Diet and borscht: can this dish be included in the diet menu?

Basic cooking rules

There are a huge number of borscht recipes. And yet, there are a number of rules that must be followed so that the end result is borscht, and not ordinary vegetable soup or cabbage soup:

1. Be sure to use beets. Many housewives refuse this ingredient, believing that tomato paste is enough to give the desired color, but it is the beets that give the unique taste and shade to this first dish.
2. Replace tomato paste with fresh tomatoes. Rubbed through a sieve they will provide the desired consistency.
3. The order of laying vegetables. If there are potatoes, they are the first to go into the broth, then cabbage, stewed vegetables and frying. The cooking time for each product is individual and depends, among other things, on freshness. So, last year’s cabbage takes longer to prepare, while the new harvest takes longer to prepare.
4. Avoid vinegar. This product provides the necessary sourness and preserves the color of vegetables, however, it can be replaced with lemon juice or the same tomatoes, which will cope with this task.
5. Do not forget about spices, namely bay leaf, allspice and black pepper.
6. Let the dish brew. Ideally, you should wrap the pan in a blanket and leave for 30-40 minutes.

Borscht is served with sour cream, herbs, chopped garlic and donuts.

Be sure to check out: Diet cabbage salad: the best recipes Safe cleansing: flax seeds for weight loss Kefir on a diet: are alternatives possible Proper castling: how to replace high-calorie treats and allergenic foods on a diet

Lenten borscht with beans

Drain and rinse beans under running water. Place the beans in a large saucepan and cover with water.

Place the pan over low heat. The beans are cooked for 30 minutes to 60 minutes. Do not stir with a spoon or cover the pan.

Peel the potatoes and beets and wash in cold water. Cut them into strips. Place the potatoes in the pan with the beans, and fry the beets in a small amount of vegetable oil. After 5-7 minutes, add the beets to the pan with the beans.

Finely chop the onion and fry in a frying pan until it becomes translucent. Then cut the carrots and place them in the pan with the onions. Fry for 2-3 minutes.

While the onions and carrots are frying, cut the tomatoes into small pieces. When you're done with the tomatoes, remove the roast from the pan and add to the borscht.

Now fry the tomatoes for 5-7 minutes, adding finely chopped garlic to them.

While the tomatoes and garlic are roasting, finely chop the cabbage and bell pepper and add them to the borscht.

The tomatoes should soften and absorb the smell of garlic.

Add tomato paste or ketchup (to taste), hot dry pepper and throw into the pan.

Stir and salt the borscht. Sprinkle it with herbs and add peppercorns and bay leaves.

Now throw two cubes of refined sugar into the pan.

Cook for a couple of minutes, turn off the heat and leave to sit for at least half an hour.

Is it possible to eat while on a diet and losing weight?

For fans of this dish, nutritionists have developed a special nutrition plan. By sticking to it, you can lose several kilograms without experiencing a painful feeling of hunger.

Dietary borscht has many advantages:

• Use healthy vegetables that can improve the functioning of the gastrointestinal tract;
• weight loss occurs gradually without harm to health;
• all products are affordable;
• There are many variations of this dish that can be enjoyed by both vegetarians and meat eaters.

Interesting! You can eat dietary borscht every 2-3 hours, not forgetting about your drinking regime in between (at least 2 liters per day). Don't forget about physical activity. If you can’t go to the gym, you need to increase your walking time or give up the elevator and transport.

Features of preparing borscht for weight loss

Housewives are often interested in how to cook dietary borscht. To get a healthy and low-calorie dish, you should consider a number of recommendations:

1. To reduce calories, you should avoid fatty meats. For protein components, you should choose lean chicken. It is also permissible to cook soup with the addition of mushrooms or beans.
2. You should not add grains and potatoes to borscht for weight loss. Other foods high in carbohydrates are also contraindicated. The volume of starchy vegetables should also be reduced. The exception is beets, which add a rich color to the dish.
3. When preparing soup, do not use fried vegetables. It is recommended to stew onions and carrots with a minimum of oil and tomato. This will help avoid the appearance of a crust.
4. The finished soup should not be too thick. The grounds should make up a third of the total volume of the dish.
5. To preserve the maximum of valuable components, greens should be added a few minutes before the end of cooking. It is recommended to cook the product for no more than 40 minutes. Prolonged heat treatment significantly reduces the amount of valuable components that remain in the pulp.
6. You should put a minimum of salt in the dish. This spice should be added at the final stage. It is better to salt the borscht already in the plate. For 500 ml of soup you should take about a sixth of a teaspoon of salt.
7. It is permissible to put dry herbs and vegetables in borscht. These include pepper and thyme. You can also add ginger and marjoram. Thanks to this, it will be possible not only to improve the taste, but also to stimulate the speed of metabolic processes. This will help you get rid of excess pounds much faster. At the same time, a large number of spices increases appetite. As a result, there is a risk of breaking the diet.
8. When serving, do not put sour cream or cream in the dish. If you want to decorate it, it is permissible to use fresh herbs.

