100 recipes for diseases of the gastrointestinal tract. tasty, healthy, soulful, healing

Mashed potatoes for gastritis

Mashed potatoes for gastritis are considered the main dish of the patient’s diet. Despite the frequent presence on people’s tables in everyday life, let’s consider some of the nuances of its preparation.

What kind of potatoes to cook from?

If possible, it is better to use home-grown potatoes or buy farm-produced vegetables; the natural product contains a minimum of chemical additives or is completely absent.

It is worth paying careful attention to the choice of tubers from which a dish will be prepared for a sick person. They are selected to be firm, without rot, without sprouts and shoots. It is forbidden to use potatoes that have turned green; green color indicates the presence of a high concentration of the harmful substance solanine, which can cause poor health and even poisoning.

Young potatoes are not suitable for mashed potatoes; it is better to choose mature ones for these purposes. As for the variety, white round tubers are suitable. This type of vegetable is the best option for making puree; the variety boils well, has a pleasant taste and an airy structure.

How to cook

First, the potatoes will need to be thoroughly peeled, and some of the pulp should be captured with the peel to avoid large amounts of solanine getting into the dish. Peeled tubers cannot be kept without water for a long time, they will turn black. It is better to rinse after cleaning, dry with a towel and cook.

It is recommended to boil potatoes in a small amount of water, covering the tubers by one or two centimeters. If there is more liquid, the vegetable will “give” its nutrients to the water faster.

It is better to put the potatoes in already boiling water and cook over high heat: the faster you cook, the healthier it is. After boiling, add a little salt.

Then the actions will differ, depending on the type of diet prescribed to the patient.

With diet No. 1a, the water is not completely drained; the potatoes should be mashed in broth, without adding milk or butter. It’s better to use a blender to avoid even small pieces getting into the stomach, which can injure the diseased mucous membrane. Minimal addition of salt is allowed.

At treatment table No. 2, the water in which the potatoes were boiled is partially drained immediately after cooking, a small amount of hot milk and a little butter (butter or vegetable) are added to the prepared tubers, thoroughly mashing everything with an ordinary masher or chopping with a blender.

When serving the puree, you can sprinkle it with fresh, well-chopped herbs. During a therapeutic diet, it is allowed to add steamed cutlets, chops, and dietary meat balls to potatoes. The dish on the menu will be satisfying, tasty and very healthy for everyone.

Based on boiled potatoes, a possible option for preparing a dietary dish for those suffering from stomach diseases is mentioned - puree soup. Other vegetables (carrots, beets, cabbage), herbs, and dietary meat are added to potatoes. Everything should boil well, then the ingredients together with the broth are ground with a blender or mashed with a masher. Such soups are easily digested by the stomach and provide the body with many useful substances.

If you cook potatoes for gastritis following simple recommendations, you will be able to preserve most of the beneficial qualities of the vegetable. You can follow the given tips not only as part of a diet; the tips will not harm a healthy person.

Popular recipes

There are many options for preparing soups recommended for consumption for gastritis. The most popular recipes among them are:

1. Borsch. Boil some beet roots and let them cool. Boil the meat, then gradually add diced potatoes, carrots and onions to the broth. The last ones to add are beets, sugar and salt. You can add half a hard-boiled egg and a spoonful of sour cream to the finished dish.
2. Pea soup-puree. Boil pre-soaked peas in water until tender in a small amount of pre-prepared vegetable broth. Rub the finished peas through a sieve and, combining the resulting puree with the broth, bring to a boil. At the same time, prepare white sauce from flour fried in a frying pan without oil until light yellow in color and a small amount of cold broth and add it to the finished soup. You can serve the dish with sour cream.
3. Fish broth with egg. Pour a raw egg through a sieve into a boiling broth made from lean fish, onions and carrots, stir the soup and add a little salt.
4. Rice soup. Place chopped onion, parsley root and carrots into boiling chicken broth and simmer for half an hour. Cook the rice in a small amount of water until half cooked, then add the strained broth. After the rice is completely boiled, the soup should be strained again through cheesecloth, add salt and bring to a boil.

For each of the soups listed, you can serve croutons made from slightly stale or dry bread.

By following all these simple rules and recommendations, you can choose the best cooking recipes, making even dietary dishes tasty and varied.

Cooking methods

Experts advise following a diet for gastritis. To prepare a potato dish, you should take a vegetable grown in your garden. Otherwise, purchase directly from the farmer. These are the products that are considered pure and healthy. The content of harmful substances in them is reduced to a minimum. For gastrointestinal diseases, it is recommended to steam food. There are many recipes for dishes made from potato tubers.

Mashed Baked Potatoes

To prepare baked potatoes, you will need to wash the vegetable well. Each tuber is wrapped in foil. They are then placed in the oven and baked for 20-30 minutes. The cooked potatoes are taken out and each tuber is cut in half. Using a spoon, scrape out the pulp from all halves. All potato skins remain in foil.

The pulp is then used to make mashed potatoes. To do this, add butter and milk. Mix everything until a homogeneous consistency is formed.

Mashed potatoes prepared this way are considered a nutritious dish. During baking, starch is converted into carbohydrates. Due to the slow absorption of elements, the body will feel full longer. You can eat mashed potatoes with herbs.

