During breastfeeding, a woman needs to eat a variety of foods to not only provide her baby with all the necessary nutrients, but also get them herself. In many countries nursing mothers are advised to have soups. In our country, soup and without the advice of doctors is one of the main and favorite dishes. Soups for a nursing mother are needed not only because of their nutritional value, but also because they provide the body with extra liquid. In this article, we'll figure out what soups can be lactating, and also share recipes for soups during breastfeeding.
What kind of soups can a nursing mother?
Today, doctors recommend that nursing mothers adhere to a special diet, eliminating from the diet all potentially hazardous foods, for example, red vegetables and fruits. These restrictions practically do not concern soups during breastfeeding. However, in the first month after childbirth, it is best not to eat red soups (borsch), as well as those dishes that cause an undesirable reaction in the mother's body. For example, when breastfeeding pea soup is not the best choice, if a woman causes flatulence or heartburn.
Do not eat and mushroom soup during breastfeeding, especially from mushrooms collected independently. Mushrooms are considered heavy food: they contain a lot of fiber, protein, as well as animal starch. In addition, forest mushrooms can accumulate toxins. If it's really unbearable, you can treat yourself to soups with mushrooms or oyster mushrooms, but there are recommended them in small quantities and in the morning.
Cereal or vegetable soup for nursing mothers can become a real wand-zashchalochkoy. In addition, do not get carried away by spices, add fat to soup for a nursing mother at a minimum, and take the meat for broth fresh, from a young animal.
Soup recipes for nursing mothers
Lenten soup for a nursing mother: you will need tomatoes (2 pcs.), Bulgarian pepper (1 pc.), Onion (1 pc.), Parsley, 2,5-3 st. l. rice and 1.5 liters of water or vegetable broth. Vegetables cut into cubes (tomatoes scald and peel). In a saucepan, sprinkle onions in vegetable oil, add tomatoes, parsley and simmer for 2 minutes.
Rassolnik with fish: prepare fish broth (300g of fish per 2 liters of water). 2 pickled cucumbers cut into strips and put out in a small amount of broth. Put the washed and steamed barley (4 tablespoons), potatoes (4-5 pieces), cut into cubes, cut into strips and salted onion, carrots, parsley root (all in 1 piece) and cook for 15 minutes into the boiling broth. Add cucumbers, bay leaf, salt and cook for another 5 minutes.