CARROT THREAD WITH CRANBERRY JUICE

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

CARROT Grated with Sour Cream

To the washed, peeled and grated on a fine grater carrots add sugar. Season with sour cream. Carrots - 100 g, sugar - 5 g, sour cream - 10 g.

THE VINAIGRETTE *

Boil carrots and potatoes, separately beets, peel, cut into small pieces, add washed, peeled and finely chopped fresh cucumbers, green onions. Mix all vegetables, 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 onion - 20 g, eggs - 1/4 pcs., Vegetable oil - 5 g.

FRUIT VEGETABLE VEGETABLE *

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 SALAD WITH APPLES **

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

Beetroot Salad with Prunes

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

SPRING SALAD *

Thoroughly washed radish into thin slices, add diced fresh cucumber, chopped leaf of green salad and a few chopped green onion feathers. Season with sour cream. Radish - 30 g, cucumber - 30 g, lettuce - 10 g, green onion - 5 g, sour cream - 15 g.

VITAMIN SALAD *

Rinse and peeled carrots, fresh cabbage and apples to chop or grate on a coarse grater. 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.

SALAD GREEN *

Sort leafy green salad, rinse, rinse with boiled water. When the water drains, chop the salad, add peeled and sliced \u200b\u200bradishes and fresh cucumber. Season with sour cream mixed with finely chopped yolk of hard-boiled eggs, sprinkle with finely chopped dill and egg white on top. Salad - 30 g, radish - 20 g, cucumbers - 40 g, eggs - 1/2 pcs, sour cream - 10 g, dill - 2 g.

GREEN PEA SALAD *

To green peas, add boiled carrots and potatoes, chopped into small cubes, 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 **

Rinse green onions, let water drain, finely chop and mix: finely chopped, hard-boiled egg, season with sour cream. Green onion - 30 g, eggs - 1/2 pc., Sour cream -10 g.

CABBAGE SALAD*

Rinse the purified white cabbage, finely chop, 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.

CARROT SALAD WITH CARROT *

Rinse the cabbage, finely chop, mix with carrots grated on a coarse grater, grind. Add sugar, lemon or cranberry juice. Cabbage - 60 g, carrots - 40 g, sugar - 3 g, juice - 3 ml.

Cabbage Salad with Prunes *

Rinse the cabbage, finely chop, add sugar, slightly overheat, combine with pre-moistened and washed prunes without pours and peeled carrots grated on a coarse grater. Re-solve everything. Season with lemon juice or diluted citric acid Cabbage - 80 g, prunes - 20 g, carrots - 20 g, sugar - 3 g, mono juice - 3 ml.

  Cabbage Salad with Apples *

Finely chop the white cabbage, grate with salt or lemon juice (diluted with citric acid) until the juice is isolated, 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, hard-boiled eggs, chop finely, combine with 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 *

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

POTATO SALAD WITH GREEN PEA **

Cut into small cubes boiled and peeled potatoes and carrots, 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 the potatoes in a peel, 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 TOMATOES **

Peel the steamed potatoes, cut into slices. From a tomato, previously dipped in boiling water for 1-2 minutes, peel, remove seeds and also cut it into slices. Salt potatoes and tomatoes, mix, season with sour cream, sprinkle chopped, hard-boiled egg and chopped dill on top. Potatoes - 60 g, tomatoes - 30 g, sour cream - 10 g, egg - 1/4 pc, dill - 2 g.

CARROT SALAD WITH GREEN PEA *

Wash the carrots, peel, grate, 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 SALAD WITH GARLIC **

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

SALAD OF CUCUMBERS AND TOMATOES *

Washed cucumbers and tomatoes cut into small slices, add chopped green onions, slightly 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 a fresh cucumber with a thin skin (with a coarse peel after washing, peel it), cut into thin slices, put on a plate, and lightly salt. Before serving, season with sour cream mixed with grated yolk of hard-boiled eggs, 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 the stem. Peel green or onion, finely chop, combine with tomatoes, salt a little. 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 washed peeled tomatoes into slices, add peeled apples, cut into strips, mix. Season with sour cream. Tomatoes - 60 g, apples - 40 g, sour cream - 10 g.

TOMATO SALAD WITH EGGS **

The washed peeled tomatoes and hard-boiled eggs are cut into slices, put alternately on a plate, pour with lemon juice and vegetable oil, and slightly 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 *

Chopped boiled beets and apples with straws or grate, 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 beets, peel, cut into small cubes. Pour the nuts for 10-15 minutes with hot water, then chop, dry the kernels in the oven for 6-7 minutes, chop 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 PEA **

Wash the beets, boil, peel, grate, add canned green peas, 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, add finely chopped sour apple and washed raisins, mix. Season with sour cream, sprinkle finely chopped parsley on top. Beets - 60 g, apples - 20 g, raisins - 20 g, sour cream - 10 g, parsley - 2 g.

BEET SALAD WITH PLUMBERS *

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

BEET SALAD WITH APPLES AND CUCUMBERS *

Peel boiled or baked beets, grate, add grated apple with 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 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 and seeds, wash, grate, add a sour apple and sugar grated on a coarse grater, 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, a solution of citric acid and honey and put 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, add the tomato sliced \u200b\u200binto thin slices and finely chopped green onions. Season with sour cream, sprinkle with finely chopped dill. Pumpkin - 60 g, tomatoes - 40 g, onion - 5 g, sour cream - 10 g.

PUMPKIN AND BEET SALAD *

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

SORAL SALAD WITH CARROT AND APPLES **

Dry and chop the washed sorrel, add carrots and apples grated on a coarse grater, finely chopped green onions, chopped clove of garlic, season with sour cream. Sorrel - 20 g, carrots - 30 g, apples - 30 g, onions - 5 g, sour cream -10 g.

