Dietary table No. 1a Dietary table 1a (diet No. 1a) provides maximum mechanical and chemical sparing of the stomach. All dishes are prepared pureed, liquid or mushy consistency, they are boiled in water or steamed. Recommended products and dishes:

Dietary table No. 1b Dietary table 1b (diet No. 1b) (less gentle) contains more steamed dishes from pureed meat or fish: cutlets and meatballs, quenelles and rolls, soufflé. Milk or sour cream sauce and white bread crackers (75 g) are allowed. Oil is allowed from fats

Dietary table No. 1 Dietary table No. 1 is characterized by less strict adherence to the principles of mechanical and chemical sparing of the gastric mucosa than diets Nos. 1a and 1b: white bread, boiled meat (chopped) and fish, boiled and pureed vegetables are allowed

Dietary table No. 4 Indications for use. Chronic colitis and enterocolitis during a period of sharp exacerbation of the disease. Purpose of the diet. Mechanical and chemical sparing of the intestines, reduction of fermentation processes in the intestines. General characteristics. Diet with

Dietary table No. 4b Indications for use. Acute and chronic intestinal diseases during periods of less severe exacerbation. Target purpose of the diet. Provide adequate nutrition in conditions of moderate inflammatory process in the gastrointestinal tract and

Dietary table No. 4c For chronic intestinal diseases - acute and chronic colitis and enterocolitis - during the recovery period, dietary table No. 4c is used as a transition to diet No. 15 (practically to the general table). For diet No. 4c, cooking

Diet soup 1 chicken fillet (salted), 100 g cauliflower, 100 g Brussels sprouts, 100 g kohlrabi, 1–1? zucchini, 1 carrot, 1 tomato, 1 can of green peas, 500 ml of water, spinach, salt. Grate the carrots on a coarse grater, finely chop the zucchini and place in

Diet oatmeal soup Ingredients: 100 g oatmeal, 100 ml cream, 1 glass of milk, 3 tbsp. l. butter, 1 egg, 1 liter of water, Preparation Wash the oatmeal, put it in a slow cooker, add water and milk, immediately add butter and salt and cook in the “Soup” mode 40

Calories: 455

In our large family, everyone really loves sour hot dishes, so I prepare gherkins in the summer. These crispy pickles go well with boiled vegetables in vinaigrettes, various cold appetizers based on boiled potatoes, flavored with mayonnaise dressing. But, perhaps, Lenten pickle with barley and pickles is one of the most revered by all households. Fragrant greens and salty tart brine give it a unique taste. Light and at the same time very satisfying, it perfectly satisfies hunger. Under the influence of pearl barley porridge, the body easily gets rid of various toxins. By the way, ordinary pearl barley improves immunity and protects against colds. I described the pickle recipe in detail for you. I'm sure you'll like this one too.



Ingredients:

- 2 thick pickled cucumbers,
- 1 small carrot,
- 2 potatoes,
- 1 onion,
- 1/3 cup pearl barley,
- salt,
- black pepper,
- 2-3 bay leaves,
- ½ tablespoon of 25% tomato paste.

How to cook at home

Rinse the pearl barley, remove damaged grains and random debris. Pour into a saucepan, fill with preheated water and leave for a couple of hours to swell. Drain the cloudy liquid, rinse the cereal again, then pour in purified water and place the container on low heat. After boiling, reduce the heat to minimum and continue the cooking process until the pearl barley becomes soft.



Cut the prepared potatoes into small cubes. Add to the barley and lightly salt. Since cucumbers and brine will add a salty taste, you should not put salt in the usual amount, leave half, you can add it before turning off the pickle.



Add bay leaf and black pepper to the broth.








Peel the carrots and chop finely or chop with a coarse grater. Cut the onion into squares and fry in a heated frying pan. Add sunflower oil as needed. As soon as the onion slices become transparent, add the carrots and sauté the vegetables for 3-5 minutes. Add tomato paste diluted with a tablespoon of vegetable broth.
Remove the thin skin from the cucumbers or cut them into pieces without removing anything. Add to the fried vegetables and sauté until the cucumbers are soft. Add the aromatic vegetable dressing to the vegetable broth and cook for another quarter of an hour.






Taste the aromatic broth and add cucumber pickle if necessary. Bring to a boil and finish cooking. Serve hot. Feathers of green onions and chopped dill will perfectly complement the original sour taste of delicate

Calories: 454
Proteins/100g: 1.91
Carbohydrates/100g: 4.84

I don’t know about anyone, but in our family there is simply a cult of first courses. I may not have time to prepare the main course for lunch, but soup or borscht must be on the table! It just so happens that each family member has his own preferences: the husband, for example, prefers rich, thick with different types of meat and prunes, but the son likes pickle and something sour, I don’t have any favorite soups, the main thing is so that it is tasty and healthy.

I know several recipes for making pickle. Of course, the most classic option is to cook it with veal kidneys and pickled cucumbers. But, I always want to move away from traditions and make the dishes more dietary, less calorie and healthy. That is why most often I cook dietary pickle soup with rice and pickles, a recipe with a photo of its preparation I would like to offer you.

Despite the fact that I don’t fry vegetables to prepare it, the soup turns out simply amazing: moderately piquant (due to the delicious pickles), more tender (the onions are not fried) and tasty (I cook it on). And in order for the soup to be less fatty and aromatic, I make secondary broth and season it with spices and herbs to my taste.

