Diet fish soup recipe with photo

Dietary nutrition for pancreatitis July 07, 2012 15998

Pancreatitis outside the acute stage can be treated with diet.
Fish soup puree meets the requirements of protein diet No. 5p - and is also very tasty! Below is a step-by-step recipe for pureed fish soup . Nutritionist advice: for fish soup we take fresh or freshly frozen low-fat fish: silver hake, pike, pike perch, cod, navaga or sea bass.

Light Cod Fish Soup Recipe

Cod is a valuable dietary product; its white, dense meat contains up to 20% protein, while it contains very little fat (less than 0.5%) and virtually no cholesterol.

Ingredients for cod soup (for 1.5-2 liters of water):

• Fresh cod - 500 g (one medium carcass without head)
• Potatoes - 2-3 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Vegetable oil - 2 tablespoons
• Bay leaf, salt, pepper - to taste

Cut the potatoes into small cubes, finely chop the onion, grate the carrots on a coarse grater. Lightly fry the onions and carrots in vegetable oil for 3 minutes, place in a pan of boiling water, add salt. Next we send the potatoes, and after 5-7 minutes the cod, cook over low heat until tender (about 15 minutes). Bon appetit, our low-calorie soup for weight loss is ready!

Fish soup for weight loss

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Home Weight loss How to prepare dietary fish soup?

We all know that in any diet it is impossible to imagine a diet without seafood. For various gastrointestinal diseases, poisoning, diarrhea, the diet menu must include fish. This product has earned such popularity due to its high protein content, low fat content and low calorie content.

In addition, fish contains omega-3 acids that are beneficial for the body, which have a positive effect on the skin, hair, and strengthen the cardiovascular system. It is all these positive aspects that are the reason why fish is so widely used in all kinds of diets.

Since fish dishes are also low in calories, various diets have been created based on this product.

So why not use only fish, namely fish soup, for weight loss?

Dietary canned fish soup

Soups with canned fish are easy to prepare. At the same time, they are distinguished by their aromatic taste and lightness. You can prepare fish soup from different canned foods, but the most delicious ones are obtained from canned saury, salmon, pink salmon and tuna.

We recommend choosing canned soup with a minimum amount of additives, preferably in its own juice or with the addition of oil.

Soup ingredients:

• Canned fish - 1 jar
• Medium size potatoes - 2-3 pcs.
• Carrots - 1 pc.
• Rice - 3 tablespoons
• Onion - 1 pc.
• Salt, black pepper, bay leaf, herbs - to taste
• Vegetable oil - 2 tablespoons

Place the potatoes into boiling water, and after 10 minutes the washed rice. Meanwhile, finely chop the onion, grate the carrots on a coarse grater and fry together until golden brown. Place the vegetables in a saucepan, add salt, pepper, and bay leaf. We remove large bones from the fish, divide it into small pieces and add it to the soup. Cook for 3-5 minutes, let it brew for 15-20 minutes. Fish soup is ready!

Dietary fish soups

What could be healthier than soup? For those losing weight, dietary soup is simply a godsend and salvation in one dish!

To cook soup, and especially dietary soup, we must not forget about a number of fundamental points:

• We use non-starchy vegetables, unprocessed cereals, herbs, legumes, and, of course, low-fat fish.
• To preserve all the vitamins, vegetables are immersed in boiling water or boiling broth so as not to overcook.
• If you need to simmer vegetables, it is better to use olive oil or a little water.
• It is recommended to cook the soup in a small saucepan so that the soup is freshly prepared at each meal.

As you can see, fish soup from five types of salmon and sturgeon with potatoes and cream will not be on our menu today, although, of course, we must give it its due - it is not only very tasty, but also high in calories!

Fish solyanka

Fish solyanka can be prepared from any fish. If funds allow, you can choose salmon; a more budget-friendly option is pink salmon, cod or sea bass.

