Delicious soup for a 1 year old child. At what age can you give soup to a child and what recipes are suitable for a one-year-old baby

Despite the variety of first courses and very significant differences in their composition, all types of soups also have some general properties. These include, first of all, the ability to stimulate the secretion of digestive juices necessary for digesting second courses. That is why soups are used as starters in lunch. Another property of soups is their ability to serve as a source of energy and nutrients, necessary for the child (like, in fact, any other food). In this regard, soups differ significantly:

borscht and vegetable soups serve as an important source of mineral salts, organic acids, and plant fibers;
cereal soups, pasta soups supply the body with vegetable protein, starch, some vitamins and mineral salts.

What recommendations must be followed to ensure that the beginning of the baby’s lunch is both tasty and healthy? It is not advisable to cook broth for children. During prolonged cooking, all harmful (extractive) substances are boiled out of meat - this is the name given to those organic substances that previously could not be identified (separated) in the broth. They formed a group of substances obtained in extracts from animal and plant tissues. Thanks to advances in the field physical and chemical analysis In the last half century, it has been possible to isolate a number of organic compounds from extractive substances in pure form and establish their chemical nature. These include urea, creatine, tyrosine, leucine, xanthine, taurine, hippuric acid, cholesterol, lecithin and many others.

However, since there remain unstudied extractive substances, their effect on the body, including the child’s body, is unknown; it is precisely because of these unstudied substances that children are not recommended to be given concentrated broths. Well-known extractive substances can have a multifaceted effect on the human body, including a child - some of them stimulate gastric secretion, and therefore help increase appetite, but excessive stimulation of gastric secretion is a predisposing factor for the development of gastritis.

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

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

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

Soups turn out better the smaller quantities they are cooked in. It is best to cook soup for 6-8 servings at a time, in a saucepan that is the same size as the volume of soup. It is preferable to use ceramic or enamel dishes for soups. The calmer and slower the soup boils (not even boiling, but simmering over low heat), the tastier it will be. Best used for making any soup fresh food. They require careful processing, cleaning, trimming, and scraping to remove all defects before preparing them. When cutting food, the cutting form specified in the recipe must be strictly observed - this has a great influence on the taste of the soup.

At large quantities components in the soup should be cut larger, and if there are too few, smaller. Adding ingredients to the soup should be done in in a certain order so that none of the components of the soup are overcooked and that the entire soup does not simmer for too long. You should always salt the soup at the end of cooking, but not too late, namely at the moment when all the products have already been cooked, but have not yet been digested and are able to absorb salt evenly. In a soup that is salted early, the food takes longer to cook, and it may turn out to be over-salted, since the salt will remain in the liquid part. Late salted soup will turn out to be salty in its liquid part and tasteless in its thick part. It is best to serve the soup fresh, so it is preferable to prepare it daily.

Procedure for cooking meat soups

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

Procedure for cooking fish soups

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

Procedure for cooking vegetable soups

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

Puree soups

Puree vegetable soup (from 1 year)

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

Cauliflower soup (from 1 year)

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

Unpureed soups

Soup with tomatoes (from 1.5 years)

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

Soup with meatballs (from 1.5 years)

Meat 100 g, water 1 glass, small carrots, 1/2 small onion, 1 piece of white bread, rutabaga 20 g, cauliflower 50 g, 1 tbsp. l. green peas, 1 medium potato, 1/2 tsp. butter, 1 egg (white), salt. Boil clear broth. Cut the peeled vegetables into cubes, pour in strained broth (1/2 cup), simmer under the lid until tender (15–20 minutes). Pulp boiled meat grind in a meat grinder with a piece of bread soaked in cold water. Received meat dough Divide into hazelnut-sized meatballs (brush with egg white when cutting). Place the meatballs in the broth with vegetables 20 minutes before they are ready. Milk soups can be with cereals, pasta, and vegetables. The soup can be cooked on whole milk or a mixture of milk and water. But it is better to first cook the ingredients in the soup in water, since they take longer to boil in milk. And when they are ready, add hot milk. Milk soups are seasoned with butter. To prevent the milk from burning, it is good to use a pan with a thick bottom, after rinsing it with cold water. Dairy-based soups are nutritious and very easy to prepare. Milk soups are usually widely recommended for use in early childhood, that is, they can be given to children after one year, as well as in dietary nutrition. They are certainly useful for older children too. Their introduction into the diet contributes to its diversity and increased nutritional value.

Milk soup with rice (from 1 year)

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

Soup with semolina dumplings (from 1 year)

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

Dried apricot soup with rice (from 1.5 years old)

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

Vegetables, as well as soups and purees made from them, are very useful for a child, so they must be included in his diet. When processing vegetables, you must adhere to several rules:

Soup for a child should not be very thick.
There is no need to pour out the water from under the boiled vegetables.
The vegetables themselves, which will be used to prepare the puree soup, must be brushed and peeled immediately before cooking, that is, do not keep them in the air or in water.
Vegetables should not be cooked longer than 30-45 minutes, otherwise the vitamins will be destroyed.
It is best to simmer vegetables under a lid in a small amount of water.
To make vegetables boil faster, you need to chop them.
Vegetable soups are prepared for 1 day, as they are a favorable environment for microbes, especially in summer.
For soups you only need to take fresh vegetables.
Cooking vegetables cannot be corrected if they are not fresh.
Place vegetables in boiling, not cold, water.

