Pancreatitis is an inflammation of the pancreas, which in turn is responsible for the processing of harmful substances in the body and monitors the level of sugar.
The causes of exacerbation of the pancreas can be numerous - alcohol intoxication, busting with fatty and spicy foods, prolonged treatment with antibiotics.
Although rare, there is pancreatitis in children, which occurs due to genetic abnormalities.
During an exacerbation of the pancreas, it is recommended to eat fractionally and often - at least 5-6 times a day in small portions, and the food should not be rough.
It is necessary to completely exclude fatty foods, spicy dishes, preservation from the menu, and focus on puree and liquid foods that the pancreas can easily process. After these words, the soup comes to mind first, the general principles of preparation of which differ significantly from the preparation of everyday soups.
Many people wonder - is it even possible to eat soup with pancreatitis? Pancreatitis soup - indispensable and has healing propertieshelps to dull and relieve pain, and even completely eliminate the focus of exacerbation. Soups are valuable in that they improve the functioning of the gastrointestinal tract, have a high content of vitamins and minerals, and are also able to remove toxins from the body. Therefore, the greatest preference is given to soups, the recipes of which are unlimited. The ingredients for soups with exacerbation of the pancreas can be selected to your taste, but you should follow the advice of a nutritionist on choosing foods.
About the products and soups that can be consumed with pancreatitis, I would like to tell in more detail.
Soups in the human diet should be daily, and with an exacerbation of chronic pancreatitis, their consumption in food increases up to several times a day, since during these periods the pancreas especially needs gentle and gentle nutrition. These can be vegetable soups, chicken broth soups with noodles or cereals, milk soups, and low-fat fish soups.
When preparing soups, it is worthwhile to rely on those products that help the pancreas normalize their work. For example, meat and fish contain a large amount of protein, which during the period of exacerbation must be increased in the diet. It is advisable to cook recipes for pancreatitis soup with meat on a secondary broth (i.e. boil meat twice) from lean meats, which must first be carefully examined for the presence of fatty layers. It is better to chop the meat itself by cutting into cubes or cubes for optimal digestion by the pancreas. Fatty varieties can cause pancreatic irritation and cause a new exacerbation. To prepare a healthy soup, you can choose meat from chicken, turkey, rabbit and low-fat beef, and hake or pollock is perfect for fish. In addition to fatty types of meat with pancreatitis, it is not recommended to cook soups from legumes, cabbage and millet, as they increase the secretion of pancreatic juice and can cause nausea, provoke a new attack of pain. Alternatively, in pancreatitis soup, you can add potatoes, carrots, onions, zucchini, pumpkin. From spices, turmeric, salt, ginger, garlic and herbs are allowed.
As mentioned just above, milk soups are allowed, but there are also a few nuances. Pure milk can cause flatulence and even vomiting due to lactase deficiency that accompanies pancreatitis. Therefore, with pancreatitis, it is recommended to prepare milk soups diluted with water in a ratio of 1: 1, and cook them once or twice a week.
The preparation of soups with a soft consistency, such as mashed soup, cream soup, is a priority. There is no more optimal and successful option during the period of diet and exacerbation of chronic diseases of the gastrointestinal tract than mashed soups. Their feature is that thanks to their cooking method, they retain a maximum of useful substances. Puree soup has a soft, delicate texture and therefore has a gentle effect on the pancreas.
There is an opinion that during cooking all the valuable properties of the products are lost, therefore it is recommended to stew vegetables and meat before cooking or lightly fry them in olive or rapeseed oil.
Currently, the Internet and many headlines in the subject magazines are full of various recipes for soups to relieve an attack of pancreatitis.
The following are recipes for soups that are relevant for pancreatitis.
1. Carrot and beetroot soup
Ingredients for 4 servings:
3 beets
1 medium-sized carrot
1 PC. bow
1 minced garlic clove
1 tablespoon of olive oil for frying.
Cooking method:
Grate boiled carrots and beets on a fine grater. Finely chop the onion and fry in olive oil until light golden brown. Combine the onion beets and carrots, and fry on moderate heat for 5 minutes.
Boil 1 liter of water in the pan, after boiling, add our roast there and cook, stirring, for about twenty minutes, until the carrots and beets are soft. Two minutes before completion, add chopped garlic to the soup. Alternatively, you can add chopped ginger root.
Serve on the table both hot and cold, seasoned with sour cream or natural yogurt.
