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, to prepare a child meat dishes you can use only the best quality meat (preferably young), without tendons and fat. A child at 1.5-2 years old can already be given meat in a baked form (puddings and casseroles), as well as in the form fried cutlets…

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.

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Products:

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

Dry the flour in a frying pan, cool, sift, transfer to a saucepan, dilute with milk and let stand for 30 minutes. stand. Then mix everything and boil, stirring constantly and adding milk (if it thickens a lot), 10-15 minutes. Before serving to the child, stir in the butter (butter).

You can vary the sauce like this:

1. Egg sauce. chop finely boiled egg and mix with sauce before serving.
2. Sauce for boiled fish, chicken, cabbage. In the sauce before serving to the child, add diluted with 1 tbsp. cream and 1 tsp. lemon juice raw egg (1 pc.)

Products:

1. Flour - 5g
2. Oil - 5g
3. Tomatoes - 20g
4. Tomato paste - 5g
5. Broth (or water) - 30-50ml
6. Sugar - 2-3g
7. Sour cream - 10-15g

Melt the butter (0.5 tsp) in a saucepan and throw a ripe medium-sized tomato cut into slices into it. Then sprinkle it with flour (1 tsp), dilute the sauce with water or broth to a thick sauce and boil for 10 minutes. After that, to remove the grains and film, push it through a sieve. Then salt, add sugar (0.5 tsp), sour cream (1 tbsp) and boil until thickened.

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 with milk (mixture).

To save time and effort, you can go the other way: cook meatballs from raw minced meat, put in the freezer and use as needed. They can also be 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 useful properties, since it contains a certain amount of polyunsaturated fatty acids. pork fat easier to digest. Iron in pork is about the same as in chicken: 1.5 mg per 100 g.

Mutton

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

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

A 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)

Composition:

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

Boil lean chicken bouillon, strain through a wet napkin and pour over the peeled and chopped large pieces potato. 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)

Composition:

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

Boil the chicken, scroll in a meat grinder. Peel 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

Composition:

• 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 lean varieties 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.

Purified from fat and tendons, pass the meat through a meat grinder, mix with cold viscous rice porridge, pass through the 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 with stewed liver. Add salt, a little vegetable broth and warm for 5 minutes. Refuel 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 into cutlets, place on the grate of a steam pan, greased with oil (or moistened with water), close the lid tightly and bring the cutlets to readiness.

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

Fish Pudding

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

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

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

Chicken, Meat or Fish Pudding

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

Chicken flesh (optional, you can replace it with beef, beef liver or paired pike perch) mixed with a small piece of dry bread soaked in milk, then passed 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. Drop the saucepan into large saucepan, filled to half the height of a smaller pot with boiling water, cover 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, scrolled in a meat grinder sausage or sausages, fish, eggs or cottage cheese.

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 cold water, bring to a boil, remove the foam, cover with a lid and cook over low heat for an hour. Season the broth with finely chopped roots (onions, parsley, carrots) and herbs.

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

Soups-Puree Meat (Option 1)

meat - 100 g,

broth - ½ cup,

flour - 1 tsp,

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

Soups-Puree Meat (Option 2)

chicken meat - 100 g,

milk - ⅓ cup

water - 250 ml,

butter - 1 tsp,

flour - 1 tsp,

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

Beef Soup

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

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

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

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

Beef Liver Soup

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

Rinse the liver in running water, free from films, cut into pieces and pass through a meat grinder. mix 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

Composition: 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%. Protein chicken meat contains 2% of essential amino acids for humans. In it in in large numbers contains 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 mince as for meat cutlets and gently fold in the beaten egg whites. 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. Ready stuffing Dip a teaspoon into boiling water and cook for 10-15 minutes under the lid.

Ready meatballs can be poured sour cream sauce.

The meat of marine fish, in the cod group, contains significantly more minerals than meat 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 dietary product. Meat of saithe, blue whiting and pollock nutritional value close to cod.

Fish cutlets

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

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

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

Fish and Potato Cutlets

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

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

Zrazy Beef

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

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

Croquettes Veal

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

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

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

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

Stew Dishes (Option 1)

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

Cut the meat into pieces, boil until half cooked in salted water along with bay leaf. Clean the vegetables, cut into cubes and add to the meat. Sprinkle with herbs before serving.

Stew Dishes (Option 2)

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

Meat cut into cubes and fry in oil. Sprinkle with flour, add bay leaf, finely chopped onion, tomato paste, salt and simmer for 15-20 minutes.

Casserole With Meat And Vermicelli

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

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

Meat and Potato Casserole

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

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

Meat Casserole with Cabbage

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

Pass boiled meat with finely chopped onions through a meat grinder. Finely chop the cabbage, put in a saucepan, pour hot water over it and simmer covered over low heat for 15 minutes. Then put butter, turned meat into the cabbage, pour in cold milk, salt, add a beaten egg, mix well and put in a frying pan previously 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 substituted boiled meat turkeys.

