Soup recipes for gastritis

Recipes for dietary first courses will be useful not only for patients suffering from gastritis, but also for everyone who cares about their health. The most popular options for preparing dietary soups can be found further in our article: all of them are proven, consist of simple and affordable ingredients, and are also tasty and appetizing at the same time - ideal for those who have to follow a diet.

Cooking first courses does not require special culinary skills and abilities. The main thing is to cook with love and try to make the soup as healthy and tasty as possible. Then the dish will be eaten not only by those who have certain stomach problems, but also by the rest - healthy family members.

If you have never cooked in the kitchen, it is never too late to start: soup is the dish with which it is best to begin your acquaintance with cooking and cooking techniques. Think about your own health and the health of your loved ones: try to cook at least a few of the recipes we offer, without putting it off for a long time.

Creamy soup for gastritis

Cream soup is a thick first course. It contains mashed vegetables, cereals, meat or fish fillet. It is often supplemented with milk or a small amount of butter or vegetable oil.

This dish is easily absorbed by the body, so it is recommended to include it in the diet of both children and adults, as well as patients with impaired digestive system function. What else is useful about cream soup for gastritis:

• facilitates the digestive process;
• contains a lot of substances necessary for the body – proteins, complex carbohydrates, vitamins;
• adds fluid to the diet, as it consists of approximately 50% water;
• speeds up metabolism, saturates and does not contain many calories.

The puree product, when it enters the stomach, gently coats its walls, preventing the negative impact of increased acidity on the mucous tissue. But we must not forget that this soup for gastritis can only be prepared from permitted ingredients: do not add cream, processed cheese, fried vegetables, etc. to the dish.

Vegetable soup for gastritis

Vegetable soup is most often prepared on the basis of broth from the vegetables themselves, or from poultry, lean veal. In case of gastritis, it is customary to use a whole vegetable "set" in the dish: potatoes, carrots, zucchini, broccoli, young green peas, cauliflower.

The soup is served warm, in a liquid proportion of 50:50. This consistency is considered optimal for absorption by the body, and does not irritate the stomach walls.

The vegetable dish is healthy, low-calorie, helps restore water balance, improves metabolism and increases the quality of immunity.

The simplest vegetable soup can be prepared in just half an hour. Here are its ingredients:

• a couple of potatoes;
• half a medium sweet onion;
• one carrot;
• about 350 g cauliflower;
• some greens (for example, dill);
• up to half a tablespoon of salt.

The potatoes are peeled, washed and cut into cubes.

The onion is peeled, washed and finely chopped.

Peel the carrots, wash them, and chop them using a fine grater.

All vegetables are poured with 1.5 liters of water, a little vegetable oil is added, and brought to a boil.

Grate or finely chop the cauliflower florets and throw them into the soup. Cook until the potatoes are done.

The greens are washed and finely chopped. The soup is salted, the greens are added, and it is removed from the heat. That's it: the simplest vegetable soup is ready!

Pea soup for gastritis

It is best to use young green peas to prepare pea soup for gastritis. Split "dry" peas are more suitable for patients with low acidity of gastric juice.

We suggest you try a soft, tasty and appetizing soup made from chicken broth with the addition of frozen green peas. This dish is easy to prepare, and in the end it turns out wonderful, tasty and dietary.

First you need to collect all the ingredients:

• 100 g green peas;
• up to 400 g of potatoes;
• one small or half a medium carrot;
• half a medium onion;
• some vegetable oil;
• a little dill or parsley;
• salt;
• up to one and a half liters of fresh chicken broth.

Peel the potatoes, wash them, cut them into cubes, add them to the broth and put them on the fire. Cook until done.

Peel the onion and carrot, wash, and chop finely (it is better to grate the carrot). Sauté with oil in a frying pan (do not fry, but only simmer slightly: the onion remains translucent).

Add onions and carrots to the pot with potatoes, add salt, pour in peas, and cook for another 10-15 minutes.

Sprinkle with herbs, remove from heat. You can simmer the soup under the lid for a while to cool and settle. You can serve!

