What to cook for a one-year-old child from minced meat. Cooking meat dishes for children from one to three years old

In the first years of a baby's life, his taste habits and preferences are formed. Therefore, a children's meat menu should not only be tasty and healthy, but also varied.

Meat and fish are a source of complete protein, iron and other nutrients; these are irreplaceable products in the child's daily menu. For small children, they prepare dishes from meat and minced fish- due to their shape and consistency, they instill in the baby the first chewing skills. Such dishes include cutlets for children, meatballs and meatballs. How are they different?

Baby meatballs- dishes made from minced meat or fish, rolled into small balls (usually the size of an apricot or plum). In different interpretations, they exist in national cuisines almost the whole world. In the minced meat, cereals are necessarily added, most often rice, bread, sometimes onions, spices and an egg are put. Meatballs for babies are stewed with sauce, steamed or baked. Fried meatballs should not be given to children.

Meatballs. This dish gets its name from the Italian word frittatella (fried). Meatballs for children- small balls the size of a cherry, or Walnut from minced meat, chicken or fish. They are usually boiled in broth, soup, or, less commonly, in main courses. Finely chopped onions, spices and herbs are added to the minced meat. Very rarely, bread soaked in milk or water is put into minced meat.

Cutlets for children... In modern Russian cuisine, cutlets are called cakes made from meat, chicken, fish or minced vegetables... They are usually served to children with various side dishes - cereals, vegetables, as well as sauce or broth.

With the appearance of the child's first chewing teeth (i.e. from about 1-1.5 years old) children's menu replenished with meat dishes. These are cutlets, meatballs and meatballs cooked according to special recipes... At this age, the baby needs about 70-80 g meat products per day, 1-2 times a week, they can be replaced with fish. Dishes from minced meat the shape and consistency are very suitable for a baby who is learning to chew at this very age.

Minced meat recipes for kids

V children's cooking the following types of meat are used:

• beef;
• veal;
• lean pork;
• rabbit.

Lamb, horse meat and venison are not used in the diet of children under 3 years of age.

Of the bird, only:

• hen;
• turkey.

Goose and duck are very fatty, difficult to digest and are not suitable for children under 3 years old.

For minced fish, marine fish of low-fat and white varieties are used:

• halibut;
• sole;
• pollock.

From river fish only fit:

• Pike;

Minced meat for children's meals cooked only from fresh or chilled meat, it is not recommended to use frozen meat, since it is impossible to control the quality and shelf life of such a product, this is fraught with the development of infections.

Chop, shoulder blade, or thigh work best. The meat must be thoroughly cleaned of films and fat, rinsed, dried with a napkin - to remove excess fat and moisture - and then cut into pieces and mince twice. For older children, from 2 years old, you can skip the meat through a meat grinder once.

Remove the crust from the white bread added to the minced meat, and then soak the pulp in water or milk. Bread mass in minced meat should be no more than 25%.

Poultry for cooking meat chopped dishes the chest, thighs and shins are suitable. The meat is carefully separated from bones and skin and passed through a meat grinder.

For cooking fish dishes use fillet, free from bones and scales.

Cooking minced meat is a laborious process. Therefore, it is permissible to prepare at once a sufficiently large volume of it, to make stocks for future use - to freeze portioned semi-finished products. However, they must be kept at a constant temperature at depth. freezer, repeated defrosting-freezing is unacceptable for them.

In minced meat for baby food before freezing, add only vegetables or cereals, but do not salt or add spices, milk and eggs, this is done immediately before preparing the dish after defrosting the minced meat.

Cooking methods

The most traditional way of cooking meat dishes Is frying. However, fried foods are not recommended for children under 3 years of age. During the frying process, a crust forms, which contains substances harmful to the baby and irritating the digestive tract. Therefore, the following cooking methods are used in the children's kitchen:

• extinguishing;
• baking in the oven;
• steaming.

For children from 2 years old, it is permissible to lightly fry the cutlets, and then bring them to readiness, stewing in sauce. The meatballs are prepared in the same way. But the traditional type of cooking for meatballs is steaming, in salted water or soup with vegetables. Sometimes the meatballs are stewed with cabbage or other vegetables in a little gravy or sauce.

Cutlets for children

The first cutlets can be offered to a child at the age of 1–1.5 years, if he already has something to chew. Consider several options for cooking cutlets from meat, poultry and fish, so that there is something to diversify the baby's diet.

Beef steamed cutlets (from 1 year old)

Ingredients:

• 100 g of beef;
• 20 g of white bread;
• 20 ml of milk;
• 5 g butter;
• salt.

Cooking method:

Pass the prepared meat together with bread without crust soaked in milk through a meat grinder, add butter and salt to taste, mix well until smooth, form cutlets and steam for 20-25 minutes.

Meat cutlets (from 1.5 years old)

Ingredients:

• 40 g pork without fat;
• 50 g of beef;
• 10 g white bread;
• 5 g onions;
• salt.

Cooking method:

Soak the bread in water, mince the meat twice. Mix meat, bread, finely chopped onion, salt. Form small patties with wet hands, then steam or in a deep frying pan in the oven for 25-30 minutes.
Meat cutlets, stuffed with vegetables(from 2 years old)

Ingredients:

• 90 g minced meat;
• 10 g carrots;
• 10 g cabbage;
• 10 g onions;
• 1/4 boiled egg;
• 7 g butter.

Cooking method:

Pass the meat through a meat grinder. Divide the minced meat into small flat cakes with wet hands, in the center of each put finely chopped carrots, onions, cabbage and chopped boiled egg... Wrap the edges of the cakes and pinch, flatten the resulting cutlets. Melt butter in a skillet and lightly fry the patties. Then place them in the oven or steam until cooked for 10-15 minutes.

Meat zrazy with rice (from 2-3 years old)

Ingredients:

• 90 g of meat (pork or beef);
• 20 g of white bread;
• 30 g of cereals (buckwheat or rice);
• 10 g onions;
• 1/3 boiled egg.
• For the sauce:
• 50 g broth;
• 10 g sour cream;
• 5 g flour.

Cooking method:

Boil rice (or buckwheat). Pass the meat through a meat grinder together with white bread soaked in water and squeezed out. Form cakes from the resulting minced meat and put the filling in the center of each: boiled rice (or buckwheat porridge) mixed with finely chopped onion and egg. Bend and pinch the edges, form cutlets. For the sauce, mix the broth, sour cream and flour. Fry the cutlets for 2-3 minutes on each side, then pour over the sauce and put in the oven for 15-20 minutes.

Chicken steamed cutlets (from 1-1.5 years old)

Ingredients:

• 90 g chicken meat from the thigh or chest;
• 10 g onions;
• 10 g white bread;
• 10 ml of milk;
• 5 g butter;
• salt.

Cooking method:

Pass the meat and onions through a meat grinder, add bread soaked in milk and once again pass the resulting mass through a meat grinder. Add slightly melted butter to the minced meat, salt. Form cutlets with wet hands, steam for 15 minutes. You can stew them in milk in the oven for 20-25 minutes.

Turkey meat cutlets (from 1.5-2 years old)

Ingredients:

• 100 g of turkey meat (breast or legs);
• 1 tbsp. a spoonful of boiled rice;
• 1/2 egg;
• 10 ml of milk;
• salt;
• greens.

Cooking method:

Pass the turkey meat through a meat grinder, mix the cooked rice with the minced meat, salt, add the egg, milk and mix thoroughly until smooth. Form the patties and steam them for 20-25 minutes.

Fish cakes (from 1-1.5 years old)

Ingredients:

• 100 g fillet of pike perch (or cod, or sole);
• 10 g white bread;
• 20 ml of milk;
• 5 g butter;
• salt.

Cooking method:

Pass the fillet through a meat grinder along with bread soaked in milk, salt, add butter, mix, form cutlets. Put the cutlets in the oven, fill it 1/3 with water, or steam for 10-15 minutes.

Fish cakes with cheese (2-3 years)

Ingredients:

• 10 g white bread;
• 20 ml of milk;
• 1 small onion;
• 30 g hard cheese;
• 1/2 egg;
• salt;
• 5 g flour.

Cooking method:

Pass the fish fillet through a meat grinder along with bread and onion soaked in milk, add finely grated cheese, egg, salt. Mix the mixture thoroughly. Then form the patties, roll them in flour, lightly fry on each side and simmer until tender in a white sauce (see the recipe for the sauce below).

Fish cutlets "bilip" (2-3 years)

Ingredients:

• 300 g of pike perch (or cod, or sole);
• 10 g white bread;
• 20 ml of milk;
• 1 small onion;
• 30-40 g of cottage cheese;
• 1/2 egg;
• salt;
• 5 g flour.

Cooking method:

Pass the fish fillet through a meat grinder with bread and onion soaked in milk, add cottage cheese, egg, salt. Mix the mixture thoroughly. Form cutlets, roll them in flour, lightly fry on each side and simmer in white sauce until tender.

Meatballs for children

Meatballs can be made with many types of meat, poultry, and fish. They are small in size, delicate taste and are convenient in that the kid himself can hold them in the pen and eat, training the skill of independence. They appear in the diet of a child from one year of age in the first and second courses.

Children's meatballs (from 1-1.5 years old)

Ingredients:

• 40 g lean pork;
• 50 g of beef;
• 10 g white bread;
• 1 egg white;
• salt;
• greens.

Cooking method:

Pass the meat through a meat grinder twice and mix with bread soaked in water. Beat the egg white thoroughly and mix with the minced meat. Form into small balls and cook in lightly salted water with herbs.

Steam meatballs in Polish (from 1.5 years old)

Ingredients:

• 100 g lean pork;
• 50 g chicken fillet;
• 1/2 egg white;
• Dill;
• salt;
• some butter.

Cooking method:

Pork and chicken fillet mince, add whipped egg white, salt, butter and finely chopped dill to the minced meat. Stir the minced meat, form into small balls. Place the meatballs with a teaspoon in boiling broth or soup and cook until tender, 15 minutes. They can be steamed and then put on a plate with a side dish.

Chicken meatballs (1-1.5 years old)

Ingredients:

• 90 g chicken fillet;
• 1 tbsp. a spoonful of boiled rice or rice flakes;
• 1/2 egg;
• salt;
• greens to taste.

Cooking method:

Peel the fillet from skin and films, mince. Salt and chop the boiled rice in a blender along with herbs, and then mix with meat. Add the beaten egg to the minced meat and mix again. Roll the minced meat into balls and cook in vegetable broth (or steam) for 15–20 minutes.

Children's chicken meatballs (from 1.5 years old)

Ingredients:

• 100 g chicken breast;
• 50 g potatoes;
• 30 ml of milk;
• 200 ml chicken broth;
• salt;
• Bay leaf;
• greens.

