Salads for children: recipes with photos for holidays and for every day. Vegetable salads Salads for children 1.5 years old

Vegetable salads are introduced into the menu for children who have completed complementary feeding, from about 1 year and older. They stimulate appetite well, promote digestion, fill the body with various vitamins, macro- and microelements, acids, and fats.

General rules for preparing vegetable salads for children:

1. They should be prepared only from natural, high-quality products that do not contain chemicals.

2. Before use, it is better to soak well-washed raw vegetables for 10–15 minutes in cold water to remove harmful substances that accumulate in the skin. And after that, it is advisable to pour boiling water over them.

3. It is better to make salads from a mixed but small set of vegetables, so that it includes 2-3 types of fruits.

4. Salads are mainly prepared from boiled or steamed, as well as raw vegetables.

5. You can add other healthy foods to salads: cottage cheese, eggs, fruits, cheeses, boiled meat, poultry or fish, etc.

6. Grinding vegetables for salads depends on the age of the child: from 1 year - shredding on a fine grater, from 1.5 years - shredding on a coarse grater, from 2 years - fine slicing.

7. Salads should be cut and dressed 7–10 minutes before consumption so that they do not lose their beneficial properties and pleasant taste.

8. It is better to serve salads before dinner or lunch for better absorption of protein foods.

10. Sour cream, yogurt, kefir, low-fat cream or refined vegetable oils, such as olive, sunflower or corn, are suitable as salad dressings.

11. In order for the baby to like this food and eat it with pleasure, it is worth giving it an attractive appearance, that is, laying it out in the form of some kind of geometric figure, in the shape of a person, insect, animal or plant. And you can decorate this miracle with crushed nuts and herbs. Your child will definitely appreciate this salad and will definitely eat it.

There are quite a lot of healthy and delicious salad recipes for children, but there are a few that almost all kids like.

Beet salad

Products:

- boiled beets - 30 g;

- prunes soaked in boiling water (without bones) - 10 g;

— sugar – 1.5 g;

- boiled chicken yolk - 1 pc.;

– crushed walnuts – 2 g;

- sour cream - 10 g.

Preparation:

Chop the boiled beets on a fine grater. Chop the soaked, dried prunes into small pieces with a knife. Combine these ingredients. Add chicken yolk mashed with a fork, crushed nuts, sour cream, granulated sugar and mix everything until smooth - the salad is ready.

Salad “Golden Autumn”

Products:

— white cabbage – 30 g;

– pumpkin – 10 g;

– apple – 10 g;

— carrots – 10 g;

- sour cream - 15 g;

– sugar – 1 g;

- salt - a pinch.

Preparation:

Chop the pulp of the soaked vegetables and fruits on a fine or medium grater, combine with the yolk, mashed with a fork, sour cream, sugar, salt, mix everything until smooth - the salad is ready.

Salad "Spring"

Products:

- radishes - 10 g;

- young cabbage - 10 g;

– fresh cucumber – 10 g;

- green onions - 1-2 feathers;

– rhubarb – 10 g;

— hard-boiled chicken yolk – 1 pc.;

- sour cream - 15 g;

- salt - a pinch.

Preparation:

Rinse the soaked vegetables again, remove the roots, dry and chop. Chop the radish, cabbage, cucumber and rhubarb on a fine or coarse grater, finely chop the onion, and mash the yolk with a fork. Combine these products in a bowl, season with sour cream, salt and stir until smooth - the salad is ready.

Cucumber salad with eggs

Products:

— cucumber – 1 pc.;

— chicken egg (hard-boiled) – 1 pc.;

— dill – 2 branches;

- sour cream - 3 tbsp;

- salt - to taste.

Preparation:

Dry the cucumber soaked in water, remove the thick green skin and cut into small cubes, chop the dill, and finely chop the eggs. Combine these products in a bowl, season with sour cream, salt, mix - the salad is ready!

Don't be afraid to experiment, combine vegetables in a way that is tasty and healthy. It is the fresh gifts of nature - berries and fruits - that will increase your child’s immunity, thereby reducing the possibility of contracting viral infections.
Cook with love and be healthy!

Autumn is the golden time of vegetables and fruits! Let's pamper your little one with delicious and healthy salads!

Almost all food products can be used in salads. There are also a great variety of combinations of these products, but it is important not to miss here. Still, the ingredients must be compatible in taste. Dressing is an “accompaniment” to the salad, so you need to be prepared for the fact that an unsuccessful sauce can easily ruin an initially good dish. If you decide to make your own dressing, try it on a small amount of salad first so you don't ruin the whole dish.

Salads for children, like other children's cuisine, must be prepared immediately before feeding. Give your baby a salad before lunch; a light snack will increase his appetite. An originally presented and decorated dish will interest even the most demanding child. The scope for imagination in the kitchen field is limitless!


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Salad “Stepashka”

Age: from 2 years

Take:

  • 1 carrot
  • 1 apple
  • 1 dec. spoon of raisins
  • 1 dec. spoon of lemon juice
  • 1 table. spoon of vegetable oil

Preparation:

  1. Grate washed and peeled carrots and apples, scald thoroughly washed raisins, squeeze and mix with the rest of the ingredients, finely chop the nuts and add to the salad.
  2. Pour over lemon juice and vegetable oil.

Melon salad with cucumber

Age: from 1 year

Take:

  • 1 cucumber
  • 2 wedges of melon
  • soft cheese (for children over one year old you can use Adygei cheese, for children over 3 years old - feta)
  • salt to taste
  • a little lemon juice
  • 0.5 tbsp. l. olive oil

Preparation:

  1. Peel the cucumber and chop finely. Then also cut the melon and cheese.
  2. Add olive oil, just a little salt and lemon juice to the salad.
  3. For children over 2 years old, you can add chopped mint.

Olivier for kids

Age: from 1.5-2 years

Take:

  • 2 boiled potatoes
  • 1 carrot
  • 2 eggs
  • 70 g chicken breast or lean beef
  • half a pickled cucumber and half a fresh cucumber
  • green onions
  • 2 table. spoons of green peas
  • 1 table. spoon of natural yogurt
  • 1 tsp. vegetable oil
  • 1 tsp. lemon juice
  • salt to taste

Preparation:

  1. Peel the vegetables and eggs, set aside 1 yolk, cut all ingredients into small cubes, add peas. Cut the boiled meat into cubes. Mix everything.
  2. Prepare “baby mayonnaise”: thoroughly mash the yolk with a fork, add oil and lemon juice, stir, add salt and add yogurt, mix again and season the salad.

Cucumber salad with eggs

Option 1: for children from 10 months

Take (for 4 servings):

  • 1 cucumber
  • 3 yolks
  • a little olive oil

Preparation:

  1. Boil the eggs, remove the yolks. Grate the cucumber and yolks; we do not use the white.
  2. Add a little olive oil to the salad.

Option 2: for children after 1 year

Take (for 4 servings):

  • 1 cucumber
  • 3 eggs
  • olive oil or sour cream

Preparation:

  1. Boil the eggs, grate them, add grated cucumber. Add a little sour cream or olive oil and add a little salt.

Fruit salad with cheese

Age: from 1.5 years

Take:

  • 1 apple
  • 1 pear
  • 2 plums
  • 1 boiled egg yolk
  • 1 tbsp. l. sour cream
  • 1 dec. l. mild cheese

Preparation:

  1. Wash and peel the fruits, cut into small cubes. Mash the yolk with a fork and beat with sour cream.
  2. Mix chopped fruits with dressing, sprinkle with grated cheese.

