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Soviet cuisine, the commoncuisine of theSoviet Union, was formed by the integration of the various national cuisines of the Soviet Union, in the course of the formation of theSoviet people. It is characterized by a limited number of ingredients and simplified cooking. This type of cuisine was prevalent incanteens everywhere in the Soviet Union. It became an integral part of household cuisine and was used in parallel with national dishes, particularly in large cities. Generally, Soviet cuisine was shaped by Soviet eating habits and a very limited availability of ingredients in most parts of the USSR. Most dishes were simplifications ofFrench,Russian,Austro-Hungarian cuisines, and cuisines from otherEastern Bloc nations. Caucasian cuisines, particularlyGeorgian cuisine, contributed as well.^[1]

To a significant extent it was reflected in and formed byThe Book of Tasty and Healthy Food, first printed in 1939, following the directions ofAnastas Mikoyan.^[2]

• Wheeler, Sara (13 September 2013)."Beyond Borscht".The New York Times.
• Voronina, Tatiana (2016)."From Soviet Cuisine to Kremlin Diet: Changes in Consumption and Lifestyle in Twentieth-Century Russia". In Oddy, Derek J.; Atkins, Peter J.; Amilien, Virginie (eds.).The Rise of Obesity in Europe: A Twentieth Century Food History. Routledge. pp. 33–44.doi:10.4324/9781315553412.ISBN 978-1-317-01756-1.
• Pirogovskaya, Maria (August 2017). "Taste of Trust: Documenting Solidarity in Soviet Private Cookbooks, 1950–1980s".Journal of Modern European History.15 (3):330–349.doi:10.17104/1611-8944-2017-3-330.S2CID 148597819.
• Jacobs, Adrianne K. (2013)."V.V. Pokhlëbkin and the search for culinary roots in late soviet Russia".Cahiers du monde russe.54 (1–2):165–186.doi:10.4000/monderusse.7930.
• Gronow, Jukka; Zhuravlev, Jukka (2011)."The book of tasty and healthy food: The establishment of Soviet haute cuisine". In Strong, Jeremy (ed.).Educated Tastes: Food, Drink, and Connoisseur Culture. U of Nebraska Press. pp. 24–57.ISBN 978-0-8032-1935-9.

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