How the USSR appropriated borsch, shish kebab, dumplings, and kharcho: dispelling myths

The Soviet Union exerted influence on the peoples it occupied. This concerned not only the rules of life, attitudes toward foreign values, and general worldview, but also the culinary sphere.

The authorities tried to adjust Armenian, Georgian, Lithuanian, and Ukrainian cuisines to the general standards of the USSR. At the same time, the government did not hesitate to appropriate the dishes of the countries it occupied. FoodOboz tells what national dishes were appropriated by the Soviets.

From these national cuisines, the most interesting and tasty dishes were selected that could become "hits" throughout the Soviet Union, not just one particular territory. All of them were simplified as much as possible and adapted to generally accepted Soviet standards. As a result, the dishes ended up on the menus of canteens throughout the USSR, but in a modified and greatly reduced form. Sometimes, only the main ingredient and name remained of these dishes.

That's why until recently most people in the world considered borscht to be a Soviet and later a Russian dish. Similar actions were taken by the USSR authorities with belyashi, kharcho soup, kebabs, and dumplings. All of these dishes became real symbols of Soviet cuisine and began to be considered national dishes. But in reality, each of these dishes is a part of the cuisine of an enslaved people.