Easy bean soup for kids. Easy bean soup for kids Bean soup like in kindergarten recipe
There are certain types of foods that are considered not for children, but not because of their harmfulness, but because of the difficult digestibility. Such "ambiguous" components of the menu, as a rule, include all types of legumes and, in particular, white, red or variegated beans. From our article you will find out what dishes for children can be prepared from this product, preserving its maximum benefit and making it easier.
Surely everyone knows how rich beans are in protein, trace elements and amino acids. In particular, in terms of the amount of protein, it does not lag behind selected veal and at the same time contains only 2 g of fat.
However, its proteins are absorbed by the child's body immeasurably harder due to the huge amount of fiber, which also provokes bloating and colic. Therefore, dishes from ordinary, non-green beans for children are recommended to be prepared no earlier than two to three years. Until that time, you can limit yourself to cooking light soups from its legume variety, which is digested several times easier and faster.
But in the future, dishes from any kind of legumes will be a pleasure to diversify the diet of both grown-up children and adults. The main thing to remember is a simple rule: before cooking, the beans are always soaked for 8-10 hours, but not in plain cold water, which will make it glassy and hard after cooking, but in boiled water.
All this time, it is better to keep the container with soaked beans in the refrigerator, and before cooking, they should be washed well in running water.
A two-year-old kid will surely like the "vinaigrette" with beans. The taste will be soft and unusual, and such a dish will be easier to digest, since the legumes in it are just an additional ingredient, and not the main one.
Ingredients
- Soaked beans - 150 g
- Beets - 1-2 pcs.
- Apple - 1 pc.
- Vinegar - 1 tsp
- Vegetable oil for dressing
- Salt - to taste
Cooking
- We wash the pre-soaked beans (red or white), boil until cooked - it should become soft, but not crumble. We also cook beets until tender.
- We cool everything, clean the vegetables and, together with the apple, finely chop, as usual for a salad.
- We combine everything and gently mix together with dressing - a drop of vinegar and vegetable oil, salt. Delicate light salad is ready!
We serve it both as a side dish for cutlets or zrazy, and as an independent vegetarian, but at the same time a full-fledged protein dish.
For children of the same age, first courses can also be prepared from beans. Of course, you can use red, but with white, the soup will look like a real creamy treat.
Ingredients
- White beans - 300 g
- Onion - 2 pcs.
- Butter - 4 tbsp
- Flour - 1 tbsp
- Greens for serving
Cooking
- Drain the soaked beans, rinse and set to boil in one and a half liters of water. After boiling, keep on fire, do not salt (!) For at least 45 - 50 minutes.
- Then, pour half of the liquid into a separate bowl and use an immersion blender to puree the beans.
- At this time, we pass the onion in a pan for 3-5 minutes, add flour to it in small portions, fry it until golden brown, and then dilute everything with bean broth to a semi-liquid consistency. Simmer another 5 minutes.
- Combine mashed potatoes, remaining liquid and roast in a saucepan. Bring to a boil, add butter, salt. If you wish, you can go through the blender again to chop the onion, or you can leave it like that - it all depends on your preferences.
Serve with chopped herbs and croutons. As you can see, this is a complete lunch not only for a two-year-old baby, but also for other family members.
Bean stew is considered traditional and almost classic. It can be made only with vegetables, or you can add chicken.
Depending on the amount of beans added, the dish can turn out to be either very light or more satisfying. For younger children, you can cook it in combination with vegetables: zucchini, bell peppers, cauliflower and broccoli, and add quite a bit of beans.
Children from 3 years old can already be offered a stew consisting entirely of beans and chicken.
Ingredients
- Chicken fillet - 300 g
- Red beans - 300 g
- Onion - 1 pc.
- Carrot - 1 pc.
- Salt - a pinch
- Allspice peas
Cooking
- Drain the beans and put to boil in plenty of water. After boiling, leave on fire for another 30 - 40 minutes to bring to half-cooked.
- We clean the vegetables, finely chop and sauté in vegetable oil until golden brown in a brazier, where our stew will then be stewed, so we will choose dishes with high sides.
- Cut the fillet into small pieces, brown in a separate pan and add to the onion-carrot roast. We send the beans there and fill the stew with bean broth to half. Salt, add spices if desired - nutmeg, allspice and simmer over low heat for another half hour.
