Egg soup for a 1 year old child. Egg soup recipe. Soup with egg and chicken “Chikhirtma”

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Soup is an essential dish in a healthy diet. It is prepared not only in the classic version with meat. There are many other more original recipes, for example, based on eggs. It turns out to be a nutritious, but at the same time light hot dish. Want to try? You can prepare this soup using the recipes and recommendations below.

How to make egg soup

An excellent option for a light and nutritious first course is egg soup. Recipes for its preparation can be found in several cuisines at once - Lithuanian, Chinese and Polish. The main ingredient can be added in different forms:

Cheese. In this case, a few minutes before cooking, you need to break the eggshells directly over the pan. Then mix everything quickly with a fork. This way, small flakes won’t spread across the surface and you won’t end up with a solid lump of egg.
Boiled. Here the egg is simply chopped randomly and decorated with the soup.
Shaked up. In such recipes, an egg is beaten with soy sauce, cream or sour cream, and then poured into the soup.

Vegetables are also common ingredients. They are laid in stages, using the recipe recommendations. The potatoes are sent raw into the broth, and the carrots and onions are first fried. In addition to vegetables, mushrooms are used for dressing. They also need to be boiled or fried first. When using canned foods, such as corn, no preparation is needed.

Egg Soup Recipe

There is a recipe for soup with a poached egg, which is also boiled, separately without the shell. Chicken, thin noodles and potatoes make the dish more filling. Additionally, other ingredients are often added - sausage, tomatoes, spinach, nettles and even semolina. In the latter case, you get milk soup. Several of the most original recipes are presented below.

From sorrel

Among the recipes for such a first course, the classic one is soup with sorrel and egg. It has another name that sounds like green cabbage soup. A special cooking secret is to add sorrel and potatoes in equal proportions. Any broth is suitable - meat or vegetable, which is suitable for vegetarian dishes.

Ingredients:

vegetable oil – 4 tbsp;
carrots – 1 pc.;
egg – 4 pcs.;
spices, herbs - to taste;
water – 2 l;
potatoes – 300 g;
onion – 1 pc.;
sorrel – 300 g.

Cooking method:

Peel and rinse all vegetables. Chop the potatoes into cubes, then place in a pan of boiling water and add salt.
Finely chop the onion and grate the carrots. Fry vegetables in a frying pan with oil.
Sort the sorrel, rinse, chop along with the herbs.
Beat the eggs in a separate bowl.
When the potatoes are almost ready, add the vegetable frying to it.
After 2 minutes, add sorrel and stir.
After boiling, pour in the egg mixture in a thin stream.
Season with herbs and spices.

Chicken soup with eggs is even easier. Any part of the bird is suitable for cooking broth - the whole carcass or half. A soup set is also often used. To make the soup rich, pour cold water over the meat. If you want something lighter, you can place the chicken in boiling water. If you use smoked legs, wings or breast, the dish will have a light smoky flavor.

Ingredients:

chicken – 1 kg;
salt - to taste;
egg – 5 pcs.

Cooking method:

Rinse the meat, put it to cook in salted water, adding it after boiling.
Separately, cook hard-boiled eggs. When they have cooled, cut them into small cubes or grate them.
Remove the cooked chicken from the broth. Cut into portions.
Strain the broth and boil again.
Next add the egg mixture. Simmer for a couple of minutes.

With green peas

Soup with green peas and eggs is more original in appearance. This bright spring dish will not leave even children indifferent. In addition, this soup is especially healthy for them. The combination of dietary chicken meat with an abundance of vegetables has a positive effect on the digestion of the child’s body. And any adult will not refuse such a lunch. Step-by-step instructions with photos below will help you prepare the dish.

Ingredients:

green peas – 400 g;
potatoes – 3 pcs.;
salt, pepper - to taste;
egg – 3 pcs.;
onion – 1 pc.;
water – 2.5 l;
carrots – 1 pc.;
greens – 1 bunch;
chicken leg – 1 pc.

Cooking method:

Rinse the chicken leg, place it on the bottom of the pan along with the peeled onion, and cover with water. Let it simmer over low heat, constantly skimming off the foam.
After boiling, remove the onion and chicken. Separate the meat from the bone.
Peel, wash and cut the potatoes into cubes. Repeat the same with the carrots, only chop them into circles.
Boil the eggs separately, cool and chop.
Boil the broth again, then add potatoes, peas and carrots.
When the vegetables are cooked, add the chicken, chopped herbs and egg mixture.
After boiling, remove the pan from the heat. Let the soup brew for 10 minutes.

With Chiken

When you don’t have a lot of time to prepare a hearty meat dish, a recipe for sorrel soup with egg and chicken will help out. In this version, green cabbage soup turns out to be much more nutritious, and they can even be served cold, which is good for the hot summer period. The recipe is also good because it uses chicken. The meat of this bird cooks very quickly, which is why you don’t have to spend too much time on the dish.

Ingredients:

vegetable oil – 1 tbsp;
chicken – 500 g;
boiled egg – 2 pcs.;
onions – 2 pcs.;
fresh herbs – 1 bunch;
bay leaf – 2 pcs.;
water – 2.5 l;
sorrel – 250 g;
salt – 1.5 tsp;
peppercorns - to taste;
carrot – 1 pc.;
potatoes – 3 pcs.

Cooking method:

Rinse the chicken, place in a saucepan, add water. Add a couple of peppercorns, cook until boiling, then skim off the foam and add the bay leaves. Simmer for another half hour.
Peel the carrots and onions, rinse. Grind the first one, and simply chop the second one. Fry both components in oil until golden.
Peel and rinse the potatoes too. Then chop into medium cubes.
Wash the sorrel under running water and chop finely.
Remove the chicken from the broth. Discard the pepper and bay leaf.
Throw potatoes into boiling broth and add salt.
After 10 min. introduce vegetable frying.
Add sorrel to the broth.
Remove the meat from the bones, cut and add to the rest of the products.
Boil the cabbage soup for a couple of minutes, then let it brew under the lid.
When serving, add half boiled eggs.

