Can children have pickle? Calorie content of pickle and dietary recipes

Of all the soups, rassolnik is one of children's favorite dishes. It can be cooked with rice, oatmeal or barley (only from 3 years old). Today we will share with you a recipe for a delicious pickle with rice and pickles, which can be given to children from 1.5 years old.

The benefits of pickle with rice for a child

The main benefits of pickle are the vegetables included in its composition. They are rich in microelements and vitamins, and do not lose their properties in soup. Properly prepared pickle will enrich your baby’s body with vitamins E, PP, B1, B2, B6, C, as well as iodine, potassium, magnesium and other “benefits”.

Did you know? If instead of pickled cucumbers to prepare pickle you use pickled or sour ones, the benefits will be even greater.

In addition to minerals and vitamins, pickle is also rich in fiber, which helps the gastrointestinal tract in its functioning. It will also be useful for those who are overweight, because the calorie content of this dish is very low.

Rassolnik with rice - recipe

Required Ingredients

• small carrots – 1 piece;
• small onion – 1 piece;
• medium potatoes – 3-4 pcs;
• salted or sour cucumber – 2 pcs;

• rice - 2 tablespoons;
• broth (vegetable or meat) or water - 2 liters;
• sour cream – 2 tablespoons;
• salt and herbs to taste.

Cooking sequence

1. Put the broth (or water) on the fire and, while it boils, cut the pickles into small slices. Squeeze them out of excess liquid, add them to the pan and let them boil about 5 minutes.
   
   
   
2. During this time, peel and wash the vegetables. Cut the potatoes and onions into small cubes; the carrots can be grated on a medium grater or cut into thin slices).
   
3. Place vegetables to cook in a saucepan.
   
   
4. Then rinse the rice and let it cook as well.
5. When the potatoes are cooked, add the greens to the pickle and immediately turn off the stove.
   
   
6. Sour cream can be added to the soup either 5-10 minutes before turning off, or in portions on a plate.
7. Let the pickle brew for about half an hour, after which you can serve the dish. Add salt to taste.
   
   

The rassolnik will turn out tasty, rich and with a slight sourness - this is precisely why children like it so much. By the way, you can use this same recipe if you decide to cook pickle with rice in a slow cooker.

In order for a child to grow up healthy and well physically developed, he needs to be fed properly from the cradle. They start with milk, then give milk porridges, porridges with fruits, vegetable puree, pureed meat, and for those who are older, soups are introduced into the diet. They come up with the recipe for the first soup on their own, ask their friends, look it up on the Internet, or ask an experienced mother for advice. Pay attention to the recipe for this pickle for children.

Over time, the baby will eat the first dish every day, and mommy will search the Internet for the next good recipe. The child needs to be explained that vegetables that float in the plate must be chewed thoroughly so as not to accidentally choke.

Many mothers are surprised that the child loves pickles so much, which he is not allowed to eat. After all, salty, spicy, fatty and fried foods are not recommended for children under 3 years of age. Therefore, the recipe for our soup does not require frying; it is dietary.

Many people cook rassolnik with vegetable broth, but with meat it turns out to be more satisfying and beneficial for the growing body. The baby should not be given primary broth. Harmful substances pass into it from meat. You can only use the secondary method: bring the meat in water to a boil, and then drain this broth. Pour fresh water into the pan and cook until tender. This broth will become the basis for children's pickle. It is best to use beef, but you can also use chicken, turkey, rabbit, and young lamb as a base.

What to do with pickles for pickle, which are not allowed for a baby? Very simple: prepare soup with sour cucumbers. They have sourness and cucumber taste - this is what a child needs. This soup is healthy, it is low in fat and there is no fried food that is harmful to babies. Let's take a closer look at the recipe and technology for preparing pickle soup.

Compound

• Beef pulp - 0.5 kg (per 2 liters of broth);
• 2 or 3 medium potatoes;
• 1 medium onion;
• 1 small carrot;
• 2 sour cucumbers;
• 2 tbsp. l rice;
• sour cream 15% - 200 g;
• ½ bunch of parsley or dill;
• Salt to taste.

Preparation

This composition will yield 4 – 6 servings for a baby. Cooking for 2.5 hours.