Ingredients:

Beetroot - 100g
Onion - 5g
Cabbage - 50g
Peas - 10g
Rutabaga - 10g
Potatoes - 50g
Tomato - 5g
Sugar - 5g
Sour cream - 10g
Flour - 3g
Oil - 8g
Yolk - 1/6

To prepare delicious borscht for your child, first cook vegetable broth. Then peel and chop the carrots, beets and rutabaga, add shredded cabbage (fresh), finely chopped onion, sugar and tomato, lightly stewed in oil. Pour all the listed ingredients with a small amount of broth (vegetable) and simmer.

In 30min. Before the borscht is ready, you need to add potatoes (peeled). Strain the remaining vegetable broth into the stewed vegetables, and also add dressing (a mixture of flour with sour cream diluted with broth). Along with the dressing, the borscht must be boiled for another 10 minutes.

To make the borscht more nutritious and to enrich it with vitamins, grind the raw yolk in a bowl with butter, and then pour in the finished soup.

For a child, borscht should be served strained along with vegetables and/or with toasted toast made from white bread. It is also very tasty if seasoned with sour cream.

Read also: Cutlets, meatballs, croquettes and zrazy for children.

Ingredients:

Fresh cabbage - 70g
Potatoes - 50g
Carrot - 15g
Sour cream - 15g
Onion - 3g
Butter - 5g
Tomato - 10g
Wheat flour - 3g

To prepare delicious cabbage soup for your child, cut the (washed) cabbage into small cubes, throw it into a saucepan, add water (cold) and turn on the gas with the lid closed. Then cut the potatoes into cubes and, when the cabbage boils a little, also throw them into the pan. Then add tomato and onion (onion). Chop the carrots into thin rings and simmer in butter mixed with flour over low heat. Then add everything to the soup.

When serving to your child, place sour cream on a plate.

Read also: Soups for children.

Ingredients:

Potatoes - 150g
Yolk - 1/6
Leek - 15g
Milk - 50ml
Water - 250ml
Oil - 8g
Semolina - 5g
Roll for croutons - 20g

To please your child with puree soup, place 150g of potatoes (peeled and chopped) in water. Then add the chopped white and green parts of the leek and cook everything together for 30 minutes. After that hot soup rub through a sieve (preferably hair). Then let it boil again and, stirring constantly, add semolina (1 tsp). After this, let the puree soup boil for another 10 minutes.

Grind the yolk (raw) with milk (0.25 tbsp.) and butter (0.5 tsp.) in a bowl. Then, stirring constantly to prevent the yolk from boiling, slowly pour in the soup.

It is customary to serve this puree soup to a child with croutons made from bread. To do this, the bun is cut into cubes, after which they are dried in a frying pan or in the oven.

Read also: Cream soup for a child.

Ingredients:

Carrots - 100g
Rice - 25g
Water - 200ml
Milk - 50ml
Sugar - 5g
Oil - 10g

Rice is very healthy for a child, so to cook for him rice soup- puree, cut 1-2 carrots. Usually the red part is used for this, but in summer and autumn you can take the whole carrot. Then simmer it in a saucepan with a small piece of butter and sugar (0.5 tsp), after pouring a little boiling water. Once the ingredients have boiled, add 25g of rice (1 full tbsp) and add water to cover. Cook everything under the lid for about 25 minutes. Then wipe through the sieve, dilute with milk (hot) to the required thickness, add salt and, of course, heat.

Just before serving to your child, place a small piece of plum on the plate. oils

Ingredients:

Carrot - 50g
Oil - 6g
Rutabaga - 30g
Yolk - 1/6
Leek - 15g
Roll - 20g
Potatoes - 100g
Water - 20g
Milk - 50ml

Delicious vegetable puree soup It’s not at all difficult to cook for a child. To do this, you need to wash carrots (50g), rutabaga (30g) and leeks or parsley (15g) with a brush. Then clean everything, chop (finely) and simmer over low heat in a small amount of water until soft. Do this with the lid closed. After this, wipe the hot vegetables and dilute them with water (use the one in which they were boiled) to the required thickness. Also, instead of water, you can use milk (hot), half diluted with this water. Then add salt, stir well and heat until steam appears (do not bring to a boil!). Place plums in this prepared soup. oil (0.5 tsp). For improvement taste qualities Serve to child with croutons.

Grated liver in soup for a child.
Also add pureed liver to the puree soup (optional). To do this, veal liver (50g) must be soaked in running water (cold). Then remove the film from it and remove the tubules with a knife. After this, finely chop the liver and add 0.5 tsp. quickly fry the oil in a hot frying pan. Then transfer it to a medium saucepan and cook for 10 minutes. simmer in the oven. After this, grind in a meat grinder, wipe through a sieve and add to the child’s soup. It is also recommended to add this liver to vegetable purees and porridges for children under 1 year of age.

Ingredients:

Lettuce or spinach - 100g
Milk - 100ml
Carrots - 100g
Yolk - 0.5 pcs.
Oil - 10g
Water - 100ml
Flour - 10g

Rinse 100g of lettuce well in several waters, then place it in a sieve. Then chop the young carrots (1-2 pcs.), put them together with the salad and oil (1 tsp.) into a saucepan and simmer in own juice. Then dilute flour (1 spoon) in milk (0.5 tbsp), pour into vegetables and 30 minutes. cook. After this, press through a sieve, add salt and steam.

When serving to a child, add half a yolk dissolved in a small amount of warm soup

Read also: Ear for a child.

Ingredients:

Head cabbage - 100g
Dry mushrooms - 3g
Turnip - 30g
Milk - 100ml
Carrot - 30g
Sour cream - 10g
Onion - 5g
Oil - 20g
Flour - 5g
Water - 200ml

For cooking for a child spring soup Wash 100g cabbage (young cabbage) and chop finely. Then put it together with dry mushrooms (3g), butter (1 tbsp) and finely chopped carrots (1 pc.), turnip (0.5 pcs.) and onion (0.25 pcs.). After this, pour the ingredients with 2 tbsp. water (cold) and about 60 min. cook over low heat. Then salt and add 0.5 tbsp. milk.