With vermicelli

Separately, it is worth noting the chicken soup with noodles and eggs, which is also called curly. Most consider it ordinary, and in vain. You can use not only vermicelli, but in general any pasta that you especially like. It also turns out very tasty if you take homemade noodles with a batter of yolks or whole eggs. The cooking technology is very simple. Boil the broth, then add vermicelli, pasta or noodles with eggs. Fresh herbs wouldn't hurt either. You will find instructions on how to prepare this soup below.

Ingredients:

onions, carrots - 1 pc.;
salt, pepper - to taste;
chicken – 500 g;
water – 3 l;
egg – 2 pcs.;
potato tubers – 6 pcs.;
vegetable oil - a little for frying;
vermicelli – 3 tbsp.

Cooking method:

Rinse the meat, then cut into portions, add water and cook for 40 minutes. Constantly skim off the foam and add salt at the end.
Then remove the chicken from the broth and add shredded potatoes instead.
Peel the carrots and onions, chop and fry in oil. Stir and then add vermicelli. Place the roast into the pan.
Return the meat to the broth. Follow with the eggs, previously beaten with a fork.
Remove from heat, leave for about 10 minutes.

From fish

One of the most delicious traditional dishes of Russian cuisine is fish soup with egg. This is a rich broth with a unique composition of ingredients. Not all types of fish are suitable for fish soup. Its meat should be tender, sticky and slightly sweet. Whitefish, perch, pike perch, ruff, carp, carp, rudd and crucian carp have such properties. In extreme cases, sea fish - halibut or cod - will also do. It is not recommended to use herring fish, bleak, roach, roach and bream. You will find other cooking recommendations in the recipe with the photo below.

Ingredients:

salt, pepper - to taste;
fish – 500 g;
bay leaf – 1 pc.;
onions – 2 pcs.;
water – 2.5 l;
green onions - to taste;
potatoes - 5 tubers;
egg – 2 pcs.

Cooking method:

Peel, wash and cut the potatoes into cubes.
Wash the fish and dry it. Then also cut into small pieces.
Place a pan of water on the fire, after boiling, add the potatoes and fish, add salt and bay leaf.
Peel the onion and chop finely.
Beat the eggs. Finely chop the onion feathers.
When the potatoes are almost cooked, add the egg mixture and herbs.
Bring to a boil, remove from heat, simmer covered for a couple of minutes.

With meat

A more satisfying and nutritious dish is soup with boiled egg and meat. The last ingredient can be used in a variety of forms, be it minced meat, meatballs, stew, and even sausage or regular sausages. Whatever you find in the refrigerator will do. The cooking principle remains the same simple. The broth is cooked on the meat, to which vegetables are then added - onions, carrots, potatoes. A boiled egg also goes there.

Ingredients:

bell pepper – 1 pc.;
bay leaf – 1 pc.;
potatoes - 4 tubers;
doctor's sausage – 300 g;
salt - to taste;
hard-boiled egg – 2 pcs.;
water – 2.5 l;
processed cheese – 70 g;
dill, paprika, salt, pepper - to taste;
bay leaf – 1 pc.;
vegetable oil – 1 tbsp;
peppercorns - to taste;
onion – 1 pc.;
garlic – 2 cloves.

Cooking method:

Peel the potato tubers, wash them, cut them into cubes. Pour water, put on fire to cook, add salt.
Finely chop the onion and sausage and sauté in oil. After the broth boils, send them to the potatoes.
Peel, wash and chop the pepper into strips, chop the garlic. Add to the rest of the broth ingredients.
Season with ground pepper and peas, add the rest of the spices.
After the soup boils, remove the pan from the heat, add processed cheese, stir.
After 10 min. Sprinkle the dish with herbs and add half the eggs.

With rice

Separately, it is worth highlighting the egg soup with the addition of cereals. Buckwheat, millet or rice are often used to season the broth. In the latter case, the result is a satisfying and carbohydrate-filled dish. The beaten egg gives it flavor. The rice itself is boiled separately and then combined with the broth. This way the grains do not stick together, and each of them can be felt. Chicken soup with rice and egg is prepared according to simple instructions with the photo below.

Ingredients:

minced chicken – 0.3 kg;
dill - a small bunch;
onion – 1 pc.;
butter – 30 g;
egg – 1 pc.;
water – 2.5 l;
rice – 100 g;
carrot – 1 pc.;
potatoes – 2 pcs.;
salt, pepper - to taste.

Cooking method:

Place a saucepan with water on the fire.
Peel and wash the vegetables. Cut the potatoes into slices, the onion into small cubes, and grate the carrots. Sauté the last 2 products in butter.
After the water boils, add the roasted vegetables.
Beat the egg with herbs, add salt.
Boil rice separately.
Add potatoes to the broth.
Salt the minced meat and season with pepper. Form it into meatballs and add to the broth.
After the next boil, add the cooked rice, and after a couple of minutes, pour in the egg mixture in a stream.
Leave for a little while covered.

Here is another recipe for egg and rice soup.

Vegetable

Another option for a light dish for spring and summer is egg soup with vegetables. Its advantage is not only the speed of preparation, but also the simple combination of products. Moreover, you can take a variety of vegetables and in any proportions. The basis for them should be chicken broth, which gives the dish nutritional value, but at the same time leaves it just as light on the stomach.

Ingredients:

water or chicken broth - 3 l;
garlic – 5 cloves;
egg – 3 pcs.;
cilantro, celery, parsley - 1 bunch;
peppercorns - to taste;
potatoes – 4 pcs.;
cauliflower – half a head;
carrot – 1 pc.;
white onions – 2 pcs.;
butter – 2 tbsp;
capsicum - to taste.

Cooking method:

Bring the broth or water to boil.
Peel and wash the carrots and onions, then cut them into small slices. Repeat the same with potatoes.
When the broth boils, add potatoes and salt.
Heat the oil in a frying pan, saute only the onion in it first, and then add more carrots.
If the potatoes are almost cooked, then add vegetable frying to it.
Wash the cabbage and divide into smaller florets. After 3-5 minutes. send to other products.
Cook for another 5 minutes.
Beat the eggs, adding 2 tbsp. water. Then pour this mixture into the broth in a thin stream. Stir until large flakes appear.
After the next boil, the dish will be ready. After this, it remains to season with herbs.

