Carrot soufflé recipe dietary table 5. Dietary chicken soufflé. Fully or partially limited products

Indications for use

• Acute cholecystitis or exacerbation of chronic
• Acute pancreatitis or exacerbation of chronic pancreatitis when the process subsides
• Chronic cholecystitis in the presence of peptic ulcer, gastritis or colitis
• The first days of Botkin's illness
• On the 5-6th day after bile duct surgery

Destination purpose

Help restore impaired liver function and accumulate glycogen in the liver. Stimulate bile secretion. Limit mechanical irritation of the stomach and intestines.

general characteristics

Fat-restricted diet; proteins and carbohydrates - within normal limits; the content of lipotropic factors is increased. Extractive substances and fat breakdown products obtained during frying are excluded. All dishes are prepared from pureed products, boiled or steamed.

Sample diet menu No. 5A:

• First breakfast: steamed cottage cheese soufflé, pureed rice porridge with milk and water + tea
• Lunch: 1 apple baked with sugar
• Dinner: vegetarian pearl barley soup with pureed vegetables, steamed meat cutlets with carrot puree + jelly
• Afternoon snack: rosehip decoction
• Dinner: steamed fish dumplings, mashed potatoes, semolina casserole with sweet sauce + tea
• Before bedtime: kefir

For diseases of the pancreas of inflammatory origin, the patient must strictly follow a diet. This helps to improve the general condition and accelerate the onset of remission during exacerbation of symptoms of the disease.

Soufflé is part of such a diet. The delicate structure of the dish, which is prepared on the basis of meat, fish, poultry, vegetables, dairy products and even fruit, has a very gentle effect on the gastrointestinal tract.

The use of such a product is absolutely safe for pancreatitis and is often practiced by adding it to the diet menu of such patients.

Features of preparing meat soufflé

For your dish, you can choose almost any type of meat: beef, rabbit, chicken, turkey or fish. The main thing is to use low-fat, lean varieties, without layers, films and veins, and to exclude game. Remember that if you deviate from the diet, your disease can become acute, regularly reminding you of severe pain and cramping.

Cooking such foods does not cause loss of large amounts of nutrients due to steaming. Therefore, they can be consumed not only by people with pancreatic diseases, but also by those who adhere to the principles of a healthy and balanced diet.

Before starting to prepare a dietary dish, the selected meat must undergo a strict check: rinse thoroughly, cut off fat and skin, and remove bones and veins if necessary. You should be left with a “clean” fillet piece that is completely ready for cooking.

Spices and seasonings can be used to improve the taste of a dish. However, it is not recommended to consume large quantities of them, since they can affect the secretory activity of the pancreas.

The task of preparing steamed meat soufflé is also perfectly solved by a multicooker in the “steam cooking” mode. This modern device makes the life of many housewives easier and prepares a dish without an extra drop of oil and fat.

The finished dish will be surprisingly soft and airy, and the process of digesting it will not create a burden on the gastrointestinal tract.

The usual meat diet soufflé for pancreatitis has very different preparation recipes. For such dishes, you can use beef or chicken without skin and lard.

Speaking about how to prepare dietary meat soufflé for pancreatitis, it is worth noting that heat treatment should be as harmless as possible. For example, a recipe for chicken soufflé for pancreatitis is adapted for cooking in a slow cooker or steamed.

Chicken dietary soufflé for pancreatitis has a relatively simple recipe. To do this you need to take:

• 0.5 kg fillet or meat, previously cleaned of bones and skin;
• 0.5 kg of white cabbage;
• 1 medium onion.
• 100 ml low-fat sour cream;
• greens to taste.

Before preparing chicken soufflé in a slow cooker for pancreatitis, you need to wash and cut the selected meat into small pieces.

Pass the chicken pieces through a meat grinder with a “rare” attachment, and here also turn the chopped cabbage and onion. It is recommended to mix the resulting chicken and vegetable mince and pass it through a meat grinder again or beat it with a blender to obtain the softness and tenderness we need.

In a separate bowl, beat the eggs with a pinch of salt. Mix the minced meat with sour cream at room temperature and carefully mix the protein foam.

The heat treatment itself, depending on the mode and temperature, takes from 30 minutes to an hour. Form small balls from the prepared minced meat, after which it can be cooked in the “steaming” or “baking” mode. Garnish the finished dish with fresh herbs.

Despite the fact that the dish is healthy and is used for diseases of the pancreas, eating too much of this food is not recommended.

To at least somehow diversify your menu while following a diet, try making an airy fish soufflé for pancreatitis. This product contains a large amount of nutrients, and the method of preparation only contributes to their preservation.