Cooking method:

Pass the chicken breast through a meat grinder or grind in a blender with milk. Boil potatoes. Mix the minced meat with potatoes, form small balls and boil them in chicken broth, salt it, and put bay leaves and herbs in it.

Broth with fish balls (from 1.5 years old)

Ingredients:

• 60 g fillet of pollock (or hake, or pike perch);
• 10 g white bread;
• 10 ml of milk;
• 5 g butter;
• 1/4 eggs;
• Dill;
• salt.

Cooking method:

Pass the fillet with bread soaked in milk through a meat grinder, beat the egg with herbs in a blender. Combine everything, add butter, stir the minced meat. Form small balls. Cook the meatballs in the vegetable broth for 10-15 minutes.

Cod meatballs with herbs (from 1.5 years old)

Ingredients:

• 100 g of cod;
• 15 g of white bread;
• 5 g onions;
• 8 g spinach;
• parsley;
• 10 g lettuce;
• 1 teaspoon of butter;
• 1 egg;
• salt.

Cooking method:

Pass the cod fillet along with onions, spinach, salad and parsley through a meat grinder, and then mix with bread soaked in water. Add butter and egg to the mass, salt, mix the minced meat thoroughly. Form the meatballs and boil them in vegetable broth or steam.

Meatballs for children

Meatballs are similar in composition to cutlets, but also contain a lot of rice and vegetables. The combination of meat, grains and vegetables promotes better absorption of meat proteins. Meatballs are often served with sauces.

Meatballs in a special way (1.5-2 years)

Ingredients:

• 100 g pork or ground beef;
• 2 tbsp. tablespoons of finely chopped vegetables: bell pepper, carrots, onions, zucchini, tomato;
• 1/4 eggs;
• 1 tsp flour;
• salt;
• greens.

Cooking method:

Minced meat together with vegetables through a meat grinder or grind in a blender, mix with egg and flour, salt, add herbs, stir. Form balls, put them in a deep frying pan and, filling 1/3 with water, simmer for 10 minutes. Then add red or white sauce and simmer until cooked for another 15 minutes, covered.

Classic meatballs (2-3 years)

Ingredients:

• 50 g pork or beef;
• 10 g of bread;
• 1 tbsp. a spoonful of milk;
• 10 g carrots;
• 10 g onions;
• 1 tbsp. a spoon with a slide of rice;
• 1/4 eggs;
• salt.

Cooking method:

Pass the meat with onions and carrots through a meat grinder, add bread previously soaked in milk and pre-cooked rice to the minced meat, add an egg and salt. Stir the minced meat and form meatballs, fry lightly in oil, add red sauce and simmer in the oven or on the stove under the lid for 30 minutes.

Curd and fish meatballs (2-3 years)

Ingredients:

• 60 g cod fillet;
• 30 g white bread;
• 150 ml of milk;
• 30 g of cottage cheese;
• 10 g onions;
• 1/2 egg;
• 2 tbsp. spoons of sour cream;
• greens;
• salt.

Cooking method:

Soak the bread in milk and mince together with fish fillets, mix the resulting minced meat with cottage cheese and finely chopped onion. Beat the egg and mix it with the minced meat, salt and add herbs. Place in a baking dish or skillet and bake in the oven for 15 minutes. Mix milk with sour cream until the consistency of a sauce, pour the meatballs with the mixture and simmer for another 10 minutes.

Fish meatballs (1.5-2 years)

Ingredients:

• 80 g fish fillet (cod, pollock or hake);
• 10 g white bread;
• 1/4 egg yolk;
• 1 tbsp. a spoonful of vegetable oil;
• salt.

Cooking method:

Pass the fillet together with the bread soaked in water through a meat grinder, add the yolk, oil and salt, mix the minced meat. Form the meatballs and place them in a deep bowl, pouring 2/3 of the white sauce over. Put simmer on very low heat for 25-30 minutes.

Baby sauces

Sauces that complement children's meat dishes¸ not only enrich their taste, but also contribute to better assimilation of the product and expand the baby's taste preferences. Sauces are especially often used in the preparation of meatballs.

Milk sauce (from 1.5 years old)

Ingredients:

• 5 g (1 tbsp. Spoon) flour;
• 1 tbsp. a spoonful of sour cream 10% fat;
• 20 ml of milk;
• 20-25 ml of water.

Cooking method:

Fry the flour in a frying pan until it is slightly browned, add milk and water and bring to a boil, wait until the mixture thickens, add sour cream, wait until it boils again and turn off the heat.

White sauce (from 2 years old)

Ingredients:

• 1/2 tsp flour;
• 80 g low-fat broth;
• 1/2 tsp butter or heavy cream;
• lemon juice;
• salt.

Cooking method:

Fry the flour in a frying pan until it is lightly browned, pour in the broth, bring to a boil, wait for the mixture to thicken, add butter or cream, lemon juice, wait for the sauce to boil, and turn off the heat.

Red sauce (from 2-3 years old)

Ingredients:

• 1 onion;
• 1 carrot;
• 2 tomatoes;
• Bay leaf;
• 1/2 cup water
• 1 teaspoon of vegetable oil.

Cooking method:

Finely chop the onion, grate the carrots, put them in a pan and lightly fry in vegetable oil, then pour water there and put the tomato, chopped in a blender until smooth. Add bay leaves and salt and cook for 10 minutes.

Children's side dishes

What to cook for a kid as a side dish for meat dishes? For meat cutlets and meatballs, boiled or vegetable stew; fish cakes well served with rice or vegetable stew; buckwheat, rice, pasta or potatoes are suitable for meatballs, and go well with poultry green pea, cauliflower and rice with vegetables.

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1. Steamed meat pudding

Pass the meat through a meat grinder, add butter, yolk, milk, salt. Mix everything, add the beaten protein, and transfer to a small mug, pre-oiled and sprinkled with breadcrumbs. Cover the mug with a lid, put on water bath and cook over low heat for 40-50 minutes.
You will need: meat - 50 g, butter - 3 g, eggs - 1/4 pcs, milk - 30 ml, salt

2.Puffed cabbage rolls

Chop the cabbage leaves. Wash the meat, remove bones and tendons, cut into pieces, mince. Pour a little water on the bottom of the pan, then, alternately, put the cabbage and minced meat, the first and last layers should be a layer of cabbage. Add butter and simmer until tender. Add sour cream before removing from stove and bring to a boil again.
You will need: butter - 10 g, minced meat - 30 g, cabbage - 100 g, sour cream - 10 g, salt

3.Omelet stuffed with meat

Mash the egg yolks with salt and butter, add the whipped egg white. Grease a saucepan with butter, pour the beaten eggs into it, immerse it in another vessel with water, cover and place in a very preheated oven for 10 minutes. Turn the finished omelet on a plate, put the ground meat and vegetables on it, roll up and pour over tomato juice.
You will need: 50 g of boiled ground meat, 1 egg, 1/2 coffee cup of milk, a piece of butter the size of a hazelnut, 1 tbsp. a spoonful of mashed boiled vegetables from the soup, parsley, 1 tbsp. a spoonful of tomato juice.

4 meatballs with onions and carrots

200 g lean beef, 3 tablespoons flour, Salt, 1 carrot, 1/2 onion
Scroll the meat through a meat grinder. Mix with flour, salt. Form balls. Grate carrots and onions. Pour some water into a saucepan, bring to a boil. Arrange the meatballs and cook, uncovered, for five minutes. Add carrots and onions, cover and simmer for 10 minutes
For older kids, you can first fry the meatballs over low heat in butter, without adding water.

5 meatballs and spaghetti octopuses

Ingredients
chicken breast 0.5 pieces, onion 1 piece, egg 1 piece, flour 2 tbsp. spoons, vegetable oil 3 tbsp. spoons, spaghetti 100 grams
we make minced meat from meat and onions scrolled in a meat grinder, adding an egg, salt and pepper to taste.
form small meatballs, roll in flour, fry in vegetable oil on both sides over high heat until golden brown.
take out, pierce their spaghetti .. the thicker the pasta, the better ... prettier ..
the amount of pasta is any .. whoever loves and wants to eat.
gently lower the meatballs into boiling water one by one so as not to break the pasta
let it boil for 5 minutes, reduce the heat to a minimum
turn it off, I let it brew for another half hour under the lid ... the pasta will swell ...
Bon Appetit!

6. Rabbit meatballs.

600 g rabbit fillet 1 egg, 6 tablespoons boiled rice, 1 tbsp. greens, salt
For the sauce:
0.5 l tomato juice, 2 tbsp. flour, juice of 1 lemon, 4 tablespoons. sour cream, butter
Pass the meat through a meat grinder, add rice, egg, finely chopped herbs, salt.
Mix the minced meat well, shape into small balls, dip in hot, slightly salted water (to which 1 tablespoon of oil is added) and cook over low heat. Remove the finished balls from the broth with a slotted spoon.
Dissolve flour in tomato juice and combine with water in which meatballs were cooked. Boil the sauce, add lemon juice, sugar, sour cream, salt to taste.
Pour the prepared meatballs with sauce

7 vegetable stew with chicken

You will need:
Chicken 200 g, Zucchini 200 g, Pumpkin 100 g, Onion 20 g, Red sweet pepper 60 g, Garlic 1 g, Olive oil 15 ml
Preparation:
Pre-boil the chicken meat.
Pour a little into the pan olive oil... Wash the vegetables, cut them into cubes. Put in a saucepan. Add chopped garlic. Put the chicken meat there, cut into pieces. Cover, cook for 15-20 minutes.

8. Steamed cakes with oatmeal and vegetables, from 1 year old

You will need:
Oatmeal 50 g, Turkey 300 g, Carrot 50 g, Green onion (feather) 25 g, Leek 25 g, chicken egg 30 g, Milk 50 g
Preparation:
Twist the meat, coarsely grate the carrots, chop the onion.
Instead of bread, we will use oatmeal. Pour the oatmeal with milk and leave for 10 minutes.
Mix the meat with vegetables and oatmeal, add the egg and steam for 15 minutes.
Garnish with herbs when serving

9. Croquettes Carrot hedgehogs

Ingredients:
- Minced pork 500 g - Carrots 500 g - Eggs 2 pcs - Salt, pepper to taste
Preparation:
To prepare this delicious dish, we need to take a piece of meat (so that the cutlets are juicier), you can just use lean pork brisket and grind it in a meat grinder. Prepare the carrots - wash, peel and cut into pieces convenient for grinding them in a meat grinder. We also take two chicken eggs. Prepare the minced meat for this, mix the meat, carrots and add the eggs. We mix everything thoroughly, salt and pepper to taste.Prepare our double boiler - pour about 1-1.5 liters of water on the bottom of the pan and put it on high heat so that the water boils, now we form cutlets (you can do this with a teaspoon) and put it on the double boiler ... Cover and cook for about 15-20 minutes. The cutlets are ready - you can invite everyone to taste this dish !!! Especially it will be to the taste of children, tk. the shape of the cutlets resembles hedgehogs and koloboks. Bon appetit to everyone !!!

