Vegetable soup recipes for children from 1 year old. Milk soup with vegetables

1. Children's ear

small fish
3-4 potato tubers
1 parsley root
1 head of onion
1 carrot
1-2 tbsp. l. butter
dill and parsley
salt

Stew finely chopped carrots and onions for 10 minutes in a pan.
Bring water to a boil, put fish, add finely chopped potatoes and onions with carrots, salt all other ingredients except herbs, cook over medium heat for about 30 minutes.

When serving the ear, the nursery is seasoned with parsley and dill.

2. Milk soup with vermicelli and chicken

100 g chicken fillet
5 g butter
½ glass of milk
2 tbsp. l. vermicelli
1 tsp flour

boil chicken fillet, putting it in boiling water for 10-15 minutes over moderate heat, then remove it from the broth, let it cool slightly and twist in a meat grinder, or chop in a blender.
Put the vermicelli in the boiling broth, cook for 5-7 minutes, add the chicken fillet, bring to a boil again.
Dissolve the flour in milk, pour into the soup, bring to a boil again, boil for about a minute, turn off the heat.
Before submitting to milk soup chik with noodles and chicken add oil.

3.Soup-semi-puree with millet and trout

300 g trout
1.5 liters of water
200 g millet
2 potato tubers
1 head of onion
1 carrot
1/2 tomato (no skin)
Bay leaf
salt
From a piece of fish, fill it cold water, cook the broth for 15-20 minutes, remove the fish from the broth, cut, remove the skin and bones, chop finely.
Bring the broth to a boil over medium heat.
Rinse the millet, scald it with boiling water, drain the water, add to the fish broth
Peel the potatoes, cut them randomly (because they have to be crushed), add to the broth with millet.
In a pan with a little oil and 1-2 tbsp. water, add finely chopped carrots, tomatoes and onions.
When the potatoes are ready, take them out of the broth, crush them, add mashed potatoes, vegetables and fish in the soup.
5-10 minutes before readiness, add bay leaf and salt to the semi-puréed soup with millet and trout.

4. Cauliflower meat soup

130 ml Meat broth -
10 g Potato -
10 g Cauliflower -
10 g Carrots -
5 g parsley root -
Dill and parsley greens
5 g Butter -
Sour cream

Salt
Finely chop carrots and parsley root and simmer in butter. Boil chopped vegetables in meat broth almost until ready, then add stewed carrots and parsley to them and cook until ready, and a couple of minutes before ready, add salt. Serve soup sprinkled with finely chopped herbs and seasoned with sour cream.

5.Children's soup with Brussels sprouts

100 g beef
1.4 cups beef broth
4 Brussels sprouts
1 potato tuber
¼ carrot
1 pinch dill and parsley
1 tsp sour cream
½ tsp salt solution
Prepare the broth by boiling the meat in water and adding the roots to it.
Cut the heads of cabbage from the stalk, soak for half an hour in cold water, rinse, dip in boiling water, bring to a boil, immediately remove the cabbage, put it in a hot broth.
Add diced potatoes to the boiling broth, boil children's soup with Brussels sprouts until the vegetables are ready, about 20 minutes.

6. Light veal soup

Ingredients:
600 gr. veal
Cauliflower (the number of inflorescences in the soup is at the discretion of the hostess)
Carrot 1 pc.
Bulb 1 pc.
Tomato - 1 pc.
Parsley, dill to taste
Cooking:
Finely cut the veal into strips (as in beef stroganoff), pour over cold water and bring to a boil for small fire, cook for 10 minutes, take out the meat.
cauliflower divide into inflorescences. Pour boiling water over the tomato, remove the skin, chop. Fry onions and carrots in a pan, and put all this into the broth, adding chopped tomato. Let it boil for 15 minutes, before turning it off, pour the veal into the pan and sprinkle with parsley and dill.

7. Fish broth

250 ml Water -
80 g Fish -
5 g Onion -
10 g Celery root -
Salt

For cooking fish broth you should take either the fillet, or such parts of it that cannot be used in the preparation of other dishes, these are fins, skin and bones, and you can also prepare broth with small fish, it turns out that he is especially good and rich. To prepare the broth, rinse the fish under cold water, place in a saucepan with cold water and bring to a boil to remove the foam. Then reduce the heat and cook for another 1 hour, and 20 minutes before the readiness, add carrots, onions and celery root to the broth. Ready broth cool and strain.

8.Chicken broth

250 ml Water -
80 g Chicken -
10 g Carrots -
5 g Onion -
10 g Celery root -
10 g parsley root -
Salt

Boil the chicken until half cooked over low heat, then add chopped carrots, onions, celery root and parsley, salt and cook until tender. When ready, cool the broth a little and strain.

9. Chicken soup with vegetables

boil chicken bouillon, make a roast (onions and carrots). When the broth is ready, add potatoes and roast.
As it boils, throw Brussels sprouts and cauliflower, diced carrots, green beans and cook until ready. At the end, add chopped greens.

