During a diet, it is very important that the diet is complete and varied. Be sure to include soups in your diet. With a well-designed menu, a person does not feel hungry between meals. Diet meals should be satisfying, but at the same time easy to digest. Soups are often cooked with chicken broth. For dietary nutrition, it is best to choose recipes that combine chicken meat and vegetables.

Ingredients:

Water – 2-2.5 l
Chicken meat – 500-600 g
Potatoes – 2-3 pcs.
Broccoli – 500 g
Onions – 1 pc.
Carrots – 1 pc.
Vegetable oil – 1 tbsp.
Salt, pepper - to taste
Bay leaf – 2-3 leaves
Natural herbal seasonings - to taste
Dill, parsley

Cooking method:

For dietary chicken soup, you can use any part of the chicken. You can, for example, take two thighs, or one thigh and half a breast. The least fatty soup will be obtained if you use only the breast for this soup. Wash the chicken, remove the skin, trim off the fat, if any. Place the meat in a saucepan, cover with cold drinking or filtered water and put on fire. After the water boils, cook the broth for 20 minutes, periodically skimming off any foam that forms.

While the chicken is cooking, prepare the vegetables. Clean and wash them. Cut the potatoes into cubes or cubes, cut the carrots and onions into smaller pieces, and grate the carrots on a coarse grater. To prepare dietary soups, you can take frozen broccoli, but it is better to use fresh vegetables. The taste of this soup is more interesting and rich. Wash the head of broccoli thoroughly and separate it into small florets.

In dietary soups, you should not use frying; it is better to add onions and carrots raw or sautéed. Many people don't like boiled onions. If you are using raw vegetables, you can add a whole, peeled onion to the soup, cook it for 10 minutes, and then remove it. This way, the soup will acquire a characteristic taste, but the onion itself will not stick to your teeth. To sauté, heat a small amount of vegetable oil in a frying pan and place finely chopped onions and carrots in it. Fry over low heat for two minutes, avoiding the formation of a crust. Add a little water and simmer for a few more minutes until the vegetables soften.

When the chicken is cooked, remove it from the broth. If you are using chicken with bones, you will need to remove them, shred the meat and place it back into the broth. Place the potatoes into the boiling broth. Wait for the soup to boil again, and after 10 minutes, add the broccoli, onions and carrots. Add salt, pepper, seasonings, bay leaf, cook for another 5-7 minutes. Turn off the heat and let the soup sit for 10 minutes. Serve with finely chopped herbs.

Tip: when serving dietary soups with chicken broth, you can add half a boiled egg. This will not only make the soup taste more interesting, but will also increase its protein content and make it more filling.

Lent for the Orthodox in 2018 begins on February 19. It will last forty days until April 7 inclusive. Fasting is a time when believers abstain not only from all food of animal origin - meat, milk, butter and eggs. Laymen are allowed to eat boiled food every other day, including lenten soups. Dietary restrictions for the laity are not as strict as for church ministers, monks and priests.

The so-called “dry eating” days involve eating uncooked foods. There are also days of complete abstinence from food. And on Saturdays, Sundays and holidays it is allowed to cook food in vegetable oil, as well as eat fish and seafood. In the world, everyone decides for himself how much his faith and health allow him to fast.

I cook Lenten soups quite often and not only during fasting. These dishes are tasty and low in calories. In addition, their diversity allows you to prepare a new, tasty dish every day. Shchi, borscht, solyanka, rassolnik, pea and bean soups - all of them can be prepared without meat. At the same time, they will not be fresh and empty. Don’t be lazy and prepare lean mayonnaise. With it you will receive complete meals, which are served on fasting days in Russian restaurants.

Previously, we have already discussed some recipes for lean salads, soups and main courses. You can see them in the “Lenten Dishes” section. In this article, I have collected the best lean soups that I prepare for myself and my family. Some are prepared very simply and quickly, while others will require some time and effort. However, they are all very tasty and healthy. Choose any one and cook with pleasure!

I would be glad if this collection of recipes helps those who have decided to fast or are serious about their health. Write all your questions and suggestions in the comments under the article.

