Children's cutlets. The best recipes for little gourmets Dishes for children

So, in a year and a half, you can already change dishes, choose from a number of options so that meat dishes do not become boring to the baby.

We present to your attention a selection of dietary meat dishes that are perfect for children aged 1-1.5 years.

So, your baby, who is 12-18 months old, will surely appreciate such meat dishes:

Meat soufflé

Ingredients:

• meat (turkey, rabbit, etc.)
• 1 egg
• butter

Boil the meat, then beat the finished meat in a blender with the addition of broth and eggs, pour into a pan, add butter and evaporate to a souffle.

Steamed chicken soufflé

Ingredients:

• 200 gr boiled chicken fillet
• 2 teaspoons rice
• 4 tablespoons of milk
• 1 egg
• 2 teaspoons butter

Rinse the rice, boil until soft, pour in the milk and let it boil for about 8 minutes, while stirring constantly. Pass the boiled chicken fillet through a meat grinder 2-3 times, mix with well-boiled rice porridge, knead thoroughly, add the yolk, 1 teaspoon of melted butter and whipped protein. Mix the resulting mass, put it in a mold, greased with oil and boil in a water bath. Drizzle the finished soufflé with the remaining butter.

Meatballs

Ingredients:

• 50 -70 gr meat
• 1 egg yolk
• bread crumb or 90 gr of meat
• slice of white bread
• 2 tbsp milk

We pass the ingredients (we soak the bread in milk) twice through a meat grinder or mix in a blender. Boil water in a saucepan (slightly salt the water). We lower small meat balls into boiling water, cook for 20 minutes. Or put a frying pan, fill the balls halfway with water and put in a preheated oven for 30 minutes.

Liver paste

Ingredients:

• 75 gr liver
• ½ medium carrot
• ¼ onion
• ½ tsp butter

Stew the prepared (washed, chopped) liver with onions and carrots until tender. Then we pass through a meat grinder or beat in a blender with the addition of butter and a little salt.

Meat steamed meatballs / cutlets

Ingredients:

• 200 gr beef or veal
• 2 slices of white bread
• 1/3 cup milk
• 1 tsp butter

For children under two years old, meatballs are made from minced meat. We pass the ingredients (we soak the bread in milk) twice through a meat grinder or mix in a blender. Then put a piece of butter and a little salt. We sculpt small flattened balls and steam for about an hour.

So, now you know what meat dishes to cook for a child aged 1 year - one and a half years. When the baby learns to chew well, you can already cut the meat into small pieces, and not scroll in a meat grinder or in a blender.

Enjoy your meal!

Child at 10 months - 1.5 years, it is customary to give meat in the form of cutlets (steam), meat puree, meatballs. Do this no more than once a day. At the same time, only the best quality meat (best of all, young meat), without tendons and fat, can be used to prepare meat dishes for a child.

A child of 1.5-2 years old can already be given meat in a baked form (puddings and casseroles), as well as in the form of fried cutlets. Fried pieces or stew are given to children from 3 years. Also, a variety of dishes made from the liver and brains are very useful for the child.

Below are 7 recipes for meat dishes, as well as 2 recipes for meat sauces that can be given to a child.

Products:

1. Meat (pulp) - 50g
2. Flour - 5g
3. Oil - 6g
4. Broth - 50ml
5. Onion - 3g

Ingredients for mashed potatoes:

1. Potato - 200g
2. Oil - 3g
3. Milk - 50g

To prepare ground meat for a child, clean the pulp (50g) of all fat and films and stew it in a closed pan with stewed onions (3g).

After frying, it is necessary to pour the broth into the meat (a little) and put it in the oven. There, the ingredients are stewed until they are soft, after which everyone skips the meat grinder and grinds the sieve. Then 1 tablespoon is added to the meat. (white), mix, let it boil again and serve the child with mashed potatoes.

Products:

1. Meat (pulp) - 70g
2. Oil - 6g
3. Bun - 20g
4. Rice - 20g
5. Egg - 1/6 pc.
6. Onion - 5g
7. Oil - 3g

Sauce Ingredients:

1. Sugar - 2g
2. Tomato - 5g
3. Flour - 5g
4. Sour cream - 10g
5. Oil - 3g
6. Broth - 30g

Preparing this roll for a child is quite simple. To do this, make minced meat and put it on a towel (wet) in a long strip. Put rice (cooked) on top in the center of the minced meat, which is pre-mixed with chopped boiled eggs and stewed onions. Then connect the edges of the towel, thus pinching the edges of the roll. Put it on an oiled sheet, and top with sour cream, grated with butter and an egg. After that, so that the roll does not crack, pierce it with a fork several times and send it to the oven for 30 minutes. At this time, it must be periodically watered with drained fat.

