Soup with pancreatitis: vegetable, mucous, vegetarian, fish

Treatment of any disease of the digestive system requires strict adherence to the diet. Otherwise, no medication, and no procedure will not be effective. Pancreatitis is a disease in which the pancreas inflames, and as a result it improperly produces digestive juice. And during the period of exacerbation, and during remission, the diet should be dietary. Particularly important are soups in pancreatitis. They have a maximum of positive impact not only on the body itself, but also on its function, while normalizing digestion.

Can I eat soup with pancreatitis?

Definitely, you need to use liquid dishes daily. They reduce irritation, relieve the inflammatory process. Provide the body with the necessary amount of energy, without exerting a strong load on the digestive tract. Any liquid dishes stimulate the production of digestive juice, enzymes, improve digestive processes and increase absorption.

Soup is the first dish, which consists of a liquid part. It necessarily contains other components that act as chemical stimuli. The body receives the necessary amount of liquid and necessary nutrients.

Soups with acute pancreatitis

If the disease is at an acute stage, in an acute form, soups are an essential component of the diet. In this case, the best proven liquid soups made on broth from low-fat varieties of meat. Also positively affect the health and clear soups, puree dishes. If you are preparing a filling soup, do it without refueling.

Soup with chronic pancreatitis

A person with a chronic form of the disease has more "advantages" because it is possible to prepare a much greater variety. In this case, almost all possible options are suitable, whether it is a soup soup with broth, milk soup cooked on kvass, or vegetable and fruit broths, or a filling soup. The only thing to observe is to make sure that the soup is not fat, and does not contain a large number of spices, preservatives. It is better to completely exclude them altogether. Also the soup should not be sharp or too salty. Use it should be only in a warm form, because both hot and cold product acts on the walls annoyingly and can provoke an inflammatory process. The use of any oil, fat, spices, seasonings should be minimized. If you have prepared a soup that according to the recipe implies a cold drink, you should stick to room temperature, but do not eat directly from the refrigerator.

Soups with cholecystitis and pancreatitis

The optimum dish will be soup, not containing fat and spices, freshly prepared, based on low-fat broth. Broth at the same time can be any: as bone, and meat, and fish and even vegetable. In this case, try soup puree, transparent soup, but the filling soup is better to exclude completely. Soups from mushrooms and on the basis of sour cream, sauces are completely counter-indicative.

Soup with exacerbation of pancreatitis

During the period of exacerbation of pancreatitis, dishes on broth have proved to be the best. They should be nutritious, contain all the necessary components, and nutrients, and at the same time should not exert pressure on the internal organs, especially digestive. In soups you need to include a variety of greens, which is very useful for the body and contains a large amount of vitamin. To prepare the broth, it is better to use the bones of large animals, but the chicken will not be so useful, since it can contribute to an increase in the inflammatory process. Chicken sensitizes the body, resulting in a release of histamine. This increases the risk of developing an allergic reaction and supports the inflammatory process.

It is better to cook soup from beef or mutton. These bones are hypoallergenic. In addition, unlike meat bones, they can be cooked repeatedly. When using the bones of small cattle, they must first be given with boiling water, or lightly fried. Then they are not able to irritate the walls of the intestine, and enhance inflammatory phenomena. Bones need to be cut, and this calculation is taken: 1 kg of bones is poured about 3-3.5 liters of water. Heat on high heat, as soon as the broth has reached the boil, tighten, and start to cook until ready and saturated colors. In this case, the surface will be covered with foam, which must be gradually eliminated, because it is formed from denatured proteins, which adversely affect the body, especially in inflammatory processes. Also, the fat that forms during cooking is also adversely affected. It is especially harmful during the period of illness, so it should be periodically removed to prevent emulsification of fats.

