CIA declassified document of the Cold War: there was a recipe for borscht - ForumDaily
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The CIA has declassified the document of the Cold War: there was a recipe for borscht

A declassified document appeared on the website of the US Central Intelligence Agency - a circular from the chief quartermaster of the USSR, Lieutenant General Vlasov, dated January 16, 1948, containing detailed responsibilities of a cook-instructor of the ground forces in peacetime. The documents contained recipes for borscht and cabbage soup, as well as recommendations for a military cook.

Фото: Depositphotos

It is curious that the first page of the document, published on the official CIA website, was not declassified - it probably contained the proportions of ingredients necessary for ideal soldiers' dishes, and yet something interesting can be gleaned from the circular. The original was written in 1948 and was translated into English in 1956.

The introductory part says that the cook-instructor should make sure of the quality and pleasant taste of the prepared dishes, but the main focus is on how to cook properly organize his activities with the participation of an assistant, so that the soldiers are fed in a timely manner.

The cook is advised to know how the soldiers assess the quality of the food, take into account their tastes and wishes when choosing a menu, and try to satisfy them. The cook instructor who does not enter the hall where soldiers eat and does not talk to them, being interested in the factors listed above, is called bad in the document.

Among the requirements for the cook, in addition to the need to provide high-quality food, is the importance of fully providing each soldier with all those products that are prescribed for him in the ration. The third recommendation is a varied diet. The instructor is also advised to make the most of the nutritional properties of each product and adhere to sanitary and hygienic standards. All this is described in detail on several pages of the document.

The paper contains a detailed schedule, which indicates minute by minute how much time each part of the culinary process should take the cook and his assistant. For example, before preparing borscht, he must begin removing bones from the meat at 6 a.m. - and no later than 7:00 a.m. complete this process by moving on to preparing the broth. In turn, cooking meat for broth will take three hours - from 7 to 10 am. Here's the entire graph:

Photo: cia.gov document screenshot

Calculation of products for 1 and 500 people. For example, everyone needs to peel 250 kg of potatoes, 50 kg of cabbage and the same amount of beets, 15 kg of carrots and 10 kg of onions.

Photo: cia.gov document screenshot

The circular describes in detail the entire technological process, ranging from the subtleties of proper cleaning of vegetables and ending with the rational utilization of residues. All this the cook should not only know by heart, but also strictly execute every day.

There are a lot of recipes in the document, from several types of borscht and cabbage soup to pickles, vegetable soups, soups with dumplings and other first courses, followed by meat and fish, eggs, vegetables, cold appetizers, salads, sauces and baked goods - the whole list takes up dozens pages. Here are the same borscht and cabbage soup:

  • Borsch with fresh cabbage

Simmer the chopped beets for 30-40 minutes in a closed pot, adding fat, broth, tomato paste, vinegar, or pickles from sauerkraut. Vinegar must be added to preserve the color of the beets and give the dish a sharp taste. Add boiled fresh cabbage to boiling meat broth and cook 10-15 minutes. Then you need to put in the broth a little chopped potatoes and cook another 10-15 minutes.

After that, put the stewed beets, culinary herbs, season the soup with roasted flour, bay leaves, pepper and salt and cook for 10 minutes. After removing the hot coals from the oven, leave the borscht in a saucepan with the lid closed on 15 minutes, without boiling.

  • Borsch with sauerkraut

It is prepared in the same way as borsch with fresh cabbage, with the only difference being that sauerkraut is stewed with beets.

  • Cabbage soup from fresh cabbage

Remove dark and yellow leaves from the head of fresh cabbage, cut it into large squares or stripes, put in boiling broth and cook for about 10-15 minutes. After that, add the same peeled and chopped potatoes and continue to cook 15 minutes. Next, season the soup with roasted flour and vegetables (carrots, onions, parsley), bay leaf, pepper and salt and boil for another 5-10 minutes. Remove the hot coals from the oven and leave the soup there under the lid on the 10-15 minutes, without boiling.

  • Cabbage Soup

In boiling broth add chopped peeled potatoes and cook from 10-15 minutes until half cooked. Then put the sauerkraut and cook 40 minutes. After that, seasoned with roasted vegetables and tomatoes, flour, bay leaf, pepper, salt and boil for 10-15 minutes. Leave under the lid on the 10-15 minutes, not allowing to boil.

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