Dietary table: 5 pumpkin dishes

Features of dietary potato soup

Dietary soups can be eaten at any time and in absolutely any quantity. Along with the soup, the simultaneous use of other products is allowed, however, in order to achieve the desired effect, it is necessary to follow a certain daily diet.

Benefits of eating dietary soups:

• Prevention of diseases such as gastritis, cholecystitis, colitis, constipation;
• Getting rid of extra pounds in a fairly short period of time;
• A varied selection of products and recipes for preparing dietary soups;
• Intake of a sufficient amount of vitamins and microelements into the body during the diet;

Dietary soups are often included in the diet of people suffering from chronic diseases of the liver and biliary tract, as well as the intestines and stomach. For stomach diseases, it is necessary to eat vegetarian soups, as they contain substances that quickly break down protein. Experts strongly recommend not adding large amounts of spices, onions, garlic, and bay leaves to dietary soups.

For lovers of light food, as well as those who are forced to adhere to a diet, vegetarian potato soup

. The weight loss soup recipe can be easily modified by adding other ingredients as desired. Preparing this dish is extremely simple.

The following ingredients are required for dietary potato soup:

• Potatoes 100 gr
• Tomatoes 30 gr
• Onion 10 gr
• Carrots 30 gr
• Water 350 ml
• Butter 5 g
• Sour cream 10 gr
• Parsley 5 g
• Parsley root 5 g
• Salt 1 g

Cooking method

Chop vegetables (carrots, tomatoes, and parsley root) into small cubes, boil in a small amount of water, adding oil.

Cut the potatoes into slices, put them in boiling water, and cook until half cooked. Add the stewed vegetables to the potatoes, add salt and cook until fully cooked.

Before eating, potato soup can be seasoned with a small amount of sour cream and sprinkled with chopped parsley.

The calorie content of this soup is only 174 kilocalories. To increase the dietary effect, you can omit adding milk and butter to the dish. And the ingredients can be varied, resulting in a new dish each time. For example, it is useful to add various types of cabbage (plain cabbage, cauliflower, broccoli) or a small amount of pumpkin and zucchini to soups.

For chronic diseases of the intestines and stomach, experts often recommend that patients use viscous porridges, a variety of jelly, and pureed soups in their diet.

An example of a dietary soup is pureed potato soup.

. Such a dish is able to envelop the gastric mucosa, thereby preventing it from coming into contact with hydrochloric acid and significantly reducing irritation.

To prepare mashed potato soup, you will need the following products:

• Potatoes 200 gr
• Wheat flour 15 gr
• Milk 200 ml
• Egg ½ part
• Butter 15 g
• Water 350 ml

Chop the potatoes into cubes and place in boiling water. Boil for 15-20 minutes, then add flour, then mix thoroughly. Pass through a sieve along with the broth, then bring to a boil again. Mix half the egg with milk and add to the soup. Before serving, add butter.

The benefits of dietary soups have long been appreciated by both specialists and many people who have included them in their diet. Frequent consumption of such dishes helps to get rid of extra pounds and cleanse the body of waste and toxins. In addition, these light soups are useful for people with chronic intestinal and stomach diseases.

Puree soups are light but quite satisfying culinary masterpieces.

They are quickly absorbed by the body, restore its water balance, optimize metabolism and are perfect for anyone who is on a diet.

Delicious dietary puree soups are prepared with vegetables, therefore they are endowed with a storehouse of useful vitamins, antioxidants and minerals that the human body desperately needs.

Puree soups are very popular in cafes and restaurants.

They are suitable for serving both for lunch and dinner with friends or family.

If you want to cook something truly exquisite, tasty and healthy, then this option will suit you perfectly.

Below are recipes for dietary puree soups for weight loss with various vegetables. Helpful Tips:

• Puree soups go well with garlic and mustard croutons. They can also be served with diet bread. In some cases, you can sprinkle crackers on top;
• You can decorate soups with thinly chopped vegetables, lightly fried in vegetable oil;
• if the soup is not thick enough, you can add a small amount of flour fried with butter for a creamy consistency;
• To reduce the calorie content of the dish, do not fry it with the puree soup. In this case, just finely chop the fresh onion and add to the broth.

Features of diet prescription

Depending on the patient’s condition and the specifics of the disease, different options can be prescribed according to the Pevzner system:

• acute conditions in diseases - table number 5A;
• stagnation of bile - lipotropic-fat diet, table 5 L-F. It has a higher caloric and fat content;
• the recovery period after an attack of pancreatitis requires adherence to the 5 P diet. For the rehabilitation process, it is recommended to reduce the calorie intake and exclude foods that activate the functions of problem organs;
• postoperative stage for stomach ulcers - table number 5P is prescribed. Features in the diet - increased amount of proteins and carbohydrates, the time interval between meals is reduced, the amount of the latter increases to 7 times a day;
• the gentle diet 5Sh is prescribed for chronic forms of the disease.

The fifth diet is prescribed if there is no intestinal pathology. Since it allows you to eat fully and is strictly balanced in the composition of nutrients, you can follow the regimen for a long time - up to 2 or more years. In addition to purely medicinal purposes, you can be guaranteed to lose weight and cleanse the body of toxins.

Types of dietary dishes for stomach diseases

Making vegetable puree soup is quite simple, just decide what exactly you want to make it from. Below we have selected the most popular and healthy recipes that are suitable for those who are on a diet and those who have stomach problems.

With champignons

Dietary puree soups for stomach diseases were developed by nutritionists. The recipe for cream of champignon soup is presented to your attention.

Ingredients:

• processed cheese - 300 g;
• water - 1 l.;
• ground nutmeg - 5 g;
• butter - 80 g;
• cream - 100 ml;
• salt - to taste;
• onion - 1 pc.;
• champignons - 800 gr.

Cooking method

1. Place butter in a saucepan, wait until it warms up, add chopped onion, fry for 1-2 minutes.
2. Add champignons chopped in half, fry for 3 minutes, add boiling water and reduce heat. Cover the lid and leave to cook for 15 minutes.
3. Drain half the water. Grind the soup in a blender. Pour back into the pan and cook until it boils. Add cream and melted cheese.
4. Stir constantly until the cheese is completely melted.
   Sprinkle in nutmeg, salt and pepper.

You will learn how to prepare creamy soup with champignons for stomach diseases from the video:

From pumpkin

The recipe for dietary pumpkin puree soup is designed for those who want to be slim and healthy.

1. Number of calories - 54 kcal.
2. Proteins - 2.5 g.
3. Fat - 1.1 g.
4. Carbohydrates - 6.7 g.
5. Cooking time: 40 min.
6. Number of servings: 4.

Ingredients:

• dill - 5 g;
• butter - 50 g;
• carrots - 50 g;
• broth - 500 ml;
• garlic - 1 clove;
• bell pepper - 100 gr;
• pumpkin - 500 gr.

Cooking method

1. Fry onions in butter. Cut the vegetables into cubes, add them to the pan, add broth and leave to cook with the lid closed for 25 minutes.
2. Squeeze the garlic, finely chop the dill and pour out.
   If there is a lot of broth, then we get rid of the excess.
3. Beat the soup in a blender.

