An army marches on its stomach

One of the most responsible professions, particularly in the army and the navy, is that of a cook. Russian defeat at the battle of Cuszima and a riot on the “Potemkin” battleship show that soldiers and crews cannot be fed on spoiled meat. That is why soldiers would often eat goulash. Known from the Middle Ages, this cooked dish consists basically of meat and sauce (sometimes peas were also added) and is often eaten with potatoes. What is needed to prepare good goulash is appropriate fat – lard as well as onions, pepper and roux. It is one of the few dishes that makes it possible to travel in time; the dish has been prepared in the same way for almost 300 years. Since goulash is a very tasty dish, popular all over the world and comes from Hungary, in Austro-Hungarian army a field kitchen was jokingly called “Gulyasch-Kanon” i.e. “Goulash Cannon”. This name was also adopted by other armies. You are welcome to visit the casemate of Bastion I; you may have a chance to try genuine military goulash with groats or bread.