When a person has impaired digestive mucosa, doctors recommend including mucous soups in the diet, which have enveloping properties and normalize stool. What kind of soups are these, how to prepare them correctly and what grains can be added?
A proper diet is the key to a speedy recovery from intestinal diseases.
The benefits of mucous soups for intestinal diseases
Mucous decoctions help normalize stools and improve digestion; if a patient has wounds or ulcers on the mucous membrane of the stomach or esophagus, then such soups have a gentle effect and do not irritate the organs.
If the patient suffers from constipation and has problems with the intestines, then the mucous soup helps normalize the peristalsis of the organ and promotes timely bowel movements.
Cooking instructions
It is best to use vegetarian broths for soups for intestinal diseases as a basis. To prepare a slimy broth, you can use broth, which can be cooked from vegetables, or mild meat. The cereal must be thoroughly washed, poured with hot water and boiled for half an hour. Semolina and Hercules flakes do not need to be washed.
To speed up the process of preparing a slimy decoction, you can wash any cereal and dry it in the oven. Then it must be ground in a blender or coffee grinder and added to soups.
Recipes
Recipes for medicinal decoctions are quite simple. They are cooked from a variety of cereals; you can add a little cream, sour cream, butter or olive oil to the finished dish. Let's look at the most common and useful recipes:
- Oatmeal can be cooked in water or milk. To cook milk, you need to take a glass of milk, 45-50 g oatmeal, an egg, a little butter, tbsp. l. honey and 150 ml. water. Place the cereal in boiling water and boil for 45 minutes, then separate the resulting broth and boil again. Boil the milk, cool and combine with the egg, then pour in the broth, adding salt to taste, a spoonful of sugar and butter, stir, cool to a comfortable temperature. Oatmeal broth is nutritious and healthy.
- Rice broth based on meat is prepared as follows: take 45 g rice cereal, 200 ml water, 350 ml meat broth, 1 onion and carrot. Peel and wash the vegetables. Then chop into strips and put in meat broth, which is boiling. Cook for 30-40 minutes. Separately, cook the rice in water, then strain it. Strain the meat broth and combine with the rice water, add a pinch of salt and boil again, stirring constantly.
- Semolina soup is cooked with the addition of milk. To do this, boil 35 g of semolina in a glass of water, thoroughly stirring the boiling mixture. Cook for 10 minutes. Take 1 egg and mix thoroughly with cooled boiled milk, then combine semolina with this mixture. Add salt and sugar at your discretion. You can put dried apricots, raisins, and prunes in this decoction.
- For intestinal diseases, you can eat potato-based soups that are prepared in this way. Place peeled, washed and chopped carrots, onions and parsley root into boiling water. Cook vegetables over low heat for 30-40 minutes. Then strain the finished broth and add finely chopped potatoes to it, cook until tender. You can eat this dish with the addition of butter and herbs.
- Puree soups are prepared from a wide variety of ingredients, which are then pureed to a puree-like consistency using a sieve or blender. These soups are useful if a person has impaired functioning of the stomach, liver, intestines, or pancreas. For a pureed dish, boiled or stewed vegetables are taken, which are pureed, and then combined with broth, which can be prepared from vegetables or meat, boiled again and most often added white sauce, which consists of milk, cream or sour cream. You can take a wide variety of vegetables: potatoes, carrots, broccoli, pumpkin, cauliflower, green peas. In this puree soup you can add croutons, lightly sprinkled with olive oil. Puree soup can be prepared based on meat and cereals, such as rice, oatmeal, semolina. To do this, the meat is cooked with the addition of vegetables and cereals, after which everything is ground through a sieve or whipped with a blender. Here are the recipes for the healthiest and most delicious pureed soups.
Almost any vegetables can be used as the main ingredients. Some people add "hercules". Components are selected based on personal preference.
Puree soup is cooked on the basis of various cereals, all kinds of vegetables; you can use pre-made broth or a mixture of various decoctions when preparing it. The main components are meat products, freshwater or sea fish, chicken or exotic birds. The most common vegetables are zucchini, cabbage, various types of pumpkins, carrots, and green peas.
The dishes have an exceptional feature - all components must be strained using a sieve or crushed in a mixer until a homogeneous mass is obtained. Products that tend to be poorly cooked are first passed through a meat grinder on the narrowest grill, several times, and only then sifted through a sieve. The cereal should be ground in a coffee grinder or a special mortar.
When preparing oat-based soup, you will first need to clean the grains. Next, it is washed under running water and filled with boiled water. Cook the porridge until completely cooked. The resulting mixture is also sifted and strained using a sieve and mixed with the main components. You can add a milk base to such a dish, bring the mixture to a boil and remove from heat. The egg is beaten separately and the soup base is seasoned with it while it is still warm. Finally, add salt and powdered sugar to taste and add butter from the cream.
If the main component is potatoes, you will need to initially wash them and cook them in a separate bowl. The broth is drained separately, and the potatoes are rubbed through a sieve. For such a dish, a special sauce will not be superfluous. It is prepared from flour and the remaining broth, which are boiled over low heat, and filtered before use. Now you should mix the pre-prepared broth base, sauce and grated potatoes, and finally add raw eggs and cow’s butter. This whole mass is heated over medium flame, stirred and salted in advance. Before serving, you need to decorate the dish with fresh herbs and sour cream.
Hercules soup mixed with vegetables and meat-based broth is very useful. The cooking process is not complicated. The cereal is boiled to a viscous mass, pureed and a mixture of vegetables is added to it. At the end, all components are poured with meat broth, salted and brought to a boil.
Curd pate with carrots
2 1/2 tbsp. l. low-fat cottage cheese, 1 tbsp. l. pasteurized milk, 2/3 small carrots, salt on the tip of a knife.
Wash and boil the carrots, then peel and grate. Grind the cottage cheese, rubbed through a sieve, thoroughly with milk, add salt and, adding grated carrots, stir thoroughly. In curd pate, part of the boiled carrots can be replaced with grated boiled celery or parsley root.
Herring pate
70 g herring fillet, a piece of white stale bread (10 g), 1 tsp. pasteurized milk, 1 tsp. butter peasant butter, 1/4 hard-boiled egg.
Soak the herring fillet in running water, pass through a meat grinder through a fine sieve, add squeezed bread soaked in milk, finely chopped boiled eggs, butter, mix everything thoroughly. You can form it on a plate in the shape of a fish or put it in a special mold. Place in the cold.
Fish pate
80 g fish fillet, 1 carrot, 1 tbsp. l. butter, herbs, a sprig of dill or parsley.
Cut the peeled and washed carrots into small cubes, fish fillets (boneless) into portions. Simmer the carrots and fish in a small amount of water, pass through a meat grinder twice, mix with softened butter and beat until a fluffy, homogeneous mass is obtained, which is placed in a salad bowl and cooled. When serving, cut into slices and garnish with sprigs of dill or parsley.
Meat or chicken pate
40 grams of meat, 1 tsp. rice cereal, 1 tbsp. l. butter peasant oil, 1 carrot, greens.
Boil the beef. Cut the peeled and washed carrots into small cubes, simmer and drain in a colander. Cook viscous rice porridge in water. Pass the meat, carrots and porridge through a meat grinder 2-3 times, add softened butter, mix everything thoroughly, and transfer the mixture to a salad bowl. You can add mild cheese grated on a fine grater to the mixture. Chicken and turkey pate is also prepared.
Meat pate
250 grams of beef, 50 grams of stale white bread, 1/2 tbsp. l. pasteurized milk, parsley, salt on the tip of a knife.
