Calorie content of pickle and dietary recipes

Rassolnik is a very popular and beloved Russian first course. It is not much different from other soups, but sometimes the question arises about its calorie content, the overall benefits and harms, as well as who can eat it and who should pay attention to other foods.

First courses, if you expect to live a long and healthy life, must appear regularly in your diet. Maybe not every day, but at least once a month. All doctors unanimously insist on the benefits of this food, but you should be more careful with the ingredients. The main products of pickle, which can give it that extraordinary taste, are pickled cucumbers.

This delicious food has been known in Rus' for a very long time, but previously it had a different name. That kalia was prepared exclusively with fish broth or kidneys, and to add a sharp taste, housewives added pickles and tomatoes, lemons or other similar products.

Now there are more than a thousand recipes for rassolnik - as many villages, towns and families there are in Russia, there are so many recipes, since everyone prepares soup in their own way. In this regard, calorie content is assessed individually for a specific recipe. Nowadays, the essence of cooking with kidneys has disappeared, and rassolnik is now called soup cooked in any meat broth: chicken, beef, pork or turkey. Vegetarians can prepare pickle soup with water, since the main charm is in the pickles.

To prepare PP soup, you need to use only lean meat, and do not fry vegetables in oil, but simply boil them along with the rest of the ingredients. You can write out a low-calorie recipe for yourself and choose any cereal for your own pickle, that’s the beauty of such a soup. The main thing is not to forget about the main ingredients: cucumbers, cereals and potatoes.

Calorie content of classic pickle

If we take into account the version of the soup prepared according to old Russian traditions, that is, with kidneys, then it is quite low in calories. Primarily due to the fact that this offal is not particularly fatty, and also because primary broth cannot be used.

Important : the kidneys must be boiled separately for at least an hour, since they have their own specific smell, and they are added to the soup almost at the end of cooking. That is, the pickle itself is actually boiled in water.

Carrots and onions sautéed in oil account for most of the calories and carbohydrates, but you can make the most of the situation and use olive or other expensive vegetable oil, which is much healthier than sunflower or butter. The nutritional indicator for classic pickle juice is 48.1 kcal per hundred grams.

Rassolnik during lactation

A young mother certainly includes liquid food in her diet, and this is not necessarily pickle. But if you are a fan of pickled cucumber soup, you should be careful about the ingredients in it, because some foods are excluded during breastfeeding, as they are harmful to the newborn. At the same time, nutrition should remain balanced, varied, and the quality should be higher than usual.

A high salt content in food harms, first of all, the mother herself. The period of bearing a child, recovery from it and breastfeeding is a huge stress, and salty foods cause swelling and kidney problems. Even if you were completely healthy before pregnancy, this period often provokes the emergence of many diseases.

You can ask your pediatrician for advice: it is believed that pickles can cause gas in the baby. But at the same time, pickled cucumbers contain a lot of useful vitamins and substances, including iodine, iron and calcium. Moreover, this product produces a mild laxative effect (as you know, many young mothers experience constipation, and because of this, hemorrhoids appear).

If you introduce rassolnik or any other new dish into your diet, carefully monitor your child’s reaction. If the baby does not have colic and feels well, you can continue to eat little by little, alternating with other soups.

Rassolnik for children

Already from the age of 6 months, infants gradually begin to be transferred to solid food. This also applies to soups. Pickle has a distinct unusual taste, so children will definitely like this food. But you should know that you should not give them very salty foods, since the body is still growing and may simply not cope with the load on the kidneys.

Doctors do not recommend adding brine, but only cucumbers. They can be ground through a sieve or pre-soaked in cold water to remove excess salt.

The main stumbling block in this matter is cereals. If rice and oatmeal are introduced at an early age, then pediatricians recommend starting to feed barley no earlier than 3 years.

From the age of 1.5-2 years, a child should already be free to eat any healthy food, so if you introduced all foods into complementary foods gradually, you don’t have to worry that the child’s stomach will not digest pickle juice.

You also need to pay attention to sautéing the vegetables - it will be better if you do not fry the carrots and onions in oil, but add them to the soup immediately after the potatoes are cooked.

Rassolnik for pancreatitis

Inflammation of the pancreas is a serious disease, and doctors require that patients adhere to a strict diet. The list of permitted products includes only the simplest, steamed or water-cooked.

Vegetables in soups should not be sautéed in oil; first courses should be simple and easily digestible. Prohibited foods include anything that can even slightly irritate the pancreas and gastrointestinal tract, including pickle juice.

Soups prepared for a person with pancreatitis should be slightly bland, so pickles and marinade are strictly prohibited for them. During the period of remission, you can talk to your doctor so that he can tell you what foods you can eat. There are special recipes for pickles for pancreatitis; all proportions indicated in them must be strictly observed.

