Meat recipes for children. Baby cutlets

1. Steamed meat pudding

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

2.Puffed cabbage rolls

Chop the cabbage leaves. Wash the meat, remove bones and tendons, cut into pieces, mince. Pour a little water on the bottom of the pan, then, alternating, lay the cabbage and minced meat, the first and last layers should be a layer of cabbage. Add butter and simmer until tender. Add sour cream before removing from stove and bring to a boil again.
You will need: butter - 10 gr, minced meat - 30 gr, cabbage - 100 gr, sour cream - 10 gr, salt

3.Omelet stuffed with meat

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

4 meatballs with onions and carrots

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

5 meatballs and spaghetti octopuses

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

6. Rabbit meatballs.

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

7 vegetable stew with chicken

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

8. Steamed cakes with oatmeal and vegetables, from 1 year

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

9. Croquettes Carrot hedgehogs

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

10.Balls from chicken meat with lemon, From 2 years old

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

11.Chicken fillet in sauce

Ingredients:
Chicken fillet 400-500 g, carrots 1 pc, onion 1 pc, water 400 ml, sour cream 5 tbsp. l., mayonnaise 2-3 tbsp, hops-suneli 1 tsp, ground paprika 1 tsp, salt and sugar to taste, garlic 4 cloves, herbs, flour 1 tbsp. l. with slide, oil for frying
Preparation:
1. Cut the meat not very coarsely. 2. Grate the carrots, cut the onion into cubes. 3. Fry the meat in oil, stirring for 3-5 minutes. 4. Separately fry the onions until soft, add the carrots, simmer a little together. 5. In water add flour, sour cream, mayonnaise, all spices (except herbs and garlic), mix thoroughly. Bring to a boil, add the fry and meat. 6. Simmer for 10 minutes. 7. At the end add chopped garlic and herbs. 8. Serve with any side dish.
Bon Appetit!!!

12.Rice meatballs with chicken

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

In chapter « Beef dishes for kids»Presents recipes for children's beef dishes. Beef can be stewed or steamed with vegetables, cutlets or cabbage rolls can be made for children. Still very tasty it turns out braised cabbage with beef.

AGE: 9 months

COMPOSITION: beef - 50g; carrots - 40g; onion- 15g; quail yolk - 1 pc. (chicken - 1/2 pc.); Dill

AGE: 3 years

COMPOSITION: beef - 0.5 kg; pitted prunes - 150 g; onions - 1 pc.; carrots - 1 pc.; tomato sauce(optional) - 2 tbsp. spoons; meat broth(water) - 3/4 cup; ghee - 3 tbsp. spoons; salt; ground black pepper

AGE: 2 years

COMPOSITION: beef (veal) - 500 g; onions - 1 pc.; garlic - 2 cloves; carrots - 1 pc.; tomato paste - 2-3 tbsp spoons; sunflower oil

AGE: 1 year

COMPOSITION: potatoes - 100 g; beef - 40 g; butter

AGE: 2 years

COMPOSITION: potatoes - 1 kg; beef (veal) - 300 g; carrots - 1 pc.; onions (optional) - 1 pc.; tomato paste (optional) - 1 tbsp. spoon; pepper; salt; Bay leaf

AGE: 1.5 years

COMPOSITION: beef - 500 g; rice - 75 g; white cabbage - 1 head; chicken egg - 1 pc.; sour cream - 200 g; carrots - 1 pc.; onions - 1 pc.; salt

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

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

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

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

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

STEAM BARS

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

STEAMED MEAT STUFFED WITH EGG AND CARROT

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

MEATS WITH RICE OR BUCKLET *

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

MEAT KNELS (CHICKEN)

Beef or chicken cut into pieces will be skipped twice: through a meat grinder, add milk, butter, beat everything well and then add, gently stirring, beaten egg white, salt. Cut the minced meat into dumplings weighing 20-25 g each and steam it on a wire rack in a water bath. Meat - 100 g, milk - 30 ml, butter - 5 g, eggs (protein) - 1/2 pc.

STEAM MEAT BLEND WITH CHEESE

Combine the meat, passed through a meat grinder twice, with grated cottage cheese, mix, pass through a meat grinder again, add an egg, butter, beat, salt. Form dumplings from the resulting mass and boil them in a water bath. Meat - 75 g. cottage cheese - 30 g, eggs - 1/2 pcs., butter - 3 g

STEAMED CHICKEN CUTLETS

Remove the skin from the breastbone and legs of the chicken, remove the tendons, films and cook cutlet mass from chicken meat and soaked squeezed white bread, form cutlets and steam. You can put them in a small oiled pot, add a little water and, with the lid tightly closed, place it in a large pot of boiling water. Boil until tender (15-20 minutes). Chicken meat - 100 g, white bread - 20 g, milk - 25 ml.

STEAM CUTLETS

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

MEAT PUDDING

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

STEAMED MEAT STEAMS

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

STEAMED MEAT CUTLETS BAKED IN MILK SAUCE **

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

STEAM MEAT ROLL *

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

STEAM MEAT ROLL STUFFED WITH OMELETTE **

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

Meat meatballs in milk (sour cream) sauce **

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

MEAT STEAMED MEATS

They are prepared from cutlet mass. Place the formed meatballs on the wire rack of a steam pan with boiling water, close the lid and steam for about 15 minutes.

Meat meatballs *

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

MEAT MEATS IN SWEET (MILK) SAUCE *

From the cutlet mass, to which a raw egg is added, form meatballs slightly smaller walnut, put in a frying pan greased with butter, pour half the height with water and cook in a sealed container with a low boil for 10-15 minutes. Pour the cooked meatballs with sour cream (milk) sauce and boil. Meat - 100 g, white bread - 15 g, eggs - 1 D pcs., Milk - 20 ml. sauce - 50 ml.

FILLING MEAT MEAT BELLOWS *

Add to the cutlet mass vegetable oil, egg, salt, beat, form meatballs, steam them. Dissolve the pre-soaked gelatin in hot broth or vegetable broth, strain. Pour broth or vegetable broth with dissolved gelatin slightly cooled down to 30 ° C into a shallow dish, put cooled meatballs, add the rest of the broth or broth, allow to harden. Meat - 100 g, white bread - 25 g, milk - 30 ml, vegetable oil - 5 g, eggs - 1/3 pcs., Vegetable broth or broth - 150 ml, gelatin - 3 g.

Boiled meat gache **

Boil the meat, mince twice, combine with milk sauce, beat well. While stirring, bring to a boil, season with butter before serving. Meat - 100 g, milk - 15 ml, wheat flour - 5 g, butter - 5 g.

