Soups for stomach and duodenal ulcers

Soups for stomach ulcers are recommended as a dietary supplement both in the acute stage and in a less gentle menu. After all, first courses are easily digestible without loading the stomach.

How to properly prepare soups for stomach ulcers?

The recipe for healthy food does not allow frying vegetables.
Dietary recipes do not allow the use of spicy and hot seasonings: pepper, horseradish, mustard and garlic. Salt is also limited.
Therapeutic antiulcer dishes should take into account the effect of food on the function of gastric secretion. Therefore, keep in mind that when planning to prepare soup for an ulcer, the recipe for the dish should not contain ingredients that irritate the mucous walls of the stomach.
Dietary soups for stomach ulcers that do not affect gastric secretion are prepared with water, whole milk, and mucous cereal decoctions.
Concentrated broths made from fish and meat, strong vegetable, mushroom, and legume infusions irritate the gastric glands, enhancing secretory function many times over. Therefore, such popular dishes in Russian cuisine as solyanka, cabbage soup, borscht, and pea soup for stomach ulcers are unacceptable in medical nutrition.
Meat and fish soups for ulcers are boiled in water, adding chopped boiled meat or fish (in case of exacerbation) or in pieces (in case of a less gentle diet) to the finished dish.

A stomach ulcer is a defect in the mucous membrane that is formed under the influence of pepsin, acid and bile. Treatment is based on medication and strict diet. A therapeutic diet should include exclusively healthy foods and properly prepared dishes; soup is considered an excellent option.

The benefits of dietary soups for stomach ulcers

Dietary soups for stomach ulcers occupy first place in the diet. They are used both during an exacerbation and during recovery. First courses are easily and quickly digested by the stomach without overloading the digestive system. In the acute stage of the disease, mucous soups should form the basis of the diet. Rice, oatmeal and pearl barley, when boiled, form a viscous starchy mucus that protects the damaged area from the harmful effects of gastric juice.

Doctors do not recommend including pea soup, bean borscht and other first courses with legumes in your diet.

What soup is best to prepare for a stomach ulcer?

In the acute phase of the disease, nutritionists recommend including mucus soup in the daily menu. For ulcers, the recipe may include milk, oatmeal, rice, pearl barley, and butter as a dressing.

Cereals, when boiled in water or milk, release starchy mucus that envelops the walls of the stomach, which additionally protects the ulcer from the aggressive effects of gastric juice.

Semolina soup

Ingredients

1 tbsp. l. with a heap of semolina,
1/2 medium sized carrot
1/3 parsley root,
1/5 celery root,
2 1/2 tbsp. l. pasteurized milk,
1/3 tsp. peasant butter,
water,
greenery,
salt on the tip of a knife.

Cooking method

Peel carrots, parsley, celery, rinse, cut into cubes and prepare a decoction. Pour semolina diluted with cold water into a boiling decoction of roots, cook, stirring constantly. Add milk, fresh butter, finely chopped dill or parsley to the finished soup.

Milk soup with oatmeal (pureed)

To cook this dietary soup for stomach ulcers, which will be an excellent solution for breakfast, prepare:

10 small spoons of oat flakes;
150 gr. – milk (pasteurized);
2 full glasses of water (250 g);
1 small spoon of soybean oil;
a fifth of a small spoon of sugar;
a quarter of an egg;
salt;

Pour the flakes into boiling water and cook over low heat until completely softened. Wipe the broth using a sieve. Heat the milk, but do not boil. Combine oatmeal broth, part of the milk, sugar, and salt. Stir and bring to a boil.

Beat the egg, milk, butter with a mixer, add to the finished dish. Serve warm soup with wheat breadcrumbs.

In the acute phase of the disease, only the liquid part of the dish is allowed, without any additives in the form of eggs, butter, or crackers.

Rice soup

Ingredients

2 tbsp. l. rice,
1/2 small carrot,
1/2 parsley root and/or a piece of celery root,
1/4 cup pasteurized milk,
1/5 yolk,
1 1/2 tbsp. l. soybean oil,
1/2 tbsp. l. sour cream,
1 glass of water,
greenery,
salt.

Cooking method

Peel the washed roots, rinse, make a decoction, and strain. Pour the prepared rice into a boiling salted root broth and cook. Chop the roots or rub through a hair sieve, add to the soup, season with sour cream, and bring to a boil. Dilute the yolk mashed with soybean oil with a small amount of hot broth and combine with the soup.

Sprinkle with herbs before serving.

