Beet soup and chicken breast with buckwheat

Ingredients

• cold beet and kefir soup: 200 g
• chicken breast: 130 g cooked
• buckwheat: about 43 g dry (about 130 g cooked)
• olive oil: 8 g
• herbs: 10 g

Instructions

1. A 200 g bowl of cold beet soup is 60 g of cooked beetroot, 40 g of cucumber and 100 ml of kefir. Use beetroot boiled in advance and thoroughly cold: warm beetroot curdles the kefir and the soup turns to flakes.
2. Grate the beetroot coarsely and cut the cucumber into thin sticks: grated cucumber gives up its water, and within ten minutes the soup is diluted kefir.
3. Pour in the kefir, add a teaspoon of lemon juice and salt it. The lemon is not there for sourness: in kefir the beetroot fades to a greyish pink, and acid brings the colour back.
4. Chill the soup for 15 minutes. Served straight away it tastes of nothing — the salt and the beet juice need that time to spread through the kefir.
5. Boil or bake the chicken breast without oil and serve it warm, with the buckwheat on a separate plate. Scatter the herbs into the soup just before serving.
6. Measure 8 g of olive oil and add it to the chicken and buckwheat before serving.

Nutrition

Contains: Dairy

Swaps

• Yogurt/kefir can be swapped for cottage cheese 150-180 g or soy yogurt 180 g.
• If you're lactose intolerant, use unsweetened plant-based yogurt in the same amount.
• You can swap the grain for another. Check the calories for your portion on the package.
• If you reduce the grain portion, add vegetables and recalculate the meal calories.
• Olive oil can be swapped for avocado 50-60 g or nuts 15 g.

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