The menu of every person who decided to get rid of a certain amount of extra pounds should contain liquid food, namely dietary broth. In fact, this low-calorie dish is not difficult to prepare. The main thing is to know the recipe and not to use components harmful to health.

To make this dish really healthy and at the same time tasty, you must adhere to some rules for its preparation. You cannot use semi-finished products or various bouillon cubes in recipes. All ingredients must be natural only.

As for the cooking time, it is recommended to reduce it to a minimum, because the digested components and the broth will not contain useful substances. It is better to store it frozen if you decide to cook it for a week. But ideally, of course, you should cook right before meals to ensure the freshness of the meal.

So that weight loss is not monotonous, you can prepare several different variations of dietary broths, such a variety of diet will help you to more easily endure food restriction. So, the menu should contain different recipes that will help saturate the body, and you will not feel hungry. So how do you prepare a diet broth?

Plain vegetable broth

Of the ingredients, you need fresh carrots, in the amount of 100 grams, a fairly large bunch of parsley and celery, leeks and a liter of water, which must be boiled beforehand, and only then the cooked components should be dipped into it.

All of the listed vegetables and herbs should be washed well, peeled the carrots and cut into rather large pieces, and then carefully dipped into boiling water. It is recommended to cook on reduced heat until half of the liquid has boiled away. Then you can add a pinch of salt and, if desired, any additional spices, for example, a little black pepper and fresh basil.

As for the energy value of the cooked broth, one hundred grams will correspond to 87 calories, which is quite a bit for a losing weight person and is quite acceptable for dietary nutrition. This recipe is designed for two servings, if desired, all components can be halved.

Meat broth recipe

You will need the following ingredients: a third of a kilogram of lean beef, a small slice of grated cheese, a tablespoon of olive oil, one fresh carrot, twenty grams of spinach, twice the green onion and seasoning to taste.

It is recommended to place the beef meat in a small saucepan, and pour cold water there, when it boils, reduce the heat to a minimum, and simmer until the product becomes soft, this will happen in about two hours. During the cooking process, it is necessary to constantly remove the resulting foam and remove it from the broth, since it contains harmful cholesterol.

About twenty minutes before cooking, it is recommended to add peeled and chopped carrots and a little green onions. When the beef meat is finally ready, it should be carefully removed from the pan and cut into even small pieces, and then put back into the broth. The spinach and leftover onions must be fried in olive oil and placed in the soup. At the end, add grated cheese, seasonings and salt to taste.

Pure beef broth, if you catch all the meat and boiled vegetables, will contain about 40 calories per hundred grams, and if you eat it as a soup with all the ingredients, then its energy value doubles. This recipe can be used as a standalone dish. Most importantly, do not forget to remove the melted fat, this will give you dietary properties.

Bone broth

As for the components that will be included in this broth, it is one and a half liters of bone broth, one fresh carrot and the same amount of leeks, parsley root, half a celery, a small head of cauliflower, and a tomato, which it is desirable to free from the skin.

First, prepare the beef bone broth, it should be cooked over low heat, for quite some time, at least two hours. When it is ready, it is necessary to strain it so that small bones do not get caught. Then cut all of the listed vegetables into small cubes and add them to the saucepan.

After about thirty minutes, when all the vegetables are well boiled, it is recommended to take them out, and add chopped fresh herbs and spices to the broth, and in this form it is recommended to serve it on the table.

You can make vegetable puree from the removed vegetables, for this you need a blender, which needs to grind all the ingredients, then add salt and a spoonful of olive oil there, you get a delicious dish that can be eaten as a second.

The calorie content of bone broth will correspond to approximately 150 calories. Accordingly, it is quite acceptable to allow yourself to eat a second dish, for example, the above-described vegetable puree.

Conclusion

Prepare a variety of healthy broths, they are delicious, and at the same time have dietary qualities that are important for those who are looking for a slim figure.

People who carefully monitor their health and weight can diversify their menu with dietary chicken broth. It is well absorbed in the body, suitable for children over two years old and people with various clinical diseases.