Cream soup

Potatoes for gastritis can be taken in the form of puree soup. To prepare this dish, you can use the following boiled vegetables:

• potato;
• carrot;
• beets;
• pumpkin;
• broccoli;
• cauliflower.

All components are kneaded using a masher. If the mixture is obtained with unmelted ingredients, then you can use a blender. Potato soup is well absorbed by the intestines. The dish provides the body with many nutrients.

Potato juice for various forms of gastritis

The drink from the proposed vegetable can be prepared in different ways. It depends on the form of gastritis. To prepare potato juice with high acidity of the stomach disease, you will need to thoroughly clean the vegetable. If green areas are found, they must be cut off.

You can cut the tuber into strips and grind it on a fine grater or meat grinder. The mass is transferred to cheesecloth and the juice is squeezed out. The resulting drink is consumed fresh. Otherwise, after some time, the potato juice will change color from light to dark.

If the form of gastritis has erosion, then the tuber must be thoroughly rinsed with water. In this case, you should not peel the vegetable. It is in the peel that there are substances that have a beneficial effect on ulcers. The use of potato juice for gastritis in this form is prescribed by the attending physician. Usually the course of treatment is no more than 10 days.

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You should drink potato juice 30 minutes before meals. The patient is recommended to follow a certain daily dose, which is 2 tbsp. l. After this course of treatment, take a break for 10 days. Then the therapy is repeated no more than 2 times with short pauses.

Mashed potatoes

During acute gastritis, to prepare puree, peeled potato tubers are placed in boiling water. Before doing this, you need to cut off the green areas. Fill more than half the pan with water so that the tubers are hidden in the water. This way, most of the beneficial substances will not disappear during cooking. After some time, add salt. When the vegetables become soft, remove the pan from the stove.

After draining the water, add the oil and mix using a masher. Then pour in milk and bring to a homogeneous mass. The resulting mashed potatoes are used for exacerbation of gastritis.

Stewed potatoes for gastritis

Potatoes can be stewed with asparagus. To do this you will need:

1. Peel asparagus (200 g) from the woody part at one end of the fruit. It is washed under water and stewed, adding a little salt and sugar to taste.
2. It is necessary to simmer for 20 minutes.
3. Then the potato tubers are peeled. Pour water into the pan and place it on the stove along with the vegetables. Boiled potatoes are cooled and cut into cubes.
4. The prepared ingredients are transferred to a plate and mixed.
5. Then season with vegetable oil.

Potato dumplings

To prepare dumplings, you will need to wash and peel the potato tubers. Then they are added mashed to flour (15 g). You need to take eggs (2 pieces) and separate the yolks from the whites. The first ones are mixed with the remaining ingredients. Beat the whites separately and pour them into the future dough. All components are mixed until smooth.

Place in small ovals in a heated frying pan. Dumplings are baked in the oven for no more than 5 minutes and at a temperature of 1400 degrees. This dish can be eaten with gastritis and served with sour cream.

Soup Recipes

Split pea soup made from green peas (fresh or frozen)

You can enjoy pea soup if you have gastritis only if the disease is in remission and the peas used are fresh. Under no circumstances should dry or canned peas be used.

Peas 200 g, potatoes 2 pcs, meat chicken light broth 300 ml, crackers, salt to taste.

Add potatoes and peas to the boiling broth, cook for 25 minutes, stirring. Remove the cooked vegetables, cool, and chop until pureed, return to the broth without bringing to a boil. Add croutons.

Chicken soup with barley

Barley 80 g, chicken breasts without skin and bones 85 g, carrots 50 g,

broccoli 44 g, salt 0.4 g.

Cook the chicken until cooked, add barley, carrots and broccoli. Cover with a lid, reduce heat and cook for 5 minutes. Add salt to taste (if there are no contraindications).

Chemical composition:

proteins - 22.0, fats - 2.0, carbohydrates - 6.0 g, calories - 235.

Borsch. Special recipe for gastritis

Beijing or Brussels sprouts 400 g, lean beef, turkey or chicken 250 g, carrots 1 pc, beets 1 pc, half an onion, parsley root 1 pc, salt, crackers.

The lean parts of the meat are boiled, then vegetables (chopped and stewed in water), onions, carrots and beets are added, parsley root and a pinch of salt are added. Cook for 15 minutes. When serving, add crackers.

Cabbage soup Special recipe for gastritis

Peking or Brussels sprouts 400 g, chicken breast 250 g, carrots 1 pc, potatoes 2 pcs, half an onion, salt.

Lean parts of the meat are boiled, then onions, carrots and potatoes are added. The vegetables are removed and chopped and returned to the pan. Cook for 15 minutes.

Cheese soup

Processed cheese 2 pcs, chicken breast 250 g, potatoes 2 pcs, carrots 1 pc, leek 300 g, salt, crackers.

The cheeses are placed in the refrigerator for 2 hours, then grated. Prepare chicken broth, add potatoes, carrots and leeks. Then, the vegetables and chicken are taken out and chopped with a blender. Put everything back into the pan and add grated cheese to the broth, stir until the cheese is completely dissolved and add a little salt. Crackers are served with the soup.

Okroshka

Chicken broth, finely chopped boiled tongue and celery, fresh grated cucumbers, 1 teaspoon sour cream, a pinch of salt, parsley.