Rice can be replaced with minced buckwheat or vermicelli.

It is customary to serve such a roll to a child with tomato sauce. To prepare it, dissolve the oil and put the tomato paste in it. Fry the ingredients until they darken a little, sprinkle with flour and fry a little more. Then put sugar, sour cream into the pan and dilute with broth. The sauce should boil for another 20-30 minutes, after which it must be filtered. This completes the tomato sauce. Pour it over the roll and you can serve it to the child.

Read also: Cutlets for a child.

Products:

1. Rice - 40g
2. Broth - 50g
3. Oil - 10g
4. Tomato puree - 5g
5. Onion - 5
6. Chicken or veal - 50g
7. Flour - 3g

To prepare a stew for a child, it is necessary to boil the chicken or fry the veal, after which the meat must be cut into cubes (smaller). After that, dissolve 1st.l. oil and fry a finely chopped onion (0.25 pieces) in it, and then rice (dry - 40 g), which is pre-wiped with a towel. Rice is fried until slightly yellow, and not until it darkens. When the rice begins to emit a pleasant smell, pour it with broth (2 tablespoons) and, stirring constantly, boil. When the rice is cooked (becomes soft), add tomato paste (1 tsp) or tomato, meat (veal or chicken) to it, and then mix and heat well.

(for older children)

Products:

1. Veal - 100g
2. Oil - 6g
3. Rutabaga - 50g
4. Sugar - 5g
5. Flour - 5g
6. Potato - 100g
7. Onion - 5g
8. Carrot - 50g
9. Milk - 30ml

To prepare a stew for a child, thoroughly rinse lean lamb (100g) or veal (100g) and pat dry with a napkin or towel. Then cut the meat into medium pieces, sprinkle with flour and salt. Melt the butter in a frying pan and fry the meat in it until golden brown.

Cut peeled and washed vegetables into cubes: potatoes (100g), carrots (50g), rutabagas or turnips (50g).

Transfer the fried meat to a saucepan and pour chopped vegetables into it. Then salt (0.5 tsp) and pour enough water to lightly cover the ingredients. Cover the pot and let it simmer. In half-cooked vegetables, add flour (1 tsp), which is pre-mixed with milk (2 tbsp) and sugar (0.5 tsp). Simmer the stew until the vegetables are soft. At this time, make sure that it is constantly juicy (has moisture). If you notice that the stew is too thick, then pour a little hot broth or water into it.

Read also: Fish dishes for children.

(for older children)

Products:

1. Carrot - 20g
2. Meat - 100g
3. Oil - 5g
4. Onion - 10
5. Roots - 10g
6. Tomato - 5g

To stew a child, meat, rump, cut or hump must be freed from fat, washed, dried with a napkin or towel and completely rubbed with salt. Then melt the butter and fry the onion in it, cut into thin rings. Then put the meat there together with thinly sliced ​​carrots, celery and parsley. As soon as the meat is well fried, pour water (2 full tablespoons) into it and cover. In this form, the meat must be stewed for about 3 hours, periodically turning over and pouring juice over it. To improve and enhance the taste, add 1 crushed tomato (fresh!). Serve the stew only fresh to the child.

Products:

1. Oil - 5g
2. Cabbage - 150g
3. Meat (pulp) - 30g
4. Rice - 20g
5. Tomato - 5g
6. Sugar - 2g
7. Flour - 5g
8. Onion - 5g
9. Sour cream - 10g
10. Oil - 8g
11. Egg - 0.25 pcs.

In cabbage rolls, many children do not eat cabbage (healthy!), But if you cook them correctly, then your child will eat cabbage rolls completely. To begin, select whole cabbage leaves and remove all their hard parts. Then dip them into boiling water, boil once and remove the water with a sieve. Grind the meat in a meat grinder or blender and mix with well-cooked rice, fried onions (in oil) and boiled egg (finely chopped). After that, place the minced meat in the center of the cabbage leaves, wrap them, roll them in breadcrumbs with flour, fry a little in oil, transfer to a saucepan, add tomato sauce and simmer in the oven for up to 40 minutes. One serving for a child usually consists of 2 cabbage rolls.

Tomato sauce for cabbage rolls.
Fry a tomato in melted butter, add sugar, flour to it, dilute with sour cream and broth, and then cook for another 10 minutes.

