How to cook delicious diet cabbage soup. Recipe for lean cabbage soup from fresh cabbage

Calories: 917.43
Cooking time: 60
Proteins/100g: 6.97
Carbs/100g: 8.03

We are all used to cooking traditional cabbage soup in a thick meat broth with vegetables fried in a large amount of oil, and also adding a good portion of sour cream or mayonnaise to a bowl of soup. But there are situations when you need to cook very, dietary and healthy, how can you make them tasty?
To do this is not so difficult. There are several secrets that will help achieve the desired result. First, we replace a strong broth with a fatty piece of meat with a weak chicken broth. Chicken meat is recognized as dietary all over the world, besides, chicken broth perfectly helps to cope with many diseases and strengthen the immune system. Secondly, we will not use potatoes in diet soups - one of the most high-calorie and hard to digest vegetables, instead we will take cereals. Thirdly, we will add salt and other spices to a minimum, clogging the real taste of dishes. And, fourthly, we will refuse to fry vegetables, this will definitely make our cabbage soup light and dietary!
Diet cabbage soup from fresh cabbage is cooked for about an hour. These ingredients are for two liters of broth.

Ingredients:
- 300 g of chicken;
- 200 g of cabbage;
- 2 bows;
- 2 carrots;
- 3 tablespoons of barley groats;
- herbs, salt, pepper to taste.

How to cook at home

First you need to cook the chicken broth, 1 peeled carrot and 1 onion. Salt to taste, cook for about half an hour.

When the broth is ready, pull out the meat, carrots and onions. Add shredded cabbage and cook for 10 minutes.

Then add carrots, grated on a coarse grater, to the soup.

Next, put the onion, cut into small cubes. Cook everything together for another 5-7 minutes.

Lastly, add the cereal and cook until cooked through for about 5 minutes. Instead of barley, you can take wheat, millet or any other cereal to your taste.

We serve diet cabbage soup from fresh cabbage with herbs. You can also add one tablespoon of low-fat sour cream to the plate. We also recommend learning how to cook

Light and tasty, lean and rich, with meat and mushrooms - cabbage soup has always been a main dish on the Russian table. Shchi can be cooked at any time of the year, served both as an everyday hot dish and as a first for the festive table.

To cook fresh cabbage soup, you definitely need vegetables: cabbage, root vegetables, herbs, but there are many options for combining these vegetables both with each other and with other products: meat, fish, mushrooms.

How to cook cabbage soup for weight loss

In different cuisines of the world there are recipes for soups with cabbage, cooked in their own style, with a national flavor, with a certain "zest". In Russian cuisine, cabbage soup is also very diverse.

So, in the southern regions they prefer leaner versions of cabbage soups, in the northern regions, on the contrary, they love rich meat cabbage soup.

cabbage soup

Delicious cabbage soup from fresh cabbage will turn out if you take vegetables directly from the garden: new potatoes, juicy cabbage, sorrel, greens.

This is a summer version of cold soup, it is better not to make it heavier with protein products and fats. In hot weather, it should be eaten cold.

You can cook cabbage soup from fresh cabbage and with meat, if you cannot do without it. Then first boil the lean pieces and prepare small cubes from them, add them to the finished refrigerator. Further recipes are the same.

Take the following products for cooking the refrigerator:

potato;
cabbage;
one onion, carrot, tomato;
stalk of celery;
small bunches of sorrel, dill, green onion.

Put cubes of peeled young potatoes in boiling water, 3 medium tubers are enough.
After boiling, salt, add half a cup of fresh sweet cabbage, finely chopped with a knife or food processor.
Place small onion rings and thin, almost transparent circles of carrots cut with a knife with a curly blade into the cabbage soup along with round pieces of celery stalk.
Then you can add grated or diced fresh red tomato.
Cut the sorrel (both the leaves and the stem), throw it into the boiling soup and immediately remove from the heat.
Chill the chilled soup in the refrigerator. Add sour cream, dill, green onions when serving.
Vegetables do not need to be digested, they should be with a slight "crunch".

Summer cabbage soup recipe

On hot summer days, appetite decreases and you want to eat less. At this time, it is good to eat fresh vegetables and fruits, prepare light salads and soups. For example, cook summer cabbage soup.