The broth is cooled and then the remaining products are added. Salt can be added when preparing the broth.

The amount of ingredients is taken based on the number of servings the soup is prepared for.

Water soup made from wheat flour with yolk and butter

Wheat flour 15 g, water 300 ml, 1 yolk, butter 15 g, salt to taste, if there are no contraindications.

Chemical composition:

proteins - 4.5, fats - 18.0, carbohydrates - 11.0, calories - 230.

Semolina water soup with yolk and butter

Semolina 15 g, water 300 ml, 1 yolk, butter 15 g.

Cooking method:

Cook the cereal for 7 minutes, stirring occasionally. Let stand covered for 5 minutes. Before serving, add the yolk and butter.

Chemical composition:

proteins - 4.5, fats - 18.0, carbohydrates - 11.0, calories - 230.

Rice soup on water with yolk and butter

Rice 20 g, water 300 ml, 1 yolk, butter 15 g.

Chemical composition:

proteins - 3.8, fats - 18.0, carbohydrates - 16.0, calories - 244.

After washing, the rice is placed in a container with boiling water and cooked for 15-20 minutes over low heat under a lid. Before serving, add the yolk and butter.

Water soup made from crackers with yolk and butter

Rusks 20 g, water 250 ml, 1 yolk, oil 15 g.

Composition: proteins - 6.0, fats - 19.0, carbohydrates - 16.0, calories - 250.

The crackers are soaked in water for 30 minutes, boiled for 10 minutes, rubbed through a sieve, and the soup is then seasoned with yolk; butter is added before serving.

Slimy oatmeal soup

Oatmeal 25 g, water 600 ml, 1 yolk, butter 15 g.

Composition: proteins - 4.5, fats - 18.0, carbohydrates - 16.0, calories - 270.

Cooking method:

25 g of flour or cereal in 600 ml of water are put on fire and cooked until the soup boils to 250-300 ml, then it is rubbed through a sieve, seasoned with yolk, cream, and fresh butter is added before serving.

Meat broth

Broth for gastritis is prepared from lean types of meat. It can be chicken broth or beef broth, the main thing is from lean parts.

Meat 100 g, water 400 ml, salt 5 g, parsley, carrots and celery 30 g.

Compound:

proteins - 1.0, fats - 1.5, carbohydrates - 0, calories - 19.

Liezon

For 1 liter of broth take 1-2 yolks or 2 whole eggs, depending on the indications, and 2 tablespoons of cream or milk.

The yolk and cream (or milk) are ground until a white mass of thick consistency is formed, diluted with a small amount of warm broth and poured into the rest of the broth, stirring constantly.

Chicken soup

Meat puree 25 g, chicken broth 250 ml, bechamel sauce 30 g, 1 yolk, cream 15 ml.

Chemical composition: proteins - 9.5, fats - 12.5, carbohydrates - 4.0, calories - 176.

Cooking method:

Take the breast from the boiled chicken, pass it through a fine grinder, add 2 tablespoons of bechamel, beat, dilute with a small amount of cooled broth, and then mix with the rest of the broth and season with yolk and cream. Before serving, add butter.

Fish soup with fish quenelle

Raw white fish 100 g, cream 30 g, fish soup 250 ml.

Chemical composition: proteins - 18.0, fats - 7.0, carbohydrates - 1.0, calories - 143.

Cooking method:

White fish meat is passed through a fine grinder, pounded in a marble mortar, rubbed through a sieve, whipped, adding a little cream (and salt according to indications). The quenelle is dropped into boiling salt water. The finished quenelle floats to the surface, it is taken out and transferred to cold boiled, lightly salted water, and before serving it is dipped into boiling broth.

In the same way, a quenelle is prepared from chicken, meat or veal in meat broth.

Cauliflower soup

Cauliflower 60 g, potatoes 40 g, water 200 ml, bechamel sauce 25 g, 1 yolk, cream 15 g, butter 5 g.

Chemical composition:

proteins - 7.0, fats - 15.5, carbohydrates - 14.5, calories - 232.

Cooking method:

Vegetables are boiled in water, rubbed twice through a sieve, mixed with bechamel, diluted with strained vegetable broth, seasoned with yolk, cream and butter is added before serving.

Tomato puree soup with rice

Vegetable broth 250 ml, tomatoes 50 g, rice 15 g, 1 yolk, cream 15 g.

Chemical composition:

proteins - 5.0, fats - 8.0, carbohydrates - 14.5, calories - 151.

Rice, pre-soaked for 1.5-2 hours, is boiled in the water in which it was soaked, and then rubbed together with the tomatoes through a sieve. After this, the whole mass is brought to a boil in the broth and seasoned with cream and yolk.

Puree potato soup with carrots

Boiled potatoes 60 g, boiled carrots 40 g, water 125 ml, milk 125 ml, butter 15 g, half a yolk.

Chemical composition:

proteins - 6.0, fats - 19.5, carbohydrates - 18.0, calories - 282.

Potatoes and carrots are steamed, pounded and rubbed through a sieve, mixed with boiling milk and water and boiled; then the puree is seasoned with yolk, butter is added when serving. Salt is added to the soup to taste (if there are no contraindications).

Semolina milk soup

Milk 200 ml, semolina 10 g, sugar and salt - to taste (if there are no contraindications).