BAKED CHICKEN SOUFFLE **

Meat boiled chicken mince twice, add milk, flour, egg yolk, mix everything, introduce the whipped protein into the foam. Put the mass in a greased form and bake in the oven for 30-35 minutes. To prevent the soufflé from burning, it is better to put the form in a deep frying pan with water. Boiled chicken - 60 g, milk - 30 ml, flour - 3 g, eggs -! / 2 pcs., Butter - 3 g.

MEAT SOUFFLE **

Cut meat without films and tendons into pieces and simmer in a small amount of water until half cooked, then add stale white bread or crackers soaked in cold water, pass everything through a meat grinder with a fine grid, add broth, crushed yolks and stir, gradually adding whipped whites ... Put this mass in a pan, oiled and sprinkled with breadcrumbs, and bake, covered with a lid, in the oven or in a water bath. Meat - 100 g, white bread - 20 g, milk - 30 ml, eggs - 1/4 pcs., Butter - 3 g.

BOILED MEAT PUDDING

Pass the boiled meat through a meat grinder twice, combine with white bread soaked in milk, salt, dilute with milk until a crusty consistency, add egg yolk, mix, then carefully add the whipped protein. Put the resulting mass in a form greased with butter and sprinkled with breadcrumbs and cook until cooked for a couple (keep in a steam pan for 20-25 minutes). Meat - 100 g, white bread - 15 g, milk - 30 ml, eggs - 1/2 pcs., Butter - 3 g.

BOILED MEAT (CHICKEN) PUREE

Cut the meat into small pieces, put in a saucepan with water and cook until tender. Pass the boiled meat 2-3 times through a meat grinder with a fine grate, add the broth in which it was cooked, stir thoroughly, boil for 1-2 minutes. Add butter to the finished puree. Meat - 100 g, water - 100 ml, butter - 5 g.

BOILED MEAT SOUFFLE

Boil the meat, cool it, mince it three times, combine it with white (sour cream or milk) sauce. Stir thoroughly, add the yolk of a raw egg, salt, gradually add to meat puree whipped protein. Beat the mass well, transfer to a frying pan greased with butter and, covering with a lid, bring to readiness over low heat. Meat - 100 g, sauce - 35 g, eggs - 1/2 pcs, butter - 3 g.

STEAMED MEAT SOUFFLE STEAM

It differs from the one described above in that the mass prepared for the soufflé should be put in a greased form and cooked until tender in a steam bath in a water bath.

STEAMED CHICKEN SOUFFLE

Skip the boiled chicken 2-3 times through a meat grinder with a fine grate, combine with well-boiled rice porridge, mix, add yolks, melted butter and whites whipped into foam. Stir the resulting mass, transfer to a greased mold and cook in a water bath. Pour the finished soufflé with butter. Boiled chicken - 100 g, rice - 10 g, milk - 30 ml, eggs - 1/4 pcs., Butter - 8 g.

LIVER PATE

Simmer the liver in a skillet under the lid with onions and carrots in a little water until soft. When it cools down, together with carrots and onions, pass through a meat grinder several times, salt, add whipped butter. Form the liver mass in the form of a roll, cool. Liver - 75 g, carrots - 15 g, onions - 10 g, butter - 7.5 g.

LIVER PUDDING WITH CARROT

Pass the liver through a meat grinder, add boiled carrots grated on a grater, butter, raw egg yolk, ground crackers, salt, beat thoroughly, carefully add the whipped protein. Put the mass in a mold greased with butter and simmer for 40 minutes. When serving, pour over melted butter. Liver - 60 g, carrots - 20 g, eggs - 1/2 pcs., Ground crackers -10 g, butter - 5 g.

NOTE TO PARENTS

1. Frozen meat is thawed at a temperature of 18 ~ 20 ° C, slowly. In this case, the released meat juice is absorbed back. 2. Beef will cook faster and will be tastier if you rub it with mustard powder in the evening.

3. In order for sinewy and tough meat to loosen better, it is recommended to chop it across the fibers with the blunt side of a knife. In order to avoid loss of juice when frying strongly loosened meat, it is rolled in flour, egg lyezone (eggs mixed with water and milk) and breadcrumbs.

4. Schnitzels and chops become softer if they are smeared with a mixture of vinegar and vegetable oil 1-2 hours before cooking.

5. Chopped cutlets it is easier to cut if you add a little potato starch to the minced meat.

6. Before breading cutlets in breadcrumbs, they are moistened in a lezon. This makes the cutlets tastier.

7. If, when boiling the broth, the foam sinks to the bottom, add a little cold water: The foam will rise to the surface and can be easily removed.

8. The boiled broth is topped up with boiling water only.

9. To make soup with homemade noodles in the broth was transparent, the noodles are first dipped in boiling water for 1-2 minutes, thrown into a colander, and then boiled in the broth until tender.

10. To better singe the carcass of a bird, it is cleaned of the remains of feathers, dried and rubbed with flour or bran in the direction from the legs to the neck in order to raise the remaining hairs.

11. If the gallbladder is crushed during gutting of the bird, then the bile-stained places should be immediately rubbed with salt and then rinsed.

* - for children over two years old

** - for children over one and a half years old.

Vladislav Gennadievich LIFLYANDSKY - Doctor of Medical Sciences, Professor

Viktor Veniaminovich ZAKREVSKY - Candidate of Medical Sciences, Associate Professor

From 8 months, the daily menu of the child includes meat purees - a source of protein and easily digestible iron (if the first complementary foods were introduced at 6 months, then meat should be given from 9-10 months). Healthy children are given mashed potatoes starting from 5 g (1 teaspoon), and by the year they are gradually increased to 60–80 g. It is better to start with turkey, beef, and lean pork.

You can buy mashed potatoes in stores or pharmacies, but you can successfully cook it at home. To do this, meat without fat, peeled from veins and films, must be boiled, chopped well with a knife and minced at least twice. The resulting minced meat can be mixed with vegetable puree or with milk (mixture).

To save time and effort, you can go the other way: cook meatballs from raw minced meat, put in the freezer and use as needed. They can also be boiled with vegetables, and then chopped together (for example, in a blender).

And of course, we must not forget that for cooking meat dishes for children, it is necessary to use only fresh meat, without additives, which must first be thoroughly washed, removed films, fat and veins, if any.

Which meat is healthier for a child

Beef

Most often, complementary foods start with beef, due to its availability and usefulness. It is distinguished by the content of the most valuable proteins, which include almost all nonessential and essential amino acids. It contains a lot of protein (20%), fat 10%, iron - 2.9 mg per 100 g of product, zinc and B vitamins.

