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Recipes for some diet foods


FIRST DISHES VEGETABLE SOUP
Products per 1 liter: potatoes 100 g, white cabbage 100 g, carrots 60 g, milk 300 ml, butter 30 g, vegetable broth.
Peel vegetables and potatoes, cook until tender in a small amount of water, wipe through a sieve, combine with a decoction, add hot milk, add the missing amount by hot water and boil for 3 minutes.
Before serving, fill the soup with oil.
VEGETABLE BOILION
Products per 1 liter: carrots 100 g, white cabbage 100 g, cauliflower 100 g, potatoes 100 g, parsley root 10 g, water 1200 ml.
In cold water, put peeled vegetables and cook over low heat until half cooked with a tightly closed lid. Then add cabbage and continue cooking until cooked. Strain the finished broth and bring to a boil.

Cabbage soup GREEN WITH POTATOES
Products per 1 l: spinach 150 g, potatoes 150 g, small parsley root, parsley 20 g, egg 1 piece, water or meat broth 1.2 l, sour cream 50 g.
Rinse the potatoes thoroughly, peel, cut into strips, dip in water or meat broth, rinse the spinach in running water and dip in the broth when the potatoes are cooked until half cooked. The protein of a steeply boiled egg (a small piece), washed in running water and finely chopped parsley, sour cream are put on a plate when serving
cabbage soup on the table.
PEARL SOUL WITH VEGETABLES
Products: 100 g of pearl barley, carrots, celery, potatoes, 1 tablespoon of vegetable oil, onion 30 g, 1 cup of milk, dill, parsley.
Boil the cereals and rub through a sieve into a decoction. Boil carrots and other vegetables and also wipe through a sieve in a decoction. Add cereals, butter, milk, warm, not bringing to a boil, put chopped herbs.

Cabbage soup from chopped fresh cabbage with sour cream
Products: 800 g of fresh cabbage, 3 teaspoons of flour, 2 tablespoons of butter, 250 g of sour cream, greens.
Stir fresh chopped cabbage in oil, pour boiling water. Put fried in oil, chopped onion, flour, boil. Add oil, sour cream, warm, not bringing to a boil, pour finely chopped greens. Serve with sour cream.

BORSCH VEGETARIAN
Products per 1 liter: white cabbage 130 g, beets 150 g, potatoes 150 g, carrots 50 g, onions 30 g, fresh tomatoes 100 g, herbs 20 g, butter 30 g, sour cream 50 g.
Cook vegetables until tender in a small amount of water. Boil the peeled beets in water until half cooked, grate and dip in the same water, add the remaining chopped vegetables and cook them until cooked. Add to the liter amount of liquid supplemented with hot water and bring to a boil.
Before serving, add finely chopped greens to it.
parsley and sour cream.
SOUP FRUIT
Products: rice 25 g, dried fruit and sugar 20 g each, sour cream 20 g.
Sort the dried fruit, rinse with warm water, sort by type, cut into large pieces into 2 parts, pour cold water (except for apricots and prunes) and cook with the lid closed for 15 minutes, then add the apricots and prunes and cook until cooked, put sugar and bring to a boil.
Add cooked rice and sour cream to the finished soup.
POTATO SOUP ON MEAT BOON
Products per 1 liter: potatoes 400 g, carrots 100 g, herbs 20 g, one small onion.
Put chopped carrots, onion head into the broth and cook until the carrots are half ready, then add chopped potatoes and cook until tender. Before serving, put finely chopped greens in the soup, remove the onion from the soup.

SOAP MILK RICE
Products: 1.5 liters of milk, 0.5 cups of rice, 1 teaspoon of sugar, 0.5 tablespoon of butter, 1 liter of water.
Rinse, pour water and cook for 8 minutes. Then pour in hot milk and cook until the rice is soft. Put sugar in the prepared soup.
When serving, put butter.

DAIRY SOUP WITH VERMICELLE
Products: 1 cup of vermicelli, 1.5 liters of milk, 3 cups of water, 1 tablespoon of butter, 1 teaspoon of sugar.