10. Children's tomato soup with cheese

100 g white cabbage
1 potato
1 tomato
cheese
onion
olive oil
Rinse, cut all the vegetables into cubes, first remove the skin from the tomato, put it in a saucepan, pour boiling water to half the volume of vegetables, boil for 15 minutes.
Grind the soup with a blender, add grated cheese and olive oil to taste.
, boil for 5 minutes and serve children's tomato soup with cheese to the table.

Soups for children are a very important element baby food. They help to get enough, improve bowel function and contribute to the overall strengthening and development of a growing organism. Soups for children can be cooked by yourself different ways. Dishes are cooked on water, meat (most often chicken), fish or vegetable broths. You can use a decoction of veal. The difference between soups for children and adult first courses is that they are not so fatty and spiced, they are lighter, more tender and delicate. Do not give children fatty pork or beef brisket broths, you also need to exclude smoked meats and hot spices. Children love clear broths that show meatballs, dumplings, vermicelli and colorful vegetables. You can also make creamy puree soups - kids eat them with a bang! From vegetables, almost all those used for adult soups are used: potatoes, carrots, onions, tomatoes, celery, zucchini, cauliflower, broccoli, spinach and all kinds of greens.

Many children do not like onions in soup, so you can throw a whole onion into the broth, and after it gives off taste and aroma, take it out. Or you can sauté the onion in a in large numbers vegetable oil and grind all the ingredients with a small amount of broth in a blender - you get delicious puree soup. The bow in this case will not be felt at all. broth for baby soup it is recommended to filter, and even better - drain the water a few minutes after the first boil and pour the meat over again. With the first broth, all nitrates leave and harmful substances.

Soups for children - preparing food and dishes

In the process of preparing soup, children need to be especially responsible for the preparation of products. The chicken should be thoroughly washed and skinned, it is better to cook soup from the breast. Vegetables are also washed well, then peeled and chopped. It is recommended to cut vegetables as small as possible - so the soup will be absorbed much better. Potatoes are usually cut into small cubes, carrots are grated on a medium grater, and onions are chopped very finely. Peel the skin off the tomatoes. To do this, cuts are made on the tomatoes and the vegetables are placed in boiling water for half a minute. Wash each cauliflower or broccoli floret thoroughly. Can be thrown raw cabbage in soup, or you can pre-cook it in a double boiler, and then use it for mashed soup.

What you may need: Naturally, a saucepan, a frying pan, a cutting board, knives, vegetable cutters and vegetable peelers, a grater and a slotted spoon. You may also need a sieve, blender and double boiler. It is necessary to prepare in advance a clean and ironed gauze for filtering the broth. Soup is served to children in small bowls or small deep plates. As a rule, each child has his own favorite colorful plate.

Soup recipes for kids:

Recipe 1: Soup for children

Cauliflower is great for baby food. It contains many vitamins and useful substances necessary for a growing organism. Such a soup for children turns out to be very tender and tasty, with a soft creamy texture.

Required Ingredients:

• 120 g cauliflower;
• Half a small onion;
• 30 ml cream;
• Half cup chicken or vegetable broth(or water);
• 1-2 pieces white bread;
• 30 ml of olive oil;
• A little salt.

Cooking method:

We disassemble the cauliflower into inflorescences, rinse thoroughly and steam (or boil). Chop the onion and fry a little olive oil before golden color. Cut white bread into small cubes. Spread crackers on a baking sheet with olive oil and place in an oven preheated to 220 degrees. Cooking croutons before golden brown and crispy state. Put in a saucepan boiled cabbage and browned onions, pour in the broth or water. Puree the contents with a blender until a homogeneous creamy mass. Next, add a little mass, add cream and put the pan on the stove. Bring the soup to a boil. Take the saucepan off the fire. The consistency of the dish can be adjusted at your own discretion by adding a little more broth or water. Pour the soup into a bowl for the children and place the croutons on the surface. If the child likes parsley or dill, the greens can be chopped and sprinkled over the soup. From crackers you can lay out a figure or a letter.

Recipe 2: Beet Soup for Children

Older children can cook delicious and useful first beetroot dish. It is best to cook a dish of young garden vegetables. If there is no cottage, you can find such beets on the market.

Required Ingredients:

• 4 small beets with tops;
• 1 medium carrot;
• 2-3 small potatoes;
• 1 onion;
• 1 bay leaf;
• Dill, parsley;
• Salt - to taste.

Cooking method:

Wash the carrots thoroughly, peel and rub on coarse grater. We clean the onion, chop and passer together with carrots in olive oil. Pour water into a saucepan and put on fire. Peel potatoes and cut into small cubes. We cut the beet tubers, clean and wash. Finely chop the beets or rub on a coarse grater. Put the potatoes with beets in a pot of boiling water and cook for 10 minutes - until half cooked. We thoroughly wash the tops and finely chop. We spread the passivated vegetables and chopped leaves in a saucepan. Cook the soup for about 10 more minutes. 5 minutes before the end of cooking, add the bay leaf and salt the dish. You can add any herbal spices (hops-suneli, oregano, etc.). Remove the pot from the heat and leave the soup to infuse. Beet soup for children can be served with sour cream and fresh herbs. The dish can be eaten hot or cold.