Use the following products:

• 600 grams of fish fillet;
• 2 egg whites;
• crumb of white bread;
• 1-2 tbsp milk or cream;
• 2 medium boiled carrots.

To begin with, it is worth thermally treating the fish. White sea fish fillets are used (hake, halibut, cod). The meat is boiled in water or steamed until completely cooked. The processing temperature should be low, so to achieve a good result, increase the cooking time.

When the fish has rested for a while and cooled down, the meat is checked for the presence of bones. The procedure is carried out very carefully in order to avoid small bones getting into the dish.

The finished fish fillet is crushed using a blender or meat grinder. Then it is added with chopped carrots, squirrels soaked in milk, and eggs beaten into a fluffy foam. The mixture is thoroughly whisked until smooth and steamed for 20 minutes.

In addition to fish soufflé for pancreatitis, you can use various vegetables or other side dishes in a slow cooker, as permitted by the diet. In this case, the selected product is pre-boiled and then crushed together with the fish in a blender.

Despite the strict dietary restrictions, with pancreatitis the patient can allow himself a little sweet. And dietary dishes will be perfectly complemented by a glass of aromatic freshly brewed tea or herbal decoction.

All cooking recipes are basically similar to each other. It is worth changing the composition a little and adding new ingredients to get an amazing combination of flavors.

The use of curd soufflé is due to the wide range of beneficial properties of this dairy product. The latter contains a large amount of vitamins and microelements, which help improve the general condition of the body and gastrointestinal tract, and equalize homeostasis disturbed by the disease.

Steamed curd soufflé for pancreatitis in the initial stages is prepared according to the standard principle:

• The products are crushed with a blender and then placed in special molds.
• Cooking takes place in a water bath or in a multicooker in the “steaming” or “baking” modes. The duration of this procedure is about 30-40 minutes.

You can use any ingredients - fruits, vegetables and berries. It is important to remember that they must be allowed by diet and not harm the functioning of the pancreas.

Classic recipe for cottage cheese dish with fruits

Dietary cottage cheese soufflé for patients with pancreatitis has a large number of preparation methods. In the simplest version you need to use:

• 400 grams of non-acidic cottage cheese;
• 1 medium, not sour apple;
• 1 small pear;
• 1-2 tbsp sugar;
• 3 egg whites;
• 2 tbsp semolina;
• lemon zest for flavor.

Fruits and cottage cheese are taken in approximately the same proportions - 1 to 1. At the same time, you need to remember about the diet and choose low-fat cottage cheese and give preference to non-acidic fruits or berries. The fruit part can be replaced with homemade vegetables, such as pumpkin or carrots.

Apples and pears should first be peeled and cut into small pieces. Separately, beat the egg whites until fluffy.

All of these ingredients, except eggs, are mixed and crushed in a blender until pureed. The amount of sugar and lemon in a dish should be limited.

The finished mass is combined with the protein foam and gently mixed with a spatula. It is better to steam the soufflé for about 30 minutes or bake it in the oven in special molds.

Homemade vegetable or berry soufflé

With all the richness of tastes and variety of vegetables and berries, you can prepare the healthiest dishes every day and come up with new recipes that will help diversify the patient’s diet.

Zucchini, carrots and cauliflower go well together. Berries: strawberries, raspberries.

Carrots are a vegetable very rich in vitamins and microelements. Therefore, carrot soufflé for pancreatitis is not only tasty, but also very healthy. If prepared correctly, this dish will be an excellent addition to the patient’s diet.

To prepare a simple carrot soufflé you need

• 0.5 kg fresh carrots,
• 1 egg,
• 120 ml milk,
• 1-2 tbsp. Sahara,
• oil.

First you need to cut the carrots into small pieces or grate them on a coarse grater. Add butter to the vegetable and pour in milk.

The mixture should be simmered over low heat for 20-30 minutes, stirring occasionally. After cooking, yolk and sugar are added to the carrots. Everything is thoroughly mixed. The whites are whipped separately until foam forms.

After this, the two mixtures (stewed carrots and whipped egg whites) are mixed with a blender until smooth. The resulting puree is poured into special molds. Prepare in a water bath for 30-40 minutes.

Apples or other semi-sweet fruits are often used to add extra juiciness to a dish.

Berry soufflé

A recipe for a dessert dish made from berries will always be relevant in the summer, when fresh fruits are especially available. They can be easily found at the market or in your own garden.

You will need:

• 100 grams of berries (sweet strawberries, wild strawberries or raspberries);
• 1 tbsp sugar;
• 2 egg whites.