Recipe for lean borscht with beans and beets

This is the most favorite soup in our family, regardless of whether it is cooked with or without meat. On days of fasting or a strict diet, I prepare it even without the use of vegetable oil. In any case, the borscht will turn out tasty and rich. Appetizing vegetable broth and boiled beans will make this lean borscht amazing. Today I cook with canned beans, but you can also use regular beans.

Dry beans should be soaked for at least 12 hours before cooking. And change the water at least three times.

If desired, you can add fresh or canned champignons or other mushrooms to it. The classic recipe for borscht with beans requires preparing it without potatoes. But I love potatoes in borscht, so I’ll add those too. If you cook without potatoes, take twice as many beans.

What you will need:

How to cook:

So, if the beans are canned, like mine, then we don’t need to soak them. Pour 3 liters of water into a large saucepan and put on fire. Immediately pour the beans in there and wait until it boils. At this time, prepare all the vegetables.

Chop the potatoes randomly, onions into quarters of rings, carrots and beets into coarse graters. Chop the cabbage thinly. Immediately chop a bunch of herbs and a couple of cloves of garlic. If you eat vegetable oil today, then let’s fry the vegetables in it.

Place the frying pan on high heat and pour in 3-4 tablespoons of vegetable oil. First, we will fry the onion until golden brown.

Don't forget to constantly stir the vegetables during cooking.

Then add grated carrots and after three minutes beets and tomato paste. I use my own homemade tomatoes instead.

If you can’t eat butter today, you can put the grated vegetables directly into the soup. But this must be done after the beans and potatoes are cooked.

Roasting is ready. I add a little broth from the pan to it and cover with a lid. I already had beans boiling in the pan. We add diced potatoes to it. The cooking time for potatoes is always different and depends on the variety and storage conditions.

Check for doneness with a knife or taste.

At this stage I already salt and pepper the broth. Since my beans are canned, they are already ready from the start. My potatoes were cooked in 10 minutes. Now I put finely shredded cabbage into the pan.

The broth boils again and cook the cabbage for no more than two minutes. I don’t like it when cabbage boils into jelly in borscht. Immediately place all the fried vegetables and bay leaves into the pan.

When it boils, turn off the heat and let the borscht brew under a tightly closed lid for about half an hour. At this time, you can pour chopped greens into the pan.

You can serve it separately and then pour it into plates in portions.

The taste and aroma of this borscht will prove to everyone that meatless soups are no worse than meat ones.

Lenten cabbage soup from fresh cabbage with mushrooms in a slow cooker

In this video clip, Valentina Sidorova will show us in detail how to prepare cabbage soup without meat. Very quick and tasty recipe. Mushrooms give this dish a unique taste. Especially when they simmer longer in the slow cooker.

However, when I prepare lean cabbage soup, I still add a little sour, sauerkraut. It gives the cabbage soup a delicious sourness and with it the mushroom broth is richer and more aromatic.

On fasting days, of course, you should not eat sour cream. If you cook meatless soups, prepare for them. It can also be used in preparing vegetarian salads.

Lenten pickle with barley and pickles

I’m even embarrassed to call this soup lean, it’s so rich, tasty and satisfying. I found this vegan pickle recipe on the Internet a long time ago and use it quite often.

Pearl barley must be soaked for at least 3-4 hours before cooking.

I even boil pearl barley in advance sometimes. Preparing soups without meat does not require much time and effort. The result is always tasty and healthy.

What you will need:

How to cook:

First, pour 3 liters of water into the pan and put it on fire. In the meantime, wash and clean all the vegetables. Then we cut the potatoes, cucumbers and carrots larger, and the onions smaller. The pearl barley was washed and soaked in the evening. Now I washed it again and drained the water. Champignons are cut into thin slices.

When the water in the pan boils, I pour the barley into the boiling water and add a little salt. Let the cereal cook for at least 30 minutes.

When you salt, do not forget that we will add cucumber pickle to the broth.

Pour vegetable oil into a frying pan and fry the onion in it until transparent. Add chopped carrots to it. Fry for another five minutes. You can even add a little broth from the pan. And finally, pour the chopped and pickled cucumbers into the frying pan. Now you can close the lid and simmer the vegetables a little.