Recipe 3: Soup for children with zucchini

Soup for children from zucchini is very light and tasty. The dish is perfectly digested, improves digestion and stimulates the secretion of gastric juice. You can use vegetable or chicken broth for soup; when cooking, all vitamins pass from vegetables to liquid.

Required Ingredients:

• 2 small potatoes;
• 100-150 g zucchini;
• Half ripe tomato;
• A quarter of an onion;
• Half small carrot;
• 600 ml of broth or water;
• Fresh parsley and dill.

Cooking method:

Peel potatoes and zucchini, wash and cut into small cubes. We clean the carrots and onions, chop the onions, grate the carrots. Scald the tomato with boiling water and remove the skin. Cut the pulp into small cubes. Saute onion, carrot and tomato in vegetable oil for 3-5 minutes. You do not need to overcook vegetables, they should be moderately soft. Put potatoes in boiling broth or water, after 5 minutes add zucchini. Cook the soup for about 6-7 minutes. Then we spread the passivated vegetables and cook the soup for another 5 minutes until all the vegetables are soft. At the end of cooking, add a little soup. Serve soup for children with sour cream and chopped herbs. This dish can be given to babies from 1 year old.

Recipe 4: Soup for children with meatballs

This tasty first The dish is loved by both adults and children. The meatballs themselves can be made from meat or minced fish.

Required Ingredients:

• Ground beef- 150-200 g;
• 1 piece wheat bread;
• 1-2 potatoes;
• Half a small carrot;
• Half a small onion;
• Several cauliflower inflorescences;
• 2 tbsp. l. green peas;
• fresh dill;
• Bay leaf - 1 pc.;
• Salt - to taste.

Cooking method:

Soak a piece of bread in a small amount of water. Peel and rub the onion fine grater. add onion and bread, pre-squeezed, to the minced meat. Salt a little. With wet hands, we fashion small meatballs - the size of a hazelnut. Peel potatoes and carrots, wash and cut into small cubes (potatoes are 3 times larger). We disassemble the cauliflower into small inflorescences. Boil 700 ml of water and dip the meatballs into it. After boiling, cook for a few minutes, then drain the first broth. So all nitrates and harmful substances will go away. Then we pour water again, bring to a boil and again immerse the meatballs, then spread the vegetables and fresh or frozen green pea. Add bay leaf and season the soup to taste. Cook the soup for 15-20 minutes until all the vegetables are soft. At the end of cooking, add chopped dill. Serve soup to children with low-fat sour cream.

Recipe 5: Soup for children with rice and tomatoes

Very simple, but at the same time unusual children's first course. This soup can be given to children after the first year of life. The composition of the dish includes tomatoes, rice, a little onion and celery root.

Required Ingredients:

• Half a small onion;
• Half a ripe tomato;
• 30 g of rice;
• Half a carrot;
• 30 g of celery root;
• A small clove of garlic;
• Salt - to taste.

Cooking method:

We clean the onion, chop and pass it in a small amount of vegetable oil (preferably olive oil). Pour boiling water over the tomato and remove the skin, cut the flesh into small cubes. We spread the tomato to the onion. Simmer vegetables for a few minutes on low heat under a closed lid. Peel and grate the carrots, sauté in a separate frying pan. Pour one and a half cups of water into a saucepan and bring to a boil. Can be used instead of water vegetable broth or chicken broth. Rice is washed and put into boiling water. Cook the rice until tender, about 10 minutes. Then put the fried onions with tomatoes and carrots in a pan. Finely chop the celery root and also put it in the soup. Salt the dish to taste and cook until tender. Rub a clove of garlic and put it into the soup at the end of cooking. If the child does not like garlic, you can cook soup for children without it.

Not every child will like unleavened or lightly salted soup. Roots will help enrich the taste, fragrant herbs And fresh herbs. By the way, fennel, its close relative dill, cumin, cockerel, anise, etc. are considered the most “childish” seasonings.

Despite the variety of first courses and very significant differences in their composition, all types of soups have some common properties. Among them, first of all, is the ability to stimulate the secretion of digestive juices necessary for the digestion of second courses. That is why soups are used as initial dishes as part of a dinner. Another property of soups is their ability to serve as a source of energy and nutrients, the child needs(just like any other food). In this regard, soups differ significantly:

• borscht, vegetable soups are an important source of mineral salts, organic acids, vegetable fibers;
• cereal soups, pasta soups supply vegetable protein, starch, some vitamins and mineral salts to the body.

What recommendations must be followed so that the beginning of the crumbs dinner is both tasty and healthy? It is undesirable to cook broths for children. During long-term cooking, all harmful (extractive) substances are boiled out of meat - this is the name of those organic substances that could not previously be identified (separated) in the broth. They formed a group of substances obtained in extracts from animal and plant tissues. Thanks to the achievements in the field of physicochemical analysis in the last half century, it was possible to isolate a number of extractive substances organic compounds V pure form and determine their chemical nature. These include urea, creatine, tyrosine, leucine, xanthine, taurine, hippuric acid, cholesterol, lecithin, and many others.

