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Veal for children - stew with potatoes. Calf meat: when can I introduce baby food into complementary foods and how best to cook? What to cook from veal for a child

Reading 7 min. Views 765 Published on 01.04.2018

Hello dear readers!

Meat is a valuable product in the diet. Animal proteins provide a complete set of vitamins and minerals. It becomes a necessity for a child during the transition from breastfeeding to the "adult" table. The gastrointestinal tract of the baby is still weak and cannot withstand heavy fats, so light dietary meat is an important part of the menu.

When a child grows up, parents face the question of introducing complementary foods and choosing the best meat. That's when young mothers and fathers begin to look for information about a particular type of meat. For example, is veal good for a child, and how to cook veal for a children's menu? In this article, we will try to answer these and other questions of parents.

Compound

Veal is the meat of young bulls, which were no more than 6 months old before slaughter. If you compare it with beef, then it tastes more tender and juicier. Veal is a delicacy type of meat due to the lack of fat. The meat of dairy calves is considered the most expensive - during their lifetime they are nothing but mother's milk, so the texture of dairy veal is even more tender and velvety.

Due to the absence of fat, the calorie content of veal is only 96 kcal / 100g. This type of meat contains vitamins B and E, and from minerals it is rich in iron, copper, fluorine and other micro and macro elements.

Benefits for babies

Veal is not only delicious (almost every child approves of its dishes), but also very healthy.

The high protein content with low calorie content of this type of meat quickly replenishes energy costs.
Easily absorbed by the body due to amino acids, does not burden the gastrointestinal tract.
Iron and gelatin in veal are very important for children with anemia.
Strengthens the nervous system.
Improves appetite and the digestive system.

Harm of veal

Veal, like all types of meat, can be harmful with poor heat treatment. Raw meat carries a risk of helminth infection.

Do not give the child veal with individual intolerance to the product.

Veal for the first feeding

Boiled veal puree is offered to babies from 8 months. Introduce veal after rabbit or turkey. Since this is an allergenic product, do not rush to feed it to your child, wait until his stomach is sufficiently formed to digest heavy foods.

For the first time, give the baby half a teaspoon, increase the portion over time. To enhance the nutritional value, combine vegetable or cereal foods with meat.

"Serious" veal dishes , such as cutlets, stews in pieces begin to be given from 1.5 years.

How to choose a high quality product

Give preference to chilled veal, frozen meat loses a lot of taste and nutrients.

The meat of a young calf has a delicate pink color, its unevenness and the presence of spots on the surface indicate that the product is not fresh and not suitable for consumption.

The freshness of meat can also be checked by pressing on a piece: on high-quality and not stale meat, the hole will immediately return to its previous state, it will be elastic.

A large amount of ice on the frozen product indicates that the meat was subjected to repeated defrosting and freezing.

Fresh meat is stored in the refrigerator for no more than 2.5 days, it is desirable to store it in paper.

Veal - recipes for children and parents

The nuances of cooking veal will allow you to get a tasty, healthy and attractive-looking dish.

A piece of veal meat is cooked for at least an hour, if longer, then it loses nutrients and components, but the broth becomes tastier. For cooking, use tenderloin or pulp. The result of the finished dish depends not only on a well-chosen piece, but also on the ability to cook. Put the meat in boiling water, it should completely cover all the pieces.
For baking in the oven, the veal is cut across the fibers, so the appearance of the dish will look aesthetically pleasing; for stewing or cooking, the method of cutting meat is not important.
The veal stewing time depends on the size of the chosen piece of meat, a whole steak should be cooked for about an hour, chopped pieces - 40 minutes.

Veal cutlets for children from 3 years

Ingredients

veal - 300 grams;
white bread - 4 slices;
milk - 1 glass;
medium-sized carrots - 1 piece;
small onion - 1 piece;
chicken egg - 1 piece;
salt to taste;
greenery;
flour for rolling cutlets.

Cooking: We make minced meat from veal, for this it is enough just to scroll the meat in a meat grinder, we also scroll the onion. Salt minced meat, rub carrots on a fine grater. Before cooking, soak white bread in milk, squeeze it out and add to the minced meat. We drive in the egg, add finely chopped greens and knead all the ingredients well.

Next, with wet hands, form cutlets of a size convenient for you, bread them in wheat flour and send them to a heated frying pan with oil. When all the cutlets are fried, put them in a cauldron with half a glass of water and simmer over low heat for 30-35 minutes.

Veal cutlets can also be baked in the oven, steamed or in a slow cooker.

Veal stew

Ingredients:

veal - 300 grams;
large carrots - 1 piece;
onions - 1 piece;
zucchini - 1 piece;
tomatoes - 2 pieces;
salt - to taste;
Provencal herbs.

Cooking: Wash the piece of veal and cut into small pieces. Put them in a saucepan with a thick bottom and pour a small amount of water, add salt. After the water boils, cook the meat over medium heat until soft, on average it may take about half an hour. While the meat is cooking, you can prepare the vegetables. Grate the carrots on a fine grater, cut the zucchini onions and tomatoes into cubes of the same size.

Attach vegetables to the meat, simmer them together under a lid over low heat for 30-35 minutes, five minutes before cooking, add fresh herbs or Provence herbs.