If you wish, you can add tomato paste to the frying. I didn’t, because my cucumbers are barrel pickled and very sour. Excess acid is no longer required.

For pickle, it is better to use pickled cucumbers rather than pickled ones.

The pearl barley is already cooked. Add mushrooms to it. When the champignons boil for about 10 minutes, add the chopped potatoes and cook until the potatoes are fully cooked. At this stage I throw in two bay leaves.

At the end of cooking, add the fried vegetables to the soup and pour in the cucumber pickle.

Add all sour ingredients only after the potatoes are completely cooked. Otherwise it will become stiff and hard.

Let the pickle boil for the last time and cover with a lid for half an hour to let it brew. You can already add finely chopped greens.

To say that the pickle was a success would be to say nothing. You can enjoy eating such lean soups every day. Be sure to prepare it and treat it to your family and friends!

Recipe for making Lenten hodgepodge of sauerkraut with mushrooms

I foresee that there will be readers who will say that solyanka cannot be lean by definition. - the meatiest of all soups, because it always contains several types of meat, and even sausages. They prepare hodgepodge and fish soup with different types of fish. Today we will make it with mushrooms.

This soup is especially good in a slow cooker, when after cooking it simmers for another hour under the lid.

For many years I have been preparing such a delicious mushroom solyanka that even men eat it with pleasure. And they, as you know, don’t really respect soups without meat. Everyone can benefit from some fatty broth, replacing meat broth with light mushroom broth. Moreover, the taste does not lose at all.

What you will need:

How to cook:

Pour 3 liters of water into a large saucepan and put it on fire. While it’s boiling, I peel and wash all the vegetables. Naturally, you can take any mushrooms that you like best, or you simply have them in stock.

If the mushrooms are dried, they need to be soaked for 6 to 12 hours before cooking.

I always put pickled cabbage in hodgepodge. It gives Solyanka a good sourness. You can also use fresh.

As with all sour soups, in Solyanka we first cook the potatoes until tender, and then add all the pickled and pickled vegetables to the pan.

If you do the opposite, then the potatoes will not cook in the sour broth, but will become stale.

Therefore, we put the chopped potatoes into the pan and cook until they are completely ready. Meanwhile, we will fry vegetables and mushrooms for hodgepodge.

Place two frying pans on the fire and add a little vegetable oil. Pour finely chopped onion into one of them. Fry the onion until transparent, then add grated carrots to it.

In a cup with two spoons of tomato paste, add two tablespoons of flour and a little water. Mix thoroughly until the mixture becomes homogeneous. Now carefully pour everything into the pan. Stir and turn off the heat.

Cut the champignons into thin slices and place them in a second frying pan. My mushrooms are fresh and they will fry quickly. If the mushrooms are canned or frozen, then the water will first boil away from them, then only they will begin to fry.

All the liquid has evaporated from the mushrooms and they are lightly fried. We send them to the pan, where the potatoes are already completely cooked.

Now it’s time to cook all the acidic foods. Pour sauerkraut and finely diced pickled cucumbers into the pan.

If you use fresh cabbage, add a little cucumber pickle to the soup for sourness.

Boil the cabbage for about 10 minutes. I cut half of the olives into small rings, and put half of them whole in the soup. At this stage, I add salt, pepper, all the spices and bay leaves.

Place the olives and roasted vegetables into the pan. Let it boil for the last time and cover tightly with a lid and leave to simmer for an hour. Greens can be added to the soup immediately, or you can pour them directly into the plates

How to cook pea soup without meat

In the next video clip, Irina Belaya shows and explains in great detail how she cooks lean pea soup.

Vegetarian dishes made from legumes are very diverse. But making lean soups using only peas and beans would be too monotonous. In the next recipe we will consider another useful plant.

Easy and delicious vegetarian lentil soup

For some reason my cat loves lentils. I noticed this by accident, but now, when I make myself soup or lentil porridge, I always treat it to her. If anyone knows why the cat has such a strange taste, write in the comments.

And we will start preparing a thick and tasty lentil soup. It contains a lot of carrots and aromatic spices, but no potatoes at all. Although, if you wish, you can chop a couple of potatoes into the soup.

