Diet borscht recipe for weight loss

10.06.2016

Greetings, readers!

• Lenten vegetable borscht
• Potato soup with buckwheat
• Dumpling soup

Table No. 5, as we already know, is a special therapeutic diet for people with diseases of the liver, gall bladder and biliary tract. It was developed by Dr. M.I. Pevzner. This diet includes restrictions on fats and foods containing cholesterol, purines and other nitrogenous substances. This prevents fatty liver and stimulates bile secretion and intestinal motility. At the same time, Table No. 5 must fully provide a person with all the necessary calories and microelements. Also, this diet provides for the consumption of large amounts of vegetables and fruits (fiber), liquids and completely avoids fried foods and meat broths are contraindicated.

With this diet, it is recommended to cook, bake or stew dishes. It is not recommended to eat cold foods.

The diet of table No. 5 is quite varied, soups play a large role in it. Very often, gastrologists recommend giving up soups with meat broths for a while. Therefore, I offer you examples of three first courses - soups with vegetable broth or, as it would be more correct, with vegetable broth, which are recommended to be included in the diet.

Benefits of pumpkin puree soup

In dietetics, pumpkin-based soups are allowed in almost all nutrition systems (therapeutic, preventive). A pumpkin dish can:

• normalize the functioning of the cardiovascular system;
• strengthen blood vessels;
• cleanse liver and kidney cells;
• improve vision;
• maintain health and youth;
• strengthen a weak nervous system.
• promote the treatment of hypertension;
• remove harmful substances from the body;
• improve the general condition of hair, skin and nails.

Note! Adding pumpkin soup to your diet helps speed up metabolic processes in the body and get rid of excess weight. A mild diuretic effect helps get rid of edema and chronic constipation.

During pregnancy, soup based on pumpkin pulp warns:

• feeling nauseous in the morning;
• lack of vitamins;
• anemia;
• brittle nails and hair loss.

It is a proven fact that beneficial substances from pumpkin help suppress cancer cells and protect the human body from the negative effects of free radicals.

If you include pumpkin soup in your diet on a regular basis, it will help strengthen your immune system.

Can everyone eat?

The pulp of this vegetable alkalizes the human body. For this reason, eating pumpkin is not recommended for patients with the following diseases:

• stomach ulcer;
• reduced acidity of the gastrointestinal tract;
• diabetes.

At the same time, a moderate amount of pumpkin soup or porridge in the diet can have a positive effect on patients with:

• pyelonephritis;
• gout;
• cystitis;
• kidney stones;
• liver cirrhosis;
• hepatitis;
• tendency to edema.

Note! For the diseases listed above, it is very important to observe moderation - in excess, pumpkin can provoke an exacerbation of a chronic disease.

Is it suitable for weight loss?

A healthy pumpkin-based soup is low in calories and has easy ingredients.

An important feature of pumpkin pulp is its ability to actively burn. The composition contains a substance called “provitamin T” or “carnitine”. It is characterized by an important function inside cells: it delivers various fatty acids directly to the “energy stations” (mitochondria). The process of breaking down fats and producing clean energy provides the body with strength, activity and endurance. Also, the rapid breakdown of fats from food contributes to the active consumption of existing reserves.

For a diet during weight loss, pumpkin soup without the addition of hot spices or rich broth is best suited. Such a dish should contain a small number of components with an emphasis on pumpkin. The taste of this vegetable can be complemented by onions, bell peppers, carrots, potatoes, cabbage, etc.

Recipes for vegetarian first courses for table 5

Rice soup with egg

Ingredients

• Potatoes – 2-3 pieces.
• Carrot – 1 piece.
• White rice – 0.5 cups.
• Egg – 1 piece.
• Butter – 25 grams.
• Salt, pepper - to taste.

Preparation

Rinse the rice very well, remove unnecessary debris, pour into a saucepan, add water and cook over medium heat for 15-20 minutes. Peel the vegetables, cut into strips or cubes, add to the saucepan with the rice.

