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Video tags
Subtitles
Russian
00:00:00
public catering yes, yes, that same00:00:03
Soviet public catering, how much irony00:00:08
at the same time we put love into this00:00:11
word But remember00:00:13
daily cabbage soup borscht Pozharsky cutlets with00:00:18
mashed potatoes Well, and of course00:00:21
dried fruit compote Why, with all the obvious00:00:24
shortcomings of that food, its taste we cannot00:00:29
forget00:00:30
what we ate and what Soviet people drank and what00:00:35
they ate. Is it true that the cooks and00:00:38
waiters mercilessly diluted00:00:42
the alcohol and stole00:00:46
So the history of Soviet cuisine through the eyes00:00:50
of eyewitnesses is00:00:52
a mug like this, it pours this00:00:55
much warm beer into a00:00:58
kettle with warm water and tops it up00:01:04
even if in Soviet times there00:01:07
was more bread in the cutlets than meat00:01:15
cutlets everyone knew what they add and00:01:20
mix00:01:22
on good00:01:31
[music]00:01:49
few people know that the00:01:52
popular actor Boris Shcherbakov began his career00:01:55
in the very early 70s in a kebab shop on00:01:58
Neglinnaya, a student at the Moscow Art Theater School. He got a part-time00:02:01
job at night00:02:04
and immediately at two positions of a bouncer and a00:02:07
watchman, I remembered my first work shift00:02:10
for the rest of my life and the waitresses00:02:14
began to get to know me What’s your00:02:17
name I say00:02:19
very well Yes, you’re new and the00:02:23
shift ends, they start getting ready to00:02:25
leave everyone and everyone puts it on00:02:29
me, so I’m sitting at the table home and one puts it on00:02:34
20 kopecks the second leaving 20 kopecks 3 And there are 12 of them,00:02:38
I think, well, I’m Rich But these were00:02:42
not all the advantages of working in00:02:45
such a chic place; the main bonus of the00:02:47
kebab shop was, of course, the food immediately after00:02:51
closing, the cooks supplied Shcherbakov with00:02:53
provisions for a whole company of hungry00:02:56
students and they collect for me here's a00:03:00
bag of pieces of00:03:02
shish kebab Well, when the waitresses00:03:05
bring them some bitten somewhere not00:03:08
and somewhere absolutely someone didn't finish it00:03:10
and brings a whole paper bag like that00:03:13
they are these pieces00:03:18
tomorrow students Feed the hungry yourself You00:03:24
usually eat it for us by the waiter What's left is a00:03:26
side dish solid side dish Sorry, this is00:03:30
that the client does not give the history of Soviet00:03:33
restaurants smoothly continues the00:03:36
pre-revolutionary history in the twenties,00:03:39
many of the ever popular00:03:42
establishments were opened. Well, for example, in 24, a restaurant00:03:47
on Arbat Prague,00:03:49
the most popular restaurant was transformed00:03:51
into a Mosselprom canteen, this is where00:03:55
Kisa00:03:58
Vorobyaninov from novel by Ilf and Petrov00:04:00
12 chairs veal cutlets 2200:04:10
However,00:04:12
restaurants were marked up during the NEP,00:04:15
restaurants became a refuge for the criminal00:04:18
element, a00:04:21
decent person didn’t stick his nose in here, and there00:04:24
was no money, everything changed in the00:04:27
sixties, now the00:04:29
state policy was different,00:04:33
every Soviet person has the right to have a00:04:36
cultural dinner anywhere even in the00:04:40
city center or at the station Very00:04:43
nice00:04:47
What will you order actress Olga00:04:50
Volkova came to the restaurant for the first time00:04:53
solely for work, she needed to00:04:56
look at the image of her character, a00:04:58
waitress named Violetta, for the film by00:05:01
Eldar Ryazanov Station for two and I00:05:04
went to the Vitebsk station, I sat far away00:05:07
once there was a shift and began to wait and then00:05:11
she appeared,00:05:14
my future one,00:05:17
she was00:05:20
not carrying a tray with a dish, but herself on a tray.00:05:25
I say Who is this to me? I was sitting next to the00:05:28
rest of the waiters. Oh, this is our00:05:31
artist. I say that she is an actress. No,00:05:34
she entered the Hop U Theater Institute.00:05:37