Vegetable soup for ulcers with rice and pumpkin

To make this slimy vegetable soup for lunch you will need:

a large spoon of rice;
a third of a glass of milk (pasteurized);
100 grams of puree made from pre-baked pumpkin;
glass of water;
a small spoon of soybean oil;
parsley, salt;

Grind the washed dry rice using a coffee grinder and boil it in water. Add pumpkin puree, previously whipped with a mixer. Bring the resulting mixture to a boil. Mix hot milk with egg and butter. Pour the mixture into the rice-pumpkin broth, add salt and mix thoroughly. Vegetable soup for stomach ulcers should be served warm. Before serving, add finely chopped herbs to the plate.

Celery soup

Ingredients

1/3 medium sized carrots
1/5 parsley root,
1/2 tbsp. l. wheat flour,
2 1/2 tbsp. l. pasteurized milk,
1/5 yolk,
1/5 tbsp. l. soybean oil,
dill or parsley,
salt on the tip of a knife.

Cooking method

Prepare a decoction of washed and peeled roots. Rub the carrots, parsley and celery taken out of the broth through a sieve, and add the resulting mass to the broth. Separately mix the dried flour and hot milk, pour the resulting dressing into the soup, boil with continuous stirring. Then add the yolk, beaten with soybean oil and diluted with a small amount of broth, to the soup, cook, stirring. Season the finished soup with salt to taste.

Immediately before serving, sprinkle the soup with chopped dill or parsley. This soup can be served with dumplings and white bread croutons.

Cream soup with cauliflower

Boil a small amount of cabbage inflorescences and puree using a blender. Mix half a glass of hot milk with one yolk. Pour in the cabbage puree and bring the mixture to a boil. Put a little butter, you can add chopped herbs to taste.

Quick potato soup with sour cream

Ingredients

1 1/2 medium sized potatoes
1 1/2 cups water,
1/2 tbsp. l. sour cream 20% fat,
salt to taste.

Cooking method

Cut the washed and peeled potatoes into medium-sized cubes and boil in boiling salted water until tender. Mash the potatoes with a wooden masher to create an uneven soup with potato pieces of different sizes.

Before serving, add sour cream to the bowl of soup. You can serve croutons with the soup.

Potato soup

Ingredients

1/5 celery root,
1/2 medium sized carrot
1/3 parsley root,
1 1/2 medium sized potato tubers,
1/3 tsp. wheat flour,
2 1/2 tbsp. l. pasteurized milk,
1/3 tsp. peasant butter,
1 tsp. vegetable oil,
parsley or dill,
salt on the tip of a knife.

Cooking method

Boil washed and peeled carrots, parsley and celery in boiling water until soft. Wash and peel the potato tubers, cut into cubes, put in a decoction with the roots, add salt and cook until the potatoes are ready.

Rub the boiled potatoes and roots through a fine sieve and place in the broth. Add a dressing made from dried flour and milk to the soup. Bring to a boil, stirring occasionally. Stir the mixture of oils thoroughly and add to the soup, add salt to taste.

Immediately before serving, sprinkle the soup with washed and chopped dill or parsley. You can serve croutons with the resulting soup.

Vegetable soup with potatoes

Ingredients

1/3 celery root,
2/3 medium carrots,
1/2 parsley root,
2 tsp. green peas,
1/2 medium potato tuber,
1 tsp. flour,
1/4 cup pasteurized milk,
1 tsp. peasant butter,
1 tsp. vegetable oil,
1 tsp. sour cream,
parsley,
1 glass of water,
salt on the tip of a knife.

Cooking method

Rinse the washed and peeled roots, chop them, put them in a saucepan, add washed green peas, add boiling water and boil until tender. Cut the washed and peeled potatoes into cubes, add them to the pan, add salt and boil until tender.

Mix, whisking milk, flour and sour cream. Pour the resulting mixture into the soup, stir and boil. Mix butter with vegetable oil into a homogeneous mass, add to the soup.

Before serving, sprinkle with finely chopped parsley.

Potato soup

Ingredients

1 1/2 medium sized potatoes
1 tsp. flour,
1/2 cup pasteurized milk,
1 1/2 cups water,
1 tsp. peasant butter,
1 yolk.

Cooking method

Boil washed and peeled potatoes, rub through a hair sieve along with the liquid, add sautéed flour, mix and boil. Season the soup with an egg beaten in hot milk. Before serving, add a piece of fresh butter to the soup. You can serve white bread croutons with the soup.

