The Soviet New Year’s menu with a smell of nostalgia


Many Soviet people used to have one-type New Year’s menu and it was explained by a poor variety of products at stores. That is why they still remember that special “New Year’s smell” – “Olivye” and “Vinegret” salads and tangarines. Eh, what was the time – the 80s…

1. “Olivye” or “Russian salad”


Potatoes – 4pcs,

Carrots – 4pcs,

Eggs – 4pcs,

Cooked sausage – 300g,

Pickles – 4pcs,

Canned peas – 1pcs,

Bulb onions – 1-2pcs,

Mayonnaise – 150-200g.


Boil and cool vegetables, sausage, onions and pickles and cut into little cubes about 0,7cm. Add peas. Dress with mayonnaise, mix and put into a proper bowl.


2. “

Vinegret” or “Vegetable salad”


Beet – 1pcs,

Potatoes – 2pcs,

Pickles – 1pcs,

Sour cabbage – 100g,

Carrots – 2pcs,

Cannellini – 1 split,

Bulb onion – 1 pcs,

Salad oil – 1-2 tablespoons,

Greens and salt to taste.


Cut boiled beet, potatoes, carrots and a pickle into little cubes. Chop greens and onions. Put cabbage and boiled cannellini into the chopped vegetables and dress with salad oil.


3. Dressed herring


Herring – 1 pcs,

Potatoes – 1pcs,

Beet – 1pcs,

Eggs – 1pcs,

Onions and mayonnaise to taste.


Gut the herring and separate the filleted fish from the fish-bones, try to remove all little bones.

Cut the fillet into pieces and put on the bottom of a flat salad bowl. Chop onions and strew on the fish. Boil potatoes in the jackets, peel and cut into little cubes. Put it on the fish layer and wash over with mayonnaise. Cut or grate the egg and put it as a new layer on the potatoes with the mayonnaise. The last layer is to be strewed with grated beet and dressed with mayonnaise. The ready salad may be prettified with egg segments and greens.


4. Jellied minced meat or simply “Kholodets”


Trotters or calf’s feet – 1kg,

Veal shank – 300g,

Onions – 1pcs,

Carrots – 3pcs,

Bay leaf – 3pcs,

Peppercorn – 3pcs,

Smallage – 3 stalks,

Clove garlic – 2 pcs,

Water, salt, chopped parsley, vinegar – 50-70g.


Cleave trotters and calf’s feet into some parts. Boil the meat, vegetables, bay leaves, peppercorn, spices, garlic for two hours on the slow fire. Scum and add salt to taste, parsley, vinegar and boil for two hours more. Strain the soup. Take out the feet and the carrots as well as the onions and the spices. Cut the meat and the carrots into pieces. Put the carrots slices on the bottom of a greased pan for meat jelly and put the meat on the top. Add the parsley and pour with the soup. Cool for 4 hours. Carefully remove the oil. Serve with lemon slices and parsley.


5. Mash


Potatoes – 1kg,

Milk or potato broth – 400-500gr,

Butter, salt, pepper, nutmeg, greens to your wish.


Peel potatoes, cut the bigger ones into 2 or 4 parts and put into a pot. Pour with water and salt.

Bring the water to a boil and then leave on the slow fire for 15-20 min. Pour off the potato broth and keep the potatoes for some time over the slow fire constantly shaking the pot – the potatoes will be drier and absorb more milk and butter.

Then mash the potatoes very carefully with help of a beetle with adding neither spices nor milk and butter.


6. Pickled cucumbers…

and right here on the same spot…

7. Pickled tomatoes

No recipes are needed.


8. Tangerines.



And Soviet champagne, of course – no New Year without

Happy Soviet New Year!


16 thoughts on “The Soviet New Year’s menu with a smell of nostalgia”

  1. I’m not into that jelly meat food either but I love fish, eggs, beets, cucumber pickles, tomatoes, cabbage, potatoes and all that other great stuff yum. Thank you for this wonderful post!

  2. I like picture of happy Russian family!!! New year would be same as previous year! And year before! Etc.!
    Only after democracy kicked in things got exciting! Hurrah!

  3. I remember those dishes from my childhood though I’m not Russian,but Polish. They are all really very tasty, especially the first salad, minced meat, herring and cheap,but sweet and tasty sparkling wine… I live in the States now and I wouldn’t trade any of the fancy seafood and fillet mignon holiday dishes for the taste of those “Soviet” delicacies!!!To those who write comments like “thanks God those times are over”: during those times people were eating modestly, but it was not food that was important, but being together and enjoying free time with family and friends. In the USA I see a lot of sad, emotionally distant families gathered around the rich tables with best foods,just eating and compensating the lack of bond in family with 2000-calories deserts and a new 55″ plasma tv… Sad.


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