Put the vermicelli in water and cook for 3-5 minutes, then pour the hot milk, put sugar and cook a little more until the vermicelli is soft.
Before serving, add more sugar and butter.
FRUIT SOUP FRESH FOOD
Products: 100 g currants, 100 g apples, 100 g plums, 0.5 tablespoons of starch, 3 tablespoons cream, sugar, a few orange peels.
Wash the apples, cut into quarters, wash the plums, remove the seeds, wash the currants, peel. Boil the fruits, putting them in boiling water, rub through a sieve, boil. Brew starch diluted in cold water, pouring into boiling soup, remove from heat, season with sugar and orange peels to taste, add cream.
Soup from various fruits is prepared in the same way. For soup, you can use apples, plums, cherries, strawberries, strawberries, blueberries (at the rate of 100 g per serving).
SECOND DISHES
MEAT CHEESE
Products: meat 80 g, butter 25 g, rice 8 g.

Boil the meat and pass it through the meat grinder three times. Cook viscous porridge from rice and rub it together with chopped meat through a sieve. Mix the mashed mass with softened butter, beat, shape and cool.
BEEFSTROGAN FROM BOILED MEAT
Products: meat 110 g, oil 7 g, wheat flour 7 g, sour cream 20 g, tomato juice 17 g, greens 5 g.
Boil the meat, cool it, finely chop into oblong pieces. Cook sour cream sauce, finely chopped
oblong pieces. Cook sour cream sauce, pour meat on it, add tomato juice, mix. Boil for 12 minutes at low boil, season with sour cream.
At the table, add a slice of butter and sprinkle with finely chopped greens.
BEEF SOUFFLE
Products: meat 110 g, milk 25 g, flour 6 g, butter 5 g, 1/4 egg.
Boil the meat until cooked, peel off the films and tendons and pass thrice through a meat grinder. Combine the minced meat with bechamel sauce, mix, add the yolks, butter, mix thoroughly, then very carefully introduce the whipped whites into the foam. Stir, put in a greased mold. Bring to readiness in a water bath.

Goulash from boiled meat
Products: beef 110 g, carrots 15 g, butter 7 g, wheat flour 7 g.

Cut boiled meat into slices, pour in bechamel sauce or broth (depending on the diet), add a little salt and simmer for 1 hour.
MEAT PURE
Products: beef 120 g, bechamel sauce 40 g, butter 5 g.
Skip boiled meat three times through a meat grinder, add bechamel sauce, grind thoroughly. Instead of bechamel sauce, you can add meat broth. Mashed potatoes served with butter.
CHICKEN COOKER
Products: 0.5 kg of boiled or fried chicken, 1 tablespoon of butter, 2 slices of bread, 2/3 cup of milk, 1 egg, 0.5 cup of sour cream.
After boiling or fried chicken, remove the bones, pass through a meat grinder, add rolls soaked in milk, mashed butter, egg yolk, sour cream and grind everything. Then add whipped proteins, mix gently and put in a greased bowl. Put in the oven and bake in the oven, putting a bowl on a baking sheet with hot water.
BOILED VEAL
Products: 430 g of veal, 200 g of roots.

Wash the vegetables, peel, rinse, chop, pour a little boiling water, add a little salt, cook. Wash the meat, put in a boiling vegetable broth and cook until soft. Divide into portions. Boneless veal should be taken 70-100 g per serving.
MEAT BAKER
Products: 200 g boneless beef or veal, a little loaf, 1 egg, 1 teaspoon of butter.
Grind the boiled beef together with the soaked piece of loaf soaked in milk. Rub the minced meat through a thick sieve, then grind the whole mass, adding the yolk and whipped protein, stir again and put in a greased form. Carefully close, put in a water bath and cook for 1.5 hours.
BOILED FISH
Products: 700 g of fish (pike perch, bream, cod), 400 g of vegetables, sugar, 2 teaspoons of butter.
Wash, clean, cut, wash the fish thoroughly.
Wash the roots, peel, rinse, pour hot water, add a little sugar, cook the broth. In the finished broth, put the fish whole or sliced ​​into portions. Cook for 15 minutes. Serve with a small piece of butter.
FISH WITH VEGETABLES
Products: 700 g of fish (cod, pikeperch, bream, pike), 300 g of carrots, 200 g of celery, 100 g of parsley.
Wash the fish, clean, cut, wash again, cut into portions. Wash vegetables, peel, rinse, cut into strips, simmer slightly in water. Put the fish in semi-prepared vegetables, and simmer together over low heat.
Sprinkle with green parsley or dill before serving.