It is best to serve the stew with sour cream, sprinkled with herbs. Bon appetit!
Tip: To achieve a spicier taste, you can add tomato paste or juice at the time of frying the onions with carrots. Just remember that when using juice, the amount of salt in the dish must be limited.
It sounds incredible, but even a sweet dish can be made from beans! Delicious and nutritious dessert is very easy to make and eaten even faster! If you use stevia or another substitute instead of sugar, you get a real dietary dish for children and adults.
Ingredients
- White beans - 200-230 g
- Oat flakes - 120 g
- Sugar - 50 g
- Dough baking powder - ½ tsp
- Applesauce - 3 tbsp
- Cinnamon and vanilla - optional
- Powdered sugar
- Fine salt - a pinch
Cooking
- We wash the beans soaked in advance, drain and boil in a large amount of water until soft.
- Grind the finished beans and oatmeal in a blender bowl. We also add applesauce, salt, sugar and baking powder. Mix again.
- We cover the baking dish with baking paper or grease with butter and spread the dough in an even layer no thicker than 2 cm. Put in the oven and bake at a temperature of 180 degrees for about 30 minutes. Readiness is checked with a toothpick.
- We take out the hot cake and sprinkle the top with powdered sugar, cinnamon or cocoa, or you can do it all at once! Cut into portions and serve warm.
Such an unusual dessert will surprise adults with an unusual use of beans and delight children who will not care how and what such a delicious pie is made of!
Bean dishes for children and adults can be much more interesting than we used to think about them! Don't be afraid to experiment, and if you're really scared, make tiny portions - just calculate the ingredients in the smallest possible proportion to get a "sample spoon". So it will be possible to satisfy your gourmet curiosity and not miscalculate with the result!
Bean dishes are often present on the table of our compatriots, therefore, when a baby appears in the family who begins to try vegetable complementary foods, mothers are interested in whether it is possible to give it to the baby, whether it is good for children and how to cook it for the children's menu.
Benefit
- It is a valuable source of protein, so it is included in the diet of children who, for one reason or another, cannot consume milk or meat.
- It contains a lot of fiber, so this product has a positive effect on digestive function.
- From dishes with beans, the child will receive carotene, B vitamins, vitamin E, as well as vitamins PP, C and K.
- It contains many minerals, among which there are sodium, calcium, iron, copper, iodine and many other substances.
- Its use normalizes blood sugar, removes excess fluid and helps fight bacterial infection.
- Beans are classified as hypoallergenic products, so it can be included in the diet of children with diathesis.
- She notes the ability to accelerate the elimination of toxic and harmful compounds from the child's body.
Beans enrich the children's body with vitamins, minerals, improve digestion and normalize blood sugar.
Which beans are healthier - white, red or black, see the program "Live Healthy".
Red beans are even healthier than peas - so they say in the program "Live Healthy". See the next video for more details.
What is harmful?
Dishes from mature beans are digested in the body of a child of the first years of life with difficulty, so their early introduction into the children's diet can cause increased gas formation and constipation.
Eating too large a portion will lead to the same problems, so dishes with this type of legume are recommended to be consumed in small quantities.
When to introduce complementary foods?
Young beans appear in the diet of an infant along with other vegetable complementary foods. Such a green vegetable can be offered to a baby at 7-8 months old by cooking a single-component puree from it or adding a small amount of young to other vegetables (making a multi-component puree). Also, string beans can be found in ready-made canned purees.
Dry beans are not recommended to give at least 2 years. For a child of 2-3 years of age, this type of legume in its mature form must be ground and not given as a separate dish, but included in soups or other dishes with several ingredients. Cooking it as a separate dish is advised only to three-year-old babies and older children. In this case, the serving volume should not exceed 100 g.
As for the frequency of consumption, dishes from it should be offered no more than 2 times a week. Pediatricians, including the popular doctor Komarovsky, advise giving canned beans to a child from at least 3 years old.
Mature beans are included in the diet of children not earlier than 2 years old, and even better later.
How to enter?
The best option to introduce your baby to green beans is to include a small amount of this young vegetable in vegetable puree or vegetable puree soup. So the baby will gradually get used to the green beans, and his digestive tract can easily digest it.