10.Chicken balls with lemon, from 2 years old

You will need:
Chicken 170 gr, Lemon 10 gr, Garlic 5 gr, Sunflower oil 10 ml, Egg yolk 10 gr, Basil 5 gr
Preparation:
Wash and boil the chicken fillet in salted water for 20 minutes. Cut into pieces.
Squeeze the garlic through a press.
Squeeze lemon juice (1 teaspoon).
Combine chicken, garlic, yolk, basil and lemon juice, place in a blender bowl and chop.
Heat oil in a frying pan and fry until golden brown.

11.Chicken fillet in sauce

Ingredients:
Chicken fillet 400-500 g, carrots 1 pc, onion 1 pc, water 400 ml, sour cream 5 tbsp. l., mayonnaise 2-3 tbsp, hops-suneli 1 tsp, ground paprika 1 tsp, salt and sugar to taste, garlic 4 cloves, herbs, flour 1 tbsp. l. with slide, oil for frying
Preparation:
1. Cut the meat not very coarsely. 2. Grate the carrots, cut the onion into cubes. 3. Fry the meat in oil, stirring occasionally, for 3-5 minutes. 4. Separately fry the onions until soft, add the carrots, simmer a little together. 5. Into water add flour, sour cream, mayonnaise, all spices (except herbs and garlic), mix thoroughly. Bring to a boil, add the fry and meat. 6. Simmer for 10 minutes. 7. At the end add chopped garlic and herbs. 8. Serve with any side dish.
Bon Appetit!!!

12.Rice meatballs with chicken

For 1 portion (5pcs)
Boiled rice - 150g, Egg yolk (raw) - 1pc., Boiled chicken fillet - 50g,
Put the rice and yolk in a blender bowl - beat until smooth and smooth. Chop the meat finely and finely.
Divide the minced rice into 5 parts, form round balls, flatten them, put the chicken in the middle and pinch like pies so that the filling is inside, roll the meatballs a little in your hands until a beautiful even look (it is better to work with minced rice with your hands moistened with water, so the minced meat is not will stick). Place the meatballs on a baking sheet, greased with a drain. butter and sprinkled with bread crumbs and bake in a preheated oven to 200 degrees - 20-30 minutes until slightly golden, crispy (after 15 minutes, the meatballs can be turned over for even baking). Cool the finished meatballs a little and pour over the melted plum when serving. butter or sour cream.
Bon Appetit!

Ingredients:
chicken liver - 0.5 kg.
milk - 0.5 l.
egg (protein) - 1 pc.
butter - 50 gr.
salt to taste
dill greens - bunch
parsley - bunch
white crackers - 50 gr.

Making liver pudding:

Put the liver in a saucepan, cover with water.

Put the pan on the fire and boil the liver until tender, adding a little salt to the water.

It takes about 30 minutes to cook the liver.

Rub the finished liver through a sieve, or grind with a blender.

Pour the milk into a bowl or saucepan and soak the rusks in it.

Beat the egg white.

Then gradually add grated liver, milk with breadcrumbs to the egg mass

Stir in softened butter, then add chopped dill and parsley.

Preheat the oven to 170 - 180 degrees.

Grease a baking dish with vegetable oil.

Put the resulting mixture in a mold and place it in the oven.

Bake the liver pudding for 10 minutes.

Cutlets like in kindergarten

Ingredients:
minced pork and beef - 300 gr.
onions - ½ pc.
potatoes - 1 small piece.
black and white bread - 50-100 gr.
bread crumbs - 3 tbsp. spoons
some milk
salt, vegetable oil

Preparation:
The originality of this recipe is that potatoes and a mixture of black and white bread are added to the minced meat for cutlets.

First you need to cook the minced meat:
Take equal amounts of pork and beef and grind twice in a meat grinder. Peel, wash, and mince the onion. Do the same with potatoes.

Cut off the crusts of black and white bread, and pour the remaining crumb with a small amount of milk.

Mix the minced meat with onions, potatoes and bread, add a little salt and beat off the resulting mass well. This is done so that the mass is homogeneous and more dense.

Pour the breadcrumbs into a plate.

Divide the minced cutlet into small pieces, form oblong cutlets and roll them on both sides in breadcrumbs.

Pour some vegetable oil into a frying pan, heat and fry the cutlets on 2 sides until a crust is obtained.

Serve the cutlets with the gravy made with the addition of carrots, broth and flour.

Children's cutlets "Spiders"

Ingredients:
minced meat - 300 gr.
bread crumbs - 50 gr.
vegetable oil - 3 tbsp. spoons
small bell pepper - 1 pc.
hard cheese
sour cream
spaghetti
greens

Preparation:
Prepare minced meat for children's cutlets using the most favorite and proven recipe.

Meat for minced meat can be any, chicken, veal, etc.

Make small round cutlets from the minced meat.

Pour the breadcrumbs onto a flat plate, roll the cutlets in them and fry in vegetable oil until golden brown.

While the cutlets have cooled slightly, prepare all the ingredients for the spiders.

Cut out the legs from the red bell pepper. For each spider, you will need 6 of them.
The eyes are cut from hard cheese, the mouth can be made from bell pepper or tomato.

Collect the spider:
Take the cutlet and make three holes on both sides, insert the pepper paws into them. Attach the eyes from the cheese and the mouth with sour cream, and make the pupils from pieces of olives.

Now the spider needs to be seated on a cobweb, for which you need to boil a little spaghetti and lay them out in the form of a cobweb. Next to the spiders, you can place small flowers that can be cut from hard cheese, decorate the plate with herbs.

Chicken liver pancakes

So that the pancakes are not too greasy, after frying, you can add a little water or milk to the pan and simmer them until tender, or after frying, blot the pancakes with a napkin to remove excess fat from them.

Ingredients:
chicken liver - 500 g
egg - 2 pcs.
onion - 1 pc.
flour - 4 tablespoons
salt

Preparation:
Rinse the chicken liver, remove the films, pour over the milk and leave for a while. Peel the onion.

Remove the liver from the milk, cut into small pieces and chop together with the onion in a meat grinder or blender.

Add eggs, salt, flour to the resulting mass, mix everything well.

Bake the pancakes in a well-heated skillet in vegetable oil.

Serve pancakes with sour cream and vegetables.

Bon Appetit!

Chicken heart balls

Ingredients:
chicken hearts - 500 gr
semolina - 30 gr
chicken egg - 1 pc
flour - 100 gr
butter - 50 gr
vegetable oil - 30 ml
Dill
salt

Preparation:
Chicken hearts are denser than meat, so they need to be minced two or even three times or chopped with a blender.

Then add an egg, semolina, chopped dill, salt a little.

Mix well and form into round cakes, roll each in flour and lightly fry in a little butter.

Grease a baking sheet with vegetable oil and lay out the meatballs. Heat the oven to 170 ° C and bring the meatballs until cooked, time about 15 minutes.

Garnish the meatballs with chopped vegetables before serving.

Steamed chicken cutlets

Ingredients:
chicken fillet - 100g
White bread- 20 g (1 slice)
milk - 1.5 tbsp.
onion -1/2
salt
dry baselik - for aroma, optional

Preparation:
Place a saucepan full of water on the fire and bring it to a boil. Set up a steam bath: place a special grate, a wooden sieve, or simply clip cheesecloth over boiling water.

At this time, pass the meat, bread soaked in milk and onion through a meat grinder. Grind the mixture again. Add salt, basil and leftover milk. Stir.

Experiment with the taste, if the child does not like the smell of onions, eliminate it. In addition to basil, nutmeg or oregano will improve the taste of steamed cutlets.

Soaked cold water shape into balls with your hands and place on a wire rack. Close it with a lid, cooking lasts 20-25 minutes.

Meat puree

Ingredients:
beef - 40 gr
water - 50 ml
butter little - 1 tsp

Preparation:
Wash the meat, remove bones, tendons and cut into small cubes, then put in a small saucepan and simmer until cooked.

Cool the finished meat and turn it twice through a meat grinder, and then rub it through a sieve (or grind it with a blender).
Add a little broth to the meat puree, add salt and bring to a boil.

Mix everything thoroughly and add butter.

For a little older children, you can make meat puree according to a different recipe:

To do this, you need to scroll the raw meat in a meat grinder (you can add a little onions) and put the meat on a heated and greased pan, simmer a little, sprinkle with flour, salt and add a little water.

Simmer over low heat until tender (50-60 minutes). Grind the finished mixture and add a little butter.

Bon Appetit!

Chicken meatballs

Ingredients:
chicken fillet - 500g
bow - 2 heads
carrots - 1pc
egg - 1pc
rice - 75g
tomato juice- 1 glass
sour cream - 100 gr
salt to taste

Preparation:
We make minced meat from chicken fillet, onions, spices and eggs. Boil the rice until half cooked, rinse and add to the minced meat, you can skip it again with the rice in a meat grinder. We form meatballs and bread them in breadcrumbs. Fry lightly in vegetable oil. Cooking frying: chop onions and carrots, fry, add tomato juice and sour cream. Fill the meatballs with the prepared gravy. And simmer over low heat until tender.
Bon Appetit!

Meat soufflé for children

Meat soufflé:
We take the meat we have. I prefer turkey or rabbit meat.
Boil the meat, beat in a blender with the addition of broth and 1-2 quail eggs, pour into a frying pan, add butter and evaporate to a soufflé state.
It turns out very SOUNCHY.

Garnish:
Boil carrots under closed lid with a minimum water level, to do this, cut it into pieces.
Add frozen zucchini, boil until tender, evaporate the water (if left, drain), add milk (about 50 ml) and a piece of butter (with a teaspoon).
Stir quickly so that the milk does not boil, beat in a blender.
It turns out to be very aromatic and tasty.

Decorate the dish with peas or herbs (depending on the season and taste).

Meat casserole with pasta and cabbage

Ingredients:
beef -150 gr.
pork - 150 gr.
onion - 1 pc.
pasta - 100 gr.
cabbage - 200 gr
egg - 1 pc.
butter - 40 gr.
cheese - 50 gr.

Preparation:
Prepare minced meat: mince meat with onions, salt.
Boil pasta in salted water. Finely chop the cabbage, stew in butter. Combine pasta with cabbage, add a raw egg, mix well.
Grease a baking dish with vegetable oil. Put the minced meat on the bottom, in a layer of 2 cm, put the pasta with kaputa on top. Sprinkle with grated cheese.
Bake at t = 180 gr. 30-35 minutes.