Beef is assimilated in the human body by 75%, and veal (meat of calves up to 3 months) in general by 90%. The most valuable part of the mascara recommended for baby food, is the tenderloin - meat from the lumbar region (it contains only 2.8% fat).

However, it should be borne in mind that beef can cause allergies in a child. Also, beef is not recommended for children with cow's milk allergies.

Rabbit meat

Hypoallergenic and easily digestible meat. In the human body, rabbit meat is absorbed by 90%, and protein from rabbit meat is absorbed by 96%). It contains more protein (21%) and less fat than our usual beef. Although rabbit meat belongs to white meats, it contains more iron than beef: 3-4 mg per 100 g. Rabbit meat contains less salt (sodium chloride) and also less purines than other varieties. The most valuable is the meat of young rabbits (up to 3 months old).

Turkey meat

Low-allergenic, protein-rich meat. It is relatively poor in fat (4%), cholesterol and easily absorbed (95%). A turkey breast fillet (the recommended part of a poultry) contains 24.5% protein and 1.9% fat. It has more sodium than other meats. A whole turkey has more iron than beef and even more than a rabbit: 4-5 mg per 100 g, but its fillet (breast without skin) contains less iron: 2-3 mg per 100 g. Turkey meat is very tender and tasty ...

horsemeat

Horse meat also belongs to low-allergenic meats. It is rich in complete proteins of 21%, the tenderloin contains about 4% fat, in terms of the value and digestibility of proteins and in terms of iron content, horse meat is not inferior to beef.

Other meats that do not start with complementary foods

Chicken meat

Chicken meat is considered to be even more allergenic than beef, so it is usually not started with it. Chicken fillet contains 18-19% protein, 1.9% fat, 1.5 mg iron per 100 g.

Chicken is introduced later (from 7-8 months) and is given to the child only 1-2 times a week. The recommended part is the breast.

Pork

Even later (from 8-9 months) pork is introduced into the child's complementary foods. It also belongs to hypoallergenic meats, but has a higher fat content. The meat pork used in children's diets contains approximately 14% protein and 33% fat.

It is recommended to use pork tenderloin: 20% protein and only 7% fat. But of all animal fats, pork fat has the most useful properties, since it contains a certain amount of polyunsaturated fatty acids. Pork fat easier to digest. There is about the same amount of iron in pork as in chicken: 1.5 mg per 100 g.

Mutton

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

After a child gets used to meat, different types meat is alternated. Beef is usually preferred.

A fish

Fish are often allergic to fish and should be administered with caution. After the child is accustomed to meat, they begin to feed the fish. This happens no earlier than 7 months.

Meat of all types of fish is rich in magnesium, potassium and, especially, phosphorus, as well as iodine and fluorine. The fish contains vitamins A, D, E and vitamins of group B. They choose sea fish, as the most useful, white, as the least allergenic and low-fat: cod, hake, tuna, haddock, pollock.

Fish puree is prepared in the same way as meat puree. All bones are carefully removed before crushing. The maximum amount of fish puree by 1 year is 50 g. Fish is given to the child instead of meat 1-2 times a week.

Bouillon

It is recommended to introduce meat into the child's diet first, and then meat broth. Since meat broth is not a fundamentally significant product in terms of the content of nutrients: proteins, fats, minerals, you can not include it at all in the diet of children under 1 year old.

For the broth, you must definitely take lean meat without veins. For 30-50 g of meat in 200 ml of water. Wash the meat thoroughly. To reduce the concentration of extractives in the broth - it is recommended: pour cold water over the meat, bring to a boil and cook for 5-10 minutes, then drain the broth, pour the meat over with water and cook until tender.

Up to 1 year, since the amount of broth in the diet is strictly limited, it is advisable to cook meat separately from vegetables, and then add to the finished portion required amount meat and broth. After 1 year, you can add other soup ingredients to the meat broth while cooking the meat.

The same is true for fish broth.

Dishes for children of the first year of life

Puree with Chicken and Potatoes (Option 1)

Composition:

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

Boil low-fat chicken bouillon, strain through a wet napkin and pour over the peeled and chopped in large pieces potato. The broth should only cover the potatoes. Cook the potatoes under the lid for 25-30 minutes, then rub through a hair sieve, adding previously cooked and minced chicken. Dilute the resulting puree with boiling milk and beat with a whisk. Warm up on the stove until it boils. Add butter to the finished puree.

Puree with Chicken and Potatoes (Option 2)

Composition:

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

Boil the chicken, scroll in a meat grinder. Peel the potatoes, chop and pour over the hot broth. Cook for 30 minutes, rub hot through a sieve, add minced chicken... Then pour in hot milk and beat well. Heat over low heat and add butter.

Puree Meat

Composition:

• meat - 100 g,
• water - ¼ glass,
• butter - tsp,
• broth - 30 ml.

Wash a piece of meat (beef), cut off the film, remove fat and tendons, cut into small pieces. Cover with cold water and simmer, covered, until soft. Pass the cooled meat through a meat grinder twice, rub through a sieve, add broth, salt, bring to a boil over low heat, remove from heat and add butter.

Boiled meat can be given to the baby from 7 months. It is a high quality protein, different from human milk protein, and an easily digestible iron. Also, the child receives the new kind fats, vitamins (B1, B6, B12), trace elements (cobalt, zinc, etc.). In addition, the introduction of meat stimulates the digestive system and promotes the correct development of teeth and learning to chew.

It is better for the child to give low-fat varieties beef, veal, pork, chickens, turkeys, rabbits. Boiled and stewed and only rarely fried are preferable.

Puree Meat With Rice (Option 1)

• beef - 100 g
• rice - 2 tbsp. l.,
• milk - ½ cup,
• butter - 1 tbsp. l.,
• salt to taste.

Boil the meat. Cook the rice until cooked. Pass the meat with rice through a meat grinder twice. Add hot milk, stir and, stirring all the time, heat over low heat for 5 minutes. Remove from heat, fill with oil.

Puree Meat With Rice (Option 2)

• meat (pulp) - 150 g,
• beaten egg - 1 pc.,
• viscous rice porridge - 4 tbsp. l.,
• salt.

Pass the meat cleaned of fat and tendons through a meat grinder, mix with cold viscous rice porridge, pass through a meat grinder again, add the egg, salt and beat well. Put the resulting mass in a greased frying pan and bake in the oven.