Chemical composition:

proteins - 8.0, fats - 7.5, carbohydrates - 27.0, calories - 212.

Semolina is brewed in boiling milk; pour it out with constant stirring and cook for 10-15 minutes. Sugar and salt are added to taste.

Milk soup with rice

Milk 200 ml, rice 20 g, sugar 10 g.

Chemical composition:

proteins - 8.5, fats - 7.0, carbohydrates - 35.0, calories - 246.

The rice is washed, soaked in water for 2-3 hours, and boiled in boiling milk until fully cooked, after which sugar is added. Rice can also be cooked in a water bath for 1 hour.

Cauliflower and carrot milk soup

Milk 100 ml, cauliflower 10 g, carrots 10 g, vegetable broth 100 ml, bechamel 25 g, butter 15 g, 1 yolk, cream 15 ml.

Chemical composition:

proteins - 10.0, fats - 27.5, carbohydrates - 13.0, calories - 350.

Cauliflower and carrots are boiled in water until they become soft, rubbed through a sieve, bechamel, milk and vegetable broth (from cauliflower and carrots) are added, seasoned with yolk and cream. Oil is added before serving.

Dishes of fruits and vegetables for gastritis

Vegetable and fruit juices are useful for illness. The main thing is not to overdo it with consumption. Healthy people can dilute drinks with a little water. For patients with gastritis, it is recommended to dilute juices half and half with water.

For gastritis, baked, boiled and stewed vegetables are suitable for consumption.

Vegetable stew includes all acceptable ingredients: zucchini, potatoes, carrots, onions.

In the lecho recipe, the main component is pepper, which is allowed for gastritis. The dish can be prepared with yellow tomatoes and carrots. Store-bought marinade is not suitable for consumption as it contains harmful preservatives.

It is also allowed to eat caviar from eggplant or zucchini (not pickled). When cooking, do not use garlic, hot pepper and seasonings that irritate the gastric mucosa.

Every second person has encountered gastrointestinal diseases in his life. A complex of inflammatory pathogenic processes in the stomach, leading to improper functioning of the digestive system, is called gastritis. There are many symptoms of the disease, but most often the only cause is poor nutrition. Eating unhealthy food, alcohol, and an uneven diet provokes the disease, causing chronic gastritis.

There are medications that relieve attacks of pain, but the only way to forget about gastritis forever is proper nutrition. If the disease has become chronic, a special diet is followed to prevent exacerbations and complications in the future.

First courses with normal and low acidity

Is goat milk good for gastritis?

For patients with normal and low acidity, the culinary horizons are somewhat wider - first courses can be acidified with lemon juice in small quantities; fresh tomatoes, sweet peppers, and white cabbage can be used to prepare aromatic cabbage soup or borscht.

The principles of preparing first courses remain unchanged, that is, frying and sautéing are excluded.

The following are considered prohibited:

1. Bean soups.
2. Mushroom soups.
3. Spicy soups.

As an option for pea soup, you can make a light soup with fresh green peas or use canned brain peas. But such a dish is the exception rather than the rule.

There is a strict prohibition regarding any mushrooms for gastritis, even with normal acidity. But if the mushroom aroma still seduces you, you can try the first dish in a weak mushroom broth, provided that you remove the mushrooms themselves from there.

We believe that it is not worth deceiving the body in this way - heavy food is ready to provoke an exacerbation at any moment. And it’s definitely of no use to you. Among the huge range of dietary recipes, you can choose an equivalent replacement. For example, make soup with meatballs from lean meat, which has no contraindications, or pumpkin and cheese soup.

What kind of potatoes do you eat for gastritis?

It is allowed to eat fluffy mashed potatoes for gastritis and other dishes prepared from this nightshade vegetable or sweet potato. For consumption, you need to take unwashed and unpackaged tubers.

It is important to know which potatoes are ideal for dietary dishes:

• mature, collected in season (young ones are not recommended to eat);
• no unpleasant odor;
• not green;
• without rot;
• sluggish;
• without thorns (not sprouted).

If you have gastritis, it is not recommended to include potatoes in dishes that have been stored for more than an hour after peeling. Due to biochemical reactions, sugar appears in the vegetable. It has a bad effect on the inflamed gastric mucosa.

What kind of potatoes are eaten when treating hyperacid gastritis?

People with high acidity should not use foods that can stimulate gastric secretion in cooking. Hot spices and other ingredients that irritate the gastrointestinal mucosa are also excluded.

A short list of approved potato dishes:

• in the acute phase - vegetable broth with mashed potatoes, liquid puree soup;
• during the period of attenuation of the disease - semi-liquid puree with milk, chopped boiled potatoes;
• at the recovery stage - creamy soups, purees, soufflés, casseroles.

The duration of diets No. 0–1a–1b–1 is determined by the treating gastroenterologist. After treatment of the disease, gentle therapeutic nutrition may be needed for up to six months or longer.

What kind of potatoes are eaten to treat hypoacid gastritis?

With low acidity of gastric juice, food is poorly broken down. During treatment, the patient is prescribed a course of enzymes to prevent relapse of mucosal inflammation. In case of exacerbation of hypoacid or atrophic gastritis, they are indicated with the gradual use of diet No. 0–1a–1b–2.

