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In the USSR there was no concept of "buffet"; public catering usually offered a limited set of dishes and portions. Lunch is lunch. The first meal was always soup — "Ukha" (fish soup) or chowder made with fat margarine. For the second — meat with gravy or a fish dish, a side dish — porridge, pasta, mashed potatoes, salad — shredded carrots or cabbage with sugar and vinegar, plus the famous dried fruit compote. And the bread added to every dish. Large aluminum pots with the marked "Name of the dish" stood on the takeaway spot.
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