Puree Vegetable With Liver

• liver - 100 g,
• potatoes - 1 pc.,
• carrots - 1 pc.,
• onions - ½ pcs.,
• butter - 2 tsp,
• salt.

Rinse the liver, peel and quickly fry in a teaspoon of warmed butter on both sides. Add some hot water and simmer covered for 10 minutes. Boil vegetables and rub through a sieve along with stewed liver. Add salt, a little vegetable broth and heat for 5 minutes. Season with butter and beat well.

Liver Puree

• liver - 200 g,
• butter - 2 tsp.,
• onions - 10-15 g.

Rinse the liver in running water, free from films, cut into pieces, salt and sprinkle with a little flour. Dissolve the butter in a frying pan and fry first finely chopped onions, then the liver, quickly turning it over. Transfer the pieces of liver to a saucepan, add water, close the lid and simmer in the oven for 7-10 minutes. Pass the cooled liver twice through a meat grinder or rub through a sieve.

Meat cutlets

• meat - 100 g,
• water - 60 ml,
• bun - 20 g.

Wash the meat (veal), cut off the films, remove fat and tendons, cut into small pieces and mince. Then mix chopped meat with a loaf soaked in cold water and mince again.

Add salt to the minced meat and beat well, adding cold water. From the resulting mass, make cutlets, put them in one layer in a saucepan, half fill with vegetable or meat broth, close the lid and simmer until tender (about 30-40 minutes).

Fish cutlets

• fish - 250 g,
• roll - 30 g,
• milk - 50 ml,
• egg - ½ pc.,
• butter - 1 tbsp. l.

Cut the fish into pieces. Remove skin, remove bones and mince. Grind the minced meat for the second time together with the bread soaked in milk. Then season with salt, add a raw egg and beat until fluffy.

Cut it into cutlets, place on the wire rack of a steam pan, oiled (or moistened with water), close the lid tightly and bring the cutlets to readiness.

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

Fish Pudding

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

Soak the bread in milk and mince together with the fish fillet twice. Rub through a sieve, add salt, raw yolk and mix well. Beat the protein until foamy and gently add to the mixture.

Grease the mold with butter, sprinkle with breadcrumbs or flour and fill with the mixture. Place the mold in a saucepan filled with water to half the height of the mold, cover and cook the pudding over low heat for 40 minutes.

Chicken, Meat or Fish Pudding

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

Chicken flesh (if desired, you can replace it with beef, beef liver or steamed pike perch) mix with a small piece of dry rolls soaked in milk, then pass through a meat grinder twice.

Rub the resulting minced meat through a sieve, salt, dilute with milk until the gruel is thick, add the raw yolks, and then the whites whipped into a strong foam, mix gently (from bottom to top so as not to crush the protein).

Put in a small enamel pot, thickly oiled and sprinkled with breadcrumbs, cover with an oiled paper mug. Dip the saucepan into a large saucepan, half the height of the smaller saucepan with boiling water, cover and place on the stove for 40–45 minutes.

Sandwich Pates (Option 1)

meat - 100 g,

onion - 1 pc.,

Boil the lean meat, finely chop the onion and fry lightly in oil. Pass the meat and onion through a meat grinder, salt and mix well.

Sandwich Pates (Option 2)

Ingredients: chicken meat - 100 g, egg - 1 pc., Butter - 30 g, salt.

Boil chicken meat, grind with boiled egg, add butter, salt and mix.

You can also make pates from stewed liver, rolled sausages or sausages, fish, eggs or cottage cheese in a meat grinder.

Liver pate

liver - 100 g

carrots - 1 pc.,

egg - 1 pc.,

butter - 30 g

Cut the liver, peel and quickly fry in oil. Add some water, cover and simmer for 5-7 minutes.

Cool, mince twice, the second time with pre-fried onions, small boiled carrots, boiled egg. Add butter, salt, beat well.

Fish Pastes (Option 1)

herring fillet - 200 g,

onion - 1 pc.,

cheese - 100 g

green onions,

parsley and dill.

Pass the onion together with the herring fillet through a meat grinder. Grate the cheese on a fine grater and add to the herring mass. Stir, sprinkle with herbs.

Fish Pastes (Option 2)

canned fish - 100 g,

egg - 1 pc.,

cheese - 100 g

Mash boneless fish from canned food (baby canned food is taken for babies), add a boiled chopped egg, grated cheese on a fine grater, season with mayonnaise.

Meat Broth

meat - 100 g,

water - 400 ml,

carrots - 1 pc.,

parsley root,

onions and leeks,

parsley.

Wash a piece of meat (beef) with bones, cut off the film, remove fat and tendons, cut into small pieces, crush bones. Pour two glasses of cold water, bring to a boil, remove the foam, cover and cook over low heat for an hour. Season the broth with finely chopped roots (onions, parsley, carrots) and herbs.

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

Puree Meat Soups (Option 1)

meat - 100 g,

broth - ½ cup,

flour - 1 tsp.,

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

Puree Meat Soups (Option 2)

chicken meat - 100 g,

milk - ⅓ glass,

water - 250 ml,

butter - 1 tsp.,

flour - 1 tsp.,

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

Beef Soup

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

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

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

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

Beef Liver Soup

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

Rinse the liver in running water, free from films, cut into pieces and pass through a meat grinder. Mix the minced liver with a roll soaked in milk, stir in the yolk and butter. When the mass is well mixed, rub it through a sieve. Ready vegetable broth bring to a boil, put the resulting puree in it and boil for 5-6 minutes.

Dishes For Children From 1 Year To 5 Years

Steam Cutlets

• meat (pulp) - 150 g,
• butter - 3 tsp.,
• roll - 30 g,
• flour - 1 tsp.,
• onion - 1 pc.,
• milk - 150 ml,
• salt.

Peel the pulp from films and fat, wash and pass through a meat grinder twice, adding a slice of stale roll soaked in milk and squeezed out. Salt minced meat, mix with 2 tbsp. l. cold milk and 1 tsp. oils. Cut into cutlets, roll in bread crumbs and fry in hot oil, then put in the oven for 5-10 minutes.

Chicken Cutlets

Ingredients: chicken fillet - 150 g, roll - 30 g, milk - ¼ cup, butter - 1 tsp, salt.

Cut the chicken fillet into small pieces and mince. Then mix the minced meat with a loaf soaked in milk and mince it again. Add oil to the mass and grind everything. Make cutlets and fry in a pan or bake in the oven.