How to make borscht dietary

Many people wonder whether borscht can be eaten on a diet. Nutrition experts answer - it is possible, but subject to a number of rules:

1. As a base, you should take low-fat beef shoulder broth, mushroom or vegetable broth.
2. Potatoes should be eliminated altogether or replaced with hearty but low-calorie alternatives, such as beans.
3. It is better not to fry beets before adding them to borscht, but to bake them, so they will not lose color and will not gain extra calories.
4. It is worth abandoning frying, replacing it with baking or boiling.

These simple rules will significantly reduce the calorie content of the dish.

If we talk about types of diets, then people who adhere to the Dukan system, on the contrary, should leave meat and protein products, but at the same time minimize ingredients rich in carbohydrates, in particular potatoes.

If chicken broth is used in the cooking process, then the first fatty broth from the chicken should be drained, then refill the meat with boiled water and cook until done. The resulting secondary broth will be less fatty and high in calories.

Bean borscht in a slow cooker

Drain and rinse beans under running water. Place the beans in a large saucepan and cover with water.

Place the pan over low heat. The beans are cooked from 30 minutes to 2.5 hours - it depends on the hardness and type of beans, and the quality of the water. There is no need to stir with a spoon or cover the pan.

If the beans turn into porridge, it means they are overcooked; if they crunch, it means they are still raw.

When cooked, the beans should flake easily with a fork.

Prepare the beans and meat.

Rinse the meat, pat dry with a paper towel and cut into small pieces. Place the soaked beans, bay leaf into the multicooker bowl, add salt and black pepper to taste. Then fill everything with distilled water. Set the “Extinguishing” mode and press the “Start” button.

While everything is stewing, prepare the vegetables. Peel the potatoes and cut into small cubes - about a centimeter. Finely chop the onion. Peel the carrots and grate them on a fine grater. Shred the cabbage.

Peel the beets and grate them on a fine grater. Make cross-shaped cuts on the tomatoes and scald them with boiling water. Then carefully remove the skin from them and finely chop the pulp with a knife.

Low-calorie recipe options

The recipe for borscht is very variable. This allows you to create a wide variety of recipes that will satisfy the tastes and needs of every lover.

Vegetarian

1. Onions – 1 pc.
2. Carrots – 1 pc.
3. Celery – 1 pc.
4. Tomatoes – 2-3 pcs.
5. Beet tops – 1 bunch.
6. Sweet pepper – 1 pc.
7. Cabbage – 300 gr.

Preparation:

1. Finely chop the onion and carrots with celery, add half a glass of water and simmer the vegetables for 7 minutes.
2. Add 2 liters of water and after boiling, add peeled, grated tomatoes, peppercorns and bay leaves. Add salt.
3. Cut the peppers and cabbage into strips, chop the tops.
4. Add vegetable mixture to soup. Cook until done.

Serve with fresh herbs and vegetarian bread.

With sorrel (green)

1. Onions – 1 pc.
2. Carrots – 1 pc.
3. Tomatoes – 2-3 pcs.
4. Sorrel – 1 bunch.
5. Cabbage – 300 gr.
6. Beets – 2 pcs.
7. Boiled eggs.

Preparation:

1. Finely chop the carrots and onions and simmer them in a small amount of water.
2. Add water, pureed tomatoes, salt, pepper and bay leaf. Cook for 5-7 minutes.
3. Add chopped beets and shredded cabbage.
4. 7 minutes before readiness – washed sorrel.

Lemon juice or vinegar is not required, as sorrel will add the necessary sourness to the dish. If the dish is not lean, then before serving you can add finely chopped boiled eggs to the plate.

With zucchini

1. Sweet pepper – ½ pc.
2. Onion – 1 pc.
3. Small zucchini – 1 pc.
4. Carrots and beets – 1 pc.
5. Tomatoes – 2 pcs.
6. Parsley or celery greens.

Preparation:

1. Chop the onion into half rings, grate the carrots, beets and simmer in a small amount of water.
2. After 5-7 minutes, add 2.5 liters of vegetable broth and mashed tomatoes.
3. Chop cabbage, zucchini and pepper (into cubes).
4. Add the vegetable mixture to the soup and bring it to a boil.

Leave for 20-30 minutes, then serve.