I am of the opinion that it is better to cook for the whole family and for the baby at the same time. It's tasty for parents and healthy for children. It doesn’t always work out this way, and sometimes parents want to diversify their diet. And for children you need to prepare a separate saucepan.
Below I have collected most of the recipes. vegetable soups(borscht, cabbage soup, okroshka, etc.) more often with ingredients for 1 serving (naturally, depending on the number of desired servings, the ingredients increase proportionally). I think many soups are suitable for parents, but some are “purely for children.” I hope you find your favorite soup here)))
In the near future I will add milk soups, sweet soups and soups with fish (kind of like fish soup)))) then I’ll get to main courses, salads and desserts. but that’s later, and now for your attention:
FIRST MEAL:

Vegetarian borscht

Compound:

2 potatoes,

1 beet,

1 carrot,

1/4 head of cabbage,

1 onion,

1 tbsp. spoon of tomato paste,

Bay leaf,

greenery,

salt.

Preparation:

Pour water into a saucepan, add chopped potatoes (in small cubes), add shredded cabbage.

Meanwhile, finely chop the onion, grate the beets and carrots, simmer lightly with tomato paste and, when the potatoes and cabbage are ready, season the borscht.

Cook for another 5 minutes and add bay leaf and herbs.

Serve warm with a teaspoon of sour cream.

Broth with dumplings (from 1.5 years)

Compound:

1 chicken,

1 carrot,

1 onion,

2 tbsp. spoons of semolina,

salt,

1 teaspoon butter,

1 egg,

1/2 bunch of parsley.

Preparation:

Pour water over the chicken, bring to a boil and drain the broth. Place it in cold water again, add vegetables and cook until tender.

Mix semolina with yolk, add soft butter and salt. Beat the egg white separately and add to the mixture. Add chopped parsley.

Using a teaspoon, drop the dumplings into the boiling broth. As soon as they float, turn off the heat.

Vegetarian oat soup

Required Products:

oatmeal - 15 g

carrots - 10 g

onion - 5 g

water - 150 ml

butter - 5 g

sour cream - 5 g

salt

Cooking method:

Pour the sorted and washed cereal into boiling water and cook over low heat until tender. 5-10 minutes before the end of cooking, add finely diced carrots and onions, sautéed in butter. Season with salt and serve with sour cream.

Puree bean soup (1.5 years)

Required Products:

beans - 50 g

potatoes - 30 g

carrots - 15 g

onion - 5 g

water - 150 ml

butter - 10 g

salt

Cooking method:

Soak the sorted and washed beans in water for 5 hours, then add hot water and cook for about 2 hours, covered, over low heat. Add diced potatoes, as well as finely diced carrots and onions sautéed in butter and cook for another 20 minutes. Rub the beans and vegetables together with the liquid through a colander or sieve, boil, add salt and season with butter.

Potato soup with processed cheese (from 1.5 years old)

Ingredients:

potatoes - 4 pcs.

processed cheese - 200g

onions - 2 pcs.

dill (chopped) - 2 tbsp. l.

salt.

Preparation:

Boil the potatoes in 2 liters of water until tender, drain the broth, rub the potatoes through a sieve, add vegetable oil and chopped onions. Add processed cheese, mashed potatoes, salt to the potato broth, bring the soup to a boil and serve with dill.

Soup with various vegetables (from 2 years)

Ingredients:

Carrots—1/3 pcs.,

white cabbage - 1/4 leaf,

potatoes - 1/2 pcs.,

green peas (fresh, frozen or canned) - 1 teaspoon,

milk - 1 glass,

water - 1/2 cup,

butter - 2 teaspoons,

salt solution - 1/2 teaspoon.

Preparation:

Wash the carrots, peel them, cut them into strips or small cubes, put them in a saucepan with melted butter and, covering them with a lid, simmer over low heat. Chop white cabbage, peel and cut potatoes in the same way as carrots. Add cabbage, potatoes and green peas to the carrots, fill everything with hot water, add a salt solution and cook in a sealed container until the vegetables are soft. Then pour in hot milk and cook the soup for another 2-3 minutes. You can put wheat bread croutons in a bowl of soup.

Vegetable soup with cereals

Required Products:

cereals (pearl barley, oatmeal, rice) - 10 g

potatoes - 30 g

carrots - 5 g

onion - 5 g

tomatoes - 10 g

water - 150 ml

butter - 5 g

sour cream - 5 g

dill greens - 2 g

salt

Cooking method:

Pour cereals (barley, oatmeal, rice) into boiling water or vegetable broth and cook for 40 minutes, depending on the type of cereal. Then add diced potatoes, finely diced carrots, onions, and sliced tomatoes stewed in butter and cook until tender. Season with salt and season with sour cream and chopped dill before serving.

Rice soup with cheese and egg

Ingredients:

meat

rice

potato

bell pepper

onion

carrot

1 egg

cheese

greenery

Preparation:

Boil the meat, then add a couple of spoons of rice, wait for it to boil, add the potatoes, when it boils, add salt, at this time chop the bell pepper, onion, and carrots. I boil a chicken/quail egg. We throw vegetables into our broth. 2 minutes before readiness, finely chop the egg and throw it into the soup. Grate the hard cheese (a little bit so it doesn’t stick together and stretch), put it in the soup, stir. And the final touch is greenery. The soup is ready.

Tender soup with almonds (from 2 years old)

Compound:

200 g pumpkin,

100 g chicken fillet,

1 tbsp. spoon of butter,

half an onion

1 tbsp. spoon of almonds,

salt.

Preparation:

Finely chop the fillet and cook until almost done.

Cut the pumpkin pulp and put it in the broth, cook until soft.

Chop the onion, fry in butter and add to the pumpkin at the very end of cooking.

When the soup has cooled slightly, blend it thoroughly with a blender until smooth.

Cut the almonds into thin slices and sprinkle them over the soup already in the bowl.