Salad of apples with prunes **

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

VEGETABLE SALAD WITH SHrimp *

To boiled peeled shrimp add boiled and diced carrots, potatoes, washed and chopped in small pieces fresh cucumber, green peas, sliced \u200b\u200bpeeled apple, mix. Season with vegetable oil. Shrimps - 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 PASTE *

Thaw the Ocean paste, transfer to a pan, pour a small amount of hot water and allow for 10 minutes. Cut boiled and peeled potatoes and carrots into cubes, add freshly sliced \u200b\u200bcucumber and hard-boiled egg, green peas, combine with chilled stewed paste "Ocean", mix well, slightly salt. Season with vegetable oil. Potatoes - 40 g, carrots - 15 g, cucumbers - 15 g, green peas - 10 g, eggs - 1/4 pc., Ocean paste - 15 g, vegetable oil - 10 g.

VEGETABLE SALAD WITH APPLES *

Dice boiled and peeled potatoes, eggs, add sliced \u200b\u200bfresh cucumbers, apples, green peas, 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.

SALAD FRUIT

Washed and peeled apples and pears cut 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 each, sour cream or honey - 30 g.

  * - for children over two years old

Vladislav Gennadevich LIFLYANDSKY - Doctor of Medical Sciences, Professor

  Victor Veniaminovich ZAKREVSKIY - candidate of medical sciences, associate professor

Often, mothers have a question: what dish to prepare for your baby so that it is healthy, tasty and natural? And today we’ll talk about a delicious and light vegetable salad, its benefits for the growing body, and also introduce you to the recipe for cooking a salad of boiled vegetables.

The uniqueness of this salad is that you can easily cook it both in summer and in winter, and this dish is suitable not only for the child, but also for the whole family.

The benefits of vegetable salad for a child

The usefulness of a vegetable salad is determined by the vegetables that enter it. Therefore, we will consider the beneficial properties of potatoes, carrots and tomatoes.

Potato Benefits

• This amazing vegetable contains a lot of vitamin C, B vitamins, including folic acid, vitamins K and E.
• Also, potatoes have such trace elements as sodium, calcium, phosphorus, zinc, iron and iodine,  thanks to which it is useful for the digestive system. Eating potatoes stimulates the stomach and intestines, and also cleanses the body of toxic substances.
• Potatoes are a wonderful source of potassium,  which is necessary for the proper development of the heart, blood vessels and kidneys.
• And potato is a leader in the content of selenium, which is necessary for the proper functioning of the thyroid and immune systems.

The benefits of carrots

• Carrots contain a huge amount of beta-carotene (a precursor of vitamin A), which is necessary for good vision. It is an antioxidant, removes carcinogens from the body and heals the body.
• Carrots normalize metabolism in the body due to the content of pantothenic acid.
• Carrots stimulate appetite  so if your baby is hard to feed, give him a carrot.
• And carrots have a high iron content, which is necessary to normalize the composition of the blood.

The benefits of tomato

• The composition of the tomato includes lycopene - a natural antioxidant that prevents the development of cancer cells in the body, and also positively affects the functioning of blood vessels and the heart.
• Tomato contains a large number of pectins, which improve bowel function.
• Tomatoes consist of 2/3 of water, so eating this vegetable normalizes the functioning of the kidneys and bladder.
• Tomatoes have a lot of calcium, fluoride, magnesium, zinc and iron,  necessary for the normal development of the bone, cardiac, circulatory, immune and nervous systems.
• It also contains volatile - substances that have antibacterial properties, and organic acids, which are necessary for the proper development of the child's body.

By the age of 3, almost all children can eat these vegetables, which means that if these foods are in your baby’s diet, you can safely cook this salad.
  To cook such a salad, you will need boiled vegetables, so it is important to know how to cook them properly. After all, it is important for us that the salad is not only tasty, but also healthy.

• You need to cook carrots in a pan with a tightly closed lid, otherwise most of the beta-carotene, due to oxygen and temperature, will go into an aqueous solution.
• Potatoes need to be cooked over low heat without covering the pan with a lid, about 20 minutes. in salted water. Then the water needs to be drained, but not until the end, you need to leave it a little at the bottom of the pan and boil over low heat. Potatoes will reach readiness with the help of steam and will not fall apart.

The calorie content of this vegetable salad is quite high, it is very nutritious and suitable as a separate lunch dish.
  Now that we have figured out all the nuances, we can begin to prepare the salad.

Vegetable Salad - Recipe

Essential Ingredients

Step 1: Preparing Products

• Carrots and potatoes need to be boiled, peeled and grated on a coarse grater.

• Tomatoes and dill should be washed well and finely chopped.
• Hard-boiled eggs, cool, peel and grate.

Cooking sequence

Step 2: making a salad

How to cook a vegetable salad for a child - video

In this video you can see in detail how to cook such a delicious and nutritious salad of boiled vegetables with egg and sour cream.

Cooking options

If your kid loves raw vegetables, you are offered a recipe for a salad of raw fresh vegetables.

You will need

Cooking

Cooking this salad is very simple. Wash, peel and finely chop vegetables. Put everything in a bowl, add salt, oil, lemon juice and mix well. A very healthy and tasty salad is ready.

Vitamin and vegetable salad - cooking video

This video shows a detailed process for making a salad with fresh vegetables.

Try to cook for the child or, perhaps, the baby will like it.

Your kids will surely like these salads, so be sure to try cooking these dishes. Also share your options for cooking vegetable salad and leave comments.