However, since unexplored extractive substances remain, their effect on the body, including the child's body, is unknown, it is because of these unexplored substances that children are not recommended to give concentrated broths. Well-known extractive substances can have a versatile effect on the human body, including the child - some of them stimulate gastric secretion, therefore, increase appetite, but excessive stimulation of gastric secretion is a predisposing factor for the development of gastritis.

Therefore, when developing a menu for a baby, this factor can be used as follows. If the baby is a small child, eats extremely reluctantly, then it is necessary to offer him soups on the second meat broth as first courses several times a week. That is, you drain the first one after 30 minutes of cooking meat, pour the meat clean hot water and cook until done.

In all the recipes below, it is the second broth that is meant. If the child has a predisposition to diseases gastrointestinal tract(parents have gastritis or an ulcer, the baby already has certain problems with the organs of the gastrointestinal tract), then it is better to limit soups on meat broth. Extractive substances also include purine bases, which impede the functioning of the liver. In addition, on farms and poultry farms, various harmful to humans are added to the feed to increase weight and protect against diseases. chemical substances and antibiotics, which can also get into the broth. In accordance with the physiological characteristics of children, soup for one-year-old babies is a semi-liquid mashed (puree-like) dish.

However, each baby is an individuality, and already at the age of one, children have their own taste preferences, they must be borne in mind when preparing first courses. Yes, theoretically one year old baby should give preference to pureed soups, but there are children who prefer first courses in which the products are cut into small pieces. Therefore, one cannot strictly say that up to 1.5 years a child should receive only pureed soups, and after 1.5 - only soups with chopped ingredients. However, it should be borne in mind that the preference for one or another consistency may be associated with the number of teeth, the development of the chewing apparatus, maturity. nervous system. The portion size for a child, starting from the first year of life, depends on age and averages 150 g (from 100–120 to 180–200 g).

Soups work out the better, the less they are cooked. It is best to cook soup for 6-8 servings at a time, in a saucepan that is the right size for this amount of soup. It is preferable to use ceramic or enameled dishes for soups. The calmer and slower the soup boils (it doesn’t even boil, but languishes over low heat), the tastier it will turn out. For making any soup, it is better to use fresh food. Careful processing, cleaning, trimming, scraping are necessary to remove all defects before they are cooked. When cutting products, the form of cutting provided for in the recipe must be strictly observed - this big influence the taste of soup.

With a large number of components in the soup, the cutting should be larger, and with a small number - smaller. The ingredients in the soup must be added in a certain order so that none of the components of the soup is overcooked and that the whole soup does not boil for too long. You should always salt the soup at the end of cooking, but not too late, namely at the moment when all the products have already been cooked, but have not yet been digested and are able to absorb the salt evenly. Early-salted soup takes longer to cook and can be over-salted because the salt remains in the liquid portion. Late-salted soup will be both salty in its liquid part and tasteless in its thick part. It is better to serve the soup fresh, so it is preferable to cook it daily.

The order of cooking meat soups

• Pour the meat with water, bring to a boil, drain the water, rinse the meat running water and then pour the right amount water and cook the broth until tender;
• add a whole onion (you can leave one layer of brown shell on the onion - the color of the broth will be amber) or finely chopped onions and carrots (also whole or chopped into strips), roots to taste. At the same time, or even a little earlier, put legumes into the broth, if they are provided for in the soup recipe (you can cook them separately in advance and add them at the end of the first course);
• after 30–40 minutes, you can lay potatoes, cereals (wheat, rice, buckwheat, etc.);
• 50-60 minutes after the start of cooking, fresh cabbage can be added different types, zucchini and other vegetables;
• after 1 hour of cooking, add tomatoes, pickles or sour apples(depending on the recipe);
• after 1.2–1.5 hours, add spices to the soup (the second bookmark of onions or herbs). At the same time or a little earlier, remove the whole onion from the soup so that it does not fall apart and its boiled leaves do not spoil the soup with an unpleasant taste.

The order of cooking fish soups

• IN a small amount of boiling salted water, put finely chopped onion, sliced ​​\u200b\u200binto slices, bars or cubes of potatoes and carrots chopped into strips;
• 15 minutes after boiling, put chopped in small pieces fish and boil for 10–12 minutes, adding parsley, dill (for children over 3 years old - bay leaf, basil and other spices) taken to taste during the cooking process.

How to cook vegetable soups

From 2 to 7 vegetable components are put into the soup so that they are similar in terms of their cooking time (for example, all root crops are put in at the same time and earlier than cabbage or other tender vegetables). The onion is laid first and finely chopped. Simmer vegetables over low heat until soft, then salt. Vegetable soups cook very quickly.

Pureed soups

Pureed vegetable soup (from 1 year old)

1 potato, 1/2 carrot, 50 g white cabbage, 1 tsp. vegetable oil, 1 tbsp. l. sour cream, salt. Peel potatoes and carrots, rinse, pour cold water (1.5 cups), after 5–7 minutes add cabbage and cook until the vegetables are soft (about 15 minutes from the start of cooking). Cool the broth, rub the boiled vegetables through a sieve or in a blender. Dilute the resulting puree with the drained broth, add salt on the tip of a teaspoon and bring to a boil. Before serving, season the soup with butter and sour cream.