Chicken broth is considered one of the classic dishes and has many functions. Chicken broth with the addition of seasonings can be used both separately and with other dishes. It is also the basis of most dietary soups.

Chicken broth has many benefits. It contains high amounts of B vitamins, iron, magnesium and copper. Chicken fat has a low melting point, which ensures good absorption in the body. Chicken broth has a beneficial effect on the bronchi in case of colds, as it is saturated with cysteine ​​amino acids. It also promotes good digestion and restores heart muscles, lowers stomach acidity and cholesterol levels.

Making a diet broth is not difficult, just follow some simple rules:

• It is necessary to use only high-quality and natural products, as well as exclude semi-finished products and bouillon cubes.
• Use fresh vegetables and herbs as seasonings.
• Try to shorten the cooking time to preserve all the nutrients.

For cooking, it is better to use the neck, breast or back of the bird.

Ingredients:

• Chicken meat - 500 grams
• Rice - 3 tbsp. l.
• Chicken egg - 2 pcs.
• Carrots - 1 pc.
• Onions - 1pc.
• Bay leaf - 3 pcs.
• Salt, pepper, spices - to taste

First you need to prepare the meat: peel and rinse.

Pour the required amount of water into a saucepan, add meat there and put on fire. After the first foam appears, not letting it boil, drain the water. Rinse the meat thoroughly and refill with fresh cold water.

Peel the onion, peel the carrots (you can cut it, but not too finely) and put the vegetables on the meat. Put the saucepan on low heat and, if necessary, remove the noise with a spoon. When the carrots are ready, you need to remove the meat, onions and carrots from the broth. Discard the onion and cut the carrots into slices. The meat must also be divided into small pieces.

Simultaneously, in another saucepan, put the eggs to boil. When the water boils, cook them for 7 minutes until they are hard boiled.

Return the carrots and meat to the broth and add rice, spices and bay leaves. Simmer the broth until the rice is ready, then cover and leave for a few minutes.

When serving, add half an egg to a plate with broth and the dish is ready.

Bon Appetit!

It is one of the keys to maintaining the beauty, health and youth of our body. A balanced meal allows you to get a certain complex of vitamins and minerals necessary for the normal functioning of organs and systems.

One of the most useful products that have a beneficial effect on human health is dietary chicken broth. It is no coincidence that it is his doctors who advise patients to use it for severe colds or in the postoperative period.

In this article, we will talk about the beneficial properties of light chicken broth, and also share the recipes for its preparation.

How is chicken broth useful for our body?

A properly prepared chicken broth is a valuable source of:

• squirrel;
• proteins and peptides;
• polyunsaturated acids;
• minerals: iron, calcium, phosphorus, potassium, sodium, etc .;
• cysteine.

It contains a large amount of protein, which supports the normal functioning of all systems of our body. At the same time, this dish does not create an additional load on the digestive tract organs, therefore, large energy costs are not needed to digest it.

The increased protein content in the broth helps the body gain strength to fight infections and viruses, which means it will recover faster. Due to the high content of proteins, peptides and polyunsaturated acids, light, unsalted chicken broth is indicated for patients with pathologies of the cardiovascular system.

It helps to lower blood cholesterol, restores muscle tissue in the heart, and normalizes the heartbeat. And after surgery, it helps to improve blood circulation in the damaged areas.

Diet chicken is indicated for various diseases of the digestive system, as it affects the secretion of digestive juice.

The broth made from chicken contains B vitamins, which are necessary for the normal course of metabolic processes in our body. Regular use of this healthy dish helps to increase immunity, normalize the central nervous system.

A sufficiently large amount of easily assimilable iron contributes to an increase in hemoglobin, enrichment of the body with oxygen, and also has a beneficial effect on the processes of hematopoiesis.

Is every chicken broth considered equally healthy?

Homemade chicken broth is especially useful.

Any chicken broth contains a certain set of vitamins and minerals. But their number and, therefore, the useful properties of the dish largely depend on which part of the bird it was cooked from.

