Popular in Soviet times carbonated drink. USSR recipes

I don’t know about you, but for me, and for all my friends, the favorite drink in childhood was lemonade. That's what we used to call all sweet sparkling water in those days. There were a lot of types of it - with different tastes. Most popular species lemonade from childhood I want to remember today

And I will start with "Lemonade" - a drink whose name has become a household name. And by right. After all, its history goes back to antiquity.

The history of lemonade as a soft drink dates back to 500-600 BC. e. Since then, lemon sherbets have been known. However, back then drinks weren't carbonated yet.

And for the first time, a lemon drink became carbonated thanks to the cupbearer of King Louis I. Legend has it that the court cupbearer, presenting the monarch a glass of noble wine, mixed up kegs with wine and juice. Found on the way to royal table a terrible mistake, the butler added to the juice mineral water and, mentally saying goodbye to the white light, he served a new drink to King Louis I. A bold experiment thus gave the royal table a drink that outwardly very reminiscent of a lung a sparkling wine. Filling a glass with this wonderful thin drink was accompanied by a bewitching sound, reminiscent of the sound of the sea surf or a magnificent waterfall ... In all likelihood, it was these facts that inspired the unlucky butler and to the surprised question of the king: "What is this?", he answered without hesitation: "Shorle, Your Majesty." The drink obviously pleased His Majesty, and since then Schorle has been called "royal lemonade."

In France in the 17th century, lemonade was still made from water and lemon juice, or lemon tincture but adding sugar. Often the basis for lemonade was mineral water, which was brought from healing springs. But allow yourself this option lemon drink only representatives of the aristocracy could. Almost simultaneously with France, lemonade appeared in Italy. There were much more lemon trees in this country, and they liked to diversify lemonade with various ingredients - tinctures from herbs and other fruits.

Artificial carbonation of drinks began after the English scientist Joseph Priestley first managed to dissolve carbon dioxide in water in 1767. He designed a saturator - an apparatus that allowed using a pump to saturate water with carbon dioxide bubbles. This is how the world's first carbonated water appeared.

Peter the Great brought the recipe for the first lemonade to Russia from his European voyages. The well-known diplomat of the Petrine era, P.A. Tolstoy, wrote that abroad "they drink more lemonade ...". Unlike all other foreign curiosities (smoking, shaving beards, coffee and a number of other news that, despite all the efforts of the emperor, were not particularly popular), lemonade immediately came to the court. As Peter commanded “to drink lemonade at the assemblies”, so did the Russian nobility, followed by the merchants, and then other classes that had the opportunity to prepare this expensive drink at that time.

At the beginning of the 20th century, carbonation and bottling technologies were applied to lemonade, which became the beginning of its large-scale production. IN Soviet time In our country, lemonade has acquired the status of a national drink. At the same time, recipes for ready-made carbonated lemonades prepared on natural fruit bases, herbal extracts and sugar. Apart from good taste, classic domestic drinks had excellent tonic and regenerating properties

The next drink I want to remember is Citro. This is by far my favorite soft drink ever.

There is a version that Citro came to Russia after the war of 1812, and that the name of the drink comes from the word "citron" - "lemon".
In the USSR, the drink became popular due to the rumor that "real Citro" is served only in closed special buffets and at the Bolshoi Theater. With the emergence of such a myth, it is not surprising that some citizens went to the Bolshoi Theater to drink a glass of Citro.
The production technology of citro was kept a strict secret, and even today it has remained without significant changes. To make a soda, you will need ingredients such as sugar, sparkling water, vanillin, citric acid, fruit or citrus syrup, various nutritional supplements, dyes, stabilizers and natural preservatives.

If the drink is prepared according to all the rules, then it can bring the human body significant benefit. The fact is that the unique vitamin and mineral composition of the feedstock is preserved in the soda. Minerals (calcium, iron, fluorine, magnesium), as well as vitamin C, are of particular value for us among the whole variety of elements.