Soak white bread in milk. Pass the meat through a meat grinder several times, adding soaked white bread at the last turning. Then add chopped parsley, salt and mix everything thoroughly.
Curd pate with meat
2 1/2 tbsp. l. low-fat cottage cheese, 1 tbsp. l. pasteurized milk, a piece of boiled lean meat (20 g), 1 tsp. finely chopped herbs (dill or parsley), salt on the tip of a knife.
Pass the boiled meat through a meat grinder along with low-fat cottage cheese, pour milk into the resulting puree, add parsley (finely chopped), add salt and mix thoroughly.
Meat cheese
45 g beef (boiled), 5 tsp. rice cereal, about 2 tbsp. l. butter peasant butter (without a slide).
Cook sticky rice porridge. While it is cooling, pass the boiled meat through a meat grinder with a fine grid 2 times, add the porridge and pass again. Then add softened butter, mix everything thoroughly and beat well. Form the resulting mass into a loaf and cool.
Chicken cheese
45 grams of boiled white chicken meat, 5 tsp. rice cereal, about 2 tbsp. l. butter peasant butter.
Cook viscous rice porridge and continue according to the “Meat Cheese” recipe (see previous recipe).
Jellied meatballs
110 g of meat, a piece of stale bread (20 g), 1 tbsp. l. pasteurized milk, 3 tsp. vegetable oil, 1/3 egg, parsley, salt on the tip of a knife, 140 grams of vegetable broth, 1 tsp. gelatin.
Pass the washed meat, freed from bones, films and fat, through a meat grinder, add bread soaked in milk and squeezed out, and pass through the meat grinder again. Add butter, salt, egg to the resulting minced meat and beat with a whisk. Form meatballs and steam. Pour jelly cooled to 30°C into a shallow form, add meatballs, garnish with herbs, add more jelly. When the meatballs in the jelly have hardened, fill them completely with the remaining jelly. Making jelly. Boil the vegetable broth over low heat, strain, and pour in the gelatin soaked for 30 minutes. Bring to a boil (but do not boil) and strain.
Fish meatballs in jelly
80 grams of fish, a piece of stale white bread, 1 tbsp. l. pasteurized milk, 1/4 egg, 1 carrot, 1 bunch of parsley, 2/5 cup broth, 1 tsp. gelatin, salt on the tip of a knife, herbs.
Fish fillet, cleaned of bones, and bread, soaked in water or milk, pass through a meat grinder twice with a fine grid, add salt and egg. Mix the mixture thoroughly, beat it, cut it into balls, put it in a bowl with boiling water and cook for 7-10 minutes. Rinse the finished meatballs with chilled boiled water. Prepare jelly (see recipe “Jellied Meatballs”). Pour a layer of jelly into a dish (tray, dish, salad bowl), cool, put meatballs on it, decorate with parsley leaves, pieces of carrots, add the remaining jelly and cool.
Soups
Semolina soup
1 tbsp. l. with a heap of semolina, 1/2 medium-sized carrots, 1/3 parsley root, 1/5 celery root, 2 1/2 tbsp. l. pasteurized milk, 1/3 tsp. butter, water, herbs, salt on the tip of a knife.
Peel carrots, parsley, celery, rinse, cut into cubes and prepare a decoction. Pour semolina diluted with cold water into a boiling decoction of roots, cook, stirring constantly. Add milk, fresh butter, finely chopped dill or parsley to the finished soup.
Rice soup
2 tbsp. l. rice, 1/2 small carrots, 1/2 parsley root and/or a piece of celery root, 1/4 cup pasteurized milk, 1/5 yolk, 1 1/2 tbsp. l. soybean oil, 1/2 tbsp. l. sour cream, 1 glass of water, herbs, salt.
Peel the washed roots, rinse, make a decoction, and strain. Pour the prepared rice into a boiling salted root broth and cook. Chop the roots or rub through a hair sieve, add to the soup, season with sour cream, and bring to a boil. Dilute the yolk mashed with soybean oil with a small amount of hot broth and combine with the soup. Sprinkle with herbs before serving.
Celery soup
2/3 celery root, 1/3 medium-sized carrots, 1/5 parsley root, 1/2 tbsp. l. wheat flour, 2 1/2 tbsp. l. pasteurized milk, 1/5 yolk, 1/5 tbsp. l. soybean oil, dill or parsley, salt on the tip of a knife.
Prepare a decoction of washed and peeled roots. Rub the carrots, parsley and celery taken out of the broth through a sieve, and add the resulting mass to the broth. Separately mix the dried flour and hot milk, pour the resulting dressing into the soup, boil with continuous stirring. Then add the yolk, beaten with soybean oil and diluted with a small amount of broth, to the soup, cook, stirring. Season the finished soup with salt to taste. Immediately before serving, sprinkle the soup with chopped dill or parsley. This soup can be served with dumplings and white bread croutons.
Quick potato soup with sour cream
1 1/2 medium sized potatoes, 1 1/2 cups water, 1/2 tbsp. l. sour cream 20% fat, salt to taste.
Cut the washed and peeled potatoes into medium-sized cubes and boil in boiling salted water until tender. Mash the potatoes with a wooden masher to create an uneven soup with potato pieces of different sizes. Before serving, add sour cream to the bowl of soup. You can serve croutons with the soup.
Potato soup
1/5 celery root, 1/2 medium carrots, 1/3 parsley root, 1 1/2 medium potato tubers, 1/3 tsp. wheat flour, 2 1/2 tbsp. l. pasteurized milk, 1/3 tsp. butter peasant butter, 1 tsp. vegetable oil, parsley or dill, salt on the tip of a knife.
Boil washed and peeled carrots, parsley and celery in boiling water until soft. Wash and peel the potato tubers, cut into cubes, put in a decoction with the roots, add salt and cook until the potatoes are ready. Rub the boiled potatoes and roots through a fine sieve and place in the broth. Add a dressing made from dried flour and milk to the soup. Bring to a boil, stirring occasionally. Stir the mixture of oils thoroughly and add to the soup, add salt to taste. Immediately before serving, sprinkle the soup with washed and chopped dill or parsley. You can serve croutons with the soup.
Vegetable soup with potatoes
1/3 celery root, 2/3 medium carrots, 1/2 parsley root, 2 tsp. green peas, 1/2 medium potato tuber, 1 tsp. flour, 1/4 cup pasteurized milk, 1 tsp. butter peasant butter, 1 tsp. vegetable oil, 1 tsp. sour cream, parsley, 1 glass of water, salt on the tip of a knife.
Rinse the washed and peeled roots, chop them, put them in a saucepan, add washed green peas, add boiling water and boil until tender. Cut the washed and peeled potatoes into cubes, add them to the pan, add salt and boil until tender. Mix, whisking milk, flour and sour cream. Pour the resulting mixture into the soup, stir and boil. Mix butter with vegetable oil into a homogeneous mass, add to the soup. Before serving, sprinkle with finely chopped parsley.
Potato soup
1 1/2 medium sized potatoes, 1 tsp. flour, 1/2 cup pasteurized milk, 1 1/2 cups water, 1 tsp. butter peasant butter, 1 yolk.
Boil washed and peeled potatoes, rub through a hair sieve along with the liquid, add salted flour, mix and boil. Season the soup with an egg beaten in hot milk. Before serving, add a piece of fresh butter to the soup. You can serve white bread croutons with the soup.
Creamy potato soup with croutons
1 potato tuber, 1/2 tsp. flour, 1/2 carrots, 1/2 cup pasteurized milk, 1 cup water, 1/2 tbsp. l. butter, a piece of white bread for croutons, salt on the tip of a knife.
