Is it possible to feed a mother oxalic soup?

During the feeding of a newborn baby, all women are particularly attentive to their diet . Since some products are banned for them, many young mothers tend to diversify their menu with tasty and healthy dishes prepared with the addition of natural greens.

It is from the green nursing mother can get the maximum amount of vitamins, minerals and nutrients necessary for her and the baby. Dill, celery, parsley, lettuce, spinach, sorrel - all this on breastfeeding can and should be eat as much as possible. Meanwhile, not everyone likes to consume greens for food in their pure form, many prefer to add it to the soup. At the same time, some women doubt whether it is possible to feed a feeding mother with oxalic soup, and how to cook it properly, so as not to harm the newborn baby. In this article we will try to understand this.

Is it possible to feed the mother of soup from sorrel?

In numerous women's forums, it is often possible to meet discussions on whether it is possible to feed oxalic soup or green cabbage soup. In fact, to eat dishes prepared on the basis of sorrel, with breastfeeding is not only possible, but also necessary.

This, at first glance, plain grass contains a significant amount of vitamins B, C, K and E, as well as biotin, carotene, tannic, oxalic and other acids. In addition, sorrel is a real storehouse of mineral elements, such as magnesium, iron, calcium, phosphorus and others.

Nevertheless, green cabbage soup can eat no more than one serving per day - too much sour sorrel can provoke flatulence in the baby.

The recipe for oxalic soup for a nursing mother

To prepare an incredibly tasty and useful soup from sorrel, you can use the following recipe. A great soup does not take you too much time, but will certainly please all members of the family.

• sorrel - 250 g;
• water - 2 l;
• fresh beef - 400 g;
• potatoes - 3 pcs .;
• egg - 6 pieces;
• salt - 1 teaspoon "with a slide";
• sour cream - 50 g.

Fresh beef boil in salted water, take out and cool. Sorrel thoroughly rinse and finely chop. Peel potatoes and cut into cubes, add to broth. Add the finely chopped boiled meat to the same saucepan. After about 15 minutes, add sorrel to the soup. When broth boils, it is necessary to pour in the beaten egg. After 5 minutes, the soup from sorrel will be ready.

The remaining eggs must be boiled in a separate saucepan and chilled. In each bowl of soup before serving, add a quartered boiled egg and sour cream. This dish, if desired, can be eaten both in hot and cold. Bon Appetit!