Dietary soups with pancreatitis

Dietary soups are mostly light dishes on a low-fat basis. The best are soups, purees, transparent soups. You can even eat ordinary broth with crumbled pieces of meat, but it's better not to use refueling soups. To make a filling soup, you need a broth and a separate garnish. It is better to make a broth stronger and fuller. It is clarified with a specially prepared pull-up. It is the pull-up that makes it possible to prepare a light soup that will not only be pleasant and appetizing in appearance, but will also be beneficial for health. You can be absolutely sure that all the harmful substances that could get along with the products were removed during cooking, and the products formed during frying were neutralized with the help of a brace.

It also allows not only to improve the quality of taste, but also removes particles that can increase inflammation or cause an allergic reaction. Also, the brace enriches the dish with flavoring components, aromatic substances, which significantly improves digestion, and also causes an unconscious reaction during which reflex salivation and secretion of digestive enzymes occur. Most often with pancreatitis use soup on meat, because it has a more sparing effect. As a delay, a poorly drained carcass of beef is used. Usually the neck part, shank is used. It has a positive effect on the digestive tract.

In order to prepare a brace, you need to grind the meat in a meat grinder, place it in cold water. In this case, you must adhere to the ratio 1: 2. We insist in the fridge for an average of an hour. During this time, all the soluble proteins are transferred to water. If you add a little salt, the process of diffusion will increase, respectively, the transition speed will increase. Also, if you want the hood to be more active, you need to add extra juice, which was left after defrosting. By adding thawed meat and liver, the reaction speed and intensity can be increased many times. Many note a positive result, if you add egg whites, while they need to be intensively mixed. The detachment should be diluted with a small amount of bone broth, which should be mixed well. The remaining amount of broth is used for breeding. The temperature should not exceed 50 degrees. This will allow soluble proteins to quickly and without loss go into a decoction, without losing its nutritional value. In addition, they will be evenly distributed throughout the mass. Then, when the broth is almost ready, about 10-15 minutes, you can add roots, onions and quickly bring to a boil. Proteins coagulate very quickly, and this leads to clarification of the broth. The whole process of cooking should take place with a weak boiling. It should be slightly noticeable, so that there is no strong evaporation. This will completely saturate the extractive components that remove the inflammatory process. In addition, they stimulate digestion.

With slow boiling, substances can interact with each other, resulting in a large variety of flavors and aromas characteristic of a quality broth from meat, and color intensification occurs. After the digestion is finished, the pull-up will independently sink to the bottom, which is the signal to the end of cooking. The heating is stopped, after which the broth is allowed to infuse. The surface is removed fat, the broth is salted and filtered through a cloth that should be sufficiently dense. The indicator of broth quality is the absence of gloss, grease spots, brown shade on the surface. To a transparent soup separately, you need to prepare a side dish, which is filled with broth immediately before serving to the table. As a side dish, noodles, rice, pasta, meatballs are ideal. A bread product is also served. Preference should be given to pies, croutons, and protripholes.

The soup-puree differs in a homogeneous consistency. For its preparation use vegetables, cereals, legumes, meat products. All products boil separately. You need to cook strongly, before decay. Also boil the cereals, too, until complete digestion. Liver, meat, offal, digest, fry from both sides. Then all this together with the broth is passed through the meat grinder. If there are different nozzles, it is better to use pate lattices. Then you need to dilute the resulting mass with a white sauce pre-cooked. Together with the sauce, bring to a boil. In the soup after the readiness to add butter and salt. All this is thoroughly mixed and cooled. To the table should be served by filling a mixture of beaten eggs with milk. Must be eaten with croutons. In this case, the best way to prepare the toast is to naturally dry them in the air: the bread must be cut into small cubes and dried

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Light soups with pancreatitis

