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

First meal

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

Prepare vegetable, meat, fish, milk, cheese, puree and even fruit soup for your children. By using a variety of vegetables, grains, and pastas, your chicken broth can become the base for a wide variety of dishes. But the variety of broths is also great. Thus, your child will not get bored with soups, and you will have the opportunity for culinary experiments and an incentive to create your own recipes.

Meat broths

Meat broth is a universal basis for preparing soup for a child. Broth recipes are very simple. To prepare you will need 1 kg of lean meat (beef, rabbit, turkey, chicken), 3 liters of water, salt. Cook the meat over low heat, carefully remove the foam. Remove the finished meat from the broth. This broth is ready to prepare any soup or puree soup: pea, rice, buckwheat, cheese, etc.

We offer recipes based on meat broths.

Pea soup

For children after one year, pea soup is cooked using broth made from lean beef or pork bones. It is better to pre-soak the peas overnight. There are different recipes for pea soup. We offer classic.

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


2. Add peas and cook for another 40 minutes


3. Remove the bone and add potatoes, grated carrots, and chopped onions to the meat pea soup.


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


5. Sprinkle with herbs to taste.

Meatball soup

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


2. Salt the minced meat and mix with ½ egg.


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


4. Boil the broth.


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


6. Add the broth with meatballs and cook for 7-10 minutes.


7. Sprinkle the meatball soup with herbs.

Chicken soup with meatballs

1. Prepare minced chicken as in the previous recipe.


2. Form portions of minced meat into meatballs.


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


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


5. Add noodles to chicken meatball soup.


6. Cook for another 5 minutes.


7. Season the prepared chicken soup with meatballs with herbs.


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

Rabbit puree soup

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

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


2. Cook for 35-40 minutes.


3. Remove the meat, chop it and add it to the broth along with the potatoes cut into strips.


4. Add sautéed carrots and onions 7-10 minutes before removing from heat.


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


6. Rabbit meat soup can be prepared with rice or other grains as desired.

Vegetable broth

Vegetable soup - puree is one of the first to be introduced into a child's complementary feeding. Therefore, these are one of the favorite dishes for children. After 1 year, vegetables do not need to be chopped. You can gradually introduce into recipes those foods that were difficult for the digestive system before 1 year.

If the first course is vegetable soup, then it is better to prepare porridge for the second course. Such a menu will provide the child with a balance of nutrients received from food.

Vegetable soup - puree

A universal vegetable puree soup that is prepared quickly and easily. The composition of the ingredients can be changed. Recipes suggest adding 1 teaspoon of oil at the end of cooking. For a child after 1 year, this is extremely useful and important for the functioning of the gastrointestinal tract.

Classic puree soup

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


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


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

Beetroot vegetable soup

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


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


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


4. Add 1 teaspoon of tomato.


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


6. Season the soup with sour cream and herbs.

Fish broth

Fish broth is cooked like meat broth. Fillet of lean fish (cod) is placed in boiling water, roots and onions are added, and cooked for up to half an hour. The fish is taken out and the broth is filtered. This fish broth is used to prepare rice, buckwheat or other fish soup.

Fish rice soup

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


2. Boil fish broth, remove fish.


3. Strain the broth, add salt and boil.


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


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


6. 2 minutes before turning off the soup, add fish, oil and herbs.

Fish soup with cod meatballs

1. Cook fish broth from 100 g cod fillet, onions and roots.


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


3. Add half an egg into the minced meat. Add salt and mix.


4. Form portions of minced meat into meatballs.


5. Place the fish balls into the strained broth, brought to a boil.


6. Cook the soup with fish balls for another 15 minutes.


7. You can add butter and herbs.

Milk soups

We have known buckwheat and rice milk soup since childhood. But milk soup can be made not only with our usual cereals. There are excellent recipes for milk vegetable soups for children after one year. You can also prepare milk puree soup for your child by chopping boiled vegetables using a blender, adding milk to them and boiling the milk soup.

Milk soup for a child after one year can be made sweet and offered as a dessert.

Pumpkin milk soup

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


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


3. Add pumpkin, add water and simmer for 25 minutes.


4. Salt the carrot and pumpkin mixture, add hot milk to it, and boil. Pumpkin milk soup is ready.

Cheese soup

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


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


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

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

Soups are an essential dish in a child’s diet. As a rule, soup recipes for children up to one year old consist of vegetables boiled in water, and after a year, more satisfying and nutritious soups made with meat are introduced into the diet.

We offer you 8 simple and delicious soup recipes that both mother and child will appreciate!

1. Cauliflower soup

Ingredients:

Cauliflower about 100 grams;
half a small onion;
2 tbsp. l. cream;
water or broth - half a glass;
olive oil a few drops for sautéing;
salt and herbs - to taste.

Preparation:

1. Boil cauliflower in a saucepan for 10-15 minutes.

2. Sauté the onion in vegetable oil.

3. Place boiled cabbage and sautéed onions in a small saucepan, grind with a blender and dilute with broth to the desired consistency.

4. Add cream, salt and add herbs to taste, put on the stove and bring the soup to a boil again.

2. Pasta soup

Ingredients:
300 ml water;
50-100 grams of chicken fillet;
Half a carrot;
A handful of pasta - vermicelli, stars, letters, etc.;
Dill, parsley, salt - to taste.