Mushroom

The soup is easy to prepare both in the traditional way and in a slow cooker:

1. Beets – 300 gr.
2. Fresh champignons – 250 gr.
3. Onions, carrots, sweet peppers - 1 pc.
4. Cabbage – 500 gr.
5. Tomatoes – 3 pcs.
6. Herbs and spices.

Preparation:

1. Chop onions, peppers and cabbage, grate carrots and beets, cut mushrooms into slices.
2. Place the onions and mushrooms in the multicooker on the “Fry” mode for 10-15 minutes. Add ⅓ cup of water or broth.
3. After 4-5 minutes add carrots and peppers, after another 5 – beets and pureed tomatoes.
4. Move well, add water, salt and add cabbage.
5. Change the mode to “Soup” and set the timer for 25 minutes.

With beans

1. Onions, carrots and sweet peppers - 1 pc.
2. Beets – 2 pcs.
3. Tomatoes – 2 pcs.
4. Can of canned beans – 1 pc.
5. Cabbage – 300-400 gr.
6. Greenery.
7. Lemon juice – 10 gr.

Preparation:

1. Chop and simmer onions and carrots in a saucepan, adding diced sweet peppers at the end.
2. Bake the beets in the oven. Cool and cut it into strips.
3. Add peeled and pureed tomatoes and beets to the pan, 5 minutes after boiling, add cabbage.
4. Add the beans to the soup and cook for another 10-15 minutes.

To add flavor at the end of cooking, you can add lemon juice to the borscht.

Beetroot

1. Beetroot – 3 pcs.
2. Cucumbers – 2 pcs.
3. Boiled eggs – 3 pcs.
4. Lemon juice – 20 gr.
5. Greens (onion, dill).
6. Sour cream 10% – 150-170 gr.
7. Mustard – 20 gr.

Preparation:

1. Boil the peeled beets and cut them into strips, sprinkle with lemon juice. Do not pour out the broth and let it cool.
2. Chop the cucumbers and herbs into cubes, add everything to the broth along with the beets, add salt.
3. Mix mustard and sour cream until smooth.

Serve with mustard sour cream and chopped eggs.

Interesting! The second name for beetroot soup is cold borscht. This is an excellent first course option for the summer season, since, in addition to hunger, it also quenches thirst.

With meatballs

1. Minced chicken or beef – 400 gr.
2. Carrots – 1 pc.
3. Onions – 3 pcs.
4. Cabbage – 300 gr.
5. Beets – 1 pc.
6. Tomatoes – 2 pcs.

Preparation:

1. Finely chop 2 onions and mix with minced meat, form into meatballs.
2. Chop the remaining onion and carrots and simmer for 3-5 minutes.
3. Pour water over everything, bring to a boil and carefully place the meatballs, black pepper and bay leaf into the pan.
4. Bake the beets and cut them into strips, peel and grind the tomatoes.
5. Add everything to the soup, add salt.
6. 10-15 minutes before readiness add shredded cabbage.
7. Let the dish brew for 15-20 minutes.

Small children will definitely appreciate borscht with meatballs.

When to eat a dish if you are losing weight

The “borscht” diet is not too strict or complicated. You can eat borscht at any time of the day, but no more than 200-300 grams at a time. In this case, the number of daily servings can reach 4-5. If desired, you can also eat the first course for breakfast.

At the same time, on Monday you can use fruits (except for grapes and bananas) as snacks, on Tuesday you can use green vegetables, and for dinner you can indulge in a couple of baked potatoes. On Wednesday - only fruits, on Thursday you can drink a glass of milk with 2.5% fat, and on Friday you can have lean beef (150 grams) for dinner. On Saturday you can have any kind of salad (lettuce, iceberg, spinach) and lean meat for dinner, and on Sunday you can have brown rice with vegetables.

You can go on such a diet no more than once a month, and you should not forget about mineral and vitamin complexes and minimal physical activity.

PP borscht: recipe

If you want to prepare dietary borscht with meat, then beef is the best choice for this purpose.

• 300 grams of beef. You can also replace beef with veal. 100 grams of veal contains 172 calories, while 100 grams of beef contains about 250 calories.
• 2 large beets. Since we are preparing borscht according to a dietary recipe, we will use the maximum amount of low-calorie vegetables.
• 1 carrot.
• 300 grams of cabbage. You can use white cabbage, or Savoy or Peking cabbage (the latter are more tender in borscht).
• 1 potato. We will use just one potato to make borscht as low-calorie as possible.
• Lemon juice. Half a lemon is enough.
• Salt and pepper.
• Any greens. You can add greens not only directly to the finished dish, but also when cooking the broth. This will give a special flavor to our dietary borscht.

