What soups are given in kindergarten. How to cook classic pea soup? Sweet pilaf like in kindergarten, recipe
Soup-puree from potatoes as in kindergarten. Technological map No. 99:
The technology for making mashed potato soup as in kindergarten:
I will cook potato soup like in kindergarten, without following the strict kindergarten technologies, because I want to reduce cooking time, and modern gadgets now make some cooking processes much easier.
The soup is called potato soup, but due to the large amount of carrots in it, the color is quite saturated and orange.
The composition contains 20 grams of flour and butter - this is one large tablespoon each.
The number of servings depends on the eaters. If these are children, then about 5 servings.
Peel carrots and potatoes.
Cut the carrots into washers about 1 centimeter, and potatoes into large cubes. I cut a large tuber into 8 pieces.
Pour off 50 grams of water (or broth) and set aside. Water is needed to make the white sauce.
Place the vegetables in a saucepan (shake so that the vegetables settle down tightly), add water (or broth), salt a little and cook until tender, under a closed lid, about 15-20 minutes.
Boil milk.
For the white sauce, lightly fry the flour in a pan and mix with the water set aside earlier.
If lumps suddenly form, wipe everything through a strainer.
So that the sauce is not thick, dilute it with a little boiled milk (but not hot).
Remove saucepan from heat and puree with an immersion blender until smooth.
At the end, add the white sauce, butter and half the milk.
If you do not have an immersion blender, you can puree the soup in a simple blender, or grind the vegetables through a sieve.
Return the pot to the heat and bring the soup to a boil again.
When serving, add a little milk, diluting the soup to the desired thickness.
Soup mashed potatoes as in kindergarten is ready.
I will add on my own that I would exclude white sauce from this recipe. Flour is needed for greater density, but the soup is already thick, you can just add a little less water or milk.
Bon Appetit everyone!
After a year, the children's menu expands significantly and one of the first dishes that are introduced into the diet of babies is mashed soups.
They can be cooked on the basis of broth or water, of course, without any spices, except for adding a little salt for taste.
Today I propose to cook one of the simplest soups - mashed potato soup like in kindergarten.
Total cooking time - 35 minutes
Active cooking time - 10 minutes
Cost - very economical
Calorie content per 100 gr - 55 kcal
Servings Per Container - 5 Servings
How to cook potato soup like in kindergarten
Ingredients:
Potato - 500 g
Carrots - 230 g
Butter - 20 g
Milk - 350 g
Water - 500 g or broth.
Wheat flour - 20 g
Salt - optional
Cooking:
Soup-puree from potatoes as in kindergarten. Technological map No. 99:
The technology for making mashed potato soup as in kindergarten:
I will cook potato soup like in kindergarten, without following the strict kindergarten technologies, because I want to reduce cooking time, and modern gadgets now make some cooking processes much easier.
The soup is called potato soup, but due to the large amount of carrots in it, the color is quite saturated and orange.
The composition contains 20 grams of flour and butter - this is one large tablespoon each.
The number of servings depends on the eaters. If these are children, then about 5 servings.
Peel carrots and potatoes.
Cut the carrots into washers about 1 centimeter, and potatoes into large cubes. I cut a large tuber into 8 pieces.
Pour off 50 grams of water (or broth) and set aside. Water is needed to make the white sauce.
Place the vegetables in a saucepan (shake so that the vegetables settle down tightly), add water (or broth), salt a little and cook until tender, under a closed lid, about 15-20 minutes.
Boil milk.
For white sauce, lightly fry the flour in a pan and mix with the water set aside earlier.
If lumps suddenly form, wipe everything through a strainer.
So that the sauce is not thick, dilute it with a little boiled milk (but not hot).
Remove saucepan from heat and puree with an immersion blender until smooth.
At the end, add the white sauce, butter and half the milk.
If you do not have an immersion blender, you can puree the soup in a simple blender, or grind the vegetables through a sieve.
Return the pot to the heat and bring the soup to a boil again.
When serving, add a little milk, diluting the soup to the desired thickness.
Soup mashed potatoes as in kindergarten is ready.
