Today you won’t surprise anyone with dietary nutrition. It is prescribed after complex surgical operations, during diseases of the gastrointestinal tract. The mode of food consumption is of great importance in the process of losing weight. Moreover, it is not at all necessary, while on a diet, to starve and limit yourself to delicious food.
There are many recipes for dietary dishes that even taste better than the components of our regular menu. Low-calorie, healthy and appetizing dishes can be prepared, for example, from beef. And we’re not just talking about some cutlets, meatballs or boiled main courses. Dietary soups based on this meat fit well into the menu of almost every direction.
Can first courses made with beef broth be considered dietary?
The basis of most first courses is meat and vegetable broths. There is a misconception that when following a diet, fats from meat must be completely abandoned. In fact, broths can be safely included in the diet if they meet the following requirements:
- low fat content (lean meat);
- easily digestible;
- minimum amount of ingredients;
- supplement in the form of cereals or vegetables.
Dietary soup should be easily digested and quickly pass through the gastrointestinal tract. In this case, it will minimally burden the system and will not injure it in the event of illness. In this case, the first dish must have a set of essential nutrients.
Lean meat will not cause weight gain. On the contrary, natural protein will help in additional training, give strength, and strengthen muscle tissue.
Beef is the best choice for the diet table. This type of meat ranks first in terms of natural protein content and last in terms of fat content. It is rich in potassium, magnesium, calcium, phosphorus and iron, contains many amino acids, vitamins B, K, E, as well as elastin and collagen, necessary to maintain normal joint function.
Interesting! The caloric value varies from 180 to 220 kcal, depending on the part of the body, the age of the cow and the characteristics of its diet. The method of preparing meat also plays a big role.
The benefits of beef are undeniable. She:
- easy to digest;
- accelerates metabolism (vitamin K);
- promotes muscle strengthening and growth;
- has a positive effect on the nervous system;
- strengthens the immune system and blood vessels;
- removes harmful cholesterol;
- maintains normal acidity levels;
- prevents anemia;
- improves blood circulation (iron enriches the blood with oxygen).
Beef can be consumed by both adults and children from 8-10 months (in the form of puree without spices).
Be sure to check out:
Tasty and simple: dietary beef soup - recipes
Today you won’t surprise anyone with dietary nutrition.
It is prescribed after complex surgical operations, during diseases of the gastrointestinal tract. The mode of food consumption is of great importance in the process of losing weight. Moreover, it is not at all necessary, while on a diet, to starve and limit yourself to delicious food. There are many recipes for dietary dishes that even taste better than the components of our regular menu. Low-calorie, healthy and appetizing dishes can be prepared, for example, from beef. And we’re not just talking about some cutlets, meatballs or boiled main courses. Dietary soups based on this meat fit well into the menu of almost every direction.
Losing weight wisely
Broths and soups as first courses form the basis of any diet, if they do not contradict a number of conditions:
- they should not be greasy;
- first courses should be easily absorbed by the body and quickly digested;
- soups do not need to be overloaded with ingredients;
- It is desirable that the dishes have a cereal or vegetable base.
Any diet, whether its goal is weight loss or restoration of the gastrointestinal tract after an illness, is based on the main principle - the passage of food through this tract should not burden it or even injure it to the slightest degree.
At the same time, beneficial substances must still be delivered to the body, without which its functioning will not be normal. It would seem that meat takes a relatively long time to digest, contains a lot of protein, the excess of which is harmful in a restrained diet, and in general we are accustomed to classifying it as so-called heavy food.
Actually this is not true. Lean meat and broths made from it not only do not harm the body in any condition. The use of this product promotes rapid recovery and restoration of digestive functions.
Being present in diets for weight loss, meat does not provoke weight gain, but saves many vital organs from the sometimes harmful effects of starvation. Lean meats include, first of all, chicken, rabbit, turkey and, of course, beef. Veal is especially preferred in this regard.
Interesting! Have you ever wondered why pig meat, for example, is called pork, and cow meat is called beef? The Old Russian language contained the word “govedo”, which was used to call cattle. Most often, this was the designation for bulls, whose meat was eaten, and cows were left for milk and the birth of calves.