Before serving to your child, you can add 10g of sour cream.

Ingredients:

Cauliflower - 100g
Yolk - 0.5 pcs.
Zucchini - 100g
Milk - 50ml
Broth - 1 tbsp.
Oil - 10ml
Flour - 6g

To prepare puree soup for your child, break off the cauliflower leaves. Then rinse the cabbage well, boil it and drain the water. After this, divide the cabbage into pieces. Then peel the zucchini, cut into small cubes and simmer in 0.5 tbsp. water with oil. Then dissolve the butter (1 tsp) and add flour (1 tsp) to it. When the flour boils in the oil, slowly add a glass of broth (you can use water) to it, 10 minutes. Boil and rub the cauliflower (cooked) into them. Then mix everything well and steam.

When serving puree soup to your child, you can season it with yolk (raw) diluted in milk (0.25 tbsp).

Ingredients:

Peas - 50g
Oil - 10g
Water - 300ml
Yolk - 0.25 pcs.
Milk - 20ml
Roll - 20g
Flour - 5g

To please your child with pureed pea soup, sort out the peas (preferably unshelled, since shelled peas contain a lot of dust and little protein) and add water (preferably a day before cooking). Place it in the same water to cook. It should lightly coat the peas. When cooking, remove the husks with a slotted spoon. Immediately set the cooker to maximum heat so that the soup boils strongly, then turn down the gas or remove from the heat. As soon as the peas become soft, wipe them while still hot through a sieve, dilute them with boiling water to the required amount and let them boil again. At this time, salt the soup and add plums. butter (10g).

It is customary to serve puree soup to a child with dry croutons, and it can also be seasoned with a quarter raw yolk, ground in milk (2 tbsp.).

Ingredients:

Lentils - 100g
Carrot - 20g
Onion - 5g
Flour - 5g
Roots (parsley and turnip) - 20g
Butter - 10g
Water - 300g

Lentil soup for a child is not difficult to prepare. To do this, rinse the lentils (100g) several times and cover with water overnight. In the morning, boil it in the same water. After boiling, add chopped vegetables (parsley - 0.5, carrots (20g), small onion - 0.25 and small turnip - 0.25). Cook all ingredients for 3 hours over low heat. Then again hot lentils Wipe through the sieve.

After this, make a dressing consisting of oil (1 tbsp) and flour (0.5 tbsp), diluted in water (0.5 tbsp). Boil the dressing for 20 minutes. until thickened. Stirring constantly, slowly stir it into the soup and bring to a boil.

Ingredients:

Potatoes - 150g
Flour - 6g
Spinach - 50g
Milk - 100ml
Sorrel - 50g
Oil - 15g
Water - 200ml

To prepare this magnificent and delicious soup You need to peel and coarsely chop the potatoes (150g). Then add oil (1 teaspoon without top), a small amount of water and simmer under the lid. As soon as the potatoes are half ready, add well-peeled spinach (50g), sorrel (50g) and flour (full 1 tsp) well mixed with milk (2 tbsp).

As soon as all the ingredients are ready, wipe them through a sieve, then dilute with water to the required amount and add salt.

Ingredients:

Carrot - 50g
Turnip - 50g
Onion - 5g
Tomatoes - 50g
Roots - 10g
Sago or semolina - 15g
Milk - 100ml
Oil - 20g
Water - 200ml

To make tomato soup for your child, peel carrots (1 pc.), turnip (1 pc.), parsley (0.25), onion (0.25). Then chop all the peeled ingredients, add water and bring to a boil. Then remove the seeds from the tomatoes (50g), chop them and throw them into the vegetables. Cook everything together for 45 minutes.

Then strain the vegetables, add semolina (1 tbsp) or sago, as well as butter (1 tbsp). Stir the soup constantly until it boils. Cook for 15 minutes and at this time add milk (0.5 tbsp.) and salt.

Ingredients:

Green peas - 60g
Cabbage - 60g
Spinach - 60g
Sugar - 5g
Salad - 60g
Salt - 3g
Water - 300ml

Take the young one green pea(60g), spinach (60g), lettuce (60g) and cabbage (60g). First, soak the cabbage in boiling water for about 2 minutes, then drain the water. Then boil water (0.5 l), throw in all the vegetables listed above and cook over low heat for 1.5 hours (necessarily under the lid). After this, strain the soup and add salt.

Specified in this recipe a set of vegetables can be replaced with: potatoes (1 pc. small), carrots (1 pc. medium size), turnip (1 pc. small) and leek (1 pc.).

(for children at least 1.5 years old)

Prepare the broth.
Wash well and crush about 200g of “sugar” bones into smaller pieces. Fill them with 2 tbsp. water (cold) and boil, skimming off the foam that rises in the form of a cap. Then add carrots, parsley and rutabaga, tied into a “bouquet” (green parts tied with thread) and 30g of the roots themselves. After this, bring the broth to a boil again, turn on the gas (electricity) and cook on low heat under the lid for 2.5 hours.

Preparing the puree.
Strain the broth through a damp cloth, then pour it over 3 peeled and medium-sized potatoes. The broth should cover the potatoes. After this, cover the pan with a lid and cook until the potatoes soften (about 25 minutes). Then pass it through a hair sieve (you cannot use a meat grinder!), add cream or boiling milk (0.25 tbsp.) and break up the lumps with a broom or fork. After this, heat until steam forms, turn the gas (electricity) to low and mix with 5g of butter (0.5 tsp).

