Therapeuticdiets

Bread and baked goods

• White wheat bread, day-old, dried
• Dry sponge cake
• Dry plain cookies

First courses

• Soups made from puréed grains, potatoes, and vegetables (except cabbage)
• Milk soups with vermicelli, noodles, rice, semolina

Meat

• Lean meats (beef, veal, chicken, turkey, rabbit) without tendons and fat, boiled or steamed, puréed
• Lean and tender meat served as a piece
• Mild meat aspic

Fish

• Lean fish (pike perch, cod, silver hake, navaga, icefish, etc.) boiled or as a piece
• Jellied fish

Grains and porridges

• Various grains as porridge, purée, soufflé, puddings, cooked in water and steamed
• Boiled vermicelli, homemade noodles, finely chopped macaroni

Dairy products

• Whole and condensed milk
• Cream
• Sour cream (limited)
• One-day prostokvasha (soured milk)
• Mild puréed cottage cheese (tvorog)
• Cottage cheese soufflé
• Cottage cheese mixture

Vegetables and greens

• Any vegetables (except forbidden ones) boiled and puréed

Fruits

• Ripe fruits and berries of sweet varieties (fresh and cooked)
• Kissel (fruit jelly drinks), jellies, mousses, compotes from fresh and dried fruits

Sweets

• Honey, sugar, jam

Beverages

• Rosehip decoction
• Weak coffee
• Cocoa with milk
• Tea with milk or cream
• Milk kissel (milk jelly drink)
• Sweet fruit and berry juices

Eggs

• Soft-boiled eggs
• Steamed omelets
• Eggs in dishes

Sauces and seasonings

• Milk and sour cream sauces (made with grain broth and milk) without sautéing flour, fruit sauces

Fats and oils

• Unsalted butter
• Sunflower and olive oil

Appetizers

• Mild grated cheese
• Lean ham, finely chopped
• Caviar

Bread and baked goods

• Day-old white and grey wheat bread
• Dry plain biscuits
• Plain baked goods

First courses

• Soups made with lean meat and fish broths with pureed grains, vermicelli, and vegetables

Meat dishes

• Lean meats (beef, veal, chicken, turkey, rabbit), minced, baked, fried without breading, and boiled
• Boiled chicken without skin

Fish

• Lean fish: zander (pike perch), cod, silver hake, navaga, icefish
• Fish boiled in pieces or pan-fried
• Jellied fish
• Lightly salted herring (once a week)

Grains and porridges

• Porridges made from various grains (except excluded ones)
• Pasta bakes, casseroles
• Finely chopped macaroni, vermicelli

Dairy products

• Milk with tea or in dishes
• Cottage cheese (tvorog)
• Kefir
• Prostokvasha (soured milk)

Vegetables and greens

• Vegetable purees
• Puddings
• Boiled cauliflower
• Stewed zucchini and pumpkin
• Tomato salads
• Young finely shredded dill and parsley greens

Fruits

• Kissels (fruit jelly drinks), compotes, jellies, and mousses from sweet berries and fruits

Sweets

• Sugar, honey

Beverages

• Tea
• Cocoa with milk
• Coffee
• Rosehip and wheat bran decoction
• Sweet fruit and berry juices diluted half with water

Eggs

• Soft-boiled eggs, omelets

Sauces and spices

• Meat, fish, and sour cream sauces

Fats and oils

• Butter
• Refined vegetable oil
• Ghee (clarified butter)

Appetizers

• Soaked herring
• Doctor's sausage (doktorskaya)
• Grated mild cheese
• Lean ham

Bread and baked goods

• Day-old wheat and grain bread
• Dry plain biscuits

First courses

• Soups made with low-fat meat and fish broths, vegetable soups

Meat

• Lean meats: beef, veal, chicken, turkey, rabbit
• Milk sausages

Fish

• Lean fish: pike perch, cod, perch
• Seafood

Grains and porridges

• Buckwheat, millet, wheat, and barley groats

Dairy products

• Whole milk
• Fermented milk drinks (kefir, prostokvasha (soured milk))
• Cottage cheese (tvorog), cottage cheese puddings, casseroles, lazy vareniki
• Mild cheese, small amounts of sour cream

Vegetables and greens

• Potatoes – limited
• Carrots
• Tomatoes
• Beets
• Celery
• Zucchini
• Pumpkin
• Cauliflower
• Leaf lettuce

Fruits

• Fresh ripe fruits and berries
• Dried fruits (figs, prunes)

