Home Nutrition How to make classic pea soup? Vegetable soup like in kindergarten Soups from kindergarten recipes

Nutrition

How to make classic pea soup? Vegetable soup like in kindergarten Soups from kindergarten recipes

Potato soup like in kindergarten. Technological map No. 99:

Technology for making pureed potato soup like in kindergarten:

I will prepare mashed potato soup like in kindergarten, without following strict kindergarten technologies, because I want to reduce the cooking time, and modern gadgets now make some cooking processes much easier.

The soup is called potato soup, but due to the large amount of carrots in it, the color turns out to be quite rich and orange.

The composition contains 20 grams of flour and butter - that's one large tablespoon each.
The number of servings depends on the eaters. If these are children, then about 5 servings.

Peel carrots and potatoes.

Cut the carrots into pieces about 1 centimeter, and the potatoes into large cubes. I cut a large tuber into 8 pieces.

Pour out 50 grams of water (or broth) and set aside. You will need water to prepare the white sauce.

Place the vegetables in a saucepan (shake until the vegetables settle tightly), add water (or broth), add a little salt and cook until tender, with the lid closed, about 15-20 minutes.

Boil the milk.
For the white sauce, lightly fry the flour in a frying pan and mix with the previously set aside water.

If lumps suddenly form, wipe everything through a strainer.
To keep the sauce from being thick, dilute it with a little boiled milk (but not hot).

Remove the pan from the heat and puree until smooth with an immersion blender.

Finally add white sauce, butter and half the milk.

If you don’t have an immersion blender, you can puree the soup in a simple blender, or grind the vegetables through a sieve.

Return the pan to the heat and bring the soup to a boil again.

When serving, add a little milk, diluting the soup to the desired thickness.

Mashed potato soup like in kindergarten is ready.

Let me add that I would exclude the white sauce from this recipe. Flour is needed for greater thickness, but the soup is already thick, you just need to add a little less water or milk.

Bon Appetit everyone!

Step-by-step recipes for preparing your favorite pea soup just like in kindergarten

2017-09-26 Yulia Kosich

Grade
recipe

13122

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

1 gr.

Carbohydrates

8 gr.

58 kcal.

Option 1. Classic pea soup recipe like in kindergarten

Many people remember kindergarten food with nostalgia. And some are trying to prepare individual dishes at home. It is precisely such inquisitive cooks who will be interested in the presented recipe for pea soup, just like in kindergarten.

Ingredients:

split peas - 310 g;
chicken broth - 2 l;
two carrots;
one onion;
water - 500 ml;
salt;
fresh parsley.

1. Rinse the split peas in a sieve, place in a deep saucepan and pour in 500 ml of cool water. By the way, choose split peas that are light green or yellow. It is not necessary to pre-soak it.

2. Place the soup base on low heat and boil for 1.5-2 hours. Stir the mixture during the process and, if necessary, add water in small portions so that the peas do not burn. During this time it will become soft and boil well.

3. At the same time as cooking the peas, make chicken broth. Why clean the chicken (it can be a fillet, a thigh, or a pair of legs) from fat, rinse it and place it in a separate pan.

4. Pour water (2.5 liters) over the meat, add salt and boil for 40-45 minutes, during which the volume of liquid will decrease to two liters. Also, be sure to strain the broth through cheesecloth, and disassemble the chicken into small pieces. Set them aside for a while.

5. Peel an onion and a couple of carrots, rinse them, then chop the first one and finely grate the second one.

6. At the next stage, pour chicken broth into the thick, heterogeneous mass of peas. Moreover, it is important to constantly stir the future soup so that the pea puree is evenly dissolved in the broth.

7. After this, immediately add the prepared onions and carrots to the pan. Without increasing the heat, simmer the first for another 30-35 minutes. Thanks to the early addition of onions and carrots, they will completely soften and literally disappear into the pea soup like in kindergarten.

8. At the last stage, add finely chopped parsley and chicken pieces. Cover the pan with a lid, turn off the heat and let the dish stand for 20-25 minutes. When serving, add crackers or sour cream.

Since this recipe is from the children's menu, in principle it cannot contain a lot of fat. Therefore, the broth is always quite lean. For the same reason, onions and carrots are not pre-fried. Also, you won’t find any smoked meat or hot spices in this soup.

Option 2. Quick recipe for pea soup like in kindergarten

When you really want pea soup, but you are sorely short of time, try to do everything as indicated in this recipe. The result will undoubtedly please you.

Ingredients:

a glass of split peas;
chicken - 350 g;
two carrots;
butter for frying;
one onion;
salt;
cool water - 2.5 l;
ground pepper to taste.