Sort out the fresh berries, rinse thoroughly and mash into a puree. Mix the resulting mass with sugar and cook over low heat until thickened, stirring occasionally. The puree should boil down and become thicker.

In a clean bowl, beat the egg whites until they form a strong foam.

Mix the slightly cooled berry puree with the egg whites and place in a greased mold. The soufflé will be baked for no more than 15 minutes at 180 degrees.

Pancreatitis is a rather complex pathology of the gastrointestinal tract.

In the presence of such a disease, in addition to treatment tactics, the patient must follow an appropriate diet. A large number of products are not recommended for consumption.

Table No. 5 is a special numbered diet developed by Dr. M.I. Pevzner. It is considered one of the best for people suffering from diseases of the liver, biliary tract and gall bladder.

The Pevzner diet Table No. 5 provides nutrition with complete calorie content, but with restrictions on fats and cholesterol-containing foods. Fried foods are also excluded, but plenty of fruits and vegetables are present.

Indications for use

• chronic hepatitis, without exacerbation;
• chronic cholecystitis;
• cholecystitis during recovery;
• cirrhosis of the liver, if there is no insufficiency of function;
• cholelithiasis;
• acute hepatitis and cholecystitis during the recovery period;
• in addition, diet 5 is prescribed if there is no significant intestinal pathology.

Diet goal

The goal of the fifth diet is chemical sparing of the liver under conditions of a complete healthy diet and normal functions of the body’s biliary system (sparing nutrition).

General characteristics of the diet

• normal protein and carbohydrate content (with a slight decrease);
• limited fat content in the menu;
• All dishes can be prepared in the following ways - boiling, baking, and occasionally stewing. In this case, you only need to wipe vegetables that are rich in fiber. For stringy meat, it is recommended to chop the meat finely. You cannot fry vegetables and flour;
• cold dishes are not recommended on diet 5;
• products with a high content of substances such as purines and oxalic acid are contraindicated;
• products that cause bloating, contain coarse fiber, are rich in extractive substances, and stimulate the secretion of digestive juices are excluded;
• Moderate salt restriction is provided.

Diet

So, diet plan number 5: 4-5 times a day in approximately equal portions.

The ban on eating meat for pancreatitis and other diseases of the gastrointestinal tract is a big misconception. When choosing a dish, it is not its composition that matters most, but the method of preparation, which is why meat in the form of a soufflé is welcomed by doctors and nutritionists.

A soufflé made from chicken or other types of meat can hardly be called a traditional dish - few people would want to eat a strange-looking treat that is more suitable for baby feeding. However, with pancreatitis, as well as during the recovery period after surgery, it is the soufflé that is considered a kind of lifesaver for patients. It is worth remembering that the basis of a dietary souffle is not just the ground state of the product, which allows the body to quickly and easily absorb it, but also the absence of any additives, especially spices.

Benefits of soufflé

This dish is a pureed mass of meat, chicken, fish, zucchini, cottage cheese and other products with egg whites. Sometimes they make rice soufflé; this dish can often be found on hospital menus. The benefit of soufflé is that it chops the meat and eliminates the need to fry the original ingredients. Thus, the patient receives a dish that, by all standards, corresponds to the basics of a healthy diet.

The ingredients that make up the soufflé have beneficial properties, animal proteins and a number of trace elements and minerals. If the patient does not currently have an exacerbation of the disease, then he can add some herbs, making the composition of the souffle even richer in the presence of vitamins.

The soufflé is also easy to prepare, has excellent taste, so it is ideal not only for patients with gastrointestinal tract diagnoses, but also for people watching their diet and lifestyle.

Features of using soufflé for pancreatitis

Over the years, doctors and nutritionists have developed a special nutritional principle suitable for people suffering from pancreatic diseases. Thus, diet No. 5 was developed, helping patients achieve relief from their condition as quickly as possible. It is divided into two types - for patients with acute pancreatitis, and for those who are in remission. In both cases, it is important to injure the organ and the digestive system as a whole as little as possible.

According to diet No. 5, patients should exclude fatty varieties of mint, poultry and fish, their offal and broths from them. Accordingly, you should always choose lean meat for soufflés. It is better not to use pork, duck and lamb, since even with prolonged cooking it still remains too “heavy”, which in case of pancreatitis can result in very unpleasant consequences - transition to an acute form, accompanied by severe pain.