me photo memory visual memory I00:05:41
took a photo of it00:05:43
Soviet times a waiter is difficult but in00:05:46
general a prestigious profession00:05:49
others are worse worse our work No they won’t00:05:53
marry us MGIMO graduate00:05:57
Yuri Kabaladze admits that at one time00:06:00
he dreamed of working in a restaurant, he even00:06:03
asked a waiter he knew to form a patronage,00:06:06
so to speak, that’s00:06:11
how I work in London I know manners, so I00:06:15
was a good waiter, he tells me,00:06:18
You know, we have one like you.00:06:20
The dude worked, he brought change to the clients00:06:23
on a plate still covered with a napkin. The00:06:25
local waiters beat him up. Why do00:06:28
we need clients to be corrupted by a completely00:06:30
different mentality? The waiter had to00:06:33
deceive you00:06:34
on two already depended Sympathy or00:06:38
antipathy for you00:06:39
[applause] it’s00:06:42
not we who are obliged to pay you, but you who are obligated to pay us There is00:06:44
this Soviet joke: a client asks the00:06:48
waiter for the bill,00:06:51
checks that all the prices are the same And in00:06:55
one column he reads pyr not pyr 3 rubles00:06:58
almost like that he asks the waiter00:07:02
the waiter says00:07:03
the pyrnier will pass will not pass did not pass00:07:06
we cross out00:07:09
in the Soviet Union themed restaurants appear00:07:12
in them00:07:15
the cuisine of different nations of the world is widely represented in Moscow00:07:18
Uzbekistan they feed pilaf they serve manti and00:07:22
shish kebab Vilnius is of course the Baltic States00:07:25
zrazy zeppelin menu and Lithuanian borscht in00:07:29
Prague in 1954 a restaurant00:07:32
started working again Under the old name, the00:07:34
traditional emphasis on Czech cuisine was00:07:37
then put on in a restaurant on00:07:40
some holidays, birthdays, it00:07:43
could be some kind of anniversary, or just with00:07:45
friends we’ll go to a restaurant there, plus00:07:49
everything else we needed00:07:53
in the restaurant to have a place for ourselves order,00:07:57
you know that you could come to a restaurant00:08:00
not only when you have money00:08:03
in hand, but when you can book a table.00:08:06
But even in places where00:08:09
theoretically they let you in without coupons and00:08:12
phone calls, you just can’t00:08:14
dine for the simple reason there are00:08:17
always queues, but knowledgeable people quickly found00:08:21
secret passages00:08:23
met my Putin acquaintance I00:08:26
was about 18 years old00:08:27
traveling was in Moscow we met00:08:29
by chance we are going cdl I think he is simple he is a00:08:33
Miner and we went There is a queue on the00:08:36
sidewalk like this he came in there the doorman is00:08:39
standing there he takes it and takes out a metal00:08:41
steering wheel it was00:08:42
604 probably So00:08:46
he knocked the ruble on the glass and the doorman00:08:50
opened the door,00:08:52
noble guests00:08:54
are comrades, pre-order the00:09:00
restaurant in the cinema house is the most prestigious in00:09:05
the capital, but you can’t get here even for00:09:08
bribing the doorman00:09:10
[music]00:09:11
regular visitors only members of the Union00:09:15
of Cinematographers00:09:18
celebrate high-profile premieres here And00:09:21
arrange banquets for the chosen ones public00:09:24
Well, the dish very soon00:09:27
gets the name of its ardent00:09:30
fans. Well, for example,00:09:34
Vyacheslav Tikhonov loved beetroot soup very much and beetroot soup00:09:38
[music]00:09:40
will later be called beetroot soup00:09:43
in Tikhonov’s style, but the real legends of this00:09:46
restaurant will be dumplings and meat according to the00:09:49
special recipe of director Sergei00:09:52
Gerasimov.00:09:56
the thing was, you know, how to00:10:00
marinate it And he knew that she00:10:02
would add a little drop of her lemon and it would become00:10:05
somehow magical. Although let’s tell the truth, back00:10:09
then the best pieces went to the00:10:12
top, that is, as if according to party00:10:14
orders in the City Committee of the district committee. Well, for the00:10:18
intelligentsia already not very good, but in Moscow still00:10:20