Another sweet pop from childhood - "Cream Soda"

Cream soda was invented almost a century and a half ago. The invention is attributed to the doctor's student Mitrofan Lagidze. And already in the Soviet Union, this drink became widespread thanks to Stalin, who was very fond of savoring this dessert water.
"Cream Soda" - one of the first fizzy drinks, which began to be prepared on the basis of soda (carbonated) water, invented at the end of the 18th century, and beaten egg whites, hence the word "cream" in the name of the drink. Unlike lemonade, in which the primary is lemon base, and the carbonated component came with time, and historically is not mandatory, in "Cream-Soda" the flavor component and carbonated water are necessary and mandatory components

Having mentioned Mitrofan Lagidze, it is simply necessary to recall another drink popular in those years - Tarragon.

To find out the history of the creation of the original Tarragon drink, you need to travel a couple of centuries back to Georgia. Here, in 1889, a young pharmacist and inventor Mitrofan Lagidze first prepared a drink based on carbonated water and natural essence from plant materials. The main emphasis in sweet soda was placed on tarragon grass, a fairly popular plant with spicy aroma. In the common people, this herb is simply called tarragon, it was he who gave the name to the world-famous drink in the aftermath.

Even before World War I original drink The tarragon brought entrepreneur Lagidze many awards and prizes of international importance. However, in the Soviet Union, the Tarragon drink became popular only years later - the mass production of delicious soda began only in 1981. An experimental batch of the drink, bottled in glass bottles with a volume of 0.33 l, was put up for sale in the Main Botanical Garden of the USSR Academy of Sciences and enthusiastically received by visitors. A couple of years later, in 1983, the secret recipe for the Tarragon drink was handed over to all enterprises involved in the production and sale of soft drinks on the territory of the Union republics. Since then, soda has become available to all residents of the USSR.

Sparkling water "Pinocchio" - the most common non-alcoholic soft drink in USSR

Drink "Pinocchio" has never been a scarce commodity. "Pinocchio" was produced in all Soviet republics using a single technology.
In the production of the drink, no artificial colors and preservatives were used. The real Pinocchio had a shelf life of no more than seven days. At the bottom of the bottle, a natural sediment could fall out.
Soda was bottled in glass bottles with a capacity of 0.5 liters. bottle clogged tin lid. On the semicircular label glued to the top of the bottle, the fairy-tale character Pinocchio was depicted.
"Pinocchio" had a transparent golden color, a pleasant sweetish-tart taste, characteristic effervescent qualities. The drink cost 10 kopecks, excluding the price of glass containers

In 1973, the Baikal drink was created as a competitive analogue of Cola.

It was probably the most popular and rather scarce carbonated drink in the late 70s and early 80s of the last century.
Massively, he began to be sold before the Moscow Olympics-80. The drink almost immediately gained wild popularity. The composition of "Baikal" favorably distinguished the drink from Western analogues: in addition to traditional water, sugar, citric acid, an extract of St. John's wort, licorice root and eleutherococcus was added to it. And essential oils: eucalyptus, lemon, laurel and fir

Of course, this is not all the lemonades of those years. There were also "Sayans"

"Duchess"

"Bell", "Kryushon", "Apple", "Pear", "Orange", "Bee" and many other flavors

And they also sold wonderful Georgian lemonades in our city.

"Aradu", "Tbilisi", "Bakhmaro", "Isindi" and some others, I don't remember.

Speaking of lemonades, it is impossible not to mention two more drinks that were very popular in those days. It's Pepsi, of course.

But since then it was not just a shortage, but a Deficit with a capital letter - these drinks did not make much competition. "Pepsi" was delivered to us at least occasionally - I still remember. Transparent bottle 0.33 for 45 kopecks. Broke in a moment. But the first time I tried Fanta was during a trip to Moscow. For some reason, she did not reach Kislovodsk

Well, remembering soda, you can not help but mention soda machines. They were all over the place then.

For 1 penny you could drink pure water with gas, and for 3 kopecks with some syrup (mostly some kind of citrus). Sweeter lovers donated two three-ruble notes - and poured with double syrup

Being in Moscow, I was then surprised that it turned out that they had automatic machines pouring not only water with syrup, but also pouring "Tarhun" and "Baikal". True, it cost more - Tarkhun was 10 kopecks, and Baikal was either 15 or 20. I don’t remember already

Sources

Summer, heat - it's time to drink something refreshing. And it is not at all necessary to use foreign "chemistry", there are delicious and useful alternatives domestic origin.

Culture: When exactly did Baikal appear? There are different versions of this...

