Many people remember with nostalgia the dishes that were served in Soviet canteens.
Perhaps one of the most striking examples is cutlets.
The dish was incredibly tasty, crispy on the outside, tender and juicy on the inside. It also had a very interesting garlic aroma.
Of course, many nostalgic gourmets tried to cook "those very" Soviet cutlets themselves. But not everyone succeeded.
How can we replicate this famous dish from the USSR?
It turns out there is an exact recipe: just follow it and don't make any changes.
As a result, you will get gorgeous cutlets that go perfectly with any side dish: with mashed potatoes, with pasta, and with porridge, emphasizes the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova.
How to cook Soviet cutlets
Step one: combining the two types of meat. Grind the beef (200 grams) and pork (400 grams) using a meat grinder.
Step two: making fried onions. Chop one onion and put the resulting mass in a heated frying pan with oil.
Step three: chopping the potatoes. Grate one peeled raw potato.
Step 4: Crush the garlic. Use a garlic press to crush a couple of cloves.
Step five: combine all the resulting components. Place the meat base, fried onions, grated potatoes, and chopped garlic in a deep bowl. Use additional ingredients: one raw egg, greens, and previously soaked crumb of two slices of bread. Salt and pepper the mixture and mix it.
Step six: add two tablespoons of flour and mix the minced meat again.
Step seven: forming “washers” from the resulting base and frying the cutlets on both sides.
The result: a very appetizing dish that will delight any lover of Soviet cuisine.
For reference
Cutlet - in its original meaning: a piece of meat cooked on the bone.
Expert: Julia Arkhipova