What you will need:

How to cook:

I have red lentils. You can use other varieties, but this is not important for soup.

Lentils, unlike other legumes, do not need to be soaked before cooking.

It will boil perfectly. Therefore, I place it in a colander and simply rinse it under running water.

I pour 1.5 liters of water into the pans and pour the washed lentils into it. I put it on the fire until it boils. At first, the lid can be closed tightly, but as it heats up, it is better to remove it completely. When it boils, carefully remove the foam. There is usually a lot of foam from lentils.

I peel and wash all the vegetables. I cut the carrots and onions into fairly large pieces. Garlic and ginger into very small crumbs. And I cut the cherry tomatoes into halves.

When the lentils have cooked for about five minutes, add carrots and onions, garlic and ginger. Bring to a boil, reduce heat and cook for another 10 minutes.

Pour in spices and tomatoes. Let it simmer for another 2 minutes and remove from heat. Chop some green cilantro and a few tomatoes and add them to the plates. Very tasty!

The soup is spicy and very energetic! If for some reason you don’t like it spicy, remove the ginger and chili pepper. The garlic and onions will be cooked in the soup and will not be very spicy. Help yourself to your health!

Lenten rice soup Kharcho with walnuts

What is the difference between Kharcho Lenten Soup and Meat Soup? Did you guess it? Precisely the absence of meat. Otherwise, it is just as spicy, red, and aromatic. Moreover, we will add crushed walnuts and cilantro to it. This is the most Georgian feature.

I will cook it in a slow cooker, but you can also cook it in a saucepan. In any case, it will be quick and tasty.

What you will need:

Preparation:

I wash the rice and fill it with clean water. Let him wait his time. In the meantime, let's take care of the vegetables.

I cut the onion into cubes and grate the carrots on a coarse grater.

I pour olive oil into the multicooker bowl and send the vegetables there for frying.

I peel the tomatoes, add peeled garlic to them and use a blender to turn them into a paste.

Tomatoes can be taken either fresh or salted.

The onions and carrots are already fried enough. I pour a mixture of tomatoes and garlic over them. I add the already swollen rice, all the spices, bay leaves and salt.

Now I add about one liter of water. The rice will expand further during cooking. Therefore, later I will add more water to the consistency that I want my soup to be.

I close the lid of the multicooker and cook in the “stew” mode for about 10 minutes. I add crushed walnuts and chopped cilantro when the soup is ready.

Vegetarian vegetable soup in a slow cooker

In this video clip, Elena Shalahevich shares with us her method of preparing lean vegetable soup. Try this simple recipe in your kitchen and you will see how amazing it is. Moreover, you can vary the set of vegetables to your taste. For example, I added cauliflower to it. The result is reminiscent of vegetable stew, only in the form of soup.

With this I will finish my experiments. I hope you guessed that meatless soups can be cooked in the same way as meat soups. We can use all ingredients except meat. I thank everyone who cooked with me today!

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Fasting needs to be delicious!
Today's selection is full of delicious recipes that are suitable not only for those who are fasting, but also for vegetarians, or maybe you just want to take a day or two off from meat or dairy products.

Lenten soup recipes

Lenten and pumpkin soup

For 8 servings of soup you need:

• 3 stalks of celery - chopped;
• 1 onion, peeled and finely chopped;
• 400 gr. pumpkin, peel and cut into 3 cm pieces;
• 200 gr. lentils;
• 5 glasses of water or vegetable broth;
• salt, pepper, rosemary and other seasonings

How to cook: Pour water or broth into a saucepan. Put on fire, bring water to a boil, add all ingredients one by one. Add salt and pepper and cook the soup until done, 30-40 minutes.

Lenten pasta soup

For 4 servings of soup you need:

• 1 liter of water or vegetable broth;
• 1 glass of tomato paste;
• 350 grams of fresh or frozen vegetables to your taste;
• 100 gr. thin spaghetti or any pasta;

Preparation: Pour water into a saucepan and mix it with tomato paste. Bring to a boil over heat, add salt and pepper, add pasta and cook for 6 minutes or until pasta is done. Then add the vegetables and cook until the vegetables are done. And you can serve! Fast, tasty and lean!

