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Exotic delicacies of the USSR: for us it's the norm, but in the West it's a complete rejection
A Soviet exotic delicacy: for us it’s the norm, but in the West it’s completely rejected.
Against the backdrop of globalization and the exchange of culinary traditions, some Soviet dishes still surprise residents of Western countries. The simplicity and originality of Soviet gastronomy gave birth to numerous culinary masterpieces, recognized abroad as true gastronomic exotica. Let's look at a few examples that can become a nostalgic reminder of our childhood, but are a real cultural shock for foreigners.
The focus is on blood sausages, or blood puddings. This traditional dish of blood, fat, grains and spices was a common delicacy on Soviet tables. However, in the West, where eating blood is considered uncommon, blood sausages are perceived as extravagant, even disgusting, and a source of cultural scorn.
Another example is kholodets. This is a classic holiday dish - a jelly-like meat broth with pieces of meat and vegetables. In the West, jelly is traditionally associated with desserts, so the idea of kholodets seems very unusual and strange.
Milk soup is not a surprise to Western gourmets. This simple dish of milk mixed with noodles or other pasta was often served in Soviet kindergartens and schools. According to Western cuisine experts, mixing milk, noodles and sometimes potatoes in one soup may seem very unusual and even shocking.
Finally, I can't help but mention "herring under fur". This salad, which has become a symbol of Soviet holidays and family gatherings, consists of layers of salted herring, boiled beets, potatoes and mayonnaise. This combination of products causes bewilderment among foreigners, notes sevastopolmedia.ru.
In conclusion, it is worth noting that Soviet cuisine, despite its apparent simplicity, reflected the characteristics of its time and served not only as a means of survival, but also as a symbol of home comfort and family traditions. Although many dishes may seem exotic to foreigners, they still remain an important part of the gastronomic heritage of the former Soviet country.