Borscht with chicken: recipe for a dietary dish. Dietary low-calorie borscht How to cook dietary borscht from chicken

Usually borscht is associated with rich meat broth, a fatty and satisfying dish. But today we will cook dietary, low-calorie borscht. Without meat, potatoes and sour cream.

We will only use vegetables and a little olive oil. We should get a delicious vitamin soup that you can eat without harming your figure.

Ingredients

Water – 2 l
- young cabbage – 300g
- beets – 1 pc.
- carrots – 1 pc.
- onion – 1 pc.
- fresh tomato – 1-2 pcs.
- arugula – 20g (optional)
- parsley – 10g
- garlic – 1-2 cloves
- lemon – 1-2 slices
- salt – 0.5 teaspoon;
- ground paprika – 1/3 teaspoon (optional)
- olive oil – 1 tbsp. spoon

Low-calorie diet borscht recipe

Put the water on the fire and let it boil. In the meantime, you can peel the beets, onions and carrots and wash them. Cut the beets and carrots into thin strips, chop the onion into half rings.

Now you can prepare the cabbage and tomatoes. Shred the cabbage as if for a salad. Pour boiling water over the tomatoes for a few seconds and remove the skins. Then cut the tomatoes into small cubes.

Add vegetables to boiling water and cook borscht over medium heat.

When the vegetables are cooked after ten minutes, you can add cabbage and tomatoes. At this stage, the borscht will already have acquired a beautiful red hue.

Next, you need to wash the greens and chop them finely. Peel the garlic and also finely chop it, cut off 1-2 slices of lemon. Add to the pan. Why is there lemon in borscht? It adds a nice slight acidity to the dish and also preserves color. Since the recipe does not use ketchup or tomato paste, it just needs a little lemon for taste.

Add salt, pepper and ground paprika.

After a minute, the light borscht can be removed from the heat.

Rich, meaty, fatty – this is exactly what classic Ukrainian borscht is. Hotly loved by many, this dish does not fit into the diet. dietary nutrition. The secrets of preparing traditional borscht are known to everyone - a lot of meat, fat, sour cream, fried vegetables. Of course, an abundance of fats, cracklings and fried meats will not benefit a woman’s figure. This article presents completely different recipes, using which you can be sure: you can eat on a diet and lose weight! Dietary borscht for weight loss is ideal for adherents of a healthy lifestyle and children. If you have a question about whether borscht can be used on a therapeutic diet for gastrointestinal diseases, the answer is yes. The ability to cook borscht is vital in the presence of gastrointestinal diseases: gastritis, stomach ulcers, intestinal ulcers, cholecystitis, etc.

Replace rich meat broth with vegetable broth.
Use a minimal amount of fat.
Do not fry the vegetables, but lightly saute them in a minimum amount of oil or place them raw in the broth.
If you want to make your meal even less filling, skip the potatoes.
Remember that prolonged cooking takes away almost everything from the food. beneficial properties, so don’t overcook the borscht. After the last addition of food, wait until it boils, turn off the heat and let the dish brew for several hours.
If you don't want to add extra calories to your plate, skip the sour cream.

Diet borscht – recipe for vegetable broth

Classic vegetable dietary borscht

Ingredients are standard for this dish.

potatoes – 3-4 pcs.;
cabbage – approximately 300 g;
carrots, onions, beets - 1 piece of each vegetable;
tomato paste (or several fresh tomatoes) – 1 tbsp. l.;
vegetable oil (better if it is olive oil) – 3 tbsp. l.;
garlic - a couple of cloves;
citric acid – 0.5 tsp;
sugar - dessert spoon;
simple spices: bay leaf, 10 black peppercorns, salt.

The dish turns out to be so dietary and healthy that many even lose weight through a borscht diet. Its duration is 1 week, during which you are guaranteed not to starve and have every chance of losing up to 5 kg of excess weight.

Method for preparing vegetable borscht

Process the vegetables in the standard way, namely: cut the potatoes into cubes, grate the carrots and beets into strips, finely chop the cabbage into strips, finely chop the onion.
Bring the water to a boil, add the potato cubes and let the water boil for 5 minutes.
Next add cabbage, bay leaf, and black peppercorns.
In a frying pan, saute the chopped onion in oil, then add the carrot and beet strips. Pour some water into the pan to make it juicy and simmer the vegetables under the lid. Place the contents of the frying pan into the pan with borscht.
At the final stage of cooking, add tomato paste, sugar, acid and garlic to the pan. Bring to a boil one last time and immediately turn off the heat. The dish must sit.

