Recipes for healthy meals for children

Fruit and vegetable juices

Fresh apple juice

Wash a fresh apple without spots or defects, pour boiling water over it, grate it on a plastic grater. Place the resulting puree in folded gauze and squeeze out the juice with a spoon. Pour it into a glass or cup and cover with a lid. Lightly moisten the sugar with water, cook the syrup and, when it cools, combine it with the juice.

Blackcurrant juice

Wash ripe berries with boiled water, pour boiling water over them in a colander, pour into a double-folded gauze and, pressing with a spoon, squeeze out the juice. Moisten sugar with water, cook syrup (bring to a boil). When the syrup cools, mix it with juice in a ratio of 1: 2.

Juice from fresh strawberries or raspberries Sort out completely ripe and very fresh berries, wash with boiled water, mash carefully so as not to crush the seeds, and squeeze the juice through cheesecloth in a twisted manner. Boil the syrup, strain it through cheesecloth and mix with an equal amount of juice. 50 g of juice is obtained from 100 g of berries.

Orange or lemon juice

Squeeze the juice and mix it with the prepared syrup. 1 orange yields 40-50 g of juice, 1 lemon - 30 g.

Mandarin juice

Wash the tangerine, pour boiling water over it, peel it, divide it into segments, remove the seeds and squeeze the juice through cheesecloth, pressing it with a spoon. From 1 tangerine you get 25-30 g of juice.

Grape juice

Sort the grapes, wash with boiled water, cut, remove the seeds, mash with a spoon, squeeze the juice through cheesecloth and strain it. 100 g of grapes yield 50 g of juice.

Tomato juice

Wash a ripe, flawless tomato, pour boiling water over it, cut it into four parts, mash it and squeeze out the juice. It can also be added to other juices.

Juice from young carrots "Karotel"

Wash the carrots with a brush, scald with boiling water, grate, squeeze the juice through cheesecloth. You can drink it natural, sweeten it or add it to other juices. 100 g of carrots yield 50 g of juice.

Salad juice

Sort the lettuce, cut off the coarse parts, rinse several times with boiled water, put it in a sieve to drain the water, transfer it to a small plate doused with boiling water and chop with a knife. Squeeze the juice through cheesecloth. 100 g of lettuce yields 50 g of juice. It can be added to other juices (carrot, cranberry) in a ratio of 1:9.

Mixed juices

Mix carrot (grape) juice with lemon (tomato) and syrup in a ratio of 4:2:3. You can mix strawberry juice with carrot juice, rosehip infusion with carrot and cranberry juice, etc.

Drinks

Rosehip decoction

Ingredients

• Rose hips - 1 teaspoon, water - 1 glass.

Clean the rose hips from seeds and villi, brew with boiling water and boil under the lid for 10 minutes. Then let it brew for 3 hours, strain through cheesecloth. The resulting decoction can be given with sugar (preferably acidified with lemon or cranberry juice) or added to juices, jelly, compotes for their vitaminization.

Dried Blueberry Kissel

Ingredients

• Dried blueberries - 1 tbsp, water - 1.5 cups, sugar - 1 tbsp, starch - 1 tsp.

Sort the blueberries, rinse them in a sieve with cold water, pour boiling water over them and cook for about half an hour until the berries become soft, then throw them in a sieve, strain (do not rub the berries, but pour the strained broth over them 2-3 times and throw them away). Cool part of the broth, mix with starch; add sugar to the rest, bring to a boil, set aside and, stirring, pour in the diluted starch. Then put it back on the stove and, when the jelly boils, remove it and, stirring, pour it into a porcelain dish.

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Sweet dishes

Apricot puree

Ingredients

• Apricots - 50 g (or dried apricots - 25 g), water - 1 glass, sugar - 1 teaspoon.

Wash apricots or dried apricots, cover with water and boil until soft. Then rub through a sieve, mix with sugar and bring to a boil.

Dried fruit puree

Ingredients

• Dried fruits - 40 g, water - 0.5 cup, sugar - 1 tbsp. water - 0.5 cup, lemon juice - 0.5 tsp.

Wash the dried fruits well, cover with cold water. The next day, simmer in the same water and rub hot through a very thick sieve. Boil the syrup, strain it through cheesecloth, add lemon juice, combine with the puree and beat with a fork.

Sponge cake mousse with apples

Ingredients

• Biscuits - 2 pcs., water - 0.5 cup, sugar - 1 tbsp., apple - 1 pc. (or dried apricots or dried apples - 20 g).

Dry the cookies in the oven, crush in a mortar, sift through a sieve, pour hot syrup over them and cover with a lid so that the flour swells. Peel the apple, grate it, mix with the swollen flour and beat with a fork or whisk. Instead of applesauce, you can make puree from dried apricots or dried Antonov apples. Wash the dried fruits well, cover with cold water for 3 hours, boil in it until soft, then rub.

Decoctions, broths, soups

Vegetable broth

Ingredients

• Carrots, rutabaga - 70 g, potatoes - 50 g, peas, beans - 10-12 g, water - 1 l, mushrooms - 3-4 g, butter, salt.

Wash the vegetables thoroughly with a brush, peel, cut into large pieces, pour cold water and cook for 3 hours under a lid so that 250-300 g of broth remains. Throw away the vegetables, and salt the broth and boil it again. Add oil just before serving. The broth can be sprinkled with semolina, homemade noodles, borscht, cabbage soup, porridge, sauce can be prepared on its basis. For children over 3 years old, you can add a few dried mushrooms when cooking.

Strong chicken broth

Ingredients

• Bones with meat - 200 g, young chicken - 400 g, white roots - 50 g, salt.

