Borscht and turkey with cauliflower

Ingredients

• vegetable borscht: 200 g
• turkey: 130 g
• cauliflower: 100 g
• potatoes: 100 g
• olive oil: 12 g
• herbs: 10 g

Instructions

1. A 200 g bowl of borscht is 60 g of beetroot, 45 g of cabbage, 20 g of carrot, 15 g of onion and 25 g of tomato in 35 ml of water. Grate the beetroot coarsely, shred the cabbage, chop the carrot and onion small.
2. Stew the beetroot separately with the tomato and a couple of spoonfuls of water, covered, for 10–12 minutes: the acid holds the colour. Boil the beetroot in the main pot and the borscht comes out brown-orange rather than red.
3. Add the cabbage, carrot and onion to the boiling water and cook for 10 minutes over medium heat — the cabbage should soften but keep its shape.
4. Add the stewed beetroot along with its juices and warm through for 3–4 minutes without letting it boil hard. Salt it at this point and let the borscht stand covered for 10 minutes: that is when the flavour comes together, and before it the soup tastes flat.
5. Bake or boil the turkey without oil, and boil the potato and cauliflower until tender. Put the herbs in the bowl rather than the pot: a minute in boiling water costs them both their colour and their smell.
6. Measure 12 g of olive oil and add it to the turkey and cauliflower before serving.

Nutrition

No common allergens

Swaps

• The meat can be swapped for fish 150-170 g, tofu 170 g or legumes 160 g.
• Chicken and turkey can be swapped 1:1 by weight.
• The potatoes can be swapped for 150 g of cooked buckwheat/rice or 180 g of sweet potato.
• For fewer calories, replace half the potatoes with vegetables.
• Olive oil can be swapped for avocado 50-60 g or nuts 15 g.

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