There are also recipes for preparing healthy dishes.

Useful video about preparing diet pumpkin puree soup:

With carrots

1. Number of calories - 21 kcal.
2. Protein - 1.2 g.
3. Fat - 0.5 gr.
4. Carbohydrates - 3.2 g.
5. Cooking time: 45 min.
6. Number of servings: 6.

Ingredients:

• butter - 50 g;
• potatoes - 2 pcs.;
• basil - 5 g;
• cream - 100 ml;
• carrots - 3 pcs.;
• vegetable broth - 500 ml;
• onion - 1 pc.;
• dill - 5 gr.

Cooking method

1. Chop the onion. Sauté it in a saucepan with butter. We separate 1/5 of the entire carrot and grate it. We send it to fry with the onions.
2. Cut the potatoes into small strips and boil in the broth until tender.
3. Puree the entire soup in a blender, then put it in a saucepan. Add cream to it and boil for 3 minutes.
   Sprinkle in the greens and serve.

Watch a useful video on preparing dietary carrot puree soup:

1. Number of calories - 36 kcal.
2. Protein - 2.8 g.
3. Fat - 1.7 gr.
4. Carbohydrates - 4.6 g.
5. Cooking time: 45 min.
6. Number of servings: 8.

Ingredients:

• onion - 1 pc.;
• cream - 100 ml;
• broth - 500 ml;
• potatoes - 300 gr;
• basil - 5 g;
• cauliflower - 600 gr.

Cooking method

1. Lightly fry the chopped onion directly in the pan. pour the broth there. Dip the diced cauliflower and potatoes into it.
2. When the vegetables are ready, sprinkle with salt. Then pour into a blender and puree.
3. Transfer the soup from a blender to a saucepan, add cream and herbs, and cook until final readiness. The soup is ready.

How to prepare dietary cauliflower puree soup can be clearly seen in the video:

From frozen spinach

This puree soup is for weight loss, as it is very low in calories.

1. Number of calories - 21 kcal.
2. Proteins - 0.9 gr.
3. Fat - 1.6 gr.
4. Carbohydrates - 3.7 g.
5. Cooking time: 35 min.
6. Number of servings: 8.

Ingredients:

• broth - 500 ml;
• garlic - 2 cloves;
• onion - 1 pc.;
• potatoes - 200 gr;
• frozen spinach - 500 gr.

Cooking method

1. Fry the onion in a saucepan, add it after 3 minutes. Take the spinach out of the freezer and add it to the rest of the ingredients. We constantly interfere.
2. Place the potatoes cut into strips over the spinach and add broth to it.
3. When the vegetables are ready, puree them in a blender. Then pour back into the pan and cook for an additional 5 minutes. Sprinkle with spices to taste.

This video will help you prepare pureed soup from frozen spinach correctly:

With potatoes

1. Number of calories - 85 kcal.
2. Protein - 2.6 gr.
3. Fat - 2.2 gr.
4. Carbohydrates - 13.9 g.
5. Cooking time: 35 min.
6. Number of servings: 8.

Ingredients:

1. potatoes - 2 pcs., 2. rice - 100 gr., 3. onions - 1 pc. (small), 4. carrots - 1 pc., 5. broccoli - 50 gr. 6. salt to taste.

Cooking method:

1. Peel and cut the potatoes into cubes, place them in a 2-liter saucepan with cold water. 2. Add rice, finely chopped onion and put on fire. 3. Grate the carrots on a fine grater and add them to the soup along with the broccoli florets. 4. Cook the soup over low heat until the vegetables and rice are ready, add salt before turning off, and before serving, add greens and 1 tsp to the plate. vegetable oil.

Baked egg white omelette

3 raw egg whites 10 g sour cream 60 g milk 5 g butter

Mix egg whites and milk with a whisk, pour into a frying pan, top with sour cream and bake in the oven

Lazy dumplings

ingredients: - 200 g cottage cheese - 1 egg - 50 g sugar - 150 g flour - salt on the tip of a knife

Preparation: 1. Mix cottage cheese with sugar, egg, salt and flour. Knead the slightly sticky dough and form it into a ball. 2. Divide the ball into 4 parts and form sausages out of them on a floured table. 3. Cut the sausages into small pieces. 4. Cook in salted boiling water until it floats to the surface + another 5 minutes. 5. Serve with sour cream.

Pumpkin porridge

Cut the pumpkin, peeled and seeded, into small cubes and simmer with milk and butter until soft. Then gradually add semolina, add salt, sugar and cook until tender. Serve with a piece of butter.

Semolina porridge

Pour enough water into the pan, bring to a boil, add salt. Pour semolina into a pan of boiling water gradually, in a thin stream, stirring thoroughly so that no lumps form. Cook semolina porridge for 8-10 minutes while stirring. When serving, add butter to the plate with porridge. Semolina 50g. Water 235g. Butter 5g. Salt 2g.

Rice porridge milk

Place the rice in boiling water and cook until half cooked. Then pour in boiling milk and bring to readiness. Add sugar and stir. When serving, add butter.

Rice - 50 g, water - 50 g, milk - 150 g, sugar - 10 g, butter - 10 g. Cabbage casserole

Krupenik

In order to prepare krupenik, you must first rinse and sort out the buckwheat prepared in advance. Fill the already cleaned cereal with water. The correct ratio of buckwheat and water is 1:2, for 1 glass of cereal - 2 glasses of water, and it is important to follow this rule not by eye, but absolutely precisely. Add 1 tablespoon of salt and cook a viscous porridge. Another very important thing is that the fire must be strong until it boils - this is the first 3-5 minutes

, then a moderate boil and at the end of cooking it is necessary
to reduce the heat to minimum
and wait until the water has completely boiled away. The total cooking time is 15-16 minutes; it is not recommended to keep it on the fire longer - the taste of the porridge worsens and the grain loses its shape.

As soon as the porridge reaches the required consistency, remove it from the stove and let it cool. Add 1 tablespoon of sugar, 160 grams of cottage cheese to the cooled porridge and stir well. After the added curd is well mixed, add 1 egg and stir well again so that there are no lumps.

The next step in preparing krupenik is baking it. To do this, you will need a form prepared in advance, crackers and sour cream. The mold must be greased and sprinkled with breadcrumbs. Place the porridge in a mold and grease with sour cream. You can put a piece of butter on top. Preheat the oven to 200 degrees

and bake the krupenik until a crispy crust appears.
Baking time takes approximately 30-40 minutes
.

Lapshevnik with cottage cheese

Boil the noodles, combine with mashed cottage cheese, and stir. Add sugar, egg, place in a mold greased with vegetable oil, pour over sour cream and bake in the oven.