Remove fat and bones from the meat (from the chicken thigh or shoulder), cut into small pieces, chop the bones, pour cold water over it. When it boils, remove the foam, add chopped white roots, add salt, let the foam rise again, remove it and lower the meat. Put on high heat to boil faster, then reduce the heat and cook for 1.5-2 hours until the meat becomes soft (a fork easily enters the pulp). Take the meat out and lower it into cold salted water so that it does not darken. Strain the broth through a napkin, put it back on the fire, add semolina, homemade noodles or rice and let it boil for about 20 minutes. For children over one year old, you can add chopped chicken to the cereal, for children over 2 years old - serve the chicken separately with rice and white sauce. Before cooking the broth, you can cut off the breast (fillet) from the chicken and also make cutlets.

Potato soup with croutons

Ingredients

• Potatoes - 2 pcs., water - 1 cup, leeks - 15 g, semolina - 5 g, milk - 0.25 cups, egg (yolk) - 0.2 pcs., butter - 0.5 teaspoon, white bread, salt.

Peel the potatoes, cut them, cover with water, add chopped leeks (both white and green parts) and cook under the lid for half an hour. Rub hot through a hair sieve, let it boil again, immediately pour in semolina, stirring all the time, let it boil for another 10 minutes. Grind the yolk with butter, dilute with milk and pour this mixture into the soup, stirring all the time so that the yolk does not boil. Serve with croutons from a loaf cut into cubes and dried in the oven.

Creamy oatmeal soup with croutons or green peas

Ingredients

• Oatmeal - 2 tbsp., water - 1 cup, milk - 0.5 cup, butter - 1 tsp., young green peas - 2 tbsp., egg (yolk) - 0.2 pcs., salt.

Rinse the cereal several times, add water and cook in the same water on low heat without a lid for 45 minutes. Pour in the milk, bring to a boil, strain, add salt and heat again. Add butter, dried cubes of white bread or green peas boiled in salted water to the finished soup, season with yolk, ground with butter.

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Meat, poultry, fish and egg dishes

Veal or chicken cutlets

Ingredients

• Veal - 100 g, milk - 2 tbsp, butter - 1 tsp, stale bread, salt.

Clean the meat from films and fat, mince it twice (the second time with a slice of stale bread soaked in milk), add salt, cold milk, butter. Cut the cutlets, fry them in melted butter and put them in the oven for 5-10 minutes.

Meat, chicken or fish pudding (for children over 10 months)

Ingredients

• Fillet - 50 g, dry bread - 15 g, egg - 0.5 pcs., butter, bread crumbs, salt.

Mince the fillet and the loaf soaked in milk twice, rub through a hair sieve, add salt, dilute with milk until the consistency of a porridge, add the yolk, the egg white beaten into a stiff foam and mix carefully. Put the mixture in a greased mug, sprinkle with breadcrumbs and cover with an oiled circle of paper. Lower the mug into a saucepan filled with boiling water to half the height of the mug, cover the saucepan with a lid and put on the stove for 40-45 minutes. Serve with mashed potatoes, pouring over the broth.

Grated liver

Ingredients

• Beef liver - 200 g, butter - 1 teaspoon, onion - 15 g, wheat flour, salt.

Soak the liver in running water to remove the blood, remove the film, remove the tubules, cut into cubes, salt, sprinkle with flour. Melt the butter in a saucepan, let it brown, fry the onion, then quickly turn the liver over (do not overcook it!), stew under the lid in the oven (about 5 minutes), cool, put through a meat grinder twice, then rub through a hair sieve. This "liver flour" can be added to porridge, mashed potatoes, soups; ground with butter, it can be spread on a bun as a pate.

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Potato and vegetable dishes

Mashed potatoes with yolk

Ingredients

• Potatoes - 2-3 pcs., milk - 0.5 cup, butter - 0.5 teaspoon, yolk - 0.2 pcs.

Wash the potatoes and boil them in a steamer or bake them in the oven. Then peel them, rub them hot through a sieve, pour boiling milk over them, add salt and beat well until the puree is fluffy, white and lump-free. Grind the butter with the yolk and add to the puree.

Mashed potatoes in broth

Ingredients

• Sugar beef bones - 150-200 g, water - 2 cups, greens and roots - 30 g, potatoes - 3 pcs., milk - 0.25 cups, butter - 0.2 teaspoon, salt.

Wash the bones, crush them finely, pour cold water over them, let them boil and remove the foam when it rises like a cap. Add a "bouquet" of greens and roots (parsley, carrots), salt, let the broth boil again, reduce the heat and cook under the lid for 2.5 hours. After that, strain the broth through a damp napkin, pour it over the peeled and sliced potatoes (they should only be covered) and cook under the lid for about 25 minutes. Then rub through a hair sieve (do not put it through a meat grinder!), pour in boiling milk, whisk with a whisk or fork, heat until steaming and add butter.

Potato and spinach puree

Ingredients

• Potatoes - 2 pcs., spinach - 100 g, sugar - 0.5 teaspoon, milk - 0.5 cup, salt.

Wash the potatoes thoroughly with a brush, pour boiling water over them until the water just covers them, and boil them under a lid. Sort out the spinach, rinse, put it in a sieve, then put it in a saucepan, add sugar and simmer in its own juice, without adding water. Peel the potatoes, rub them hot through a sieve (if there is little broth, strain it through cheesecloth into a puree), rub the spinach there too. Dilute the resulting mass with boiling milk, season with salt, put the saucepan on the edge of the stove and beat the puree with a whisk or fork until fluffy, without letting it boil. Then put it on a plate and add butter. Eat only hot. Do not reheat. Spinach puree can be added to semolina porridge, soup, served as a side dish for a cutlet, omelet. Instead of spinach, you can use young lettuce.