Sweets

• Marmalade, pastila (fruit confection), zefir (marshmallow-like confection), varenye (fruit preserves), honey, jam, pastila (fruit confection), caramel

Beverages

• Green tea
• Coffee substitute drink
• Chicory
• Rosehip decoction
• Sweet fruit and vegetable juices
• Carbonated mineral water

Eggs

• Soft-boiled eggs, steamed egg-white omelets

Fats and oils

• Butter
• Vegetable oil

Bread and baked goods

• Premium-quality rusks from white wheat bread, untoasted, thinly sliced

First courses

• Slimy soups made with low-fat meat or fish broth or vegetable broth with well-cooked grains, vermicelli, noodles, finely shredded vegetables, with the addition of steamed or boiled meat or fish quenelles, meatballs, egg flakes, and boiled pureed meat

Meat and fish

• Beef, veal, poultry, or fresh low-fat fish as steamed cutlets, quenelles, meatballs, soufflé

Grains and porridges

• Pureed porridges made with water or low-fat meat broth from rice, oat, buckwheat, semolina, and other grains

Dairy products

• Fresh calcium-set cottage cheese (tvorog), pureed

Fruits

• Apple puree without skin
• Jellies, kissels (fruit jelly drinks) made from blueberries, cornelian cherries, bird cherries, quince, pears

Sweets

• Sugar in limited amounts

Beverages

• Strong tea with lemon and sugar
• Blackcurrant and blueberry juices diluted by half with water
• Rosehip decoction
• Decoction of dried blackcurrant, blueberry, bird cherry

Eggs

• Up to 1-2 eggs per day. Soft-boiled, steamed omelet, and in dishes

Sauces and spices

• Salt in limited amounts

Fats and oils

• Butter

Bread and baked goods

• Day-old white and gray bread, plain cookies and buns
• Pies with apples, jam
• Black bread (individually)

First courses

• Vegetable and grain soups with vegetable broth
• Milk soups with pasta, fruit soups
• Vegetarian borscht and shchi, cold beet soup (svekolnik)

Meat and fish

• Meat and poultry of moderate fat content
• Beef, rabbit, chicken, turkey, veal — boiled in pieces, baked after boiling in pieces, steamed minced dishes
• Lean fish in pieces, as meatballs, soufflé
• Jellied fish
• Tongue

Grains and porridges

• Any dishes made from various grains, especially buckwheat and oats with cottage cheese (tvorog) and grated cheese
• Boiled vermicelli
• Pilaf with fruit or carrots, rice-carrot and rice-apple casseroles, etc.

Dairy products

• Milk as a beverage and in dishes
• Kefir, prostokvasha (soured milk)
• Fresh low-fat cottage cheese (tvorog), steamed and baked dishes made from it, tvorog paste
• Mild grated cheese
• Smetana (sour cream) as a seasoning

Vegetables and greens

• Various dishes and side dishes made from raw, boiled and baked vegetables
• Fresh vegetable salads, vinaigrettes (without onion)
• Mild sauerkraut
• Vegetables and side dishes
• Green peas in soups
• Parsley, dill and celery greens

Fruits

• Ripe sweet berries and soft fruits fresh and baked
• Fruit and berry purées, kissels (fruit jelly drinks), mousses, jellies, jams
• Fruit salads

Sweets

• Sugar, honey, zefir (marshmallow-like confection)

Beverages

• Fruit, berry and vegetable juices, compotes, rosehip decoctions

Eggs

• Steamed egg-white omelets

Sauces and seasonings

• Sauces made with vegetable and grain broths, milk-based sauces

Fats and oils

• Butter and vegetable fats

Other

• Doktorskaya sausage (doctor's sausage), milk sausages

Bread and baked goods

• Wheat and rye bread made from first- and second-grade flour.
• Various baked goods, including those with added ground bran.

First courses

• Vegetarian: borscht, shchi, vegetable, potato, with added grains, cold soups (okroshka, svekolnik), milk, fruit.

Meat and fish

• Low-fat types and cuts of meat and fish, boiled.