Fish and Potato Casserole

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

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

Fish Casserole

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

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

Fish Rolls

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

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

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

Steamed Fish Balls

Ingredients: fish fillet - 250 g, green beans- 150 g, roll - 50 g, milk - 50 ml, fresh mushrooms- 100 g, egg - 1 pc., oil - 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 fish bones, 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. Stew the stew over low heat for another 30 minutes, then add the sifted and dried flour, diluted with cold milk, and, stirring gently, boil for 3-5 minutes.

Meatloaf Stuffed

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

Prepare the minced meat, put it in a long strip on a wet towel and roll it out a little. Put finely chopped eggs in the middle of the minced meat, sprinkle green onion, put 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 cheese filling from finely grated cheese, mixed with butter and chopped herbs, put on meat, wrap with a tube, fry in vegetable oil. Then add some hot water and simmer until done.

Stew

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.

Meat boiled chicken cut into cubes. Dissolve the oil over high heat and fry finely chopped onion on it, and then dry rice, previously dried with a towel. 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 the meat is skipped along with the stale wheat bread pre-soaked in portions 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 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 crumbly rice(1 tsp 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 the boiled vermicelli into the hot broth, stewed carrots and boil.

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

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. Kocheshki Brussels sprouts cut, 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 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 cooking vegetable soups you need to remember that 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.

In received chicken puree add flour fried in butter, stir well, adding strained chicken broth, until 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 butter, salt, beaten egg to the crushed mass and mix well, then roll into balls (meatballs) about the size of a hazelnut. Dip the meatballs into the boiling broth. Cook at the lowest boil for 10-15 minutes.

It is best for children to give cod, pike perch, navaga, sea ​​bass, silver hake and other types of fish containing 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, Bell pepper- 2 pods, tomatoes - 2-3 pieces, onions - 1 piece, rice - ¼ cup, vegetable oil - ¼ cup, lemon wedge, dill, 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. Fish fillet salt, sprinkle lemon juice. Cut the fillet into slices or strips, put in a boiling soup. Cook over very low heat until the fish is done. Finely chop the greens, add to the soup and immediately remove from heat.

Shchi Fresh Meatballs

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

Boil clear broth. Stew under the lid shredded white cabbage, carrots and turnips 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

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

Skip the boiled meat twice through a meat grinder along with pre-soaked in cold water and then squeezed wheat (without crusts) bread, add a beaten egg, raw onion, grated, 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

1. Steam meat pudding

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

2. Puff cabbage rolls

Shred cabbage leaves. Wash the meat, remove bones and tendons, cut into pieces, pass through a meat grinder. Pour a little water into the bottom of the pan, then, alternating, lay the cabbage and minced meat, the first and last layer should be a layer of cabbage. Add butter and simmer until done. Before removing from heat, add sour cream and bring back to a boil.
You will need: butter - 10 gr, minced meat - 30 gr, cabbage - 100 gr, sour cream - 10 gr, salt

3. Omelet stuffed with meat

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

4. Meatballs with onions and carrots

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

5. Octopuses from meatballs and spaghetti

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

6. Rabbit meatballs.

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

7.Vegetable stew with chicken meat

You will need:
Chicken 200 g, Zucchini 200 g, Pumpkin 100 g, Onion 20 g, Red sweet pepper 60 g, Garlic 1 g, Olive oil 15 ml
Cooking:
Chicken meat pre-boil.
Pour some olive oil into a saucepan. Wash vegetables, cut into cubes. Put it in a saucepan. Add minced garlic. Put the chicken meat cut into pieces there. Cover with a lid, cook for 15-20 minutes.

8. Steam cutlets with oatmeal and vegetables, From 1 year old

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

9. Croquettes Carrot hedgehogs

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

10.Chicken balls with lemon, From 2 years old

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

11. Chicken fillet in sauce

Ingredients:
Chicken fillet 400-500 g, carrots 1 pc, onion 1 pc, water 400 ml, sour cream 5 tbsp. l., mayonnaise 2-3 tbsp., suneli hops 1 tsp., ground paprika 1 tsp., salt and sugar to taste, garlic 4 cloves, herbs, flour 1 tbsp. l. slide, frying oil
Cooking:
1. Cut the meat not very large. 2. Grate the carrots, cut the onion into cubes. 3. Fry the meat in oil, stirring, for 3-5 minutes. add flour, sour cream, mayonnaise, all spices (except herbs and garlic), mix thoroughly. Bring to a boil, add roast and meat. 6. Stew over low heat for 10 minutes. 7. At the very end, add chopped garlic and herbs.
Bon Appetit!!!