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

Semolina porridge with pumpkin
Wash the pumpkin, peel and seeds, cut into small pieces, pour 100 ml of hot milk and cook under the lid for 15 minutes. stirring, pour semolina, 1 teaspoon of sugar and salt on the tip of a knife. Cook another 15-20 minutes. over low heat. Fill porridge with butter.
Ingredients: Semolina 1 teaspoon, pumpkin 100 gr., Milk 100ml, sugar 1 teaspoon, butter 1 teaspoon, salt on the tip of a knife.

Millet porridge with pumpkin
Such porridge should be cooked in a cast iron. Wash the pumpkin, peel and cut into small cubes, put in boiling salted water or milk and cook for 7-10 minutes. Pour 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 slices, pour 1.5 cups of milk, boil over low heat, cool and rub through a sieve. Rinse groats, pour 3 cups of salted milk and cook loose porridge. Mix porridge with pumpkin, put butter and put in the oven to make the porridge brown. Ready porridge can be poured with whipped sweet cream.
Ingredients: Pumpkin 800 gr., Milk 4.5 cups, cereals (rice, millet, buckwheat, hercules) 1 cup, butter 100 gr., Sugar 1 tbsp. spoon, salt to taste.

Berry porridge
Rinse the berries, knead with a crush, squeeze the juice through cheesecloth, boil the pomace in water and strain. In the broth put 1 tbsp. spoon of cereal, cook until tender, add sugar and butter, boil again, remove the porridge from the stove, pour the squeezed juice into it and mix.
Ingredients: Groats (rice, buckwheat, semolina) 1 tbsp. spoon, fresh berries (raspberries, strawberries, currants, etc.) 2 tbsp. tablespoons, water 250ml, 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 enameled saucepan and pour water so that it barely covers the fruit. Boil the fruits until soft, remove them from the water and grind in a blender. In the remaining broth, boil the liquid cereal from cereal flakes (3-5 minutes). Mix porridge with fruits, add sugar (if the fruits are sweet, then sugar can not be added). If the porridge is thick, you can add a little more natural fruit juice.
The dish is ideal for both breakfast and afternoon tea. In the fruit mass, you can add not porridge, but a crumb of cookies soaked in broth. Or in a decoction, dissolve any ready-made cereal for baby food that does not require cooking, and add fruit puree in a ratio of 1: 3 or 1: 2 so that there is more fruit than cereal.
Ingredients: Cereal flakes (rice, oatmeal or cereal mixture) 1 tbsp. spoon, 1 apple and 1 pear (apricots, peaches, cherries, orange flesh, any berries), sugar to taste.

Oatmeal on honey
Boil water and milk, salt, add 1 tbsp. spoon honey, pour the oatmeal and cook over low heat, stirring until the porridge thickens. At the end of cooking, porridge can be “darkened” for 10-15 minutes in the oven. Pour with melted butter and remaining honey. Ingredients: Hercules 3/4 cup, water 1 cup, milk 1 cup, honey 1.5 tbsp. tablespoons, salt to taste, butter 1 teaspoon.

how boil an egg

Boiled eggs
Soft-boiled eggs, “in a bag” and hard boiled. You need to boil an egg over high heat and take at least 200 grams for each egg. water. In order to boil the soft-boiled egg, it is immersed in a pot of boiling water and boiled for 3–4 minutes; "In the bag" 4-5 minutes, hard boiled for 8-10 minutes. After the egg has been lowered into the water, the boiling must be quickly restored, otherwise the indicated cooking time may be insufficient. At the end of cooking, the egg is immediately immersed in cold water for 1-2 minutes, so that the shell detaches more easily during cleaning.

Milk fried eggs with carrots
Wash the carrots with a brush, peel, grate, put in a pan with melted butter, cover and simmer over low heat until soft (l5-20 min.). During stewing, carrots should be periodically mixed and gradually added to a tablespoon of milk. Mix the raw egg thoroughly with the stewed carrots and the remaining cold milk, pour in a salt solution. Pour the resulting mixture into a small bowl greased with butter, place in a pan with water and cook over low heat until the mixture thickens. Serve fried eggs hot or cold.
Ingredients: Egg 1 pc., Carrot 1/2 pc., Milk 3/4 cup, butter 1.5 teaspoons, salt solution 1/4 teaspoon.

Dairy recipes desserts

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

Striped yogurt
Mash strawberries in mashed potatoes in a combine or in any other way and rub through a sieve. Cut the peach into pieces and also mashed and rub through a sieve. Mix yogurt with icing sugar. On two high vases, lay out half the strawberry puree, half the yogurt, then the whole peach puree, the remaining yogurt and again the strawberry puree.
Ingredients: Strawberry 75 gr., 1 ripe peach, yogurt without additives 200 ml, powdered sugar 4 tbsp. spoons.

Souffle rice - carrot
Cook semi-viscous porridge in water from rice. Grate 1/2 yolk with 1 teaspoon of sugar and dilute with milk, add 1 teaspoon of melted butter, grated carrots on a fine grater. Stir the resulting mass with porridge, add whipped protein, transfer to a greased tin 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 groats 1 tbsp. spoon, butter 1 tsp, 1/2 egg yolk, 1/2 protein, sugar 1 tsp, milk 25-30 g., 1/4 medium carrot.

Homemade ice cream
Beat cream chilled in refrigerators (until thickened). Add to them the sweet berry mass cooked in a blender. Mix everything thoroughly, put it in the tins and leave in the refrigerator overnight. In contrast to the store ice cream does not contain dyes. preservatives and other unnecessary things.
Ingredients:  Cream 200 ml, strawberries 200 ml, sugar or powdered sugar 2 tbsp.

Recipes salads for children  th 1-2 years

Carrot and Apple Salad
Grate raw carrots and apple and season with sour cream.
Ingredients: 1/4 carrots, 1/4 peeled apple, sour cream 1 teaspoon.

