Beet soup and chicken breast with buckwheat

Ingredients

• soup: 1 deep bowl, about 300 g
• chicken breast: 1 fillet, about 110 g
• cooked buckwheat: 3/4 cup, about 120 g
• herbs: 1 handful, about 20 g

Instructions

1. A 300 g bowl of cold beet soup is 90 g of cooked beetroot, 60 g of cucumber and 150 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.

Nutrition

No common allergens

Swaps

• The grain can be swapped for buckwheat, brown rice, bulgur or quinoa, cooked, 150-170 g.
• If you're cutting carbs, replace half the grain with vegetables 150-200 g.
• Vegetables can be swapped for any non-starchy vegetables at the same weight.
• If you don't have fresh vegetables, use frozen ones without sauce at the same weight.

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