Preparation:

1. Cut the chicken fillet into small pieces, add water and cook for about 30 minutes, skimming off the foam.

2. Add carrots, grated or diced, and cook for about 10 minutes.

3. Add pasta, dill, parsley, salt and cook for about 5 minutes until the pasta is ready.

3. Potato soup with zucchini

Ingredients:
1 medium potato;
50-70 grams of zucchini;
half a tomato;
1/4 or slightly less than a small onion;
half a small carrot;
water or meat broth;
salt, herbs to taste.

Preparation:
1. Cut potatoes and zucchini into cubes.

2. Finely chop the onion, grate the carrot, remove the skin from the tomato and either finely chop it or grate it too. Sauté vegetables for 3-5 minutes.

3. Add potatoes to boiling water or broth, after 5 minutes, zucchini, after another 5 minutes, sautéed vegetables.

4. Salt, season and cook for another 5-7 minutes, until the vegetables are ready.

4. Vegetable puree soup

Ingredients:
1/4 medium onion;
half a carrot;
1\2 tomatoes;
30-50 grams of vegetables: cauliflower, zucchini, broccoli, beans, etc. The combination of vegetables can be varied according to your taste and the preferences of the child.
The greater the combination of vegetables, the richer the taste.

Preparation:
1. Sauté onions and carrots. Grate the tomato and add it to the onion and carrot.

2. Boil vegetables in a small saucepan for 10-15 minutes. Add sauteed vegetables, salt and add herbs to taste.

3. After the vegetables are ready, pour the broth into a glass, grind the vegetables with a blender and bring the soup to the desired consistency by adding broth.

5. Pumpkin soup

Ingredients:
100 grams of pumpkin;
small carrot;
1 small onion or half a medium one;
1 tsp butter;
salt - to taste;
You can add 1 medium potato.

Preparation:
1. Saute finely chopped onion, diced pumpkin and grated or diced carrots in butter.

2. Fill with water, bring to a boil, add potatoes if desired and cook over low heat for 15-20 minutes.

3. 5 minutes before readiness, add salt and, if desired, herbs.

4. Remove the vegetables from the broth, beat with a blender and dilute with the broth to the desired consistency.

6. Soup with meatballs

Ingredients:
minced meat - 70-100 grams;
bread soaked in water or milk;
1 medium potato;
carrots - half;
onion half a small onion;
cauliflower;
green pea;
herbs and salt to taste.

Preparation:
1. Add onion (finely chopped or grated), soaked bread and a little salt to the minced meat. Roll into small meatballs.

2. Cut potatoes and carrots into small cubes, separate cauliflower into small inflorescences.

3. Throw the meatballs into a pan of boiling water and cook for 10 minutes, drain the first broth and add new water. Bring to a boil and add the remaining vegetables to the meatballs.

4. Cook the soup for 15-20 minutes until the vegetables are ready over low heat.

5. About 5 minutes before readiness, add salt and spices to taste.

7. Children's soup with fish balls

Cod or hake are best suited for this soup.

Ingredients:
fish fillet - 50 grams;
a piece of bread 10 grams, soaked in milk;
1\3 eggs;
butter - 1 tsp;
potatoes 1 piece;
1/4 onions, carrots, beans, celery root.

Preparation:
1. Make minced meat from fresh fish, turning it with bread soaked in milk.

2. Add butter, beaten egg and a little salt to the minced meat. We form small balls from the minced meat.

3. Pour a glass of water into the pan, bring to a boil, add vegetables and meatballs. Continue cooking the soup over low heat until the meatballs are ready.

8. Broccoli soup

Ingredients:

Broccoli - 50 grams;
potatoes - 1 piece;
half a carrot;
half a medium onion;
small tomato;
salt and spices to taste.

Preparation:
1. Sauté onions and carrots in vegetable oil.

2. Place broccoli and potatoes into boiling water, let it simmer for 5-7 minutes, then add onion, carrots and a small finely chopped tomato.

3. Cook for another 10 minutes.

4. 5 minutes before readiness, add salt and spices.

And finally, a few hacks that we used.

Almost any of the soup recipes can be adapted for children under one year old. You remove the meat, leave only the vegetables, after cooking, blender it - and here you have a fresh and healthy soup or puree soup for your baby.

Any soup will be more nutritious if it is cooked in meat broth and with the addition of potatoes.

It is better to first soak the potatoes in water for 1-2 hours so that the starch comes out of them, thereby reducing the risk of allergic reactions.

For small children it is better to use a second meat broth. Those. First you cook meat or fish, then drain the broth, add fresh water and continue cooking the broth.

To ensure that 1 serving did not require too much food (both meat and vegetables), we did this: upon arrival from the store, meat, chicken, and fish were immediately minced (without adding spices and onions), rolled into small meatballs and frozen . The vegetables were washed well, cut into small cubes or disassembled into inflorescences and frozen. Placed directly on a cutting board and in the freezer within an hour. Then they put it in bags and left it in the freezer, and took the required amount of meatballs and vegetables as needed.

All the soups turn out very tasty and are firmly included not only in children’s diets, but also in our adult diets!