Boil the egg separately; if necessary, as required by the diet, remove the yolk. Finely chop the protein and add to the soup. Send butter there too. All this brew needs to be salted and pepper to taste. Some people also recommend adding one grated clove of garlic, but this is not for everybody. The soup must be left for at least twenty minutes for it to infuse. Can be served with sour cream and fresh herbs.

Cream soup with zucchini

Ingredients

• Young zucchini – 100-120 grams.
• Potatoes – 1 piece.
• Carrot – 1 piece.
• Onion – 0.5 pieces.
• Parsley root – 20 grams.
• Tomato – 1 piece.
• Butter, natural – 15 grams.
• Sour cream (15%) – 4 teaspoons.
• Greens, salt, pepper - to taste.

Preparation

Peel the carrots and parsley, grate on a coarse grater, cut the onion into cubes. Pour all this over with a small amount of water, put on fire, and cook for ten to fifteen minutes. Add oil, as well as pre-peeled and diced potatoes. Add water to approximately one liter. Cook for at least fifteen minutes.

Pour boiling water over the tomato, remove the skin, cut into pieces, and add to the soup. Finely chop the zucchini into strips or cubes. All this also goes into the pan. It's time to add salt and cook until tender. You can add any fresh herbs to taste, such as basil, parsley or dill. When serving, add sour cream at the rate of one spoon per serving.

An alternative to borscht is beetroot soup.

Ingredients

• Beets – 1-2 pieces (depending on size).
• Cabbage - 1 fork.
• Carrots – 1-2 pieces.
• Onion – 1 piece.
• Lemon – 1 slice.
• Bay leaf – 1 piece.
• Salt, pepper - to taste.
• Fresh herbs for serving - 1 bunch.

Preparation

All vegetables must be peeled. Cut the carrots and onions into small pieces, put them in a saucepan (preferably in a saucepan), grate the beets on a coarse grater. Add a small amount of water and simmer for exactly twenty minutes. Chop the cabbage in the same way as you do for borscht. Add water to the saucepan, throw in the cabbage, stir.

When all the vegetables are soft, fill the saucepan to the top with boiling water. Squeeze a slice of lemon into the beetroot soup, throw in the bay leaves, salt and pepper to taste. You can choose any spices for this soup that seem appropriate to you. Our dish must be brought to a boil and immediately turned off, cover with a lid, and let it brew for at least half an hour. You can serve not only with chopped herbs, but also with sour cream, if your diet allows.

Thick soup with rice

Ingredients

• Boiled rice – 3-4 tablespoons.
• Rice broth – 0.6-0.8 liters.
• Hercules flakes - 103 tablespoons.
• Potatoes – 1 piece.
• Carrots – 1 piece.
• Green beans – 2-3 pieces.
• Pepper, salt - to taste.

Preparation

Boil white rice without washing (just removing the garbage) in salted water. Pour the broth into a saucepan, add water if necessary to obtain the desired volume. Peel the potatoes, cut into small cubes, grate the carrots. Cut the beans into small pieces.

Place all this in a saucepan with rice water. Pour the flakes in there and mix everything. Cook for about twenty minutes, at the very end add salt, pepper and any herbs of your choice. Some people add a boiled egg, sour cream, grated cheese, but this is all optional.

Buckwheat soup

Ingredients

• Fried buckwheat – 0.5 cups.
• Potatoes – 2 pieces.
• Carrots – 1 piece.
• Onion – 0.5 pieces.
• Butter (ideally ghee or ghee) – 2 teaspoons.
• Salt, pepper - to taste.

Preparation

This simple and very quick soup, just right for the “5 table” diet, will appeal to all working housewives. It takes just a few minutes to prepare, but is tasty and nutritious. The buckwheat needs to be sorted out very carefully, rinsed with cold water, and poured into a saucepan. Pour water, peel the onion and put half of it there. Place the container on the fire and bring to a boil.

Peel the potatoes and carrots. Grate the first one on a fine grater, cut the second into cubes. Add everything to the soup and stir. When the water boils, you can remove the onion using a slotted spoon and add oil instead. Next, you need to reduce the heat to low and leave the soup to simmer until the potatoes are soft. After that, add salt and pepper, turn off, cover with a lid and let stand for about twenty minutes. You can serve with sour cream, herbs, and bread.