1. Rinse the meat under running water. Place it in a 3-liter saucepan and fill with enough cold water. Place the dish with meat on high heat. When it boils, drain the primary broth. Add cold water again and cook for 1.5 hours until completely cooked.
2. Strain the broth into another pan. Add salt to your taste and place on high heat to boil faster.
3. Cut the cucumbers into beautiful small sticks or neat cubes. Squeeze out any excess liquid from the slices. Throw into our boiling rich broth. Let cook for 5 to 7 minutes.
4. Peel and rinse all vegetables and rinse under cold running water.
5. Cut the potatoes into medium cubes or as usual. Throw into the broth.
6. Chop the onion into medium cubes or as convenient and leave to cook after the potatoes.
7. Cut the carrots into neat cubes or grate them on a coarse grater. Place everything to cook in broth with vegetables.
8. Almost at the last stage, as the recipe suggests, add 2 tbsp to the pan. l. rice Let everything cook. The main thing is that the potatoes are cooked and the rest of the ingredients are ready quickly.

Finely chop the greens and add to the pickle for aroma and delicate taste. Let the soup sit for half an hour, and you can serve it to your baby and eat it with him for company. Rye bread or wheat loaf goes well with this soup. You can serve “Malyutki” buns. Some people add 1 tsp to the pickle. sour cream, but this is for older children. Of course, buy sour cream and all products, especially meat, only fresh.

All mothers have probably repeatedly encountered a child’s love for pickles. Most likely, this love was born precisely of a parental prohibition. My son literally “cowards” for them, and since pickles cannot be eaten in large quantities, and in general it is undesirable to give them to small children, I found a solution for myself - children's pickle. It looks almost like a soup, but is prepared with sour cucumbers. The sourness corresponding to the pickle also appears, but the tomato and frying are completely absent. Hence the name “children's”.

About the broth. In the children's menu it is better to use the so-called “secondary broth”. It is cooked as usual, but immediately after the water with the meat boils, the first water is drained and a new portion is poured. With the first portion of water, we remove all unnecessary fat and toxins from the meat.

Number of servings: 6
Cooking time: 1 hour
Calories: Low calorie
Calories per serving: 120 kcal

• chicken broth - 2 l
• medium size potatoes - 2-3 pcs.
• small carrots - 1 pc.
• onion - 1 pc.
• rice - 2 tbsp. l.
• sour cucumbers - 2 pcs.
• greens - a small bunch
• salt to taste

How to prepare baby pickle:

1. 
   1. Take pre-prepared broth or boil it, add salt to taste. Strain and put on fire.
   
2. 2. Cut the cucumbers into small cubes or cubes,
   squeeze out excess liquid and add to boiling broth. Boil for 5-7 minutes.
   
3. 3. Peel and wash the vegetables.
   
4. 4. Cut the potatoes into small cubes or in your usual way.
   Add to broth.
5. 5. Also cut the onion into cubes,
   add to broth after potatoes.
6. 6. Grate the carrots on a medium grater or cut into cubes.
   Add to broth.
7. 7. At the end of cooking, add 2 tablespoons of rice.
8. 
   

Cook everything until the potatoes are ready.

Rassolnik is a traditional Russian dish made from seasonal vegetables. An obligatory component in the pickle is pickled cucumber (hence the name) or cucumber pickle. But pickled or lightly salted cucumbers are not suitable here. Some rassolnik recipes contain pickled mushrooms, but still, in traditional Russian cuisine, the basis is pickled cucumbers.

Another component that is included in the composition is cereal, which is selected depending on the type of meat. For example, pearl barley is an excellent companion for beef broth, but for chicken or turkey it is better to choose rice. You can add either rice or buckwheat to a vegetarian pickle.

As for the choice of meat, rassolnik can be cooked with meat broth (beef, veal, pork, rabbit) or with poultry (chicken, turkey), or without meat at all. The meat for pickle is selected on the bone so that the broth is rich.

Rassolnik for a child is prepared using a second broth: first, the broth is boiled, filtered, the meat is separated from the bones and added to the finished dish at the very end.

Many seasonal vegetables are used for pickle: potatoes, carrots, onions, spices and herbs. But it is important to remember that the taste of pickled cucumber can be overwhelmed by too spicy and hot spices, and it is better not to use such spices for baby food. Salt is not used during the cooking process, since this function is performed by cucumbers.

Rassolnik, due to its specific taste and high salt content, is offered to children over 3 years old. You can supplement the pickle with puff pastries or bread.

Pickle recipe for children

Ingredients

• 2 cups meat broth
• 1 potato tuber
• 1/2 carrot
• 10 g parsley root
• 10 g onions
• 1 pickled cucumber
• 1 teaspoon butter
• a pinch of parsley
• a pinch of dill
• 1 tablespoon sour cream
• salt

Cooking steps

Place peeled, washed and diced potatoes into the boiling meat broth.