Among vegetables, only zucchini, carrots, and potatoes are allowed. In the process of preparing a dish, the use of aggressive additives in the form of hot spices, tomato paste, etc. is prohibited. Frying dishes is also prohibited, only boiling, steaming, stewing and baking. All these rules, corresponding to the diet of patients with pancreatitis, must be observed in the preparation of dietary soufflé. Otherwise, it will be difficult to classify it as a healthy diet allowed for gastrointestinal diseases.

Meat soufflé

When choosing a type of meat for dietary nutrition, you should remember that it should not be fatty - otherwise you may not even dream of easy digestion, and instead of helping the patient, harm him. For this reason, either lean beef or veal is usually used. In this case, it is necessary to inspect the fillet for veininess and films characteristic of meat. If any, they should be carefully cut out, as they are definitely not suitable for the diet menu. For a standard recipe you will need 400 g. meat, which must be boiled in lightly salted water. If the patient's condition allows, you can add celery and onions.

• During the cooking process, the meat is immersed in boiling water, and the resulting broth can then be used at the chopping stage.
• Boil the meat until it is completely cooked, and then pass it through a meat grinder, using the finest grind. For more thorough grinding, modern blenders or food processors are suitable.
• Next, you can add a little salt - in this case, the dish is already ready for consumption, but you can make it even more interesting.
• Add a few egg whites to the resulting mass, mix well, place in molds and bake in the oven for 10-15 minutes.
• At this stage, it is important not to overdry the dish, otherwise it will lose its taste, so it is better to do this at a temperature of no more than 180 degrees.

You can diversify the meat soufflé with various additives:

• with rice - for this, a glass of regular white rice is combined with 3.5 glasses of water. It is necessary to boil the cereal, turning it into a fairly viscous porridge. Next, combine with meat puree;
• with semolina - semolina porridge is cooked in the same way and combined with meat, after which the mass is thoroughly mixed.

Poultry soufflé

A chicken soufflé recipe for pancreatitis is practically no different from the method of preparing meat, but there are still some differences. You can cook it in two ways - either from a whole chicken, or only from chicken breast or fillet. The difference is that in the second case there will be much less fat, so the dish can be called low-fat. In the first option, fats are present, but they fit perfectly into the average norms of KBZHU, so patients suffering from gastrointestinal diseases have nothing to worry about.

• So, the chicken carcass is boiled until tender in water with a minimum set of spices (you can limit yourself to bay leaf).
• Next, the meat is removed from the bones, the skin is removed and ground in a meat grinder or blender.
• Then you can immediately add salt and eat, or combine with rice or egg whites and bake. In this case, the soufflé may look like a casserole, but the benefits will not be any less.

Sometimes jelly is made from the resulting broth and meat by adding gelatin. This dish is more reminiscent of jellied meat or aspic, but it is also suitable for patients with pancreatitis.

Fish soufflé

The recipe for fish soufflé is very similar to the previous ones - first you need to boil the fish or steam it, then remove the bones and grind into minced meat, adding cereal or vegetable puree. When choosing a type of fish, you should give preference to low-fat ones - hake, pollock and others.

Vegetable soufflé

For this dish, carrots or zucchini are used, or you can prepare it using two types of vegetables.

• The cooking process begins with peeling the vegetables, then they need to be grated and boiled in water.
• Next, two eggs or whites are beaten into a strong foam, after which boiled vegetable puree is added.
• You can add sugar, then you get a dessert, and if you add salt, then you get a main dish.
• The mass is poured into a baking dish and cooked in an oven preheated to 180 degrees for no more than 10 minutes.

Whatever the stage of the disease, as well as the cause of its occurrence, it should be understood that the diagnosis will not be “removed” by itself. Many patients struggle with it for years, and some even live. The main condition for a normal existence is taking the necessary medications and a strict diet; without it, not a single medicine will have the desired effect.

Soufflés made from chicken or other dietary meat, vegetables or fish should not be consumed in large quantities. Despite its easy digestibility and low calorie content, large portions can make the dish harmful and difficult to digest. The situation is similar with excessively small doses - the norm is 150g per dose. The intervals between meals should be about 3 hours.

Anyone who has encountered diseases of the digestive system should know that dietary dishes form the basis of the menu for such patients. It is not difficult to prepare them, since the cooking principle is practically the same and does not require additional skills.

A special feature of the menu is the obligatory grinding of all ingredients in the preparation of soufflés, purees and other dishes. Large, hard pieces can cause serious complications and exacerbation of the disease.

The soufflé can be seasoned with a bechamel-type sauce; ketchup and mayonnaise are out of the question, since the composition of these products is harmful even for a healthy person. By decorating a piece of soufflé with greens, you can get not only satiety, but also aesthetic pleasure. The main thing is to use your imagination, and even the limited menu of diet No. 5 will become rich, rich and interesting.