There are quite a few light soups, but the coldest of all think it's the easiest. You can consider as an option milk soup, but if a person does not have individual lactose intolerance. Sweet soup is often recommended for pancreatitis. For preparation of milk soups the best way is suitable for cereals, pasta, vegetables. Also need to consider: if you use products of vegetable origin, especially cereals, they digest badly. Therefore, they need to cook for a very long time. For example, pearl barley is cooked for 2-3 hours, only then it will reach its best quality. It is better to first cook the porridge before half-prepared in ordinary, slightly salted water, and only after this you can drain the water, pour the porridge with milk. If milk powder is used, it is generally added after cooking, when the dish is almost ready. Sweet soup to taste fill with salt, sugar, dry milk, other flavor additives. You can use honey and jam, various jams. Before you serve, you need to put butter in each serving. Also, grains that do not boil well are recommended to boil until half cooked in crushed form, and only after the readiness to add milk powder, previously diluted in warm water. It is good to serve such a dish with dumplings.

To cold soups should be attributed primarily soup based on kvass, as well as on vegetable broth. On kvass it is possible to prepare such dishes, as vegetable, meat or combined okroshka, beetroot soup. For the preparation of sweet soups, use fresh, frozen and dried fruits, as well as vegetables and berries. Frozen fruits are good in winter. They sort out, remove waste, excess parts. Dried fruits also sort out, remove the damaged parts. Then pour them with cold water, you can add sugar to taste, and put on fire. First, on low heat, bring to a boil, then screw and cook until cooked over low heat. On average, the preparation takes 10-15 minutes.

Meanwhile, the starch is separately diluted, and slowly, with constant stirring, pour it into the cooked broth, and continue to cook for another 5-10 minutes. Soup is used for food both in cold and hot, separately served dumplings, casseroles, manicure. It also goes well with cream and sour cream.

Recipes of soups with pancreatitis

You can try the cabbage Cossacks: it is not only useful, but also delicious. It is cooked on the basis of pork. First, the pork is boiled. At this time separately begin to extinguish sauerkraut. Before you start to extinguish it, you need to wring it from excess moisture. Stitched until half cooked. Slice greens straws (suitable for parsley, dill, parsnip and celery). Also chop the onions and carrots, preferably also straws. All this is fried in oil. Pass fat through a meat grinder, grind the resulting mass together with sliced greens and washed wheat. Filter from a total mass of one and a half liters of broth, and put potatoes into it. It is recommended to cut the potatoes in cubes. The potatoes are cooked for 10-15 minutes, then stewed cabbage, lard, all spices and greens prepared beforehand are cooked and cooked until ready. When serving the dish you need to cool slightly, and put a piece of pork, sour cream, greens in a plate.

Soup in a peasant way

In order to prepare this soup, prepare the ingredients. So, cut small sauerkraut cabbage, potatoes - cubes, and root vegetables - small circles. Separate place broth. After the broth boils, you can put cabbage into it. In the meantime, separately stock onions, carrots, parsley, tomato puree, or ordinary tomatoes. Passeirovat better in oil or lard. Give the cabbage an opportunity to boil, and add everything else - potatoes, steamed vegetables. Cook another 10-15 minutes, and at the very end you can put the roots, but do not use any spices. You can also use cereals, but then the amount of potatoes should be reduced, or even removed. Groats should be cooked separately until ready, and put into soup with vegetables. A millet - pawn at the very beginning of cooking. When serving a dish, season with sour cream and greens.

Vegetable soups with pancreatitis, classic soup

You will need a variety of vegetables. Usually they are cut into small pieces and cooked. The best option is soup, which will include parsley, dill, carrots. Celery, parsnips, onions. They not only combine with each other, but also have excellent healing properties. This is the rare case in which it is possible to combine excellent taste qualities with benefit, and even a healing effect. Until such a state, when vegetables fall apart, should not be brought up, just boil slightly and add potatoes. Let these ingredients are cooked, and in the meantime you mix sour cream with egg yolks. Wait until the potatoes soften, and season the soup with the prepared mass. Cook for a few minutes with constant stirring, and sprinkle with herbs. Serve to the table with croutons.