Peel, wash and chop potatoes and carrots. Boil the potatoes and simmer the carrots in a small amount of water. Rub the vegetables together with the broth. Heat the flour, dilute with hot milk, boil until thick and combine with pureed vegetables. Dilute the puree with the broth, add salt and bring to a boil. Season the finished soup with oil. Cut the wheat bread crumb into cubes, dry it and put the resulting croutons into the soup. You can season the soup with an egg-milk mixture.
Zucchini soup
2/5 small zucchini, 1 tsp. flour, 1/2 cup pasteurized milk, 1 cup water, 1/2 tbsp. l. butter, 1/4 yolk, granulated sugar, salt on the tip of a knife.
Cut the washed zucchini, peeled and seeded, into slices, add a little water and simmer in a saucepan with the lid closed for 10 minutes. Rub the finished zucchini through a hair sieve along with the liquid. Cool the heated flour and grind with some butter. Then dilute the flour with hot milk, stir so that there are no lumps, boil until thick and strain. Dilute the pureed zucchini with the prepared dressing, add water, sugar, salt and bring to a boil. Season the soup with the egg-milk mixture and butter. For the lezon, stir the egg yolks with hot milk and simmer the mixture in a water bath until thickened.
Carrot soup
2 medium sized carrots, 1 tsp. wheat flour, 3/5 cup pasteurized milk, 1 cup water, 1/2 tbsp. l. butter, 1/4 yolk, granulated sugar, salt on the tip of a knife.
Finely chop the washed and peeled carrots, simmer in a small amount of water and rub through a fine sieve. Heat the flour, dilute with water, boil until thick and combine the resulting dressing with grated carrots. Dilute the soup with milk (2/3), add salt, sugar, and bring to a boil. When serving, season with egg-milk mixture and butter. For the preparation of leison, see the previous recipe.
Oatmeal soup with zucchini
7 tsp. oatmeal, 150 g zucchini, 1/2 cup pasteurized milk, 2 cups water, salt on the tip of a knife, 1/5 tsp. granulated sugar, 1/4 egg, 2/3 tsp. butter peasant butter.
Pour oatmeal into boiling water and cook until completely softened (30-40 minutes), then wipe the broth together with the liquid. Cut the washed and peeled zucchini into small slices, boil in a small amount of water and butter (half the portion) until soft and wipe. Pour hot milk (2/3 of the volume) into the pureed oatmeal broth, add grated zucchini, salt, sweeten, stir everything thoroughly and bring to a boil over low heat. Whisk the lezon from the remaining hot milk with the egg, season the soup with it and heat for several minutes over low heat. Before serving, add the remaining butter to the bowl of soup.
Cream of pumpkin soup
100 g pumpkin, 3/5 cup pasteurized milk, 1/5 cup water, 1/2 tsp. butter peasant butter, 35 grams of bread.
Cut the washed pumpkin, cleared of seeds and peel, into small cubes and simmer in milk diluted with water. 5-6 minutes after the milk starts boiling, add sliced and dried wheat bread to the pumpkin. Continue poaching until the pumpkin and bread are completely cooked. Rub the prepared mixture, dilute with milk, bring to a boil and season with oil.
Creamy rice soup with potatoes and carrots
1 tbsp. l. (without a slide) rice cereal, 1 medium-sized potato, 1/2 medium carrot, 1/2 cup pasteurized milk, 2 cups water, 1/3 tsp. butter peasant butter, 1 tsp. sour cream 20% fat, 1/4 egg, salt on the tip of a knife.
Rinse the rice, add it to a saucepan with hot water, and cook for about an hour. Rub the finished rice through a sieve. Rinse the washed and peeled vegetables, cut them into pieces, soak them in a small amount of water, and wipe them. Put boiled carrots and potatoes into the rice water with pureed cereal, add hot milk (2/3 of the total volume), and butter. Add salt and bring to a boil over low heat. Prepare lezon from the remaining hot milk and egg and quickly season the pureed soup. Warm the soup over low heat for several minutes.
Cream soup of vegetables
1 medium sized potato, 1/2 medium sized carrot, 1/10 small zucchini, 1 tbsp. l. wheat flour, 2/5 cup pasteurized milk, 300 grams of vegetable broth, 1 tsp. butter, bread, granulated sugar, salt on the tip of a knife.
Cut washed and peeled potatoes, carrots and zucchini into cubes. Boil the potatoes, simmer the remaining vegetables separately in a saucepan with a lid (in a small amount of water) and rub through a sieve along with the vegetable broth. Dilute the flour sautéed in a dry frying pan with hot milk and grind until smooth. Boil, combine with pureed vegetables, bring to a boil and season with salt and sugar. Cut the crust off a loaf of bread, cut the crumb into cubes and dry in a frying pan. Season the soup with oil and serve with croutons.
Cauliflower soup
1/4 cauliflower florets, 1/2 cup pasteurized milk, 2 tsp. 10% cream, 2 glasses of water (vegetable broth), salt on the tip of a knife, 1/2 tsp. wheat flour, 1/2 egg, several sprigs of parsley.
Sort the cauliflower, peel, wash, disassemble into small florets and soak for a few minutes in salted water. Then boil the washed inflorescences in water until soft. Discard and wipe the cabbage. Prepare an egg-milk mixture from hot milk and eggs. Prepare a sauce from sautéed flour and hot milk (over low heat). Add grated cauliflower to the vegetable broth (but not after the cabbage), add salt, pour in the sauce, salt, and bring to a boil. Immediately after boiling, turn off the heat (or remove from the stove) and season with the egg-milk mixture, butter and parsley.
Oatmeal soup with vegetables
2 tbsp. l. oatmeal, 1/2 cup pasteurized milk, 1/4 tbsp. l. butter, 1/4 egg, 50 grams of boiled vegetable puree, 1 glass of water, dill, salt on the tip of a knife.
Separate the oatmeal, rinse, dry, grind in a coffee grinder, add to hot water, cook until tender. Add vegetable puree (potatoes, carrots, pumpkin, zucchini - individually or in any combination) to the oatmeal broth and bring to a boil. Quickly add the beaten egg with hot milk, butter, salt, mix. Before serving, garnish the soup with finely chopped dill.
Rice soup with pumpkin
1 tbsp. l. rice cereal, 1/2 cup pasteurized milk, 1/2 tbsp. l. soybean oil, 1/4 egg, 100 grams of pumpkin puree, 1 glass of water, parsley, salt on the tip of a knife.
Wash the disassembled rice cereal, dry it, grind it in a coffee grinder, add it to hot water, and boil until tender. Add pumpkin puree to the resulting broth (bake or boil the pumpkin in advance and rub through a sieve or beat with a mixer), boil. Pour in the hot egg-milk mixture with soybean oil, add salt, and stir thoroughly. Before serving, add finely chopped parsley to the bowl of soup.
Berry juice soup with cottage cheese dumplings
1/2 cup berry juice (from non-acidic berries), 1 cup water, 2 tsp. granulated sugar, 1/2 tsp. starch; for dumplings: 120 g cottage cheese, 1 1/2 tsp. granulated sugar, 1 1/2 tsp. flour, 1/4 egg, salt on the tip of a knife.
Pour starch diluted with berry juice into boiling water, add granulated sugar, bring to a boil and set to cool. Meanwhile, prepare the gnocchi. Rub the cottage cheese, add the egg, salt, sugar, flour and knead the dough. Roll out the resulting mass into a layer 1-1 1/2 cm thick and cut into small pieces in the shape of rectangles. Place the prepared dumplings into boiling water and cook for 5-10 minutes. Catch the floating dumplings with a slotted spoon, place on a plate and cool slightly. Pour the berry juice soup over the dumplings. If desired, you can add sour cream.