I will add on my own that I would exclude white sauce from this recipe. Flour is needed for greater density, but the soup is already thick, you can just add a little less water or milk.
Bon Appetit everyone! 
10 FAVORITE KINDERGARTEN DISHES...
1. Lazy cabbage rolls
Ingredients:
cabbage 200 g onion 1 piece round rice 1/2 cup boiled meat 200 g vegetable oil 1 tbsp salt
Soak rice in warm water for 15-20 minutes. Sauté the onion until transparent. Add chopped cabbage and simmer covered for 10 minutes over medium heat, stirring occasionally. Then add rice. Pour hot water (or broth) so as to slightly cover the rice, simmer for another 10 minutes. Add minced meat. For tenderness, you can add chopped eggs.
2. Potato casserole with meat
Ingredients:
Potatoes 500 g Eggs 2 pcs. Butter 60 g Sour cream 60 g Meat 300 g Bulb onion 2 pcs. Salt pepper
We clean the potatoes, boil, drain the broth, dry and knead with a crush. Add eggs, butter, sour cream, salt, pepper to mashed potatoes, mix everything and beat with a mixer. Boil the meat in salted water, pass through a meat grinder. Peel the onion, cut into small cubes and fry in a pan with oil. Add the rolled meat, salt, pepper and fry until tender. Put half the potatoes on a greased baking sheet, level and lay out the minced meat in an even layer. We cover with the second half of the potato, level it, apply a pattern with a spatula. We put a baking sheet with a casserole in an oven preheated to 180 * degrees and bake until golden brown. Cut the finished potato casserole with meat into portions and serve with sour cream or sauce.
3. Goulash with gravy
Ingredients:
Beef (chicken, turkey) - 0.5 kg. Onion - 1 head. Carrot - 1 pc. (It is possible without it) Flour - 1 tbsp. l Vol. paste 1 tsp You can sour cream - 1 tbsp. l (I have without it) Bay leaf - 1 pc. Salt to taste - 0.5 tsp approximately
Cut the meat into small pieces, lightly fry (you can not fry, but immediately add a little boiling water to the meat) and stew along with onions and grated carrots in their own juice over low heat, pouring a little into the saucepan. oils. Then add a small amount of water. Well, let's say a glass of water per pound of meat. Stew until the meat is ready (i.e. until soft). The meat should be lightly covered with broth. 10 minutes before the meat is ready, salt to taste, put a bay leaf - 1 pc. and maybe 3 pcs. peppercorns. Meat is different. Therefore, the cooking time may also be different. But as a rule, about an hour, no less (if it is beef or pork, not chicken) Readiness is checked with a knife or fork. Then dilute in half a glass of warm water - 1 tsp volume of paste, st. a spoonful of flour and st. a spoonful of sour cream (you can without it, I don’t have ...). Mix well in a glass so that there are no lumps. I always do this with a fork. Whisking continuously, pour in the goulash mixture. The goulash will start to thicken before your eyes. Put out a little (5-10 minutes) The meat is ready. If the water boils away during extinguishing, you can add it. And if suddenly the goulash turned out to be too thick, then you can also dilute it with boiling water to the desired density. You can add grated or thinly sliced pickled cucumber 10-15 minutes before the end of the meat stewing. This will add spice to the dish. Garnish with pasta or mashed potatoes
4. Meatballs in sauce
Ingredients:
Minced meat - 0.5 kg. Rice - 1/2 cup Medium onion - 1 pc. 1 egg Salt to taste Sauce: Sour cream - 1 tbsp Flour - 1 tbsp Tomato paste - 1 tsp 1.5 cups of water.
Boil rice until half cooked. Finely chop the onion, mix with minced meat. Add salt to taste. Mix everything very well. Form small meatballs. Roll them in flour. Put on a frying pan well heated with vegetable oil, preferably not very close to each other, fry on one side for 3-5 minutes. Carefully flip over and fry on the other side. Pour boiling water up to about half the level of meatballs, add salt and leave to stew. Dry the flour in a pan, add sour cream and tomato paste, mix and dilute with the remaining water. Add the sauce to the meatballs and check for salt. Cover and simmer for 10-15 minutes over medium heat.