Do you have a piece of pumpkin on the farm, do you want to enrich the borscht with vitamins and give it a piquant taste? Then cut the pumpkin pulp into cubes and add to the boiling broth along with the potatoes. It will be very tasty and unusual.

Original vegetarian borscht with yogurt

Ingredients

cabbage – about 100 g;
piece of celery root – 30-40 g;
beets – 50 g;
half a carrot;
potato, tomato;
tomato puree – 6 tbsp. l. or one serving ready tomato paste;
curdled milk – 0.5 cups;
eggs - a couple of pieces;
green beans (asparagus) – 30 g;
several leeks - 30 g;
butter – 30-40 g;
flour – 1 tbsp. l.;
citric acid - a handful;
ground red pepper (a little);
ordinary spices: parsley, salt, ground black pepper;
feta cheese for serving – 30-40 g.

If you want your borscht to be bright, prepare beetroot broth separately. To do this, select the brightest beet roots, grate them on a medium grater, pour in double the volume of hot vegetable broth, quickly bring to a boil over high heat, and then leave for half an hour in a water bath or on the edge of the stove. Strain the beet broth and add it to the prepared borscht in plates.

Method for preparing vegetarian borscht

Cook the unpeeled beets for 50 minutes, then cool, peel, and cut them into arbitrary slices. (Tip: to save more It is better not to boil beets for vitamins, but to bake them in the oven in foil).
Process and randomly chop the vegetables: potatoes, carrots, cabbage, green beans, celery and tomatoes. Place the chopped products in a bowl, add water and cook on the slowest simmer mode for about half an hour. Why in a slow cooker? The water in it will not boil profusely, destroying all the vitamins.
Melt the butter in a frying pan, lightly saute the leeks, add flour to thicken the dish, tomato paste, a little red pepper, and salt.
Add beet slices and sautéed vegetables to the slow cooker with the vegetables.
Using a whisk or blender, beat the yogurt with raw eggs, black pepper and citric acid and season the borscht with this mixture. Pour in the dressing in a thin stream, thoroughly mixing the contents of the multicooker.
When serving, sprinkle the dish with parsley and serve the grated cheese in a separate bowl.

Diet borscht with white beans

Ingredients

ready-made vegetable broth - approximately 0.5 liters or 2.5 cups;
canned in own white bean juice – 0.5 cans;
(you can replace canned beans personally prepared);
fresh juice squeezed from 1 kg of beets (you will need a juicer);
beets, cabbage - 50-60 g each;
half a carrot, onion;
tomato - a couple of pieces;
tomato paste – 2 tbsp. l.;
red bell pepper – 1 pc.;
several cloves of garlic;
fructose – 1-2 tbsp. l.;
olive oil - a couple of tbsp. l.;
hot red pepper;
parsley, dill and other greens;
sea (or regular) salt.

Among the many recipes for borscht diets, there is also borscht with sauerkraut. This option will especially appeal to all cabbage soup lovers. It is prepared in the same way as classic borscht, with the same ingredients. The only difference is that instead of white cabbage, sauerkraut is used. This gives the dish an appetizing sourness. Sauerkraut– a product that is obtained as a result of the process of natural fermentation, contains the most valuable substances for the body: vitamins A, B, C, U, K, P, fiber, phytoncides, enzymes, micro- and macroelements. It has such qualities as healing ulcerative wounds of the stomach and intestines, strengthens the immune system.

Method for preparing borscht with white beans

Coarsely grate the carrots, chop the onion into small cubes, and chop the red pepper into thin strips. First saute the carrots in olive oil - they will release juice, then add the onions to them - they will be gently stewed in carrot juice, and then put red pepper in the sauté - it will give the borscht dressing a summer aroma.
Bring the pre-prepared vegetable broth to a boil.
Finely chop the cabbage leaves and place them in the slowly simmering broth.
Grate the beets, simmer them in a saucepan with fructose, then add tomato paste, beans and sauteed vegetables in the form of onions, carrots and red peppers. Warm everything together a little and transfer to boiling broth.
Scald fresh tomatoes and immediately cool in ice water, peel and seeds, cut and add to borscht.
Pour in fresh beet juice, season with spices, salt, and chopped garlic. Don't boil anymore. Remove from heat. Pour into bowls immediately. This way you will preserve the natural taste of beets and all the vitamins! But it is better to eat the dish immediately so that it does not become sour due to insufficient heat treatment at the last stage of cooking.