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We are almost a year old now, we have divided the menu into first and second. We eat cutlets and vegetable purees with a bang, but the soups go back to the bib.

I searched on the Internet, here are the recipes I found, maybe someone else will need them too. We will try.

Milk soup with noodles

My mother made this soup for me as a child, and I simply adored it! To tell the truth, I still won’t give up on it. My daughter really liked the soup. This is very important for me, because milk has so many benefits, and Alyonka does not drink milk in its pure form, only in cereals. Perhaps because it is still on breastfeeding, Don't know. But this soup really helped us out.

Compound:

1 table spoon with a heap of small vermicelli

200 ml milk

a little sugar (to taste)

5 g butter

Preparation

1. Pour vermicelli into boiling water and cook until half cooked (I cooked for 5 minutes)

2. Drain the water, pour hot milk over the noodles, add sugar and cook until tender (another 4-5 minutes, but it all depends on the noodles)

3. Add butter before removing from heat.

Bon appetit!

“Spring” soup with cauliflower

The benefits of cauliflower are obvious - it contains vitamins such as C, B, PP, A, as well as acids, microelements, proteins, fats and carbohydrates. From cauliflower you can make the most various dishes, but today we are making soup.

Compound:

for broth - 100 g chicken fillet

for soup - 1 potato

several cauliflower florets

half a sweet pepper

1 table spoon of small vermicelli

greenery

Preparation

1. Cook chicken fillet in sufficient quantity water until ready, 20-25 minutes. Take out the fillet, pour in 50 ml of broth and set aside (we will need them for cooking chicken soufflé- see next recipe).

2. Add peeled and cut into pieces potatoes and cauliflower inflorescences into the remaining broth. Bring to a boil, reduce heat and simmer for 15 minutes.

3. Then add the noodles and cut into pieces Bell pepper. Cook for about 7 more minutes.

4. A couple of minutes before readiness, add the greens.

Bon appetit.

Tip: if there is not enough broth, you can add more boiled water.

Soup puree “Tenderness”

Puree soups, like regular soups, are very useful for the baby’s digestion. The only difference is that pureed soups can be given to the little ones, because they have no pieces, which means they don’t need to chew anything. Ingredients:

1 cup cauliflower

½ cup zucchini

1 boiled egg yolk

1 tablespoon butter

3 glasses of water

Preparation

1. Cauliflower disassemble into inflorescences. Peel the zucchini and cut into cubes. If the zucchini is old, remove the seeds.

2. Place the zucchini and cauliflower in boiling water and cook until tender for 10-15 minutes. Then drain the vegetable broth into a separate bowl.

3. Rub hot vegetables through a sieve or grind in a blender. Season with butter. For children older than one year, you can add a little salt.

4. Add a little broth to the vegetables. I don’t indicate the amount of broth, see for yourself what consistency of soup you want to get.

5. Bring to a boil. Garnish the finished soup with finely grated egg yolk.

Bon appetit!

Fish soup with meatballs

I've never made fish meatball soup before. To be honest, I thought it would be nonsense. But the soup was a success! True, it turned out a little thick (not for everyone), in next time I'll add more water.

Compound:

fish fillet 100 gr

water 2 cups (next time I’ll take 2.5)

egg white 1 PC

milk 1 table spoon

flour 1 table spoon

potatoes 1 piece

semolina 1 teaspoon

greenery

salt (optional)

Preparation

1. Boil the fish fillet until tender (12-15 minutes) in two glasses of water.

2. Grind the finished fillet in a blender. Add egg white, flour and milk to the fish. Mix well. Gently form the meatballs with damp hands (note that they will expand slightly during cooking).

3. Bring the fish broth to a boil, add diced potatoes and salt. cook for 5-7 minutes. Add semolina, stirring constantly. Bring to a boil again, add meatballs to the soup. Cook over low heat for 10-15 minutes. A few minutes before readiness, add the greens.

Bon appetit!

Milk soup with chicken and noodles

If you are tired of making vegetable soups, and your child wants something new, prepare him milk soup with chicken and noodles. This one is delicious and hearty soup will add variety to your baby's menu.

Compound:

100 g chicken fillet

1.5 glasses of water

2 tablespoons vermicelli

0.5 cups milk

1 teaspoon flour

5 g butter

Preparation

1. Place the fillet in boiling water and cook over medium heat for 10-15 minutes. Remove the finished meat from the broth, cool slightly and grind in a blender (or pass through a meat grinder).

2. Add vermicelli to the boiling broth and cook for 5-7 minutes. Then add shredded chicken fillet. Bring the soup to a boil. Dissolve flour in milk and pour into soup.

3. Bring to a boil again, cook for a few seconds and turn off. Serve with butter.

Bon appetit!

Soup “Yellow”

This is another recipe from Lyudmila. True, my soup turned out more like “White”, next time I’ll try to cook it with country egg, I think then “Yellow” will really work out. Although, in essence, what difference does it make - the soup was a success! Lyudmila, thanks for the recipe))).

Compound:

1 liter of water

50-100 g chicken fillet

1/5 onion

1 raw egg yolk

1 table spoon of millet

1 potato

Preparation

1. Boil water, add meat, cook until done for 15-20 minutes. Remove meat from broth. Place millet in boiling broth and cook over low heat for 10 minutes.

2. Chop the meat finely, you can grind it in a blender. Peel the potatoes and cut into cubes. Finely chop the onion.

3. Then add potatoes and onions to the cereal. Boil for 10 minutes, add chicken. Boil.

4. Egg yolk lightly whisk with 1 teaspoon cold water. Pour into the soup in a thin stream and cook over low heat, stirring constantly for 3 minutes.

Bon appetit!

Tip: for children older than one year, the soup can be lightly salted.