Quick vegetable soup

Ingredients

• Potatoes – 1 piece.
• Carrot – 1 piece.
• Onion – 1 piece.
• Frozen vegetable mixture (optional) – 1 package (0.4 kilograms).
• Butter – 1 teaspoon.
• Salt, pepper - to taste.

Preparation

As in the previous case, this soup cooks very quickly, but at the same time it is very tasty and nutritious. You can use any mixture of frozen vegetables for it, for example, Mexican, sauteed or any other.

Peel the potatoes and carrots and cut into small cubes. Place in a saucepan, add water, add butter, and set on fire. Add frozen vegetables to the boiling soup and stir. After boiling, add salt and pepper, and if desired, add a bay leaf. Cook for approximately 15-20 minutes until the vegetables are cooked. When serving, you can add fresh chopped herbs or sour cream, and if desired, both.

Table 5 is a diet developed by M.I. Pevzner for patients with chronic diseases of the liver and biliary tract. The diet is complete, only fat consumption is limited, and foods rich in cholesterol, purines, essential oils and oxalic acid are excluded. Diet number five does not include fasting. You need to eat in small portions, 4-5 times a day. Of course, the menu should include first courses - tasty, varied and gentle.

The principle of making cream soup

For creamy soups, butternut squash works best. It has a pleasant sweetish taste and aroma, has a thin skin and fairly dense flesh. To start preparing the dish, you need to peel it from the top dense layer, cut it into several pieces and remove all existing seeds.

Another option is to bake the fruit whole or in large pieces, and then carefully separate the softened core of the vegetable. Pumpkin soup after baking turns out to be especially aromatic and tasty.

Advice! British chef J. Oliver recommends sprinkling the cut pumpkin with coriander and drizzling with vegetable oil before baking in the oven. The duration of the heat treatment should be approximately 20 minutes at a temperature of 200 °C. During this time, the pumpkin will become surprisingly soft and saturated with a spicy aroma.

Once the pulp is separated, it can be used for soup. To do this, add small pieces of pumpkin and other vegetables to the water. After cooking and adding all the ingredients, the soup base is blended with a blender until it has a smooth texture.

At the final stage of preparing a healthy soup, you can add cream or oil (olive, butter) - such components will help in the absorption of valuable carotenoids from pumpkin.

Recipes for first courses with meat or fish

Potato cream soup with chicken

Ingredients

• Chicken fillet (breast) – 200-220 grams.
• Potatoes – 2-3 pieces.
• Carrots – 1 medium size.
• Onions – 0.5 pieces.
• Bay leaf – 0.5 leaves.
• Salt, pepper - to taste.

Preparation

Rinse the fillet under running water, dry with a paper towel, cut into thin strips or small cubes. Place in a saucepan, add water, and boil. Remove the meat from the broth and let cool slightly.

Peel potatoes and carrots. Cut the potatoes and onions into cubes, grate the carrots. Place all this in another bowl and fill with water. Bring to a boil, reduce heat, add pre-cooked chicken.

Cook over low heat until the vegetables are completely cooked. Before finishing cooking, about five minutes later, you can add salt to the dish. When the soup is ready, remove it from the heat and strain through a sieve. If available, you can beat it thoroughly using a blender.

Lean poultry or rabbit meatball soup

Ingredients

• Chicken breast – 250 grams.
• Potatoes – 2-3 pieces.
• Carrots – 1 piece.
• Onion – 1 piece.
• Tomato (small) – 1 piece.
• Parsley - a few sprigs.
• Pearl barley – 30-50 grams.
• Sour cream – 50 grams.
• Salt and pepper to taste.

Preparation

To make meatballs, you can simply buy the required amount of minced chicken, but it is better to choose rabbit meat. You can grind the meat in a household meat grinder, and then add a little salt, pepper, herbs and one egg. Form the minced meat into balls and place on a cutting board until desired time.

Boil pearl barley in a separate bowl. Peel the potatoes, carrots and onions and chop them into small cubes. Place the vegetables in a saucepan, add water, when it boils, reduce the heat and simmer for about half an hour. After this, add the pre-cooked meatballs there. Pour boiling water over the tomato, remove the skin, cut into cubes, and add to the brew.