Today, beef is an integral attribute of any table, including dietary ones. For example, immediately after appendicitis surgery, the patient is not given any food on the first day, and on the second day light broths are recommended. You can use vegetables, but it’s even healthier to make them from veal. They support the body after surgery, and in their own way are much tastier and more nutritious.
As for diets for weight loss, veal is necessary here too. Even with a carbohydrate diet based on cereals, vegetables and reduced protein intake, it is these broths that make the menu balanced. And in a protein diet, such soups form the basis of the diet.
Moreover, there is a diet for weight loss based on veal. The basic principle is that twice a day you need to eat a certain amount of baked and boiled veal in combination with fruits, vegetables, eggs, cottage cheese and yogurt. It is recommended to drink a lot of juices, which contain vitamin C, which helps process iron, which is sufficient in beef.
Preparation
An ordinary broth of this kind is prepared from a medium-sized piece of meat for about an hour or more. Here you need, of course, to pay attention to the structure of the raw materials used: the older the animal was, the longer its meat should be cooked. These differences are easy to identify on the market: veal is much lighter in color and has fewer veins.
Veal broth is an excellent dietary dish, but only if it is prepared correctly. You must strictly adhere to certain rules:
- Contrary to popular belief, if you are on a dietary restriction, beef broth cannot be cooked on the bone - the bones contain bone marrow, which contains too much fat;
- for the same reason, there is no need to take the neck and rib parts for preparing soups;
- the floating foam at the beginning of the boil must be skimmed and removed - this is also a fatty protein formation;
- to improve the taste while cooking the broth, you can add onions and carrots to it;
- if we are talking about losing weight, it is advisable not to add rice as a cereal supplement - it is too high in calories (however, brown varieties of rice do not have this feature);
- and do not overdo it with the amount of food: its total daily volume should not exceed 400-500 g.
This work of culinary art has a special, even refined taste. Even those who consider pumpkin to be an initially tasteless product admit this.
Ingredients:
- beef – 300 g;
- pumpkin, preferably orange rather than yellow – 300 g;
- fresh mushrooms – 250 g;
- carrots – 1 pc.;
- onion – 1 pc.;
- herbs, spices, salt - optional.
How to cook:
- First you should boil the meat, and you should not waste time on this procedure - the beef should be as soft as possible. When ready, remove it and cut it into small pieces.
- Strain the broth (required!), put it back on low heat.
- Add finely grated carrots and pumpkin, chopped mushrooms.
- Fry the onion and place in the pan along with the meat.
- Before cooking, sprinkle everything with herbs.
- Dip the bay leaf into the broth for a short time, but then remove it, otherwise the dish will have a bitter taste.
Interesting!
Source: https://skinnybitch.online/retsepty/pervye-blyuda/sup-iz-govyadiny.html
How to cook broth correctly for those on a diet
The calorie content of beef broth depends not only on the type of meat chosen (breast, neck, shoulder), but also on the method of cooking it. Meat broth is usually prepared in just over an hour.
The algorithm for its preparation will be as follows:
- thoroughly rinse the piece of beef under running water, removing all films and remaining bones;
- place the meat in a saucepan, fill it with 2 liters of water;
- bring to a boil, remove noise and lightly salt;
- add bay leaf, allspice or black pepper;
- to improve the taste, add half an onion and a medium peeled carrot to the broth;
- adjust heat to medium and cook for 50-60 minutes.
To make cooking easier, you can divide one large piece into several smaller pieces.
During the cooking process, you should remember the following nuances:
- Do not use meat on the bones (they contain bone marrow, rich in fat);
- the film that appears after boiling is a protein-fat formation that must be removed along with the foam;
- When following a diet, do not use white round grain rice as an additional ingredient (due to higher calorie content and GI).
Important! In addition to beef, you can also use veal. This is the same type of meat, only obtained from young animals under 1 year of age.
Dietary beef soup: recipe options
In attempts to lose weight, they mistakenly exclude from their diet not only high-calorie foods, but also healthy foods necessary for the normal functioning of all body systems. As a result, in addition to thinness, a number of disorders are acquired, both of the gastrointestinal tract and the nervous system.
Dietary beef soup is a universal dish that allows you to adhere to specified calorie limits and at the same time receive the necessary nutrients, in particular, easily digestible animal protein.