Chicken soup for gastritis

Having prepared the most delicious soup on chicken broth with small vermicelli, you can definitely count on the fact that all family members will eat it - and with great pleasure. The recipe for such a dish is extremely simple, and even a beginner in cooking can achieve an excellent result.

To prepare a simple and delicious chicken soup, which is especially recommended for gastritis, you will need the following ingredients:

• chicken fillet (one piece is enough, about 200 g);
• potatoes (a couple of large ones or three smaller ones);
• one carrot;
• half a sweet onion;
• 100 g fine vermicelli;
• salt (a little, to taste);
• a small piece of bay leaf;
• some greenery;
• water (about two liters).

The meat is washed, cleaned of films, and cut into cubes.

Fillet is filled with water, brought to a boil, the foam that appears is removed, boiled for 20 minutes, after which all pieces are placed separately on a saucer.

Wash and peel the potatoes, cut them into cubes and add them to the broth.

Grate the carrots, finely chop the onion and add to the potatoes.

The meat is chopped with a fork and returned back to the pan.

Approximately 7 minutes before the end of cooking, add the vermicelli and salt, and 1-2 minutes before the end of cooking, add the bay leaf and herbs.

After removing from the heat, let the soup sit for 10-15 minutes under the lid, then serve in a deep bowl.

Milk soup for gastritis

Traditional milk soup is prepared not with broth, but with milk. In case of gastritis, milk should be diluted with water - about half.

The most common recipes for this dish include various pasta or cereals. But in some countries, the dairy version is prepared with potatoes, zucchini, lentils, and even fish.

We will present to your attention one of the most familiar and easy to prepare versions of the dish. We will talk about buckwheat cream soup.

What ingredients are required:

• dry buckwheat - half a glass;
• milk – one glass;
• water – one glass;
• a little sugar and salt (to taste).

Pour clean, sorted buckwheat into a saucepan with boiling water, reduce heat to low, cover with a lid and cook the cereal until done.

Add milk to the pan, boil for another 10 minutes, then add salt and sugar, bring to a boil, remove from heat and keep covered for another quarter of an hour. Then beat the mixture with a blender and serve. Enjoy!

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Mucous soups for gastritis

A dietary version of the first course - slimy soup - is usually prepared from rice cereal, oatmeal or flour. Rice or oatmeal is boiled in water for about 1-1.5 hours, then filtered through cheesecloth or a sieve and a mass consisting of chicken egg yolk and a small piece of butter is added. Everything is mixed and brought to a boil again.

Products that are commonly used to make slimy soup:

• rice or oatmeal, or oat flour;
• water;
• salt or honey;
• one yolk and a small cube of butter.

The quantity of ingredients is arbitrary, to your taste.

In addition, another cooking option is widely known. It requires the following ingredients:

• a glass of oatmeal such as Hercules;
• one egg;
• three glasses of milk;
• 1 teaspoon butter and the same amount of sugar;
• six glasses of water;
• a pinch of salt.

Pour water into a saucepan, bring to a boil, add flakes and boil for 1-1.5 hours. Then strain the broth without further grinding and return to the fire. After boiling again, add sugar and salt, cool to about 70°C and pour in the egg and milk mixture. Add butter to the dish and serve to the patient with gastritis.

Potato soup for gastritis

It is unlikely that anyone does not understand what potato soup is. From the name it becomes clear that the basic ingredient of the dish is potatoes - their amount in the entire soup volume significantly prevails over the other components. Potatoes are peeled, washed and divided into equal cubes in advance.

The dish can be cooked in water or broth - if it is broth, then preferably vegetable or weak meat (optimally - chicken or cooked with turkey meat). Some patients especially praise potato soup in milk - but this, as they say, is "an acquired taste".

The classic version of the dish is prepared approximately like this. The following products are taken:

• 1 tsp butter;
• one small sweet onion;
• 600-700 g potatoes;
• up to 2 liters of broth;
• a little salt;
• green.

Some fans add milk to this soup for gastritis.

Heat butter in a saucepan, add a little water, pour in finely chopped onion, simmer over low heat for 5 minutes. Add diced potatoes, salt, broth to the saucepan, bring to a boil and cook over low heat until the potatoes are soft. At the end of cooking, add greens, and milk if desired. You can eat it after mashing it with a blender, but you can skip this step. Enjoy.