Salt your soup and add a little pepper. Five minutes after you have added the salt, add the parsley chopped with a knife, as well as sour cream, into the saucepan. Mix all this thoroughly. After another 4-5 minutes, the soup can be removed from the heat, allowing it to cool.

Pollock soup

Ingredients

• Pollock fillet – 1 piece.
• Potatoes – 2-3 pieces.
• Carrot – 1 piece (small).
• Tomato – 1 piece (small).
• Greens of your choice (dill, parsley, cilantro, basil) – 1 bunch.
• Salt - to taste.

Preparation

Boil the fish in lightly salted water. It is important not to overdo it, otherwise the pollock will become tough. The broth will not be used further in our soup, so you can either pour it out, or use it to cook fish soup for family members, or even cook porridge for your pets.

Peel the carrots and potatoes, rinse, cut into thin strips. Place all this in a saucepan, add water, and put on fire. After boiling, reduce the flame and let the soup cook for another ten to fifteen minutes. Pour boiling water over the tomato, remove the skin, cut into cubes, add them to the pan.

Cut the boiled fish fillet into small cubes or strips and add to the fish soup. Boil it all for another ten minutes. Chop the greens and place them in a saucepan. Add some salt. As soon as the soup boils, turn off the heat, cover with a lid, and let it brew for another fifteen to twenty minutes.

Cream soup with chicken and pumpkin

Ingredients

• Peeled sweet pumpkin – 100 grams.
• Chicken fillet – 100 grams.
• Oatmeal (“Hercules”) – 2 heaped tablespoons.
• Creamy natural butter – 5 grams (exactly a teaspoon).
• Salt - to taste.

Preparation

Cut the pumpkin, peeled and seeded in advance, into small cubes. Wash the fillet, cut into cubes. Place it all in a saucepan, add water and cook until the vegetable is soft. Using a slotted spoon, carefully remove the pumpkin and meat from the broth. Place half a teaspoon of oil in a frying pan with very deep sides, or even better, in a saucepan, heat it up, and add the prepared products there. They need to be lightly sauteed for a while, then add the decoction and Hercules flakes.

As it boils, the broth can be added. You must be very careful that your soup does not burn, because in this case it will be impossible to eat. Add the remaining oil and salt there. When the cereal or flakes are cooked, you need to beat them directly, while hot, with a blender until a creamy consistency is formed. You can add greens to taste.

Preparation of dietary soups

It is better to cook soups on diet 5 without frying (photo: belonna.ru)

How to choose and properly prepare dietary soup:

• Table 5 allows cereal, vegetable, dairy, vegetarian soups and beetroot soups. You can also cook borscht and cabbage soup without meat.
• Rich broths (mushroom, meat, fish), green cabbage soup, and okroshka are prohibited.
• It is better to avoid frying; for seasoning, vegetables and flour are dried.
• You can add boiled meat and fish to soups, but not broth. It is better to choose lean varieties of meat (turkey, chicken, veal, rabbit) and fish (pike, hake, pollock, perch, pangasius). Canned food, smoked meats, and sausages are prohibited.
• For milk soups, you can use low-fat milk and add sour cream as a seasoning. Cream and full-fat dairy products are prohibited.
• All types of cereals and boiled pasta are allowed. Oatmeal and buckwheat are especially useful. No legumes allowed.
• To prepare dietary soups, you can use most vegetables, except pickled ones, spinach, radishes, radishes, sorrel, green garlic, and onions. You can have green pea puree, sauerkraut (slightly acidic). Onions can be used after preliminary boiling.
• Among the spices, dill, parsley, bay leaf are preferable; hot seasonings are excluded (pepper, horseradish, mustard).
• Refined vegetable oil (olive, sunflower, flaxseed), and butter in small quantities are allowed. Cooking and refractory fats (including lard) are excluded.