not, after all, in the House of Cinema, the House of00:10:23
actors is still good food, the00:10:26
minus of the restaurant of the house of cinema was the00:10:28
lack of music. But the big plus of the00:10:31
billiard rooms00:10:34
where they played balls was Boris Khmelnitsky and00:10:37
Stanislav Govorukhin, who had been drinking, the filmmakers,00:10:40
by the way, did not behave the best of ordinary00:10:42
workers screenwriter Borodyansky Once00:10:45
got into a fight here with the future People's00:10:48
Artist Mikhail Kazakov of the deceased Shen,00:10:52
we were sitting in the cinema house in a restaurant from00:10:55
Danel and00:10:57
mentioned the two of us00:11:01
and then Misha got hooked and he said, too, they are00:11:05
all sitting like this, they arranged it here, you might00:11:08
think with the sour ones, like they died from00:11:12
Dostoevsky or Tolstoy you might think that I00:11:19
very much idolized Shukshin and00:11:23
still love white people, and I say they jumped up00:11:26
and began to fight, they separated us, they pulled us apart, it’s00:11:29
clear that only the creative Soviet Elite walked in the restaurant of the cinema house.00:11:33
Well,00:11:37
where do the rest go if they have00:11:39
extra rubles? You know what if00:11:42
three rubles appeared for you,00:11:46
you already00:11:48
had the right and opportunity for one evening,00:11:52
first of all, to eat,00:11:55
even have a little drink and most importantly dance,00:12:00
and hadith Pearl by the sea or puffed00:12:05
corn00:12:09
[music]00:12:12
[applause]00:12:16
feeding the people busy with work, studying00:12:19
or serving in the army was the primary00:12:22
task of the Soviet leadership after the00:12:25
end of the civil war, the beginning of00:12:27
peaceful construction, the question posed00:12:29
squarely where How and with what and the answer was found00:12:34
kitchen factories they appeared in many00:12:38
large cities and they solved the problem of00:12:41
globally freeing women from slave00:12:44
kitchen labor and at first they coped with it00:12:48
very successfully00:12:54
first second there jelly00:12:58
please, I remember how we went to the first00:13:02
ship, they filled the second second, you believe 300:13:04
with compote or jelly, you take it home at home,00:13:08
then they came home from work and ate. It was00:13:12
very convenient and very tasty, a00:13:14
huge room, as if Pacific00:13:17
liners were taking00:13:19
Soviet workers on board, each factory00:13:22
occupied 2-3 floors or even four there00:13:26
were warehouses, back rooms of workshops where00:13:29
semi-finished products were prepared, dining halls with hundreds of00:13:33
seats, but these factories did00:13:36
not take root for a long time, a card00:13:40
system was introduced, that is, after all, despite the entire00:13:43
economy,00:13:54
these are negative emotions for people who00:13:56
simply could not come from the street as before00:13:58
eat because all products are00:14:00
strictly limited there is nothing to wish for00:14:03
boys the restaurant is closed for00:14:05
special services What a pity And I00:14:08
invited an American colleague00:14:11
but the American way out of00:14:15
this situation was the opening of00:14:17
departmental canteens every00:14:21
self-respecting enterprise considered it its duty to00:14:23
equip a place where employees could00:14:26
eat at lunchtime00:14:31
[applause ]00:14:33
for butterflies skip-the-line canteens Bali00:14:38
set lunch departmental canteen00:14:40
this is a classic of Soviet catering there00:14:44
will definitely be a queue and everyone has a00:14:47
plastic tray of infusions in their hands there is a00:14:50
choice of00:14:51
seasonal vegetables Carrots cabbage beets we will00:14:55
definitely take carrots00:14:58
tomatoes and cucumbers will only be in summer or00:15:02
autumn00:15:04
we take dried fruit compote00:15:07
here, too, there will definitely be a choice of the00:15:10
first00:15:11
cabbage soup, today look for rice soup, cabbage soup,00:15:14
please, half a00:15:17
cutlet, all kinds of meatballs Well,00:15:20
here today is a Kiev cutlet, I’ll take a00:15:23
Kiev cutlet with mashed potatoes00:15:25
[music]00:15:27
beauty,00:15:28
