With what to give mashed potatoes to babies. How to cook and when to introduce potatoes to baby food. How to cook healthy mashed potatoes

In Russia, for a very long time, potatoes have been one of the essential components of first courses, a rare soup can do without it, often this product is an independent side dish or even the main ingredient in your favorite salads. Of course, mothers ask questions, from how many months can you feed potatoes and how to cook it for a child?

Benefits of mashed potatoes

Perhaps this will seem unexpected, because we are used to considering broccoli, cabbage, and zucchini as healthy vegetables, but mashed potatoes are not inferior to them, but even surpass them in some ways. Surprised? Now consider potatoes tasty, but useless or even harmful food - the last century. All “charges” have been removed from it, and moreover, some scientists have included it in the list of the most useful vegetables. Why? This root crop can find a lot of advantages, let's get acquainted with the main ones.

Enrichment of the root crop with minerals and vitamins:

1. The presence of folic acid (vitamin B9). You, probably, from the time of your pregnancy, remember the exceptional need for this substance for the development of the brain and the entire central nervous system.
2. Record holder for the content of potassium and aluminum. Potassium helps the heart and kidneys work, and aluminum stimulates the growth and development of tissues.
3. The presence of phosphorus, magnesium, chromium, vitamins of group B, PP.
4. 20 g of young potatoes contain up to 5 mg of ascorbic acid. In terms of vitamin C content, although it is inferior to an orange, it is ahead of an apple and avocado.
5. The presence of rutin (vitamin P), which is the main "partner" of ascorbic acid. Together, they perfectly strengthen the immune system and increase antiviral activity, which is very important for a fragile baby's body.
6. There is more selenium in one tuber than in seeds and nuts; it is the leader among all vegetables in terms of its content. Selenium helps the normal functioning of the thyroid gland and the immune system.

Other advantages of the root crop:

1. The presence of protein, which is very necessary for the construction of cells of the growing body of the baby. It contains almost all the amino acids found in plants, including essential ones, and its acids, although close to animals, are well balanced, so they are easily absorbed, which means there will be no problems with the baby’s tummy.
2. It also helps digestion, due to the large amount of fiber and minerals, cleanses of toxins.
3. Starch reduces the amount of cholesterol in the liver and blood serum.
4. Availability for sale all year round and low cost of the product, especially for such a rich composition.

Potatoes are an excellent source of strength for a developing baby. In this case, the calorie content of this product is rather a plus, because a growing body needs energy so much. It is cooking that makes potatoes harmful and too high-calorie: fried or baked “in uniform” - the difference is enormous. In our article, we will consider consumption rates that will saturate the body with vitamins and minerals and at the same time not overfeed the baby, and we will also give several recipes that retain all the beneficial properties of potatoes.

Disadvantages of Mashed Potatoes for Babies

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Unfortunately, there are downsides to eating potatoes. To avoid them, let's find out how it can harm health:

1. The presence of starch, which can lead to an allergic reaction. If it appears, just put the potatoes aside until the baby is one year old. In this case, you can get all the substances necessary for good nutrition from hypoallergenic products.
2. Accumulating over time, solanine is a deadly poisonous substance. Because of it, the potato acquires a greenish tint. This substance is formed under the influence of light, so it is better to store root crops in the dark. A lethal outcome is possible only with the regular consumption of large amounts of solanine.
3. Problems of the gastrointestinal tract: flatulence, constipation. To avoid this, combine the potato menu with foods that help remove food from the body.
4. Let's talk about calories again. Control the amount of potatoes you eat according to our guidelines and you won't have any problems. However, if you are already overweight, exclude the root crop from your diet.

How to choose a good potato?

• the younger the potato, the better (there is a maximum amount of ascorbic acid in it and there is no solanine);
• the average size of tubers (more vitamins, less starch);
• no sprouts;
• without rot, dark spots and unpleasant smell;
• uniform color, without a greenish tinge.

It is necessary to choose potatoes without damage and sprouts. The younger he is, the better.

Of course, the best potatoes are grown on your own plot of land or from friends of summer residents. This is not always possible, and your own potatoes also “get old” and are filled with hated solanine, so look for conscientious suppliers for shopping who can confirm the environmental friendliness of grown root crops.

How to cook?

The most effort will be required to prepare mashed potatoes at the initial acquaintance of the baby with him. Let us consider in detail what exactly needs to be done so that the baby appreciates both the taste and the benefits without negative consequences. For the first meal:

1. Soak potatoes in cold water for 2 hours. This will help clear it of starch and nitrates. Together with them, a small part of the vitamins will also go away, but for the correct first feeding, this is indispensable.
2. Cook any of the 3 ways you like best: simmer, steam, or bake. Baked in a uniform retains the greatest amount of useful substances, for example, potassium, which is located most of all just under the peel.
3. Peel, grind with a strainer or mash with a pusher. Unfortunately, it is undesirable to use a blender, the puree will become too sticky and will be difficult to digest in the baby's body.
4. Add breast milk or milk formula until you get a smooth, semi-liquid consistency, without any lumps.
5. Salting is highly discouraged.

Recipes for a grown up baby:

• Continue soaking the root crop in cold water for at least 2 hours, since the enzymes that are able to digest a large amount of starch in a quality manner will be produced by the baby only at 9-10 months of age. We offer you 2 delicious recipes.

Before preparing potato dishes for a child, the vegetable must be soaked in water from excess starch

Vegetable puree soup

Prepare these ingredients:

• 1-2 potatoes;
• small carrot;
• 50 g cabbage;
• 2 drops of vegetable oil.

Cooking:

1. Wash the root crops well, peel, cut into pieces, soak for a couple of hours in cold water.
2. Shred the cabbage. Cut the carrot.
3. Drain the liquid from the root crops, pour 200 ml of new water and cook for about half an hour.
4. Cook until done. Drain the broth into a separate container and cool, we still need it.
5. Grind vegetables with a blender.
6. Dilute the resulting puree with broth to a semi-liquid consistency, season with vegetable oil.

Start feeding your baby this soup no earlier than 6 months. When the baby is one year old, you can salt the soup a little and add sour cream.

In soup puree for a child, you can add only those vegetables to which the baby is already accustomed.

Mashed Potato Soup

You will need the following products:

• 2 medium tubers;
• leek stalk;
• 150 ml of milk;
• a spoonful of butter.

Cooking:

1. Wash the root crops well, peel, cut into pieces, soak for a couple of hours in cold water.
2. Wash the onion thoroughly, cut into rings and fry a little in oil right in the pan. Pour 150 ml of water on the onion and cover with a lid.
3. When the onion boils, add the potatoes and cook for about half an hour (see also:).
4. Grind the vegetables with a crush or blender (do not drain the broth).
5. Add hot milk, mix well.
6. Serve warm to baby.

The minimum age for this soup is 8 months. Please note that it is not suitable for a child with an allergy to cow's milk.

Be careful with the amount of potatoes in the child's diet, as excessive consumption of this vegetable can lead to overweight crumbs.

At what age should we start complementary foods?

Before introducing mashed potatoes to your baby, consult your pediatrician (more in the article:). Most likely, he will recommend doing this after cereals and vegetables such as broccoli, cauliflower, zucchini and onions.

There is no single recommendation at what age to introduce potatoes to babies. If your baby is breastfed, then he will be ready to feed potatoes not earlier than 7-8 months. Artificialists have time to try it already at 6 months, since their complementary foods are initially introduced earlier, because it is necessary to quickly begin to enrich the milk mixture with the missing substances from food. Perhaps the pediatrician will recommend mashed potatoes to your child already at the age of 5 months in order to quickly get the weight back to normal or for some other reason, his consultation in this matter is mandatory.

Basic rules for feeding potatoes

1. Aim to give potatoes, like other vegetables, at lunchtime (around 2 pm).
2. Initially, a couple of weeks it is worth preparing a new puree before each meal. Then it can be stored in the refrigerator for 2 days.
3. A serving of mashed potatoes is about 140 g per year.
4. By the age of one and a half, potatoes should make up no more than a third of the total number of vegetables (only because of their high calorie content).

If the first feeding with potatoes goes without problems, try not to feed her baby. Follow these rules, then the baby will feel all the benefits of our favorite root crop and will not gain excess weight or problems with the tummy.

Blog → Encyclopedia of complementary foods

Everything you need to know about baby's first menu

Vegetables

The first echelon At the head of complementary foods, nutritionists have put zucchini. Zucchini does not cause allergies, and its delicate fiber is best absorbed by the baby's body. Broccoli, a champion in the content of phosphorus and calcium, is also low-allergenic. Cauliflower in terms of the number of trace elements and vitamins is not inferior to broccoli and is also easily digested. Pumpkin is good for feeding: it improves digestion and is rich in beta-carotene. You should be careful with carrots - they also contain beta-carotene, but can cause allergies.