Dietary borscht with dried mushrooms

Ingredients

dried mushrooms – 40-50 g;
vegetable broth - about a liter;
celery root – 80-100 g;
beets, cabbage, carrots, potatoes - about 200 g in total;
bulb;
vegetable oil - a couple of tbsp. l.;
a pinch of nutmeg spice;
lemon juice – a couple of tsp;
garlic - a few cloves;
other spices: dill, lovage, black peppercorns, bay leaf, salt.

Traditionally, when stewing beets, vinegar is added to borscht, which gives it the necessary spiciness, sourness and deep red color. For a 5-liter saucepan, you need one teaspoon of 9% vinegar (or two teaspoons of 6% vinegar). Often, one tablespoon of sugar is added to stewed beets along with vinegar. Vinegar can be successfully replaced with a more natural product - the juice of half a lemon.

Method for preparing borscht with dried mushrooms

Soak the mushrooms in clean water for 15 min. When they are saturated with moisture and swell, drain them in a colander and pour the water into a separate container - it will add a delicious mushroom aroma to the dish.
Chop the mushrooms, onions and garlic into any shape.
Cut the beets, potatoes, celery root, and carrots into slices.
Finely chop the cabbage into thin strips.
Lightly sauté the garlic, onions and mushrooms in vegetable oil in a thick-bottomed saucepan. Now pour the vegetable broth into the roast.
Add your favorite spices, such as peppercorns, bay leaves, nutmeg. Don't forget to add salt and bring to a boil.
Now place all the remaining vegetables in the pan and pour in the water in which the mushrooms were soaked.
Simmer over low heat, covered, for about 20 minutes. Do not allow it to boil violently!
Turn off the heat. Garnish with chopped herbs.

Diet summer borscht with beet tops and zucchini in mushroom broth

Ingredients

mushroom broth;
medium-sized potatoes – 3-4 pcs.;
fresh beets with tops – 1 pc.;
carrots – 1 pc.;
tomato - a couple of pieces;
zucchini – 300 g;
onion and celery greens;
seasonings: bay leaf, cloves (1 pc.), ground black pepper, salt.

It is customary to infuse traditional borscht after cooking. To do this, you can use an old woolen blanket, in which you need to wrap the pan tightly. The dish is stored in the refrigerator for up to 7 days. It is believed that the more days the borscht lasts, the tastier it becomes. You can even freeze it in plastic containers and store it in freezer for up to 1 month.

Method for preparing summer borscht with tops in mushroom broth

Place the pan with mushroom broth on the fire and let it boil.
Peel the beets, disassemble the tops: separate the leaves and stems.
Cut the carrots and beets with a knife into thin strips. Add to the boiling broth and let it bubble slowly for about 15 minutes.
Finely chop the tops, celery greens and onion feathers.
Scald the beet leaves, then chop them too.
Cut young zucchini and potatoes into cubes, and tomatoes into pieces.
Add all the above chopped ingredients to a saucepan with boiling broth, do not forget about the aromatic spices and seasonings.
Cook until the potato cubes are tender (they usually cook very quickly), about 7 minutes.
Since this borscht contains no fat at all, serve it with the addition of sour cream.

Dietary children's borscht with prunes

Why is this borscht for children? Because it’s great even for kids, especially those who suffer from constipation.

Ingredients

vegetable broth;
beets – 1 pc.;
cabbage – 200-250 g;
prunes – 200 g;
small onion, medium carrot;
parsley root, celery - in the same volume as carrots;
tomato paste – 2 tbsp. l.;
vegetable oil – 50 g;
any greens, salt;
croutons (croutons) - on a plate when serving the dish;
sour cream - 1 tsp. for each serving.

Dietary borscht is included in the menu of the famous Dukan diet.

Learn information about borscht in the context of the Dukan diet using the following video lesson.

Method for preparing borscht with prunes

Pour boiling water over the prunes, washed and placed in a saucepan. Drain the water and add boiling water again. Now do not drain the water.
Process and then finely chop all the vegetables: beets, cabbage, carrots, parsley root, onion. Pour about 3 glasses of vegetable broth over them, add oil, tomato paste, salt and heat on the fire.
Boil the prunes a little in a separate saucepan and drain the water.
Chop some of the prunes with a knife, and grind some in a blender.
Simmer the dish for low power oven until the vegetables soften, finally add prunes, herbs and turn off the heat.
Serve children's borscht with sour cream and croutons. It will be very tasty for both kids and their parents!

Borscht diet

So, you have decided to stick to a borscht diet. Reviews from people who have already lost weight in this way indicate that the ideal duration of the borscht diet is one week.