The broth cooked from a soup set has the greatest benefits for the body, since bones and cartilage contain more elements necessary for health than pulp.

The broth, cooked from breast meat, is considered the most dietary, although it is very inferior in the content of nutrients to the soup "on the bone". But for many diseases, this particular option is the most preferable.

For a tasty and healthy broth, you need to choose low-fat chicken carcasses. It is better to choose poultry meat rather than broiler chickens. It is recommended to drain the first water when preparing a dish, since substances harmful to the body are released into it.

You can improve the taste and health characteristics of the broth by adding various vegetables, herbs and a little salt to it.

Energy value of chicken broth

The calorie content of the broth is largely determined by which part of the chicken it was prepared from. Also, the fat content of the carcass taken, the duration of cooking, as well as the use of additional ingredients, affect the nutritional value of the dish.

The average calorie content of 100 g of chicken broth ranges from 50 to 250 kcal. The lightest and most dietary broth is made from skinless chicken breast. Its energy value is only 15-20 kcal per 100 g of product.

Popular recipes for making dietary chicken broth

Making broth is not difficult at all

Diet broth is best prepared from fresh chicken breasts, necks or backs. The skin must be removed from the meat.
On the Internet, you can find various options for making chicken broth. Let's consider the most popular ones.

Classic version

To prepare the broth you will need:

• bulb;
• medium carrot;
• parsley root;
• seasonings to taste (bay leaf, cloves, peppercorns).

We wash and peel vegetables. Pour the washed meat without skin with the required amount of cold water and set to cook. After boiling, we continue to cook the meat for 5 minutes over medium heat, then drain the first water and rinse the chicken with warm boiled water.

After that, pour clean cold water into a saucepan, lay the meat, prepared vegetables and spices and simmer the broth for 40-50 minutes, stirring occasionally and skimming off the foam.

The finished broth must be filtered. It can be served with fresh herbs, boiled eggs, vegetables, chicken, on which the broth was cooked.

Diet broth with rice and egg

To prepare the broth you will need:

• chicken meat (breast, neck or back) - 0.5 kg;
• rice - 3 tbsp. l .;
• bulb;
• medium carrot;
• - 2 pcs.;
• parsley root;
• salt and seasonings to taste (bay leaves, cloves, peppercorns).

The first steps in making the broth will be the same as in the previous recipe. After the carrots are ready, meat and vegetables must be caught from the broth. The chicken and carrots are cut into small pieces, the onions are thrown away.

Chopped meat, carrots, washed rice and spices are sent to the pan. Eggs are boiled in parallel in another saucepan. The broth is cooked until the rice is cooked. The finished dish is served with half an egg.

Broth with herbs and egg

Appetizing, aromatic, rich or, on the contrary, dietary - any chicken broth is irreplaceable! Soups and main courses are made from it, served in its pure form with savory pastries, it is recommended by nutritionists, and also strongly advised by doctors.

Chicken broth: benefits and harms

The benefits of broth have long been overgrown with legends, and many of them are quite true.

It is considered that properly cooked broth can lift even the most severe patients to their feet.

And in America in the last century, this liquid dish was even nicknamed "Jewish penicillin", so amazing is its healing power.

Chicken broth is irreplaceable in case of poisoning (this also includes a hangover), after surgery, for colds or flu, as well as for gastritis and some other diseases of the gastrointestinal tract.

It is worth adding this dish to a nursing mother on the menu, it can also be given to a small child. What is the secret of its healing power? And is chicken broth really good for you?

Modern doctors believe that chicken broth is an excellent restorative agent, since all the useful substances contained in meat and bones (and there are many of them in chicken) are transferred by 60% into the broth itself. And for any body, especially a weakened one, it is much easier to get proteins, fats, carbohydrates, vitamins and minerals from liquid, easily digestible food.

Its benefit is also that it stimulates the digestive tract, stimulates appetite, and is also almost completely absorbed.

But not everything is so rosy.

Chicken meat today differs significantly in chemical composition from what it was even several decades ago.