Soup “Star”

E That soup is familiar to many - soup from childhood. And now I cook it for my daughter. Excellent soup!!!

Compound:

50-100 g chicken fillet

1 potato

2 tablespoons of Zvezdochka pasta

¼ onion

1/3 carrots

greenery

Preparation

1. Place chicken fillet in boiling water and cook until done, 20-25 minutes. Remove the finished meat, let cool, chop finely.

2. Place diced potatoes into the boiling broth, reduce heat and cook for 10 minutes.

3. Add finely chopped onion to the potatoes, pasta and carrots grated on a coarse grater.

4. Cook for another 15-20 minutes. A couple of minutes before readiness, add chopped chicken fillet and herbs.

Bon appetit!

Tip: for older children, you can lightly fry the onions and carrots beforehand, it will be even tastier!

Children's borscht (without cabbage)

I cooked this today, this delicious, bright and aromatic borscht. Delight!!! It is prepared without cabbage (I’ll post a version with cabbage later). The portion turns out to be very large, so for one child, reduce the amount of food by 2-3 times, but you can cook it this way and feed the whole family))).

Compound:

a piece of meat (I have pork) in the volume of 4-5 matchboxes

1 onion

1 small beet

½ carrot

1-2 potatoes

1 table spoon of vegetable oil

greenery

salt

sour cream (optional)

Preparation

1. Place meat, peeled onions, carrots and beets in a saucepan with water. Bring to a boil, skim off the foam and simmer over low heat for 45 minutes. Remove meat and vegetables from the broth. Strain the broth and put it back on the fire. Place diced potatoes into the broth and add salt. Cook for 10 minutes.

2. While the potatoes are cooking... Finely chop the meat. Grate carrots and beets on a fine grater. Finely chop the onion and fry in vegetable oil for 1 minute, add carrots and beets. Pour in 1 ladle of broth, cover with a lid, reduce heat and simmer for 5 minutes. Add the roast to the broth and meat. Boil for 5 minutes.

3. At the end of cooking, add greens. Serve with sour cream.

Bon appetit!

Vegetable soup with Chiken

This is the soup we are having for lunch today. Alyonka really liked it, so I’ll cook it again.

Compound:

50 g chicken fillet

½ cup frozen vegetables (I used “Country Vegetables” - potatoes, carrots, bell peppers, corn, celery, onions)

1 piece of pumpkin

greenery

Preparation

1. Boil the chicken in salted water until cooked (I cooked for 30 minutes). Ready chicken take out. Cool, cut into small cubes.

2. Place pre-thawed vegetables and diced pumpkin into the broth. Cook for 10-15 minutes over medium heat, add chopped herbs a couple of minutes before readiness. At the end of cooking, add chicken to the soup.

Bon appetit!

Rice soup with fish

Another recipe from my childhood for a delicious and quick-to-prepare soup with fish, but if desired, the fish can be replaced with chicken, turkey or rabbit))).

Compound:

100 gr fish fillet

1 table spoon (heaped) of rice

1 potato

1 teaspoon vegetable oil

1 tablespoon carrots, grated on a coarse grater

greenery

Preparation

1. Boil fish fillet until tender (15 minutes). Drain the water, cool the fish and mash with a fork (make sure there are no bones).

2. Pour rice washed in cold water into boiling water, cook for 10-15 minutes over low heat, stirring occasionally. Add diced potatoes and carrots to the rice. Cook for another 10 minutes, then add chopped fish, herbs and vegetable oil. Boil for another two minutes and turn off.

Bon appetit!

Pumpkin puree soup with Chiken

I have always wanted to make pumpkin puree soup, and although there are a lot of recipes for preparing this dish (I have at least two), today I prepared this recipe and was very pleased!

Compound:

1 slice peeled pumpkin

50 g chicken fillet

½ small carrot

¼ onion

1 teaspoon butter

Preparation

1. Boil chicken fillet until cooked for 15-20 minutes. Remove, let cool, chop finely. We will also need the broth.

2. Cut the pumpkin into pieces and cook for 7-10 minutes (the finished pumpkin can be easily pierced with a knife or fork).

3. Grate the carrots and onions on a coarse grater and simmer in butter with the addition of 5-6 tablespoons of broth over medium heat until all the broth has evaporated.

4. Place pumpkin, carrots and onions in a blender, add 4-5 tablespoons of broth and puree. And then add broth at your discretion (depending on how thick you want the soup to be).

5. Before serving, add chopped fillet and herbs.

Bon appetit!

Milk rice soup

I already wrote that Alyonka does not drink milk in its pure form, so I cook milk soups for her. Recipe milk soup with vermicelli is already on the blog, and today there’s another delicious one milk soup, with rice.

Compound:

200 ml water

200 ml milk

1 table spoon of rice

5 g butter

sugar (optional)

Preparation

1. Rinse the rice and add to boiling water, reduce heat and cook for 10 minutes. Add hot milk and cook, stirring, for another 10 minutes.

2. Add sugar and butter to the finished soup.

Bon appetit!

Green soup with spinach

And one more recipe). I made this soup for my daughter today. We liked it very, very much. Reminds me of sorrel soup. I will cook more.

Compound:

50-100 grams of meat (I have veal)

1 medium potato

frozen spinach (about 2 heaped tablespoons in volume)

1 boiled egg

sour cream

salt

Preparation

1. Boil the meat until cooked, remove. Cut into pieces.

2. Add frozen spinach (do not defrost) and diced potatoes to the broth. Add salt. Cook until the potatoes are ready. approximately 10-15 minutes.

3. Turn off the soup, add meat and chopped egg. Before serving, add sour cream.

Bon appetit!