Avocado and egg salad

Age: from 1 year

Take for 2 servings:

  • 1 avocado
  • 1 egg
  • salt as desired

Preparation:

  1. Mash the ripe avocado with a fork until it becomes pulpy.
  2. Boil and grate the egg, mix with avocado and add a little salt as desired.

Avocado can be introduced after 1 year, but you need to carefully monitor the portions (half an avocado once a week), as it is a very fatty product.

Salad is a wonderful tasty dish that is suitable as a breakfast, snack or dessert. In addition, it can decorate any holiday table. A child should definitely eat vegetables, but he does not always want to eat healthy foods in soup and main courses. Salads diversify the diet, and different combinations and a little imagination when preparing will interest the baby. In this article we presented simple and delicious salad recipes with photos for birthdays and for the everyday diet.

Rules for preparing salads for children

Salads can be introduced into a child’s diet after one or two years. At first, the ingredients should be finely chopped so that the baby can chew comfortably. First courses should be very simple to prepare and easy to digest. Include only those foods that are already included in your baby’s diet. Add two or three ingredients to your first recipes.

Choose only fresh vegetables and fruits. Before cooking, thoroughly rinse the food, remove seeds, seeds and peels. Be careful with canned foods as they can negatively affect your baby's digestion. Therefore, it is better to use fresh beans and peas. Do not give your baby store-bought convenience foods or smoked foods (smoked cheese, sausages).

Be careful with citrus fruits, some berries and peanuts. These products are very allergenic and sometimes cause. You can add a little salt and pepper to the dish, but do not use hot spices or seasonings. Eliminate processed cheese and mushrooms from your child’s diet.

What can you add to the salad:

  • Apples and pears;
  • Peaches and apricots;
  • Pears;
  • Greens and onions;
  • Pumpkin and zucchini;
  • Potatoes and carrots;
  • Green peas and legumes;
  • Tomatoes and fresh cucumbers;

  • Peppers;
  • Beets and all types of cabbage (broccoli, cauliflower, white cabbage);
  • Boiled meat (beef, chicken, turkey);
  • Natural cooked sausage;
  • Boiled fish (hake, perch, pike perch, haddock, pollock and other low-fat varieties);
  • Rice and cereals;
  • Nuts and dried fruits;
  • Chicken and quail eggs;
  • Cheese, cottage cheese and other dairy products.

Do not use store-bought sauces and mayonnaise for dressing! These products contain large amounts of preservatives and chemicals, which are very dangerous for children. They worsen stools and can even cause poisoning. Take sour cream and natural yogurt, lemon juice, olive and sunflower oil. For more information about what a child under three years old can eat, see. And then we will look at recipes for fruit and vegetable salad for children.

Salad recipes for children

Healthy chickpea salad

  • Lettuce leaves – 2 bunches;
  • Bell pepper – 1 pc.;
  • Tomatoes – 2 pcs.;
  • Chickpeas – 200 gr;
  • Green onions – 50 g;
  • Sugar – 1 tbsp. spoon.

Soak for a day in cold water, rinse and cook in new water for 1.5 hours. Tear the lettuce into pieces, peel and cut the peppers, peel the tomatoes and cut them too. Mix the ingredients, add the cooled chickpeas. Mix sugar with olive oil and season vegetables. Sprinkle chopped green onions on top of the salad.

Vegetable salad for children

  • Fresh cucumbers – 2 pcs.;
  • Radishes – 5 pcs.;
  • Cottage cheese – 80 gr;
  • Green onions and dill – 100 gr.

Peel cucumbers and radishes and cut into half circles. Season the vegetables with salt and mix. Cut the greens into thin strips and add to the vegetables. Mash the cottage cheese with a fork, add to the vegetables and stir. Add two tablespoons of olive oil and two teaspoons of lemon juice for dressing. Add more salt if necessary.

Warm vegetable salad for children

  • Zucchini – 1 pc.;
  • Bell pepper – 2 pcs.;
  • Tomatoes – 6 pcs.

Wash the zucchini, peel and cut into pieces. Peel and cut the sweet peppers too. Place the zucchini and peppers on a baking sheet, make several punctures in the tomatoes with a fork or toothpick and place them whole with the vegetables. Pour vegetable oil over the ingredients and bake for half an hour at 180 degrees. If necessary, add salt and season the prepared warm salad with vegetable oil.

Simple children's salad

  • Apples – 2 pcs.;
  • Carrots – 2 pcs.;
  • Honey – 1 teaspoon.

Wash the carrots and apples, peel them, grate them on a fine grater and mix. Use honey for dressing. You can sprinkle sesame seeds on top of the salad and garnish with a sprig of parsley.

Beet salad with nuts and raisins

  • Beets – 2 small pieces;
  • Apple – 2 pcs.
  • Raisins – 50 gr;
  • Walnuts – 6 pcs.

Boil the beets or bake in the oven until soft. Peel the apples and prepared beets and grate them on a coarse grater. Pour hot water over the raisins for 15-20 minutes, chop the nuts. Mix the ingredients, add salt and season with vegetable oil.

Original salad with cottage cheese and apricots

  • Cottage cheese – 150 gr;
  • Apricot – 7 pcs.;
  • Sunflower seeds (hulled) – 50 g;
  • Flaxseeds – 20 g;
  • Parsley – 1 bunch.

Mash the cottage cheese and add the seeds. Chop the greens and put on top. Wash and cut the apricots into cubes; peel them if desired. Add fruit to salad. For dressing, use vegetable oil, a pinch of sugar and salt. Mix the ingredients.

Fruit salad with yogurt

  • Apple – 1 pc.;
  • Banana – 1 pc.;
  • Mandarin – 1 pc.;
  • Kiwi – 1 pc.;
  • Cottage cheese – 1 tbsp. spoon;
  • Natural yogurt – 100 g;
  • Black currants and raspberries - 10 berries each.

Wash and peel the fruits. Cut tangerine and apple into slices, banana and kiwi into half circles. To prevent the apple from darkening, you can lightly sprinkle the slices with lemon juice. Place the fruits together, mix the cottage cheese and yogurt. Season the fruit salad and garnish with berries.

Meat salad for a child’s birthday “Sheep”

  • Potatoes – 3 pcs.;
  • Chicken fillet (you can take turkey) – 300 g;
  • Carrots – 1.5 pcs.;
  • Hard cheese -150 gr;
  • Chicken eggs – 3 pcs.;
  • Sour cream – 150 gr;
  • Raisins and ½ carrots for decoration.

Boil chicken, potatoes, carrots and eggs and peel. Grate the potatoes on a coarse grater and form the first layer in the form of the head and body of a sheep. Grease the layer with sour cream. Finely chop the chicken and place a new layer. This is followed by a layer of grated carrots. Each layer is coated with sour cream. Separately grate the cheese, egg white and yolk. Mix cheese and protein and place in top layer. Use the yolk to decorate the face. Make legs from the remaining carrots and eyes from the raisins.

Grated CARROTS WITH CRANBERRY JUICE

Peel the carrots, grate them on a fine grater, add sugar and cranberry juice. Season with vegetable oil. Carrots - 100 g, sugar - 5 g, vegetable oil - 5 g, cranberry juice - 3 ml.

Grated CARROTS WITH SOUR CREAM

Add sugar to washed, peeled and finely grated carrots. Season with sour cream. Carrots - 100 g, sugar - 5 g, sour cream - 10 g.