PP borscht with beef or veal is very quick and easy to prepare. First, boil the veal (don’t forget to drain the water after the first boil). When the veal is ready, you will have a low-fat meat broth that is ideal for proper nutrition. We take out the meat and add chopped vegetables to our broth - cabbage, carrots, beets and potatoes. Salt and pepper the borscht and add lemon juice. At the very end, add the diced meat. Don't forget to add your favorite greens!

Calorie content per 100 grams is 30 calories.

How to cook in winter

In order to delight yourself with a fragrant first course, you can make special preparations in the fall.

For this you will need:

1. Onions, carrots and tomatoes - 1 kg each.
2. Beetroot – 3 kg.
3. Salt – 60 gr.
4. Sugar – 150 gr.
5. Water – 450-500 ml.
6. Lemon juice or apple cider vinegar – 220 gr.
7. Vegetable oil – 20 gr.

All vegetables are chopped or minced, then lightly fried and simmered for 12-15 minutes over low heat. The remaining ingredients are added and the simmering is extended for another 20 minutes.

After this, the mixture is rolled into sterilized jars.

Thus, you can prepare the basis for any recipe: with beans, sorrel, zucchini, mushrooms or celery.

Canned bean borscht

Boil potatoes and cabbage.

Pour water into a three-liter saucepan about 5-7 cm below the rim and place on fire. While the water is boiling, peel the potatoes and cut them into small pieces.

Cut the cabbage into thin strips.

Place chopped potatoes into boiling water and stir. Wait until the water boils and add the cabbage. Stir again, cover and reduce heat to medium.

Peel the onions, beets and carrots. Cut the onion into small cubes, grate the beets and carrots on a coarse grater or cut into thin strips.

Pour vegetable oil into a frying pan and heat over medium heat. Pour the onion into the heated oil, spread in an even layer over the frying pan and reduce the heat.

Sprinkle the beets in an even layer on top of the onions. Cover with a lid, wait 2-3 minutes, then stir and simmer with the lid closed, stirring occasionally.

Scatter carrots evenly on top of the onions and beets, cover with a lid and simmer for 5-7 minutes, stirring occasionally.

While the onions, beets and carrots are stewing, finely chop the tomatoes. When the pieces of beets and carrots break easily with the edge of a spoon, pour the tomatoes into the pan in an even layer, cover with a lid and simmer for 5-7 minutes, stirring occasionally.

Add roast and beans to the borscht.

While you are preparing the frying, the potatoes and cabbage will have time to cook. Once the frying is done, turn up the heat under the pan. Wait until the broth is boiling strongly, add the roast and pour the beans out of the jar along with the juice.

Stir and wait until the water boils. Now reduce the heat, cover the pan with a lid and let simmer for 5 minutes.

Finely chop the parsley and dill and add them to the pan. Salt the borscht and cover with a lid. Wait 3-4 minutes and turn off the heat.

Once the borscht is cooked, let it sit for about half an hour before serving.

Main conclusions

Dietary borscht is a simple, affordable and low-calorie dish that allows you to easily get rid of a couple of extra pounds:

1. The classic recipe always includes tomatoes and beets.
2. The dietary version can be prepared without meat and potatoes in vegetable broth.
3. It is best to replace vinegar with lemon juice.
4. The dish must be infused.
5. There are a large number of recipes for low-calorie borscht, including vegetarian ones.
6. You can eat this type of first course up to 5 times a day, but the portion should not exceed 300 grams.
7. You cannot stay on such a diet for more than 7-8 days.
8. During the borscht diet, it is necessary to maintain a drinking regime and maintain physical activity.
9. People with acute gastrointestinal diseases should exclude borscht from the menu.
10. For winter, you can make special preparations that will significantly reduce the cooking time.

A simple and tasty diet based on borscht will suit both men and women. A wide variety of recipes will make it not boring and easy to complete.

We are waiting for your comments, original recipes and weight loss stories using this wonderful dish.

Components and calorie content of borscht

So is it possible to eat borscht while losing weight? First of all, it is worth analyzing its calorie content. The list of dish ingredients changes. It all depends on the recipe. When using pork, 100 g of liquid contains 40 kcal. If beef is used, the parameter is reduced to 26 kcal.

Chicken or turkey based broth is lighter. 100 g of product contains only 23 kcal. You can also make broth from fish. This dish will contain only 22 kcal. The lowest calorie recipe is considered to be a vegetarian recipe, which is prepared based on vegetables.

The use of fried vegetables significantly increases the calorie parameters. One serving may contain 200 kcal.