Stewed veal (winter version)

Ingredients

veal - 300 grams;
onion - 1 piece;
carrots - 2 pieces;
potatoes - 5 large tubers;
salt - to taste.

Cooking: Boil the washed veal in a small amount of salted water for 30 minutes after boiling. Cut potatoes and onions into cubes, grate carrots. Put the prepared vegetables in a saucepan with meat, simmer under the lid for 45 minutes.

Veal baked in the oven

Ingredients

veal - 700 grams;
carrots - 2 pieces;
green beans - 300 grams;
bulb;
cream - 100 ml;
salt - to taste.

Cooking: Rinse the meat and dry it with a paper towel. Cut the veal into pieces of the same size and beat. Add salt to the cream and pour over the meat, let it marinate for 30 minutes in the refrigerator.

If you use frozen beans, thaw them before cooking, just rinse fresh vegetables. Carrots can be grated on a coarse grater or cut into strips, onions cut into rings.

Put the meat on a baking sheet, vegetables on top of it, pour the rest of the cream on top.

Bake in the oven at 180 degrees for an hour and a half, also 7 minutes before the meat is cooked, you can sprinkle with grated cheese.

Conclusion

The protein contained in veal is necessary for the development of the baby. But do not rush to introduce this product too early, consult a pediatrician before the first veal complementary foods.

Cook this meat for your baby, without neglecting the basic rules of cooking, so you get a delicious dish that will bring great health benefits to the crumbs.

Meat plays an important role in the baby's diet. It is this product that contains the necessary amount of complete protein to build new cells. Nutritionists do not recommend limiting the little gourmet in meat dishes, even if the parents are vegetarians.

Veal and beef are one type of meat, only the first is obtained from young calves, and the second from adults. But in baby food, veal is still recommended, as it is easier to digest.

Veal contains the same set of useful elements as beef:

B vitamins;
Vitamin E;
Vitamin PP;
Trace elements: calcium, magnesium, iodine, sulfur, sodium, iron, selenium.

Features of cooking veal

The first portion of veal, offered to the baby even before the age of one, is served in the form of mashed potatoes, and when the child has the first teeth - in the form of cutlets, meatballs and meatballs. You can also cook meat by cutting into small pieces. But a whole piece of veal can be given to a child only after 3 years.

The ideal way to cook this type of meat is boiling or roasting. You can also steam veal, but this significantly increases the cooking time.

Of course, in baby food, it is better to cook veal fresh, but you should not buy it frozen, because when defrosted, the meat fibers and many useful substances are destroyed.

There are several nuances that will help cook veal for a child tasty and tender:

Don't overcook calf meat: young calf meat doesn't have enough of the fat found in beef, so veal loses its shape when cooked too long.
Do not add too much spices and salt - this will lose the taste of the meat.
Prefer roasting over regular boiling, as when boiling, many of the useful components of the meat go into the broth (but this item can be omitted when making soup).

Celery puree with veal

Celery is a healthy vegetable, however, it is worth noting that not everyone likes its taste. Therefore, before preparing a large amount of celery puree, we advise you to cook quite a bit, so to speak, “for testing”.

Ingredients

150 g veal
250 g celery
1 tablespoon butter
sprig of dill

Cooking steps

Rinse the veal thoroughly and boil in boiling water until tender. Skip the finished meat through a meat grinder or blender.

Boil the celery root separately until soft. Also grind with a blender or pass through a sieve.

Mix both purees, you can add salt to taste. Add butter and chopped sprig of dill.

Veal with Brussels sprouts and apples

Ingredients

250 g veal
50 g apples
300 g Brussels sprouts
50 g hard cheese
40 ml olive oil
vegetable broth (for baking)
1 tablespoon finely chopped greens

Cooking steps

Rinse the meat and pat dry on a paper towel. Cut into strips 2 cm wide, drizzle with olive oil and mix. Set aside to soak.

Preheat the oven to 180 "C, grease the baking dish with oil.

Peel the onion and cut into thin half rings. Peel apples and seeds and cut into slices.

Put the veal with cabbage and other vegetables in a baking dish, pour hot vegetable broth. Cover the mold with a lid and bake in the oven for 1 hour. 5 minutes before readiness, sprinkle the dish with chopped herbs and grated cheese.

Serve veal with cabbage, cool a little and add vegetable salad.

Veal stewed with sweet potato

When cooking veal with vegetables, there are always some nuances. For example, this recipe uses yam - sweet potatoes, which, in combination with orange juice, give the meat a savory taste.

Servings 4 children's portions

Peculiarity: may contain bovine protein, so it is not recommended as a first food.

Veal- this is the meat of 4-5-month-old calves. The most delicious and most expensive meat of dairy calves.

In 100 gr. veal from 96.8 kcal.

B2 (riboflavin) - 0.2 mg.

B6 (pyridoxine) - 0.4 mg.

B9 (folic acid) - 5.8 mcg.

Manganese - 0.0339 mg

The meat is pale pink, almost white, with a delicate smell, but firm and velvety to the touch. Due to its tender meat, veal is a delicacy and is in great demand. It is not only tasty, but also a dietary product - low-fat and not very satisfying.