12. Rice balls with chicken

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

Millet porridge with prunes

Millet groats - 150 g, water - 450 g, sugar - 15 g, prunes - 120 g, butter - 30 g.

Rinse the prunes and boil in a small amount of water until it becomes soft, set aside the berries. Add water, sugar to the broth and bring to a boil. Pour the cereal into the boiling broth and cook the porridge over low heat until tender. At the end of cooking, put butter into the porridge, garnish with boiled prunes before serving.

Milk soup with semolina dumplings

Semolina - 30 g, milk - 200 g, water - 200 g, butter - 10 g, 1/2 egg, sugar, salt to taste

Boil milk with 1/2 cup hot water, add sugar and salt. 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.

Cooking dumplings. Boil 1/2 cup water with a piece of butter (5 g) and salt solution, add semolina and, stirring, boil the porridge over low heat for 10 minutes. In a slightly cooled porridge, add 1/2 raw egg or 1 yolk, then mix thoroughly.

Milk soup with rice

Rice - 20 g, milk - 200 g, water - 200 g, butter - 10 g, salt.

Sort the rice, rinse several times in cold water, pour into boiling water and cook until it becomes soft. Then pour raw milk, let it boil, salt, add sugar, butter.

Egg dishes for children from 2 years

scrambled eggs with bread

Egg - 1 pc., Wheat bread - 25 g, milk - 1/4 cup, butter - 2 teaspoons, salt.

Stale bread cut into small cubes, moisten in milk, salt. Beat the egg well, mix with bread cubes, pour into a hot frying pan with butter, fry.

Omelette

Egg - 1 pc., Milk - 1 tbsp. spoon, butter - 1 tsp. spoon, salt

Pour the raw egg into a bowl, add cold milk, salt solution and beat with a fork so that it turns out homogeneous mass. Pour the egg mass into a frying pan with heated oil and fry, stirring occasionally. When the scrambled eggs are evenly thickened and lightly fried on the underside, lift them from one side with a knife and fold them in half.

Omelet with zucchini

Eggs - 2 pcs., Milk - 1/2 cup, zucchini - 60 g, butter - 2 teaspoons.

Peel the zucchini, chop coarsely, put in a saucepan, add half the oil and simmer over low heat under a closed lid until tender. Then put in a greased frying pan, pour over the eggs mixed with milk, and bring to readiness.

apple omelette

Eggs - 1 pc., flour - 1 tbsp. a spoon, oat flakes- 3 tbsp. spoons, milk - 4 tbsp. spoons, 1 apple, butter -1 teaspoon, powdered sugar -1 teaspoon, salt to taste.

Combine flour, oatmeal, milk, salt and mix well. Separate egg white from the yolk. Beat the protein well, add to the resulting mixture.

Peel the apple, cut into 4 parts, remove the core and cut the quarters into thin slices.

Melt the butter in a frying pan and put the cooked mass into it. Sprinkle the apple slices evenly on top and bake the omelet over low heat until golden brown on the bottom, then carefully flip over and fry the other side. Serve sprinkled on the table powdered sugar. Banana can be used instead of apples.

Omelet with flour

Eggs - 2 pcs., Wheat flour -2 teaspoons, milk - 1/4 cup, butter -1 hour. spoon, salt to taste.

Sift wheat flour, dilute with cold milk, add salt solution, sugar syrup, egg yolks and mix well. Beat egg whites, combine with the resulting mixture, pour over hot pan with oil and fry over low heat. When one side of the omelet is fried, turn it over to the other, while adding a little oil to the pan, and fry until cooked.

Omelet with cheese

Eggs - 2 pcs., Milk - 1/2 cup, butter - 1 teaspoon, grated cheese -2 teaspoons.

Mix the eggs with milk and grated cheese, pour into a hot frying pan with hot oil, fry until tender under the lid, stirring occasionally with a spoon.

egg soufflé

Eggs - 2 pcs., butter - 1 tsp. spoon, vanilla crackers -2 teaspoons, milk - 1 cup, sugar 1 teaspoon, salt.

Mix the yolks with sugar and crushed breadcrumbs. Whisk the egg whites to a stiff peak and gently fold into the yolks. Pour the mass into a deep frying pan, greased with oil and sprinkled with sifted breadcrumbs. Cut the soufflé crosswise to 2/3 of its depth so that the heat penetrates better. Put in a slightly preheated oven for 10-15 minutes. To prevent the soufflé from burning on top, you can cover it with clean paper. Serve the finished soufflé immediately after baking. Serve milk separately.

Dishes with cottage cheese for children from 2 years

Curd-carrot casserole

Carrot - 80 g, roll - 20 g, egg - 1/2, cottage cheese - 50 g, sour cream -1 teaspoon, sugar -1 teaspoon, salt to taste.

