- Processed diet: recipe for red borscht from pickled beetroot
- Processed diet: recipes for a dietary omelette with plum jam
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Processed diet allows you to use traditional recipes for the most popular preserves. Grandma's preserves are devoid of preservatives and other chemicals, which can often be found in shop jams, preserves or preserves. Here are the recipes that will allow you to compose a menu in a processed diet.
Recipesoffered byprocessing dietare inspired by traditional Polish cuisine. You prepare homemade preserves according to your grandma's recipe. As a result, they not only have a unique taste, but also have many he alth benefits, as they are free of preservatives and artificial sweeteners, which can be found in many store-bought preserves. Here are the recipes that will allow you to composeprocessing diet .
Processed diet: recipe for red borscht from pickled beetroot
Pickled beetroot recipe
Ingredients:
- 1 kg of red beet
- 3 cloves of garlic
- 1 bay leaf
- 2 peppercorns
- 3 glasses of mineral water
- 1 tablespoon of s alt
1. Cut the washed and thinly peeled beets into pieces, then put them in a large jar and press down. Add garlic cloves, bay leaf and pepper. Then pour the water mixed with s alt over it until it completely covers the beets.
2. Close the jar and leave it at room temperature for a few days until fermentation begins (foam will accumulate on top). Then put the jar in the basement (or other cool room) for a few days. After this time, you can open the jar, collect the foam and use the pickled beetroots to prepare the borscht.
Red borscht recipe from pickled beetroot
Ingredients:
- half a jar of pickled beetroots
- half a liter of water
- 1 big carrot
- 1/4 parsley
- 1/4 season
- half a small onion
- half a sprig of parsley
- half a teaspoon of dried marjoram
- half a clove of garlic
- 1/2 cups of apple juice
- freshly ground black pepper
- 1/2 teaspoons of sugar
- 1/2 tablespoons olive oil
- 1 teaspoon of s alt
1. Pour water into a large pot, thenput the peeled and chopped carrots, parsley, onion, leek and parsley into it. Bring it to the boil and then cook it, covered, over low heat for about 45 minutes.
2. Take the vegetables out of the broth and add the pickled beetroots and juice to it. Then add marjoram, peeled and chopped garlic, apple juice, pepper, sugar, olive oil and s alt to taste. Mix everything thoroughly and bring to a boil over very low heat. Boil the borscht uncovered over low heat for about half an hour. Finally, strain the borscht through a strainer and pour into another pot.
Processed diet: recipes for a dietary omelette with plum jam
Diet Omelette Recipe
Ingredients:
- 2 eggs
- 4 tablespoons of milk
- 2 tablespoons of oatmeal
- 2 tbsp wheat bran
- 1 tablespoon whole wheat flour
- s alt to taste
Eggs break and separate the whites from the yolks. Beat stiff foam from egg whites with a pinch of s alt. Then add the yolks, bran, cereals, flour and milk. Mix everything gently. Pour the prepared mass into a frying pan with a non-stick coating and fry on both sides until the omelette is golden.
Recipe for plum jam
Ingredients:
- 1 kg of ripe plums
- a few tablespoons of water
- a pinch of cloves (optional)
Preparation method:
1. Pile the plums and cut them into pieces. Put into a thick-bottomed saucepan and add 2-3 tablespoons of water, then add the cloves (optional). Fry the plums over low heat, stirring occasionally, until they obtain a fairly thick consistency (this may take about 1 hour). Then leave the plums to cool down, even overnight. Fry the cooled down plums over low heat until the juice evaporates and you get the consistency of thick plums.
2. Put the still hot jam into the scalded and dried jars and close them tightly. Then place them in a pot of water (after putting the jars in, the water must be a little more than half their height). Bring the water in the pot to a boil and simmer, covered, for about 10 minutes. Take the pasteurized jars out of the pot, turn them upside down and leave to cool.