Pumpkin soup for gastritis

Pumpkin soup not only looks very beautiful and appetizing: it is a wonderful and tasty source of many vitamins and minerals. Pumpkin is able to retain its beneficial properties for several months, so dishes made from it can be enjoyed at almost any time of the year.

It is difficult to think of a more suitable dietary ingredient for patients with gastritis than pumpkin. Pumpkin pulp contains a lot of carotene, it easily combines with other vegetables, cereals and even some fruits. And the soup consistency can easily be made puree-like or even creamy - to your taste.

It is really easy to prepare the most simple pumpkin soup. You need to prepare the following ingredients:

• up to 300 g carrots;
• up to 800 g of pumpkin pulp;
• some vegetable oil;
• a little salt;
• one sweet onion;
• one glass of milk.

Peel the carrots, wash them, and cut them into small cubes along with the pumpkin. Cut the onion into half rings.

Simmer the prepared slices with vegetable oil and a small amount of water, stirring occasionally (5-10 minutes).

Add stewed vegetables and salt to a pot of boiling water, boil until carrots and pumpkin are soft (about 15 minutes). Puree with a blender, add milk and bring to a boil again. When serving, you can sprinkle with finely chopped herbs. The result is a tasty, healthy and not at all complicated soup for those suffering from gastritis.

Mushroom soup for gastritis

In patients with gastritis, the stomach is inflamed and very sensitive to the food consumed. Mushrooms are considered heavy and difficult to digest products, so adding them to the diet for gastrointestinal diseases is not recommended.

• Their structure is coarse-fibered and requires intensive and prolonged digestion.
• The production of gastric juice increases, which can worsen the condition of the mucous tissue. Gastritis can worsen.
• Mushrooms contain chitin, a protein substance that is quite difficult for the body to digest and inhibits the absorption of many other substances, such as amino acids and vitamins.
• Mushrooms are a strong absorbent: they are able to absorb all toxic and radioactive components from the surrounding space. Therefore, mushrooms often become harmful even to healthy people.

It is allowed to drink mushroom broth (without the mushrooms themselves) during the period of remission in chronic gastritis with low acidity. But this is also undesirable. In general, mushroom soup is prohibited for gastritis.

Cream soup for gastritis

Some people think that cream soup is a term similar to a dish such as cream soup. But this is not entirely true. Cream soup is prepared either on the basis of some broth or water. But cream soup requires a more complex approach: its base is a light béchamel sauce or broth with flour and a mass of egg yolk and milk (or butter). Cream is often added to the dish - however, if you have gastritis, it is better not to use this method, replacing it with milk.

Cream soup rarely consists of a large list of ingredients. Most often there are only a few, for example: pumpkin or potatoes, or beans, etc.

Here we will offer you a more complex, but excellent for gastritis version of such a dish. Its basis is chicken fillet. Let's get started and get acquainted with the ingredients:

• chicken fillet – up to 150 g;
• one small zucchini (smaller than medium);
• one carrot;
• one medium onion;
• 200 ml milk;
• a couple of eggs;
• one full teaspoon of flour;
• salt.

The washed and diced fillet is placed in a saucepan, 1 liter of water is added and the mixture is put on the fire.

The carrots are washed, peeled and chopped. The same is done with the onion and zucchini.

When the water with meat boils, remove the foam and add chopped vegetables. About halfway through the cooking process, pour a little broth into a separate cup – you will need it a little later.

Closer to the end of cooking, take 200 ml of slightly warm milk, add flour (not fried if you have gastritis, this is important), mix, add warm broth and eggs. Beat the mixture with a fork or whisk.

When all the vegetables and meat are cooked, pour in the milk and egg mixture, mixing everything thoroughly. Remove from heat immediately. Cool until warm and serve.

Rice soup for gastritis

Rice soup for gastritis can be prepared in a lean version, or with lean meat or fish. Among the most famous recipes for such a dish, one can name rice soup with chicken, with meatballs or potatoes. All these options can be successfully prepared for patients with gastritis. True, there are nuances: when cooking, do not use hot spices, and the rice should be well boiled.