Chicken meat contains more protein than any other type of meat, while its fat content does not exceed 10%. Chicken protein contains 2% amino acids necessary for humans. It contains a large amount of vitamins B2, B6, B9, B12. In addition, chicken contains a large amount of iron in an easily digestible form, as well as sulfur, phosphorus, selenium, calcium, magnesium and copper.

Meat Puree

Ingredients: meat - 50 g, butter - 1 tsp, flour - 1 tsp.

Pass a piece of boiled meat without fat and films through a meat grinder. Dissolve the butter in a saucepan and fry the onions in it first, then the meat. Sprinkle the meat with flour, mix well, add a little low-fat broth, salt, cover and simmer in the oven. Then rub through a hair sieve. Put more in the mashed potatoes? tablespoons of butter.

Baked Meat Puree

Ingredients: meat - 200 g, roll - 20 g, egg 1 pc., Butter - 2 tsp, broth - 3 tbsp. l.

Cut the meat, peeled from films and tendons, into pieces and simmer in a little water until half cooked. Then add a loaf soaked in cold water, pass everything through a meat grinder 2 times, add broth, pounded egg yolk and stir. Stir in the whipped protein. Put the mass in a pan, oiled and sprinkled with breadcrumbs, and bake, covered with a lid, in the oven in a water bath.

Meat Croquettes

Ingredients: meat (pulp) - 200 g, rutabaga, carrots, potatoes, onions - 1 pc., Green peas - 2 tbsp. l., cauliflower- 1 head, parsley and leek root, roll - 40 g, butter - 1 tsp, salt.

Cook a transparent broth from the bones. Cut the peeled vegetables into cubes, pour over the strained broth and simmer under the lid.

Pass the meat pulp 2 times through a meat grinder along with a loaf soaked in cold water and a piece of butter. Make round croquettes from minced meat. When the vegetables are half-cooked, add croquettes to them and simmer for 20 minutes.

Meatballs

Ingredients: meat (pulp) - 250 g, roll - 30 g, butter - 2 tsp, egg - 2 pcs., Salt.

Prepare the minced meat, as for meatballs, and gently stir in the whipped protein. Make balls (meatballs) from minced meat, put in a greased frying pan, add a little cold broth, cover with oiled paper and put in a not very hot oven for 20-30 minutes.

Serve with mashed potatoes or carrots.

Chops

Ingredients: meat - 200 g, onions - ½ pcs., Hard cheese (grated) - 2 tbsp. l., sour cream - 3 tbsp. l., butter - 1 tbsp. l., salt.

Chop the meat, beat off, salt, put in a greased frying pan. Sprinkle on top with chopped onion, cheese and grease with sour cream. Bake in the oven until tender.

Fish Meatballs

Ingredients: fish - 200 g, bread crumbs - 2 tsp, butter - 1 tsp, egg - 2 pcs., Salt.

Skip the fish fillet 2-3 times through a meat grinder. Add butter, crackers, egg yolk and beaten white to the minced meat. Dip the prepared minced meat with a teaspoon in boiling water and cook for 10-15 minutes under the lid.

Ready-made meatballs can be poured sour cream sauce.

The meat of marine fish, in the group of cod, contains much more mineral substances than freshwater fish meat. Cod fish include cod, pollock, blue whiting, navaga, burbot, pollock, silver hake. Cod meat contains 18–19% protein; it contains very little fat, practically no cholesterol, and contains phospholipids. Therefore, cod is considered dietary product... Pollock, blue-whiting and pollock meat nutritional value close to the crackle.

Fish Cutlets

Ingredients: fish - 200 g, loaf - 40 g, bread crumbs - 2 tsp, butter - 1 tsp, milk - ⅓ glass, protein - 1 pc., Salt.

Stir the butter well with a crustless roll soaked in milk. Peel the fish, gut, wash, cut the flesh from the bones and mince it 2 times along with the loaf.

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

Fish and Potato Cutlets

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

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

Beef Zrazy

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

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

Veal Croquettes

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

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

Boil for about 10 minutes, stirring occasionally, season with salt and add chopped parsley. When the sauce thickens to the consistency of porridge, add the veal to it, allow to cool, and place on a floured board. Cut croquettes the size of a nut, coat with egg and roll in breadcrumbs. Fry in hot oil.

Now they really like to oversalt food. Make sure that the ham is not over-smoked or over-salted.

Braised Meat Dishes (Option 1)

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

Cut the meat into pieces, boil until half cooked in salted water along with bay leaves. Peel the vegetables, cut into cubes and place with the meat. Sprinkle with herbs before serving.

Braised Meat Dishes (Option 2)

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

Cut the meat into cubes and fry in oil. Sprinkle with flour, add bay leaf, finely chopped onion, tomato paste, salt and simmer for 15–20 minutes.

Casserole With Meat And Vermicelli

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

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

Casserole With Meat And Potatoes

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

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

Meat Casserole With Cabbage

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

Pass the boiled meat with finely chopped onion through a meat grinder. Finely chop the cabbage, put in a saucepan, cover with hot water and simmer under a lid over low heat for 15 minutes. Then put butter, cured meat into the cabbage, pour in cold milk, salt, add a beaten egg, stir well and put in a frying pan, previously oiled. Grease the casserole on top with an egg mixed with milk and put in the oven for 30 minutes.

When serving, pour over sour cream or tomato sauce and sprinkle with finely chopped herbs.

Chicken Casserole

Ingredients: boiled chicken - 250 g, egg - 2 pcs., White bread - 1 slice, milk - 50 ml, sour cream - ½ cup, butter - 50 g, ground crackers - 2 tbsp. l., cheese - 50 g, salt.

Pour milk over white bread and let it soak. Separate the yolks from the whites, refrigerate the whites. Skip the chicken meat through a meat grinder, add the yolks, soaked bread, salt, sour cream and 2/3 butter. Mix well.

Beat the cooled proteins with a little salt, carefully add to the minced meat and mix. Grease a deep frying pan with the rest of the oil, sprinkle with half of the breadcrumbs and lay out the chicken mass. Sprinkle with breadcrumbs on top and place in a preheated oven for 30-40 minutes.

Chicken can be replaced boiled meat turkeys.

Fish and Potato Casserole

Ingredients: fish - 200 ml, potatoes - 3 pcs., Bread crumbs - 2 tsp, butter - 2 tsp, milk - ⅓ glass, egg - 2 pcs., Salt.

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

Fish Casserole

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

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

Fish Rolls

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

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

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

Steamed Fish Bites

Ingredients: fish fillet - 250 g, green beans - 150 g, roll - 50 g, milk - 50 ml, fresh mushrooms- 100 g, egg - 1 pc., Butter - 2 tbsp. l., salt.

