The Great Patriotic War: How the Soldiers Were Fed



Today we are going to talk about organizing front line catering.

Front standards

Uniform nutritional standards for soldiers of the Red Army were established at the beginning of the war by Decree of the State Defense Committee of the USSR No. 662 of September 12, 1941. And they did not change everything throughout the war, whatever the situation. Participation in hostilities is a heavy burden and a lot of stress, so the calorie norm for fighters was determined from 2600 to 4000 kcal per day. In combat units, fighters were supposed to have at least 3450 kcal. Moreover, this rule was strictly observed. Norms in guard, combat and rear units were 600-800 kcal less, and in specialized units (for example, in aviation or in the submarine fleet) much more – up to 4712 kcal .

What was included in the diet of fighters?

The daily ration of a Red Army soldier included: 800 g of bread in summer and 900 g in winter, a pound of potatoes, 320 g of other vegetables, 170 g of cereals or pasta, 150 g of meat, 100 g of fish, 50 g of fat and 35 g of sugar. Officers were supposed to receive additional allowances: 40g of butter or lard, 20g of biscuits and 50g of tinned fish per day. Of course, they also gladly used the “gifts of nature” – mushrooms, berries, wild honey, fish. If possible, the villagers also helped the soldiers – you can get eggs or milk.

Special mention should be made of military personnel of special units. For example, divers were always given onions, pickles and sauerkraut to cover up the lack of oxygen. And in aviation and tank troops, a stock of food was made in case of forced landing or separation from the unit. The fighters could count on several days of independent existence, having cookies, chocolate and canned meat.

The country kitchen was smoking…

Field kitchens played an important role. Usually hot meals were delivered twice a day – before dawn and after sunset (it was safer that way). Of course, the war imposed its own restrictions on their work, but the chefs tried to do everything possible to improve the front-line menu and feed the hungry soldiers in time. During the offensive, the kitchen should not lag behind, during positional battles it should be covered so that enemy artillery does not hit it, and in retreat it should quickly change position.

Forward to victory!

Of course, at the beginning of the war, it was ideally difficult to organize front-line food. However, since 1943 the situation has stabilized. The interaction between the front and rear supply departments has been established, the rules and norms of nutrition have been established. And the Red Army advanced, crushing the enemy on all fronts. Moreover, at the end of the war, in the liberated cities of Europe and in the defeated German towns and villages, our field kitchens were functioning and feeding all who needed it.

Source: https://healthy-eating.rf/

Source: KP

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