Heat the oil in a deep pan or in a pot. Add the finely chopped onions and fry over medium heat for 2-3 minutes until they have gone glassy.

In a small bowl, mix the hoisin sauce and brown sugar. Cut the tofu into cubes and add to the marinade, gently turning to coat the tofu. Place in the fridge.

Cut the ribs into smaller pieces and place them in a pot with 3 liters of water. Add a bay leaf and some allspice. Cook until the ribs are tender. Stir in the Bauer Ukrainian borscht mixture

Cut the turkey breast into narrow strips, season with salt, pepper and curry. Fry in a pan with a little vegetable oil for about 8 minutes.

Heat olive oil in a pot over medium heat. Add the peeled and diced apple and sauté for 2 minutes. Add the diced broccoli florets and cook for another 2–4 minutes. Add the diced courgette, peas, and chopped kale, and sauté for about 4 minutes, stirring to thaw the peas.

Crack the eggs into a bowl and add the sugar. Slowly pour in the oil while mixing thoroughly. Sift the flour and combine it with the baking powder and vanilla sugar.