Thick lean vegetable broth

For this delicious broth you will need:

• 1 medium onion, chopped;
• 1 tbsp. olive oil;
• 2 stalks of celery;
• 2-3 medium potatoes, peeled and cut into cubes;
• 2 carrots, grated or chopped;
• 1 tbsp. wheat flour;
• 850 ml. vegetable broth or water;
• salt pepper;
• greens to your taste;

Preparation: pour oil into the bottom of the pan, add onion, fry it lightly, add celery and carrots and fry for another 3 minutes. Then add flour and mix well. Pour broth or water over the vegetables, bring to a boil. Add salt. Add potatoes to boiling water and cook for 20-30 minutes until tender. Before serving, sprinkle the soup with herbs.

Lenten puree soup “7 vegetables”

For the soup you need the following ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped;
• 3 large cloves of garlic, minced;
• 2-3 stalks of celery, chopped;
• 2 small carrots, peeled and chopped;
• 1 small head of broccoli;
• 1 large potato, cut into cubes;
• 200-300 g pumpkin, cut into cubes;
• 6 cups vegetable broth or water;
• Salt and pepper to taste (I used about 1 teaspoon salt)

How to cook: take a pan, pour oil into the bottom and fry the onion and garlic for 1-2 minutes. Then add celery and carrots, broccoli, pumpkin one by one. Simmer the vegetables for about 5 minutes. Then add water or broth. Bring to a boil. Salt and pepper. Then add chopped potatoes to the soup. The soup needs to be simmered for another 15 minutes until the pumpkin and potatoes are soft. When the vegetables are ready, you can remove the soup from the heat, let it cool slightly and puree it using a blender. Add seasonings to taste and the soup is ready to serve.

If these recipes weren’t enough for you, a special selection with detailed descriptions and photos will help diversify your menu even more.

Lenten salad recipes

Vegetable salad with mustard dressing

For it you need to prepare (2-3 servings of salad):

• 50 gr. arugula;
• 1 red bell pepper
• 1 avocado
• 10 cherry tomatoes or 2-3 regular small tomatoes;
• 2 tbsp. l. French mustard (the one with grains) and olive oil

Preparation: Wash and dry the arugula and place in a salad bowl. Peel the red pepper, cut into small cubes, and add to the arugula. Peel and cut the avocado into cubes and place in a salad bowl. Cut cherry tomatoes in half (if you have regular tomatoes, cut them into cubes). Place everything on a plate. Mix. We prepare the salad dressing from mustard and oil, mix them in a small plate and pour over the salad. Before serving, you can garnish the salad with cashew nuts or pine nuts.

Refreshing cucumber salad with mint dressing

For two servings of salad you need:

• 2-3 cucumbers, cut into half rings;
• bunch of mint, finely chopped;
• 1 small red onion, chopped;
• olive oil;
• lemon juice;
• salt and herbs to your taste;

How to prepare: Mix cucumbers, onions and chopped mint in a bowl. In a separate small bowl, mix olive oil, lemon juice, salt and herbs. Pour the resulting dressing over the salad.

Note! This salad should not be left in the refrigerator overnight; the cucumbers will become watery and the dish will lose its flavor. It's better to eat it right away.

Lenten corn salad with basil

For the salad you need:

• can of canned corn;
• 1 red onion, chopped;
• olive oil for dressing;
• salt pepper;
• bunch of basil leaves.

Preparation: take a large salad bowl, put canned corn in it (drain the water first), chopped basil leaves and season everything with oil.

By the way! If you freeze corn for the winter, it is also suitable for salad. Simply boil the corn in lightly salted water.

Nutritious salad

A wonderful nutritious salad, just what you need during Lent or for a vegetarian diet, since avocados and nuts are rich in vegetable fats. for the salad you will need:

• 50 gr. greens (any to your taste: spinach, arugula, frisee salad or any other);
• a handful of almonds, preferably not roasted;
• 1 large carrot, cut into slices;
• 1 avocado, peeled and cut into cubes;
• 1 cup boiled chickpeas (can be replaced with canned beans);
• 2 small cucumbers, cut into half moons;
• a small bunch of radishes, washed and cut;

Preparation: place the greens on the bottom of the salad bowl, place vegetables on top: carrots, chickpeas, avocado, cucumbers and radishes. Mix everything. Decorate with nuts. As a dressing you can use 1) olive oil and lemon juice; 2) some natural low-fat yogurt.