THE VINAIGRETTE *

Boil carrots and potatoes, beets separately, peel, cut into small pieces, add washed, peeled and finely chopped fresh cucumbers and green onions. Mix all the vegetables, add salt, season with vegetable oil, sprinkle with finely chopped hard-boiled egg. You can add peeled and finely chopped apple to the vinaigrette. Beets - 20 g, carrots - 20 g, potatoes - 30 g, fresh cucumbers - 20 g, apples - 20 g, green onions - 20 g, eggs - 1/4 pcs., vegetable oil - 5 g.

VINEGRETTE FROM VEGETABLES AND FRUIT*

Peel carrots, fresh cucumbers, apples, pears, oranges, cut into slices, mix, add green peas, finely chopped parsley. Season with sugar and sour cream. Carrots - 20 g, fresh cucumbers - 20 g, apples - 20 g, pears - 20 g, oranges (tangerines) - 20 g, green peas - 10 g, parsley - 2 g, sugar - 2 g, sour cream - 10 g .

CARROT AND APPLE SALAD**

Wash the carrots, peel them, grate them on a fine grater, add the grated, pre-peeled apple, add sugar and mix. Season with sour cream. Carrots - 60 g, apples - 40 g, sugar - 3 g, sour cream - 10 g.

BEET SALAD WITH PRUNES

Boiled and peeled beets, together with soaked and washed prunes, are passed through a meat grinder. Season with sour cream. Beets - 15 g, prunes - 15 g, sour cream - 5 g.

SPRING SALAD*

Cut the thoroughly washed radishes into thin slices, add diced fresh cucumber, chopped green lettuce and a few chopped green onions. Season with sour cream. Radish - 30 g, cucumber - 30 g, lettuce - 10 g, green onion - 5 g, sour cream - 15 g.

VITAMIN SALAD*

Chop or grate washed and peeled carrots, fresh cabbage and apples. Mix everything, add green peas and sweet bell pepper. Season the salad with vegetable oil and sugar. Carrots - 20 g, cabbage - 20 g, apples - 20 g, green peas - 20 g, sweet pepper - 10 g, sugar - 5 g, vegetable oil - 6 g.

GREEN SALAD*

Sort out the leafy green salad, rinse, and rinse with boiled water. When the water has drained, chop the salad, add peeled and sliced ​​radishes and fresh cucumber. Season with sour cream mixed with finely chopped yolk of a hard-boiled egg, sprinkle with finely chopped dill and egg white on top. Salad - 30 g, radishes - 20 g, cucumbers - 40 g, eggs - 1/2 pcs, sour cream - 10 g, dill - 2 g.

GREEN PEA SALAD*

To the canned green peas, add boiled carrots and potatoes, chopped into small cubes, and a finely chopped raw apple. Season with sour cream. Green peas - 40 g, carrots - 20 g, potatoes - 20 g, apples - 20 g, sour cream - 10 g.

GREEN ONION SALAD WITH EGG**

Wash the green onions, drain, finely chop and mix: finely chopped hard-boiled egg, season with sour cream. Green onions - 30 g, eggs - 1/2 pcs., sour cream -10 g.

CABBAGE SALAD*

Wash the peeled white cabbage, finely chop it, add a little lemon juice or diluted citric acid, mix and let stand for 2-3 hours, then season with sugar and vegetable oil. Before serving, sprinkle the salad with chopped dill. Cabbage - 100 g, sugar - 2 g, vegetable oil - 5 g, lemon juice - 3 g, dill - 2 g.

CABBAGE SALAD WITH CARROTS*

Wash the cabbage, chop finely, mix with grated carrots and grind. Add sugar, lemon or cranberry juice. Cabbage - 60 g, carrots - 40 g, sugar - 3 g, juice - 3 ml.

CABBAGE SALAD WITH PRUNES*

Wash the cabbage, chop finely, add sugar, slightly overheat, combine with pre-soaked and washed prunes without pits and grated peeled carrots. Eat everything again. Season with lemon juice or diluted citric acid Cabbage - 80 g, prunes - 20 g, carrots - 20 g, sugar - 3 g, lemon juice - 3 ml.

CABBAGE SALAD WITH APPLES*

Finely chop white cabbage, grind with salt or lemon juice (diluted citric acid) until the juice comes out, add finely chopped peeled apple, sprinkle with sugar, mix. Season with sour cream or vegetable oil. Cabbage - 60 g, apples - 40 g, sugar - 5 g, lemon juice - 3 ml, sour cream - 10 g or vegetable oil - 5 g.

CABBAGE SALAD WITH EGG*

Finely chop the washed cabbage, finely chop the hard-boiled eggs, combine with the cabbage, add finely chopped parsley, mix. Season with sour cream. Cabbage - 100 g, eggs - 1 pc., parsley - 2 g, sour cream - 10 g.

CABBAGE SALAD WITH BEET*

Chop the washed cabbage finely, add the peeled, boiled beets, grated on a coarse grater. Season the salad with sugar, lemon juice, and vegetable oil. Cabbage - 60 g, beets - 40 g, sugar - 2 g, juice - 3 ml, vegetable oil - 5 g.

POTATO SALAD WITH GREEN PEAS**

Cut boiled and peeled potatoes and carrots into small cubes, add canned green peas, chopped green onions, chopped fresh cucumber, chopped hard-boiled egg, mix. Season with sour cream. Potatoes - 40 g, carrots - - 15 g, green peas - - 15 g, cucumbers - 15 g, sour cream - 10 g, egg - 1 pc.

POTATO SALAD WITH CUCUMBER*

Boil potatoes in their skins, peel, cut into small cubes, add finely chopped fresh cucumber, a little chopped green onion, chopped hard-boiled egg, mix. Season with vegetable oil or sour cream. Potatoes - 100 g, cucumbers - 20 g, onions - 10 g, egg - 1/4 pcs, vegetable oil - 5 g or sour cream - 10 g.

POTATO SALAD WITH TOMATO**

Peel the steamed potatoes and cut into slices. Remove the skin from a tomato, previously immersed in boiling water for 1-2 minutes, remove the seeds and also cut it into slices. Add a little salt to the potatoes and tomatoes, mix, season with sour cream, sprinkle with chopped, hard-boiled eggs and chopped dill on top. Potatoes - 60 g, tomatoes - 30 g, sour cream - 10 g, egg - 1/4 pcs, dill - 2 g.

CARROT SALAD WITH GREEN PEAS*

Wash the carrots, peel them, grate them on a coarse grater, add green peas, berry or fruit juice. Season with vegetable oil. Carrots - 80 g, green peas - 25 g, juice - 10 ml, vegetable oil - 5 g.

CARROT AND GARLIC SALAD**

Grate the peeled and washed carrots on a fine grater, add the garlic, mashed with salt, and season with sour cream. Carrots - 50 g, garlic - 1 clove, sour cream - 10 g.

CUCUMBER AND TOMATO SALAD*

Cut the washed cucumbers and tomatoes into small slices, add chopped green onions, and lightly salt. Season with sour cream or vegetable oil. Cucumbers - - 50 g, tomatoes - 50 g, onions - 5 g, sour cream - 10 g or vegetable oil - 5 g.

