You may disagree with me, but argue your disagreement ...
If a person in life has never tasted anything sweeter than whipped cream from a spray can, but porridge “4 large cereals grinding "seems to him the pinnacle of the flight of culinary thought, then yes - then the diet of a Soviet person can be called poor.
What do I mean?
One of the regular suppliers of lulz about the culinary traditions of the USSR caught my eye again. This time, the man made a detailed analysis of the dishes of the Soviet cuisine (several pieces), indicating why they are exactly Soviet and why he considers them miserable.
I warn you, I do not engage in propaganda and do not try to convince someone that the USSR is an ideal country in all respects. I'm just not biased about these things. I do not feel sacred awe before the USSR and do not hate it.
The quote, by the way, is from the analyzed publication.
I don’t know where this young man managed to taste Soviet life and Soviet cuisine, but oh well. Go!
Breakfast porridge is a classic dish. I will not talk about the usefulness of cereals, a lot has been said about them. Well, yes - not only classic Soviet porridge, but porridge in general - it is, for the most part, just boiled cereal.
It just so happened. This is such a product - cereals. Few can chew it when cereals are in al dente state, and only a few can find pleasure in it. And don't nod at loose rice in Asia, for example. Initially, Asian rice is not porridge. It's rice, just rice. Boiled.
Savory cereals are presented in the world of culinary. There are Scottish porridge, Eastern shawl, and mulgipuder (barley with potatoes) from Estonia, and hominy, and Italian polenta, in which there was once not a hint of truffles and other delicacies. The list can be endless. If cereals grew in some area, then porridge was cooked from them. In most cases - boiled.
Well, yes, who was too lazy to cook something with which it is more fuss than with pasta, they cooked them.
As I read it, I can't understand - in the USSR, people ate only in canteens, or were they traditionally making soups at home that was not tasty?
Bone broth soups, by the way, are also found in kitchens around the world. Offhand: the famous onion soup, which was originally a meal of the poor, seolongthan in Korea, leberknedelzuppe are classics of Bavarian cuisine. Bone broths are generally used in a lot of places, and perverts-Frenchmen, I'll tell you a little secret, are used to prepare sauces on their basis.
Every time I read about food from the times of the USSR, I am surprised: why the authors can not decide on the presence or absence of sausages and sausages on store shelves, One and the same person can talk about the fact that you won't find sausages and other meat products in the afternoon with fire, and then put them on the menu of the daily “poor” diet citizens.
It's just some kind of miracle.
And as for the presence of sausages in general... I bump into them, or rather, bumped into them before we were all pushed to our homes and countries, all over the world. As they were invented in the Middle Ages, they also spread. Only the manufacturing technology changes from decade to decade.
And Soviet sausages were far from bad. Many could be convinced of this when in the nineties imported "delicacies" in cans and vacuum packs came to us in large quantities.
As for the slimy potatoes, cooked for a few days... I never even tasted one when I was a child and teenager from the USSR.
And you?