Soviet gastronomic brands that survived to

The USSR set the task for confectionery factories – to create chocolate that all categories of citizens can afford. So, in 1964, Alenka chocolate was created, and the photo on the wrapper was chosen among photos from all over the USSR as part of a competition.

Zucchini caviar began to be mass-produced again under Khrushchev, and for the first time it appeared on the shelves of Soviet stores in the 30s. They removed it due to the mass poisoning of citizens, but Khrushchev decided to resume the production of the dish.

The recipe for Baikal, like the recipe for Coca-Cola, was kept secret for a long time, and three years were worked on its creation. Finally, in 1976, the production of a drink began, which can be called our answer to American analogues.

Previously, “Doctor’s” sausage was considered dietary, since it contained only meat without flour and starch. But after the 70s, GOST changed. However, this type of sausage is still popular today.

“Bird’s milk” appeared on the shelves in the 60s, and citizens immediately liked it because of its light texture. And it’s all about adding agar-agar to the filling.

The “Bird’s Milk” cake was first created by the chef of the Prague restaurant, but when his restaurant could no longer produce as much delicacy as there was demand for it, he patented the recipe and handed it over to confectionery factories.

Cheese “Druzhba” appeared on store shelves in 1964 and is still a brand that gives off something warm and Soviet.

“Soviet” champagne appeared in an interesting way. When Prohibition was abolished in the 1920s, it was necessary to establish the production of affordable champagne. To do this, one of the owners of the winery created an installation with which the wine required less exposure, and it could be created faster. Stalin ordered to put this installation at all factories and produce Soviet champagne.

Although condensed milk was not invented in the USSR, the blue-and-white brand rightfully belongs to the Soviet Union.