Cereals and porridges

• Any dishes

Dairy products

• Milk
• Fermented milk drinks
• Cottage cheese (tvorog) and dishes made from it
• Sour cream
• Cheese

Vegetables and greens

• In increased amounts, raw and in any culinary preparation.
• Potato dishes.
• Salted and pickled vegetables in limited amounts

Fruits

• Fruits and berries in increased amounts, fresh and in any culinary preparation.
• Dried fruits

Sweets

• Fruit marmalade, pastila, non-chocolate candies, jam, honey, meringues
• Milk creams and milk kissel (jelly drink)

Beverages

• Tea with lemon and milk
• Weak coffee with milk
• Fruit, berry and vegetable juices, mors (fruit drink), water with juices
• Kvass
• Decoctions of rosehip, wheat bran, dried fruits

Eggs

• 1 egg per day in any culinary preparation

Sauces and seasonings

• On vegetable broth, tomato, sour cream, milk.
• Citric acid, vanillin, cinnamon, bay leaf.
• Dill, parsley greens.

Fats and oils

• Butter, clarified butter (ghee) and vegetable oils
• Pork fat in limited amounts

Other

• Salads from fresh and fermented vegetables, fruit salads
• Vinaigrette salads
• Vegetable caviar, zucchini caviar, eggplant caviar

Bread and baked goods

• Protein-free bread
• Unsalted white wheat bran bread
• Pancakes and oladyi (small thick pancakes) made with yeast and without salt

First courses

• Vegetarian soups with vegetables and sago, without salt

Meat

• Lean beef, veal, rabbit, chicken, turkey boiled or baked, lightly pan-fried after boiling, in pieces or minced (beef stroganoff, steamed cutlets, meatballs, meatloaf)

Fish

• Lean fish (pike perch, silver hake, navaga, cod, pike, carp), boiled in pieces, minced, or jellied after boiling

Grains and porridges

• Grains and pasta in limited amounts
• Sago

Dairy products

• Natural milk, fermented milk drinks, cottage cheese (tvorog) and cottage cheese dishes in limited amounts

Vegetables and greens

• Potatoes
• Carrots
• Beets
• Cauliflower
• Lettuce
• Tomatoes
• Cucumbers
• Parsley
• Dill

Fruits

• Any fruits and berries, especially watermelon and melon
• Purees, jellies, starch-based mousses

Sweets

• Sugar, honey, fruit preserves, jams

Beverages

• Sweet tea, rosehip broth
• Tea with milk
• Fruit and berry juices diluted half with water

Eggs

• Egg-white omelet, eggs in dishes, no more than 1 per day

Sauces and seasonings

• Dairy, tomato, protein-free sauces
• Vegetable marinade with tomato

Fats and oils

• Any except hard (high-melting-point) fats

Other

• Mild cheese
• Vinaigrette salad

Bread and baked goods

• Rye and whole-grain wheat bread, about 100 g per day
• Protein bread and protein-bran bread

First courses

• Shchi (cabbage soup), borscht, vegetable soups, cold beet soup (svekolnik)

Meat

• Lean beef, veal, rabbit, chicken, boiled pork, beef sausages

Fish

• Boiled or jellied lean fish
• Squid
• Mussels

Grains and porridges

• Fluffy buckwheat, pearl barley, and barley porridges combined with vegetables

Dairy products

• Low-fat fermented milk drinks (kefir, prostokvasha (soured milk), acidophilus milk)
• Fat-free cottage cheese (tvorog) and dishes made from it

Vegetables and greens

• Any vegetables and greens, raw and cooked
• Potatoes in limited amounts

Fruits

• Fresh and baked sweet-and-sour fruits and berries
• Unsweetened compotes and jellies

Beverages

• Tea
• Black coffee
• Unsweetened compote
• Vegetable juices

Eggs

• Hard-boiled eggs
• Omelets

Fats and oils

• Vegetable oil
• Butter in limited amounts

Other

• Vegetable, squid, fish, and meat salads without mayonnaise, with vegetable oil; vinaigrettes

Bread and baked goods

• Dark bread made from second-grade flour
• Baked goods made with sugar substitutes

First courses

• Soups made with various vegetables, shchi (cabbage soup), borscht, svekolnik (cold beet soup), meat and vegetable okroshka, soups made with weak broths or water with allowed grains, potatoes, and meatballs

Meat

• Lean beef, veal, pork, lamb, rabbit, chicken, turkey
• Beef frankfurters, milk sausages, diet sausages

Fish

• Lean fish

Grains and porridges

• Grains in limited amounts, within the carbohydrate allowance
• Porridges made from buckwheat, barley, oat, pearl barley, and wheat groats

Dairy products

• Kefir, milk, acidophilus milk
• Cottage cheese (tvorog) 9%, fat-free cottage cheese and dishes made with it
• Mild and low-fat cheese
• A little sour cream added to dishes