Ingredients for fish soup:

• Fish - 400-500 grams
• Potatoes - 3-4 pcs.
• Carrots and onions - 1 pc.
• Pickled cucumbers - 2-3 pcs.
• Olives - 100 g
• Tomato paste - 2 tablespoons
• Lemon
• Salt, pepper, bay leaf, herbs - to taste
• Vegetable oil - 30 g

Place finely chopped potatoes into boiling water (2.5 liters), and after 10 minutes add fish to the pan.
While the potatoes are boiling, prepare the dressing: fry the onions and carrots in a frying pan, after 3 minutes add finely chopped cucumbers, after another 3 minutes add tomato paste. Cook the fry for 5 minutes, then put it in a saucepan, add salt, add olives, lemon, and spices. In 10 minutes our hodgepodge is ready! COMMENTS
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Losing weight on the ear. The best dietary recipes. Diet soup with fish

Ukha is a low-calorie soup. On average, 100 grams of product contains only 46 kcal. This indicator can be adjusted by combining various ingredients. For example, the calorie content will decrease if you take low-fat fish, remove potatoes from the recipe and take less of the recommended amount of cereal.

It is best to cook broth from hake, pike, pollock, carp, bream, cod or haddock. It is best to avoid salmon, mackerel and saury. River varieties, among other things, will make the dish extremely aromatic.

Besides:

• fish soup is much easier to digest than any meat soup, including chicken;
• saturated fatty acids reduce the level of “bad” cholesterol, further minimizing the risks of heart disease;
• ear helps accelerate the production of collagen and elastin - two types of proteins responsible for maintaining skin elasticity, which is especially important for those losing weight.

Fish soup is present in almost every diet: from Dukan to Atkins, and this is due to a large number of advantages of this first dish:

1. The recipe for most soups is quite simple, and the ingredients are readily available.
2. Its preparation does not take much time.
3. The dish has an aesthetic appearance and is easily digestible, while it is satisfying and banishes the feeling of hunger for a long time.
4. It is rich in a large number of beneficial nutrients and vitamins.

Important! Fish soup is included in the mandatory diet of diabetics and those suffering from diseases of the gastrointestinal tract (except gastritis).

Who should not eat and in what cases

As for contraindications, fish soup should be excluded or used with greater caution by elderly people, allergy sufferers, and those who suffer from liver and kidney diseases.

When choosing a product, you need to make sure that it is safe, so preference should be given to fresh rather than frozen fish. In the first case, you can smell it and determine the color of the gills. Secondly, you should pay attention to the expiration date. The same rule applies to canned goods.

Fish may contain salts of heavy metals, toxins and other substances that can provoke allergies, so the place where it came from is also important.

How to cook fish soup for those who are on a diet and losing weight: popular recipes

When preparing traditional fish soup, it is worth considering a number of rules that will help improve the taste of the soup without increasing its calorie content:

1. Use fresh fish. If only frozen is available, then you need to prepare the dish without defrosting it.
2. Minimize the amount of potatoes or avoid them altogether.
3. Be sure to add carrots and onions and try not to use more than 1 tablespoon of vegetable oil when frying.
4. Remember the spices. Not only about the classic pepper and bay leaf, but also about greens: parsley root, dill, celery. They will give the dish an amazing aroma.

The fish soup should be served hot, only in this case it will demonstrate all the richness of its taste.

Carp soup

1. Carp (regular/mirror) – 800-1000 gr.
2. Onion – 2 pcs.
3. Carrots – 1 pc.
4. Cereals (millet) – 100 gr.
5. Salt.
6. Pepper.
7. Bay leaf.

Preparation:

1. Cook the fish until it is free from the bones. Remove and dispose of the skeleton.
2. Finely chop the onion and carrots, rinse the millet and add it to the broth.
3. After 7-8 minutes, add vegetables and spices.
4. Put the carp back.

Serve hot with fresh dill.

Fish soup with celery

This recipe for fish soup without potatoes is suitable for any diet.

1. Any type of lean fish – 1.3-1.5 kg.
2. Celery root – 1 pc.
3. Red onion – 1 pc.
4. Carrots – 1 pc.
5. Greenery.
6. Spices, bay leaf.

Preparation:

1. Cut the celery root into strips, chop the onion and carrots, and place everything in boiling water.
2. Place the cut fish in the pan and cook until done.
3. Serve with chopped herbs.

