The signature dish of a slender housewife. Dietary borscht: nourishing and tasty

Reviews (3)

13

Prepared by: Evdokia Antonova

04/02/2015 Cooking time: 40 min

The word “dietary” does not mean “any”. Borscht should be tasty, but devoid of meat broth; the frying for borscht requires minimal frying. Otherwise, it should be a complete dish.

Peculiarities

Hot and cold first courses are an important part of the diet. They help people lose weight and are added to healthy diets. Liquid food is better absorbed, filling the entire volume of the stomach and thereby quickly satiating a person.

An incredibly popular dish in Russia is borscht. Its classic ingredients are beets, potatoes, cabbage, tomato, and a fatty piece of meat. It is hardly possible to lose weight with this. However, you can replace some of the ingredients with lower-calorie products, and then the borscht will turn out to be dietary, that is, it fits the definition of “healthy food.”

At first, this option may seem unusual to family members, but they will soon appreciate it. After all, this borscht is not only healthy, but also tasty and satisfying.

Important! The borscht diet is contraindicated for people with exacerbation of diseases of the gastrointestinal tract.

Original vegetarian borscht with yogurt

Ingredients

• carrots 200g
• white cabbage 200g
• green beans 200g
• onion 100g
• tomatoes 100g
• potatoes 200g
• beets 100g
• butter 20g
• flour 3g
• tomato paste 20g
• curdled milk 50ml
• eggs 1 pc.
• cheese 20g or feta cheese 20g
• dill (to taste)
• parsley (to taste)
• spices to taste salt (to taste)

Method for preparing vegetarian borscht

Cut carrots, cabbage, beans, tomatoes and potatoes into slices, add water and cook. Cut the beets, boiled separately, into slices and add at the end of cooking. Season the dietary borscht with onions, sautéed with flour and tomato paste, and then with salt, spices and a beaten mixture of curdled milk and eggs.

When serving borscht, sprinkle with chopped parsley. Serve grated cheese or feta cheese separately.

Recipes for weight loss

Each housewife prepares borscht in her own way. If you want to lose extra pounds, you have to change your usual dish a little, as a result, new recipes for weight loss are born.

Every day you need to prepare fresh borscht without frying. The first dish for weight loss should not be too thick.

With zucchini

For 2.8 liters of water you will need:

• bell pepper - ½ piece;
• onion - 1 medium-sized head;
• small zucchini, large carrots and beets - 1 pc.;
• white cabbage - half a head of medium size;
• tomato paste - 2.5 tbsp. l.;
• olive oil - 2 tbsp. l.;
• finely chopped celery greens - 2 tbsp. l. (can be replaced with parsley).

Wash and peel the vegetables. Cut the onion into narrow half rings. Grate the root vegetables on a coarse grater. Carrot and beet tops can also be used - finely chopped.

Combine everything with herbs in a deep frying pan and steam, pouring olive oil and a little water. After 6-8 minutes, add shredded cabbage, tomato paste, slices of sweet pepper and zucchini, a little salt and pepper.

When ready, transfer the stewed vegetables to a pan of hot water. Bring the borscht to a boil and turn off the stove. Let it brew for 1/3 hour. Calorie content of the dish: 25 kilocalories per 100 g.

Important! During the diet, you must drink water (preferably with lemon juice) 20 minutes before meals.

With fructose

Ingredients:

• 2 liters of broth cooked with beef bones;
• 1 large carrot, onion and beet;
• 1 tsp. lemon juice or apple cider vinegar;
• 1 tsp. vegetable oil;
• 300 g cabbage;
• 1 tbsp. l. fructose;
• 1/2 chili pepper;
• 2 cloves of garlic;
• 3 bay leaves;
• a large bunch of greenery.

Chop all the vegetables and steam in a frying pan with a little water. Place them in a saucepan with hot broth and add lemon juice or vinegar. After 5 minutes, add finely chopped herbs and garlic. Turn off the stove and let the dish sit for 30 minutes. You can eat it like this or with low-fat yogurt without additives. Calorie content of 100 g of borscht is 21.9 kcal.

Mushroom

100 g of this dish contains only 20 kilocalories. If you do everything according to the recipe, you will get a tasty and beautiful soup, as in the photo.

Products for 2 liters of water:

• beets - 0.3 kg;
• champignons - 0.2 kg;
• white cabbage - 0.5 kg;
• large onion, large carrot, sweet pepper - 1 pc.;
• olive oil - 1 tbsp. l.;
• tomato paste - 2.5 tbsp;
• chopped dill and parsley - 3 tbsp. l.;
• salt - 1 tsp.
• other spices and seasonings - to taste.

Cut the onion and bell pepper into small cubes, mushrooms into slices. Finely chop the cabbage. Grate carrots and beets on a coarse grater.

