History 22/01/20 “Roll sixteen”: what Soviet soldiers so called barley

war is War, and lunch schedule. That’s just not every lunch caused the Soviet soldiers, increased salivation. In the soldiers ‘ canteen menu often includes dishes that are literally stuffed mouth.

Shrapnel or fraction sixteen

the leader of the ranking of the most unloved share (!) soldiers ‘ food is considered a barley porridge. And because it is “gorge”, feeding on Breakfast, lunch, and dinner. And because it is often not govarivali, offering as a separate dish and not as garnish. According to the memoirs of veterans, barley porridge jokingly called “shrapnel” in honor of an artillery shell loaded with bullets designed to kill infantry. So, barley porridge is cheap, nutritious and healthy – “destroyed” the appetite of soldiers, but still eaten, not to fat, as they say, would be live.

In peacetime, the soldiers called barley porridge “roll sixteen” – size bad boiled barley grains coincided with the parameters of 16 gauge (approximately 4 mm in diameter). Often serving of this cereal could be inverted on the plate it held the shivering form of pudding – sticky dark leaden weight of recruits did not eat even during the quarantine.

to Save the situation succeeded only on Sundays, when every soldier received a boiled egg. His protein was added to the porridge and the egg yolk smeared on bread and butter. Oil, by the way, Breakfast was served every day, but put “to maintain the morale” of 20 grams often cut (especially in the post-perestroika years) – the chefs also had to feed the family. Popular soldier’s mantra was the following stanza: “Oil ate – the day was. Ate the egg last week. To even the eat that 2 years flew by?”


replace the barley came sometimes “felt” the mess, “artfully” preparedtion army cooks from cheap broken rice (small grains barley). Unlike pearl barley, which is a whole grain of barley, “Kersey”, by definition, should be more tender as it is cooked from crushed barley kernels. In practice, however, “tenderness” turned into a “sticky inedible mass.” “Slush” contained lumps and “bumps”, which resembled the surface of the tarpaulin boots. Hence the slang name of the dish. However, the “tarpaulin” or “boot” in the army, often called the barley porridge and pearl barley.

Cabbage soup diet

lunch was often given “soup” – a vile substance with plenty of cabbage and potatoes. During the great Patriotic stew were allowed to use only on holidays, usually the same “soup” filled with lard or fat. The same approach is preserved after the war: in the “soup” flavor for something meat practically Chinle, and if they are two or “meat”, it was sinew or fat.

the second army bigos – the analogue of the Polish, Baltic, Ukrainian and Belarusian bigos of sauerkraut and meat. Only in the Soviet army bigos was prepared with a minimal amount of meat, and the closer to the spring, nezhelanie became and cabbage. The second dish was accompanied with salad, again from cabbage: summer fresh winter of sauerkraut. By the way, the method of making sauerkraut cry any housewife – the cabbage was allegedly mauled soldiers in boots, and “shook up” – with the help of pitchforks.

Special jelly

the Soldiers joked: well, that’s not a compote of cabbage, and some particularly hardy even happy briquetting Kisel – with indistinguishable fruit flavor, lumps and “snot”. It was rumored that jelly mixed into bromine, and to discourage young organisms the attraction to the opposite sex. This, of course, 100% bike. Pure bromine is so toxic that it simply cannot be added to food. And if food added bromine compounds that “calm” in the mental hospital, the soldiers would no longer respondVAT not only on the weaker sex, but on the orders of commanders and their environment. Besides, bromine-containing drugs have many side effects, and so bitter the taste, that “bromine” jelly or tea, the soldiers would volunteer to drink did not.

the Orange substance

Often in army canteens were set up bins for samurajdata soldiers themselves put a “scoop” dinner – some kind of orange substance, which was called the mashed potato. To recognize the cooked mashed potatoes were easy orange midst of the “floating” not only the pieces prismatico potatoes, but peel. And the characteristic orange color of the dish was purchased for the reason that it ran overcooked “sauce” – the shortenings with tomato paste and paprika. To “sauce” was served thin fried Hickey – edible but due to the lack of alternatives to quickly line their mouth. So when the heck 2-3 times per year replaced for canned fish in tomato sauce, the soldiers were having a party.

hummus and other outsiders

clay pea-porridge with neproverennye pieces of sticky peas, juice with “meat” (with a float on the surface of the maggots that bred in the dried fruit), “stew” of dumped into a pot residue of vegetable dishes, gray makaroshki “with eyes and a tail” (from falling into the pot a mouse or rat) – all these dishes with regularity, “pleased” of Soviet soldiers.

And all would be nothing, maggots and rat tails from dishes to fish, and other culinary “delights” to cope (a soldier’s ingenuity after all nobody cancelled), if not for the lack of diversity. The season started to feed only what the country has in abundance (and, therefore, cost a product most cheaply). Went cabbage – means that all meals are prepared from it, ugly Yam – here you have mashed potatoes, soup of potatoes and potato salad. And in the offseason to the rescue came the barley.

Today the situation has changed: the food in army dining rooms, of course, not a Michelin chef, but the food is very passable. Bigos, gI heard of a soldier’s menu is excluded, and barley are allowed to use only part of other dishes such as the soup.

Faina Shatrov

© Russian Seven

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