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A selection of recipes for children 1-1.5 years old

Girls, share your recipes too! :)

Beet salad

1 medium beet, ½ tsp. lemon juice, ½ tsp. vegetable oil, salt

Wash the beets, boil (or bake in the oven), peel, cut into small slices (or strips), lightly salt. Season with lemon juice and vegetable oil.

Cabbage salad with apple

1/8 head of cabbage, 1 small apple, 1 tsp. lemon juice, ½ tbsp. sour cream and vegetable oil, sugar, salt

Finely chop the cabbage, put it in a saucepan, add a little salt, pour in lemon or cranberry juice and, stirring slightly, heat until the cabbage settles. Do not heat for too long, as the cabbage should remain crispy. Then cool the cabbage, add finely chopped peeled apple, sprinkle everything with sugar, mix. Season the salad with sour cream or vegetable oil.

Carrot salad

1 medium carrot, 1 tsp. sour cream, sugar

Add sugar to washed, peeled and finely grated carrots. Season the salad with sour cream.

Lenten cabbage soup (vegetarian)

70 g white cabbage, ½ potato tuber, ¼ carrot, ¼ onion, 1 tsp. tomato paste, ½ tsp. butter, 1 tsp. sour cream, 2 glasses of water, salt

Finely chop fresh cabbage, place in boiling water and cook covered over low heat for 10-15 minutes. Saute carrots cut into thin slices and chopped onions with butter and tomato paste. Place diced potatoes and sautéed vegetables in a saucepan with cabbage, add salt and cook until tender. Before serving, top with sour cream.

Fish soup

70 g fish, 1 large potato tuber, ¼ carrot, ¼ onion, 5 g parsley root, ½ tsp. butter, dill

Boil fish broth. Lightly saute the chopped onions in butter and then simmer along with finely chopped carrots and parsley root. Place the stewed vegetables in boiling fish broth, add sliced ​​potatoes and cook for 20-25 minutes. When serving, place boiled fish in a plate, pour in soup, sprinkle with dill.

Milk soup with vermicelli

1 tbsp. spoon of vermicelli, 1 glass of water, 1 glass of milk, sugar, mole, ½ tsp. butter

Cook the vermicelli over low heat for 5-7 minutes, then add milk, salt, sugar and boil for another 3-4 minutes. When serving, season the soup with butter.

Meatballs

90 g beef, 1 slice of white bread, ½ glass of water, 2 tbsp. milk

From minced meat prepared as for cutlets (that is, passed twice through a meat grinder and combined with white bread soaked in milk, squeezed and passed through a meat grinder), roll into balls with a diameter of 3-3.5 cm, put them in a frying pan, add water to the level has reached half of the meatballs, close the lid and put in the oven for 30 minutes.

Fish meatballs in the oven.

100 g fish fillet, 1 piece of wheat bread, 1/2 cup water, 1/4 egg yolk, 1/2 teaspoon butter, salt.

Pass the fish fillet (without skin and bones) through a meat grinder twice along with bread soaked in cold water. Add the yolk and butter, add salt and mix with a mixer or spatula. Roll into small balls, place them in a baking dish, fill halfway with water and place in the oven for 20-30 minutes.

Steam zrazy

100 g beef, 1 slice of white bread, 1 tbsp. water, ½ egg, ½ medium carrot, ½ tsp. butter

Divide the well-beaten cutlet mixture into flat cakes and flatten them with a damp hand on a cutting board. Place a chopped boiled egg mixed with finely chopped boiled carrots in the middle of each flatbread. Bring the edges of the flatbreads together, giving them a pie shape, and place them on the oiled grate of a steam pan. Pour cold water into the steamer and cook the zrazy under the lid until tender (20-25 minutes).

Beetroot puree

1 medium beet, 1 tbsp. sour cream, ½ tsp. lemon juice, 1 tsp. vegetable oil, some herbs, salt

Pass the boiled peeled beets through a meat grinder (or grate on a fine grater), add lemon juice, vegetable oil and heat under the lid. When serving, pour sour cream over the puree and sprinkle with chopped herbs.

Vegetable stew

1-2 potato tubers, 1/8 head of cabbage, 1 carrot, ½ turnip, 1 glass of milk, 1 tbsp. green peas, ½ tsp. butter, 1 tbsp. sour cream

Wash the carrots and turnips, peel them, cut them into cubes, add hot milk and simmer until half cooked. Then add sliced ​​potatoes, finely shredded white cabbage, butter and continue simmering for another 20-25 minutes. 10 minutes before it’s ready, add green peas and sour cream to the stew.

Vegetable stew.

1-2 potato tubers, 1/8 head of cabbage, 1 carrot, 1 glass of milk, 1 tbsp. spoon of green peas, 1/2 teaspoon of butter, 1 tbsp. spoons of sour cream.

Wash the carrots, peel them, cut them into cubes, pour hot milk over them, and simmer until half cooked. Then add sliced ​​potatoes, finely shredded cabbage, butter and simmer for another 20-25 minutes. 10 minutes before ready, add peas and sour cream.

Cauliflower with sauce.

Cauliflower - 150 g, milk - 1/2 cup, butter - 10 g, flour - 6 g, salt.

Wash the cauliflower, boil it in water and half with milk, add salt and remove. Melt the butter, fry the flour in it, adding the water in which the cabbage was cooked. Pour this sauce over the cabbage.

Potato and spinach puree.

