What did they eat in the 80s? What did Soviet people eat?

Almost every Soviet housewife in the kitchen had a book “On tasty and healthy food» 1952. It focuses on table setting, drinks and, most importantly, food. Now it is difficult to make out where is the truth and where is fiction, but still, most Soviet people believe that the food was tastier than the current one. The sausage was “real”, and the dumplings were like homemade. The cookbook says: homemade baking bread in the cities has already been supplanted by the bakery. Excellent sausages and meat-packing sausages are far superior to former home-made sausages. Factory jam completely replaces homemade. Ready-made and frozen dumplings free the hostess from a long fuss with their preparation. A variety of canned and semi-finished products are becoming increasingly popular.” Indeed it was. Outlandish preparations were in demand, but the housewives who loved to cook continued to do so and rarely bought semi-finished products.

Caviar

Basically, the dishes of the Soviet era were simple, but delicacies were not spared either. They were plentiful and affordable. Sturgeon caviar, lamprey, sturgeon, beluga, stellate sturgeon, Roquefort cheese, olives, asparagus - everything was on the shelves. But the Soviet people preferred more sausage. Sometimes they ate black and red caviar, made aspic from sturgeon.

Semi-finished products

The standard Soviet menu was like this. For breakfast, they preferred to eat scrambled eggs, sandwiches with butter and sausage. Soup is a must for lunch. It could be pickle, pea soup, kharcho, borscht, green cabbage soup with nettles, chicken noodles, mushroom, fish hodgepodge. On the second - cutlets with mashed potatoes, less often pasta with sausages. For dinner they ate pilaf, buckwheat porridge With meat sauce, fried or boiled potatoes with pickles, cabbage rolls. Various casseroles were prepared for children, compotes and jelly were cooked, and pies were baked on weekends.

Soviet bouillon cubes

Also, in addition to semi-finished products, food concentrates or bouillon cubes. Cubes in the USSR were made from dried meat powder, vegetable extract, sugar, pork fat, salt, nutmeg and potato starch. But the cubes were not in demand. At that time, it never occurred to anyone that it was possible to improve the taste of a dish with the help of such an additive. Oh, such cubes these days ...

There was no food shortage in the 1950s. The previous one ended, and the new one began in the 80s. Only in 1963 there was a shortage of bread due to drought, so flour and cereals were given out once a month according to the lists in limited quantities.

The choice of sausages was not small. Veal sausage, metropolitan, amateur, tea, doctor's, ham-chopped, special, lamb, diner and garlic. Beef and pig tongues, nutmeg and pistachios. They were prepared from fresh quality products and even people with stomach ulcers could eat it. The quality of the product deteriorated after 1976. That's when sausages could not brighten up even saltpeter.

Soviet Ice Cream

Everyone who has tried Soviet ice cream still remembers it with great love. The first ice cream factory was opened in 1932. The main slogan in the production of ice cream was "Mass character and availability." In 1941, they began to produce not only creamy ice cream, but also ice cream, fruit and berry, aromatic and with nuts. The composition included only natural products: cream, milk, sugar, butter, gelatin, vanillin, berries, nuts, candied fruit, chocolate and wafers. Its shelf life was only a week due to the lack of preservatives in the composition. It was always fresh, tasty and environmentally friendly. In the 50s, popsicles, creme brulee and champagne ice cream appeared on sale. The cafe offered balls with various syrups and fruit sauces. They began to produce non-standard types of ice cream, for example, tomato and "Chestnut" with real chocolate. After 1986, the quality of ice cream deteriorated, and in the 90s, imported ones completely replaced Soviet ones.

Soviet poster

Finally, let's remember the recipe legendary salad"Health". Washed fresh cucumbers, raw carrots and apples cut into thin strips, and lettuce leaves into 3-4 pieces each. Mix all this and season with sour cream, adding lemon juice, salt, sugar. Top the salad with sliced ​​tomatoes. Such a salad, thanks to raw vegetables and fruits, contains a significant amount of vitamins. On 2 fresh cucumber- 2 raw carrots, 2 apples, 2 tomatoes, 100 g green salad, 1/2 cup sour cream, 1/4 lemon.

Similar material: Soviet products - The history of doctor's sausage

To the recipes of the era of the USSR, many are dismissive. What could be cooked there if there was not even butter on the store shelves? But even without jamon, dor blue and marzipan, Soviet women created real masterpieces. Here are just the most popular ones.

Salad "Olivier"

The Soviet version of the salad was very different from the pre-revolutionary one. It was so “inspired” that it could well be called a parody. No hazel grouse, no pressed caviar, no crayfish ...

The Soviet version, familiar to us, was invented in the Moskva restaurant in the capital immediately after the revolution. All the tastiest things disappeared from it, and the hazel grouses were generally replaced boiled chicken. And in times of special "revelry" of developed socialism, many housewives generally abandoned the bird, replacing it with boiled sausage. Oddly enough, it was in this form that the salad became known to almost the whole world. In Europe, it is now called "Russian salad", which, in general, is fair.

How to cook. Everything is very simple. To begin with, they boiled potatoes, meat, eggs, took out pickles from a barrel or jar, brought them from the cellar onion and opened a jar of green peas. Now the most dreary thing remained: everyone was chopped into cubes, except for peas, of course. Added mayonnaise, salt, pepper, and the last magical action: mixed. For a normal bowl of salad, half a kilo of meat is enough, the same amount of potatoes, ten eggs, five cucumbers, two onions and a jar of peas.

How to make it tastier. First, you can make your own mayonnaise with olive oil instead of buying it from the store. Secondly, it is not forbidden to add shrimp to all this riot. For happiness, you need three hundred grams, do not regret it.

Salad "Fur Coat"

There is a very beautiful revolutionary legend. Say, during the Civil War, caring Komsomol members came up with the proletarian salad Sh.U.B.A., abbreviated to Chauvinism and Decadence - Boycott and Anathema. The most went to the salad simple ingredients, without any bourgeois excesses.

To believe in this story or not is a personal matter for everyone. The “fur coat” became popular after the war, and Soviet cooking can be proud of it - this is an absolutely unique dish that immediately became popular. But, unlike Olivier, in the world it is known only as "that extravagant Russian salad with herring", or "oh my God, why do they do that."