Beetroot Cranberry Salad
Cook the beets, grate. Squeeze the juice from cranberries or lemon through boiled cheesecloth, pour the beets with this juice, season the salad with cream or vegetable oil.
Ingredients: 1/8 beet, 1 tbsp. a spoonful of cranberries or a slice of lemon, vegetable oil (cream) 1 teaspoon.

Carrot salad
Wash the carrots, peel, rinse with boiling water, grate, 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 carrots and apples, peel, rinse with boiling water, grate, add sugar syrup, mix.
Ingredients: Carrots 10 gr., Apple 15 gr., Sugar syrup 1 ml.

Fresh Cucumber Salad
Wash, peel, pour cucumber with boiling water, Grate on a fine grater. Wash greens thoroughly in boiled water, finely chop or chop with a blender, combine with cucumber, salt a little, add vegetable oil, mix.
Ingredients: Cucumber 25 gr., Garden greens 1 gr., Vegetable oil 1 gr.

Beetroot Salad with Apples
Cook or bake beets in the oven, grate on a fine grater. Wash, peel, grate the apple, combine with 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, pour a glass of cold water and cook until soft. Separate the broth, wipe the cooked potatoes through a sieve. Dilute the resulting puree with merged broth and milk, add salt and boil again. Before serving, season the soup with egg yolk, mashed with butter.
Ingredients: Potato 2 pcs., Milk 1/2 cup, butter 1 teaspoon, egg 1/2 pcs.

Vegetable soup (mashed)
Peel potatoes, carrots, cabbage, wash, pour 1.5 cups of cold water and cook until the vegetables are soft. Cool the broth, rub the vegetables through a sieve. Dilute the resulting puree with a merged broth, add salt and boil again. Before serving, season the soup with butter and sour cream.
Ingredients: Potato 1 pc., Carrot 1/2 pc., White cabbage 50 gr., Oil 1 teaspoon, sour cream 1 tbsp. a spoon.

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

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

Carrot and spinach puree soup
Wash the carrots, peel, chop, pour a small amount of water and simmer for 30 minutes. Add peeled and finely chopped spinach, butter, flour, diluted with a portion of milk, and continue to simmer another 10 minutes. Then wipe the vegetables through a sieve, dilute the resulting mashed potatoes to the desired density with boiling water or vegetable broth, pour in a salt solution and boil. Steep yolk with the remaining portion of boiled milk and add to the finished soup.
Ingredients: Carrots 2 pcs., Spinach 20 gr., Flour 1/2 teaspoon, butter 1/2 teaspoon, milk 1/4 cup, 1/4 egg yolk.

Vegetarian borsch
Rinse beets, carrots, peel and grate. Chop the cabbage finely. Grate the onion. Peel potatoes, rinse, cut into cubes. Put prepared vegetables in a pan, add tomato, pour boiling water and simmer for 25-30 minutes in a sealed container, stirring occasionally. When the vegetables are soft, pour in a salt solution, add hot water (vegetable broth) and boil for another 10 minutes. Season the finished borsch 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, dissolve cauliflower into small shreds and rinse. Stew carrots in a small amount of water with added oil. Put the stewed carrots, pumpkin, potatoes and cauliflower in a pot of boiling water. Cook under the lid for 20-25 minutes. over low heat. Then add hot milk, salt solution. Put butter in a bowl with soup.
Ingredients: 1/2 potato, 1/8 carrot, pumpkin slice, cauliflower 3-4, milk 1/2 cup, water 3/4 cup, butter 1.5 tsp, salt solution 1 / 2 tsp.

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

Vegetarian cabbage soup
Wash the cabbage, cut into small squares, put in a pan with boiling and salted water, close the lid and cook for 10-15 minutes with a slight boil. Boil carrots in thin slices, and chopped onion with oil and tomato. Dice potatoes, put carrots, onions and potatoes in a pot with cabbage and cook until vegetables are ready. When serving, add sour cream to a plate with cabbage soup.
Ingredients: 1/4 leaf white cabbage, 1/2 potato, 1/4 carrot, 1/10 onion, tomato 1/2 teaspoon, butter 1 teaspoon, sour cream 1 teaspoon spoon, water 1.5 cups, salt solution 1/2 tsp.

Beetroot soup
Wash the beets, peel, chop on a grater. Rub the tomato through a sieve, combine with beets, pour 200 gr. hot water and simmer over low heat for 1-1.5 hours, gradually adding water so that the beets do not burn. At the end of the beet stew, pour another 200 g into the pan. hot water, boil for 10 minutes. and cool. Rinse cucumber, onion and dill with boiled water, finely chop, dip in beetroot, 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, sour cream 1 tbsp. spoon, a small bunch of green onions, a pinch of dill, water 400 gr., salt solution 1 teaspoon.

Milk soup with potatoes
Wash the potatoes, peel, rinse, cut into thin noodles, put in a pan with boiling salted water and cook for 10 minutes, then add warmed milk and salt solution. Boil the soup with a slight boil for 2-3 minutes. In a bowl with soup put a slice of butter and croutons of wheat bread.
Ingredients: Potato 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, peel and seeds, cut into pieces and boil together with rice in water until tender, wipe through a colander, add boiled hot milk, season with butter.
Ingredients: Milk 3/4 cup, water 1/2 cup, zucchini 1 cup in 1.5 cm, rice 1 teaspoon, butter 2 teaspoons, salt solution 1/2 teaspoon.