On Monday, eat borscht 3 times a day (but only before 18.00) and various fruits (the only exception is bananas).
On Tuesday, combine borscht meals with any green vegetables (except green peas).
On Wednesday you will also have to eat borscht, and between meals you can consume any fresh vegetables and fruits, only potatoes and bananas are excluded.
On Thursday, add low-fat milk to this list of products. In summary: borscht + fruits + vegetables + milk - you definitely won’t go hungry!
On Friday, continue to eat dietary borscht, which can be supplemented during the day with boiled beef and fresh tomatoes. All servings should be consumed in reasonable quantities - do not forget that you are on a diet.
So, the borscht diet is entering its final phase, you should eat borscht for two more days. On Saturday, the main course of the diet is allowed to be supplemented with beef and fresh vegetables.
On Sunday, combine meals with borscht with a second course of rice with vegetables. Drink fruit juices between meals.

The diet has come to an end. We hope that you had the willpower and courage to hold out until the end of this diet, and that you did not fall out of love with such a wonderful dish as borscht.

Calories: 1049
Cooking time: 60
Proteins/100g: 3
Carbohydrates/100g: 2

Do you doubt that borscht with chicken can be completely dietary, and even tasty? Then come to me! I’m sharing how to cook borscht with chicken. Read and see the step-by-step recipe with photos below. Of course, we won’t throw a whole chicken into the pan; we’ll take the most useful part - the skinless breast. For a pan with a capacity of 2-2.5 liters, a small or half a large chicken breast is enough.

My experience shows that borscht tastes best the next day or at least 2-3 hours after cooking. The secret is simple: the soup will infuse properly. Therefore, I advise you to cook borscht on chicken broth the night before or first thing in the morning.

The dietary version differs from the classic version in that it is not fried, but onions and garlic can also be thrown into the pan if desired. I added a clove of garlic at the end of cooking; there is no onion in my soup. Let's get started!

Ingredients:

- water – 2-2.5 l.;
- chicken breast – 1 pc.;
- potatoes – 2-3 pcs.;
- carrots – 1 pc.;
- cabbage – ½ head of cabbage;
- beets – 1 pc.;
- garlic – 1 clove;
- tomato paste – 1 tbsp;
- sweet pepper;
- dill, parsley;
- salt - a pinch;
- lemon juice – 1 tsp.

How to cook at home

Pour water into a saucepan and place the skinless breast. Tie a couple of sprigs of herbs and throw them into the water for flavor. Place on the stove and cook for 15-20 minutes, periodically skimming off the foam so that the broth remains clear.

To the almost finished chicken, add peeled and chopped potatoes and carrots, as well as a few rings of sweet pepper, which will add flavor to our soup. Cook over medium heat for another 10 minutes.

Slice the white cabbage thinly or not very thinly - as you like. Grate the beets on a coarse grater. I used frozen summer beets. Throw cabbage and beets into the pan. Cook for about 10 minutes.

When the potatoes and cabbage are ready, add tomato paste and chopped herbs to the pan. Now you can salt the borscht to taste.

As a rule, beets lose their color during cooking. But I have some in stock little secret: at the end of cooking, you need to add a little more beets along with the tomato paste, and sprinkle the soup with lemon or lime juice. The taste and color will be especially rich. For balance, you can add a little honey (1/2 teaspoon).

Leave the pan on the stove over low heat for another 5 minutes. At the end of cooking, add a chopped clove of garlic. That's it, our chicken is ready! But let the soup sit for at least a little while with the lid ajar.

Pour hot borscht with chicken breast into deep plates. Add a piece of white meat to each serving.

I guarantee the beautiful color, aroma and excellent taste of borscht.

Happy cooking and bon appetit!

Rich classic borscht is considered one of the popular first courses. However, people who have problems with gastrointestinal tract, it is strictly forbidden to consume some products included in this soup. In this case, it is worth remembering that there is not only a traditional one, but also a dietary one, which will be presented in today’s article.

Some housewives mistakenly think that they turn out bland and tasteless. This is actually not true. Such first courses turn out to be very flavorful, but at the same time they do not contain harmful fatty components.

In order for you to get a real dietary borscht, you need to stop using rich meat broths, replacing them with vegetable ones. It is also important to minimize the presence of fat and avoid roasting vegetables. It is advisable to saute onions and carrots in a small amount of vegetable oil or even send them to the pan raw. To make the dish less filling, you can omit potatoes.