Composition and nutritional properties of veal

Due to the abundance of easily digestible amino acids and various minerals, veal is considered the most useful meat type. It contains many complete proteins, fats and carbohydrates.

Nutritionists strongly recommend including veal in the diet of children, the elderly and sick people. This meat should be on the table of those who complain of hypertension, diabetes or any stomach problems. Boiled veal will help to recover from various injuries, infectious diseases and burns.

This meat is indispensable for those people who care about their well-being and health, as well as for patients diagnosed with anemia. Veal is considered one of the best sources of iron, which is absorbed in the presence of vitamin C - for this reason it is good to eat it with sauerkraut.

Individual intolerance. Excessive consumption of veal is contraindicated in people with arthritis, gout. When digesting veal, a lot of uric acid salts are formed, which are deposited in the joints, cartilage, kidneys and aggravate the disease.

If your baby does not have lactose intolerance, i.e. intolerance to cow's milk, you can safely give your child veal, starting from 8 months.

Veal is easily chewed, therefore it is preferable in baby food.

When cooking veal for children use only fresh meat, as when defrosting and storing meat, the content of nutrients in it is significantly reduced.

To begin with, the baby needs to boil the meat and grind it to a puree state.

With age, the consistency of dishes changes. After a year (if the child has several cloves), the meat can be boiled and served in the form of small pieces or meatballs.

Portioned (piece) veal can be given to a baby after three years.

Preferred cooking method veal for children is steaming meat or roasting in the oven .

Begin to introduce meat puree with half a teaspoon. You can give this norm for three days and monitor the reaction. Serve meat with vegetable puree for better absorption.

Culinary recipes from veal for children

Thoroughly wash the veal, cut into pieces and chop with a meat grinder.
Add onion, egg and loaf to minced meat, pre-soaked in water and squeezed well.
Salt and beat the minced meat well.
Form small cutlets from minced meat, roll in flour and fry in vegetable oil for no more than 2 minutes on each side.
Separately, put carrots and celery grated on a coarse grater in butter.
Put the cutlets in a saucepan or stewpan, cover with sautéed carrots and celery, add a little water, finely chopped dill and green onions and put it on a small fire for 20-30 minutes.

Veal stew with potatoes (from 1.5 years)

Wash fresh veal, cut into small pieces.
Put the chopped meat in a saucepan, pour a small amount of water and salt a little.
Cook after boiling over medium heat for about 30 minutes, so that the meat becomes soft.
Peel vegetables and wash well.
Cut the potatoes into cubes, grate the carrots, chop the onion with a blender or finely chop.
Put the prepared vegetables into the pot with the veal.
Stew veal with potatoes over low heat with the lid closed for 40-50 minutes. So that the potato pieces do not turn into porridge during the cooking process, do not mix it.

Puree with veal and carrots

Boil the meat until done.
Peel and boil carrots.
Combine meat with carrots and twist 2 times in a meat grinder or chop with a blender.
Add cold milk to the flour and dilute it.
Add the flour mixture to the carrot-meat mass, boil for 5 minutes over low heat.
Before serving, add butter to the dish.

About when to introduce new foods into the baby's diet, about the beneficial properties of these products and how to diversify the crumbs menu with new dishes, read the Encyclopedia of Baby Food

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Peculiarity: may contain bovine protein, so it is not recommended as a first food.

Veal- this is the meat of 4-5-month-old calves. The most delicious and most expensive meat of dairy calves.

In 100 gr. veal from 96.8 kcal.

Composition and nutritional properties of veal

IN 100 gr. veal contains:

Proteins - 19.7 g
Fats - 2 g
Water - 78 g
Cholesterol - 80 mg
Ash - 1.1 g

Useful properties of veal

Due to the abundance of easily digestible amino acids and various minerals, veal is considered the most useful meat type. It contains many complete proteins, fats and carbohydrates.

Contraindications for use

Veal in the children's diet

If your baby does not have lactose intolerance, i.e. intolerance to cow's milk, you can safely give your child veal, starting from 8 months.

Veal is easily chewed, therefore it is preferable in baby food.

When cooking veal for children use only fresh meat, as when defrosting and storing meat, the content of nutrients in it is significantly reduced.

Preparation and consistency

To begin with, the baby needs to boil the meat and grind it to a puree state.

With age, the consistency of dishes changes. After a year (if the child has several cloves), the meat can be boiled and served in the form of small pieces or meatballs.

Portioned (piece) veal can be given to a baby after three years.

Preferred cooking method veal for children is steaming meat or roasting in the oven .

Begin to introduce meat puree with half a teaspoon. You can give this norm for three days and monitor the reaction. Serve meat with vegetable puree for better absorption.

Culinary recipes from veal for children

Veal cutlets - from 3 years

Ingredients:

veal - 500 g
onion - 1 pc.
carrots - 1 pc.
celery root - a small piece
loaf - 1/4
egg - 1 pc.
dill
green onion
salt - to taste
flour for breading

Cooking:

Thoroughly wash the veal, cut into pieces and chop with a meat grinder.
Add onion, egg and loaf to minced meat, pre-soaked in water and squeezed well.
Salt and beat the minced meat well.
Form small cutlets from minced meat, roll in flour and fry in vegetable oil for no more than 2 minutes on each side.
Separately, put carrots and celery grated on a coarse grater in butter.
Put the cutlets in a saucepan or stewpan, cover with sautéed carrots and celery, add a little water, finely chopped dill and green onions and put it on a small fire for 20-30 minutes.

