Today we will talk about liquid dishes. For the "table number 4" diet, the broth should not be fatty, so we choose non-fatty meats (for example, beef) and, of course, without any frying. Any soup is, first of all, a lot of valuable ingredients. The specificity of cooking first courses allows you to save almost all the nutrients contained in vegetables. With various types of heat treatment, the vitamins and minerals contained in raw foods are irretrievably lost. But not in the case of soups. If some components are boiled out from vegetables or meat, then they still remain in the dish (turn into a decoction) and we will still use them. The chemical composition of each soup is unique, as it is determined by the set of products used in cooking. Meanwhile, in most cases, first courses contain a lot of magnesium, potassium, iron, calcium and phosphorus, vitamins A, B, E, and if at the end of cooking do not forget to put parsley in the dish, then the list of nutrients is also added vitamin C.
Ingredients: meat (beef), potatoes, onions, cabbage, carrots, bell peppers, tomato (can be replaced with 1 beetroot), salt
Cooking method:
Wash the meat and put in a saucepan, pour water and put on a strong fire. After boiling, reduce the fire and remove the foam and be sure to salt (not much).
Cook for 30 minutes, then add chopped potatoes to the broth (I cut coarsely if you cut into soups finely potatoes, then add it later in time, otherwise it will boil all over), finely chop the onion and add it along with potatoes. After that, add bell pepper and grated tomato (if you decide to add beets for color, then you need to add it for 10 minutes. until the borscht is ready, rubbed on a fine grater, you can throw it with cabbage).
Cook everything for about another 30 minutes, and then add finely chopped cabbage and cook for 15 minutes. Borscht is ready without frying. 😋😋😋 Bon appetit!!!
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