History: recipe through the centuries

The very first rassolnik (previously it was called completely differently) arose in Rus' in the 15th century on the basis of brine brought by one traveler from Holland. The dish was a success and was included in the menu of every tavern. The soup was served with pies with various fillings.

There are two main types of rassolnik known in Soviet cuisine: Leningrad (1918-1919) and Moscow. Moreover, the first was created on the basis of the second.

There are also many variations of the soup - it all depends on the preferences and taste preferences of the cook. Some add a lot of greens and experiment with cereals, others use different bases: vegetables or meat (soup with pork, chicken, beef). They even prepare fish pickle based on red fish (including salted fish).

The benefits and harms of pickle juice

Rassolnik is a regular soup, but with the addition of pickles and brine, so it has a specific, pronounced taste. Doctors insist that people eat liquid food every day, since all soups and borscht are very healthy.

One of the main products for pickle soup is cereal. It can be rice, buckwheat, oats, rolled oats, oatmeal, pearl barley or bulgur, you choose the porridge to your taste. Each of them contains a lot of carbohydrates. This is energy in its purest form, which helps you stay cheerful and happy in the second half of the day.

Fiber is also present in cereals in large quantities. It is an almost irreplaceable component of the daily diet, as it cleanses the body and gastrointestinal tract, causes a feeling of fullness for a long time, and also supplies a person with necessary vitamins. Due to the fact that rassolnik does not have a single strict recipe, you can choose any cereal for your lunch.

Pickles are an excellent source of iodine, iron, phosphorus, potassium, calcium and zinc, so you should not neglect this help for the body. This food can only harm people with a weak stomach, gastritis, ulcers or pancreatitis. Young children should also be careful with salty foods.

Otherwise, rassolnik is a set of useful vitamins, especially considering that in addition to cucumbers and cereals, they contain onions, carrots, potatoes and sometimes cabbage. All of these foods are excellent sources of fiber and good mood.

A healthy soup is rassolnik with barley.

This pickle is prepared without meat quite simply and turns out tasty and satisfying. The presence of salted or pickled cucumbers gives the soup a special taste, and all ingredients are available. This simple soup recipe is convenient to have in your piggy bank: fast, tasty and cheap!

Pearl barley should be included in our daily diet: it improves immunity, prevents the possibility of colds, and the lysine it contains has an antiviral effect against herpes and colds.

The health benefits of pearl barley are enormous - it is the richest product in vital substances. The range of microelements and vitamins is striking in its diversity, so systematic consumption of pearl barley will prevent many health problems.

By the way, pearl barley is a very good substitute for rice. Typically, rice is sold peeled (polished), i.e. useless, containing empty carbohydrates. There is also a high probability that it is a GM product, especially an imported one. By replacing it with natural pearl barley, you can give the body many more components necessary for health.

I often add barley to lazy cabbage rolls instead of rice - it has almost no effect on the taste, and I also try to add barley to soups, not rice.

Pickle recipe for diabetics

Diabetes is a disease that needs to be taken seriously and treated accordingly. Doctors often insist that diabetics need to constantly eat thin, light soups, as they provide the body with carbohydrates, fats and proteins.

If at first you need all kinds of recipes and help, then after a month or two, you will easily determine the glycemic level of foods and avoid junk food.

Unlike pancreatitis, diabetes requires a more gentle diet. You can eat light chicken soups with the addition of cucumbers or brine, okroshka, fish soups and even not too rich borscht. Before including a new product or dish in your diet, be sure to consult with your doctor so that he gives the go-ahead, because defeating the disease is your common goal.

Cooking time: 40 minutes

Number of servings: 12

Energy value

• proteins: 10.6 g;
• fat: 2.2 g;
• carbohydrates: 7.8 g;
• calorie content – ​​92.8 kcal.

Ingredients

• chicken breast – 500 g;
• water – 2 l;
• pearl barley – 500 g;
• onion – 150 g;
• carrots – 100 g;
• pickled cucumbers – 100 g;
• salt – 1 tbsp;
• olive oil – 20 ml;
• potatoes – 200 g.

Step-by-step preparation

1. Boil the chicken breast - the broth based on this meat turns out to be very light and dietary, so it is suitable for diabetics, pour 200 ml immediately, since we will be stewing vegetables in it. Strain the broth, remove the meat to cool.
2. We clean the carrots and onions, wash them, and then saute them with a small amount of any vegetable oil. The vegetables should be lightly browned. Add broth to the pan and simmer covered for another 10 minutes.
3. Pearl barley must be washed several times in running water. Add it to the boiling broth.
4. Peel the potatoes and cut them into small pieces. Add to the barley and cook the ingredients for 10 minutes.
5. Grate the cucumbers, chop them finely or pass through a sieve.
6. When the roast is stewed, pour it into the soup and add salt. At this time, you can begin to adjust the taste and add cucumbers a little at a time. Rassolnik should not be completely bland, but also not have a strong taste.
7. Cut the chicken meat into cubes and add to the soup. Cook everything together for another 10 minutes, then turn off the heat, cover and let the food stand for a quarter of an hour.