FRESH CUCUMBER SALAD*

Wash fresh cucumber with thin skin (with rough skin, peel after washing), cut into thin slices, place on a plate, lightly salt. Before serving, season with sour cream mixed with the crushed yolk of a hard-boiled egg, sprinkle with finely chopped dill. Cucumbers - - 100 g, sour cream - 10 g, yolks - 1/2 pcs., dill - 2 g.

TOMATO SALAD*

Wash fresh tomatoes, cut into thin slices, cutting out the stem. Peel green or onion, finely chop, combine with tomatoes, add a little salt. Season with vegetable oil or sour cream. Tomatoes - 100 g, onions - 10 g, vegetable oil - 5 g or sour cream - 10 g.

TOMATO AND APPLE SALAD*

Cut the washed, peeled tomatoes into slices, add the peeled, sliced ​​apples, and mix. Season with sour cream. Tomatoes - 60 g, apples - 40 g, sour cream - 10 g.

TOMATO SALAD WITH EGGS**

Cut the washed, peeled tomatoes and hard-boiled eggs into slices, place alternately on a plate, pour over lemon juice and vegetable oil, and lightly salt. Sprinkle finely chopped parsley on top. Tomatoes - 80 g, eggs - 1/2 pcs., lemon juice - 3 ml, vegetable oil - 5 g.

BEET SALAD**

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. Beets - 100 g, lemon juice - 3 ml, vegetable oil - 5 g.

BEET AND APPLE SALAD*

Chop peeled boiled beets and apples into strips or grate them on a coarse grater, season with sugar, lemon juice and vegetable oil. Beets - 60 g, apples - 40 g, sugar - 5 g, lemon juice - 3 ml, vegetable oil - 5 g.

BEET SALAD WITH WALNUTS*

Boil the beets, peel and cut into small cubes. Pour hot water over the nuts for 10-15 minutes, then chop them, dry the kernels in the oven for 6-7 minutes, crush them and add to the beets. Stir, season with sour cream mixed with cranberry juice, garnish with parsley. Beets - 50 g, nuts - 10 g, sour cream - 5 g, cranberry juice - 5 g.

BEET SALAD WITH GREEN PEAS**

Wash the beets, boil them, peel them, grate them on a coarse grater, add canned green peas and chopped fresh cucumber. Season with vegetable oil. Beets - 50 g, green peas - 25 g, cucumbers - 25 g, vegetable oil - 5 g.

BEET SALAD WITH RAISINS*

Peel the boiled beets, grate them on a fine grater, add finely chopped sour apple and washed raisins, mix. Season with sour cream, sprinkle with finely chopped parsley on top. Beets - 60 g, apples - 20 g, raisins - 20 g, sour cream - 10 g, parsley - 2 g.

BEET SALAD WITH PLUMS*

Boil the washed beets, peel them, grate them on a coarse grater, and mix them with plums, from which the pits have previously been removed. Season with cranberry or lingonberry juice, sour cream, and sugar. Beets - 60 g, plums - 45 g, juice - 5 ml, sugar - 5 g, sour cream - 10 g.

BEET SALAD WITH APPLES AND CUCUMBER*

Peel the boiled or baked beets, grate them on a coarse grater, add a grated apple with the peel, finely chopped cucumber, chopped green onions and parsley, mix. Season with vegetable oil. Beets - 50 g, apples - 25 g, cucumbers - 25 g, onions - 5 g, parsley - 2 g, vegetable oil - 5 g.

RAW VEGETABLE SALAD*

Grate the peeled and washed carrots on a coarse grater, chop the apple and fresh cucumber into strips, cut the tomato into slices, rinse and chop the green salad. Mix all vegetables, season with sour cream. Carrots - 20 g, apples - 20 g, cucumbers - 25 g, tomatoes - 25 g, green salad - 10 g, sour cream - 10 g.

PUMPKIN SALAD**

Peel the pumpkin from peel and seeds, wash, grate on a fine grater, add grated sour apple and sugar, season with lemon or any other sour juice. Pumpkin - 100 g, apples - 80 g, sugar - 10 g, juice - 5 ml.

PUMPKIN SALAD WITH HONEY**

Grate the peeled pumpkin on a coarse grater and simmer in a small amount of water with sugar and citric acid until the pumpkin becomes transparent. Then pour it with a mixture of vegetable oil, citric acid solution and honey and place in a cool place for 2-3 hours. Pumpkin - 100 g, sugar - 5 g, honey - 20 g, vegetable oil - 5 g.

PUMPKIN SALAD WITH TOMATOES

Peel the pumpkin, rinse and grate it on a coarse grater, add thinly sliced ​​tomatoes and finely chopped green onions. Season with sour cream, sprinkle with finely chopped dill. Pumpkin - 60 g, tomatoes - 40 g, onions - 5 g, sour cream - 10 g.

PUMPKIN AND BEET SALAD*

Grate the peeled pumpkin and beets on a coarse grater, add washed and scalded raisins, stir, season with sour cream. Pumpkin - 70 g, beets - 30 g, raisins - 20 g, sour cream - 10 g.

SORREL SALAD WITH CARROTS AND APPLES**

Dry the washed sorrel and chop it, add coarsely grated carrots and apples, finely chopped green onions, chopped garlic cloves, season with sour cream. Sorrel - 20 g, carrots - 30 g, apples - 30 g, onions - 5 g, sour cream -10 g.

APPLE SALAD WITH PRUNES**

Grate the washed and peeled apples on a coarse grater, add finely chopped, pre-soaked and washed prunes from which the seeds have been removed, season with honey or sugar. Apples - 70 g, prunes - 30 g, honey - 10 g or sugar - 8 g.

VEGETABLE SALAD WITH PRAWNS*

To the boiled peeled shrimp, add boiled and diced carrots, potatoes, washed and cut into small pieces fresh cucumber, green peas, sliced ​​peeled apple, mix. Season with vegetable oil. Shrimp - 50 g, carrots - 15 g, potatoes - 15 g, green peas - 10 g, cucumbers - 15 g, apples - 15 g, vegetable oil - 5 g.

VEGETABLE SALAD WITH OCEAN PASTA*

Thaw the Ocean pasta, transfer it to a frying pan, add a small amount of hot water and simmer for 10 minutes. Cut boiled and peeled potatoes and carrots into cubes, add diced fresh cucumber and hard-boiled egg, green peas, combine with cooled poached Ocean paste, stir, lightly salt. Season with vegetable oil. Potatoes - 40 g, carrots - 15 g, cucumbers - 15 g, green peas - 10 g, eggs - 1/4 pcs., Ocean pasta - 15 g, vegetable oil - 10 g.

VEGETABLE SALAD WITH APPLES*

Cut boiled and peeled potatoes, eggs into cubes, add fresh cucumbers, apples, green peas cut into slices, mix everything. Season with sour cream, sprinkle with parsley. Potatoes - 40 g, eggs - 1/4 pcs., cucumbers - 30 g, apples - 30 g, green peas - 20 g, sour cream - 10 g, parsley - 2 g.

FRUIT SALAD

Cut apples and pears, washed and cleared of grains, into slices, add chopped melon, watermelon, peaches, apricots, plums, cherries. Mix the fruits, season with sour cream, honey or fruit syrup. Apples - 30 g, pears - 30 g, other fruits - 20 g, sour cream or honey - 30 g.