Soup puree with pancreatitis

Soup-mashed potatoes also exist not one, their rather wide variety. For example, you should try a carrot with vegetables (potatoes, carrots, cabbage). For cooking, you need to cut everything in small pieces, after all the ingredients can be mixed and boiled over medium heat until softened. The water in which the vegetables were cooked, do not pour out, but merge, cool a little. Then, using a sieve, all this is wiped and the rest of the broth is added, which has just been drained (pre-cooled). We add aromatic substances, we fill with sour cream.

Soup-puree from tomatoes and apples

In this soup you can not do without carrots and onions. Prepare them in advance: cut into small slices, a little pass. For dressing, use sunflower or butter, and also add spices and herbs to taste. It is recommended to use roots. Quite delicious is the soup, dressed with celery, parsnip, parsley. After the frying, a small amount of flour is added, which is used to bundle the products and give them a fresh, roasted hue. Fry for about 2 minutes, pre-salt to taste. Then you can put all these ingredients in a saucepan, pour the broth. Then bring the contents to a boil, then add the tomatoes and apples. They must be cut in advance in small slices and allowed to stand for a while. Apples need to be cleaned first, removing the peel and removing the seeds. Cook for at least 20-30 minutes. Then wipe the mass. Let all this boil. Add a small amount of salt. After the soup is cooked, it can be served to the table on a portioned plate. Usually this soup requires a side dish. As a side dish, any rice dish served on a separate plate, decorated with greenery, sauce is suitable.

Mucous soups with pancreatitis, kulish mucous

Cook 1-2 times millet (throw it should not be in cold water, but in boiling and salted). Also for taste it is recommended to add several laurel leaves immediately. For cooking, about 10-15 minutes is enough. Usually this time is enough to make the millet completely ready, boiled. Then rastolkite him tolkushka, spoon. Fill the resulting mass with onion, pre-fried. Kulesh is also prepared on the basis of potatoes, then you need to reduce the amount of cereals.

Chicken soup with pancreatitis

It is prepared quite simply. There are many recipes, and ways of making such soup. In addition, there is a wide open space for creativity. In fact, the only condition is the addition of chicken in the soup. To prepare soup, it is recommended to boil chicken broth separately. You can use the chicken along with the bones. Initially, they use cold water for pouring. Then the broth will be cooked, and cooked while heating the water and boiling the crisps. Accordingly, the possibility of water saturation with nutrients and fat from the chicken increases. Also, various extractive components diffuse into the solution, which allow the broth to become saturated, nourishing and nutritious. Brew for 40 minutes. During cooking, the foam will be formed, which must be removed. The fact is that it accumulates in itself all the toxins, the breakdown products that are formed in the meat during cooking. After removal, you can continue cooking. You can additionally add a raw egg or an onion that will collect all the toxic products. The chicken should be periodically tested: cook it until it becomes soft and boiled. Preparation of bones takes an average of 3-4 hours. If the broth has not acquired the desired shade or transparency, you can add a brace, which will provide the broth exactly these qualities. It is prepared separately: you need to chop finely the bones from the chicken, pour them. The temperature of the water should be low enough that it will be evenly heated during cooking. Then we set it aside, let it cool down, then we keep it in the refrigerator for at least 2 hours. Give the opportunity to brew, then added egg white, the dish is salted. After that, the hood can be considered ready for further use.

Now it can be diluted using a warm broth, additionally add fat-free broth, about 60 degrees. Mix the resulting mixture well. During heating, foam will form, which must be periodically removed. Still about an hour, cook everything on a very slow fire. Now you can strain the broth. And eat it with garnish. As a side dish, you can use a variety of dishes and snacks, such as toast, suhariki, profiteroles, dumplings, mannics.

