There is a huge variety of different diets, curative, preventive, diet for weight loss. All mankind is going crazy, chasing the latest developments in dietetics. Some diets developed by specialists in this field, naturally become an integral part of the prevention and treatment of various diseases. Others are invented by people who are not related to medicine. Of course, conjectures and exaggerations in them are much more than justified recommendations. And how many fashionable diets turned out to be just charlatanism, and adversely affected human health. Favorable effect on the human body, provide dietary soups. Recipes of dietary soups. With diseases of the stomach, intestines for a period, it is necessary to prepare a slimy soup. This dish on water or with a small amount of milk provides a beneficial effect on the mucous membrane of the stomach and small intestine. Groats for making mucous soup are sorted and washed in warm water. The prepared cereal is covered in boiling water and boiled on low heat in a lid closed with a pan until it is completely cooked.
A portion of mucous soup is taken 40 grams of oatmeal, barley, barley or rice and 250-350 ml of water. Depending on the time of cooking, hot water is added to the pan until the cooking of this or that cereal, so that the portion of the finished dish, taking into account the added milk, is approximately 400 g. Cooked cereals are filtered through a fine sieve or gauze. The filtered broth is again brought to a boil. Then add 100-150 ml of milk to it and bring it back to the boil. When serving, put butter on the table.
Wiped dietary soup. Prepares as well as slimy soup, differing only in that the cereals are thoroughly wiped through a fine sieve.
Vegetarian soup on vegetable broth. By their consistency, these soups are rubbed and pureed. First, prepare a vegetable broth. For this, edible cuttings of carrots, green leaves and cobs of white cabbage, cauliflower leaves, parsley, and potato broth are used. Edible pruning of vegetables should be well cleaned, then washed twice with cold water. Then put it all in a saucepan with boiling water a little salted, cook until cooked on low heat. A ready-made vegetable decoction is filtered, after which it is used for cooking vegetarian soups.
Pureo-like soups from vegetables on vegetable broth. Preparation of these soups using the following technology. Purified vegetables are washed twice with running water. Then the vegetables are finely chopped and stewed in a small amount of vegetable broth until cooked in a closed pan. Cooked vegetables are wiped through a sieve, combined with a boiling broth, and again brought to a boil.
Soup puree from zucchini: zucchini - 300 g, butter and wheat flour - 10 grams, sour cream - 15 g, herbs - 7-10 g, vegetable broth - 300 g. The method of preparation is described in puree soups from vegetables.
Pumpkin cream soup: pumpkin - 250-290 g, butter and wheat flour - 10 g, vegetable oil - 5-7 g, sour cream - 15 g, vegetable broth -300 g.
Potato soup: potatoes - 200 g, butter - 10 g, wheat flour, greens and vegetable oil - 5 grams, sour cream - 15 g, vegetable broth - 300 g.
Enjoy your meal!