Filonova: It was like this. In the early 70s, the first plant was launched in Novorossiysk, where they began to make Pepsi-Cola from imported concentrates. And right there in the Ministry Food Industry The USSR was hit with a fist: are we worse? The laboratories at the Rusakovo Soft Drinks Plant were instructed to create “our answer”. The specialists working there were competent and creative. After a while they came up with a very interesting recipe. The combination of St. John's wort, Eleutherococcus, licorice root, laurel leaf, eucalyptus, lemon peel and pine buds gave an amazing result - an original, incomparable taste and bouquet aroma. However, after trial production began, problems were discovered. The drink lacked microbiological stability, and sediment formed during storage. In general, he was not suitable for trade.

Culture: What year was in the yard?
Filonov: 1973-1974. At the same time, work began on determining an alternative technology, because at first water extracts from raw materials were used. At Dagvino, they tried to switch to a water-alcohol base, but such experiments were unsuccessful. The degrees did not want to "dissolve" in any way. And in 1975, our institute received an order from the administration of the beer and non-alcoholic industry under the Ministry of Food Industry. demanded in as soon as possible, in just six months, to create a concentrate for the large-scale industrial production of Baikal.

We decided to divide the process into two parallel stages: the creation of the aromatic part of the concentrate from raw materials containing essential aromatic oils, and the extractive part, which gives the flavor base, from St. John's wort, Eleutherococcus, licorice root, natural color and citric acid.

Culture: What was the main part?
Filonova: Extractive, because the taste of the drink depends on it. The bioconversion of plant materials - enzymatic hydrolysis - was just beginning to develop then, so we learned how to extract water-soluble extractive substances so that they do not precipitate. As a result, tannins (they are very useful for the body) passed into the extract from plant materials - amino acids that a person needs every day, and other important ingredients. As a result, we received very high quality extracts. When they worked, here, on the second floor at the institute, there was such a wonderful smell... To thicken and adsorb volatile fractions, they used color - natural, sugar. A concentrate was obtained, which dissolved well in water, retained its taste and aroma.

Culture: Is there really such an exotic thing in the recipe as pine buds?
Filonova: No, of course, they were replaced with fir oil - the organoleptic properties of the product did not suffer, rather, they even improved. In general, there were the least problems with the aromatic part, the corresponding essential oils were used: eucalyptus, laurel, lemon and fir. Fortunately, the latter requires very little.

Culture: And when did the research finally end?
Filonova: Just in time for the Olympics-80, everything was ready, the consumer accepted Baikal with a bang, people quickly tried it and appreciated it. Organized three eponymous branded store, one of them, the largest, opened on Leninsky Prospekt. All our drinks were present there - natural, on sugar, with organic (citric) acid, environmentally friendly and healthy.

Culture: Really even without preservatives?
Filonova: Sodium benzoate and sorbic acid have been used in our country since the 1960s, the former in soft drinks, the latter in juices and juice drinks. For a thousand liters of drink, only 170 grams of sodium benzoate is consumed. This is the maximum allowable dosage recommended by Rospotrebnadzor. It is impossible to exceed the concentration. Another limitation: the drink should not contain "chemistry" that can react with it. However, there are no inorganic preparations in Baikal, so it does not even pose a theoretical threat to health.

Culture: Is it possible to do without preservatives at all?
Filonova: One hundred percent sterility of production cannot be ensured, it is very expensive, and all the same, drinks containing sugar will begin to deteriorate in a week - to ferment. This is a natural process, undesirable for us. Therefore, sodium benzoate is added, which provides a shelf life of up to six months. Trade simply will not take perishable goods. Preservatives can be dispensed with if the drink is pasteurized in glass containers.

Culture: You mentioned St. John's wort, a wild plant. Is the natural resource still enough for the production of "Baikal"?
Filonova: When the drink was still being created, this issue was studied in the first place. Yes, the volumes of wild-growing raw materials are limited, so an alternative was required that retains the properties of the product. St. John's wort was replaced with black tea, this is also a real storehouse useful substances. We specifically checked: the tasters could not distinguish "Baikal" with tea from a drink with St. John's wort. Flavoring range, tonic and healing properties remained unchanged.

But we're moving on. Most recently, work has been completed to replace black tea with more affordable raw materials. According to this recipe, instead of St. John's wort, the fruits of mountain ash and hawthorn are used in a certain ratio. It turned out great. And no less useful.