all this pleasure cost about00:15:33
580 kopecks, cheap and cheerful00:15:39
three hodgepodges three longuet we got00:15:42
milk cutlets potato00:15:45
conversations00:15:47
and compotes 81 kopecks someone will say that it’s00:15:52
tasteless And then they did00:15:55
n’t really bend over the taste of the canteens The main thing was00:15:58
to provide hot meals to people00:16:00
employed in production and the00:16:03
country’s leadership successfully coped with this task00:16:05
when I arrived in Moscow after Tbili00:16:08
himself was such a00:16:10
spoiled boy, his mother cooked very well00:16:12
and for me he turned out to be the only one who00:16:15
visited these tables, which00:16:18
by the way had a lot of such catering in the center, but00:16:21
as it turned out, he was an unpretentious person. I00:16:24
loved it. There was always stewed cabbage, there00:16:26
was plenty of stewed cabbage, today it’s hard to even00:16:29
believe that it was innovation, the00:16:33
self-service system took root with great00:16:35
difficulty, the People's Commissar of the Food Industry, it00:16:38
Stas Mikhai literally forced the00:16:41
Bolsheviks to take it in their hands under their noses, as the00:16:44
former chief culinary officer of the00:16:46
city of Moscow Sergei Ivanovich Protopopov told us,00:16:49
Mikoyan invited the next meeting00:16:51
Mikoyan talks about this, that00:16:54
fast food is self-service,00:16:57
that everyone should approach with00:16:59
take a tray and protopov, he says, our00:17:02
old Bolsheviks, they ate there, they drag their feet there,00:17:04
but where can they get with these under their noses,00:17:08
but you try Sergei, she00:17:12
said they00:17:13
tried it and it turned out Comrade Mikoyan00:17:17
knew how to convince all the most serious00:17:19
reforms in the public catering system of the00:17:21
USSR were associated with his name and in the00:17:25
mid-thirties she Stas Ivanovich00:17:28
went to adopt best practices in00:17:30
America for a whole month and was literally00:17:33
stunned00:17:35
when Mikoyan returned to Moscow. He00:17:38
created a real revolution in00:17:41
public catering; sausage lines appeared at enterprises00:17:44
and few people know he00:17:48
brought 25 vending machines to the capital for00:17:52
the production of hamburgers, and in00:17:55
1937, in the very center of the city, you could00:17:58
easily buy a real hamburger,00:18:00
just called the dream Moscow hot00:18:04
cutlet. Well, in fact, it’s all the00:18:07
same bun and in the middle there’s a cutlet, but the00:18:11
workers somehow didn’t particularly like this initiative.00:18:14
And also00:18:17
Mikoyan really liked that in America00:18:21
they start the day with a glass of orange00:18:24
juice, but oranges in the Soviet Union00:18:27
weren’t very good, so they decided to replace00:18:31
them with tomatoes00:18:32
[music]00:18:35
And by the way, you guessed it, tomato juice has become very00:18:41
popular in all catering outlets00:18:45
in the Soviet Union, a00:18:47
GOST system is being developed state00:18:50
standard, in other words, mandatory00:18:52
requirements for the composition and quality of00:18:54
products What is monosodium glutamate in the00:18:57
Soviet kitchen they didn’t even know any00:19:00
flavor enhancers, synthetic fats and00:19:03
other harmful additives in public catering00:19:06
food and there was no trace of you come to the00:19:10
same canteen If it is written on the price tag that00:19:14
it's liver00:19:16
You know it's liver If it says fish00:19:20
It means you know it's fish If it00:19:22
says pollock it means it's pollock And if it00:19:25
says cod it means it's cod they're00:19:28
something else but now sometimes I00:19:31
come and it says cutlet the first thing that00:19:35
comes to me from where in Moscow00:19:37
The Institute of Nutrition appears00:19:40
now that for the second course you will prescribe a00:19:42
rabbit with white sauce, you will eat it, no,00:19:47
you will give it to me,00:19:48
you are going, or even for lunch, they only give you one knife with a00:19:51
whole staff of scientists,00:19:54
they calculate the required ratio of00:19:56
proteins and carbohydrates, and for the calorie content of the00:20:00