Veal stew with potatoes (from 1.5 years)

Ingredients:

Veal - 200 g
Potato - 500 g
Carrot - 1 pc.
Onion - 1 pc.
Salt - to taste.

Cooking:

Wash fresh veal, cut into small pieces.
Put the chopped meat in a saucepan, pour a small amount of water and salt a little.
Cook after boiling over medium heat for about 30 minutes, so that the meat becomes soft.
Peel vegetables and wash well.
Cut the potatoes into cubes, grate the carrots, chop the onion with a blender or finely chop.
Put the prepared vegetables into the pot with the veal.
Stew veal with potatoes over low heat with the lid closed for 40-50 minutes. So that the potato pieces do not turn into porridge during the cooking process, do not mix it.

Puree with veal and carrots

Ingredients:

Veal - 50 g
Milk - 0.5 tbsp.
Carrots - 0.5 pcs.
Flour - 1 tsp
Butter - 1 tsp

Cooking:

Boil the meat until done.
Peel and boil carrots.
Combine meat with carrots and twist 2 times in a meat grinder or chop with a blender.
Add cold milk to the flour and dilute it.
Add the flour mixture to the carrot-meat mass, boil for 5 minutes over low heat.
Before serving, add butter to the dish.

Bon appetit!

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). Meat purees are given to healthy children, starting with 5 g (1 teaspoon), and gradually increase to 60-80 g by the year. It is better to start with turkey meat, beef, lean pork.

You can buy meat puree in stores or pharmacies, but you can successfully cook it at home. To do this, meat without fat, cleaned of veins and films, must be boiled, chopped well with a knife and passed through a meat grinder at least twice. The resulting minced meat can be mixed with vegetable puree or 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 boiled together 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, remove films, fat and veins, if any.

What kind of meat is healthier for a child

Beef

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

Beef is absorbed in the human body by 75%, and veal (meat of calves up to 3 months) is generally 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 must be borne in mind that beef can cause allergies in a child. Also, beef is not recommended for children with an allergy to cow's milk.

Rabbit meat

Hypoallergenic and easily digestible meat. In the human body, rabbit meat is digested by 90%, and protein from rabbit meat is digested by 96%. It contains more protein (21%), and less fat than beef that is familiar to us. Although rabbit meat is a white meat, it contains more iron than beef: 3–4 mg per 100 g. Rabbit meat has less salt (sodium chloride) and purines than other varieties. The most valuable is the meat of young rabbits (up to 3 months).

Turkey meat

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

horsemeat

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

Other types of meat that do not start complementary foods

Chicken meat

Chicken meat is considered even more allergenic than beef, so they usually do not start complementary foods with it. Chicken fillet contains 18-19% protein, 1.9% fat, 1.5 mg iron per 100 g.

Chicken meat 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 complementary foods for the child. It also belongs to the hypoallergenic varieties of meat, but has a higher fat content. Meat pork used in children's nutrition contains approximately 14% protein and 33% fat.

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

Mutton

Even in the nutrition of children, lamb is used, the meat is tougher, in terms of nutritional value it is not inferior to other varieties. It can be entered from 9 months.

After the child gets used to the meat, different types of meat alternate. Preference is usually given to beef.

Fish

Fish often causes allergies, so it must be introduced with caution. After the child is accustomed to meat, they begin to give fish. This happens no earlier than 7 months.

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

Fish puree is prepared similarly to meat. All bones are carefully removed before grinding. The maximum amount of fish puree by 1 year is 50 g. Fish is given to a 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 in the diet of children under 1 year old at all.

For the broth, be sure to take lean meat without streaks. For 30–50 g of meat per 200 ml of water. Wash the meat thoroughly. To reduce the concentration of extractives in the broth, it is recommended: pour the meat with cold water, 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 during the cooking process.

The same is true for fish broth.

Dishes for children of the first year of life

Puree With Chicken And Potatoes (Option 1)

Compound:

chicken meat - 100 g,
potatoes - 200 g,
milk - ¼ cup
butter - ½ tsp

Boil low-fat chicken broth, strain through a wet napkin and pour it over peeled and cut into large pieces of potatoes. The broth should just cover the potatoes. Boil the potatoes under the lid for 25-30 minutes, then wipe through a hair sieve, adding pre-cooked and minced chicken meat. Dilute the resulting puree with boiling milk and beat with a whisk. Heat on the stove until boiling. Add butter to the finished puree.

Puree With Chicken And Potatoes (Option 2)

Compound:

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

Boil the chicken, scroll in a meat grinder. Peel potatoes, cut and pour 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

Compound:

meat - 100 g,
water - ¼ cup,
butter - ⅓ tsp,
broth - 30 ml.

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

Starting from 7 months, the child can be given boiled meat. It is a high quality protein, different from human milk protein, and easily digestible iron. Also, the child receives a new type of fat, vitamins (B1, B6, B12), trace elements (cobalt, zinc, etc.). In addition, the introduction of meat stimulates the digestive apparatus and contributes to the proper development of teeth and learning to chew.