Burbot soup

1. Burbot – 500-600 gr.
2. Onion – 2 pcs.
3. Carrots – 1 pc.
4. Parsley root – 1 pc.
5. Capers – 20 gr.
6. Olives.
7. Lemon - ½ pc.

Preparation:

1. Cut the fish, set aside the fillets, and place the tail and head bones in a pan of water.
2. Add peeled whole onion, pepper, bay leaf, chopped parsley root and carrots.
3. Bring to a boil and strain the broth.
4. Add the pulp to the pan, and 3 minutes before the capers are ready.

Serve the dish with olives and a slice of lemon.

Cold ear

1. Pike or any other low-fat fish – 1 kg.
2. Carrots – 1 pc.
3. Onion – 1 pc.
4. Cucumber – 2 pcs.
5. Egg – 2 pcs.
6. Canned peas – 50 gr.
7. Greenery.

Preparation:

1. Clean and boil the pike.
2. Remove the fish, add pepper, salt, bay leaf to the broth and simmer for another quarter of an hour.
3. Chop cucumber, egg and pike meat.
4. Cool the broth and add all the slices and peas.
5. Chop the green onions and dill and mash in a mortar with a little salt.

Serve the soup with herbs and 10% sour cream.

Tsar's ear (light version)

1. Sturgeon – 0.8-1 kg (salmon or salmon can also be used).
2. Small fish – 0.5 kg.
3. Celery root and parsley root - 1 pc.
4. Leek – 1 pc.
5. Onions – 2 pcs.
6. Lemon – ½ pc.
7. Spices and salt.

Preparation:

1. Cook broth from small fish and vegetables and root vegetables.
2. Cut the sturgeon fillet into portions.
3. Strain the broth, heat it again and add fish to it, add spices, salt, cook for 10-15 minutes
4. Serve hot, placing fish in portions on a plate, pouring broth over it and garnishing with herbs and a slice of lemon.

A simple and easy recipe benefits from the harmonious taste of sturgeon fish.

Sardine soup

1. Sardine – 500-600 gr.
2. Sea bass – 300 gr.
3. Tomatoes – 3 pcs.
4. Parsley and celery root - ½ pc.
5. Onion – 1 pc.
6. Pepper, bay leaf, salt.

Preparation:

1. Boil broth from fines and green roots, strain.
2. Add the peeled and cut sardines and cook for another 20 minutes.
3. 5 minutes before the end of cooking, place the tomatoes cut into slices into the pan.

Serve with herbs and lemon.

Greek soup

This tasty and satisfying soup is indispensable during weight loss.

1. Pollock – 2 pcs.
2. Celery root – 1 pc.
3. Onion – 1 pc.
4. Sweet pepper – 1 pc.
5. Carrots – 1 pc.
6. Spices and herbs.

Preparation:

1. Clean and cut the fish.
2. Chop the celery, grate the carrots, divide the onion into 2 parts.
3. Prepare vegetable broth, bring to a boil and add fish.
4. Dice the pepper and lower the soup 5-7 minutes before it is ready.
5. When finished, remove the onion from the broth and squeeze lemon juice into the pan.

Leave the ear for 10-15 minutes.

Ear soup with paprika

Another easy homemade soup.

1. Any lean fish – 300-400 gr.
2. Carrots – 1 pc.
3. Onion – 1 pc.
4. Garlic – 3-4 cloves.
5. 20 g paprika.
6. Dill, dry basil.

Step-by-step preparation:

1. Clean and cut the fish, place it in boiling water.
2. Grate the carrots, chop the garlic and add everything to the soup.
3. Add paprika, salt
4. Add dill and basil, cover and cook for 5 minutes over low heat.
5. Leave for a quarter of an hour.

Important! When preparing fish soup, it is important not to overcook the fish, otherwise it will not only lose its appearance, but also all its beneficial properties.

Alla Shilina, endocrinologist, nutritionist

Fish soup is a source of easily digestible protein with no hidden fats. It starts digestive processes, restores fluid balance, saturates with a minimum of calories. This is an integral element of a healthy diet.

Alexey Kovalkov, nutritionist, author of books, professor, Doctor of Medical Sciences of the Russian Academy of Natural Sciences

There are a large number of different types of soups, however, when choosing between meat and fish, preference should be given to the latter due to its unique combination of ease of digestion and rich taste.