How to cook. There are many variations of the recipe, but they all have one thing in common: boiled beets are needed. In addition to it, the usual list includes boiled potatoes, carrots and even herring. Vegetarian option with sea ​​kale not everyone will survive. Vegetables were boiled, cooled, peeled, chopped or grated. Herring was also crushed, vegetable oil was added. The whole essence of the salad is that the products were laid in layers and each of them was smeared with mayonnaise from the heart. The very first was herring, then carrots, potatoes and beets. Ideal Proportions: each vegetable in the salad should be as much as the herring "foundation".

How to make it tastier. Do not feel sorry for mayonnaise - the salad loves it. Now quite often, in addition to traditional ingredients, onions and eggs are added. Neither one nor the other will definitely spoil the “fur coat”. Gourmets use salted red fish instead of herring, but this, you see, is somehow not proletarian.

Salad "Passenger"

Another invention of Soviet chefs. Unique, though not as popular. Most housewives met him through cookbooks of the seventies and were still very surprised: why is he called "Passenger"? Mayonnaise somehow does not suggest long-term storage, they don’t take salads on a hike, you can’t quickly cut it by the fire.

There is a version that in the sixties this dish was actively promoted in dining cars. In addition to the memoirs of individual railway workers, no other evidence of this could be found.

How to cook. There are only three main products in the salad, plus the same dressing - mayonnaise. They made it from beef liver, which was first fried in large pieces, and then cut into strips. Pickled cucumbers were cut in the same way. Onions chopped in half rings were sautéed. Then all this was mixed, salted, peppered and the magical "Provencal" was added. Half a kilogram of liver took the same amount of onion and half fewer cucumbers.

How to make it tastier. The combination of products is almost perfect, it is unlikely that anyone will be able to achieve better. However, some housewives, at the request of nervous husbands, reduce the amount of onions. Doubtful step.

Soup "Student"

This recipe is not found in the Soviet cookbook, but any student who studied then remembers it perfectly. And even in several versions - depending on the available products and financial capabilities.

For some reason, modern Russian sites and communities dedicated to cooking strongly require the use of broth in the recipe. Of course, "Student" is similar to French cheese soups, but there was no question of any special broth. All meat broth was provided exclusively by sausages.

How to cook. As usual, it all starts with peeling potatoes (0.5 kg). In a completely hopeless situation, it was replaced with pasta, but it was not so tasty. It also required three hundred grams of sausages, carrots, onions and two processed cheeses. The simplest grocery set that could be easily bought without using communications. When the water boiled, finely chopped onions and carrots were thrown into it. Sausages were also crushed, usually cut into circles - it's easier that way. At the very end it was the turn processed cheese.

How to make it tastier. This is where the real scope for imagination. To enrich the taste and out of hopelessness, students added everything: from bell pepper to olives. And it didn't lose the taste.

Pea soup

Story pea soup is several thousand years old. There are references to him in Ancient Greece, Rome, medieval treatises. In Russia, it has also been known for a long time and is even mentioned in Domostroy.

In the USSR, it was prepared from dry peas or special briquettes with a semi-finished product. Due to its cheapness, it was especially loved in workers' and student canteens. At home, “musical soup” was also periodically prepared, but the dish was not at all festive.

How to cook. It is useless to consider the option with a briquette: the cooking method is written on the wrapper. If it was made from dry peas, they were pre-soaked for 6-8 hours. Onions, carrots, any smoked meats or lard were chopped and fried. Be sure to peel some potatoes, literally two or three things. It, along with peas, was boiled until half cooked, then everything was added from the pan. When the soup was ready, croutons were thrown into the plate. 250 grams of peas took 200 grams of meat, one carrot, onion and 0.6 liters of water.

How to make it tastier. It is not at all necessary to dwell on one variety of smoked meats. Soup with two or even three kinds of meat will be much better.

Naval pasta

Soviet interpretation Italian pasta. The exact origin of this dish is not known. It appeared in cookbooks in the sixties, but there were mentions of it even earlier. Most likely, this is a classic "folk art", which also appealed to cooking professionals. Naval pasta was offered in canteens of almost all institutions, and especially often in sanatoriums, boarding houses and pioneer camps. Their administration simply adored this recipe: it was almost impossible to understand how much meat was really put there. Minced meat was mixed with noodles and did not use tomatoes, as is done in modern recipes.

How to cook. Brilliant in its simplicity composition. There are only three products in it: minced meat, one onion and the actual pasta. No complex manipulations were required. Half a kilo of minced meat was fried until tender in oil, onions were added and kept on fire until it darkened. Peppered and salted. At the same time, the same amount of vermicelli was boiled. Then the water was drained and minced meat was added directly from the pan. Be sure to mix thoroughly.

How to make it tastier. Adding something to this perfection means moving away from the original idea and getting closer to what is prepared in Italy. Well, okay, cheese or greens will not be superfluous.

Potato with stew

It is impossible to repeat this recipe now. The problem is the stew. The one sold in stores is not at all suitable in quality. There is almost no meat there, only some strange "jelly". You can put out the meat yourself, but it doesn’t get the same taste, it’s completely not Soviet. Why this happens is a big mystery. It remains only to be nostalgic and get by with the current stew. But it's worth buying the product. premium: the rest is too doubtful.

How to cook. Probably, everyone has already guessed: the Soviet cuisine bribed precisely with its simplicity. And this time everything is also elementary. The potatoes were peeled, cut into large pieces and set to boil. Bringing to half readiness, stews were added. Just the entire contents of the jar. A recipe is circulating on the Internet in which “white fat” is offered to be removed and discarded. Frankly, this is blasphemy, for this it is necessary to transfer to a lifelong lenten menu.

How to make it tastier. This recipe has been tried to improve by many women. The easiest way is to add canned green peas. You can also chop and fry some onions and carrots. In general, there is room for delicious creativity.

Chicken Kiev

The prototype was cutlets "de-volley" French descent. The difference is only one and insignificant, to be honest. The French put sauce inside theirs, usually creamy with mushrooms. Soviet citizens did not engage in such tenderness: a small piece of butter and greenfinch was enough. Initially, only foreigners were pleased with the Kiev cutlet in the Intourist system, but from restaurants for the elite, luxury also moved to Soviet cuisines.

How to cook. Perhaps this is the most difficult dish in terms of cooking in our review. Don't be fooled by the simple name "patty" - for cooking, they used not minced meat, but chop from chicken fillet. And for the filling, the greens were finely chopped and mixed with butter, which was taken straight from the freezer. The resulting mixture was laid out on a cue ball and wrapped so that a neat oval cutlet was obtained. Then it was rolled in an egg and breadcrumbs and put on a heated frying pan. Fry on both sides until a crust appears. The final stage is ten minutes in the oven.