Cheesecakes with carrots

Ingredients:

1. cottage cheese 5% - 150 gr., 2. carrots - 50 gr., 3. butter - 20 gr., 4. semolina - 5 gr., 5. egg - 1 pc., 6. sugar - 20 gr. ., 7. wheat flour - 30 gr., 8. pinch of salt

Cooking method:

1. Having grated the carrots on a fine grater, simmer them in water with the addition of butter for about 20 minutes, then add the semolina and cook, stirring. 2. Cool the resulting mass and add cottage cheese with egg, sugar, salt and most of the flour. 3. Form the cheesecakes and, breading them in the remaining flour, fry them on both sides in butter, then cook them in the oven until ready.

Pollock baked in kefir with carrots and sweet peppers

Clean the fish, rinse, remove bones and cut into portions. Peel the carrots, grate them on a coarse grater, peel the red pepper and cut into thin slices. Place the fish on a baking sheet greased with vegetable oil, after salting it. Place carrots and sweet red pepper in an even layer on the fish. Pour kefir over the prepared fish and place in the oven for 30-40 minutes.

Hake poached with vegetables

Divide the hake fillet into portions and place in a frying pan greased with vegetable oil. Then peel and cut the zucchini and bell peppers into cubes, and the carrots into round slices and transfer the prepared vegetables to the fish, add milk, add salt and simmer until tender.

Beef with vegetables baked in sour cream

Well-washed vegetables are chopped with a knife and stewed in oil until ready. During stewing, vegetables should be salted. Cooked beef meat is cut into small portions. Place half of the cabbage-carrot-onion mixture in a layer in a baking container. Shredded beef is placed on top, then the second half of the stewed vegetable mixture and sour cream mixed with flour. The container is placed in a hot oven. The finished dish should not have a hard crust.

Beef cutlets with boiled potatoes

The potatoes are boiled in their skins, peeled and crushed in a blender along with small pieces of raw meat. A homogeneous minced meat is made from a potato-beef mixture, milk, butter and salt. Cutlets are formed from the meat mixture using your hands or a spoon, then the dish is brought in the oven until completely cooked in a saucepan covered with a lid.

Boiled meat with apples, baked in milk sauce

Boil lean meat and cut into several thin slices. Prepare milk sauce from milk and flour. Peel and core the apples and cut into thin slices. Grease a frying pan with oil, line the bottom with apple slices, place the meat mixed with the remaining apples on top of the apples, pour milk sauce on top, sprinkle with melted butter and bake in the oven.

Rice pilaf with prunes, raisins and carrots

Sort the rice, rinse, add to boiling salted water and cook until half cooked. Separately, simmer chopped carrots in water until soft, adding prunes and raisins. Add rice to prunes, raisins and carrots, cover with a lid and cook until tender. Serve with butter.

Boiled turkey in milk sauce

Place the prepared turkey pieces in a saucepan, add a little water and simmer, covered, over low heat until cooked. Prepare a milk sauce from dried flour, butter and milk, pour it over the turkey pieces and bring to a boil.

Meatballs

Ingredients:

1. beef pulp - 150 gr., 2. milk - 2 tbsp. l., 3. apricots or prunes - 10 g., 4. butter - 1 tsp., 5. egg - 1 pc., 6. sour cream - 20 g., 7. salt.

Cooking method:

1. Having stripped the meat of tendons and fat, we pass it through a meat grinder twice. 2. Let the apricots or prunes simmer in water and, after removing the seeds, cut into thin noodles. 3. Add milk, butter, eggs, prepared apricots or prunes to the minced meat, add salt and mix. 4. Divide the resulting mass into balls, bake until done, pour in sour cream and heat through.

To avoid stomach problems, you need to eat soup every day. And in order not to gain weight, it is recommended to include dietary soups in your diet. Among the low-calorie recipes, you can find dishes that taste great and promote weight loss. Such soups, without a doubt, include pureed potato soup.

For many, potatoes are the main ingredient in most soups, but not every housewife knows about their benefits. Potato dishes help normalize the alkaline environment of the body. Young potatoes are considered especially useful. Another advantage of potato soup is its satiety.

Puree potato soup (dietary recipe) is prepared like this.

For 5 servings of soup you will need to take:

• 5 potatoes
• a couple of sprigs of celery
• 1 glass of milk, preferably low-fat
• green onion feathers – 100 grams
• vegetable oil - tablespoon
• dill - 30 grams
• salt, spices

Peel the potatoes and cut them into wedges or cubes. Place the prepared potatoes in boiling water and cook until soft. Boil the milk. Remove the boiled potatoes from the water and combine them with vegetable oil, boiled milk and chopped celery, onion and dill. Beat the mixture with a blender until smooth. If the finished soup is too thick, dilute it with water. Add spices to taste. If desired, potato soup can be seasoned with garlic and decorated with any herbs.

The calorie content of a serving of dietary pureed potato soup is only 100 calories. Nutritionists advise having this soup on your table three times a week and eating it no later than two o’clock in the afternoon.

There is another recipe for equally delicious mashed potato soup. To prepare it you will need (for 6 servings):

• water – 2 liters
• cauliflower - medium head
• 3 tomatoes
• carrots – 1 root vegetable
• sunflower oil - one and a half tablespoons
• onion – 1 onion
• salt, herbs, pepper to taste

We peel, wash and cut the potato tubers. Place in boiling water and cook until tender. Pour boiling water over the tomatoes, remove the skins from them and grate them. Divide the cauliflower into florets. Peel the onion and cut it into cubes. Grind the carrots on a grater. Fry the carrots and onions in oil for 4 minutes, then add the tomatoes to the vegetables and simmer for 2 minutes. Place cauliflower and fried vegetables in a saucepan with boiled potatoes. Cook for another 10 minutes. Grind the cooked soup in a blender. Serve with fresh herbs.

Also, similar dietary soups can be cooked with meat or chicken broth, but you should only use lean meat. If you strain the broth on meat or chicken after cooking, and after cooling remove the fat from its surface, then the calorie content of the potato soup will be significantly less. It is advisable to eat puree soup without bread and without croutons, as they add extra calories. And be careful when adding pepper to the soup, which increases appetite.

As you can see, mashed potato soups are not only tasty, filling and low in calories, but they are also very easy to prepare!

dieti100.ru

The mashed potato soup is rich and amazingly tender. This dish won the love of housewives due to its ease of preparation, while household members loved it for its rich taste. The variety of variations in the components of the soup allows you to prepare a unique first course every time.

• potatoes – 1 kg;
• any type of hard cheese – 300 g;
• liquid cream – 500 ml;
• greenery for decoration.

Cooking soup - steps:

1. Peel and wash the potatoes.
2. Pour water into a saucepan and chop the potatoes.
3. When the water boils, add salt.
4. Once the potatoes can be easily pierced with a fork, drain the water into a separate bowl.
5. Make puree.
6. Pour heated cream or milk over the potatoes, stirring gradually.
7. If the soup turns out to be very thick, dilute with the water in which the potatoes were cooked.
8. Leave the pan on the stove.
9. Grate the cheese using a grater.
10. While stirring, pour the cheese into the pan with the potatoes.

