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.
Subscribe to The Telegraph: telegraph.co.uk/ukrainethelatest
Email: ukrainepod@telegraph.co.uk
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Hosted on Acast. See acast.com/privacy for more information.