Select the “Frying” mode on the multicooker and set the time to 15 minutes. Grease the bottom of the bowl with oil. Place onion cubes in it and simmer for 2 minutes with the lid closed. Throw in the mushrooms and, if necessary, add a little heated water, otherwise the champignons may stick to the bottom of the container.

After 5 minutes, add carrots and bell peppers to the bowl. Another 5 minutes later - beets with tomato paste. Mix well and wait for the cycle to complete. Add cabbage, salt and hot water to the vegetable dressing. Mix.

Make sure that the lid and valve of the kitchen appliance are tightly closed. Change the “Frying” mode to “Soup”. Set the timer for 25 minutes. After this time, remove the valve and release the steam. Throw in spices and herbs.

Peculiarity! Spices added to the diet (curry, dried ginger, cinnamon) speed up metabolism and help eliminate harmful substances from the body.

Preparation

• Clean all products.
• Grate the carrots on a coarse grater.
• Grate the beets or cut into thin cubes. If the beets have tops, do not throw them away, but wash and chop them.
• Cut the onion into thin half rings.
• Finely chop the greens.
• Mix everything and simmer, adding a small amount of water and vegetable oil.
• Add tomato paste to them.
• Cut the cabbage in the usual way into borscht.
• Cut the zucchini into cubes; if its skin is old, trim it off.
• Peel the pepper from the stalk and seeds and cut into cubes.
• Send all this to the vegetables, which continue to stew. Salt and pepper.
• Put water on the fire and when it boils, add the stewed vegetables to it.
• After boiling, cook for another five minutes and turn off. Let the borscht brew for 15-20 minutes.

Correct order

The borscht diet is not strict or complicated. It is enough to cook the first dish and divide it into 5 servings of 200-300 g. They need to be eaten in a day. At the same time, it is advisable to eat not only borscht. The diet should be low-calorie, but varied. The consumption of additional products is distributed by day of the week:

1. On Monday, it is advised to eat apples, pears, avocados, citrus fruits and other fruits. You can't just eat grapes and bananas. It is better to drink green tea without sugar and distilled water, but coffee is not forbidden.
2. On Tuesday - green vegetables, excluding beans, other legumes and corn. You can have unleavened baked potatoes for dinner. Seasonings and sauces will be replaced by olive oil.
3. On Wednesday - the same fruits and vegetables as in the first days, with the exception of potatoes.
4. On Thursday - any fruits and vegetables, 1 tbsp. milk with a small percentage of fat content.
5. On Friday - tomatoes, lean beef (200 g).
6. On Saturday - the same meat as the day before, as well as lettuce, spinach, watercress, parsley, dill, basil and onions.
7. On Sunday - 1 tbsp. apple juice as a snack, 1/4 kg brown rice with vegetables for dinner.

Important! You can sit on low-calorie borscht for several days in a row no more than once a month.

Preparation

• Peel the beets and cut into thin cubes.
• Pour oil and a glass of water into the bottom of the pan. Place chopped beets in them and simmer for half an hour.
• Cut the tomatoes into slices, core the apples, grate the carrots, and chop the greens.
• Add all this to the stewed beets and simmer for another 10 minutes.
• Chop the cabbage and add to the vegetables.
• After another 10 minutes, pour in the remaining water; when everything boils, add the chopped potatoes, salt and pepper and cook until tender.
• Wait for the borscht to brew and pour into plates. You can add a tablespoon of yogurt to each serving.

Advantages and disadvantages

During a diet on borscht, there is no painful hunger, since the dish is satisfying. It contains enough substances useful for the body. On average, 3 kg are lost per week. The disadvantages include the fact that borscht gets boring after a week. In addition, it is not easy for those who work full time to comply with the rules of fractional meals. If it is not possible to eat 5 times a day, you should return to the traditional three meals a day. At the same time, the volume of borscht eaten per day should remain the same.

Advantages and disadvantages

The benefits of the diet are:

• high efficiency (you can lose 3–5 kg in a week of diet);
• gentle cleansing of the gastrointestinal tract due to the high fiber content;
• lack of severe hunger due to a large volume of soup and frequent meals;
• the ability to prepare a stock of dishes in advance;
• availability and low cost of ingredients.

Disadvantages of the diet include:

• monotony in the diet;
• deficiency of proteins, microelements and amino acids;
• too low calorie intake and rapid weight return in the absence of restrictions when leaving the diet;
• long cooking of the main dish;
• the need for frequent split meals (up to 5–6 times a day).

If your gastrointestinal tract is healthy, you can lose weight on a diet with borscht without harm to your health. In the presence of chronic diseases, incl. history, you must first consult a doctor.