Vegetables and greens

• Potatoes within the carbohydrate allowance
• Cabbage, eggplant, cucumbers, sweet peppers, green beans, turnips, radishes, zucchini, cauliflower, lettuce, spinach, pumpkin — without restriction
• Green peas, beets, carrots — in limited amounts

Fruits

• Sour and sweet-and-sour fruits and berries in any form
• Unsweetened compote, jelly, baked apples

Beverages

• Tea, coffee with milk, rosehip decoction, unsweetened compote, vegetable juices

Eggs

• Eggs 1–2 per day, boiled or in dishes

Sauces and spices

• Low-fat sauces based on vegetable broths or weak low-fat broths
• Bay leaf

Fats and oils

• Unsalted butter
• Vegetable oils in dishes

Other

• Vinaigrette salads
• Vegetable caviar, zucchini caviar
• Squid salads
• Jellied fish
• Lean beef aspic

Bread and baked goods

• Wheat bread from first- and second-grade flour, medium rye bread, whole grain bread
• Dry plain biscuits
• Salt-free baked goods with cottage cheese, fish, meat, ground wheat bran, and soy flour

First courses

• Vegetable soups (shchi, borscht, beet soup), vegetarian soups with potatoes and grains, fruit soups, milk soups

Meat

• Various lean meats and poultry, boiled or baked, in pieces or minced

Fish

• Lean fish, boiled, baked, in pieces or minced
• Seafood dishes (scallops, mussels, seaweed, etc.)

Grains and porridges

• Buckwheat, oats, millet, barley, and other crumbly porridges and casseroles
• Rice, semolina, pasta — limited

Dairy products

• Low-fat milk and fermented milk drinks
• Low-fat cottage cheese (tvorog) and dishes made with it
• Low-fat, lightly salted cheese

Vegetables and greens

• Any except those excluded

Fruits

• Fresh fruits and berries, dried fruits, compotes, jellies, mousses, sambuks (semi-sweet or with xylitol)

Sweets

• Sugar, honey, jam — limited

Beverages

• Weak tea with lemon or milk; weak natural coffee
• Coffee substitutes
• Vegetable, fruit, and berry juices; rosehip and wheat bran decoction

Eggs

• Egg white omelets; soft-boiled eggs — up to 3 per week
• Egg yolks — limited

Sauces and seasonings

• Vegetable broth-based sauces with sour cream, milk sauces, tomato sauces, fruit and berry gravies
• Vanillin, cinnamon, citric acid; mayonnaise and horseradish — limited

Fats and oils

• Butter and vegetable oils

Other

• Soaked herring
• Dietetic sausage
• Lean ham

Bread and baked goods

• Wheat and rye bread
• Various flour products (pirozhki, cookies, sponge cakes, rich pastries)

First courses

• Any

Meat

• Lean meat in any culinary preparation
• Offal
• Sausages, ham, frankfurters
• Canned meat

Fish

• Any fish
• Seafood
• Caviar, canned fish

Grains and cereals

• Any grains
• Pasta
• Legumes — well boiled, as a puree

Dairy products

• Milk, cottage cheese (tvorog), kefir, sour cream, low-fat cheese

Vegetables and greens

• Any, raw and cooked

Fruits

• Most fruits and berries

Sweets

• Most sweet dishes, honey

Beverages

• Any

Eggs

• In any preparation

Sauces and seasonings

• Red, meat, sour cream, milk-egg sauces.
• Spices in moderate amounts, but in a wide assortment.
• Horseradish, mustard, ketchup

Fats and oils

• Vegetable oil, ghee, butter, soft (pourable) margarine, mayonnaise

Bread and baked goods

• Diet bread, day-old or dried
• Plain sponge cake and cookies

First courses

• Vegetable soups (shchi, borscht, beet soup), vegetarian with potatoes and grains, fruit soups, milk soups

Meat

• Lean boiled meat (veal, beef, rabbit, turkey)
• Tongue
• Liver

Fish

• Lean fish (perch, pike, cod)
• Seafood

Grains and porridges

• Any grains
• Legumes

Dairy products

• Milk, cottage cheese (tvorog), kefir, sour cream, low-fat cheese

Vegetables and greens

• Any except those excluded

Fruits

• Dried fruits and fresh fruits

Sweets

• Honey, candies without chocolate

Beverages

• Herbal teas, rosehip decoction, vegetable and fruit juices

Eggs

• Soft-boiled only, no more than two per day

Sauces and seasonings

• Tomato, onion (from well-cooked onion), sour cream, and vegetable broth-based

Fats and oils

• Vegetable oil, clarified butter

Bread and baked goods

• Dried wheat bread made from premium and first-grade flour
• Rusks
• Dry plain cookies
• Sponge cake