A little later, the child can prepare mashed green beans. To do this, the vegetable is washed and soaked in water for 10-15 minutes. Then the water is drained, the pods are poured with a large volume of clean water, brought to a boil and boiled until soft, without covering with a lid. For the first time, the crumbs are treated with half a spoonful of mashed potatoes. If the baby did not respond to this product with pain in the tummy, changes in stool and other negative symptoms, the volume of the dish is gradually increased.
Introduce green bean puree into the baby's diet gradually, starting with the minimum portion
To cook mature beans for a three-year-old, its grains are washed and poured with water for at least 3-4 hours. Cooking such a product involves the use of a significant amount of water and a strong boil. It is not necessary to close the pan with a lid, and salt is advised to be added at the end of cooking (before mashing it).
For cooking you will need:
- 1. Red or white beans - 200 gr.
- 2. Chicken breast - 200 gr.
- 3. Potatoes - 2 pcs.
- 4. Onion - 1 pc.
- 5. Carrots - 1 pc.
- 6. Salt - to taste.
- 7. Spices - optional.
- 8. Oil - vegetable for frying.
- 9. Greens - for decoration, aroma and taste.
- 10 Bay leaf - 1 pc.
Detailed recipe with photos.
And so, for cooking we need:
1. Red or white beans - 200 gr.
2. Chicken breast - 200 gr.
3. Potatoes - 2 pcs.
4. Onion - 1 pc.
5. Carrots - 1 pc.
6. Salt - to taste.
7. Spices - optional.
8. Oil - vegetable for frying.
9. Greens - for decoration, aroma and taste.
10 Bay leaf - 1 pc.
I cooked soup in a three-liter saucepan.
For starters, we take beans. It must be washed and filled with water at room temperature. We leave it overnight. See photo.
The next day, we start making soup.
Our beans are soft. We drain the water from it and put it in a saucepan, where we will cook it. See photo.
Fill with water and put on gas, bring everything to a boil and leave to cook over moderate heat. Cook beans until half cooked. That is, it does not need to be completely cooked. See photo.
While the beans are cooking, we put our chicken breast to boil.
To do this, take a pan, pour water into it and put it on gas, bring the water to a boil.
Take the chicken breast, wash it well and cut into small pieces. See photo.
Place chicken pieces in boiling water. See photo.
Bring to a boil. The photo shows what kind of foam is formed, which we do not need. See photo.
We take a colander and pour water with chicken pieces into it. We do all this over the sink. The meat was washed. See photo.
They washed the pan, put pieces of chicken meat into it, poured it with water and put it on gas. See photo.
Bring to a boil, make a moderate fire and leave the chicken pieces to cook until tender.
The beans were slightly undercooked. We take it out of the broth, cool it and begin to remove the film from it. That is, we clean it from the skin. We do not pour out the broth, we need it. See photo.
Our chicken pieces are cooked. We take them out of the broth.
We leave the broth on gas. See photo.
Add bean broth to it. See photo.
We put the peeled beans in it. Bring everything to a boil, make a moderate fire.
Let's move on to vegetables. We take potatoes, onions, and carrots. Everything needs to be cleaned and washed well.
Potatoes need to be cut into small pieces. I cut into cubes. We send it to the beans, let them cook together. see photo.
Cut the onion. See photo.
Chop carrots on a coarse grater. See photo.
Now let's do the frying.
We take a frying pan, pour vegetable oil into it, put it on gas and warm it up well.
Put the onion in it and fry a little. See photo.
Add carrots to it. Fry it until golden brown. See photo.
The frying is ready, we send it to the pan with potatoes and beans.
Now salt everything to taste. Add spices if desired
I am of the opinion that it is better to cook at the same time for the whole family and for the baby. Good for parents, good for kids. This is not always the case, and sometimes parents want to diversify their diet. and for children you need to prepare a separate saucepan.
Below I have collected most of the recipes. vegetable soups(borscht, cabbage soup, okroshka, etc.) more often with ingredients for 1 serving (naturally, depending on the number of desired servings, the ingredients increase proportionally). I think many soups are suitable for parents, some are "purely for children." Hope you find your favorite soup here.
In the near future I will add milk soups, sweet soups and soups with fish (sort of like fish soup)))) then I will get to main courses, salads and desserts. but that's later, and now to your attention:
FIRST MEAL:
Vegetarian borscht
Compound:
2 potatoes
1 beet
1 carrot
1/4 head of cabbage
1 onion
1 st. a spoonful of tomato paste
Bay leaf,
greenery,
salt.
