BORSCH (150 G) AND GREEK SALAD WITH NUTS (200 G / 10 G)

Add boiled potatoes to boiling water;

Cut beets into slices or grate and add to potatoes;

Cut onions, carrots into cubes, sauté in a pan greased with olive oil;

Add tomato paste. Put out 3 Minutes. And add to the water with potatoes and beets;

Chop cabbage and add to borsch and cook until tender;

Salt, pepper to taste. In the finished dish, you can add a spoonful of sour cream and bread crumbs, fried in a dry pan;

Tear the salad, cut the onion rings, cucumbers circles. Dice the peppers and tomatoes. Cut olives into halves;

Combine green salad, onions, peppers, tomatoes, cucumbers, olives and nuts in a salad bowl;

To prepare dressing, mix crushed tofu in a bowl with the rest of the ingredients (olive oil, wine vinegar, lemon juice, salt, oregano, thyme, pepper) and let it marinate for one hour before serving;