Nutritionist advice. Diet No. 5 allows the consumption of the following types of soups:

• Puree. Prepared on the basis of cereals and vegetables. Remarkably absorbed due to its delicate consistency. By adding fresh juices (for example, carrot or tomato) to pureed soups, you can increase the vitamin content.
• Dairy. They are also highly digestible. Do not lead to activation of gastric secretion. They contain methionine, which, having a lipotropic effect, helps the liver function. Milk soups are cooked over low heat. Pasta and some cereals (millet, rice, pearl barley, oatmeal) are pre-boiled for a couple of minutes.
• Vegetarian. Prepared with vegetable broth (from carrots, parsley, cauliflower and white cabbage, potatoes). Vegetable decoctions contain nitrogen-free extractive substances that stimulate the secretion of gastric juice within normal limits.

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Vegetable soups

Dietary recipes will appeal to the whole family (photo: socfit.info)

Soup recipes for diet 5 with vegetables:

Cream soup with broccoli. Ingredients: 100 g veal, 500 g broccoli, onion, bay leaf, 50 g processed cheese, herbs, salt.

• Boil the veal separately until half cooked, drain the broth.
• Separately, boil the broccoli florets until soft.
• Cut the meat into small pieces, add fresh water, add salt and bay leaf, boiled onion, chopped into half rings. Cook for 20 minutes, periodically removing the foam.
• Mix with broccoli and grated processed cheese, puree using a blender.
• Before serving, garnish with chopped herbs.

Puree soup with zucchini. Ingredients: a tablespoon of olive oil, 120 g of boiled green peas, zucchini, one potato and one carrot each, an egg, 200 ml of low-fat milk, a tablespoon of flour, salt, herbs. To improve taste, you can cook it in vegetable broth.

• Peel and boil the vegetables separately, then puree or chop in a blender.
• Meanwhile, prepare the sauce: bring 150 ml of water or vegetable broth to a boil, pre-dry the flour in the oven and add to the broth.
• Mix milk with egg and butter, bring to a boil, add salt, combine with other soup ingredients.
• Cook over low heat for 3-5 minutes, then grind the mixture again with a blender.
• Before serving, decorate the soup with herbs.

Pumpkin soup with chicken. Ingredients: 2 carrots, 100 g chicken, 400 g pumpkin pulp, 150 ml milk, sweet pepper, herbs, salt.

• Peel the pumpkin and cut into cubes. Place on a baking sheet, cover with foil and place in the oven for 20-25 minutes at 170 degrees Celsius. Cool and grind with a blender.
• Grate the carrots on a fine grater, finely chop the pepper.
• Boil the chicken separately, drain the broth.
• Combine with pumpkin pulp, add salt and cook for 5 minutes, then pour in milk in a thin stream, stirring the soup. Leave on low heat for another 4-5 minutes.
• Beat with a blender until smooth, add herbs.

Dietary soups with cereals

You can stick to diet number 5 for a long time (photo: edim-vkusno.ru)

Principles, goals and indications for diet No. 5

Vegetable dishes are a source of plant fiber necessary for liver function (photo: grud.guru)

The main goal of dietary table No. 5 according to Pevzner is to reduce the load on the liver in chronic hepatitis, calculous and non-calculous cholecystitis. It is also prescribed in cases of acute hepatitis, cholecystitis - at the recovery stage. An indication for table No. 5 may be the presence of cirrhosis of the liver, if the functions of the organ are impaired, but there are no pronounced manifestations of liver failure.

In order to create the most gentle possible working conditions for the liver, it is recommended to eat small meals and at least 5 times a day, drink at least 2 liters per day and slightly reduce fat intake - it should be no more than 70 g per day. Otherwise, table No. 5 is a complete meal with an energy value of the daily diet of 2400 kcal, a protein content of 70 g/day and carbohydrates of 400 g/day.

An important principle of dietary table No. 5 is the choice of products that will help establish normal bile secretion. From the menu you need to exclude dishes that cause increased secretion of bile and can cause the bile ducts to contract intensely. We are talking about very hot and cold dishes, foods containing saturated animal fats, rich broths, offal and legumes. It is useful to include vegetables in the menu - they contain a lot of plant fibers that are needed to improve liver function.