Modern chickens are fed artificial feed, the goal of which is to make a quick profit.

Therefore, there are also growth hormones, so that the chicken gains mass faster, and antibiotics, so that the bird does not get sick and does not die.

These substances, dangerous to humans, accumulate in the meat, and from there they pass into the broth. This is the main harm of a seemingly healing dish.

How to cook chicken broth so as to get only the benefits? There are a couple of secrets:

• drain the first water 10 minutes after boiling;
• try to buy chickens in the villages (the average villager simply does not have the money for all these food additives).

But even if you properly cooked broth from chicken meat grown in the most environmentally friendly conditions, you should not give it to those who have been diagnosed with obvious liver problems, as well as to people with low acidity of gastric juice. It is harmful for pancreatitis, especially in acute form, with stomach ulcers.

Be careful with the nutrition of children. Many pediatricians, due to the ambiguity of the benefits and harms, are still arguing as to when chicken broth can be given to a child. Many advise not to introduce it into the diet earlier than a year and a half.

How to choose a chicken

It all depends on your tastes:

• from the back with a tail and legs, a rich fat broth is obtained;
• the same will come out if you take the front part with wings without fillets;
• chicken breast broth - a dish for those on a diet;
• if you need to cook a broth with meat, then take the chicken legs;
• the back will make an excellent base for light first courses - without excess fat, but with a rich taste.

By the way, it is better to buy not broilers, but layers - although their meat requires a longer cooking, the taste and smell in the end is much brighter.

Chickens are also a good option, especially for baby food - they have less fat and are less likely to have a high content of harmful substances.

Recipes for every taste

There are actually many ways to cook chicken broth. You can make an ordinary classic, on the basis of which soups and cabbage soup are then cooked. And you can cook one that in itself will be an independent dish. There are also instant cooking options when time is running out, and there are also special recipes, for example, a real medicinal broth. It is better to master several at once.

The most delicious chicken broth

First of all, I offer this detailed recipe with tips and subtleties of preparation, the most delicious first course.

Ready-made chicken broth can be used for sauces, second and first courses.

Recipe Information

• Cuisine: French
• Type of dish: first courses
• Cooking method: cooking
• Servings: 4
• 1 h 30 min
• Nutritional value per 100 g:
  • Caloric value: 40 kcal
  • Fat: 2.1 g
  • Protein: 5 g
  • Carbohydrates: 2 g

Ingredients:

• chicken leg - 1 pc.
• carrots - 1 pc.
• onion - 1 pc.
• celery root - 80 g
• water - 1.5 l
• bay leaf - 2 pcs.
• black peppercorns - 5 pcs.
• allspice peas - 5 pcs.
• cloves - 2-3 pcs.
• coriander seeds - 0.5 tsp
• greens - for serving.

Cooking method:

You can use whole gutted chicken or carcass parts. In this recipe, I propose to buy chilled chicken legs. Rinse the legs thoroughly in running cold water. Dip in a saucepan, about 2 liters in volume. Cover with cold water and heat over high. Bring to a boil. Drain the first broth. Rinse the chicken leg and lower it back into the saucepan. Pour in just the right amount of water to cover the meat and put it on fire. Bring to a boil. Reduce burner flame and cook for about 20-30 minutes.


In the meantime, prepare the root vegetables. Take celery root, carrots, and onions. If desired, you can use parsley root, parsnip. Peel the vegetables and rinse, dry with a towel, cut into large pieces. Heat the skillet without oil, place the vegetables and fry until browned. This will give the finished soup a richer color.


While the chicken is boiling, constantly remove the foam.


After about 30 minutes, add the sautéed vegetables and simmer over low heat for about half an hour.


Add bay leaves, black and allspice, cloves and coriander. Cook for 15-20 minutes.


Season with salt to your liking. Simmer for another 5-10 minutes and turn off heat.


Remove vegetables and strain before serving. Sprinkle with chopped herbs.


Bon Appetit!

Classic cooking recipe

As a child, my grandmother taught me how to cook chicken broth correctly.