Broth "Snowballs"

Beat the whites until foamy, add the yolk and beat again. Add semolina to make a dough as thick as sour cream. Use a teaspoon to form dumplings and place them in boiling meat broth. Salt the soup to taste and cook until done.

Soup "kharcho" for children

Ingredients:

1 large potato

2 tablespoons rice

100 grams of meat (any)

1 small carrot

1 small onion

1 tomato

vegetable oil

dill

Preparation:

In 500 ml of water, boil the meatballs, then add finely chopped potatoes and rice, separately simmer finely chopped tomato, grated carrots and onions, then add stewed vegetables to the soup. A little dill for beauty, salt.

Pea soup with croutons (from 2 years old)

Ingredients:

For 6 servings:

0.5 tbsp. peas,

4 tbsp. water,

3-4 medium sized potatoes,

200 grams of beef or pork,

1 bell pepper,

1 small carrot

a bunch of greenery,

0.5 tbsp. crackers

salt to taste.

Preparation:

Pour peas into a bowl for rice, fill it with water (it is advisable to first soak the peas in water for several hours). Place the meat cut into pieces there and put everything in a double boiler for 30 minutes.

Then add thinly sliced potatoes, coarsely grated carrots, chopped peppers, and salt (optional). Cook in a double boiler for another 30-40 minutes.

When the soup is ready, add chopped herbs and croutons.

Cream of broccoli soup

Ingredients:

500 gr. broccoli

1 onion

1 carrot

2 tbsp. oils

800 l. water

125 ml cream

2 tbsp. boiled vermicelli

salt, herbs

Preparation:

Wash the broccoli and separate it into florets. You can use frozen vegetables. Finely chop the onion and carrots. Heat the oil in a saucepan, add the onion and sauté for a few minutes. Then add broccoli and carrots, add water and cook over low heat for 10 minutes. Rinse the greens and cut directly into the soup using scissors. Let it boil, pour in the cream and use a mixer (blender) to turn everything into puree. At the end, add salt and vermicelli.

Egg soup

Ingredients:

A glass of water or broth,

a tablespoon of grated zucchini and carrots,

a teaspoon of “Gossamer” vermicelli (it cooks very quickly),

1 egg.

Preparation:

Place carrots and zucchini in boiling water or broth. Cook for a few minutes. Then add vermicelli, cook until the vermicelli is half cooked, then break the egg into the soup, stir to form small flakes, cook until the egg is ready. Salt to taste.

Rice soup with cauliflower and zucchini (from 1.5 years)

Compound:

rice - 1 tablespoon,

baby cream "Agusha" - 1 tablespoon,

cauliflower - 150 gr,

zucchini - 50 g,

Preparation:

Rinse the rice, add cold water and cook until tender, about 25-30 minutes. Wash the cauliflower and separate into florets.

Wash the zucchini, peel and cut into small cubes. Pour a small amount of cold water over the vegetables and cook until soft for about 20 minutes. Rub hot vegetables and rice through a sieve or grind in a blender. Add 1/2 cup of the broth in which the vegetables were cooked to the pureed mixture and bring to a boil. Remove from heat, add cream, stir.

Zucchini soup (from 2 years old)

Boil vegetable broth, strain. Add some rice and cook until half cooked. Next, add carrots (slices), zucchini (diced) instead of potatoes, tomato (diced), onion (finely chopped). Squeeze out a clove of garlic.

When serving, sprinkle with herbs.

Buckwheat soup (from 1.5 years)

Ingredients:

1 onion,

1 carrot,

1 potato,

1 tbsp. buckwheat,

salt,

greenery,

1 tsp. butter.

Preparation:

Place chopped onion and carrots cut into small cubes in a saucepan with boiling water.

Cook for 10 minutes. Then add chopped potatoes and buckwheat.

After 15-20 minutes. add herbs and butter.

Soup with curly pasta

Compound:

2 l. water

800 gr. chicken fillet

250 gr. green peas (can be frozen)

2 carrots (slices)

a handful of baby pasta (in the shape of letters, stars, etc.)

dill and parsley

Preparation:

Cut the chicken fillet into pieces, add water and cook, skimming off the foam. Salt and add carrots.

Just before the chicken is ready, add the peas, and when it boils, add the pasta. Once they are ready, serve the soup, sprinkled with herbs.

Pearl barley soup (oatmeal, barley, rice)

Required Products:

meat broth - 150 ml

pearl barley (oatmeal, barley, rice) - 10 g

carrots - 10 g

onion - 5 g

butter - 5 g

salt

Cooking method:

Pour the sorted and washed cereal into the boiling broth and cook until softened. Then add finely diced carrots, onions, and sautéed in butter, salt and cook for 15 minutes.

Potato soup with vegetables

Required Products:

potatoes - 50 g

white cabbage - 20 g

carrots - 10 g

onion - 5 g

tomatoes - 15 g

dill greens - 2 g

butter - 5 g

sour cream - 5 g

salt

Cooking method:

Sauté carrots and onions cut into strips in butter. Place cabbage cut into strips into boiling vegetable broth or water, after a few minutes add chopped potatoes, sautéed roots and onions and cook for 20 minutes. Then add chopped tomatoes, add salt and continue cooking for 7 minutes. Before serving, add chopped dill and sour cream.

Cabbage soup from fresh white cabbage

Required Products:

meat broth - 150 ml

white cabbage - 50 g

potatoes - 30 g

carrots - 15 g

tomatoes - 10 g

onion - 5 g

tomato sauce - 4 g

sour cream - 5 g

Cooking method:

Place the chopped cabbage into boiling meat broth. Bring to a boil, add the potatoes cut into cubes and cook for 20 minutes, then add carrots, simmered until half cooked in a small amount of broth, chopped onions and. 8-10 minutes before the end of cooking, add sliced tomatoes or tomato puree. Before serving, top with sour cream.