Cooking:
Pour water into a saucepan, put chopped potatoes (in small cubes) there, add chopped cabbage.
In the meantime, finely chop the onion, grate the beets and carrots on a coarse grater, lightly stew with tomato paste and, when the potatoes and cabbage are ready, season the borscht with this.
Cook for another 5 minutes and add bay leaf and herbs.
Serve warm with a teaspoon of sour cream.
Broth with dumplings (from 1.5 years old)
Compound:
1 chicken
1 carrot
1 onion
2 tbsp. semolina spoons,
salt,
1 teaspoon butter
1 egg
1/2 bunch of parsley.
Cooking:
Pour the chicken with water, bring to a boil and drain the broth. Once again, put it in cold water, add vegetables and cook until tender.
Mix semolina with yolk, add soft butter, salt. Beat the protein separately and add to the mass. Put in the chopped parsley.
Drop the dumplings into the simmering broth with a teaspoon. As soon as they surface, turn off the fire.
Vegetarian oatmeal soup
Required products:
oatmeal - 15 g
carrots - 10 g
onion - 5 g
water - 150 ml
butter - 5 g
sour cream - 5 g
salt
Cooking method:
Pour the sorted and washed cereals into boiling water and cook over low heat until tender. 5-10 minutes before the end of cooking, add finely diced carrots and onions, browned in butter. Salt and serve with sour cream.
Bean puree soup (1.5 years)
Required products:
beans - 50 g
potatoes - 30 g
carrots - 15 g
onion - 5 g
water - 150 ml
butter - 10 g
salt
Cooking method:
Soak the sorted and washed beans in water for 5 hours, then pour hot water and cook for about 2 hours under a lid over low heat. Add diced potatoes, as well as finely diced carrots and onions sautéed in butter and cook for another 20 minutes. Rub the beans and vegetables together with the liquid through a colander or sieve, boil, salt and season with butter.
Potato soup with melted cheese (from 1.5 years old)
Ingredients:
potatoes - 4 pcs.
processed cheese - 200g
onion - 2 pcs.
dill (chopped) - 2 tbsp. l.
salt.
Cooking:
Boil potatoes in 2 liters of water until cooked, drain the broth, and rub the potatoes through a sieve, add vegetable oil, chopped onions. Add melted cheese, mashed potatoes, salt to the potato broth, bring the soup to a boil and serve with dill.
Soup with different vegetables (from 2 years old)
Ingredients:
Carrots - 1/3 pc.,
white cabbage - 1/4 leaf,
potatoes - 1/2 pc.,
green peas (fresh, fresh frozen or canned) - 1 teaspoon,
milk - 1 glass,
water - 1/2 cup,
butter - 2 teaspoons,
salt solution - 1/2 teaspoon.
Cooking:
Wash the carrots, peel, cut into strips or small cubes, put in a saucepan with melted butter and, closing the lid, simmer over low heat. Chop white cabbage, peel and cut potatoes in the same way as carrots. Add cabbage, potatoes and green peas to carrots, pour hot water over everything, add salt solution and cook in a sealed container until vegetables are soft. Then pour in hot milk and cook the soup for another 2-3 minutes. You can put croutons of wheat bread in a bowl of soup.
Vegetable soup with cereals
Required products:
cereals (barley, oatmeal, rice) - 10 g
potatoes - 30 g
carrots - 5 g
onion - 5 g
tomatoes - 10 g
water - 150 ml
butter - 5 g
sour cream - 5 g
dill greens - 2 g
salt
Cooking method:
Pour cereals (barley, oatmeal, rice) into boiling water or vegetable broth and cook, depending on the type of cereal, for 40 minutes. Then add diced potatoes, poached in butter, finely diced carrots, onions, sliced tomatoes and cook until tender. Salt, season with sour cream and chopped dill before serving.
Rice soup with cheese and egg
Ingredients:
meat
rice
potato
bell pepper
onion
carrot
1 egg
cheese
greenery
Cooking:
Boil the meat, then put a couple of spoons of rice, wait for it to boil, put the potatoes, boil - salt, at this time cut the bell pepper, onion, carrots on a grater. Boil a chicken/quail egg. We throw vegetables to our broth. 2 minutes before readiness, finely chop the egg, throw it into the soup. We rub hard cheese on a grater (a little, so that later it does not stick together and does not stretch), put it in the soup, stir. And the final touch is greenery. The soup is ready.