Second courses
Chopped steam zrazy
80 grams of meat (pulp), a piece of stale white bread, 1 1/2 tbsp. l. milk or water, 1/3 tsp. butter peasant butter, 1 tsp. ghee, 2 tbsp. l. (without a slide) rice cereal.
Prepare minced meat from film-free and washed meat, grinding it twice in a meat grinder. Form the resulting cutlet mass into finger-thick flatbreads; place steamed rice seasoned with butter in the middle of each. Pinch the edges of the flatbreads, give the products an oval shape and steam for 20-25 minutes. Serve as a side dish puree of zucchini, pumpkin, carrots, beets, and potatoes.
Meat puree with vegetables
100 g beef, 25 g carrots, 1 tbsp. l. sour cream, 1/3 tsp. peasant butter, salt.
Boil the meat, pass through a meat grinder several times, add boiled and grated carrots and sour cream to it. Stirring, heat and add oil. Instead of carrots, you can add mashed potatoes diluted with milk.
Baked fish with mashed potatoes
100 grams of fish fillet, 30 grams of white bread, 1/2 egg, 1 medium-sized potato tuber, salt, pasteurized milk.
Prepare boiled mashed potatoes from peeled and washed potatoes. Pass the fish fillet through a meat grinder with pre-soaked white bread. Mix the mashed potatoes and minced fish thoroughly, add the egg-milk mixture (1/2 egg with 1 tablespoon of milk), mix everything, transfer to a greased frying pan and bake in the oven. Before serving, place on a plate, pour over melted butter and sprinkle with chopped dill.
Liver pudding with carrots
55 grams of liver, 1/3 medium-sized carrots, 1/2 eggs, 1/3 tsp. butter peasant butter, 1/2 tbsp. l. powdered milk, salt on the tip of a knife.
Pass the washed and film-cleaned liver through a meat grinder. Add grated boiled carrots, butter, egg yolk, milk powder, salt and beat thoroughly for 3-4 minutes. Carefully combine the mixture with the egg white whipped into a stable foam. Place in a greased pan and steam for 40 minutes. When serving, pour butter over the pudding. Serve pasta and vegetable puree as a side dish.
Stuffed meat roll
120 g cutlet meat (beef), 1 tbsp. l. water, a small piece of white wheat bread, salt, 1/4 egg, 1/2 tbsp. l. pasteurized milk, steam omelette, 1/3 tsp. butter peasant butter.
Scroll the washed meat, cleared of films and tendons, through a meat grinder to obtain a homogeneous mass, add the squeezed out soaked bread, and grind again. Salt the minced meat, stir thoroughly and beat. Place the minced meat on a wet napkin and spread into a thin layer. Place a steamed milk-egg omelette in the middle (see recipe above), carefully wrap the roll, pinching the edges. Place the rolled roll on a baking sheet and add water. Steam the roll. Before serving, cut the roll into portions and pour with melted butter.
Meatloaf with mashed potatoes
120 grams of meat pulp, a piece of white bread, 2 tbsp. l. water, salt, 50 grams of mashed potatoes, 1/3 tsp. butter peasant butter, parsley.
Pass the meat, cleaned of tendons and films, through a meat grinder twice, add squeezed out soaked bread and pass again, adding salt to taste. Spread the carefully beaten minced meat in a thin layer on a wet napkin. Place steep mashed potatoes in the middle, roll up, pinching the edges. Place the rolled roll in a frying pan or baking sheet, add water and steam or cook in water. Place the finished roll on a plate, cut into pieces and pour over melted butter. Serve with a side dish or as a separate dish, garnished with herbs.
Meat and rice casserole
100 grams of boiled meat, 1/2 tbsp. l. rice cereal, 1/2 egg, 2/3 tsp. butter peasant butter.
Pass the boiled meat through a meat grinder twice, then a third time along with the sticky rice porridge. Pour in the egg, stir, place in a greased pan and steam. Serve with melted butter.
Meat and vegetable casserole
10 grams of meat (pulp), several cauliflower inflorescences (10 g), 1/5 small carrots, 1 tbsp. l. green peas, 1 tbsp. l. pasteurized milk, 1 tsp. semolina.
Place the washed and peeled cauliflower in acidified water for 15 minutes and rinse. Then take it apart into inflorescences and cook. Cut the carrots into cubes and simmer, boil the green peas. Cook viscous semolina porridge in milk. Pass the boiled meat through a meat grinder along with vegetables. Add eggs, semolina, and butter to the resulting mass. Mix everything thoroughly, place in an oiled bowl and steam. Serve the casserole with fresh butter.
Potato and meat casserole in foil
50 grams of beef, 1/2 medium-sized carrots, 1/3 parsley root, 1/5 celery root, a piece of white stale bread, 1 1/2 tbsp. l. pasteurized milk, salt on the tip of a knife, 3 medium-sized potatoes, 1 tsp. vegetable oil, dill or parsley, 1/2 egg white, crumbs of stale white bread.
Pour a small amount of hot water over the cleaned and washed meat. At the end of cooking, add salt, adding peeled and washed carrots, parsley and celery. Remove the finished meat and roots from the broth, cut into pieces, pass through a meat grinder along with stale bread soaked in milk and squeezed out. Add salt and mix thoroughly. Wash, peel, rinse the potatoes, pour boiling water over them, add salt and boil. Pass the cooled potatoes through a meat grinder or rub on a sieve. Pour milk into mashed potatoes, add butter, some finely chopped parsley or dill. Add the whipped whites into a stiff foam and mix gently. Place aluminum foil on a baking sheet, grease with oil and sprinkle with stale white bread crumbs. Place half of the potato mixture, minced meat on it, and top with the remaining mashed potatoes. Level the surface of the casserole, cover with aluminum foil and bake in the oven. Before serving, sprinkle with finely chopped dill or parsley. Serve with sauce and boiled vegetables.
Cereal dishes
Semolina porridge with carrots
5 tsp. semolina, 1/2 cup milk (or take milk and water in a 1:1 ratio), 1/2 tsp. granulated sugar, salt on the tip of a knife, 1/2 tbsp. l. butter peasant butter, 1/3 carrots.
Simmer the peeled and washed carrots, grated on a coarse grater, with butter (without frying!). Stirring continuously, add semolina, sugar and salt into boiling milk (or milk with boiled water), cook for about 20 minutes. Add poached carrots to the prepared milk porridge and stir. Place the pan with the porridge in a water bath and heat over low heat, covering with a lid, for 15 minutes. Add fresh butter to the prepared porridge before use.
Cinnamon semolina porridge
2 tbsp. l. semolina, 1 glass of milk, 2 tsp. granulated sugar, salt, 1 tsp. butter peasant butter, cinnamon.
Pour semolina into salted boiling milk in a thin stream and, stirring constantly, cook until thickened. Sweeten the finished porridge, pour it into a plate, add butter and sprinkle with cinnamon.
Mash porridge
1/4 cup of a mixture of rice and wheat cereals, 1/4 medium carrots, 1/4 medium potato tuber, 1 cup water, 1/2 tbsp. l. sour cream, salt on the tip of a knife.
Sort out the rice and wheat cereals, measure out the required amount, and rinse. Peel the vegetables, rinse and grate on a coarse grater (you should get at least 1/4 cup). Place 1/4 of the vegetables on the bottom of a thick-walled pan, then a layer of cereal, again a layer of vegetables on top, etc., so that you get at least three layers, the top layer being vegetables. Pour hot salted water over the laid mixture so that the top layer is completely covered. Place the pan in the preheated oven and cook until done. Before serving, sprinkle with sour cream.
