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Soviet cuisine, a common cuisine of Soviet Union , was formed by integration of various national cuisines of USSR, in the course of formation of the so called Soviet People . It is characterized by a limited number of ingredients and simplified cooking. This type of cuisine was prevalent in Canteens everywhere in USSR. It has penetrated the household cuisine and was used in parallel with national dishes, particulary in large cities. It is still popular in former Soviet republics. In the West, the Soviet cuisine is frequently taken for Russian cuisine, though the national Russian cuisine is quite different. An everyday Soviet Full Course Dinner consisted of three or four Course s, typically referred to as "the first" (i.e., the first course), "the second", "the third", and "the forth". An optional Salad was not "numbered". Of course, in a Restaurant you could order anything you like, in any order, but in a typical canteen, especially in a worker's or student's canteen, you would normally have gotten what was called a "combined dinner" ("kompleksny obed" ): "the first",.. etc. "The first" was a , milk, kefir, etc. "The fourth" was a dessert. TYPICAL DISHES The first
The second
The third
The fourth
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