* -- for children over two years old

Vladislav Gennadievich LIFLYANDSKY - Doctor of Medical Sciences, Professor

Viktor Veniaminovich ZAKREVSKY - Candidate of Medical Sciences, Associate Professor

1-2 years Semolina porridge with carrots
Wash the carrots, peel them, grate them on a fine grater, add sugar, 1/2 teaspoon of butter and salt. Simmer over low heat until almost done. Add hot milk, bring to a boil and add semolina. Cook until thickened, season with remaining butter and place for 10 minutes. into the oven.
Ingredients: Semolina 1 tbsp. spoon, 1/2 carrots, sugar 1 teaspoon, 1/2 cup milk, butter 1 teaspoon, salt on the tip of a knife.

Semolina porridge with pumpkin
Wash the pumpkin, remove the peel and seeds, cut into small pieces, pour in 100 ml of hot milk and cook covered for 15 minutes. stirring, add semolina, 1 teaspoon of sugar and salt on the tip of a knife. Cook for another 15-20 minutes. on low heat. Season the porridge with butter.
Ingredients: Semolina 1 teaspoon, pumpkin 100 g, milk 100 ml, sugar 1 teaspoon, butter 1 teaspoon, salt on the tip of a knife.

Millet porridge with pumpkin
This porridge should be cooked in a cast iron skillet. Wash the pumpkin, peel and cut into small cubes, place in boiling salted water or milk and cook for 7-10 minutes. Add millet, add sugar and cook over low heat for 1-1.5 hours.
Ingredients: Millet groats 150 gr., pumpkin 300 gr., water or milk 450 gr., sugar 15 gr., butter 30 gr.

Pumpkin porridge
Wash the pumpkin, peel, cut into pieces, pour in 1.5 cups of milk, boil over low heat, cool and rub through a sieve. Rinse the cereal, pour in 3 glasses of salted milk and cook crumbly porridge. Mix the porridge with pumpkin, add butter and place in the oven until the porridge browns. The finished porridge can be topped with whipped sweet cream.
Ingredients: Pumpkin 800 gr., milk 4.5 cups, cereals (rice, millet, buckwheat, rolled oats) 1 cup, butter 100 gr., sugar 1 tbsp. spoon, salt to taste.

Berry porridge
Rinse the berries, mash them with a masher, squeeze out the juice through cheesecloth, boil the pomace in water and strain. Put 1 tbsp in the decoction. spoon of cereal, cook until tender, add sugar and butter, let it boil again, remove the porridge from the stove, pour in the squeezed juice and stir.
Ingredients: Cereals (rice, buckwheat, semolina) 1 tbsp. spoon, fresh berries (raspberries, strawberries, currants, etc.) 2 tbsp. spoons, water 250 ml, sugar 1 teaspoon, butter 1 teaspoon.

Fruit porridge
Wash the apple and pear, peel, remove the core, cut into not very small pieces or slices, put in an enamel saucepan and add water so that it barely covers the fruit. Boil the fruit until soft, remove it from the water and grind it in a blender. In the remaining broth, cook liquid porridge from grain flakes (3-5 minutes). Mix the porridge with fruit, add sugar (if the fruit is sweet, you don’t need to add sugar). If the porridge turns out thick, you can add a little more natural fruit juice.
The dish is ideal for both breakfast and afternoon snack. You can add not porridge to the fruit mass, but cookie crumbs soaked in the broth. Or dissolve any ready-made porridge for baby food that does not require cooking in the broth, and add fruit puree in a ratio of 1:3 or 1:2 so that there is more fruit than porridge.
Ingredients: Cereal flakes (rice, oatmeal or a mixture of grains) 1 tbsp. spoon, 1 apple and 1 pear (apricots, peaches, cherries, orange pulp, any berries), sugar to taste.

Oatmeal with honey
Boil water and milk, add salt, add 1 tbsp. a spoonful of honey, add rolled oats and cook over low heat, stirring until the porridge thickens. At the end of cooking, you can “simmer” the porridge for 10-15 minutes in the oven. Drizzle with melted butter and remaining honey. Ingredients: Hercules 3/4 cup, water 1 cup, milk 1 cup, honey 1.5 tbsp. spoons, salt to taste, butter 1 teaspoon.

How boil an egg

Boiled eggs
Eggs are boiled soft-boiled, “in a bag” and hard-boiled. You need to boil the egg over high heat and take at least 200 grams for each egg. water. In order to soft-boil an egg, it is immersed in a pan of boiling water and boiled for 3-4 minutes; “in a bag” 4-5 minutes, hard-boiled 8-10 minutes. After dropping the egg into the water, the boil must be quickly restored, otherwise the specified cooking time may not be sufficient. At the end of cooking, the egg is immediately immersed in cold water for 1-2 minutes to make the shell easier to separate when peeling.

Scrambled eggs with carrots
Wash the carrots with a brush, peel, grate, put in a saucepan with melted butter, cover with a lid and simmer over low heat until soft (l5-20 minutes). While stewing, carrots should be stirred periodically and milk should be added gradually, a tablespoon at a time. Mix the raw egg thoroughly with the stewed carrots and the remaining cold milk, pour in the salt solution. Pour the resulting mixture into a small bowl greased with butter, place in a saucepan with water and cook over low heat until the mixture thickens. Serve scrambled eggs hot or cold.
Ingredients: 1 egg, 1/2 carrot, 3/4 cup milk, 1.5 teaspoon butter, 1/4 teaspoon salt solution.

Dairy recipes desserts

Cheesecakes with carrots
Wash the carrots, peel them, grate them on a fine grater and simmer with butter in a saucepan with a lid. When the carrots become soft, add semolina, stir and simmer for another 5-7 minutes. on low heat. Cool the stewed carrots, add the egg, sugar syrup, salt solution, mix everything, then combine with the cottage cheese that has been rubbed through a sieve or minced through a meat grinder. Place the resulting mass on a floured board, divide into equal parts, roll into balls, roll in flour and shape into round cakes. Bake in the oven.
Ingredients: Cottage cheese 5 tbsp. spoons, 1-2 carrots, semolina 1 teaspoon, wheat flour 2 teaspoons, sour cream 1 tbsp. spoon, 1/4 egg, butter 2 teaspoons, sugar syrup 2 teaspoons, salt solution 1/4 spoon.

Striped yogurt
Mash the strawberries in a food processor or any other way and rub through a sieve. Cut the peach into pieces and also turn into puree and rub through a sieve. Mix yogurt with powdered sugar. Place half the strawberry puree, half the yogurt in two tall bowls, then all the peach puree, the remaining yogurt and more strawberry puree.
Ingredients: Strawberries 75 gr., 1 ripe peach, yogurt without additives 200 ml, powdered sugar 4 tbsp. spoons.

Rice and carrot soufflé
Cook semi-viscous porridge from rice in water. Grind 1/2 yolk with 1 teaspoon of sugar and dilute with milk, add 1 teaspoon of melted butter, grated carrots. Mix the resulting mass with the porridge, add the beaten egg white, transfer to a greased mold and cook in a water bath for 35-40 minutes. Instead of rice, you can use semolina, and instead of carrots, zucchini or pumpkin.
Ingredients: Rice cereal 1 tbsp. spoon, butter 1 teaspoon, 1/2 egg yolk, 1/2 white, sugar 1 teaspoon, milk 25-30 g, 1/4 medium carrot.

Homemade ice cream
Whip the cream chilled in the refrigerator (until thick). Add sweet berry mixture prepared in a blender. Mix everything thoroughly, pour into molds and leave in the refrigerator overnight. Unlike store-bought ice cream, it does not contain dyes. preservatives and other unnecessary things.
Ingredients: Cream 200 ml, strawberries 200 ml, sugar or powdered sugar 2 tablespoons.