Bring the broth to a boil, add carrots, parsley root and onions, previously stewed with butter in a small amount of water, as well as peeled and seeded pickled cucumber, cut into cubes and stewed. Cook for 15-20 minutes.

Step-by-step recipes for baby pickle soup - classic, quick and other cooking options

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

14 gr.

6 gr.

Carbohydrates

112 kcal.

Option 1. Classic pickle recipe for children

Starting from one year of age, many mothers introduce various soups with light broths into the diet of their babies. Here is another great recipe for a delicious first course - rassolnik for children. Despite the abundance of ingredients, the soup turns out light and does not weigh down the stomach. The quantity of products can be varied, put less or more.

Ingredients:

• 350 g potatoes (it is better to use young root vegetables, without eyes);
• carrots (a small root vegetable is enough);
• small onion;
• two pickled cucumbers (put home-picked cucumbers);
• parsley - half a bouquet (you don’t have to use it);
• pearl barley - 100 grams;
• butter - 40g;
• 130 g sour cream.

For the broth:

• 3 homemade chicken drumsticks;
• 1 parsley root;
• 1 bay leaf;
• salt - 10 g.

Step-by-step recipe for baby pickle

First, rinse the pearl barley in several waters and soak in warm water for 3 hours.

Let's cook chicken broth: wash the chicken drumsticks, put them in a deep saucepan, add water, throw in the bay leaves, peeled and washed parsley root, cook for 40 minutes over a low flame.

Remove the drumsticks from the broth, strain, put them back on the stove and wait until they boil.

Cut the peeled potatoes into squares.

Pour the swollen pearl barley into the broth and boil for a little over half an hour.

Add potatoes, boil until half cooked.

In a frying pan in butter, fry the peeled and diced onions and carrots for 12 minutes.

Add diced pickled cucumbers to the pan and fry for the same amount of time.

Rinse the greens, chop them finely, add them to the soup, add the roast, taste for salt, if there is not enough, add a little more, boil for 3 minutes.

Remove from the stove and leave with the lid closed for 20 minutes.

Similarly, you can cook children's pickle soup with beef broth; it turns out just as tasty, rich, aromatic and appetizing.

Option 2. Quick recipe for baby pickle

Some children, due to their age or body characteristics, do not like pearl barley or other types of cereals in their soup. But even without cereal you can cook excellent pickle soup for children. Moreover, it is prepared very quickly and easily. And the taste is no different from the usual one.

Ingredients:

• potatoes - 650 g;
• 1 piece of carrot and onion;
• parsley (root) - 1 pc.;
• pickled cucumbers - 3 pcs.;
• dill - half a bouquet;
• 100 g butter;
• 130 g sour cream.

For the broth:

• chicken breasts - 2 pcs.;
• water - 2 liters;
• laurel leaf;
• salt.

How to quickly prepare pickle soup for children

Let's prepare the chicken broth: put the washed chicken breasts in a container, throw in the bay leaves, add a little salt and simmer over a low flame for a little over half an hour.

We take out the breasts and pass the broth through a sieve. Place peeled and diced potatoes in it and boil until soft.

Wash the peeled onions, carrots and parsley root, cut them all into slices, and fry in a frying pan with butter for 12 minutes.

Add diced cucumbers to the fry and fry for 8 minutes.

Place the roast into the soup along with chopped dill and let it simmer for a few minutes.

Serve with sour cream.

This pickle will be no less tasty, and most importantly healthy, if you cook it in a slow cooker.

Option 3. Rassolnik for children with rice cereal

The following recipe for children's pickle soup is considered even more useful, since its basis is secondary chicken broth, from which all excess fat and toxins are removed, and no frying is introduced into it, that is, all vegetables are added fresh. And sour cucumbers give the soup an interesting, appetizing taste.

Ingredients:

• 3 potatoes;
• 1 root vegetable each of carrots and onions;
• 2 handfuls of long grain rice;
• 2 sour cucumbers;
• parsley, dill - 3 branches each;
• salt - optional.

For the broth:

• 3 chicken legs;
• 2 bay leaves;
• 3 peas of allspice;
• salt - 25 g.

Step by step recipe

Let's cook secondary chicken broth: put washed chicken legs in a saucepan and cook over medium heat for 30 minutes, skimming off the foam. Pour out the broth and fill the legs with clean water, throw in bay leaves, peppercorns, add a little salt and boil for 20 minutes. Remove the chicken legs, strain the broth and bring to a boil over moderate heat.