First courses

• Weak fat-free meat and fish broths with egg flakes and quenelles
• Pureed meat soup
• Slimy cereal broths with bouillon; soups made with broth or vegetable stock with well-cooked semolina, rice, oats, vermicelli, and allowed pureed vegetables

Meat

• Lean meats without fat, fascia, tendons, or skin
• Finely minced, boiled and steamed dishes
• Souffle and puree from boiled meat; steamed cutlets and meatballs

Fish

• Lean fish without skin
• Boiled or steamed as cutlets or pieces

Grains and porridges

• Semolina, ground buckwheat, rice, rolled oats as pureed, well-cooked semi-liquid and semi-viscous porridges with milk or broth
• Boiled vermicelli

Dairy products

• Fermented milk drinks
• Fresh cottage cheese (tvorog), cottage cheese paste, souffle, pudding, steamed syrniki (cottage cheese pancakes)
• Low-fat sour cream
• Grated cheese
• Milk and cream in dishes

Vegetables and greens

• Potatoes, carrots, beets, cauliflower as purees, souffles, steamed puddings
• Ripe tomatoes

Fruits

• Very ripe raw fruits
• Soft sweet and sour-sweet fruits and berries, mostly pureed; baked apples
• Dried fruit puree
• Kissels (fruit jelly drinks), mousses, pureed compotes, sambuks (whipped fruit desserts), jellies
• Milk cream and milk kissel (fruit jelly drink)
• Meringues, snowballs with kissel (fruit jelly drink)

Sweets

• Fruit jelly candies

Beverages

• Tea with lemon
• Weak tea and coffee with milk; diluted fruit-berry and vegetable juices
• Rosehip and wheat bran decoction, mors (berry fruit drink)

Eggs

• Soft-boiled, steamed, egg-white omelets

Sauces and spices

• White sauce with meat broth or vegetable stock
• Milk, sour cream, vegetarian sweet-and-sour, Polish sauces
• Toasted flour for sauces

Fats and oils

• Butter
• Refined vegetable oil

Other

• Jellied pureed meat, jellied fish
• Caviar
• Forshmak (chopped herring spread)

Bread and baked goods

• Various types

First courses

• On weak meat, fish, or mushroom broths with grains, noodles, or legumes

Meat

• Various types

Fish

• Various types
• Canned fish in limited amounts

Grains and porridges

• Any grains prepared in various ways with water, meat broth, or vegetable broth

Dairy products

• Only a small amount of sour cream in dishes

Vegetables and greens

• Green peas, pumpkin, mushrooms

Fruit

• Sour apple varieties, cranberries, lingonberries, compotes, jellies, and kissels (fruit jelly drinks) made from them

Sweets

• Sugar, honey, confectionery, fruit ice

Beverages

• Weak tea and coffee without milk. Rosehip decoction, cranberry or lingonberry fruit drinks

Eggs

• Prepared in various ways and in dishes, 1 egg per day

Sauces and spices

• Mild sauces made with meat, fish, or mushroom broths
• Spices in very limited amounts

Fats and oils

• Butter, clarified butter (ghee), and vegetable oils

Appetizers

• Various meat, fish, and seafood appetizers
• Soaked herring, caviar

Bread and baked goods

• Wheat and rye bread, flour products

First courses

• Borscht, shchi (cabbage soup), beet soup, rassolnik (pickle soup); milk soups
• Vegetable and grain soups made with meat, fish, mushroom, or vegetable broth
• Fruit soups

Meat and fish

• Meat and fish dishes prepared in various ways; frankfurters, wieners, cooked sausages

Grains and porridges

• Any grains
• Pasta
• Legumes

Dairy products

• Any

Vegetables, greens, fruits

• Raw and cooked vegetables and fruits
• Greens

Sweets

• Any

Beverages

• Fruit and vegetable juices, rosehip and wheat bran decoction
• Tea, coffee, cocoa

Eggs

• Boiled eggs and eggs in dishes

Sauces and spices

• Any mild

Fats and oils

• Butter, clarified butter, vegetable oils
• Margarines — limited