How to make it tastier. No way. Attempts to add mushrooms or cheese inevitably turn it into a de-volley cutlet.

Semolina

The invention is not Soviet, but it was in the USSR that it hit every home. In Russia, they began to cook it back in the 19th century, but only in noble families. For the common people semolina was too expensive. But the Soviet authorities, rebuilding the food industry from scratch, launched it mass production, and flour mills literally flooded stores with semolina. And it would be okay only shops - in schools and pioneer camps it was suppressed almost every morning. And, of course, no one stirred the lumps ... Yes, this porridge turned into horrible dream Soviet children.

How to cook. "Cooking" to call this process ashamed. Milk was poured into a saucepan, waited until it boiled, and then semolina was added a little bit at a time. For half a liter of milk, only 3 tablespoons of cereals. Slowly stirring, add sugar and a pinch of salt. This step took 5-10 minutes. At the end, a piece of butter was thrown in and mixed thoroughly again.

How to make it tastier. semolina porridge better perceived as the "basis" of a sweet dish. You can add fresh and canned fruits, candied fruit, nuts, chocolate and just jam.

Napoleon cake"

The most popular cake of those times. At the same time, it was not sold in stores and was not served in restaurants, it was exclusively “home-made”. Each hostess had her own recipe and her own secret, although they were all, in fact, very similar.

This cake came to Russia from Europe and, despite the name, most likely from the Italian city of Naples. In the USSR, they began to prepare it especially often in the eighties, when the shortage became simply depressing - the so-called "Napoleons for poverty", where the cream was made from melted ice cream.

How to cook. Pre-cooked cakes from puff pastry. It was believed that the thinner they were and the more they were used, the cooler, but the main secret of taste is still cream. In the USSR, they used custard. For him they put on slow fire one and a half liters of milk, along the way we ground the yolks (8 pcs.), Sugar (400 g) and a bag vanilla sugar, then added 100 grams of flour. All this should be added to the milk that had boiled by that time. Bring to a boil again and stir until the cream thickens. They were carefully smeared with cakes and put in the refrigerator. For the test itself, three hundred grams of butter, 600 grams of flour, half a tablespoon of vinegar, a little salt, an incomplete glass of water and two eggs were required.

How to make it tastier. mess up classic cake easier than to improve, but for "Napoleon" you can give some advice. For example, you can add three tablespoons of cognac to the dough, and butter to the cream.

From the Zvezda magazine, No. 12, 2008

Derviz T. Next to Big History. Essays on an honest life in the middle of the 20th century.

What did they eat.