Products:

1. Carrot - 10g
2. Meat - 100g
3. Butter - 8g
4. Sour cream - 10g
5. Onion - 5g
6. Wheat flour - 3g
7. Tomato - 5g

To prepare beef stroganoff for a child, thoroughly wash the meat under running water and remove all films, tendons and fat from it. Then it must be cut into pieces (oblong) across the fibers and fried in oil. Then pour a little broth into the pan, put the meat in it and cover it with a lid, simmer over low heat. Before the meat is ready, add carrots (chopped into small rings) and onions (rings) to it.

Flour sauce for beef stroganoff.
To prepare such a sauce, it is necessary to slowly dilute the dried flour with warm broth, then boil over low heat until it thickens (like sour cream). Then stir it with tomato paste and pour into the meat. After that, put in a bath, and boil it for 10-15 minutes.

The child is usually served with either mashed potatoes or fried potatoes.

Products:

1. Milk - 50-100ml or broth - 50ml.
2. Flour - 5g
3. Oil - 5g

Peculiarity: pork is quite fatty meat, therefore it is not suitable as the first meat food for children

Pork- meat of domestic pigs. Pork can be fried, boiled and stewed. Eating pork is prohibited in Judaism and Islam. At the same time, for Hindus, pork is one of the main types of meat, since the cow in Hinduism is recognized as a sacred animal.

In 100 g porks contains 257 kcal.

The composition and nutritional properties of pork

• Water - 61.06 g
• Proteins - 16.88 g
• Fat - 21.19 g
• Carbohydrates - 0 g
• Ash - 0.87 g

Young pork has a dense texture, light pink color, slightly matte surface and almost no films on its surface. Old pork meat has rich, dark red hues. The very dark color of the meat, combined with the abundance of films on the surface, indicates that after cooking such meat can be dry and tough, so it is better not to buy it.

Useful properties of pork

Pork contains a large amount of B vitamins. Doctors recommend including pork in the diet of lactating women, since protein is very good for the production of breast milk. The benefit of pork also lies in its digestibility. It has been scientifically proven that pork takes the second place in digestibility of the stomach after lamb, which has a positive effect on the digestive tract of the human body.

Pork meat and lard contain arachidonic acid and selenium, which help a person fight depression, improve cell renewal in the human body. Pork fat is a kind of "natural antidepressant". Pork also helps to strengthen the bones and muscles of a person, reduce the concentration of cholesterol in the human body and has a beneficial effect on the functioning of the heart and blood vessels.

Contraindications for use

Pork refers to allergic products, as it contains histamines. Poorly fried meat can cause various helminthiasis.

Nutritionists say that the harm of pork is not significant. If you do not exceed the daily rate of 200 grams, then you will not feel the harmful effects of eating this meat.

Pork in children's diet

Pork, like any new product for a child, can cause allergies, so you need to start pork complementary foods with half a teaspoon of mashed meat. It is included in the child's diet after the introduction of rabbit meat, turkey and beef into complementary foods. For children's meals, choose lean cuts of pork.

Preparation and consistency

For kids, it is customary to grind the meat to a puree state; at an older age, you can finely chop it. And after five years, the meat can be served in portions.

Pork Recipes for Kids

Pork meatballs "Tenderness"

Ingredients:

• Lean pork - 600 g
• Bulb - 1 pc.
• Eggs - 1 pc.
• Rice - 2/3 st.
• Oil

For sauce:

• Milk - 1 tbsp.
• Flour - 1 tbsp
• Vegetable oil
• Pepper - to taste
• Salt - to taste
• Greens

Cooking:

1. Twist the meat in a meat grinder, add the egg to the minced meat.
2. Boil rice until half cooked in salted water.
3. Peel the onion and cut into small pieces.
4. Grate the carrot.
5. Sauté chopped onion and carrot in vegetable oil with salt and pepper, then add to minced meat and mix well.
6. Form meatballs from minced meat, roll in flour and fry in a pan until golden brown. Transfer to a saucepan or saucepan.

Sauce:

1. Heat a little vegetable oil in a frying pan, add flour, mix quickly and gradually pour in milk.
2. Then add greens to the sauce and a little salt, mix well and turn off.
3. Add a little boiled water to the pan with meatballs and pour the prepared sauce on top.
4. Simmer over low heat for 15-20 minutes.