A short list of approved potato dishes:

• in the acute phase - non-concentrated vegetable broth with mashed potatoes, puree soup;
• during the attenuation period - mashed potatoes with milk, chopped stewed potatoes, casseroles;
• during the recovery stage - potato cutlets, soufflé, dumplings, baked vegetables.

Diet No. 2 is developed for patients with gastritis with low acidity. The diet of this table gently stimulates gastric secretion. After illness, table No. 2 is observed for at least 2 months. Then the diet is followed in the autumn-spring season to prevent relapse.

What kind of potatoes are eaten for complicated forms of gastritis?

Chronic gastritis is often complicated by pathologies of other parts of the gastrointestinal tract or body systems. The patient is individually determined by caloric intake and table number according to Pevzner, taking into account concomitant diseases.

For some pathologies, you need to control the amount of potatoes consumed:

• obesity;
• diabetes;
• food allergies;
• systemic diseases (lupus, autoimmune arthritis, rheumatism).

People with such diagnoses and gastritis are allowed to include the vegetable in soups, salads, and prepare a weak broth based on it. The amount of other potato dishes in the weekly diet is reduced by 10–90% according to the recommendations of the attending physician.

Liquid dishes with low acidity

When asked about healthy foods for stomach ailments with low acidity, experts recommend freely consuming dietary soups.

Simple recipes guarantee ease and speed of preparation, and will also delight you with a minimum set of ingredients.

This healthy and delicious soup contains vegetables and lean chicken.

You will need the following grocery kit:

• 300 g minced chicken;
• 1 egg;
• 1 onion, carrot and potato;
• half a bell pepper;
• greenery.

Meatball soup won't take much of your time. Follow the cooking diagram:

1. First, prepare the meatballs. Peel the onion and cut it in half. Pass half through a blender and mix with minced chicken. Break the egg into the mixture and mix well. Make small meatballs from the minced meat, the size of a walnut.
2. Boil 2 liters of water on the stove.
3. Peel, wash and finely chop the vegetables, add to the broth.
4. Bring the soup to a boil and simmer for 10 minutes.
5. Place the formed meatballs in the pan and cook for another 5 minutes.

The original recipe for vegetable soup will be useful not only for the stomach, but also for the intestines.

For this first dish you will need:

• 300 g. sorrel;
• 100 g lean meat;
• 1 carrot;
• 3 potatoes;
• a bunch of greenery;
• 2 tbsp. l. flour.

Prepare the soup according to this algorithm:

1. Boil the sorrel for 5 minutes and drain the water.
2. Finely chop the onion and potatoes.
3. Place vegetables in a saucepan and boil.
4. Cut the meat into small pieces.
5. Peel the carrots, grate and fry in vegetable oil with added flour.
6. Combine all ingredients in a saucepan and boil until tender.

To highlight the taste of the prepared dish, add a little dill and low-fat sour cream.

Milk soup is recommended for gastritis with varying levels of gastric juice secretion. For epigastric diseases, the use of whole milk is not recommended, however, during the period of remission, you can treat yourself to dairy dishes.

To prepare a delicious and original first you will need:

• a glass of rice;
• 1 l. vegetable broth;
• 200 g beef;
• 1 l. milk.

Start cooking:

1. Boil the rice until tender and pass through a sieve.
2. Grind the beef in a meat grinder and mix with rice.
3. Add broth and milk to the mixture and place on the stove.
4. Boil the soup for 15 minutes, remembering to remove the foam that has formed during cooking.

Before serving, you can add a small piece of butter. Your belly will be delighted with this dish. Indeed, in addition to its beneficial effect on the stomach, milk soup will cleanse the intestines and improve the digestion process.

Puree soups for gastritis are recommended by gastroenterologists. As a rule, they are prepared with the addition of vegetables and cereals.

Try pumpkin puree soup made from the following ingredients:

• 300 g pumpkin;
• 1 l. vegetable broth.

1. Peel the pumpkin pieces from the peel and seeds, cut into small cubes.
2. Place them in a saucepan and cover with vegetable broth.
3. Simmer the component until soft for half an hour over high heat.
4. As soon as the pieces soften, crush them with a masher or pass them through a blender.

Mucous soups for ulcers and gastritis spare the walls of the stomach, carefully enveloping and restoring them. These dishes are based on oatmeal, which provides beneficial properties.

• 1 l. water;
• 3 potatoes;
• 2 tbsp. l. oatmeal;
• 1 carrot and onion.

Prepare the soup according to this recipe:

1. Peel the potatoes and chop finely. Cook for 20 minutes in boiling water.
2. Crush the finished potatoes with a potato masher and add oatmeal, grated onions and carrots to the mixture.
3. Cook the soup over low heat for another 15 minutes.

The slimy first course is served with finely chopped herbs and low-fat sour cream.

Those with a sweet tooth can try the option with fruits and oatmeal.

1. Add oatmeal to boiling water and wait until it swells.
2. Peel the fruits and chop them into small pieces, add to the oatmeal.
3. Stir the soup, add a little honey.

What other soups do nutritionists and gastroenterologists recommend? Healthy first courses are those that contain cereals, vegetables, unsweetened fruits and lean meat. The importance of dietary soups for the abdominal cavity can hardly be overestimated. Liquid meals promote recovery and restoration of damaged mucous membranes. Unusual and original recipes will help diversify the menu, introduce new tastes and change your ideas about therapeutic nutrition.