We should not forget that prolonged heat treatment contributes to the destruction of valuable substances contained in food products. Therefore, it is important not to overcook dietary borscht. If you have gastritis, it is not advisable to eat white cabbage. It is better to replace it with Beijing. Vinegar, garlic and many other seasonings should also be excluded from the composition. To ready dish more valuable substances have been preserved, it is better to turn off the heat a couple of minutes after adding the last batch of ingredients. Then you need to let it brew for several hours.

Chicken option

It should be noted that the technology for preparing borscht is so simple that even a novice cook can handle it. The soup itself is made without adding frying, so it turns out absolutely not greasy and very healthy. To cook a delicious and satisfying lunch for the whole family, you need to stock up on everything you need in advance. Your kitchen should have:

Three liters drinking water.
Half a kilo of chicken.
Three beets and potato tubers each.
A teaspoon of table salt.
One carrot and one onion each.
A pair of bay leaves.
A sprig of parsley and dill.

It should be noted that this recipe does not involve the use of white cabbage. Therefore, dietary borscht prepared using it can be included in the menu of people suffering from gastritis.

Process description

The first thing to do is to tackle the chicken. It is washed and filled cold water and send it to the stove. After the first bubbles and foam appear on the surface, replace the liquid with clean liquid and put it back on the fire. Cooking time largely depends on the age of the bird. On average it takes about half an hour. After this time, the chicken is removed from the pan, separated from the bones and returned to the pre-strained broth.

Grated beets are also sent there and cooked for about a quarter of an hour. Then peeled and chopped vegetables (onions, carrots and potatoes) are added to the broth. Twenty minutes later, add salt and chopped herbs to the future borscht (dietary), the recipe for which is discussed in today’s article. After five minutes, turn off the heat and let the dish brew a little.

Option with bell pepper

Unlike the previous recipe, in this case no meat is used at all. This dish contains exclusively fresh vegetables, herbs and some spices. To feed your household a tasty and healthy lunch in a timely manner, check in advance whether you have in your arsenal:

Two heads of onions.
Four potato tubers.
One beet and one carrot each.
Two hundred grams of white cabbage.
A bunch of dill.
Sweet bell pepper.
Bay leaf.
A clove of garlic.

To make the recipe you cooked, which you can see in this article, more tasty and aromatic, you need to additionally prepare salt, two liters of drinking water, four tablespoons of tomato paste and one hundred grams of 15% sour cream.

Sequence of actions

Pre-peeled and diced potatoes are poured with boiling water and boiled for ten minutes. After this, shredded cabbage is added to it and cooking continues.

Place chopped onion in a frying pan greased with a small amount of vegetable oil and lightly fry it. Then grated beets, carrots and chopped bell peppers are sent there. Mix everything thoroughly and simmer over low heat for no more than three minutes. After this, add tomato paste and a glass to the pan boiled water and continue cooking until the liquid evaporates. The resulting frying is sent to the pan in which the potatoes are boiled.

After this, salt and bay leaf are added to the future dietary borscht, the recipe for which can be seen above. When the beets become soft, remove the pan from the heat and wait until its contents infuse a little. You can serve this delicious lean first course with a special dressing. It is prepared from sour cream, chopped herbs and chopped garlic.

Option with beans

This first dish turns out to be so light and healthy that it was included in one of the diets that allows you to quickly lose a few extra pounds. To cook dietary borscht for weight loss, visit the nearest supermarket in advance and buy all the necessary ingredients. In this case, your kitchen should have:

Three hundred grams of fresh cabbage.
2/3 cup white beans.
One beet, one carrot and one onion.
Four potato tubers.
A couple of tablespoons of tomato paste.

In addition, to meatless borscht, the recipe for which is discussed in detail in this article, you should add salt, bay leaf and pepper. The amount of these ingredients depends on the personal preferences of the cook and his family. Plus, the list also includes the juice of half a lemon and drinking water. For those who adhere to a not too strict diet, you can cook borscht in chicken or beef broth.

Step by step instructions

The technology for preparing borscht consists of several main stages. First of all, you need to deal with the beans. It is filled with cold water and left for three hours. After this, they are washed and transferred to a saucepan. Three liters of drinking water are poured into it and put on fire.

Add chopped beets, salt and bay leaves to the beans being cooked. After twenty minutes, add grated carrots, chopped onions and diced potatoes. Then shredded white cabbage, tomato paste and juice squeezed from half a lemon are added to the pan. After ten minutes, turn off the fire and wait for the dietary borscht to infuse a little.

