Vegetable puree without potatoes. Vegetable puree and other vegetable dishes for children. Buying or preparing

It is advisable to start introducing the first complementary foods into the baby's diet with vegetable puree or porridge. Many pediatricians still advise opting for vegetable puree, since vegetables contain useful vitamins, organic acids and trace elements, in addition, they contain vegetable fibers and pectins, which normalizes the intestinal microflora and prevents constipation. In the event that the baby is gaining weight poorly, has loose stools, it is better to give preference to porridge. In any case, on the choice of complementary foods for the baby, you should seek the advice of a pediatrician.

vegetable puree considered one of the most optimal options for the first complementary foods

The procedure for introducing vegetables into the diet of the baby

The order of introducing vegetable complementary foods is determined depending on the main qualities of vegetables. The table below will help you figure out the sequence of introducing complementary foods with vegetables.

Name of the vegetable	Characteristic	Allergy Risk
	Suitable for overweight children. Helps to remove toxins, has a diuretic effect, eliminates the problem with constipation.	Very low
	Improves digestion, effectively restores hemoglobin levels and reduced immunity.	Short
	It has a high calorie content and a high content of starch, the excess of which can cause bloating and pain in the tummy, and frequent stools. The proportion of potatoes in mashed potatoes should not exceed 20-30% of the total volume. Before cooking, cut the potatoes in half and soak in water for 1-2 hours.	Average level
	It has anti-inflammatory, antiseptic effect. It is able to improve the condition of the skin and is very useful for the eyes.	High
	Favorably affects the work of the digestive organs, prevents the formation of constipation, cleansing the body. Increases immunity.	High

The usual mashed potatoes for adults should be given to a child carefully, in small quantities (more in the article:)

5-6 months - zucchini. Low calorie, contains copper and potassium.
5-6 months - cauliflower. It has a high content of potassium, calcium, phosphorus and iron.
6-7 months - potatoes. Helps improve metabolism.
7-8 months - pumpkin (more details in the article:). Enriched with fiber, iron and carotene.
9 months - carrots. It has a high content of vitamin B, carotene, potassium and phytoncides.
9 months - green peas. Contains vitamins B, C and PP.
9-10 months - beets (we recommend reading:). Contains vitamins B, C and iron.
After 1 year - cucumbers, tomatoes, eggplant and bell pepper. In children younger than this age, the gastrointestinal tract is not yet able to digest foods containing coarse fiber, which can contribute to the formation of increased gas formation, bloating and pain in the tummy.

The volume of vegetables during the 6th month should be in the range from 50 to 100 g, during the 7th month - 150 g, by the year the volume is increased to 200 g. Given the age and taste of the child, the mother herself can start choosing which vegetables used for preparing multi-component dishes.

Zucchini puree - perfect option for first breastfeeding

Rules for the first feeding with vegetables

If it is necessary to introduce vegetable complementary foods into the infant's diet before six months (but not earlier than 4 months of age), the choice between vegetables and porridge is made taking into account the weight of the crumbs and the nature of the stool. When introducing complementary foods, observe the following rules:

To track how the child reacts to each individual ingredient, give the baby vegetable food in the form of a single-ingredient puree. After getting used to each individual product, try introducing multi-component dishes into the diet.
Choose zucchini, broccoli or cauliflower as your first vegetable food (we recommend reading:). If acquaintance with one vegetable puree was successful, try giving dishes from other vegetables, according to the age of the baby.
Follow the standard scheme for introducing complementary foods: on the first day, the baby is allowed to try 1/4 teaspoon, on the second day - 1/2, etc. The serving volume is adjusted to 50 g (when replacing vegetables, feeding with a mixture of up to 100-150 g). It is optimal to introduce the child to a new product in the morning. After the baby eats vegetable puree, he needs to be supplemented with breast milk or formula. The next new dish the baby can try in 1-2 weeks.
Do not salt or add sugar to baby food. Although the natural taste of individual vegetables may seem doubtful to adults, the child is still obliged to find out what a vegetable really is.
Buying finished product in the store, read the composition on the jar. It should contain only water and vegetables. Give preference to products from a trusted company.
If the mother herself is preparing vegetable puree at home, it is better to use vegetables grown in her garden. Imported products (especially in winter) should not be bought, as they often contain nitrates that are dangerous for a baby, even in small quantities. If you buy frozen vegetables, check their consistency (the mass should be crumbly, not in the form of a “lump”). Products from which baby puree is prepared cannot be re-frozen.

Puree preparation

Vegetable puree should be given only fresh, it should be prepared immediately before feeding. When reheating vitamins and useful substances becomes smaller, moreover, even when stored in the refrigerator, microbes are able to multiply. Try to choose only fresh, if possible, "homemade" vegetables, for the cultivation of which chemical fertilizers were not used.

To preserve the greatest amount of mineral salts and vitamins, it is better to steam or stew vegetables by adding a small amount of water (a double boiler or pressure cooker will do). Thus, the baby will receive all the valuable components of vegetables.

So the scheme for preparing any puree is simple:

rinse vegetables well, rinse again with water after cleaning;
bring the water to a boil, put vegetables in it, reduce the heat (if you cook several types of vegetables in one dish at once, you need to start them in turn, according to the degree of softening);
grind ready-made boiled vegetables with a sieve or blender;
add the remaining vegetable broth (about 1/3 or 1/4 of the total volume of vegetables).

In the finished vegetable puree, it is allowed to put vegetable oil(Olive "cold pressed first" is perfect), starting with 1 drop and in a week increase the volume to 3 ml (at the age of 4.5 to 6 months), 5 ml (after 6 months). Vegetable oil is rich in polyunsaturated fatty acids, fat-soluble vitamins A, D, E and phosphatides, which the baby needs for subsequent growth and development. Here are a few simple recipes vegetable purees.

Ingredients: small zucchini without any damage, water (or breast milk/formula). Cooking process:

Wash vegetables well and peel. Cut into small cubes, about 1x1 cm in size.
Pour the pieces with a small amount of clean water, bring to a boil and reduce the heat. Cook for about 15-20 minutes until the zucchini is soft.
Grind the zucchini until smooth so that there are no lumps (for this purpose, you can use a sieve or blender). Add vegetable broth - bring the puree to the desired consistency.

cabbage puree

Ingredients: 7-10 cauliflower florets, 50 ml water (or breast milk/formula). Cooking process:

Wash cabbage florets thoroughly.
Drop into boiling water. Cook for about 10-15 minutes (the same time will take when using a double boiler).
recline boiled cabbage in a colander and cool.
Grind cabbage using a sieve or blender, add cabbage broth. The consistency should be liquid sour cream.

Cauliflower puree is sure to please the child if you add a little milk or mixture to it.

carrot puree

Ingredients: 100 g carrots, 50 ml water (or breast milk/formula), 3 drops of oil. Cooking process:

Thoroughly wash and clean the root crops. Cut into strips or grate using a coarse grater.
Pour boiling water to a level just above the carrots. Simmer over low heat until the roots are soft.
Throw boiled carrots in a colander and chop it in any convenient way.
Pour in the broth, bring to a boil and remove from heat.
Add vegetable oil, mix thoroughly.

Carrots contain a lot of valuable elements for the baby, so it must be given in the form of mashed potatoes.

If the baby has a negative reaction to a new product, you should consult a pediatrician or be examined by an allergist. To avoid detrimental consequences for the first feeding of the child, use hypoallergenic vegetable dishes (we recommend reading:). They are perfectly digested, they contain all the nutritious macro- and microelements, fiber and vitamins necessary for a growing child's body. After the baby gets used to them, you can move on to getting acquainted with mashed potatoes from other products.

Rating of ready-made vegetable purees

Preference should be given to mashed potatoes of well-known companies:

"Fruto Nanny". First place in the ranking. Vegetable puree practically does not cause an allergic reaction. It contains only natural ingredients, and the age of the baby is taken into account in the manufacture. The taste of puree is pleasant, and the baby eats a new product with appetite. The assortment of the company includes vegetable purees from broccoli, pumpkin, cauliflower and carrots.
"Gerber". It occupies one of the leading places in the ranking. Produces one-component vegetable puree using only environmentally friendly products. It can be given to crumbs prone to food allergies. Wonderful taste and quality.
"Grandma's basket". High quality and budget cost. The composition does not contain preservatives and starch - only water and vegetables. Among the one-component purees you can find cauliflower, broccoli, pumpkin and zucchini. This firm is often chosen for formula-fed babies and those prone to allergies.
"Topic". For the first feeding, puree of broccoli, cauliflower, carrots, pumpkin and zucchini is suitable. In the manufacture, except for water and vegetables, nothing is used.
"Hipp". Meals are made only from fresh and quality products. Rarely leads to allergies and stool disorders. For babies, there are complementary foods made from cauliflower, carrots, potatoes, zucchini, parsnips or broccoli.
"Humana". Complementary foods are good for children prone to allergies and digestive problems.
"Agusha". The products are subjected to strict quality control, thanks to which they have earned great popularity.

After opening, the product can be stored for no more than a day. Before using puree, transfer the required volume from the jar to another dish and heat it in a water bath.