What is better to use with

Doctors recommend boiled potatoes in their jackets, as well as various types of mashed potatoes, for people with gastrointestinal problems. To ensure that such a product is well absorbed and does not create unnecessary stress on the stomach, it is better to eat it with assorted vegetables, fresh salads, sauerkraut and mushrooms. In the cold season, you can eat it with canned peas or corn.

It is not recommended to eat potatoes with fish and meat (especially fatty pork or beef). This combination of products causes bloating, exacerbation of gastritis, and provokes weight gain. At the same time, a person does not receive any useful substances from it.

Healthy soups for the stomach

Nutritionists recommend including weakly concentrated soups made from vegetables, meat, fruits, cereals and milk in the diet of a patient with stomach diseases.

Cream soup

Soups with a puree consistency bring the greatest benefit to the stomach. This dish envelops the gastric mucosa and thereby prevents hydrochloric acid from coming into contact with the gastric walls. Soups are prepared for patients with stomach diseases from vegetables and meat. They're fast

are absorbed and do not overload the digestive system.

To make the right puree soup, you must adhere to the following preparation recommendations:

• grind all the components that are in the dish;
• to make puree, you can use a masher, strainer or blender;
• in the process of cooking liquid soup, there is no need to overcook the vegetables, as this destroys the vitamins;
• to make the dish more viscous, add oatmeal to it;
• To give the soup a dense consistency, it is necessary to add toasted wheat flour or low-fat cream to it at the end of cooking.

The puree soup will be nutritious and at the same time dietary if you prepare it from meat broth according to the following recipe:

• boil 100 g of lean meat in 300 g of vegetable broth;
• add half a cup of rice;
• at the end of cooking, pour in 100 g of milk and one egg yolk;
• take out the meat and grind it using a blender or meat grinder;
• puree vegetables and rice or use a blender;
• Combine the puree ingredients and bring to a boil over heat, while stirring and skimming off the foam;
• when the dish has cooled a little, you can add a teaspoon of butter to it.

To prepare a vegetable first course, vegetables are selected that are allowed for stomach diseases. Pumpkin is rich in vitamins and microelements. It should be peeled, cut into cubes and stewed in vegetable broth until tender. You need to rub the finished pumpkin through a sieve or grind it to a puree-like consistency using a blender. Combine pumpkin puree with vegetable broth, bring to a boil and season with white sauce. Stir the vegetable puree and bring it to 100 degrees Celsius again.

To make a white sauce for seasoning soup, you need to dry the flour in a frying pan until it turns yellowish, dilute it with vegetable broth and strain. At the end of cooking the vegetable puree soup, you can add sour cream. Using this technology, first courses are prepared with the addition of other vegetables.

Slimy soups

If your stomach hurts, doctors recommend diversifying your diet with mucous soups, as they envelop the gastric mucosa and do not injure it. To prepare such a dish, you should take 50 g of rice cereal, carrots, previously cooked broth from lean meat, onion, parsley and salt. Chop the vegetables and add to the meat broth. Bring the ingredients to a boil, reduce heat and cook for another half hour.

Strain the finished broth through cheesecloth, add washed rice and cook until fully cooked. You should strain the broth again, add salt and stir. You can prepare slimy soup not only from rice, but also from other cereals that have a viscous consistency, for example, rolled oats.

Milk soup

To prepare milk soup, you must adhere to the following rules:

• milk must be diluted with water in a one to one ratio;
• You can use cereals (except barley and millet) for a dairy first course.

Recipe for liquid milk soup with buckwheat:

• rinse and sort the buckwheat, cook it until half cooked;
• add half a liter of boiled milk to the porridge, add salt and sugar;
• At the end of cooking, add a teaspoon of butter.

Delicious dairy first course with apples. To prepare it, you need to peel the apples and cut them into small cubes. Stew chopped apples in water with sugar. Next, you need to grind the egg yolks with sugar, add starch and milk. Add boiling milk to the resulting consistency, strain, cool and mix with apples.

Fruit soup

To prepare liquid fruit soup, you need to boil 2 tablespoons of rice in a liter of water, and at the same time prepare 100 g of dried fruits, freshly squeezed juice from one orange, 200 g of fruit and 50 g of sugar. Fruits need to be washed, peeled, cut and filled with water. Bring the fruit and water to a boil, reduce heat and simmer for another 15 minutes. The finished products are taken out, the resulting compote is sweetened, orange juice is added and rice is added. Boil the soup until the rice is ready, then cool and pour into plates.

Preparing a safe broth

To prepare broth that is allowed for any type of gastritis, follow the rules that we gave above. Use poultry, meat, or lean fish that has been previously filleted (without skin).

To ensure a high-quality broth, immerse the washed fillet only in cold water. The ratio of water and meat is approximately 3:1, that is, we take 300 grams of fillet, which means that 900 ml of water is required.

To cook the broth, take a saucepan with thick walls, which you cover with a lid before boiling. After the broth boils, skim off the foam and reduce the heat to low. If foam accumulates again, do not forget to remove it.

If your gastritis is in remission, you can add raw onion and parsley root to the pan when adding meat products - this will make the broth aromatic.

Now about time. Cook chicken broth for one hour; if you are preparing pork or beef broth, it will take 2.5 hours, no less.