The cards were “attached” to strictly defined stores in the area of ​​residence. They envied those who were attached to the good ones, for example, to Eliseevsky. It was necessary to follow the newspapers or listen on the radio that "announced". I was already in the second grade, I knew how to read, and on the way from school I had to look (all newspapers were hung on special billboards) what and from what date they “announced”: meat, or fats, or sugar. It was necessary to go for bread every day or every other day: they gave for two days. It was also my duty, my grandmother did not go outside anymore ...
Mom went for other products.
Cards - sheets of thick paper, smaller than a notebook, lined
into squares. Each one says: fats 200 g or black bread 500 g.
And at the top it’s bold: work, or children’s, or an employee, or a dependent card, daily allowance, month and year. Part of the same sheet is occupied by a miniature form - the so-called standard certificate. It had to be filled in (full name, address of registration, passport) and at the end of the current month to assure the house management. It was forbidden to cut it in advance - it will be invalid. Cards were issued for the following month.
Everyone was happy when the cards were canceled, but I had my own special reason for joy. I also had to go to the JAKT (as the housing offices were then called) to certify this damned standard certificate, because of work, my mother did not get into office hours.
I was assured by a nasty, fat (which was a rarity after the blockade) aunt, who, as they say now, did not see me point-blank. Naturally, there was a queue. I stood patiently. From time to time the aunt shouted loudly: “Come on, everyone go out to the calidor, you are interfering with work! Come out, girl, they tell you not to stand here!” Some people came out, but she definitely escorted me out. The door was closing. And all the time acquaintances passed by without a queue, with whom she chatted animatedly, and at the same time assured them everything they needed. But as soon as office hours ended, she stopped working.
Needless to say, the reception hours were very short and inconvenient. In addition, if you were late to submit a certificate and did not receive the cards by the 1st, then the expired coupons disappeared. And it was also not allowed to certify this damned certificate in advance, only at a certain period at the end of the month.
The trade went like this. Here I am entering “our” bakery. Of course, queues, always queues! I choose the fastest, in my opinion, saleswoman - after all, you already know everyone by sight. People stand almost at the back of their heads, tightly clinging to each other, no “I will move away, tell me that I am behind you.” Cards and money are clutched in my hand, they can pull them out of my pocket, which has happened more than once with my classmates. Finally your turn comes. Here you need to quickly say how much to hang, so as not to force the seller to look at it once again, and hold out the cards. I still remember: a kilo of black, four hundred white, two hundred grey. This is for three of us: an employee, a child and a dependent. The saleswoman cuts out coupons with scissors over a special box (in the evening she will have to stick all these coupons on sheets of paper for a report)
and weighs, and you are already holding out the money without a second's hesitation, otherwise someone is sure to straighten up: well, what are you digging for, I couldn't cook before - or something worse.
The road home is brightened up, if there is a makeweight, it is allowed to eat it on the way. One of the saleswomen, who noticed me, sometimes asks: can I give me a crust? And then for the appendage I get a warm crispy tip of a loaf. And she is fine, and I still love pinkies.
At school, for about a year after the war, they gave us free bread, sugar, and tea. Two slices of black bread, two slices of sawn sugar and a glass of tea. They brought it to the classes at a big break. There were attempts to add soy curds to this, but, at least in our school, everything ended quickly for reasons beyond the control of the authorities. The training was already separate. But fantasy and in the women's school did not doze off.
Cheese curds, unfortunately, were the wrong color for eating, very light brown. And the right consistency. Being unwrapped from a paper wrapper not quite neatly, they willingly slipped onto a desk or onto the floor, forming small piles. How much do girls 9-10 years old need for fun? The delight was complete and universal. Cheese curds were deliberately dropped on the floor in the aisles between the desks and at the door. Then it turned out that they are sticky and stick to the walls and even to the ceiling, if you throw it hard. Everything stopped quickly: the teacher, having entered the classroom, to our regret, did not blink an eye, did not enter anywhere, looked around the walls and ceiling and delivered a verdict: everyone stays after the lessons to clean the class. The caretaker will bring the stepladder.
No more cheeses were given. And soon they canceled bread with sugar. The school has a cafeteria. You could buy a white round bun, that's what it was called - a school bun, for 5 kopecks, or you can pay immediately for a whole month, then even cheaper, buy a subscription.
In the meantime, commercial stores have opened, without cards, but at fabulous prices. I do not remember them exactly, but they were not available to our family. The girls and I went to look: sausages, ham, cheeses, black and red caviar, outlandish canned food, cakes, boxes of chocolates, tangerines and more. Surprisingly, caviar, especially red caviar, was relatively cheap. After the abolition of cards, when prices were reduced, many people could afford to buy red caviar from time to time.
What do we eat daily? Came into use meat soups, means, meat on cards gave. Pasta, meatballs, economical “navy-style pasta”. Potatoes with herring as an independent meal, not an appetizer. eggs sometimes. Cabbage rolls.
Our home menu in the post-war years was sharply divided into “before gas” and after. On a kerosene stove or stove, in addition to food, you still need to spend an abyss of time, you won’t cook much! Leningrad was gasified at a very rapid pace, a stove appeared in each apartment, or even more than one, at the rate of two burners per family. This immediately changed the whole pace and style of cooking, so that a two-course meal was no longer exotic.
They began to eat fish more often, by the way, local, from the Marquis Puddle and Ladoga. On weekends, they specially went out of town to buy, since it was believed that it was not so fresh in the markets, and in spring smelt and lampreys, which were caught within the city, were traded everywhere.
In the summer we lived in Lisiy Nos, on the very shore, in Dubki. There was a fishing collective farm (or state farm). Huge wooden boats, tarred and therefore black on the outside, far from always with a motor, but more often with two pairs of oars, left at dawn and by noon they brought the most different fish, which was piled up like a mountain in a boat. Large perch and roach were taken by ear,
and zander and the like were fried. There were even eels! They were fried and smoked, just like lampreys. If there was a calm, then water was taken from the bay. It was very shallow there, so the children were sent to go with a bucket further away to scoop clean. Indeed, in the Marquis Puddle, in essence, there is still not sea, but fresh Neva water, and everyone knew that the water in the Neva is the most delicious.
I don't even want to remember what the dam did to these places!
For tea they used sweets-lollipops or pillows, by the piece. They could be bought quite cheaply from the hands near the bakeries: the poor-looking aunts, looking around timidly, took out as much as you want from the bags. I was usually told to buy ten pillows. With milk, apparently, there were difficulties. I judge this by the fact that when my mother and I went to Lisiy Nos, to those people
whose dacha was rented before the war, the hostess treated us, she treated us like something valuable fresh milk. I was forced to drink more than half a liter at a time.
At the same time, one cannot ignore the fact that there were no refrigerators. In winter, food was stored between windows and on window sills, so rooms in pre-revolutionary houses were valued, where the distance between the frames and the width of the window sills reached almost half a meter, and even better if there were balconies. In the summer it was necessary to eat everything right there. It was then, I think, that such boxes with holes were invented, which were built into the lower part of the windows and protruded into the street. From the side of the room there were tight doors, so that the cold did not pass.
With such devices, some reserves were possible. For example, a neighbor comes and says that, they say, in Pargolovo, relatives will chop a piglet, will you take it? Of course, my mother says and agrees how much, how much and when they will bring. This pork was carefully rubbed with salt, and if in the summer, it was covered with nettles. The outdoor box allowed it to be stored for some time. Or oil. It was placed in a jar with a lid, the jar was placed in a bowl of water, covered with a cloth, the ends of which were dipped into the water. Evaporation created a slight cooling effect.
True, there was such a thing as a certificate. The officer salaries of the belligerents were transferred to their families. My father was already a colonel, so sometimes my mother bought food at the market: sour cream, vegetables in spring and summer. Then, after all, urban residents did not have dachas and garden plots, so none of our acquaintances did home-made preparations - cabbage, cucumbers and the like, especially since they worked a lot, and there was only one day off, Sunday, is it up to preparations here! However, in the first post-war summer, “everything was already” on the markets. Here the certificate helped, although it was still necessary to buy firewood and kerosene, pay for an apartment and electricity, and also subscribe without fail according to established standards for a state loan - it seems, one salary per year.
In this way, our state, having first given everyone a salary, then took some back, calling it a loan, that is, funds that citizens voluntarily lend to the state. Instead, they issued bonds that looked like money, but rather large, sometimes the size of a notebook sheet, different denominations. The loans themselves were called loudly: "Restoration and Development of the National Economy", "State Loan of the Fourth Five-Year Plan" and so on. It was believed that the state would pay back people's debts gradually, playing numbers and series in special lotteries. Lists of winning numbers were published in newspapers. Needless to say, only a tiny fraction of the funds returned back. Relative justice consisted in the fact that the more a person had a salary, the more he was forced to lend. Relatively recently, I found at home among the books a pack of these pieces of paper. I keep it as a historical document.
But with what I was personally lucky in those years, it was with chocolate. My half-brother entered the military school in Leningrad (I don't remember him before the war). Every Sunday and on holidays he came to us. He treated me very well, took me to matinees in theaters and the circus, brought me books to read, and most importantly, brought boxes of sweets, and each time different. Then I tried chocolate for the first time and it made me indelible impression. I affirm with all responsibility that