Reviews

Maria: Potatoes are the main ingredient in borscht, which interferes with weight loss. It can be balanced with other vegetables. Moreover, it is better not to fry them, but to stew them. And oil - 1 tsp. - it’s better to add it to already prepared borscht. You can eat dietary borscht with salt if the bland variety doesn’t go down your throat, but you need to know when to stop.

Svetlana. In the spring, I gave myself a few fasting days on borscht and apples. I ate them little by little throughout the day with the intention of restoring the body’s strength. Alternating soft and warm food with raw food, according to the author of the review, can soften spring exacerbations and support the nervous system.

Galina: After giving birth, I gained 14 kg and decided to try a new diet. For a week, I ate 3-4 bowls of low-calorie borscht every day. I wasn’t tormented by hunger, I just missed bread and sweet tea. Before the diet, I weighed 82.7 kg, after its completion - 78.9. After another 7 days, this figure did not change, while after other diets, half of the lost weight soon returned. Pleased with the result, after 2 months I returned to the borscht diet and gradually became slim as before.

Diet menu for 7 days

There are several variations of the borscht diet, which differ in composition, duration and other characteristics. The most effective and easiest for those losing weight is the 7-day diet.

During the week, for breakfast, in addition to a portion of borscht (200–250 g), you should consume the following products:

1. Tea or herbal decoction.
2. Salad of 1 large tomato and cucumber.
3. Fresh tomato.
4. Rosehip tea or decoction.
5. 100 g stewed veal.
6. Green tea.
7. Unsweetened fruit drink.

For lunch you need to eat a portion of borscht, supplemented with the following products:

1. Apple.
2. Small dry buckwheat or whole grain bread.
3. Salad of tomatoes, cucumbers and sweet peppers.
4. 1-2 fresh grated carrots.
5. Bread.
6. 150 g of boiled veal and green vegetable salad (borscht excluded).
7. Bread.

A snack planned between breakfast and lunch may include the following types of food:

1. 2 small pears.
2. 2 cucumbers.
3. 1-2 baked apples.
4. Tomato and cucumber salad.
5. Tomato.
6. Cucumber and bell pepper.
7. 1 cup apple juice.

For an afternoon snack during the week you should eat the following foods:

1. Orange.
2. Grated carrots with lemon juice.
3. Grapefruit.
4. Orange or glass of milk.
5. Large fresh tomato.
6. Grated carrots with slices of bell pepper.
7. 200 g borscht.

Diet dinner on Monday, Tuesday, Wednesday and Saturday consists of borscht with a small low-calorie fruit or whole grain bread.

On Thursday for dinner you need to eat a salad of apples and pears, on Friday - 100 g of baked veal and a salad of 1-2 tomatoes, and on Sunday - 200-250 g of stew from rice and green vegetables.

conclusions

It is clear that the borscht diet has its supporters. It helps you lose weight and also improves your health. Dietary borscht is a source of vitamins and microelements necessary for the body. To prevent the dish from becoming too boring, you can prepare it according to a new recipe each time. Fortunately, there are quite a lot of them.

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How to cook diet borscht

To obtain the most healthy dish that is suitable for a diet, you must follow several rules when preparing it:

1. To reduce the calorie content of borscht, fatty meat is excluded from the composition of the dish. As a source of protein, only lean chicken (fillet), mushrooms or beans can be added to dietary soup.
2. Borscht for weight loss is prepared without potatoes, cereals and other foods rich in carbohydrates. The amount of other starchy vegetables in the dish, with the exception of beets, which gives it its characteristic shade, must be reduced.
3. Dietary borscht is prepared without frying. Onions and carrots are not fried in a frying pan before placing them in the pan, but only stewed with a minimum amount of oil and tomato paste, which prevents the formation of a fried crust.
4. The finished dish should not be too thick. The optimal amount of grounds (boiled vegetables, meat, mushrooms and beans) is about 1/3 of the entire soup.
5. To preserve most of the vitamins, greens (celery stalks, parsley, dill) are added to the borscht not during cooking, but 2-3 minutes before removing the pan from the stove. Diet soup should be cooked for no longer than 35–40 minutes: long-term heat treatment sharply reduces the amount of nutrients that remain in the vegetable grounds.
6. A minimal amount of salt is added to the dish. This seasoning is not added during cooking of borscht (before adding meat or cabbage), but after the cooking process is completed, directly into the plate. For 0.5 liters of borscht, salt is placed “at the tip of a spoon” (about 1/6 tsp).
7. Dried herbs and vegetables (black and red pepper, ginger, coriander, marjoram, thyme, etc.) are allowed to be added to a dietary dish. Spices not only make lean borscht more tasty, but also increase the metabolic rate, accelerating the weight loss process. At the same time, the abundance of seasonings increases appetite, which increases the risk of breaking the diet.
8. When serving, do not add sour cream, mayonnaise or heavy cream to the dish. You can decorate the plate with sprigs of fresh herbs.