5. Cottage cheese casserole according to GOST
For one child serving: cottage cheese - 135 g, semolina or wheat flour - 10g-12g, sugar - 15g, eggs - 4g, margarine - 5g, crackers - 5g, sour cream - 5g, mass of the finished casserole -150g, sour cream - 30g.
Pureed cottage cheese is mixed with flour or pre-brewed in water (10 ml per serving) and chilled semolina, eggs, sugar and salt. The prepared mass is spread in a layer of 3-4 cm on a greased and sprinkled with breadcrumbs form. The surface of the mass is leveled and smeared with sour cream, baked in an oven for 20-30 minutes. until a brown crust forms on the surface. On vacation, cut the casserole into square or rectangular pieces and pour over sour cream.
6. Fish casserole
Ingredients:
Fish fillet - 300 g Milk sauce / Milk (0.5 tbsp), flour (1 tsp), plums. oil (1 tsp), salt / Breadcrumbs Salt - to taste
Boil the fish fillet in lightly salted water. Cooking time 5-7 minutes after boiling. While the fish is cooking, prepare the milk sauce. The recipe is here. Lubricate the baking dish with butter and lay out a small layer of boiled, ground with a fork, fish. Add the egg to the milk sauce and mix well with a fork or whisk. Pour the fish layer with the resulting sauce, then put another layer of ground fish on top and pour the milk sauce again. Sprinkle breadcrumbs on top of the fish and send to a hot oven to bake at 180 degrees. Baking time in different ovens varies from about 15-25 minutes. Ready-made fish casserole can be an independent dish for dinner. Or you can serve it with porridge or vegetables.
7. Potatoes stewed with meat
Ingredients:
1 kg of beef 1.5-2 kg of potatoes 2 large onions 3 carrots 3 tbsp. l. tomato paste (optional)
We cut the meat into pieces of two to three centimeters, trying to free it first from fat, films and tendons. Peel the onion and cut into half rings. We clean the potatoes and cut them a little larger than the meat. In a cauldron, or a saucepan with thick walls, heat a few tablespoons of sunflower or olive oil. Heat up to smoke. We throw the meat and fry it on high heat. It's okay if the meat starts to let the juice out and will be stewed. If the meat sticks to the bottom or walls of the cauldron, don't worry, as it fries, it will fall off by itself. How to fry - stir, and after when all the meat brightens, throw the onion, mix again, reduce the heat and simmer for about 15 minutes. If there is not much liquid, add a little broth or, if there is no broth, some water. While the meat and onions are stewing, cut the carrots into semicircles, and fry them in vegetable oil. How she changed color - in her cauldron, and instead of carrots in a pan - potatoes. We try to fry the potatoes on all sides until light golden brown. We throw in a cauldron, salt, pepper, mix. If there is not enough liquid, add so that the potatoes are almost covered with water. Cover with a lid and on a small fire for 40-50 minutes. 15 minutes before the end, we throw in three bay leaves, a generous pinch of suneli hops, or any spice that you like, and for piquancy, half a teaspoon of red pepper. Stir gently, cover with a lid and let the remaining 15 minutes simmer over low heat. Close the lid and leave for another 10-15 minutes, brew, soak.
8. Liver soufflé
Ingredients:
Salt, to taste Milk, for soaking bread Butter, for greasing Bulb onion, small size - 1 piece White loaf, a couple of pieces Beef liver - 500 g
We take the liver, wash it and boil it almost until tender. I had a small piece, I cooked for 30 minutes (after boiling). We take the liver out of the water, wash off everything unnecessary and let it cool. Soak the banana slices in milk. We clean the onion. We scroll the liver that has cooled and cut into pieces through a meat grinder, we do the same with onions and soaked bread. In general, this soufflé is prepared in the garden without onions, but I used to add it to enrich the taste. Salt and mix thoroughly. If the stuffing is dry, you can add milk. You can also add butter to make it fatter, I personally never add it. We put everything in a greased form. We put in the oven and bake at a temperature of 180-200 gr. until the top is browned (about 15-20 minutes). Grease the top of the finished soufflé with butter. My child loves this soufflé with sauce. Fry the onion over medium heat under the lid, stirring occasionally, for 15 minutes. Take 2 tbsp. l. sour cream and 2 tsp. tomato paste, combine in a deep bowl, add 1 tbsp. l. flour. Mix everything thoroughly, add about 300 ml of water, mix everything again and pour it into the onion, while stirring. Bring on fire until thickened. The sauce is ready. You can put a piece of butter on top so that a film does not form.