Skip the skinless fillet through a meat grinder, mix with bread soaked in milk, salt and mince again. Then add softened butter, egg to the mass, mix well. Cut, without rolling in flour, giving the minced meat the shape of cue balls.

Place the chops in one row at the bottom of a pan greased with oil, put peeled, washed and chopped fresh mushrooms (porcini or champignons) in between, sprinkle with oil, pour the broth cooked from fish bones, so that the chops are three-quarters immersed in the liquid ... Cover the pan with a lid and cook for 15–20 minutes.

Steam cooking is always healthier than frying or deep-frying.

Fish Pate (Option 1)

Ingredients: fillet of sea fish - 250 g, butter - 50 g, carrots - 1–2 pcs., Onions - 1 pc., Salt.

Peel and grate carrots and onions. Fry lightly. Grind fish fillets and fry with vegetables until tender. Pass this mixture through a meat grinder twice, add salt, add the butter remaining after frying. Mix everything thoroughly, beat and cool.

Fish Pate (Option 2)

Ingredients: cod fillet - 300 g, potatoes - 3-4 pcs., Onions - 1 pc., Egg - 1-2 pcs., Parsley - 1 bunch, salt.

Boil separately the cod and potatoes "in their jacket". Squeeze the fish out of excess moisture, peel the potatoes and mince together with the onion. Add chopped parsley and eggs to the minced meat. Mix well, salt. Place in a mold and bake in the oven.

Vegetable Stew

Ingredients: beef - 200 g, potatoes, carrots, onions - 1 pc., Cauliflower or white cabbage 1 white leaf, green peas - 2 tsp, butter - 2 tbsp. l., flour - 1 tsp., milk - ½ cup, water - 2 cups, salt.

Cut the meat into small pieces, put in a saucepan, cover with hot water (1 glass) and simmer over low heat for 20 minutes. Then put finely chopped potatoes, carrots, onions, pieces raw cabbage, green peas, water (1 cup) and salt. Simmer the stew over low heat for another 30 minutes, then add sifted and dried flour, diluted with cold milk, and, stirring gently, simmer for 3-5 minutes.

Meatloaf Stuffed

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

Prepare the minced meat, place it in a long strip on a wet towel and roll it out slightly. Put finely chopped eggs in the middle of the minced meat, sprinkle green onions, put the fried carrots on top. Pinch the roll, joining the edges of the towel, and transfer the seam down into a greased frying pan.

Grease the roll with sour cream, pounded with egg and butter, prick in several places with a fork so as not to crack. Pour some hot water into the pan and place in the oven for 30–40 minutes, pouring hot water from the pan from time to time.

Meat Loaf With Cheese

Ingredients: beef - 200 g, cheese - 50 g, butter - 1 tsp, vegetable oil - 1 tbsp. l., herbs, salt.

Cut the beef into pieces, beat off, salt, make cheese filling from finely grated cheese, mixed with butter and chopped herbs, put on the meat, wrap in a tube, fry in vegetable oil. Then add some hot water and simmer until tender.

Stew

Ingredients: meat - 200 g, carrots, onions - 1 pc., Celery root and shallots, tomato sauce - 1 tsp, butter - 1 tbsp. l., salt.

Cut off fat from a piece of meat, wash with cold water, put in a colander and drain, then dry with a towel and rub with salt. Dissolve the oil in a frying pan and lightly fry the finely chopped onion, then add the meat and chopped roots. Once the meat is well browned, add 2 tablespoons of water, close the pan with a lid and simmer in the oven, occasionally turning over and pouring juice over the meat. Add tomato sauce to improve the taste.

Veal With Potatoes

Ingredients: veal - 200 g, potatoes - 2 pcs., Onions - 1 pc., Vegetable oil - 1 tbsp. l., tomato paste - 1 tbsp. l., crackers - 1 tbsp. l., grated cheese - 1 tbsp. l., herbs, salt.

Boil meat and potatoes, cut into slices, put in a pan, pour sauce (mix fried onions with tomato paste), simmer for 15 minutes. Sprinkle with breadcrumbs and cheese, bake for 10-15 minutes.

Liver With Vegetables

Ingredients: beef or chicken liver - 100 g, onions, carrots, potatoes - 1 pc., Tomatoes - 2 pcs., Flour - 1 tsp, butter - 2 tbsp. l., bay leaf, salt.

Wash vegetables (except tomatoes), peel, cut into cubes. Wash the liver, peel off the film, cut into pieces, sprinkle with flour, fry in oil. Add vegetables and fry for 10-15 minutes. Scald the tomatoes with boiling water, peel, cut into slices and place with vegetables and liver. Season with salt, put bay leaf and simmer until tender.

Chicken with rice

Ingredients: chicken meat - 150 g, rice - 100 g, butter - 2 tbsp. l., flour - 1 tbsp. l., broth - 1 glass, onion - 1 pc., tomato puree, salt.

Cut the boiled chicken into cubes. Dissolve the oil over high heat and fry finely chopped onion on it, and then dry rice, previously dried with a towel. Fry the rice until slightly yellow. When the rice has a pleasant smell, pour the broth over it and bring to a boil, stirring constantly.

When the rice is soft enough, add a teaspoon of tomato paste and chicken, stir and heat.

Chicken Pudding

Chicken (pulp) - 300 g, roll - 30 g, butter - 1 tbsp. l., milk - 150 ml, egg - 3 pcs., salt.

Rinse boneless chicken, mince twice; skip the meat for the second time along with the stale wheat bread pre-soaked in a piece of milk. Rub the resulting mass through a hair sieve, mix with the rest of the milk, add raw egg yolk and whipped egg white, salt, transfer to a greased mold and cook in a water bath for 20-25 minutes.

Cabbage rolls

Ingredients: meat (pulp) - 150 g, rice - 60 g, cabbage - 0.5 kg, onion - 1 pc., Tomato - 1 pc., Butter - 1 tbsp. l., egg - 3 pcs., flour - 2 tsp., sour cream - 3 tsp., sugar, salt.

Cut off the thickened parts in the cabbage leaves and dip the leaves in slightly boiling water for a few minutes (depending on the thickness of the leaves). Place the leaves in a colander and drain.

Pass the meat through a meat grinder, add to it boiled rice, finely chopped and fried onion, chopped egg.

Put the minced meat in the middle cabbage leaf and wrap. Dip the cabbage rolls in breadcrumbs or flour and fry in oil. Then put in a saucepan, pour in tomato sauce and simmer in the oven for 30-40 minutes.