To make dietary borscht for weight loss, you need to use a low-calorie broth based on vegetables or chicken. It is not recommended to fry vegetable ingredients in oil. This reduces caloric parameters and helps preserve the maximum of valuable elements.

It is not recommended to use potatoes to prepare this dish. This vegetable contains too much starch.

Also, do not use refills. Adding sour cream to a dish significantly increases its calorie content. 100 g of dietary soup contains only 25 kcal. This means that the energy value of a serving will be no more than 100 kcal.

Reviews and results

This is the safest of the mono-diets. If you consume additional meat, the diet will be balanced, so it can be extended for 2-3 weeks. Most often, weight loss is 3 kg per week. In addition, such weekly meals help to develop correct eating habits and calmly switch to a balanced diet in the future, which allows you to gradually lose weight or maintain it at the achieved level (this depends on the future calorie intake and the degree of physical activity).

Reviews indicate that the diet is relatively well tolerated: you definitely won’t feel hungry, since you can eat an additional portion of the dish and supplement your diet with a small piece of lean boiled meat. In addition, you can consume other permitted foods.

The reviews note that some experienced flatulence due to the large amount of fiber (especially cabbage causes bloating), but these problems arose in people who had problems with the intestines ( colitis ) and impaired pancreatic function. Some people quickly got tired of this diet. From here we can draw the first conclusion: start such a diet only if you do not have diseases of the gastrointestinal tract. Secondly, the diet will be easier to tolerate for those who have this dish as their favorite and are ready to eat it every day.

• “... Every day I ate 3-4 plates of the first course, and used other products only for snacks. I didn't feel hungry. I just missed bread and coffee with sugar, which were banned. I lost 2,800 pounds in a week. Then I switched to proper nutrition, excluding buns, sweets, fried foods, etc. There were porridge, cottage cheese, kefir, boiled meat, fresh and stewed vegetables, as well as 2 slices of bran bread. It is noteworthy that after two weeks the weight was at the same level. I plan to make a breakthrough again after 2 months - return to the borscht diet and bring my weight to my normal level.”
• “... I decided to experiment because I thought that I really loved this dish and could easily withstand a week’s worth of food. From the third day I got tired of the borscht, and the fifth day was the hardest. It was psychologically difficult to endure, because I wanted sweets and more variety. I prepared the main dish according to all the rules and alternated cooking with low-fat broth and water. But I included meat every day, otherwise I couldn’t stand it. Because of work, I was unable to eat 5 times, so I periodically felt hungry. It was also a stressful time at work. Perhaps under all other circumstances (vacation, lack of nervous stress) the diet would have gone better, but it lasted only a full five days and until lunch the sixth. Nevertheless, I managed to lose 2 kg. Eating as usual, I would definitely gain the same amount in a week. I concluded for myself that in the summer, during vacation and stay at the dacha, you can easily pass this test. Plus a little exercise (swimming, walks in the forest) and more rest and sleep.”
• “... Indeed, you need to start a diet or fasting in a state of complete psychological comfort and have a positive attitude. Otherwise, everything will be forced, with tension and nerves. I didn’t manage to finish what I started - I broke down halfway. But in a full 3.5 days I managed to reduce my weight by 2 kg. But also a good result. Moreover, I made a conclusion for myself - never experiment with mono nutrition again. A balanced, varied, but not very high-calorie diet is much more pleasant. I want to look for a ready-made menu for 1300 kcal so as not to have to do the calculations myself.”

RULE 5. “Dysbacteriosis” should not be treated

Commercials suggest: you need to get rid of dysbiosis and take pills that help you digest delicious food. But there is no such medical term as “dysbacteriosis”. There is bacterial overgrowth syndrome, and it has its own cause for everyone. Treating some kind of abstract dysbacteriosis is like shooting sparrows from a cannon.

Some people prefer to take pills for prevention: that is, drink alcohol, but “protect” the liver by taking, for example, essential phospholipid preparations. The attitude towards the drugs themselves is positive, but there is no point in simultaneously destroying an organ and restoring it. You can’t overeat and then take pills. Moderation comes first.

Dietary beetroot soup recipe

Required Products:

• Water - 1 l.
• Cabbage - 300 g.
• Beetroot – 200 g.
• Parsley or celery root - 60 g.
• Beef without fat or veal – 300 g.
• Garlic – two cloves.
• Onions - 2 small.
• Ketchup or tomato paste – 20 g.
• Greens (parsley and dill) - to taste.
• Salt - to taste.
• Vinegar 3% - 2 tablespoons. spoons.
• Vegetable oil – 2 tbsp. spoons.
• Curdled milk - to taste.

Advantages and disadvantages