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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