Semolina porridge with jam
2 tbsp. l. semolina, 1 glass of milk, 1/4 tbsp. l. butter peasant butter, 2 tsp. granulated sugar, 1/2 egg, jam or syrup with fruit.
Boil the milk, add the sifted semolina and cook, stirring, over low heat until fully cooked. Cool the finished porridge a little and stir in the yolk, mashed with butter until white. Add the egg white whipped into a stable foam into the resulting mixture and mix everything carefully. Pour the porridge, mixed evenly, into a deep plate or mold and put it in the cold. After slightly heating the form in hot water, turn the frozen porridge onto a plate and decorate with jam, fruit in syrup, or serve with jelly.
Rice porridge pureed with milk
2 tbsp. l. rice cereal, 1/2 cup pasteurized milk, 2/5 cup water, 1/2 tsp. granulated sugar, 1/3 tsp. peasant butter, salt.
Rinse the disassembled rice in running water, transfer it to a saucepan and pour boiling water over it. Boil the porridge until thickened, pour in hot milk, add salt and sweeten. Cook the porridge over low heat until the grains are completely cooked. Rub the resulting viscous porridge through a hair sieve and heat without bringing to a boil. Before serving, add fresh butter to the porridge.
Steamed rice cutlets
2 tbsp. l. rice cereal, 1/2 egg, 5 tbsp. l. pasteurized milk, 5 tbsp. l. water, 1 tbsp. l. sour cream, granulated sugar, salt on the tip of a knife.
Cook viscous rice porridge in milk and water. Pass through a meat grinder, mix with an egg beaten with sugar. Form cutlets and steam. Serve hot or cold with sour cream.
Steamed rice zrazy with omelette and vegetables
2 tbsp. l. rice cereal, 2/5 cup pasteurized milk, 2/5 cup water, 1 tsp. butter peasant butter, 1/2 tsp. semolina, 1/2 egg, 1/2 carrot, 8 grams of lettuce.
Cooking method. Dry the disassembled and washed cereals and grind them. Cook the porridge with half the milk and mix with 1/4 raw egg. Stew carrots with milk (1 1/2 tbsp), add semolina and cook over low heat until thickened. From 1/4 egg and the remaining milk, prepare a steamed omelette, chop it with a knife and mix with carrots and finely chopped lettuce. Divide the finished porridge into flatbreads, place minced carrots and omelette in the middle of each, pinch the edges, give the flatbreads an oval shape and steam. When serving, pour over oil.
Egg and cottage cheese dishes
Sour cream omelette
1 egg, 1 tsp. sour cream, 1 tsp. flour, 1 tsp. peasant butter, salt.
Wash the egg thoroughly, break it and beat it with sour cream. Then add flour, salt, quickly knead and pour into a greased form. Cook in a steam bath. When serving, pour over sour cream.
Omelette with steamed meat
2 eggs, 1/2 tbsp. l. butter, 1/2 cup milk, 170 grams of meat, salt.
Pass the boiled, cooled meat through a meat grinder twice. Beat the eggs, add salt and, continuing to beat, pour in the milk. Add the rolled meat to the resulting homogeneous mass and mix thoroughly. Transfer the omelette mixture into a greased mold and cook in a steam bath.
Lazy dumplings with cottage cheese
8 tbsp. l. low-fat cottage cheese, 1 1/2 tbsp. l. flour, 1 egg, 1/2 tsp. butter, peasant butter, salt on the tip of a knife.
Grind the cottage cheese with a fork, mix with the yolk, add the sifted flour and the white whipped into a strong foam, mix. Roll 1/3 of the resulting dough into a narrow roll, cut into circles with a knife, flatten and cook in boiling salted water. Do the same operation with the rest of the dough. Remove the floating dumplings with a slotted spoon, allow the liquid to drain and place on a plate. Serve with melted butter (you can use sour cream instead of butter).
Dumplings in French
2 eggs, 2 tsp. butter peasant butter, 1 tbsp. l. wheat flour, salt on the tip of a knife.
Add the yolks one at a time to the butter, ground to the consistency of sour cream, and add a little flour. Separately, beat the whites into a stable foam, carefully fold into the dough. Use a metal spoon to take the dough and drop it into boiling water. Serve with butter, sour cream or sauce. Can be used as an addition to soups.
Potato and vegetable dishes
Mashed potatoes
2 medium potato tubers, 3 tbsp. l. pasteurized milk, 1 tsp. butter, peasant butter, salt on the tip of a knife.
Place the peeled and washed potatoes in boiling salted water and cook for 15-20 minutes in a container with a closed lid. Drain the broth from the finished potatoes (the vegetable broth can be used in the preparation of other dietary dishes), mash it thoroughly with a special masher or wipe it. Add butter and hot milk to the puree and beat everything until fluffy. You can make puree using a mixer. Mash the boiled potatoes and beat with special mixer whisks, add butter and milk and beat until a fluffy mass is formed.
Potato and carrot puree
1 1/2 medium potatoes, 2 tbsp. l. milk, 1/2 carrot, 1 tsp. peasant butter, herbs, salt.
Boil the peeled potatoes in boiling, slightly salted water. Boil peeled and chopped carrots separately. Rub the vegetables through a hair sieve. Beat the resulting mass, adding butter and milk in turn, until the consistency of a thick cream. Before serving, garnish with herbs.
Potato soufflé
1 1/2 medium potatoes, 1 1/2 tbsp. l. milk, 1/2 egg, 1 tbsp. l. peasant butter, salt.
Rub the peeled and boiled potatoes on a hair sieve, pour in the milk, yolk, part of the butter, stir, and while stirring gently, add the egg white, whipped into a stable foam. Transfer the resulting mixture into an oiled bowl and cook in a water bath for 30 minutes. When serving, pour over the remaining oil.
Potato-apple puree
2 medium potatoes, 1/2 apple, 2 tbsp. l. pasteurized milk, 1/2 tsp. peasant butter, salt.
Cut the peeled and washed potatoes into pieces and cook until half cooked in lightly salted water. Drain the potatoes, mix with finely chopped apples (without skins and seeds), add milk and butter, mix everything thoroughly and cook until tender, stirring occasionally. Before serving, place the puree on a plate and arrange it in the form of a slide, pour over melted butter.
Cauliflower puree
1/5 of medium sized cauliflower florets, 1/2 tsp. soybean oil, 1/3 tsp. butter, peasant butter, a quarter of the yolk (hard-boiled), 2 tbsp. l. pasteurized milk, 1/10 of a small zucchini, salt on the tip of a knife.
Remove peeled and washed cauliflower from green leaves and, dividing it into small inflorescences, fill them with salted water. After 15 minutes, remove the inflorescences, rinse with clean water, pour boiling water so that the water covers the entire cabbage, and cook under a closed lid until tender (and the water has completely boiled away), making sure that the cabbage does not burn. Wash and peel the zucchini, cut into cubes, simmer with a little water, and wipe. Rub hot boiled cabbage through a sieve, add zucchini puree, pour in hot milk, add salt, stir and boil. Before serving, place the puree on a plate and pour over the sauce made from mashed yolk with butter (hard-boiled). Serve as a side dish for chicken and meat dishes, as well as as an independent dish.
Cauliflower puree with potatoes
1 medium potato tuber, 1/5 of cauliflower inflorescences, 2 tbsp. l. pasteurized milk, 1 tsp. peasant butter, salt.