Can first courses made with beef broth be considered dietary?
The basis of most first courses is meat and vegetable broths. There is a misconception that when following a diet, fats from meat must be completely abandoned. In fact, broths can be safely included in the diet if they meet the following requirements:
- low fat content (lean meat);
- easily digestible;
- minimum amount of ingredients;
- supplement in the form of cereals or vegetables.
Dietary soup should be easily digested and quickly pass through the gastrointestinal tract. In this case, it will minimally burden the system and will not injure it in the event of illness. In this case, the first dish must have a set of essential nutrients.
Lean meat will not cause weight gain. On the contrary, natural protein will help in additional training, give strength, and strengthen muscle tissue.
Beef is the best choice for the diet table. This type of meat ranks first in terms of natural protein content and last in terms of fat content. It is rich in potassium, magnesium, calcium, phosphorus and iron, contains many amino acids, vitamins B, K, E, as well as elastin and collagen, necessary to maintain normal joint function.
Interesting! The caloric value varies from 180 to 220 kcal, depending on the part of the body, the age of the cow and the characteristics of its diet. The method of preparing meat also plays a big role.
The benefits of beef are undeniable. She:
- easy to digest;
- accelerates metabolism (vitamin K);
- promotes muscle strengthening and growth;
- has a positive effect on the nervous system;
- strengthens the immune system and blood vessels;
- removes harmful cholesterol;
- maintains normal acidity levels;
- prevents anemia;
- improves blood circulation (iron enriches the blood with oxygen).
Beef can be consumed by both adults and children from 8-10 months (in the form of puree without spices).
How to cook broth correctly for those on a diet
The calorie content of beef broth depends not only on the type of meat chosen (breast, neck, shoulder), but also on the method of cooking it. Meat broth is usually prepared in just over an hour.
The algorithm for its preparation will be as follows:
- thoroughly rinse the piece of beef under running water, removing all films and remaining bones;
- place the meat in a saucepan, fill it with 2 liters of water;
- bring to a boil, remove noise and lightly salt;
- add bay leaf, allspice or black pepper;
- to improve the taste, add half an onion and a medium peeled carrot to the broth;
- adjust heat to medium and cook for 50-60 minutes.
To make cooking easier, you can divide one large piece into several smaller pieces.
During the cooking process, you should remember the following nuances:
- Do not use meat on the bones (they contain bone marrow, rich in fat);
- the film that appears after boiling is a protein-fat formation that must be removed along with the foam;
- When following a diet, do not use white round grain rice as an additional ingredient (due to higher calorie content and GI).
Important! In addition to beef, you can also use veal. This is the same type of meat, only obtained from young animals under 1 year of age.
How and what kind of meat to choose
The issue of choosing meat is important both for those losing weight and for those undergoing rehabilitation after an illness or surgery. The fattest parts are:
- tenderloin (218 kcal/100 g);
- brisket (225 kcal/100 g);
- arable land (225 kcal/100 g).
The neck and ribs are also high in fat (due to bones and bone marrow). The least calorie content is the shoulder blade and the hip part (137 kcal/100 g).
When buying beef at the market or in a store, you should pay attention to the appearance and smell emanating from the meat. The color should be bright red, even, without spots or darkening. The lighter the shade, the younger the animal was. The color of the fat layers will also indicate age. White veins confirm youth, but a yellowish tint signals the “honorable” age of a cattle representative.
It doesn’t hurt to sniff the piece you like. A faint meaty smell is a guarantee of freshness. But additional aromas in the form of vinegar, onions or spices will tell about the seller’s attempts to hide expired products.
Important! The absence of odor is an indicator of a large number of chemical additives that were introduced into the animal’s food to accelerate its growth.
10 best soup recipes
Don’t think that dietary restrictions will result in a meager, varied menu. There are many recipes for first courses made with beef broth, which will delight you not only with their rich, rich taste, but also with their low calorie content.
With pumpkin and champignons
pumpkin improves metabolism, cleans blood vessels and reduces blood pressure, and meat broth adds satiety and relieves hunger for a long time.
Ingredients:
- beef – 300 gr;
- orange fresh pumpkin – 300 g;
- mushrooms – 280-300 gr;
- carrot;
- medium sized onion;
- fresh greens.
preparation:
- rinse the piece of meat and cook the broth (cooking time - at least an hour).