Cooking cabbage soup according to this recipe does not take much time. Only fresh vegetables are used for it:

one ;
200 g of white cabbage, red cabbage, cauliflower, broccoli;
six to seven red and yellow cherry tomatoes, depending on size;
2 chicken eggs;
green peas - half a glass;
parsley and lettuce leaves;
lemon.

Summer cabbage soup from fresh cabbage - photo:

Chop cabbage into long strips. Lightly add salt and knead with your hands until it gives juice.
Boil cauliflower, carrot slices and broccoli in boiling salted water for about 3 minutes, remove, filter the broth.
Fold white and red cabbage in a tureen and pour hot broth.
Squeeze lemon juice into it.
Remove the skin from the tomato, dousing them with boiling water beforehand.
Tear lettuce and parsley leaves with your hands.
Pour cabbage soup into each portioned deep plate, put boiled cabbage with carrots, three or four tomatoes of different colors, a spoonful of green peas, lettuce and parsley.

Lean cabbage soup from fresh cabbage

For lean cabbage soup you need to take:

two tubers of potatoes;
a quarter of a head of cabbage;
two ;
small zucchini;
onion and carrot;
a sprig of celery;
two cloves of garlic;
spices.

How to cook lean cabbage soup from fresh cabbage - video:

Mushroom soup with fresh cabbage

Mushroom soup is prepared from both fresh and salted or sauerkraut. Mushrooms are used in any form: fresh, frozen, dried, even pickled.

Delicious mushroom soup is obtained from chanterelles, porcini mushrooms, boletus, milk mushrooms, champignons. If you want to cook soup from fresh cabbage with mushrooms, and you have your own special preferences, you can use any edible mushrooms, while making an amendment to the recipe regarding their heat treatment.

To cook mushroom soup with fresh cabbage, you will need:

meat bones - 350 g;
cabbage - 350 g;
fresh mushrooms - 450 g;
red sweet pepper - 1 pc.
- 1 root crop;
onion - 1 head;
bay leaf - 2 pcs;
spicy greens;
vegetable oil;
salt.

Boil 1.7 liters of bone broth, remove the bones, strain.
Stew shredded cabbage, sweet peppers and spices in a saucepan with oil and add a little broth.
Boil the mushrooms, put them in a colander, cool and cut.
Mushroom broth and the rest of the broth add to the cabbage, bring to a boil.
Spasserovat finely chopped root vegetables in oil.
Passerovka, mushrooms, lavrushka put in the soup at the end of cooking.
Serving, decorate with greens.

Fish soup

Products needed for cooking fish soup:

fish, fish fillet - 270 g;
white-headed - 550 g;
carrots - 1 pc;
root parsley - 1 pc;
leek - 1 stalk;
salt, spices.

Cut the washed, cleaned, gutted fish, cut the fillets, put the rest in a soup pot, pour cold water.
Cook from the head, fins and bones with spices.
Pour a couple of tablespoons of vegetable oil into the pan, put on it cubes of carrots, parsley and onions.
Cut the cabbage into cubes, remember a little, put in a saute and mix.
When the vegetables are soft, pour over the hot fish broth.
Boil, lower the pieces of fish.
After three minutes of boiling, turn off. The soup is infused for 25-30 minutes.
When serving, put chopped greens in plates.

Cabbage meat soup - recipe

Sour cabbage soup is made from sauerkraut. To cook low-calorie cabbage soup with meat, take:

sauerkraut - 570 g;
lean beef - 250 g;
brain bones - 500 g;
root vegetables per piece: onions, carrots, parsley root, turnips;
tomato paste - 55 g;
vegetable oil - 55 g;
spices;
parsley, dill, cilantro - 50 g each;
garlic - a couple of cloves;
sour cream - 1 cup.

Boil the meat with bones for about an hour and a half, then remove and strain the broth.
Cabbage, if strongly sour, rinse in cold water and squeeze, cut into large pieces.
Simmer for an hour in vegetable oil with the addition of broth.
Chop the root crops with a knife or on a grater, fry with butter and tomato in a pan.
Place everything in a pot of simmering beef broth.
Add bay leaf, peas, salt to the same place, remove from heat immediately after boiling.
Serve with a sour cream dressing made from finely chopped greens, 2 cloves of garlic and a glass of sour cream.

How to cook cabbage soup in a slow cooker

If you have a slow cooker, fresh cabbage soup is even easier to cook.

8. We lay all other products, except for greens. Cook for 30 minutes over low heat covered.

On such a soup, you can easily and quickly lose a couple of kilograms.