Creamy potato soup with croutons

Ingredients

1 potato tuber,
1/2 tsp. flour,
1/2 carrots,
1/2 cup pasteurized milk,
1 glass of water,
1/2 tbsp. l. peasant butter,
a piece of white bread for croutons,
salt on the tip of a knife.

Cooking method

Peel, wash and chop potatoes and carrots. Boil the potatoes and simmer the carrots in a small amount of water. Rub the vegetables together with the broth.

Heat the flour, dilute with hot milk, boil until thick and combine with pureed vegetables. Dilute the puree with the broth, add salt and bring to a boil. Season the finished soup with oil. Cut the wheat bread crumb into cubes, dry it and put the resulting croutons into the soup. You can season the soup with an egg-milk mixture.

Dietary pearl barley soup with vegetables

For this recipe you will need: half a glass of pearl barley, a glass of milk, potatoes - 2 pieces, 1 carrot, butter - 10 grams, a teaspoon of sugar, a pinch of salt.

Soak the pearl barley in water overnight to soften it and cook faster. Boil the cereal and puree (grind in a blender). Sauté the vegetables, i.e. cook in a minimum amount of water until tender, wipe and mix with prepared cereal. Pour hot milk into the pan, add sugar, salt and bring to a boil. When serving, place a piece of butter on the plate.

Zucchini soup

Ingredients

2/5 small zucchini
1 tsp. flour,
1/2 cup pasteurized milk,
1 glass of water,
1/2 tbsp. l. peasant butter,
1/4 yolk,
granulated sugar,
salt on the tip of a knife.

Cooking method

Cut the washed zucchini, peeled and seeded, into slices, add a little water and simmer in a saucepan with the lid closed for 10 minutes. Rub the finished zucchini through a hair sieve along with the liquid. Cool the heated flour and grind with some butter. Then dilute the flour with hot milk, stir so that there are no lumps, boil until thick and strain.

Dilute the pureed zucchini with the prepared dressing, add water, sugar, salt and bring to a boil. Season the soup with the egg-milk mixture and butter.

For the lezon, stir the egg yolks with hot milk and simmer the mixture in a water bath until thickened.

Is it okay to have chicken soup if you have an ulcer?

Chicken broth for stomach ulcers has no absolute contraindications. In the acute initial phase, it should not be included in the patient’s diet. But during the period of remission, chicken fibers perfectly neutralize excess acid in the gastric juice. Therefore, chicken broth for ulcers is included in the diet menu as an independent dish, served with white crackers for lunch. And chicken meat is added to the finished soup.

To prevent chicken broth from harming an ulcer, you must follow these rules:

It is better to buy chicken at the market. Home-grown meat will be much more beneficial than chicken from a poultry farm;
Cook the meat after removing the skin. After all, it contains a large amount of fat;

Benefits of chicken broth

Chicken broth is of great benefit for various diseases; it is indispensable for diseases of the intestines and stomach, because its extractive substances can normalize the functioning of the gastrointestinal tract. For patients with gastritis, broth is recommended due to its ability to neutralize excess hydrochloric acid present in gastric juice, which is important for stomach ulcers. Chicken meat is considered the best in protein content and is superior to pork and beef.

Chicken broth contains large quantities of vitamin B, iron, copper and calcium, which are so necessary for a weakened body. The most useful is considered to be broth made from rural chickens that grow naturally and are not stuffed with antibiotics or other additives to increase body weight in a short period of time.

Puree chicken soup with rice

For one serving of dietary first course you will need:

rice - 20 g;
water – one and a half glasses;
a third of a glass of milk;
skinless chicken;
half an egg (raw);
a small spoon of olive oil, half a spoon of butter;
salt;

Boil the rice in water, then rub with the broth. Add butter, stir.

Boil the chicken, cool, and grind with a blender or meat grinder. Add the chopped meat to the rice water, stir, and boil. Mix egg, vegetable oil, hot milk.

Add the mixture to the finished soup, add salt and stir. Serve the dietary soup for stomach ulcers cooled.

Chicken soup

For gastric ulcers, concentrated chicken broth is prohibited only during exacerbation of the disease at the initial stage. When the patient’s condition returns to normal and the symptoms disappear, chicken soup must be on the ulcer menu. The benefits of the first course are due to its ability to neutralize excess hydrochloric acid secreted by gastric juice due to the fibers of poultry meat.

Chicken broth is served as a separate dish along with white breadcrumbs. The meat is cut into small cubes and added to the finished soup. However, to reap the full benefits of chicken soup, it must be prepared properly. To do this, the chicken must be homemade and not store-bought; the meat from it is cooked without skin and excess fat is trimmed off.