- pull out the beef and cut into small plates or strips, strain the broth.
- Bring the broth back to a boil.
- grate carrots and pumpkin, chop mushrooms.
- Add the prepared ingredients to the broth.
- chop the onion and fry with the meat in a small amount of vegetable oil.
- add the roast to the soup, mix well and cook for an additional 5-7 minutes.
Serve with fresh herbs and low-fat sour cream.
with broccoli
Broccoli is a unique vegetable that requires more calories to digest than it contains.
Ingredients:
- beef or veal – 150-200 g;
- broccoli – 500 grams of fresh or a pack of frozen cabbage;
- onions – 2 pieces;
- salt and spices.
preparation:
- boil aromatic beef broth with the addition of bay leaf and allspice.
- Remove the meat, chop finely and place back in the pan.
- add chopped onion and broccoli florets to the broth.
- As soon as the cabbage and meat begin to boil, remove the soup from the heat and beat the mixture with a blender.
Serve with herbs and bran bread croutons.
with meatballs
This dietary soup is especially popular with children.
Ingredients:
- minced beef – 300 gr;
- small potatoes – 2 pcs;
- ⅓ head of cauliflower;
- bell pepper – 1 piece;
- 2 onions and carrots.
preparation:
- prepare vegetable broth from onion, carrot, bay leaf and pepper.
- Make minced meat from the meat, first adding a second onion to it, roll into meatballs and lower them into the broth.
- after they float, add chopped potatoes and a second carrot, and then small cabbage inflorescences and bell pepper, chopped into strips.
- remove the onion and cook for another quarter of an hour.
Serve the meatball soup hot with herbs and garlic.
light
quick and easy dietary soup.
Ingredients:
- veal – 200 gr;
- onion – 2 pcs;
- carrots – 1 piece;
- fresh ripe tomatoes – 2 pcs.
preparation:
- prepare the broth, remove the boiled meat, cut it into strips and return it to the soup.
- Chop the potatoes (largely) and add them to the pan.
- make a fry of onions and carrots and add them to the broth as soon as the potatoes are cooked.
- scald the tomatoes, remove the skin, chop and add to the soup 5-7 minutes before readiness.
the dish is served with fresh parsley.
with green beans and to go
soba is a noodle made from buckwheat flour, rich in vitamins, and at the same time low in calories. An excellent source of complex carbohydrates.
Ingredients:
- veal – 150 gr;
- green beans – 200 gr;
- soba – 50 gr;
- onion and carrot.
preparation:
- Throw half of the peeled onion into boiling water for 10 minutes.
- remove the onion and add the veal.
- After an hour, remove the meat and chop it finely, add the beans.
- make a fry of meat, carrots and half an onion and add to the soup.
- add soba and cook for about 20 minutes.
Prepare the dish immediately before serving.
with buckwheat
Buckwheat is a grain that often appears in diets, as it has low energy value and gi.
Ingredients:
- buckwheat – 40 gr;
- beef – 250-300 g;
- potatoes - 3 pcs;
- onions and carrots – 1 piece;
- bell pepper – ½ piece;
- tomato paste – 25 g;
- spices (black pepper, dry basil).
preparation:
- Pour water over the beef and cook the broth for 45-60 minutes. Remove the meat, chop it and return it to the pan. add allspice, bay leaf, salt.
- Cut the potatoes into strips, rinse the cereal. put everything in the soup for 15 minutes.
- prepare frying from onions, carrots, bell peppers and tomato paste.
- add the mixture to the meat broth.
Before serving, lightly pepper and season with dry basil.
from peas
A light and nutritious soup with vegetables and meat that both adults and children are sure to enjoy.
Ingredients:
- chopped dry peas – ⅔ cup;
- beef – 200 gr;
- onions and carrots - 1 pc.;
- celery - half a stalk;
- greens and garlic;
- croutons from rye bran bread.
preparation:
- soak the peas for 6-8 hours, changing the water several times.
- Boil and finely chop the beef.
- fry chopped onion, celery and meat, grate carrots and garlic.
- Pour cold water over the peas, then cook for 40-45 minutes.
- add roast and garlic-carrot mixture.