We put in the potatoes, previously peeled, washed and cut into squares.

Wash the peeled carrots and onions, cut the onion into cubes, grate the carrots on a fine-toothed grater and place in the broth.

Wash the rice grains in several waters and add them to the broth, boil until softened.

Last in turn, add sour cucumbers, cut into cubes, and boil for 15 minutes.

Rinse the dill and parsley, chop and add to the soup, add some salt if desired, and boil for 10 minutes. Serve with sour cream.

The taste will be even more delicate if the sour cucumbers are not chopped, but grated on a fine grater or chopped in a blender.

Option 4. Children's pickle soup with meatballs

Surely, many mothers from 1.5-2 years old begin to give their babies soups with meat. However, such a product is still very difficult to chew. But soups with meatballs will be a joy for any child. One of the most delicious and aromatic is rassolnik.

Ingredients:

• potatoes - 350 g;
• 1 carrot and onion root each;
• 2 tomatoes;
• 3 pickled cucumbers;
• 2 handfuls of long grain rice;
• vegetable oil - 40 ml;
• half a bunch of parsley;
• 4 bay leaves;
• onion greens - 3 feathers;
• 130 g sour cream;
• 10 g salt;
• oil for frying - 30 ml.

For the meatballs:

• beef - 500 g;
• 3 eggs;
• milk - 130 ml;
• 3 slices of white bread;
• salt - 30 g.

How to cook

Let's prepare the minced meat for the meatballs: wash the beef, cut out all the membranes and tendons, grind in a meat grinder, break the eggs into the minced meat, add a little salt and mix well. Pour milk into a deep cup, put pieces of bread, and let sit until they soften. Add the bread to the minced meat along with the milk, mix well, lightly beating it on the table. We form small balls from the minced meat and place them on a cutting board sprinkled with flour.

Place a deep container with three liters of water on the stove, adjust the heat to medium and wait until it boils.

Peel the potatoes, cut them into squares and put them in water and at the same time add the washed rice and cook for half an hour.

Fry the carrots and onions, pre-peeled and washed, for 10 minutes.

Rinse the tomato, blanch, remove the skin, finely chop and add to the vegetables, fry for another 4 minutes.

Place the meatballs in the pan with the potatoes and rice and cook until they float to the surface.

Cut the pickled cucumbers into cubes and add to the soup, boil for 10 minutes.

Add the roast, bay leaf, chopped onion, parsley, dill, and let simmer for 2 minutes.

Close the lid, turn off the heat and leave for half an hour.

For more flavor, you can add a little bell pepper to the roast.

Option 5. Rassolnik for children with cabbage

And this version of baby pickle differs from the others in its thick consistency, even more rich aroma and nutritional value. An unusual combination of pearl barley, pickled cucumbers and fresh cabbage makes the dish incredibly tasty and healthy. Such a wonderful and appetizing soup may well please not only the child, but also his parents.

Ingredients:

• 400 g beef on the bones;
• 3 potatoes;
• 1 quarter of white cabbage;
• one small root vegetable of carrot and onion;
• 3 pickled cucumbers;
• 3 handfuls of pearl barley;
• salt - 15 g;
• 3 sprigs of dill;
• 20 g tomato paste;
• sour cream - 130 g.

Step by step recipe

Wash the beef on the bone, put it in a metal container, fill it with three liters of cold water, put it on high heat, wait until it boils. We take the beef out of the container, pour out the water, wash the container, pour in clean water, put the beef back and put it on the stove with a medium flame, add a little salt and cook for up to two hours, until the meat comes off the bone.

Remove the meat from the broth, cool and cut into small pieces. Strain the broth.

Wash the pearl barley in a colander, transfer it to a deep cup, fill it with clean water and leave to swell for several hours.

Chop the peeled onion into crumbs, grate the carrots, and fry together for about ten minutes.

Add tomato paste to the vegetables in a frying pan and heat it up a little.

Place the pearl barley along with the meat into the broth, put it on medium heat and cook for about an hour.

After a few minutes, add the potatoes, cut into small squares, and cook for 15 minutes.

Add cabbage, chopped into strips, and cook for the same amount.

Add the roast to the soup and boil for 15 minutes.

Grate the pickled cucumbers and add them to the soup, boil for 5 minutes.

Let the soup sit for half an hour. When serving, sprinkle with chopped dill and add a little sour cream.

And in order to somehow diversify the taste of the pickle and make it even healthier, you can use cauliflower or broccoli instead of white cabbage.