Kitchen appliances to help

You can prepare chicken souffle using modern assistants - a double boiler or a multicooker. There are a lot of recipes for this type of equipment, and most importantly, they correspond to the basics of a healthy diet and definitely will not harm the patient.

X chronic diseases of the liver and biliary tract arise as a result of acute infections (epidemic hepatitis - Botkin's disease, foodborne toxic infections, influenza, etc.) or as a consequence of prolonged alcohol abuse, especially against the background of disordered nutrition and a lack of protein products and metabolic vitamins in the diet disorders (cholelithiasis). The most common forms of chronic liver damage are chronic hepatitis and chronic cholecystitis.

Exacerbation of diseases is facilitated by colds, other infections, cooling, overwork and especially disordered eating, alcohol abuse, overeating, especially fatty, spicy, smoked and salty foods, as well as foods rich in cholesterol.

Treatment of chronic liver diseases is prescribed by a doctor and is determined depending on the stage of the disease and the patient’s condition. The main importance is attached to a fractional, gentle diet, complete in the ratio of protein, fat, carbohydrates and vitamins. If indicated, anti-inflammatory, analgesic, choleretic and other symptomatic drugs are prescribed.

Outside the period of exacerbation, patients with chronic hepatitis and cholecystitis are recommended diet No. 5, which, firstly, promotes maximum sparing of the diseased organ, restoration of its impaired functions, improvement of the composition of bile and the process of bile secretion and, secondly, provides the body with the necessary amount of the most easily digestible types of protein, fatty products, vitamins, mineral salts, etc.

Basic principles of therapeutic nutrition for chronic hepatitis and cholecystitis:
1) a sufficient amount of complete, easily digestible protein in the diet;
2) the quality and quantity of fats is determined by the patient’s condition. If it is necessary to enhance the choleretic effect of the diet, the content of vegetable fats is increased, especially for constipation;
3) the amount of carbohydrates in the diet should not exceed the physiological norm, and for obese patients it can be reduced;
4) maximum sparing of the diseased organ, which is achieved by thorough culinary processing of food (boiled, chopped or mashed food if necessary);
5) frequent split meals, which ensure better digestion and assimilation, have a good choleretic effect, improve intestinal motility, and promote its regular action;
6) inclusion of foods rich in fiber in the diet, which increases the choleretic effect of the diet and ensures maximum removal of cholesterol in the stool.

Chemical composition of the daily diet of diet No. 5: 100-120 g of proteins (of which at least 50% are animal), 80-90 g of fats (including up to 40% vegetable), up to 450 g of carbohydrates (of which sugar no more than 70 g ). The calorie content of the diet is 3200-3500 kcal. Salt content - 10 g, with edema it is reduced to 4-5 g or completely eliminated. The food temperature is normal. The recommended amount of liquid is 1.5-2 liters per day. Food should be taken at least 4, preferably 5-6 times a day, and only boiled or baked.

The following products and dishes are allowed: bread products - day-old or dried wheat bread, rye bread made from wholemeal flour, cookies and other products made from uneaten dough; soups - from vegetables, cereals, pasta with vegetable broth or dairy, fruit, borscht, beetroot soup, cabbage soup from fresh cabbage (flour and vegetables are not sautéed); meat and poultry dishes - lean meats and poultry (veal, beef, chicken) boiled or baked (after pre-boiling), as well as stewed (with the juice removed); meat and poultry are prepared in pieces or from cutlet mass, minced meat; fish dishes - low-fat fish, boiled or baked (after boiling); fats - butter (25-30 g) and vegetable oil (30-50 g), olive, sunflower and corn are added to ready-made dishes in their natural form without cooking; dishes and side dishes from vegetables - boiled and baked vegetables (fresh and sour cabbage, carrots, pumpkin, zucchini, green peas, young beans); onions are added only after boiling; vegetables and vegetable juices are also recommended in raw form, especially if you are prone to constipation; dishes and side dishes from cereals and pasta - crumbly and semi-viscous porridges, especially oatmeal, rolled oats and buckwheat, casseroles from cereals and pasta; eggs and dishes made from them - no more than 1 egg per day or 2 egg whites for preparing a protein omelet; if necessary, according to culinary indications, 1/2 egg is added to various dishes; fruits and berries - all except very sour varieties (lemon with sugar is allowed), compotes, purees, jelly, jam, honey are recommended; milk and dairy products - natural whole milk, as well as condensed, dry milk, sour cream, fresh cottage cheese, cheese (Soviet, Dutch, Russian), curdled milk, kefir, acidophilus milk; sauces - milk, sour cream with vegetable broth, fruit and berry sauces (spices are excluded; flour for sauces is not sautéed with butter); snacks - soaked herring, vegetable salads, vinaigrettes, gelatin-filled river fish, boiled tongue, curd paste, cheese; drinks - sweet fruit and berry juices, tomato juice, tea, weak natural coffee with milk, rosehip decoction. Prohibited: fatty pork, lamb, goose, duck, fried foods, refractory fats, rich broths, smoked meats, canned food, cocoa, chocolate, sorrel, mushrooms, as well as all kinds of alcoholic drinks, cold drinks, ice cream.