Ingredients

• fresh red fish - 300 gr.;
• carrots - 1 pc.;
• onion - 1 pc.;
• large bell pepper - 1 pc.;
• small potatoes - 1 pc.;
• bay leaf - 1 pc.;
• allspice - 1-2 peas;
• black pepper - 6 - 7 peas;
• salt - to taste;
• ground black pepper - to taste;
• oil for frying vegetables;
• parsley or dill - 1 bunch.

Cooking method

1. Thaw the fish, remove the scales, wash and place in a pan. To fill with water. Add bay leaf and peppercorns. Place the pan on the fire and bring to a boil. Descale. Cook until the chum salmon is ready – about 10 minutes.
2. While the fish is cooking, chop the onion and grate the carrots. Heat ghee in a frying pan and add onion to it. Fry for 3-5 minutes, stirring occasionally. And then add the carrots and fry the vegetables together for another 3-5 minutes.
3. Cut the potatoes into small pieces. Bell pepper - stripes or small pieces.
4. As soon as the fish is cooked, remove it from the broth and put pieces of potato in its place.
5. When the potatoes become a little soft, add the fried onions and carrots, as well as bell peppers, to the pan.

Divide the slightly cooled fish into small pieces.

• As soon as the vegetables are ready to your taste, add pieces of chum salmon and chopped herbs to the soup.
  Add salt and pepper to taste. Let the soup boil and remove from heat.
• Do not infuse the finished soup, but serve it hot.

Bon appetit!

Option 2. Quick recipe for dietary fish soup

Preparing a tasty, aromatic, and most importantly healthy fish soup is not difficult. Even a novice housewife can handle this. All you need to do is chop the vegetables, peel and slice the fish, place in a pan of water and cook for half an hour.

Ingredients:

• 100 g carrots;
• 2 g table salt;
• 60 g onions;
• 3 liters of filtered water;
• 350 g boiled hake;
• 10 ml olive oil;
• 1 potato.

How to quickly prepare dietary fish soup

Step 1:

Peel, rinse and finely chop the onions. We cut off the peel from the carrots, wash the vegetable and chop it into thin strips.

Step 2:

Place a thick-walled pan on the stove and add oil. When it warms up, add the onion and fry it, stirring regularly, until transparent. Add the carrots and continue sautéing until soft. Pour boiled water over the roast.

Soup recipes for pancreatitis

Ι Pancreatitis

Pancreatitis is an inflammatory process that develops in the pancreas. One of the main components of successful treatment of this disease is diet. It is often recommended to choose first courses as the basis of the daily menu. Next we will tell you why soups are good for pancreatitis, how to make them as healthy as possible and what recipes you can use.

The role of soups in the patient’s diet

During treatment of pancreatitis, it is recommended to completely avoid fatty, spicy and fried foods. Also contraindicated are dishes that are difficult to digest or cause gas formation in the intestines.

With such restrictions, dietary soups will help make the daily menu more varied and tasty. They are easily digestible, do not burden the digestive system and saturate the body with useful elements.

It is also worth noting that first courses activate the production of gastric juice, due to which less load is placed on the pancreas.

Recipes for dietary vegetable soups

Vegetable soups are a real salvation for people suffering from pancreatitis. If you prepare them with the right ingredients, they will help you quickly satisfy your hunger without overloading your digestive organs. Fiber, which vegetables are rich in, will bring additional benefit to the patient. She is capable of:

• improve the functioning of the digestive system;
• cleanse the body of cholesterol and toxins;
• normalize stool;
• maintain intestinal microflora in good condition.

Pectins, which are contained in fiber, minimize the amount of harmful substances that enter the blood through the intestinal walls.

But not all vegetables are good for pancreatitis. The list of prohibited items includes:

• White cabbage;
• radish;
• daikon;
• turnip;
• cucumbers;
• radish;
• eggplant;
• tomatoes.

You should not add legumes or mushrooms to soups, as they provoke gas formation in the intestines and create extra stress on the digestive tract.