workers’ food, a00:20:04
real struggle is really unfolding with those00:20:07
500 calories that were there in the00:20:09
eighteenth year00:20:10
there was an increase in the increase in the00:20:13
calorie content of this diet and already somewhere00:20:16
in the early thirties I remember, in fact,00:20:18
there was a whole article00:20:22
2500 calories we reached this00:20:27
cutlet with potatoes00:20:33
cutlet with potatoes with potatoes with rice00:20:36
then we will change change It’s impossible, it’s true that00:20:39
evil tongues claimed that Soviet00:20:42
catering killed traditional Russian cuisine,00:20:45
this is of course not entirely true, and haute00:20:48
cuisine is gone. Ryabchikov was not served in our canteens,00:20:51
but almost all the dishes remained. Although they00:20:55
acquired other names,00:20:57
for example, Boyarskaya stew began to00:21:00
be called soup, potato soup, gorbyur,00:21:03
simply bean cutlets, we decided - this is00:21:06
chicken with milk sauce, the recipe for00:21:09
some dishes has also changed, the00:21:11
classic pickle soup has noticeably00:21:14
fallen in price00:21:15
[music] the00:21:16
good city of our00:21:21
native Moscow will be opened wide to people, a00:21:23
bright sign of the Khrushchev Thaw youth00:21:26
cafes The first cafe, it’s00:21:29
called youth cafe, opened in Moscow00:21:32
on Gorky Street, another popular00:21:35
place has appeared A little later it’s Lyra on00:21:38
Bolshaya Bronnaya, here a fashionable00:21:41
and cheerful crowd gathers, even00:21:43
dudes in bell-bottomed trousers, young people are attracted by the00:21:46
democratic scenes of the music. But the main thing is, of00:21:49
course, the bar where they served a cocktail of00:21:52
champagne Blair. That’s it, or a mistake, the00:21:55
ruble 49 means this cavalel was00:21:58
mixed in. Everything, in my opinion, everything some00:22:00
alcoholic drinks were all there, but also plus00:22:03
champagne, the main ingredients, it00:22:05
was so light and airy, and00:22:09
with ice, and with some lemon,00:22:11
so that it was possible, and they also gave me a straw.00:22:13
These are five cocktails. Write it down,00:22:16
you'll crawl out of this establishments, but00:22:20
nevertheless, all this was a00:22:22
huge success, the poet Alexander00:22:26
Shaganov spent his student years in00:22:28
another cafe, it was called North, but it was00:22:31
also located on Gorky Street, and the00:22:37
cocktails00:22:38
Benedictine liqueur, brownish in color, the same00:22:41
color as you ate, which means they were00:22:43
prepared, also enjoyed particular success there. then such a00:22:46
cherry, so to speak, champagne there is00:22:48
ten kopecks I still remember And00:22:51
the champagne Yes, in principle, the assortment00:22:53
was small It was just00:22:56
like this moment of communication00:22:58
[music]00:23:05
on Thursday Fish Day Well, who doesn’t00:23:09
remember it It was introduced at the very top00:23:12
it was officially sanctioned by a00:23:14
special resolution of the CPSU Central Committee dated00:23:19
October 26, 1976. reasons. And there were00:23:24
two reasons: shortage of meat products. Well, the second was that the00:23:28
Soviet Union at this time00:23:31
was becoming a world leader in catching00:23:34
ocean fish; the people responded with a00:23:38
lively ditty:00:23:41
silver hake got married, took ice fish00:23:45
from their daughter was born Lenya my00:23:49
name was Lenya this is Leonid Brezhnev00:23:53
cutlets or capelin balls boiled00:23:57
hake mackerel cod its fillet in the store00:24:02
cost only 77 kopecks per kilogram but the00:24:05
fish menu was not particularly00:24:08
varied in general the fish dish our00:24:11
citizens did not really like, the00:24:14
only exception being herring under a fur coat and pollock00:24:18
was generally fed to cats, I didn’t at all. Well, I00:24:21
always prefer meat to fish. Moreover,00:24:24
we had good fish at that time. Well,00:24:26
if only in some special places.00:24:28
And so it was the horror of some00:24:30
frozen fish and in a huge The fish00:24:33
store on Kolensky Prospekt, now00:24:36
Novy Arbat, had a huge advertisement00:24:38