1. Cook for 3 minutes.
2. Sprinkle the soup with fresh herbs.

Salad “Health” diet No. 5 recipe

In order to prevent stagnation of bile in the gallbladder, you need to organize 6 meals a day in small portions (on average 100 g per dish).
Breakfast can consist of 2 dishes (total 200 g) and a drink, lunch - of 3 courses (up to 300 g in total), dinner - of 2 dishes (200-225 g) and a drink. Breakfast, lunch and dinner should contain a protein dish (cottage cheese, meat or fish). For second breakfast and afternoon snack, you can prepare jelly (fruit and milk), baked and fresh fruit, light fruit jellies, mousses and sambuca.

At night, fermented milk drinks are preferred.

Below is an example of a menu for the week.

Monday

Tuesday

Thursday

Friday

Saturday

Sunday

This therapeutic diet includes affordable foods used in everyday life. Based on the given menu, the approximate cost of the diet for a week was calculated - 1300-1400 rubles.

Ingredients:

• Cucumber 50 g,
• carrots 50 g,
• apple 50 g,
• tomato 50 g,
• 10- or 15% sour cream 20 g.

Cooked:

1. Wash, peel and cut fresh cucumber, raw carrots and apples into thin strips, and cut green salad leaves into 3-4 pieces each.
2. Place the prepared ingredients in a salad bowl, mix, add a little salt and season with a small amount of sour cream.
3. Top with tomato slices.

To prepare the salad you will need:

• 3 small beets,
• 100 g hard cheese,
• low-fat sour cream (3 teaspoons).

Preparation:

1. Beets must be thoroughly washed before putting on the fire. You need to cook the root vegetables for about an hour, and then put them in cold water for another 30 minutes. After this time, the beets are peeled and cut into strips. The cheese must be grated using a coarse grater.
2. The beets are placed on a square-shaped dish, after mixing them with sour cream. Top the beets with grated cheese. You can decorate the dish with parsley and sour cream. Before eating the salad, you need to cool it slightly.

Puree potato soup with mushrooms

Components:

• potatoes – 1 kg;
• champignon mushrooms – 300 g;
• onion – 1 piece;
• cream – 500 ml;
• processed cheese – 1 can.

Preparation:

1. Finely chop the champignons and fry with onions.
2. Boil the potatoes.
3. Drain the water in which the potatoes were cooked into a separate container.
4. Heat the cream, do not boil.
5. Make a puree, add fried champignons with onions to the potatoes.
6. Using a blender, grind the resulting mixture.
7. Pour in warm cream.
8. Place over low heat, adding melted cheese while stirring.
9. Cook for another 5 minutes.

Potato soup with chicken

This soup is not only tasty, but also healthy; it is recommended for people suffering from diseases of the digestive system.

Products:

• potatoes – 1 kg;
• chicken fillet – 300 g;
• cream – 500 ml;
• fresh greens.

Cooking steps:

1. Make a soft puree from pre-cooked potatoes.
2. Boil the fillet until fully cooked, chop
3. Combine fillet and puree.

1. Using a blender, grind the products until smooth.
2. Heat the cream.
3. Pour cream over the puree and simmer for another 4 minutes.
4. Season the soup with herbs.

Puree potato soup with croutons

Puree soup with croutons will appeal not only to adults, but also to children.

Products:

• potatoes – 1 kg;
• cream – 500 ml;
• processed cheese – 1 can;
• white or black bread for croutons;
• butter – 30 g.

Making croutons:

1. Cut the bread into squares.
2. Prepare the oven.
3. Place the bread on an ungreased baking sheet.
4. After 8 minutes, remove the crackers from the oven and let cool.

Preparing the soup:

1. Boil the potatoes.
2. Prepare puree with added butter.
3. Heat the cream.
4. Cover the potatoes with cream and stir.
5. Put the soup on low heat, add melted cheese.
6. Cook until the cheese is smooth.
7. Pour the puree soup into a plate and sprinkle the prepared croutons on top.

Potato soup: recipe with broccoli and carrots

The soup has a delicate spring taste; to obtain it you need the following ingredients:

• potatoes – 1 kg;
• cream – 500 ml;
• broccoli – 200 g;
• carrots – 2 pcs;
• greenery.

Method for preparing puree soup:

1. Boil potatoes along with vegetables.
2. Using a blender, blend the ingredients until smooth.
3. Heat the cream.
4. Pour cream over the puree and simmer for 3 minutes.

You should definitely try the mashed potato soups; even the most picky gourmets will definitely like them.

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Potato soup

Diets: 1, 2, 4c, 5, 5p, 7, 10, 10c, 11, 13, 15.

Ingredients:

• Potatoes - 140 g;
• Carrots - 20 g;
• Premium wheat flour - 5 g;
• Butter - 10 g;
• Milk - 130 g;
• Egg yolk - 5 g;
• Vegetable broth - 300 g.

Calorie content - 316.7 kcal (proteins - 8.6; fats - 13.1; carbohydrates - 41.1).

Recipe

:

• Cut the carrots into slices and simmer in a small amount of broth with butter, wipe.
• Boil the potatoes until tender and mash while hot.
• Combine pureed vegetables with white sauce, dilute with vegetable broth, and bring to a boil.
• Remove the resulting foam, cook for 10 minutes, add lezon at a temperature of 70°C.

The most delicious and healthy recipes for dishes on the 5th table photo

Diet No. 5 is a specially designed nutrition system to restore normal functioning of the liver and bile ducts. It is prescribed for chronic hepatitis, cholecystitis, pancreatitis, liver cirrhosis, cholelithiasis, as well as for acute manifestations of diseases during the recovery period. The diet excludes the consumption of fatty, fried, spicy, sour and pickled foods.

Food can be easily prepared at home using recipes suitable for the 5th table diet. Delicious recipes for the fifth table will make it easier to endure the diet. With diet number 5, food should be steamed, baked, boiled or stewed. It is recommended to consume food in crushed, pureed or pureed form. Dishes must be warm; too hot or cold food is not allowed.

Potato soup with chicken

To do this you need to take the following ingredients:

• chicken breast - 200 g;
• potatoes - 3 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• salt to taste.

Preparation:

1. Chicken meat is cut into strips and boiled.
2. Wash, peel and cut into cubes the potatoes, onions and carrots.
3. The vegetables are placed in a separate pan, filled with water, placed on the stove and cooked until tender.
4. After this, add boiled chicken breast to the vegetables and grind the whole mass to a puree using a blender.
5. Then add salt and cook again.
6. After the soup boils, turn off the stove. Serve warm.

Stuffed cabbage rolls according to the 5th table diet

To prepare them take:

• lean meat - 100 g;
• rice - 15 g;
• fresh cabbage leaves - 130 g;
• sour cream - 2 tbsp. l.;
• greens - 30 g;
• vegetable oil - 2 tbsp. l.;
• salt to taste.

Preparation:

1. Boil cabbage leaves until tender.
2. Boil the meat separately and pass it through a meat grinder a couple of times.
3. Pour boiling water over the rice and leave for 20 minutes, after which the water is drained.
4. The minced meat is combined with steamed rice, herbs and vegetable oil.
5. The resulting mass is wrapped in cabbage leaves in the form of envelopes.
6. Stuffed cabbage rolls are placed in a pan, filled with water (it should be at the same level as the cabbage rolls) and cooked until tender.