Thus, potatoes, carrots, pumpkin, zucchini, cauliflower, broccoli, and beets are used as the basis for first courses. Dill and parsley will help enrich the taste.

Simple vegetable soup

Ingredients:

• 800 milliliters of clean cold water;
• 2–3 medium potatoes;
• 1 carrot;
• salt;
• dill and parsley (fresh or dried);
• 100 grams of green peas.

Recipe:

1. Pour the water into a thick-bottomed saucepan and place over medium heat.
2. Wash, peel and cut the potatoes the way you like.
3. Finely chop the greens if necessary.
4. Cut the peeled carrots into slices or grate (in the first case, it will take longer to cook).
5. Place all vegetables into boiling water. After 20 minutes, add herbs and salt.
6. When the potatoes can be easily pierced with a fork or knife, the soup is ready.

Vegetable soup with cauliflower

Ingredients:

• cauliflower - approximately 1 kilogram;
• potatoes - 4 pieces;
• carrots - 1 piece;
• salt;
• greenery.

Recipe:

1. Wash carrots and potatoes in cool water, peel and chop.
2. Remove the top leaves from the cauliflower and divide it into inflorescences. If there are bad ones, remove them.
3. Place onions and carrots in boiling water. After 10–15 minutes, add the washed cauliflower.
4. Leave the pan on the stove until all the vegetables are soft. Then add salt, fresh herbs, cover with a lid and let it brew for half an hour.

You may notice that in the above recipes the carrots are not pre-fried in oil.

Of course, sautéing makes the color and taste of the soup more saturated, but does not bring any benefit to the body. Therefore, during the treatment of pancreatitis, you should stop using the usual frying in first courses.

Options for soups with meat and poultry

During the treatment of pancreatitis, the consumption of meat and poultry is limited. Their fatty varieties are strictly prohibited. If you really want to diversify your diet, you can use chicken, turkey, veal, beef as a base for soup, to which healthy vegetables and cereals are added.

Basic Diet Chicken Soup Recipe

Ingredients:

• 500 grams of chicken breast;
• 300–400 grams of potatoes;
• 1 carrot;
• 2 liters of water;
• salt.

Recipe:

1. First you need to prepare the broth. To do this, the chicken breast is cleaned of skin and bones. Pour in cold water and cook over medium heat for about 30 minutes. To make the broth more flavorful, you can add half a carrot to it.
2. While the chicken is cooking, peel the potatoes and cut them into cubes. Grate the carrots.
3. When the broth is ready, take the bird out of it and strain it through a sieve to ensure transparency. The cooled chicken is cut into small pieces or disassembled by hand.
4. Place carrots and potatoes into the broth. Leave to simmer over low heat. 10 minutes before cooking, add chicken and salt.

The basic soup recipe is perfectly complemented by any vegetables from the list of permitted ones. Fresh herbs will add a rich taste to the dish. To make the soup more satisfying, you can use rice or buckwheat; they are added to the water along with potatoes.

Diet soup with minced beef meatballs

Ingredients:

• half a kilogram of ground beef;
• 3 potatoes;
• 1 carrot;
• 100–150 grams of rice or buckwheat;
• salt.

Recipe:

1. Add a little salt to the ground beef and form it into small meatballs and place them in boiling water. Send the selected cereal there. Leave to cook for about a quarter of an hour.
2. Peel the potatoes and cut into small cubes, carrots into slices.
3. After 25 minutes, add vegetables to the pan. Leave on the stove until the potatoes are soft. At the end, you can flavor the soup with fresh dill or parsley.

Fish soup recipes

For the dietary menu during the treatment of pancreatitis, recipes for first courses from lean fish are suitable: cod, pollock, pike perch, flounder. Such soups contain a large amount of protein necessary for the normal functioning of the body.

Diet fish soup

Ingredients:

• 1 carcass of lean fish;
• two tablespoons of millet;
• 2 potatoes;
• about 50 grams of green peas;
• 1 carrot;
• 2–2.5 liters of water;
• salt;
• greenery.