Your baby is already ready to try something new, when he is no longer full of his usual mother's milk or formula, if he shows interest in your food, he can grab a piece and put it in his mouth. This usually happens between 5 and 9 months of age. So, it's time to introduce your child to vegetables. And for this you need to learn how to prepare vegetable puree for the first complementary foods on your own or choose the right one ready-made, when to give it and what to expect from this innovation.

The first vegetable puree: when and what to give

On the issue of complementary foods - the timing of its start and the choice of ingredient - experts in baby nutrition do not have a consensus. Much depends on the state of health of each infant, the individual pace of development and the method of feeding.

If the baby is breastfed, he does not need anything else until six months of age. And after six months, one mother's milk is not enough to provide the developing body of the baby with all important substances. Then comes the "finest hour" of vegetable puree. By this time, the not fully strengthened digestive system is already able to cope with a new product without the risk of gas formation or diarrhea. For formula-fed babies, the most appropriate time is the age of 4 or 4.5 months.

By the way, the actual timing of the introduction of vegetable complementary foods in different parts of the world is different: in Europe, for example, this happens at 3-4 months of infant life. In particular, German pediatricians do not hide the fact that the purpose of these events is the gradual persistent weaning of the child from the breast at an earlier date, mainly so that the mother can return to work as soon as possible.

Its time to begin

The baby can already try vegetable puree if:

his weight has doubled since birth;
he knows how to eat in an upright position;
he can chew food with large pieces.

Experts recommend starting complementary foods with vegetables rather than fruits. Otherwise, an early addiction to sweets will form, followed by a rejection of another. healthy food, caries can develop and metabolism worsens (plus an extra load on the pancreas, kidneys). Vegetables are less "interesting" than fruits, but contain all the vitamins and minerals necessary for growth.

With a poor weight gain in a baby, a pediatrician may recommend first introducing porridge into the diet. In other cases, vegetables are the best option.

It is better to start giving vegetable puree in the morning so that you have time to monitor the baby's condition and track down possible consequences of feeding (allergies or digestive problems).

It's okay if the baby turns away from the spoon, cries or spits out healthy food - just give him some time and try these methods:

give a new food at the next feeding or after a couple of days;
add some breast milk/formula for a more familiar taste;
after a few days, give a puree of another type of vegetable.

You can feed the baby little by little more than once or twice. Experience shows that children may agree to try mashed potatoes only after ten or even fifteen unsuccessful attempts. But refuse to introduce complementary foods if the child is unwell or in a bad mood: he is unlikely to positively perceive experiments with his menu.

First vegetables

So, what vegetables to start complementary foods with? Among the huge variety of products, it can be difficult to determine which ones are best for your baby, and which ones are better to wait. It is most convenient to use the universal advice of children's nutritionists, who have studied suitable vegetables for the first feeding, their composition and beneficial features and also determined the risk of an allergic reaction.

Type of vegetable	Characteristics	Allergy Risk
Zucchini / squash	Useful for children with a tendency to allergies. Removes excess water from the body. Suitable for overweight children. Not recommended for loose stools	Short
Cauliflower	Contains a high proportion of vitamin C, it contains a lot of iron, protein. Suitable for overweight children
Broccoli	Broccoli
Potato	It contains potassium, phosphorus, vitamins. High-calorie. A lot of starch (to remove excess starch, you need to soak for an hour in water before cooking). Better to use in small quantities. Not recommended for constipation	Average
Carrot	It has more vitamin A than other vegetables (which is why it is good for the eyes), a lot of natural antibiotics. Has a pleasant taste. It is better to start feeding with boiled carrots
Pumpkin	Enriched with pectin, vitamins. Low calorie. Suitable for overweight children

When deciding which vegetable puree to start with, give preference to zucchini, cauliflower or broccoli. After two weeks, when you are sure that the child is used to it, try giving him mashed pumpkin, carrots, white cabbage, green peas or spinach. Beets, tomatoes, onions are offered from 9-10 months, when the children's body can normally perceive them, and do this with caution, because they can cause allergies.

Especially carefully you need to choose products if the baby's father or mother had or has a food allergy.

Vegetable purees from 4 months, and in general at the beginning of complementary foods, should be monocomponent (from one specific vegetable). After getting acquainted with the listed products, if there is no negative reaction, you can offer the child multicomponent nutrition.

Complementary feeding scheme

From the very beginning, vegetable puree should be a meal on its own - breakfast or lunch. Vegetables will become a side dish only when meat and fish appear in your child's diet.

So, the new dish should be included in children's menu gradually, almost imperceptibly. When you introduce vegetable puree complementary foods, the feeding pattern may be as follows.

Start early in the day with 1/2 teaspoon, then breastfeed/formulate. Every day, double the volume and bring it up to 50-100 ml, if the baby's well-being, the nature of the stool has not changed.
If the baby no longer wants to eat, do not insist - immediately offer him the usual food (breast milk, formula).
Adverse reaction occurs (redness/rash/skin itch, diarrhea/constipation, abdominal pain) - discontinue the product, wait until the symptoms disappear and try another.
Did you have a reaction to an increased amount of a product that was previously perceived as normal? Take a break for a couple of days, and then return to the previous volume of food.
After the first week (if the child feels normal), completely replace one feeding with vegetables. Over the next seven days, adaptation to the new food will occur.
How to introduce vegetables into complementary foods: add each new species to the diet one at a time, after 7 days (it’s easier to track a possible reaction and understand what exactly it happened to; it is recommended to keep records - date, type of food, dosage, reaction).

"Microdose" at the very beginning is the best solution. And the slower the volume increases per feeding, the less likely it is that the child will develop diathesis.

Buying or preparing

Factory-made baby food is recommended for use by leading global and domestic healthcare organizations. European and Russian manufacturers provide products of the highest quality, so the choice of parents depends only on their preferences and financial capabilities.

When buying ready-made baby food in a store, you should pay attention to:

package integrity (no dents, tightly closed lid);
the color of the contents (if it can be seen through the packaging);
labeling on labels (minimum age of the child, expiration date, manufacturer's contacts);
compound.

Ideally, vegetable puree has an optimal uniform structure, natural color, additionally enriched with useful substances, hypoallergenic, does not contain spices, preservatives, "strange" additives, including starch as a thickener. It is sterile, it has all the necessary nutrients, regardless of the season.

If you want to make your own first meal puree, choose your vegetables carefully. They should not have defects, but they should not look too “glossy” (most likely, fertilizers unknown to you were used during cultivation). Best of all - vegetables from the proven "grandmother's garden".

You can stock up on food for the future: for example, in freezer cabbage is well stored, and in winter on the balcony - carrots, potatoes.

For cooking vegetables, it is good to use a double boiler: this fast way, which also allows you to save vitamins. Pour the vegetables through a sieve (for small amounts) or mash with an immersion blender. At about 10-11 months, you can knead foods with a regular fork: the inclusion of large pieces will help the baby learn to chew.

Here general principles cooking a healthy vegetable dish for your child.

Take one kind (let's say broccoli), rinse in running water.
Pour boiling water over the vegetable, cut, put in a saucepan.
Pour the product with clean bottled water, cover the pan with a lid and cook over low heat for 20-30 minutes, until soft.
Drain the water (not completely), mash the still hot vegetables along with the broth.
Add 2-3 drops of olive or sunflower oil to the resulting mass (in the future, you can bring it up to 1 teaspoon), you can use a small amount of boiled milk.
Stir until smooth. Don't add salt.
Let the puree cool or slightly warm.

Important: Be sure to prepare fresh food before each feeding.

If you would like to try making different vegetable purees for kids, the recipes we offer will help you with this. We remind you that these products can appear first in the diet, they will not cause allergies, they will be well absorbed and will bring many benefits.

Zucchini puree

You will need a small zucchini (without cracks, dents or other damage) and bottled water.

Wash the vegetable thoroughly, remove the skin, remove the core and cut into small cubes (about 1x1 cm).
Pour the pieces with a small amount of clean water, bring to a boil, lower the heat and cook for 15-20 minutes until they are soft.
Drain almost all the broth, grind the boiled zucchini until smooth, without lumps (wipe with a sieve or use a blender). If the consistency is too thick, pour in a little broth and mix.

cabbage puree

You will need cauliflower (7-10 florets) and 50 ml of purified water, breast milk or adapted formula).

Rinse the small inflorescences thoroughly, place in boiling water, leave to boil for 10-15 minutes (the same amount of time will be required if you cook in a double boiler).
Throw the boiled vegetables in a colander, cool.
Mash with a blender or rub through a sieve, gradually adding water / cabbage broth (gr. milk or mixture). Bring to the consistency of liquid sour cream.

carrot puree

Take 100 g of root vegetables, 25 ml of boiled milk, three drops of vegetable oil.

If you observe an atypical reaction of the child to a new food, you need to consult a pediatrician or contact an allergist for an examination. And in order to avoid problems, it is best to try first of all hypoallergenic vegetable purees for the first feeding - they are perfectly absorbed, provide the baby's body with the necessary macro- and micronutrients, fiber, vitamins. And only after getting used to them is it worth treating the child to mashed potatoes from other vegetables.

From 5 months.

You will need: 2 potatoes, 4 tablespoons of milk (breast or mixture), 1 teaspoon of butter.