Cauliflower puree soup (from 1 year old)

Cauliflower 100 g, zucchini 100 g, butter 10 g, milk 100 g, water 200 g, 1 egg (1/2 yolk), salt. Remove the green leaves of the cauliflower, wash the head and cut into pieces. small pieces. Peel the zucchini, wash and cut into cubes. Put prepared cabbage and zucchini in a pot of boiling water, cover and cook until tender (15-20 minutes). Salt the soup, then cook for another 2-3 minutes over low heat. Remove the cooked vegetables from the broth, rub through a sieve, combine with the broth and boil. Drizzle soup with butter and raw yolk diluted with hot milk.

Unmashed soups

Soup with tomatoes (from 1.5 years old)

Tomatoes 50 g, carrots 30 g, turnip or swede 20 g, parsley 5 g, onion 5 g, semolina 15 g, butter 10 g, milk 100 g, water 300 g, salt. Carrots, turnips, parsley, finely chop the onion, add water and cook for 30 minutes, add pureed raw tomatoes. Pour the sifted into the boiling soup semolina and cook at a low boil for 15 minutes, then pour in hot boiled milk, salt and bring to a boil. IN ready soup add butter and serve with croutons.

Soup with meatballs (from 1.5 years old)

Meat 100 g, water 1 cup, small carrot, 1/2 small onion, 1 piece of white bread, swede 20 g, cauliflower 50 g, 1 tbsp. l. green peas, 1 medium potato, 1/2 tsp. butter, 1 egg (white), salt. Cook clear broth. Cut the peeled vegetables into cubes, pour strained broth (1/2 cup), simmer under the lid until tender (15–20 minutes). pulp boiled meat grind in a meat grinder with a piece of bread soaked in cold water. Received meat dough divide into meatballs the size of a hazelnut (when cutting your hands, grease with protein). Dip the meatballs into the broth with vegetables 20 minutes before being ready. Milk soups can be with cereals, with pasta, as well as with vegetables. Soup can be boiled whole milk or a mixture of milk and water. But it is better to first boil the products included in the soup in water, since they take longer to boil in milk. And when they are ready, add hot milk. Milk soups are seasoned with butter. To prevent the milk from burning, it is good to use a saucepan with a thick bottom, after rinsing it with cold water. Milk-based soups are nutritious and easy to prepare. Milk soups are usually widely recommended for early childhood, that is, they can be given to children after a year, as well as in diet food. They are definitely useful for older children. Their introduction into the diet contributes to its diversity and increase in nutritional value.

Milk soup with rice (from 1 year old)

Rice 20 g, milk 1 glass, water 1 glass, butter 10 g, salt. Sort the rice, rinse several times in cold water, pour into boiling water and cook until it becomes soft (10-15 minutes). Then pour raw milk, let it boil, salt to taste. Put a piece of butter in a bowl of soup. Milk soup with vermicelli (from 1 year old) Vermicelli 20 g, milk 1 cup, water 1/2 cup, sugar 1/2 tsp, butter 1 tsp, salt. Boil water, add sugar, lower the vermicelli and boil for 15 minutes, then add warmed milk, salt and boil for 2-3 minutes. Put a piece of butter in a bowl of soup.

Soup with semolina dumplings (from 1 year old)

Semolina 1 tbsp. l. with top, water 1/2 cup, milk 1 cup, butter 2 tsp, sugar 0.5 tsp, salt. Preparation of dumplings. Boil 1/2 cup of salted water with butter (1/2 tsp), add semolina and, stirring, boil the porridge over low heat for 5 minutes. Add butter to the slightly cooled porridge, then mix thoroughly. Boil a glass of milk with 1/2 cup hot water, add sugar. Put small dumplings into the boiling liquid with a teaspoon. Cook dumplings at a low boil for 5-7 minutes. When the dumplings float to the top, stop cooking. Put a piece of butter in a bowl of soup. fruit soups prepared from fresh, dried, quick-frozen and canned fruit and berries, fruit juices and purees. Starch can be used as a thickener in fruit soups. Fruit soups can be served hot or cold. They are especially recommended for hot weather when children lose their appetite.

Dried apricot soup with rice (from 1.5 years old)

Dried apricots 7–10 pieces, rice 1 tbsp. l., sugar syrup 2 tsp, water 1.5 cups, salt. Wash dried apricots in warm water, pour a glass of cold water and cook in a sealed container at a low boil. Wipe the boiled dried apricots through a sieve along with the broth. Sort the rice, rinse, dip in boiling water and cook until soft (10-15 minutes), then add the puree prepared from dried apricots, sugar syrup, salt and boil. Serve hot or chilled. You can add cream to the finished soup.