it tasted much better than now. In all likelihood, traditions and specialists not even pre-war, but pre-revolutionary, were accidentally preserved in this industry.
First, the boxes were different sizes- from very small, flat, "theatrical" ones that easily fit in a ladies' purse, and therefore inexpensive, to giant gift boxes, otherwise this work could not be called. The forms also differed - the usual rectangular, round, oval, elongated like a pencil case, in the form of a rhombus, and even hexagonal. And once I was presented with a box in the shape of a five-pointed star.
And most importantly, when you opened the box, there were all sweets, and not a tasteless plastic form with monotonous products interspersed here and there (hello from the civilized world!). In large and medium boxes there were two, and in especially expensive boxes there were three layers of sweets. In the bottom - solid, shoulder to shoulder, oblong and square with filling. Some in foil to distinguish. Then, in the second row, in corrugated parchment cups, especially tender, with cherries, prunes, liquor. With liquor, always in the form of bottles with a light cork. Truffles are also in cups. And on top were just small chocolates, round, rectangular, miniature sticks with nuts (twix or snickers can hide!), nuts or raisins in chocolate or, for example, in the form of coffee beans. Appetizing tin tweezers were always lying right there, as well as a card where it was written: factory such and such, stacker: surname, initials and date. The fact is that when you opened the box, you saw some composition made of sweets, and its author was known.
It is difficult to argue about tastes, but it seems to me that the sweets were tastier than the current, most expensive ones, and what is more diverse is without a doubt.
Pictures on the boxes - that's where the flight of fancy was. I saw a collection of caps from a friend in those years. Flowers and fruits, cats and dogs are, of course, copies of famous paintings, which later the uncultured pedants began to object to: insulting, they say, for Repin or Shishkin. But the children knew the paintings and recognized them in museums. There were also thematic series: orders, banners, views of cities, well, the Kremlin, of course, in all forms. Famous children's characters from fairy tales, sports series, birds and much more.
Unfortunately, I don't remember the prices. But since sweets were often given to each other by people from our modest surroundings and even children, going to birthday parties, it means that it was available.
As for ice cream, it was a kind of indicator of how quickly life was getting better after the blockade. At first there were only popsicles - fifty-gram cylinders with a stick stuck in a sliver and briquettes - twice as large, rectangular. At first they were expensive, but quickly became cheaper, and after the cancellation of the cards, almost all the children had enough money for ice cream. It was sold from wooden boxes, which were dragged with a wild roar right along the ground by a nailed belt loop, or from smaller boxes that saleswomen wore on a belt around their necks. The ice cream makers were always located near the schools by the end of the lessons. As cafes began to open, this type of trade gradually disappeared.
In some places, for example, in the foyer of cinemas, there were still pre-war kiosks with ice cream in waffles. A circle of wafers of five centimeters in diameter was laid in a special machine. Top - ice cream, and closed with another circle of the same. The machine had a special piston, through which this product was raised, and it could be taken from both sides by the waffles. The subtlety was that different names were squeezed out on the waffles, short ones - Tanya, Vasya, Kolya. Happiness was complete if you got your name.
After the abolition of the cards, there was also some leveling of prices, and the stores lost the status of commercial ones. In Leningrad, as it became customary to say later, "everything happened." But there were also queues: for meat, milk, sour cream, eggs, sunflower oil, for particularly scarce cereals, such as buckwheat. I remember, of course, what I had to stand for myself. It was very tedious, sometimes for an hour, for two. There were norms on how much to give out “in one hand”. Meat, I remember, no more than a kilogram, but it was only paired! Frozen meat, at first as a curiosity, began to appear here and there in the mid-fifties and was not held in high esteem. Flour, even after the cancellation of the cards, was on coupons issued by the housing office for the holidays of the “red calendar” and the New Year.
There was butter, sausages, sausages, ham, cheese, smoked and salty fish, caviar, crabs. In large grocery stores, for example, in Eliseevsky ( Soviet name- Grocery store No. 1 - never caught on), huge pools with live fish appeared. The seller came out from behind the counter
with a net and fished out the unfortunate victim that he liked.
Restaurants were quite accessible to the average person from time to time, not to mention cafes. Moreover, on Sundays, families even began to go to dine in a restaurant, and in the evenings it was simply not possible to get there. During the day, there were queues to good cafes, including the famous Lyagushatnik (an ice cream parlor on Nevsky near Bolshaya Konyushennaya, then Zhelyabova). Why is there a cafe, in the restaurant "Metropol", on Sadovaya, during the lunch break, they took a queue just to have lunch - during the day the prices were lower,
and the cuisine was famous.
Just at that time, a luxurious, large-format “Book of Tasty and Healthy Food” was published with many color pictures. So, everything that was in the pictures could be tried in restaurants or cooked at home, except, perhaps, game. For her ordinary people needed a familiar hunter.
It was then that the Olivier salad entered the folk menu (for the first time after 1917) and, in general, mayonnaise appeared as a universal seasoning in small glass jars, which became no less universal dishes. (How many gastritises and ulcers caused its immoderate use!) I repeat, it was possible in inexpensive cafe order not just “meat”, but entrecote, escalope, langet, pork or lamb chop.
But there were also catering establishments under simple name"Dining room". They, like everything then, were divided into categories. There were “district committee”, “departmental”, they were sometimes simply called simply “closed”, “workers” and “ITR” - at factories (Engineering and technical workers), “student”, “dietary”, even “children's”. And just canteens. I came across curiosities like “restaurant-type dining room”. In the era of cards, you could attach yourself to one, and you had coupons cut out of cards for lunch.
Accordingly (oh, this seal of an eternally underfed people!), And people could be distinguished by where they go to dine. The lunch break - "lunch" - is a sacred time for everyone, from a Central Committee worker to a digger. The more closed the dining room, the better it is, but also the cheaper it is. In the first place, of course, the communists. I don’t know how they got into the regional committee canteen, because it was possible to get into the Smolny only by presenting a party card. And at the district level it was easier. All district committees were located in the former mansions of the lords, where, as you know, the kitchen facilities were on the ground floor. Immediately, close to the entrance, there are also dining rooms. I know people who boasted that they easily passed by the watchman, undressed in the wardrobe and, to avert their eyes, first went upstairs, supposedly on business, and then naturally went down to the dining room, where they received excellent food at unheard of low prices. The main thing was not to stand out by the clothes and behavior of the “co-workers”, then you were not required to have a pass.
The larger the plant, the better the canteens. The cheapest are workrooms,
and a more varied assortment at the engineer, and the best - in the canteen of the plant management. Student canteens at institutes are also okay in terms of prices and quality, but not the same, although there are separate rooms for faculty there.
Just imagine what a mass of people worked on these categories, rates, norms, discounts, passes! And how many controllers had to check it! And all in order, God forbid, not to equalize the janitor and secretary of the Central Committee in the country of the proclaimed universal equality.
Ordinary establishments called "Dining Room", entrance from the street, let everyone in, were, to put it mildly, not good. And although this was a common plot for comedians of all ranks, up to Raikin and the semi-official magazine Krokodil, the situation only worsened. True, the scenery has changed. Immediately after the cancellation of the cards, there were tables with tablecloths and waitresses. I had to stand in line, sit down at a table, wait for the waitress and order. Then a long wait. Eat and wait again for her to come for payback. The tablecloths are dirty, the food is nasty, cold and not always harmless. Indulgence only for those who order alcohol. There was a period in the Khrushchev era, when bread and mustard were free on the tables. Then they canceled it, fearing that people came in without waiting for the order, ate bread and left.
Then came the era of self-service, which was at least faster. And there was color. Deprived of any civil rights whatsoever, Soviet people, endowed as a result with all conceivable complexes, in every second of their social life fought with fellow citizens for insignificant advantages. Burst into the car first and sit down, as if standing for a hundred years.
Pass at least one person in line. Watch the crowd waiting for the green traffic light. This is an unconditioned reflex - to stand in the front row. And it doesn’t matter that you swallow exhaust fumes, and in the rain, splashes fly at you, but you will be the first to rush across the road. Now they drive cars with the same complexes.
So about the dining room. Self service, queue. If you are not alone, then one stands, the rest occupy a table. For the future.
Even in the Soviet canteens for some reason there were no knives. Rather, they were, but not enough, only for those dishes that required such, according to the waitress. You ask for a knife, and in response, “You have a cutlet, why do you need a knife?”. And really, why? Particularly stubborn poked "backstage", nasty voices begged the dishwashers "Be kind, wash the knife!".
At the turn of the 1950s and 1960s, there was a period in Leningrad when it seemed that quite normal catering. On Nevsky, close to the Moika, there is a large pie shop. And the “Three Little Pigs” with cute little pigs in the window, also on the even side of the Nevsky, near the Rebellion (Znamenskaya), was known even to visitors. Near Great Hall The Philharmonic had a store, extremely popular, with the boring name "Food Concentrates Store". There, in a small room, one could eat delicious buckwheat porridge and drink coffee with a bun. I have already written about restaurants, I will add that “Caucasian” was very popular (a basement on Nevsky to the right of the Kazan Cathedral). Everywhere in the city, one after another, inexpensive “food points” were opened. Yes, it was necessary to stand at least a little in the queue, but everything was well organized, and most importantly, almost everyone could afford cafes.
But soon everything began to deteriorate. In the early 1960s, the prices of basic products were raised. Increased prices during the day in restaurants. The sausage shop closed for repairs and never reopened. The “concentrates” were transferred to the end of Moskovsky Prospekt, to a courtyard glass, where no one needed them and soon died. Examples can be multiplied.
