“Canteen of a low-grade”: how the patients with COVID-19 are fed with

Popular blogger Mikhail Nefedov found himself in a hospital bed suspected of having a coronavirus infection. Thank God, the crisis is over, thus he decided to talk about such an important side as hospital food.

Nefedov does not believe the rumors that in the famous infectious diseases clinic in Kommunarka the food is almost like in a restaurant. For example in the Maxillofacial Hospital for World War II veterans, in which departments for patients with suspected coronavirus are temporarily organized, where the blogger was treated, the food is not nearly a restaurant, even despite the fact that the medicine is of a good European level. Nefedov lists the dishes:

Breakfast: boiled egg, cheese, a choice of bread, soaked buckwheat and tea with lemon.

Lunch: vegetable cabbage soup, vegetable stew, pasta with meat and gravy, brown bread, tea with lemon.

Dinner: cauliflower, cutlet, bread and kefir.

Everything seems to sound decent and quite edible, but it is not. For example, cabbage is boiled to a state of porridge and served in a slippery milk filling - a rare muck. Vegetable stew, for example, almost always goes to slops, as well as actually half of all dishes. There are absolutely terrible dishes, when it’s even difficult to guess what kind of product it is.

“The taste is definitely not restaurant, this is the lower-grade dining room ...” concludes Nefedov.