It is this recipe that is classic.

I usually cook a large pot and freeze some of it - then I use it for anything.

You can, for example, cook. It is very tasty to cook minced chicken meatballs in a ready-made broth and serve everything with a boiled egg and herbs.

What you need:

• homemade chicken - 1 medium
• onions - 2 pcs.
• carrots - 2 pcs.
• salt to taste.

How to cook:

1. We divide the chicken (gutted, plucked) into parts - you can cook and whole chicken, if the pan allows, but then increase the cooking time by 30 minutes... Good wash.
2. Fill with cold water and wait for it to boil. After 10 minutes, pour out this water, fill it with new cold water.
3. Immediately put in a whole peeled carrot and washed, but not peeled onions - onion skins will give a pleasant golden hue to the dish.
4. After boiling, reduce the heat and, removing the foam, cook for 20 minutes.
5. Then we throw away the vegetables, and cook the meat for another hour.
6. At the end, salt, wait 5 minutes and turn it off.
7. When everything cools down, filter through a sieve or cheesecloth. We separate the meat from the bones and either send it back to the pan, or use it for something else, for example, for something tasty.

In this case, spices are not added, so as not to interrupt the pure taste and aroma of chicken. In addition, such a blank can be used to prepare a wide variety of food, where its own set of seasonings is provided.

Chicken broth in a multicooker "Golden"

Delicious chicken broth in a slow cooker is a recipe for those who do not have time to mess around in the kitchen for a long time.

Absolutely any device is suitable for cooking - Redmond, Panasonic.

What you need:

• chicken back, wings - 500 g
• onion - 1 pc.
• carrots - 1 pc.
• salt to taste
• peppercorns and other spices to choose from.

How to cook

1. We rinse the back and wings well, put them in a multicooker. We turn on the "Fry" mode and fry for 2-3 minutes on each side with the lid open. If your cartoon does not have a non-stick coating, add some vegetable oil .
2. We also send peeled vegetables, cut into 2-4 pieces, there.
3. Fill with hot water (so that there is no temperature difference dangerous for the inner coating of the bowl) water by ⅔ of the volume and set the “Quenching” mode, cover with a lid.
4. After half an hour, remove the scale with a slotted spoon and continue to cook. If you have a pressure cooker, skip this step, and don't forget to cut the cooking time in half as well.
5. After the end signal, add salt, spices and close the lid for another half hour. The first course will have a magical smell!
6. And then, as usual, we filter, if necessary, the meat, separate it from the bones and send it to the liquid. Serve deliciously with or croutons.

Healing chicken broth

As we already know, for those who, after surgery or suffered complex viral diseases, chicken broth is a food that also heals.

Therefore, it is very important to properly cook chicken broth for the patient - although the recipe is simple, the time and steps should be strictly observed.

Products:

• homemade chicken - drumsticks, breast
• 1 onion
• 1 carrot
• greens - a bunch

How to cook:

1. For the patient, the broth should be cooked not in the second water, but in the third. Therefore, we boil for 5 minutes 2 times.
2. After that, we wash the meat well, fill it with fresh water, add the peeled whole vegetables and cook for 20 minutes after boiling over low heat.
3. Throw away the onions and carrots, cook for another 30 minutes and salt just a little - for the patient, excess salt is useless.
4. We rinse the greens and tie them well with a thread - we need it for the smell and additional nutrients. Add to the pan, and after 10 minutes remove and discard.
5. Turn off the burner, filter the liquid twice. If the patient can eat meat, separate it from the bone and send it, chopping it, into a saucepan (it is better to pass it through a meat grinder). But usually only the broth itself is carried to the hospital. It is better to drink it warm.

Recipe for cooking with noodles

Chicken broth with noodles (pasta, pasta, noodles) is an independent first course.

And it turns out especially delicious if there is a lot of meat, so we take thighs or drumsticks.

