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.
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:
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.
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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