Fish broth is ready after 40 minutes from the start of boiling, vegetable broth - after 30 minutes.

Broths, prepared correctly, are used not only for preparing first courses, but also as a basis for porridges, and also as an independent dish.

Recipes for gastritis with low acidity

Any therapeutic food can be not only healthy, but also tasty. Recipes for gastritis with low acidity allow you to diversify your diet menu with healthy food that helps restore the digestive system.

Recipes for dishes allowed for hypoacid gastritis:

Lazy dumplings.

• Low-fat cottage cheese 300 g.
• Egg 1 pc.
• Oat flakes 30 g.
• Sugar and salt to taste.

The cottage cheese must be ground through a sieve or crushed using a blender. Add chopped oatmeal, egg, salt and sugar to the cottage cheese. Mix everything thoroughly and form small balls from the resulting mass. Boil water and cook all the curd balls in it. Cooking time is 2-3 minutes. You can add yogurt or low-fat sour cream to lazy dumplings.

Pancakes in the oven with fruit.

• Oat flakes (crushed) or oat flour 150 g.
• Buckwheat flour 150 g
• Water/kefir or milk 100 ml.
• Egg 1 pc.
• Salt and sugar to taste.
• Vegetable oil.

Mix flour with salt and sugar, add egg and liquid. Mix everything thoroughly and add vegetable oil. You can add chopped fruits, vegetables or pieces of boiled meat to the batter. Pour part of the dough into a thin layer onto a baking sheet (sprinkle with oil or line with baking paper). Place the dough in the oven, recommended baking temperature is 180 °C for 5 minutes. Dietary pancakes can be served with sour cream, berry or fruit jams or a piece of butter.

Diet cutlets.

• Lean meat 500 g.
• Milk 100 ml.
• Egg 1 pc.
• Vegetable oil.
• Crushed oatmeal for breading.
• Salt or herbs to taste.

Grind the meat into mince using a meat grinder or blender. Add milk, egg and spices to the minced meat. Mix everything thoroughly, form cutlets and roll in breading. The cutlets can be baked in the oven on a baking sheet greased with vegetable oil or use a double boiler.

Pollock with vegetables.

• Pollock fish 1 kg.
• Fish broth or water 350 ml.
• Carrots, onions, tomatoes 1-2 pcs.
• Vegetable oil.
• Spices to taste.

The fish must be cleaned of scales and entrails, washed and dried. Cut the pollock carcass into portions, sprinkle with salt and permitted spices. Grate the carrots, chop the onions and tomatoes. Pour vegetable oil and half of the raw vegetables into a deep frying pan. Place the fish and remaining vegetables on top of the vegetables. Pour broth or water over everything. The dish should be cooked for 40-60 minutes over low heat with the lid closed.

Fruit and curd dessert.

• Low-fat cottage cheese 500 g.
• Low-fat sour cream 300 g.
• Instant gelatin or agar-agar 30 g.
• Bananas, strawberries, apples, kiwis and other fruits to taste.
• Sugar or honey, vanilla.

Mix cottage cheese with sugar or honey and sour cream. Add crushed fruits and pre-prepared gelatin or agar-agar to the resulting curd mass. Pour the well-mixed mixture into a mold with sides, which must be covered with cling film. The dessert needs to sit in the refrigerator for 2-3 hours to harden. Take out the finished dish, cut into portions and, if desired, decorate with berries.

What are the beneficial properties of potatoes?

Vegetable tubers have the following beneficial substances:

• water;
• starch;
• polyunsaturated fats;
• organic acids;
• minerals;
• vitamins of groups A, C, E, B, H and folic acid;
• fiber.

These properties of potato tubers help remove toxins from the body. Helps remove excess fluid and restore metabolic processes. The vegetable has great energy value due to the starch it contains. Therefore, many nutritionists disagree about classifying potatoes as a dietary product.

Recommended first courses

The listed soups are allowed for diseases of the digestive system.

• Puree soup for gastritis is recommended. The delicate consistency envelops the stomach and soothes inflammation. No excess energy is wasted on breaking down pieces.
• Chicken soup. Normalizes the acidity of gastric secretion. Soup is acceptable during a relapse. The skin is removed from the meat. To keep the broth low-fat, it is better to cook it with white meat. Chicken can be replaced with turkey. If desired, add noodles or dumplings, carrots, and herbs to the chicken soup. A dish is served with a boiled egg and crackers.
• Meatball soup is good for gastritis. Meat in this form does not injure the walls of the stomach and is quickly digested. It is advisable to boil the meatballs separately or steam them, then add them to the prepared vegetable soup.
• Milk soup. It is not recommended to consume milk in its pure form for gastritis. But milk soup is allowed for gastritis without exacerbation. Low-fat milk is used; it is recommended to dilute the soup with water during cooking. You can add vegetables, dumplings and cereals to this soup.