that was etched in my00:24:40
memory, every person wants to be healthy, strong, brave,00:24:43
and the fish of silver eyelids will help him in00:24:45
this, so I just00:24:49
wanted to run and eat an00:24:53
incredible amount of this hake, and after all, barely00:24:57
consuming fish grew steadily and in the00:25:01
eighties our citizens already ate00:25:03
10,100 g of fish per capita per year,00:25:07
it’s really unclear. Is it just a clean fillet00:25:10
or was it considered the whole fish with the backbone,00:25:13
bones and head? A00:25:22
Soviet person, however, like a Frenchman00:25:24
or an Englishman, as you know, he’s not a00:25:27
fool to drink, only he drinks they say everywhere00:25:31
that the Minister of Culture Ekaterina Furtseva is00:25:35
very happy for the opening of wine00:25:37
glasses, it’s not good for our people to00:25:39
sing on children’s playgrounds in00:25:42
the entrances or in public gardens, it’s necessary to be culturally so that there’s00:25:44
a roof over your head and there’s a00:25:47
snack and there’s a snack in the wine glasses, here you go processed00:25:50
cheese sprat00:25:54
sausage with egg sprats00:25:59
And of course00:26:00
pickled cucumber00:26:04
such sandwiches with sprats00:26:09
sisters were a very convenient thing because a00:26:13
person comes home from work But why00:26:17
say that Well, there’s a dressing room Yes,00:26:19
great, I’ll come in and drink my 100 grams and00:26:22
calm down I relaxed a little after00:26:24
work I feel good I’m happy I’m going home00:26:28
where my wife is waiting for me with lunch with borscht,00:26:32
another sign of Soviet catering,00:26:34
shops under the guise of cooking, they were00:26:38
extremely popular among the population,00:26:41
they just didn’t sell semi-finished products,00:26:43
ready-made salads, side dishes, baked goods, you00:26:47
could get a good entrecote weighing00:26:50
125 g for 37 kopecks for someone - it was a little expensive,00:26:54
but then not only bachelors or business travelers ate quickly and deliciously00:26:58
from culinary products,00:27:00
but also entire00:27:03
families; this was by no means considered shameful;00:27:06
the actress Tatyana Bronzova still00:27:10
remembers the taste of those same dinners; my00:27:14
mommy also couldn’t cook; she00:27:18
went to work and my dad already retired;00:27:21
they were 25 years apart. He went in the00:27:25
morning to the cookery that was next to00:27:28
us and there he took both the first and the second, and00:27:32
it was so tasty, so tasty, and he00:27:37
picked up the third and he fed us all day long.00:27:40
So from this cookery every day00:27:43
When mom was free, she cooked and00:27:47
so we ate this cuisine00:27:51
Midnight stop on the outskirts of the light00:27:54
cafe There are also gypsy girls and military riding00:27:57
breeches, poet Alexander Shaganov, also a00:28:01
student of Soviet public catering, he grew up00:28:04
on Taganka, Pozharsky cutlets from a00:28:07
neighbor's cookery in his family00:28:09
were sold out with a bang. my childhood But00:28:12
it was with these Pozharsky cutlets that00:28:14
I passed and I just adore them. I00:28:18
had a big sweet tooth as a child. The two of us were left with a sweet tooth,00:28:21
so he was preparing the cutlets when dad00:28:24
turned away00:28:26
with sugar sprinkled00:28:28
[music]00:28:29
another feature of those years,00:28:32
catering outlets named after the main dish they00:28:35
sell there for example, cheburek00:28:38
dumplings, pies in St. Petersburg,00:28:42
crumpets were very popular,00:28:43
by the way, in Moscow they were called00:28:46
donuts, a curious detail, there00:28:49
were no chairs in such places so that visitors would00:28:52
not sit for a long time, there were more than enough people willing to eat,00:28:55
eat standing and run on, a00:28:58
glass of tea, quickly eat a crumpet and00:29:02
get tired, it seemed to us that this delicious00:29:04
Although the whole diet that lasted 16 years ended in00:29:08
disaster for me because my00:29:11
intestines were very damaged because of this00:29:13
eating On the run anywhere I almost00:29:18
ended up on the operating table I was then00:29:20