Second echelon Potatoes and white cabbage are best introduced into the diet closer to the year. They are difficult to digest. Beets, tomatoes, sweet bell peppers, eggplants are highly allergenic, they are introduced last. Nutritionists recommend spinach because of its high vitamin C content, but it is high in acid, so it is not recommended to give it daily. You should not get carried away with dishes from legumes - green peas, beans: although they are rich in B vitamins, they cause bloating. It is better not to give cucumbers up to 1.5 years: they are poorly digested and poor in useful substances, and those grown under artificial conditions are harmful. Starting from 8 months, you can add stewed or boiled onion and garlic to vegetable puree.

Fresh, frozen or canned? What vegetables are preferable: from your garden, market, frozen in packs or in jars of baby food? Only good quality and from well-known manufacturers. If you have your own garden or cottage, plant vegetables there. If this is not possible, ready-made mashed potatoes in jars will help out.

Cooking vegetables at home Soak potatoes bought at the market for two hours in cold water before cooking. At the same time, he will lose some of the vitamins, but will give the water most of the nitrates. It is better to cut out the middle of a carrot: harmful substances collect there. Remove cabbage stalks too.
Vegetable mixtures are best steamed or boiled. Salt is not necessary. You can add a few drops of vegetable oil to the finished puree, preferably unrefined olive oil. Do not give fried vegetables until the age of three.

Rules for introducing vegetables Complementary foods from boiled vegetables in the form of mashed potatoes are introduced into the menu according to the scheme 1-2 teaspoons per day for 1-2 weeks. And puree from one vegetable! We carefully observe the reaction of the baby: are there any allergies and indigestion. If all is well, we begin to introduce the next vegetable. Only after accustoming the baby to each vegetable, we prepare mashed potatoes from a mixture of these vegetables.

Fruit

Fruit complementary foods start with applesauce. Choose green apples, they are the least allergic. The next step is a ripe banana. Then they introduce prunes, pears and blueberries. Then - peach and apricot. Wild berries, cherries, raspberries, currants, as well as exotic fruits - mango and kiwi - enter carefully and watch the baby's reaction. Allergies can manifest as redness and irritation on the skin, rash, swelling of the lips and eyelids, indigestion (constipation, diarrhea), flatulence. In this case, discontinue the product that may have caused the reaction and try again for at least one month. The most allergenic fruits and berries are strawberries, oranges, tangerines, grapefruits and red grapes. During the first year of life, it is better not to provoke allergies and not offer them. Also, do not give watermelon and melon to children under one year old. Fruit purees can be of various degrees of homogenization: completely crushed, finely and coarsely ground. This division corresponds to the stages of introduction of products and preparation of the child for the use of solid food. In addition to pure fruit purees, there are combination products on the market, for example with the addition of yoghurt or cereals. You need to start giving them at the time corresponding to the period of the introduction of the second component.

Cooking fruit at home Choose only fresh fruit, without "barrels". It is better if they are of domestic origin. Wash them thoroughly, be sure to clean the skin. Apples and pears can be scraped off with a spoon or rubbed on a fine grater. It is good to use baked apples and stewed pears. A ripe banana can be mashed with a fork. Peel prunes thoroughly, cook for 5 minutes, and then chop with a blender. When peeling a kiwi, make sure that the sharp tip, which is located on the “crown” of the fruit, does not get into the plate.

Kashi

Acquaintance with cereal products occurs at 6 months. Usually, complementary foods are recommended to start with cereals for those crumbs who are not gaining weight well. First, gluten-free cereals are introduced: buckwheat, rice and corn. Wheat groats, oats, rye are the next step. Gluten, a protein found in cereals, when ingested in an unprepared or problematic intestine, causes indigestion and, in the worst case, can lead to severe celiac disease, which affects children with a congenital lack of an enzyme that breaks down gluten. Flatulence, copious mucous "fatty" stools are the first symptoms of this disease. Instant cereals are enriched with vitamins and minerals, convenient and quick to prepare. Their range allows you to introduce corn, rye and millet into your baby's diet. When preparing such cereals at home, it takes a long time for the grain to boil.

Cooking porridge yourself Groats need to be thoroughly washed, dried and ground in a coffee grinder. It is better to do small portions, 2-3 times. Stir the buckwheat or Hercules ground into flour in cold water so that lumps do not form. Then pour the mixture into a small amount of boiling water or baby milk and cook, stirring, for 5-10 minutes. An alternative cooking method: boil porridge from whole grains and then grind it in a blender.

Cooking instant porridge Instant porridge should not be stored in the refrigerator, where the humidity is too high for them. Keep open boxes tightly closed in a cool, dry place. After opening, the pack must be used within three weeks: this guarantees the preservation of vitamins in full and the microbiological purity of the product. Porridge should be diluted with boiled water, expressed breast milk or milk formula. The temperature of the liquid should not exceed 40-50 degrees. The right porridge for babies of the first year should have a creamy consistency. A portion of butter for a child after 6 months - 5 g per day. If there is a tendency to constipation, it is better to add an incomplete teaspoon of olive oil.

Meat

When to start?
Not earlier than 7-8 months. The immature children's intestines should master a light fruit, vegetable and cereal menu. Meat should never be the first food. Meat contains highly digestible protein, and iron is necessary to maintain normal hemoglobin levels. But you should not rush to introduce meat dishes into the baby's diet, this can do more harm than good.

Where to begin?
It is better to start complementary foods with canned children. The cooking method takes into account the age characteristics of a small eater. For the first acquaintance, it is better to choose mono-products in jars, that is, canned children in their pure form, without additives.

We cook our own meat
If you prefer to cook at home, choose lean meats. Boil the meat until soft, remove the veins and bones, grind in a blender to a puree state.

Who's next?
Complementary foods usually start with veal, beef or rabbit. Then turkey or chicken meat, pork, horse meat. It is possible to use by-products such as liver, tongue, brains, but not kidneys. Lamb is not suitable: it has a lot of refractory fats that are difficult to digest.

Rules for introducing meat supplements Introduce meat supplements gradually, starting with a teaspoon of mashed potatoes, mixing it with a dish familiar to the child, for example, vegetables. If there is no allergic reaction and problems with the stool, within 7-10 days the amount is increased to 30 g per day. After a year, the baby can receive up to 80 g of meat per day, it is better to give it in the morning, at lunchtime.
Various spices (celery, basil, dill, parsley, parsnip, tarragon, etc.) give dishes a pleasant taste. If you cook yourself, be careful with spices: the child's body is not ready for a pronounced spicy taste, it is better to refuse pepper altogether. But the use of stewed onions and garlic makes meat dishes appetizing and healthy.

Golden rules of complementary foods Complementary foods are introduced to enrich the child's diet with useful substances: vitamins, fiber, minerals, vegetable and animal fats. But early or indiscriminate feeding can disrupt the child's enzyme system, upset the balance of microflora in the intestines. Do not focus on other children: there are no general rules in this matter. The main thing is the individual characteristics of your baby.
Today, most doctors recommend starting complementary foods no earlier than the baby's first tooth appears.

It is strongly not recommended to start complementary foods earlier than 3 months, this can lead to serious malfunctions in the child's metabolism, excessive stress on the kidneys, liver and pancreas, and also provoke obesity. 6 months is the starting point. A six-month-old baby is already, as a rule, ready to try something else besides milk.
Do not introduce complementary foods if the baby is sick or unwell.
Do not introduce complementary foods for three to four days before and three to four days after preventive vaccinations.
Do not introduce complementary foods if you change your usual environment: go on a trip or even visit for the weekend.
Do not force the child: if he refuses to eat anything other than milk, wait a week and offer him puree again. If the refusal repeats, the child cries or spits out mashed potatoes, calmly wait another week. The child knows better than you and the doctors what he needs now.
Give the puree before breastfeeding or formula, start with 1 teaspoon, and gradually increase the portion to the age norm over 2 weeks.
Introduce a new dish no earlier than 2-3 weeks after the start of complementary foods. After making sure that the baby tolerates this or that product well (it just takes 2-3 weeks), you can begin to combine products.

Bouillon no! Before 24 months, do not offer the baby the broth in which the meat was cooked. This concentrate of extractives and fats strikes hard at the child's pancreas and liver.
Bring the water to a boil, drain the water with foams, pour in a new one and bring the dish to readiness. For children after 18 months, you can add bay leaf, 1-2 peas of allspice to the broth where meat is cooked.

Important When choosing frozen vegetables in the store, check them by touch: they should be crumbly. If there is a lump in the bag, then the vegetables have already been defrosted. This means that almost all useful properties have been lost. Do not buy vegetable mixtures that contain bell peppers, mushrooms and other vegetables that are difficult for a child's body. Cook vegetables without defrosting. Their preparation takes 2 times less time than for raw vegetables.

A 10–12 month old baby can knead well-boiled vegetables with a fork, and an older child can be given less boiled vegetables so that he learns to chew. Such food also improves intestinal motility.