Simple fish soup

Like this fish soup We had it for lunch today. No hassles, it’s quick and easy to prepare))).

Compound:

50-100 g fish fillet

1 potato

½ carrot

1 small onion

1 bay leaf

greenery

salt

Preparation

1. Cut the potatoes into cubes, peel the onion (do not chop), grate the carrots on a coarse grater, cut the fillet into pieces. Add whole onion, potatoes and carrots to boiling water. Cook for 5 - 7 minutes.

2. Then add fish and bay leaf. Add salt. Cook for another 15 minutes. At the end of cooking, add greens.

3. When the soup is ready, remove the onion and bay leaf, they will no longer be needed.

Bon appetit!

Potato-oat soup

Fragrant and very delicious soup it worked out. Prepares quickly and with a minimum of ingredients. Highly recommend!!!

Compound:

meat broth

2 medium potatoes

2 tablespoons coarsely grated carrots

½ onion

2 tablespoons oatmeal

greenery

salt

vegetable oil

Preparation

1. Add diced potatoes to the boiling broth. Add salt. Cook over medium heat for 5 minutes.

2. At this time, finely chop the onion and lightly fry along with the carrots in vegetable oil.

3. Add fried vegetables to the potatoes and cereals. Cook until done for 5-7 minutes. At the end of cooking, add greens.

Bon appetit!

Soup “Chicken Ryaba”

Simply wonderful soup!!! Taste of summer). I advise everyone to try it.

Compound:

50-100 g chicken fillet

¼ carrot

¼ sweet pepper

¼ tomato

¼ onion

1 table spoon of rice

salt

greenery

vegetable oil

Preparation

1. Boil the fillet until tender, remove from the broth, cut into strips. Strain the broth and bring to a boil (add hot boiled water if necessary). Add rice to the broth and cook over medium heat for 10-15 minutes.

2. While the rice is cooking... Cut the pepper into cubes, grate the carrots on a coarse grater, finely chop the onion. Fry vegetables with a small amount of vegetable oil over medium heat for 3-5 minutes.

3. Remove the skin from the tomato and cut into cubes.

4. Add fried vegetables, tomatoes and chopped meat to the rice. Add salt. Cook until done for about 10 minutes. Add chopped herbs to the finished soup.

Bon appetit!

Soup "Hercules"

This is the soup I made today. Delicious and absolutely not complicated recipe.

Compound:

50-100 g chicken fillet

1 table spoon of oatmeal

½ potato

½ carrot

½ onion

finely chopped greens

salt

Preparation

1. Boil the meat until cooked. Finely chop the onion. Cut potatoes and carrots into cubes.

2. Strain the broth, add salt, add vegetables and cook over medium heat for 10 minutes. Add oatmeal and cook for another 10 minutes. At the end of cooking, add herbs and chopped boiled meat.

Bon appetit!

Potato soup with celery

After winter, the child’s body especially needs vitamins. Celery is rich in vitamins and minerals, but it is especially rich in vitamin C, which will help strengthen the immune system and increase resistance to colds. Celery is also a source of fiber, which has a beneficial effect on intestinal microflora and eliminates the tendency to constipation. But this vegetable also has contraindications: it is not recommended for children under 1.5 years old, nursing mothers and women after 6 months of pregnancy, as it can cause excessive gas formation.

Compound:

2 stalks of celery

3 medium potatoes

½ onion

700 ml chicken broth (you can use water, but broth is more nutritious and tastier)

50 ml cream 10% (optional)

salt

olive oil

Preparation

1. Cut the celery into cubes, finely chop the onion. Fry onion and celery for olive oil 2-3 minutes (kids don’t need to fry).

2. Cut the potatoes into cubes. Add potatoes, onions and celery to the broth. Add salt. Bring to a boil, reduce heat and cook until the potatoes are tender for 15-20 minutes.

3. Grind the vegetables with the addition of broth (pour in the broth gradually) in a blender until it becomes a puree soup. Pour in the cream.

4. Place on the fire, bring to a boil and simmer over medium heat for 1 minute.

Bon appetit!

Soup with chicken hearts

Katerina's recipe from the site "".

Cooked for the first time chicken heart soup. I really wanted to come up with something unusual. The result was a very tasty, satisfying and attractive soup with chicken hearts. In my family, offal dishes are welcome. And it seems to me that these are underpriced products. In its own way nutritional value they are not inferior to meat. Chicken hearts contain a lot of iron, protein, essential amino acids, vitamins B and PP, enzymes. IN chicken hearts a lot of potassium, phosphorus, magnesium necessary for normal activity of cardio-vascular system and for the development of a growing organism. Therefore, it is very useful for children to include chicken hearts in their diet. Also in the composition of the hearts are copper compounds, important for the synthesis of hemoglobin and healthy work nervous system. But in chicken hearts contains cholesterol, so older people should be careful in consuming them.

Ingredients

200gr. chicken hearts;
1 potato;
3 tbsp. spoons of rice;
3 tbsp. spoons of fresh frozen peas;
onions, carrots, garlic, herbs.

Preparation

Rinse the hearts and cut them in half;
Bring 1.5 liters of water to a boil and cook the hearts in it for 30 minutes;
While the hearts are boiling, grate the carrots and potatoes on a coarse grater, finely chop the onion and chop the garlic;
Add carrots and onions to the hearts and continue to simmer for 5 minutes;
Then add rice and potatoes, cook for 10 minutes;
And the last ingredients of the soup will be green peas, garlic, herbs and salt.
Cook the soup for another 10 minutes.

The soup with hearts turns out to be very rich and beautiful; a child will definitely try this soup.

Cauliflower soup with cheese

Katerina's recipe from the site "".