Milk soup with pancreatitis

At a pancreatitis it is possible to use and a dairy soup. It can be prepared in various ways, using different compositions. The soup with potatoes, croup, macaroni has well proved. Let's take an example of how to make potato soup. To do this, prepare the potatoes in advance, cut them into small pieces. After that, put in boiling milk. Fire is better to do great. We bring to a boil, without forgetting to stir occasionally. Separately, melted butter in a frying pan, add vegetables. It will be good to combine this soup with onions, carrots and sweet peppers. Do not forget to salt and season with roots. Try the taste of potatoes. If it is already almost welded, it can safely pour in the passivation you prepared. Boil about another 10 minutes. To prepare dumplings, mix dough from flour, eggs. Naturally add salt and water, roll it all in a thin layer, cut into small squares. After that, you can serve the dish to the table, decorating with greens. It is better to use dill.

Vegetarian soup with pancreatitis, cold soup

It is prepared on the basis of yogurt. You need to beat the yogurt, rub out the garlic with nuts. Mix thoroughly with salt. In this mass, drive in butter, mix with kefir, continue to whisk. When the mass is uniform and smooth, add the sliced fresh vegetables. It is recommended to use cucumbers and various greens, for example, dill, parsley. Diluting with water, we form a mass of necessary density.

Mushroom soup

Prepare such a soup can, taking separately mushrooms in an amount of about 500 grams, as well as about 100 grams of barley. This all carefully moves, is washed, after which you can start cooking in separate pans until ready. When the pearl bar is ready, merge the water in which it was cooked, and add the mushroom broth. Add the previously prepared passivated vegetables. In this case, different root crops are good. Also cut into small pieces of potatoes, mix with the main dish and cook until everything is ready and soft. Before removing from the heat, add the mushrooms, cook another couple of minutes.

Soup with sea kale

Potatoes are cleaned, cut, fried onions, carrots. Put the potatoes on a stew. If it's almost ready, you can add the passer-by you prepared. Put it all on a slow fire, keep cooking. After about 5 minutes, you can fill the sea cabbage and green peas, cook another 15 minutes. After that, the dish is ready. To give it aesthetic and palatability, it is necessary to sprinkle with greens on top before serving.

Fish soup with pancreatitis, Scottish soup

Take any fish (preferably marine species), cleaned, separated from the bones. Fish must be stripped, thoroughly washed, peeled, cut. We put it on the fire, putting it in cold water. Separately put the fire on the fire, boil, then insist for about an hour. The liquid is drained, transferred to that pan, where the prepared fish and broth is already placed. About an hour cook at low heat. Then we fill the dish with vegetables: onions, greens, carrots, which are recommended to be fried in addition on oil. Often add ryukkva and greens. All this is cooked-and the dish is ready.

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Pumpkin soup with pancreatitis

We cut small pieces of pumpkin. Separately we boil the broth. Ideally suitable for its preparation, meat, bones, fish. It would be nice to add peas. Boil about 10 minutes, then add the pumpkin, and boil for another 10 minutes. Separately, prepare the sauce. To do this, boil the mind and add a small amount of vinegar. Whisk the eggs, boil it all. It is used hot.

Mushroom soup with pancreatitis, mushroom pickle

Directly on the bottom of the pot we place a spoonful of vegetable oil, and onion, cut into very small pieces. A little fry, then add a few mushrooms. To ensure that the dish is delicious, safe, it is advisable to prepare the mushrooms in advance: to sort through, thoroughly wash, cut out unnecessary, spoiled areas. We cut it in very small pieces, and put it in water for about an hour. This will give an opportunity to go all the toxins and harmfulness, which usually is filled with the inner, spongy tissue of the fungus. Thus, you reduce the risk of poisoning to a minimum, because all the same fungi are considered a fairly dangerous product. Preference should be given to white mushrooms, as the days are the most suitable variety. They have the most valuable and nutritious protein, do not accumulate toxins. In addition, they are easiest to recognize and distinguish from trash. Before placing them in a pan with soup, fry, pour boiling water, then cover and boil. When the mushrooms are sufficiently cooked (they will be half ready), we add carrots, roots, pearl barley. Also we shred a small amount of salted cucumbers and boil them. Before you submit to the table, you need to decorate the finely chopped greens.