Here we will offer you to prepare a simple, but quite original example with rice and zucchini. Such a dish will be a great variety in the menu of a person suffering from a stomach disease.

You will need the following ingredients:

• a couple of potatoes;
• 100 g rice groats;
• one medium zucchini (200-250 g);
• half a sweet onion;
• one carrot;
• a small piece of bay leaf;
• a little salt and vegetable oil;
• some greenery;
• 2.5 liters of water (or broth).

Potatoes and zucchini are peeled, washed and cut into cubes. Onions and carrots are also peeled and finely chopped.

Bring water or broth to a boil. Put vegetables (except zucchini) and washed rice into the pan. Cook for ten minutes.

The zucchini is simmered in a frying pan with vegetable oil and water for five minutes, then put into a saucepan with soup. Cook for another 7-8 minutes, add salt, bay leaf, and herbs. Remove from heat and do not open the lid for another 20 minutes.

The dish is ready and can be eaten warm.

Cheese soup for gastritis

The possibility of eating cheese soup with gastritis is very limited, because not every type of cheese is allowed to be included in the diet for diseases of the digestive system. Most often, this dish is based on processed cheese or suluguni. Both products are prohibited for gastritis, due to difficulties with digestion and assimilation, as well as due to the ability to irritate the stomach wall.

However, there are a number of other cheeses that are allowed to be consumed with gastritis. These are the following products:

• Mozzarella;
• Adyghe cheese;
• low fat Altermani;
• Dutch Edam;
• tofu;
• soft Mascarpone;
• ricotta.

They make quite piquant and tasty first courses. But it is advisable to use them infrequently and only for food variety.

Let's give an example of such a dish: this will be a recipe with mascarpone and young peas.

Prepare the ingredients:

• one and a half liters of water or broth;
• one carrot;
• 3-4 potatoes;
• one onion;
• 300 g young peas (frozen is acceptable);
• 200 g mascarpone cheese;
• a piece of bay leaf;
• salt.

Add chopped carrots and onions, bay leaves and diced potatoes to the boiling broth. Boil until the potatoes are 90% done, add peas.

When the potatoes and peas are cooked, add salt, remove from heat, and blend. Add cheese and blend again. Serve warm, possibly with herbs and/or a little olive oil.

It is optimal to add this soup to the diet of patients with chronic gastritis during the remission stage, or with hypoacid gastritis.

Beef soup for gastritis

A lean and small piece of beef can serve as a basis for making soup for gastritis. You can add vermicelli, rice, buckwheat to the dish. But you should not use meat on the bone: bone broth is not recommended for adding to the diet for problems with the gastrointestinal tract. And even if you take only lean pulp, you should cook it a little longer than usual - at least 1-2 hours.

In principle, beef does not belong to the category of fatty varieties, but it can be somewhat tough, so it is cooked for a long time and only on the lowest heat.

Try making a simple version based on beef and oatmeal. To make the dish cook faster, it is advisable to boil the beef pulp in advance.

You will need:

• one and a half liters of water;
• 200 g boiled beef;
• 100 g oatmeal;
• a couple of potatoes;
• one carrot;
• one sweet onion;
• a little dill and vegetable oil;
• a little salt.

The potatoes are peeled, washed and cut into cubes. The carrots are grated and the onion is cut into half rings.

In a frying pan with vegetable oil and water, simmer the carrots and onions – just a little, without frying. Boil the beef and chop finely.

Put potatoes in boiling water (or broth), add steamed vegetables and oatmeal after 10 minutes. Add salt and cook until potatoes are done.

When serving, sprinkle with chopped dill.

Fish soup for gastritis

A broth made from fish is especially nutritious and healing. But there is one "but": in the stomach it activates the secretion of hydrochloric acid. Therefore, having decided to try fish soup for lunch with gastritis, you need to take into account a number of nuances:

• the fish chosen for the dish should be the least fatty (cod, hake, pink salmon will do);
• if the acidity is high or normal, then the broth should be weak;
• A stronger broth is recommended for low acidity.