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Vegetable soup is an important element of the diet

The healthiest soups for the liver are those based on vegetable broths without the use of meat (photo: ucdintegrativemedicine.com)

The benefits of vegetable soup for liver diseases can hardly be overestimated. Vegetables are a valuable source of “slow” carbohydrates, which, when fat is limited, provide the body with the necessary energy. They contain plant fiber, which helps normalize the digestive tract and improve the absorption of glucose by the liver.

When choosing ingredients for preparing vegetable soups, you need to remember that for liver diseases, foods high in purines, oxalic acid, and nitrogenous compounds are harmful. Vegetables with a high content of coarse fiber (beets, zucchini, eggplant) need to be thoroughly chopped.

Nutritionist advice. Vegetarian soups according to diet No. 5 are prepared using a decoction of vegetables. Vegetables are stewed in a small amount of water. To improve the taste, it is better to sauté or stew vegetables and roots in oil if there are no dietary contraindications. Soups should be cooked for a short time, since prolonged boiling destroys vitamins and deteriorates the taste and appearance of food. The finished soup should sit for 15-20 minutes before serving. Oil can be added to the pan before serving. Sour cream and herbs are also served with the finished dish. It is better to use sour cream and cream with 10% fat content.

Soups with strong meat broths are excluded. Extractive substances from them increase bile secretion and have a bad effect on the liver. It is acceptable to use turkey and lean beef to prepare the broth. For soup, it is advisable to use a second broth, but it is preferable to cook soups without meat.

Recommended types of soups for diet table No. 5:

The soup is eaten only warm, since when hot it can cause excessive bile secretion, and when cold it will cause spasm of the bile ducts.

Combined vegetable soup

Mixed vegetable soup is an opportunity to supply the body with plant fiber as much as possible (photo: bm.img.com.ua)

The main value of prefabricated vegetable soup is in the rich broth, which is obtained thanks to the variety of vegetables. They should be boiled well so that the fiber they contain is easily digestible.

Boil a liter of water in a saucepan. Prepare vegetables: 1 large potato, carrot, onion, bell pepper, tomato, small zucchini, several cauliflower inflorescences, 2 tablespoons of fresh green peas. Peel, wash, potatoes, carrots and onions, cut into small cubes and place in boiling water. Cook for 15 minutes, then add the chopped peppers, peas and cauliflower, cook for another 10 minutes. Cut the zucchini and tomato into small pieces and add to the soup, add salt to taste, and cook for another 10 minutes. Turn off the finished soup and let it brew for 10 minutes before serving.

Broccoli soup

Broccoli soup can be served with an omelet or topped with cheese (photo: wozupi.com)

To prepare broccoli soup, peel 1 onion and 2 carrots, wash them, cut them into cubes and place in a pan of boiling water (800 ml). Salt the soup to taste and cook for 20 minutes. Cut 300 g of broccoli into florets, wash, put in soup, cover and cook for another 15 minutes. Let it sit for 5-10 minutes before serving.

For broccoli soup, you can make an omelette. Beat 3 eggs and 200 ml of milk, add a little salt. Grease the mold with butter, pour in the egg mixture and bake in the oven. Cut the finished omelette into small pieces and add to a plate of soup.

Another option is to beat the eggs in a cup and add a little broth to them, mix well. Then pour the egg mixture into the soup in a thin stream and cook for another minute without stirring until the egg clumps form. Then mix, pour into plates, sprinkle with grated Parmesan.

Borscht on diet No. 5

Vegetarian borscht is one of the most popular dietary vegetable dishes (photo: i.ytimg.com)

When preparing vegetarian borscht, you must remember that the traditional dressing for this dish based on fried vegetables is unacceptable for diet 5.

Boil 1.5 liters of water in a saucepan and add peeled medium-sized whole beets. Cook until the beets become soft. Then take it out, cool it and grate it on a coarse grater. Peel, wash and cut into cubes 2 potatoes, carrots, 1 onion, put in boiling beet broth and cook for 15 minutes. Finely chop 300 g of white cabbage and place in the broth. After another 10 minutes, add the grated boiled beets. Scald a large tomato, remove the skin, mash with a fork and place in the borscht after the beets. Bring to a boil, add salt to taste and cook for another 10-15 minutes. Turn off the finished dish, let it brew, serve with sour cream and fresh herbs.