Components:

• chicken drumsticks or thighs - 4-5 pcs.
• 1 onion
• 2 carrots
• greens to taste
• spices, salt - to taste
• thin spider web vermicelli - 200 g

Cooking steps:

1. From the thighs (drumsticks), onion and 1 carrot, cook the broth according to one of the recipes described above (I recommend a step-by-step recipe with a photo of “The Most Delicious”).
2. When the vegetables are thrown away, the liquid is strained, we separate the meat from the bones, cut into small pieces and put it back in the pan.
3. We also send diced carrots there, salt, add spices and boil for 10 minutes.
4. Pour out the vermicelli. If you have homemade noodles, it tastes even better! Cook for 5 minutes, throw in the chopped herbs and turn off. After 5 minutes, chicken broth with noodles
5. we serve.

You can replace the vermicelli with any cereal in the recipe - buckwheat, rice, pearl barley. It turns out an equally tasty liquid first course. Only then cook the cereals not for 5 minutes, but for 15-20.

Diet option with egg

This option is for those who are losing weight, that is, for those who need to know how many calories are in chicken broth, what is its nutritional value. I will say right away: in 100 g no more than 20 kcal! That is, in a serving - a maximum of 60 kcal.

Components:

• 2 boneless chicken breasts
• legs - 4-5 pcs.
• 1 onion
• 1 carrot
• dill, parsley - to taste
• salt, ground pepper, bay leaf - to taste
• eggs - 2 pcs.

How to do:

1. Remove the skin from the breast, trim off excess fat. We divide it into parts.
2. We wash the paws well - with them the dish will become tastier, while its calorie content will not increase.
3. Pour onions, chicken, carrots with 2 liters of cold water, boil.
4. We drain the first boiled water, and now we cook for 30 minutes, removing the foam with a spoon.
5. We throw away the vegetables, the bone and the paws too. Cut the fillet finely, send it back and let the broth boil again.
6. Beat raw eggs a little with a fork and a thin stream, stirring constantly, pour into a saucepan. 2 minutes and off.
7. Serve with herbs.

Secrets of the Perfect Chicken Broth

Properly cooked chicken broth is a fragrant clear liquid with a delicious taste!

Taste and smell depends not only on meat - spices and vegetables also play an important role.

In addition to standard carrots and onions, celery, parsley roots and leaves, bell peppers, and garlic can be sent to the pan.

The most popular vegetable - potatoes - is added not for smell, but for taste, when you need to cook a light nutritious soup.

The choice of spices is almost limitless, here you should be guided by your own preferences. Chicken goes well with dill, turmeric, paprika, different types of pepper.

The transparency of the broth does not depend on vegetables and spices, but completely on the correct preparation and cooking of meat. Basic rules on how to cook a transparent first course:

• use only bones and meat, no offal (especially when cooking a carcass - there are almost always lungs and kidneys on the inside of the back). You can cook chicken hearts and ventricles separately, and then add to the already prepared broth;
• how much to cook chicken broth also plays a role - the longer, the more likely it is to get a cloudy liquid;
• do not stir while cooking, just remove scale (noise, foam);
• after boiling, the fire should be minimal;
• put the meat in cold water.

Attention!

For clarity, it doesn't matter when you salt the broth. The addition of salt only affects the taste and nutrient content. If you need to make the meat more tasty and healthy, then salt at the end, if the fat itself - at the beginning.

Why the soup turns out cloudy even if all the rules are followed is difficult to say. You can make it transparent again either by filtering 2-3 times through several layers of gauze, or by introducing whipped chicken protein into the liquid. After that, boil and filter again. However, transparency is an exclusively aesthetic moment.

KBJU Chicken Broth: Calories, Proteins, Fats and Carbs

The nutritional value of chicken broth in many sources differs: someone insists that this is a very nutritious dish, someone claims that they even lost weight in the broth, it is so low in calories.

In fact, everyone is right - and there are such diets for weight loss, and you can get better from it.

It all depends on what parts of the chicken you use and what you will add besides it.

The calorie content of broth on a breast without skin is about 20 kcal, but for a broth cooked from a whole carcass it is 40-50 kcal. And if you add vermicelli to this, then the calorie content increases by another 30-40 kcal.