Boil carrots and grate on a fine grater, Add soaked bun, egg, cottage cheese, sour cream and sugar, a little salt. Mix everything, transfer to a greased mold, brush with oil on top and bake for 25-30 minutes. in the oven. Serve the finished casserole with sour cream.

green curd

Cottage cheese - 200 g, softened butter - 1 tbsp. spoon, salt on the tip of a knife, sugar -1 teaspoon, herbs (dill, green onion, parsley) - 3 tbsp. spoons, 1 tomato.

Grind cottage cheese with butter. Add finely chopped herbs, sugar, salt. Put the curd mixture on a dish and garnish with tomato slices.

Serve with boiled potatoes and carrots.

pink cottage cheese

TVorog - 200 g, sour cream - 2 tbsp. spoons, jam (strawberry or raspberry) - 2-3 tbsp. spoons, raisins - 1/2 cup, a pinch of vanilla sugar.

Rinse raisins with hot water and dry on a clean towel. Grind cottage cheese with sour cream, add jam, raisins and vanilla sugar. Mix thoroughly.

Cottage cheese with corn sticks

Cottage cheese - 200 g, milk - 6 tbsp. spoons, a pinch of salt, sugar - 2 tbsp. spoons, corn sticks- 1 glass.

Grind cottage cheese, add sugar, milk, salt and mix thoroughly. Add corn sticks, stir.

Vegetable dishes for children from 2 years

Cucumber salad

Cucumber - 1 pc, sour cream - 1 tbsp. spoon, egg - ¼ piece, salt, a pinch of dill.

Wash fresh cucumber (cucumber with rough skin, peel). Cut the cucumber into thin slices, put in a salad bowl, salt and mix. Boil the egg, grind the yolk thoroughly and mix with sour cream, season the salad, sprinkle with finely chopped dill.

The vinaigrette

Potatoes - 1 pc., Sauerkraut - 1 tbsp. spoon, beets - 1/8 pcs., pickled cucumber - 1/8 pcs., carrots - ¼ pcs., apple - ¼ pcs., vegetable oil - 1 tbsp. spoon, salt solution - ¼ tsp.

Wash and boil beets, potatoes and carrots. Boiled vegetables peel off the skin, cut into small pieces. Wash cucumbers, apples and onions, peel, pour over boiled water, cut into small pieces. Add sauerkraut (if too sour, rinse first). Season with vegetable oil and salt.

Vinaigrette summer

Potato - 1 pc., Tomato - 1/4 pc., Cucumber - 1/4 pc., Beetroot - 1/8 pc., Carrot - 1/4 pc., Turnip slice, Apple - 1/4 pc., Oil vegetable - 1 tbsp. spoon, salt

Wash beets and potatoes, boil, then peel and cut into thin small slices. Wash carrots and turnips, peel, cut into slices, put in a bowl, add 2-3 teaspoons of water, vegetable oil and simmer, cover the bowl with a lid, then cool. Fresh cucumbers, tomatoes and apples wash, pour boiling water over and cut into slices. Mix prepared vegetables, salt, season with lemon juice and sour cream.

Salad "Summer"

New potatoes, tomatoes, fresh or salted cucumber- 1/4 each, radish - 1 pc., A small piece of turnip, sour cream or vegetable oil - 2 teaspoons.

Boil potatoes, cut into small pieces. Add the tomato and cucumber, cut into small pieces, grate the radish and turnip, combine everything, salt, season with sour cream or butter.

Carrot salad with honey and nuts

Carrots - ½ piece, honey - 1 teaspoon, walnuts - 3-4 pieces.

Grate carrots on a fine grater, add finely chopped nuts, honey. Mix everything.

Cauliflower salad

Cauliflower - 3 - 4 inflorescences, 1/4 hard-boiled egg, sour cream (kefir or sunflower oil) -1 tsp.

Boil cabbage and egg, finely chop, mix, season with sour cream (kefir or sunflower oil).

raw vegetable salad

Tomatoes - ½ pcs., cucumbers - ¼ pcs., carrots - ¼ pcs., apple - ¼ pcs., green salad - 3-4 leaves, green onions - 1 feather, sour cream - 1 tbsp. spoon, salt

Wash and clean everything thoroughly. Grate the carrots on a coarse grater, finely chop the apple and cucumber into strips, finely chop the onion. Mix everything, season with sour cream, salt.

Potatoes with carrots

Potatoes - 1.5 pcs., Carrots - ½ pcs., Onion - ½ pcs. butter - 2 teaspoons, salt.