INGREDIENTS (for 4-5 servings):
- Beets - 200 gr
- Carrots - 100 gr
- White cabbage - 100 gr
- Potatoes - 100 gr
- Onions - 100 gr
- Tomatoes 100 gr
- Garlic - 20 g (4 cloves)
- Water - 400 gr
- Chicken breast- 400 gr
- Fresh herbs for serving - 20 g

RECIPE:
2. Peel the vegetables.

Bon appetit!

Cold PP-borscht with bran

🔸per 100 grams - 28.54 kcal🔸Used - 1.76/0.94/3.37🔸

Ingredients:
1 medium sized young beetroot
A quarter glass of kefir
Bunch of green onions
1 heaped tablespoon of wheat bran
1 large cucumber
1 boiled egg
Salt and herbs - to taste
0.5 liters of chilled boiled water
Thanks to the Dietary Recipes group for the recipe.

Preparation:
1. Brew bran: pour boiling water (half a glass of water), close the lid and let it brew for 30 minutes, cool.
2. Peel the boiled beets, cut into small cubes or strips.
3. Wash the cucumber and cut it the same way.
4. Chop the onion, mix with kefir and bran.
5. Combine everything, add water, garnish with chopped herbs and egg, add salt to taste.

Bon appetit!

Borscht with beans and prunes 💥👀

Ingredients:

Beans (Lima) - 100 g
Water - 1.5 l
White cabbage - 200 g
Potatoes (small tuber) - 2 pcs.
Onion - 1 piece
Garlic - 1 tooth.
Carrots - 1 pc.
Tomato (or 1 tomato+1 tbsp tomato paste) - 2 pcs.
Beetroot - 1 piece
Sugar (to taste) - 1 tbsp. l.
Vinegar (apple, balsamic or just 7%, to taste, for children - lemon juice) - 2 tbsp. l.
Allspice - 4 pcs
Black pepper (peas) - 6 pcs.
Parsley (dry) - 1 tsp.
Dill (dry) - 1 tsp.
Bay leaf - 1 piece
Cardamom (optional) - 3 pcs
Prunes - 11 pcs
Greens (for serving, green onions and parsley) - 0.5 bunch.
Sunflower oil (1 tbsp for stewing vegetables, 1 tbsp add at the end of cooking to the finished borscht)
Salt...

Diet borscht 🍵

Calorie content per 100 g - 51 kcal (Used/F/U - 7.2/ 0.4/ 3.8)

📑 INGREDIENTS (for 4-5 servings):
✔ Beetroot - 200 gr
✔ Carrots - 100 gr
✔ White cabbage - 100 gr
✔ Potatoes - 100 gr
✔ Onions - 100 gr
✔ Tomatoes 100 gr
✔ Garlic - 20 g (4 cloves)
✔ Water - 400 gr
✔ Chicken breast - 400 gr
✔ Fresh herbs for serving - 20 g

📝 RECIPE:
1. Wash the fillet, chop not very finely, and set the broth to cook.
2. Peel the vegetables.
3. Cut beets, carrots, cabbage into strips, potatoes, onions into cubes.
4. As soon as the broth boils, add the beets.
5. Consistently add cabbage, carrots, potatoes, and onions to the soup.
6. Finely chop the tomatoes and add to the soup.
7. Salt, add spices, garlic.
8. Turn off the stove and leave the borscht to steep for at least 15 minutes.
9. Serve with fresh herbs, you can add low-fat sour cream when serving.
Bon appetit!

@food_and_diet @food_and_diet

Borscht with mushrooms 🥘🍄

Ingredients:

Fresh champignons - 250 g
Beetroot - 300 g
Onions - 2 pcs.
Carrots - 3 pcs.
Celery, root - 300 g
Potatoes - 150 g
Water - 4 l
Bay leaf - 2 pcs.
Tomato paste - 1 tbsp. l.
Granulated sugar - 1 tsp.

Salt - to taste

Preparation:

Borscht with mushrooms 🌾🍄🍂

Ingredients:

Fresh champignons - 250 g
Beetroot - 300 g
White cabbage - 300 g
Onions - 2 pcs.
Carrots - 3 pcs.
Sweet bell pepper - 1 pc.
Celery, root - 300 g
Potatoes - 150 g
Water - 4 l
Bay leaf - 2 pcs.
Allspice peas - 2 pcs.
Tomato paste - 1 tbsp. l.
Granulated sugar - 1 tsp.
Vegetable oil - 5 tbsp. l.
Ground sweet paprika - 1 tsp.
Salt - to taste

Preparation:

1. Place peeled vegetables in a deep saucepan: 1 onion, 2 carrots, beets, celery and bell pepper. Add bay leaf, peppercorns, salt.
2. Fill with water and cook over moderate heat for about 1 hour.
3. From the finished broth, remove all the boiled...

