How many calories are in pickle with chicken or meat, barley, rice?

One of the most popular soups, which has been known since ancient times, is rassolnik. The dish is rich, but not too fatty, since the emphasis is not on meat, but on pearl barley and pickles. The taste is specific, but still loved by many people. And therefore today, when the topic of healthy eating becomes more and more relevant, the question arises of how many calories are in pickle, how safe it is during weight loss. Does the dish comply with the canons of proper nutrition?

How many calories are in pickle with chicken or meat, barley, rice?

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coarse;
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first grade;
top grade;
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Lower grades of flour contain vitamins such as E, B1, B2, PP, while higher grades contain virtually no vitamins.

Premium wheat flour is white in color and contains 80%, 10% protein, 28% crude gluten, 0.15% fiber, fat and sugar. High-grade flour products are made from this type of wheat flour. Has good baking properties. Culinary products made from wheat flour have good volume and fine porosity. Wheat flour is ideal for puff pastry, shortbread and yeast dough.

What is pickle?

The original (old) name of the dish is kalya. It is a soup cooked with lean meat (mostly beef, but on the bone) with the obligatory addition of pickles, pearl barley and brine. Many recipes also add potatoes. Rassolnik is considered a thin soup; it contains about the same amount of liquid or even more than solids. For this reason, its calorie content is lower than it might seem at first glance. If you do not use very heavy ingredients and make a lot of broth, 100 g will only yield 50–60 kcal.

The question of how many calories are in rassolnik soup can only be answered after studying a specific recipe: the figure ranges from 46 to 210 kcal per 100 g.

One of the most important components of the dish is the broth. Traditionally it is made from beef, mainly brisket, so its calorie content is moderate. In old recipes, pickle soup with fish broth is often found: it is richer and fattier, but at the same time not at all dangerous for the figure. The dietary option is based on chicken fillet: there are a minimum of calories in this pickle, as well as fat. Pork is rarely used for soup.

Grains even provide satiety to the pickle soup. Mostly pearl barley is added here, which has a beneficial effect on digestion and metabolic processes and is considered a dietary product. Rice, buckwheat, and millet are used less often, of which only buckwheat is truly beneficial for the body. Take white rice, which contains a lot of starch, so it can slow down the weight loss process. The calorie content of all the listed cereals is approximately the same and ranges from 305–360 kcal.

The remaining components of the pickle, excluding potatoes, can safely be considered dietary and rarely have a calorie content higher than 50 kcal per 100 g. The recipe includes pickles and their brine, parsley and celery roots, and carrots. Some housewives also add a little olive oil to the pickle, in which they fry the onions.

Rassolnik for gastritis

You can eat pickle soup for gastritis, but you need to know how to prepare it correctly. When preparing rassolnik, it is better to use brine instead of pickled cucumbers, and onions and carrots should not be fried in a frying pan, but it is better to throw the onion and carrots into the broth at the beginning of cooking the rassolnik.

If brine is added to the broth, it should be boiled and strained. It is better to cook the barley or simply pour boiling water in advance and separately. Then the soup will be transparent and the cooking time will be reduced. Rassolnik tastes better when it sits for a couple of hours.

Rassolnik for gastritis recipe

Pickled cucumbers are not only a traditional snack with crunch, but also an excellent ingredient for a first course. It is impossible to imagine a pickle without them; they will add an original taste to beet cold soup, spicy rybnik or mushroom kalya.

To prepare pickle you will need per 1 liter of water:

poultry meat (and giblets) – 400 grams;
potatoes – 180 grams;
pickled cucumber - one piece (can be replaced with pickled cucumber);
butter – 20 grams;
vegetable oil – 2 tbsp. spoons;
onion - one piece; leek – 10 grams;
parsley root – 20 grams; celery root – 10 grams;
garlic – 5 grams; spinach – 40 grams; sorrel – 30 grams;
green salad – 30 grams; parsley – 20 grams;
bay leaf, pepper - to taste; salt - to taste; sour cream – 20 grams.

Cook the giblets and poultry over low heat until the meat begins to separate from the bones. Strain the broth, cut the meat into small pieces.

You can eat pickle soup for gastritis, but you need to know how to prepare it correctly

Cut the potatoes into cubes (or wedges), put them in the broth and cook until half cooked. Cut the onions, leeks, parsley and celery into strips and fry in oil. Wash and chop the sorrel, spinach and lettuce. Grind the garlic with salt. Peel the salted (or pickled) cucumber and cut into cubes.