Peel the potatoes, wash them, cut into large cubes (approx. 1.5-2 cm), add a little water, salt and cook until tender. Wash carrots and onions, peel and cut small cubes, put in a small saucepan with melted butter, add 1-2 tbsp. spoons of water, close the lid and, stirring, simmer until tender. Put the prepared hot carrots and potatoes in one bowl, mix, simmer for another 2-3 minutes.

Potatoes in milk sauce

Potatoes - 2.5 pieces, butter - 2 teaspoons, wheat flour - 1/2 teaspoon, milk - 3/4 cups, salt.

Boil potatoes in salted water “in uniform”, peel them, cut into cubes (approx. 2 cm), put in a saucepan, pour hot milk, add salt, bring to a boil. Mix flour with butter; put this mixture in hot potato small pieces while stirring. Bring to a boil, remove from heat. When serving, sprinkle with parsley and dill.

Potatoes in sour cream sauce

Potatoes - 2 pcs., sour cream - 2 tbsp. spoons, salt, a pinch of herbs.

Boil the potatoes in salted water “in uniform”, peel, cut into cubes, put in a saucepan with warmed sour cream, salt, mix gently and boil. Sprinkle with finely chopped parsley or dill before serving.

Potato casserole

Potatoes - 2 pcs., ground crackers -2 teaspoons, butter -2 teaspoons, sour cream - 2 tbsp. spoons, egg - 1 pc., salt.

Boil potatoes “in their uniforms”, peel, rub hot through a sieve, salt, mix well with melted butter and beaten egg (1/2 pc). Put the potato mass in a frying pan, greased with butter and sprinkled with breadcrumbs, top with the remaining egg mixed with 1 teaspoon of sour cream, and bake in the oven for 15 minutes. Serve with sour cream, sour cream or tomato sauce.

Pumpkin baked in sour cream

Pumpkin - 1 kg, vegetable oil - 2-3 tbsp. spoons, salt, sugar to taste, wheat crackers - 2 tbsp. spoons, sour cream - 4 tbsp. spoons, dill and parsley.

Peel the pumpkin from the skin and seeds, cut into thin slices, fry in vegetable oil, put in a pan or mold, season with salt, sugar, sprinkle with grated breadcrumbs, pour sour cream, bake in the oven. Serve sprinkled with herbs.

Pumpkin stewed with apples

Pumpkin - 1 kg, apples - 500g, sugar - 2 tbsp. spoons, butter - 1-2 tbsp. spoons, water or Apple juice-0.5 cup, cinnamon, salt to taste.

Peel the pumpkin and apples from the skin and seeds, Cut into small cubes, put in a saucepan, pour water or juice, season with salt, sugar and butter, close the lid and simmer until tender.

Potato cutlets

Potatoes - 2 pcs., Wheat flour - ½ tsp, vegetable oil - 1.5 tsp, egg - ¼ pcs., salt, sauce - 2 tbsp. spoons.

Boil potatoes in salted water “in uniform”, peel, rub hot through a sieve or knead well. Add egg, salt, mix well. Cut the potato mass into cutlets and fry in a pan on both sides. Serve with sour cream or milk sauce.

Cabbage cutlets

Cabbage - 500 g, milk - 100 g, eggs - 2 pcs., flour (or semolina) - 2 tbsp. spoons, salt to taste, breadcrumbs, vegetable or oil for frying.

Finely chop the cabbage, put in an enameled pan, pour milk and simmer over low heat until tender. Drive 2 eggs into the hot mass, stir quickly, add flour or semolina, stir quickly again, salt to taste. Cool the mass, fashion cutlets, roll in grated breadcrumbs and fry in vegetable or butter.

Carrot cutlets

Carrots - 500 g, semolina - 1 tbsp. spoon, sugar - 2 teaspoons, egg - 1 pc., salt on the tip of a knife, breadcrumbs, butter for frying.

Grate the carrots, squeeze out the juice, add semolina, sugar, salt, egg and mix thoroughly. Shape cutlets from the resulting mass, roll in breadcrumbs or flour and fry in butter.

Similarly, you can make cutlets from pumpkin.

Potato dumplings

Potatoes - 2 pcs., Butter - 2 teaspoons, milk - 2 tbsp. spoons, sour cream - 1 tbsp. spoon, egg - ½ piece, salt.

Wash the potatoes, boil in their skins, peel and mash. TO potato mass add the egg yolk, hot milk, salt, melted butter and then the whipped egg white. Take the mass with a teaspoon (soaked in water so that the mass does not stick) and lower it into boiling salted water (dumplings are obtained) and cook at a low boil for 5-6 minutes. Throw the popped dumplings into a colander, let the water drain, transfer to a bowl, add oil.

Serve hot with sour cream.