Vegetarian cabbage soup with apples

Required Products:

white cabbage - 50 g

carrots - 10 g

turnip (rutabaga) - 10 g

onion - 3 g

tomatoes - 10 g

apples - 15 g

water - 150 ml

butter - 5 g

sour cream - 5 g

salt

Cooking method:

In boiling water, put diced cabbage, diced carrots, turnips or rutabaga, stewed with butter, onions, tomatoes and cook until tender. Then add the apple cut into small slices. Add salt and cook for a few minutes. Season with sour cream.

Chicken soup with dumplings (2 years)

Compound:

1 liter of water,

half a chicken

bulb,

carrot,

2 potatoes.

For the dumplings:

egg,

2 tbsp. spoons of semolina,

10 g butter

Preparation:

Make broth from the chicken, remove the meat. Add finely chopped onion and diced potatoes to the broth. Wash the carrots and grate them on a fine grater. For the dumplings, mix the yolk, semolina and butter. Beat the egg white and add it to the mixture. When the potatoes are ready, add grated carrots to the soup. Use a teaspoon to scoop out small portions of dough and drop into the boiling soup. It should cook with dumplings for 2-3 minutes.

Egg and cheese soup (from 2 years old)

Compound:

1/2 liter of boiling water,

2 eggs,

50 grams of cheese,

clove of garlic,

bun

Preparation:

Beat the eggs with a mixer. Without stopping stirring, pour in boiling water and salt. Cut the bun into cubes and prepare small crackers. Add grated cheese and garlic to the soup. Season generously with chopped herbs. Serve the soup hot.

Potato soup with green peas

Required Products:

potatoes - 80 g

onion - 5 g

green peas - 15 g

vegetable broth - 150 ml

butter - 5 g

sour cream - 5 g

dill greens - 2 g

salt

Cooking method:

Place diced potatoes into boiling vegetable broth and cook for 15 minutes. Then add chopped onions, sauteed in butter and canned green peas, cook for another 5-7 minutes, add salt. Before serving, season with sour cream and chopped dill.

Meat okroshka for children from 2 years old

Required Products:

* For kvass:

rye bread - 250 g

yeast - 5 g

sugar - 30 g

raisins - 5 g

water - 1.5 l

* For okroshka:

bread kvass - 150 ml

boiled meat - 20 g

potatoes - 30 g

fresh cucumber - 20 g

green onions - 3 g

dill greens - 3 g

egg - 1/4 pcs.

sour cream - 5 g

salt

Cooking method:

To prepare bread kvass, pour boiling water over dried rye bread and let it brew for 5-6 hours. Then strain the infusion, add yeast, sugar, raisins diluted with warm boiled water, cover the container with a lid and leave for fermentation for 24 hours. Strain the resulting kvass.

Boiled potatoes, cold boiled meat, peeled fresh cucumber, cut into cubes. Finely chop the white of a hard-boiled egg, chop the green onions and dill. Gradually dilute the prepared products with bread kvass. Season the okroshka with the yolk of a hard-boiled egg, mashed with sour cream, and add salt.

Borscht with beans (from 2 years old)

Ingredients:

1 tbsp. dry beans

6 potatoes

1/4 head of cabbage

1 onion

3-4 red tomatoes

1 pod sweet red pepper

4 tbsp sunflower oil

1/2 carrot and celery or parsley root

salt, sugar

parsley and dill

Preparation:

Soak the beans in cold boiled water overnight.

Boil the beans until soft in a little water, uncovered. Cut the potatoes into strips or thin slices, pour boiling water in a separate pan and cook over medium heat. Place 1-2 small whole potatoes in the same pan, crush them when ready and add to the borscht. Add finely shredded cabbage to the borscht and cook for about half an hour. While the potatoes and cabbage are boiling, fry the onion in sunflower oil until golden brown, add finely chopped carrots or celery and sauté for 5-10 minutes. Finely chop or grate the sweet pepper pod, add to the sauté and simmer lightly.

Grate fresh tomatoes, pour the tomato paste into a saucepan, add a bay leaf and simmer everything over low heat until the mass thickens well. Season the borscht with sauté and cook for another 3-5 minutes, add the boiled beans (you can add the liquid remaining after cooking), a little sugar if necessary (for example, the dressing turned out to be sour) and, if the vegetables are ready, remove the borscht. If desired, add chopped parsley and dill, and adults can add garlic crushed with salt. The borscht needs to sit for half an hour after cooking.

Pea soup

Ingredients:

dry peas (can be whole or in halves) 100g;

1/2 onion;

1 carrot;

1-2 potatoes;

Preparation:

Soak the peas the night before. Pour 1.5 liters of water into a saucepan and cook the peas (about 1-1.5 hours). Finely chop the onion. Grate the carrots. Once the peas are cooked, strain the broth. Grind the peas in a blender to a mushy consistency. Place the peas back into the pan. Once it boils, add onions and carrots. Cook for about 5 minutes. Then add the diced potatoes. Cook until done.

Separately, in a frying pan, simmer some carrots and onions in vegetable oil.

3 minutes before it’s ready, add the stewed carrots and onions.

Salt to taste. You can throw in a bay leaf

Vegetarian cabbage soup

Required Products:

white cabbage - 60 g

potatoes - 30 g

carrots - 10 g

onion - 5 g

water - 150 ml

butter - 5 g

tomatoes - 10 g

sour cream - 5 g

salt

Cooking method:

Place shredded cabbage into boiling water and cook covered over low heat for about 15 minutes. Then add diced potatoes, diced carrots and onions stewed with butter and continue cooking until tender.

Place sliced tomato or tomato puree, salt into the cabbage soup and cook for another 7 minutes. Before serving, top with sour cream.

Soup with oatmeal "Hercules"

Required Products:

Oat flakes "Hercules" - 10 g

potatoes - 30 g

carrots - 5 g

onion - 5 g

vegetable broth (water) - 150 ml

butter - 8 g

salt

Cooking method:

Pour Hercules flakes into boiling vegetable broth or water, cook for 20 minutes, then add diced potatoes, sauteed carrots, onions, and cook for another 15 minutes. Season the finished soup with butter and salt.