Milk soup with cauliflower
Wash the cabbage of cauliflower, divide into small shreds, put in boiled salted water and cook until the cabbage is soft (about 15 minutes). Transfer boiled cabbage to a sieve. Pour the sifted semolina into a hot broth and cook for 15 minutes., Pour in heated milk, put boiled cabbage and boil for 2-3 minutes. In a bowl with soup put a slice of butter and croutons of wheat bread.
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, having closed the lid, simmer on low heat. After 8-10 minutes add chopped white cabbage, green peas, peeled chopped raw potatoes. Pour all this with the remaining hot water, add a salt solution and cook in a sealed container. When the vegetables are soft, pour in the warmed milk, cook the soup for another 3 minutes. In a bowl with soup put croutons of wheat bread.
Ingredients: Carrots 1 pc., Cabbage 2 leaves, potatoes 1 pc., Green peas (fresh, freshly 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 boiling for 15 minutes, then add warmed milk and boil for another 2-3 minutes. Put 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 mashed soup (beef, veal)
Cook the chicken (or meat) broth and onion. Remove the chicken (meat) from the broth, separate the meat from the bones, pass 2-3 times through a meat grinder. Strain the broth, heat to a boil, put chopped meat in it, let the broth boil again, and then put flour mixed with butter in small pieces and, stirring, boil. After that pour hot milk into the soup, salt solution. Ready soup should be thick cream. Serve soup with croutons.
Ingredients: Chicken (beef, veal) 150 gr., Onions 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 gr.

Green cabbage soup
Cook the broth from the meat and roots. Sort spinach and sorrel, rinse several times in water, stew in a bowl with a lid closed, wipe. In a boiling broth put chopped potatoes and cook until tender, then add spinach and sorrel, and cook for another 15-20 minutes. Ready-made cabbage season with half raw yolk, mashed with half sour cream. Put the remaining sour cream in a plate with cabbage soup and sprinkle with finely chopped green onions.
Ingredients: Meat 100 gr., Parsley 5 gr., Carrots 10 gr., Onion 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
Dip the vermicelli in salted boiling water (200 gr.), Cook until cooked, put in a colander or sieve. Peel, wash, chop the carrots with a thin straw and simmer with butter in a sealed container until soft. In a hot meat or chicken broth put stewed carrots, boiled vermicelli 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.

Fruit soup with apples and rice
Bake and wipe a fresh apple. Cook the rice, wipe it hot together with the broth through a sieve, mix with the grated apple, add sugar syrup and boil it, stirring all the time so that the soup is free of lumps. The soup should have a density of liquid jelly. The nutritional value of such a soup increases if cream (50 gr.) Or sour cream (15-20 gr.) Is added to it. In the same way, you can cook apricot soup.
Ingredients: Apples 100 gr., Rice groats 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, cabbage and a slice of onion grate. Add boiled rice to the mixture, a little salt, a third of the egg. Stir, divide the mass into 2 cakes, roll in flour and fry in vegetable oil. Transfer cakes into a saucepan, pour hot water, 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. tablespoons, 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
Peel meat and grease, stew with oil and stewed onion in a pan under the lid. When the meat is fried, pour a little broth into the pan, put in the oven, 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.
Cooking white sauce. Cool 1/5 of the broth to 50 degrees, pour sifted wheat flour into it and stir so that there are no lumps. Heat the remaining broth to a boil, pour the flour diluted previously into it, stir and simmer at a gentle boil for 15 minutes. In a hot sauce, put a slice of butter, pour in the lemon juice and mix until the butter is completely dissolved 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. a spoon.
For mashed potatoes: potatoes 200 gr., Milk 50 gr., Butter 3 gr.

Meatballs or meat cutlets
Rinse the meat under running water, clean the tendons and films, cut into small pieces and pass through a meat grinder. Wet 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, salt. Beat the protein well and add to the minced meat. Cut the minced meat in the form of balls (meatballs) or cutlets, put in a greased pan, add a little cold broth or water, cover with oiled paper and put in a not very hot oven for 20-30 minutes. Serve with mashed potatoes or carrots.
Ingredients: Meat 70 gr., Roll 10 gr., Egg white 1/5, butter 5 gr.

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

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

Meat cutlets steam
  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 again pass through the meat grinder, add a little salt, beat thoroughly, adding cold water. Form cutlets from the resulting mass, put them in a single layer in a dish, pour in half the broth and simmer under the lid in the oven until cooked (about 30 - 40 minutes). Steam cutlets can be cooked in a double boiler or in a colander mounted on a pot of boiling water and a closed lid.
Ingredients: Chicken meat 60 gr., Milk 30 ml, yolk 1/4 pc., Butter 2 gr.

Liver puree
Rinse beef liver in running water, remove the film, cut 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 pan. Cool the liver, pass twice through a meat grinder, rub through a sieve, add a little salt, add hot milk, bring to a boil. In the finished mashed potatoes add butter, mix thoroughly.
Ingredients: Liver 50 gr., Water 25 ml, Milk 15 ml, Butter 3 gr.

Steamed fish puree
To clear a fish of skin and bones. Put in a basket (colander) double boiler, cook, covered with a lid, steamed for about 5 minutes. until ready. Mashed the fish using a blender or mixer, dilute with a small amount of milk. Serve with mashed vegetables.
Ingredients: Fish fillet (cod) 150 gr.

Meatballs from fish
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 mass with a mixer or spatula. Form small balls from the resulting mincemeat, place them in a bowl, half fill with water and put in an oven or on a very small fire for 20 - 30 minutes.
Ingredients: Fish (cod) 60 gr., Wheat bread 10 gr., Yolk 1/4 pc., Vegetable oil 4 gr.