And so far, the mass custom of dining in cafes and restaurants cannot take root in our country. You will say: now everything is different! And you compare prices and quality (expensive and tasteless) and you will understand why almost all private firms hire special women to buy food and cook instead of going out on the streets of their native cities during a break and go to a cafe or restaurant for a bite to eat.
At home, of course, they didn’t cook any frills every day, but on a holiday - why not! The custom was revived in winter, especially in frost, to gather in a company, collectively sculpt homemade dumplings - mountains, and then slowly drink them with vodka. The same is with pancakes for Maslenitsa.
Speaking of booze: in addition to vodka, with which various new varieties appeared, Stolichnaya, for example, branded wine shops where wines of the peoples of the USSR were sold. It was a genuine variety of wines - Georgian, Crimean, even Uzbek. The stores were called: Georgian wine”, “Uzbekvino”, “Moldavian wine”, “Ararat” - this is in terms of cognacs. Dry and semi-dry wines were very cheap, but at the same time good quality, and the culture of feasting and communication gradually entered life. How not to regret that all the diversity Georgian varieties, each of its grape variety, its locality, then merged into a faceless, and even often falsified “Alazani Valley”!
Probably many, like myself, learned only in the 1960s that the illusion of relative abundance in Moscow and Leningrad was maintained at the expense of the rest of the country, which was still starving. But then, down to my student years(I graduated from school in 1953), the food sold was delicious and varied. Of course, there were queues for relatively cheap products, but not as long as during the war.
However, under Khrushchev and in Leningrad, difficulties began with food. Somehow, various sausages and ham disappeared imperceptibly, pyramids of cans of crabs disappeared somewhere, which seemed not to be bought very much, cheese disappeared and was only of one variety, and then completely remained only in the form of processed cheeses, in search of herring I had to go around a few shops, and so on and so forth. With little seasonal variation, the situation generally worsened steadily until the reforms of the 1990s eliminated the deficit.
Funny but characteristic illustration. In the early 1960s, the first tourist trips to the "countries of people's democracy" had already begun. My husband received a coveted ticket to Poland. There, among other things, Soviet people saw in free sale white flour very affordable price. Half the groups, including my husband who was under blockade, brought a package with them. There was no ban on carrying such products yet, you didn’t guess!
Difficulties looked like this. Suddenly butter, or eggs, or meat, or all at once disappeared. The word “thrown out” has become a rogue word. Where, what and when
thrown out, no one knew, except for the merchants and their entourage. You walk, for example, down the street close to some grocery store. Suddenly - time!
In the blink of an eye at the door, usually not the main one, in a matter of seconds
(it happened to me exactly twice!) a line of 15-20 meters is formed. Tightly so everyone stands in the back of the head, and then they begin to figure out what they threw out. So you stand, if you have money with you, for at least an hour and you become the happy owner of a pound of oil or a can of Yugoslav canned ham.
Or, for example, in the year 1955, the meat was completely gone. But everywhere there are geese, and without a queue, such harsh geese, thick, iron, really plucked. Everyone is discussing how to defeat them so that they are softer. The regular dish is goose!
And vegetables, and tomatoes, and oranges, and Bulgarian grapes and cherries, the queues for which were insidious: you stand, you stand, and it's over!
Poems, novels, sociological studies can be written about Soviet queues... “You were not standing here!” — there are thousands of conflicts behind this humorous phrase. You borrow, for example, for meat and go to buy something less scarce. It seems to have warned everyone, but no! You return, and during this time, those who are in front of you, and those who are behind you, also left. And no one remembers you or pretends not to remember: “it didn’t stand” and that’s it! And you wait with trepidation when the one who remembered you returns, but no, you will be left with nothing. People in the queue are a special breed that we bred under developed socialism, when in reality there was only a shortage of everything. And how easy it was to set these people against each other!
Here, for example, how the meat trade took place. Until the end of the 1960s, butchers chopped off carcasses right behind the counter, where thick logs stood for this purpose. If you got the pulp, then the seller always added a bone, according to the rule “there is no meat without bones.” But it still happened in front of everyone. Until these years, different prices were kept for different categories of meat. Cutting is more expensive, butting is cheaper. In all butcher shops, special posters hung on the wall: cutting beef, pork, lamb. A red carcass is drawn, and the black lines show the boundaries of the section, and next to it are the quality categories. If parts of the highest category ended, then it was possible to buy, albeit worse, but cheaper.
As scarcity grew, technology changed. Now the meat was taken out of the interior on large iron trays, already chopped and laid out in portions. Each relatively edible piece was relied on, usually bashfully placed under the bottom, a bluish-yellow weathered and frankly dirty lump of fat and veins. Its share was 10-15%, depending on the impudence of the sellers. Those who tried to protest were told something like: “Where are we going to put this? If you don't want it, don't take it!" And a queue presses from behind, and it’s already your fault that you take away people’s time with your whims. And instantly everyone is against you, and those behind you just physically push you out of the queue. And voices fawning over the seller are heard, saying that, they say, do not refuse the courtesy, here is that piece for me.
And with all his appearance and voice, this next buyer shows that he understands everything and has nothing to do with this brawler. And in the subtext: maybe the seller will appreciate it and give me something decent this time?
How many similar scenes had to be seen, do not count. But once I was delighted with the behavior of an elderly woman. Silently, she agreed to the goods offered to her, went and paid at the cash desk. It was another additional stage - separately through an unimaginable crowd to get to the cashier, stand in line, and then with a check to get back to take a piece poorly wrapped in rough paper and therefore soiling everything and everything. When she came up with the check, I was right there. Calmly, she unwrapped her purchase, removed the inedible appendage, and placed it back on the counter. I wrapped up the rest and put it in my bag. The saleswoman did not immediately find herself, but nevertheless yelled: “Woman, what are you scattering here? Where do I put it?” “These are your problems,” the customer answered without raising her voice as she left. And for a long time people buzzed, discussing something unusual for Soviet man deed.
“Comply with vacation norms in one hand!” And what about this, especially if you have a large family? Meat, for example, was given no more than 2 kg, well,
2 with a little. I remember how my classmate came on a business trip. They have in Central Russia never saw meat, except by acquaintance. He had to bring a bag of meat with him. The four of us gathered and stood in queues for two days. Then they packed it in bags for a long time so that it would not leak.
I was afraid they wouldn't let him on the plane. “What are you! There are half of them. As long as you don't mess anything up!" he explained to me.
Fish became even more exotic. The queue behind her was detected by the smell when the fish began to thaw. The main assortment frozen cod, less often sea ​​bass, even rarer flounder. We had to stand in the cold in winter, because many shops preferred to trade on the street precisely because of the smell.
You say: what about the markets? In the summer, of course, local vegetables, apples, potatoes were bought, but there was no abundance. I remember well how I chased carrots for my little son in the spring.
However, the authorities have already transferred the urban population to self-service: a massive allocation of gardening plots has begun. And when they gained strength, the situation at least with local agricultural products improved.
In the meantime, there was practically no meat on the markets. It was brought very rarely and little. The price for those times is obscene, almost ten times higher than in stores. But all the same, in the morning, a line formed at the empty meat stalls in the market - in the hope that the meat would be brought. There were a little more chickens in the markets, but there were only enough of them until the middle of the day.
The only thing that has always been there is cabbage, for which in the fall they even reduced the price to a penny. One friend loved dit!” - and say: “The Bolsheviks will hold out as long as their cabbage p turned out to be right.
And at the very beginning of the 1960s, there was a grain crisis in Leningrad. I go to work in the morning on the bus, the time is early, the bakeries are still closed, and there are queues at the door. At that time it was impossible not to come to work without a reason, and when I went home from work in the evening, there was no bread anywhere. Empty shelves, like in a blockade, only there are no cards. Then the “Russian miracle” loaf appeared - so many impurities were stuffed into the flour that the rough crust was separated from the sticky middle, like a case. Fortunately, the authorities did take action.
And then came the time for grocery “orders”. A lot of orders for a good job, few for a bad job, lots were thrown, or the union set the order. War invalids have a chance. Heroes of social labor - please! Even more so in district committees, city committees. People's Artists. Deputies. If you come to vote early on the day of the national elections, you will also get the right.
And what was supposed to be on this order? ABOUT! A good order is a kilo of sugar, a can of Yugoslav canned meat, a kilo of buckwheat, lemon, a stick of smoked sausage. Chocolate candies. Bad - domestic canned food "Tourist Breakfast", sugar, boiled sausage, margarine, gray pasta. Options are possible.
In the Brezhnev era, products were the subject of constant attention.
They were given, given in the form of bribes. I remember well how, on the official anniversary (60 years), colleagues presented the hero of the day with a basket of grapes, apples and oranges, from which a bottle of champagne and cognac peeped out.
True, an anecdote was started up that, they say, foreigners are surprised how it is
the Soviet people have nothing in the stores, and the refrigerators are full. But, firstly, not everyone had “everything”. Our family did not. And secondly, no foreigners could even imagine what it cost to get at least elementary fruits for children!
In general, perestroika, apparently, is really overdue, if the whole life of my generation, almost up to retirement age, passed under the sign of obtaining food.