Berry jelly dietary recipe with photo

This drink is very tasty and helps make the menu more varied. Consumed warm. Cold drinks are prohibited during diet No. 5. Required ingredients:

• sweet berries: raspberries, strawberries, blueberries, cherries, etc.
• 2 tablespoons starch;
• 4 tablespoons sugar;
• 2 liters of clean water.

Preparation:

1. Rinse the berries thoroughly if necessary, remove seeds.
2. Dissolve starch in a small amount of water.
3. Pour water over the berries and sugar and cook until boiling, then add the diluted starch and cook, stirring, for 15-20 minutes until thickened. Kissel is ready.

Dietary rosehip decoction recipe

To prepare this medicinal decoction you will need:

Preparation:

The proportion of rose hips to water when preparing a decoction is 1:10. That is, you need 10 times more water than berries.

1. To prepare the decoction, the rosehip berries should be crushed, then the decoction will infuse less.
2. The rosehip is filled with water and brought to a boil. Then the broth is removed from the heat, covered with a lid and infused for 12 hours. If desired, you can add a little sugar.

Oatmeal pudding dietary recipe with photo

The pudding is prepared from the following ingredients:

• oatmeal (100 grams);
• chicken proteins (three pieces);
• milk (quarter liter);
• butter (small spoon);
• sugar (two large spoons);
• a pinch of salt.

Step by step recipe:

1. Mix cereal, milk, butter.
2. Sweeten and add salt.
3. Place on the fire and cook the porridge for about six minutes, stirring occasionally.
4. Beat the egg whites and mix with the cooled porridge.
5. Pour the mixture into a mold and place in a preheated oven.
6. The pudding is taken out after twenty minutes.

Berry soufflé dietary recipe for table 5

For berry souffle you will need to stock up on specific products:

• blueberries, black currants (a glass);
• egg whites (five pieces);
• sugar (two large spoons).

Cooking method:

1. The berries are crushed in a blender along with sugar.
2. Boil the mixture until thickened for about thirty minutes.
3. Beat the whites.
4. Mix jam and fluffy mass.
5. Grease the mold with oil and pour in the mixture.
6. Bake in the oven for 15 minutes at a temperature of two hundred degrees.
7. The dessert is served sprinkled with powdered sugar.

Steam omelette recipe 2020 diet 5th table

Table number 5 offers everyone a healthy dish in the form of a steamed omelette. After surgery or after illness of the gallbladder, liver or pancreas, you can use the recipe for steamed eggs. You are allowed to eat no more than 1 yolk per day.

How to cook:

1. Carefully separate the egg using a cupronickel spoon. If not, then a simple one will do just fine.
2. We take the white and give the yolk to a relative or pet.
3. Beat the egg white, add a drop of salt and add it to the skim milk and egg white in a double boiler. Cooking will take you no more than 15-20 minutes.
4. You can add dill or parsley if desired. Those who love pepper, but absolutely cannot eat it, can first add nutmeg powder. This will give the omelette a spicy flavor.

Dietary meat pate 5 table recipe with photo

It is perfect for dietary slices of bread. The taste of the sandwich is amazing. Making pate is not difficult. Take 850 grams of rabbit or chicken breast. And also herbs, oregano, nutmeg and 60 grams of butter.

Do not forget that butter is allowed to be eaten in small quantities. We hope that you will not have a hellish hunger in the form of gorging on 850 grams of pate at once. And yes, you also need a low-fat type of cheese. We throw all these products into a blender and spin.

Oatmeal for diet 5 delicious recipe with photo

Oatmeal is everyone's favorite. And in case of illness, it is an ideal option. Table 5 menu offers many effective recipes. You can choose any one. With low-fat milk, with prunes, raisins, sugar or even honey. Everything must be boiled in a ratio of 1 to 3. One part is flakes, and the rest is water. At least with mashed potatoes with grated cheese or even with pieces of chicken.

My recipe for you is to take oatmeal after cooking and add it to the puree. Then sprinkle a little cinnamon on top. If desired, a little condensed milk or other fruit berries are allowed, but jam is also suitable for all fruit booms.

Curd jelly dietary recipe with photo

To prepare curd jelly, you need the following ingredients:

• pack of cottage cheese (350 gr.),
• 30 grams of gelatin, half a glass of milk and yogurt without fillers,
• 3 tablespoons honey,
• sweet fruits (strawberries, peach, etc. are suitable).

Preparation:

1. Pour milk over gelatin and leave for half an hour. During this time, mix cottage cheese, yogurt, honey with a blender to obtain a creamy curd mass. Then place the milk mixture over low heat and stir until the gelatin is completely dissolved. The milk mixture needs to be heated as much as possible, but not brought to a boil.
2. Next, remove the pan from the heat, and after a quarter of an hour, mix the curd and milk mixture. You will need berries to decorate the curd jelly: they can be placed on the bottom of a glass bowl, and then poured into the curd-gelatin mass, or decorated with jelly berries on top. To bring the curd jelly to readiness, place the bowls with dessert in the refrigerator for 3 hours.

Lazy dumplings with dried apricots, dietary recipe with photos

A quick and tasty dish for which you will need:

• 250 g of cottage cheese,
• 1/3 cup flour,
• 1/3 cup semolina,
• one egg,
• 3 tablespoons sugar,
• 100 gr. dried apricots,
• butter.

Preparation:

1. To prepare the dough, grind cottage cheese with sugar and egg, add semolina and flour. The curd dough is rolled into a ball, covered with cling film and left for 20 minutes. During this time, the dried apricots are ground using a meat grinder or blender.
2. Make a thin roll from the dough and filling. To do this, the curd dough is rolled out into a long rectangle, along which the filling is laid out in a thin strip in the middle, and the upper and lower edges of the dough are tightly connected. Next, the roll is cut into small pieces 1-1.5 cm wide and cooked for 4 minutes.
3. Lazy dumplings with dried apricots are served hot, with melted butter poured on top.

Diet pilaf recipe 5th table with photo

In order for pilaf to comply with the principles of dietary table No. 5, it must be prepared using a special technology. Products needed to prepare the dish:

• rice (700 g), stripped beef (half a kilo),
• four carrots and an onion.
• Add salt to taste.

Preparation:

1. It is necessary to prepare the beef in advance, for which it is boiled. The water must be changed at least once during cooking. If a person cannot eat beef, then it can be replaced with chicken.
2. After the meat becomes soft, it is cut and placed in a cauldron. Chopped carrots and onions are also added there. Then pour in a small amount of water and simmer over low heat. When the water has evaporated, the mixture of meat and vegetables is salted and rice is added to it.
3. The cereal must first be washed thoroughly. Rice is poured with water so that its border is 1.5 fingers above the level of the cereal. Cover the dish with a lid and simmer the dish over low heat. There is no need to stir the pilaf during cooking. If there is not enough water to cook the rice, you can add a little more from the hot kettle. At the end of cooking, the pilaf is stirred and left to infuse.