Approximate one-day diet menu No. 5 For the whole day: white bread - 200 g; rye bread - 200 g; sugar 50-70 g.
First breakfast (before work): curd pudding - 150 g; oatmeal - 150 g; tea with milk - 1 glass.
Second breakfast (during lunch break, in the dining room): boiled chicken with rice; crumbly oatmeal porridge with butter; bread.
Lunch (after work): vegetarian potato soup with sour cream - 1 plate; boiled meat baked in white milk sauce - 125 g; zucchini stewed in sour cream 200 g; apple juice jelly - 200 g.
Dinner (at 19:00): boiled fish - 100 g; mashed potatoes - 200 g; tea with lemon - 1 glass.

Diet No. 5 can be used for a long time, for 1.5-2 years, it should be expanded only on the recommendation of the attending physician. During periods of exacerbation of chronic hepatitis, especially during exacerbations of cholecystitis, a more gentle diet No. 5a is recommended, according to which all dishes are prepared pureed. It includes steamed protein dishes in the form of quenelles or soufflés. Diet No. 5a contains 100 g of protein, the amount of fat is reduced to 50-70 g, salt - to 6 g. It is characterized by the maximum removal of extractives, essential oils, and the exclusion of foods rich in cholesterol and coarse fiber (cabbage).

Approximate one-day diet menu No. 5 a
First breakfast (before work): protein omelet of 2 proteins - 100 g; semolina milk porridge - 150 g; tea with milk - 1 glass.
Second breakfast (during lunch break): steamed meat cutlets - 125 g; pureed buckwheat porridge with olive oil - 150 g; tea, bread.
Lunch (after work): rice soup with pureed vegetables - 1/2 serving; boiled chicken in white sauce - 115 g; pureed buckwheat porridge - 150 g; milk jelly - 125 g.
Dinner: boiled fish - 85 g; mashed potatoes - 150 g; tea with milk - 1 glass.

Diet option No. 5 is determined by the patient’s condition and is selected by the attending physician, who, if necessary, makes additional recommendations depending on the severity of the patient’s condition and concomitant diseases. Below are recipes for some dietary dishes from diet No. 5. If an exacerbation of hepatitis or cholecystitis is accompanied by gastritis, duodenitis, the same dishes from this diet are consumed pureed, and raw vegetables and fruits and black bread are excluded. Vegetable oil is added to the dishes of this diet in sufficient quantities (about 30 g). Sugar, honey, jam and other sweets are limited in this diet.

Vegetarian pearl barley soup
For one serving - 20 g pearl barley, 35 g carrots, 65 g potatoes, 7 g herbs, 20 g sour cream, 5 g butter, 350 g vegetable broth.
Sort the pearl barley, rinse, and cook until tender, about 3 hours. Peel the carrots, chop finely, simmer in a small amount of vegetable broth, pour in the rest of the hot vegetable broth, add chopped potatoes and cook until done. Add cooked pearl barley and salt to the prepared vegetable soup. Before serving, season the soup with sour cream and sprinkle with chopped herbs. Salt is added to the finished dish in small quantities.

Fresh berry soup with croutons
For one serving - 100 g strawberries, 30 g sugar, 10 g potato starch, 40 g white bread for crackers.
Sort the strawberries and rinse with cold boiled water. Squeeze out half of the strawberries and refrigerate the juice. Pour hot water over the pomace, boil, strain and add sugar. After straining, brew the berry broth with potato flour diluted with cold water and bring to a boil. Remove from heat, add squeezed juice, add remaining berries and refrigerate. Dried white bread croutons are served separately on a plate with the strawberry soup.

