Gastritis is a disease that affects the organs of the digestive system, namely the mucous surface of the stomach. The main result of this disease is problems with digestion of food, which leads to lack of energy and weakness. The course of the disease can be chronic or acute. Is it possible to eat borscht with gastritis? This article will tell you.
According to statistics from the Ministry of Health, half of the population of the Russian Federation suffers from this scourge.
Is it possible to eat borscht if you have gastritis?
In the traditions of Russian cuisine, borscht is one of every person’s favorite first dishes. A special place here goes to homemade borscht, prepared using an old family recipe. But even such a tasty and healthy dish in some cases may be prohibited. The possibility of its use should directly depend on the stage of development of gastritis. What ingredients are included in the borscht and how it was prepared also plays a significant role. If certain factors coincide, everyone’s favorite dish can only harm the mucous membrane that has undergone the inflammatory process of gastritis.
Borscht for a disease of the gastrointestinal tract such as gastritis must be prepared correctly and correctly. First of all, you need to exclude such possible ingredients of the dish as white cabbage. This vegetable is often the main component of borscht, but its consumption can negatively affect the health of a sick person. Experts recommend replacing it with Chinese cabbage if possible. It is also possible to use other types of this vegetable.
You should also pay attention to such an important element of borscht as broth. Many chefs and lovers of tasty and satisfying meals make it based on fatty meat, which includes pork. If you have gastritis, consuming such broth is unacceptable. It is best to use chicken or beef to prepare borscht. These types of meat are more dietary and beneficial for the human body.
Spicy lovers should also make adjustments to their preparation of borscht. It is best not to use hot spices, as they can aggravate gastritis. It is best to use ordinary traditional greens - parsley and dill. You should also completely exclude pepper, vinegar, garlic and bell pepper from the dish.
The taste of borscht, prepared in accordance with all the recommendations of doctors for gastritis, may differ slightly from the traditional one. Therefore, every person suffering from this disease must be prepared for this. In this case, the dish will be quite safe and even healthy.
Borscht - what kind of dish is this?
Borscht is the main dish of Ukrainian cuisine. The classic recipe for red borscht is in every Ukrainian cookbook . There are many variations of it, which is caused by the territorial characteristics of a particular region. The main composition necessarily contains the following ingredients: carrots, red beets, potatoes, cabbage, onions, beans, tomatoes, sunflower oil.
The recipe for classic borscht guarantees the receipt of useful substances and a whole set of vitamins. The value of the dish depends on the vegetables used in preparation.
Sometimes the number of products reaches 12 items, which provide the human body with all the necessary vitamins and nutrients:
- A, C, E, and B vitamins;
- cellulose;
- magnesium, iodine.
The components of the dish act as a sorbent , gently removing toxins from the human body:
- heavy metals;
- radionuclides;
- pesticides;
- nitrates and nitrites.
Thanks to the activation of carbohydrate metabolism, the digestive process is improved and the development of type II diabetes mellitus is prevented. Vitamin K helps cleanse the liver.
The calorie content of the finished dish is 49 kcal per 100 g. But the figure depends on the characteristics of preparation, the type of meat broth, and the ingredients of the dish.
In addition to the benefits, such a culinary masterpiece also gives taste pleasures.
Nuances of preparation
There are many different recipes for borscht, cabbage soup and soups for people suffering from various diseases of the gastrointestinal tract. However, they all have something in common. First of all, this concerns the broth. It must be prepared in two waters. That is, first the meat must be cooked for a certain time in one liquid, and then in another. In this way, you can reduce the amount of unhealthy fat that enters the body of a sick person.
The rest of the principle of preparing borscht remains unchanged - you need to add vegetables to the second broth as it cooks. After this, you need to reduce the heat and bring the first dish until cooked.
Also, some people need to pay attention to the frying for borscht, since many people prepare it with certain errors that are unacceptable if a person is sick. Vegetables should never be fried - they must be stewed. That is why you need to make sure that there is a small amount of liquid in the pan, into which you first need to add the carrots, then the rest of the ingredients. It is best to cut vegetables into strips - this way they will cook faster, which is why the chance of overcooking them is significantly reduced.
Restrictions for various types of gastritis
Avoid hot spices to minimize inflammation of the mucous membranes. Parsley and dill will add flavor.
The taste of borscht will not be so spicy and unusual, but it will definitely not worsen the condition of a person suffering from gastritis.
With increased acidity
The level of hydrochloric acid creates comfortable conditions for food processing. An increased level of HCL has a destructive effect on the mucous membrane and provokes heartburn. It is recommended to create a menu that contains products that help normalize acidity levels. It is necessary to exclude the following ingredients: spicy, sour, pickled foods, fatty and smoked foods, strong drinks, alcohol.
Borscht contains white cabbage, which is unacceptable for this diagnosis. It should be replaced with similar products. You should not season the dish with sour cream. It is also better to cook borscht in vegetable broth and without frying.
At low
What to do if you suffer from low acidity? Borscht is suitable as a first course. But it is necessary to prepare it in such a way that the vegetable soup becomes easily digestible and brings not only excellent taste, but also health benefits. To do this, when preparing meat broth, you need to drain the water after the first boil and fill the meat with clean water , which will be used to prepare dietary borscht.
Give preference to stewed and steamed dishes. This method of cooking will minimize the aggressive effect on the gastric mucosa.
For ulcers
Since borscht is prepared on the basis of broths and also contains products such as white cabbage and tomatoes, it should be avoided completely, especially during an exacerbation of the disease. This rule applies to classic borscht during the period of remission. But you can pamper yourself with dietary dishes in this category during a calm course of the disease.
It is also necessary to exclude hot spices.
