Recipes202 recipes in the catalogue

Recipes that fit your goal, not just your taste

Each dish lists calories and macros and is matched to a goal, and where a claim rests on research we name the source. In the RESET app you add one to your day in a single tap and it’s counted for you automatically.

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Lunch20 min

Lenten borscht

Bring the water to a boil, add the diced potatoes, and cook for 10 minutes. Meanwhile, fry the chopped onion and carrot in oil for 5 minutes, then add the julienned beetroot, chopped sweet pepper, tomato paste, sugar, and vinegar. Stew covered for 15 minutes, adding a little water if the vegetables begin to burn. Add the shredded cabbage to the potatoes and cook for 7 minutes. Add the stewed vegetables, rinsed beans, and bay leaf, season with salt and pepper, and cook for 5 minutes. Turn off the heat, add the minced garlic and herbs, and let the borscht stand covered for 15 minutes.

Balanced

kcal

1206

46.04

28.68

201.83

✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe

Lunch20 min

Oatmeal with milk

Bring the milk and water to a boil in a heavy-bottomed saucepan and add a pinch of salt. Add the rolled oats, stirring, and reduce the heat to low. Cook for 5–7 min, stirring occasionally, until the porridge thickens and the oats become soft. Remove from the heat, add the butter, cover with a lid, and let stand for 2 min. Divide the porridge among plates and drizzle with honey.

Balanced

kcal

637

21.75

23.7

84.89

✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe

Lunch20 min

Vinegret (Beetroot Salad)

Boil the beet separately for 50–60 minutes, and the potatoes and carrot in their skins for 20–25 minutes until tender. Cool and peel. Cut the beet into cubes about 1 cm in size and toss with half of the oil so it does not stain the remaining vegetables. Cut the potatoes, carrot, and pickles into the same-sized cubes, and finely chop the onion. Squeeze the sauerkraut dry and, if it is long, cut it into shorter pieces. Mix all the vegetables with the peas and the remaining oil, and season with salt to taste. Let the vinaigrette stand for 15 minutes so the flavors combine.

Balanced

kcal

887

19.55

41.91

110.06

✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe

Lunch20 min

Lazy Cabbage Rolls in the Oven

Boil the rice in salted water for 8 minutes until partially cooked, then drain in a sieve. Finely shred the cabbage, lightly salt it, and massage it with your hands to soften it. Finely chop the onion, grate the carrot, and sauté in oil for 5 minutes. Combine the ground meat, cabbage, rice, egg, half of the sautéed vegetables, salt, and pepper, and knead well. Using wet hands, shape 10–12 patties and place them in a baking dish. Mix the tomato paste, sour cream, hot water, and the remaining sautéed vegetables, then pour over the patties. Bake in an oven preheated to 190 °C for 35–40 minutes until the surface is golden brown.

Balanced

kcal

1954

99.44

127.81

106.09

✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe

Lunch20 min

Hummus with olive oil

Drain the liquid from the chickpeas, rinse them with cold water, and let them drain for 2–3 minutes. Place the tahini, lemon juice, garlic, and salt in a blender bowl and blend until a light, thick paste forms, 30–40 s. Add the chickpeas and cumin, pour in half of the ice-cold water, and blend for 2–3 minutes, stopping to scrape the mixture from the sides. Pour in the remaining water in a thin stream and blend for another 1 minute until smooth, creamy hummus forms; taste and add more salt if needed. Transfer the hummus to a bowl, make an indentation with a spoon, drizzle with olive oil, and sprinkle with paprika. Serve with vegetables or bread.

Balanced

kcal

754

24.4

49.41

61.75

✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe

Lunch20 min

Millet Porridge with Pumpkin

Rinse the millet several times; the last time, pour boiling water over it and drain — this will remove the bitterness. Peel and deseed the pumpkin, then cut it into cubes about 1 cm in size. Cover the pumpkin with water and cook for 10 minutes after boiling, until it begins to soften. Add the millet, pour in the milk, season with salt and sugar, and bring to a boil. Reduce the heat and cook covered for 20–25 minutes, stirring occasionally, until the millet is fully cooked. Add the butter, cover, and let the porridge stand for 5 minutes.

Balanced

kcal

1503

43.08

48.14

229.83

✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe

Lunch20 min

Cherry Varenyky

Sift the flour with the salt, make a well, add the egg and oil, and gradually pour in the warm water. Knead into a soft, elastic dough for 7–8 minutes. Wrap the dough in plastic wrap and leave to rest for 30 minutes at room temperature. Meanwhile, place the cherries in a sieve over a bowl so the excess juice drains off, for 15–20 minutes; mix the sugar with the starch. Roll out the dough to a thickness of 1,5–2 mm and cut out circles 7–8 cm in diameter with a glass. Place 4–5 cherries and a pinch of the sugar mixture on each circle, and seal the edges firmly. Drop the dumplings in batches into a large pot of boiling salted water and stir so they do not stick. Cook for 3–4 minutes after they float to the surface. Remove with a slotted spoon and serve warm with sour cream; if desired, drizzle with cherry juice.

Balanced

kcal

1892

44.8

43.89

326.63

✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe

Lunch20 min

Fried Potatoes with Onions

Peel the potatoes, cut them into sticks or 5 mm slices, rinse with cold water, and dry thoroughly with a towel. Heat the oil in a large frying pan and arrange the potatoes in a layer no thicker than 3 cm. Fry over medium-high heat for 7–8 min without stirring, until a crust forms on the bottom, then turn them over with a spatula. Add the onion cut into half-rings and fry for another 10–12 min, turning every 3–4 min, until tender and golden brown. Season with salt at the end, sprinkle with chopped dill, and serve immediately.

Balanced

kcal

1014

17.45

40.98

145.93

✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe

Lunch20 min

Potato Pancakes with Sour Cream

Peel the potatoes and onion and grate them finely. Transfer the mixture to a sieve and gently squeeze it to drain the excess juice, 2–3 minutes. Add the egg, flour, salt, and pepper and mix quickly so the mixture does not have time to darken. Heat the oil in a frying pan over medium heat, spoon in the mixture, and flatten it into fritters 5–7 mm thick. Fry for 3–4 minutes on each side until crisp and golden, adding a little oil at a time. Place the deruny on a paper towel and serve hot with sour cream.

Balanced

kcal

1395

29.83

63.6

176.37

✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe

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