Lenten pancakes - recipes

Pancakes without eggs and milk

For pancakes you need:

• 2 cups of flour;
• 2 glasses of water or soy milk;
• salt, sugar to taste
• 1 tbsp. vegetable oil

Preparation: pour water or soy milk into a saucepan and gradually add flour, stirring with a whisk so that no lumps form. The dough should be like liquid sour cream. Add salt, sugar to taste and butter. You need to fry in a well-heated frying pan, like regular pancakes.

In addition, bananas are often used instead of eggs to make pancakes; they bind the dough well. will make your post less boring.

Lenten cutlets - recipes

Lentil cutlets

For these cutlets you need:

• 1 cup lentils (red, green, to your taste);
• 2 medium onions;
• salt, spices;
• oat bran

Preparation: Soak the lentils in boiling water overnight. Before starting cooking, peel the onion and fry it in a frying pan. Mix the lentils with onions, add salt, pepper and pass the minced meat through a meat grinder. Then we form the minced meat into cutlets. We use oat bran as breadcrumbs. Fry the cutlets for 5 minutes on each side, or you can bake them in the oven at 180-200 degrees for 15 minutes.

salt pepper

and oil for frying, if you decide to fry (since these cutlets can be baked in the oven)

Preparation: peel and boil the potatoes; while they are cooking, grate the carrots and fry in a frying pan. When the potatoes are ready, cool them and mash them with a fork, add carrots and chopped herbs to them. Add breadcrumbs, salt, pepper to this and mix well. Form cutlets from the resulting mass and fry in a frying pan for 4-5 minutes on each side / bake in the oven at 180 degrees for 15 minutes.

For cabbage cutlets you will need:

• a small head of regular or cauliflower (about 0.5-.07 kg);
• salt, pepper, dry garlic to taste
• 2-3 tbsp. flour
• frying oil
• breadcrumbs

How to cook it correctly: you need to boil the cabbage, if you took regular white cabbage, then you need to cook it with the leaves, that is, remove the cabbage leaves and boil them in a saucepan. If you took colored ones, then divide them into inflorescences and also boil them in a saucepan. When the cabbage is cooked, we pass it through a meat grinder, thus obtaining minced meat for our lean cutlets. Add flour, salt, spices to the minced meat and mix well. We form cutlets, roll them in breadcrumbs and fry on both sides for 3-4 minutes.

P.S. There are comments, tips or your own recipes. Share your thoughts in the comments to the article!)

Simple and delicious soup recipes for every day

Three recipes with photos of lean soups that will be an excellent addition to any table. How to make simple and tasty soups? Everything in this article

1 hour

30 kcal

5/5 (2)

Many people think that lean soups are completely tasteless. It would seem that what a soup could be like without rich fatty broth and other attributes more familiar to Slavic cuisine than simple lenten soups. But many do not take into account that even the simplest soup can become a real masterpiece, even without adding fatty meats or high-calorie sauces.

Benefits of Lenten Soups

Many chefs believe that in lean soups the composition of the ingredients is not so important, and it can be simple. Spices are what will become the trump card of any Lenten dish. Pinch nutmeg or turmeric can change a dish beyond recognition, both in taste and appearance.

The benefits of Lenten soups will be appreciated by everyone, even if you do not observe Lent; they can be ideal for taking during a diet or a fasting day. I have highlighted the most interesting types of lean soups that prepare quickly and simple and, moreover, do not require any special components. Only what can be found in every kitchen.

So, there are these types of lean soups:

• Lenten soup with vegetable broth
• Semi-lenten soup with chicken broth
• Lenten soup with fish broth

I’ll be honest right away: I’m not a professional and I rely only on my personal experience. Basically, lean soups are only made with such broths. What can you cook on fasting days? Of course, soup with vegetable broth.

But I advise you not to forget that soup with chicken or fish broth is no longer considered a dish for daily fasting. Look according to the Orthodox calendar when and what kind of “small” product can be consumed during Lent.