- chicken broth – 4 tbsp.,
- potato tuber – 1-3 pcs.,
- cucumber (salted or pickled) – 2 – 3 pcs.,
- onion – 1 pc.,
- rice (long grain) – 2 tbsp.,
- parsley - to taste,
- medium-ground kitchen salt – 1 tsp,
- ground pepper - to taste.

How to cook at home

Prepare the poultry broth in advance. To make it less caloric, drain the first water and cook the meat further in another water.



Finely chop the peeled onion.



We sort the rice and rinse thoroughly with warm water.





Add rice and chopped onion to the hot broth.
We wash the potato tubers from sand, peel them and cut them into small slices.



If necessary, rinse the pickles with running water, remove the ends on both sides and divide into small cubes.



10 minutes later, after adding rice and onions to the soup, add potatoes and cucumbers.
We sort out the parsley, rinse it with running water, then finely chop it with a knife.
When the potatoes are boiled, add finely chopped parsley to the pickle.


Separately, boil the hard-boiled egg for 7-8 minutes. Cool, remove the shell, and cut in half.
Pour the hot pickle soup with rice and pickles into plates, add half an egg and, if desired, sour cream to each. It turns out very tasty and

Today we will tell you how to cook pickle with pearl barley - recipe This dish belongs to traditional Russian cuisine, and its “progenitor” (kalya) was known back in the 15th century. In its current form, rassolnik soup, the recipe for which the current publication is devoted to, is mentioned in printed sources of the 19th century.

Rassolnik soup - recipe with barley

Depending on the chosen recipe, pickle with barley, the calorie content of which depends on the meat used in the cooking process, may include a variety of ingredients. The only constant ingredients that are included in any recipe that allows you to prepare a delicious rassolnik soup (whether pearl barley or other grains are placed in it) are only pickled cucumbers and brine.

In our case, to prepare pickle with barley according to the recipe, you will need the following ingredients:

• potatoes – 5 pcs.
• onion – 1 pc.
• carrots – 2 pcs.
• cucumber pickle – 300 g
• pearl barley – 100 g
• pickled cucumbers – 4 pcs.
• beef – 0.4 kg
• salt - to taste
• spices (ground black pepper, bay leaf) - to taste.

Rassolnik with pearl barley: step-by-step recipe

1. To prepare rassolnik soup according to the recipe with barley, boil beef cut into large pieces for 2 hours.

2. After 2 hours, add pearl barley to the broth. Whatever is used to prepare a decent rassolnik soup recipe – pearl barley must be thoroughly washed before cooking.

3. After this, we continue to cook the pickle with barley - the recipe calls for cooking the cereal for 40 minutes.

4. While the soup is cooking, cut the potatoes, cucumbers and onions into small cubes, and grate the carrots.

5. When the cereal is ready, add vegetables and brine to the broth. It is also worth putting a bay leaf in pickle with barley - calories This will not increase the amount of food, but the taste will become even better.

6. After the soup boils, the pickle with barley according to the recipe should be salted, peppered and cooked for another 10 minutes.
In order for the taste of the dish to fully develop, the soup must steep - to do this, leave it covered for 5-10 minutes. The pickle should be served with sour cream.

Tips for preparing rassolnik soup recipe with barley:

* Gourmets who prefer pickle with barley to vegetable soups can reduce the calorie content of the dish by replacing beef with chicken.

* Traditionally, this type of soup is served with black bread.

* Rassolnik with barley is already superior in calorie content to most first courses, so ladies who are on a diet should give up sour cream.

Rassolnik with pearl barley: calorie content

• Potatoes (5 pcs.) – 400 kcal
• Onions (1 pc.) – 30.75 kcal
• Carrots (2 pcs.) – 48 kcal
• Cucumber pickle (300 ml) – 36 kcal
• Pearl barley (100 g) – 320 kcal
• Pickled cucumbers (4 pcs.) – 22 kcal
• Beef (0.4 kg) – 748 kcal.

Total calorie content of pickle with barley recipe (100 g serving): 93.03 kcal.

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First courses in the cuisines of many nationalities are given special attention and there is a huge variety of soups in the culinary world, among which everyone can choose according to their taste. Classic rassolnik with pearl barley is one of the most healthy and dietary dishes, which, in addition to its unusual taste, is also quite healthy, and this soup is very easy to prepare. His required ingredients It is customary to consider meat on the bone to make the soup rich, barley from cereals and the addition of cucumber to give the soup sourness and special piquancy.

Ingredients:

Cooking method:

Classic rassolnik with barley is prepared like an ordinary soup in a rich broth of meat on the bone, although you should still note the sequence of adding the main ingredients to the soup.

1. First of all, you need to rinse the pearl barley and let it sit in water for a while, which will speed up the cooking of the cereal, because The pearl barley itself takes quite a long time to cook. At this time, cook broth from meat on the bones.

2. Add pearl barley to the prepared broth and while it is cooking, peel and prepare all the vegetables - just like for soup. Potatoes are put into the soup first, then carrots, then onions. Season the pickle with salt and pepper, add oil. If onions and carrots were fried, then there is no need to add oil to the soup.

3. Cucumbers are cut into cubes and added to the soup itself 5-7 minutes before turning off. You can also pour a little cucumber pickle into it. Add spices as desired, bay leaf.

4. Greens and sour cream are added to the soup immediately before serving.