I'm sure many children don't really like cauliflower, and it is very useful for the human body. There is a lot in it nutrients. It contains calcium, iron, phosphorus, potassium, magnesium, and mineral salts. It contains 2 times more iron than green peas. It also contains a lot of fiber and rare sugars, which help improve intestinal function. The proteins contained in cauliflower are 1.5 times greater than in white cabbage. Also, it contains folic, malic, pantothenic and citric acid. I'm cooking for my daughter cream soup it’s tasty, simple, and healthy, and most importantly, the child gets all the benefits of cauliflower without even knowing that it is present in the soup.

What do you need:
2 potatoes;
300gr. cauliflower;
½ onions;
½ medium carrot;
100 ml goat milk;
goat cheese;
herbs and salt to taste.

What to do:
Pour finely chopped onion, grated carrots, and finely chopped potatoes into boiling water. Cook until the potatoes are half cooked. Then add cauliflower, disassembled into inflorescences, salt, add herbs and cook for 10 minutes. Then pour part of the broth into a mug and add milk to the pan, let it simmer for 5-7 minutes. Add some of the broth from the pan to the broth in the mug. Now you can beat the resulting soup with a blender. If the puree soup turns out thick, add ready broth from the mug until the desired thickness of your puree soup is obtained.
Serve the soup, sprinkled with grated goat cheese, you can add, cut into cubes, cornbread. Serve the remaining broth a separate dish with corn or rice bread.

I'm sure your baby will appreciate these simple soups! Bon appetit!

Children from one year old can and should be fed soups. They improve the production of enzymes that digest multi-component dishes. Soups with vegetables saturate the growing body with minerals, vitamins, amino acids, and cereal soups - vegetable proteins. It’s not difficult to prepare them, you just have to pay closer attention to the freshness of the ingredients.

Cauliflower soup

Cabbage usually gives babies stomach cramps, but cauliflower does not. In addition, it maintains normal bowel movements in the child. IN boiled Cauliflower is better digestible, and due to milk and butter, the soup with it turns out to be especially tender.

Components:

cauliflower - 100 gr.;
zucchini - 100 gr.;
butter - 10 gr.;
milk - 100 gr.;
egg;
salt.

How to cook:

Finely chop the cauliflower, chop the zucchini into cubes. Cook vegetables for 15-20 minutes, add salt. Keep the pan on the stove for a couple of minutes. Boiled vegetables rub through a sieve or in a blender, pour the mixture into the broth. Turn on the stove and wait until it boils, then stir the egg into the soup.

You can use only the yolk: mix it with butter and boiled milk. This homogeneous mass season the soup.

Milk rice soup

Lightweight and healthy soup with milk is another must-have dish in a child’s diet. It contains what is needed for healthy development: vitamins, micro- and macroelements. You can even make it from powdered milk, and some mothers add condensed milk so that the child stops being capricious and eats.

Components:

rice - 20 gr.;
milk - 250 ml;
water - 250 ml;
butter - 10 gr.;
salt.

How to cook:

Cook the rice (cook for 10-15 minutes until the rice softens), dilute it with milk and add salt. The soup is ready. All that remains is to add butter to the plate and you are ready to serve.

Vegetable puree soup

Vegetables - essential products for small children, and in the form of puree soup they are also well digestible. So kids happily eat both cabbage and carrots, which they usually refuse. The ingredients for the soup are simple and can be found in any refrigerator.

Note to moms!

Hello girls) I didn’t think that the problem of stretch marks would affect me too, and I’ll also write about it))) But there’s nowhere to go, so I’m writing here: How did I get rid of stretch marks after childbirth? I will be very glad if my method helps you too...

Components:

potato;
half a carrot;
1 tbsp. l. sour cream;
50 gr. cabbage;
greens (parsley and dill);
1 tsp. vegetable oil;
salt.

How to cook:

Start boiling the potatoes and carrots. After 5-7 minutes, add cabbage to the pan. When the vegetables have softened (15 minutes), add dill and parsley to them, after a couple of minutes remove the pan from the heat, cool the broth, and rub the vegetables through a sieve or in a blender. Vegetable puree dilute with cooled broth, add a little salt and bring to a boil. Add butter and sour cream to the plate before serving.

Meatball soup

It's delicious and nutritious dish familiar to everyone from childhood. Children love to pick around the plate, catching balls from the broth. During this activity, they quickly eat their portion.

Components:

beef - 100 gr.;
potatoes - 1 pc.;
cauliflower - 50 gr.;
rutabaga - 20 gr.;
half an onion;
1 tbsp. l. canned peas;
carrot;
a piece of white bread;
glass of water;
half a teaspoon of butter;
salt.

How to cook:

After boiling the meat for half an hour, drain the broth. Refill the pan with water and cook the meat until cooked. Simmer diced vegetables with half a glass of broth for about 20 minutes. Pass the boiled meat and bread through a meat grinder. Form balls from the minced meat, pour them into the broth along with the vegetables and cook the soup for 20 minutes.

Soup with semolina dumplings

Another milk soup that is very quick and easy to prepare. Also this effective way make the baby eat semolina porridge.

Soups for children - general principles of preparation

Soups for children - very important element baby food. They help you feel full, improve bowel function and contribute to the overall strengthening and development of the growing body. You can cook soups for children in the most different ways. Dishes are prepared in water, meat (most often chicken), fish or vegetable broth. You can use veal broth. The difference between soups for children and first courses for adults is that they are not as fatty and seasoned, lighter, more tender and delicate. Children should not be given fatty pork or beef brisket broths; smoked meats and hot spices should also be excluded. Children like clear broths, in which meatballs, dumplings, vermicelli and bright vegetables. You can also make creamy puree soups - kids eat them with a bang! Almost all of the vegetables that are used for adult soups are used: potatoes, carrots, onions, tomatoes, celery, zucchini, cauliflower, broccoli, spinach and all kinds of greens.