It is better for a child to give low-fat varieties of beef, veal, pork, chickens, turkeys, rabbits. Preferably boiled and stewed and only occasionally fried.

Meat Puree 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 rice until tender. Pass meat with rice through a meat grinder twice. Add hot milk, mix and, stirring all the time, warm over low heat for 5 minutes. Remove from heat, season with oil.

Meat Puree With Rice (Option 2)

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

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

Vegetable puree with liver

liver - 100 g,
potatoes - 1 pc.,
carrots - 1 pc.,
onion - 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 warm for 5 minutes. Drizzle with butter and beat well.

Liver Puree

liver - 200 g,
butter - 2 tsp,
onions - 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 the finely chopped onion, then the liver, quickly turning it over. Transfer the liver pieces 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 wipe through a sieve.

Cutlets Meat

meat - 100 g,
water - 60 ml,
bun - 20 g.

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

Add salt to the minced meat and beat well, adding cold water. Make cutlets from the resulting mass, put them in a single 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,
bun - 30 g,
milk - 50 ml,
egg - ½ pc.,
butter - 1 tbsp. l.

Cut the fish into pieces. Remove the skin, take out the bones and pass through a meat grinder. The second time, grind the minced meat together with bread soaked in milk. Then salt, add a raw egg and beat until a fluffy mass is obtained.

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

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

Fish Pudding

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

Soak the bread in milk and pass through a meat grinder along with the fish fillet twice. Rub through a sieve, add salt, raw egg yolk and mix well. Whisk the egg whites until stiff and carefully fold into the mixture.

Grease the form with oil, sprinkle with breadcrumbs or flour and fill with mass. Place the form in a saucepan filled with water up to half the height of the form, cover with a lid 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 pulp (if desired, you can replace it with beef, beef liver or fresh pike perch) mixed with a small piece of dry bread soaked in milk, then pass through a meat grinder twice.

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

Put in a small enameled pan, thickly oiled and sprinkled with breadcrumbs, cover with an oiled circle of paper. Lower the saucepan into a large saucepan filled with boiling water to half the height of the smaller saucepan, cover with a lid and put on the stove for 40–45 minutes.

Pate For Sandwiches (Option 1)

meat - 100 g,

onion - 1 pc.,

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

Pate For Sandwiches (Option 2)

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

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

Also, pates can be made from stewed liver, sausages or sausages, fish, eggs or cottage cheese scrolled in a meat grinder.

Pate Liver

liver - 100 g,

carrots - 1 pc.,

egg - 1 pc.,

butter - 30 g,

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

Cool, pass through a meat grinder twice, the second time together with pre-fried onions, small boiled carrots, boiled eggs. Add butter, salt, beat well.

Fish Pate (Option 1)

herring fillet - 200 g,

onion - 1 pc.,

cheese - 100 g,

green onion,

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. Mix, sprinkle with herbs.

Fish Pate (Option 2)

canned fish - 100 g,

egg - 1 pc.,

cheese - 100 g,

Mash boneless fish from canned food (for babies, canned children are taken), add boiled chopped egg to it, grated cheese on a fine grater, season with mayonnaise.

Meat Broth

meat - 100 g,

water - 400 ml,

carrots - 1 pc.,

parsley root,

onion and leek,

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 two glasses of cold water, bring to a boil, remove the foam, cover with a lid 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, bring to a boil. Serve with meatballs.

Soups-Puree Meat (Option 1)

meat - 100 g,

broth - ½ cup,

flour - 1 tsp,

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

Soups-Puree Meat (Option 2)

chicken meat - 100 g,

milk - ⅓ cup

water - 250 ml,

butter - 1 tsp,

flour - 1 tsp,

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

Beef Soup

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

Boil beef. Remove the meat from the broth, chop finely. Cut the potatoes into slices, 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 peas to it.

Simmer onion with peas for 3-4 minutes. When the potatoes are almost ready, add peas and onions to it and cook for another 3-4 minutes. Then add chopped meat to the soup, salt, add spices and herbs as desired. Let the soup brew 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, wipe it through a sieve. Bring the prepared vegetable broth to a boil, put the resulting puree into it and boil for 5-6 minutes.

Meals For Children From 1 Year To 5 Years

Steam Cutlets

meat (pulp) - 150 g,
butter - 3 tsp,
bun - 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 rolls 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 breadcrumbs 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 the chicken fillet into small pieces and pass through a meat grinder. Then mix the minced meat with the bun soaked in milk, and pass through the meat grinder 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 proteins than any other type of meat, while its fat content does not exceed 10%. The protein of chicken meat contains 2% of the 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. Melt the butter in a saucepan and fry the onion 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. Do you put more in the puree? tablespoons of butter.

Meat Puree Baked

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

Meat, peeled from films and tendons, cut into pieces and stew in a small amount of water until half cooked. Then add the roll soaked in cold water, pass everything 2 times through a meat grinder, add the broth, mashed egg yolk and stir. Introduce whipped egg white. Put the mass into a saucepan, greased with oil and sprinkled with breadcrumbs, and bake, covered with a lid, in an oven in a water bath.

Meat Croquettes

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

Boil a clear broth from the bones. Peeled vegetables cut into cubes, pour strained broth and simmer under the lid.