Borscht with mushrooms 🌷

Ingredients:

Preparation:

📆 Healthy eating chart with meal options 🍜🍏🍳

Don't forget to drink water throughout the day (at least 2 liters of plain water!)

✔ 7.30 - 9.00 Breakfast (to choose from)
- steamed oatmeal (60 grams of dry oatmeal) with grated apple (1 small) and cinnamon
- light omelette with vegetables/mushrooms of your choice (200-250 g)
- 200 g of curd and fruit casserole
- cottage cheese 2% (150 g) with sour cream (2 tbsp), sakhzam and vanilla
- buckwheat porridge(70 grams of dry cereal) with 1 tomato.
- 3-4 vegetable muffins with cottage cheese and cheese

✔ 11.00 - 11.30 Snack (to choose from)
- any 1 fruit
- yogurt without additives (150 g)
- 2 eggs
- freshly squeezed juice (350 g)
- pp-dessert from our group (cupcakes, soufflé, pp-sweets)
- a glass of kefir (300 g)
- a handful of nuts (30 g)

✔ 13.30 - 14.30...

PP diet for 1200 kcal

Monday

Breakfast
Coffee with milk (200 ml)
Protein omelet (110 g)
Grated carrots (100 g) with olive oil (5 g)
A piece of grain bread (20 g)

2nd breakfast Fruit - 200 g (apples or pears)

Dinner
Fish soup 2 ladles (200 ml)
Boiled beef (70 g)
Boiled potatoes (120 g)
Salad from bell pepper and green onions (150 g)

Dinner
White poultry (100 g)
Boiled buckwheat (100 g)
Zucchini stewed in sour cream (100 g)
Black tea (200 ml)
At night, low-fat kefir (200 ml)

Breakfast Lemon drink (200 ml)
Hercules porridge (100 g)
White cheese - 20 g
Boiled beets (100 g)

2nd breakfast Fresh fruits - 100 g (tangerines or oranges)

Dinner
Fresh cabbage soup - 2 ladles (200...

PP diet

Monday

Tuesday

3 options for PP diet for 1250 kcal?????????

Option 1

First breakfast: a bowl of oatmeal with a handful of raisins. A cup of tea or coffee without sugar.
Lunch: a plate of borscht in low-fat broth and a piece of black bread.
Afternoon snack: a little low-fat cottage cheese.
Dinner: piece boiled chicken and a plate of salad of tomatoes, cucumbers and herbs, seasoned with lemon juice and a teaspoon of vegetable oil. During the day you need to drink one and a half liters of water.

Option 2

First breakfast: rice porridge, lightly salted and seasoned vegetable oil. Cup of tea.
Second breakfast: banana.
Lunch: vegetable soup with chicken broth and a slice of bran bread.
Afternoon snack: apple.
Dinner: oven-baked fish, cabbage salad.

Option 3

First breakfast: two boiled...

Proper nutrition program:???????????????

Choose one dish from those offered.

7.00 -7.30 1st breakfast - steamed oatmeal with grated apple, cinnamon and honey, light omelette with herbs, 2 cheesecakes with yogurt sauce, cottage cheese with sour cream, buckwheat porridge with 1 tomato.

9.00-9.30 2nd breakfast - any 1 fruit, plain yogurt, 2 eggs, vegetable juice.

11.00-12.00 - time for a snack - baked apple with cottage cheese, a glass of kefir, fruit salad, seasonal berries.

13.30-14.30 - lunch - vegetable soup, creamy zucchini soup, vegetarian borscht, vegetable stew plus chicken, mozzarella salad with tomatoes, any lean meat with vegetables.

16.00-16.30 - time for a snack - green apple slices, cucumber strips, greens, grapefruit slices, fruit salad...

PP diet

Slimness and health are the key to a happy smile! ????

Monday

First breakfast: vegetable salad, buckwheat porridge with water, tea (it’s better to choose green tea).
Second breakfast: fruit (pear, banana), kefir (one or two days).
Lunch: boiled chicken fillet, stewed vegetables(any), fish soup, dried fruit compote.
Dinner: vegetable salad (can be replaced with stew), bran bread, tea.

Tuesday

First breakfast: oatmeal with yogurt without fillers, sweet and sour apple (can be replaced with a pear), natural coffee.
Second breakfast: cottage cheese with low-fat sour cream, a decoction of berries (for example, rose hips).
Lunch: soup for vegetable broth with the addition of any cereal, brown rice, baked fish...

