Soviet-Style Cutlets with White Bread and Mineral Water

1. First, soak the bread slices in the mineral water.

2. Add the egg, grated onion, salt, pepper, and the soaked and squeezed bread to the minced meat.

3. Mix the mass well.

4. Using wet hands, form small cutlets and coat them in breadcrumbs.

5. Fry the cutlets in a well-heated pan with oil.

6. Place the fried cutlets in a pot, pour in broth and mineral water, and simmer for a few minutes.

7. Serve with your favorite side dish and sauce. Enjoy!

8. This time, we chose to eat with mashed potatoes and pickled cucumbers.

FAQs

Why is carbonated mineral water added to Soviet cutlets?
Carbonated mineral water helps make the cutlets softer and fluffier. The carbon dioxide bubbles aerate the mixture, and minerals may slightly improve the meat texture. This trick was often used in Soviet kitchens as a cheap “bubbling” method.

What can replace carbonated mineral water if you don’t have it?
If you don’t have carbonated mineral water, you can use plain water with a pinch of baking soda or kefir. The key is to maintain moisture and some fluffiness, so kefir or even buttermilk can be good alternatives.

Why use white bread instead of breadcrumbs?
Using bread soaked in milk or water was a common practice in Soviet cutlets. It’s cheaper than breadcrumbs, adds volume, helps save meat, and makes the cutlets softer. Also, it increases moisture during cooking.

How to prevent the cutlets from falling apart while cooking?
To avoid cutlets falling apart, knead the minced meat well until it becomes elastic. The egg also binds the mixture. Make sure to squeeze out excess moisture from the bread. It’s recommended to chill the cutlets in the fridge for 20–30 minutes before frying.

Can Soviet cutlets be baked in the oven instead of frying?
Yes, they can. Though traditionally fried, baking them in the oven is a bit healthier as they absorb less oil. Bake at 180°C (350°F) for about 25–30 minutes, turning halfway through. The taste might be slightly drier, but the texture remains.

Why are Soviet cutlets often made with a mix of meats?
Using a mix of meats (e.g., beef and pork) balances fat and flavor perfectly. Pork adds juiciness, beef adds structure. In Soviet times, this was also a way to use available meat varieties depending on supply.