1 medium potato, 20 g (handful) spinach, a little milk.

Cut the peeled potatoes into four parts, boil in unsalted water, mash, adding a little milk. Steam the spinach in a colander over boiling water, puree it and mix with potatoes, pour in a little boiled water or milk mixture.

Potato casserole with meat

50 g boiled meat (beef or veal), 2.5 potato tubers, ½ onion, ½ tsp. breadcrumbs, 1 tsp. butter, ¼ egg, ½ tsp. sour cream, salt

Boil the potatoes and make a puree from them. Boil the meat, pass through a meat grinder, fry the onion separately, add the minced meat to it and fry again. Place half of the puree in an even layer on a frying pan greased with oil and sprinkled with breadcrumbs, place the fried minced meat evenly on the puree and cover it with the rest of the puree on top. Level the top of the casserole, brush with egg mixed with sour cream and bake in the oven.

Potato casserole.

150 g potatoes, 50 ml milk, 1/2 egg, 40 g sour cream sauce, 5 g butter, 5 g ground crackers, 5 g sour cream, salt.

Peel the potatoes, boil them, pass them hot through a meat grinder, add salt, add hot milk, beaten egg, mix. Place on a frying pan greased with oil and sprinkled with breadcrumbs, brush the egg and sour cream mixture on top, and place in the oven for 20 minutes. Serve with sour cream sauce.

Sour cream sauce: 1/2 cup sour cream, 1/2 teaspoon salt, pinch of sugar. Mix everything.

Cottage cheese casserole.

200 g cottage cheese, 1 egg, 50 g semolina, 50 g sugar, 25 ml milk, 25 g soft butter.

Rub the cottage cheese through a sieve, add egg, sugar, semolina, butter, milk, mix and leave for 30-40 minutes. Place in a greased pan and smooth out. Bake at 180-200 degrees.

Cottage cheese casserole with banana in the microwave.

Cottage cheese 200 g, eggs - 2 pcs., flour - 2 tbsp. spoons, sugar - 2 teaspoons, 1 banana, milk - 4-6 tbsp. spoons

Mix everything with a blender, put it in the microwave at maximum power (I baked it for even more than 10 minutes, it all depends on the power of the microwave).

Apple casserole.

150 g apples, 50 g sugar, butter.

Peel the apples and cut into slices. Dissolve sugar in 1/2 cup warm water. Place apple slices in an even layer in a small frying pan, greased with oil, pour over sugar syrup, place the rest of the apples on top, pour over butter and sugar syrup. Bake at 180° for 30 minutes.

Carrot-apple pudding

1.5 medium sized carrots, ½ apple, 1 tsp. semolina, ½ cup milk, 1 tsp. sugar, ½ egg, 2 tbsp. syrup, ½ tsp. butter

Pass the boiled carrots through a meat grinder and combine with grated peeled apple and semolina porridge. Add the egg yolk, mashed with sugar, mix everything, carefully fold in the beaten white. Transfer the resulting mass into a mold greased with butter and bake in the oven. When serving, pour fruit or berry syrup over the pudding.

Stewed cabbage

200 g white cabbage, ¼ glass of water, ¼ glass of milk, 1 tsp. butter, ½ tsp. flour, salt

Finely chop the cabbage and simmer in a sealed container with water and milk until soft. Then add the butter pre-mixed with flour, add salt and simmer for another 2-3 minutes over low heat, stirring constantly to avoid the formation of lumps of flour.

Semolina porridge with fruits

1 tbsp. semolina, 1 glass of milk, 1 small apple or 70 fruit puree, 1 tsp. sugar, 1 tsp. butter

From sifted semolina, cook porridge in milk: pour semolina into boiling milk in a thin stream and cook over low heat, stirring, for 10-15 minutes. Add to it a peeled grated apple or puree of fresh berries and fruits, stewed in a small amount of water and then rubbed through a sieve. Add sugar, mix everything thoroughly, serve with butter.

Cheesecakes with apples

70 g cottage cheese, 1 medium apple, 1.5 tsp. flour, ½ egg, 1 tsp. sour cream, 1 tsp. butter, 1 tsp. Sahara

Peel the apple and grate it on a fine grater. Grind the cottage cheese with sugar, mix with grated apple, add a raw egg and mix everything. Form cheesecakes from the resulting mass, roll them in flour and fry in butter. Serve with sour cream.

Apple and pear curd dessert in the microwave.

1 apple, 1 pear, butter, sugar, children's cottage cheese, 1-2 children's cookies.

Wash the apple and pear, cut in half, remove the core. Place butter in the cavity of the apple and sprinkle with sugar, bake in the microwave for 4-6 minutes at 50% power. Place the pear on a dish with the narrow tips towards the center and bake for 5-7 minutes at 100% power. Mix the fruit pulp with the curd, crush the cookies into the resulting mass and place in the baked apple and pear.

Omelette

1 egg, 2.5 tbsp. milk, ½ tsp. butter, salt

Add milk, salt to the egg, beat everything, pour into a greased form and place in a water bath.

Omelette in the microwave.

2 eggs. a little milk (4-5 tablespoons), salt.

In a glass bowl, mix the egg with milk, add salt, cover, cook for 2-3 minutes at full power.

Omelet with semolina.