Recipe Description:

Such a soup can be safely attributed to diet food, table number 5. It does not contain fat, all vegetables and cereals are well cooked and are indicated for diseases of the gastrointestinal tract or for a diet. It can also be attributed to vegetarian cuisine.

Servings: 2-3

The art of cooking - the basic rules of cooking

Cooking is the oldest occupation of mankind. The history of cooking is calculated more than one thousand years. As early as the 8th century BC, there were cooking schools in Rome. From ancient times, the skill of cooking was revered as a respected occupation. But the academic foundations of cooking began to emerge only at the end of the 19th century.

Cooking is the science of human nutrition, the ability to cook tasty and healthy food. She studies the varieties of products, caloric value, optimal techniques and methods of cooking. Having mastered this science, you will be able to cook well a full-fledged healthy meal.

Product selection

The art of cooking is a general name for all kinds of business, limited to the kitchen. Selection of appliances, products, decoration - these are the elements characteristic of the art of cooking. The latter has a place in cuisines around the world, but the most important function is played in restaurants. This practice is becoming more and more accessible to people who are interested in improving their culinary skills and impressing guests by pleasantly surprising them with an unusual dish.

Thus, regarding the choice of products, it is necessary to apply:

Seasonal products - high quality and exclusively organic origin;
The freshest spices and herbs, which have the brightest fragrance and are rich in all kinds of vitamins;
Unsaturated vegetable oils (sunflower, coconut, olive, sesame) and ghee.
The smallest presence of salt;
The minimum amount of sugar, seeking to resort to substitutes (honey, fruit juices) in order to sweeten dishes.

This should not be forgotten by any housewife who cares not only about the taste properties, but also about the usefulness of each dish.

Important processes

Everyone understands that food must be treated with high temperatures so that unhealthy elements and bacteria do not enter the body. In addition, the product becomes softer during heat treatment, it is easier to crush and process it. Certain foods are generally not absorbed by the human body before heat treatment.

By following absolutely all sanitary standards, you can also increase the shelf life of dishes, since as a result of such processing, food is stored much longer. Lovers of good cuisine will be able to appreciate the diversity of tastes of one product during any thermal processing, since frying, boiling, stewing or simply steaming will give, for example, meat completely different taste properties.

However, it must be borne in mind that various vitamins are severely destroyed during cooking or other heat treatment. For this reason, it is necessary to follow a number of practical tips on how not to lose the maximum presence of the necessary substances in the product. Vegetable products should be boiled without draining the broth, or in the peel, under which there is an accumulation of vitamins. Meat products are best steamed. But in order to balance the loss of useful elements, in spite of this, it is necessary to serve greens or fresh vegetable products as a side dish for meat.

How to cook food properly

In the course of boiling vegetable products, be sure to place them in already boiled water. In the presence of rapid heating, various vitamins are less destroyed.

Be guided by the “borscht principle”: put vegetable products in boiled water in such a way that they are cooked at the same time. This means, follow a certain order. First, vegetables are placed in a saucepan, for example, beets, as it takes a long time to cook. After that, peppers, tomatoes, potatoes, because these products need a short time to become ready.

Vitamins are perfectly not destroyed in vegetable products that are grilled or steamed. Frying in oil should not be used - it will only add excess fat. In addition, vitamins in vegetable products and also in fat will be completely destroyed, since it is very hot. Therefore, frying itself, as a cooking method, is not useful and no matter what kind of oil is used.

If you fry quickly, the meat and fish retain their own vitamins. But try to do this by cutting the product into thin slices and in a pan with non-stick coating. In this case, you will not get a lot of fat.

This type of food is still baked in chunks in the oven. If these products are wrapped in foil, then this, of course, will significantly speed up the cooking process and will not allow fats to oxidize, and the necessary elements to leave along with the meat juice.

When boiling peeled vegetable products, it is advised to leave the water where the products were boiled, as some of the vitamins will remain there. This water should then be used for cooking soups and other dishes.

Watch to ensure that vegetable products are not overcooked. Quick cooking helps not to lose their taste, vitamins, and, well, appearance. Use stew vegetables - this is a pretty good way of cooking, making it possible to preserve their value.

Do not reheat the finished dish. If there is a lot of it, then it is best to take the desired part and warm it up. But once again it is not necessary to do this, since all the necessary vitamins and trace elements will die.