Pureed vegetable soup (from 6 months)

Products: For 1 serving: 2 pcs. potatoes, 1 carrot, 50 g cabbage, 1 teaspoon vegetable oil
You can use other combinations of vegetables.

Peel potatoes, carrots and cabbage, rinse, pour 1.5 cups of cold water. Cook vegetables until fully cooked. Cool the broth, wipe the boiled vegetables through a sieve. Dilute the resulting puree with a drained broth, add salt to taste and boil again. Before serving, season the soup with oil.

Potato soup - puree
From 8 months.

2 potatoes, 3/4 cup milk, 1 tablespoon butter, 1 stalk leek.
Peel and wash the leeks well. Cut it up and lightly fry it in butter. Pour the fried onion with a glass of water. When the water boils, dip the potatoes in and salt. Boils 25 - 30 minutes. Rub the boiled potatoes with the broth through a sieve, add hot milk and stir. Before serving, season the soup with butter.

Milk soup with vegetables.
From 8 months.

100 g of pumpkin, 1/5 of a carrot, 1.5 cups of milk, 1 teaspoon of sour cream, salt on the tip of a knife.
Rinse vegetables thoroughly. Remove skins and seeds from them. Cut everything into small pieces and dip into boiling salted milk. Cook over low heat until tender. Grate hot vegetables through a sieve. You can use a blogger. Mix with broth and bring to a boil. Season the soup with sour cream and serve.

oatmeal soup For children from 8 months.

oatmeal - 3 tablespoons, baby milk - 0.5 cups, yolk - 1 pc., water - 2 cups, butter - to taste.

Take a saucepan, pour cold water into it and bring to a boil; pour oatmeal into it and cook for about 20 minutes (over low heat). Add hot milk and cook for about 5 more minutes; remove from fire. Next, rub the finished soup through a sieve or chop with a blender. Add more yolk mashed with butter and mix everything; put on fire again (medium) and bring to a boil; boil for about 2-3 minutes; now the oatmeal soup can be served at the table.

Soup-puree "Gentle"

zucchini - 1 pc., onions - 1 pc., olive oil - 2 teaspoons, baby cream - 30 gr.

Take onion and zucchini; wash, peel (from the husk and peel) and cut into small cubes.
In a non-stick saucepan, sauté the onion in olive oil.
Add chopped zucchini and pour boiled water; simmer (about 20 minutes).
Grind the finished soup with a blender or wipe through a sieve. Add cream and top with finely chopped greens.

SOUP VEGETABLE

Various vegetables (potatoes, carrots, beets, cabbage, parsley, etc.) - 100 g, semolina - 25 g, butter - 3 g, flour - 3 g, saline solution - 2 ml, greens - 2 g.

Rinse fresh vegetables thoroughly under running water, peel, finely chop and cook for about 1.5 hours. Vegetables are almost completely boiled. If there are dense lumps left, they should be thoroughly kneaded. About a third of the broth should evaporate during cooking. Add semolina, flour and butter to the resulting soup. Cook for another 10 minutes, let the soup stand. You can salt, but only slightly; salt should not be taught to a child.

Carefully mashed greens can be added to vegetable soup. This will not only improve the taste of the dish, but also add vitamins to it.

VEGETABLE SOUP

Onions - 5 g, potatoes - 20 g, cabbage - 10 g, carrots - 10 g, parsley - 5 g, green peas - 4 g, rice - Zg, egg yolk - 1/8 pcs., cream - 10 ml, saline solution - 2 ml, butter - 2 g.

Peel the onion, chop and sauté in butter (half the amount indicated in the recipe). Peel and chop the vegetables, combine with browned onions, add a little broth or water and simmer under the lid until tender. Boil rice in a small amount of broth or water, combine with vegetables, rub everything through a sieve, dilute with broth, add saline and boil. Grind the egg yolk with warm cream and the rest of the butter, season the soup.

Soup - mashed rabbit meat.
From 10 months.
30 g of meat, 1.5 tablespoons of milk, an incomplete glass of water, half a teaspoon of chopped carrots, half a teaspoon of finely chopped onions, salt on the tip of a knife.
Pour meat and vegetables with cold water and cook until tender. Rub the resulting mass through a sieve. You can use a meat grinder or blender. Add milk and salt. Bring everything to a boil.

Cauliflower soup.

50 g of cauliflower, 1 teaspoon of semolina, half a glass of milk, half a teaspoon of butter, salt on the tip of a knife.
Rinse the cabbage thoroughly. Clean it of leaves. Divide into small inflorescences. Put it in boiling, salted water and cook until tender. Remove the cooked hot cabbage and cut into pieces. Pour the sifted semolina into the broth. Cook over low heat for 15 minutes. Add hot boiled milk, chopped cabbage. Bring everything to a boil. Drizzle the soup with butter and serve.

Pureed vegetable soup (from 1 year old)

1 potato, 1/2 carrot, 50 g white cabbage, 1 tsp. vegetable oil, 1 tbsp. l. sour cream, salt.

Peel potatoes and carrots, rinse, pour cold water (1.5 cups), after 5–7 minutes add cabbage and cook until the vegetables are soft (about 15 minutes from the start of cooking). Cool the broth, rub the boiled vegetables through a sieve or in a blender. Dilute the resulting puree with the drained broth, add salt on the tip of a teaspoon and bring to a boil. Before serving, season the soup with butter and sour cream.

Cauliflower soup

Cauliflower 100 g, zucchini 100 g, butter 10 g, milk 100 g, water 200 g, 1 egg (1/2 yolk), salt.

Remove the green leaves of the cauliflower, wash the head and cut into small pieces. Peel the zucchini, wash and cut into cubes. Put prepared cabbage and zucchini in a pot of boiling water, cover and cook until tender (15-20 minutes). Salt the soup, then cook for another 2-3 minutes over low heat. Remove the cooked vegetables from the broth, rub through a sieve, combine with the broth and boil. Fill the soup with butter and raw egg yolk diluted with hot milk.

Soup with tomatoes (from 1.5 years old)

Tomatoes 50 g, carrots 30 g, turnip or swede 20 g, parsley 5 g, onion 5 g, semolina 15 g, butter 10 g, milk 100 g, water 300 g, salt.

Finely chop carrots, turnips, parsley, onions, add water and cook for 30 minutes, add pureed raw tomatoes. Pour the sifted semolina into the boiling soup and cook at a low boil for 15 minutes, then pour in the hot boiled milk, salt and bring to a boil. Put the butter in the finished soup and serve with croutons.

Soup with meatballs (from 1.5 years old)

Meat 100 g, water 1 cup, small carrot, 1/2 small onion, 1 piece of white bread, swede 20 g, cauliflower 50 g, 1 tbsp. l. green peas, 1 medium potato, 1/2 tsp. butter, 1 egg (white), salt.

Boil clear broth. Cut the peeled vegetables into cubes, pour strained broth (1/2 cup), simmer under the lid until tender (15-20 minutes). Grind the pulp of boiled meat in a meat grinder with a piece of bread soaked in cold water. Divide the resulting meat dough into meatballs the size of a hazelnut (lubricate your hands with protein when cutting). Dip the meatballs into the broth with vegetables 20 minutes before being ready.

Milk soup with rice (from 1 year old)

Rice 20 g, milk 1 glass, water 1 glass, butter 10 g, salt.

Sort the rice, rinse several times in cold water, pour into boiling water and cook until it becomes soft (10-15 minutes). Then pour in raw milk, let it boil, salt to taste. Put a piece of butter in a bowl of soup. Milk soup with vermicelli (from 1 year old) Vermicelli 20 g, milk 1 cup, water 1/2 cup, sugar 1/2 tsp, butter 1 tsp, salt. Boil water, add sugar, lower the vermicelli and boil for 15 minutes, then add warmed milk, salt and boil for 2-3 minutes. Put a piece of butter in a bowl of soup

Soup with semolina dumplings (from 1 year old)

Semolina 1 tbsp. l. with top, water 1/2 cup, milk 1 cup, butter 2 tsp, sugar 0.5 tsp, salt.

Preparation of dumplings. Boil 1/2 cup of salted water with butter (1/2 tsp), add semolina and, stirring, boil the porridge over low heat for 5 minutes. Add butter to the slightly cooled porridge, then mix thoroughly.

Boil a glass of milk with 1/2 cup hot water, add sugar. Put small dumplings into the boiling liquid with a teaspoon. Cook dumplings at a low boil for 5-7 minutes. When the dumplings float to the top, stop cooking. Put a piece of butter in a bowl of soup.

Dried apricot soup with rice (from 1.5 years old)

Dried apricots 7–10 pieces, rice 1 tbsp. l., sugar syrup 2 tsp., water 1.5 cups, salt.