Quick and easy Lenten soup - how many recipes with photos

And now the recipes themselves. Below are several options on how to prepare light and tasty soups.

Festive soup with fish broth

The set of products is as follows:

Ingredients

I usually use regular fish broth, prepared in advance. During the time spent in the refrigerator, the taste of the broth intensifies, and the taste of the soup becomes brighter. Therefore, I do not recommend preparing lean soup. in freshly cooked fish broth.

1. Peel and cut carrots and potatoes. Bring the broth to a boil. Add some seasonings to the broth.
2. Potatoes, cut into medium cubes, throw into boiling broth. Make sure that it is salty, otherwise the finished soup will have to be constantly re-salted; the vegetables will not have time to absorb salt and will be unsalted inside.
3. After ten to fifteen minutes, add the carrots cut into small slices into the broth, and after a few minutes the lean soup is ready. Add seasonings freshly chopped parsley and serve it on the table.

Diet soup with chicken broth - recipe

This dish will be a more dietary variation of the well-known chicken soup with potatoes and noodles.

Product set:

• 1-1.5 liters of chicken broth. A good, low-fat broth will be made from chicken breast.
• Two or three medium potatoes.
• small onion
• Pasta.
• Seasonings. Particularly turmeric for color.

1. Bring the broth to a boil. Peel potatoes and onions.
2. Cut potatoes medium cube, send to boiling broth. Then, when the potatoes are almost ready, add the pasta and finely chopped onion.
3. Then add seasonings to taste, use turmeric to make the dish very beautiful

Classic vegetable broth soup - recipe

Product set:

• 1.5 liters of vegetable broth.
• Three medium sized potatoes
• Carrot
• Greenery.

1. Bring the broth to a boil, check for salt. Peel the vegetables.
2. I advise you to start cooking by adding your favorite seasonings or dried vegetables; dried garlic and parsley are especially good. Add seasonings while boiling and just before serving. The taste of the soup will be rich.
3. Place the diced potatoes into the broth. Through 10-15 minutes add all the vegetables. The soup will be ready in 5-10 minutes. Before serving, garnish with freshly chopped herbs.

Practitioners of various diets and healthy eating sometimes prepare broths; they can be cooked from fish, lean meat or vegetables. Weak dietary broths are excellently absorbed by the human body; they are well suited for feeding children over 2 years of age and for various clinical conditions.

Meat broth (lightly seasoned) is good to eat alone or with other dishes. You can also prepare various dietary soups based on dietary broths.

How to make classic chicken diet broth?

To prepare dietary broth, it is better to choose fresh, chilled meat from young birds. You can buy individual parts of carcasses, namely: breasts, necks and backs - they are most suitable for broth. It is better not to use the legs - they are a bit greasy. In any case, to prepare dietary broth, it is better to remove the skin.

Diet chicken broth

Ingredients:

• lean chicken meat (for example, 1 breast or neck) – about 400-500 g;
• onions – 1 pc.;
• carrots – 1 pc. medium size;
• parsley root – 1 pc.;
• bay leaf – 4 pcs.;
• cloves - 2 buds;
• peppercorns – 3-5 pcs.

Preparation

First, prepare the meat: remove the skin and wash it. Peel the onion, parsley root (the carrots can be chopped, but not too finely).

Place the meat in a pan, add the required amount of water and set to cook. After a steady boil, reduce the heat to medium and boil the chicken for 3-5 minutes, then drain the liquid. Now we thoroughly rinse the meat (preferably with warm boiled water) and transfer it to a clean pan, then fill it again with fresh cold water, set to cook and immediately add the remaining ingredients. Cook over low heat, covered with a lid, for about 40-50 minutes, carefully removing the noise from time to time.

The dietary chicken broth should turn out transparent (if the transparency is insufficient, add an egg white extract and carefully strain). Carrots and meat can be used in making soups (discard the rest).

Dietary chicken broth can be served, for example, with the meat on which it was cooked, with a boiled egg, with rice and/or other dietary dishes. Don't forget about fresh herbs.

Using approximately the same method (see above), you can prepare dietary broths from turkey meat, lean beef or lamb (these types of meat take a little longer to cook than chicken).