Sanitary and hygienic conditions for cooking

The preparation of food products requires impeccable cleanliness, scrupulous observance of sanitary and hygienic recommendations. The cause of gastrointestinal pathologies and food intestinal infections are not only expired products, but also an unhygienic kitchen, kitchen utensils and appliances, uncleanliness and negligence that occur during cooking. Flies, cockroaches, mice, rats are the source of many infectious diseases.

Everyday and neat tidying of the premises for the kitchen and places where there are many people is fundamental both in a separate and especially in a communal apartment.

Pre-treatment of products should be carried out no less carefully than, for example, boiling or frying. All processes of initial processing (crushing products, washing) must be carried out in such a way as to protect the food from the penetration of pathogenic microbes to the maximum.

Raw meat, even quite high quality and fresh, can be contaminated with germs, so it should never be kept in direct contact with the rest, especially cooked foods. In all situations, especially when the meat is purchased from the market, it should be thoroughly boiled or fried.

Knife and board used for cutting raw meat should be thoroughly rinsed with hot water. It is forbidden to touch other products until the hands are washed, with which raw meat was processed. It is best to have a separate knife and board for processing raw meat. Even if the meat grinder was completely clean, it must be doused with boiling water before use.

In minced meat and fish, microorganisms are especially easy to start. For this reason, it is advisable to cook minced meat right before cooking.

Unprocessed meat is allowed to be kept in the cellar or in the freezer, but minced meat should not be kept. All minced meat dishes (meatballs, cutlets, zrazy, meatballs, rolls) must be well boiled or fried, so that the juice is clear on the break.

In the process of initial cutting, raw fish must be washed with running water: the first time - before the removal of scales and gutting, the second time, very carefully, after gutting is completed.

Soup or broth, boiled for more than one day, must not only be heated, but be sure to boil every day.

In particular, onions, dill, parsley, green salad and such vegetables and fruits that can be used for raw salads should be washed repeatedly and thoroughly in drinking running water. If the salad is prepared for a child, then vegetables, fruits and herbs must be washed several times and always with boiled water.

For optimal preservation of vitamin C, vegetable products should be cooked in an aluminum or enameled pan, placed in boiling water and cooked at a slight boil until tender, and the pan tightly closed with a lid.

If you are preparing cabbage soup, borscht, soups, first you need to prepare the broth and then add vegetable products, and not all at once, but with the calculation of the required cooking time for each type of vegetable product; in particular, beets - before potatoes.

Peel and cut vegetable products only immediately before use or cooking.

Vitamin C is most in the outer layer of the potato, which is why when peeling it, the peel must be cut thinner, and it is best to boil it in the peel and remove the peel from the finished potato. If raw potatoes are peeled, they should not be stored for a long time, especially cut, because in doing so they lose some of the vitamin C and mineral salts.

Peeled potatoes are placed in water so that they do not darken. Peeled vegetables do not require this.

Remember that baking soda destroys vitamins C and B1, therefore, when cooking vegetables or legumes, it is unnecessary to put soda. Carotene is destroyed by the addition of acids to food; in this regard, the rule is to put vinegar in a salad or vinaigrette only before serving them on the table.

The remaining fat in the pan should be drained into a separate bowl, and the pan should be washed with warm water. Some housewives believe that the frying pan does not need to be washed after use, as it contains residues of fat. This, of course, is erroneous: not only fat remains, but also burnt small parts of food, which at another time can spoil fried foods.

Rags used to remove utensils from the fire should be clean, washed and replaced more often.

You can not put dairy products uncovered, you must cover with clean paper or gauze.

Hot dishes are first covered with a towel or clean gauze, and when they have cooled, they are covered with a lid. In general, it is best to keep food not under a lid, but under a light, clean cloth.

The most hygienic for use in the kitchen are ready-made washcloths from the remnants of parchment paper. Such washcloths are inexpensive and are thrown away after use. Habitual washcloths and brushes for dishes should be boiled more often with baking soda.

It is easier and more hygienic to wash utensils immediately after use.

Calories: Not specified
Cooking time: Not specified

Fresh cabbage soup is a quick option for a delicious first course. For them, you do not need to cook meat or chicken broth, ordinary water is poured into the pan, and vegetables give the taste to cabbage soup. In any cabbage soup - lean or with meat, chicken is always put a lot of vegetables so that they are thick and satisfying. This cabbage soup recipe without meat will appeal not only to vegetarians, but also to those who prefer light vegetable soups or fast (in the latter case, sour cream is excluded). In winter, you can add frozen vegetables (bell peppers and tomatoes) to cabbage soup or use ready-made dressing for cabbage soup and soups.

