Soviet Cuisine (Paperback)

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. 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. It is still remains popular in many of the former Soviet republics. In the West, Soviet cuisine is frequently mistaken for Russian cuisine, though national Russian cuisine is quite different.