Poland to send 74 tanks to Ukraine & interview with a volunteer chef in Lviv

Day 338.


Today, we analyse the latest updates from the front line, discuss
western thinking on Ukraine’s increasingly complex logistical
supply train and interview Richard Woodruff, a British volunteer
Chef who spent most of 2022 cooking food for Ukrainian soldiers
on the front lines at the Front Line kitchen in Lviv.


Contributors:


David Knowles (Host). @djknowles22 on Twitter.


Francis Dearnley (Associate Comment Editor). @FrancisDearnley on
Twitter.


Joe Barnes (Brussels Correspondent). @Barnes_Joe on Twitter.


With thanks to Richard Woodruff. Follow Front Line Kitchen on
Twitter: https://twitter.com/frontlinekit @frontlinekit





Here's Front Line Kitchen's borscht recipe:


Ingredients:


pork (beef, chicken) preferably on the bone - 400 g,


cabbage - 400 g,


potatoes - 300 g,


beetroot - 200 g, carrots - 1-2 pcs.,


parsley root, parsnip, celery - 1 pc.,


bell pepper - 1 pc.,


onion - 1 pc.,


tomato puree - 2-3 tbsp. spoons,


oil for frying, garlic, dill and parsley greens, pepper, bay
leaf, salt.





Preparation:


Red borscht is usually in broth, so it is boiled first. Next, cut
the beets into strips, add salt, pour into a pan, fry in oil,
adding tomato puree, bring to half-cooked. Onions, carrots,
parsley root, parsnip and celery, and bell pepper should also be
fried.


Throw the potatoes into the broth, bring it to half-cooked again,
then put the cabbage and cook for another 10 minutes, and then
season it with roasting and let it boil for another 5 minutes.


Garnish with garlic, green dill and parsley. Leave for 15-20
minutes before serving.





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