At 1 year old, the diet of children, as a rule, consists of the usual adult food, although still in a form adapted for kids. The child's menu is filled with a variety of products. By the age of one and a half, children can be transferred to 4 meals a day, because the set of products has become more satisfying, and the child’s body needs at least 3-4 hours to digest food.

First meal

Soups for children are not only useful, but necessary. The first dishes contribute to the production of gastric juice, which is necessary for the proper assimilation of the following dishes.

Cook vegetables, meat, fish, dairy, cheese soup, soup puree and even fruit. Using different vegetables, cereals and pasta, your chicken broth will be the basis for huge amount different dishes. But the variety of broths is also great. Thus, soups will not become boring for your child, and you will have the opportunity culinary experiments incentive to create your own recipes.

Meat broths

Meat broth is a universal basis for making soup for a child. The broth recipes are very simple. For cooking you need 1 kg lean meat(beef, rabbit, turkey, chicken), 3 liters of water, salt. Boil the meat over low heat, carefully remove the foam. Remove the cooked meat from the broth. This broth is ready to cook any soup or puree soup: pea, rice, buckwheat, cheese, etc.

We offer recipes based on meat broths.

Pea soup

For children after a year pea soup cooked on the basis of broth from beef or pork lean bone. Peas are best soaked overnight. Eat different recipes pea soup. We offer classic.

1. Bring the meat bone to a boil, drain the water, fill the bone with new purified water and cook for 40 minutes, removing the foam.


2. Add peas and cook for another 40 minutes


3. We take out the bone, add potatoes, grated carrots, chopped onions to the meat pea soup.


4. At the end, add bay leaves to the pea soup, salt.


5. Sprinkle with herbs to taste.

Soup with meatballs

1. Grind 100 g of boiled rabbit, turkey or chicken meat in a meat grinder with white bread and a quarter of an onion.


2. Salt minced meat and mix with ½ egg.


3. Divide the minced meat into small portions, forming meatballs.


4. Boil the broth.


5. Add 1 potato, ½ carrot, parsley root to the broth and cook until half cooked.


6. Add meatballs to the broth, cook for 7-10 minutes.


7. Sprinkle soup with meatballs with herbs.

Chicken soup with meatballs

1. cook minced chicken as in the previous recipe.


2. Form portions of minced meatballs.


3. Add carrots, parsley root to boiling chicken broth.


4. Cook the meatballs for 5 minutes in the broth.


5. IN chicken soup with meatballs add noodles.


6. Cook for 5 more minutes.


7. In the finished chicken soup with meatballs, season with herbs.


8. The same soup can be cooked for a child from turkey meat.

Soup - mashed rabbit

Rabbit meat is very rich in protein, minerals and vitamins. Therefore, it is useful to cook a rabbit for children. It is sometimes useful to soak rabbit meat for 1-3 hours to get rid of the peculiar smell and make the meat softer.

1. Rinse 150 g of rabbit meat, add water.


2. Cook for 35-40 minutes.


3. Get the meat, chop and send to the broth along with the potatoes cut into strips.


4. We introduce passivated carrots and onions 7-10 minutes before removing from heat.


5. Grind the slightly cooled soup in a blender, add sour cream to the soup - puree.


6. Rabbit meat soup can be prepared with rice or other cereals if desired.

vegetable broth

Vegetable soup - puree is one of the first to be introduced into the baby's complementary foods. Therefore, for children, this is one of the favorite dishes. After 1 year, vegetables do not need to be chopped. In recipes, you can gradually introduce those products that were difficult for digestive system up to 1 year.

If the first dish is vegetable soup, then the second dish is better to cook porridge. Such a menu will provide a balance for the child nutrients obtained with food.

Vegetable soup - puree

Universal soup - mashed vegetables is prepared quickly and easily. The composition of the ingredients can be changed. Recipes suggest that 1 teaspoon of oil can be added at the end of cooking. For a child after 1 year, this is extremely useful and important for the functioning of the gastrointestinal tract.

Soup - puree classic

1. Prepare vegetable mix: dice vegetables (25 g each of zucchini, cauliflower (or broccoli), beans, green peas, carrots, onions), 1 potato.
2. Prepare a vegetable mix: cut vegetables into cubes (25 g each of zucchini, cauliflower (or broccoli), beans, green peas, carrots, onions), 1 potato.
3. Pour vegetables with purified water and simmer.


4. Cool the vegetable soup and puree them in a blender.


5. Salt, add butter, herbs, sour cream to taste.

Beetroot vegetable soup

1. Prepare vegetables: 80 g of beets, 40 g of cabbage, 30 g of onions, 1 potato, a quarter of 1 carrot.


2. Grate the beets and cabbage on a medium grater, finely chop the cabbage, cut the potatoes into cubes, chop the onion.


3. 
   Stew all vegetables in 1 glass of water for half an hour.


4. Enter 1 teaspoon of tomato.


5. Pour in 1 cup of vegetable broth, salt, add oil. Cook for another quarter of an hour.


6. Season the soup with sour cream and herbs.

fish broth

Fish broth cooks like meat broth. Fillet lean fish(cod) put in boiling water, add roots, onions, cook for up to half an hour. The fish is taken out, the broth is filtered. This fish broth is used to make rice, buckwheat or other fish soup.