The soup should be served with a small amount of cream or sour cream, herbs and fresh bread. Diabetics should know that raw carrots have a glycemic index (GI) of about 35 units, while when cooked it almost doubles. You can eat carrots in small quantities, but if you are afraid for your health, it is better to avoid this vegetable.

Rassolnik is a very healthy dish, in principle, like any soup. If you do not overuse brine and pickles, then both children and adults can enjoy this food. You can find many recipes for homemade pickles, as well as step-by-step photos and videos, and each cook is right in his own way. People who have diabetes or pancreatitis should be more careful about their diet, but after time, you will know exactly which foods to avoid.

BJU and calorie content of pickle per 100 grams, depending on the recipe

Rassolnik is an original Russian dish - it is a rich and aromatic soup, which is prepared in meat broth with different ingredient compositions. The constant ingredients are pickles and brine, which add a specific sourness to the taste. The dish is valued for its satiety and nutritional value, but the calorie content of pickle is small. Therefore, it is recommended to eat it first, even while following a weight loss diet.

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In Soviet times, there were two types of pickle: Leningrad and Moscow, which differed slightly in composition.

Moscow has less calories, as it is cooked on the basis of chicken broth, with giblets and kidneys.

Today there are many variations of pickle, which depends on the taste preferences and imagination of the cook. Usually they experiment with meat (chicken, beef, pork, duck, turkey) and cereals (barley, rice, buckwheat). And also include: chicken giblets, beef heart, mushrooms. Some people make soup with fish, even salted fish. Cereals are selected depending on the meat components: pearl barley - for kidneys and beef, rice - for duck and turkey, barley - for goose and duck offal, buckwheat - for a vegetarian option.

A rich first course, with a bright aroma of fresh vegetables and herbs. Prepared in meat broth (beef, pork). Required Products:

• meat broth - 1.5 l;
• pearl barley - 100–120 g;
• onion - 1 head;
• pickles - 4 pieces;
• carrots (celery and parsley root) - 1 pc.;
• potatoes - 3–4 pcs.;
• allspice - 5 g;
• bay leaf - 2 leaves;
• cucumber pickle - 230–250 ml;
• tomato paste - 2 tbsp. spoons;
• dill, parsley - optional;
• salt;
• vegetable oil.

1. 1. Soak the cereal in cool water overnight. The next day, boil until half cooked, then drain and rinse off mucus.
2. 2. Finely chop the onion and sauté in oil until golden brown.
3. 3. Add grated or cut into strips carrots.
4. 4. Add the paste there and simmer for another 2-3 minutes over low heat.
5. 5. Chop the remaining vegetables: potatoes, cucumbers.
6. 6. Place all the preparations, including pearl barley, into the bubbling meat broth. Allow to simmer for a while and season with frying.
7. 7. After 10 minutes, add cucumbers, bay leaves and peppercorns.
8. 8. To add a sharp taste, add spicy brine shortly before turning off.
9. 9. Add salt if necessary.

After turning off the heat, let the dish brew for 15–20 minutes and serve. Sprinkle chopped herbs on top and flavor with sour cream.

Rassolnik, related to Leningrad, but prepared in a broth from other meat ingredients. Served with cheesecakes stuffed with salted cottage cheese.

• chicken broth - 1.5-2 l;
• pearl barley, varieties “Barley” or “Mistral” - 120 g;
• potatoes - 2–3 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• beef kidneys - 150 g;
• lightly salted cucumbers - 2–3 pcs.;
• parsley root - 1 pc.;
• sorrel - bunch;
• dill, parsley - individually;
• vegetable oil - 40 ml;
• bay leaf - 1–2 pcs.;
• black peppercorns - 1 tsp;
• salt, ground pepper - to taste.

• chicken yolks - 2 pcs. ;
• milk - 200 ml.

1. 1. Beef kidneys are cleaned of films and other foreign matter. Fill with water and leave for 3 hours. At the same time, change the water every half hour.
2. 2. Meanwhile, cook chicken broth.
3. 3. Pour pearl barley (washed) into it and wait 30–40 minutes.
4. 4. Finely chop the onion, grate the carrots and parsley root coarsely.
5. 5. Vegetables are fried in a frying pan with the addition of oil.
6. 6. Cut the potatoes into cubes and add them along with the fried mixture to a common pan.
7. 7. Add bay leaf and peppercorns.
8. 8. Separately, pour hot water over the kidneys and bring to a boil, then drain in a colander. Grind them into pieces of arbitrary shape.
9. 9. Grate cucumbers.
10. 10. Chop sorrel leaves.
11. 11. Place everything into the boiling soup, salt and pepper to taste. Simmer for 5-7 minutes.
12. 12. To make the dressing, mix the yolks and milk in a metal bowl. Cook until the mixture thickens.