Remove the stems and green leaves from the cauliflower, disassemble it into small inflorescences and soak in acidified water for 15 minutes. Then remove the cabbage, add boiling salted water and cook for at least 20 minutes in a sealed container over low heat. Boil peeled and washed potatoes in salted water, remove, cool and rub through a sieve along with boiled cabbage. Add hot milk to the resulting cabbage-potato mixture and mix, whisking. When serving, place in a heap on a plate and pour over the oil. Serve with meat dishes.
Carrot puree
2 1/2 medium carrots, 1/3 tsp. peasant butter, salt.
Cut the peeled and washed carrots into small cubes and simmer with the addition of a small amount of water. Rub the finished carrots through a sieve and add salt. Add oil to carrot puree and cook without bringing to a boil.
Carrot puree with milk
2 medium carrots, 1/2 tsp. granulated sugar, salt; for sauce: 2/5 cup milk, 1/2 tsp. flour, 1 tsp. butter peasant butter.
Cut the washed and peeled carrots, simmer in a small amount of water, and wipe. Add butter, sugar, sauce, salt to the puree and boil everything for 5-7 minutes. Preparation of the sauce: dry the flour in a frying pan without oil. Over low heat, mix the butter with flour and, without ceasing to stir, pour in the milk. Cook until thickened. Place the finished puree on a plate and pour over the oil.
Carrot-apple puree
1 1/2 carrots, 1/2 small apple, 1/2 tsp. granulated sugar, salt; for sauce: 2/5 cup milk, 1/2 tsp. flour, 1 tsp. butter peasant butter.
Finely chop the washed and peeled carrots, simmer in a small amount of water until softened, a few minutes before the end of stewing, add the washed and peeled and seeded apple, cut into small pieces, and simmer until completely softened. Then rub the carrot-and-apple mixture through a hair sieve, mix with butter and sauce, add salt and sweeten. Cook the puree, stirring constantly, for 5-7 minutes. For the preparation of the sauce, see the previous recipe.
Carrots in milk sauce
2 carrots, 1/2 tsp. granulated sugar, 1 tsp. peasant butter; for sauce: 2/5 cup milk, 1 tsp. butter peasant butter, 1/2 tsp. flour.
Peeled and washed carrots in running water, cut into cubes, place in a saucepan with added oil, add water and simmer until tender. Then add the sauce (for preparation, see the “Carrot Puree” recipe), add sugar, and boil.
Steamed carrot-apple soufflé
1/2 apple, 2 carrots, 1/2 tbsp. l. butter peasant butter, 1 1/2 tbsp. l. milk, 1/2 egg, 2 tsp. semolina, granulated sugar.
Grate washed and peeled carrots and simmer in milk and butter. After a while, add the peeled and pureed apples, boil until completely softened, rub through a sieve, add sugar, semolina, yolk, and mix. Then add the egg white whipped into a stable foam, stir gently and pour the resulting mass into a greased form. Steam the soufflé for 25-30 minutes. Drizzle with oil before serving.
Beetroot-apple puree
1 small beet, 1/2 apple, granulated sugar, salt; for sauce: 1 1/2 tsp. sour cream, 1/2 tsp. flour, 1 tsp. butter peasant butter.
Bake washed beets and apples, remove skins and seeds, rub through a hair sieve, and mix. Add sugar, salt, sauce to the beetroot-apple mixture and simmer over low heat for 5-7 minutes. Preparation of the sauce: dry the flour in a frying pan without adding oil. Then add butter and sour cream, stirring constantly, until a thick, homogeneous mass is formed.
Beetroot-curd soufflé
1 medium beet, 2 tsp. semolina, 3 tsp. low-fat cottage cheese, 1 tbsp. l. pasteurized milk, 1 tbsp. l. butter peasant butter, granulated sugar, 1 tbsp. l. sour cream.
Grate the baked beets on a fine grater, add milk and simmer a little. Stirring constantly, add the semolina and, continuing to stir, cook until the cereal is ready. Add homogenized cottage cheese, butter and yolk to the cooled mass and stir. Add the whipped egg white into a strong foam, mix carefully and place the resulting mass into a greased container. Steam it. Before serving, sprinkle with sour cream.
Zucchini soufflé
1/2 small zucchini, 1/2 egg, 1 1/2 tsp. breadcrumbs, 2 1/2 tbsp. l. pasteurized milk, 1 1/2 tsp. peasant butter, salt.
Wash the zucchini, peel, cut into cubes and simmer in milk until tender. Then rub the resulting mass through a hair sieve, mix with breadcrumbs and 2/3 of the butter, add the yolk and gradually add the white whipped into a strong foam. Place the soufflé mixture in a greased form and steam until done.
Potato cutlets
2 1/2 medium potatoes, 3/4 eggs, 1/2 tsp. flour, 1/2 tbsp. l. butter peasant butter, 1 1/2 tbsp. l. sour cream, salt.
Boil the peeled and washed potatoes in boiling salted water and pass through a meat grinder. Add egg, flour to the resulting mashed potatoes and mix everything thoroughly. Then form cutlets from the mixture and steam. If desired, place the boiled cutlets on a greased baking sheet and bake with sour cream.
Curd mass with carrots
5 tbsp. l. cottage cheese, 1/2 carrots, 3 tsp. butter peasant butter, 1 1/2 tsp. granulated sugar, 1 1/2 tbsp. l. pasteurized milk, 2 tsp. wheat flour, vanilla.
Rub the stewed carrots and cottage cheese on a sieve, combine with 1/3 of the whipped butter, add 2/3 of the granulated sugar and mix everything thoroughly. Combine flour with sugar, pour in milk, bring to a boil and cool. Then add the remaining butter, vanilla and beat until smooth.
Curd mass with fruits
2 1/2 tbsp. l. low-fat cottage cheese, 1 tbsp. l. pasteurized milk, 1/2 small apple, 1/2 tsp. granulated sugar, salt on the tip of a knife.
Bake the washed apples with the seeds removed in the oven, then rub through a sieve. Beat the pureed cottage cheese (through a sieve) thoroughly with milk, add applesauce, salt and add sugar, stir. In this recipe, baked apples can be replaced with strawberries (fresh or frozen), rubbed through a sieve and taken in a volume of 1/3 cup.
Pumpkin-squash puree
1/2 small zucchini, a piece of pumpkin (equal in volume to the zucchini taken), 1 tsp. butter peasant butter, 1/2 tsp. granulated sugar, salt; 1/2 tsp. flour, 1 tsp. butter peasant butter, 1 tbsp. l. pasteurized milk.
Wash the pumpkin and zucchini, peel and remove seeds, cut into 1x1 cm cubes and simmer each vegetable in a separate bowl over low heat (add a little water to the pumpkin, simmer the zucchini in its own juice with the lid tightly closed). Rub the softened vegetables through a hair sieve, add thick sauce, sugar, salt and cook over low heat for 5-7 minutes. If desired, the sauce can be replaced with thick semolina porridge. Preparation of the sauce: dry the flour a little in a heated frying pan, then add the butter. While constantly stirring, pour in the milk and simmer a little until the sauce thickens. Before serving, pour oil over the puree.
Pumpkin and dried apricot puree
1 part dried apricots (20 g), 7 parts pumpkin, 1 tsp. butter peasant butter, 1 tsp. granulated sugar, 3 tsp. sour cream, 2 tsp. wheat flour.
Rinse the pumpkin, cleared of seeds and peel, cut into small cubes and stew in sour cream. Boil the washed and steamed dried apricots in the water where they were soaked, then rub through a sieve, add granulated sugar and flour. Mix dried apricot puree with softened pumpkin, boil over low heat, add oil.
Beetroot puree
1/2 large beets, 1/3 tsp. butter, peasant butter, salt on the tip of a knife.