Buckwheat soup with pancreatitis

Broth is prepared separately (you can use any). Most housewives and experienced chefs choose a broth from meat, mushrooms or fish. Also, offal, offal is often used. Prepare the broth, add about 100 grams of buckwheat. Instead of spices, you can use spicy herbs, roots. They impart a wonderful taste and aroma, without diminishing the nutritional value. Moreover, useful medicinal properties are formed, stimulating the activity of the pancreas, as well as the glands taking part in the process of digesting food. Fully cooked dish is filled with carrot and onion ingredients, sauteed with sunflower oil. You can cook with potatoes, but then the amount of cereal should be half as much.

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Dehydrated soups with pancreatitis

Different roots will be required. Their quite a large variety in the market, so choose any. Useful are all the roots, based on plant extracts, which have a positive effect on the digestive system. Separately we cut them, we start to pass. The onion and carrots shinkle, all this is passaged over a slow fire. Potatoes with vegetables boil, then mixed with passirovka. Place rinsed and sliced leaves of sorrel. Before serving - wipe the thick part with a fork.

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Onion soup with pancreatitis

Approximately 200 grams of bones from chicken pour a liter of liquid. It can be like ordinary water, and pre-cooked broth.

Boil, then put onions and roots (should be quite a lot: at least 5-6 large bulbs). When the onion is fully cooked - the dish can be considered ready for use. When serving slightly cool and release the egg yolk, carefully separated from the protein. It is sprinkled with greens from above.

Rice soup with pancreatitis

You can try to make soup-kharcho, somewhat different from the usual to us. If it is usually very sharp, then with pancreatitis it is prepared according to the same recipe, except that pepper is excluded. It turns out that the kharcho is not sharp. From this he does not cease to be less tasty. For preparation it is recommended to chop the brisket, put it in water. After pre-cooking, add the previously prepared rice (it should be held in water for about an hour). Passed onion, crushed garlic, tomato. Brewed until everything is completely ready. When serving, place the meat in each bowl. Also sprinkle with herbs on top (it is better to use a dry one).

Soup with meatballs with pancreatitis

We cook the meatballs, and the soup itself. For meatballs, you will need minced meat, egg, onions. Mix the mince with the egg, add salt. We form the cutlet mass. Separately, prepare the dressing: the onion is overcooked with tomato paste. In this mixture we lay the cutlet mass.

Separately, the basis for soup is prepared, which will include potatoes, onions, sweet peppers and 1.5 liters of pre-prepared broth, a chopped celery stalk.

Cauliflower soup with pancreatitis

Purify, knead potatoes and cauliflower to a puree state. Then separately you need to fry the bacon. You can use onions and carrots for roasting. Mix everything, mix thoroughly. After the mass boils, add pre-mashed vegetables. Boil for about 5 minutes, then pour. For each serving, place grated cheese and sour cream, stir.

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Cheese soup with pancreatitis

It is necessary to boil the cheese in water or broth. All this is cooked about 5 minutes, we cool. Separately we prepare cucumbers (we cut them). Fill it all with a prepared mixture. Add the chopped onion, sour cream.

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Potato soup with pancreatitis

It is necessary to prepare and boil potatoes, then pass it through a sieve. Puree, which remained after cooking, you need to dilute the broth, which was cooked dish and milk. Before serving, we fill it with yolk, pre-grated butter. In addition, you can add carrot juice.

Broccoli soup with pancreatitis

We clear, wash out broccoli, shine it, we put out about it. We also prepare vegetables, shred them with straws, add salt, sugar, and roots. After all the vegetables have been prepared, combine them with broccoli, top up the previously drained vegetable decoction.