Bon Appetit!

Meatloaf with egg

chopped meat- 500 gr.
eggs - 4 pcs.
onion - 1 pc.
salt to taste

Prepare minced meat: mince meat, add onion, add raw egg, salt.

Prepare the filling: boil eggs -3 pcs. Fry finely chopped in a pan
onion. Mix boiled eggs with onions. The filling is ready.

Put the minced meat in a layer of 1.5 cm on wet cheesecloth, spread the filling on top. Roll the meat with eggs. Wrap the roll in foil and fry in the oven on a baking sheet at a temperature of 220 ° C for 25-30 minutes.

The recipe is suitable for babies from 1 year old.

Minced meat is a convenient preparation for mothers and grandmothers who want to spend more time with their child than in the kitchen. It is easy to use in the preparation of the most different dishes that will appeal not only to children, but also to adults. Before you useful and delicious recipes minced meat dishes suitable for a varied diet for the whole family. You can cook with chicken, beef and mixed mince.

Casserole

Ingredients

Casserole with minced meat and potatoes for children is a delicious and original treat, which is basically prepared without your participation.

1. Potatoes - 2 kg;
2. Minced meat - 500 g;
3. Milk - 50 ml;
4. Onions - 150 g;
5. Fresh parsley - 5 g;
6. Fresh cilantro - 5 g;
7. Butter - 80 g;
8. Vegetable oil - 1 tablespoon;
9. Ground black pepper - 1/3 tsp;
10. Coarsely ground red chili pepper - 1/3 tsp;
11. Ground coriander - 1/2 tsp;
12. Chicken egg - 1 pc.;
13. Salt to taste;

Preparation

Peel the potatoes, cut them in half (if large, into three parts). We put a pot of water, bring to a boil, salt and throw potatoes there. Cook until tender. Chop the onion finely. Heat a frying pan grated with vegetable oil and fry 150 grams of onion for three minutes. Add minced meat. Simmer for 5 minutes. Add spices at the end. Finely chop the parsley, cilantro and add to the minced meat. Turn off the stove.

Pour water from the pan. Add a piece of butter to the finished potatoes. We crush the potatoes and turn them into mashed potatoes. We do this without using a blender so that there is no porridge. Fill the finished puree with warm milk and add liquid egg... Stir.

Grease the baking dish with butter. Now we lay out the blanks in layers: first the potatoes, then the minced meat and so on. The last layer should be potatoes, which must be greased with butter on top. We send the casserole to the oven for 30 minutes at 180 degrees.

Sprinkle grated cheese on the casserole 5 minutes before the end of cooking.

Meatballs with potatoes

Ingredients

Minced meatballs for children are a basic dish from which you can make many delicacies that can intrigue even a little one.

1. Minced meat 400 g;
2. Potatoes 4-5 pcs;
3. Sour cream 100 ml;
4. Garlic 2 cloves;
5. Cheese 70 g;
6. Coriander? tsp;
7. Greens (dill, parsley);
8. Salt (to taste).

Preparation

Grind herbs, grate cheese. Pour the sour cream into a container. Grind the garlic there and add herbs with spices. Cut the potatoes into thin slices. Salt and cover with sauce. Lubricate the baking sheet with oil. Put the potatoes on a baking sheet on both sides, and place the meatballs in the middle. We sculpt them from minced meat, giving it a round shape and trying to make them the same.
We bake for 40 minutes at a temperature of 200 degrees. Serve with a light salad and sour cream decoration.

Meatballs prepared this way make wonderful canapes. Simply skewer the meatballs and fresh vegetables... Pieces of boiled carrots, beets, and potatoes are also good options.

Meatball soup

Ingredients

Meatball soup for children - very healthy dish, which is suitable for all family members, even those who are forced to limit their diet.

1. Minced meat - 400 g
2. Carrots - 140 g
3. Onions - 250 g
4. Potatoes - 300 g
5. Rice - 2 tablespoons
6. Water - 2 liters
7. Parsley - 5 g
8. Dill - 10 g
9. Salt to taste
10. Ground black pepper - to taste
11. Bay leaf - 2 pcs.
12. Vegetable oil - 1 tablespoon

Preparation

Finely chop the onion (125 grams) and mix it with the minced meat. Salt and pepper to taste. We stir it all with our hands. Pour one tablespoon of oil into a saucepan. Fry the second onion. During this time, rub 140 grams of carrots and add to the onion. Fry for 3 minutes over medium heat. After that, add 2 liters of water, bring to a boil, add 2 tablespoons of rice. Peel and dice the potatoes. We send it after the rice. Bring to a boil, make a low heat and wait 10 minutes. During this time, you can mold small meatballs (1.5 cm in diameter). You will get 30 pieces. Add them to the soup. Salt and pepper to taste, add bay leaves. Bring to readiness for 15 minutes over low heat. At the final stage, add greens.

Meatballs with dough on skewers

Ingredients

Children eat with their eyes, not with their teeth. Their attention is attracted by unusual shapes and colors, they also whet the appetite. If your little one eats little, use the bait in the form of this recipe. By the way, you can take ready-made dough.
Dough:

1. 100 g sour cream
2. 1 egg,
3. 1 tsp sugar
4. 2 tbsp rast. oils,
5. 1 / 3-1 / 4 tsp soda,
6. 220-250 g flour
7. salt.

Meatballs:

1. 400 g minced meat,
2. 20 g bread crumbs.
3. 50 ml of milk
4. 1 protein
5. 1 onion
6. salt, spices,
7. yolk for lubrication.

Preparation

Making the dough. Add sugar, salt, egg, vegetable oil to sour cream. Stir intensively with a whisk. Add 0.3 teaspoon of baking soda. Gradually add flour and stir. The dough is soft and sticky. Cover it with a towel and leave to rest.

Cooking meatballs. Fill the breadcrumbs with milk, stir and set aside to swell. We grate the onion and mix it with the minced meat. We also immerse the soaked crackers there. Separate the egg white from the yolk and add it to the minced meat. Pour salt and spices there. Stir like dough. Now we are sculpting the meatballs. We will string 3 pieces for each skewer, so be guided by our skewers in size.

Roll out a dough rectangle 7-8 mm thick. We divide it into 8 identical oblong parts.

First we string 1 edge of the dough, then 1 meatball, wrap the whole meatball with the dough and pierce it again with a skewer. We repeat this to the end of the skewer. The dough tape should go through each minced meat ball. Cut off the excess tails. We put all this on a baking sheet, topped with oiled foil. Lubricate the eggs with the yolk of the products themselves to form a crust.

We send the baking sheet to the oven, preheated to 180 degrees for 25 minutes. Perfect as a company for the above soup.

Pasta with gravy

Ingredients

Many children love pasta, and this recipe for minced gravy will decorate and ennoble this delicacy. The pasta itself is rather dry, but a high-quality meat sauce will make it a delicate treat.

1. minced meat (any): 400g
2. carrots - 1 pc.
3. onion - 1 pc.
4. tomato paste - 1/2 tbsp spoons
5. flour - 1 tbsp. spoon
6. water or meat broth- 1.5 cups
7. milk - 2 tbsp. spoons
8. dried garlic - 1 tsp
9. salt, pepper, Provencal, Italian or others - according to your taste
10. drain. oil - 10g
11. bay leaf - 1 pc.

Preparation

We clean onions and carrots. Chop the onion into smaller pieces. We rub the carrots. Pour some vegetable oil into a frying pan. Preheat the pan. We spread the onion, after half a minute carrots join it. Salt and pepper. We mix. We reduce the heat and extinguish it all for 5 minutes. Then add the minced meat. Stir and simmer for 10 minutes. Salt and add spices.

Cooking the sauce. Pour one and a half glasses of water into a specific container. We also define half a spoonful of tomato paste there. Salt and stir. Pour flour into a separate cup, mix with milk and stir. We pour in the divorced tomato paste... Bring to a boil. We turn down the fire. Add flour diluted in milk. Pepper. Simmer the gravy for 5-7 minutes over low heat. Add 1 bay leaf and a small piece of butter. We are waiting for another 5 minutes and boldly add to the pasta.

All these recipes from chicken, beef and mixed minced meat (as well as minced turkey) will help you quickly and efficiently manage the kitchen in order to devote more time to raising your child!

From 8 months, the child's daily menu includes meat purees - a source of protein and easily digestible iron (if the first complementary foods were introduced at 6 months, then meat should be given from 9-10 months). Healthy children are given mashed potatoes starting from 5 g (1 teaspoon), and by the year they are gradually increased to 60–80 g. It is better to start with turkey, beef, and lean pork.

You can buy mashed potatoes in stores or pharmacies, but you can successfully prepare it at home. To do this, meat without fat, peeled from veins and films, must be boiled, chopped well with a knife and minced at least twice. The resulting minced meat can be mixed with vegetable puree or with milk (mixture).

To save time and effort, you can go the other way: cook meatballs from raw minced meat, put in the freezer and use as needed. They can also be cooked with vegetables, and then chopped together (for example, in a blender).

And of course, we must not forget that for the preparation of meat dishes for children it is necessary to use only fresh meat, without additives, which must first be thoroughly washed, removed films, bacon and veins, if any.

Which meat is healthier for a child

Beef

Most often, complementary foods start with beef, due to its affordability and health benefits. It is distinguished by the content of the most valuable proteins, which include almost all nonessential and irreplaceable amino acids. It contains a lot of protein (20%), fat 10%, iron - 2.9 mg per 100 g of product, zinc and B vitamins.

Beef is assimilated in the human body by 75%, and veal (meat of calves up to 3 months) in general by 90%. The most valuable part of the carcass recommended for baby food is tenderloin - meat from the lumbar region (it contains only 2.8% fat).

However, it should be borne in mind that beef can cause allergies in a child. Also, beef is not recommended for children with cow's milk allergies.

Rabbit meat

Hypoallergenic and easily digestible meat. In the human body, rabbit meat is absorbed by 90%, and protein from rabbit meat is absorbed by 96%). It contains more protein (21%) and less fat than our usual beef. Although rabbit meat belongs to white meats, it contains more iron than beef: 3-4 mg per 100 g. Rabbit meat contains less salt (sodium chloride) and also less purines than other varieties. The most valuable is the meat of young rabbits (up to 3 months old).

Turkey meat

Low-allergenic, protein-rich meat. It is relatively low in fat (4%), cholesterol and easily absorbed (95%). A turkey breast fillet (the recommended part of a poultry) contains 24.5% protein and 1.9% fat. It has more sodium than other meats. A whole turkey contains more iron than beef and even more than a rabbit: 4-5 mg per 100 g, but its fillet (breast without skin) contains less iron: 2-3 mg per 100 g. Turkey meat is very tender and tasty ...

horsemeat

Horse meat also belongs to low-allergenic meats. It is rich in complete proteins of 21%, tenderloin contains about 4% fat, in terms of the value and digestibility of proteins and in terms of iron content, horse meat is not inferior to beef.