Wash the potatoes well. Peel it off. Wash again. Steam the potatoes or bake in the oven until soft. Strain the still hot potatoes through a sieve or puree in a blender. While whisking the potatoes, gradually pour in the hot milk. Put the resulting puree on fire and boil for another 2-3 minutes. Remove from heat and add butter. Cool down.

Cauliflower and zucchini puree

From 6 months.

You will need: 50 g of cauliflower, 60 g of zucchini, 2 tablespoons of milk (breast or mixture), half a teaspoon of vegetable oil.

Rinse vegetables well under running water. Clean the cabbage. Divide it into small inflorescences. Cut the zucchini into small pieces. Put the vegetables in an enamel pot. Pour boiling water over everything so that the water completely covers the vegetables. Close the lid and cook until fully cooked. Rub the still hot vegetables with the broth through a sieve until a homogeneous mass is obtained. You can use a blender. Add hot milk to puree. Boil for 1-2 more minutes. Add vegetable oil to the finished puree and mix.

Carrot and potato puree

From 7 months.

You will need: 2 potatoes, 1 carrot, 4 tablespoons of milk (breast or mixture), 1 teaspoon of vegetable oil.

Wash carrots and potatoes well. Clean and wash again. Cut vegetables into cubes. Put them in an enamel pot. Pour boiling water over so that the water covers the vegetables. Simmer the vegetables over low heat, covered, until tender. Pass hot vegetables through a sieve until smooth. You can use a blender. Add milk, salt, vegetable oil to the puree. Bring to a boil, remove from heat and set aside.

carrot puree

From 7 months.

You will need: 1 medium carrot, hot water, 2 tablespoons of milk (breast or mixture), ¼ teaspoon of butter.

Wash the carrots well, peel them, wash them again. Cut the washed carrot into cubes, transfer it to an enamel pan, pour boiling water over it so that the water covers the carrots. Steam or simmer the carrots, covered, until the carrots are soft and the water is boiled away. Rub hot carrots through a sieve until smooth. You can grind carrots in a blender. Add butter, hot milk and mix everything. Boil for another 2-3 minutes. Refrigerate before serving.

Zucchini and chicken puree

From 9 months.

You will need: 150 - 200 g of zucchini pulp, 50 g of boiled white meat chicken or turkey, ¼ cup milk, 1 tbsp butter.

Wash the zucchini well. Remove the skin from it and cut into small pieces. Steam until fully cooked. Hot, grind the zucchini through a sieve until smooth. Mix with chopped poultry meat until smooth. Pour in hot milk, salt and boil for another 2-3 minutes. Add butter to the puree.

Cauliflower puree with milk

From 6 months.

You will need: 100 g of cauliflower, 2 tablespoons of milk (breast or mixture), half a teaspoon of vegetable oil.

Wash the cauliflower well. Cut it into florets. Remove green leaves. Put the small cauliflower florets in an enamel pot. Pour boiling water over it so that the cabbage is completely in the water. Close the lid and simmer until the cabbage is cooked and the water has completely evaporated. Rub the hot cabbage through a sieve until smooth. You can use a blender. Add hot milk to the puree and boil for another 1-2 minutes. Add vegetable oil to the finished hot puree.

Apple-pumpkin puree

From 6 months.

You will need: 100 g of pumpkin pulp, 1 apple, 1 teaspoon of butter.

Rinse the pumpkin and apple well. Peel off the skin, remove the seeds. Cut the fruit into pieces. Fill the pumpkin with water and cook over low heat under a lid until the pulp. Add an apple. Boil for 10 more minutes. Grate the still hot fruits on a fine grater together with the broth until smooth. You can use a blender. Boil puree for another 102 minutes. Cool, add butter and serve.

Puree from potatoes, carrots, cabbage, beets and pumpkin

From 8 months.

You will need: 1/5 potatoes, 30 g of carrots, pumpkins, beets, white cabbage, 2 tablespoons of milk (breast or mixture), half a teaspoon of vegetable oil.

Wash vegetables thoroughly. Peel them, cut into small pieces. Put the chopped vegetables in an enamel pan, add water, close the lid and simmer over low heat. Complete evaporation of water must not be allowed. When the vegetables are soft, rub them hot through a sieve until smooth. You can use a blender. Add hot milk to puree and bring everything to a boil. Add vegetable oil.

Vegetable puree with kohlrabi, spinach and potatoes

From 8 months.

You will need: half a head of kohlrabi, 100 g of spinach, 1/3 of a potato, the yolk of one boiled egg, 2 tablespoons of water, 1 tablespoon of butter.

Rinse vegetables thoroughly. Chop the kohlrabi. Set aside some of the green tops of the kohlrabi. Peel the potatoes, rinse them again. Cut it into slices. Place the potatoes and kohlrabi in an enamel pot, add butter, close the lid and simmer for about 15 minutes. Grind the reserved kohlrabi greens and spinach and add to the stewed vegetables. Simmer still 5 0 10 minutes. Pass hot vegetables through a sieve until smooth. You can use a blender. Add egg yolk, stir.

Vegetable and fruit puree is often the first meal of the baby after breast milk or formula, so many mothers prefer to cook it on their own. Although modern manufacturers convince us that baby food is devoid of preservatives and harmful additives, fresh vegetables and fruits are much healthier, especially when it comes to feeding babies. Yes, and cooking baby puree at home is not so difficult.

Vegetables or fruits?

Let's try to cook for our beloved baby. Despite the fact that pediatricians of the last century recommended starting complementary foods with fruits, it is better to first introduce the child to vegetables - modern doctors and nutritionists have come to this conclusion. Boiled vegetables do not irritate the gastrointestinal tract, are better absorbed, satisfy hunger, do not cause allergies and increased gas formation. In addition, vegetables do not contain fructose, which irritates the pancreas. And one more weighty argument in favor of the fact that it is better to start with vegetables - fruits are tastier, and if the baby tries them first, he will refuse vegetables, because they will seem to him more insipid.

How to make baby vegetable puree

What can you make baby puree from? Perfect puree for the first feeding - from cauliflower or zucchini. A little later, you can introduce pumpkin, broccoli, carrots, potatoes and green peas. Before cooking, vegetables are washed well, peeled, cut into pieces and cooked - steamed, in the oven or in the usual way, in water. The first two methods are preferable because oven roasting and steaming preserve the vitamins, minerals, nutrients, and natural color in the vegetables. And most importantly - such vegetables are much tastier. Some nutritionists recommend boiling vegetables with their skins on before peeling them, so choose your own cooking method.

If you still had to cook vegetables in a saucepan, use enamelware, add less water and dip vegetables into boiling water. Boil until soft, but do not overcook vegetables and fruits, otherwise they will become tasteless and lose a lot of vitamins. Ready vegetables are chopped with a blender until smooth and slightly diluted with water, vegetable broth, breast milk or mixture to a gruel state, since the child does not yet know how to digest thick food. Small pieces of vegetables in puree sometimes cause the baby to refuse to eat, so the knives in the blender should be well sharpened, and if there is no technique, you can grind the vegetables through a sieve. Salt and spices are usually not added to baby vegetable puree, and if the baby is more than 6 months old, you can put a little butter in the puree.

A few rules for making baby puree at home

Use only fresh vegetables and fruits.
Water for cooking vegetables should be filtered or bottled.
If you are using frozen foods, choose only whole fruits and vegetables as they retain the most nutrients.
All utensils for preparing baby food should be perfectly clean, so if the knife falls on the floor, you should wash it well. Also, the presence of pets in the kitchen during the cooking process is not allowed.
Do not use vegetables and fruits with a high content of nitrates in the diet of infants - spinach, leaf salad, beets, melons and watermelons.
Store-bought vegetables are recommended to be soaked in water to remove nitrates: this takes 1-2 hours, for potatoes - up to 24 hours.
Fruits and berries with a sour taste mix with sweet fruits - for example, blackcurrant goes well with a banana or pear. Sour puree is unlikely to please the baby.
Give your child only fresh food, and it is better to eat yesterday's mashed potatoes from the refrigerator yourself.

Handmade fruit puree for children

Children are more likely to eat fruit puree because fruits are tastier and sweeter. Fruits contain a large amount of vitamins, minerals, trace elements, fiber and antioxidants, so they are very useful for a growing body. However, fruits are strong allergens, especially berries, bananas, pomegranates and apricots, so they should be given with caution, watching the child's reaction. The most low-allergenic fruits are apples and pears, so it is better to start complementary foods with them, and then introduce all other fruits. First, the baby is fed with a one-component puree made from only one product, and then you can mix different vegetables and fruits, and not only among themselves. Very tasty combinations of fruits and vegetables, such as apples and zucchini, pumpkins and pears.

Fruits must be of high quality, without damage, ripe and juicy, and the rules for preparing fruits do not differ from the rules for cooking vegetables. Naturally, fruit puree is not sweetened with honey and sugar - the later the child learns the taste of sugar, the stronger his health will be.

Aromatic pumpkin puree

Kids are happy to eat because of its pleasant sweetish taste, besides, pumpkin is very healthy. It contains a whole storehouse of various vitamins, including vitamin T, which normalizes the metabolism in the body. For pumpkin puree small squash will work, as large squash are not as tasty and difficult to peel.

