How to cook vegetable soup for a child?

How difficult it is sometimes to persuade the crumb to eat the first dish. Is it worth it? Yes! Lunch without soup - the first dish by the tradition of domestic cooking - and not lunch. However, recently there is more and more information that the rich soups are not at all useful, but rather harmful. But in many families, soup is a favorite dish, both large and small. How to correlate the recommendations of dieticians with family traditions?

If you think globally, soups are useful. They stimulate the production of digestive juices, they are a source of energy and nutrients that the child needs. Here, of course, a lot depends on what kind of soup it is. For example, borscht, vegetable soups provide the children's body with a lot of minerals and vegetable fibers, and soups with noodles and cereals are rich in vegetable protein, vitamins and starch. Therefore, try to diversify the children's menu to the maximum. But do not turn soup into the main (and often the only) dinner dish. Here, both dieticians and doctors are unanimous in their opinion: the main food load must fall on the second. How to make vegetable soup for a child - in our article.

How many grams do you need?

Since we decided that we need soup in order to adjust the gastrointestinal tract for the upcoming workload and digestive juices, we need to pay attention to the amount of the portion that you offer the baby. Up to 2 years 120-150 ml 2-3 years 150-180 ml 3-6 years 180-200 ml. Of course, you will not every day pour soup from the ladle into the dispenser. Therefore, take the baby's plate and measure the amount of water that corresponds to the age norm of the soup. Remember how many turned out - a third, a quarter of the plate? Now you certainly will not go wrong. And if the crumb ask for supplements, then pour more.

Shchi-borsch

On the basis of the meat broth, so-called refueling soups are prepared. First, broth is cooked, and then for 20-25 minutes before cooking vegetables are pawned. For example, cabbage is the main constituent ingredient, in beetroot is beet. A little secret: to boil the beets better with the addition of a small amount of lemon juice, so the beet will retain a bright color. In the soup also put chopped carrots, onions, roots.

Light vegetable

Vegetarian soup with turnip

Take:

♦ 1 turntable

♦ 1 celery root

♦ 2 carrots

♦ 2 stems of leeks (use only the white part)

♦ 2 roots of parsley

♦ 2 table. tablespoons semolina

♦ 2.5 liters of water

♦ salt to taste

Preparation:

Vegetables wash, peel, cut into strips. Turn the turnip, parsley and celery into water, cook until ready. Carrots and onions rescue in a small amount of vegetable oil. Combine all the ingredients, add the mango to the soup, stir and cook all together for another 10 minutes. From vegetables, you can quickly make soup-mashed potatoes. Its composition depends solely on what you have at your fingertips. Potatoes, carrots, cauliflower, green peas, sweet peppers, beets, root celery, onions - in short, the space for culinary fantasies is huge. Vegetables are boiled in a small amount of water, then with a blender or a mixer they turn into puree. At the end, butter or cream is added to the soup. Served soups, mashed potatoes with finely chopped greens. This is an excellent option for kids who do not really like vegetables.

Fish Day

For a baby, lean sea fish are preferable - they are rich in minerals, and they do not take much time to prepare them. However, if the dad is a fisherman, do not neglect and river fish. Just pay attention that in the soup the baby does not get bones.

Fish soup with meatballs

Take for broth:

♦ 1 carcass of fish (cod, carp)

♦ 1 onion

♦ 1 carrot

♦ 1 parsley root

♦ salt to taste for meatballs:

♦ 300 g of fish fillet

♦ 1 egg

♦ 1 onion

♦ 1 slice of white bread

Preparation:

Fish pour boiling water, in a pan immediately put the roots of parsley, peeled whole bulb and carrots. Brew for half an hour, periodically removing the foam. After the broth strain. Fish meatballs are very tasty - besides, offering them to the kid, you know for sure that there is not a single stone there. For fillet meatballs, pass the fillet through a meat grinder along with onions, white bread, pre-soaked in milk. In the mass, add the beaten egg, salt and roll small balls, which boil in the broth.

The Divine Gnocchi

Dumplings are an ideal option for those kids who do not like boiled vegetables and are ready to tirelessly catch them from soup. Dough for the dumplings are taken with a teaspoon, next put a bowl with cold water, where the dipping spoon. So the dough will not stick to the spoon, and the shape of the dumplings will be the same. Dumplings dipped in boiling broth, they usually immediately sink to the bottom. Come up - you can try. They are usually cooked for 2-4 minutes.

Potato dumplings

Take:

♦ 1 egg

♦ 3 teas. spoons of flour

♦ 3 teas. tablespoons of sour cream

♦ 3 teas. tablespoons butter

♦ 3 table. spoons of ground white breadcrumbs

♦ 3 table. spoons of mashed potatoes

Preparation:

First mix the dough, at the end add the mashed potatoes. From the resulting mass roll balls and fill them with broth.

Curd dumplings

Take:

♦ 50 g of cottage cheese

♦ 2 teas. spoons of sugar (wish)

♦ 3 teas. tablespoons of sour cream

♦ 3 teas. spoons of flour

♦ 1 egg

Preparation:

Separate the protein from the yolk, whisk in a steep foam. Combine all the ingredients until a plastic mass forms, at the end add whipped protein. Cooking curd dumpling can be in vegetable broth, but especially they are good in fruit soups, in particular in blueberry. We'll start with it.

Soup for dessert?

Such options are, of course, not very familiar to us, however, last summer showed how hot July and August are. In such heat it is meaningless to expect that the baby will become happy, there is a hot soup. Learn how to cook in a different way - for the future.

"Blueberry"

Take:

♦ 330 ml of water

♦ 80 g of blueberry

♦ a little lemon zest

♦ 20 g of sugar

♦ 15 grams of potato starch

Preparation:

Bilberry pick and rinse, and boil water with sugar and lemon zest. Put the berries in boiling water. Cook everything until ready (a few minutes). Separately, in a small amount of cold water, dilute the potato starch and. stirring constantly, pour a thin trickle into the soup. Bring the soup to a boil, but do not boil. Refrigerate. Serve with cottage cheese dumplings.

Apple soup with sour cream

Take:

♦ 500 g of sour apples

♦ 0, 75 liters of water

♦ 1 table. a spoonful of flour

♦ half a glass of sour cream

♦ Sugar to taste

♦ 50 g of boiled noodles

Preparation:

Peel apples, cut into cubes. Water boil with sugar, pour apples there and cook a little. Then fall asleep in a saucepan sifted through a sieve. Put in the soup pre-cooked noodles and season with sour cream. Soup can be eaten both in hot and cold.