Ingredients:

- White cabbage - half a small fork;
- potatoes - 4 pcs;
- carrots - 1 medium;
- onions - 2 pcs;
- tomatoes - 4-5 pieces (or canned 0.5 cans);
- sweet red pepper - 1 pc;
- any greens - 1 bunch;
- water - 1.5 liters;
- vegetable oil - 3 tbsp. l;
- salt - to taste;
- bay leaf - 1-2 pieces;
- peppercorns - 0.5 tsp;
- sour cream, rye bread - for serving.

Recipe with photo step by step:

Dip potatoes cut into pieces or strips in boiling water. Cover with a lid, cook at a low boil until the potatoes are ready. This will take approximately 12-15 minutes. For cabbage soup, it is important to boil potatoes, then they will be “rich”, thick and tasty.

While the potatoes are cooking, prepare the vegetables for frying. Cut the carrots and sweet peppers into strips (remove the seeds from the pepper). We chop the onion or a small cube, or cut into half rings. You can grate the carrots if you prefer.

We heat vegetable oil in a frying pan (if cabbage soup is not prepared in a lean version, you can use lard). Pour the chopped onion into it, sauté over low heat for 2-3 minutes until the onion begins to lighten. Add carrots, mix with onions, simmer for another 2-3 minutes. We do not bring the vegetables to readiness.

Simultaneously with the sautéing of onions and carrots, we cut white cabbage into strips for cabbage soup. Scald the tomatoes with boiling water, remove the skin, cut the flesh into cubes.

Place bell peppers and tomatoes in the pan. We continue to simmer the vegetables until the tomatoes give juice and are slightly fried.

We take out a couple of pieces of potatoes, check for doneness. Potatoes should break or mash easily. Add sautéed vegetables to the pot with potatoes along with oil. Let's boil.

Lay out shredded cabbage. Salt to taste. Cook the cabbage soup on a quiet fire so that a slight boil is barely noticeable on the surface. The cabbage soup will be ready when the cabbage becomes soft. If you like crispy cabbage, not very boiled, then control the process, cook the cabbage until half cooked, taking into account the fact that it will reach readiness even after the end of cooking.

In the finished soup, add bay leaf, peppercorns. Cover with a lid, turn off the fire and leave the pot with cabbage soup on a warm stove. Let the cabbage soup stand for a while to gain flavor.

Pour hot soup into bowls. Sprinkle with finely chopped herbs, serve with sour cream and rye bread. Bon Appetit!

Author Elena Litvinenko (Sangina)

Ruby-red Ukrainian borscht and fragrant Russian cabbage soup are integral parts of Slavic cuisine. Even on a diet to refuse these dishes is a real blasphemy. And if you follow the figure and adhere to the principles of a healthy diet, our recipes will be a good investment in your PP piggy bank.

Traditional borscht is cooked on a fatty, rich broth, which is based on pork or beef. Vegetables are fried in lard, and a dish is served with thick sour cream and soft garlic donuts. It all sounds damn appetizing, but not every waist, and not every stomach can withstand such a test. The same applies to cabbage soup, which is cooked with sauerkraut, cracklings and smoked meat. So, we will look for tasty, healthy and low-calorie alternatives.

Dietary borscht without meat with beans

Ingredients:

Potato - 500 g
White cabbage - 400 g
Beets - 3 pcs.
Onion - 1-2 pcs.
Tomatoes - 2-3 pcs.
Beans - 150 g
Sunflower oil - 1 tbsp. l.
Water - 3.5 l
Salt, spices to taste

Pour beans with water and put on fire. This must be done in two to an hour, as it is cooked for a long time. Peel the potatoes, cut into small cubes and send to the pan with the beans when the latter is almost ready. Salt. Peel the beets, cut into thin strips or grate on a coarse grater. Finely chop the onion. Pour boiling water over the tomatoes, remove the skin from them, finely chop.

Heat a frying pan with oil, fry the onion until translucent. Then pour the beets, salt, mix. When the beets begin to give juice, cover the pan with a lid, reduce the heat to a minimum and simmer for 10-15 minutes. When the potatoes are almost ready, send finely chopped cabbage to the pan. Put chopped tomatoes in a pan with beets, mix. Instead of fresh tomatoes, you can use tomato paste, juice or fruit drink.

