Random Unconventional Foods People Ate To Survive In Soviet Russia (13 items)

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  (#5) Vinegret

  Drawing from both the French vinaigrette tradition and the Russian practice of finely chopping vegetables, vinegret was a term applied to just that - vegetables chopped up and covered in an oil-based dressing. Some vinegrets featured meat, but it was more common to have cabbage, beets, and pickles covered in sunflower oil during the Soviet era.

  The vegetable ingredients in a vinegret were boiled before they were chopped to make them soft and tender. Vinegret was served as an evening meal presented alongside meat, bread, and soup. 

   
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  (#4) Chicken Kiev

  Thought to be a dish invented during the 1800s, Chicken Kiev has long been considered a delicacy, even during the Soviet period. The dish featured chicken fillets with a bone sticking out of the side. The meat was filled with a butter of sorts and came to be served at restaurants throughout major cities in Russia. It later found global attention, especially popular among tourists as they were introduced to Russian cuisine at Intourist restaurants, which were sponsored by the official tourist agency of the Soviet Union. 

  Both Russians and Ukrainians claim ownership of Chicken Kiev, something that found new attention when George H.W. Bush gave his so-called "Chicken Kiev Speech" in 1991. The talk, delivered from Kiev, which was part of the Soviet Union at the time, indicated Bush and the United States did not support Ukrainian independence as the breakup of the Soviet Union loomed. 
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  (#12) Suckling Pig With Buckwheat

  Buckwheat was a common feature in Soviet cuisine, appearing in everything from blinis to stuffing. Buckwheat was a "superfood" in Soviet Russia. It could be mixed with milk, eggs, cheese, or fruit as a porridge or with vegetables and other grains for a more savory dish. 

  When Russian Premier Nikita Khrushchev was presented with a suckling pig stuffed with buckwheat on an official visit to Bulgaria in 1962, he was not pleased, however. Suckling pig was a delicacy and one that sent a clear message of celebration and excess. The presentation of such a lavish culinary display angered Khrushchev and prompted him to chide the Russian ambassador, asking him “Do you think communism has already arrived?... Who gave the order for this?" The ambassador explained extra funds had been allocated for Khrushchev's visit but it was not common fare. Despite his initial anger, Khrushchev reportedly ate the meal.  

   
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  (#10) Mayonnaise

  Many dishes in the Soviet Union included mayonnaise; it was readily available and blended with pretty much everything, including meat and potatoes in the dish Salat Olivier. Mayonnaise was relatively easy to make, politically endorsed, and had longevity on shelves. It was an ideal kitchen staple. When cooks were left with an array of ingredients, mayonnaise was used to fuse it all together.

  In addition to Salat Olivier, mayonnaise was found in a dish called "herring under a fur coat." The meal included pickled (or salted) herring topped with onions, beets, carrots, and other vegetables with mayonnaise squeezed in between layers. 

  Some people ate mayonnaise in soup, in cake, and on liver, attesting to the egg product's versatility. That said, at least one American in Russia, Jennifer Eremeeva, called it "a metaphor for everything that’s wrong with Russia." 
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  (#1) Syrniki

  Syrniki, or cheese pancakes, were made from tvorog, a dry-curd cheese, and were a staple for breakfast in the Soviet Union.

  Often cooks added fresh or dried fruit to the pancake or included some compote. Once a mixture of cheese, eggs, flour, and other items to taste was ready, it was poured into a buttered skillet and cooked until brown on one side. It was then flipped and browned on the other. 

  Syrniki could be served with more fruit or with sour cream. 
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  (#2) Kotleti

  Falling somewhere between a meatball and a hamburger, kotleti includes minced meat mixed with vegetables like cabbage, carrots, and beets. The mixture may or may not be breaded but is always fried.

  Kotleti didn't always indicate chopped meat and additives, it once referred to cutlets of meat. 

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