Potato soup with beans

Required Products:

meat broth - 150 ml

potatoes - 30 g

beans - 30 g

carrots - 5 g

bulb onions

butter - 3 g

salt

Cooking method:

Boil the pre-soaked beans in water until tender. In the boiling meat broth, put diced potatoes, as well as diced onions and finely grated carrots, lightly simmered in water with butter and cook for 15 minutes. Then add the boiled beans, add salt and cook for another 10 minutes.

Vegetable okroshka with kefir

Required Products:

children's kefir - 100 ml

fresh cucumber - 40 g

radishes - 20 g

green onions - 5 g

dill greens - 5 g

water - 50 ml

sugar

salt

Cooking method:

Dilute kefir with cold boiled water, add fresh cucumber, radishes, finely chopped green onions and dill, cut into small cubes. Stir, add salt and sugar.

Pea soup

Required Products:

beef pulp - 300 g

water - 2.5 - 3 l

peas - 300 g

onions - 2 heads

carrots - 1 pc.

white bread croutons fried in olive oil

Cooking method:

Sort the peas, soak and soak for 3-4 hours. Place well swollen peas into boiling meat broth. When the peas become soft, remove, rub through a sieve and put back into the broth, season with onions and carrots lightly fried in olive oil. Pea soup is served with white croutons.

Broth with homemade noodles

Required Products:

meat broth - 200 ml

noodles - 10 g

dill greens - 2 g

salt

For the noodles:

wheat flour - 25 g

water - 7 ml

egg - 1/4 pcs.

salt

Cooking method:

Prepare the noodles: knead the dough from sifted flour, cold water, salt, raw egg and leave for 30 minutes. Roll out very thinly, cut into strips 4 cm wide, sprinkle with flour. Place the strips of dough one on top of the other and chop into strips, then dry on a cutting board.

Place homemade noodles into boiling meat broth and cook for 10 minutes, add salt. Before serving, season with chopped dill.

Vegetarian borscht with prunes

Required Products:

beets - 30 g

white cabbage - 30 g

onions and - 5 g each

prunes - 30 g

sour cream - 7 g

vegetable oil - 5 g

tomato paste - 3 g

salt

Cooking method:

Finely chopped beets, cabbage, onions, simmer until tender over low heat in a sealed container, adding vegetable oil, tomato paste and a little water.

Rinse the prunes and cook for 15 minutes, remove the pits. Pour the stewed vegetables with prune broth diluted with water (100 ml), stir, add salt, bring to a boil and add prunes. Season with sour cream.

Carrot soup (from 1.5 years)

Compound:

2 large carrots,

2 cups chicken broth,

1 tbsp. spoon of orange juice,

2 teaspoons flour,

2 tbsp. spoons of low-fat sour cream,

salt,

sugar,

fresh greens.

Preparation:

Peel the carrots and chop finely. Place in a saucepan, add chicken broth, add a little salt and sugar. Cook the soup covered for 15 minutes.

Cool slightly. Beat the carrots and broth in a blender. Pour in orange juice and a spoonful of sour cream. Put the soup back on the heat and bring to a boil.

Dilute flour with water, add to soup and stir. Let it simmer a little. Sprinkle with dill and add the remaining sour cream.

For children, it is better to overcook the soup than to undercook it.

Puree vegetable soup (from 1 year)

Ingredients: 1 potato, ½ carrot, ½ white cabbage, 1 tsp unrefined olive oil (preferably special baby oil), 1 tbsp sour cream. l., baby (or settled and filtered) water 1.5 cups, salt.

Peel the potatoes and carrots, rinse, throw into boiling water (1.5 cups), after 5-7 minutes add the cabbage and cook until the vegetables become soft (about 15 minutes from the start of cooking). Cool the broth, rub the cooked vegetables through a sieve or beat with 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, add a teaspoon of unrefined olive oil and a tablespoon of sour cream.

Cauliflower soup (from 1 year)

Cauliflower 100 g, zucchini 100 g, butter 10 g, milk 100 g, water 200 g, 1 egg (1/2 yolk), baby (or settled and filtered) water, salt.

Remove the green cauliflower leaves, wash the head and cut into small pieces. Peel the zucchini, wash and cut into cubes. Place the prepared cabbage and zucchini in a saucepan with boiling water, cover with a lid and cook until tender (15–20 minutes). Add salt to 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. Season the soup with butter and raw yolk diluted with hot milk.

Unpureed soups

Milk soup with rice (from 1 year)

Ingredients: rice 20 g, milk 1 glass, baby (or settled and filtered) water 1 glass, butter 10 g, salt.

Sort the rice, rinse it several times in cold water (“three waters”), add it to boiling water and cook until it becomes soft (10–15 minutes). Then pour in raw milk, let it boil, add salt to taste. Place a piece of butter in a bowl of soup.

Milk soup with vermicelli (from 1 year)

Ingredients: vermicelli 20 g, milk 1 cup, baby (or settled and filtered) 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 heated milk, add salt and boil for 2-3 minutes. Place a piece of butter in a bowl of soup.

Soup with semolina dumplings (from 1 year)

Ingredients: semolina 1 tbsp. l. with top, baby (or settled and filtered) water 1/2 cup, milk 1 cup, butter 2 tsp, sugar 1/2 tsp, salt.

Cooking dumplings. Boil 1/2 cup of salted water with butter (1/2 tsp), add semolina and, stirring, cook 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 glass of hot water, add sugar. Place small dumplings by the teaspoon into the boiling liquid. Cook the dumplings at a low simmer for 5-7 minutes. When the dumplings float, stop cooking. Place a piece of butter in a bowl of soup.

>Beetroot soup “Flower Joy” (from 1 year)

Ingredients: 1 small beetroot, 2 medium potatoes, 1-2 eggs. (up to one and a half years - only yolks), 1 clove garlic, several sprigs of dill, 1 bay leaf, unrefined olive oil (preferably special baby oil) 1 tsp, baby (or settled and filtered) water 500 ml.

