If you want to lose weight and lose a few pounds, then a carbohydrate-free diet will help you. Cooking a carbohydrate-free soup with vegetables and offal. Step-by-step recipe with a photo. Video recipe.
The main culprits for gaining excess weight and pounds are carbohydrates. Therefore, nutritionists recommend limiting their number. Even a special carbohydrate-free diet was developed, which became the basis of the Kremlin diet. After this nutritional correction, the results are impressive. The essence of the diet is to limit the intake of carbohydrates, which reduces the activity and production of insulin in the pancreas. This hormone is involved in the accumulation of adipose tissue in the body. When its insufficiently accumulated fat begins to be consumed. This is the mechanism of action of a carbohydrate-free diet, which leads to weight loss.
There are many recipes for a carbohydrate-free diet. Today we will learn how to make a carbohydrate-free soup with vegetables and offal. After all, the main focus of a carbohydrate-free menu is proteins and fats. It is they who are present in this soup. Just do not think that soup made from offal belongs to the second grade. Giblets, stomachs, ears, kidneys, tongue - all this is called offal and can be eaten. Moreover, some of them are not inferior to meat in terms of their nutritional value. Any sort of giblets can be washed. Most often they use chicken, but pork, beef, turkey, etc. are also suitable. You can even take all kinds of assorted varieties, which you can buy by weight.
- Caloric content per 100 g - 85 kcal.
- Servings - 4
- Cooking time - 1 hour 30 minutes
Ingredients:
- Offal (variety and type of any) - 300 g
- Bay leaf - 2 pcs.
- Cabbage (any variety) - 250 g (I have white cabbage and cauliflower)
- Allspice peas - 3 pcs.
- Sweet pepper - 1 pc. (I have frozen)
- Carrots - 1 pc.
- Onions - 1 pc.
- Ground black pepper - a pinch
- Salt - 0.5 tsp
- Garlic - 2 cloves
Step by step preparation of carbohydrate-free soup with vegetables and offal, recipe with photo:
1. Wash and prepare the selected by-products. If it is the liver, then remove the film and remove the vessels, wash the blood clots from the heart in the ducts, clear the stomachs of fat, soak the kidneys overnight. And if you use a tongue, then after boiling it, remove the white skin. Next, cut them into medium-sized pieces, put them in a saucepan, cover with water and add a whole peeled onion. Remove it at the end of cooking the soup, because it is necessary that it only give its taste, benefit and aroma. I also draw your attention to the fact that each type of offal is cooked for a different amount of time. Broth from the liver is cooked for about 30 minutes, from the heart and stomachs - up to 1 hour, from the tongue - 2 hours. From the kidneys, broth is not used for soup, they are ready-made cut and added to the pan.
2. When the broth is ready, add chopped white cabbage and cauliflower into inflorescences into the pan. You can also use broccoli, Peking, red, Brussels and other varieties. Peel the carrots, cut into thin strips or grate on a coarse grater and also send to the pan.
3. Place the bell peppers next. If it is frozen, then do not defrost it first. Remove the stalk, inner seeds with partitions from the fresh pepper and cut into cubes or strips.
4. Season the soup with salt, black pepper, bay leaves, allspice. Add greens if desired. Boil the carbohydrate-free soup with vegetables and offal for another 5-7 minutes, remove the onion from the pan and serve the dish to the table.
See also the video recipe on how to make a light vegetable soup.