1 egg, 3 tbsp. spoons of milk, 1 teaspoon of semolina, 1/2 teaspoon of butter.

Pour sifted semolina with hot milk, stir to avoid lumps and close with a lid. When the mixture has cooled slightly, add melted butter and an yolk diluted with a small amount of milk to the swollen cereal, then carefully fold in the whipped white. Place the resulting mass in a greased frying pan and place in the oven for 10-15 minutes.

Dried fruits compote

20 g dried fruits, 1 glass of water, 1.5 tsp. Sahara

Rinse dried fruits several times in warm water. First, add water and cook dried apples and pears for 25-30 minutes, then add the rest of the dried fruits and sugar to the broth. Continue cooking until fully cooked.

Apple jelly

1 apple, 1 glass of water, 1.5 tsp. sugar, ½ tsp. potato starch

Wash the apple, peel it, pour boiling water over it, grate it on a fine grater and squeeze out the juice through cheesecloth. Pour hot water over the pomace and boil for 10 minutes, then strain the broth, cool part of it and dilute the starch in it. Add sugar to the remaining broth and boil. Pour in the dissolved starch, stirring, and bring to a boil. When the jelly has cooled a little, add the squeezed juice.

All these recipes written above were culturally ripped off from the internet!

And these are my homemade simple recipes that I cook most often for my little one...

Soups

I cook regular broth from meat or chicken (salt a little). When the meat is ready, I take it out. I add finely chopped vegetables (potatoes, onions, carrots, sometimes some mushrooms) into the broth, just like in a regular soup. While it’s cooking, I break the meat into small pieces and throw it back into the pan. When almost ready, add some noodles. I overcook it a little to make it soft.

It’s the same with fish, only when the broth is ready, I filter it through thick cheesecloth, and only after that I add vegetables.

Soup - sauce

It’s the same as soup, only less water and I also add zucchini, cauliflower, and tomato.

I really like the stewed ones vegetables in the oven: Place a little vegetable oil on a baking sheet. Not coarsely chopped vegetables (butterflies, blueberries, peppers, tomatoes, or young green beans), add seasoning - grain seeds and bake in the oven for a little over an hour.

Meatballs from an adult table - lightly fry. Then I add onions, carrots and tomatoes into the pan. A little water and simmer over low heat.

Stuffed cabbage rolls, also adults. But he doesn’t eat cabbage, only the filling...

Buckwheat with meat or fish- I cook buckwheat separately and meat separately. Then I mix it before serving.

Cauliflower– throw the cauliflower into boiling water, add a little salt to the water. Cook for 10-15 minutes. Drain. Pour in a little milk, bring to a boil, sprinkle with cheese. Can be done in the oven.

Loves it boiled very much holy tongue.

.

P.S. see also in the magazine

“What a child can and cannot eat after one year”

“Menu for a child 1-1.5 years old”

Soup is a healthy food that many adults and children enjoy eating. Mothers try to diversify their child’s diet after he reaches 8 months of age. They introduce fermented milk products, fruits, natural desserts, vegetables, meat and, of course, broths. Soups made with vegetable, low-fat meat or fish broth are very beneficial for children's bodies. They improve the functioning of the small stomach and intestines, cleanse the kidneys and liver. Especially useful for children who suffer from constipation and colitis. They saturate with energy, essential nutrients and vitamins. Any mother can find time to prepare a simple low-fat soup for her one-year-old baby.

What broths can you cook with?

Classic soups are prepared based on vegetable broths (lean), meat (beef or pork), and fish. They usually start with light vegetable broths; they are adequately accepted by the digestive system and do not burden the liver and pancreas. Soups can be prepared both in the form of puree, creamy or liquid consistency, as well as milk and cereal, classic - cooked in a slow cooker or over a fire. Remember that soup for a baby who is 1 year old is different from the soup you prepare for a baby, for example, 5 years old.

What broth should I cook my child's first dish with? Usually they start with soups made from light vegetable broths with a puree-like consistency; they will remind the baby of the usual childhood dishes from jars, favorite purees of fruits, meat and vegetables, and porridge. To get acquainted with the first courses, they are prepared from one or two vegetables that are already familiar to the baby and have been tested for the absence of an allergic reaction:

• Potatoes, zucchini, cauliflower, broccoli, and pumpkin are perfect. Later, the recipe can be diversified with carrots, tomatoes, herbs, and peas.
• Before the baby reaches one year of age, the vegetables are ground and diluted with water. After 1 year of life, chopped vegetables are boiled or just vegetable broths are given. Such dishes are healthy for children's bodies and are rich in fiber and plant fibers.

Meat broths and fish broths are not served to children under one and a half years old, since they are difficult to digest and can have an adverse effect on the liver, pancreas and the entire digestive tract, and can cause an allergic reaction and the development of gastritis.

Mothers give meat and fish broth to children who suffer from poor appetite, weight loss and frequent illnesses, but this is the wrong decision, because a fragile gastrointestinal tract can react negatively to such an adult product. Canned food and seasonings are prohibited.

Let's decide on salt and sugar in dishes for children over 1 year old

Is it possible to give one-year-old babies salt and sugar? It is possible, but in very moderate quantities. When seasoning a dish with salt, it is easy to make a mistake, even when we are preparing the usual adult dinner, we often find that we have over-salted the food. In order not to make mistakes when preparing soup for a child, do not add salt and sugar in their pure form - make aqueous solutions.