Recipes second courses for children  1-2 years

Mashed Potato with Egg
Wash, peel, bake the potatoes in the oven or steam, knead with a fork or grate, add hot milk and 1 teaspoon of butter, mix well the mashed potatoes. When serving, put hot mashed potatoes on a heated plate, smooth the surface, pour oil and sprinkle with finely chopped steep 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, a pinch of dill.

White Cabbage Puree
Rinse the cabbage, chop, place in a pan, pour a little water and simmer under the lid until cooked. Add green peas to the ready-made cabbage, rub everything through a sieve, add salt solution, sugar syrup, warmed milk and tomato juice, bring to a boil. In the finished mashed potatoes add butter and stir.
Ingredients: Cabbage 100 gr., Green peas 10 gr., Butter 3 gr., Tomato juice 10 ml, milk 10 ml, sugar syrup 1 ml, salt solution 2 ml.

Carrot puree
Wash the carrots, peel, steam and rub through a sieve. Pour 1/2 volume of salt, sugar syrup, milk solutions into the carrot mass to a boil, add flour, ground with 10 gr. oil, and, while stirring, boil. Prepare croutons: cut wheat bread into slices about 1 cm thick, and then into pieces of a triangular shape. Mix the egg with the remaining milk, sugar syrup, salt solution. Moisten slices of bread in this mixture and fry in butter. Put hot mashed potatoes on a plate, pour sour cream or put a piece of butter on it. Put croutons around mashed potatoes.
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.

Beetroot puree
Peel, wash, steam, until cooked, mince or grate, add salt solution, tomato and carrot juices, warmed milk, sugar syrup, mix thoroughly, heat to a boil, put butter, stir.
Ingredients: Beetroot 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 parts, rinse several times in cold water, put in slightly salted boiling water and cook until soft, then fold it into a colander and let the broth drain completely. Knead the cabbage thoroughly to a mushy mass, put in a pan with boiling milk, add in small pieces butter, grated with flour, and, stirring constantly, boil. Put 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
Rinse, peel, chop and steam the vegetables until tender, in about 5 minutes. add spinach before cooking. Wipe everything through a sieve, pour in a salt solution and warmed milk, bring to a boil, put butter in the finished puree.
Ingredients: Potato 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

Berry drink
Dried berry leaves pour boiling water, bring to a boil, remove from heat and insist 30 minutes. Give the child 100-150 ml per day.
Ingredients: A mixture of dried leaves of strawberries, raspberries, currants, mint, lemon balm, blueberries 1 tbsp. spoon, water 200 ml.

Amber Drink
Ripan berries scald, squeeze, apple juice, water, 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 cranberries, pour over boiling water, squeeze juice. Squeeze the pomace with hot water and cook for 8-10 minutes. Then strain, add sugar syrup, bring to a boil, pour the squeezed juice and cool.
Ingredients:  Cranberries 4 teaspoons, sugar syrup 1 teaspoon, water 200 ml.

Dried fruits compote
Sort dried fruits, rinse thoroughly. Dried fruits are successively laid in boiling water and cooked, 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. tablespoons, sugar syrup 1.5 teaspoons, water 320 ml.

Juice from apples or pears
Wash fresh apples, rinse with boiling water, peel, grate, put the resulting mass into sterile cheesecloth and squeeze.
Ingredients:  Apples (pears) 100 gr.

The baby's nutrition after 1.5 years is expanding significantly. New dishes and new products appear on the menu. It is no longer necessary to grind food, as in the first year of life. Ingredients can be cut into small pieces, and not grind in a meat grinder or blender. The nutrition of a child at this age is five times a day, three of which are the main meals, and two are snacks. One serving of food for a child older than a year is 250-300 grams.

The diet includes light soups, vegetable and fruit purees, meat and fish, meatballs, meatballs and meatballs, milk porridge. Use sour cream or vegetable oil to fill meals. You can add a little salt and pepper, herbs. When introducing a new product, each time monitor the baby's reaction for two days, so that there is no allergy or eating disorder.

Heavy and junk food should be discarded. Do not feed your baby fried foods, mushrooms, smoked and canned foods, marinades and pickles, sauces and seafood. For detailed information on what products are not recommended for children under 3 years old, see. And in this article we will learn recipes for children 1.5-2 years old.

Salads and omelets

Salads and omelettes are suitable as breakfast, snacks for dinner or a snack. By the way, for omelet and other dishes, you can take quail, not chicken eggs, if the baby has a food allergy to protein. Instead of chicken in this case, use a turkey. This is a dietary, hypoallergenic and more tender meat.

Broccoli Omelet

• Milk - 0.5 cup .;
• Wheat flour - 1 tbsp. a spoon;
• Chicken eggs - 4 pcs.;
• Broccoli - 350 grams.

Cook broccoli separately. Break eggs, mix with flour and milk. Cut the cooled cabbage and add to the egg-milk mass. Put the omelet in a mold greased with vegetable oil and bake for 12 minutes at 180 degrees. You can bake an omelet in the form of a cake, then it will look interesting and every child will like it. Such methods will help if the baby refuses to eat.

Meat omelet

• Chicken eggs - 2 pcs.;
• Chicken fillet or breast - 200 grams;
• Milk - 1⁄3 cup ..

Boil chicken separately, cut into pieces. Beat eggs and pour in milk, mix. At the bottom of the pan, greased with butter, lay the chicken down and pour in the egg and milk mass. Steam for twenty minutes under the lid. If desired, the finished omelet can be sprinkled with chopped fresh herbs.

Beetroot salad with prunes

• Beets - 1 small fruit;
• Prunes - 50 grams.

Beets and prunes improve digestion and stool. These products are great for constipation, which often affects young children. To prepare the salad, cook the beets, and rinse the prunes, sort and soak for twenty minutes. Peel the vegetable and, together with the dried fruits, pass through the meat grinder. Take sour cream for dressing.