Recipes salads for children th 1-2 years

Carrot-apple salad
Grate raw carrots and apples and season with sour cream.
Ingredients: 1/4 carrots, 1/4 peeled apple, 1 teaspoon sour cream.

Beetroot-cranberry salad
Boil the beets and grate them. Squeeze the juice from cranberries or lemons through boiled cheesecloth, pour the juice over the beets, and season the salad with cream or vegetable oil.
Ingredients: 1/8 beets, 1 tbsp. a spoonful of cranberries or a slice of lemon, vegetable oil (cream) 1 teaspoon.

Carrot salad
Wash the carrots, peel them, pour boiling water over them, grate them on a fine grater, add sugar syrup and vegetable oil, mix thoroughly.
Ingredients: Carrots 25 gr., sugar syrup 1 ml, vegetable oil 1 gr.

Carrot and apple salad
Wash the carrots and apples, peel them, pour boiling water over them, grate them on a fine grater, add sugar syrup and mix.
Ingredients: Carrots 10 gr., apple 15 gr., sugar syrup 1 ml.

Fresh cucumber salad
Wash the cucumber, peel it, pour boiling water over it, and grate it on a fine grater. Wash the greens thoroughly in boiled water, chop very finely or grind in a blender, combine with cucumber, add a little salt, add vegetable oil, mix.
Ingredients: Cucumber 25 gr., garden greens 1 gr., vegetable oil 1 gr.

Beet salad with apples
Boil or bake the beets in the oven, grate them on a fine grater. Wash the apple, peel it, grate it on a fine grater, combine it with the beets, add sugar syrup and vegetable oil, mix.
Ingredients: Beets 15 gr., apples 10 gr., sugar syrup 1 ml, vegetable oil 1 gr.

Recipes with upov for children 1-2 years

Potato soup (mashed)
Peel the potatoes, rinse, add a glass of cold water and cook until soft. Separate the broth and rub the boiled potatoes through a sieve. Dilute the resulting puree with the drained broth and milk, add salt and boil again. Before serving, season the soup with egg yolk, mashed with butter.
Ingredients: Potatoes 2 pcs., milk 1/2 cup, butter 1 teaspoon, egg 1/2 pcs.

Vegetable soup (puree)
Peel potatoes, carrots, cabbage, rinse, add 1.5 cups of cold water and cook until the vegetables become soft. Cool the broth and rub the vegetables through a sieve. Dilute the resulting puree with the drained broth, add salt and boil again. Before serving, season the soup with butter and sour cream.
Ingredients: Potatoes 1 pc., carrots 1/2 pcs., white cabbage 50 gr., butter 1 teaspoon, sour cream 1 tbsp. spoon.

Bean soup
Sort the beans, rinse, pour in hot water and cook in a sealed container over very low heat until soft, then rub through a sieve, add salt solution, heated raw milk and boil for 3 minutes. Place butter in a plate with soup and serve wheat bread croutons separately.
Ingredients: White beans 50 g, milk 150 g, butter 1/2 teaspoon, water 600 g, salt solution 1 teaspoon, wheat bread croutons.

Rice soup (pureed)
Sort the rice, rinse, add to boiling water and cook until the rice becomes soft. Rub the cooked rice through a sieve, dilute with milk, add sugar and salt, bring to a boil, breaking up with a spatula. Before serving, season the soup with oil.
Ingredients: Rice cereal 1 tbsp. spoon, milk 3/4 cup, sugar 1 teaspoon, butter 1 teaspoon, water 1 cup.

Carrot and spinach cream soup
Wash the carrots, peel, cut, add a small amount of water and simmer for 30 minutes. Add peeled and finely chopped spinach, butter, flour diluted with some milk, and continue to simmer for another 10 minutes. Then rub the vegetables through a sieve, dilute the resulting puree to the desired thickness with boiling water or vegetable broth, pour in a salt solution and boil. Grind the hard-boiled yolk with the rest of the boiled milk and add to the finished soup.
Ingredients: 2 carrots, 20 g spinach, 1/2 teaspoon flour, 1/2 teaspoon butter, 1/4 cup milk, 1/4 egg yolk.

Vegetarian borscht
Wash beets and carrots, peel and grate on a coarse grater. Finely chop the cabbage. Grate the onion. Peel the potatoes, rinse, cut into cubes. Place the prepared vegetables in a saucepan, add the tomato, add boiling water and simmer in a sealed container for 25-30 minutes, stirring occasionally. When the vegetables become soft, pour in the salt solution, add hot water (vegetable broth) and boil for another 10 minutes. Season the finished borscht with butter and sour cream.
Ingredients: Medium-sized beets 1/2 pcs., white cabbage 1/4 leaves, potatoes 1/2 pcs., carrots 1/4 pcs., onions 1/4 pcs., tomato 1/2 teaspoon, butter 2 teaspoons, sour cream 1 teaspoon, water (vegetable broth) 1.5 cups, salt solution 1/2 teaspoon.

Vegetable soup
Wash carrots, potatoes, pumpkin, peel, cut into slices, disassemble cauliflower into small pieces and rinse. Stew the carrots in a small amount of water with added oil. Place stewed carrots, pumpkin, potatoes and cauliflower in a saucepan of boiling water. Cook covered for 20-25 minutes. on low heat. Then add hot milk and salt solution. Place butter in a bowl of soup.
Ingredients: Potatoes 1/2 pcs., carrots 1/8 pcs., a piece of pumpkin, cauliflower 3-4 pieces, milk 1/2 cup, water 3/4 cup, butter 1.5 teaspoons, salt solution 1 /2 teaspoons.

Vegetable soup with millet
Cut the carrots into small cubes, place in a saucepan and simmer with oil and a little water until tender. Sort the millet, rinse, put in a boiling vegetable broth, after a few minutes add finely chopped potatoes, cook everything until tender, combine with stewed carrots and boil. Add sour cream to the bowl of soup.
Ingredients: 1/4 carrots, 1/4 potatoes, 2 teaspoons millet, 2 teaspoons butter, 1.25 cups vegetable broth, 1 teaspoon sour cream, a pinch of herbs, 1/2 salt solution teaspoons.

Vegetarian cabbage soup
Wash the cabbage, cut into small squares, place in a saucepan with boiling and salted water, cover with a lid and cook at low boil for 10-15 minutes. Boil carrots, cut into thin slices, and chopped onions with butter and tomato. Cut the potatoes into cubes, put the carrots, onions and potatoes in a saucepan with the cabbage and cook until the vegetables are ready. When serving, add sour cream to the plate with cabbage soup.
Ingredients: White cabbage 1/4 leaf, potatoes 1/2 pcs., carrots 1/4 pcs., onions 1/10 pcs., tomato 1/2 teaspoon, butter 1 teaspoon, sour cream 1 teaspoon. spoon, water 1.5 cups, salt solution 1/2 teaspoon.

Beetroot
Wash the beets, peel them and chop them on a grater. Rub the tomato through a sieve, combine with beets, pour in 200 g. hot water and simmer over low heat for 1-1.5 hours, adding water little by little so that the beets do not burn. Towards the end of stewing the beets, pour another 200 grams into the pan. hot water, boil for 10 minutes. and cool. Rinse the cucumber, onion and dill with boiled water, chop finely, place in a beetroot container, add salt solution and mix well. Grind sour cream with boiled egg yolk, add to a plate with beetroot.
Ingredients: 1 medium beet, 1 tomato, 1 fresh cucumber, 1/2 egg yolk, 1 tbsp sour cream. spoon, a small bunch of green onions, a pinch of dill, 400 g water, 1 teaspoon salt solution.