Prepare the saline solution:

• Pour 25 g of salt with half a glass of water;
• boil the mixture for 10 minutes;
• the solution must be cleared of impurities by passing through a sterile bandage;
• pour into the saucepan again, bring water to the volume that was at the beginning of cooking, boil again;
• Place for storage in a sterile container, add to food at the rate of 1 teaspoon per 200 g of food.

Prepare a solution of granulated sugar:

• Pour 100 g of pure granulated sugar into half a glass of boiling water;
• simmer for up to half an hour over low heat, stirring so that the sugar does not burn;
• strain the resulting solution through sterile gauze;
• pour into the same saucepan, add water to the original volume and boil again;
• pour the solution into a sterile storage container;
• add to food, taking into account that 1 ml of such a solution or syrup contains 1 g of sugar;
• Store the solution in the refrigerator for no more than 3 days.

Vegetable soup recipes for children

We offer you recipes for simple, but nutritious and varied in ingredients soups with vegetables and water. They are given until the baby reaches the age of one and a half years, in puree form, then you can slowly try real broths on dietary meat or fish. Soups with buckwheat and rice cereal are popular.

First course with cereal

Cream soup with rice and green peas:

1. Take 1 tablespoon of cereal, 2 teaspoons of butter, a glass of water, half a tsp. saline solution. Pre-boil 2 tablespoons of green peas.
2. Cook the rice until cooked. Rub through a sieve, do the same with green peas.
3. Add a glass of salted water to the pureed porridge and peas.
4. Moderately season the finished dish with high-quality butter.

Important! Prepare this dish if your child does not have a negative reaction from the gastrointestinal tract to green peas. Does your baby suffer from constipation? Rice water may make the situation worse. On the other hand, the dish normalizes the digestive activity of the toddler, who is prone to laxity.

Borsch for the little ones

Vegetarian borscht:

1. Take 80 g of beets, half as much cabbage, the same amount of onions, half a large potato, a quarter of a carrot, one and a half cups of vegetable broth, half a teaspoon of tomato paste or twisted tomatoes.
2. Grate the peeled and washed carrots, onions and beetroot on a coarse grater. Shred the cabbage. Cut the potatoes into small cubes or strips.
3. Mix cooked vegetables with tomato paste in a saucepan. Pour a glass of boiling water and simmer for half an hour.
4. Add half a glass of broth and butter to the stewed vegetables. Cook for 5-10 minutes.
5. You can add a teaspoon of low-fat sour cream to the borscht.

Creamy soup with green peas and sauce

Cream soup with green peas:

1. Prepare all the ingredients for the soup. Take 20 g of potatoes, carrots, cauliflower and turnips, a quarter glass of vegetable broth, half a teaspoon of canned green peas, 30 ml of cream.
2. Prepare the ingredients for the sauce. You will need 150 ml of milk, a quarter of a teaspoon of flour and half a teaspoon of butter.
3. Wash and cut the potatoes and carrots into cubes. Break the cauliflower into small florets and wash. Cut clean turnips into strips and run through boiling water.
4. Mix the vegetables in a saucepan and boil in salted water, add green peas at the end of cooking.
5. For the sauce, combine all the ingredients and mix well so that no lumps of flour form.
6. Rub the boiled vegetables through a sieve, mix with the resulting milk sauce and vegetable broth, and boil again.
7. Before serving the crumbs, add butter.

Recipes for soups with meat broth

By “meat” we mean broths made from turkey, chicken, rabbit, lean beef and veal. Remember that meat broth contains extractive substances, it contains antibiotics and hormones that are used to “improve” meat in agricultural production, and bone broth generally leads in the amount of harmful substances. When preparing meat broth for your baby, take parts without fat and bones, purchase the products at trusted points of sale, and drain the first broth.

Rice soup with turkey fillet broth

We offer you a light soup made from dietary turkey meat broth:

1. Boil 50 g of turkey fillet, take a meat grinder or blender and grind the meat with it.
2. Rinse 2-3 tablespoons of rice well. Boil it in salted water for half an hour
3. Pour boiling water over one clean tomato and remove the skin. Let it simmer in a frying pan.
4. Grate one carrot on a fine grater, chop one small onion. Combine the vegetables and boil them in 200 ml of water.
5. Mix boiled vegetables, rice and fillet, pour in broth and stir again.

DIY chicken noodles

1. For the noodles itself, prepare one egg, half a glass of flour, one tablespoon of water.
2. For the soup, take a quarter of a carrot, one small head of onion, a quarter glass of water and 100 g of chicken fillet.
3. Boil the chicken broth, remove the chicken meat and cut into portions.
4. Prepare the noodle dough, cut it into thin and narrow, not too long strips as in the photo.
5. Mix carrots and onions with noodles in the prepared broth, simmer for 10 minutes. Add meat at the end of cooking.

Buckwheat soup

Buckwheat and meat are an ideal combination in terms of both benefits and taste. We offer you a recipe for buckwheat soup with beef or chicken broth:

1. Prepare the broth.
2. Wash one tablespoon of buckwheat, one finely chopped potato, half a carrot and an onion.
3. Add cereal and vegetables to the broth. Cook for 20 minutes.