Many children do not like onions in soup, so you can throw a whole onion into the broth, and after it gives off its taste and aroma, remove it. Or you can saute the onion in small quantity vegetable oil and grind all the ingredients with a small amount of broth in a blender - you will get delicious creamy soup. In this case, the onion will not be felt at all. Broth for baby soup It is recommended to strain, or even better, drain the water a few minutes after the first boil and refill the meat. With the first broth all nitrates and harmful substances.

Soups for children - preparing food and dishes

When preparing soup, children need to be especially responsible when preparing food. The chicken should be thoroughly washed and the skins removed; it is better to cook soup from the breast. Vegetables are also washed well, then peeled and chopped. It is recommended to cut vegetables as finely as possible - this way the soup will be digested much better. Potatoes are usually cut into small cubes, carrots are grated on a medium grater, and onions are chopped very finely. You need to remove the skin from the tomatoes. To do this, make cuts on the tomatoes and place the vegetables in boiling water for half a minute. Each inflorescence of cauliflower or broccoli should be thoroughly washed. You can throw raw cabbage into soup, or you can pre-cook it in a double boiler and then use it for puree soup.

What you may need: naturally, a saucepan, a frying pan, cutting board, knives, vegetable cutters and peelers, grater and slotted spoon. You may also need a sieve, blender and steamer. You need to prepare clean and ironed gauze in advance for straining the broth. Children are served soup in small bowls or small deep plates. As a rule, each child has his own favorite colorful plate.

Soup recipes for children:

Recipe 1: Soup for children

Cauliflower is great for baby food. It contains a lot of vitamins and useful substances necessary for a growing organism. This soup is very tender and tasty for children, with a soft creamy texture.

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

We separate the cauliflower into inflorescences, wash them thoroughly and steam (or boil). Chop the onion and fry a little in olive oil until golden color. White bread cut into small cubes. Place the crackers on a baking sheet with olive oil and place in an oven preheated to 220 degrees. Prepare the crackers until golden crust and crispiness. Place in a saucepan boiled cabbage and sautéed onions, add broth or water. Puree the contents with a blender until smooth and creamy. Next, add a little salt to the mixture, add cream and place the pan on the stove. Bring the soup to a boil. Remove the pan from the heat. The consistency of the dish can be adjusted at your own discretion by adding a little more broth or water. Pour the soup into a bowl for the children and place croutons on the surface. If your child likes parsley or dill, you can chop the greens and sprinkle the soup with it. You can make a figure or a letter out of crackers.

Recipe 2: Beet soup for children

Older children can cook delicious and useful first beet dish. It is best to prepare a dish from young garden vegetables. If you don’t have a summer house, you can find such beets at the market.

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

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

Recipe 3: Soup for children with zucchini

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

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

Peel the potatoes and zucchini, wash them and cut them into small cubes. Peel the carrots and onions, chop the onions, grate the carrots. Scald the tomato with boiling water and remove the skin. Cut the pulp into small cubes. Sauté onions, carrots and tomatoes in vegetable oil for 3-5 minutes. There is no need to overcook vegetables; they should be moderately soft. Place potatoes in boiling broth or water, after 5 minutes add zucchini. Cook the soup for about 6-7 minutes. Then add the sauteed vegetables and cook the soup for another 5 minutes until all the vegetables are soft. At the end of cooking, add a little salt to the soup. Serve the soup to children with sour cream and chopped herbs. This dish can be given to children from 1 year old.

Recipe 4: Soup for children with meatballs

This delicious first Both adults and children love the dish. The meatballs themselves can be made from minced meat or fish.

Minced beef - 150-200 g;
1 slice of wheat bread;
1-2 potatoes;
Half a small carrot;
Half a small onion;
Several cauliflower inflorescences;
2 tbsp. l. green peas;
Fresh dill;
Bay leaf - 1 pc.;
Salt - to taste.

Soak a piece of bread in a small amount of water. Peel and grate the onion fine grater. add onion and previously squeezed bread to the minced meat. Let's add a little salt. With wet hands we form small meatballs - the size of a hazelnut. Peel the potatoes and carrots, wash them and cut them into small cubes (potatoes are 3 times larger). We separate the cauliflower into small inflorescences. Boil 700 ml of water and immerse the meatballs in it. After boiling, cook for several minutes, then drain the first broth. This will remove all nitrates and harmful substances. Then add water again, bring to a boil and immerse the meatballs again, then add vegetables and fresh or frozen green peas. Add bay leaf and season the soup to taste. Cook the soup for 15-20 minutes until all the vegetables are soft. At the end of cooking, add chopped dill. We serve the soup to children with low-fat sour cream.

Recipe 5: Soup for children with rice and tomatoes

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

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

Peel the onion, chop it and sauté it in a small amount of vegetable oil (preferably olive oil). Pour boiling water over the tomato and remove the skin, cut the pulp into small cubes. Add the tomato to the onion. Simmer the vegetables for a few minutes over low heat with the lid closed. Peel and grate the carrots and sauté in a separate frying pan. Pour one and a half glasses of water into the pan and bring to a boil. Instead of water, you can use vegetable broth or chicken bouillon. Wash the rice and place it in boiling liquid. Cook the rice until cooked for about 10 minutes. Then put the fried onion, tomato and carrots into the pan. Thinly slice the celery root and add it to the soup. Salt the dish to taste and cook until done. Grate the garlic clove and add it to the soup at the end of cooking. If your child does not like garlic, you can prepare soup for children without it.

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