9. Omelet
Ingredients:
Egg (selected) - 5 pcs. Milk - 250 ml. Salt - 0.5 tsp . Butter (for greasing the mold)
Pour milk into a deep bowl. Add eggs and salt. Mix well without whipping! Grease the mold well with butter. Pour the resulting egg-milk mixture into the mold. Fill the form no more than 2/3, as the omelet will rise. And put in an oven preheated to 200 degrees for 30 minutes. Do not open the oven for the first 15-20 minutes. Cut the finished omelet into portions. Put a piece of butter on a hot omelet.
10. Cutlets
Ingredients:
Minced meat - 600 grams;
Black bread - 0.5 loaves (350 grams);
Water or milk - about 0.5 cup;
Onions - 1-2 heads;
Garlic - 1-2 cloves optional;
Oil - for frying;
Salt, ground pepper - to taste.
Cut the crusts off the slices of rye bread. Soak the crumb in water or milk, and dry the crusts.
Crumble the swollen crumb. Add minced meat, salt, ground pepper and chopped onion and garlic. Thoroughly knead the mass until sticky. Grind dried bread crumbs for breading. Form cutlets of the desired size and shape. Bread cutlets in breadcrumbs. Semi-finished cutlets can be cooked immediately or frozen for later. Depending on how many cutlets you cook at the same time, either fry them in a pan on both sides until cooked, or fry and then bake on a greased baking sheet in the oven. (in a frying pan, fry for 4-5 minutes and in a preheated oven for about 15 minutes, but depends on the size of the cutlets and the properties of the oven) Serve "School" cutlets with side dishes and sauces to taste.
Soups are present in almost all national cuisines. They can be both light and dietary, and rich and satisfying. Pea soup is popular in Russia. Especially in the cold season. With pork broth and smoked ribs, it's a feast for the stomach! In Estonia, France, Germany and other European countries, pea dishes are no less popular. It is possible that they fell in love with many because they become even tastier 2-3 days after cooking.
History of the dish
For a long time, peas have been eaten in Europe, America, the Himalayas and China. Our ancestors not only used it for food, but also used it as a medicine. Even Hippocrates treated them with diseases of the thyroid gland, heart, obesity and anemia. In Rus', peas were revered and many dishes were cooked with it. How many of them have survived to this day and how many more have been lost is difficult to say. 
Today, this product is almost forgotten. How many different vegetables appeared on sale and ousted peas from the tables. In addition, many are afraid of the peculiar action of peas associated with increased gas formation. Although this is more of an exaggeration than a pattern.
In the Middle Ages in France, peas were present on the table not of peasants, but of kings. And in Tibet and India, a recipe for liquid pea soup was popular to restore strength in patients.
People believed in ancient times that peas remove excess fat and bile from the body. And this is confirmed by modern research.
In the 19th century, pea sausage was prepared in Germany, which was included in the diet of soldiers. Not only soup was prepared from it, but also stew, porridge, pea jelly and pudding. 
For medicinal purposes, peas were used:
The benefits of peas
To this day, peas are loved not only by adults, but also by children. How many different dishes can be cooked with it. And its nutritional value and benefits have been known for a very long time. But few people know that it can cause harm to the body. And in order for this product to be beneficial to the body, and not harm, you need to know not only about its positive qualities, but also negative ones.
The benefits of peas:
- Peas contain a large amount of minerals and vitamins. The content of vitamins PP, B, B2, C and A is especially high. Of the trace elements, it contains iron, citric acid, fluorine, potassium, leucine, isoleucine, threonine and lysine.
- The pyridoxine which is a part promotes splitting and synthesis of amino acids. Selenium protects the body from radioactive heavy metals.
