Despite the variety of starters and very significant differences in their composition, all kinds of soups and have some common properties. Among them, first and foremost, the ability to stimulate the secretion of digestive juices needed for digestion dishes. That is why the soup and used as a primary food in the afternoon. Another feature of soups is their ability to serve as a source of energy and nutrients needed child (as, indeed, any other food). In this regard, soups are very different:
* Borscht, vegetable soups are an important source of mineral salts, organic acids, plant fibers;
* Cereal soups, soups from pasta delivered into the body vegetable protein, starch, some vitamins and mineral salts.
What recommendations should be followed in order to start dinner crumbs was tasty, and useful? Not desirable for children to cook broth. During prolonged cooking of meat digest all harmful (extractable) material - so are those organic substances that previously could not be identified (separated) in the broth. They formed a group of substances derived from extracts of animal and plant tissues. Thanks to advances in the field of physical and chemical analysis in the last half-century of extractives to allocate a number of organic compounds in pure form and to establish their chemical nature. These include urea, creatine, tyrosine, leucine, xanthine, taurine, hippuric acid, cholesterol, lecithin, and many others. However, since there remains unexplored extractives, the action of the body, including the body of the child, it is unknown precisely because of these unstudied substances kids are not encouraged to give concen-centered broth. Known as extractives can have on the human body, including child-sided action - some of which stimulate gastric secretion, and therefore contribute to increased appetite, but excessive stimulation of gastric secretion is a predisposing factor for the development of gastritis. Therefore, when planning the menu for a baby, this factor can be used as follows. When the kid - maloezhka, eats extremely reluctant, you need several times a week to offer him as a first course soup on the first meat broth. That is, first you pour off after 30 minutes of cooking meat, meat fill up with clean, hot water and cook until done. All the recipes below, we have in mind is the second broth. If a child has predisposition to diseases of the gastrointestinal tract (parents have gastritis or an ulcer, the baby already has any problems with the organs of the gastrointestinal tract), the soups to meat broth is better to limit. By the extractives are also purine bases, which hindered the work of the liver. In addition, on farms and poultry farms in the feed to weight gain and protection from disease are added to various harmful to humans chemicals and antibiotics, which may also fall into the broth. In accordance with the physiological characteristics of children's soup for one year old baby is a semi-liquid rubbed (puree) dish. But every kid - this individuality, and as early as age children have their own taste preferences, they should be kept in mind when preparing soups. So, theoretically-year-old child should be given preference grated soups, but there are children who are more like the first dish in which the products are cut into small pieces. Therefore we can not strictly say that up to 1,5 years old child should get only pureed soups, and after 1,5 - only soups with chopped ingredients. However, it should be borne in mind that the preference for a particular texture may be related to the number of teeth, the development of the masticatory apparatus, the nervous system maturity. Serving Size for the baby from the first year of life, depends on the age and is, on average, 150 g (from 100-120 to 180-200 g).
The procedure of cooking meat soups
* Pour the meat with water, bring to a boil, pour off the water, meat, rinse under running water, and then pour the required amount of water and boil broth until cooked;
* Add a whole onion (you can leave the onion one layer of a brown envelope - the color of the broth will be amber) or finely chopped onions and carrots (as a whole, or chopped straw), spices to taste. At the same time or slightly before laying in bean broth, if any recipe soup (you can cook them separately in advance and enter at the end of cooking the first meal);
* 30-40 minutes can be found potatoes, cereals (wheat, rice, buckwheat, etc.);
* After 50-60 minutes after the start of cooking, you can make different kinds of fresh cabbage, zucchini and other vegetables;
* 1 hour cooking, add tomatoes, pickles or sour apples (depending on prescription);
* Through 1,2-1,5 hours add to the soup spices (the second tab or green onions). At the same time or slightly earlier removed from the whole onion soup, so that it does not disintegrate and it boiled leaves did not spoil the soup would be an unpleasant taste.
The procedure of cooking fish soup
* In a small amount of boiling salted water to put finely chopped onions, sliced, sticks or diced potatoes and shredded carrot;
* 15 minutes after boiling, put small pieces of sliced fish and boil 10-12 minutes, adding in the process of cooking, parsley, dill (for children older than 3 years - bay leaf, basil and other spices), made according to taste.