Cold beetroot soup
For one serving - 100 g of beets, 100 g of fresh cucumbers, 25 g of green onions, 1/4 egg, 7 g of dill, 30 g of sour cream, 5 g of sugar, 8 g of 3% vinegar, 350 g of broth.
Boil the beets, cool, peel, and cut into strips. Chop the cucumbers into strips, finely chop the green onions. Hard boil the egg and chop it. Place all these products, as well as sugar, salt, vinegar and sour cream in beet broth. Sprinkle with dill before serving. To prepare beet broth, rinse the beets, peel them, cutting off the thin, brightest surface layer, add water, add a little vinegar and cook at low boil for 15-20 minutes. Place the resulting broth in a warm place for several hours to sour and strain. Before use, store the decoction in a cool place. Salt is added to the finished dish in limited quantities.

Milk noodle soup
For one serving - 40 g flour, 1/4 egg, 5 g butter, 5 g sugar, 300 g milk.
Knead the dough from flour, 10 g of water and 1/4 egg, roll out thinly, dry on the table so that the noodles do not stick together during cutting, and chop the noodles into thin strips. Place dapsha in boiling water, cook for 10-15 minutes, pour boiling milk over it, add sugar, salt and place on the edge of the stove. When serving, place butter on a plate. Salt is added only to the finished dish.

Boiled meat stew
For one serving - 108 g meat (gross), 130 g potatoes, 60 g carrots, 30 g canned green peas, 20 g roots, 5 g flour, 5 g butter, 15 g sour cream, 10 g tomato paste, 4 g greens, 2 g of salt and 100 g of vegetable broth.
Clean the meat from tendons and fat, cook until half cooked, cut into 2 pieces per serving. Finely chop the carrots and white roots, put in a saucepan, pour in 90 g of vegetable broth and simmer until half cooked, add the tomato, meat, add the remaining vegetable broth and continue cooking for 30 minutes. Cut the potatoes into cubes, place on a baking sheet, add salt and mix with 5 g of sour cream. Combine baked potatoes with meat (and roots), season with flour, sour cream, butter and cook for 10 minutes, then add canned green peas, washed with cold water and bring to a boil. Before serving, sprinkle with chopped herbs. Salt is added before serving.

Steamed meat meatballs
For one serving - 125 g of meat (gross), 20 g of white bread, 5 g of butter, 1 g of salt, 15 g of water.
Clean the meat from tendons and fat, turn it through a meat grinder 2 times, mix with white bread softened in water and squeezed out and turn it again 2 times, add salt and beat well. Form balls from the cutlet mass (10-12 pieces per serving) and steam in a steam pan or boil in a saucepan, pouring warm water over them. Before serving, baste the meatballs with oil. Salt is added in limited quantities.

Peasant boiled meat
For one serving: 125 g of meat (gross), 140 g of potatoes, 25 g of carrots, 20 g of canned green peas, 50 g of milk, 5 g of butter, 10 g of sour cream, 5 g of flour, 7 g of herbs, 15 g of celery.
Cut the meat into small pieces and cook until half cooked. Cut the carrots and celery into slices, put them in a saucepan along with the meat, add water and simmer until the liquid has completely evaporated. Cut the potatoes into slices and boil separately in salted water. Prepare a white sauce from milk and flour, pour it over the meat, add boiled potatoes, green peas, sour cream, salt and bring to a boil. Before serving, add butter and sprinkle with chopped herbs. Salt is added in limited quantities.

Potato zrazy, stuffed with meat, baked
For one serving: 300 g potatoes, 70 g meat, 20 g rusk bread, 1/2 egg, 15 g onions, 10 g vegetable oil, 10 g sour cream, 2 g salt.
Clean the meat from tendons and fat, boil, cool, mince twice, add salt, butter, poached finely chopped onion and mix well. Peel the potatoes, rinse, boil, pass through a potato masher, add salt, add a raw egg and mix well. Form potato zrazy (2 pieces per serving), stuffing them with meat and onions, bread them in breadcrumbs, place on a greased baking sheet, pour in sour cream and bake in the oven. Salt is added in limited quantities.

Boiled pike perch in sauce with egg
For one serving: 100 g of peeled fish, 15 g of sour cream, 5 g of butter, 5 g of flour, 1/2 egg.
Clean the fish, wash it, cut it (one piece per serving) and boil it in salted water. Prepare a sauce from flour, butter and sour cream, add a coarsely chopped egg, salt and mix well. Before serving, pour the sauce over the fish. Salt is added in limited quantities.