Other meats that do not start with complementary foods

Chicken meat

Chicken meat is considered to be even more allergenic than beef, so it is usually not started with it. Chicken fillet contains 18-19% protein, 1.9% fat, 1.5 mg iron per 100 g.

Chicken is introduced later (from 7-8 months) and is given to the child only 1-2 times a week. The recommended part is the breast.

Pork

Even later (from 8-9 months) pork is introduced into the child's complementary foods. It also belongs to hypoallergenic meats, but has a higher fat content. The meat pork used in children's diets contains approximately 14% protein and 33% fat.

Pork tenderloin is recommended: 20% protein and only 7% fat. But of all animal fats, pork fat has the most useful properties, since it contains a certain amount of polyunsaturated fatty acids. Pork fat easier to digest. There is about the same amount of iron in pork as in chicken: 1.5 mg per 100 g.

Mutton

Lamb is also used in the diet of children, the meat is tougher, according to nutritional value not inferior to other varieties. It can be administered from 9 months.

After the child gets used to meat, different types meat is alternated. Beef is usually preferred.

A fish

Fish are often allergic to fish and should be administered with caution. After the child is accustomed to meat, they begin to feed the fish. This happens no earlier than 7 months.

Meat of all types of fish is rich in magnesium, potassium and, especially, phosphorus, as well as iodine and fluorine. The fish contains vitamins A, D, E and vitamins of group B. They choose sea fish, as the most useful, white, as the least allergenic and low-fat: cod, hake, tuna, haddock, pollock.

Fish puree is prepared in the same way as meat puree. All bones are carefully removed before crushing. The maximum amount of fish puree by 1 year is 50 g. Fish is given to the child instead of meat 1-2 times a week.

Bouillon

It is recommended to introduce meat into the child's diet first, and then meat broth. Since meat broth is not a fundamentally significant product in terms of the content of nutrients: proteins, fats, minerals, you can not include it at all in the diet of children under 1 year old.

For the broth, you must definitely take lean meat without veins. For 30-50 g of meat in 200 ml of water. Wash the meat thoroughly. To reduce the concentration of extractives in the broth - it is recommended: pour cold water over the meat, bring to a boil and cook for 5-10 minutes, then drain the broth, pour the meat again with water and cook until tender.

Up to 1 year, since the amount of broth in the diet is strictly limited, it is advisable to cook meat separately from vegetables, and then add the required amount of meat and broth to the finished portion. After 1 year, you can add other soup ingredients to the meat broth while cooking the meat.

The same is true for fish broth.

Dishes for children of the first year of life

Puree with Chicken and Potatoes (Option 1)

Composition:

• chicken meat - 100 g,
• potatoes - 200 g,
• milk - ¼ glass,
• butter - ½ tsp.

Boil low-fat chicken bouillon, strain through a wet napkin and pour over the peeled and chopped in large pieces potato. The broth should only cover the potatoes. Cook the potatoes under the lid for 25-30 minutes, then rub through a hair sieve, adding previously cooked and minced chicken. Dilute the resulting puree with boiling milk and beat with a whisk. Warm up on the stove until it boils. Add butter to the mashed potatoes.

Puree with Chicken and Potatoes (Option 2)

Composition:

• potatoes - 2 pcs.,
• chicken - 100 g,
• milk - ½ cup,
• butter - 1 tsp,
• salt to taste.

Boil the chicken, scroll in a meat grinder. Peel the potatoes, chop and pour over the hot broth. Cook for 30 minutes, rub hot through a sieve, add minced chicken... Then pour in hot milk and beat well. Heat over low heat and add butter.

Puree Meat

Composition:

• meat - 100 g,
• water - ¼ glass,
• butter - tsp,
• broth - 30 ml.

Wash a piece of meat (beef), cut off the film, remove fat and tendons, cut into small pieces. Cover with cold water and simmer, covered, until soft. Pass the cooled meat through a meat grinder twice, rub through a sieve, add broth, salt, bring to a boil over low heat, remove from heat and add butter.

Boiled meat can be given to a baby from 7 months. It is a high quality protein other than protein breast milk, and easily digestible iron. Also, the child receives a new type of fat, vitamins (B1, B6, B12), microelements (cobalt, zinc, etc.). In addition, the introduction of meat stimulates the digestive system and promotes the correct development of teeth and learning to chew.

It is better for the child to give low-fat varieties beef, veal, pork, chickens, turkeys, rabbits. Boiled and stewed and only rarely fried are preferable.

Puree Meat With Rice (Option 1)

• beef - 100 g
• rice - 2 tbsp. l.,
• milk - ½ cup,
• butter - 1 tbsp. l.,
• salt to taste.

Boil the meat. Cook the rice until cooked. Pass the meat with rice through a meat grinder twice. Add hot milk, stir and, stirring all the time, heat over low heat for 5 minutes. Remove from heat, fill with oil.

Puree Meat With Rice (Option 2)

• meat (pulp) - 150 g,
• beaten egg - 1 pc.,
• viscous rice porridge - 4 tbsp. l.,
• salt.

Pass the meat cleaned of fat and tendons through a meat grinder, mix with cold viscous rice porridge, mince again, add egg, salt and beat well. Put the resulting mass in a greased frying pan and bake in the oven.

Puree Vegetable With Liver

• liver - 100 g,
• potatoes - 1 pc.,
• carrots - 1 pc.,
• onions - ½ pcs.,
• butter - 2 tsp,
• salt.

Rinse the liver, peel and quickly fry in a teaspoon of warmed butter on both sides. Add some hot water and simmer covered for 10 minutes. Boil vegetables and rub through a sieve along with stewed liver. Add salt, a little vegetable broth and heat for 5 minutes. Season with butter and beat well.

Liver Puree

• liver - 200 g,
• butter - 2 tsp.,
• onion- 10-15 g.

Rinse the liver in running water, free from films, cut into pieces, salt and sprinkle with a little flour. Dissolve the butter in a frying pan and fry first finely chopped onions, then the liver, quickly turning it over. Transfer the pieces of liver to a saucepan, add water, close the lid and simmer in the oven for 7-10 minutes. Pass the cooled liver twice through a meat grinder or rub through a sieve.

Meat cutlets

• meat - 100 g,
• water - 60 ml,
• roll - 20 g.

Wash the meat (veal), cut off the films, remove fat and tendons, cut into small pieces and mince. Then mix the minced meat with a loaf soaked in cold water and mince it again.

Add salt to the minced meat and beat well, adding cold water. From the resulting mass, make cutlets, put them in one layer in a saucepan, half fill with vegetable or meat broth, close the lid and simmer until tender (about 30-40 minutes).

Fish cutlets

• fish - 250 g,
• roll - 30 g,
• milk - 50 ml,
• egg - ½ pc.,
• butter - 1 tbsp. l.

Cut the fish into pieces. Remove skin, remove bones and mince. Grind the minced meat for the second time together with the bread soaked in milk. Then season with salt, add a raw egg and beat until fluffy.

Cut it into cutlets, place on the wire rack of a steam pan, oiled (or moistened with water), close the lid tightly and bring the cutlets to readiness.

In meat sea ​​fish contains a lot of minerals and trace elements: iron is necessary for normal blood formation; iodine provides thyroid health and is necessary for children at school age; other trace elements include chlorine, copper, calcium.

Fish Pudding

• fish fillet - 100 g,
• roll - 50 g,
• milk - ½ cup,
• egg - 1 pc.,
• butter - 1 tsp,
• salt.

Soak the bread in milk and mince together with the fish fillet twice. Rub through a sieve, add salt, raw yolk and mix well. Beat the protein until foamy and carefully add to the mixture.

Grease the mold with butter, sprinkle with breadcrumbs or flour and fill with the mixture. Place the form in a saucepan filled with water to half the height of the form, cover and cook the pudding over low heat for 40 minutes.

Chicken, Meat or Fish Pudding

• meat - 200 g,
• milk - 1 glass,
• roll - 60 g, egg - 2 pcs.,
• vegetable oil - 2 tbsp. l.

Chicken flesh (if desired, you can replace it with beef, beef liver or steamed pike perch) mix with a small piece of dry rolls soaked in milk, then pass through a meat grinder twice.

Rub the resulting minced meat through a sieve, salt, dilute with milk until the gruel is thick, add raw yolks, and then whipped whites into a strong foam, mix gently (from bottom to top so as not to crush the protein).

Place in a small enamel saucepan, heavily oiled and sprinkled with breadcrumbs, cover with an oiled paper mug. Dip the saucepan into a large saucepan, half the height of the smaller saucepan with boiling water, cover and place on the stove for 40–45 minutes.

Sandwich Pates (Option 1)

meat - 100 g,

onion - 1 pc.,

Boil the lean meat, finely chop the onion and fry lightly in oil. Pass the meat and onion through a meat grinder, salt and mix well.

Sandwich Pates (Option 2)

Ingredients: chicken meat - 100 g, egg - 1 pc., Butter - 30 g, salt.

Boil chicken meat, grind with boiled egg, add butter, salt and mix.

You can also make pates from stewed liver, rolled sausages or sausages, fish, eggs or cottage cheese in a meat grinder.

Liver pate

liver - 100 g

carrots - 1 pc.,

egg - 1 pc.,

butter - 30 g

Cut the liver, peel it off and quickly fry in oil. Add some water, cover and simmer for 5-7 minutes.

Cool, mince twice, the second time together with pre-fried onions, small boiled carrots, boiled egg. Add butter, salt, beat well.

Fish pates (Option 1)

herring fillet - 200 g,

onion - 1 pc.,

cheese - 100 g

green onions,

parsley and dill.

Pass the onion together with the herring fillet through a meat grinder. Grate the cheese on a fine grater and add to the herring mass. Stir, sprinkle with herbs.

Fish Pastes (Option 2)

canned fish - 100 g,

egg - 1 pc.,

cheese - 100 g

Mash boneless fish from canned food (baby canned food is taken for babies), add to it a boiled chopped egg, finely grated cheese, season with mayonnaise.

Meat broth

meat - 100 g,

water - 400 ml,

carrots - 1 pc.,

parsley root

onions and leeks,

parsley.

Wash a piece of meat (beef) with bones, cut off the film, remove fat and tendons, cut into small pieces, crush the bones. Pour in two glasses of cold water, bring to a boil, remove the foam, cover and cook over low heat for an hour. Season the broth with finely chopped roots (onions, parsley, carrots) and herbs.

Continue cooking for another hour. Then remove the fat; Strain the broth, season with salt, bring to a boil. Serve with meatballs.