????Let's move on to proper nutrition in 20 days!????

Day one is the easiest!

Day two. We eat 3 times a day: breakfast, lunch and dinner. You should not skip more than one meal. You can have snacks, but not with sandwiches, but with fruits, vegetables, kefir or low-fat cottage cheese. Breakfast should be no later than 10 a.m., lunch no later than two p.m., and dinner no later than 7 p.m.
3 additional rules of the day:

Don't eat chips and crackers. As well as other fast food. Go around...

PP diet for 1500 kcal

Breakfast

3rd lunch. Lentil soup...

PP diet for 1500 kcal

Breakfast

1st breakfast. Buckwheat porridge (150 g) with onion-mushroom sauce (100 g) Tea or coffee, a piece of cheese (25 g).
2nd breakfast. Buckwheat porridge (150 g) with beef stroganoff liver (100 g). Tea or coffee, feta cheese (35 g).
3rd breakfast. Oatmeal (3 tbsp) with fruit (130 g) and milk (100 g). Tea or coffee, feta cheese (35 g).
4th breakfast. Cottage cheese (150 g) with berries (100 g) and honey (1 tsp). Tea or coffee, biscuits or grain cookies (20 g).
5th breakfast. Vegetable salad With boiled egg and cheese. Tea or coffee.

Snack: apple, pear, handful of nuts, yogurt

1st lunch. Vegetable soup (250 ml) with egg. Rye bread (40 g).
2nd lunch. Vegetable borscht (250 ml), whole grain bread (40 g).
3rd lunch. Lentil soup...

PP diet

Slimness and health are the key to a happy smile! ?

Monday

First breakfast: vegetable salad, buckwheat porridge with water, tea (it’s better to choose green tea).
Second breakfast: fruit (pear, banana), kefir (one or two days).
Lunch: boiled chicken fillet, stewed vegetables (any), fish soup, dried fruit compote.
Dinner: vegetable salad (can be replaced with stew), bran bread, tea.

Tuesday

First breakfast: oatmeal with yogurt without fillers, sweet and sour apple (can be replaced with a pear), natural coffee.
Second breakfast: cottage cheese with low-fat sour cream, a decoction of berries (for example, rose hips).
Lunch: soup in vegetable broth with the addition of any cereal, brown rice, baked fish...

20 options for a PP dinner with benefits for your figure???

Dinner for weight loss is as important as breakfast❗

If you have a properly structured diet during the day and a selected diet, then by the evening you should not have brutal hunger. And do not forget that in the evening the metabolism slows down, so it is better to refuse heavy and rich foods (however, it is better to refuse rich foods at any time)

In the evening, you should say “stop” to carbohydrates and fatty foods.

For dinner, choose fresh vegetables with chicken, eggs or fish - ideal.

There are a lot simple dishes that you can eat in the evening and continue to lose weight. Among them:

1. Beef baked in a “sleeve” with spices + stewed cabbage.
2. A pack of low-fat cottage cheese mixed with...

Let's move on to proper nutrition in 20 days!

Tips for those who find it difficult to switch to PP

🍑Day one is the easiest!
Buy new dishes or, if you have one, eat exclusively from them!

🍑Day two. We eat 3 times a day: breakfast, lunch and dinner. You should not skip more than one meal. You can have snacks, but not with sandwiches, but with fruits, vegetables, kefir or low-fat cottage cheese. Breakfast should be no later than 10 am, lunch no later than two o'clock in the afternoon, and dinner no later than 19 o'clock.
3 additional rules of the day:
We drink at least 1.5 liters of water. Moreover, drink a glass of boiled water on an empty stomach. Preferably with lemon juice, unless, of course, you have stomach problems. Skip the soda.
Don't eat chips and...

FAT BURNING BASICS.

HOW TO START LOSSING WEIGHT RIGHT

Note!

Each of you has already heard about fat burning, proper nutrition, cardio training, proper daily routine and the like.

But many do not know where to start this transition to new life.

It would seem that we are simply giving up everything that prevents us from losing weight (sweets, starchy foods, etc.). But not everything is as it seems to us...

Of course, everyone has willpower and can prove to themselves and others that they are strong in spirit and have not eaten anything harmful for a couple of days and run in the morning. But unfortunately, all this does not last long and the person spits on his goals, because... It’s just that such a quick rebuild is hard for him and insufficient knowledge in the field of fat burning does not...