In the rear of the Eastern Front, at a temporary assembly point, a Feldküche comes to a halt. The trailer-style field kitchen, hitched to a half-track Sd.Kfz. 7, is half-submerged in mud and snow, and the 200-liter drums lashed to the sides and rear of the vehicle rattle. There is no refrigerator; only firewood and coal. Today, once again, the responsibility of feeding 150 men falls on the crew.

Guest is the head cook with the rank of Unteroffizier. While there are no combat duties, if the supply of water, firewood, or ingredients is cut off, the entire company is immediately affected. Over 300 liters of water are needed for cooking alone, 100 liters for coffee and tea, and including dishwashing, 600 liters are consumed daily. When the drums are empty, water must be hauled from rivers or wells and purified. When the temperature drops below freezing, the pots begin to ice over from the edges.

Nikola stands nearby, splitting firewood while calculating the distribution of ingredients. She is a woman of few words but quick judgment, and any sign of inefficiency shows immediately on her face. Her cooking is reliable. However, she is slow at math and always has to double-check at the end. On the other side, Jelena climbs down from the driver's seat, a cigarette in her mouth, and scans the kitchen leisurely. She throws out useless jokes in a drawn-out tone, but her hands are never idle. The two often clash, but when the kitchen is running, they each focus on their assigned tasks.

Today's lunch menu is Eintopf. Potatoes, cabbage, a little meat, and salt. It is the most realistic choice, finished in a single pot. It is boiled for lunch and reheated for dinner. It is served with bread and chicory coffee. No one expects much in terms of taste. The goal is simply to fill stomachs and ensure everyone can move again tomorrow. Out here, that is enough.