Most often, fish soup for patients with gastritis is prepared as follows: boil low-fat fillet or carcass with grated or chopped carrots and sweet onions (if desired, you can add potatoes). When all the ingredients are ready, beat one chicken egg and put it into the dish through a sieve, stirring quickly. Bring to a boil, add salt and remove from heat. It turns out quite tender and nutritious.

Experts assure that for patients with chronic gastritis, fish broth is not only permitted, but also recommended for regular consumption: it is easy to prepare and easy to digest.

Buckwheat soup for gastritis

Buckwheat is a common component of dietary dishes. It is prepared quickly, and its health benefits surpass all other known cereals.

Recipes for buckwheat-based dishes are almost always simple. For example, the most common mixture of ingredients is potatoes, onions, carrots, a bit of oil and, actually, buckwheat. If desired, the dish can be diversified with chicken, meatballs, dumplings and even milk.

The composition of the dish looks something like this:

• one medium onion;
• one medium carrot (or a couple of small ones);
• two or three potatoes;
• a piece of bay leaf;
• a little salt and oil (optional - butter or vegetable oil).

This amount of ingredients is calculated for one and a half liters of water, which is brought to a boil in a saucepan, salted, diced potatoes, finely chopped onion and carrot, sorted and washed cereal, bay leaf, oil are added. Cook under a lid on a small burner for about 20-30 minutes. Then you can sprinkle with fine herbs and serve to the patient.

Celery soup for gastritis

Many people associate celery soup with a weight loss diet. This is partly true, but celery can be successfully used not only to get rid of extra pounds, but also to normalize the digestive system.

It is optimal to add celery to the diet of patients with chronic gastritis, as well as with normal and low acidity.

In case of gastritis, it is better to prepare food based on celery stalks rather than rhizomes. They have an excellent taste and aroma, and are much easier to digest than the root of the plant. Although the root also makes a fairly filling dish: however, it is better to puree it or boil it well and mash it with a masher.

For example, if you have gastritis, you can safely use this popular recipe, which requires:

• 160-180 g celery root;
• 120 g carrots;
• a couple of potatoes;
• small sweet onion;
• a teaspoon of vegetable oil and butter;
• half a tablespoon of flour;
• 300 ml of milk and the same amount of water;
• some salt and herbs.

Vegetables are peeled, washed, grated. Stewed in a frying pan or directly in a saucepan, with two types of oils and a small amount of water.

Sprinkle the finished vegetables with flour, mix well, remove from heat. Grind with a blender, gradually adding a mixture of milk and water. Salt.

Return the soup to the fire, stirring, bring to a boil. Cool until warm. Serve with greens.

Cauliflower Soup for Gastritis

Cauliflower is invaluable for gastritis. In addition, dishes made from it are available all year round, as it can be used both fresh and frozen.

Recipes with the addition of cauliflower have much in common with other methods of preparing vegetable first courses. Cabbage with other vegetables is boiled in water or broth, a little vegetable oil is added and sent to the blender: everything is simple.

For those who like more filling dishes, we offer this recipe.

Ingredients:

• one carrot;
• half an onion;
• half a zucchini;
• one potato;
• 300 g cauliflower;
• oatmeal (up to 70 g);
• water 2.5 l;
• 200 g chicken fillet;
• a little salt and dill.

Vegetables are cleaned, washed, chopped as convenient. Cabbage is divided into small florets.

The fillet is passed through a meat grinder to make small meatballs.

Vegetables are placed in a pot with boiling water, flakes and meatballs are added. Cook until done. Salt, dill is added, removed from heat and covered with a lid. Infuse for about half an hour, pour into plates and serve.

Meatball soup for gastritis

Meatballs are small meat or fish balls that are added to first courses and give them an appetizing appearance: meatball options cannot be called banal, both children and adults love them.

Such dishes with balls are allowed to be included in the menu of patients suffering from gastritis. Balls can be made from minced chicken or fish, turkey or beef. Small vermicelli, rice groats, bulgur, oatmeal, noodles, buckwheat, etc. are often used as an additional ingredient.

We suggest you prepare an ordinary, but very healthy soup for gastritis – with buckwheat and meatballs.

What is required:

• chicken fillet (about 200 g);
• three potatoes;
• 100 g buckwheat;
• one sweet onion;
• one carrot;
• some herbs and salt, a piece of bay leaf.