Goulash with pork

Ingredients:

• Lean Pork Pulp - 450 g
• bay leaf - 1 pc.
• Onion - 1/2 pc.
• Parsley root - 1/2 pc.
• Passivated flour - 1 tbsp.
• Tomato puree - 1 tbsp.
• Sour cream - 4 tsp
• Water - 1 tbsp.
• Salt - to taste

Cooking:

1. Cut the meat into small cubes and fry in oil until golden brown.
2. Then add water to the meat, stew a little. Add tomato puree, cover and simmer for another 30 minutes.
3. After the meat is stewed, add finely chopped fried onion, chopped parsley root, flour and salt to the remaining sauce. Pour the sauce over the meat and simmer for another 25 minutes, adding for 5 minutes. until the end of the bay leaf.
4. Add sour cream before serving.

Meatloaf with pasta

Ingredients (per serving):

• Boiled pork - 80 g
• Durum macaroni - 25 g
• Butter - 1 tsp
• Wheat bread - 10 g
• Milk - 50 ml
• Egg - 1 pc.
• Breadcrumbs - 1 tsp
• Salt - to taste

Cooking:

1. Grind boiled meat with a meat grinder or blender.
2. Add wheat bread soaked in milk, salt and half a beaten egg to the minced meat. Mix everything thoroughly.
3. Boil the pasta, put it in a colander and season with butter.
4. We moisten a regular paper towel with water and spread the meat on it in an even layer, 1.5 cm thick.
5. Spread the pasta on top, spread evenly.
6. We connect the edges of the napkin so that one edge of the mass slightly overlaps the other.
7. Put the resulting pasta roll on a greased baking sheet with the seam down and remove the napkin.
8. Brush the surface of the meatloaf with the remaining beaten egg and sprinkle with breadcrumbs. We pierce our roll with a toothpick in several places. Bake in the oven for 30 minutes at 220 degrees.

Enjoy your meal!

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. From the resulting mass, make cutlets, put them in a single layer in a saucepan, half-fill with vegetable or meat broth, close the lid and simmer until cooked (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 in the form of cutlets, put 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. Whip the egg white 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, cheese grated 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, dip it into the 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 extractive substances 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 the minced meat into a ball 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 the egg and milk and mix. 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 greased with oil. 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. Place the prepared minced meat on the fillet, roll up, tie 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 lightly. 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 it on the meat, wrap it in 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 boil 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, to the desired density, 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 oil, 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 wedge, 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 root and leek, onion - 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 together with wheat bread (without crusts) previously soaked in cold water and then squeezed out, 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 root and leek, 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

4106 0

Steam meatballs

They are made from cutlet mass.

Place the formed meatballs on the grate of a steam pan with boiling water, close the lid and steam for about 15 minutes.

Meatballs

Form small balls from minced meat prepared as for cutlets, place them in a pan with a small amount of water (not higher than 1/2 of the meatball height) and simmer under the lid for 10-15 minutes.

Meat - 100 g, white bread - 20 g, water - 30 ml.

Meatballs in sour cream (milk) sauce

From the cutlet mass, to which a raw egg is added, form meatballs a little smaller than a walnut, put on a frying pan greased with butter, pour half the height with water and cook in a sealed container at a low boil for 10-15 minutes. Pour the boiled meatballs with sour cream (milk) sauce and boil.

Meat - 100 g, white bread - 15 g, eggs - 1/4 pc., milk - 20 ml, sauce - 50 ml.

Meatballs meatballs

Add vegetable oil, egg, salt, beat, form meatballs into the cutlet mass, steam them. Dissolve pre-soaked gelatin in hot broth or vegetable broth, strain. In a shallow form, pour a little broth or vegetable broth cooled to 30 ° C with dissolved gelatin, put the cooled meatballs, add the rest of the broth or broth, let it harden.

Meat - 100 g, white bread - 25 g, milk - 30 ml, vegetable oil - 5 g, eggs - 1/3 pc., vegetable broth or broth - 150 ml, gelatin - 3 g.

Gachet of boiled meat

Boil the meat, pass it through a meat grinder twice, combine with milk sauce, knock it out well. While stirring, bring to a boil, before serving, season with butter.

Meat - 100 g, milk - 15 ml, wheat flour - 5 g, butter - 5 g.

Baked boiled chicken soufflé

Skip the boiled chicken meat twice through a meat grinder, add milk, flour, egg yolk, mix everything, add whipped egg white. Put the mass into a greased form and bake in the oven for 30-35 minutes. So that the soufflé does not burn, it is better to put the form in a deep frying pan with water.

Boiled chicken - 60 g, milk - 30 ml, flour - 3 g, eggs - 1/2 pc., butter - 3 g.