Wash dried apricots in warm water, pour a glass of cold water and cook in a sealed container at a low boil. Wipe the boiled dried apricots through a sieve along with the broth. Sort the rice, rinse, dip in boiling water and cook until soft (10-15 minutes), then add the puree prepared from dried apricots, sugar syrup, salt and boil. Serve hot or chilled. You can add cream to the finished soup.

Ingredients :
100 g cauliflower, 2 tsp. semolina, 200 g milk, 250 g water, a piece of butter the size of a hazelnut, 1 tsp. salt solution

Cooking method:
Wash the head of cauliflower, divide into small kops, put in boiling salted water and cook until the cabbage becomes soft (15 minutes). Put the boiled cabbage on a sieve, and pour the sifted semolina into the hot broth and cook for 15 minutes. After that, pour in the warmed milk, put the boiled cabbage and boil for 2-3 minutes. Put a piece of butter and toast of wheat bread in a bowl of soup.

Potato soup with meatballs

Ingredients :
potatoes - 1/2
onions, carrots, parsley root - in a circle
sour cream - 1 tsp
water - 3/4 cup
meat (minced meat) - 1 tbsp. l.
wheat bread - 1 slice
beaten egg - 1 tsp

Cooking method:
Pass the meat pulp through a meat grinder along with onions; salt the resulting mass, add white bread soaked in cold water and pass through the meat grinder again, add the egg and beat well; with a hand dipped in water, make balls the size of a nut out of the minced meat, dip into the ready-made boiling broth and cook for 6-8 minutes, remove the finished meatballs from the broth with a grinder. Finely chop the washed and peeled vegetables, put them in a ready-made boiling broth and cook until tender. Put 3-4 meatballs in a bowl of soup and season with sour cream.

Soup-puree from carrots (broccoli or cauliflower), from 5 months

100 g peeled carrots
3 scoops of infant formula
90 ml water
Instead of carrots, you can take broccoli or cauliflower.

1. Cut carrots into cubes.
2. Put in boiling water and cook for 15 minutes. Drain the water.
3. In a blender, mix the carrots with the diluted infant formula.
4. Cool slightly and pour into a plate.
5. Do not salt.
Check the temperature of the dish before feeding your baby.
Recommendations:
Water for the preparation of the mixture should be drinking from a bottle or boiled.

Pumpkin puree soup, from 5 months

1 jar "Pumpkin Puree" 190 g.
2 scoops of infant formula
60 ml water
You can use different Nestlé vegetables as the basis for the puree soup: “Carrots, potatoes, corn”, “Potatoes, cauliflower, zucchini” and the appropriate amount of the mixture to create the desired consistency.

1. Mix pumpkin with diluted infant formula.
2. Heat the resulting mixture in a small saucepan over low heat.
3. Cool slightly and pour into a plate. Do not salt.
4. Before feeding your baby, check the temperature of the dish.
Recommendations:
The mixture should be prepared immediately before cooking.
Do not store the prepared dish, but immediately give it to the baby.

Leek soup from 7 months

1 potato approximately 100 g
50 g leeks
3 scoops NAN® 2 infant formula
90 ml water

1. Wash, peel and cut potatoes. Wash and cut the onion
2. Put vegetables in boiling water and cook for 20 minutes. Drain the water.
3. In a blender, combine vegetables and baby formula. Check the temperature of the soup before feeding your baby.

Fish and vegetable soup, from 9 months

10 g cod fillet without skin and bones
1/2 leek, about 30 g
1 carrot
400 ml water
1 drop lemon juice
2 scoops NAN®2 infant formula
60 ml water

1. Wash the carrots, peel and cut into slices.
2. Wash the leek and cut into thin strips.
3. Add the leeks, carrots and lemon juice to about 400 ml of boiling water. Cook for 15 minutes.
4. Add cod and cook for another 5 minutes.
5. Drain the water. In a blender, mix vegetables and fish with prepared infant formula. Serve warm.

SOUP-PUREE FROM CAULIFLOWER AND Zucchini

Cauliflower - 50 g, zucchini - 50 g, egg yolk - 1/4 pc., saline solution - 2 ml, butter - Zg.

Peel the cauliflower and zucchini, cut into small pieces, pour boiling water, cook under a tightly closed lid until tender, drain the broth into a separate bowl.
Rub the hot vegetables through a sieve, combine with the broth, add saline and bring to a boil. Season the finished soup with butter, pounded with the yolk of a hard-boiled chicken egg.

Chicken puree soup
Chicken meat - 30 g, milk - 20 ml, water - 80 ml, carrots, parsley roots, onions - 1 g each, butter - 3 g, wheat flour - 3 g.

Rinse chicken meat, put in a saucepan, add chopped roots and onions, cook the broth. Skip the cooked chicken meat twice through a meat grinder, put in a boiling broth, add flour mixed with butter, boil for 2-3 minutes, salt a little, add hot milk and bring to a boil again.

Irish cream soup

Pour 4 medium onions with water (about 1 liter) and cook until tender, then add the chicken breast, carrots and potatoes cut into pieces (variations are possible). When everything is ready, cover with a lid and let stand for about 15 minutes. Then beat the contents with a glass of milk until pureed.

Vegetable soup with melted cheese

We take 1/4 processed cheese, vegetables (peppers, carrots, tomatoes, some potatoes and cauliflower - all from the packages), greens, croutons from the toaster. We cook everything, crumble croutons and eat.

(from a children's recipe book)

500 gr. small zucchini, chopped
1 cup prepared homemade (not from a bag, so) chicken broth
1 tsp salt
pinch(1/8) basil
pinch (1/8) thyme
2 glasses of milk

1.Pour the broth into the pan, add salt, zucchini and cook until the zucchini is soft (about 5-10 minutes)
2. Remove from the stove, condemn a little and then add basil, thyme.
3. Beat everything in a blender or mixer until puree
4. Put it back into the pan, add milk and heat it up (just don't bring it to a boil!)
5. Serve in soup bowls, with a spoonful of natural yogurt (optional)

Meals for children aged 1 to 3 years

Salads

Cucumber salad with spinach

Ingredients :
1 cucumber, a few spinach leaves, 1/2 teaspoon sugar syrup, salt.

Cooking

Separate the leaves of young spinach from the petioles, rinse thoroughly several times in cold water, transfer to a sieve.
Wash the fresh thin-skinned cucumber and peel the thick-skinned cucumber. Cut the cucumber into thin slices, mix with spinach, season with sour cream, sugar syrup and salt solution.

fresh cabbage salad

Ingredients :
100 g cabbage, 1 apple, 3 g salt solution, 5 g lemon juice, 10 g sugar syrup.

Cooking

Cabbage cut into thin strips. Put in a saucepan, pour in a solution of salt, lemon juice or juice squeezed from fresh rhubarb, and, stirring, heat until the cabbage settles, then cool.
The cooked cabbage should be crunchy on the teeth, so it should not be heated for a long time. Grate an apple, salt a little, add cabbage, season with sunflower oil.
Put in a salad bowl, sprinkle with finely chopped dill or parsley.

lettuce green

Ingredients :
50 g green salad, 1 tbsp. spoon of sour cream, 1/2 egg, 1 teaspoon of sugar syrup, salt solution, dill.

Cooking

Sort the green salad, divide into separate sheets, rinse 2-3 times in plenty of water, pour over with chilled boiled water and transfer to a sieve or colander.
Before eating, cut large lettuce leaves into 3-4 parts, season with sour cream mixed with finely chopped hard yolk, salt solution, sugar syrup.
Sprinkle the finished salad with finely chopped dill and egg white.

Cabbage and carrot salad

Ingredients :
100 g cabbage, 1 carrot.

Cooking

Finely chop the cabbage, grate the carrots, season with sunflower oil.

red cabbage salad

Ingredients :
100 g red cabbage, sunflower or olive oil to taste.

Cooking

Cut red cabbage into thin strips, pour salted boiling water over it and keep until softened. Drain, fill with sunflower oil.

Puree soups

Chicken puree soup

Ingredients :
One chicken (about 500 g of meat) 0.5 carrots 1 onion 1 glass of milk 2 tbsp. l. flour 2 tbsp. l. butter 0.5 l of water 0.5 cups of sour cream bunch of fresh herbs salt

Cooking

Boil clear chicken broth.
Remove the chicken and strain the liquid.
Put the onion and half of the carrot (in a piece) into the broth. Salt and cook until the carrots are soft.
While the broth is cooking, separate the meat from the bones. Pass it through a meat grinder.
Remove the broth from the heat. Cool down.
Pour the resulting minced chicken with 0.5 cups of broth.
Add a glass of milk, flour, butter and stir with a spoon or mixer until smooth. Pour the resulting mixture slowly into the remaining broth, stirring constantly.
Puree soup can be served with sour cream and sprinkled with herbs.
You can fry croutons for soup.