Soups in the postoperative period

After surgery, the patient needs complete fasting for the first two days. Already on the third day, the patient is allowed to consume liquid food in the form of broth or fruit drink.

It is important to eat food in small portions, but often. Even if the patient feels well after surgery two months later, this does not mean that the gastrointestinal tract is ready for its usual diet.

In the postoperative period, the patient is prescribed a strict diet, which may include soups, the consistency of which should be pureed. To prepare them, they use cereals, from which a viscous broth is obtained, and vegetables, except for white cabbage, radishes and turnips. Pea soups are contraindicated for patients in the first months, as they increase gas formation in the intestines and provoke pain.

Diet features

The purpose of dietary nutrition for diseases of the digestive tract is to reduce the load on the stomach and intestines and to ensure protection of the inflamed mucous layer from external influences. Products for the patient’s diet are selected in such a way that they cannot damage the inner surface of the digestive organs.

Food should be soft enough so as not to injure the mucous membrane and be quickly absorbed. In this regard, for stomach and duodenal ulcers, dishes such as soups and semi-liquid porridges are recommended. To facilitate digestion, the products in them are crushed or ground.

Additionally, food should not cause the release of hydrochloric acid, as it corrodes the walls of the stomach and intestines, leading to the formation of ulcers.

All fried foods, as well as spicy, salty, pickled and smoked foods, are excluded from the patient’s menu. You should not drink carbonated drinks and coffee, as they provoke the release of hydrochloric acid.

Allowed to eat:

slimy soups made from ground products;
liquid porridges cooked in water;
meat and fish of lean varieties, minced;
fermented milk products, as well as cheese, cottage cheese, sour cream, milk;
boiled, baked or steamed vegetables;
eggs in the form of an omelet;
fruits in the form of jelly, jellies, mousses, jams;
pates and sauces prepared without the use of spices and prohibited products.

As for bakery products, it is allowed to eat day-old white bread and biscuits. It is recommended to drink jelly, herbal teas, fruit drinks, and raw vegetable juices in small quantities.

Despite the fact that some foods for peptic ulcers are removed from the menu, the diet remains quite extensive. There are a large number of recipes that allow you to prepare delicious and healthy first courses.

Cooking rules

Patients with stomach ulcers need to strictly monitor their diet. Dishes are prepared from dietary products, following the correct cooking technology:

Frying meat and vegetables is prohibited. Products should be boiled, steamed or baked.
Before you start cooking, you need to make sure that the recipe does not contain prohibited ingredients.
The soup should be lean; meat is added to it already prepared and finely chopped.
Dishes should be prepared without spices, adding a minimum of salt.
Concentrated broths (vegetable, fish, chicken), mushroom broths, legumes, peas are prohibited for stomach ulcers, as they provoke irritation of the gastric mucosa.
Soups are boiled in water, mucous broth from rice, oatmeal or milk.
You need to cook the soup using a second broth so as not to constantly remove the foam. The prepared broth should be strained.

Return to contents

Nutrition rules

Soups for stomach and duodenal ulcers should be prepared taking into account the list of permitted products. The use of spices should be eliminated and salts should be kept to a minimum. If you have peptic ulcers, you should not eat rich meat broths; they can provoke an exacerbation.

It is allowed to consume vegetarian and dietary soups using vegetables and cereals. Viscous and mucous dishes that envelop the lining of the stomach and help it recover are very useful.

There are dietary rules that must be followed throughout the entire period of treatment:

all products for soups are ground or passed through a meat grinder;
The temperature of the soup should be optimal for consumption (warm). Too hot and cold food injures the walls of the stomach;
food should not be swallowed, but chewed well;
you need to eat 5-6 times a day, in small portions, overeating is prohibited;
products for making soups must be fresh.

Recipes for main courses: salads and side dishes on the menu

After the first course comes the second: meat or vegetable side dish, salads.