“Do not make a cult out of food,” advised Kise Vorobyaninov, a relic of a dark past, a hero of his time, content with little for the sake of a well-fed future. And, perhaps, if the Soviet counters were bursting from the abundance of products, there would be no cult. But in a country where queues lined up for any food, and in order to cover festive table, it was necessary to get on the hunting trail a month before the celebration, the cult of food could not be avoided.
At first, Komsomol enthusiasts suggested the following scenario: we don’t cook at home, we eat in competently and in a new way arranged public canteens, free time we spend on self-education, sports, culture and party meetings. This state of affairs could suit a young man and not burdened with a family. So most of the population continued to stand in lines, not waiting for the flourishing of a prosperous cultural life. The 1920s in the USSR were contrasting: now open famine, then the NEP, then again the search for food.
However, at the head of the food department, which was first called the Commissariat of Internal and Foreign Trade of the USSR, then the Commissariat of Supply and the Commissariat Food Industry The USSR was a true lover of life, who understood the joys of life - Anastas Ivanovich Mikoyan. He began work on modernizing equipment, adopting foreign experience, and expanding the food basket. The pages of pre-war cookbooks are full of quotes from his speeches. Here, for example: “... in 1933, Comrade Stalin asked me a question: “Do they sell live fish somewhere here?” “I don’t know,” I say, “probably they don’t sell it.” Comrade Stalin continues to ask: “Why don’t they sell? It happened before." After that, we pressed on with this business and now we have excellent stores, mainly in Moscow and Leningrad, where they sell up to 19 varieties of live fish. Including, and such as sterlet, trout; sell in the best stores and live crayfish and oysters. Live fish in the store! This is good, because there are lovers who demand that the fish be not only fresh, but that it should be alive in the pan. Well, for their taste, we have an assortment of fish.”
Most In the 40s, people received a set of basic products in the USSR on cards. When they were abolished in 1947, there was no abundance. In general, it never happened again in the USSR. Cookbooks In the 1950s and 1960s, the emphasis was mainly on rational nutrition. Appears at the same time the new kind store - "Culinary", where you can buy semi-finished products and then cook food without touching the cutting board and meat grinder. It is "Culinaria" that is the symbol of what they ate in the USSR. Let there be an exorbitant amount of bread in cutlets, and goulash and azu can be both the first and second freshness - but this real gift a woman who is at work from 9 to 6, and after 6 - in the kitchen. Housewives in the USSR were not particularly respected, and therefore they ate modestly, but inventively.
Culinary ingenuity was greatly facilitated by the Rabotnitsa magazine, which taught its readers from month to month how to cook something out of nothing and turn chaos into space. This became especially relevant in the 70s-80s, when a total shortage could destroy the culinary skills of the highest class. Processed cheese, carrot and herring - strange combination products? But from this set you can cook red caviar. Fake, of course. But that's all soviet food: blue chickens, black potatoes, wet and rotten onions, huge, like saleswomen in the sweets department, cakes with rich cream, tea with chips of unknown origin. It never failed, except perhaps bread - for 70 years it remained the main product and food in the USSR.