Soup - mashed beans

Ingredients :
50 g white beans, 150 g milk, a piece of butter the size of a hazelnut, 600 g water, salt.

Cooking

Sort the beans, rinse, pour in cold water (previously boiled and cooled! - otherwise the beans will turn glassy), bring to a boil very slowly and cook in a sealed container over very low heat until it becomes soft. Rub boiled beans through a sieve, add salt solution, heated raw milk and boil for 3 minutes.
Put butter in a bowl with soup, serve wheat bread croutons separately.
NOTE. If the beans are poured with raw water (or soaked in raw water), quickly brought to a boil or boiled over medium or, even worse, over high heat, or cold milk is added, the beans will turn out to be tough, glassy.

Soup - mashed carrots and spinach

Ingredients :
2 carrots, 20 g spinach, 1/2 teaspoon flour, a piece of butter the size of a small hazelnut, 1/4 cup milk, 1/4 egg yolk.

Cooking

Put the peeled and chopped carrots in a saucepan and simmer in a small amount of water for 30 minutes, then add the peeled and finely chopped spinach, butter, flour diluted with part of the milk and continue to simmer for another 10 minutes in a sealed container.
Then wipe the vegetables through a sieve, dilute the resulting puree to the desired density with boiling water or vegetable broth, pour in the salt solution and boil.
Grind the steep yolk with a part of boiled milk and add to the finished soup.

beetroot

Ingredients :
1 medium beet, 1 tomato, 1 fresh cucumber, 1/2 egg yolk, 1 tbsp. a spoonful of sour cream, a small bunch of green onions, dill, 400 g of water, salt.

Cooking

Wash the beetroot, peel it, chop it on a grater, put it in a saucepan along with a tomato rubbed through a sieve, pour hot water (200 g) and simmer over low heat for 1-1.5 hours. To prevent the beets from burning, you need to gradually add water. By the end of beet stewing, pour hot water (200 g) into the pan, boil for 10 minutes and cool.
Rinse cucumber, onion and dill with boiled water, finely chop, dip in beetroot, add salt solution and mix well.
Pour sour cream, mashed with boiled egg yolk, into a plate with beetroot.
In winter, to preserve the bright color of the beetroot, you can pour a little whey into the beet when stewing it, which will replace the tomato.

Milk soups

Milk soup with cauliflower

Ingredients :
100 g of cauliflower, 2 teaspoons of semolina, 200 g of milk, 250 g of water, a piece of butter the size of a hazelnut, salt.

Cooking

Wash the head of cauliflower, divide into small kops, put in boiling salted water and cook until the cabbage becomes soft (15 minutes).
Put the boiled cabbage on a sieve, and pour the sifted semolina into the hot broth and cook for 15 minutes. After that, pour in the warmed milk, put the boiled cabbage and boil for 2-3 minutes.
Put a piece of butter and toast of wheat bread in a bowl of soup.

Milk soup with vegetables

Ingredients :
1 carrot, 2 cabbage leaves, 1 potato, 1 tablespoon of green peas, 150 g of milk, 350 g of water, 1 piece of butter the size of a hazelnut, 1 teaspoon of salt solution.

Cooking

Wash the carrots, peel and cut into thin strips, put in a saucepan, add oil and a little water and, closing the lid, simmer over low heat. After 8-10 minutes, add chopped white cabbage, green peas (fresh, frozen or canned), peeled and chopped raw potatoes. Pour all this with hot water, add salt solution and cook in a sealed container.
When the vegetables become soft, pour in the warmed milk and cook the soup for another 3 minutes.
Put the wheat bread croutons in a bowl of soup.

Milk soup with vermicelli

Ingredients :
Vermicelli - 20 g, milk - 200 g, water - 100 g, sugar - 5 g, salt - 1 g.

Cooking

To boil water. Add salt, sugar and vermicelli. Boil 10 minutes. Drain the vermicelli into a colander. Boil milk and put vermicelli into it. Turn off the fire. Put a piece of butter and stir vigorously.

Milk soup with hercules

Ingredients :
Hercules - 25 g, milk - 200 g, water - 200 g, sugar - 5 g, salt - 1 g butter - 5 g

Cooking

Boil hercules in salted water for about 20 minutes, stirring all the time. Heat milk and pour into a saucepan with cereals. Stir, add sugar and cook for another 2-3 minutes.
Add oil and stir vigorously. Active stirring of a piece of butter prevents its emulsion structure from collapsing and makes the dish more tasty and healthy - this is one of the tricks of French cuisine.

Milk soup with semolina

Ingredients :
Semolina - 20 g, milk - 200 g, water - 100 g, butter - 10 g, sugar - 5 g, salt - 1 g.

Cooking

Dilute 100 g of milk with water, bring to a boil, add semolina. Cook for 15 minutes, stirring constantly. Then add warmed milk, sugar, salt and boil.
Put the oil into the finished soup and stir vigorously.
Serve with toasted wheat bread.

Milk soup with rice

Ingredients :
Rice - 20 g, milk - 200 g, water - 200 g, butter - 10 g, sugar, salt.

Cooking

Boil water and add washed rice to it. Cook until it becomes soft. Then pour in the milk and bring to a boil.
Add salt and sugar, butter.

Milk soup with barley groats

Ingredients :
Barley groats - 50 g, milk - 200 g, water - 300 g, butter - 10 g, egg yolk - 1/2 pc., salt.

Cooking

Lightly fry the barley grits. Boil water, pour cereal into it. Cook over low heat until soft.
If desired, you can rub through a sieve.
Pour in warm milk, add salt and raw yolk. Boil, stirring for 3 minutes. Add butter.

Meat and fish dishes

Steam cutlets

Ingredients :
60 g of meat, 1/2 slice of white bread, a piece of butter the size of a hazelnut.

Cooking

Skip the meat 2 times through a meat grinder, the second time scroll the meat with bread soaked in water or milk and squeezed. Add oil, a little salt and lukewarm water. Mix everything until a smooth homogeneous mass is obtained.
With wet hands, make cutlets and place them in a greased pan. Pour 3 teaspoons of hot broth or water, close the lid and put in the oven for 30 minutes, pouring the resulting sauce from time to time.

meat pudding

Ingredients :
50 g of beef or poultry, 1 slice of white bread, 50 ml of milk, 1/2 egg, a piece of butter the size of a hazelnut, 1 teaspoon of grated crackers.

Cooking

Boil the meat and pass through a meat grinder along with bread soaked in milk. Add yolk and mix. Whip the protein into foam and gently stir with minced meat.
Grease a small mold with oil, sprinkle with freshly ground breadcrumbs. Put the minced meat in it, cover with greased paper on top and bake for 20 minutes.
Serve with mashed potatoes.
Brain pudding can be made in the same way. Brains pre-soak (for an hour) in cold, slightly acidified water.

liver pudding

Ingredients :
50 g of liver, 2 teaspoons of crackers, a piece of butter the size of a hazelnut, 1/2 egg, 50 g of milk, a few leaves of parsley or dill.

Cooking

Put out the liver with a part of the oil and a small amount of water over low heat, pass through a meat grinder, wipe through a sieve. Mix with ground breadcrumbs soaked in milk, salt, add chopped parsley or dill and the remaining milk.
Add whipped egg whites, mix gently.
Grease the mold with oil, put the minced meat into it, cover with oiled paper and bake for about 20 minutes in an oven with moderate temperature.

Boiled chicken ragout

Ingredients :
Rice - 40 g, butter or vegetable oil - 10 g, onion - 5 g, flour - 3 g, broth - 2 tbsp. l., tomato puree - 5 g, chicken - 50-70 g, salt to taste.

Cooking

Melt the butter, fry finely chopped onion in it. Then add dry rice and fry until yellowish. Pour rice with broth (any) or water and let it boil, stirring constantly. When the cereal becomes soft enough, add tomato puree, chopped boiled chicken meat, salt and mix.
Keep covered over low heat for 5-10 minutes.
Serve with a salad of fresh vegetables finely chopped or grated.

Chicken stew with potatoes and carrots

Cooking

We take a piece of chicken or chicken (preferably a broiler), you can take a fillet, cut into pieces and fry in a roasting pan in vegetable oil from all sides.
When fried, put the chopped onion there, and simmer for 5 minutes over low heat under the lid. Then add grated or finely chopped carrots. Simmer another 5 minutes.
Now we prepare the potatoes: we clean them, cut them into small pieces, almost like soup, and put them in the roaster. Pour boiling water so that it barely covers the potato slices. Let it boil, salt, mix. Cover with a lid and simmer over low heat until tender - about 20 minutes. That's it.

Granny of brains

Ingredients :
50 g fresh brains, 1/2 small onion, 1/2 small carrot, a piece of butter, 1 tbsp. tablespoons of flour, 1/2 egg, 1/2 coffee cup of milk, cheese, parsley.