The procedure of cooking vegetable soups
From 2 to 7 vegetable components are placed in the soup so that they were similar in their cooking time (for example, all the roots are laid simultaneously and earlier than cabbage or other tender vegetables). Onion lays first and finely chopped. Cook vegetables on low heat until soft, then salted. Vegetable soups are prepared very quickly.
Pureed soups
Vegetable soup grated (1 year)
1 potato, 1 / 2 carrot, 50 g of cabbage, 1 tsp. vegetable oil, 1 tbsp. l. sour cream, salt. Potatoes and carrots clean, rinse, cover with cold water (1.5 cups), about 5-7 minutes add the cabbage and cook until vegetables are tender (about 15 minutes from the start of cooking). The broth to cool, cooked vegetables rub through a sieve or blender. The resulting puree diluted drained broth, add salt on the tip of a teaspoon, and bring to a boil. Before serving soup to the table to fill the butter and cream.
Cream of cauliflower (1 year)
Cauliflower 100 g courgettes 100 g, butter 10 grams, milk 100 g, 200 g of water, 1 egg (1 / 2 egg yolk), salt. The green leaves of cauliflower to remove, wash the cabbage and cut into small pieces. Tavern clean, wash and cut into cubes. The prepared cabbage and squash to put in a pot of boiling water, cover and cook until done (15-20 minutes). Soup with salt, then cook for 2-3 minutes on low heat. Cooked vegetables, remove from broth, rub through a sieve, combine with broth and boil. Fill the soup with butter and raw egg yolk, diluted with hot milk.
Not Pureed soups
Soup with tomatoes (with 1,5 years)
Tomatoes 50 g, 30 g carrot, turnip or rutabaga 20 g, 5 g of parsley, onion 5 g, 15 g semolina, butter 10 grams, milk 100 g, 300 g of water, salt. Carrots, turnips, parsley, finely chop the onion, add water and cook for 30 minutes, add the pureed fresh tomatoes. In the boiling soup sleep sifted semolina and cook at low boil for 15 minutes, then pour hot boiled milk, add salt and bring to a boil. In the soup ready to put the butter and serve with croutons.
Soup with meatballs (with 1.5 years)
Meat 100 g, water 1 cup, small carrots, 1 / 2 small onion, 1 slice of white bread, 20 g swede, cauliflower, 50 g, 1 tbsp. l. green peas, 1 medium potato, 1 / 2 tsp. butter, 1 egg (protein), salt. Boil clear broth. Peeled vegetables cut into cubes, fill with filtered broth (1 / 2 cup), to extinguish the lid until done (15-20 minutes). The pulp of boiled meat in a meat grinder to grind with a slice of bread soaked in cold water. The resulting meat dough divided into meatballs the size of a hazelnut (with hand cut-lubricated protein). Balls dipped in broth with vegetables for 20 minutes until cooked. Milk soups can be with cereals, and pasta, as well as with vegetables. The soup can be cooked in whole milk or a mixture of milk and water. But better to products that are included in the soup, boil in water, because they last longer in the milk boil soft. And when they are ready, add the hot milk. Dressed milk soup with butter. To milk is not burnt, good to use a pot with thick bottom, pre spolosnuv it with cold water. Soups on a dairy-based nutritional, their preparation is very simple. Milk soups usually are widely recommended for use in early childhood, that is, they can give their children after a year, and also lowers blood pressure. They are certainly useful, and older children. Their introduction in the diet contributes to its diversity and enhance nutritional value.
Milk soup with rice (1 year)
Figure 20 g, 1 cup milk, 1 cup water, butter 10 grams, salt. Figure bust, rinsed several times in cold water, cover in boiling water and cook until until it is tender (10-15 minutes). Then add raw milk to a boil, add salt to taste. In the bowl of soup, put a piece of butter. Milk soup with noodles (1 year) Vermicelli 20 grams, milk, 1 cup, water 1 / 2 cup, sugar 1 / 2 tsp., Butter 1 tsp., Salt. Boil water, add sugar, omit the noodles and boil for 15 minutes, then add the warmed milk, salt and boil for 2-3 minutes. In the bowl of soup, put a piece of butter.