Meat dishes for children from 2 years

Potato zrazy stuffed with meat

Potatoes - 2 pieces, beef - 50 g, onion - 1/8 piece, butter - 2 teaspoons, sour cream - 1 tbsp. spoon, egg - 1/4 pc., salt.

Wash the potatoes, boil them "in their uniforms", peel them, knead well. Add the egg, salt, mix well and cut into round thin cakes.

Prepare minced meat separately: cut raw meat into small pieces, salt, add a little water and simmer until tender in a sealed container. Pass the finished meat through a meat grinder, add a little broth in which the meat was stewed (the broth must be taken in such an amount that the minced meat is juicy, but not too wet).

Put minced meat in the middle of the potato cake, connect the edges and give the zrazy an oval flattened shape (like a pie). Place the zrazy in a pan greased with oil, fry on both sides or bake in the oven. Serve with sour cream.

Meat (fish) pudding

Meat (fish fillet) - 50 g, roll - 15 g, milk -. 50 g, 1/2 egg

Pass the meat (fish fillet) together with the roll soaked in milk through a meat grinder twice, salt, dilute with milk to a mushy consistency, add 1/2 of the yolk, mix, add 1/2 of the whipped protein. Transfer the mass to a greased mold and steam for 40-45 minutes.

Meat croquettes with vegetables

Meat - 100 g, water - 100 g, carrots - 40 g, onions - 5 g, roots - 10 g, rolls - 20 g, swede - 20 g, cauliflower - 50 g, green peas - 15 g, potatoes - 50 g, oil - 4 g, salt to taste.

Wash the vegetables, peel, cut into cubes, add water, salt, simmer under the lid. Grind the meat through a meat grinder along with a roll soaked in cold water and squeezed out. Add oil, a little salt to the minced meat, mix well, cut into 2 round croquettes. Dip the croquettes into the broth with vegetables for 20 minutes. before serving, bring to readiness.

Meat cutlets with vegetables

Minced meat - 250 g, 1 small carrot, 1 small zucchini, potatoes - 1 pc., 1/2 small onion, tomato sauce - 1 tbsp. spoon, 1 egg, olive oil for frying.

Carrots, zucchini, potatoes, onions, peel, wash, grate, combine with minced meat and tomato sauce, mix well, form small cutlets.

Heat the oil in a frying pan and fry the cutlets on all sides until cooked. Serve with vermicelli or rice.

Chicken soufflé

Chicken fillet - 300 g, egg whites - 3 pieces, butter - 30 g, milk - 100 g, salt, herbs - to taste, butter for greasing the mold, breadcrumbs for sprinkling the mold.

Pass the chicken through a meat grinder, rub the minced meat through a sieve, add softened butter, milk, mix. Cool the mass in the refrigerator, beat well. Beat the cooled proteins into a thick foam, combine with minced meat, add salt, very finely chopped greens, mix gently.

Grease portion molds with butter, sprinkle with crushed breadcrumbs, fill 1/3 with minced meat, put on a wire rack in a double boiler, cover with a lid, steam until tender.

Chicken cutlets

TOchicken - 150 g, wheat bread - 30 g, milk - 45 ml, butter - 8 g, wheat crackers - 8 g, vegetable oil - 5 g.

Turn the chicken fillet through a meat grinder, add bread soaked in water and squeezed out, butter, mix. Form cutlets, roll them in breadcrumbs, fry in vegetable oil until golden brown.

Potato casserole with meat

Potatoes - 1 pc., Milk - 1.5 tbsp. spoons, egg - 1/5 pc., butter - 0.5 tsp, minced meat - 50g, onion - 20 g, sour cream - 1 tbsp. spoon, salt to taste.

Wash potatoes, peel, boil and mash, add hot milk, egg, a little salt and mix. Peel the onion, finely chop, stew with minced meat. Put half of the potato mixture in the bottom of a buttered pan, put a layer of minced meat on top and the other half mashed potatoes. Smooth, brush with sour cream and place in a hot oven for 20 minutes.

Fish meals

fish pudding

Fish - 100g, butter - 10g, potatoes - 50g, egg - ½ piece, milk - 30g.

Boil potatoes, mash, dilute with milk. Boil fish, remove skin, bones, mash and mix with potatoes. Add 5 g of melted butter, salt, egg yolk and beaten protein. Lubricate the mold with oil, sprinkle with breadcrumbs, put the whole mass into it, close the top with oiled paper, put in a water bath and cook for 40 minutes.

Fish cutlets

Pike perch fillet - 100 g, roll - 20 g, milk - 30 g, butter - 15 g, egg white - 1 pc.

Soak a roll without a crust in milk, squeeze. Pass the fish through a meat grinder along with a bun, salt, add whipped protein and melted butter. Cut the cutlets, roll them in breadcrumbs and fry in oil.