Step-by-step cooking recipe

1. Pour two liters of water over the washed chicken, add salt and boil for 25 minutes until cooked.

2. At this time, rinse the split peas in a sieve, transfer to a saucepan and pour in a glass of water.

3. Over medium heat, completely boil the liquid, then pour in the same amount of water again. Repeat evaporation again. In this way we will prepare the peas in three waters. By the way, this entire procedure will take approximately 20 minutes.

4. Grind the soft peas with an immersion blender, then strain the chicken broth through cheesecloth and pour it into the puree mixture. It is better to do this gradually, constantly stirring the future soup.

5. Place the pan on low heat, and at this time fry the onions and carrots in butter. They must be peeled, washed and finely chopped in advance.

6. Add the roast to the soup. In addition, add chopped chicken, ground pepper and salt if necessary.

7. Bring the pea soup to a boil as in kindergarten and turn off the stove.

In total, it will take half an hour to prepare a quick soup, which, you see, is incredibly short for a pea first course. True, you will have to stand at the stove for all these 30 minutes.

Option 3. Fresh pea soup like in kindergarten

In the summer, when peas are sold fresh, not using them to create soup is a real culinary crime. And we’ll tell you how to do it right right now.

Ingredients:

fresh peas - 300 g;
chicken broth - 1 l;
one onion;
oil for frying;
one carrot;
water - 1 glass;
salt;
fresh herbs;
spices.

Step-by-step cooking recipe

1. Peel the chicken thighs, rinse and boil in cool water (1.5 l) with salt.

2. At the same time, pour fresh peas into a saucepan, pour a glass of water inside, add salt and place the main ingredient on the stove. Boil the peas over medium heat for about 15 minutes.

3. Also peel the carrots and onions and, after washing the root vegetables, chop them finely.

4. Heat odorless oil in a frying pan and fry the vegetables for 3-4 minutes.

5. Remove the finished chicken from the pan and strain the broth.

6. Grind the pea mass with an immersion blender, gradually pour in the hot broth and add the frying along with the butter.

7. Return the soup to medium heat, add ground pepper, chopped herbs and spices. Also throw in pieces of boiled chicken.

8. Bring the contents of the pan to a boil, turn off the heat and immediately serve the first dish. Don't forget about the crackers, which are best placed in a serving plate.

Fresh peas can be replaced with fresh frozen ones. In this case, leave it on the kitchen counter in a colander to allow it to thaw naturally. If you don’t have a blender, you can grind the mass by rubbing it through a sieve.

Option 4. Lenten pea soup like in kindergarten with cheese

Pea soups can be made not only with meat broth, but also with simple vegetables. To prevent it from seeming bland, we suggest using processed cheese. Vegetarians will definitely like this first dish.

Ingredients:

peas - 110 g;
water - 2 l;
three processed cheeses;
one onion;
one carrot;
oil for frying;
salt;
greenery.

Step-by-step cooking recipe

1. Place the washed split peas in a saucepan with water (500 ml), add salt and place over medium heat.

2. Boil it until pureed, which will take an hour. At this time, peel the root vegetables and rinse them. Then chop the onion and finely grate the carrots.

3. Fry vegetables in pre-hot vegetable oil for about 3-4 minutes.

4. Pour one and a half liters of water brought to a boil into the pea puree and mix the soup well.

5. In addition, place fried vegetables and finely chopped herbs inside.

6. At medium temperature, cook the pea soup for another 20 minutes, after which add the processed cheese cut into cubes.

7. Constantly stirring the dish until the cheese is completely and evenly dissolved. As soon as this happens, turn off the stove and immediately serve the soup.

Option 5. Pea soup like in kindergarten with mushrooms

Another ingredient that is ideal for pea soup is mushrooms. Moreover, it is advisable to fry them together with root vegetables in butter.

Ingredients:

split peas - 310 g;
champignons - 210 g;
butter - 35 g;
beef - 400 g;
water - 2.5 l;
one bow;
one carrot;
salt;
two bay leaves;
greenery.

Step-by-step cooking recipe

1. Pour water (500 ml) over clean peas and boil until completely softened.

2. At this time, make beef broth from the remaining water with the addition of salt and laurel. These processes will take the same time - about an hour.

3. While the broth and peas are cooking, fry small champignon cubes, chopped onions and grated carrots in butter. Be sure to wash mushrooms and vegetables.

5. Cook the soup over medium heat for another 15 minutes, after which add chopped herbs and add coarse salt if necessary.

6. Let the pea soup steep for a little bit like in kindergarten (20-30 minutes), then serve the dish with crackers and fresh vegetables.

If you have the opportunity, replace the champignons with wild mushrooms. But only verified ones! This ingredient will fill the first dish with amazing aromas.