Beef meatball soup

1. Prepare a broth from 200 g of beef, half a carrot and 20 g of parsley root.
2. Form meatballs: remove the meat from the broth, cool and pass through a meat grinder twice along with white bread soaked in cold water. Mix the mixture with 1 egg and grated onion.
3. Finely chop the potatoes, place them in boiling broth and cook until tender - 15-20 minutes.
4. 10 minutes before the end of cooking, add meatballs to the soup.

Soups with fish broth

Ukha can be offered to children closer to two years of age. Give a very small amount the first time to check for allergies or negative gastrointestinal reactions. Everything is in order - give the baby soup in fish broth. The fish should be of high quality, not fatty - fillets of perch, pollock, pike perch, hake. Consumption of canned food is prohibited.

Fish fillet soup with rice and vegetables

Delicious fish soup with rice:

1. Take 100 g of fish fillet, one and a half glasses of water, a teaspoon of cereal, half a potato and carrot, a small onion, a teaspoon of butter, a little salt in the form of a solution.
2. Cook medium-cut fish and onions for half an hour. Remove the fish pieces.
3. Add well-washed cereal and finely chopped vegetables to the broth.
4. Cook until the vegetables are ready, 2 minutes before removing from the heat, add the fish pieces.

Fish soup with light meatballs

We offer you not meat balls, but fish fillets:

1. Boil 100 g fillet with parsley and onion. Strain the resulting broth.
2. Take a blender or meat grinder, grind the cooked pieces of fish with them, add white bread soaked in water. Form into meatballs.
3. Boil the cooked meatballs in the broth. Add them to your ear.

Important! Meatballs are prepared not only from fish, but also from veal, lean beef, according to the same recipe. Children eat them with great pleasure.

Two dessert soups

Soups can serve not only as a first course for lunch, but also as an unusual healthy dessert. Many housewives make liquid kutya for the great Orthodox holiday of Christmas, which is precisely an example of a dessert soup.

We offer you a recipe for delicious dried apricot soup with rice:

1. Boil a tablespoon of cereal, 6-8 pieces separately. dried apricots for half an hour. Grind the dried fruits through a sieve along with the broth.
2. Mix dried apricots and rice, add 1 tsp. sugar syrup and boil for a few minutes.

Quick sweet pumpkin cream soup in a slow cooker:

1. Mix 300 g of pumpkin pulp, 100 g of milk and a teaspoon of semolina in a bowl. Place it in the slow cooker.
2. Turn on the “Cooking” mode and wait 15 minutes.
3. Grind the finished pumpkin dish in a baby blender and serve warm.

Until six months, the baby does not need any additional food except human milk, but when the baby turns 6 months old, doctors recommend starting to feed the baby with vegetable purees or cereals. Further, the dishes on the little one’s table become more and more varied. Soups also appear among them. But in order for them to be absorbed without problems and bring only benefits to the baby’s body, it is important to know which of them are allowed in the diet of children under one year old and when they can be boiled in broth.

At what age can you cook?

On average, infants are ready to try soups at the age of 9 months or 10 months, but you should focus on the individual development of the baby. Some infants can be given such dishes at 8 months, while others refuse them until they are a year old.

If a child is mixed or bottle-fed, soup may appear on his menu a little earlier - from 6-7 months. It is offered to children under one year old at lunchtime feeding in a volume of up to 150 ml. After a year, the portion increases to 200-250 ml.

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Benefit

• Replenishes water reserves and also acts as a source of various nutrients, including easily digestible proteins, minerals, fiber and vitamins.
• Stimulates digestion, in particular, this dish activates the secretion of digestive juices, which is why it is called “first”.
• Such first courses are predominantly dietary dishes that can be consumed if you are overweight.

What are they?

Depending on the base and components, the following types of soups are found on the children's menu:

• Vegetables. This is the first soup for a child under one year old, which is cooked exclusively from vegetables. For very small children, it is prepared in the form of a puree soup, grinding all the ingredients until a homogeneous semi-liquid mass is obtained. For children over 1 year old, vegetables are boiled in pieces so that the baby learns to chew. Vegetable first courses made from pumpkin, broccoli, and cauliflower are especially popular.
• Dairy. Their boiled ingredients, for example, vermicelli or cereal, are poured with boiling milk (until the age of two, milk is diluted by half with water). This soup is rich in proteins, starch and vitamins, it is quite filling and many children like it.
• Cereals or pasta. This dish is quite filling and gives the child a lot of carbohydrates, vegetable proteins and B vitamins. For children, rice or buckwheat soup is most often cooked, adding vegetables to such cereals.
• From legumes. For children under one year old, you can prepare puree soup from green peas or green beans. Also, young beans and peas can be added in small quantities to vegetable first courses. Dry pea soup appears in the diet of children aged 3 years and older.
• Cheese. This dish can be prepared with water, vegetable or chicken broth. Its ingredients are often vegetables and boiled chicken, but the main highlight is cheese. A small amount of grated hard cheese is added to it at the end of cooking and wait until the cheese melts. This gives the dish a special taste and delicate texture. Cheese first courses are recommended for children over one year of age, but processed cheese should not be added to them until the age of 3.