Add all the cooked ingredients to the pan with the half-cooked potatoes and cook the soup for another 15-20 minutes. Salt and add seasonings. Keep on fire for 1-2 minutes. If necessary, you can add cucumber brine. When serving, add sour cream, pieces of meat and herbs to the soup. It turns out delicious if you whip cream with egg yolk, pour boiling soup over it and sprinkle with chopped herbs.

When pickle is strictly prohibited

The fast pace of life, lack of free time and bad habits leave their mark on the spread of gastritis. As a result, the disease has become significantly “younger” - even teenagers are often diagnosed. Today, many effective medications have appeared. Meanwhile, the most effective way to cure gastritis was and remains diet.

Since rassolnik is a salty and quite sour soup, it is strictly prohibited in case of acute gastritis. For the first 2-3 days after an exacerbation, the patient is given plenty of warm drinks, slimy soups and pureed porridges. The diet should be as gentle as possible even in the chronic form. But it depends entirely on acidity.

Sources:

https://www.ekb.resto.ru/glossary_entries/52423
https://gastritinform.ru/edamd.com/lecenie-ogyrecy/sup-rassolnik-na-strazhe-vashego-zdorovya/
https://7dach.ru/recepty/Tangeya/originalnye-ovoschnye-supy-dlya-zimnego-stola-15296.html
https://gastrit.pro/pitanie/rassolnik-pri-gastrite/

Rassolnik during a diet

How safe this dish is for your figure is determined by its composition. According to nutritionists, in general, all soups are low in calories, unless they are prepared with a large amount of fatty pork. Choose beef neck, chicken or turkey as a base for the broth, and also drain the first water 20 minutes after the start of cooking and you will get a light but nutritious soup. And, of course, do not forget about the ratio of components.

For pickle, ideally take no more than 0.5 kg of beef per 2.5 liters of water and add 300-400 ml of cucumber pickle. In this case, there is a high probability that the calorie content of a 100 g serving will be less than 50 kcal.

Also, so that you don’t have to wonder how many calories are in the pickle, try not to combine cereals and potatoes. If you added pearl barley, exclude the potatoes, and vice versa. This is especially important if completely dietary pearl barley is replaced with starchy rice. This increases not only the calorie content of the soup, but also the level of carbohydrates: another important indicator during a diet.

How to cook pickle soup for a child

Vegetables for soup should be purchased from a reputable place, making sure they are fresh. You should not prepare pickle soup from overripe or beaten vegetables. Before boiling vegetables, they must be thoroughly washed and peeled. It is not recommended to cut them into too small pieces, since if you chop them more after cooking, there will be less useful content in the vegetables. In many recipes, vegetables for pickle soup are first sautéed with oil, but for a preschooler it is preferable to add vegetables to the soup without frying.
The broth for pickle should be prepared with meat with a low fat content - beef, chicken, rabbit, turkey. In addition, it is best to cook it in the second water, that is, after boiling, it is recommended to drain the first water and add fresh water instead.
Water for children's soup should be filtered, since giving children unfiltered liquid is risky.
Do not cook the soup ingredients for too long so that they retain more vitamins.
Do not store prepared soup in the refrigerator for a long time. It is best to give your child fresh soup.

BJU and calorie content of pickle per 100 grams, depending on the recipe

Rassolnik is an original Russian dish - it is a rich and aromatic soup, which is prepared in meat broth with different ingredient compositions. The constant ingredients are pickles and brine, which add a specific sourness to the taste. The dish is valued for its satiety and nutritional value, but the calorie content of pickle is small. Therefore, it is recommended to eat it first, even while following a weight loss diet.

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In Soviet times, there were two types of pickle: Leningrad and Moscow, which differed slightly in composition.

Moscow has less calories, as it is cooked on the basis of chicken broth, with giblets and kidneys.

Today there are many variations of pickle, which depends on the taste preferences and imagination of the cook. Usually they experiment with meat (chicken, beef, pork, duck, turkey) and cereals (barley, rice, buckwheat). And also include: chicken giblets, beef heart, mushrooms. Some people make soup with fish, even salted fish. Cereals are selected depending on the meat components: pearl barley - for kidneys and beef, rice - for duck and turkey, barley - for goose and duck offal, buckwheat - for a vegetarian option.