Cut the pumpkin in half, and then into small slices, one or two of which (depending on the appetite of the crumbs) chop into cubes. Boil the pumpkin in a double boiler or in water for 20 minutes, while warm, beat with a blender to a smooth puree and dilute if necessary with water or a mixture. Add oil and salt depending on the age of the child.

Soft broccoli puree

One of the most favorite homemade baby puree recipes is broccoli. This cabbage is extremely useful because it contains potassium, iron, calcium and other valuable substances. It has much more vitamin C than lemon, and the reasons for its nutritional value are its high protein content.

Separate the broccoli into florets, wash them thoroughly and steam them for 20 minutes. Cabbage cooks faster in water - fresh broccoli will take 7 minutes, and frozen - about 15 minutes. Broccoli puree does not need much water, it should lightly coat the vegetables. After the cabbage becomes soft, chop it in a blender or pass through a sieve. If you are making puree for children older than a year, be sure to add butter - the kids will gobble up broccoli on both cheeks!

How to make baby pear puree at home

Pear - very tender, tasty and useful fruit, which rarely causes intolerance. In addition to the high vitamin value, the pear has other beneficial properties - it facilitates digestion and removes toxins from the body.

For baby food, choose green pears to reduce the risk of allergies, which, although rare, are found among babies. Peel the fruits from the peel and core with seeds, and then stew the pear in a bowl with a thick bottom in a small amount of water for 15 minutes. Let the pear cool slightly and puree it in a blender with a little of the remaining pear broth. For large kids, fruits can not be boiled, but add half a teaspoon of natural honey to the puree.

Zucchini and apple puree

it delicious puree small gourmets will like it, besides, zucchini are considered the most hypoallergenic vegetables, which, due to their high potassium content, have a beneficial effect on the heart. Apples contain iodine, iron and phosphorus, and due to the high concentration of vitamin C, apples help in the prevention of colds and viral infections.

Wash the zucchini and apples well, de-seed them, cut into pieces and cook in a saucepan for about 20 minutes, considering that zucchini cooks 5 minutes faster. By the way, apples are steamed for 15 minutes, zucchini - 10 minutes. Next, vegetables and fruits are chopped in a blender, mixed and brought to a boil. For allergic children, this is the best side dish!

exotic mango

Sometimes you can pamper your baby exotic fruits- for example, prepare mango puree. This is a very tender fruit. original taste, containing 12 amino acids and improving sleep.

Choose only ripe fruits - soft and with a red-yellow color. Remove thick skin from mango large bone, put the pulp in a blender, add 2 tbsp. l. water and mash it, and then heat it in a saucepan for several minutes. For a baby up to a year old, it is better to give mashed potatoes with heat treatment to facilitate digestion, and older children can be fed raw mangoes.

Carrot and potato puree

Make regular mashed potatoes without oil. Peel the carrots, grate them and stew with butter and vegetable broth - about 1 tsp is required for 200 g of carrots. butter and 150 g of broth. When the carrot becomes very soft, wipe it through a sieve, and then put it on a plate, put mashed potatoes on the second half. Let the child choose whether to mix two types of puree for him or eat separately!

Pumpkin and apple puree

This sweet, sugar-free pumpkin-apple puree, cooked in a double boiler, is suitable for children who are already accustomed to "adult" food and are able to perceive new things. unusual dish. It is better to take a pumpkin with a gray or green skin and with bright pulp - such fruits contain more vitamins and other useful substances. Apples are green because they have fewer allergens.

Cut into pieces the pulp of pumpkin and apples without peel and seeds, put in a double boiler and cook for 20 minutes. Grind pumpkin, apples and raisins in a blender or by hand with a pusher if the child has already learned to chew. They say that this puree is very good for skin and hair, and you can check the truth of this statement yourself if you start feeding this dish to your baby.

In autumn, you can take care of harvesting vegetables for baby purees. Some vegetables, such as pumpkin, carrots and apples, are stored fresh, and zucchini, broccoli, berries are frozen in small portions, because due to frequent freezing and thawing, vegetables lose vitamins and become tasteless. You can roll up fruit and vegetable puree in jars, but this snack should not be given to babies. Remember that the taste of vegetables depends on whether the baby will love them in the future, so try to cook appetizing and gentle puree- for health and good mood!

This type of complementary foods is usually prescribed to children no earlier than 5 months. It is better to start with mashed potatoes from one type of vegetable, as this avoids the manifestations of food allergies, which are often noted in infants when using multicomponent mixed dishes. But later you can go to them. On the 1st day of the introduction of vegetable puree, a portion is made with a volume of 5-10 ml (1-2 tsp) before feeding, and then supplemented with breast milk or formula. It is necessary to monitor the nature of the chair. If it remains normal (yellowish-brown, without mucus, greenery, lumps), then the next day the amount of puree can be increased to 30-50 ml.

\ Usually within 1 week one feeding is completely replaced with vegetable puree and brought to 130-150 ml. The second week is allotted for full adaptation to the new food.

\ A variety of vegetables are gradually included in the puree, each type in turn for 5-7 days (zucchini, colored, White cabbage, potatoes, pumpkin, carrots, etc.). By adding them one at a time, you can easily track which of them cause allergic reactions in a child and exclude them from the diet in time.

\ In the nutrition of infants, it is recommended to use potatoes, carrots, onions, beets, white cabbage. It is recommended to add vegetable oil to vegetable puree (5 ml per 100 g of product) and not to add sugar and salt. FROM green peas, pumpkin, beets and tomatoes should wait.

\ You need to cook mashed potatoes immediately before feeding the baby. Otherwise, some of the nutrients will be lost.

\To prepare vegetable puree at home, you need to take one type of vegetable, for example, cauliflower, rinse thoroughly, put in an enamel pan, add water and cook until tender. Drain the water, but not completely, knead well, add 3-5 ml of vegetable oil (sunflower, olive), you can boil a little milk, and stir until a homogeneous mass is obtained.

How to Make Vegetable Puree at Home

\- Once again, we draw your attention to the fact that it is necessary to prepare mashed potatoes immediately before use. It is best to allocate a separate small enameled saucepan with a lid for the child. Select only the best, freshest vegetables for your child.

\- Wash the selected vegetables thoroughly under running water. Potatoes, carrots, onions, beets - peel; zucchini, pumpkin - peel, remove seeds; cauliflower, broccoli disassemble into inflorescences. Wash thoroughly again, pour over with boiling water.

\- Coarsely chop, put in a saucepan, pour a small amount of water, bring to a boil and cook over low heat under a lid until soft (20-30 minutes). Do not salt.

\- Wipe the cooked vegetables through a sieve or beat in a blender (at the beginning of the introduction of complementary foods, when the vegetable is one and the portions are small, it is more convenient to use a sieve, when the portion increases it is better to use a blender, as it will chop different vegetables into a homogeneous substance).

\- Then you need to add the decoction in which the vegetables were boiled to the resulting puree, bringing, if this is the beginning of complementary foods, to a semi-liquid consistency. Later, you can make a thicker puree, and by 8-9 months you can chop vegetables with a fork without fear that large pieces will remain.

\- In the first week, nothing should be added to the puree, from the second week from the start of complementary foods, add vegetable (sunflower) oil 5 ml (1 tsp) per 100 g of puree.

\- So, bring the cooked slurry of vegetables with the addition of broth (and from the second week of vegetable oil) back to a boil. Put in a bowl, cool and give to the child.

\Potato

\ Potato is a very convenient product for home cooking puree, it is stored for a long time, does not deteriorate. Potatoes do not irritate the gastrointestinal tract (GIT), contain many vitamins, potassium and phosphorus, starch, which helps to eliminate toxins from the body. Potatoes are allowed in the diet of children with gastrointestinal disorders, accompanied by vomiting, diarrhea.

\ Potato can be introduced as the first complementary food, but with caution - it can cause allergies. It is also not recommended to make potatoes the main component of vegetable puree. After switching to puree from different vegetables, it is necessary that the proportion of potatoes in mashed potatoes is no more than 50%.

\White cabbage

\Contains many vitamins and microelements, including the unique vitamin U, but it should be borne in mind that during cooking, a significant part of the vitamins is destroyed, as in other vegetables. Cabbage stimulates the secretion of the stomach and intestinal motility, but contains a lot of coarse fiber, which irritates the gastrointestinal mucosa and can cause increased gas formation and upset stools. In addition, it often causes allergies.

\ Since diversity in baby food is encouraged, white cabbage is also recommended to be included in the diet of children under 1 year old, but not immediately (from 7–8 months) and not as the basis of vegetable puree, but as an additive.

\Cauliflower

\ Cauliflower and its variety - broccoli refers to products with a low degree of allergenicity, contains many vitamins and minerals.

Compared to white cabbage, it contains significantly less coarse fiber, therefore it does not cause increased gas formation and acts on the gastrointestinal tract as favorably as zucchini.

However, cauliflower is much more difficult to wash, peel, does not store for a long time, cooks longer and is more difficult to rub through a sieve. All this makes it not convenient if you want to cook it yourself as a first meal of complementary foods at home.

Therefore, it is better to introduce this vegetable later, as an additive to the main product (vegetable), when a portion of vegetable puree for your child will already be 150 ml - it will be easy and convenient to grind vegetables in a blender.