cured by a good doctor00:29:22
[music]00:29:25
Yuri Kabaladze still remembers the place of the00:29:29
Crimean cafe in the cultural park it was00:29:33
here that cutlets were sold for a ruble forty,00:29:36
then I took two at once and was poisoned today, I’m00:29:40
sure they were fried in machine oil, there is00:29:44
not a single person who would not have been poisoned by the00:29:48
cruel Soviet public catering because it was00:29:51
necessary to serve such dishes that my mother’s00:29:53
native is a00:30:03
separate issue - this is abuse in the00:30:06
field of public catering theft of a body kit and even an00:30:09
outright violation of food preparation standards,00:30:11
all of this, of course, happened. Well, for00:30:14
example, meat in the canteen was taken at one00:30:18
price, and Vedomosti00:30:21
indicated a completely different one. Well, all the left00:30:26
pocket revenue is00:30:28
now present, fresh beer00:30:31
has just been delivered and roach will be served, and a roach has00:30:34
just been caught as a00:30:37
classic genre of diluted beer, by the way, they00:30:41
could dilute it at your request00:30:43
if they sold it, let’s say in such a00:30:46
stall on the street in the cold, then diluted it with00:30:50
boiling water, of course. Well, for00:30:54
regular customers there was heated beer00:30:57
in a kettle,00:31:00
you can have a mug00:31:02
[music]00:31:05
of course heated00:31:07
[music]00:31:09
Yeah00:31:13
about00:31:17
that what is needed00:31:20
screenwriter Alexander Borodinsky00:31:23
glorified a special passion for beer while working00:31:25
on the film Afonya, very soon he00:31:28
had a favorite Beer point, a pub00:31:32
near the Sportivnaya metro station, a big bevar, he00:31:35
was so cultured,00:31:40
I can’t what is it like, an allergy, why a disease,00:31:44
such a skin itches00:31:47
beer I say jug I just don’t00:31:51
dilute me, I’ll pay double the price when he00:31:55
started saying that he’s been insulting him for a long time00:31:57
and left through the decanter, he says how00:32:01
they ordered,00:32:06
they say that instead of cognac they brought00:32:09
vodka tinted with tea solution,00:32:12
sour cream was consistently diluted with kefir00:32:16
And in general there were dozens of other very00:32:18
ingenious ways to deceive gullible00:32:21
consumers,00:32:22
however The Soviet Union was, after all,00:32:26
a place where ideal order reigned and00:32:29
there were no violations in the process of00:32:32
preparing lunches and dinners, the holy of holies of the00:32:36
Kremlin kitchen, here00:32:38
dishes were prepared for the top officials of00:32:41
the state, each of course had their00:32:44
own preferences, one thing was united by the00:32:47
men, they were all noble meat eaters,00:32:50
for example, Gorbachev loved most00:32:52
lamb Brezhnev himself was an avid00:32:55
hunter and after a successful hunt he loved to00:32:58
fry and taste wild boar,00:33:03
sit down, comrades, disembark, but00:33:06
perhaps the greatest lover of00:33:08
good food was Stalin, for example, he00:33:11
adored dumplings made from several types of00:33:14
meat, but for some reason those00:33:17
same Stalin daily00:33:20
cabbage soup went down in history, you Ask why the daily allowance00:33:24
because it took a long time to prepare the sauerkraut so00:33:26
that the sauerkraut would release its juice and become00:33:30
softer, they would00:33:32
freeze it00:33:34
[music]00:33:36
Well, then when it was needed, the cabbage soup would00:33:40
be defrosted, heated up on the stove and00:33:44
poured into plates;00:33:53
buckwheat porridge there was everything from00:33:55
all the fish and salmon and salmon to black caviar00:34:00
Red it was all the Georgian cuts of00:34:03
smoked Basturma and everything you wanted There00:34:06
was a lot of meat there was also game00:34:09
for the distinguished guests the leaders of foreign00:34:12
countries held receptions in the faceted00:34:15
chamber the cuisine was always Russian in scope00:34:18
Tsarsky, first of all, trays of fish came out:00:34:22
sturgeon, salmon, glassassina, and of00:34:25
course, caviar. Kremlin chef Anatoly00:34:28
Galkin recalls that she was especially00:34:30