Fish rice soup

1. 150 g cod fillet washed, cut into small pieces.


2. Boil the fish broth, remove the fish.


3. Strain the broth, salt, boil.


4. Add 1 teaspoon of rice. Cook for 20 minutes.


5. Add chopped potatoes and carrots. Cook until done.


6. 2 minutes before turning off the soup, put fish in it, add oil, herbs.

Fish soup with cod meatballs

1. Boil fish broth from 100 g cod fillet, onion and roots.


2. Prepare minced meat from boiled fish and bread soaked in milk.


3. Enter half an egg into the minced meat. Salt, mix.


4. Form meatballs into portions of minced meat.


5. In the strained broth, brought to a boil, lower the fish meatballs.


6. soup with fish meatballs cook another 15 minutes.


7. You can add oil, herbs.

Milk soups

We have known buckwheat and rice milk soup since childhood. But milk soup can be not only with cereals that are familiar to us. Eat great recipes dairy vegetable soups for children after a year. You can cook a child and milk soup - mashed potatoes, chopping boiled vegetables using a blender, adding milk to them and boiling milk soup.

Milk soup for a child after a year can be made sweet by offering it as a dessert.

pumpkin milk soup

1. Cut 15 g of pumpkin and carrot into small slices.


2. Stew carrots until soft with two tablespoons of water and a teaspoon of oil.


3. Pour the pumpkin, add water and simmer for 25 minutes.


4. Salt carrot - pumpkin mix, add hot milk to it, boil. Pumpkin milk soup is ready.

Cheese soup

• Cheese soup can be prepared on the basis of meat, vegetable or fish broth. Processed cheese is added at the end of cooking. There are recipes on how to cook cheese rice or buckwheat soup, cheese soup with turkey or rabbit meat for children after a year.


• Cheese soup can be prepared by boiling your favorite soup and adding pieces 2-3 minutes before the final readiness. processed cheese. Dissolve them in the soup, add greens.


• Cheese soup can be made with turkey or rabbit meatballs.

Whatever soup you cook for your child, milk or vegetable, fish or meat broth, it will remarkably saturate your baby and give the growing and developing body strength and excellent “building material”. Bon appetit!

I don't want to feed. 10 delicious soups for children.
Choose, prepare and Bon appetit you and your kids!
1.SOUP WITH MEATBALLS
Products:
For meatballs:
minced lean meat - 150-200 g
carrots - 1/2 pc.
wheat bread without crusts - 1 slice

For the broth:
canned or frozen corn - 2 tbsp. spoons
potatoes - 1-2 pcs.
celery - 1 stalk
carrots - 1 pc.
buckwheat - 2 tbsp. spoons

Cooking method:

1. Mix minced meat with pre-soaked in cold water, and then squeezed bread and grated carrots on a fine grater. From the prepared mass, form balls the size of a hazelnut, put them on a cutting board and put in the freezer.

2. For broth, put cereals, finely chopped potatoes, carrots, celery in 1 liter of boiling water. Bring the broth to a boil, add the corn and simmer until tender.

3. At the end of cooking, dip the meatballs (4-5 pieces per serving) into the boiling soup and cook for 3-5 minutes.

2. TURKEY SOUP

Products:

turkey - 1 kg
onion - 1 head
carrots - 1 pc.
celery root - 2 pcs.
wheat flour - 150 g
butter - 120 g
egg yolk - 1 pc.
3/4 cup cream or 1 3/4 cup milk
salt, sugar, herbs

Cooking method:

1. Rinse the turkey carcass, cover with cold water, bring to a boil, remove the foam, add the onion and roots and cook over low heat for 1–1.5 hours.

2. Separate the pulp from the bones, pass through a meat grinder several times and, after adding a little broth, wipe through a sieve. In the puree, add the yolk, cream and part of the butter, mix thoroughly.

3. For the sauce, spasser the flour with butter, cool slightly, combine with the broth, boil for 10 minutes, stirring, and strain.

4. Enter the pureed turkey into the sauce, boil for 10-15 minutes, add salt and sugar to taste.

5. When serving in soup, put a piece of butter, a sprig of greens. Separately, you can serve croutons from dried bread.

3. PUMPKIN SOUP WITH POTATOES

Products:

pumpkin - 600 g
potatoes - 2-3 pcs.
milk - 4 cups
croutons - 100 g
butter - 40 g
sugar - 1 teaspoon
salt - to taste

Cooking method:

1. Peel the pumpkin and potatoes, rinse, cut into slices and cook in 3-4 glasses of water, with sugar and salt, over low heat for 30 minutes. Then add croutons, stir and boil.

2. Strain the resulting mass, rub the remaining thick through a sieve, dilute with hot milk and season with oil.

3. Serve with greenery.

4. CHICKEN SOUP WITH RICE

Products:

chicken - 1 pc.
rice - 1 cup
onion - 3-4 heads
garlic - 3 cloves
dill greens
salt

Cooking method:

1. Rinse the chicken, cook until tender.

2. Take out the chicken, strain the broth. Put the chicken back into the broth, add chopped onions, garlic, boil for 10 minutes, put the rice washed and soaked in advance. Continue cooking until the rice is cooked, salt.