Oatmeal soup with pancreatitis

Some are cooked on the water. But most still prefer to cook on milk. But whatever method you choose, the properties useful for the pancreas will not change from this. Therefore, we heat the base, depending on the method chosen by you and place in it spices, oat porridge. We cook. It is necessary to stir all the time. Since porridge has the property of "run away". Some add honey. Also they fill with oil.

Lentil soup with pancreatitis

The most important thing is to prepare lentils. The taste and nutritional qualities of the soup, its effect on the digestive organs, largely depend on it. Lentils are sorted, washed, boiled in broth until ready. Then wipe through a sieve, and dilute with the same meat broth. Run the bitch, passaged in oil. Serve to the table with croutons. It is recommended to add salt when the lentil is completely ready.

Vermicelli soup with pancreatitis, soup with homemade noodles

It is not difficult to cook such soup. First you need to prepare the broth. While it will be boiled, you can prepare vegetables. Ideally, such a soup is suitable for carrots and onions. Shink them with straw, pass on oil or fat, then add to broth. Once the broth has boiled, you can pour in it noodles and cook until it is ready. Spices are excluded.

Milk soup with vermicelli in pancreatitis

Soup is cooked on milk. For this purpose, regular milk, or ghee, is suitable. You can even try to make a mixture: half that, half of the other. If there is milk intolerance, or you just do not like milk, you can use milk powder. It is necessary to prepare vegetables in advance. Carefully mine, we cut off superfluous sites, we crush with use of any form of cutting, we pass. We divide the head of cauliflower into roots and in a separate vessel we boil it. Then combine with vegetables, put in boiled milk.

Milk soup with potatoes and vegetables

Very useful in disorders of the stomach use milk in combination with vegetables, especially those that contain starch in their composition. Their useful properties will only increase, the stomach will be enveloped. To cook this dish is very simple: first you need to cut vegetables and potatoes, then boil the milk and place them in already boiling milk. Cook until the vegetables are completely ready. In this case, you need to stir the dish constantly. We serve to the table with the addition of a small piece of butter.

Shrimp soup with pancreatitis

Shrimp should be sorted, so that they are about the same size, and pour hot water. Let them stay about 10 minutes, this will allow all those components that can be heavy on the stomach to come out. At this time, we separately prepare a refueling for our dish. First, let's pass the onions and carrots on the oil, then dip them into boiling water and cook for about 10 minutes. After that we lower all these means in cold water, we give the opportunity to pause for a while. There also put about 100 grams of shrimp. If there is a desire, you can add the spices that are most like, but do not make the dish sharp. And immediately before serving, carefully mix everything with sour cream so that the dish turns white and puree.

Turkey soup with pancreatitis

The turkey, along with the bones, is placed on a slow fire (fillets and turkey bones). We fill with various spicy spices. It is good to add a bay leaf, because it has a very beneficial effect on the entire digestive tract. It stimulates the activity of the glands, irritates the receptors, resulting in increased secretion of juices. Spices will become an additional stimulus, thanks to which not only will appetite increase, but also stimulation of the development of active ingredients that improve digestion. Separately, sort out the groats that will be used to prepare the dish, and pour it into semi-finished turkey. After the cereals are ready, you can add something for decoration, for example, greens.

Pea soup with pancreatitis

Peas cook with a salad and onions. As a seasoning we use various stimulating agents that do not irritate the mucous membrane, but at the same time stimulate the production of juices, and even immunoglobulin. Such properties are cinnamon, ginger, nutmeg. Cook it all until the peas become soft and boiled. After that, merge (but do not pour out the broth). Throw peas on a sieve, wipe it and mix it with broth. Then we salt and some more time boil until it becomes as concentrated as you would like.

As you can see, the necessity of dieting in pancreatitis is not a verdict. You can eat deliciously and diversely. An extensive menu allows you to prepare soups with pancreatitis for every taste.