u/StanzaRareBooks

A first edition of a pivotal and controversial work by the Soviet psychiatrist and pedagogue Aron Zalkind, reflecting the radical debates on sexuality, family, and morality during the New Economic Policy (NEP) era of the 1920s. This collection of articles advocates for a scientific, collectivist approach to sexual life, aligning with the early Soviet project of transforming all aspects of private existence. Published with a substantial print run, the book was widely discussed before the Stalinist consolidation of conservative family policies in the 1930s. Zalkind's ideas were later condemned as "vulgar sociologism." This edition is a significant primary source for understanding the history of sexuality, social hygiene, and ideological shifts in early Soviet Era.

P. I. Tchaikovsky.

Trio for Piano, Violin, and Cello. Op. 50.

(À la mémoire d'un grand artiste).

Moscow: P. Jurgenson, 1882.

First edition. Print run of 3,000 copies.

Zapekanka / Cottage Cheese Casserole

It was one of the most popular dishes in Soviet kindergartens and schools because it’s simple, healthy, and loved by generations of kids.

Ingredients:

Ingredient Amount

Cottage cheese 300 g (about 10.5 oz)

Semolina (or flour) 32 g (about 2 tbsp)

Sugar 32 g (about 2.5 tbsp)

Egg 1 piece (or 20 g)

Raisins 40 g (about 2.5 tbsp)

Butter 20 g (about 1.5 tbsp)

Vanilla sugar 4 g (about 1 tsp)

Salt a pinch

Sour cream (for the sauce) 80 g (about 5 tbsp)

Instructions:

Prepare the cottage cheese: Thoroughly rub the cottage cheese through a sieve or blend with an immersion blender until smooth and airy.

Mix the base: To the strained cottage cheese, add semolina (or flour), sugar, raisins, melted butter, vanilla sugar, and salt.

Add the egg: Separate the yolk from the white. Mix half of the yolk into the cottage cheese mixture.

Whip the egg white: Whip the egg white with a pinch of salt into stiff peaks. Gently fold it into the cottage cheese mixture.

Bake: Grease a baking dish with butter and dust with flour. Spread the cottage cheese mixture evenly into the dish. Mix the remaining half of the yolk with 2 teaspoons of sour cream and brush the surface of the future casserole with this mixture.

Finishing: Bake in an oven preheated to 180°C (350°F) for 30–40 minutes. The casserole may settle slightly after cooling — this is normal. Serve warm with sour cream.

Enjoy a taste of Soviet childhood! ☺️

Teremok: Russian Folk Tale, (edition 1957)

1. Russian-Karachay-Balkar Dictionary, 1965

2. M. A.Gaffarov, Persian-Russian Dictionary, 1974

3. H. Haraldsson, Russian-Icelandic Dictionary, 1996

4. Yu. N. Mazur, V. M. Mozdykov, D. M. Usatov. Concise Russian-Korean Dictionary, 1958

This 1947 monograph is a vital document in the history of experimental nuclear physics, serving as the first Russian-language comprehensive guide to the Wilson Cloud Chamber. Its significance is amplified by its editor, Pavel Cherenkov, the future Nobel Prize winner (1958) and discoverer of Cherenkov radiation. Published just two years after the end of World War II, the book reflects the urgent post-war drive to consolidate and disseminate nuclear research techniques in the Soviet Union.

6 green apples, ½ cup honey,
½ cup water, juice of half a lemon, 3 cloves.

Peel the apples from the skin and seeds and cut into quarters. Pour the honey, water, lemon juice into a pot, add the cloves and bring to a boil.
Then add the apples and simmer until done. Remove the cloves from the sauce and serve the sauce with roast pork.

Ingredients

Carrots – 700 g (about 1.5 lbs)

Parsley – 1 small bunch, finely chopped

Vegetable oil or butter – 2 tbsp total (divided)

Water – enough to cover carrots (approx. 2–3 cups)

Salt – to taste

Flour – 2 tbsp

Milk – 2 teacups (≈ 400–500 ml / 1.5–2 cups

Sugar – 1 tsp

Croutons – for serving

Method

Peel and finely chop carrots.

In a pot, heat 1 tbsp oil. Add carrots and chopped parsley, sauté until carrots soften (about 5–7 min).

Add enough water to just cover carrots, salt lightly, and simmer on low heat until carrots are very soft.

Strain the pot through a sieve, saving the liquid. Mash or blend the carrots.

In a small pan, heat 1 tbsp oil, add flour, and stir until lightly golden and nutty-smelling (1–2 min). Gradually whisk in hot milk.

Stir in 1 tsp sugar. Taste and adjust salt.

Serve hot with croutons. ☺️👍