Puree Meat Soups (Option 1)

meat - 100 g,

broth - ½ cup,

flour - 1 tsp.,

Pass the raw meat through a meat grinder. Heat vegetable or meat broth and season with minced meat and flour, loosened in cold water. Bring to a boil and cook for 10-15 minutes, then rub through a sieve.

Puree Meat Soups (Option 2)

chicken meat - 100 g,

milk - ⅓ glass,

water - 250 ml,

butter - 1 tsp,

flour - 1 tsp.,

Boil chicken broth. Pass the cooked chicken meat through a meat grinder twice, put it in a boiling broth, add flour fried in butter, boil for 2-3 minutes. Then add salt, pour in hot milk and bring to a boil.

Beef Soup

Ingredients: beef - 100 g, fresh frozen green peas - 50 g, onions - 1 pc., Salt, bay leaf, spices to taste.

Boil the beef. Remove the meat from the broth, chop finely. Cut the potatoes into wedges, put in the broth and cook for 10-15 minutes. At the same time, chop the onion and fry until golden brown, and then add the peas to it.

Simmer onions and peas for 3-4 minutes. When the potatoes are almost ready, add the peas and onions to it and cook for another 3-4 minutes. Then add the chopped meat to the soup, salt, add spices and herbs as desired. Let the soup sit for a few minutes.

Soups are extremely important for the baby, because they contain salts and extractives necessary for the proper functioning of the stomach and good digestion of other dishes. Soups should be given precisely as the first and not the only dish for lunch.

Beef Liver Soup

Ingredients: liver (beef, veal) - 100 g, roll - 100 g, milk - ½ cup, egg yolk- 1 pc., Butter - 2 tsp.

Rinse the liver in running water, free from films, cut into pieces and pass through a meat grinder. Mix the minced liver with a roll soaked in milk, stir in the yolk and butter. When the mass is well mixed, rub it through a sieve. Bring the prepared vegetable broth to a boil, put the resulting puree in it and boil for 5-6 minutes.

Dishes For Children From 1 Year To 5 Years

Steam Cutlets

• meat (pulp) - 150 g,
• butter - 3 tsp,
• roll - 30 g,
• flour - 1 tsp.,
• onion - 1 pc.,
• milk - 150 ml,
• salt.

Peel the pulp from films and fat, wash and pass through a meat grinder twice, adding a slice of stale roll soaked in milk and squeezed out. Salt minced meat, mix with 2 tbsp. l. cold milk and 1 tsp. oils. Cut into cutlets, roll in bread crumbs and fry in hot oil, then put in the oven for 5-10 minutes.

Chicken Cutlets

Ingredients: chicken fillet - 150 g, roll - 30 g, milk - ¼ cup, butter - 1 tsp, salt.

Cut chicken fillet into small pieces and mince. Then mix the minced meat with a roll soaked in milk and mince it again. Add oil to the mass and grind everything. Make cutlets and fry in a pan or bake in the oven.

Chicken meat contains more protein than any other type of meat, while its fat content does not exceed 10%. Chicken protein contains 2% amino acids necessary for humans. It contains a large amount of vitamins B2, B6, B9, B12. In addition, chicken contains a large amount of iron in an easily digestible form, as well as sulfur, phosphorus, selenium, calcium, magnesium and copper.

Meat Puree

Ingredients: meat - 50 g, butter - 1 tsp, flour - 1 tsp.

Pass a piece of boiled meat without fat and films through a meat grinder. Dissolve the butter in a saucepan and fry the onions in it first, then the meat. Sprinkle the meat with flour, mix well, add a little low-fat broth, salt, cover and simmer in the oven. Then rub through a hair sieve. Put more in the mashed potatoes? tablespoons of butter.

Baked Meat Puree

Ingredients: meat - 200 g, roll - 20 g, egg 1 pc., Butter - 2 tsp, broth - 3 tbsp. l.

Cut the meat, peeled from films and tendons, into pieces and simmer in a small amount of water until half cooked. Then add a loaf soaked in cold water, pass everything through a meat grinder 2 times, add broth, pounded egg yolk and stir. Stir in the whipped protein. Put the mass in a pan, oiled and sprinkled with breadcrumbs, and bake, covered with a lid, in the oven in a water bath.

Meat Croquettes

Ingredients: meat (pulp) - 200 g, rutabagas, carrots, potatoes, onions - 1 pc., Green peas - 2 tbsp. l., cauliflower - 1 head, parsley and leek root, roll - 40 g, butter - 1 tsp., salt.

Cook from bones clear broth... Cut the peeled vegetables into cubes, pour over the strained broth and simmer under the lid.

Pass the meat pulp 2 times through a meat grinder together with a loaf soaked in cold water and a piece of butter. Make round croquettes from minced meat. When the vegetables are half cooked, add croquettes to them and simmer for 20 minutes.

Meatballs

Ingredients: meat (pulp) - 250 g, roll - 30 g, butter - 2 tsp, egg - 2 pcs., Salt.

Prepare the minced meat as for meatballs and gently stir in the whipped protein. Make balls (meatballs) from minced meat, put in a greased frying pan, add a little cold broth, cover with oiled paper and put in a not very hot oven for 20-30 minutes.

Serve with mashed potatoes or carrots.

Chops

Ingredients: meat - 200 g, onions - ½ pcs., Hard cheese (grated) - 2 tbsp. l., sour cream - 3 tbsp. l., butter - 1 tbsp. l., salt.

Chop the meat, beat off, salt, put in a greased frying pan. Sprinkle on top with chopped onion, cheese and grease with sour cream. Bake in the oven until tender.

Fish Meatballs

Ingredients: fish - 200 g, bread crumbs - 2 tsp, butter - 1 tsp, egg - 2 pcs., Salt.

Skip the fish fillet 2-3 times through a meat grinder. Add butter, crackers, egg yolk and beaten white to the minced meat. Minced meat put a teaspoon in boiling water and cook for 10-15 minutes under a lid.

Ready-made meatballs can be poured with sour cream sauce.

The meat of marine fish, in the group of cod fish, contains significantly more minerals than meat of freshwater fish. Cod fish include cod, pollock, blue whiting, navaga, burbot, pollock, silver hake. Cod meat contains 18–19% protein; it contains very little fat, practically no cholesterol, and contains phospholipids. Therefore, cod is considered dietary product... Pollock, blue whiting and pollock meat nutritional value close to the crackle.

Fish Cutlets

Ingredients: fish - 200 g, loaf - 40 g, bread crumbs - 2 tsp, butter - 1 tsp, milk - ⅓ glass, protein - 1 pc., Salt.

Stir the butter well with a crustless roll soaked in milk. Peel the fish, gut, wash, cut the flesh from the bones and mince it 2 times along with the loaf.

Salt the minced meat and grind well with a little cream or milk, carefully mix with the protein, whipped into a strong foam. Blind cutlets, roll in breadcrumbs and fry in hot oil.

Fish and Potato Cutlets

Ingredients: fish - 200 g, potatoes - 3 pcs., Bread crumbs - 40 g, butter - 1 tbsp. l., milk - ½ cup, egg - 1 pc., salt.

Boil potatoes. Peel the fish, gut, wash, cut the flesh from the bones. Pour water over the bones, head and skin and cook. Pass the pulp and boiled potatoes through a meat grinder 2 times. Add breadcrumbs, butter, salt, yolk and milk to the minced meat. Knead well and put the whole mass on a wet board. Blind cutlets, coat with protein, roll in breadcrumbs and fry in hot oil.

Beef Zrazy

Beef - 200 g, roll - 20 g, rice - 2 tbsp. l., onion - 1 pc., water or milk - 2 tbsp. l., egg - 1 pc., salt.

Roll a ball out of minced meat with wet hands and roll it into a cake 1 cm thick.Put in the middle of the cake boiled rice mixed with chopped egg and onions. Pinch the edges of the cake, shape it into an oval shape and fry in a pan with oil or put in the oven for 30–40 minutes.

Veal Croquettes

Ingredients: meat (pulp) - 150 g, ham - 60 g, butter - 2 tbsp. l., flour - 1 tbsp. l., milk - ¾ glass, egg - 1 pc., salt, parsley.

Cut the veal and ham into small cubes. Put butter in a saucepan, let it boil and add flour, then bring to a boil. Dilute with hot milk or broth.

Boil for about 10 minutes, stirring occasionally, season with salt and add chopped parsley. When the sauce thickens to the consistency of porridge, add the veal to it, let it cool, and place on a floured board. Cut croquettes the size of a nut, coat with egg and roll in breadcrumbs. Fry in hot oil.

Now they really like to oversalt food. Make sure that the ham is not over-smoked or over-salted.

Stews (Option 1)

Ingredients: water - 1.5 cups, beef - 200 g, potatoes, onions, carrots - 1 pc., Green beans - ½ cup, bay leaf, parsley, dill, green onions, salt.

Cut the meat into pieces, boil until half cooked in salted water along with bay leaves. Peel the vegetables, cut into cubes and place with the meat. Sprinkle with herbs before serving.

Braised Meat Dishes (Option 2)

Ingredients: meat - 200 g, onion - 1 pc., Tomato paste - 1 tbsp. l., butter - 1 tbsp. l., flour - 1 tbsp. l., bay leaf, salt.

Cut the meat into cubes and fry in oil. Sprinkle with flour, add bay leaves, finely chopped onion, tomato paste, salt and simmer for 15–20 minutes.

Casserole With Meat And Vermicelli

Ingredients: vermicelli - 100 g, milk - ½ cup, egg - 1 pc., Butter - 1 tbsp. l., boiled meat - 100 g, onion - 1 pc., salt, tomato sauce.

Boil the vermicelli in salted water, discard through a colander and drain. Transfer to a saucepan, add egg and milk and stir. Put half of the vermicelli on a greased baking sheet. On top, put minced meat from ground boiled meat, stewed in a pan along with finely chopped onions. Put the remaining noodles on the meat, crumble the butter, sprinkle with breadcrumbs. Bake in the oven. Serve with tomato sauce.

Casserole With Meat And Potatoes

Boiled beef - 100 g, potatoes - 3 pcs., Onions - 1 pc., Butter - 1 tbsp. l., egg - 1 pc., ground crackers, salt.

Make mashed potatoes. Put half an even layer on a frying pan greased and sprinkled with sifted breadcrumbs; spread the meat passed through a meat grinder and fried with onions on top and cover it with the rest of the puree. Grease the surface of the casserole with an egg mixed with sour cream and bake in the oven.

Meat Casserole With Cabbage

Ingredients: meat - 200 g, white cabbage - 1 leaf, butter - 2 tbsp. l., onion - 1 pc., milk - ½ cup, water - ½ cup, egg - 1 pc., salt.