Soup dumplings mannymi (1 year)
Semolina 1 tbsp. l. with riding, water 1 / 2 cup, 1 cup of milk, butter 2 tsp., sugar 0.5 tsp., salt. Making dumplings. Boil 1 / 2 cups of salted water with butter (1 / 2 tsp.), Add semolina and stir-cook porridge over low heat for 5 minutes. In a slightly chilled porridge add butter and then stir thoroughly. A glass of milk to boil with 1 / 2 cups hot water, add sugar. In the boiling liquid to put a teaspoon of small dumplings. Cook noodles in low boiling for 5-7 minutes. When the gnocchi float, brew stop. In the bowl of soup, put a piece of butter. Fruit soups are made from fresh, dried, frozen and canned fruits and berries, fruit juices and purees. As a thickener fruit soups, you can use starch. Fruit soups can be served hot or cold. They are particularly recommended in hot weather, when children decreased appetite.
Soup of dried apricots and rice (with 1,5 years)
Apricots 7-10 pcs., Figure 1 tbsp. l., sugar syrup 2 tsp., 1,5 glasses of water, salt. Wash dried apricots in warm water, pour a glass of cold water and boil it in a sealed container with weak boiling. Cooked dried apricots rub through a sieve with the broth. Figure bust, rinsed, dipped in boiling water and cook until soft (10-15 minutes), then add cooked from dried apricot puree, sugar syrup, salt and boil. Serve hot or chilled. In the finished soup, you can add cream.
* Borscht, vegetable soups are an important source of mineral salts, organic acids, plant fibers;
* Cereal soups, soups from pasta delivered into the body vegetable protein, starch, some vitamins and mineral salts.
What recommendations should be followed in order to start dinner crumbs was tasty, and useful? Not desirable for children to cook broth. During prolonged cooking of meat digest all harmful (extractable) material - so are those organic substances that previously could not be identified (separated) in the broth. They formed a group of substances derived from extracts of animal and plant tissues. Thanks to advances in the field of physical and chemical analysis in the last half-century of extractives to allocate a number of organic compounds in pure form and to establish their chemical nature. These include urea, creatine, tyrosine, leucine, xanthine, taurine, hippuric acid, cholesterol, lecithin, and many others. However, since there remains unexplored extractives, the action of the body, including the body of the child, it is unknown precisely because of these unstudied substances kids are not encouraged to give concen-centered broth. Known as extractives can have on the human body, including child-sided action - some of which stimulate gastric secretion, and therefore contribute to increased appetite, but excessive stimulation of gastric secretion is a predisposing factor for the development of gastritis. Therefore, when planning the menu for a baby, this factor can be used as follows. When the kid - maloezhka, eats extremely reluctant, you need several times a week to offer him as a first course soup on the first meat broth. That is, first you pour off after 30 minutes of cooking meat, meat fill up with clean, hot water and cook until done. All the recipes below, we have in mind is the second broth. If a child has predisposition to diseases of the gastrointestinal tract (parents have gastritis or an ulcer, the baby already has any problems with the organs of the gastrointestinal tract), the soups to meat broth is better to limit. By the extractives are also purine bases, which hindered the work of the liver. In addition, on farms and poultry farms in the feed to weight gain and protection from disease are added to various harmful to humans chemicals and antibiotics, which may also fall into the broth. In accordance with the physiological characteristics of children's soup for one year old baby is a semi-liquid rubbed (puree) dish. But every kid - this individuality, and as early as age children have their own taste preferences, they should be kept in mind when preparing soups. So, theoretically-year-old child should be given preference grated soups, but there are children who are more like the first dish in which the products are cut into small pieces. Therefore we can not strictly say that up to 1,5 years old child should get only pureed soups, and after 1,5 - only soups with chopped ingredients. However, it should be borne in mind that the preference for a particular texture may be related to the number of teeth, the development of the masticatory apparatus, the nervous system maturity. Serving Size for the baby from the first year of life, depends on the age and is, on average, 150 g (from 100-120 to 180-200 g).