Culture: Who owns the Baikal brand? In the outback, you will not find any drinks with this name, and after all, everyone is different.
Filonova: The brand is registered at VNIIPB and VP, and the technology that allows you to receive high quality product. Its basis is exclusively natural raw materials, which are processed today by only a few enterprises. Until 2005, the Kursk biofactory produced concentrate, but now it is no longer. Aqualife (Chernogolovka) makes it under our license, including for other manufacturers. In Germany, Baikal is also produced under license, although it is called Vostok there. The Germans like it, sales are going well.

As for domestic regional producers, at the local level, indeed, sometimes you can run into outright falsification. But there is not much of it, this is the work of small firms. For the most part, Baikal in Russia is correct, made according to our original technology.

Culture: And others Soviet recipes Are VNIIPB and VP still in use?
Filonova: Unfortunately, no. In the second half of the 80s, when it unfolded anti-alcohol campaign, we have created an interesting series of drinks.

It is generally separate amazing story. It began with the fact that the director of a state farm from the North Caucasus literally burst into our house, his farm produced spicy raw materials for making vermouth - ginger, orange peel, cloves, sweet clover. “You have to save us - make soft drinks based on them, excuses are not accepted,” the guest said. I had to agree - people needed help.

Spices they insisted on a strong solution of alcohol, about 65 degrees, but this technology was not suitable for soft drinks. We decided to use our bioconversion, to pass the raw material through the extractor. As a result, "Flora clove", "Flora orange", "Flora mint", "Flora coriander" appeared. We have developed technologies industrial production of these drinks, as they say, "turnkey". The documentation was approved, the Ministry of Health agreed, the prices were also calculated by economists. Another example: in Omsk, a defense plant - then conversion was in vogue - built the first and, alas, the only installation: an industrial extractor for a given type of raw material. They launched it, I solemnly broke a bottle of champagne on it, just like when the ship was being launched. It was in 1990.

Small test batches appeared, we at VNIIPB and VP even preserved the labels of those years. However, the USSR soon collapsed, and everyone forgot about new drinks. And then it became impossible to produce them.

Culture: But the recipe survived?
Filonova: Of course, it has been preserved. Here it is, in this 1990 soft drink recipe book. The problem is that, as I said, in Russia there are not many enterprises for the preparation of extracts from plant materials. Our technology is used by such enterprises as the already mentioned Kursk, Vladivostok (Limonnik), Arkhangelsk (Bioproduct) and the capital KiN. Yes, and with the raw materials themselves, that is, with spices of domestic production, there are also problems now. After all, those collective farms and state farms have long been gone ...

Culture: What is your laboratory developing now? Are there any new items?
Filonova: In recent years, there has been a high demand for the use of local natural raw materials, and we are working in this direction. Thus, the Dagestan company Deneb, together with the institute, developed drinks based on herbal ingredients(rosehip, dried apricots). And now the Kursk biofactory produces concentrates for them from their raw materials.

I will also note our syrup for oxygen cocktails, now it is known to be a fashionable topic. IN traditional recipe present egg white, which contributes to the formation of stable fine-grained foam, but it quickly deteriorates. Instead, we used gelatin in combination with licorice root extract. Syrup - natural, apple. Everyone liked the product, especially the children. Now this cocktail is produced in Stavropol.

Culture: However, Coca-Cola and other imports reign on the shelves of Russian stores - why?
Filonova: It's not true, there are a lot of domestic drinks, especially in the regions. They are taken apart first. An example is the Vitan soft drink series developed by the Institute jointly with Vitan-NN LLC (Nizhny Novgorod). Useful functional properties of these drinks are confirmed by the research of the Nizhny Novgorod Research Institute of Pediatric Gastroenterology, and the quality is evaluated by numerous competitive awards.

Original taken from dubikvit in On the waves of our memory! Drinks of our childhood

This post will focus on the soft drinks of our childhood. What we drank, where and how.


My childhood is strongly associated with two drinks - lemonade when I was older and apple-grape juice when I was very young.
Today we go to the supermarket, where before our eyes there are endless shelves with all kinds of juices, drinks - carbonated and still, iced teas and concentrates, cola and sprite in cans, dozens of types of mineralized and table water. Tolya case in the mid-80s, which I remember with such nostalgia.