Fish cutlets with potatoes

Fish fillet - 100-150 g, potatoes - 100 g, crackers - 20 g, butter - 15 g, egg - 1/2 pc., milk - 25 g, salt - 3 g.

Boil potatoes. Skip the fish 2 times through a meat grinder along with boiled potatoes, add half the breadcrumbs and butter, salt, egg, milk. Mix everything well, cut into cutlets, roll in breadcrumbs, fry in oil.

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From minced meat prepared from natural minced meat or from cutlet or dumpling mass. Fat, tendons, films are cut off from the meat intended for minced meat, cut into small pieces, passed through a meat grinder twice, water is added, salted, kneaded thoroughly. Natural minced cutlets, schnitzels, steaks are prepared from such minced meat.

For cutlets, white bread without a crust is added to ground meat, previously soaked in water or milk and squeezed out, the mass is again passed through a meat grinder, salted, water is added and mixed thoroughly. Bread and water in the cutlet mass should be no more than 20-25 and 30% of the amount of meat, respectively.

Cutlets, meatballs, meatballs, rolls, zrazy, meatballs are prepared from the cutlet mass, which differ in shape and size. Cutlets have an oblong oval shape with pointed ends, meatballs - rounded flattened, meatballs - spherical, meatballs - the shape of small balls.

In case of intestinal diseases, bread in the cutlet mass is replaced with viscous rice porridge, with diabetes, obesity - cottage cheese. Minced meat for quenelles differs from cutlet one in that instead of bread, beaten egg whites, butter, milk are added to it and, after mixing, they are beaten out until a homogeneous lush mass is formed. Minced meat for quenelles is salted at the end of beating.

Minced meat must be cooked immediately before cutting the preparation of the dish. So that when cutting the minced meat does not stick to your hands, it is easier to give it the desired shape, hands should be moistened with water.

STEAM MEAT CUTTERS

Pass the meat pulp twice through a meat grinder along with white bread soaked in milk, add butter, salt and mix thoroughly. Cut the minced meat into meatballs and steam, placing it on a water bath grate moistened with water. Meat - 100 g, bread - 25 g, milk - 30 ml, butter - 5 g.

STEAM MEAT ZRAZY Stuffed with EGG AND CARROT

Smooth the well-beaten cutlet mass with a wet hand on a cutting board, put boiled chopped eggs mixed with boiled, finely chopped carrots in the middle of the meat cake. Connect the edges of the cakes, giving them the shape of a pie, put on the grate of a steam pan, greased with oil, pour cold water into the pan (1/3 of the volume) and cook the zrazy under the lid until tender (20-25 minutes). Meat - 100 g, white bread - 20 g, water - 25 ml, eggs - 1/4 pc., carrots - 15 g.

MEAT ZRAZY WITH RICE OR BUCKWHEAT*

From meat minced meat on a cutting board moistened with water, roll up small cakes about 1 cm thick, put boiled rice mixed with onion sautéed in butter and chopped hard-boiled egg in the middle of each, or buckwheat porridge with sautéed onions. Pinch the edges of the cakes, giving the zrazy an oval shape, lightly fry them in butter and put in the oven for 10-15 minutes. Meat - - 100 g, white bread - 15 g, rice - 10 g, onion - 7 g, eggs - 1/4 pc., butter - 7 g (buckwheat porridge - 20 g).

MEAT QUENELS (CHICKEN)

Sliced ​​beef or chicken meat will be skipped twice: through a meat grinder, add milk, butter, beat everything well, then add, gently stirring, beaten egg white, salt. Minced meat cut into quenelles weighing 20-25 g and steamed by placing on a wire rack in a water bath. Meat - 100 g, milk - 30 ml, butter - 5 g, eggs (protein) - 1/2 pc.

MEAT QUEENELS WITH COTTAGE CHEESE STEAM

Meat, passed through a meat grinder twice, combine with grated cottage cheese, mix, pass through a meat grinder again, add an egg, butter, beat, salt. From the resulting mass, form quenelles and cook them in a water bath. Meat - 75-g. cottage cheese - 30 g, eggs - 1/2 pc., butter - 3 g

STEAM CHICKEN CUTLETS

Remove the skin from the sternum and legs of the chicken, remove the tendons, films and cook cutlet mass from chicken meat and soaked wrung out white bread, form cutlets and boil for a couple. You can put them in a small saucepan greased with oil, add a little water and, tightly closing the lid, put it in a large saucepan with boiling water. Boil until tender (15-20 minutes). Chicken meat - 100 g, white bread - 20 g, milk - 25 ml.