3. When serving, sprinkle with chopped herbs.

5. POTATO SOUP WITH OATMEAL

Products:

potatoes - 5 pcs.
onion - 1 head
oatmeal - 4 tbsp. spoons
butter - 2 tbsp. spoons
water - 1.5 l
sour cream - 4 tbsp. spoons
parsley - 20 g
salt

Cooking method:

1. Peel the potatoes, rinse, cut into cubes. Cut the onion into half rings and fry in oil.

2. When the onion begins to brown, add the chopped potatoes, 2 cups of water, cover and simmer over low heat, stirring occasionally, until the potatoes are half cooked. Then add hot water, salt, pour in the washed cereals and cook until tender.

3. Serve with sour cream and finely chopped herbs.

6. CAULIFLOWER SOUP

Products:

cauliflower - 1 head
potatoes - 300 g
vegetable oil - 2 tbsp. spoons
parsley and dill
salt

Cooking method:

1. Rinse the cauliflower, soak for 30 minutes in salted water, rinse again with water, disassemble into inflorescences, pour 2 liters of hot water, boil until tender.

2. Peel potatoes, boil, rub through a sieve and combine with cauliflower and its broth. Season with salt, vegetable oil.

3. When serving, sprinkle with finely chopped dill and parsley.

7. CHICKEN SOUP WITH HOMEMADE Dumplings

Prepare dumplings:

Finely chop the onion and mix with minced meat. Add salt and pepper to taste. Add water, stir.

Sift flour. Lightly beat the egg with a whisk. Make a well in the flour, add the egg and salted water. Knead the dough. wrap cling film and leave for 30-40 minutes.

Divide the dough into 4 pieces. From each part, thinly roll out the dough into a circle. Cut each circle into strips 1 cm wide. Dust each strip with flour. Place 3 on top of each other and cut into 1 cm by 1 cm squares.

Put the filling in each square and connect the two corners to make a triangle. Then close the edges and connect the two ends of the dough.

Arrange dumplings on a floured board and refrigerate. Transfer frozen dumplings from the board to a bag and store in the freezer.

Prepare soup:

Wash the chicken. Put in a saucepan and pour water. As soon as the water boils, remove the foam. Salt the broth to taste, add peeled onion, black peppercorns. Soak saffron threads in hot water(5-6 tablespoons) for 10 minutes. After strain through a sieve and add saffron water to the broth to the chicken and cook until tender. Ready chicken remove from the broth, strain the broth.

Add dumplings to the boiling broth (about 10-15 pieces for 1 serving), and cook until the dumplings are ready. Ready meal sprinkle with dried mint and any herbs. Separately, you can serve very finely chopped garlic seasoned with vinegar.

8. BEANS

A creamy soup with a velvety taste that is suitable for vegetarians, and if you exclude cream, it will be completely lean.

Soak beans in cold water for several hours or overnight. When it swells, rinse it, pour fresh water (1.5-2 l) and put to boil.

In the meantime, chop the onion and sauté in a pan until translucent. Cut potatoes into small cubes. When the beans are cooked, set aside a small amount. If you want a clean puree soup without whole beans, skip this step. Salt remaining in the pan, add potatoes and onions. Cook until potatoes are ready.

Using a blender, puree the soup and then pass through a sieve. This will give it a creamy texture and tenderness. Put the reserved beans into the pureed soup and put on the fire. Add cream, check for salt and bring to a boil. Fresh herbs and wheat croutons go well with this soup.

9. FISH SOUP PURE

Age: from 1 year
Difficulty: medium

fish fillet - 150 g (hake, salmon, trout or pollock will do)
1/2 medium onion
1 small carrot
1 medium potato
sour cream
salt and herbs to taste

1. Put the fillet in a small saucepan, pour water (1.5-2 cups), put on fire, salt a little
2. When the fish is cooked, put it on a separate plate, and filter the broth.
3. Finely chop the potatoes and onions, and rub the carrots on a fine grater, put them in the broth to cook. If it seems that the soup is watery, you can add a little rice.
4. When the vegetables are cooked, add the fish again and grind everything with a blender.
5. Serve with sour cream and herbs

10. PUREE SOUP WITH VEGETABLES AND BEEF

Age: from 8 months.
Difficulty: easy

For 1 serving:
Water: 300-350 ml
1/2 onion
1/2 potato
1/3 carrot
1/2 cabbage leaf
a small piece of beef (if chopped finely, you should get 2-3 tablespoons)
1/2 teaspoon vegetable oil
salt to taste

1. Cut the meat very finely (if it is frozen, you can make small chips), put in boiling water and cook for about 20 minutes.
2. Finely chop all the vegetables, put to the meat and leave for another 15 minutes.
3. Add salt (to taste) and vegetable oil.
4. Grind in a blender to make a puree.

For older children, you can serve with herbs or croutons.