- cook for 15 minutes. serve with herbs and croutons.
The dish is not recommended for disorders or diseases of the gastrointestinal tract.
lentils in a slow cooker
A very satisfying yet easily digestible soup.
Ingredients:
- onions and carrots;
- potatoes – 2 pcs;
- lentils – ½ cup;
- beef – 150-200 gr.
preparation:
- grate the carrots, chop the onion and place in the multicooker on the “multi-cook” or “baking” mode.
- add finely chopped meat, water and put on “stew” for 35-40 minutes.
- add washed lentils, and after 15 minutes, diced potatoes.
- cook for another 20 minutes.
To improve the taste, you need to let the soup brew for 15-20 minutes.
dietary beef cabbage soup
an old Russian dish that has a dietary version.
Ingredients:
- meat – 200 gr;
- fresh cabbage (white cabbage) – 250-300 g;
- onions and carrots;
- tomato paste – 20 g;
- garlic.
preparation:
- cook beef broth, simmering it slowly on the stove for 2-3 hours, add salt, remove the meat.
- strain, return to the stove and add finely chopped cabbage, onions and carrots.
- cut the meat into strips and return to the broth, add tomato paste and bay leaf.
- boil for 15 minutes, add chopped garlic and leave to steep for 20-30 minutes.
tomato soup with beef
Ingredients:
- veal – 200-250 g;
- onion – 1 piece;
- celery – 100 gr;
- tomatoes – 500-600 gr;
- potatoes – 200 gr;
- tomato paste – 2 tbsp. spoons;
- apple cider vinegar – 15 gr.
preparation:
- Rinse the meat and prepare a clear, slightly salty broth. Remove the veal and cut into small pieces.
- fry onion and celery. Scald the tomatoes, peel, chop and add to the frying along with tomato paste and vinegar.
- add chopped potatoes to the broth, and after they are ready, add frying.
- mix well and boil for 10-15 minutes.
Before serving, garnish with fresh dill.
main conclusions
Beef is an ideal diet product due to its composition and low calorie content:.
- Diet soup is prepared from lean meat with a minimum of ingredients.
- The lowest calorie broths are obtained from the shoulder blade and hip part.
- When choosing meat for soup, you need to pay attention not only to the appearance, but also to the smell.
- The best additional ingredients would be vegetables and cereals.
Making soups from this type of meat is easy. They can easily become the basis of both individual and family dinner menus.
We are waiting for your comments about recipes and secrets of preparing delicious dietary soups.
What cost do you consider acceptable for an individual nutrition or training program?
Source: https://gercules.fit/diety/blyuda-i-napitki/dieticheskij-sup-iz-govyadiny.html
How and what kind of meat to choose
The issue of choosing meat is important both for those losing weight and for those undergoing rehabilitation after an illness or surgery. The fattest parts are:
- tenderloin (218 kcal/100 g);
- brisket (225 kcal/100 g);
- arable land (225 kcal/100 g).
The neck and ribs are also high in fat (due to bones and bone marrow). The least calorie content is the shoulder blade and the hip part (137 kcal/100 g).
When buying beef at the market or in a store, you should pay attention to the appearance and smell emanating from the meat. The color should be bright red, even, without spots or darkening. The lighter the shade, the younger the animal was. The color of the fat layers will also indicate age. White veins confirm youth, but a yellowish tint signals the “honorable” age of a cattle representative.
It doesn’t hurt to sniff the piece you like. A faint meaty smell is a guarantee of freshness. But additional aromas in the form of vinegar, onions or spices will tell about the seller’s attempts to hide expired products.
Important! The absence of odor is an indicator of a large number of chemical additives that were introduced into the animal’s food to accelerate its growth.
Main conclusions
Beef is an ideal diet product due to its composition and low calorie content:.
- Diet soup is prepared from lean meat with a minimum of ingredients.
- The lowest calorie broths are obtained from the shoulder blade and hip part.
- When choosing meat for soup, you need to pay attention not only to the appearance, but also to the smell.
- The best additional ingredients would be vegetables and cereals.
Making soups from this type of meat is easy. They can easily become the basis of both individual and family dinner menus.
We are waiting for your comments about recipes and secrets of preparing delicious dietary soups.