Almost every Soviet family in the middle of summer began to prepare for the winter. The epic of conservation traditionally began with preserves, jams, juices and compotes. In dachas, in villages or city apartments, on Saturday and Sunday afternoons and in the evenings, huge pots of syrups, compote boiled, or freshly squeezed apple or plum juice. Two and three-liter jars with cherry, apricot, apple and pear compotes hid in pantries until winter. In winter, it will be a delicious drink, and fruit from a jar will be your favorite dessert for family table. After all, there was no real alternative. In addition to its own compote, it could be juice in the same three-liter jar from a grocery store, brewed Krasnodar tea, or dried fruit compote brewed by the hostess. Uzvar in other words.

In grocery stores, Juice-Water stores, as well as Vegetable-Fruit stores, as a rule, you could always buy juices in three-liter jars - tomato, apple, plum, pear, apricot and, of course, birch.

But any person could always skip a glass of his favorite juice right in the store - remember, there were such departments? There were either just open jars, or special inverted cones with a tap, where juice was poured from the jars, and a big woman in a white coat and cap poured juice into a glass for you. And there was always a glass with salt and a teaspoon. It is for tomato juice.. And after all, there was a queue for various juices ... Small, but standing ..

An alternative to juice on tap was, of course, soda. The street trade in soft drinks in the USSR has not changed for decades. Actually, there were 2 formats - manual and automatic. In the mid-70s, an approximate parity was established between these two forms, and each had its pluses and minuses.

It is interesting that a glass of "clean" both at the seller and in the machine cost the same - one kopeck, but the glass of water with syrup at the seller was a whole penny more expensive - as much as four kopecks. True, they poured a little more syrup. In addition, for 7 kopecks you could drink delicious drink"with double syrup". Another advantage of the manual mode was the absence of problems with the exchange and surrender.

Automatic gas water had its undeniable advantages.

The most important of them was the ability to use instead of a coin a round “stamping” of a similar size and weight to a “three-ruble note”.

It was possible to deceive the machine by dropping a “three-ruble note” into the coin acceptor on a thread threaded through a hole specially drilled for this.

In addition, if you hit the machine in a certain place, then sometimes the machine could "return" other people's coins, which was a great success...

However, it was not a one-sided game. Often the machine "ate" the money, without giving out a drop of life-giving moisture in return.

Sometimes the machine ran out of syrup, and then for three kopecks he vilely poured "clean" water.

In addition to juices for bottling and vending machines, of course, everyone remembers barrels of kvass.

In the summer months, they stood in residential and working areas, under shops and grocery stores - yellow barrel trailers on large wheels. With obligatory fat aunt in a dirty dressing gown.

She was sitting on a chair, pouring kvass from the end of a barrel. There was also a washing cartridge for glasses and glasses. And on the left side of the workspace there were certainly crumpled wet rubles and three rubles, which were used to pay for a drink. And a plate of change.

Kvass could be bought in a glass or a half-liter glass with a handle. And of course, many came there with cans, thermoses, or just three-liter jars. How many cans of kvass I dragged hot summer days home...

In the school or work cafeteria, you were offered either warm tea from a huge pot, or one of several types of juice, or dried fruit compote during the winter months. No bags or bottles of juice that are now familiar. Cup, often chipped, and more often just a glass

By the way, many Soviet housewives made their own unique drink- homemade kvass.

There were two main methods of preparation - using kvass yeast and black bread - using the same technology as natural kvass.

And the second - kvass from the so-called kombucha. When water was poured into the jar, a little sugar was added and weak tea leaves were constantly added (usually leftovers from teapot- hello to tea bags), and crap in the form of a jellyfish floated on top, gradually increasing in size. The taste of the drink really resembled kvass in some way. The mushroom that swam gradually grew, then part of it got off and was passed on to friends or relatives with the words - "so chic kvass turns out .." The most important thing was not to forget to cover the jar with gauze, because if this was not done, thousands of unpleasant flies would immediately start Drosophila, who apparently were very attracted to the fermentation process.

And of course, I can’t help but write about the favorite drinks of the children of that time - lemonade. By lemonade, we meant any carbonated sweet drink in a bottle with a metal stopper.