\Zucchini

\If you prefer to cook mashed potatoes yourself at home, zucchini is most suitable as a first meal of complementary foods. Zucchini is rich in vitamins A and C, potassium and magnesium, it does not irritate the mucous membrane of the gastrointestinal tract, stimulates the secretion of gastric juice and intestinal motility, is well digested and absorbed.

Zucchini is a hypoallergenic product, it retains vitamins and other useful properties well during long-term storage, so it can be used not only in summer and autumn, but also in winter.

\ Moms love this vegetable because it is very convenient for making baby puree. It boils quickly and rubs well through a sieve, so any (small) portion of mashed potatoes can be prepared. For baby food, young zucchini, without seeds, are more suitable.

\Onion

\ Onions are used in baby food up to a year only in boiled form. This is due to the fact that it has an irritating effect on the gastrointestinal mucosa and can cause allergic reactions.

\Carrot

\ Good and long-term storage, easy to use. Contains carotene (provitamin A). Carrots are very useful for growth and vision, contain phytoncides (natural antibiotics) and many trace elements. When boiled, it is easily digested and does not irritate the gastrointestinal mucosa. In addition, it has a sweet taste, which is very popular with children.

\ However, carrots can cause allergies, so use it with caution. At daily use puree only from carrots, carotene accumulates in the body, as a result of which the sclera and skin of the child, especially on the palms and soles, acquire a yellowish (carrot) tint. This is called carotene jaundice, it does not harm the child's body, carotene is excreted from the body in a few days after carrots are excluded from the diet.

\ Carrots are much healthier in the form of fresh juices and puree from raw carrots. Therefore, it is recommended to only add carrots to other vegetable dishes, and not use them separately and daily as a vegetable puree. But for the first time, it is best to give the child a taste of carrots in boiled form, as part of vegetable puree, and, only if there is no allergy, switch to fresh juices and purees. Carrots are allowed from 5 months.

\Pumpkin

\Highly healthy vegetable, rich in vitamin D and carotene, well stored, has sweet taste, well absorbed, without causing digestive disorders. Refers to low-allergenic products. But pumpkin, like carrots, can cause carotene jaundice, so it is not recommended for daily intake as the main component of vegetable puree. And 2-3 times a week, it is very useful to include pumpkin puree in the child's diet. You can also add pumpkin in small amounts to other vegetables daily. Allowed from 5 months.

\Beet

\ Beets are recommended as an integral part of vegetable puree only in boiled form from 9 months. It has a sweet taste, has a normalizing effect on the child's stool with constipation, but can cause allergies and increased gas formation.

Dishes For Children Of The First Year Of Life

\Carrot Puree

\ Ingredients: carrots - 1 pc., milk - ¼ cup, butter or vegetable oil - ⅓ tsp.

\ Wash the carrots with a brush, peel, chop, put in a saucepan, pour a small amount of boiling water and simmer under the lid in own juice, stirring, until tender. Hot wipe through a sieve, add warmed milk, a little salt, put on a slow fire and warm, not boiling. Put butter or vegetable oil into the finished puree.

\ Carrots are rich in vitamin A, and in fact, with its deficiency, anemia, fatigue, visual impairment can develop. Carrots should be given to children for good development and growth, to increase the body's defenses. It also contains vitamins C, E, PP, group B, minerals: magnesium, zinc, chlorine, fluorine, iodine, copper, sulfur, phosphorus, manganese, cobalt, iron, boron, silicon, and pectins. This vegetable is a pantry of nutrients.

\Vegetable Puree Mixed (Option 1)

\ Ingredients: various vegetables - 80 g, potatoes - 20 g, milk - ½ cup, butter or vegetable oil - ⅓ tsp, sugar - ½ tsp.

\ Fresh vegetables (carrots, turnips, cabbage, beets) wash with a brush, peel, chop, put to simmer under the lid in a saucepan with a little hot water so that the vegetables are stewed with steam in their own juice. Make sure that there is water at the bottom of the pan all the time (if necessary, add boiling water). To speed up cooking, add granulated sugar. Bring vegetables to half-cooked and add peeled and chopped potatoes to them, then simmer until tender.

\ Hot vegetables wipe through a sieve, add hot milk, a little salt and beat well, then put back on the stove and bring to a boil.

\ Add butter or vegetable oil to the finished puree.

\Vegetable Puree Mixed (Option 2)

\ Ingredients: various vegetables (potatoes, carrots, white cabbage, cauliflower) - 200 g, milk - ½ cup, butter - 1 tsp, salt.

\ Vegetables cut and stew under the lid in a very small amount of water so that they boil in their own juice. After 30–40 minutes, rub hot through a sieve. Add hot milk, salt, butter and stir. Put on fire, stirring, and warm for a few minutes.

\Zucchini Puree

\ Ingredients: zucchini - 1 pc., potatoes - 2 pcs., lemon juice- 1 tsp, vegetable oil - 1-2 tsp, milk - ½ cup, salt.

Peel the zucchini and potatoes, cut into pieces, put in a saucepan and pour boiling water so that it only slightly covers the vegetables. Cook over low heat until done. Remove the vegetables from the broth, mash in a puree. Add vegetable oil, lemon juice, stir well and add a little salt. Pour in hot milk.

\If you need to make the puree more liquid, you can add hot vegetable broth and stir well.

\ Zucchini is a real storehouse of microelements that are very important for the body: potassium, calcium, iron, magnesium. And they are necessary for the heart, and the brain, and muscles, and the liver.

\Spinach Potato Puree

\ Ingredients: spinach - 100 g, potatoes - 150 g, milk - ½ cup, sugar - ½ teaspoon, butter - ½ teaspoon.

\ Wash the potatoes thoroughly with a brush, pour a small amount of boiling water, close the lid and put to boil. Sort the spinach, wash it, put it on a sieve and let the water drain, then transfer it to a separate pan, add granulated sugar and simmer in its own juice without adding water. Peel the boiled potatoes and rub hot through a sieve. Grate the cooked spinach into the same bowl. Stir the puree, dilute with boiling milk, add salt, beat and bring to a boil over low heat. Ready puree fill with butter.

\ Spinach is an excellent source of iron, one of the leaders among plants in terms of iodine content. The vitamin D content of spinach makes it useful in preventing rickets.

\Carrot-Apple Puree

\ Ingredients: carrots - 1 pc., apple - 1 pc., milk - ½ cup, sugar - 1 tsp, butter - 1 tsp, flour - 1 tsp.

\ Wash the carrots, boil in the peel until tender, then peel. Peel the apple, grate it, and then rub it through a sieve together with the carrots. Dry the flour in a pan, dilute with milk and boil for 5 minutes. Mix everything, add sugar, bring to a boil and remove from heat. Fill with butter.

\Apple-Beetroot Puree

\ Ingredients: apple - 1 pc., beets - 1 pc., sugar - 1 tsp, butter - 1 tsp.

\ Beets wash, peel, boil. Grind in a meat grinder, add butter and simmer over low heat for 10 minutes. Peel the apple, grate it on a fine grater and put it together with sugar on the beets. Simmer for 5 minutes.

\ Beets - extremely useful product. In addition to a dozen minerals and vitamins, the benefits of beets are especially affected by the vitamin U contained in it, which is very rarely found in foods. It has anti-allergic properties and promotes better stomach function.

\Pumpkin Puree

\ Ingredients: pumpkin - 200 g, milk - ½ cup, butter - 2 tsp, sugar - 1 tsp, salt.

\ Peel the pumpkin, bake in the oven over low heat until tender and rub through a sieve. Add milk, sugar, salt, boil for 5 minutes and remove from heat. Fill with butter.

\ Since there are a lot of salts of copper, iron and phosphorus in the pumpkin, which have a positive effect on the process of hematopoiesis in the body, it can be used to prevent anemia.

\Mashed Potatoes (Option 1)

\ Ingredients: potatoes - 2 pcs., milk - ½ cup, butter - 1 tsp, salt.

\ Cook potatoes and rub through a sieve hot. Add hot milk, butter and beat well. For small children, puree should be diluted with plenty of milk.

\Mashed Potatoes (Option 2)

\ Ingredients: potatoes - 2 pcs., carrots - 1 pc., milk - ½ cup, butter - 2 tsp, salt.

\ Boil potatoes and carrots until tender, rub hot through a sieve. Add hot milk, salt and butter. Stir and put in the oven for a few minutes.

\Potato Soup

\ Ingredients: potatoes - 3 pcs., Leek - 1 pc., Egg - 1 pc., Milk - ¼ cup, butter - 1 tsp, semolina- 1 tsp, water - 2 cups, salt, roll on toast.

\Soup Puree Vegetable Milk

\ Ingredients: lettuce - 100 g, zucchini - ¼ pieces, milk - ¼ cup, water (broth) - 1 cup, butter - 1 tsp, flour - 1 tsp, egg (yolk) - 1 pieces, salt.

\ Clean the zucchini, cut into small pieces. Chop lettuce and simmer with zucchini until tender over low heat. Rub vegetables through a sieve. Dilute flour in milk and pour into boiling vegetables, add broth. Remove from heat and season with yolk, mashed with butter.