Sort and wash the cereal, add water and place on the fire. Five minutes after boiling, add peeled, washed and chopped potatoes, carrots and onions. Leave some onions for the meatballs.

Grind the washed meat in a meat grinder, add salt and chopped onion, dill if desired. Form small balls and immediately drop them one by one into a pot of boiling soup.

When the potatoes are ready, add salt, bay leaf and greens. Bring to a boil, cover with a lid and leave for about half an hour.

Serve with toasted bread.

Onion soup for gastritis

Thermally processed onions are allowed to be added to dishes for gastritis. It is best to use boiled onions, or lightly stewed in a frying pan with the addition of oil and water: fried and baked onions are not used in dietary nutrition.

Onion soup used to be considered a poor man's food. It was originally cooked by the French, who combined onions, broth, cheese and croutons in the dish. The English followed suit: their soup included butter, meat broth, thyme, dry wine and other additives.

For gastritis, soup with onions is eaten, but in a slightly different version.

You need to collect the following ingredients:

• three pieces of potatoes;
• one carrot;
• 400 ml milk;
• 100 g cheese (Edam, Edamer);
• one large onion and six small ones;
• a little vegetable oil.

Peel a large onion and simmer it in a saucepan with vegetable oil and water.

The remaining six onions are finely chopped, poured into a saucepan with salted boiling water along with the chopped potatoes and carrots, combined with the stewed onions, and boiled until the potatoes are done.

When cooking is complete, add grated cheese and milk. Heat, bring to a boil, but do not boil. Cover with a lid, leave for about 20-30 minutes. Enjoy.

Bean soup for gastritis

Beans are not always allowed for gastritis patients. For example, in acute cases, beans are generally undesirable. But in chronic gastritis in the subacute stage and during remission, bean soup can and should be eaten. Young green beans are especially recommended: they are simply added to vegetable dishes, including stews, pureed soups, etc.

How to prepare a first course with beans for a patient with gastritis? The option based on white beans is considered more dietary. Dry beans should be placed in water in advance, for about 6-8 hours. Actually, this is where all the difficulties end.

With green beans, things are even simpler: they are washed, cut into short strips and added to the dish at the same time as other vegetables. If the product is frozen, then it is simply defrosted and sent to the pan.

We invite you to familiarize yourself with the recipe for simple bean soup puree.

Ingredients for this dish:

• boiled beans - about 500 g, at your discretion;
• broth – 1 l;
• carrot;
• some vegetable oil and salt.

Beans are added to the boiling broth. Separately, grated carrots are simmered with vegetable oil, and added to the beans. Boil for about five minutes, add salt, remove from heat and puree with a blender. Then return the puree to the heat, bring to a boil and turn off the heat. Keep covered for at least 15 minutes. Serve warm.

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Lentil soup for gastritis

Lentil soup is very healthy – first of all, because of the high content of easily digestible protein. Any lentils can be used – green or red, as you like. You can also use meat or vegetable broth. Soup puree is especially tasty from this product. We suggest you try this dish.

Prepare the ingredients:

• 150 g red lentils;
• two liters of water;
• one carrot;
• one onion;
• some salt and herbs;
• 200 ml milk.

The lentils are washed, covered with water, brought to a boil and boiled for about half an hour.

Peel and wash, then chop the onion and grate the carrot, add to the lentils. Salt, boil for 20 minutes. Remove from heat, puree with a blender, add milk and mix well. Return to heat, bring to a boil, but do not boil. Keep covered. Serve warm, sprinkled with herbs.

Dill and parsley for gastritis in soup

Both dill and parsley are allowed to be added to first courses for gastritis. The food will only benefit from this. However, there are several recommendations on this matter:

• Before cooking, it is advisable to soak the greens for about 30-40 minutes in cool water;
• dill and parsley are added to the soup at the very end of cooking;
• dill or parsley leaves should be chopped as finely as possible, and dry herbs should be ground.

Greens are rich in vegetable protein and vitamins, they contain iron, zinc, selenium, fluorine and flavonoids.

But it is better not to use such a green plant as mint leaves when you have gastritis. Mint can increase acid production and worsen the patient's condition.