Source: https://na-skovorode.su/samye-vkusnye-i-poleznye-recepty-blyud-po-diete-5-stola-foto/

Carrot soup

Ingredients:

• Carrots - 150 g;
• Premium wheat flour - 5 g;
• Butter - 10 g;
• Milk - 130 g;
• Egg yolk - 5 g;
• Vegetable broth - 300 g.

Calorie content - 239.2 kcal (proteins - 7.5; fats - 13.2; carbohydrates - 22.6).

Recipe

:

• Simmer carrots cut into slices in vegetable broth with butter.
• Prepare white sauce using vegetable broth.
• Rub the stewed carrots and combine with white sauce, dilute with vegetable broth to the required consistency and bring to a boil.
• Collect the resulting foam, remove from heat and, at a temperature of 70°C, season the soup with leison.
• When serving, add a piece of butter to the soup.
• White sauce: dry the wheat flour without changing color, sift, dilute with vegetable broth, bring to a boil, cook, stirring for 10-15 minutes, strain.
• Vegetable broth: coarsely chop peeled vegetables (cabbage, potatoes, carrots, onions, etc.), add hot water (1:10), cook for 30-40 minutes over low heat with the lid closed, leave the finished broth for 15 minutes, strain.
• Liezon: while stirring, gradually pour hot milk (up to 70°C) into raw egg yolks in a thin stream, stir, cook until thickened over low heat, without boiling, strain through a sieve.
• Serve wheat bread croutons separately with the soup.

Diet recipes No. 5. 5 Soups You'll Finish Down to the Last Spoon

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Soup is the main dish in the diet of those who follow the Table No. 5 diet. These are mainly vegetable vegetarian soups, borscht is prepared without meat broth, and okroshka is completely prohibited.

In such a situation, all that remains is to experiment with different combinations of vegetables and the consistency of first courses (thin, thick, puree soups).

We have made for you a selection of several soup recipes that we tested on ourselves. We are waiting for your feedback!

Mashed borscht with cauliflower

Ingredients:

• Beets – 1-2 pcs.
• Carrots – 1-2 pcs.
• Potatoes – 3-4 pcs.
• Fresh cauliflower - half a medium head (can be replaced with frozen cauliflower in a similar proportion).
• A pinch of finely chopped fresh or dried parsley or dill (optional)
• Sugar – 1-2 teaspoons (optional)
• Salt (optional).

Cooking method:

We chop the vegetables: chop the potatoes, grate the carrots and beets. Cauliflower, if it is fresh, just disassemble it into pieces, removing hard and rough parts.

Pour beets into boiling water, after ten minutes - potatoes, after another 5-10 minutes - carrots and cauliflower. Cook until the vegetables are soft. Then rub through a sieve or puree using a blender. If desired, you can add a little salt and sugar, a pinch of herbs - and you can serve.

This borscht goes well with sour cream and crackers.

Quick pollock soup

Ingredients:

• Pollock fillet – 150-200 gr.
• Carrots – 1 pc. (small)
• Potatoes – 1 pc. (large)
• Water – 300 ml
• Chopped dill on the tip of a knife - optional
• Salt - a pinch

Cooking method:

Cut the pollock fillet into medium-sized pieces. Let's cook. At the same time, cut the potatoes and carrots and add them to cook in a separate bowl. Once the fish is cooked, turn off the heat. Keep in mind: we do not use broth from it.

When the potatoes and carrots are cooked, throw in the pieces of pollock taken out of the broth. Warm up the soup and let it brew for ten minutes. If desired, during cooking (but not when serving), you can add a pinch of chopped dill to the soup.

Green avocado soup with zucchini

Ingredients:

• Avocado – 2 pcs.
• Potatoes – 2 pcs.
• Zucchini – 1 pc.
• Salt - a pinch
• Water – 2 glasses

Cooking method:

You should first prepare the vegetables: peel and cook until fully cooked. At the end of cooking, add avocado fruits.

It is worth considering that if the fruits are ripe enough, the dish can be removed from the heat almost immediately. If the avocado is not yet ripe, you should boil it a little.

The resulting mass should be salted and ground using a blender. Before eating the soup, it is recommended to season it with sour cream.

Pumpkin cream soup with croutons

Ingredients for 4 servings:

• Pumpkin – 0.5 kg
• Carrots – 1 pc.
• Potatoes – 2 pcs.
• Wheat crackers
• Salt - a pinch
• Vegetable oil – 2 tbsp.

Cooking method:

Peel and seed the pumpkin and cut into large pieces. Bake in the oven for 15-20 minutes at 180°C. You can dry crackers along with the pumpkin.

Cut the potatoes into cubes. Boil water and add potatoes, add salt to taste. Grate the carrots on a coarse grater and add them to the broth with the potatoes. After five minutes, add the baked pumpkin and cook for another 5 minutes. Then grind with a blender until smooth.

Serve garnished with herbs and shelled pumpkin seeds. We recommend sprinkling with crackers right before use.

Baked Potato Soup

Ingredients:

• Potatoes – 3 pcs. (large)
• Celery stalks – 1 pc.
• Carrots – 1 pc.
• Vegetable oil – 1 tbsp. l
• Wheat crackers

Cooking method:

Preheat the oven to 180°C. Wash the potatoes, dry them, and pierce them with a fork in several places. Wrap each separately in foil. Place on a wire rack and bake for about 1 hour (cooking time depends on the size of the potatoes). Cut the finished potatoes into 4 parts and cool.

Finely chop the carrots and celery, heat the vegetable oil in a saucepan and add the vegetables there. Simmer them for 3-5 minutes, then add potatoes, salt and cook for another 5 minutes. Then pour in 1.25 liters of water or vegetable broth and bring to a boil. Cook over low heat for half an hour.

Puree the soup in a blender and add water or broth if necessary. Serve with wheat croutons.

Source: https://vseopecheni.ru/news/5-supov-iz-diety-5-kotorye-vy-doedite-do-poslednej-lozhki/

Zucchini soup

Diets: 1, 2, 4c, 5, 5p, 7, 9, 10, 10c, 11, 13, 15.

Ingredients:

• Zucchini - 200 g;
• Premium wheat flour - 5 g;
• Butter - 10 g;
• Milk - 130 g;
• Egg yolk - 5 g;
• Vegetable broth - 300 g.

Calorie content - 0 kcal (proteins - 0; fats - 0; carbohydrates - 0).

Recipe

:

• Peel the zucchini and remove the seeds, cut into slices and simmer in a small amount of boiled milk and butter.
• Rub the resulting mass together with the liquid, mix with white sauce prepared with vegetable broth.
• Add the lezon into the soup at a temperature of 70°C, do not boil.
• Fill with oil.
• White sauce: dry the wheat flour without changing color, sift, dilute with vegetable broth, bring to a boil, cook, stirring for 10-15 minutes, strain.
• Vegetable broth: coarsely chop peeled vegetables (cabbage, potatoes, carrots, onions, etc.), add hot water (1:10), cook for 30-40 minutes over low heat with the lid closed, leave the finished broth for 15 minutes, strain.
• Liezon: while stirring, gradually pour hot milk (up to 70°C) into raw egg yolks in a thin stream, stir, cook until thickened over low heat, without boiling, strain through a sieve.
• Serve wheat bread croutons separately with the soup.