STEAM MEAT CUTLETS

Pass the meat through a meat grinder, mix with white bread soaked in water and squeezed out, pass through a meat grinder again, beat gradually adding cold water, form cutlets. Place on a wire rack, pour water into a saucepan under the wire rack, cover with a lid and | put on fire. When the water boils, reduce the fire - with a weak boil, the cutlets are softer. Meat - 100 g, white bread - 20 g, water - 30 ml.

MEAT PUDDING

Pass the meat and the bun soaked in milk twice through a meat grinder, salt, dilute with milk to a mushy consistency, add the yolk, mix, then carefully introduce the whipped protein. Put everything in a generously greased with butter and sprinkled with breadcrumbs form and steam (keep under steam for 40-45 minutes). Meat - 50 g, roll - 15 g, milk - 15 g, eggs - 1/2 pc., butter - 5 g.

STEAM MEAT MEATHERS

Roll 2-3 rounded balls with a diameter of 3-3.5 cm from minced meat prepared as for cutlets, put them in a pan, pour water so that it reaches half the meatballs, cover with a lid and put in the oven for 30 minutes. Meat - 90 g, white bread - 20 g, water - 90 ml.

STEAM MEAT CUTLETS BAKED IN MILK SAUCE**

Cook meat steam cutlets, as described above, transfer them to a portioned pan or small oiled saucepan, pour milk sauce and bake in the oven. Meat - 100 g, bread - 20 g, water - 30 ml, milk sauce - 30 g.

STEAM MEAT ROLL*

Prepare the cutlet mass, put it on wet cheesecloth with a layer of 5 cm. Put hard-boiled finely chopped eggs in the middle. Raising the gauze on one side, connect the edges of the cutlet mass, level the surface of the roll through the gauze, give it a round shape, place it on the grate of the steam pan and cook for 30-40 minutes. Ready (remove the roll together with the wire rack, remove the gauze, cut it. Meat 100 g, white bread - 20 g, milk - 20 ml, eggs - 1/4 pc.

STEAM MEAT ROLL STUFFED WITH OMELET**

Add a raw egg to the cutlet mass, mix well. Minced meat should be put on gauze moistened with cold water, leveled with a layer of 1.5 cm, put an omelet boiled on steam from eggs and milk on top. Connect the edges of the gauze so that the edges of the roll come one after the other. Transfer the roll to the grate of the steam pan and cook until tender (about 30 minutes). For the roll: meat - 100 g, white bread - - 20 g, milk - - 30 ml, eggs - 1/4 pc. For an omelette: eggs - 1 pc., milk - 25 ml.

MEAT CUTTERS IN MILK (SOUR CREAM) SAUCE**

From the cutlet mass, form meatballs weighing 20-30 g, lightly fry them in butter, transfer to a shallow pan and pour milk (sour cream) sauce. Cover the pot with a lid and simmer over low heat for 15-20 minutes. Cutlet mass - 100 g, butter - 5 g, sauce - 40 g.

STEAM MEAT MEATBALLS

They are made from cutlet mass. Place the formed meatballs on the grate of a steam pot with boiling water, close the lid and steam for about 15 minutes.

MEAT MEAT DOLLS*

From the minced meat prepared as for cutlets, form small balls, place them in a pan with a small amount of water (no more than 1/2 the height of the meatball) and simmer under the lid for 10-15 minutes. Meat - 100 g, white bread - 20 g, water - 30 ml.

MEAT DOLLS IN SOUR CREAM (MILK) SAUCE*

From the cutlet mass, to which a raw egg is added, form meatballs a little smaller than 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 pc., milk - 20 ml. sauce - 50 ml.

MEAT JELLY MEAT DOLLS*

Add vegetable oil, egg to the cutlet mass, salt, beat, form meatballs, 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.

BOILED MEAT GASHET**

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 SOFFLE**

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 -! / 2 pcs., butter - 3 g.

MEAT SOFFLE**

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 in a saucepan, greased with oil and sprinkled with breadcrumbs, and bake, covered with a lid, in the 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

Skip 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 SOFFLE

Boil the meat, cool it, pass it through a meat grinder three times, combine it 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 SOFFLE

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.

BOILED CHICKEN SOFFLE STEAM

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 CARROT

Pass the liver through a meat grinder, add the grated boiled carrots, butter, raw egg yolk, ground crackers, salt, beat thoroughly, carefully fold in the beaten egg white. 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 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. Soup with homemade noodles on the meat broth was transparent, the noodles are first dipped in boiling water for 1-2 minutes, thrown into a colander, and then boiled in broth until tender.

10. In order to better singe the bird's carcass, it is cleaned of the remnants of feathers, 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.

* -- for children over two years old

** - for children older than one and a half years.

Vladislav Gennadievich LIFLYANDSKY - doctor of medical sciences, professor

Victor Veniaminovich ZAKREVSKY - Candidate of Medical Sciences, Associate Professor