Daria Gorobtsova

From the author: Food in the USSR was more than food. After the hungry post-war years, the opportunity, not just to get food, but to please the family and guests with something tasty and original, turned home cooking into creativity.
Yes, the assortment on store shelves was poor. But, in the USSR, there was something that is difficult to explain to those living in a world of abundance - there was an “art of getting a deficit” ...
I have repeatedly met the opinion of citizens of mature age, saying that in the past, under the USSR, food was more natural and tastier. People complain: “Now the oil is odorless and tasteless, mustard is without bitterness, everything is cholesterol-free, sugar-free, salt-free… Why!!!” And even though earlier I had to chase after products, now they say everything is not right at all, there are all sorts of additives, and in general there is no natural one - everything is chemistry. And if in the USSR the party and the government did not like us so much, then they would immediately provide us with the same chemistry, in the same volume as now ...
Let's try to figure out what's the matter here?

These are abacus, nee Abacus. It was used in Soviet trade and public catering instead of calculators and other bourgeois excesses, there were also crackling cash registers based on an adding machine, with a pen in case of a nuclear war ...

Everyone who worked in trade, public catering, food industry enterprises endured so much
that was enough, not only for his family, but also for all his acquaintances and relatives.
There was a kind of cooperation “you - to me, I - to you”, even a movie was made about it.
And in order to buy something in the store “just like that”, you had to be in time for the “delivery” and stand in line.

The food service was almost the same...

Bagels for some reason were in short supply, especially simple ones and with poppy seeds.
I must say that vanilla drying was not in short supply.

Every autumn, hordes of marauders ravaged our advanced village in a single impulse, strongly initiated by the district committees, everyone from a student to a professor went to help the village ...
But first of all, of course, the army and students ... However, the potatoes still rotted in the fields.

And this is the famous "culinary college" ...

There were special service shops where they were attached to buy goods. There were “holiday sets” at the enterprises, those who steered them - lived, that is, ate, better than others ... In orders, sometimes there was half-smoked, less often smoked sausage, sometimes (I never got it) red caviar.

The feasts were very popular, including for the sake of eating, and of course, drinking.
And so the food was simple and rather monotonous. And here is a typical table of that time ... And on it:

Olivier salad with mayonnaise but not with meat as in the original, but with boiled sausage,
which one they got, Hungarian peas from the order, and the greens are already modern ...

Herring under a Fur Coat…

And of course the blue bird - the queen of the Soviet feast - chicken.

And for tea - a home-made cake "Napoleon" with custard.

Until now, in the older generation, especially among fazenda owners
Home-made canned food is extremely popular ... However, in the countryside this is not a whim.

And this is a twisting machine without it you can’t close the lid ...

And pickles for vodka ... However, everyone is different ...

And with the help of this device, they took out the lids of the jars from boiling water.

In order to talk about the "spins" that the hostesses did, one must be a poet. And the haciendas! Is it possible to compare the taste of those from the garden, tomatoes and cucumbers with those that we buy today?
Of course, it’s impossible, but the trouble was that there were few of these revolutionaries of tomatoes, and there were few cucumbers, in any case, among my acquaintances, only one family had many of them, but they LIVED in the garden ... Including their children, who had problems with time for games.

Instead of expensive chocolates, you could buy Hematogen for 11 kopecks.

And next to Gum and Tsum, they sold ice cream in almost the same crispy glass as now ... But expensive 15 - creamy, 19 - ice cream.

And this creamy 9 in a waffle cup. Departed nature...

In the summer, kvass from a barrel was popular, they went for it with cans, less often with jars in string bags. Three liter jars were very much appreciated.

The problem of packaging in general was very painful ... And not only by the way, wine and vodka.
It was collected and carefully handed over. There was even a joke about the derivative of booze, on the returned dishes ...

Such that something decent and without a queue - I don’t remember ...
And pay attention to a specially sewn bag.

Half a kilo in one hand ...

Vegetables and fruits were in abundance "according to the season", and bananas are a rarity even in Moscow.
In December, Abkhazian blue-green natural tangerines appeared ...
So why is it tasteless - you ask - now, and not then? Like it was then that there were no pickles?
But because, firstly, there is caviar in every store, as well as 40 varieties of sausage at least. Having put caviar and sausage on the table, you no longer prove your belonging to the “elite” ... You just have money, but not much, otherwise you would have booked a hall or a table in a restaurant ...
Yes, and there is nothing special about ham or salmon - you go, buy, eat.
It became boring, then against the background of cutlets of 7 kopecks and soup from soup set - smoked sausage and salad "Olivier" yes, it's a holiday, and now for breakfast "again this caviar."

Food has lost its sacred meaning. And the stomach is no longer the one whose liver is naughty, or stones are anywhere ... The girls have become older, again ...