In Ukraine's Kyiv, volunteers are getting creative and reinventing culinary recipes to feed soldiers fighting on the front. Since 2014, the traditional beetroot and cabbage soup borscht -- recognised by UNESCO as an intangible part of the country's cultural heritage -- is made from dried vegetables. "Food in this form is very convenient because it is compact. You can keep a package like this in a bag, or even in a pocket of your jacket," explains Svitlana Kozina, coordinator of a group of volunteers. Elsewhere in Kiev, in the "field kitchen B-50", association prepare energy bars from nuts and dried fruits. "Food is always important but in wartime it is especially important. It's our frontline," says the 35-year-old volunteer. IMAGES AND SOUNDBITES ARRANGED IN SEQUENCES