Meat soufflé

Cut the meat without films and tendons into pieces and stew in a small amount of water until half cooked, then add stale white bread or crackers soaked in cold water, pass everything through a meat grinder with a fine grate, add broth, mashed yolks and stir, adding gradually whipped whites into foam . Put this mass into a saucepan, greased with oil and sprinkled with breadcrumbs, and bake, covered with a lid, in an oven or in a water bath.

Meat - 100 g, white bread - 20 g, milk - 30 ml, eggs - 1/4 pc., butter - 3 g.

Boiled meat pudding

Pass the boiled meat twice through a meat grinder, combine with white bread soaked in milk, salt, dilute with milk to a mushy consistency, add egg yolk, mix, then carefully introduce whipped protein. Put the resulting mass into a form greased with butter and sprinkled with breadcrumbs and bring to readiness for a couple (keep in a steam pan for 20-25 minutes).

Meat - 100 g, white bread - 15 g, milk - 30 ml, eggs - 1/2 pc., butter - 3 g.

Puree from boiled meat (chicken)

Cut the meat into small pieces, put in a saucepan with water and cook until tender. Skip the boiled meat 2-3 times through a meat grinder with a fine grate, add the broth in which it was cooked, mix thoroughly, boil for 1-2 minutes. Add butter to the finished puree.

Meat - 100 g, water - 100 ml, butter - 5 g.

Boiled meat soufflé

Boil the meat, cool, pass through a meat grinder three times, combine with white (sour cream or milk) sauce. Mixing thoroughly, add the yolk of a raw egg, salt, gradually introduce the beaten protein into the meat puree.

Beat the mass well, transfer to a frying pan greased with butter and, closing the lid, bring to readiness over low heat.

Meat - 100 g, sauce - 35 g, eggs - 1/2 pc., butter - 3 g.

Steam boiled meat soufflé

It differs from the one described above in that the mass prepared for the soufflé should be put into a greased form and boiled until steamed in a water bath.

Steamed boiled chicken soufflé

Skip the boiled chicken meat 2-3 times through a meat grinder with a fine grate, combine with well-boiled rice porridge, knead, add the yolks, melted butter and whipped whites. Knead the resulting mass, transfer to a mold, greased with oil, and cook in a water bath. Pour the finished soufflé with butter.

Boiled chicken - 100 g, rice - 10 g, milk - 30 ml, eggs - 1/4 pc., butter - 8 g.

Liver pate

Stew the liver in a frying pan under the lid along with onions and carrots in a small amount of water until soft. When it cools down, together with carrots and onions, pass through a meat grinder several times, salt, add whipped butter. Form the liver mass into a roll, cool.

Liver - 75 g, carrots - 15 g, onions - 10 g, butter - 7.5 g.

Liver pudding with carrots

Pass the liver through a meat grinder, add grated boiled carrots, butter, raw egg yolk, ground crackers, salt, beat thoroughly, carefully introduce whipped protein. Put the mass into a mold greased with butter and steam for 40 minutes. Drizzle with melted butter when serving.

Liver - 60 g, carrots - 20 g, eggs - 1/2 pc., ground crackers - 10 g, butter - 5 g.

Note to parents

1. Frozen meat is thawed at a temperature of 18-20 ° C, slowly. In this case, the released meat juice is absorbed back.

2. Beef will cook faster and taste better if rubbed with mustard powder in the evening.

3. In order for stringy and tough meat to loosen better, it is recommended to chop it across the fibers with the blunt side of the knife. To avoid loss of juice when frying heavily loosened meat, it is rolled in flour, egg lezon (eggs mixed with water and milk) and breadcrumbs.

4. Schnitzels and chops become softer if they are smeared with a mixture of vinegar and vegetable oil 1-2 hours before cooking.

5. Chopped cutlets are easier to cut if you add a little potato starch to the minced meat.

6. Before breading cutlets in breadcrumbs, they are moistened in a lezon. This makes the meatballs tastier.

7. If the foam sinks to the bottom when cooking the broth, add a little cold water: the foam will rise to the surface and can be easily removed.

8. Boiled broth is added only with boiling water.

9. In order for the soup with homemade noodles in meat broth to be transparent, the noodles are first dipped in boiling water for 1-2 minutes, thrown into a colander, and then boiled in the broth until tender.

10. In order to better singe the bird's carcass, it is cleaned of feather residues, dried and rubbed with flour or bran in the direction from the legs to the neck to raise the remaining hairs.

11. If during gutting the bird the gallbladder is crushed, then the places stained with bile should be immediately rubbed with salt and then washed.

V.G. Liflyandsky, V.V. Zakrevsky