Pass the meat pulp 2 times through a meat grinder along with a roll soaked in cold water and a piece of butter. Make round croquettes from minced meat. When the vegetables are half cooked, add the 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 minced meat, as for meat cutlets, and carefully stir in tightly beaten protein. Make balls (meatballs) from minced meat, put in a frying pan greased with oil, 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, onion - ½ piece, hard cheese (grated) - 2 tbsp. l., sour cream - 3 tbsp. l., butter - 1 tbsp. l., salt.

Cut the meat, beat off, salt, put on a greased frying pan. Top with chopped onions, cheese and grease with sour cream. Bake in the oven until done.

Fish Meatballs

Ingredients: fish - 200 g, breadcrumbs - 2 tsp, butter - 1 tsp, egg - 2 pcs., salt.

Skip the fish fillet 2-3 times through a meat grinder. Add butter, breadcrumbs, egg yolk and whipped white to minced meat. Dip the prepared minced meat with a teaspoon into boiling water and cook for 10-15 minutes under the lid.

Ready meatballs can be poured with sour cream sauce.

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

Fish cutlets

Ingredients: fish - 200 g, roll - 40 g, breadcrumbs - 2 tsp, butter - 1 tsp, milk - ⅓ cup, protein - 1 pc., salt.

Stir the butter well with a roll without a crust, soaked in milk. Clean the fish, gut it, wash it, cut the flesh from the bones and pass it through a meat grinder 2 times along with the roll.

Salt the minced meat and rub it 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., breadcrumbs - 40 g, butter - 1 tbsp. l., milk - ½ cup, egg - 1 pc., salt.

Boil potatoes. Clean the fish, gut, wash, cut the flesh from the bones. Pour the bones, head and skin with water and put to boil. Pass the pulp and boiled potatoes 2 times through a meat grinder. 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.

Zrazy Beef

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

Croquettes Veal

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

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

Boil for about 10 minutes, stirring, salt and put chopped parsley. When the sauce thickens to the consistency of porridge, add the veal to it, let it cool, and put it on a board sprinkled with flour. Cut walnut-sized croquettes, coat with egg and roll in breadcrumbs. Fry in hot oil.

Now they love to oversalt products. Make sure the ham is not over-smoked or over-salted.

Stew Dishes (Option 1)

Ingredients: water - 1.5 cups, beef - 200 g, potatoes, onions, carrots - 1 each, 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 leaf. Clean the vegetables, cut into cubes and add to the meat. Sprinkle with herbs before serving.

Stew 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.

Meat cut into cubes and fry in oil. Sprinkle with flour, add bay leaf, 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 salt water, discard through a colander and let the water drain. Transfer to a saucepan, add egg and milk and stir. Place half of the vermicelli on a greased baking sheet. Put ground boiled meat on top, stewed in a pan along with finely chopped onions. Put the remaining vermicelli on the meat, crumble the butter, sprinkle with breadcrumbs. Bake in the oven. Serve with tomato sauce.

Meat and Potato Casserole

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

Prepare mashed potatoes. Put half in an even layer on a frying pan greased with oil and sprinkled with sifted breadcrumbs; on top, lay out the meat passed through a meat grinder and fried with onions meat and cover it with the rest of the mashed potatoes. 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 boiled meat with finely chopped onions through a meat grinder. Finely chop the cabbage, put in a saucepan, pour hot water over it and simmer covered over low heat for 15 minutes. Then put butter, turned meat into the cabbage, pour in cold milk, salt, add a beaten egg, mix well and put in a frying pan previously oiled. Top the casserole with egg mixed with milk and place 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 leave to soak. Separate the yolks from the proteins, put the proteins in the refrigerator. Pass chicken meat through a meat grinder, add yolks, soaked bread, salt, sour cream and 2/3 butter. Mix well.

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

Chicken can be replaced with boiled turkey meat.

Fish and Potato Casserole

Ingredients: fish - 200 ml, potatoes - 3 pcs., breadcrumbs - 2 tsp, butter - 2 tsp, milk - ⅓ cup, egg - 2 pcs., salt.

Mash hot, freshly boiled potatoes and stir with milk. Boil the gutted fish, select the pulp and mix it with potatoes. Add melted butter, salt, yolk and whipped protein to the resulting mass. Grease the mold with oil 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, breadcrumbs - 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 refractory clay cup, greased with oil, pour over the sauce of 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., breadcrumbs, 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 rice and cook in plenty of water until half cooked. Drain the water, put oil in the rice, cover with a lid and put in a hot oven for 10-15 minutes. Then cool the rice, put it in a bowl, salt, pepper, mix with boiled eggs. Lay the prepared minced meat on the fillet, roll it up, tie it with threads, roll in flour, dip in the egg mixed with milk, and bread in breadcrumbs. Fry in plenty of oil.

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

Steamed Fish Balls

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 pass through the meat grinder 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 cue balls in one row at the bottom of the oiled pan, put peeled, washed and chopped fresh mushrooms (porcini or champignons) in between, drizzle with oil, pour in the broth cooked from the bones of the fish, so that the cue balls are three-quarters immersed in the liquid . Cover the pot with a lid and cook for 15-20 minutes.