Permitted and prohibited products (table)

When prescribing therapeutic nutrition, the specialist must give the patient a memo with a list of foods allowed and not recommended for consumption during the period of treatment. The recommendations are mandatory for use, so it would be useful to once again clarify on the 5th table diet what the patient can and cannot do. The table can be printed and hung in the kitchen for clarity so that it is always at hand.

Green pea soup

Diets: 1, 2, 4c, 5, 5p, 8, 9, 10, 10c, 15.

Ingredients:

• Green peas cons. - 100 g;
• Wheat flour 1 s. - 20 g;
• Butter - 10 g;
• Milk - 130 g;
• Eggs (yolk) - 1/4 pcs.;
• Vegetable decoction - 400 ml.

Calorie content - 286.3 kcal (proteins - 10.4; fats - 13.5; carbohydrates - 30.8).

Recipe

:

• Boil canned green peas in your own broth.
• Rub through a sieve and mix with white sauce prepared with vegetable broth.
• Cook for 15-20 minutes.
• Season the soup with lezon, add butter, stir until smooth.

Cauliflower soup

Diets: 1, 2, 4c, 5, 7, 10, 10c, 11, 13, 15.

Ingredients:

• Cauliflower - 150 g;
• Premium wheat flour. - 20 g;
• Eggs (yolk) - 1/4 pcs.;
• Milk - 150 g;
• Vegetable broth - 400 g;
• Butter - 10 g.

Calorie content - 323.7 kcal (proteins - 11.0; fats - 13.3; carbohydrates - 40.0).

Recipe

:

• Boil the cauliflower, rub together with the broth while hot.
• Combine with white sauce, dilute with vegetable broth to the desired consistency.
• Boil.
• Cool to 70°C, fill with lemonade.
• Add butter before serving.
• For the recipe for white sauce, vegetable broth, lezon, see above.

Vegetable puree soup

Diets: 1, 2, 4c, 5, 5p, 10, 10c, 11, 13, 15.

Ingredients:

• Potatoes - 140 g;
• Carrots - 40 g;
• Green peas cons. - 20 g;
• Butter - 10 g;
• Eggs (yolk) - 1/4 pcs.;
• Flour psh. premium - 5 g;
• Milk - 130 g;
• Vegetable broth - 300 ml.

Calorie content - 331.5 kcal (proteins - 9.5; fats - 13.1; carbohydrates - 43.9).

Recipe

:

• Peel carrots and potatoes and chop coarsely.
• Boil the potatoes.
• Simmer the carrots in a small amount of vegetable broth with butter.
• Boil green peas in their own juice.
• Grate the prepared hot vegetables and mix with white sauce.
• Dilute with hot vegetable broth and bring to a boil.
• Remove foam from the surface of the soup.
• Cool the soup to 70°C, season with leison.
• Add butter before serving.
• For the recipe for white sauce, vegetable broth, lezon, see above.

Table No. 5 Dietary vinaigrette recipe with photo

Ingredients :

• Potatoes 3-4 pcs.
• Carrots 1-2 pcs.
• Beets 2-3 medium.
• Fresh cucumber 1 large.
• Vegetable oil 1-2 tablespoons.
• Salt

Preparation:

1. This vinaigrette does not contain canned vegetables, so it can be safely prepared by those who adhere to diet No. 5. The proportions of ingredients can be changed according to your tastes.
2. First, boil the potatoes and carrots. This can be done in water or steamed. Beets need to be boiled or baked.
3. Vinaigrette with baked beets is especially delicious.
4. The cucumber needs to be washed and, if desired, peeled.
5. Cut the prepared vegetables into small cubes, place in a bowl, add salt, mix and season with one or two tablespoons of unrefined vegetable oil.

Cereal soup

Diets: 1, 5, 7, 10, 14, 15.

Ingredients:

• Rice cereal (or barley, or pearl barley, or oatmeal) - 50 (50; 40; 40) g;
• Water - 350 ml;
• Milk - 130 g;
• Butter - 15 g;
• Flour psh. - 5 g;
• Eggs (yolk) - 1/4 pcs.;
• Sugar - 5 g.

Calorie content - 429.3 kcal (proteins - 8.2; fats - 22.5; carbohydrates - 48.5).

Calorie content - 427.2 kcal (proteins - 9.9; fats - 22.8; carbohydrates - 45.6).

Calorie content - 399.2 kcal (proteins - 8.4; fats - 22.6; carbohydrates - 39.3).

Calorie content - 404.7 kcal (proteins - 9.5; fats - 24.7; carbohydrates - 36.1).

Recipe

:

• Sort the cereal, rinse, boil in water.
• Strain the broth.
• Combine the resulting mass with white sauce (see recipe above).
• Season with sugar.
• Boil.
• Cool slightly, add leison (see above).
• Add butter before serving.

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.

Puree fish soup

Diets: 1, 2, 4c, 5, 5p, 6, 7, 10, 10c, 11, 13, 15.

Ingredients:

• Hake - 85 g;
• Milk - 130 g;
• Eggs (yolk) - 1/4 pcs.;
• Butter - 10 g;
• Flour psh. 1s. - 5 g;
• Vegetable broth - 400 g.

Calorie content - 260.2 kcal (proteins - 19.0; fats - 14.8; carbohydrates - 12.8).

Recipe

:

• Boil fish fillet without skin and bones until tender in a small amount of water.
• Pass the boiled fish through a meat grinder 2-3 times.
• Mix the chopped fish with white sauce, dilute with hot vegetable broth to the required consistency.
• Bring to a boil, skim off the foam from the surface.
• Add butter before serving.
• For the recipe for white sauce, vegetable broth, lezon, see above.

Vinaigrette diet 5 recipe

Dietary table No. 5 is a special nutrition system for people with diseases of the liver and biliary tract, developed by the Soviet nutritionist M.I. Pevzner.

The diet has a gentle effect on the body, alleviates the manifestation of painful symptoms and prevents the development of complications. One of the recommended dishes at table No. 5 is vinaigrette.

This is a healthy and easy to prepare dish, rich in vitamins. Depending on the type of vinaigrette, recipes for diet number 5 may differ.

Features of dishes for diet No. 5

With diet No. 5, it is better to steam or boil dishes (photo: praktika.ru)

Diet 5 helps restore the functioning of the liver and bile ducts, and also improves the secretion of bile. The daily calorie intake is 2000-2500 kcal.

The diet is characterized by a normal amount of proteins, carbohydrates and some restriction of fats. You need to eat 5-6 times a day, drink at least 2 liters of liquid.

Servings of dishes should be small and equal in size. Energy value of the diet:

• 80–90 g protein (30% vegetable);
• 300–400 g of carbohydrates (80 g of sugar);
• 70–80 g fat (30% vegetable origin).