- Peas can perfectly replace meat. Its amino acids are similar in properties to animal proteins.
- The flavonoids included in the composition, which are better known as natural antioxidants, protect the body from malignant tumors.
- Thiamine slows down the aging process in the body. For children, it promotes body growth, good appetite and maintains muscle tone.
- Peas improve metabolism, thereby preventing obesity.
But, despite all the benefits, peas can harm the body:
- When consumed raw, digestion may be impaired.
- In large quantities, peas can cause increased gas formation.
- The purines in peas help increase uric acid levels. Frequent use is not recommended for lactating women, the elderly and those with gout.
If you love peas and often use them for food, then you must be aware of its possible harm and beneficial properties.
The harm and benefits of boiled peas
For people who are watching their weight, it is important to know how many calories are in the foods they eat. The calorie content of boiled peas is only 60 kcal per 100 grams. During heat treatment, its benefits to the body practically do not decrease. Its nutritional value is 1.5, and compared to some, 2 times higher than that of other vegetables.
With a duodenal ulcer and stomach, its use should be limited. To prevent increased gas formation, pea soup and other dishes should be cooked with carrots and eaten with black bread. Subject to simple rules, the harm from peas will be negligible. But how much benefit does it bring.
classic pea soup recipe
Cooking time will take 2.5 hours. 
Ingredients for 8 servings:
Step by step cooking recipe:
- Soak well-washed peas for 12 hours.
- Boil the broth from the ribs and water for 40 minutes. Separate the meat from the bones.
- Put the peas in the broth and cook under a lid over low heat for 40 minutes or until soft.
- Fry onions and carrots in vegetable oil.
- Cut potatoes into small sticks. Put all the vegetables into the broth. Add spices, salt and dried herbs. Cook for about 15 minutes until the potatoes are cooked.
You can complement the classic step-by-step recipe for delicious pea soup with toasted rye crackers. It's not hard at all to prepare them. To do this, grate black bread with garlic, brush with vegetable oil, cut into small cubes and dry in the oven. Serve pea soup with toasted croutons, sour cream and fresh herbs.
Pea soup like in the garden
In kindergarten, not only skills and abilities are instilled in children, but also tastes. Even adults remember the taste of kindergarten meals for a long time. And many children are capricious and refuse to eat at home. But in kindergarten, they eat many dishes with great pleasure. And especially the usual pea soup.
In kindergarten, cooks must cook strictly following technological standards. And they do not suggest fatty and fried foods on the children's menu. And even soups can be prepared without the usual frying.
Cooking pea soup that will remind you of kindergarten is not at all difficult. Some rules must be followed:
- pea soup in kindergarten is cooked on a light chicken or more often vegetable broth;
- vegetables are not fried in oil;
- carrots are put much more than in other soups. But due to the fact that it is put together with onions almost immediately after peas, it boils well and is practically invisible in the finished soup. But it is the carrots in the soup that many children really do not like. And often parents try to cook without it at all. But how many benefits does it have. Especially for a child's body.
Otherwise, the recipe for a delicious soup, like in kindergarten, does not differ from the classic one. And it's not hard at all to make it.
Secrets of cooking peas
Many people love, as in kindergarten, when peas are boiled almost in mashed potatoes. But then the question arises, how much to cook it in time. To properly cook delicious and rich pea soup, there is one simple secret: you need to add baking soda. It is only important to know how much it is needed so as not to harm the body. 
Pour 1.5 cups of dry peas into the pan and pour water to cover it. Add a third of a teaspoon of soda and cook on low heat for 1.5-2 hours. In order to cook pea soup later, you need to add 2 liters of broth, salt and put the remaining ingredients that the recipe provides.
It is worth noting that in order to get well-boiled peas, it must be chosen correctly. Halves of dry yellow or pale green peas are well suited for this recipe.
You should not deprive your household of such a delicious soup because of prejudices about increased gas formation. You need to cook in compliance with some rules and choose a good recipe. And you need to cook only in a good mood. Then from pea soup there will be not only health benefits, but also the mood will improve. And if consumed in moderation, it will not bring harm to the body.
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