Steaming is always healthier than frying or, even more so, deep-frying.

Fish Pate (Option 1)

Ingredients: sea fish fillet - 250 g, butter - 50 g, carrots - 1-2 pieces, onions - 1 piece, salt.

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

Fish Pate (Option 2)

Ingredients: cod fillet - 300 g, potatoes - 3-4 pieces, onion - 1 piece, egg - 1-2 pieces, parsley - 1 bunch, salt.

Boil separately cod and potatoes "in uniform". Squeeze the fish from excess moisture, peel the potatoes and pass through a meat grinder along with the onion. Add chopped parsley and eggs to minced meat. Mix well, salt. Place in a mold and bake in the oven.

Meat Stew With Vegetables

Ingredients: beef - 200 g, potatoes, carrots, onions - 1 each, 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, pour hot water (1 cup) and simmer over low heat for 20 minutes. Then put finely chopped potatoes, carrots, onions, pieces of raw cabbage, green peas, water (1 cup) and salt there. Stew the stew over low heat for another 30 minutes, then add the sifted and dried flour, diluted with cold milk, and, stirring gently, boil 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, put it in a long strip on a wet towel and roll it out a little. Put finely chopped eggs in the middle of the minced meat, sprinkle with green onions, lay the fried carrots on top. Pinch the roll, connecting the edges of the towel, and put the seam down in a pan greased with oil.

Lubricate the roll with sour cream, mashed with egg and butter, prick in several places with a fork so as not to crack. Pour a little hot water into the pan and put in the oven for 30-40 minutes, pouring hot water from the pan from time to time.

Meatloaf 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 a cheese filling from finely grated cheese mixed with butter and chopped herbs, put on meat, wrap with a tube, fry in vegetable oil. Then add some hot water and simmer until done.

Canned stewed meat

Ingredients: meat - 200 g, carrots, onions - 1 each, 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 let the water drain, then dry with a towel and rub with salt. Melt the butter in a frying pan and lightly fry the finely chopped onion, then put the meat and chopped roots. As soon as the meat is well fried, add 2 full tablespoons of water, cover the pan with a lid and simmer in the oven, periodically turning over and pouring over the meat with juice. To improve the taste, add tomato sauce.

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 the meat and potatoes, cut into slices, put in a pan, pour over the sauce (mix the fried onion 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 each, tomatoes - 2 pcs, flour - 1 tsp, butter - 2 tbsp. l., bay leaf, salt.

Vegetables (except tomatoes) wash, peel, cut into cubes. Wash the liver, remove the film, cut into pieces, sprinkle with flour, fry in butter. Add vegetables and fry for 10-15 minutes. Scald tomatoes with boiling water, peel, cut into slices and lay out to vegetables and liver. 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.

Cut boiled chicken meat into cubes. Dissolve the oil over high heat and fry finely chopped onion on it, and then dry rice, previously dried with a towel. Rice fry until slightly yellow. When the rice acquires a pleasant smell, pour over it with broth and bring to a boil, stirring constantly.

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

Chicken Pudding

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

Rinse the boneless chicken, pass it twice through a meat grinder; the second time, skip the meat along with stale wheat bread, previously soaked in a portion of milk. Rub the resulting mass through a hair sieve, mix with the rest of the milk, add raw egg yolk and egg white whipped into a strong foam, salt, transfer to a greased form 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). Put the leaves in a colander and let the water drain.

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

Put the stuffing in the middle of the cabbage leaf and wrap. Roll cabbage rolls in breadcrumbs or flour and fry in oil. Then put in a saucepan, pour in tomato sauce and put in the oven for 30-40 minutes.

Preparation of the sauce: dissolve the butter, fry the tomato in it, put sugar, sprinkle with flour, dilute with broth and sour cream, let it cook for 8-10 minutes.

Lazy Stuffed cabbage

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

Skip the meat through a meat grinder, wash the rice, chop the cabbage and onion. Lay in a saucepan in layers: cabbage, onion, meat, rice. Salt each layer. Dilute the tomato paste in hot water, pour over the layers with it. Top with chopped butter and simmer over low heat until tender. Sprinkle with herbs before serving.

Fish stuffed cabbage

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 sliced onion, boil rice. Grind the fillet in a meat grinder, add cabbage, rice, onion, salt, mix thoroughly and make cabbage rolls in the form of sausages. Put on a preheated pan, fry, pour over with tomato sauce and bake in the oven.

Refueling Bouillon

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 with a lid 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 filling broth can be used both for making soups and as an independent dish.

You can fill the broth with finely chopped vegetables (1 tablespoon per glass of broth) or pre-cooked friable rice (1 teaspoon per glass of broth). You can fill with pre-stewed fresh cabbage (1 tablespoon per glass of broth) or semolina (1 teaspoon per glass of broth), mashed vegetables or mashed meat, taken 1 tbsp. l.

Bouillon With Vermicelli

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

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

Soup with Cauliflower

Ingredients: beef - 100 g, cauliflower - ¼ head (or 10-12 inflorescences), carrots - ½ pc., butter - 1 tsp, onion - ½ pc., parsley, dill, salt.

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

Soup With Brussels Sprouts

Ingredients: beef - 100 g, Brussels sprouts - 3-4 pieces, carrots - ½ pieces, parsley, dill, sour cream, meat broth - 1.5 cups, salt.

