In Soviet times, cooks had to be cunning and creative.
After all, it was not easy to get the perfect dish from available products in any other way.
At that time, there was a shortage of some goods, so culinary delights and delicacies were out of the question.
And yet, the dishes prepared by chefs from the USSR were very appetizing.
Thus, representatives of the older generation often recall Soviet cutlets, distinguished by their bright taste and incredible juiciness.
What did chefs add to the minced meat to make the dish appetizing and have an ideal consistency?
Many people know the life hack of adding bread or onions. This trick remains popular today.
However, the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova emphasized: some Soviet chefs preferred a different approach.
Another secret to juicy cutlets was the use of white cabbage.
It was this affordable vegetable that made the popular meat dish more juicy and delicious.
Soviet cooks finely chopped cabbage, “processed” it with a potato masher (to produce juice) and sent it to mince.
For every kilo of meat component there were 200 grams of vegetables.
The cabbage and meat mixture formed the basis for incredibly soft, tender, juicy and delicious cutlets.
Earlier, the expert listed dishes in which you should not add bay leaves.