\Cauliflower Soup

\ Remove green leaves, wash the cabbage thoroughly and pour over with boiling water, then disassemble it into buds. Peel the zucchini, cut into cubes. Put the vegetables in a saucepan and put the stew with oil and ¼ cup of water. In another bowl, dissolve the butter, add flour, fry. Then dilute it with broth, adding in small portions, and boil for 10 minutes. Put the pureed vegetables there, stir well and warm over low heat for 2-3 minutes. When serving, you can season with raw yolk, diluted milk.

\Soup Puree Cauliflower And Zucchini

\ Ingredients: cauliflower - 50 g, zucchini - 50 g, yolk - ½ pcs., Butter - ⅓ tsp.

Peel the cauliflower, remove the green leaves, cut into small balls and rinse well. Wash the zucchini, peel and cut into small pieces. Put the cabbage and zucchini in a saucepan, pour a small amount of boiling water, close the lid and simmer over low heat until tender. Then pour the broth into a separate bowl, and rub the hot vegetables through a sieve. Add broth and salt to the puree, mix well and bring to a boil. Season the finished soup-puree with butter, pounded with the yolk of a hard-boiled egg.

\Vegetable Puree Soup With Semolina (Option 1)

\ Ingredients: potatoes - 1 pc., semolina - 1 tsp, onion - 1 pc., butter - 1 tsp, egg (yolk) - 1 pc., milk - ¼ cup, water - 1 .5 cups, salt.

\ Potatoes and onions peel, chop, pour hot water and cook until tender. Wipe vegetables, boil again and add semolina. Cook for 15 minutes. Stir the yolk in cold milk and pour into the soup, stirring. Remove from heat and season with butter.

\Vegetable Puree Soup With Semolina (Option 2)

\ Ingredients: meat - 100 g, semolina - 2 tsp, ready-made vegetable puree - 2 tbsp. l.

\ Boil the meat, remove from the broth. Boil the broth again and add semolina. Cook for 15-20 minutes. AT ready soup add vegetable puree.

\Pumpkin Puree Soup

\ Ingredients: pumpkin - 100 g, semolina - 1 tsp, milk - ½ cup, water - 1 cup, butter - 1 tsp, sugar - 1 tsp, salt.

\ Peel the pumpkin, grate it, pour boiling water over it and cook until half cooked. Add hot milk, semolina and cook until tender. Rub through a sieve and add hot water if necessary, boil, add sugar, remove from heat and season with butter.

\ As a thickener in mashed soups, you can add semolina, millet, oat flour or oatmeal.

\Carrot Soup Puree

\Pea Soup Puree

\ Sort the peas, pour cold water (preferably in the evening) and boil in the same water. The water should just cover the peas. Put immediately on high heat so that the soup boils, then cook on low. When the peas become soft, rub hot through a sieve and dilute with boiling water to the desired density. Let it boil again, salt and add butter. Dry croutons can be served with puree soup.

\Light Spinach Soup (Option 1)

\ Ingredients: water - 500 ml, frozen spinach, potatoes - 1 pc., ¼ lemon, sugar - 2 tsp, egg - 2 pcs., dill, sour cream.

\ In boiling salted water, crumble potatoes. Spinach (without defrosting) chop, pour into water with potatoes. Boil 5 minutes. Squeeze lemon juice into soup, add sugar. Add crumbled boiled eggs to bowls. Serve with sour cream.

\Light Spinach Soup (Option 2)

\ Ingredients: frozen spinach - 1 pack, cream 25-33% - 200 ml, cheese - 50 g, White bread- 4-5 slices, salt.

\ Spinach, without defrosting, break into pieces and put in a saucepan. Pour a glass of boiling water or broth and put on fire. After boiling, cook for 5 minutes, remove from heat, mash the soup with a blender. Salt, pour in the cream, boil for 1-2 minutes. Fry the croutons in butter in small cubes. Put croutons in a plate, pour soup, sprinkle with grated cheese.

\Vegetable Shchi

\Borsch Vegetable

\ Chop onions and carrots, fry in oil, add tomato paste and simmer for 5 minutes. Boil the beets separately, peel, chop. Dip chopped potatoes into boiling broth or broth, then add chopped cabbage, after 10 minutes - sautéed vegetables and beets. Cook until done.

\Vegetable cutlets

\ Ingredients: various vegetables (carrots, zucchini, kohlrabi, potatoes) - 250 g, egg - 1 pc., flour - 1 tbsp. l., sunflower oil for frying, crackers - 2 tbsp. l., parsley, salt.

\ Boil well-washed and chopped vegetables in salt water, finely chop and mix with egg yolk, herbs, salt, whipped protein and breadcrumbs. Stew cutlets in a small amount of water.

\ Can be served with sour cream.

\vegetable broth

\ Ingredients: yellow vegetables (carrots, rutabaga) - 1 pc., potatoes - 1 pc., fresh peas - 2 tbsp. l., water - 1 l.

\ Peel the vegetables, cut into large pieces, wash the peas, put everything in a saucepan, pour cold water over it, close the lid and cook for 3 hours until the broth is reduced by 2/3. Remove the vegetables, strain the broth and boil again, season with salt. Dip the oil into the strained broth just before serving.

\ Broth can be seasoned with cereals, homemade noodles, wiped boiled meat or use to make porridge.

\Meals For Children From 1 Year To 5 Years

\vegetable broth

\ Ingredients: carrots and turnips (the so-called "yellow vegetables") - 70 g each, potatoes - 50 g, peas - 12 g, water - 1 l, butter - 1 tbsp. l.

\ Rinse the peas well, and wash the vegetables, peel and cut into large pieces. Then pour everything with cold water and cook under the lid for 3 hours so that by the end of cooking the liquid remains 250-300 ml. Strain the broth and discard the vegetables. Add a little salt to the broth and boil again. Butter should be added to the strained broth just before serving.

\ This decoction is prepared in the case when the child should not be given dairy or meat food (for example, with exudative diathesis).

\Vegetable Shchi

\ Ingredients: water - 0.5 l, cabbage - ½ small fork, potatoes, carrots, onions - 1 pc., tomato puree - 1 tbsp. l., butter - 1 tbsp. l., sour cream, salt.

\ Shred the cabbage, put in a pot of boiling water, close the lid and cook at a low boil for 10-15 minutes. Boil carrots, cut into thin circles, and chopped onions with butter and tomato puree. Cut potatoes into cubes. Put the carrots, onions and potatoes in a saucepan with cabbage and cook until the vegetables are tender. Put sour cream in a bowl.

\Borsch Vegetable

\ Ingredients: broth or vegetable broth - 3 cups, potatoes, beets, carrots, onions - 1 each, fresh cabbage - ¼ head (or sauerkraut - 150 g), tomato paste - 1 tsp, butter - 1 st. l., salt.

\ Cook until done.

\Borscht Summer

\ Ingredients: beets with tops, potatoes, carrots, onions, zucchini, tomatoes - 1 pc., butter - 1 tbsp. l., egg - 1 pc., sour cream, salt.

\ Beets with tops, carrots, onions chop and fry in oil. Add finely chopped tomato and simmer. Put diced potatoes and zucchini into boiling water, cook until half cooked.

\Add browned vegetables and chopped beet tops. Cook until tender over low heat. Boil the egg, finely chop and put in the finished borscht.

\Tomato Soup With Vegetables

\ Ingredients: carrots, turnips, onions, tomatoes - 1 pc., parsley and celery root, sago - 1 tbsp. l., milk - ½ cup, water - 1 cup, salt.

Peel and chop the vegetables, cover with cold water and put on fire. Chop the tomato, remove the seeds and add to the vegetables. Boil for 40-45 minutes, then strain and add sago. While stirring, bring to a boil. Cook for another 15 minutes. At the end of cooking, add milk and salt.

\ Fresh tomatoes are an ideal food to replenish the loss of minerals and vitamins. They contain potassium, magnesium, iron, zinc, calcium and phosphorus. They contain vitamins B1, B2, B3, B6, B9, E, but most of all - vitamin C. And recently it was found out that tomatoes contain the “happiness hormone” serotonin and thiamine, which is converted into serotonin already in the human body.

\Potato Soup

\ Ingredients: potatoes - 3 pcs., leek - 1 pc., egg - 1 pc., milk - C4 cups, butter - 1 tsp, semolina - 1 tsp, water - 2 cups , salt, bun on toast.

\ Peeled and chopped potatoes, chopped leek (both white and green parts) put in a saucepan and cook under the lid for 30 minutes. Wipe hot through a hair sieve, let it boil again, pour in a thin stream, stirring, semolina and let it boil for 8-10 minutes. In a bowl, grind the raw yolk with milk and butter, pour in the soup gradually, stirring all the time so that the yolk does not boil. Serve with toasted buns cut into cubes and dried in the oven or in a frying pan.

\Pea Soup Puree

\ Ingredients: peas - 50 g, milk - 25 ml, water - 300 ml, flour - 1 tsp, butter - 1 tsp, egg - 1 pc., roll, salt.

\ You can serve dry croutons from a roll cut into cubes and dried in the oven with the puree soup.

\ You can put in a bowl of soup ½ raw yolk, pounded with 2 tbsp. l. milk.