Boil meat broth. Cut off the Brussels sprouts, rinse thoroughly and put in cold water for half an hour, then wash again. Dip the koshki in boiling water and, when the water boils again, immediately remove them with a slotted spoon and put them in the hot broth. Add diced potatoes and cook until done. You can also cook soup with 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 stewed under a lid in a small amount of water. Do not cook vegetables 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 a young chicken in a saucepan, put on a strong fire, bring to a boil and remove the foam. Then reduce the fire and cook over low heat for 1-1.5 hours until the chicken becomes soft.

Take out the chicken and dip 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 vermicelli, or rice. At the same time, put the chicken meat passed through the meat grinder and let it simmer for another 20 minutes. Children over 2 years old can separately serve a piece of chicken with rice and white sauce.

When preparing vegetable soups, remember that the vegetables must be fresh and undamaged. Puree soup intended for baby food should not be too thick.

Chicken Soup

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

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

Add the flour fried in butter to the resulting chicken puree, mix well, adding the strained chicken broth, until the desired density is reached 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, carrot - 10 g, turnip or swede - 10 g, salt, a small amount of onion, parsley and dill.

Boil meat or chicken broth, strain. Sort the rice, rinse, put in salted boiling water and cook at a low boil until soft, without overcooking. Discard the rice in a colander and let the water drain, then dip the rice into the hot broth and boil. Washed with boiled water and finely chopped greens are placed on 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 carcass of the fish from the bones), cut into pieces. Put them on the bottom of the pan, pour hot water (100 g of fish - 1 glass of water), add chopped raw roots, onion, salt and bring to a boil. Then reduce heat and simmer over low heat (almost without visible boiling). Remove the finished fish from the broth, strain the broth. Serve with fish meatballs.

Fish Meatballs For Soup

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

Skip fish without skin and bones twice through a meat grinder with wheat bread previously soaked in milk and squeezed out. Add butter, salt, beaten egg to the crushed mass and mix well, then roll into 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 that contain a small amount of fat. It is desirable that the fish is fresh or frozen.

Fish Soup With Rice And Vegetables

Ingredients: fish fillet - 300 g, water - 1 l, sweet pepper - 2 pods, tomatoes - 2-3 pieces, onion - 1 piece, rice - ¼ cup, vegetable oil - ¼ cup, lemon slice, dill greens, parsley and green onions, salt.

Remove seeds from peppers, cut into strips. Pour boiling water over the tomatoes and then immediately with cold water. Remove the skin, cut into slices. Peel the onion and chop. Fry the onion directly in the pan until translucent. Pour the washed rice to the onion, add pepper and tomatoes. Fry, stirring, 5-7 minutes, then pour in hot water and cook for another 15 minutes. Salt the fish fillet, sprinkle with lemon juice. Cut the fillet into slices or strips, put in a boiling soup. Cook over very low heat until the fish is done. Finely chop the greens, add to the soup and immediately remove from heat.

Shchi Fresh Meatballs

Ingredients: meat - 150 g, parsley and leek root, onions - 1 pc., potatoes - carrots, turnips - 1 pc., cabbage - a small fork, tomato - 1 small, sugar, salt.

Boil clear broth. Stew shredded white cabbage, carrots and rutabaga under the lid with sugar and a small amount of strained broth. When the vegetables are half cooked, add the potatoes and tomato, poached separately in a little oil. When the vegetables are ready, pour the rest of the strained broth into them, let them boil again and serve with or without sour cream.

Soup Meatballs

Ingredients: boiled beef - 200 g, wheat bread - 1 slice, egg - 1 piece, small onion, parsley, dill, salt.

Skip the boiled meat twice through a meat grinder, along with pre-soaked in cold water and then squeezed wheat (without crusts) bread, add a beaten egg, grated raw onion, salt and mix. Minced meat cut into balls the size of a hazelnut. Before eating, dip the meatballs into the boiling broth and cook at a low boil for 10 minutes.

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 foam, and mix again. From the prepared mass, roll into balls the size of a large cherry, put in a small saucepan, greased with oil, add a little broth or water and close the lid tightly. Steam cook.

Green cabbage soup

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

Boil the meat broth and strain through cheesecloth folded in half. Sort the spinach, wash in several waters, dip in a boiling broth along with chopped potatoes. Cook covered until 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, mashed with sour cream. Serve with half a hard boiled egg.

Lazy cabbage soup

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

Boil the broth, take out 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. Before serving, put sour cream and dill.

Borscht with Meatballs

Ingredients: meat - 200 g, water - 600 ml, roll - 30 g, parsley and leek root, onion, carrot, swede, beetroot - 1 each, cabbage - ¼ medium head, tomato - 1 small, sour cream, butter - 1 tsp, sugar, salt.

Separate the meat from the bones. Boil a clear broth from the bones.

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

Separately chop the beets, cabbage, some carrots, rutabaga and onions. Stew vegetables in a small amount of broth (under the lid) with the addition of a small amount of sugar, add a tomato poached in oil.

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

Recipes from the book "Grandmother's Recipes For Toddlers. Tasty, Hearty, Healthy", Agafya Tikhonovna Zvonareva

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