You can use the following recipes:

stewed beets with rice. Finely grate the carrots and beets, add 30 g. butter and stir. Let it simmer over low heat. Boil the rice according to the classic recipe and add it to the vegetables. Simmer everything together for 15 minutes, stirring occasionally;
vegetable puree. Grind your favorite vegetables (broccoli, cauliflower, carrots, potatoes) in a blender and cook over low heat until fully cooked. Add herbs, cream to taste;
salad of green peas and beets is a healthy and nutritious dish that is indicated for people with high cholesterol, stomach ulcers and other gastrointestinal diseases. Finely grate the boiled beets and mix with 60 g. canned peas. Season the salad with vegetable oil, lemon juice and chopped basil;
fish salad can be eaten as a separate dish or as an addition to any porridge. Take 100 gr. fish (perch, pangasius or hake), boil until fully cooked. Finely chop the boiled beets, carrots and cooked fish, mix everything carefully. Add 40 gr. canned green peas. Season the salad with vegetable oil or sour cream 20% fat. You can use cream and lemon juice to improve the taste;
cauliflower puree. Take 300 gr. cauliflower, grind in a blender, add 2 tbsp. l. low-fat sour cream, 1 tbsp. l. flour, half a glass of milk and 1 egg yolk. Boil the finished mixture over low heat until tender, stirring occasionally;
steam omelette with carrots. Beat 2 eggs with 200 ml of milk, 1 grated carrot. Steam the finished mixture for 10 minutes;
A poached egg is a good breakfast option for those who love fried eggs, but have to give them up if they have a stomach ulcer. Eggs according to this recipe are airy and healthier due to the lack of fat in them

To prepare this version of scrambled eggs, you need to put a little water in a small saucepan and put it on fire. At this time, break two eggs into an enamel bowl so that their yolks do not spread. After the water has boiled, they should be carefully poured into boiling water and reduce the heat. After 10-12 minutes, carefully remove the eggs with a spatula. Their taste will be complemented by a pinch of sesame and cumin.

Salads can be prepared from any boiled or stewed vegetables. It is advisable to pass the ingredients through a meat grinder, blender or finely grate.

The diet for stomach ulcers does not exclude meat dishes: cutlets, casseroles. They can be prepared from chicken, turkey, rabbit, and veal. Meat dishes should be steamed or baked. You can cook casseroles, vegetable pies and many side dishes in a slow cooker. Such dishes retain maximum nutrients and are nutritious and tasty.

Chicken broth: beneficial and medicinal properties

Chicken meat: composition and beneficial properties of chicken meat, indications and contraindications. Treatment with chicken broth. Surely you have already heard about the beneficial properties of chicken broth, because even doctors themselves recommend eating it to restore strength after illness and surgery.

Chicken broth is extremely useful for diseases of the gastrointestinal tract. Chicken broth is the main product during therapeutic nutrition. The broth is a decoction made from chicken meat.

Chicken meat is considered a dietary product. They can successfully replace types of meat such as lamb, pork and sometimes beef. Chicken meat contains many useful amino acids and proteins, but contains a small amount of calories. In addition, white meat contains little fat, while dark meat contains a lot of iron. The chicken breast is considered to be the healthier part of the chicken from a dietary point of view. More harmful is a chicken leg, from which it is not even recommended to prepare broth, since more harmful substances settle in it during the cooking process. Nutritionists also do not recommend eating chicken skin, which contains too much fat.

The health benefits of chicken meat have been known since ancient times. In different countries, for many centuries, chicken meat has been used as a product that restores strength to sick people, as well as physically exhausted due to work or heavy loads. Chicken meat can also strengthen the immune system.

If we talk about the healthfulness of chicken meat, then we only mean boiled meat, and not fried or grilled chicken.

Beneficial properties of chicken broth

Chicken broth has beneficial properties.

Vitamins

Chicken meat contains B vitamins, which have a positive effect on the metabolic process throughout the body, even fat, protein and carbohydrate. In addition, chicken broth has a positive effect on the functioning of the central nervous system. Useful vitamins B6 and B2 can maintain healthy nails and skin. Vitamin B 9 affects the process of hematopoiesis, and the rare vitamin B12 helps cope with insomnia and depression.

Protein

This element is found in chicken meat in large quantities, which has a beneficial effect on the building material for muscles. Protein is absorbed quickly and has a significant impact on brain development. In addition, protein is involved in the process of building bones and cell division.

Collagen

Chicken meat is also easily digestible due to its low content of collagen - connective tissue. For this reason, chicken is the best food when it comes to any disturbances in the functioning of the gastrointestinal tract. The product is also irreplaceable in case of obesity or diabetes.

Chicken broth treatment

Chicken broth improves the functioning of the heart muscle, as it affects the size of the muscle and the thickness of the walls of blood vessels. It appears to have a neutral effect on blood pressure.

For preventive purposes, in order to normalize your heart rate, you need to consume no more than one hundred milliliters of concentrated chicken broth per day.

Chicken broth has a beneficial effect on the immune system, helping it fight cold infections at an incipient stage. When you have a cold, it is useful to still breathe over the broth.