Features of dishes at table No. 5:

• food should not be too cold or hot;
• permissible food temperature is 20-60 degrees Celsius;
• It is better to cook by steaming, boiling, baking, and occasionally stewing;
• Avoid eating fried foods and rough foods;
• products with coarse fiber and stringy foods should be crushed using a blender, meat grinder and rubbed through a grater;
• It is recommended to cook soups in the second or third broth, without meat;
• sweet dishes are prepared with the addition of apples, bananas, dried fruits, pomegranates, and sweet berries;
• for cooking, you can use low-fat varieties of meat and fish;
• It is recommended to include a white omelet and one yolk in the daily menu;
• It is prohibited to use fatty dairy products;
• sweets, sour vegetables, fruits and berries are prohibited;
• You cannot prepare dishes that include millet, corn, barley and pearl barley, and legumes.
• Do not use hard-boiled eggs;
• It is recommended to include vegetable salads and vinaigrette in the diet;
• you can cook non-viscous porridges (buckwheat, rice, oatmeal);
• permissible amount of salt - up to 10 g per day;
• It is better to salt dishes before serving.

You might be interested in

General characteristics of dietary vinaigrette

Vinaigrette is a valuable source of vitamins and nutrients (photo: botanichka.ru)

Vinaigrette will be a healthy and low-calorie dish that saturates the body with essential substances. The dish includes vitamins A, B, PP, C, E, H, as well as iron, zinc, phosphorus, copper, calcium, sodium, aluminum, potassium, manganese, boron, etc. Vinaigrette contains a large amount of plant fiber and dietary fiber.

The benefits of a dish are determined by its composition:

• potatoes (increases the body's protective functions);
• beets (normalizes the functioning of the gastrointestinal tract, lowers blood pressure);
• carrots (a valuable source of vitamins A, saturates the body with iodine and calcium);
• cucumbers (improves metabolism, has a positive effect on gastric flora).

Vinaigrette improves metabolism, strengthens the immune system, prevents the development of vitamin deficiency and reduces the amount of cholesterol in the blood. This is a nutritious dish that makes you feel full for a long time.

There are many different vinaigrette recipes. Apples, tomatoes, sauerkraut or seaweed are used as additional ingredients. You can season with vegetable oil or low-fat sour cream, kefir, or yogurt. The calorie content of a dish depends on the ingredients. Energy value of dietary vinaigrette with a standard set of products (per 100 g):

• proteins - 1.5 g;
• fats - 4.6 g;
• carbohydrates - 13 g;
• calorie content - 74.2 kcal.

Vinaigrette is a perishable dish, so you can store it for no more than a day. For diet 5, the recipe includes fresh cucumbers instead of salted ones. You can add sourness to the dish with a small amount of lemon juice. For the vinaigrette, you need to use non-acidic sauerkraut prepared without vinegar.

Examples of vinaigrette recipes for table No. 5

Vinaigrette is an easy-to-prepare and budget-friendly dish (photo: ivona.bigmir.net)

To prepare a classic vinaigrette for diet number 5, you need to take:

• 3-4 potatoes;
• 2-3 medium-sized beets;
• 1-2 carrots;
• one fresh large cucumber;
• 1-2 tbsp. l. vegetable oil;
• salt to taste.

First, boil the carrots and potatoes. Separately, boil the beets until tender. The finished vegetables are peeled and cut into small cubes. The cucumber is thoroughly washed, if desired, peeled and also cut into small cubes. The ingredients are placed in a bowl, mixed, a pinch of salt is added and seasoned with vegetable oil (you can use sunflower, flaxseed, olive, etc.).

You can diversify your diet by preparing a “winter vinaigrette”. His recipe includes some additional ingredients. To prepare the salad you need to take:

• potatoes - 4 pcs.;
• carrots - 1 pc.;
• unsweetened apple - 1 pc.;
• onions - 1 pc.;
• non-acidic sauerkraut - 200 g;
• cucumbers - 2 pcs.;
• beets - 1 pc.;
• vegetable oil - 1-2 tbsp. l.

Boil carrots with potatoes and beets separately. The apple and cucumber are thoroughly washed, peeled and cut into small cubes. Boiled vegetables are peeled and chopped. The ingredients are mixed, sauerkraut is added, a pinch of salt and seasoned with vegetable oil. The dish is decorated with onion rings and served.

Another option for dietary vinaigrette is “Summer”. To prepare the dish, you need to take:

• potatoes - 3 pcs.;
• carrots - 1 pc.;
• beets - 2 pcs.;
• sour apple - 1 pc.;
• lemon juice - 1 tsp;
• fresh cucumbers - 3 pcs.;
• vegetable oil - 2 tbsp. l.

The vegetables are thoroughly washed, the ends are cut off, placed in foil for baking and wrapped tightly. Vegetables are baked for about an hour and a half (until the root vegetables are soft) at a temperature of 180 degrees Celsius.

When the vegetables are ready, remove them from the foil and allow them to cool. Afterwards, the vegetables are peeled and cut into small cubes. Washed and peeled cucumbers and apples are also cut. Place the prepared ingredients in a bowl (the last one is chopped and add beets so that they do not color other vegetables), add salt, lemon juice, vegetable oil and mix.

Source: https://vseopochkah.ru/info/vinegret-dieta-5-recept/

Meat puree soup

Diets: 1, 2, 4c, 5, 5p, 6, 7, 10, 10c, 11, 13, 15.

Ingredients:

• Beef - 60 g;
• Rice - 20 g;
• Milk - 130 ml;
• Egg yolk - 1/4 pcs.;
• Butter - 5 g;
• Vegetable broth - 300 ml.

Calorie content - 314.0 kcal (proteins - 17.7; fats - 16.4; carbohydrates - 23.9).

Recipe

:

• Strain and wipe the completely boiled rice.
• Boil the meat, cool, mince 2-3 times.
• Combine meat puree with grated rice.
• Dilute to the required consistency with vegetable broth.
• Bring the soup to a boil, skim off the foam. Cool to 70°C, add leison.
• Add butter before serving.
• For the recipe for white sauce, vegetable broth, lezon, see above.

Poultry soup

Diets: 1, 2, 4c, 5, 5p, 6, 7, 10, 10c, 11, 13, 15.

Ingredients:

• Chicken - 80 g;
• Milk - 130 ml;
• Egg yolk - 1/4 pcs.;
• Butter - 5 g;
• Vegetable broth - 300 ml.

Calorie content - 321.8 kcal (proteins - 19.6; fats - 22.6; carbohydrates - 10.0).

Recipe

:

• Boil the bird.
• Separate the bones from the pulp.
• Pass through a meat grinder and rub.
• Dilute the meat puree to the required consistency with vegetable broth.
• Bring the soup to a boil, skim off the foam.
• Cool to 70°C, add leison.
• Add butter before serving.
• For the recipe for white sauce, vegetable broth, lezon, see above.

ATTENTION! The information presented on this site is for reference only. We are not responsible for possible negative consequences of self-medication!

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potato soup correctly

for therapeutic and dietary nutrition.
What types of potato soups
are there?
What products can be included in potato soup
without violating the medicinal and dietary properties of the dish, and how to maintain the technological preparation mode, you will learn by reading this post.