Milk soup with potatoes
Wash the potatoes, peel, rinse, cut into thin noodles, place in a pan with boiling salted water and cook for 10 minutes, then add warmed milk and salt solution. Cook the soup at low simmer for 2-3 minutes. Place a piece of butter and wheat bread croutons into a bowl of soup.
Ingredients: Potatoes 1.5 pcs., milk 1 cup, water 1/4 cup, wheat bread 30 gr., butter 2 teaspoons, salt solution 1/2 teaspoon.

Zucchini milk soup with rice
Wash the zucchini, remove the peel and seeds, cut into pieces and cook in water together with rice until tender, rub through a colander, add boiled hot milk, season with butter.
Ingredients: Milk 3/4 cup, water 1/2 cup, zucchini 1 circle 1.5 cm, rice 1 teaspoon, butter 2 teaspoons, salt solution 1/2 teaspoon.

Milk soup with cauliflower
Wash the head of cauliflower, divide it into small pieces, put it in boiled salted water and cook until the cabbage becomes soft (about 15 minutes). Transfer the cooked cabbage to a sieve. Pour sifted semolina into the hot broth and cook for 15 minutes, pour in heated milk, add boiled cabbage and boil for 2-3 minutes. Place a piece of butter and wheat bread croutons into a bowl of soup.
Ingredients: Cauliflower 100 gr., semolina 2 teaspoons, milk 200 gr., water 250 gr., butter 1/2 teaspoon, salt solution 1 teaspoon.

Milk soup with vegetables
Wash the carrots, peel and cut into thin strips, put in a pan, add oil. A little water and, closing the lid, simmer over low heat. After 8-10 minutes. add shredded white cabbage, green peas, peeled chopped raw potatoes. Pour all this over with the remaining hot water, add a salt solution and cook in a sealed container. When the vegetables become soft, pour in the heated milk and cook the soup for another 3 minutes. Place wheat bread croutons in a bowl of soup.
Ingredients: Carrots 1 pc., cabbage 2 leaves, potatoes 1 pc., green peas (fresh, frozen or canned) 1 tbsp. spoon, milk 150 gr., water 350 gr., butter 1/2 teaspoon, salt solution 1 teaspoon

Milk soup with vermicelli
Boil water, add sugar syrup, salt solution, lower the vermicelli and cook at a boil for 15 minutes, then add heated milk and boil for another 2-3 minutes. Place a piece of butter in a bowl of soup.
Ingredients: Vermicelli 20 gr., milk 200 gr., water 100 gr., sugar syrup 5 gr., butter 10 gr., salt solution 5 gr.

Chicken puree soup (beef, veal)
Boil broth from chicken (or meat) and onions. Remove the chicken (meat) from the broth, separate the meat from the bones, and pass through a meat grinder 2-3 times. Strain the broth, heat to a boil, put the chopped meat into it, let the broth boil again, and then add the flour mixed with butter in small pieces and, stirring, boil. After this, pour hot milk and salt solution into the soup. The finished soup should be the thickness of cream. Serve the soup with croutons.
Ingredients: Chicken (beef, veal) 150 gr., onion 10 gr., wheat flour 10 gr., butter 10 gr., milk 100 gr., wheat bread 30 gr., water 500 gr., egg yolk 1 pc. ., salt solution 5 g.

Green cabbage soup
Make broth from meat and roots. Sort the spinach and sorrel, rinse several times in water, simmer in a container with a closed lid, and wipe. Place chopped potatoes into the boiling broth and cook until tender, then add spinach and sorrel and cook for another 15-20 minutes. Season the finished cabbage soup with half the raw yolk, mashed with half the sour cream. Place the remaining sour cream on the plate with the cabbage soup and sprinkle with finely chopped green onions.
Ingredients: Meat 100 gr., parsley 5 gr., carrots 10 gr., onions 5 gr., sorrel 50 gr., spinach 50 gr., potatoes 50 gr., sour cream 10 gr., egg 1/2 pcs., solution salt 5 gr.

Broth with vermicelli and carrots
Place vermicelli in salted boiling water (200 g), cook until tender, drain in a colander or sieve. Peel the carrots, wash them, chop them into thin strips and simmer with butter in a sealed container until soft. Put stewed carrots, boiled vermicelli into hot meat or chicken broth and boil.
Ingredients: Beef or chicken 100 gr., vermicelli 15 gr., onion 5 gr., carrots 25 gr., turnip or rutabaga 10 gr., butter 5 gr., water 500 gr., salt solution 5 gr.

Apple fruit soup with rice
Bake and puree a fresh apple. Cook the rice, rub it hot together with the broth through a sieve, mix with the grated apple, add sugar syrup and boil, stirring all the time, so that the soup is free of lumps. The soup should have the thickness of liquid jelly. The nutritional value of such soup increases if you add cream (50 g) or sour cream (15-20 g) to it. You can make apricot soup in the same way.
Ingredients: Apples 100 gr., rice cereal 20 gr., sugar syrup 30 gr., water 400 gr.

Recipes m clear dishes for children 1-2 years

Lazy cabbage rolls.
Pass the meat through a meat grinder, grate the cabbage and a piece of onion. Add rice, boiled until half cooked, a little salt, and a third of an egg to the mixture. Stir, divide the mixture into 2 flat cakes, roll in flour and fry in vegetable oil. Place the flatbreads in a saucepan, add hot water and add tomato paste. Simmer for 30 minutes, add sour cream at the end.
Ingredients: Boiled meat 50 gr., white cabbage 50 gr. rice 1/2 tbsp. spoons, egg 1/3, salt to taste, vegetable oil 1 teaspoon, tomato paste 1 teaspoon, water 1/3 cup, sour cream 1 teaspoon

Ground meat with mashed potatoes
Clean the meat from films and fat, simmer with butter and stewed onions in a saucepan with a lid. When the meat is fried, pour a little broth into the pan, put it in the oven, and simmer until soft. Pass the meat through a meat grinder, rub through a sieve, add white sauce, stir, heat to a boil. Serve with mashed potatoes.
Making white sauce. Cool 1/5 of the broth to 50 degrees, add sifted wheat flour into it and stir so that there are no lumps. Heat the remaining broth to a boil, pour the previously diluted flour into it, stir and cook at low boil for 15 minutes. Place a piece of butter into the hot sauce, add lemon juice and stir until the butter is completely melted and combined with the sauce.
Ingredients: Meat 50 gr., butter 6 gr., flour 5 gr., broth 50 gr., onion 3 gr., white sauce 1 tbsp. spoon.
For mashed potatoes: potatoes 200 g, milk 50 g, butter 3 g.

Meatballs or steam cutlets
Rinse the meat under running water, remove tendons and films, cut into small pieces and pass through a meat grinder. Soak the bread in a small amount of cold water, squeeze, mix with minced meat; Pass this mass 2 more times through a meat grinder with a fine mesh, add salt. Beat the egg white well and add to the minced meat. Cut the minced meat into balls (meatballs) or cutlets, place in a greased frying pan, add a little cold broth or water, cover with oiled paper and place in a not very hot oven for 20-30 minutes. Serve with mashed potatoes or carrots.
Ingredients: Meat 70 gr., bun 10 gr., egg white 1/5, butter 5 gr.