Sauce preparation: dissolve butter, fry a tomato in it, add sugar, sprinkle with flour, dilute with broth and sour cream, let simmer for 8-10 minutes.

Lazy Cabbage Rolls

Ingredients: rice - 1 glass, cabbage - ½ head of cabbage, onion - 1 pc., Meat - 200 g, tomato paste - 2 tbsp. l., water - 4 cups, butter - 4 tbsp. l., herbs, salt.

Pass the meat through a meat grinder, wash the rice, chop the cabbage and onions. Place in a saucepan in layers: cabbage, onions, meat, rice. Salt each layer. Dissolve the tomato paste in hot water, pour over the layers. Put butter cut into pieces on top and simmer over low heat until tender. Sprinkle with herbs before serving.

Fish Cabbage Rolls

Ingredients: fish fillet - 250 g, cabbage - 250 g, rice - 1 tbsp. l., onion - 1 pc., butter - 2 tbsp. l., tomato sauce - 2 tsp., salt.

Boil fresh cabbage and chop finely. Fry thinly chopped onions, boil rice. Grind the fillet in a meat grinder, add cabbage, rice, onion, salt, mix thoroughly and make stuffed cabbage in the form of sausages. Put in a preheated pan, fry, pour over tomato sauce and bake in the oven.

Dressing Broth

Ingredients: meat (beef) - 300 g, water - 6 cups, carrots - 1 pc., Parsley root, salt, onions and leeks, parsley.

Wash a piece of meat with bones, cut off the film, remove fat and tendons, cut into small pieces, crush the bones. Pour cold water, bring to a boil, remove the foam, cover and cook over low heat for an hour. Season the broth with finely chopped roots (onions, parsley, carrots) and herbs. Continue cooking for another hour. Then remove the fat, strain the broth, salt and bring to a boil. The dressing broth can be used both for making soups and as a stand-alone dish.

You can fill the broth with finely chopped vegetables (1 tablespoon per glass of broth) or pre-cooked loose rice(1 tsp in a glass of broth). You can fill with pre-stewed fresh cabbage (1 tbsp. L. Per glass of broth) or semolina (1 tsp. Per glass of broth), mashed vegetables or grated meat, taken in 1 tbsp. l.

Broth With Vermicelli

Ingredients: meat - 100 g, noodles - 2 handfuls, carrots - 1 small, butter - 1 tsp, salt.

Dip the vermicelli into boiling salted water and cook until tender, then discard in a colander, rinse with cold boiled water. Finely chop the carrots in the form of rings or thin strips, simmer in oil. Put cooked noodles in hot broth, stew carrots and boil.

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

Cauliflower Soup

Ingredients: beef - 100 g, cauliflower - ¼ head of cabbage (or 10-12 inflorescences), carrots - ½ pcs., Butter - 1 tsp, onions - ½ pcs., Parsley, dill, salt.

Wash the head of cauliflower, peeled from stubs and leaves, cut into small pieces (inflorescences), put in strained boiling broth and cook at low boil for 15 minutes, salt. Before serving, put butter in the soup and sprinkle with finely chopped parsley or dill.

Brussels Sprouts Soup

Ingredients: beef - 100 g, Brussels sprouts - 3-4 pcs., Carrots - ½ pcs., Parsley, dill, sour cream, broth - 1.5 cups, salt.

Boil the meat broth. Kocheski brussels sprouts cut off, rinse thoroughly and put in cold water for half an hour, then wash again. Dip the coals in boiling water and, when the water boils again, immediately remove them with a slotted spoon and put in hot broth. Add the diced potatoes and cook until tender. You can also cook soup in water or vegetable broth. Serve with sour cream.

Vegetables should be washed and peeled immediately before cooking; they should be placed in boiling water and preferably simmered under a lid in a little water. Vegetables should not be boiled for more than 30 minutes, as prolonged cooking leads to the destruction of vitamins.

Strong Chicken Soup

Ingredients: chicken meat - 400 g, water - 6 glasses, parsley root - 50 g.

Put the processed carcass of young chicken in a saucepan, put on high heat, bring to a boil and remove the foam. Then reduce the heat and cook over low heat for 1–1.5 hours, until the chicken becomes soft.

Remove the chicken and immerse it in cold salted water so that it does not darken. Strain the broth through a damp napkin, put it back on the fire and season with semolina, or noodles, or rice. At the same time, put the chicken meat passed through a meat grinder and let it boil for another 20 minutes. Children over 2 years old can separately serve a piece of chicken with rice and white sauce.

When cooking vegetable soups remember that vegetables must be fresh and undamaged. Soup for baby food should not be too thick.

Chicken Puree Soup

Ingredients: chicken meat - 400 g, water - 6-8 glasses (depending on the size of the chicken), parsley and leek root - 50 g each, egg - 1 pc., Flour - 1 tsp, milk - ¼ glasses, butter - 1 tsp, salt.

Cut the chicken carcass into small pieces, add cold water and cook under the lid. Remove the foam, salt the broth. Bring to a boil, remove the foam again, add the white roots, let it boil, then cook the broth under a lid over low heat until the chicken is soft. Remove the chicken, remove the pulp from the bones and crank it 2-3 times through a meat grinder.

Add the flour fried in butter to the resulting chicken puree, stir well, pouring the strained chicken broth, until the desired thickness so that the puree soup is not very liquid and not very thick.

Light Rice Soup

Ingredients: meat - 100 g, water - 0.5 l, rice - 2 tsp, carrots - 10 g, turnips or rutabagas - 10 g, salt, a small amount of onions, parsley and dill.

Boil meat or chicken broth, strain. Sort the rice, rinse, put in salted boiling water and cook at low boil until soft, without overcooking. Discard the rice in a colander and let the water drain, then put the rice in the hot broth and boil. Washed with boiled water and finely chopped greens are placed in a plate before serving.

Fish Broth

Ingredients: fish - 150 g, white roots, onion - 1 pc., Water - 1.5 cups, salt.

Take the fish fillet (or free the fish carcass from the bones), cut into pieces. Put them on the bottom of a saucepan, pour hot water (for 100 g of fish - 1 glass of water), add chopped raw roots, onions, salt and bring to a boil. Then reduce heat and simmer over low heat (almost no visible boil). Remove the finished fish from the broth, strain the broth. Serve with fish balls.

Fish Meatballs For Soup

Ingredients: fish fillet - 100 g, roll - 15 g, butter - 1 tsp, egg - ½ pcs., Salt.