When the potatoes, cabbage and beans are fully cooked, transfer the beet-tomato roast to the pan. Stir, add spices to taste and salt if necessary. Boil on low heat for 10-15 minutes. Cover with a lid, turn off the heat and let the borscht brew for another 20 minutes. Serve with low-fat sour cream.

KBJU per 100 g:

Proteins - 0.7 g
Fats - 0.3 g
Carbohydrates - 3.6 g
Calorie content - 19.4 kcal

Green borscht without frying

Ingredients:

Potato - 300 g
Fresh sorrel - 200 g
Onion - 2 pcs.
Eggs - 4 pcs.
Garlic - 1-2 pcs.
Water - 2 l
Salt, spices to taste

This light, delicious version of borscht is perfect for a summer lunch - when cold, it will satisfy hunger and thirst, help you “cool down” a little and give you strength. It's easy to prepare. Peel potatoes, cut into small pieces, put in water and put on fire. Put a whole peeled onion and peeled garlic there. Salt the water. You can also add bay leaf and allspice.

Hard boil eggs. Washed sorrel and finely chop the second onion. When the potatoes are cooked, remove the onion and garlic from the water - they can be thrown away. Send chopped onion to the broth, there - sorrel. Cook over medium heat for 10-15 minutes. Then add finely chopped eggs, boil for another 7-8 minutes, if necessary, add salt and spices. You can pour in a tablespoon of olive oil - its aroma goes well with the garlic notes of the broth and the sourness of sorrel, but do not forget to adjust the KBJU in this case.

KBJU per 100 g:

Proteins - 1.5 g
Fats - 0.9 g
Carbohydrates - 3.4 g
Calorie content - 27.5 kcal

Raw borscht

Ingredients:

Beets - 1 pc.
Carrot - 1 pc.
Cabbage - 100 g
Orange - 1 pc.
Mandarin - 1 pc.
Lemon juice - 2 tbsp. l.
Water - 300 ml
Sunflower seeds - 2 tbsp. l.
Salt to taste

Even if you are not a raw foodist, this recipe will surely interest you with its exoticism. Especially it will appeal to lovers of okroshka and other cold first courses. Beets and carrots should be grated on a fine grater, cabbage should be chopped as finely as possible or even chopped in a combine. Lightly salt the vegetables and knead with your hands so that they become softer and let the juice flow. Peel and puree orange and tangerine with a blender, add lemon juice. Add the resulting mixture to the grated vegetables.

Grind sunflower seeds in a blender or coffee grinder, add a little water, salt and pepper. The mass should turn out thick, like semolina. Such pseudo-sour cream should be seasoned with borsch and eat it as soon as possible until the sauce is drowned and has not lost its seductive appearance.

KBJU per 100 g:

Proteins - 1.7 g
Fats - 2.5 g
Carbohydrates - 4.4 g
Calorie content - 47.1 kcal

Light cold beetroot

Ingredients:

Beets - 450 g
Cucumbers - 300 g
Egg white - 4 pcs.
Leaf lettuce - 50 g
Green onions, parsley, dill - to taste
Sour cream 10% - 100 g
Water - 1.5 l
Salt to taste

Wash the beets thoroughly, pour cold water over them and put on fire. After boiling, cook for 40 minutes to 2 hours, depending on the size. Readiness to check with a fork - when the beet is soft, you can pull it out of the water. Cool the broth and strain through several layers of gauze.

Hard boil 4 eggs, cool, separate the whites - only they are needed. Cucumbers cut into small cubes, finely chop the greens. Cut the cooled peeled beets and squirrels, too. Mix all the ingredients in a large bowl, salt, add sour cream, mix, pour beetroot broth and put in the refrigerator for at least 20 minutes.

KBJU per 100 g:

Proteins - 0.9 g
Fats - 0.4 g
Carbohydrates - 2.2 g
Calorie content - 16.2 kcal

Diet soup from fresh cabbage

Ingredients:

White cabbage - 400 g
Onion - 1-2 pcs.
Carrots - 2 pcs.
Tomatoes - 3 pcs.
Potatoes - 4-5 pcs.
Garlic - 4-5 tooth.
Vegetable oil - 1 tbsp. l.
Water - 2 l

Salt, spices to taste

Prepare all the ingredients: finely chop the cabbage, peel and dice the potatoes, grate the carrots on a medium grater, finely chop the onion, peel and chop the garlic. Pour boiling water over the tomatoes, peel and finely chop. Pour chopped cabbage into boiling salted water. While it is cooking, start frying - fry the onion in oil until transparent, then add the carrots and fry over medium heat, stirring constantly, until it turns pale.

