Salads from the Soviet canteen are an integral part of the country’s culinary heritage, which for a long time had a significant influence on public catering and home cooking.
In Soviet times, food was not only a way to satiate oneself, but also an important element of socialization, which was especially evident in the traditions of common lunches and dinners
.
Salads held a special place in this culture, as they were a versatile dish that festively decorated the table and satisfied the taste preferences of ordinary citizens.
Soviet canteens offered a wide variety of salads, from simple and affordable to more elaborate and creative.
Ingredients, as a rule, were available and often combined seasonal vegetables, canned goods, eggs.
Let’s talk about a simple carrot and cabbage salad.
Ingredients:
- cabbage – 550 g;
- carrots – 1 pc;
- salt – ½ tsp;
- sugar – 1 tbsp;
- 9% vinegar – 2 tbsp;
- vegetable oil – 2 tbsp.
Preparation of carrot and cabbage salad:
Finely chop cabbage, send it to a pot and knead it thoroughly. Salt the cabbage and leave it under a lid for 15 minutes.
At this time, grate carrots, add to the cabbage along with sugar and vinegar. Thoroughly mix the components and leave for 1.5-2 hours in the refrigerator.
Then pour vegetable oil into the salad and mix.
So it turns out a very simple and budgetary salad. It is rich in vitamins, which is especially useful for winter or fall.
