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

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.

Put the beef in the freezer for 30 minutes to freeze a little (it will be easier to cut it into thin strips). Preheat the oven to 200 degrees. Lay the sheet with baking paper and spread evenly frozen

Peel and cut the apples into quarters, remove the seeds. Pour 2.5 liters of water into the pot. Boil the water.