Recipe:

1. The potatoes are peeled and cut into cubes.
2. Grate the carrots.
3. Pre-prepared fish is cut into large pieces.
4. Place millet and vegetables into boiling water. Boil for about 10 minutes, then add fish.
5. When the vegetables are almost ready, add green peas, salt, finely chopped dill and parsley.
6. Leave to simmer over low heat for another 5 minutes.

This soup can be prepared from any lean fish. The introduction of new vegetables or cereals into the recipe will allow you to diversify the taste.

Cream soup recipes

Puree soups are especially useful during the treatment of pancreatitis. Due to their texture, they create minimal stress on the digestive tract. You can cook them using vegetables, lean meat and poultry, and cereals.

Cauliflower soup with chicken

Ingredients:

• 1 liter of water;
• 500 grams of boiled chicken breast;
• 2 medium potatoes;
• 1 small carrot;
• about 5 large cauliflower inflorescences;
• salt.

Recipe:

1. Chop the peeled carrots and potatoes.
2. Divide the cauliflower into small florets, removing the darkened parts if necessary.
3. Place potatoes and carrots in boiling water. After 10 minutes, add cauliflower to them. Cook everything together until the carrots become soft.
4. When the vegetables are ready, add a little salt and puree them in a blender.
5. Pass the boiled chicken fillet through a meat grinder. Then mix the resulting minced meat with the vegetable mixture.

Pumpkin and zucchini soup

Ingredients:

• 1 medium sized zucchini;
• half a small pumpkin;
• 350 milliliters of water;
• 4 tablespoons of cream (it is better to take low fat content);
• fresh dill and parsley;
• salt.

Recipe:

1. Wash the zucchini, cut into small cubes and place in a saucepan with a thick bottom. Repeat the same with the pumpkin.
2. Add 350 milliliters of water, cover the pan with a lid and cook the vegetables over medium heat until soft. This will take about 30 minutes.
3. Wait until the vegetables have cooled and puree them using a blender or special masher.
4. Pour in the cream, add chopped fresh herbs and salt to taste. Warm over low heat for 5 minutes.
5. When the dish has cooled a little, you can decorate it with croutons and serve.

Milk soups for pancreatitis

Milk soups should not be included in the diet during an exacerbation of pancreatitis. But they can be a good addition to the daily menu during the period of remission, as they are easy to prepare and are easily absorbed by the body.

In order for such a soup to bring only benefits, you need to cook it with diluted milk.

Rice soup

Ingredients:

• 2–3 tablespoons rice;
• glass of water;
• a glass of low-fat milk.

Recipe:

1. Rinse the rice to remove some of the starch.
2. Bring the milk and water mixture to a boil (it is better to use a thick-bottomed pan to avoid burning).
3. Add rice.
4. Reduce heat and leave the dish to simmer for 15 minutes. Stir well with a spoon occasionally.
5. When the milk soup is ready, you can add a little sugar (but not during an exacerbation of the disease).

A similar dish can be prepared using other cereals allowed for pancreatitis: oatmeal, buckwheat, pearl barley, semolina. Fresh fruits or berries will help make milk soup tastier. You can also add dried apricots, prunes, raisins.

Introducing soups into the daily diet during the treatment of pancreatitis is an excellent way to diversify the menu without overloading the digestive system.

There are so many recipes for dietary soups that you can find an option that meets any preference. Whatever first course you choose, it will restore strength and saturate the body with useful substances.

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Preparation:

Peel and finely chop the onion.

finely chop the onion

Peel and finely chop half a carrot.

carrot

Sauté onions and carrots in a frying pan. You don’t have to overcook the onions and carrots, but simply chop them finely and throw them into the soup, then the soup will turn out clear and even more dietary and child-friendly.

Wash trout or salmon steak.

trout steak

Fill the steak with one and a half liters of water. Bring to a boil, boil for literally 1 minute. Strain the broth (pour into another pan through a strainer or slotted spoon). Place the steak on a plate

boiled fish

and carefully separate the skin and bones. Place the fish meat in the strained broth and bring to a boil.

Add overcooked or just finely chopped onions and carrots.

Add potatoes cut into small cubes or strips.

Add peppercorns and bay leaves to the canned salmon soup.

Reduce heat and cook for 15-20 minutes until the potatoes are ready.

Trout soup