Wash the beets and potatoes under running water, boil them directly in the skins, without peeling, to preserve everything useful. To prepare beetroot soup for lunch faster, it is better to boil them in advance, in the morning. First, place the beets for about 40-60 minutes (if they are small), then add the potatoes to them and cook them together for another 20 minutes. If you are decorating a children's beetroot soup, then you also need to boil one beetroot and carrots. Peel the potatoes and cut into cubes. Peel the beets (don't forget to cut off more from the tails) and grate them on a coarse grater. Pour water into a saucepan, bring to a boil, add salt. Throw the beets into boiling water. Bring to a boil, add potatoes and bay leaf. When boiling again, add garlic, herbs and eggs. Bring to a boil, but do not boil, remove from heat. If you are decorating a beetroot bowl for children, then you need to cut off several circles of beets in advance. Use a cookie cutter to cut out flowers from the beets. Cut a circle in the middle of each flower. Cut out circles of the same diameter from carrots. We combine carrot mugs with beet flowers. We decorate the edge of the plate with flowers. Pour the children's beetroot soup into plates. Add a teaspoon of unrefined olive oil. From one and a half years old you can have beetroot soup with sour cream. You can make hot beetroot soup with meat. Boil the meat separately, cut it into cubes and add to the plate.

Soup “Zatiruha” (from 1 year)

Ingredients: onion 1 pc., carrot 1 pc., sweet pepper 1 pc., zucchini ½ pc., egg 1 pc., wheat (buckwheat) flour 2 tbsp. l., milk (for children from one and a half years old you can use 10% cream) 2 tbsp. l., dill, baby (or settled and filtered) water 750 ml.

Peel the onion, rinse and cut into cubes, pour baby water into a saucepan and bring to a boil. Throw the onion into the water, bring to a boil and cook for 10 minutes over low heat with the lid closed. Meanwhile, wash the zucchini, cut off the peel, and cut into cubes. We wash the pepper, peel it from the seed box, and cut it into cubes again. We wash the carrots, peel them and grate them on a coarse grater. Add zucchini and carrots to the onions. Stir, bring to a boil, cook for 10 minutes. Add sweet pepper and cook for another 5 minutes. Now let's do the grouting. Wash the egg thoroughly, break it into a bowl, add a little salt, and beat it a little with a fork. Add milk or cream and stir. Add the sifted flour and mix well so that there are no lumps. The grout for the soup is ready. To diversify the taste of the soup, you can add a little grated Russian cheese to the grout. You can add more flour, we get a thick dough, which we grate into the soup. Wash the dill and chop it finely. All that remains is to add the grout to the soup. Pour the grout little by little into the center of the pan, stirring constantly. Let the soup simmer for 3-5 minutes over low heat with the lid closed. Add the greens, salt, stir and remove from heat. Cool slightly. Pour into plates. Add a teaspoon of unrefined olive oil. You can garnish the soup with cubes of boiled meat.

Soup “Flower” (from 1 year)

Ingredients (for 3 servings): 1 or ½ onion, 1-2 (small) potatoes, 1 carrot, 1 zucchini (small), 2 cauliflower florets, dill, cheese 30 g , unrefined olive oil (preferably special baby oil) 1 tsp, baby (or settled and filtered) water 750 ml.

Peel the onion, wash it and cut it into small cubes. Pour water into the pan, put it on the fire and bring to a boil. Pour chopped onion into boiling water and cover with a lid, turn the heat to medium. We wash the carrots, peel them and grate them into a bowl using a coarse grater. Wash the zucchini, peel and cut into cubes. We also wash the cauliflower and chop it finely. About 10 minutes have passed since the onion is boiling, we throw in the carrots, and as soon as the water boils, we add the zucchini. Two minutes after boiling, add cabbage. Cook the vegetable soup for another 7-10 minutes. In winter, you can use frozen cabbage and zucchini; place them in boiling water without defrosting. Meanwhile, wash and chop the dill. Just before cooking, add dill, salt, bring to a boil and turn off. Children closer to three years old can put fresh dill on a plate. Our vegetable soup of zucchini and cauliflower for children is ready. Let's cool it down. Three fresh hard Russian cheeses in a bowl. Pour vegetable soup into a plate. Add a teaspoon of unrefined olive oil. Now we decorate the soup. Lay out the cheese in the shape of a flower. You can put a circle of tomato or carrot in the middle. You can add separately cooked meat.

Soup with egg (from 1 year)

Ingredients: ½ onion, 2 potatoes, 1 carrot, 2-4 quail eggs, unrefined olive oil (preferably special baby oil) 1 tsp, baby (or settled and filtered) water 500-600 ml.

Peel and rinse the onion. Use half and cut it into small cubes. Wash and peel the carrots, also cut them into cubes. Grind the carrots on a coarse grater. Peel, wash and cut the potatoes into cubes. Pour water into the pan. Bring to a boil. Throw onions and carrots into boiling water. If you are making grated carrots, then only add onions. After 10 minutes, add potatoes. After 15 minutes, add the grated carrots, if you did not add diced carrots. You can also add a little baby pasta to the soup - 1 tablespoon if you want a thicker soup. Don't forget that we will not be preparing soup with a boiled egg, but a soup with a raw egg. If your child likes a thinner soup, then take 2 eggs; if it is thick, then 4. Break the eggs into a bowl and stir with a fork. 15-20 minutes after adding potatoes to the soup, pour in the eggs. Pour the eggs very slowly into the boiling soup and stir thoroughly with a fork to form small flakes. Bring the soup with the egg to a boil and remove from the heat. Cool slightly and pour into a plate. Add a teaspoon of unrefined olive oil to the plate, you can add separately cooked meat.

Soup with tomatoes (from 1.5 years)

Ingredients: tomatoes 50 g, carrots 30 g, turnips or rutabaga 20 g, parsley 5 g, onions 5 g, semolina 15 g, butter 10 g, milk 100 g, baby (or settled and filtered) water 300 g, salt.

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

Soup with meatballs (from 1.5 years)

Ingredients: meat 100 g, baby (or settled and filtered) water 1 glass, small carrots, 1/2 small onion, 1 piece of white bread, rutabaga 20 g, cauliflower 50 g, 1 tbsp. l. green peas, 1 medium potato, ½ 1 tsp. butter, 1 egg (white), salt.

