Military medical service

First Lieutenant A. Chaadaev and Sergeant S. Mammadov were among the first with their units to cross the Dnieper south of Gomel, they both were wounded on the west bank

Internal view of the military medical facility located in one of the apartments in Budapest

Lieutenant General K. Rokossovsky (left) with his adjutant A. Kulchinsky. Hospital in the building of K. Timiryazev Moscow Agricultural Academy

Servicemen of the 1st Medical Department after hunting with prey in their "Willis". On the left - A. Nikishin

Major General of Medical Service Alexey Edel-Smolnikov (in uniform with awards), veteran of the Great Patriotic War

Writer Petr Pavlenko among the recovering wounded soldiers in Moscow region

Medical orderly Katya (Ekaterina) Demina on the front line

Medical orderly Katya (Ekaterina) Demina

Medical orderly Katya (Ekaterina) Demina (née Mikhailova) on the front line

Nurse carried out a wounded soldier from the battlefield

Maltseva Anna Petrovna (center), June 20, 1941. Graduates of the Kiselevsky medical school. Called up to the front on June 23, 1941

Secondary school students and their teachers visit wounded soldiers of Red Army

Soviet sappers work to restore the bridge over the canal in Vienna, blown up by the Nazis

Participant of the war, a native of Bataysk. Medical service. She participated in the Battle of Kursk and reached Berlin.

Kuderskiy Alexander Illarionovich. Place of service: 85 Guard Rifle Division, 2nd Baltic Fleet. Position: Senior Medical Attendant of the 113th Guards Signal Company of the 85th Guards Red Banner Rifle Division. Date of feat: 07/10/1944 - 08/20/1944. During the offensive battles from July 10 to August 20, 1944, Guards Lieutenant of the Medical Service Kudersky A.I. showed exceptional concern for the health and medical and sanitary condition of the company personnel. The wounded and sick were provided with first aid in a timely manner and, if necessary, were immediately evacuated. Comrade Kuderskiy ensures proper control over the sanitary condition of the catering unit, over the quality of the food used for drinking