Delicate soup with almonds (from 2 years old)
Compound:
200 gr pumpkin,
100 gr chicken fillet,
1 st. butter spoon,
half onion,
1 st. a spoonful of almonds
salt.
Cooking:
Finely chop the fillet and cook until almost cooked.
Cut the pulp of the pumpkin and put in the broth, cook until soft.
Chop the onion, fry in butter and add to the pumpkin at the very end of cooking.
When the soup has cooled down a bit, beat it well with a blender until smooth.
Cut the almonds into thin slices and sprinkle the soup with them already in the bowl.
Bouillon "Snowballs"
Beat the egg white, add the yolk and beat again. Pour semolina to make a thick dough, like sour cream. Form dumplings with a teaspoon, dip them into boiling meat broth. Salt the soup to taste, and cook until tender.
Soup "kharcho" for children
Ingredients:
1 large potato
2 tablespoons of rice
100 gr meat (any)
1 small carrot
1 small onion
1 tomato
vegetable oil
dill
Cooking:
In 500 ml of water, boil meatballs, then add finely chopped potatoes and rice, separately stew finely chopped tomato, grated carrots and onions, then add stewed vegetables to the soup. A little dill for beauty, salt.
Pea soup with croutons (from 2 years old)
Ingredients:
For 6 servings:
0.5 st. peas,
4 tbsp. water,
3-4 medium sized potatoes
200 gr beef or pork,
1 bell pepper
1 small carrot
bunch of greens
0.5 st. croutons
salt to taste.
Cooking:
Pour the peas into the rice bowl, pour it with water (previously it is advisable to soak the peas in water for several hours). Put the meat cut into pieces there and put everything in a double boiler for 30 minutes.
Then add potatoes cut into thin slices, carrots grated on a coarse grater, chopped pepper, salt (optional). Cook in a double boiler for another 30-40 minutes.
When the soup is ready, add chopped greens and croutons to it.
Broccoli cream soup
Ingredients:
500 gr. broccoli
1 bulb
1 carrot
2 tbsp oils
800 l. water
125 ml cream
2 tablespoons boiled vermicelli
salt, herbs
Cooking:
Wash broccoli, cut into florets. You can use frozen vegetables. Finely chop the onion and carrot. Heat the oil in a saucepan, add the onion and sauté for a few minutes. Then broccoli and carrots go there, add water and simmer for 10 minutes. Rinse the greens and cut them directly into the soup with scissors. Let it boil, pour in the cream and use a mixer (blender) to turn everything into a puree. At the end, add salt, vermicelli.
egg soup
Ingredients:
A glass of water or broth
a tablespoon of grated zucchini and carrots,
a teaspoon of Spider Web vermicelli (it cooks very quickly),
1 egg.
Cooking:
Put carrots, zucchini in boiling water or broth. Cook for a few minutes. Then add the vermicelli, cook until the vermicelli is half cooked, then break the egg into the soup, mix to get small flakes, cook until the eggs are ready. Salt to taste.
Rice soup with cauliflower and zucchini (from 1.5 years old)
Compound:
rice - 1 tablespoon,
baby cream "Agusha" - 1 tablespoon,
cauliflower - 150 gr,
zucchini - 50 gr,
Cooking:
Rinse the rice, cover with cold water and cook until tender, about 25-30 minutes. Wash the cauliflower, separate into florets.
Rinse the zucchini, peel, cut into small cubes. Pour vegetables with a small amount of cold water and cook until soft, about 20 minutes. Rub hot vegetables and rice through a sieve or chop in a blender. Add 1/2 cup of the broth in which the vegetables were boiled to the pureed mixture, bring to a boil. Remove from heat, add cream, stir.
Soup with zucchini (from 2 years old)
Boil vegetable broth, strain. Pour in some rice and bring it to half readiness. Then add carrots (in circles), zucchini (in cubes) instead of potatoes, tomato (in cubes), onion (finely chopped). Squeeze out a clove of garlic.
Sprinkle with herbs when serving.
Buckwheat soup (from 1.5 years old)
Ingredients:
1 onion
1 carrot
1 potato
1 tbsp buckwheat,
salt,
greenery,
1 tsp butter.
