know what I mean.

We remember how to cook such a soup. We will need:

  • milk – 1 l.;
  • vermicelli – 50 g (or a little more, then it will be thicker);
  • butter – 1 tbsp. l .;
  • sugar – 1 tsp;
  • salt – to taste.

The cooking process itself is extremely simple. The most difficult thing is to make sure that the milk does not run away. So:

  1. Bring milk to a boil.
  2. Add salt and sugar.
  3. We fall asleep vermicelli (it is better to break it so that it fits into a spoon later).
  4. Cook until the vermicelli is ready.
  5. Serve with butter.

We get our food.

Of course, you can use different pasta. Here are examples.

Goulash with gravy

Of the main courses, which were part of both ordinary and festive dinners, my relatives immediately remembered goulash with gravy and naval pasta. Let’s talk about goulash first.

Goulash could be tasted in almost any Soviet canteen. I haven’t seen people yet who don’t like this dish. And even now, many people love him.

Since the main ingredient in goulash is meat, I recommend choosing a “beautiful” piece, without fat and streaks. Ingredients:

  • pork or beef – half a kilo;
  • tomato paste – 50-80 g;
  • onion – 150 g;
  • flour – 20 g;
  • water – 1 liter;
  • salt, sugar, bay leaf – to taste.

Now we are preparing:

  1. Cut the meat into cubes or lengthwise pieces and fry until golden brown.
  2. Add tomato paste and a liter of water to the meat, simmer for 40 minutes, then salt and simmer for another 15 minutes. As a result, in addition to meat, we get meat sauce, which we pour into another container.
  3. While the meat is stewing, you need to fry the flour so that it changes color to cream, and also sauté the onion.
  4. Gently mix flour, onion and meat sauce, avoiding the formation of flour lumps – and we have gravy ready!
  5. Now we mix the meat, gravy, a little sugar, put the bay leaf. Simmer another 5-10 minutes and you’re done.

Goulash goes well with mashed potatoes or boiled pasta.

Macaroni in the Navy

Well, it is difficult to find among Soviet dishes so simple, quick to prepare, affordable in terms of products and tasty, like naval pasta.

We need only 3 main ingredients to cook it: meat, pasta and onions. Plus water, salt and some oil.

Classic Navy-style pasta is made from minced meat. But let’s get nostalgic and take boiled beef – it was it that was used in the canteens of the USSR.

So, we take:

  • meat and pasta in approximately a ratio of 1 to 1, i.e. equally – 300-500 grams. You can slightly reduce the proportion of pasta;
  • 1 onion (for onion lovers, you can take it along with meat);
  • 3-5 art. spoons of vegetable oil;
  • salt to taste;
  • water – enough to boil pasta and meat.

The process itself:

  1. Boil beef and pasta until tender in salted water.
  2. Fry the onion in oil until golden brown.
  3. We scroll the meat through a meat grinder, add it to the onion and also lightly brown.
  4. It remains to mix everything that you see, and the dish is ready.

Here are some variations of naval pasta that can be on your table:

Vitamin Salad

Salads were added to the main dishes. Almost all of them in the USSR were generously filled with mayonnaise. But we’ll talk about quite a dietary salad called “Vitamin”. Remember this one?

Even now it can be found very often in catering establishments and just at home on the table.

Of the vegetables, we only need cabbage and carrots. I suggest just take a look. Cabbage should be about 3-4 times more.

The cooking process is not very fast, but simple:

  1. Finely chop the cabbage, put it in a saucepan and add a few tablespoons of three percent vinegar (3-4 tablespoons per 500 grams of cabbage) and salt to taste.
  2. We heat on the stove for 2-3 minutes (do not boil), until the cabbage softens a little.
  3. We mix the cooled cabbage with the same chopped carrots, sugar and sunflower oil.
  4. Leave in the refrigerator for several hours.

Salad ready.

While preparing the post, I got hungry. I really wanted naval pasta. Will have to cook.

And I suggest you tell in the comments if there is such a “Soviet” dish that you still cook and eat with pleasure? What exactly do you like about it? Where did the recipe come from?

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