Green beans soup
Ingredients:
- 150 g green beans
- 50 g onion
- 50 g carrot
- 30 g celery
- 50 g fresh tomatoes
- green parsley and green dill
- 10 ml cream
- salt and pepper
- 300 ml borscht
Method of preparation:
Cut the carrot, celery, onion into cubes and boil them (adding the last onion, after the carrot and celery have softened a little). Then add the green beans and let it boil (test a pod before stopping the cooking). Add the peeled tomatoes and seeds, cut into cubes and bring to a boil. Season with salt and pepper, put the borscht (which we previously heated to boiling temperature) and taste - if we want a sour soup, add a little more borscht. Turn off the heat and add the finely chopped parsley and dill. At the end we add the sour cream.
Medical advice:
Everyone tolerates food differently. There are some general guidelines for eating for those with frequent digestive symptoms such as bloating. Several foods are recognized for their marked ability to ferment at intestine level and produce gas. These are fiber-rich foods such as vegetables such as onions, sprouts, cabbage, Brussels sprouts, cauliflower, celery, radishes, legumes, black bread, some bakery products (baguettes, pretzels) fruits (dried fruits, raisins, apricots, plums). These foods should be avoided to reduce the symptoms of bloating. However, these foods are important for intestine functioning and it is not good to be completely excluded from eating.
Another category of food is food that leads to the formation of moderate intestinal gas and can be tolerated in small quantities. From this category we list potatoes, eggplants, wheat and pasta from wheat, citrus fruits.
Consuming increased amounts of these foods may cause symptoms. Fine pulp vegetables (peppers, tomatoes, carrots, spinach, lettuce, avocado) can be eaten, along with lean beef, calf, bird, and poor fish. Fruits, grapes, melons, and berries are well tolerated, but other fruits can be eaten raw or as a compote or baked. Among carbohydrate-rich foods, white rice is well tolerated.
Once again, it should be underlined that this categorization is indicative, with each person reacting differently to ingested foods. Individual tolerance should be tested to avoid unnecessary food restrictions and prevent gaps.
A food can be well tolerated in small amounts, but it can lead to unpleasant symptoms when consumed in larger quantities.
Assist. Univ. Dr. Andrada MIHAI, Chief Medical Officer Primary Diabetes, Nutrition and Metabolic Diseases