Porridge rice, oat, buckwheat
Products per 100 g: milk 100 ml, cereal 20 g, sugar 6 g, butter 3-5 g, water 120 ml.
In boiling water with continuous stirring, gradually pour the groats and cook over low heat until a homogeneous mass is obtained. Place the pan with porridge in a small fire or in a water bath for 1 hour. Rub hot porridge through a sieve, add sugar, raw milk and cook, stirring, for another 3 minutes.
Put butter in the prepared porridge and stir.

BOILED RICE (for soups or side dishes)
Products per 100 g: rice 40 g, water 300 ml, butter 6 g.
Sort the rice, rinse with hot water and cook until soft in slightly salted water. Discard the finished rice on a sieve or colander, rinse under a stream of warm water, allow the water to drain, transfer the rice into a pan. For the broth in this form, rice is ready. If the rice is for a side dish, then it needs to be heated, add oil and stir.
Rice is immediately served on the table.
BITS FROM BUCKWHEAT AND COTTAGE
Products per 100 g: buckwheat 15 g, water 40 g, cottage cheese 40 g,
sugar 7 g, egg 1/4 piece, butter 7 g, sour cream 10 g.

Pour the prepared cereal into the water and, stirring, cook for 20 minutes until thickened, then put in a water bath for stirring. Cool the prepared porridge a little, add the cottage cheese, egg, sugar and minced meat through it to the grinder and mix everything thoroughly. From the resulting mass, prepare the meatballs, fry them in a pan until a pink crust appears. Pour the ready-made meatballs into sour cream and put in the oven for 5 minutes.
Cottage cheese casserole with berries (fruits)
Products per 100 g: cottage cheese 65 g, berries or fruits 15 g, semolina 5 g, butter 3 g, milk 15 g, sour cream 10 g, sugar 5 g.
Mix cottage cheese, sugar, semolina, milk well and put in a greased form, put in the oven. When the cottage cheese is lightly browned, put berries or finely chopped fruits on it, sprinkle with the remaining sugar on top and bake until cooked.
Pour sour cream before serving.
Vermicelli casserole with cottage cheese
Products: vermicelli 30 g, cottage cheese 30 g, milk 50 g, sugar 15 g, egg 1/4 pieces, butter 10 g.
Boil the vermicelli in 400 g of water until almost ready, put it on a sieve, transfer to a bowl. In the vermicelli, which has cooled to the temperature of fresh milk, add the egg, mix and put half of it in a greased form, spread on the vermicelli with an even layer

cottage cheese mixed with sugar, put the remaining vermicelli on the cottage cheese, pour oil on it and put in a bake in the oven at medium temperature.
APPLE BAKED WITH SUGAR
Products: 6 apples, sugar.
Remove the apples from the cores, place them on a baking sheet, into which a glass of water should be poured, sprinkle with sugar, fill them with voids in the apples and lightly brown in the oven. Sprinkle with sugar again and bake.
Serve with cream or milk.
Baked apples with mashed potatoes from black currant
Products: 6 apples, sugar, water.
For syrup: 100 g of water, 0.5 cups of sugar, fresh currant puree.
Remove the apples from the cores, place them on a deep saucer, sprinkle with sugar and fill them with voids in apples, pour over water and put in the oven. When the apples begin to soften, pour them with syrup and let them brown in the oven.
Serve hot or cold, covered with fresh currant puree, with cream or milk.