Cooking

Soak the brains for an hour in cold acidified water, immerse in boiling water, then clean from the films. Well-washed and chopped vegetables, along with the brain, cook for 10 minutes over medium heat.
Dissolve the butter in a frying pan, fry the flour in it, pour in the milk, stir well and cool. After the sauce has cooled, add the beaten egg yolk, chopped brain and finely chopped parsley. Mix everything and add the beaten egg white.
Pour everything into a saucepan, greased with oil and sprinkled with grated breadcrumbs.
On top of the grandmother, you can sprinkle with grated breadcrumbs and add a piece of butter.
Put the grandmother in a preheated oven for 20 minutes.

Ground meat with mashed potatoes

Ingredients :
Meat (beef, veal) - 50 g, butter - 6 g, wheat flour - 5 g, meat broth - 1/4 cup, onion - 3 g, salt to taste.
For mashed potatoes: potatoes - 200 g, milk - 1/4 cup, butter - 3 g, salt to taste.

Cooking

Wash the meat, remove fat and stew in a saucepan with onions under the lid. Then pour some broth into it and put it in the oven. Simmer until soft.
Skip the stew through a meat grinder, you can add 1 tablespoon of white sauce or broth, mix thoroughly and let it boil.
Serve with mashed potatoes.

Dishes from cottage cheese and eggs

Omelet stuffed with meat

Ingredients :
50 g boiled ground meat, 1 egg, 1/2 coffee cup of milk, a piece of butter the size of a hazelnut, 1 tbsp. a spoonful of pureed boiled vegetables from the soup, parsley, 1 tbsp. a spoonful of tomato juice.

Cooking

Grind the egg yolks with salt and butter, add the egg white whipped into foam. Grease a saucepan with oil, pour beaten eggs into it, immerse it in another vessel with water, cover with a lid and put in a very hot oven for 10 minutes.
Turn the finished omelet onto a plate, put the ground meat and vegetables on it, roll it up and pour over with tomato juice.

Sour milk cheese

Leave sour milk - 1 cup in a mug for 3 days, until it becomes so dense that it can be cut with a spoon. Prepare a bag of gauze, pour boiling water over it, squeeze it out. Put sour milk carefully in a bag for a day to glass the liquid.
Remove the bag, put the cheese in a cup, salt a little, mix with a spoon, give it a round shape.

Curds (cheesecakes)

Ingredients :
Cottage cheese - 120 g, butter - 15 g, 1 egg, salt - 2 g, sugar - 10 g, wheat flour - 10 g, sour cream - 25 g.

Cooking

Rub cottage cheese through a sieve. In a cup, grind 1/2 teaspoon of oil, add 1/4 egg yolk, a pinch of salt, 1 tsp. sugar, 1 tsp flour, 1 tsp sour cream. Stir, add cottage cheese, make a smooth mass.
Put on a board sprinkled with flour.
Divide into portions, give them a round shape, grease with the rest of the beaten yolk, roll in breadcrumbs and fry in boiling oil. Sour cream is served with cheesecakes.

cottage cheese pudding

Ingredients :
Cottage cheese - 200 g, 1 egg, sugar - 10 g, butter - 15 g, powdered sugar - 25 g, salt - 1 g, breadcrumbs - 15 g.

Cooking

Rub the cottage cheese, grind the egg yolk with 1 tsp. sugar and 1 tsp. oils. Mix everything with cottage cheese, add 2 tsp. topped with powdered sugar.
Separately, beat the protein, carefully mix it with the curd mass, put it in a mold, greased with butter and sprinkled with breadcrumbs.
Put in a heated oven. The finished pudding should pull away from the sides of the mold.
Served with fruit sauce.

Curd

Ingredients :
Cottage cheese - 50 g, sugar - 10 g, candied fruits - 5 g, vanilla to taste.

Cooking

Squeeze out the cottage cheese made from sour milk, rub it through a sieve, add sugar syrup boiled in 1 tbsp. l. water, stir, add vanilla, candied fruits.
Serve as a sweet dish. Breakfast is served with crackers.

Cereal and pasta dishes

Semolina porridge with milk and yolk

Ingredients :
Semolina - 5 tsp, water - 1 cup, milk - 1 cup, butter - 10 g, 1/2 raw egg yolk, salt to taste.

Cooking

Boil milk with water. Pour in the cereal, cook, stirring, 10 minutes, salt.
Season the finished porridge with yolk, mashed with butter and 1 tbsp. milk.
For sweet porridge, add 1 tbsp during cooking. sugar or honey.

semolina pudding

Ingredients :
Milk - 1 cup, semolina - 2 tbsp. l., water - 0.5 cups, egg, butter - 20 g, sugar, salt - to taste.

Cooking

Boil milk with water. While stirring, pour in the cereal. Add sugar, salt. Cook until thick about 10 minutes. Remove from heat, add plums. oil. Cool down. Add a beaten egg to the cooled porridge.
Mix, put in a form, greased with oil, bake in the oven.
Serve with syrup or jam.

Semolina croquettes

Ingredients :
Semolina - 2 tbsp. l., egg, breadcrumbs - 10 g, butter - 12 g, cheese - 10 g, water - 1 cup, salt to taste.

Cooking

From 1 glass of water and 2 tbsp. cereals cook a thick porridge. Stir in half of the raw egg yolk, a teaspoon of grated cheese. Salt, chill.
Cut the porridge in the form of a roller, then cut into small cylinders, roll in breadcrumbs, fry in hot oil.

Semolina croutons

Ingredients :
Semolina - 30 g, milk and water - 0.5 cups each, egg, butter - 10 g, cheese - 10 g.

Cooking

Stir half of the raw yolk into a thin porridge. Pour it into a dish moistened with water, cool. Cut out circles with a glass. Place them carefully on a greased baking sheet.
Sprinkle with grated cheese and bake in the oven.
You can fry the croutons in a pan in oil.

Semolina fritters

Ingredients :
Semolina - 35 g, butter - 10 g, water - 0.5 cups, yeast - 2 g, egg.

Cooking

In the finished, slightly cooled semolina, put the yolk, yeast, let the dough rise. Before baking, add whipped protein to the pancakes.
Serve with sugar or jam.

vegetable dishes

Potato casserole

Ingredients :
Potatoes - 200 g, butter - 12 g, milk - 0.5 cups, flour - 5 g, salt, breadcrumbs - 5 g, dill.

Cooking

Boil potatoes in their skins. While the potatoes are cooking, prepare the béchamel sauce (see below).
In a deep frying pan or a form greased with oil, lay the peeled and sliced ​​​​potatoes in layers, pour sauce over each layer. The last layer is also sauce.
Put pieces of butter on top, sprinkle with breadcrumbs and put in the oven. Bake until golden brown.
Sprinkle with chopped dill.
bechamel sauce
Ingredients : flour - 5 g, butter - 5 g, milk or broth - 1/4 - 1/2 cup, egg.
Dry the flour in a pan. Cool down. Put in a saucepan, dilute with milk and let stand for 20-30 minutes. Stir, cook for 10 minutes, stirring constantly and adding milk or broth if the sauce thickens too much.
Before serving, actively stir in a piece of butter into the hot sauce.

New potatoes with butter and sour cream

Ingredients :
New potatoes - 250 g, vegetable oil - 10 g, sour cream - 20 g, salt, dill.

Cooking

Wash potatoes thoroughly with a brush. Boil. Cut into slices. Put in a saucepan, greased with oil, pour sour cream mixed with vegetable oil on top, salt and put in the oven.
When serving, pour over sour cream and sprinkle with dill.

Add oil.

Children from 1.5 - 2 years old can be given soaked dried fruits. Wash dry apricots, plums, peaches in several waters in the evening. Pour a small amount of cold boiled water.
Leave overnight in the refrigerator.

Prunes

Wash 100 g of prunes. Pour in cold boiled water so that the water barely covers the plums. Leave for a day in the refrigerator. Then drain the water.
Sprinkle with nuts and pour over sour cream with sugar.

Flour dishes

Vareniki with berries

Dough: Mix 3 cups of flour with 1 cup of water, 2 eggs and a pinch of salt. The dough should be pretty tough. Roll out thinly and cut out circles with a glass.
Mix 1 kg of berries (we take out the seeds from the cherry) with 1 cup of sugar (2 cups - in the cherry), let it brew for half an hour, pour the released juice into a separate bowl.
Put a teaspoon of the filling in a circle of dough, fold it in half and pinch the edges well. Cook in plenty of boiling salted water for 5 minutes after surfacing. We take out with a slotted spoon on a plate and pour over the cream. Fry in a hot skillet with oil. Cool, brush with jam and fold into quarters.
Sprinkle with powdered sugar and serve.

milk buns

Ingredients :
Flour - 400 g, yeast - 10 g, milk - 1 cup, butter - 50 g, eggs - 2 pieces, salt to taste.