Cooking:
Put chopped onions, carrots cut into small cubes in a pot of boiling water.
Boil 10 min. Then add chopped potatoes, buckwheat.
After 15-20 min. add herbs and butter.
Soup with curly pasta
Compound:
2 l. water
800 gr. chicken fillet
250 gr. green peas (can be frozen)
2 carrots (sliced)
a handful of baby pasta (in the form of letters, stars, etc.)
dill and parsley
Cooking:
Cut the chicken fillet into pieces, fill with water and cook, removing the foam. Salt and add carrots.
Shortly before the chicken is ready, put the peas, and when it boils, the pasta. As soon as they are ready, serve the soup sprinkled with herbs.
Pearl barley soup (oatmeal, barley, rice)
Required products:
meat broth - 150 ml
pearl barley (oatmeal, barley, rice) - 10 g
carrots - 10 g
onion - 5 g
butter - 5 g
salt
Cooking method:
Pour the sorted and washed cereals into the boiling broth and cook until softened. Then add carrots, finely diced and browned in butter, onions, salt and cook for 15 minutes.
Potato soup with vegetables
Required products:
potatoes - 50 g
white cabbage - 20 g
carrots - 10 g
onion - 5 g
tomatoes - 15 g
dill greens - 2 g
butter - 5 g
sour cream - 5 g
salt
Cooking method:
Sliced carrots and onions, sauté in butter. In a boiling vegetable broth or water, put chopped cabbage, after a few minutes, lower the potatoes cut into cubes, sautéed roots and onions and cook for 20 minutes. Then add chopped tomatoes, salt and continue cooking for 7 minutes. Before serving, add chopped dill and sour cream.
Shchi from fresh white cabbage
Required products:
meat broth - 150 ml
white cabbage - 50 g
potatoes - 30 g
carrots - 15 g
tomatoes - 10 g
onion - 5 g
tomato sauce - 4 g
sour cream - 5 g
Cooking method:
Put the cabbage cut into strips into the boiling meat broth. Bring to a boil, add the potatoes cut into cubes and cook for 20 minutes, then put the carrots stewed until half cooked in a small amount of broth, chopped onion and strips. 8-10 minutes before the end of cooking, add chopped tomato or tomato puree. Top with sour cream before serving.
Shchi vegetarian with apples
Required products:
white cabbage - 50 g
carrots - 10 g
turnip (rutabaga) - 10 g
onion - 3 g
tomatoes - 10 g
apples - 15 g
water - 150 ml
butter - 5 g
sour cream - 5 g
salt
Cooking method:
In boiling water, put diced cabbage, stewed with butter, diced carrots, turnips or turnips, onions, tomatoes and cook until tender. Then add the apple cut into small slices. Salt and cook for a few minutes. Fill with sour cream.
Soup Chicken with dumplings (2 years)
Compound:
1 liter of water
half chicken,
bulb,
carrot,
2 potatoes.
For dumplings:
egg,
2 tbsp. semolina spoons,
10 gr butter
Cooking:
Boil the broth from the chicken, remove the meat. Put in the broth, finely chopped onion and diced potatoes. Wash the carrots and rub on a fine grater. For dumplings, mix the yolk, semolina and butter. Beat the protein and add it to the mass. When the potatoes are ready, put the grated carrots into the soup. Scoop out small portions of the dough with a teaspoon and drop into the boiling soup. It should cook with dumplings for 2-3 minutes.
Egg and cheese soup (from 2 years old)
Compound:
1/2 liter of boiling water
2 eggs,
50 gr cheese
clove of garlic,
bun
Cooking:
Beat the eggs with a mixer. Without stopping stirring, pour in boiling water and salt. Cut the bun into cubes and prepare small croutons. Add grated cheese and garlic to the soup. Season generously with chopped herbs. Serve the soup hot.
Potato soup with green peas
Required products:
potatoes - 80 g
onion - 5 g
green peas - 15 g
vegetable broth - 150 ml
butter - 5 g
sour cream - 5 g
dill greens - 2 g
salt
Cooking method:
Dip the diced potatoes into the boiling vegetable broth, cook for 15 minutes. Then add chopped onion sautéed in butter and canned green peas, cook for another 5-7 minutes, salt. Before serving, season with sour cream and chopped dill.
