In return for their faithful service, they would receive Red Army food rations, which amounted to a generous ladle, twice daily, from a cauldron into which all appropriated food was thrown. The stew boiled twenty-four hours a day, a fatty broth of onions, roosters, rabbits, dead horse, turnips - whatever they happened on in the course of their collecting forays - the Red Army essentially lived off the countryside.
Alan Furst, Night Soldiers
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