Useful tips for soups
Soups succeed better than a smaller number of them boil. The best way to cook the soup for 6-8 servings at a time, in a saucepan, corresponding to the size of this volume of soup. Dishes for soups is preferable to use ceramic or enamel. What is calmer and slower boiling soup (do not boil, but yearns to low heat), so it will taste better. To make any soup is better to use fresh products. Needed careful handling, cleaning, cutting, scraping, to remove all defects before they are cooked. When cutting products should be strictly adhered to the recipe provided a form of cutting - it has a great influence on the taste of soup. With a large number of components in the soup thread should be larger, but for a small - smaller. Bookmark products in the soup should be done in a certain order so that none of the components of the soup is not digested and that the whole soup is not boiling too long. To salt the soup must always be at the end of cooking, but not too late, and at precisely the moment when all products have already been boiled, but not yet able to digest and absorb the salt evenly. In the early salted soup food cooked longer, and it can get salted as salt will remain in the liquid part of it. Late in the salted soup and get salty in the liquid part of it, and tasteless in the thick. The best soup to be served fresh, so prepare for it, preferably daily.The procedure of cooking meat soups
* Pour the meat with water, bring to a boil, pour off the water, meat, rinse under running water, and then pour the required amount of water and boil broth until cooked;
* Add a whole onion (you can leave the onion one layer of a brown envelope - the color of the broth will be amber) or finely chopped onions and carrots (as a whole, or chopped straw), spices to taste. At the same time or slightly before laying in bean broth, if any recipe soup (you can cook them separately in advance and enter at the end of cooking the first meal);
* 30-40 minutes can be found potatoes, cereals (wheat, rice, buckwheat, etc.);
* After 50-60 minutes after the start of cooking, you can make different kinds of fresh cabbage, zucchini and other vegetables;
* 1 hour cooking, add tomatoes, pickles or sour apples (depending on prescription);
* Through 1,2-1,5 hours add to the soup spices (the second tab or green onions). At the same time or slightly earlier removed from the whole onion soup, so that it does not disintegrate and it boiled leaves did not spoil the soup would be an unpleasant taste.
The procedure of cooking fish soup
* In a small amount of boiling salted water to put finely chopped onions, sliced, sticks or diced potatoes and shredded carrot;
* 15 minutes after boiling, put small pieces of sliced fish and boil 10-12 minutes, adding in the process of cooking, parsley, dill (for children older than 3 years - bay leaf, basil and other spices), made according to taste.
The procedure of cooking vegetable soups
From 2 to 7 vegetable components are placed in the soup so that they were similar in their cooking time (for example, all the roots are laid simultaneously and earlier than cabbage or other tender vegetables). Onion lays first and finely chopped. Cook vegetables on low heat until soft, then salted. Vegetable soups are prepared very quickly.
Pureed soups
Vegetable soup grated (1 year)
1 potato, 1 / 2 carrot, 50 g of cabbage, 1 tsp. vegetable oil, 1 tbsp. l. sour cream, salt. Potatoes and carrots clean, rinse, cover with cold water (1.5 cups), about 5-7 minutes add the cabbage and cook until vegetables are tender (about 15 minutes from the start of cooking). The broth to cool, cooked vegetables rub through a sieve or blender. The resulting puree diluted drained broth, add salt on the tip of a teaspoon, and bring to a boil. Before serving soup to the table to fill the butter and cream.
Cream of cauliflower (1 year)
Cauliflower 100 g courgettes 100 g, butter 10 grams, milk 100 g, 200 g of water, 1 egg (1 / 2 egg yolk), salt. The green leaves of cauliflower to remove, wash the cabbage and cut into small pieces. Tavern clean, wash and cut into cubes. The prepared cabbage and squash to put in a pot of boiling water, cover and cook until done (15-20 minutes). Soup with salt, then cook for 2-3 minutes on low heat. Cooked vegetables, remove from broth, rub through a sieve, combine with broth and boil. Fill the soup with butter and raw egg yolk, diluted with hot milk.