When the cabbage is boiled for about 15 minutes, send the potatoes to the pan, cook for another 10-15 minutes. Then add the fried vegetables, if necessary, salt the soup, add spices and chopped garlic. Cook over low heat for another 10 minutes.

KBJU per 100 g:

Proteins - 0.7 g
Fats - 0.4 g
Carbohydrates - 3.8 g
Calorie content - 21 kcal

Fresh cabbage soup with chicken

Ingredients:

Chicken fillet - 500 g
White cabbage - 400 g
Carrots - 2 pcs.
Onion - 1 pc.
Potatoes - 3-4 pcs.
Water - 2 l
Vegetable oil - 1 tbsp. l.
Salt, spices to taste

Wash the fillet, put in cold water and put on fire. Salt. While the meat is cooking, peel the carrots, potatoes and onions. Finely chop the cabbage, cut the carrots into thin strips or grate on a medium grater, finely chop the onion. Cut potatoes into small cubes. Heat a frying pan with oil, fry the onions and carrots for 4-5 minutes. Pour cabbage into the pan, salt, add spices, mix. When the cabbage begins to give juice, cover the pan with a lid, reduce the heat to a minimum and simmer the vegetables for 10-15 minutes.

Remove the finished fillet from the broth, pour the chopped potatoes into the pan and cook for 10-15 minutes. Cool the meat and disassemble into thin fibers (to save time, you can simply chop finely). Combine all the ingredients in a saucepan, add more salt and spices if necessary. Boil over low heat for 5-7 minutes, then turn off, cover and let it brew for about 15 minutes.

KBJU per 100 g:

Proteins - 3.8 g
Fats - 0.5 g
Carbohydrates - 2.7 g
Calorie content - 31.4 kcal

Lean sauerkraut soup

Ingredients:

Sauerkraut - 400 g
Water - 2.5 l
Millet - 0.5 tbsp.
Potatoes - 3 pcs.
Carrot - 1 pc.
Onion - 1 pc.
Garlic - 2-3 teeth.
Tomato paste - 3 tbsp. l.
Vegetable oil - 2 tbsp. l.
Salt, spices to taste

Peeled and chopped potatoes, along with washed millet, pour cold water and put on fire. Bring to a boil, salt, then simmer for 15-20 minutes. Pour 1 tbsp into the heated pan. l. oil and put the cabbage. Simmer over low heat for 10-15 minutes, stirring occasionally. After that, send it to a pot of water. Pour another tablespoon of oil into the pan again, put finely chopped onions and grated carrots. Add tomato paste, stir. Simmer for 1-2 minutes and also send to the pan. Add spices to the soup, cook at a low boil for another 5-10 minutes, then cover, turn off the heat and let the dish brew for 10-20 minutes.

KBJU per 100 g:

Proteins - 0.9 g

Fats - 0.7 g

Carbohydrates - 4.6 g

Calorie content - 27.2 kcal

Nettle soup

Ingredients:

Nettle - 100 g
Sorrel - 100 g
Water - 1 l
Carrot - 1 pc.
Onion - 1 pc.
Sunflower oil - 2 tbsp. l.
Egg - 1 pc.
Milk - 1 tbsp. l.
Salt to taste

Pour the washed nettle with boiling water for 2-3 minutes. Drain the water and chop the greens in a meat grinder, put on a frying pan heated with a spoonful of oil and simmer for 10-15 minutes. Heat another frying pan with oil and put grated carrots with finely chopped onions on it, simmer over low heat for 2-3 minutes. Then put the vegetables and nettles in a pot of boiling water and cook for 15 minutes. Add salt, spices, finely chopped sorrel. Whisk the egg with the milk and pour the mixture into the saucepan, stirring vigorously. Cook over low heat for another 5 minutes. The soup can be served either fresh or chilled.

KBJU per 100 g:

Proteins - 1 g
Fats - 1.9 g
Carbohydrates - 1.6 g
Calorie content - 26.7 kcal

Style Outcome

We hope that lovers of first courses will enjoy our recipes. Bon Appetit!