You should also avoid classic Ukrainian borscht in case of other diseases that accompany gastritis, for example, cholecystitis and pancreatitis.
If you are wondering how to replace borscht, pay attention to creamy vegetable soups, which are made from stewed vegetables.
Characteristics of borscht
The main difference between borscht and cabbage soup is its brighter and richer color, smell and taste. Because of this, this first dish is deservedly popular among many people. In general, if we greatly simplify the cooking process, we can conclude that borscht is essentially cabbage soup with the addition of garlic, beets and tomatoes.
The combination of sour cream, pepper and garlic makes Ukrainian borscht especially attractive. These ingredients can significantly change the entire flavor palette of a dish. People without problems with the gastrointestinal tract tolerate such products well, but for those with gastritis, such combinations can be very unfavorable.
At the moment, there are many modifications of traditional borscht, one of which is the most acceptable for patients with gastroenterological diseases - lean borscht. This type of first course was invented in Moscow at the Metropol restaurant. It is based on traditional borscht recipes, but slightly modified to suit the requirements of nutritionists.
The main components of lean borscht include:
- grated carrots;
- shredded cabbage;
- sauteed onion;
- diced potatoes;
- sunflower oil;
- salt;
- grated tomatoes;
- dill;
- water.
In general, lean borscht is almost identical to cabbage soup. But there are certain differences between these dishes. The Lenten dish uses either vegetable broth or chicken broth. In addition, no spices, seasonings, garlic or hot peppers are added to it. As a result, the taste of lean borscht is slightly sweet. It is best eaten without sour cream and bread. There are no contraindications for its use by people with gastritis.
Types of borscht used for gastritis
In addition to lean borscht, there are quite a few other types of first courses that gastroenterologists and nutritionists allow a person suffering from gastritis to consume. These include vegetable healing broth, as well as green cabbage soup. Many patients recommend vegetable borscht and borscht for vegetarians. Some say that there are no bad consequences after eating summer okroshka or certain types of beetroot. Quite extravagant recipes include borscht with nettles and sorrel.
The above soups and borscht cannot always be consumed by all patients with gastritis, so before you start preparing such dishes, you should consult your doctor. Based on your health condition, he may recommend a specific option or a separate modification of it that excludes some components.
It is worth noting that what most recipes for these borschts have in common is that they are prepared either in the complete absence of meat, or by consuming a small amount of it.
Some borscht recipes
For a more clear understanding of what borscht should look like, which can be eaten by a patient with gastritis, you need to look at several recipes for its most popular types.
Vegetarian borscht implies a complete absence of meat, both in the preparation of the broth and in the preparation of the finished dish itself. To make this soup you will need:
- two hundred grams of potatoes;
- one hundred and thirty grams of cabbage;
- one hundred and thirty grams of beets;
- thirty grams of carrots;
- twenty grams of parsley root;
- sixty grams of tomatoes;
- twenty-five grams of butter or sour cream;
- ten grams of wheat flour;
- eight grams of sugar;
- eight hundred milliliters of vegetable broth;
- ten grams of parsley or dill leaves;
- two grams of salt.
All vegetables should first be properly prepared and washed. First of all, you need to add shredded cabbage to the boiling broth. The liquid with the vegetable must be brought to a boil. After this, add not very finely chopped potatoes, carrots, parsley root and stewed beets to the pan. After the broth with all the ingredients has been cooked for about ten minutes, you need to add chopped tomatoes to it. In addition, after them, you should put sautéed flour into the pan. The remaining ingredients should be added immediately before serving the dish. This applies to green leaves, sour cream or butter.
No less popular for vegetarian borscht is summer okroshka. Its main difference from the previous recipe is the presence of meat - this dish uses two hundred grams of beef. In addition, the cook will need the following ingredients:
- half a chicken egg;
- seventy grams of fresh cucumbers;
- seventy grams of potatoes;
- twenty grams of green onions;
- fifteen grams of lettuce;
- fifteen grams of parsley and dill leaves;
- seven grams of sugar;
- twenty-five grams of sour cream;
- three hundred grams of bread kvass;
- three grams of salt.
The meat along with the peeled potatoes should be boiled separately from the other ingredients. The potatoes should be finely chopped. The egg must first be hard-boiled. It, along with cucumbers, onions, lettuce and herbs, needs to be finely chopped. All ingredients need to be mixed together, and then poured with bread kvass. Before serving the finished dish, you can decorate it with herbs, sour cream, and sprinkle a little sugar.
Useful folk recipes
We have prepared 2 incredibly delicious borscht recipes for you, we hope you will like them.
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No. 1 Vegetable dietary borscht
Products for cooking:
- 4 potatoes;
- 300 g cabbage (preferably Chinese cabbage);
- 1 carrot;
- 1 beet;
- 1 onion;
- tomato paste – 1 tbsp. l. or made from stewed tomatoes;
- 3 cloves of garlic;
- 15 g vegetable oil;
- 2 g citric acid (can be replaced with lemon juice);
- 5–7 g sugar.
- spices to taste.
Cooking steps
- Peel the vegetables and wash under running water. The potatoes should be cut into small cubes, the onion should be chopped with a knife, the carrots and beets should be grated. The cabbage needs to be chopped.
- Place potatoes in boiling water. After the liquid boils for a few more minutes, add cabbage and spices (pepper and bay).
- Prepare the borscht dressing: simmer onions and other vegetables except cabbage in a frying pan. The finished frying should be simmered in a frying pan with a small amount of water. And only then add it to the pan.
- Add cabbage to the broth, and also add the remaining ingredients: butter, tomato paste, sugar, lemon juice.
- Let the borscht boil again and you can turn off the heat. The products must be infused. Then the taste and aroma will be more intense.
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