Flour composition:

Flour contains a huge amount of vitamins, macro and microelements. Among the vitamins in flour are: choline, B vitamins (B1, B2, B5, B6, B9), vitamin PP, E and H.

Among the macro and microelements in flour there are: calcium, potassium, sodium, magnesium, iron, phosphorus, chlorine, aluminum, titanium, nickel, tin, iodine, copper, chromium, molybdenum, zinc, boron, selenium and others. That is, flour contains almost all the minerals necessary for the body.

Wheat flour is divided into different grades based on the size of grain grinding.

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Benefits of flour:

Flour speeds up metabolism, protects the cardiovascular system, stimulates brain function and estrogen production, and helps treat Alzheimer's disease and osteoporosis. Flour also reduces the risk of gallstones.

The ingredients that make up the flour help mitigate inflammatory processes in the human body and protect against a number of diseases. In addition, flour helps in the treatment of asthma, bronchitis, and prevents the formation of free radicals in the human body.

Flour is a very high-calorie product, so if consumed excessively, it can cause obesity and all the diseases associated with obesity. In addition, flour increases blood pressure, so hypertensive patients should use it with extreme caution. Flour can also cause allergic reactions.

Calorie content of the dish

Today there are a huge number of recipes for making this soup. And the calorie content of the dish will depend on what products are included in the pickle. In homemade barley soup, calorie content can vary from 45 to 230 kcal in one 250-gram serving.

If you prepare the soup according to the classic recipe with meat broth and barley, its calorie content will be about 215 kcal per serving.

And for those who are on a diet, it is better to use broth with lean meat or vegetables. The calorie content of a serving of this soup will range from 46 to 100 kcal.

Dietary properties and benefits

The basis of this soup is necessarily the broth. It can be not only meat, but also chicken, vegetable or fish. It can also be prepared using offal. Kidneys are especially popular in this recipe. The calorie content also depends on the choice of broth.

In the classic recipe, the soup is prepared with barley. But according to taste, you can replace it with rice, millet or buckwheat.

And, of course, the important ingredients in the pickle are vegetables. An indispensable ingredient is potatoes. Mandatory components are onions and carrots. In addition to them, you can add celery or parsley root and various spices. Vegetables determine the benefits of pickle juice for the body and its dietary properties.

Pickle recipe

10 servings.

Cooking time: 2 hours 50 minutes.

Ingredients:

medium size potatoes - 5 pcs.;
small onion - 1 pc.;
small carrots - 2 pcs.;
pickled cucumber brine - 300 g;
pearl barley - 100 g;
pickles - 4 pcs.;
beef (pulp or with bone) - 400 g;
water;
salt and spices to taste.

Preparation:

Pearl barley must first be washed and soaked in cold water for a period of 6 to 12 hours. Cut the beef into large portions and cook for 2 hours.
After time, add pearl barley to the broth. Do not remove the meat. Cook for another 40 minutes.
Meanwhile, peel the potatoes and cut into small cubes. Grate the carrots, and finely chop the onions and pickles.
Add vegetables when cereal is ready. Pour in the brine when the potatoes are cooked. If you pour it in earlier, the potatoes may remain hard.
Along with the brine, you can add bay leaf, salt and spices. After this, leave on the stove for another 10 minutes over low heat - and the dish is ready.
Before serving, cover the pickle with a lid and leave to steep for 10 minutes. Serve with sour cream or mayonnaise.

Calorie content for this recipe:

potatoes - 400;
onion - 30.75;
carrots - 48;
brine - 36;
pearl barley - 320;
pickled cucumbers - 320;
beef meat - 748.

Calorie content in 100 grams of soup is 90.03 kcal.

You can reduce the calorie content of the dish by replacing beef with chicken or vegetables;
It is customary to serve soup with black bread;
for people on a diet, sour cream can be replaced with low-fat cream.

If you follow all the tips, the dish will not only turn out incredibly tasty, but will also not affect your figure.

Today we will tell you how to cook pickle with barley - recipe

This dish belongs to traditional Russian cuisine, and its “progenitor” (kalya) was known back in the 15th century. In its current form, rassolnik soup, the recipe for which the current publication is devoted to, is mentioned in printed sources of the 19th century.