Cooking

Dissolve yeast in warm milk. Add 1 tsp. oils. Everything is well blabbed with 1 glass of flour. Put in a warm place for 1 hour. When it rises, add 2 cups of flour, salt and mashed muffin: 1 tbsp. butter + 2 tbsp. sugar + 2 egg yolks.
Knead the dough so that it lags behind your hands. Let rise again for about 1.5 hours.
Cut into buns and place on a greased baking sheet.
Let rise in a warm place for about 30 minutes, brush the buns with milk and bake in a moderately heated oven for 30 minutes.

donuts

Ingredients :
Flour - 30 g, milk - 0.5 cups, egg, butter - 6 g, sugar - 10 g, salt - 2 g.

Cooking

Grind the egg with 2 tbsp. flour. Gradually add milk. Salt. Melt a teaspoon of butter in a frying pan, then pour the dough into the pan in separate donuts.
Brown on 2 sides.
Sprinkle finished donuts with sugar.

Pies with rice, cabbage, carrots or apples

Ingredients :
Flour - 50 g, milk - 1 tablespoon, yeast - 1 g, butter - 5 g, 1 egg.
For minced meat:
1) rice - 20 g, egg - 1/4 pc., butter - 8 g,
2) cabbage - 200 g, butter - 6 g, egg - 1/4 pc.,
3) carrots - 200 g, sugar - 5 g, butter - 5 g, egg - 1/4 pc.,
4) apples - 100 g, sugar - 20 g.

Cooking

Put the sponge dough, roll it out, cut out the pies with a glass, put the minced meat in the middle, pinch the edges. Place on a baking sheet greased with oil. Let stand 30 minutes. Brush with egg and put in the oven for 20-25 minutes. Cheesecakes can be made from the same dough.
Minced meat preparation.
Rice mince. Boil rice, salt, add oil and mix. Add hard-boiled chopped eggs.
Minced cabbage. Chop the cabbage, put it in vegetable oil, cool. Mix with salt and chopped egg.
Minced carrot. Boil carrots, peel, finely chop or grate. Add oil and chopped eggs.
Minced apples. Peel apples, cut into thin slices or grate on a coarse grater. Mix with sugar.

Sweet buns

Ingredients :
Flour - 400 g, yeast - 10 g, eggs - 2 pcs., Butter - 100 g, sugar - 50 g, milk or water - 1 cup, salt - 5 g.

Cooking

Place 1 cup of flour on a cutting board and make a well. Pour 0.5 cups of warm water or milk into it, where a piece of yeast, the size of a walnut, is diluted. Knead the bun, cut it on 4 sides and lower it into a saucepan with warm water. Cover and let stand for 40 minutes to let the dough rise.
In the meantime, prepare the rest of the dough: pour another 1 1/2 - 2 cups of flour on the board, make a hole and put 2 yolks, 100 g butter, 1 tsp. sugar and add 3/4 cup warm water or milk. Knead the dough a little and add the risen bun. Knead until the dough starts to fall behind your hands. Pour 1/4 cup of broth to dilute starch, and put 3/4 cup of broth with sugar on fire. As soon as the jelly boils, pour in, stirring thoroughly, 1 tsp. starch diluted with cooled broth. Let it boil 1-2 times (no more!) and pour into a cup.

Cooking

Crush the cranberries with a wooden pestle and dilute with 1/2 cup hot water, then strain. Pour the pulp with the remaining water and put on fire, boil for a few minutes and strain again. Boil semolina on cranberry broth for 15 minutes, then cool to 40 ° C and pour in cranberry juice.
Beat with a whisk or a mixer until the volume increases by 2-2.5 times and a thick, pale pink lush foam is obtained.
Immediately after whipping, pour into prepared vases or molds.

Rhubarb semolina mousse

Ingredients :
1/2 cup semolina, 350-400 grams of rhubarb, 2.5 cups of water, 1 incomplete cup of sugar.

Cooking

Rhubarb stalks wash, peel, cut and boil with sugar for 5 minutes. Rub together with the broth through a sieve, add semolina and cook until thickened.
When the mass is still warm, beat until a thick foam forms, pour into molds, serve chilled. Pour into a mold greased with butter and sprinkled with sugar. Bake in the oven.

Lemon bun pudding

Ingredients :
White dry bun - 100 g, butter - 25 g, sugar - 50 g, 1 egg, lemon - 1/2 piece, baking soda - 1 g, salt.

Cooking

Soak the bun without crusts in cold water. Squeeze and mash the bun with a spoon. Add oil, sugar, crushed zest from 1/2 lemon, 1 tsp. lemon juice and 1/2 tsp. soda diluted in a tablespoon of water. Mix everything. Add an egg beaten with 2-3 tbsp. l. milk.
Pour into an oiled mold. Cover with greased paper or foil.
Bake in the oven until done.

Most children like mashed potatoes, but a consultation with a pediatrician is required to introduce complementary foods to babies. Potato is a hypoallergenic, healthy and nutritious product. But this vegetable contains a large amount of starch, which can cause problems in the gastrointestinal tract of the baby.

Useful properties of potatoes

Potato Dishes have a positive effect on the work of the stomach and cardiac functions. This product contains a large amount of potassium, iron, iodine and phosphorus. Ascorbic acid, which is found in the vegetable, will help strengthen the baby's immunity. Potatoes contain protein that resembles an animal. Protein takes an active part in the formation of new cells of a growing organism.

Fiber, which is part of the product, normalizes bowel function, removes toxins from the body. The presence of folic acid in potatoes contributes to the development of the brain and nervous system. A baked product is considered more valuable than a boiled one.

The negative impact of the root crop

In some cases, potatoes can have a negative impact on the health of the baby. Vegetable contains a lot of starch, which can affect the functioning of the intestine and cause. To prevent this from happening, potatoes should be given to a child when foods that help digest food are mastered.

Green and sprouted potato tubers can cause poisoning. The green parts of the vegetable contain the poisonous substance solanine, which can destroy the nervous system and red blood cells. Therefore, green tubers should not be eaten.

Potatoes are a very nutritious food, so excessive consumption of the product can lead to weight gain in the baby.

Determination of the timing of the introduction of mashed potatoes

The timing of the introduction of complementary foods of potatoes is determined individually for each child. An important factor is the increase in the height and weight of the baby, whether there are other vegetables on the menu. It also takes into account what kind of appetite the baby has. Mashed potatoes are introduced into complementary foods when the child has already tried fruits and cereals.

For starters, it is recommended to give vegetables such as zucchini. These products do not cause allergies and contain many vitamins and nutrients. Pediatricians advise adding new foods to formula-fed babies from the age of six months, and when breastfeeding, it should be given at least a month later.

Dishes from potatoes and other vegetables are given at lunch time. To introduce a baby to mashed potatoes, you need one teaspoon. If the baby reacted well to such a dish, then the amount can be increased at the next meal. With a negative perception or any other reasons, complementary feeding with potatoes should be postponed.

Receiving mother's milk and other products, the child receives enough nutrients, so potatoes should not be given more than once a day. When mashed potatoes are introduced into complementary foods, it is worth knowing that the stomach of a child in infancy is difficult to absorb starch. Therefore, the dosage of such a dish must be controlled. Taking a large amount of mashed potatoes can lead to allergies, stomach pain, gas formation in the intestines and.

At first, mashed potatoes are prepared each time before use; for older children, they can be stored in the refrigerator for no more than two days. The dose of daily consumption of potatoes by the age of one should be 150g.

Cooking a potato dish

Making mashed potatoes begins with choosing a quality root vegetable. When choosing potatoes for babies, it is better that the fruits are locally harvested. It is better to choose the size of a medium-sized vegetable, which has more benefits than small and large ones. For mashed potatoes, the baby should not use green potatoes, with bloom or rotten fruits.

Such a product contains toxic substances that accumulate in the body of a child, can cause allergies. The root crop should have a smooth and firm surface. On a potato cut when pressed there should not be too much moisture. With a large presence of liquid, treatment with nitrates can be assumed. If there are doubts about the quality of potatoes, then you can buy ready-made vegetable canned puree.

In order to prepare homemade mashed potatoes for babies, you will need:

• One medium potato tuber.
• 1 teaspoon vegetable oil.
• ¼ cup milk.

For the baby, you need to allocate separate dishes for cooking. Before peeling potatoes, thoroughly wash the skin with a brush. The root crop is cleaned with a thick layer, thereby removing possible nitrates. Peeled potatoes are soaked in water overnight to get rid of excess starch. Then pour purified water into an enameled bowl and put on fire.

Cut the vegetables into cubes and put in boiling water, covered with a lid. Boil potatoes over low heat 20 minutes. Drain the broth, and chop the vegetables with a blender or rub through a sieve. Add milk and vegetable broth to the crushed mixture, then butter is added to the finished puree. Salting food for babies is not recommended.