• With meat. Puree boiled meat is added to children's vegetable puree soups from the moment meat complementary foods are introduced. For children over 10 months old, you can add a little broth to vegetable soups, and it is recommended to cook them in meat broth from the age of one. For a 2-year-old child, the meat in them may already be small pieces. Such dishes are often cooked from rabbit or beef. Soups with meatballs are also popular for children over 1.5 years old.
• Chicken. For children under one year old, this dish is prepared with the addition of lean chicken meat, after which everything is crushed to obtain a puree. For babies over one year old, they begin to cook soup in chicken broth, for which lean chicken is used. From the age of 1.5 years, children begin to be offered first courses with chicken meatballs, and from the age of 3 they can cook them using a whole chicken. They are no less tasty from turkey.
• Fishy. This version of the first course is introduced into the children's diet from 1 year. First, they use river fish, thoroughly pitted. It is boiled separately and then added to soup with vegetables or grains at the end of cooking to make a puree soup. A little later, you can treat your child to soup with fish balls, cooked separately, and you can also start cooking the soup in a weak fish broth.
• Mushrooms. They are quite difficult to digest, so they are not recommended for preschool children. Also, soups that should not be tried at an early age include rassolnik, solyanka and kharcho. They should be included in children's diets no earlier than 3 years of age.

How to cook properly

In order for the soup to be healthy for the child, it is important to take into account the following principles when preparing it:

1. Cook them for kids only from those products that the child has already tried. If you want to add a new ingredient that has not yet been introduced into complementary foods, it should be the only new component of the dish, presented in a very small amount, for example, 1 spoon of broth.
2. Use special purified water intended for children (bottled) for cooking. For small children, you should not cook soup with tap water, even if it has been boiled.
3. When choosing vegetables, make sure they are fresh. It is unacceptable to use damaged, overripe or rotten vegetables to feed children. Before cooking, all vegetables should be thoroughly washed, then peeled and cut into not too small pieces (with strong chopping, the beneficial substances are destroyed faster). Vegetables should not be roasted during cooking until they are 3 years old.
4. If you are going to cook soup with meat for your child, this product should have a minimum of fat. When cooking broth, it is recommended to use a second or third water (drain the first water after boiling and fill the meat with clean water).
5. Children should be fed only fresh soup, so do not cook too large a portion. Do not give a small child food that has been stored in the refrigerator for more than a day.
6. To better preserve valuable compounds in foods, do not cook them for too long. High heat is only permissible to bring water or broth to a boil, after which heating should be minimal.
7. Until the age of three, it is recommended to avoid strong meat, fish or chicken broth. Also, bouillon cubes should not be used for children's first courses.
8. You can add a little vegetable or butter and yolk to the finished dish. From one year onwards, soup for a child can be sprinkled with chopped herbs.
9. If the child does not refuse unsalted soup, it is not necessary to add salt. The less salt there is in dishes for children under 3 years old, the better. However, if the child categorically refuses to eat bland soup, a small amount of salt is acceptable.

Recipes

From zucchini

Take 100 g of vegetable, wash thoroughly, remove seeds and peel, and then cut into small pieces. Boil the zucchini until tender and while still hot, pass through a sieve or grind in a blender. Dilute the puree with the broth and bring to a boil, and then add a piece of butter or mashed quail egg yolk to the soup.

From rabbit

Wash and then cut 100 g of rabbit meat into pieces, then boil until tender. Next, peel and cut the potatoes and any vegetables to taste (cauliflower, zucchini, Brussels sprouts, green beans, carrots and others in a total volume of about a handful). Boil the vegetables in water until soft, add the boiled rabbit meat and puree in a blender until it becomes a semi-liquid puree.

From fruits

Take one apple, one peach and 3 apricots, peel the fruit and remove the seeds. Boil them in a small amount of water until soft, then drain using a sieve. Add a teaspoon of semolina to the fruit puree, boil for 3 minutes, then add the mashed yolk and 100 ml of milk into the soup, stirring the dish continuously. When it boils, immediately remove the dish from the heat. You can give it to your child either warm or chilled.

For children over one year old

Borsch

This dish in its children's version can be cooked only from vegetables, with the addition of boiled meat or in meat broth. You can prepare borscht either on the stove or in a slow cooker. Take beets, carrots, onions, tomatoes, several potatoes and 100 g of shredded cabbage for the dish. After washing all the vegetables, peeling and chopping them, place them in boiling water, taking into account the duration of their heat treatment.

First boil the potatoes and onions, then the grated carrots and beets, and at the end add the cabbage and chopped peeled tomato. Add salt and herbs to the dish to your taste. If the child is already 2 years old, borscht can be seasoned with low-fat sour cream.

With vermicelli and chicken meatballs

For this nutritious soup, take an onion, a carrot and 2 potatoes. Chop the vegetables and boil in slightly salted water for 10-20 minutes. Next, add minced chicken meatballs mixed with egg and salt to the boiling dish. After 5 minutes, add vermicelli to the dish. Cook until all ingredients are ready, and sprinkle with chopped herbs before serving.

Pumpkin with semolina

Peel and grate the pumpkin, and then boil it until half cooked. Add half a glass of milk and a teaspoon of semolina to the soup. Boil the ingredients until tender, remove from heat and pass through a sieve. Dilute everything with boiled water, add a teaspoon of sugar and boil the dish for about 3 minutes. Season the finished dish with butter.