Under I. IN. Stalin's anniversaries of officials and official receptions became a tradition.
In the 30s, the situation in the Kremlin improved, they began to celebrate the day of the October Revolution.
And since 1936, a festive dinner in honor of the New Year has been introduced.
Scientists, polar explorers and pilots were invited to the Kremlin receptions.
Particular attention in the kitchen was required when Comrade Stalin Joseph Vissarionovich was present at the reception. He loved to see a variety of dishes on the tables, so a whole staff of trained chefs and waiters was assembled for him. Some of them worked in the Kremlin, and some in the country.
The party leadership constantly organized receptions, formal lunches and dinners, and festive feasts. A lot of people came, so the cooks had to work in two shifts, and some even worked as a watch.
The Kremlin cuisine at that time was rich and varied. On the sumptuous tables were salmon pies, Georgian khachapuri, French consommé, parfait and parmesan.
The Russian government not only wanted to surprise foreigners with a variety of Kremlin cuisine, but also to prove the country's independence and stability with the abundance of food and alcohol.
Stalin's own gastronomic preferences changed over time.
They remember that Stalin ate little at the table, and could savor one glass of wine all evening. He respected wine, but always diluted it with water, which was unusual and unnatural for a Georgian.
But he liked to knock over a glass of another brandy before dinner.
In the pre-war period, his family's diet was based on simple dishes (mainly Russian and Ukrainian cuisine). Canned food and sausages were rarely eaten. The leader did not notice the craving for such food.
Employees of the Kremlin kitchen told what kind of roast V. AND. Lenin and what the leader loved delicacies (Part 1)
Iosif Vissarionovich was very fond of soups, especially sour cabbage soup, so the chefs invented for him a special cabbage soup recipe, which was prepared from 12 different types of meat. In order not to fall out of favor with the leader, they always kept a large saucepan in the freezer.
From childhood, Stalin had a love for aromatic meat dishes, fresh herbs and summer vegetables. Respected barbecue. Gathering for picnics, he cooked barbecue with his own hand in his own way, not trusting anyone.
Stalin was also very fond of baked potatoes. It was cooked in the house almost constantly. Potatoes were baked on charcoal and served always hot under a crispy crust.
During his exile, Stalin fell in love with fish. At the Blizhnyaya dacha, two swimming pools were equipped for it. For the generalissimo, the fish was prepared only freshly caught. Basically, it was a gentle nelma, which Stalin most often caught in exile.
Before the war itself, Stalin began to return to traditional Georgian cuisine, which hinted at the strengthening of his power.
Sometimes Georgian feasts were held in the house with a toastmaster and numerous toasts.
On the tables one could see not only the usual native Georgian dishes - sazzivi, shashlik, chanakhi, pkhali, but also Russian dishes - stuffed fish, sturgeon, meat rolls, baked game - were impressive.
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