Not Pureed soups
Soup with tomatoes (with 1,5 years)
Tomatoes 50 g, 30 g carrot, turnip or rutabaga 20 g, 5 g of parsley, onion 5 g, 15 g semolina, butter 10 grams, milk 100 g, 300 g of water, salt. Carrots, turnips, parsley, finely chop the onion, add water and cook for 30 minutes, add the pureed fresh tomatoes. In the boiling soup sleep sifted semolina and cook at low boil for 15 minutes, then pour hot boiled milk, add salt and bring to a boil. In the soup ready to put the butter and serve with croutons.
Soup with meatballs (with 1.5 years)
Meat 100 g, water 1 cup, small carrots, 1 / 2 small onion, 1 slice of white bread, 20 g swede, cauliflower, 50 g, 1 tbsp. l. green peas, 1 medium potato, 1 / 2 tsp. butter, 1 egg (protein), salt. Boil clear broth. Peeled vegetables cut into cubes, fill with filtered broth (1 / 2 cup), to extinguish the lid until done (15-20 minutes). The pulp of boiled meat in a meat grinder to grind with a slice of bread soaked in cold water. The resulting meat dough divided into meatballs the size of a hazelnut (with hand cut-lubricated protein). Balls dipped in broth with vegetables for 20 minutes until cooked. Milk soups can be with cereals, and pasta, as well as with vegetables. The soup can be cooked in whole milk or a mixture of milk and water. But better to products that are included in the soup, boil in water, because they last longer in the milk boil soft. And when they are ready, add the hot milk. Dressed milk soup with butter. To milk is not burnt, good to use a pot with thick bottom, pre spolosnuv it with cold water. Soups on a dairy-based nutritional, their preparation is very simple. Milk soups usually are widely recommended for use in early childhood, that is, they can give their children after a year, and also lowers blood pressure. They are certainly useful, and older children. Their introduction in the diet contributes to its diversity and enhance nutritional value.
Figure 20 g, 1 cup milk, 1 cup water, butter 10 grams, salt. Figure bust, rinsed several times in cold water, cover in boiling water and cook until until it is tender (10-15 minutes). Then add raw milk to a boil, add salt to taste. In the bowl of soup, put a piece of butter. Milk soup with noodles (1 year) Vermicelli 20 grams, milk, 1 cup, water 1 / 2 cup, sugar 1 / 2 tsp., Butter 1 tsp., Salt. Boil water, add sugar, omit the noodles and boil for 15 minutes, then add the warmed milk, salt and boil for 2-3 minutes. In the bowl of soup, put a piece of butter.
Soup dumplings mannymi (1 year)
Semolina 1 tbsp. l. with riding, water 1 / 2 cup, 1 cup of milk, butter 2 tsp., sugar 0.5 tsp., salt. Making dumplings. Boil 1 / 2 cups of salted water with butter (1 / 2 tsp.), Add semolina and stir-cook porridge over low heat for 5 minutes. In a slightly chilled porridge add butter and then stir thoroughly. A glass of milk to boil with 1 / 2 cups hot water, add sugar. In the boiling liquid to put a teaspoon of small dumplings. Cook noodles in low boiling for 5-7 minutes. When the gnocchi float, brew stop. In the bowl of soup, put a piece of butter. Fruit soups are made from fresh, dried, frozen and canned fruits and berries, fruit juices and purees. As a thickener fruit soups, you can use starch. Fruit soups can be served hot or cold. They are particularly recommended in hot weather, when children decreased appetite.
Soup of dried apricots and rice (with 1,5 years)
Apricots 7-10 pcs., Figure 1 tbsp. l., sugar syrup 2 tsp., 1,5 glasses of water, salt. Wash dried apricots in warm water, pour a glass of cold water and boil it in a sealed container with weak boiling. Cooked dried apricots rub through a sieve with the broth. Figure bust, rinsed, dipped in boiling water and cook until soft (10-15 minutes), then add cooked from dried apricot puree, sugar syrup, salt and boil. Serve hot or chilled. In the finished soup, you can add cream.