If previously weakened people drank chicken broth, rather according to tradition, now many experiments have already been carried out. In particular, American scientists conducted a study. In the process, it was possible to prove that fresh chicken broth, which is made at home, helps and is quite effective in the fight against viral diseases. This study involved fifteen volunteers from the US state of Nebraska who were experiencing the early stages of a cold. It was found that the use of chicken broth significantly increased the process of mucus leaving the respiratory tract. In addition, thanks to the beneficial substances contained in chicken broth, the protective mechanism in the nose was activated and a kind of shield was formed against infection. Thanks to the cornison contained in the broth, the development of colds is prevented.

Treatment with chicken broth is also successful thanks to selenium, calcium and magnesium, which have a beneficial effect on the body's metabolic processes. This dish is even healthier if you cook it with a variety of vegetables: turnips, potatoes, carrots, parsley and celery stalks. It is also recommended to add spices, for example, hot peppers and raw garlic and onions.

Chicken broth reduces stomach acidity. Amino acids help soften mucus, which improves the patient's breathing during a cold.

In the process of preparing the broth, various microelements are boiled down, improving the structure of human bone tissue. Therefore, the dish is useful for people who have joint pain.

Chicken broth against hangover

Many people probably know that the dish described above helps fight a hangover, which is especially important after holidays like New Year or Birthday. For example, in the Caucasus there are establishments that are open as early as four in the morning, where anyone can try fatty khash - broth made with meat. At home, khash can be safely replaced with chicken broth made from fatty hams.

How to make chicken broth

To make a truly healthy dish, you need homemade chicken, and not broiler chickens, which are stuffed with growth stimulants. If you are not sure of the quality of the purchased chicken or chicken, then it is better not to use the primary broth, but to drain it. The carcass must be filled with water and boiled for fifteen minutes. After which everything is filtered.

To preserve the beneficial properties of the broth, place well-washed poultry in cold water. By the way, according to the recipes of old healers, it must certainly be an old rooster, and not a chicken. After placing the bird in cold water, you should immediately add an onion, a large carrot cut into several pieces, and herbs. Place the pan on low heat. After everything boils, you need to remove the foam, reduce the heat as much as possible and cover tightly with a lid. After about twenty minutes, remove and discard all vegetables and roots. Then cook over low heat until fully cooked. At least three hours. Half an hour before the chicken is ready, add salt and black peppercorns, as well as a bay leaf. When ready, the chicken is pulled out along with the bay leaf and pepper. When finished, strain the broth using a fine sieve. Serve in a broth bowl. Even if you have a cold, it is recommended to break one egg into an empty plate, after which it is poured with boiling broth.

Now almost every store sells chicken broths made from concentrates. This broth is of no use. The basis of broth cubes is fats, flavor enhancers and ground bones. Such cubes are not recommended for use by people suffering from disorders of the gastrointestinal tract. If you eat such a product regularly, there is a likely risk of getting a duodenal ulcer or stomach ulcer.

Serving

Surely everyone will agree that every dish, even ordinary broth, is more pleasant to eat in a beautiful form. The broth will look great if it is golden brown. How to achieve this? Quite simple. Before cooking chicken meat, you need to grease it with olive oil, previously mixed with tomatoes minced through a meat grinder or by adding tomato paste. Then place the meat in the oven for 1 minute.

There is another way to give the broth a golden color. To do this, the onions for the broth are cooked directly in the husks.

Many people like it the other way around, when the broth is clear. To achieve transparency of the broth, you need to strain it through one or two layers of gauze. You can also add egg whites beaten with water. As the protein thickens, it absorbs everything that gives it an unpleasant appearance.

Parable

As for the broth, there is even a Hasidic parable about it. Once Baal Shev Tov, a Jewish thinker, while traveling, visited a city in which there was a sick person. The patient's doctor asked the thinker to visit the patient. Baal, looking carefully at the sufferer, told his wife to make the chicken sick. Having sipped a little, the patient immediately gained strength and began to talk animatedly with the thinker. The doctor, surprised by such magic, said that this man was dying, and I could not help him in any way, just as some ordinary chicken broth could heal him.

To which the thinker replied that it was necessary to treat, first of all, not the body, but the spirit. Therefore, he turned to the soul, which agreed with him, and the body regained health.

But what does the broth have to do with it? - the doctor was indignant. The Thinker only smiled mysteriously and, shrugging his shoulders, left.

Take care of your health, you can do it yourself. Be healthy!

krasgmu.net