When getting acquainted with this dish, it will be better to add breast or milk formula instead of regular milk. Cooked puree should have a liquid consistency. You can cook potatoes for mashed potatoes using a double boiler or bake in the oven.

When the baby is seven months old, boiled yolk can be added to mashed potatoes. The older the child becomes, the more varied the potato dishes will be.

Delicate and beloved mashed potatoes, the child will sooner or later fall in love. It is important to serve it according to all the rules, and then this complementary food, and later a side dish, will win his love.

Rules for the introduction of complementary foods from potatoes

According to many pediatricians, potatoes should be introduced into the child's diet only after he has tried broccoli and zucchini. It is desirable that this happens no earlier than six months. If this is done earlier, the digestive system will not be ready to accept heavy starch.

Dr. Komarovsky advises to start later, from about 8 months of age, when the child already has at least one tooth. In this case, it is necessary to give not immediately mashed potatoes, but a decoction, and only after that, potatoes should be introduced as part of vegetable soups and mashed potatoes.

For the first time, it is enough to give a taste of half a teaspoon. After that, you need to follow the reaction of the body for several days. If there is no rash, allergy, stool changes, etc., the child feels well, then you can gradually increase the portion.

Give mashed potatoes and other potato dishes should be no more than three times a week. These conditions are dictated by the same starch, which is digested by the stomach for quite a long time. Each time you need to prepare a new puree, because in just a few hours all the useful components are lost, and when reheated, they disappear completely.

During the first feeding, you do not need to add anything to the dish. This applies especially to salt. Later, some mothers begin to add sunflower or butter, as well as breast milk. This increases the nutritional value and slightly improves the taste.

If the child refuses to eat, it is not necessary to force him. He may not like the taste of the root vegetable. It is enough to try later to add it to another vegetable puree.

If the child eats with pleasure, then it's really a matter of taste. If he refuses again, it may be worthwhile to abandon this product for a while. With age, the child himself will let you know when you can try again.

How to choose potatoes for mashed baby

Farm products are of the best quality, although sometimes they are more difficult to get and the price is slightly higher than in the store. But the homemade root crop will not have any chemical additives, and this is very important for the child.

When buying a root crop, you should pay attention to the standard signs of poor quality: a huge number of "eyes", cracks, putrid smell, softness, wrinkled peel, etc. It is also important to take into account seasonality: young potatoes appear quite quickly in spring. When there is already quite a lot of it on the market, it is worth using just such a vegetable, and not last year's.

Correct recipe (monopure)

This puree can be prepared for children from 5-6 months. For the first time, it is enough to give literally 2 g per sample.

How to make mashed potatoes for babies:

Recipe for mashed potatoes with vegetables

It will take 35 minutes to prepare.

How many calories - 78.

How to cook:

1. This dish can be served to children from 8 months of age. If the child has already tried zucchini, you can also add it here, quite a bit.
2. Remove the skin from both potatoes and carrots. Thoroughly wash the roots.
3. Cut into several pieces and place in a saucepan, pour water, put on fire and boil.
4. Place the cooked foods in a blender, adding quite a bit of olive oil here, smash until smooth. This can also be done with an immersion blender.
5. Cool slightly, then you can start feeding.

Baby mashed potatoes with meat

It will take 45 minutes to prepare.

How many calories - 104.

How to cook:

1. The dish can be given to a child from 8 months.
2. Meat (veal, turkey, rabbit) must be slaughtered in a blender or scrolled twice through a meat grinder. From the resulting mass, roll two or three balls, that is, make meatballs, and then boil or steam them.
3. Peeled root vegetables should be washed, then cut into cubes and steamed. To do this, it is not necessary to have a double boiler, you can use a regular basket over boiling water.
4. Smash the vegetables in a blender into a pulp. If the child still does not know how to chew, then the meatballs need to be killed along with the vegetables.
5. Salt the resulting mass a little, add a drop of melted butter to it, mix, let it cool slightly, and then you can start feeding.

How to cook with fish

It will take 50 minutes to prepare.

How many calories - 82.

How to cook:

1. Wash the leek, remove all its hard fibers. To do this, it is enough to break the stem in half with your hands. Those fibers that do not break, but remain hanging, need to be removed. Cut everything else into rings.
2. Cut the peeled potatoes into several slices.
3. Fish steak or its tail is also cut into small pieces.
4. All these ingredients should be placed on the steaming basket or in the steamer itself. You don't need to cook separately.
5. Steam until fully cooked, and then transfer to a blender. Add a couple of drops of sunflower oil here and beat everything together.
6. The resulting, slightly cooled puree, you can start feeding.

Cooking option with breast milk

It will take 40 minutes to prepare.

How many calories - 86.

How to cook:

1. Peel potatoes, then boil in a small amount of water or steam. To speed up the process, you can cut the fruit into pieces.
2. Place in a blender and blend into a paste.
3. Warm breast milk in a saucepan, transfer to a blender and beat again.
4. Place the resulting mixture in a bowl, add a little butter, mix.
5. When the dish has cooled down a bit, serve.

Also, some mothers prefer not to cook, but to bake foods. This is easiest done in foil in the oven. In this case, the peel is also not removed immediately. The fruit needs to cool, only after that the peel can be easily removed. Such potatoes have their own special taste, so often no additives are needed. Only a little breast milk or other liquid is needed when mashing so that it does not turn out too dry.

If you don't have a blender, don't worry. It will take a little more time to cook the dish with the help of a pusher. This must be done with high quality, otherwise the child will not be able to chew the lumps, they can get stuck in the digestive tract or cause constipation.

To avoid this, potatoes can be rubbed through a sieve with a spoon, and then any additive can be added here.

Not only butter and mother's milk can be added. To dilute the puree and add extra flavor, you can use a little milk mixture, as well as allowed fruit juices or vegetable broths.

It is worth remembering that such experiments can only be started from the age of 8 months, and they must also be given in very small portions. This will protect the child from allergies.

In order for excess starch to come out of the root crop, it is soaked. Small fruits require several minutes. The water becomes cloudy and turns white. Larger fruits need to be soaked for two to three hours.

Potatoes are the most famous product from which you can cook an unlimited number of dishes. It has useful trace elements and vitamins - but is it really necessary for young children?

Overeating mashed potatoes can cause digestive problems even for an adult, all because of the high percentage of starch and complex carbohydrates.

Small ventricles, which are just being formed, are not able to digest a lot of starch and carbohydrates. In infants, excess weight may appear, which is bad for an undeveloped cardiovascular system.

Positive side

After the said negative words in the direction of mashed potatoes, you probably decided that it should not be given to children, but this is not so - it is possible, only under certain circumstances and within reason. Puree for the baby is very tasty and pleasant, it is given for complementary foods, with a lack of weight or diarrhea.

Important: all changes in the baby's diet should be monitored by a pediatrician.

Parents ask - when can I give mashed potatoes to babies? Potatoes are great for the first feeding, they should be pampered after six months, start with small portions and gradually build up.

How to choose mashed potatoes?

For your children, you want only the best, which means you need to learn how to choose food correctly, here are a few simple recommendations for choosing potatoes:

1. Make sure the potatoes are environmentally friendly - buy from trusted manufacturers.
2. Stock up on root crops in the fall, so you reduce the likelihood of buying a low-quality product.
3. Choose medium-sized potatoes, they are tastier and have more vitamins.
4. Try to pick up ripe root crops so that there are no green spots.
5. Potatoes should be firm, do not allow a soft surface - this means that the vegetables have spent a long time in the sun.
6. Pierce a small hole in the potato and press on it, if a liquid with a bad smell is released, then it is better not to buy such a product.

Preparation of mashed potatoes in different ways, for children from 6 months to a year

You have already chosen a ripe and healthy product on the market, now you need to cook it! To begin, peel the potatoes, place in a saucepan, fill with filtered water and cover with a lid. It should take 24 hours and only then start cooking.

From the many recipes, we have selected only the best ones that are suitable for children of different ages.

• Simple puree for baby 5-6 months

Take the potatoes and boil them over low heat, then chop them in a blender and leave to cool. This is a simple recipe but the kids will love it. Gradually increase the portion, and then add other ingredients that provide vitamins necessary for development: yolk, meat, olive oil.

• Puree with vegetables for children 7-8 months

For the next recipe, take potatoes, carrots and olive oil. Cut all the ingredients and cook over low heat, then chop in a blender and add a little olive oil.

• Puree with meat for children 8–10 months

Great recipe for kids who have already tried meat! Prepare potatoes, minced meat, parsley, salt and vegetable oil. Buy whole cuts of meat, and then chop them yourself.

Boil vegetables over low heat, form balls with minced meat, which you will cook in a slow cooker. When the meat and vegetables are ready, throw them into a blender and grind well so that the child does not choke on a lump.

Now you know how many months you can give your child mashed potatoes and know how to cook it. Take your baby's nutrition seriously so that his body is saturated with a full range of vitamins.