So that the cutlets were like from the Soviet dining room, I cook according to the precepts of the old cook.

In the USSR, food was cooked according to GOST. In all school canteens, cutlets were prepared according to one recipe, standard for all. And it is not only in saving, but also in the health of compatriots. Preparing minced meatballs is a delicate matter. You need to know how to make juicy soft cutlets. Today I will tell you how cooked patties in Soviet canteens, and share the recipe according to GOST.



Not one generation remembers the famous school cutlets. Some people liked them, and many nostalgic remember those times. To some, the patties seemed tasteless. In the dining rooms of that time, cutlets were cooked with a large amount of rye bread. Therefore, the cutlets turned out soft and juicy. Bread was added deliberately to improve the digestibility of meat patties.



For the same reason, neither semolina nor milk was added to the cutlets, since many had lactose intolerance. The selection of ingredients was strictly adhered to all state standards. Soviet chefs had to come up with a simple, healthy and tasty dish that would be easy to digest, and that it was safe for the health of citizens.



All the products were of high quality. Cutlets were cooked from pork, and high-quality rye bread was added to minced bread, such is now, alas, not found on the shelves. It is very important that the cutlets were not fried with oil in the pan, they were baked in autoclaves and ovens. Thanks to this method of cooking, cutlets retained juiciness and softness and were a dietary dish that everyone could eat.



Soviet cutlets according to GOST Ingredients

• 600g minced meat
• 360g rye bread
• 2 onions
• 1 garlic
• 0.3 tsp salt
• 100 ml of water
• 2 tbsp vegetable oil

Preparation

1. Soak rye bread in 100 ml of water, you can use crackers of black bread. Add the mince and mix it with your hands.
2. Cut the onions and peel 3 cloves of garlic. Mix all the ingredients and salt them, run the mince through the grinder. Remember the mince with your hands. Form patties, if desired, collapse them in breadcrumbs.
   
   
   
   
3. Lubricate the bowl with vegetable oil and put patties on it. Bake patties in the oven at 200 degrees for 30-35 minutes.
   
   
   
   

Pure and vermichel - the best side dish for Soviet cutlets. I'd like some more pickled tomatoes, and the table is set, just like the old days. My grandmother used to cook patties, and in the school cafeteria, I remember the cutlets were fish. I didn’t like them very much, but I suspect that the recipe also remains from gray Soviet times. I can’t say that things were better before, I was born at a difficult time. But the fact that in the past people have more respect for family traditions is for sure. The whole family ate at the same table. Did you like to eat patties in the school cafeteria? Share your favorite recipe in the comments, have a good day.