MiniArt 35098 Field Kitchen KP-42. Winter Scenery

As in many other armies of the Second World War, also in the Red Army, preparation and cooking of meals for soldiers took place in field kitchens. Some changes took place here after the experience of the Winter War (1939-1940), when attempts were made to adapt Soviet field kitchens to function in low temperatures, which, however, was only partially successful. In the period 1941-1945, one of the main Soviet field kitchens was the PK-42 model, which was assigned to special units at the company or battalion level. It was mainly made of metal, but with numerous wooden elements, a field kitchen on a single-axle, two-wheeled chassis. Most often it was towed by a truck or harnessed to one or two horses. It had one main tank with a chimney for cooking food and two additional tanks placed on the sides. As a curiosity, it can be added that at the end of 1941, the daily ration of a Soviet footman was, among others: 800-900 g of bread, 20 g of wheat flour, 140 g of groats, 150 g of meat or 100 g of fish. There were also vegetables - mainly potatoes and cabbage. Interestingly, a daily vodka ration of 100 grams was also assumed for a soldier. Red Army soldiers also received ready-made food products from the US under the Lend-and-Lease program, including, for example, canned luncheon meat or powdered eggs, which were colloquially and bluntly called "Roosevelt eggs."