How was food in the Red Army? Memories of a soldier
Stories of veterans of the Great Patriotic War about how they were fed in the army are very similar to each other. But for those Red Army soldiers, who before the draft had already had time to get hungry on the civilian or somewhere in the rear units, there was nothing tastier than the soldier's food. Here is what veteran Vasily Panteleyevich Ustimenko recalls about it. In the troops we gradually got stronger from the meager rear rations. We were fed though monotonous, but we had enough food. - For breakfast we had porridge, a weighty ration of bread, sweet tea, every other day a portion of butter of ten grams. Butter was sometimes given in the evening. At the tables we sat ten people at a time. A scoop of melted fat was poured into porridge (millet, pearl, buckwheat). It was also added to soup and soup. The smell of this fat lingered in the mouth for a long time. Though it was disgusting, but it was an extra calorie. We were not spoiled with meat, but the regiment had a subsidiary farm. It helped to diversify the rations considerably.