There were a lot of names. They were sold in light, light or dark green glass bottles. They had two labels - the main rectangular in the lower part and a recumbent crescent-label on the neck. And of course, a metal cork. Which could be opened either with a bottle opener, or on any protruding metal part with a straight edge anywhere. The upper handlebar nut on a bicycle was used very effectively for this purpose).

The coolest drink was of course Pepsi-Cola.

In large cities, she was not something surprising, but residents of small towns, and especially villages, rarely saw her. I was always very happy when my father was going on a business trip to Kyiv or Moscow - after all, he always brought five or even more bottles of Pepsi-Cola from there. We opened one for everyone - 0.33 liter, poured into cups and savored ... Saving the rest for tomorrow ....

It was very cool to bring Pepsi-Cola with me to my grandmother in the village. It was real currency. For a bottle of Pepsi-Cola, you could exchange a cool shot slingshot. Or a bamboo fishing rod with a feather float and a hardened hook. Or three bottles of regular selpo lemonade. And half a kilo of candy "barberry" in the appendage.

A real breakthrough, a truly knockout blow to lemonade, was the appearance in the 80th year of an orange drink - Fanta!

Perhaps, for the sake of this, it was worth holding the Olympics in Moscow. Finnish servelat and salami in an outlandish vacuum packed, and most importantly - Fanta, were the most coveted Olympic awards for all residents and guests of the capital.

Of course, the fact that the orange has always been exotic in the USSR also played a role here. Not that there was a terrible shortage, from time to time you could buy delicious orange balls, but orange juice was not common, and soft drinks based on orange juice Same. Therefore, the explosive orange taste of Fanta instantly made me forget about all the drinks that were previously considered quite tasty). Even the wonderful Pepsi-Cola had to give way to Olympus to the magnificent Fante!))

And there were also Georgian lemonades. Arad, Tbilisi, Bakhmaro, Isindi

Here we must also recall home-made lemonades, which we made using household siphons and gas cartridges

It looked something like this: In order to get soda, it was necessary to pour water into the siphon (preferably with syrup or jam) and screw a gas canister into a special connector. When screwed in, a primer was pierced at the can and gas was released from it into the siphon. And if you then press the lever, then carbonated water "flies" out of the siphon under pressure.
At that time, siphon cartridges could be exchanged for a fee. You bring a set of used cartridges (10 pieces and always in a cardboard box), pay extra money and get 10 refilled cartridges in a cardboard box. After that, you can pamper yourself with sparkling water 10 more times.

How about milkshakes?

They were made either in a cafe on powerful mixers

or at home with the help of household mixers, although the foam then turned out much less

But still, carbonated drinks were more beloved - Lemonade, Citro, Cream-Soda, Pinocchio, Sayans, Baikal, Tarragon and many others ...

Text and photo taken in part from aquatek_philips in the post Remembering the USSR. Beverages

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Yards of our childhood	Soviet stationery	"Archive of popular music" from the company "Melody"	Imported vinyl in the USSR

One of my happiest childhood memories, lemonade Soviet-made. No cola and forfeits with sprites - do not go to any comparison.

In the recent past in the USSR, we received drinks from natural ingredients that were beneficial. Sugar and lemons were added to carbonated drinks, as well as extracts of various herbs and other plants.


And no preservatives. Therefore, they were stored for only 7 days. Let's remember what the most popular Soviet carbonated drinks were made of.
LEMONAD is a symbol of a carefree childhood, good cinematography and quality according to GOST.
STORY


Its history begins at the end of the 19th century and is associated with the name of the Tiflis pharmacist Mitrofan Lagidze.
In 1887, he invented the Tarragon drink, which contains tarragon extract, and thus opens the era of domestic soda.
“Lagidze Waters” become so popular that Mitrofan Varlamovich was appointed supplier of the Russian imperial court, supplier of the Iranian Shah, and in Soviet times, director of the newly built carbonated water plant.


The poet Yevgeny Yevtushenko wrote about Mitrofan Lagidze:
“Old man Lagidze died as he should,
Tearlessly accepting death as grace.
With him the secrets of lemonades died
And the master knew that it could not be conveyed.
And the young man dared to bend over him
"What is your secret" - asked the old man
And sticking out laughing tongue Lagidze
And he pointed to the tip of his tongue.
Trademark Lagidze


It is believed that it was Lagidze Water soda that stood on the table during the Yalta Conference. The participants liked the drinks so much that Churchill described their taste in his memoirs, and Roosevelt took 2,000 bottles with him. The preferences of the leaders of our country are also known. For example, Stalin liked lemonade, Khrushchev preferred orange or pear drink, Brezhnev - tarragon or pear.