First courses for different types of gastritis

Gastritis has a broad classification, but to determine the diet it is important to distinguish two types

1. Hyperacid gastritis. With this disease, the level of acidity is increased. You need to be careful about the products you eat. Potatoes, carrots, beets, and zucchini are allowed. Sauerkraut cabbage soup, pickle soup and other sour dishes are prohibited. Pea soup is not recommended for gastritis; during remission, puree soup from young green peas is allowed. The dish contains a lot of vitamins and nutrients.
2. Hypoacid gastritis. A type of gastritis characterized by low acidity of gastric secretion. In case of hypoacid type of disease, stimulation of gastric juice production is important. Eating should be measured. You need to chew your food thoroughly. Unlike hyperacid gastritis, it is allowed to prepare soups using rich meat or fish broths. Pickle soup or cabbage soup are allowed.
3. For any type of gastritis, exclude gas-forming foods, including white and cauliflower, broccoli, raw onions, radishes, and legumes. Mushrooms are prohibited.

First courses during an exacerbation

It is recommended to fast for the first day. You need to drink plenty: warm or cool tea, mineral water, after releasing the gas, clean water. On the second day, jelly, potato broth, chicken broth, and slimy soup are allowed.

Patients with gastritis, especially in chronic form, need to know how mucus soup is prepared. The dish has minimal impact on the stomach mechanically and is gentle on chemical properties. Any cereal is suitable for cooking, except semolina, millet and rolled oats.

Rice cereal is used more often, as it has a beneficial effect on the stomach. It is washed and cooked over moderate heat until completely boiled. The liquid is filtered. There is no need to grind the cereal. After straining, a mucous decoction is obtained, which is brought to a boil. Boil the milk separately and add a raw egg. Mix thoroughly and combine the mixture with the mucous decoction. It is possible to add salt, but it is better not to overuse it. After recovery, it is permissible to replace the milk with vegetable or meat broth and add vegetables.

Description

Anatomy of the gastrointestinal tract

Puree soups are very popular in cafes and restaurants. They are suitable for serving both for lunch and dinner with friends or family.

If you want to cook something truly exquisite, tasty and healthy, then this option will suit you perfectly.

Below are recipes for dietary puree soups for weight loss with various vegetables. Useful tips:

• Puree soups go well with garlic and mustard croutons. They can also be served with diet bread. In some cases, you can sprinkle crackers on top;
• You can decorate soups with thinly chopped vegetables, lightly fried in vegetable oil;
• if the soup is not thick enough, you can add a small amount of flour fried with butter for a creamy consistency;
• To reduce the calorie content of the dish, do not fry it with the puree soup. In this case, just finely chop the fresh onion and add to the broth.

To improve the taste of soups, you can add cream, but it will slightly increase the calorie content.

Which soup is better?

Depending on the course of the underlying disease, the patient is recommended to change his menu.

Exacerbation of gastritis

During an exacerbation and at the beginning of convalescence, you need to eat foods that do not stimulate secretion. These include:

• Dairy first courses containing vermicelli, pureed cereals (for example, buckwheat);
• Carrot, pumpkin, potato, squash puree soup and others;
• Broths based on chicken breast fillet or fresh veal.

Is it possible to eat mushroom soup during an exacerbation of gastritis? Any gastroenterologist will answer negatively.

Mucous and pureed - everyone can

In case of acute gastritis, the patient is prescribed a starvation diet for 2–3 days. After the pain subsides, mucous and pureed first courses are gradually introduced into the diet. During the period of exacerbation of chronic gastritis of any form, these dishes are also preferred. For gastritis with high acidity, in the presence of erosions in the stomach, pureed soups should form the basis of the diet - they softly envelop the inner walls of the stomach, are easily digested and well absorbed.

Recipe from "Hercules"

To prepare you will need:

1. “Hercules” – 1 glass;
2. 1 liter of water;
3. 600 ml milk;
4. 1 egg;
5. Butter or vegetable oil – a teaspoon;
6. 5 – 7 grams of sugar;
7. Salt.

Sequencing:

Boil salted water, add Hercules, stirring. After boiling, place the pan on low heat and simmer the flakes for at least one hour. Then place on a sieve or cheesecloth and let the flakes drain well. Place the resulting liquid with a mucous consistency on the fire and let it boil. Cool slightly and add egg and milk dressing. To prepare the dressing, combine the beaten egg with milk. Add sugar and butter to the warm mixture and stir until completely dissolved.

The next soup that can be recommended during the period of subsiding of an exacerbation, as well as for erosive and hyperacid gastritis, is pureed.

Mashed and vegetable with poultry

Not all patients like soups based on milk and cereals. We offer you the option of a light and extremely healthy soup, which is allowed for all types of gastritis.

You will need:

1. 400 grams of cauliflower.
2. 1 carrot.
3. 1 small onion
4. 2 medium sized potatoes.
5. 1.5 liters of weak broth made from skinless chicken fillet.
6. Butter or vegetable oil as desired.
7. Salt.
8. Greenery.

Sequencing:

First, cook the broth. To do this, boil skinless chicken fillet in water for 60 minutes. The foam that forms during cooking must be skimmed off. Once cooked, remove the bird from the broth.

Peel and finely chop all the vegetables, put them in boiling salted broth, cook until tender. After the vegetables are cooked, drain the broth and grind the garnish of the soup in a blender. If you don’t have a blender, strain the soup through a fine sieve - it will turn out just as good. Boiled fillet can be used to prepare a second course, or can be added to soup. In this case, it needs to be chopped together with vegetables.

Combine the thick mass with the strained broth, bring to a boil again and simmer under the lid for 5 minutes. At the end add herbs and oil.