Pass the boiled meat with finely chopped onion through a meat grinder. Finely chop the cabbage, put in a saucepan, cover with hot water and simmer under a lid over low heat for 15 minutes. Then put butter, cured meat into the cabbage, pour in cold milk, salt, add a beaten egg, stir well and put in a frying pan, previously oiled. Grease the casserole on top with an egg mixed with milk and put in the oven for 30 minutes.

When serving, pour over sour cream or tomato sauce and sprinkle with finely chopped herbs.

Chicken Casserole

Ingredients: boiled chicken - 250 g, egg - 2 pcs., White bread - 1 slice, milk - 50 ml, sour cream - ½ cup, butter - 50 g, ground crackers - 2 tbsp. l., cheese - 50 g, salt.

Pour milk over white bread and let it soak. Separate the yolks from the whites, refrigerate the whites. Skip the chicken meat through a meat grinder, add the yolks, soaked bread, salt, sour cream and 2/3 butter. Mix well.

Beat the cooled proteins with a little salt, carefully add to the minced meat and mix. Grease a deep frying pan with the rest of the oil, sprinkle with half of the breadcrumbs and lay out the chicken mass. Sprinkle with breadcrumbs on top and place in a preheated oven for 30-40 minutes.

The chicken can be replaced boiled meat turkeys.

Fish and Potato Casserole

Ingredients: fish - 200 ml, potatoes - 3 pcs., Bread crumbs - 2 tsp., Butter - 2 tsp., Milk - ⅓ glass, egg - 2 pcs., Salt.

Mash hot, freshly boiled potatoes and stir with milk. Boil the gutted fish, select the pulp and mix with the potatoes. Add melted butter, salt, yolk and beaten egg white to the mixture. Grease the mold with butter and sprinkle with breadcrumbs, put the minced meat in it, cover with oiled paper and cook in a water bath for 40 minutes.

Fish Casserole

Ingredients: fish - 200 g, butter - 2 tsp, cheese - 20 g, bread crumbs - 2 tsp, salt.

Boil the gutted and cleaned fish in boiling water (5 minutes), cool quickly in cold water, put it on a sieve and let the water drain. Cut into pieces and remove the flesh from the bones. Put the pieces of fish in a greased fireproof clay bowl, pour over the sauce made from dried flour, broth and milk, sprinkle with grated cheese and sifted breadcrumbs on top. Bake in the oven for 15–20 minutes.

Fish Rolls

Ingredients: fish fillet - 500 g, egg - 1 pc., Milk - 3 tbsp. l., bread crumbs, butter - 50 g, vegetable oil - 50 ml, flour, herbs, salt. For minced meat: rice - ½ cup, hard-boiled egg - 1 pc., Butter - 20 g, salt.

Salt the fillet, put in the cold for 1-2 hours. Prepare minced meat. Rinse the rice and cook in plenty of water until half cooked. Drain the water, put the oil in the rice, cover and put in hot oven for 10-15 minutes. Then cool the rice, put in a bowl, salt and pepper, mix with boiled eggs. Put the prepared minced meat on the fillet, roll up, tie with threads, roll in flour, moisten in an egg mixed with milk, and breaded in breadcrumbs. Fry in a large amount of oil.

Free the finished rolls from the threads, put them in a saucepan and pour with melted butter, without covering, put in the oven.

Steamed Fish Bites

Ingredients: fish fillet - 250 g, green beans- 150 g, roll - 50 g, milk - 50 ml, fresh mushrooms- 100 g, egg - 1 pc., Butter - 2 tbsp. l., salt.

Pass the skinless fillet through a meat grinder, mix with bread soaked in milk, salt and mince again. Then add softened butter, egg to the mass, mix well. Cut, without rolling in flour, giving the minced meat the shape of cue balls.

Place the chops in one row at the bottom of a pan greased with oil, put peeled, washed and chopped fresh mushrooms (porcini or champignons) in between, sprinkle with oil, pour the broth boiled from fish bones, so that the chops are three-quarters immersed in the liquid ... Cover the pot with a lid and cook for 15–20 minutes.

Steam cooking is always healthier than frying or deep-frying.

Fish Pate (Option 1)

Ingredients: fillet of sea fish - 250 g, butter - 50 g, carrots - 1–2 pcs., Onions - 1 pc., Salt.

Peel and grate carrots and onions. Fry lightly. Grind fish fillets and fry with vegetables until tender. Pass this mixture through a meat grinder twice, salt, add the butter remaining after frying. Mix everything thoroughly, beat and cool.

Fish Pate (Option 2)

Ingredients: cod fillet - 300 g, potatoes - 3-4 pcs., Onions - 1 pc., Egg - 1-2 pcs., Parsley - 1 bunch, salt.

Boil separately the cod and potatoes "in their jacket". Squeeze the fish out of excess moisture, peel the potatoes and mince together with the onion. Add chopped parsley and eggs to the minced meat. Mix well, salt. Place in a mold and bake in the oven.

Vegetable Stew

Ingredients: beef - 200 g, potatoes, carrots, onions - 1 pc., Cauliflower or white cabbage 1 white leaf, green peas - 2 tsp, butter - 2 tbsp. l., flour - 1 tsp., milk - ½ cup, water - 2 cups, salt.

Cut the meat into small pieces, put in a saucepan, cover with hot water (1 glass) and simmer over low heat for 20 minutes. Then put there finely chopped potatoes, carrots, onions, pieces raw cabbage, green peas, water (1 cup) and salt. Simmer the stew over low heat for another 30 minutes, then add sifted and dried flour, diluted with cold milk, and, stirring gently, simmer for 3-5 minutes.

Meatloaf Stuffed

Ingredients: meat (pulp) - 200 g, roll - 30 g, carrots - 1 pc., Egg - 2 pcs., Butter - 2 tsp, green onions, salt, sour cream.

Prepare the minced meat, place it in a long strip on a wet towel and roll it out slightly. Put finely chopped eggs in the middle of the minced meat, sprinkle with green onions, put the fried carrots on top. Pinch the roll, joining the edges of the towel, and transfer the seam down into a greased frying pan.

Grease the roll with sour cream, pounded with egg and butter, prick in several places with a fork, so as not to crack. Pour some hot water into the pan and place in the oven for 30–40 minutes, pouring hot water from the pan from time to time.

Meat Loaf With Cheese

Ingredients: beef - 200 g, cheese - 50 g, butter - 1 tsp, vegetable oil - 1 tbsp. l., herbs, salt.

Cut the beef into pieces, beat off, salt, make cheese filling from finely grated cheese, mixed with butter and chopped herbs, put on the meat, wrap in a tube, fry in vegetable oil. Then add some hot water and simmer until tender.

Stew

Ingredients: meat - 200 g, carrots, onions - 1 pc., Celery root and shallots, tomato sauce - 1 tsp, butter - 1 tbsp. l., salt.

Cut off fat from a piece of meat, wash with cold water, put in a colander and drain, then dry with a towel and rub with salt. Dissolve the oil in a frying pan and lightly fry the finely chopped onion, then add the meat and chopped roots. Once the meat is well browned, add 2 tablespoons of water, close the pan with a lid and simmer in the oven, occasionally turning over and juicing the meat. Add tomato sauce to improve the taste.

Veal With Potatoes

Ingredients: veal - 200 g, potatoes - 2 pcs., Onions - 1 pc., Vegetable oil - 1 tbsp. l., tomato paste - 1 tbsp. l., crackers - 1 tbsp. l., grated cheese - 1 tbsp. l., herbs, salt.

Boil meat and potatoes, cut into slices, put in a pan, pour sauce (mix fried onions with tomato paste), simmer for 15 minutes. Sprinkle with breadcrumbs and cheese, bake for 10-15 minutes.

Liver With Vegetables

Ingredients: beef or chicken liver - 100 g, onions, carrots, potatoes - 1 pc., Tomatoes - 2 pcs., Flour - 1 tsp, butter - 2 tbsp. l., bay leaf, salt.

Wash vegetables (except tomatoes), peel, cut into cubes. Wash the liver, peel off the film, cut into pieces, sprinkle with flour, fry in oil. Add vegetables and fry for 10-15 minutes. Scald the tomatoes with boiling water, peel, cut into slices and place with vegetables and liver. Season with salt, put bay leaf and simmer until tender.

Chicken with rice

Ingredients: chicken meat - 150 g, rice - 100 g, butter - 2 tbsp. l., flour - 1 tbsp. l., broth - 1 glass, onion - 1 pc., tomato puree, salt.

Meat boiled chicken cut into cubes. Dissolve the oil over high heat and fry finely chopped onion on it, and then dry rice, previously dried with a towel. Fry the rice until lightly yellow color... When the rice has a pleasant smell, pour the broth over it and bring to a boil, stirring constantly.

When the rice is soft enough, add a teaspoon of tomato paste and chicken, stir and heat.

Chicken Pudding

Chicken (pulp) - 300 g, roll - 30 g, butter - 1 tbsp. l., milk - 150 ml, egg - 3 pcs., salt.

Rinse boneless chicken, mince twice; skip the meat for the second time along with the stale wheat bread pre-soaked in a piece of milk. Rub the resulting mass through a hair sieve, mix with the rest of the milk, add raw egg yolk and whipped egg white, salt, transfer to a greased dish and cook in a water bath for 20-25 minutes.

Cabbage rolls

Ingredients: meat (pulp) - 150 g, rice - 60 g, cabbage - 0.5 kg, onion - 1 pc., Tomato - 1 pc., Butter - 1 tbsp. l., egg - 3 pcs., flour - 2 tsp., sour cream - 3 tsp., sugar, salt.

Cut off the thickened parts in the cabbage leaves and dip the leaves in slightly boiling water for a few minutes (depending on the thickness of the leaves). Place the leaves in a colander and drain.

Pass the meat through a meat grinder, add boiled rice, finely chopped and fried onions in oil, chopped egg.

Place the minced meat in the middle of the cabbage leaf and wrap. Dip the cabbage rolls in breadcrumbs or flour and fry in oil. Then put in a saucepan, pour in tomato sauce and simmer in the oven for 30-40 minutes.

Sauce preparation: dissolve butter, fry a tomato in it, add sugar, sprinkle with flour, dilute with broth and sour cream, let simmer for 8-10 minutes.

Lazy Cabbage Rolls

Ingredients: rice - 1 glass, cabbage - ½ head of cabbage, onion - 1 pc., Meat - 200 g, tomato paste - 2 tbsp. l., water - 4 cups, butter - 4 tbsp. l., herbs, salt.

Pass the meat through a meat grinder, wash the rice, chop the cabbage and onions. Place in a saucepan in layers: cabbage, onions, meat, rice. Salt each layer. Dissolve the tomato paste in hot water, pour over the layers. Put butter cut into pieces on top and simmer over low heat until tender. Sprinkle with herbs before serving.