BJU (that is, the amount of proteins, fats and carbohydrates) usually differs only in the fat content.

All about storage

It is important not only to know the secrets of cooking, but also how to store chicken broth. The easiest way to put it in the freezer is by pouring it into a plastic bottle. And after 3 months you can get it and use it, for example, for kharcho or okroshka.

Another option is to freeze it in ice cube trays. It is convenient to use cubes when you need a little broth.

But the shelf life of chicken broth in the refrigerator is only 2-3 days.

Useful video

Broth is a food that should be on the menu of every person, even those who are on a diet. In fact, making low-calorie broths is really and absolutely not difficult, the main thing is to know their correct recipe and not to use ingredients that are harmful to health. To make the broth really dietary and at the same time tasty, you need to know some cooking rules. The recipes use only natural ingredients, in no case semi-finished products or bouillon cubes. Seasonings can be added only natural, best of all herbs and vegetables. The cooking time should be reduced to a minimum - there are no beneficial properties in the digested liquid. It is best to keep the broth frozen if you cook it for a week. You shouldn't "insist" meat broths in the refrigerator - this way you can get an unpleasant intestinal disorder if the dish "disappears".

Diet broth recipes

Vegetable broth

Ingredients:

• Carrots - 100 gr.; (29 kcal)
• Parsley - 50 gr.; (25 kcal)
• Celery - 50 gr.; (16 kcal)
• Leeks - 1 pc.; (17 kcal)
• Water - 1 liter.

Cooking method:

The water must be boiled. Rinse all vegetables well and chop into large pieces, then put them in boiling water. Cook over low heat until half of the water boils away. When only half is left, you can add a little salt and, if desired, some spices, such as basil.

The total calorie content of the dish is 87 calories, which is great for a dieter. The broth is cooked in two portions, therefore, if desired, all the ingredients can be cut in half and boiled for just one portion.

Light meat broth

Ingredients:

• Lean beef - 300 gr.; (256 kcal)
• Grated cheese - 10 gr.; (38 kcal)
• Olive oil - 10 gr.; (90 kcal)
• Carrots - 20g.; (7 kcal)
• Spinach - 20g.; (4 kcal)
• Green onions - 40g.; (20kcal)
• Herbs and spices to taste.

Cooking method:

Be sure to pour the beef with cold water and put on high heat until it boils, then reduce the heat and cook for an hour. All the time you need to remove the foam, as it contains a large amount of cholesterol. Finally, add some carrots and some green onions. When the beef is ready, it must be removed and cut into small pieces, add a third part to the broth. Fry the spinach and onions in olive oil and add to the broth. Finally, add seasonings and herbs to taste and sprinkle with grated cheese.

Beef broth, if you catch meat and vegetables, contains about 40 kcal per 100 ml, with the addition of meat, the amount of which is indicated in the recipe - about 80 kcal per 100 ml. This recipe can be used to make any vegetable soups or even stand alone. Either way, remove the visible fat from the meat and you will save significant calories.

Delicate broth

Ingredients:

• Bone broth - 1.5 liters;
• Carrots - 1 pc.; (30 kcal)
• Parsley - 1 root; (10 kcal)
• Celery - 0.5 pcs.; (8 kcal)
• Leek - 1 pc.; (17 kcal)
• Cauliflower - 0.5 heads; (40 kcal)
• Tomato - 1 pc.; (10-12 kcal)

Cooking method:

First you need to boil the broth, it is best to boil it on the bones. While the broth is boiling, cut all the vegetables into small cubes and when the broth boils down and only 1 liter remains, add the vegetables to it. After 30 minutes, when the vegetables are ready, take them out, and add fresh herbs and spices to the broth. By the way, from the obtained boiled vegetables, you can make a delicious salad for the second, seasoning it with olive oil.

The calorie content of the dish is approximately 150 calories. And this suggests that you can also cook yourself a second dish.

Especially for - fitness trainer Elena Selivanova