Cottage cheese casserole with raisins and milk sauce

Products per 100 g: cottage cheese 80 g, semolina 10 g, milk 90 g,
1/4 egg, sugar 10 g, butter 5 g, flour 3 g, raisins 6 g.
In 60 g of milk, cook semolina until cooked. Pass the cottage cheese through a meat grinder, add a beaten egg, 5 g of sugar, raisins, combine with hot porridge, mix well, transfer to a greased form, bake in the oven.
While the casserole is in the oven, prepare the sauce. Grind flour in a small amount of water. Boil the remaining milk with sugar, pour flour diluted in water into it, and bring to a boil with stirring. Add oil to the finished sauce and mix. When serving, pour the casserole over the sauce.
SAUCES
MIXED SAUCE
Products: sour cream 60 g, flour 7 g.
Boil half the sour cream, dilute the flour dried in the oven in the remaining sour cream, combine with hot sour cream, mix well, bring to a boil, strain.
MILK BECHAMEL SAUCE
Products: milk 60 g, wheat flour 7 g, butter 7 g.
Dry the flour in the oven in a frying pan without fat until light yellow and cool. Boil the milk. Cool the fourth part of the milk, add the dried flour, stir, pour into boiling milk, stirring continuously, and let it boil well.
Ready sauce fill with oil.

Omelette Protein Steam

Products: egg - 2 protein, milk 60 g, butter 3 g.
Wash the eggs, separate the proteins from the yolks. Yolks can be used in the preparation of other dishes. It’s good to knock out the proteins with a whisk, carefully adding milk and salt. Lubricate the mold with oil, pour the mass into it and cook in a steam bath.
BEVERAGES
TISSUE FROM HIPS
Products per 1 liter: dry rosehips 110 g, 100% sugar syrup 110 g, water 110 g.
Sort the rose hips, rinse with cold water, pour over with boiling water, pour hot water, close the pan tightly with a lid, boil over low heat for 10 minutes and leave to infuse for 20 hours. Strain the infusion, add sugar syrup and pour into a glass dish. If the infusion is prepared from crushed rose hips, then the fruit is taken 60 g and infused for 5 hours.
YEAST DRINK
Products: yeast 50 g, rye bread 40 g, sugar 14 g, honey 14 g, water 250 g, a little lemon peel.
Cut rye bread into thin slices, dry on a baking sheet in the oven. Pour crackers with boiling water, let it brew for 4 hours, strain through a sieve. Infusion a little warm, put in it yeast and a little lemon zest. Put in a warm place (near the battery, near the stove) for fermentation for 7 hours, then put in the refrigerator.

When serving, add sugar and honey to the drink.
KISEL FROM CURRANT, RASPOON, BLACKBERRY
Products: berry juice 3 cups, 0.75 cup potato starch, 0.5 cup sugar.
Dilute the berry juice with water so that the total volume is 3 cups, add sugar, stir, bring to a boil. Then pour in a thin stream, constantly stirring, 0.75 glasses of cold water, mixed with starch. When it boils and thickens, serve or, allowing to cool, put in the refrigerator.
FRUIT COMPOTES
Products per 1 liter: fruits and berries 550 g, sugar 150 g, water 750 g.
Before cooking, sort the fruits, free from the stalks, rinse, cut off the tight skin, remove the core, cut into slices and put in boiling water with sugar. Remove seeds from plums. Boil stewed fruit over low heat until the fruit is soft. If there are fresh raspberries, strawberries, strawberries, peeled oranges, they are placed in a ready-made compote, brought to a boil, removed from the heat and cooled.
DRIED FRUIT COMPOTES

Products per 1 liter: dried fruit 115 g, sugar 110 g, water 1 l.

Carefully sort through dried fruit, put in a sieve or colander and rinse in running water. Cut pears and large apples into slices. Put prepared fruits in cold water and cook over low heat until soft. Sugar put at the end of cooking. For flavor, you can put a peel of lemon or orange. After cooling the compote, remove these crusts.

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Recipes for some diet foods

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