\ Sugar, fat, starch make peas a unique nutritional product. Peas also contain vitamins of group B, carotene, vitamins C and PP, salts of iron, potassium and phosphorus, calcium. It is good for blood, skeleton, brain and heart function.

\Cauliflower Soup

\ Ingredients: cauliflower - 1 head, zucchini - 1 pc., Milk - ¼ cup, broth - 1 cup, butter - 1 tsp, flour - 1 tsp, egg - 1 pc, salt.

\ Remove green leaves, wash the cabbage thoroughly and pour over with boiling water, then disassemble it into buds. Peel the zucchini, cut into cubes. Place vegetables in a saucepan and simmer with oil and 1/4 cup water. In another bowl, dissolve the butter, add flour, fry. Then dilute it with broth, adding in small portions, and boil for 10 minutes. Put the pureed vegetables there, stir well and warm over low heat for 2-3 minutes. When serving, you can season with raw yolk, diluted milk.

\ Cauliflower contains 1.5 times more proteins, 2-3 times more ascorbic acid than white cabbage.

\Carrot Soup Puree

\ Ingredients: carrots - 1 medium, milk - ¼ cup, water - 1 cup, rice - 1 tbsp. l., sugar - 1 tsp, butter - 1 tsp, salt.

\ Carrot cut into pieces and stew with butter and sugar in a saucepan, on the bottom of which pour a little boiling water. Then add rice and pour a small amount of water. Cook covered for 20-25 minutes. Wipe, dilute to the desired density with hot milk, salt, warm. Put a piece of butter into the finished soup.

\French Mashed Potatoes

\ Ingredients: potatoes - 250 g, butter - 1 tbsp. l., ham - 50 g, Bell pepper- 1 pc., milk, salt, parsley.

\ Potatoes are peeled, boiled, mashed hot with the addition of hot milk. Then put the butter, salt and mix well. Mix with diced ham, sweet pepper, chopped parsley.

\Stuffed Potato

\ Ingredients: potatoes - 250 g, butter - 1 tsp, yolk - 1 pc., parsley and dill, salt, broth.

\ Peel even potatoes, dip in boiling salted water and cook under the lid until half cooked. Remove the potatoes, cut off the top and carefully scrape out the middle with a spoon. Rub the removed pulp through a sieve, add the yolk, butter, chopped herbs and salt. Rub the puree well with a wooden spoon, dilute with a small amount of broth and sprinkle it on each potato. Fill the middle of the potatoes with this stuffing, put it in a saucepan, greased with oil, and put in the oven.

\Baked potatoes (Option 1)

\ Ingredients: potatoes - 250 g, milk - ⅓ cup, butter - 1 tsp, egg - 1 pc., cheese - 15 g, salt.

Peel the boiled potatoes, cut into cubes and lightly fry in butter. Salt, pour milk mixed with eggs, sprinkle with chopped herbs, grated cheese and quickly bake in the oven. Serve with fresh vegetable salad.

\Baked potatoes (Option 2)

\ Ingredients: potatoes - 250 g, butter - 1 tsp, flour - 1 tsp, sour cream - 1 tbsp. l., salt.

\ Boil potatoes in their "uniform", peel and rub hot through a sieve. Mix it with flour, butter and salt to make a thick dough. Put mashed potatoes in a frying pan, greased with butter and sprinkled with flour, prick with a fork, spread sour cream on top and put in the oven for 15 minutes.

\Cauliflower and Potato Puree

\ Ingredients: cauliflower - 150 g, potatoes - 150 g, butter - 2 tsp, milk - 1 cup, salt.

\ Boil the cauliflower in salted water, discard in a colander and drain. Grate and mix with mashed potatoes. Dilute the resulting puree with hot milk, salt and heat on the stove for 2-3 minutes, without ceasing to beat with a whisk. Do not bring to a boil.

\ When serving in mashed potatoes, put a teaspoon of butter.

\Vegetable stew

\ Ingredients: potatoes and carrots - 2 each, cauliflower and turnips - 1 each, green peas - 30 g, sugar - ½ tsp, salt.

\ Peel the vegetables and cut into cubes. Dip carrots and turnips in boiling water, salt, put sugar and cook over low heat. When vegetables are half cooked, add potatoes and green peas. Drain excess water (water should only cover the vegetables), close the saucepan with a lid and cook the vegetables until tender. Pour the sauce of toasted flour and milk into the prepared vegetables and boil for 2-3 minutes. Before serving, you can put a tablespoon of heavy cream or butter on a plate.

\Vegetable cabbage rolls

\ Ingredients: cabbage - ½ fork, rice - ¾ cup, carrot - 1 pc., onion - 2 pcs., vegetable oil - 1 tbsp. l., tomato paste - 2 tbsp. l.

\ Disassemble the cabbage forks into leaves, scald, cut off thick veins. Boil rice, chop carrots, finely chop the onion, mix with each other, salt. Wrap cabbage leaves with minced meat in an envelope, fry in oil. Put in a saucepan on cabbage leaves, add half a glass of water. tomato paste put on cabbage rolls, add salted butter. On low heat bring to readiness.

\Cauliflower Sauce

\ Ingredients: cauliflower - 150 g, butter - 1 tsp, milk - ½ cup, flour - 1 tsp, salt.

Wash the cauliflower and boil it in salted milk half diluted with water. Drain the broth, put the saucepan with cabbage in a warm place and wrap it. Dissolve the butter, fry the flour in it and dilute with the cooled cabbage broth. Pour sauce over cabbage.

\ Cauliflower contains mineral salts, proteins, carbohydrates. Cauliflower proteins are rich in valuable amino acids. In addition, there are a lot of vitamins C, B1 B6, B2, PP, A in cauliflower. Of the trace elements, there are potassium, calcium, sodium, phosphorus, iron, and magnesium.

\Stewed White Cabbage

\ Ingredients: cabbage - 200 g, butter - 1 tsp, milk - ½ cup, flour - 1 tsp, salt.

Wash half of a small head of fresh cabbage, disassemble into leaves and cut out the stalk. Finely chop the leaves and stew in milk, half diluted with water. When the cabbage becomes soft, add the oil and, stirring, add the flour in a thin stream. Stir until smooth, boil for 5-7 minutes and serve.

\Baked Cauliflower

\ Ingredients: cauliflower - 150 g, water - 0.5 l, butter - 1 tsp, cheese, ham, salt, crackers.

\ Wash the head of cabbage, disassemble it into koshcheski and boil in salted water. When the cabbage is ready (after 20–25 minutes), put it with a slotted spoon into a small saucepan, pour over with melted butter, sprinkle with breadcrumbs and put in a preheated oven for another 2–3 minutes.

\ Put on a plate, sprinkle with grated cheese, finely chopped ham and drizzle with melted butter.

\Mixed Vegetable Dish (Option 1)

\ Ingredients: onions, carrots, cauliflower - 1 each, water, boiled buckwheat.

\ Onions, carrots, cauliflower cut into pieces and fry in vegetable oil. Add a little water, salt, transfer to a flat saucepan, pour boiled buckwheat on top with a thin layer and bake in a hot oven for 10-15 minutes.

\Mixed Vegetable Dish (Option 2)

\ Ingredients: cabbage - ¼ head, onion, carrot, potato - 1 pc., vegetable oil - 2 tbsp. l., salt, herbs.

\ Peel the vegetables, cut into cubes, lightly fry in oil separately. Then mix, salt, pour hot water to the level of vegetables and simmer until tender. Sprinkle with herbs.

\Beets in Creamy Sauce

\ Ingredients: beets - 100 g, cream - 50 g, flour - 1 tsp, broth - ¼ cup, sugar, salt.

\ Boil the beets, peel and cut into cubes. Light flour dressing (lightly fry the flour and dilute with a small amount vegetable broth) dilute with cream and boil well. Put the chopped beets into the strained sauce and warm well over low heat. Salt and sweeten to taste.

\ Beets are rich in fiber, pectin, organic acids, vitamins C, B1, B2, B3, B6, B9, P, PP, E, carotene. The list of minerals is no less: potassium, calcium, sodium, magnesium, iron, iron, copper, zinc, manganese, iodine, phosphorus, cobalt, chlorine. Especially valuable is the vitamin U contained in it, which is very rarely found in products. It has anti-allergic properties and promotes better stomach function.

\cabbage cutlets

\ Ingredients: cabbage - 200 g, onion - 1 pc., butter - 1.5 tsp, flour - 1 tbsp. l., egg - 1 pc., breadcrumbs - 1 tsp, salt.

Finely chop the cabbage, put in boiling water, let it boil and put it on a sieve. Put the butter in a saucepan and lightly sauté the chopped onion in it. Add the squeezed cabbage and simmer until soft, stirring frequently to prevent the cabbage from changing color. Cool slightly, add a thick sauce of toasted flour and milk and egg yolk. Stir the mass, cool, put on a board sprinkled with flour and cut the cutlets. Lubricate them with protein, roll in breadcrumbs and fry in boiling oil.

\Schnitzel Cabbage

\ Ingredients: cabbage - 300 g, melted butter- 2 tsp, egg - 1 pc., breadcrumbs - 2 tsp, salt.