At common people sparkling water was also very popular. Soda was sold in bottles or in bottling through soda machines. The most popular bottled drinks were Lemonade, Citro, Duchesse, Kryushon, Cream-Soda, Bell, Tarragon, Sayany, Baikal... Drinks with orange, tangerine, pear syrups were sold from soda water dispensers


All classic drinks are prepared from such components as prepared water, sugar, caramel color ( burnt sugar), citric acid and a composition that determines the taste and aroma. Usually it includes fruit and berry infusions or essences, juices, essential oils, extracts and flavors.
"Baikal"


The release was launched in the Soviet Union in 1973. And the drink almost immediately gained wild popularity and became the answer to the famous American cola. But the composition of "Baikal" favorably distinguished the drink from Western soda: in addition to traditional water, sugar, citric acid, an extract of St. John's wort, licorice root and eleutherococcus was added to it. As well as essential oils: eucalyptus, lemon, laurel, fir. Baikal was developed in 1973 at the Non-Alcoholic Industry Research Institute as “our answer to Pepsi-Cola” and became so popular that Coca-Cola tried to buy it.
Citro

The composition of the drink "Extra-Citro" is a bouquet of citrus infusions (orange, tangerine, lemon) in combination with vanilla. By the way, the word "sitro" in Soviet times became a household word: it was the name of any kind of lemonade (as well as the word "lemonade" began to mean not only a drink made from lemon).
Cream Soda


"Cream Soda" has creamy taste with a hint of vanilla. Initially, the drink was obtained by mixing soda (carbonated) water (soda) with ice cream (ice cream). Hence the other name for cream soda is “drink on a stick”.
But the list of recipes for Soviet carbonated soft drinks is not limited to these familiar names.
Collections of recipes surprise with such sodas as: Andries (based on Isabella grape juice), Dessert (red table wine and orange infusion), Coffee (based on infusions: coffee, lemon and orange), Golden runet (based on concentrated apple juice), Laurel (infusion bay leaf, tea, orange and nutmeg), Dog and cat ( grape juice and rose oil), etc.
The total number of legally established recipes in Soviet collections exceeds 150 types of carbonated drinks.
Something to think about modern manufacturer syrups for soda machines…
Pinocchio


Most famous soviet lemonade. The childhood of almost every person born in the Soviet Union is associated with Pinocchio. It was prepared very simply: water, sugar, lemons and oranges. It's all natural, which is probably why it tastes so good. Nowadays, dyes and flavorings are added to Pinocchio.
"Sayans"


The recipe for this lemonade was developed in the mid-60s. Sayans are now less popular than Baikal, it is quite difficult to find a drink, as patent disputes are being fought around it. But this does not detract from its usefulness and wonderful taste, since, of course, an extract of mountain grass leuzea is added to the carbonated lemonade base. It gives the drink a wormwood bitterness and a slightly pine aroma. Tones and improves mood.
"Tarhun"


The Tarragon recipe appeared in the 19th century. It was invented by the pharmacist Mitrofan Lagidze, who lived in Tiflis (modern Tbilisi). He was the first to think of adding the extract of the famous Caucasian tarragon (tarragon) plant to sweetened sparkling water. IN mass production The drink appeared in 1981. That's just a drink from tarragon turns out more yellow than green. And in Soviet times, dye was added to soda. Now green dye considered harmful, so manufacturers who care about the health of the consumer produce a drink in green bottles. Sometimes allowed dyes E, yellow and blue are also added to it.
"Duchess"


Pear carbonated drink perfectly replaced sweets and cakes for Soviet children. Pear infusion was added to the usual lemonade base, the picture was complemented by lemons, sugar and bubbles. carbon dioxide… Such soda was adored by both children and adults.


In the USSR, on a large scale, work was carried out on the sale of non-alcoholic, soft drinks to adults and children. Use in this special equipment contributed to the recognition of points of sale, and for the children created a sense of the "magic" of these places. Aggressive advertising was not used in the Soviet Union, but cartoons and movies did their job and the Gazvoda machine was the most recognizable and popular device.