Cut the beets, peeled and washed in running water, into pieces, boil until tender, and rub through a sieve. Salt the resulting mass and boil over low heat with the addition of oil (but do not boil).
Puddings
Carrot-rice pudding
2 1/2 carrots, 1/2 eggs, 2 tsp. rice, 1 tsp. butter peasant butter, 1 tsp. wheat crackers, 1 tbsp. l. sour cream.
Grate the peeled carrots on a coarse grater and simmer until softened. Add boiled rice, rub everything through a sieve, add egg, butter and crackers, mix thoroughly and place in a greased pan and steam. The finished dish can be topped with sour cream.
Semolina pudding
1/2 cup milk, 1/4 cup water, 1 tbsp. l. semolina, 1 tsp. granulated sugar, 1/2 egg, 1/2 tbsp. l. butter peasant butter.
Mix milk with water and heat to a boil. Then, without ceasing to stir, add semolina. Add granulated sugar and cook until the porridge thickens for about 20 minutes. Remove the finished porridge from the stove, dilute the butter in it and cool slightly. Beat the egg well, add to the cooled porridge, stir. Place the resulting mass into a greased form and steam until fully cooked. Place the pudding on a plate and serve with syrup or jelly.
Curd pudding with apples
130 g low-fat cottage cheese, 1 small apple, 1/3 egg, 1/2 tsp. vegetable oil, 4 tsp. wheat crackers, 1 tsp. granulated sugar.
Rub the cottage cheese through a sieve. Peel the apples from seeds and peel and grate on a coarse grater. Mix cottage cheese with apples, add crackers, yolk, white beaten into a strong foam, granulated sugar and stir everything thoroughly. Transfer the resulting mass into a prepared form (greased with oil) and cook in a water bath for 40-45 minutes.
Rice pudding with carrots
5 tsp. rice cereal, 1/2 carrots, 1/2 eggs, 2/5 cup pasteurized milk, 1 tsp. granulated sugar, 1/2 tbsp. l. butter peasant butter, 1/2 cup sour cream.
Cook rice porridge in milk. Peel the carrots, wash and cook. Then rub on a sieve, mix with cooked rice, add egg yolk, mashed with sugar, mix the butter thoroughly. Fold in the whipped whites into a stiff foam. Transfer the mixture into a greased form, cover with a lid and cook in a water bath for 30 minutes. Before serving, pour the finished pudding with sour cream or melted butter.
Buckwheat pudding with pureed cottage cheese
2 tbsp. l. buckwheat, 2/5 cup pasteurized milk, 1/2 egg, 4 tbsp. l. low-fat cottage cheese, 1 tsp. granulated sugar, 1/2 tbsp. l. butter peasant butter, 1 tbsp. l. sour cream.
Cook buckwheat porridge in milk. Rub the prepared porridge and cottage cheese through a sieve, stir thoroughly, add the egg yolk, mashed with sugar. Carefully fold in the whites, whipped into a thick foam. Place in a greased pan and cook in a water bath for 30 minutes. Serve topped with sour cream or melted butter.
Rolled oats pudding with apples
4 tbsp. l. rolled oats, 2/5 cup milk, 2/5 cup water, 1 1/2 apples, 1/2 egg, 1 tbsp. l. granulated sugar, 1/2 tbsp. l. butter, 1 tbsp. l. sour cream, salt on the tip of a knife.
Salt the milk diluted with boiled water, bring to a boil, add rolled oats, mix and cook in a water bath until the cereal is completely boiled (at least 30 minutes). In the resulting thick oatmeal, add apples, peeled and grated on a fine grater, yolk mashed with sugar, and butter. Stir, add the whipped whites to a stable foam, and mix everything carefully again. Place the resulting mass in an oiled bowl and cook in a water bath for 20 minutes. Before serving, place the pudding on a plate and garnish with sour cream whipped with sugar.
Pumpkin and apple pudding
200 grams of pumpkin, 1 medium-sized apple, 1/4 egg, half a tablespoon of semolina, 1 tsp. granulated sugar, 1/3 tsp. butter, 2 tsp. sour cream.
Grate the pumpkin and apples, washed and cleared of peel, skin and seeds, on a coarse grater. Mix the fruit mass with semolina, sour cream, sugar, egg yolk, knead everything thoroughly. Add chilled egg whites, whipped into a strong foam, to the resulting mass, stir everything carefully and transfer to a greased form. Bake in a preheated oven or boil in a water bath.
Sauces
Milk sauce with carrots
5 tbsp. l. pasteurized milk, 1 tsp. butter peasant butter, 1/2 tsp. wheat flour, 1 tbsp. l. carrot puree.
Boil the washed and peeled carrots, rub through a sieve. Add to milk sauce (recipe described in diet 16) and simmer for 3-5 minutes. Instead of carrot puree, you can add pumpkin puree to the sauce. Serve with rabbit dishes, minced meat and fish dishes, vegetables and cereal dishes.
Beverages
Puree apple compote
1/2 small apple, 2 tsp. granulated sugar. 1/2 glass of water.
Cut the washed and peeled apple into small cubes, put it in hot water and boil until tender. Rub the resulting compote through a sieve, add granulated sugar, and boil. Serve chilled.
Blackcurrant cocktail
6 tbsp. l. blackcurrant juice, 1 tsp. granulated sugar, 1/2 yolk, 1/5 cup cream, 1 tbsp. l. buttermilk
In a deep bowl, thoroughly grind the yolk with granulated sugar, add cream and buttermilk, stir everything and pour in blackcurrant juice. Shake the cocktail using a mixer.
Milkshake with strawberries
2/3 cup strawberries (garden), 6 tbsp. l. pasteurized milk, 1/2 tsp. granulated sugar.
Sort the strawberries, removing the stems, rinse under running water, and allow to drain. Then prepare strawberry puree by rubbing it through a sieve. Place strawberry puree into a deep bowl, pour in milk, add granulated sugar. Beat the resulting mass with a mixer until a homogenized fluffy mass is formed and pour into glasses. Consume immediately after preparation. It is not recommended to store in the refrigerator.
Grape jelly
3 tbsp. l. grape juice, 2 tsp. granulated sugar, 1 tsp. potato starch, 1/2 cup water.
Pour some of the juice into hot water with sugar, boil, add starch diluted in cold water, pour in the remaining juice. Bring to a boil over low heat.
Dessert
Baked apple
1 1/2 small apples, 1/2 tsp. granulated sugar, water, 1 tsp. vegetable oil.
Place washed and seeded apples in a deep frying pan, sprinkle with sugar, add a little water and bake in the oven, making sure that the apples do not burn, adding water if necessary. Place the finished apples on a plate and pour over vegetable oil. If desired, can be served without oil.
Apple cream
1 apple, 2 tsp. granulated sugar, 1 egg.
Bake the washed apple, then rub on a sieve. Add the yolk, mashed with sugar, heat until thick (but do not boil) and cool. Beat the egg white until it reaches a stable foam and carefully fold it into the heated mixture. Transfer the finished cream into a bowl. Serve chilled.
Apples or pears in syrup
1 small apple or pear, 1 tbsp. l. granulated sugar, 1/2 cup water.
Place washed and peeled fruits and remove seeds into hot water with added sugar. Boil until done. Cool in syrup. Before serving, place in a dessert bowl and pour over the settled syrup.
Grape jelly
2 1/2 tbsp. l. grape juice, 2 tsp. granulated sugar, 1 tsp. gelatin, 5 tbsp. l. water.