Skip the fish without skin and bones twice through a meat grinder with previously soaked in milk and squeezed wheat bread. Add oil, salt, beaten egg to the crushed mass and mix well, then roll balls (meatballs) about the size of a hazelnut. Dip the meatballs into the boiling broth. Cook at the lowest boil for 10-15 minutes.

It is best for children to give cod, pike perch, navaga, sea ​​bass, silver hake and other types of fish containing a small amount of fat. It is desirable that the fish be fresh or frozen.

Fish Soup With Rice And Vegetables

Ingredients: fish fillet - 300 g, water - 1 l, Bell pepper- 2 pods, tomatoes - 2-3 pcs., Onions - 1 pc., Rice - ¼ cups, vegetable oil - ¼ cups, lemon wedge, dill, parsley and green onions, salt.

Remove seeds from pepper pods and cut into strips. Pour boiling water over the tomatoes and then immediately with cold water. Peel, cut into slices. Peel the onion and chop. Fry onions directly in a saucepan until transparent. Pour the washed rice to the onion, add pepper and tomatoes. Fry, stirring occasionally, for 5-7 minutes, then pour in hot water and cook for another 15 minutes. Salt fish fillet, drizzle lemon juice... Cut the fillets into slices or strips and place in the boiling soup. Cook over very low heat until fish is tender. Finely chop the greens, add to the soup and immediately remove from heat.

Fresh cabbage soup with meatballs

Ingredients: meat - 150 g, parsley and leek root, onions - 1 pc., Potatoes - carrots, rutabagas - 1 pc., Cabbage - small fork, tomato - 1 small, sugar, salt.

Boil clear broth. Put out shredded under the lid white cabbage, carrots and rutabagas with added sugar and a small amount of strained broth. When the vegetables are half cooked, add the potatoes and the tomato, stewed separately in a little oil. When the vegetables are ready, add the rest of the strained broth to them, let them boil again and serve with or without sour cream.

Soup Meatballs

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

Pass the boiled meat twice through a meat grinder together with pre-soaked in cold water and then squeezed wheat (without crusts) bread, add the beaten egg, raw onion, grated, salt and mix. Cut the minced meat into balls the size of a hazelnut. Before eating, place the meatballs in the boiling broth and simmer for 10 minutes on a low boil.

Veal Meatballs

Veal (pulp) - 200 g, milk - 2 tbsp. l., egg (protein) - 2 pcs., salt.

Pass the meat twice through a meat grinder, salt, add milk and mix well, then add egg whites, whipped into foam, and mix again. Roll out balls the size of large cherries from the prepared mass, put in a small saucepan, greased with oil, add a little broth or water and close the lid tightly. Steam.

Green cabbage soup

Ingredients: meat - 150 g, spinach - 200 g, potatoes - 2 pcs., Egg - 2 pcs., Sour cream - 2 tsp.

Boil the broth and strain through double-folded cheesecloth. Sort the spinach, wash in several waters, dip in boiling broth along with chopped potatoes. Cook, covered, until the potatoes are tender. Remove the spinach and potatoes from the soup and rub through a sieve, then put the resulting puree back into the broth and bring it to a boil. Season the finished soup with raw yolk, pounded with sour cream. Serve with half a hard-boiled egg.

Lazy cabbage soup

Ingredients: beef - 100 g, sauerkraut - 150 g, onions and carrots - 1 pc., Tomato paste - 1 tsp, sour cream - 1 tbsp. l., flour - 1 tsp., butter - 1 tbsp. l., bay leaf, salt, dill.

Boil the broth, remove the meat. Fry chopped onions and carrots in oil for 10 minutes, add sauerkraut, tomato paste, bay leaf, simmer for another 10-15 minutes. Combine with broth and chopped meat, boil for 10 minutes, add flour dressing. Put sour cream and dill before serving.

Borscht With Meatballs

Ingredients: meat - 200 g, water - 600 ml, roll - 30 g, parsley and leek root, onions, carrots, rutabagas, beets - 1 pc., Cabbage - ¼ medium head, tomato - 1 small, sour cream, butter - 1 tsp, sugar, salt.

Separate the meat from the bones. Cook a transparent broth from the bones.

Prepare meatballs from the pulp: add the loaf pre-soaked in water to the minced meat, a tablespoon of very cold water and mix well. Cut into walnut-sized meatballs.

Separately chop beets, cabbage, some carrots, rutabagas and onions. Stew vegetables in a small amount of broth (covered) with a small amount of sugar, add the tomato stewed in oil there.

Meatballs (4-5 pieces per serving) are dipped into the soup 10 minutes before the end of cooking.

Recipes from the book "Grandma's Recipes for Babies. Tasty, Nourishing, Useful", Agafya Tikhonovna Zvonareva

You can cook an infinite number of minced meat delicious dishes... We put small meatballs in the soup, in the oven we bake large round meatballs, or “hedgehogs,” as children call them, and in a frying pan we prepare tomato bolognese sauce for the whole family. Through a meat grinder, you can not only scroll minced meat from any type of meat, but also mix it with rice, potatoes or cereals. Thanks to minced meat, every day you can organize a gastronomic festival in your kitchen: if you wrap it in horse sorrel or grape leaves, you get the national Azerbaijani dolma, delicious italian lasagna is also cooked with minced meat, and with it or from it they make quick naval pasta, multi-layered meat in French and classic cutlets in Kiev. One day everyone will want to cook minced meat at home. The interesting thing about this ingredient is that it pairs well with the flavors of other foods. Minced meat dishes, especially pork ones, are always juicy, and because of its consistency, they cook faster than other meat dishes. Minced meat recipes can be simple or complex. In complex minced meat, it is an important component, but not the main component. In some cultures, it is stuffed into a fish or other, larger animal. In turn, from minced fish are obtained delicious cutlets and potato casseroles... The site contains many step-by-step recipes for preparing first and second courses from minced meat and fish.

The highlight of children's recipes is the interesting presentation and use of healthy ingredients. Children may not love meat cutlets and mashed potatoes, but if green pea eyes appear on mashed potatoes, and cutlets become ears, little critics are delighted. The balanced children's menu includes a wide variety of soups, fruit and berry compotes, healthy desserts and vegetable side dishes. Delicious recipes for children require constant inspiration. They should be simple and quick to prepare, but tasty enough to leave the table without finishing it was impossible. So, the usual oatmeal has long ceased to be considered a classic school breakfast - today adults eat it with pleasure, adding peanut butter, chocolate or berries to the porridge. Step by step recipes children's dishes on the site are very popular: they can find ready-made ideas for original serving and replace some of the products with more useful ones.

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