Okroshka meat for children from 2 years
Required products:
* For kvass:
rye bread - 250 g
yeast - 5 g
sugar - 30 g
raisins - 5 g
water - 1.5 l
* For okroshka:
bread kvass - 150 ml
boiled meat - 20 g
potatoes - 30 g
fresh cucumber - 20 g
green onions - 3 g
dill greens - 3 g
egg - 1/4 pc.
sour cream - 5 g
salt
Cooking method:
To prepare bread kvass, pour dried rye bread with boiling water and let it brew for 5-6 hours. Then strain the infusion, add yeast, sugar, raisins diluted with warm boiled water, cover the dish with a lid and leave for 24 hours to ferment. Strain the resulting kvass.
Boiled potatoes, cold boiled meat, peeled fresh cucumber cut into cubes. Finely chop the white of a hard-boiled egg, chop the green onion and dill. Prepared products are gradually diluted with bread kvass. Season the okroshka with the yolk of a hard-boiled egg mashed with sour cream and salt.
Borscht with beans (from 2 years old)
Ingredients:
1 st. dry beans
6 potatoes
1/4 cabbage
1 bulb
3-4 red tomatoes
1 sweet red pepper
4 tbsp sunflower oil
1/2 each carrot and celery root or parsley
salt, sugar
parsley and dill
Cooking:
Soak beans in cold boiled water overnight.
Boil the beans until soft in a small amount of water, without closing the lid. Cut the potatoes into strips or thin sticks, pour boiling water in a separate saucepan and cook over medium heat. Put 1-2 small whole potatoes in the same pan, which, when ready, crush and add to the borscht. Put thinly chopped cabbage into the borscht and cook for about half an hour. While the potatoes and cabbage are cooking, fry the onions in sunflower oil until golden brown, add finely chopped carrots or celery and sauté for 5-10 minutes. Finely chop or grate the pod of sweet pepper, add to the passivation and lightly simmer.
Grate fresh tomatoes, pour the tomato paste into the passivation, add the bay leaf and simmer everything over low heat so that the mass thickens well. Season the borscht with passivation and cook for another 3-5 minutes, add the boiled beans (possible with the liquid remaining after cooking), if necessary, a little sugar (for example, the dressing turned out to be sour) and, if the vegetables are ready, remove the borscht. If desired, add chopped parsley and dill, and adults can put garlic crushed with salt. Borsch needs to be insisted after cooking for half an hour.
Pea soup
Ingredients:
dry peas (you can whole can be halves) 100g;
1/2 onion;
1 carrot;
1-2 potatoes;
Cooking:
Soak peas overnight. Pour 1.5 liters of water into the pan and boil the peas (about 1-1.5 hours). Finely chop the onion. Grate carrots. As the peas boil, strain the broth. Grind the peas in a blender to a porridge-like consistency. Put the peas back into the pot. When it boils, add the onions and carrots. Cook for 5 minutes. Then add diced potatoes. Cook until done.
Separately, in a frying pan, simmer some carrots and onions in vegetable oil.
3 minutes before readiness, throw stewed carrots with onions there
Salt to taste. You can throw a bay leaf
Shchi vegetarian
Required products:
white cabbage - 60 g
potatoes - 30 g
carrots - 10 g
onion - 5 g
water - 150 ml
butter - 5 g
tomatoes - 10 g
sour cream - 5 g
salt
Cooking method:
Dip the chopped cabbage into boiling water and cook under a lid over low heat for about 15 minutes. Then add diced potatoes, diced carrots, onions poached with butter and continue to cook until tender.
Put sliced tomato or tomato puree, salt into the soup and cook for another 7 minutes. Top with sour cream before serving.
Soup with oatmeal "Hercules"
Required products:
oat flakes "Hercules" - 10 g
potatoes - 30 g
carrots - 5 g
onion - 5 g
vegetable broth (water) - 150 ml
butter - 8 g
salt
Cooking method:
Pour Hercules flakes into boiling vegetable broth or water, cook for 20 minutes, then add diced potatoes, browned carrots, onions, and cook for another 15 minutes. Season the finished soup with butter and salt.