2. Mashed potato soup
Ingredients:
large potatoes - 3pcs.
carrots - 1 pc.
onions - 1 pc.
corn starch - 1/2
200 ml of water
salt
Cooking method:
Peel potatoes, carrots and onions and cut into small cubes. Then fry this mixture of vegetables over moderate heat for 3-5 minutes with the addition of olive oil in a deep saucepan. When the vegetables darken slightly, place 200 ml of water, salt in a saucepan, and cook until the potatoes are soft.
Using a submersible blender or mortar, mash potatoes and carrots until smoothie, add corn starch, and beat until lumps remain.
Boil mashed potatoes over low heat for 2 minutes.
I would like to note that in one portion of the recipe contains only 4 grams. fat. If frying is replaced by cooking, the fat content will decrease to one gram per serving.
3. Chicken Potato Soup
Ingredients:
500 ml secondary chicken stock
3 pcs. potatoes
carrots -2 pcs.
2 stalks of celery
A few bunches of parsley and dill
350g boiled chicken breast fillet.
Cooking method:
Cut potatoes, carrots and boiled chicken breast fillet into cubes. Grind celery and parsley.
After boiling the chicken stock, toss the vegetables into the pan. Reduce heat to a minimum, cover the pan with a lid and boil until the vegetables are soft. Then add the chicken, and cook for 3-5 minutes on low heat.
As a seasoning, you can add turmeric, which is allowed with acute pancreatitis.
Serve the soup by seasoning it with sour cream.
4. Milk soup with buckwheat
Ingredients:
Milk - 1.5l
Water - 200ml
Buckwheat groats -3 tbsp. l
Sugar - 1 tsp.
Cooking:
Sort buckwheat and cook in salted water until buckwheat is cooked in half. Pour milk into the same pan, add sugar and boil over moderate heat until boiling.
Serve hot while adding a little butter to a plate.
5. Chicken soup with mashed potatoes and carrots
Ingredients:
Chicken Breast - 500g
Potatoes - 3-4 pcs. small size
Carrots - 1 pc.
One onion
Flour
Salt
Cooking:
Free chicken breast from skin and fat, finely chop and cook in salted water until it is ready. Peel and grate the carrots. In a pan with the resulting broth, put peeled and diced potatoes and boil until cooked. Once the potatoes are soft, add the carrots to the resulting mixture and boil, stirring constantly.
Finely chop the onion and sauté in a pan, adding a little flour for 3-5 minutes. Put this fry in the pan in which the soup is cooked. Mix well and cook until it boils.
As soon as the soup boils, turn off the gas.
Beat the finished dish with a mixer or blender when it cools down a little. Serve warm while adding a spoonful of sour cream.
6. Soup puree of fish and vegetables
Ingredients:
400 gr. low-fat fish fillet (hake, pollock);
1 small carrot;
1 squash of medium size;
1 onion;
0.5 tbsp. milk;
2 tbsp. l flour;
greens of dill, parsley and celery;
salt.
Cooking method:
Cook the fish fillet in salted water, then, as it boils, remove the resulting foam. Pull the fish out of the pan and drop the chopped potatoes into the fish broth and cook until it is ready.
Grate the carrots with a fine grater and pass with the chopped onion in a pan using olive oil.
Cut the zucchini into cubes, combine with potatoes and boil until the vegetables are soft.
While the soup is boiling, fry the flour in a pan until yellow, then combine the flour with the broth with vegetables.
5-7 minutes before the dish is ready, put the fish puree in the broth and cook it a little. It is important not to digest the fish, otherwise it will be dry and tasteless.
After removing the soup from the fire, you need to cool it a little, then beat with a blender to a pasty state.
Now the turn has come to milk, which must be added to the soup, after boiling it first.
Stir the resulting mass thoroughly. In the end, you should get a gentle and liquid soup puree.
Before serving, it will not be superfluous to add a pinch of mix of chopped parsley, dill and celery to the soup.
Serve in a warm condition, spilling into portioned plates.
In conclusion, I want to emphasize especially important tips and tricks, which are useful in the preparation of dietary soups, prepared during an exacerbation of the digestive tract.
As already mentioned above, products can be selected to your taste - the main thing is that in the end the cooked dish does not bring complications and does not cause discomfort of the pancreas. It is strongly recommended that you consume lean meat and fish, eggs and dairy products to a minimum at this time. Fans of spicy dishes can be given a special taste with spices such as turmeric and ginger, which have anti-inflammatory effects and reduce the production of gastric juice.
For those who cannot imagine their life without sweets, they can add half a tablespoon of honey to milk soups with pancreatitis in remission, but provided there are no contraindications, such as diabetes.