Fish Cabbage Rolls

Ingredients: fish fillet - 250 g, cabbage - 250 g, rice - 1 tbsp. l., onion - 1 pc., butter - 2 tbsp. l., tomato sauce - 2 tsp., salt.

Boil fresh cabbage and chop finely. Fry thinly chopped onions, boil rice. Grind the fillet in a meat grinder, add cabbage, rice, onion, salt, mix thoroughly and make stuffed cabbage in the form of sausages. Put in a preheated pan, fry, pour over with tomato sauce and bake in the oven.

Dressing Broth

Ingredients: meat (beef) - 300 g, water - 6 cups, carrots - 1 pc., Parsley root, salt, onions and leeks, parsley.

Wash a piece of meat with bones, cut off the film, remove fat and tendons, cut into small pieces, crush the bones. Pour cold water, bring to a boil, remove the foam, cover and cook over low heat for an hour. Season the broth with finely chopped roots (onions, parsley, carrots) and herbs. Continue cooking for another hour. Then remove the fat, strain the broth, salt and bring to a boil. The dressing broth can be used both for making soups and as a stand-alone dish.

You can fill the broth with finely chopped vegetables (1 tablespoon per glass of broth) or pre-cooked loose rice(1 tsp. In a glass of broth). You can season with pre-stewed fresh cabbage (1 tbsp. L. Per glass of broth) or semolina (1 tsp. Per glass of broth), mashed vegetables or grated meat, taken in 1 tbsp. l.

Broth With Vermicelli

Ingredients: meat - 100 g, noodles - 2 handfuls, carrots - 1 small, butter - 1 tsp, salt.

Dip the vermicelli into boiling salted water and cook until tender, then discard in a colander, rinse with cold boiled water... Finely chop the carrots in the form of rings or thin strips, simmer in oil. Put cooked noodles in hot broth, stew carrots and boil.

The average amount of the first course: for a child from 1 to 2 years old - 120-150 ml, from 2 to 3 years old - 150-180 ml. On different days, the child may have a different appetite, it is not necessary to strive for him to eat everything.

Cauliflower Soup

Ingredients: beef - 100 g, cauliflower - ¼ head of cabbage (or 10-12 inflorescences), carrots - ½ pcs., Butter - 1 tsp, onions - ½ pcs., Parsley, dill, salt.

Wash the head of cauliflower, peeled from stubs and leaves, cut into small pieces (inflorescences), put in strained boiling broth and cook at low boil for 15 minutes, salt. Before serving, put butter in the soup and sprinkle with finely chopped parsley or dill.

Brussels Sprouts Soup

Ingredients: beef - 100 g, Brussels sprouts - 3-4 pcs., Carrots - ½ pcs., Parsley, dill, sour cream, broth - 1.5 cups, salt.

Boil meat broth. Kocheski brussels sprouts cut off, rinse thoroughly and put in cold water for half an hour, then wash again. Dip the coals in boiling water and, when the water boils again, immediately remove them with a slotted spoon and put in hot broth. Add the diced potatoes and cook until tender. You can also cook soup in water or vegetable broth. Serve with sour cream.

Vegetables should be washed and peeled immediately before cooking; they should be placed in boiling water and preferably simmered under a lid in a little water. Vegetables should not be boiled for more than 30 minutes, as prolonged cooking leads to the destruction of vitamins.

Strong Chicken Soup

Ingredients: chicken meat - 400 g, water - 6 glasses, parsley root - 50 g.

Put the processed carcass of young chicken in a saucepan, put on high heat, bring to a boil and remove the foam. Then reduce the heat and cook over low heat for 1–1.5 hours, until the chicken becomes soft.

Remove the chicken and immerse it in cold salted water so that it does not darken. Strain the broth through a damp napkin, put it back on the fire and season with semolina, or noodles, or rice. At the same time, put the chicken meat passed through a meat grinder and let it boil for another 20 minutes. Children over 2 years old can separately serve a piece of chicken with rice and white sauce.

When cooking vegetable soups remember that vegetables must be fresh and undamaged. Soup for baby food should not be too thick.

Chicken Puree Soup

Ingredients: chicken meat - 400 g, water - 6-8 glasses (depending on the size of the chicken), parsley and leek root - 50 g each, egg - 1 pc., Flour - 1 tsp, milk - ¼ glasses, butter - 1 tsp, salt.

Cut the chicken carcass into small pieces, add cold water and cook under the lid. Remove the foam, salt the broth. Bring to a boil, remove the foam again, add the white roots, let it boil, then cook the broth under a lid over low heat until the chicken is tender. Remove the chicken, remove the pulp from the bones and crank it 2-3 times through a meat grinder.

In the received chicken puree add flour fried in butter, stir well, pouring in strained chicken broth, until the required thickness so that the puree soup is not very liquid and not very thick.

Light Rice Soup

Ingredients: meat - 100 g, water - 0.5 l, rice - 2 tsp, carrots - 10 g, turnips or rutabagas - 10 g, salt, a small amount of onions, parsley and dill.

Boil meat or chicken broth, drain. Sort the rice, rinse, put in salted boiling water and cook at low boil until soft, without overcooking. Discard the rice in a colander and let the water drain, then put the rice in the hot broth and boil. Washed with boiled water and finely chopped greens are placed in a plate before serving.

Fish Broth

Ingredients: fish - 150 g, white roots, onion - 1 pc., Water - 1.5 cups, salt.

Take the fish fillet (or free the fish carcass from the bones), cut into pieces. Put them on the bottom of a saucepan, pour hot water (for 100 g of fish - 1 glass of water), add chopped raw roots, onions, salt and bring to a boil. Then reduce heat and cook over low heat (almost no visible boil). Ready fish remove from broth, strain broth. Serve with fish meatballs.

Fish Meatballs For Soup

Ingredients: fish fillet - 100 g, roll - 15 g, butter - 1 tsp, egg - ½ pcs., Salt.

Skip the fish without skin and bones twice through a meat grinder with pre-soaked in milk and squeezed wheat bread. Add oil, salt, beaten egg to the crushed mass and mix well, then roll balls (meatballs) about the size of a hazelnut. Dip the meatballs into the boiling broth. Cook at the lowest boil for 10-15 minutes.

It is best for children to give cod, pike perch, navaga, sea ​​bass, silver hake and other types of fish containing small amounts of fat. It is desirable that the fish be fresh or frozen.

Fish Soup With Rice And Vegetables

Ingredients: fish fillet - 300 g, water - 1 l, Bell pepper- 2 pods, tomatoes - 2-3 pcs., Onions - 1 pc., Rice - ¼ cups, vegetable oil - ¼ cups, lemon wedge, dill, parsley and green onions, salt.

Remove seeds from pepper pods and cut into strips. Pour boiling water over the tomatoes and then immediately with cold water. Peel, cut into slices. Peel the onion and chop. Fry onions directly in a saucepan until transparent. Pour the washed rice into the onion, add pepper and tomatoes. Fry, stirring occasionally, for 5-7 minutes, then pour in hot water and cook for another 15 minutes. Salt fish fillet, drizzle lemon juice... Cut the fillets into slices or strips and place in the boiling soup. Cook over very low heat until fish is tender. Finely chop the greens, add to the soup and immediately remove from heat.

Fresh cabbage soup with meatballs

Ingredients: meat - 150 g, parsley and leek root, onions - 1 pc., Potatoes - carrots, rutabagas - 1 pc., Cabbage - a small fork, tomato - 1 small, sugar, salt.

Boil clear broth. Put out shredded under the lid white cabbage, carrots and rutabagas with added sugar and a small amount of strained broth. When the vegetables are half cooked, add the potatoes and the tomato, stewed separately in a little oil. When the vegetables are ready, add the rest of the strained broth to them, let them boil again and serve with or without sour cream.

Soup Meatballs

Composition: boiled beef- 200 g, wheat bread - 1 slice, egg - 1 pc., Small onion, parsley, dill, salt.

Pass the boiled meat twice through a meat grinder together with pre-soaked in cold water and then squeezed wheat (without crusts) bread, add the beaten egg, raw onion, grated, salt and mix. Cut the minced meat into balls the size of a hazelnut. Before eating, place the meatballs in the boiling broth and simmer for 10 minutes on a low boil.

Veal Meatballs

Veal (pulp) - 200 g, milk - 2 tbsp. l., egg (protein) - 2 pcs., salt.

Pass the meat twice through a meat grinder, salt, add milk and mix well, then add egg whites, whipped into a lather, and mix again. Roll out balls of the size of a large cherry from the prepared mass, put in a small saucepan, greased with oil, add a little broth or water and close the lid tightly. Steam.

Green cabbage soup

Ingredients: meat - 150 g, spinach - 200 g, potatoes - 2 pieces, egg - 2 pieces, sour cream - 2 tsp.

Boil broth and strain through double-folded cheesecloth. Sort the spinach, wash in several waters, dip in boiling broth along with chopped potatoes. Cook, covered, until the potatoes are tender. Remove the spinach and potatoes from the soup and rub through a sieve, then put the resulting puree back into the broth and bring it to a boil. Season the finished soup with raw yolk, pounded with sour cream. Serve with half a hard-boiled egg.

Lazy cabbage soup

Ingredients: beef - 100 g, sauerkraut - 150 g, onions and carrots - 1 pc., Tomato paste - 1 tsp, sour cream - 1 tbsp. l., flour - 1 tsp., butter - 1 tbsp. l., bay leaf, salt, dill.

Boil the broth, remove the meat. Fry chopped onions and carrots in oil for 10 minutes, add sauerkraut, tomato paste, bay leaf, simmer for another 10-15 minutes. Combine with broth and chopped meat, boil for 10 minutes, add flour dressing. Put sour cream and dill before serving.

Borscht With Meatballs

Ingredients: meat - 200 g, water - 600 ml, roll - 30 g, parsley and leek root, onions, carrots, rutabagas, beets - 1 pc., Cabbage - ¼ medium head, tomato - 1 small, sour cream, butter - 1 tsp., sugar, salt.

Separate the meat from the bones. Cook a transparent broth from the bones.

Prepare meatballs from the pulp: add the loaf pre-soaked in water to the minced meat, a tablespoon of very cold water and mix well. Cut into walnut-sized meatballs.

Chop beets, cabbage, some carrots, rutabagas and onions separately. Stew vegetables in a small amount of broth (covered) with a small amount of sugar, add the tomato stewed in oil there.

Meatballs (4-5 pieces per serving) are dipped into the soup 10 minutes before the end of cooking.

Recipes from the book "Grandma's Recipes For Babies. Tasty, Nourishing, Useful", Agafya Tikhonovna Zvonareva