Potato soup with beans
Required products:
meat broth - 150 ml
potatoes - 30 g
beans - 30 g
carrots - 5 g
bulb onions
butter - 3 g
salt
Cooking method:
Boil pre-soaked beans in water until tender. In boiling meat broth, put diced potatoes, as well as diced onions and grated carrots, slightly poached in water with butter and cook for 15 minutes. Then add boiled beans, salt and cook for another 10 minutes.
Okroshka vegetable on kefir
Required products:
kefir for children - 100 ml
fresh cucumber - 40 g
radish - 20 g
green onions - 5 g
dill greens - 5 g
water - 50 ml
sugar
salt
Cooking method:
Dilute kefir with cold boiled water, put fresh cucumber, radish, finely chopped green onions and dill, cut into small cubes. Mix, add salt and sugar.
Pea soup puree
Required products:
beef pulp - 300 g
water - 2.5 - 3 l
peas - 300 g
onion - 2 heads
carrots - 1 pc.
white bread croutons fried in olive oil
Cooking method:
Sort the peas, soak and soak for 3-4 hours. Well swollen peas put in a boiling meat broth. When the peas become soft, remove, rub through a sieve and put back into the broth, season with onions and carrots lightly fried in olive oil. Pea soup is served with white croutons.
Broth with homemade noodles
Required products:
meat broth - 200 ml
noodles - 10 g
dill greens - 2 g
salt
For noodles:
wheat flour - 25 g
water - 7 ml
egg - 1/4 pc.
salt
Cooking method:
Prepare the noodles: knead the dough from the sifted flour, cold water, salt, raw egg and leave for 30 minutes. Roll out very thinly, cut into strips 4 cm wide, sprinkle with flour. Fold the dough strips one on top of the other and chop into strips, then dry on a cutting board.
Put homemade noodles in boiling meat broth and cook for 10 minutes, salt. Before serving, season with chopped dill.
Vegetarian borscht with prunes
Required products:
beets - 30 g
white cabbage - 30 g
onion and - 5 g each
prunes - 30 g
sour cream - 7 g
vegetable oil - 5 g
tomato paste - 3 g
salt
Cooking method:
Finely chopped beets, cabbage, onions, simmer until tender over low heat in a sealed container, adding vegetable oil, tomato paste and a little water.
Rinse the prunes and cook for 15 minutes, remove the pits. Pour stewed vegetables with prunes decoction, diluted with water (100 ml), mix, salt, bring to a boil and add prunes. Fill with sour cream.
Carrot soup (from 1.5 years old)
Compound:
2 large carrots
2 cups chicken broth,
1 st. a spoonful of orange juice
2 tsp flour
2 tbsp. spoons of low-fat sour cream,
salt,
sugar,
fresh greens.
Cooking:
Peel the carrots and finely chop. Place in a saucepan, pour chicken broth, salt a little and add sugar. Simmer the soup covered for 15 minutes.
Cool slightly. Beat carrots with broth in a blender. Pour in orange juice and a spoonful of sour cream. Return the soup to the heat and bring to a boil.
Dilute the flour with water, add to the soup and stir. Let it simmer a little. Sprinkle with dill, put the remaining sour cream.
For children, it is better to overcook the soup than undercook it.
Beans are soaked in cool water for at least 4-6 hours. As a rule, soaked beans are left overnight. Putting on fire, wait for a boil and continue to cook for half an hour until cooked. cut the peeled potatoes into small sticks, add to the soup and cook until the potatoes are cooked.
Since the bean soup is meant for children, you can get creative and cut the potatoes into shapes. Chop the onion into half rings. Saute until soft. Prepare the rest of the vegetables: coarsely grate the carrots; finely chop the celery; peeled tomato, cut into cubes.
Put the vegetables in the pan with the onions. First put the carrots, mix. Then add celery and mix again. Finally, add the tomato and, stirring thoroughly, fry over medium heat for up to seven minutes. When the potatoes come up, add the sautéed vegetables. Now it's time to season the soup.
Salt and pepper the dish a little. It is important not to overdo it with spices, especially with pepper. Bean soup for children is almost ready. It remains to add chopped, fresh herbs and let it boil. Dill and parsley are very useful for a growing organism.
Greens can be added after the soup is cooked. It all depends on preference. Remove soup from heat and let cool slightly. The preparation of a light bean soup for children is completed. The perfect combination of taste and health can be supplemented with your favorite dressing. Bon appetit!