If desired, chopped and pre-soaked walnuts can be added to the salad. However, this dish is not recommended for children with high blood sugar and frequent diarrhea.

You can cook your baby a regular vegetable salad by finely chopping the ingredients and seasoning the dish with vegetable oil. The child can be given tomatoes and fresh cucumbers, pumpkin and zucchini, carrots and radishes, Bulgarian pepper in small quantities, fresh green peas and greens. But in one serving it is better not to mix more than four to five components at a time.

For the preparation of salads, you can use boiled, stewed and fresh vegetables, but preferably peeled. In addition, in such dishes you can put boiled meat and fish, nuts, dried fruits. Many interesting recipes for children's salads for the holiday and for every day you can find.

Casseroles

Casseroles - a dish that many mothers like to cook. It is satisfying, tasty and healthy, if, of course, the ingredients are selected correctly. It is better to start with the classic cottage cheese casserole, then you can gradually add dried fruits, fresh vegetables and fruits, meat and fish to the dish. The casserole will be a wonderful breakfast, a second course for lunch or a full dinner.

Vegetable casserole

• Broccoli - 500 grams;
• Milk - 1 glass .;
• Flour - 1 table. a spoon;
• Tomatoes - 2 medium fruits;
• Grated cheese - 200 grams;
• Butter - 40 grams.

Boil the cabbage for five to seven minutes in boiling and slightly salted water. Melt the butter in a pan with high sides, add flour and pour milk into it, mix the ingredients thoroughly. Bring the resulting mass to a boil and cook for several minutes until thickened. Sprinkle cheese on top and mix. Peel and cut the tomatoes. Mix the prepared cabbage and tomatoes, put on a baking sheet, pour over the cheese and milk mass and bake at two hundred degrees 25 minutes. After introducing the recipe into the child’s menu, you can add zucchini to the dish along with tomatoes, and eggplants for older children.

Potato casserole with meat

• Cooked mashed potatoes - 500 grams;
• Minced chicken or beef - 500 grams;
• Hard cheese in grated form - 100 grams.

Cook mashed potatoes and saute the minced meat until half cooked. Put half the mashed potatoes in a mold with butter and align with a spatula or spoon. Top with minced meat and sprinkle with cheese. Cover the casserole with the remaining part of the puree, smooth the layer and grease with sour cream. Bake for half an hour at 180 degrees or cook in a water bath with a closed lid for 40 minutes. Instead of meat, you can use fish fillet. What kind of fish to choose for a child, see.

For cottage cheese casseroles, it is better to cook the cottage cheese yourself. To do this, pour children's or 1% kefir into a jar. Lay a cloth at the bottom of the pan, pour cold water and put a jar there. Heat the pan over low heat and remove ten minutes after boiling. Strain the cottage cheese through a sieve and cheesecloth. The product is ready! Cottage cheese is used as a separate dish, and for cooking casseroles. Also, the baby can cook delicious.

Soups

Soups should be hateful and light. It is not recommended to give the baby a meat or fish based broth. The fact is that when cooking these products, extractive substances are formed that irritate the intestines and cause digestive upset and stool disorders. Therefore, it is better to cook meat and fish separately, and then cut into pieces and add to the finished vegetable broth. In the first months of feeding, the baby should receive mashed soups, but in the second year you can enter the classic traditional soups.

Vegetable Soup

• Zucchini - 1 average fetus;
• Cauliflower and broccoli - 250 grams each;
• Tomatoes - 2 fruits;
• Carrots - 1⁄2 pcs.;
• Chopped fresh herbs to taste.

Washed and peeled vegetables grate. Extinguish over low heat for three minutes and pour into boiling water (1.5 liters). If necessary, salt and pepper, pour greens and cook for ten minutes. Beat the prepared vegetables with a blender and grind through cheesecloth or sieve. Then the soup will turn out airy and light. If the consistency is too thick, dilute the dish with the vegetable broth that remains after cooking.

Meatball Soup

• Minced beef or chicken - 300 grams;
• Potato - 3 tubers;
• Carrots - 1 pc.;
• Short vermicelli - 1 tbsp. a spoon;
• Shredded greens - 1 tbsp. a spoon;
• Onion - 1 head.

Put the whole peeled onion and chopped potatoes in three liters of boiling water. To cook meatballs, use minced meat without salt and other spices, from which roll small balls. They should be small so that the child can chew without problems. Five minutes after the start of potato cooking, put the meatballs and cook until they float to the surface.

While boiling potatoes and meatballs, peel and finely chop the carrots, stew in vegetable oil and put in soup. After pour in vermicelli and cook for another five minutes. Instead of vermicelli, you can use homemade noodles (50-60 grams). Remove the onion from the finished dish and cover the greens. Let it brew for 7-10 minutes. By the way, meatballs can also be used for second courses, for example, served with spaghetti, mashed potatoes or rice.

Homemade noodle soup

• Chicken or turkey fillet - 200 grams;
• Potato - 3 tubers;
• Chicken egg - 2 pcs.;
• Flour - 1 glass .;
• Spinach to taste.

Cook chicken or turkey separately, drain the broth. To prepare the noodles, break the egg, pour 30 ml of water and add flour. Knead the dough, roll into a thin layer and cut the noodles. In boiling water, add chopped spinach and diced potatoes. After two minutes, add the noodles and cook the soup until the noodles pop up.

Milk soups are especially popular among mothers. Such dishes can be prepared with rice, buckwheat, millet and barley groats, noodles or vermicelli. Pasta or cereals are first boiled in water, and then pour warm or hot milk. Be careful with the combination of milk and buckwheat, as this is a difficult digestion dish. Milk soups are best given in the morning.