\ Wash a small head of cabbage, remove upper layer leaves and cut into 4 pieces. Cut the stalk and boil the cabbage in hot salted water. Put the cabbage in a colander and let the water drain. Slightly cooled pieces of cabbage put in gauze, squeezed and give them the shape of round cakes as thick as a finger. Roll in egg, then in breadcrumbs and fry in a hot frying pan.

\ If you wish, you can roll cabbage leaves not in breadcrumbs, but in batter, which is done like this: pour semolina into a glass of milk (or water) and leave it to swell. Grind the yolk of one egg with a little salt, add to the milk. Beat the protein into foam and, stirring from the bottom up, combine with the rest of the milk-semolina mass. Salt the batter.

\Cabbage Semolina Cutlets

\ Ingredients: cabbage - 250 g, semolina - 1 tbsp. l., ground crackers - 1 tbsp. l., salt, vegetable oil - 1.5 tbsp. l., water - ½ cup.

Finely chop the cabbage, put in a saucepan, add water, half a tablespoon of vegetable oil and simmer until half cooked. Pour semolina into the boiling mass in a thin stream, cook, stirring continuously for 10–15 minutes, cool slightly, salt, stir and cool. Shape into oval-shaped cutlets, breaded in breadcrumbs, fry.

\Cauliflower Casserole

\ Ingredients: cauliflower - 150 g, sugar - ½ tsp, butter - 1 tsp, milk - ½ cup, salt.

\ Peel a small head of cauliflower, remove green leaves, wash in several waters and put together with a piece of sugar in boiling salted water. When the cabbage becomes soft, separate the white part, and dry the heads in a saucepan and beat with a fork until fluffy. Then dilute the puree with milk, put the butter and beat well again. Transfer the mass to a saucepan, greased with oil, sprinkle breadcrumbs, sprinkle with melted butter on top and bake in the oven over low heat.

\ Cauliflower should be boiled for 3-4 minutes in enamel saucepan with a small amount of water, or steamed, and it is best to bake in order to preserve its useful components as much as possible.

\Cabbage Casserole

\ Ingredients: cabbage - 200 g, butter - 1.5 tsp, milk - ½ cup, cheese - 10 g, breadcrumbs - 1 tsp, salt.

\ Cut a small head of cabbage into 4 parts, cut out the stalk and ribs of the leaves, scald with boiling water, dip in cool, slightly salted boiling water, let it boil and discard in a colander. When the water drains, finely chop the cabbage, mix with a thick sauce of dried flour and milk, salt and warm. Put in a saucepan, greased with oil, sprinkle with grated hard cheese and breadcrumbs on top. Put a few pieces of butter on top and bake in the oven until pink.

\Cabbage Casserole With Semolina

\ Ingredients: semolina - ⅓ cup, milk - ⅓ cup, cabbage - 300 g, butter - 60 g, egg - 1 pc., salt.

\ Stir semolina and milk. Finely chop the cabbage and, after salting, mash well with your hands. Melt the butter and pour into the semolina. Stir. Beat the egg, stir, add salt. Grease the pan with oil, put the mass, bake at 220–250 degrees for 25–30 minutes.

\ Cabbage in casseroles also goes well with rice and mushrooms, rice with meat, mushrooms with rice and carrots, rice and eggs, green peas and sweet carrots. You can also make a casserole from the mixture different types cabbage.

\Potato Cabbage Casserole

\ Ingredients: potatoes - 200 g, cabbage - 200 g, butter - 2 tbsp. l., breadcrumbs - 2 tsp, salt.

\ Boil potatoes and finely chopped fresh cabbage separately in salted water. Mix cabbage with potatoes, salt. Put the mixture in a well-oiled saucepan, crumble butter into small pieces on top, sprinkle with sifted breadcrumbs, cover with oiled paper. Bake in the oven for 20-30 minutes.

\Carrot Potato Casserole

\ Ingredients: potatoes - 500 g, carrots - 150 g, soft cheese (can be processed) - 100 g, milk - ⅓ cup, vegetable oil - 1 tbsp. l., a bunch of green onions, salt.

\ Potatoes, carrots and onions cut into slices. Boil the potatoes until half cooked, remove and put in a colander. Boil carrots. Dip the onion in boiling water for 2 minutes, cool. Grease the form with oil, lay out half the potatoes, then carrots and onions, lay the rest of the potatoes on top. Salt each layer. Heat the milk to a boil, put grated or sliced \u200b\u200bcheese into it and stir so that the cheese melts a little. Pour this mixture over the casserole. Put in a hot oven for 20 minutes.

\ Potatoes are the perfect side dish. It goes well with meat, fish, vegetables, mushrooms and cheeses. With almost all products, you can make a casserole.

\Carrot Casserole (Option 1)

\ Ingredients: carrots - 200 g, butter - 1 tsp, egg - 1 pc., salt, flour and milk for sauce, crackers.

Peel the carrots, finely chop them, pour boiling water so that it is slightly covered with it, and simmer with sugar under the lid for 20 minutes. Prepare a thick sauce of flour and pour milk into carrots. Add the yolk to the puree and the protein whipped into a strong foam, mix, put in a saucepan, greased with oil. Top with sifted breadcrumbs, sprinkle with melted butter. Bake in the oven.

\Carrot Casserole (Option 2)

\ Ingredients: carrots - 2 pcs., sugar - 2 tsp., egg - 1 pc., crackers - 1 tbsp. l., cinnamon to taste.

\ Boil carrots and grate. Add egg yolk, sugar and cinnamon, mix thoroughly. Beat egg whites, add at the very end of cooking. Bake the mass, sprinkled with breadcrumbs on top.

\Carrot Apple Casserole

\ Ingredients: carrots - 200 g, apples - 200 g, roll - 40 g, milk - ⅓ cup, butter - 1 tbsp. l., sugar - 3 tsp., egg - 1 pc., salt.

\ Wash the carrots with a brush, steam, peel and rub through a sieve. Mix with grated apple, mashed bun, previously soaked in milk and squeezed out, with sugar, yolk and protein, whipped into a strong foam. Put the resulting mass into a mold, greased with oil and sprinkled with breadcrumbs. Cover with oiled paper and cook in a water bath for 40-45 minutes.

\Carrot cutlets

\ Ingredients: carrots - 200 g, roll - 20 g, butter - 1 tsp, sugar - ½ tsp, milk - ¼ cup, egg - 1 pc., salt.

\ Peel the carrots, chop them, pour a small amount of boiling water (so that the water only covers the carrots) and simmer in a saucepan under the lid for 25-30 minutes. Rub the boiled carrots through a sieve together with the roll soaked in milk and squeezed. Add the yolk to the puree, stir and cut the cutlets. Grease cutlets with protein, roll in breadcrumbs and fry in hot oil.

\Carrot Pancakes Yeast

\ Ingredients: carrots - 150 g, flour - 100 g, milk - ½ cup, butter - 1 tbsp. l., sugar - 1.5 tsp., egg - 1 pc., yeast - 6 g, salt.

\ Prepare the dough: dilute the flour in slightly warm milk, put the yeast, the yolk, mashed with sugar, and put in a warm place to let the dough rise. Before baking, add the mashed steamed carrots and the egg white, whipped into a strong foam. Pancakes should be fried in hot oil. Serve with sour cream or butter.

\Carrot Fritters Plain

\ Ingredients: carrots - 250 g, egg - 2 pcs., Sour cream (milk) - ½ cup, flour - 3 tbsp. l., cheese - 70 g, vegetable oil - 2 tbsp. l., green onions, salt.

\ Peel carrots, grate on coarse grater. Prepare the dough from eggs, sour cream (milk), flour and salt, add grated carrots and mix. Grate the cheese on a coarse grater and also add to the mass, mix again. green onion cut, add to the dough. Heat up a frying pan, pour in a little oil and spread the pancakes with a tablespoon. Fry over medium heat until browned. Place on paper towel to drain excess oil.

\Fritters From Zucchini

\ Ingredients: zucchini - 100 g, flour - 30 g, milk - 30 ml, butter - 1 teaspoon, sugar - ½ teaspoon, egg - ⅓ pcs., yeast - 2 g, salt.

\ Prepare the dough: dilute the flour in slightly warm milk, put the yeast, 1/3 of the yolk, pounded with 1/2 teaspoon of sugar, and put in a warm place to let the dough rise.

\A piece young squash peel, free from seeds and pass through a meat grinder. When the dough has risen, add the zucchini and protein, whipped into a strong foam. Pancakes should be fried in hot oil. Serve with sour cream or butter.

\ Zucchini is useful for diseases of the stomach, gallbladder, duodenum, obesity, anemia, and now these diseases are often found in children.

\Potato Meat Pie

\ Ingredients: potatoes - 250 g, boiled meat - 50 g, butter - 1 tsp, milk - 50 ml, egg - 1 pc., onion - 1 pc., broth - 320 ml, salt.

\ Boil potatoes, peel and rub through a sieve. Dilute the puree with milk, salt, add butter, egg and beat well until fluffy. Pass the meat through a meat grinder, fry with onions in a pan, cool and mix with chopped boiled egg. half mashed potatoes put on a baking sheet greased with oil. put on top chopped meat. Cover the minced meat with the rest of the puree, sprinkle with breadcrumbs, sprinkle with butter and bake in the oven.

\ Minced meat can be replaced with cabbage, carrot or rice.