Fish baked with bechamel
For one serving: 100 g of peeled fish, 50 g of milk, 5 g of flour, 5 g of butter, 5 g of cheese.
Clean the fish (preferably pike perch), wash, separate from the bones, cut into pieces (one piece per serving), and cook in salted water. Place the finished fish on a baking sheet, pour in white sauce made from flour and milk, sprinkle with grated cheese, sprinkle with oil and bake in the oven. Salt is added in limited quantities.

Steamed fish dumplings
For one serving: 100 g of peeled fish, 50 g of milk, 5 g of flour, 5 g of butter.
Clean the fish, wash it, separate it from the bones, and remove the skin. Pass the fish through a meat grinder 2 times. Prepare white sauce from flour and milk, cool, mix it with minced fish, add salt and beat well. Then spoon the quenelles into a saucepan moistened with water or greased with oil, add warm water and cook. Drizzle with oil before serving. Salt is added in limited quantities.

Steam curd pudding (soufflé)
For one serving: 100 g cottage cheese, 25 g milk, 20 g sour cream, 20 g sugar, 10 g flour or semolina, 5 g butter, 1/2 egg.
Rub the cottage cheese through a sieve or grind it through a meat grinder with a fine wire rack, put it in a saucepan, add sugar, flour, egg yolk, mix well and dilute with milk. Beat the whites into a thick foam and add to the curd mass, stirring from top to bottom. Place the prepared mass in a greased form and steam. Curd soufflé can be served with sour cream. The dish is prepared without salt.

Lazy dumplings
For one serving: 100 g of cottage cheese, 20 g of flour, 15 g of sugar, 5 g of butter, 1/2 egg.
Rub the cottage cheese, mix with flour (15 g), egg, sugar, salt. Place the curd mass on a board sprinkled with flour, roll it into a thin sausage, cut into joints and cook in boiling salted water. When serving, pour over melted butter. Salt is added in limited quantities.

Potato casserole with boiled meat
For 90 g of meat, 150 g of potatoes, 50 g of milk, 10 g of butter, 5 g of sour cream, 5 g of cheese, 1/2 egg, 2 g of salt.
Clean the meat from tendons and fat, cook, cool, mince twice, add salt, add butter, and mix well. Peel the potatoes, rinse, boil, rub through a sieve, add milk, raw egg, mix well. Place half of the mashed potatoes on a greased baking sheet, put a layer of minced meat, and top with the remaining half of the mashed potatoes. Grease the surface with sour cream, sprinkle with grated cheese and bake in the oven.

Cabbage rolls stuffed with vegetables
For 200 g cabbage 30 g turnips, 60 g carrots, 10 g fresh tomatoes, 20 g onions, 20 g parsley root, 7 g herbs, 20 g sour cream, 5 g flour, 5 g butter, 1/2 egg, 50 g vegetable broth.
Peel the head of cabbage, rinse it, cut out the stalk, then put it in boiling water and cook. Place the finished cabbage on a sieve, let the water drain, disassemble into individual leaves and cut off the stems. Chop turnips, carrots, white roots and onions and simmer. Cook the rice, place in a sieve, rinse with hot water and let the water drain. Hard boil the egg and chop it. Mix vegetables with rice, add salt, add chopped egg, herbs, tomatoes, butter, stir. Place the finished minced meat on cabbage leaves, wrap, place the cabbage rolls in a baking tray, pour over them with sauce made from vegetable broth, flour, sour cream, and bake in the oven.

Cabbage cutlets with apples
For 200 g of cabbage, 50 g of apples, 15 g of semolina, 30 g of milk, 20 g of sour cream, 15 g of butter, 1/4 egg, 10 g of crackers, 1 g of salt.
Wash the apples, peel them, remove the cores and chop finely. Peel the cabbage, rinse, chop, put in a saucepan, add chopped apples, pour in milk, close with a lid and simmer until tender (avoiding redness). Without removing from the stove, pour semolina into the pan, mix well and continue to simmer for 10 minutes. Cool the finished mixture slightly, add the egg and salt, and stir. Form cutlets (2 pieces per serving), bread them in breadcrumbs and fry in a frying pan in oil on both sides. Before serving, sprinkle with sour cream.

Salad with shrimp
For 100 g of peeled shrimp, 25 g of cucumbers, 25 g of apples, 30 g of potatoes, 30 g of green onions, 25 g of green peas, 10 g of vegetable oil.
Boil the shrimp, remove the shell, divide into fibers, and cool. Boil potatoes in their skins and peel. Finely chop the cooled potatoes, apples, some cucumbers and green onions and combine with 2/3 of the prepared shrimp and green peas, season with vegetable oil, mix well, place on a plate in a heap and garnish with the remaining shrimp, cucumbers (tomatoes) and green onions.