Boil clear broth. Cut the peeled vegetables into cubes, pour in 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 hazelnut-sized meatballs (when cutting, grease your hands with egg white). Place the meatballs in the broth with vegetables 20 minutes before they are ready.

Dried apricot soup with rice (from 1.5 years old)

Ingredients: dried apricots 7–10 pcs., rice 1 tbsp. l., sugar syrup 2 tsp, baby (or settled and filtered) water 1.5 cups, salt.

Wash dried apricots in warm water, throw into boiling water and cook in a sealed container at low boil. Rub the cooked dried apricots through a sieve along with the broth. Sort the rice, rinse it in “three waters,” put it in boiling water and cook until soft (10–15 minutes), then add the puree made from dried apricots, sugar syrup, salt and boil. Serve hot or chilled. You can add cream to the finished soup.

Ingredients :

300 gr. chicken meat (meat on the bone),

2 medium potatoes,

1 small onion

1 small carrot

greens - to taste,

salt - to taste.

Hello, my dear readers!

I am glad to welcome you after another break. And I’m glad that no breaks are planned for now. We stayed with my relatives for a week, while my dad worked. Seva missed him so much! Although he was passed from hand to hand, there were so many nannies that I went into the shadows a little and watched from the side, discovering for myself how much Seva already remembered and loved everyone. But we don’t see each other often. It was also very useful for me to visit my native land, meet with a school teacher, and find out the latest news about those who remained in Krivodanovka (that’s the name of my home village).

And now we are finally home. Considering that we have been absent from it since the beginning of the year, the amount of dust on the shelves immediately reminded us of the need for global cleaning. We put away the Christmas tree and all the New Year's accessories and got ready for a happy family life in the new year. Now we can return to the blog, especially since there are already so many interesting things happening around, a lot of thoughts, a plan for the year has been drawn up. I hope everything works out! I wish you the fulfillment of all your intended goals!

So, let's move on from the lyrics to practice. Moreover, on my agenda is a very necessary dish for all young mothers, which the kids will definitely like. It is better to introduce it into the menu after you have realized that your baby has no reaction to egg whites. Congratulations to you! I don’t like to talk about the timing of introducing dishes lately. Everyone is individual, and every mother knows better than me what her child needs now. That’s why I posted the dish in the “children under one year old” section. Of course, while still not chewing, you can grind everything with a blender. But it’s better to give it a try, what if he chews with 4 teeth? The main thing is, don’t be afraid!

It turns out to be delicate in taste, soft, so to speak. After all, not all chicken for children can be cooked with noodles! By the way, you can try it. For those who don't like egg flakes in soup, try putting a cut egg in it, for kids - .

We are preparing egg soup for our kids and more:

1. Boil chicken broth. Cook the chicken for about 40 minutes. Then strain the broth. For children under one year old, use the second broth. That is, after boiling, drain the water, pour in clean water and finish cooking the meat in it.

2. Finely chop the potatoes and add to the broth. Cook for about 5 minutes.

3. Chop the onion and add to the pan.

4. Next - carrots, grated on a medium grater. Cook for another 10 minutes. Salt.

5. Beat the egg and pour into the saucepan in a thin stream. Stir well. After boiling, turn off the heat.

6. You can add chopped herbs. I had frozen dill.

Our chicken soup with egg ready! It turned out to be a very beautiful, healthy soup.

With wishes for a healthy appetite to the kids,.

Most likely, I will not be mistaken if I say that we all simply forgot about this soup. We forgot because we, and perhaps our children too, grew up. We were given this kind of curly soup in kindergarten, and when I cook it, I immediately remember my childhood. We loved it very much, and my mother periodically prepared such soup at home. Let's remember today a happy childhood, let's remember together how to cook curly soup.

Preparation

Prepare curly soup (read the recipe with photos below), using chicken broth. After cutting up a chicken carcass, after cooking, I was left with frames that make an excellent broth, and there is enough meat for them.

In general, it is more profitable to buy a whole chicken. Frames and bones are suitable for first courses, separated meat for second courses.

After cutting, you can prepare several dishes at once.

Put the chicken frame in a saucepan and fill it with water, put it on the fire, wait until it boils, carefully skim off the foam and turn down the heat.

To make the broth even tastier, add a small onion and half a carrot to the pan.

Let's add a little salt and during the pause we will continue to remember how to prepare curly soup with eggs.

While everything that needs to be cooked, let’s prepare the remaining ingredients. Peel the onion, rinse with water and cut into half rings. Wash the carrots with water, peel them and grate them on a coarse grater. We carefully wash the potatoes from the soil, peel them and cut them into cubes, which we put in a bowl of water so that they do not darken. Break the egg into a deep bowl and beat lightly with a fork.

Let's cook the fry

Put a piece of butter in a preheated frying pan and when it melts, put the prepared onions and carrots in it. Let the vegetables simmer for 7-10 minutes over low heat. Do not fry too much, as was in the recipe, this is children's curly soup with egg, a recipe from our childhood, and fried foods are not advisable for children.

So, the frames are cooked, take them out onto a dish with a slotted spoon and leave to cool. Let's also remove the onions and carrots from the pan; we won't need them anymore. In a boiling broth, the same as in the Soup recipe, put chopped potatoes, let it boil and add broken vermicelli. As soon as it boils, add salt, reduce the heat and cook for ten minutes.

It's time to take apart the chicken bones. Separate the meat from the bones and add to the pan. Following the meat, add onions and carrots fried in butter. Add heat until it boils. Using the spoon or fork used to beat the egg, we will stir the contents in a circle, making a funnel. Take a bowl with a beaten egg and pour it in a thin stream into this funnel. The egg mixture, falling into such a funnel, twists and turns into curls.

Here's curly soup with egg, a recipe from childhood! Simmer over low heat for a couple of minutes. Serve with herbs and sour cream. Bon appetit!

Ingredients

500-600 g – chicken bones for broth;
4-5 pcs – potatoes;
1 piece – onion;
1 piece – carrots;
100 g – fine verminelle;
2 pcs – chicken egg;
50 g – butter;
Salt, spices - to taste.