Meat puree
Wash the meat, separate from bones and tendons, cut into small pieces, put in a pan with water and simmer until cooked. Turn the cooled meat through a meat grinder twice, then rub through a fine sieve, add broth, salt, bring to a boil, add butter, mix thoroughly, remove from heat (you can also make puree in a blender, then add broth to the boiled meat and grind with a blender) .
Ingredients: Beef meat 40 gr., water 50 ml, butter 3 gr.

Chicken soufflé
Pass the chicken flesh through a meat grinder, add a little salt, add the raw yolk, mix thoroughly, place in a greased frying pan and bake in the oven for 30-35 minutes.

Steamed meat cutlets
Beef meat 50 gr., water 30 ml, wheat bread 10 gr. Pass the meat through a meat grinder, mix with bread soaked in cold water and pass through the meat grinder again, add a little salt, beat thoroughly, adding cold water. Form cutlets from the resulting mass, place them in a single layer in a bowl, fill half with broth and simmer, covered, in the oven until cooked (about 30 - 40 minutes). Steam cutlets can be cooked in a steamer or in a colander placed over a pan of boiling water and covered with a lid.
Ingredients: Chicken meat 60 gr., milk 30 ml, yolk 1/4 pcs., butter 2 gr.

Liver puree
Rinse the beef liver in running water, remove the film, cut out the bile ducts, cut into small pieces, lightly fry in butter, add water and simmer in the oven for 7-10 minutes. in a closed saucepan. Cool the liver, mince it twice, rub through a sieve, add a little salt, add hot milk, and bring to a boil. Add butter to the finished puree and mix thoroughly.
Ingredients: Liver 50 gr., water 25 ml, milk 15 ml, butter 3 gr.

Steamed fish puree
Remove skin and bones from the fish. Place in a steamer basket (colander), steam, covered, for about 5 minutes. until ready. Make a puree from the fish using a blender or mixer, dilute with a small amount of milk. Serve with vegetable puree.
Ingredients: Fish fillet (cod) 150 gr.

Fish meatballs
Peel the fish from skin and bones, pass through a meat grinder along with bread soaked in cold water, add the yolk and vegetable oil, add a little salt, beat the fish mixture with a mixer or spatula. Form small balls from the resulting minced meat, place them in a bowl, fill halfway with water and place in the oven or on very low heat for 20 - 30 minutes.
Ingredients: Fish (cod) 60 gr., wheat bread 10 gr., yolk 1/4 pcs., vegetable oil 4 gr.

Recipes main courses for children 1-2 years

Mashed potatoes with eggs
Wash the potatoes, peel them, bake them in the oven or steam them, mash them with a fork or mash them with a potato masher, add hot milk and 1 teaspoon of butter, and mix the puree well. When serving, place the hot puree in a heap on a heated plate, smooth the surface, pour over the oil and sprinkle with a finely chopped hard-boiled egg mixed with chopped herbs.
Ingredients: Potatoes 2-2.5 pcs., butter 2 teaspoons, milk 1/4 cup, egg 1/4 pcs., salt solution 1/2 teaspoon, pinch of dill.

White cabbage puree
Wash the cabbage, chop it, place it in a saucepan, add a little water and simmer under the lid until tender. Add green peas to the finished cabbage, rub everything through a sieve, add salt solution, sugar syrup, heated milk and tomato juice, bring to a boil. Add butter to the finished puree and stir.
Ingredients: Cabbage 100 g, green peas 10 g, butter 3 g, tomato juice 10 ml, milk 10 ml, sugar syrup 1 ml, salt solution 2 ml.

Carrot puree
Wash the carrots, peel them, steam them and rub through a sieve. Pour 1/2 volume of solutions of salt, sugar syrup, milk into the carrot mass, heat to a boil, add flour, ground with 10 g. oil and boil, stirring. Prepare croutons: cut wheat bread into slices about 1 cm thick, and then into triangular pieces. Mix the egg with the remaining milk, sugar syrup, and salt solution. Dip pieces of bread in this mixture and fry in oil. Place the hot puree on a plate, pour sour cream on it or put a piece of butter on it. Place croutons around the puree.
Ingredients: Carrots 200 gr., wheat flour 3 gr., butter 20 gr., sour cream 20 gr., milk 100 gr., wheat bread 50 gr., egg 1/2 pcs., sugar syrup 5 gr., salt solution 5 gr.

Beet puree
Peel the beets, wash them, steam them until tender, mince them or grate them on a fine grater, add salt solution, tomato and carrot juices, heated milk, sugar syrup, stir thoroughly, heat to a boil, add butter, stir.
Ingredients: Beets 100 gr., butter 3 gr., tomato juice 15 ml, carrot juice 10 ml, milk 10 ml, sugar syrup 2 ml, salt solution 1 ml.

Cauliflower puree
Cut the cauliflower into pieces, rinse several times in cold water, place in slightly salted boiling water and cook until soft, then drain in a colander and allow the broth to drain completely. Mash the cabbage thoroughly to a paste-like mass, place in a saucepan with boiling milk, add butter, grated with flour, in small pieces, and boil, stirring continuously. Place a piece of butter in a plate with hot mashed potatoes.
Ingredients: Cauliflower 150 gr., wheat flour 5 gr., butter 10 gr., milk 50 gr., salt solution 3 gr.

Vegetable puree
Wash the vegetables, peel, chop and steam until tender, about 5 minutes. Add spinach before finishing cooking. Rub everything through a sieve, pour in the salt solution and heated milk, bring to a boil, add butter to the finished puree.
Ingredients: Potatoes 40 gr., white cabbage or Brussels sprouts 30 gr., carrots 30 gr., spinach 10 gr., milk 10 ml, salt solution 1 ml, butter 3 gr.

Recipes with shackles and compotes for children 1-2 years

Drink "Berry"
Pour boiling water over dried berry leaves, bring to a boil, remove from heat and leave for 30 minutes. Give the child 100-150 ml per day.
Ingredients: Mixture of dried leaves of strawberries, raspberries, currants, mint, lemon balm, blueberries 1 tbsp. spoon, water 200 ml.

Drink "Amber"
Scald the rowan berries, squeeze them with apple juice, water, and sugar. The drink retains its healing properties for 1 hour after preparation.
Ingredients: Rowan berries 50 gr., apple juice 50 ml, sugar 15 gr.

cranberry drink
Sort the cranberries, pour boiling water over them, squeeze out the juice. Pour hot water over the pomace and cook for 8-10 minutes. Then strain, add sugar syrup, bring to a boil, pour in the squeezed juice and cool.
Ingredients: Cranberries 4 teaspoons, sugar syrup 1 teaspoon, water 200 ml.

Dried fruits compote
Sort dried fruits and rinse thoroughly. Place dried fruits in boiling water and cook, taking into account the cooking time (pear - 1 hour, apples - 20-30 minutes, dried apricots and prunes - 10 minutes, raisins - 5 minutes). Rub everything through a sieve, add sugar syrup, bring to a boil, remove from heat and cool.
Ingredients: Dried fruits 4 tbsp. spoons, sugar syrup 1.5 teaspoons, water 320 ml.

Juice from apples or pears
Wash fresh apples, pour over boiling water, peel, grate, place the resulting mass in sterile gauze and squeeze.
Ingredients: Apples (pears) 100 gr.



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