Blueberry Soup with Rice

Ingredients:

40 g/ 1 1/2 oz dried blueberries
30 g/ 1 oz rice
15 g/ 1/2 oz sugar
1/10 lemon
50 g/ 2 oz white bread
750 g/ 26 fl oz water

Wash blueberries, add to a pan with 350 g (12 fl oz) of water, bring to boil and simmer 10-15 minutes, then take off the heat and let it infuse 30 minutes longer. Strain blueberries and add sugar and lemon juice to the strained liquid, let it cool. Cook rice in the remaining water, then pass rice with its cooking liquid through a sieve and add blueberry infusion to it. Serve with thin white bread toasts. This soup should be served at room temperature.

This recipe is for patients with bowel disorders.

Meat Bouillon with Toasts

Ingredients:

100 g/4 oz marrow bones
50 g/2 oz meat (for clarification process)
10 g/ 2/5 oz vegetables
1/5 egg white
600 g/2 1/2 cups water

Chop bones into smaller pieces, cover with cold water in a pot, quickly bring to boil, lower the heat and simmer 4-5 hours. Pass meat through a meat grinder, mix with an egg white and 50 g (2 oz) cold water, add to the stock and simmer 1 hour. Thinly slice vegetables and brown them in a skillet without any fat. Add vegetables to the stock 40 minutes before the end of cooking. Strain cooked bouillon through a clean kitchen towel, degrease, and serve with toasts from white bread.

This recipe is for patients with bowel disorders.

Pureed Potato-Carrot Soup with Rice Broth

Ingredients:

100 g/4 oz potatoes
75 g/3 oz carrots
30 g/1 oz rice
20 g/ 4/5 oz butter
200 g/8 oz milk
1/2 egg yolk

Cook rice in 1 1/2 cups of water, rub through a sieve, add to boiled and rubbed through a sieve potato and carrot, mix with boiling milk and add egg yolk and butter.

Serve with white bread croutons.

This recipe is for patients with gastric disease

Pureed Oat Soup with Milk and Egg

Ingredients:

40 g/1 1/2 oz oats
50 g/2 oz cream
100 g/4 oz milk
20 g/ 4/5 oz butter
1/2 egg
2 1/2 cups water

Cook oats in water until done, rub through a sieve, return to boil, add milk and cream mixed with egg and butter.

Pureed soups from other grains can be cooked following the same procedure.

This recipe is for patients with gastric disease

Barley Soup with Milk and Egg

Ingredients:

40 g/ 1 1/2 oz barley
150 g/6 oz milk
20 g/ 4/5 oz butter
3 g/ 1/8 oz sugar
1/4 egg yolk
3 cups water

Wash barley, put into a pot and add cold water, cover the pot and cook it on low heat no less than 2-3 hours. Mash contents of the pot through a sieve, return to simmer, strain, mix with warm milk mixed with raw egg yolk, add sugar.

Put butter into the soup just before serving.

This recipe is for patients with gastric disease.

Vegetable Soup (Pureed)

Ingredients:

1 potato
1/2 carrot
50 g/2 oz green cabbage
1 tsp butter
1 tbsp sour cream

Wash and cut peeled potato, carrot, and cabbage. Put vegetables into a pot with 1 1/2 cups of cold water, bring to boil, and simmer until vegetables become soft. Strain and cool vegetable broth. Rub vegetables through a sieve, add cooled broth , season with salt and warm the soup up.

Add butter and sour cream to the soup right before serving.

Potato Soup (Pureed)

Ingredients:

1/2 cup milk
2 potatoes
1 tsp butter
1 egg yolk

Cut peeled and washed potatoes, put into a pot with 1 cup of water, and cook until they become soft. Strain cooking liquid and rub potatoes through a sieve. Mix mashed potatoes with strained cooking liquid, milk, season with salt and bring to boil. Just before serving add egg yolk beaten with butter.

Carrot juice can be used instead of egg yolk.

Soup-Holodets

Ingredients:

1 l/1 qt bread kvass
500 g/1 lb 2 oz young beets with leaves
2 cucumbers
75 g/3 oz scallions
2 eggs, hard boiled
2 tbsp sour cream
1 tsp sugar

Wash and peel beets, add to a pot, cover with water (2 cups per serving) and cook for 20-30 minutes. About 10 minutes before beets are cooked add beet leaves to the pot. Drain cooked beets and leaves, finely chop, put into a soup bowl together with diced cucumbers, eggs, thinly sliced scallions, sour cream, and sugar. Add kvass and cooled beet broth.

Sprinkle with finely chopped dill or parsley leaves just before serving.