Soda could only compete with juices and compotes. Personally, I adored grape, apple and pear juice, as well as compote from forest berries and red currant. And of course tomato juice...

The history of consumption of carbonated water in Russia has more than one century. Soda managed to be a whim of aristocrats, folk drink and even a weapon of geopolitics, our response to Cola.

Where did he even come from - lemonade?

Like many great inventions, sparkling water was invented by mistake. According to legend, the first "soda" in history was made by the butler of King Louis I. When the monarch asked for wine, the butler mixed up the kegs of wine and juice. I noticed a mistake and added mineral water to the juice. The king liked the drink. Allegedly, this is how the “royal lemonade” appeared.

But this is a legend. In fact, it is known that back in the 17th century in France, lemonade was called a mixture of lemon juice with mineral water. Not everyone could afford such a drink, so the consumption of lemonade was considered a whim of the aristocracy. They also drank lemonade in Italy. There, lemonade was also insisted on various herbs.

Thus, The World History Lemonade began with mixing lemon juice with mineral water, only in 1767 the English scientist Joseph Priestley came up with a saturator, with which it became possible to saturate plain water with carbon dioxide bubbles.

The first carbonated lemonades appeared already at the beginning of the 19th century, and in 1871 the first lemonade was patented in the United States. With a frilly name: "High Quality Lemon Sparkling ginger ale". It was this pop that Lolita liked to drink in Nabokov's sensational novel.

Petrovsky innovations

The appearance of lemonade in Russia is associated with Peter the Great. The recipe, and most importantly, the fashion for the consumption of lemonade, he brought from Europe. The diplomat of the time of Peter the Great, Pyotr Tolstoy, wrote that abroad "they drink more lemonade ...". New drink in Russia they fell in love immediately, and the emperor ordered "to drink lemonade at the assemblies." Having picked up a fashionable trend, they began to prepare a soft drink in noble and merchant families, although it was not cheap and was stored for only a week.

Lemonade in art

TO early XIX For centuries, lemonade in Russia was drunk not only in assemblies and not only by aristocrats. True, usually it was not yet carbonated lemonade, rather lemon water. It was still expensive to mix it with mineral water. Herman drank lemonade in Pushkin's "Queen of Spades" and Arbenin in Lermontov's "Masquerade", Dunya in "The Stationmaster" served her father a mug of "lemonade prepared by her." In Chekhov's story "The Fermentation of Minds", Akim Danilych drank lemonade with cognac in a grocery store.

soda

In Russia, the history of lemonade has received its unique development. In 1887, the Tiflis pharmacist Mitrofan Lagidze came up with the idea of ​​mixing carbonated water with lemon juice, but with an extract of Caucasian tarragon, better known as tarragon. At pre-revolutionary international exhibitions, effervescent and flavored drink Lagidze has repeatedly received gold medals. Mitrofan Lagidze was the supplier of the Imperial Court and the Iranian Shah.

The Waters of Lagidze were also popular in Soviet times. From the Tbilisi plant twice a week, on Mondays and Wednesdays, parties of lemonade were sent to Moscow by special flights for the first persons of the state. It is known that Khrushchev loved pear and orange drinks, Brezhnev - pear and tarragon, Kalinin - orange, Anastas Mikoyan - pear and lemon.

"Waters of Lagidze" also participated in geopolitics. Tbilisi lemonades were on the tables of the Yalta conference participants, Franklin Roosevelt took several thousand bottles of Cream Soda with him to the United States, and Churchill mentioned Yalta lemonade in his memoirs.

When another US president, Harry Truman, sent 1,000 bottles of Coca-Cola as a gift to the USSR in 1952, he received in return a whole batch of various Lagidze lemonades, including such exotic types as chocolate and cream.

Automata

On April 16, 1937, the first sparkling water machine was installed in the Smolny canteen. This can be considered a truly historic event. Further more. Machine guns began to appear in Moscow, and then throughout the Union. Just sparkling water cost one penny, sparkling water with syrup was sold for three pennies. The cups were reusable, they were simply rinsed with a stream of water, which was far from current hygiene standards.

There is such a historical tale: “Lavrenty Beria suspected Mitrofan Lagidze of “chemizing” while preparing his famous lemonades. Then Lagidze prepared his Tarragon right in the room, under Stalin and Beria.