impressed by this magnificence of Margaret00:34:33
Thatcher.00:34:35
I then met very often and spent a00:34:37
lot of time saying that00:34:40
after my visit to Russia, I was on a diet for a month.00:34:46
she took such good care of herself like Flight00:34:49
Maxim, she also always said what she00:34:52
says, you think she doesn’t feel like it, she00:34:53
says lard speaks with scrambled eggs,00:34:57
ordinary Soviet people didn’t go on diets,00:35:00
and why, since the mid-00:35:03
eighties, was there a lack of food in stores00:35:06
on the eve of the holidays at the00:35:10
culinary department? kilometer-long00:35:13
queues you have to grab your favorite00:35:16
cake to please the family bestseller00:35:19
But this is, of course, a cake Bird's milk or not00:35:23
by appointment, it was a purchase of a00:35:25
furniture set of some kind Yes,00:35:29
and by00:35:30
the way, by the way,00:35:35
I have a friend of this line who is a big00:35:37
specialist in this thousands of milk here is the00:35:39
Fourth line at the Cheryomushkinsky00:35:41
grain plant Here it is, exactly the00:35:45
same quality that was from those years,00:35:51
I didn’t order anything, don’t worry, a00:35:54
little gift from our chef, you00:35:57
think the cake is in the shape of the head of the main00:36:00
character in the film City Zero, the crazy00:36:03
fantasy of the screenwriter Not at all for00:36:06
Soviet confectioners there was nothing00:36:09
impossible in the city zero almost00:36:12
nothing Everything in life was invented and the cake told it00:36:16
[music]00:36:17
He never performed somewhere for him then00:36:21
the management gave him a gift of a cake in the shape of00:36:24
his head and presented it to00:36:30
cut and break off This and drink tea00:36:34
Years passed On the horizon00:36:38
major changes were already looming, the collapse of the USSR, the sovereignty of the00:36:42
former union republics in the late 80s,00:36:45
the poet Alexander Shaganov went into a cafe at the00:36:48
Belorussky railway station, and it was here that00:36:51
lines were born that became a00:36:53
farewell greeting to the passing era. Lev00:36:57
Zheglov and Volodya Sharapov sat at the table00:36:59
for good reason, because it means this is00:37:03
how this is the aesthetics of Gleb Zheglov.00:37:06
This means that in these post-war years, who in00:37:09
this cafe00:37:11
history froze, some kind of very00:37:14
strong coffee was offered to us,00:37:17
some kind of egg with mayonnaise, it means there00:37:19
at this time it’s later than 24 hours and we00:37:22
trust it, it means Yes, just like that so00:37:25
we had dinner00:37:29
[music]00:37:39
they catch the gang and the leader,00:37:43
instead of simple Soviet public catering00:37:47
they came to operational restaurants and then00:37:50
we had unprecedented abundance00:37:54
and Asian European cuisine00:37:58
and fast food restaurant chains appeared and today00:38:01
you can dine as you please, both for00:38:04
expensive and for cheap, but Strange thing00:38:07
then in Soviet times the taste of the products00:38:10
was different, it seems they were both tastier and00:38:14
healthier00:38:16
Nostalgia Tell me, to some extent,00:38:20
yes But on the other hand, back00:38:23
then cutlets and sausage were made from00:38:28
meatDescription:
Общепит. Назад в СССР. Система общественного питания в Советском Союзе вызывает самые противоречивые чувства – от слёз умиления до жесткого неприятия. Ещё бы… Ненавистная манная каша в детском саду, вечная перловка в армии, в юности – разбавленное пиво. Чтобы отобедать в приличном ресторане, люди стояли в очереди часа два. Но ведь было и немало плюсов. Например, целые институты питания высчитывали необходимое количество калорий для работников умственного труда и составляли диетическое меню для санаториев. Все выпуски "Назад в СССР": https://www.youtube.com/watch?v=09lvxM3XARo&list=PLgWn407gTfdTMbod-iEACOCjJ3Da4nMmo "Центральное телевидение" - это телевидение вечных ценностей: документальные и исторические фильмы, ток-шоу, программы о науке и культуре, медицине, путешествиях, расследования той или иной сферы общественной деятельности.
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