Cooking meat soups for kids is made from low-fat varieties. These are veal and beef, rabbit, turkey and chicken. Children are also happy to eat vegetable soups with zucchini and pumpkin, pea soup, and you can gradually introduce fish soup. Recipes for these dishes can be found here.

Second courses

Among the traditional side dishes are noodles and other pasta, mashed potatoes from zucchini, potatoes and other vegetables. Boiled or baked meat or fish is served with the side dish. Remember that one day you can not give meat and fish dishes. It is enough to give the fish to children two to three times a week.

Vegetable stew with meat

• Chicken fillet - 100 gr;
• Cauliflower - 300 gr;
• Onion - ½ pcs.;
• Carrots - 1 pc.;
• Zucchini - 1 average fetus;
• Tomatoes - 2 pieces;
• Green peas - 150 gr.;
• Low-fat sour cream - 4 tables. spoons.

This is the best dish for a small child. To cook, cook the chicken separately and cut. Finely chop the onions and carrots, stew in vegetable oil. Prepare zucchini and cabbage, peel the tomato, cut and add to the onion with carrots. Simmer tomatoes until soft, then pour peas and add sour cream. Stir the ingredients and simmer another 5-7 minutes.

Instead of chicken, you can use beef, rabbit or turkey. Moreover, it is better to cook meat separately and, cut into pieces, add to the stewed vegetables. If the child has not yet learned to chew well, stew can be passed through a blender. And to make the baby’s cuisine more diverse, we offer a few more recipes for the second.

Zucchini with minced meat

• Zucchini - 1 average fetus;
• Ground beef - 300 grams;
• Grated cheese - 100 grams;
• Chicken egg - 1 pc.;
• Onion - 1 head.

Zucchini peel and cut in half, remove seeds and viscera. Chop the onion and put in the stuffing. Beat the egg there and mix. Put the minced meat in zucchini, put it on a baking sheet or in a special form and bake for twenty minutes at 180 degrees. Sprinkle grated cheese on top of the zucchini and bake for another ten minutes.

Meat muffins

• Minced beef or beef - 500 grams;
• Chicken eggs - 2 pcs.;
• Grated hard cheese - 100 grams;
• Chopped greens - 50 grams.

Pre-cook and grate eggs, mix with prepared greens and cheese. First place the minced meat in the muffin or muffin tins. By the way, mincemeat for children should be used at home, rather than purchased semi-finished products. Put the stuffing with egg and cheese in the center, gently ram with a teaspoon. Bake meat muffins for half an hour at 180 degrees. This dish looks very interesting and every kid will like it. An original meal will come to the rescue if.

Fish in the oven

• Red fish (fillet) - 300 grams;
• Low-fat sour cream - 2 tables. spoons;
• Grated cheese - 40 grams;
• Olive oil - 2 tea spoons.

Wash and cut the fish into pieces, slightly salt. Coat in oil and sour cream, put in a mold. Spread the remaining mixture of oil with sour cream on top of the fish and sprinkle with cheese. Bake for 40 minutes at 100 degrees. For garnish, it is good to use fried boiled rice, vermicelli, mashed potatoes or buckwheat.

In addition, you can cook various meat and vegetable cutlets or meatballs, baked or steamed for your child. Use zucchini, pumpkin, and minced meat. But for children under three years old it is not recommended to use breading! Do not forget about cereals. It is a suitable breakfast and side dish for dinner. Children after 1.5 years can cook both milk and gluten cereals. A detailed daily menu for a 1-2 year old child with recipes and photos can be found here.

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

General rules for the preparation of vegetable salads for children:

1. You need to cook them 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 so that harmful substances that accumulate in the skin come out. And after that it is advisable to douse them with boiling water.

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

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

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

6. Chopping vegetables for salads depends on the age criterion of the child: from the 1st year - a shredder on a fine grater, from 1,5 years - a shredder on a coarse grater, from 2 years - a fine cut.

7. Salads should be cut and seasoned 7-10 minutes before consumption so that they do not lose their beneficial properties and pleasant aftertaste.

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

10. As a dressing for salads, sour cream, yogurt, kefir, low-fat cream or refined vegetable oils, such as olive, sunflower or corn, are suitable.

11. In order for the baby to enjoy such a meal, and he would eat it with pleasure, it is worth giving it an attractive appearance, that is, lay it out in the form of some geometric figure, in the shape of a man, an insect, an animal or a plant. And you can decorate this miracle with crushed nuts and greens. The child will definitely appreciate such a salad and will definitely eat.

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

Beetroot salad

Products:

- boiled beets - 30 g;

- prune soaked in boiling water (without bone) - 10 g;

- sugar - 1.5 g;

- boiled chicken yolk - 1 pc.;

- crushed walnut - 2 g .;

- sour cream - 10 g.

Cooking:

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

Golden Autumn Salad

Products:

- white cabbage - 30 g;

- pumpkin - 10 g;

- apple - 10 g;

- carrots - 10 g;

- sour cream - 15 g .;

- sugar - 1 g;

- salt - a pinch.

Cooking:

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

Spring Salad

Products:

- radish - 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.

Cooking:

Rinse the soaked vegetables, remove the roots, dry and chop. Chop the radishes, cabbage, cucumber and rhubarb on a fine or coarse grater, chop the onion finely, mash the yolk with a fork. Combine these products in a bowl, season with sour cream, salt and mix 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.

Cooking:

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

Do not be afraid to experiment, combine vegetables so that it is tasty and healthy. It is fresh gifts of nature - berries and fruits - that will enhance your child’s immunity, thereby reducing the possibility of contracting viral infections.
  Cook with love and be healthy!