Soak the gelatin in cold boiled water in advance. Meanwhile, boil water with sugar, add fruit juice to it, and then add gelatin, stir everything thoroughly. Pour the jelly into molds sprinkled with sugar or moistened with cold water and cool. Before serving, heat the mold slightly and turn it over and place the jelly on a plate.
Fruit mousse
2 1/2 tbsp. l. grape juice, 1 1/2 tsp. granulated sugar, 1 tsp. gelatin, 5 tbsp. l. water.
Pre-soak the gelatin in boiled, cooled water. Boil fruit juice with sugar and water, pour in soaked and strained gelatin. Stir everything, cool and beat into a fluffy foam. The mass, which has increased several times, must be carefully transferred into molds and placed in the cold.
Looking for soup recipes for a slim body? We have collected the easiest to prepare and the most delicious! Dietary pureed soups are often prescribed as a replacement for the usual heavy diet.
Regular consumption of healthy soups will give you a feeling of lightness and will certainly help you lose a few extra pounds. And what can we prepare about normalizing digestion and removing toxins? Let's get slimmer and prettier together!
Dietary rice soup
Ingredients:
- Rice - 200 grams
- Carrots - 1 pc.
- Potatoes - 3 pcs.
- Salt, pepper - to taste
Preparation:
- Rinse the rice, add cold water and cook on the stove.
- Grate the carrots.
- Cut the potatoes into small cubes.
- When the rice is half cooked, add potatoes, carrots, salt and spices to taste. Next cook for 10-15 minutes.
- Using a blender (or rub through a sieve), grind the soup to a puree and boil for 1-2 minutes.
- Serve the soup garnished with a slice of lemon.
Vegetable “Green” cream soup for weight loss
Ingredients:
- Celery stalk - 300 grams
- White cabbage - 300 grams
- Spinach (frozen) – 200 grams
- Onion - 1 pc.
- Green or yellow bell pepper - 1 pc.
- Green peas (frozen) - 4 tbsp.
Preparation:
- Chop all ingredients randomly and place in a saucepan. Fill with cold, clean water and turn on gas.
- After the water boils, cook for 15-25 minutes until all the vegetables are cooked.
- Next, you need to puree the soup in a blender. If necessary, drain the vegetable broth if there is too much of it. The consistency of the soup should be similar to liquid sour cream.
- After chopping, bring the soup to a boil so that it does not turn sour during storage.
Pumpkin soup for slimness
Ingredients:
- Pumpkin (or zucchini) - 400 grams
- Carrots - 2 pcs.
- Onion - 1 pc.
- Millet - 1/2 tbsp.
- Nori (seaweed) - 2 sheets
- Water - 1.5 liters
- Cinnamon, salt - a pinch
Preparation:
- Wash the millet and place it in a saucepan.
- Peel the pumpkin, carrots and onions and cut into cubes. Place in a saucepan and add water. You can immediately add cinnamon and salt. Cook for 20-30 minutes until the ingredients are soft.
- Then puree the soup in a blender.
- Serve garnished with pieces of nori seaweed.
Dietary tomato and onion puree soup
Ingredients:
- Onions - 5-6 pcs.
- Tomatoes - 5-6 pcs.
- Celery stalk - 1 pc.
- Red bell pepper – 1 piece
- Cabbage - 200-300 grams
- Hot red pepper, salt to taste
Preparation:
- Cut the vegetables as desired, add water and cook until soft. The boil should be low. Cook the soup with the lid on.
- When the vegetables are soft, add spices to taste and puree the soup until creamy.
Carrot cream soup for weight loss
Ingredients:
- Carrots – 450 grams
- Onion – 100 grams
- Potatoes – 100 grams
- Vegetable broth (or water) – 1 liter
- Olive (or any vegetable) oil – 2 tbsp. spoons
- Coriander seeds – 1 tbsp. spoon
- Lemon juice – 30 ml.
- Salt, pepper - to taste
Preparation:
- Heat olive oil with coriander in a frying pan and add chopped onion and carrots, cut into half rings.
- Cut the potatoes into small pieces and add to the rest of the vegetables. Simmer for 10 minutes over low heat.
- Boil broth or water and add vegetables from the frying pan to it. Cook for 10-15 minutes over low heat with the lid on. 5 minutes before the soup is ready, add lemon juice and spices to taste.
- Serve garnished with herbs or low-fat sour cream.
You can find the recipe for another effective fat-burning soup by following the link.
Advice: it is best to consume dietary soups in the evening, replacing them with a hearty dinner.
Text: Evgenia Bagma
The definition of “mashed soups” already speaks for itself - the ingredients for such a soup are rubbed through a sieve or blended with a blender until a creamy, homogeneous mass is formed. Such soups are known to be useful for various diseases of the stomach and liver, and are simply mild in taste.
Rules for preparing pureed soups
Puree soups used in many therapeutic diets. They can be made from meat, chicken, vegetables and cereals. Depending on the preparation technology and the composition of the products, pureed soups can be slimy, puree soups or cream soups. Mucous pureed soups are prepared when mechanically gentle food is needed - these are soups made from cereals, the consistency of thick cream, with a mild taste, for example, oatmeal, rice soups, milk soup with mashed meat, seasoned with lezon.
Puree soups are made from meat, fish, liver and vegetables, with a white sauce as a base. Products for puree soup are boiled or stewed, pureed, combined with broth or broth, brought to a boil, seasoned with sauce and heated again. They have the consistency of thick cream, without lumps, and are seasoned with butter. Puréed soups are prepared from vegetables (potatoes, broccoli, carrots, cauliflower, green peas, etc.), and garnished with croutons when serving. Puree soup can also be made from cereals and meat. Some of the products are boiled, pureed, diluted with hot broth, and a sauce based on milk or cream is added.
Puree Soup Recipes
Puree Pumpkin Soup.
Ingredients: 750g milk, 400g pumpkin, 100g cream, 40g butter, 200g wheat bread, salt.
Preparation: peel the pumpkin, cut into slices, pour boiling milk halfway, add salt and simmer over low heat, covering with a lid. After the pumpkin is ready, rub it together with the liquid, add the remaining milk, bring to a boil, turn off, add cream and butter. When serving, serve the soup with wheat bread croutons.
Puree fish soup.
Ingredients: 500g pike perch, 1 onion, 2 tsp. flour, 1.5 tbsp. butter, 4 tbsp. lemon juice, 2 tbsp. cream, 1 carrot, 4 cloves of garlic, 0.5 tsp. pepper, 1 bunch of dill, salt.
Preparation: cut the pike perch into pieces, cover with water, add chopped onions and carrots, chopped garlic, cook over low heat until tender. Rub vegetables through a sieve and deboned fish through a meat grinder. Heat the butter, sauté the flour, add 2 tbsp. broth, add the resulting sauce to the vegetable and fish soup, add salt and pepper, add cream, herbs and bring to a boil, remove from heat.
Puree vegetable soup.
Ingredients: 3 zucchini, 1 cucumber, 1 leek, 0.5 bunch of dill, 200 ml 10% cream, 250 ml broth, 50 g butter, salt, pepper.
Preparation: sauté leeks cut into rings in heated butter, add diced zucchini, reduce heat, simmer for 8 minutes, add broth, bring to a boil and cook for another 10 minutes, remove from heat and let cool. Wipe the vegetables or blend with a blender, add diced cucumber, dill and blend again with a blender. Season the soup with cream, salt and pepper, stir. When serving, complement with toast.
Puree soups may sound a little too strict, but in fact, they are dishes that are delicate in texture and taste, satisfying, interesting and easy to prepare. And the fact that they are good for the stomach, as they do not irritate it, is even a pleasant bonus.
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