1 Peel the onions and carrots. Cut the onion into cubes, grate the carrots on a coarse grater.

2 Shred the cabbage very thinly, chop the cabbage so that it can fit on a tablespoon without hanging off it. Peel the potatoes and cut them into cubes.

3 Bring the broth to a boil and add potatoes to the boiling broth.

4 Immediately after the potatoes, add the cabbage. Let the cabbage and potatoes cook over medium heat, we will start sautéing the vegetables.

5 Sauté onions and carrots in vegetable oil until they have a light, characteristic smell.

6 If desired, you can add chicken pieces to the broth. Based on the kindergarten technological map, meat is not added to the broth

7 Now let's take care of the tomato, we need to peel it. To do this, use a sharp knife to make an incision on the “top” of the tomato, cross to cross. Place the tomato in boiling water.

8 I put the tomato directly into the broth, wait 5 minutes, after that I remove the tomato with a slotted spoon. I easily remove the skin by prying it a little with a knife.

9 Cut the tomato into small cubes.

10 Add the tomato to the broth, followed by the sautéed vegetables. Mix well and taste the broth for salt. Add salt to taste. Cook the cabbage soup until tender, about 7-10 minutes more.

11 You can add your favorite herbs to the prepared, slightly cooled cabbage soup, to taste.

12 In kindergarten, sour cream is added immediately to the total mass of the soup and boiled for a couple of minutes. I didn’t do this, I added sour cream already when serving.

Ready soup, serve hot. It’s good to add crackers to cabbage soup; children usually love them very much))
Enjoy your meal!

The baby’s nutrition changes over time, the first teeth appear, and interest in new foods grows. Food discoveries shape taste buds, the enzyme base of the intestines. The food should meet the needs of the child’s diet, and mothers will be able to instill a love for tasty and healthy dishes. For example, pea soup like in kindergarten will undoubtedly please the baby.

You can and should offer legumes to your little toddler, as these are dietary and hypoallergenic products. Brightly colored porridges, purees and soups will arouse interest, and a pleasant aroma will increase your appetite. We invite you to find out at what age you can introduce peas and how to do it correctly without harm to young researchers.

The benefits of peas for children's bodies

Many kids love green and yellow peas for their taste and shape. A properly prepared product will not cause negative consequences, but will bring many benefits to the growing body:

delivers protein of plant origin;
the dietary composition of peas includes the minimum amount of fat, but a lot of fiber;
provides a complete amino acid complex;
contains vitamins (A, B1, B6, C) and microelements (calcium, phosphorus, iodine);
stimulates brain function;
has a beneficial effect on the hematopoietic system, which prevents the development of anemia;
is able to increase the child’s appetite and quickly satiate;
The antioxidant property of the plant eliminates the possibility of malignant tumors due to selenium, carotene and fiber.

Peas are a herbaceous plant of the legume family. Its benefits have been studied for a long time. The seeds were first found in western Europe 20 thousand years ago. In China, it is considered a symbol of wealth and fertility, and in Germany and Greece, peas were the food of warriors and athletes.

Harm of boiled peas

Legumes have special properties that are not always favorably tolerated by the body:

increased gas formation, which can cause abdominal pain;
the fragile small stomach of an infant has a hard time accepting an undigested product;
poorly processed peas often provoke upset stools and disruption of intestinal microflora;
To assimilate legumes, the body intensively secretes enzymes, but the pancreas of babies is not always ready for such work;
peas cannot be combined with antibiotics and prebiotics - mothers should take this into account when treating their baby.

Do not mix types of legumes throughout the day. The consequences cannot be avoided at any age.

When to introduce soup into a child's diet

Pediatricians recommend offering peas after 1 year. According to reviews from mothers who gave this product at eight months of age, the experience was not always successful. But based on the diets of children's dietary tables, dishes from this product are better absorbed after the baby reaches the age of two, when the digestive and enzyme systems are stronger.

Mothers often rush to transfer the baby to the common table, not asking whether a one-year-old child can have pea soup. But such a rush will harm the baby, because to prepare this dish you need to follow 3 rules:

Puree soup is introduced at 1.5-2 years.
The classic version with low-fat broth is allowed from 4 years of age.
Seasoned with spices, herbs, and especially on ribs - no earlier than 6 years.

Introduction rules

When offering a new dish to your child, follow the standard pattern:

The first portion should be eaten by the baby only in the morning in order to monitor the reaction to it during the day;
always start with half a teaspoon and gradually, over 1-1.5 weeks, bring it to a volume of 100 g;
It is prohibited to add smoked meats to children's pea soup under 10 years of age;
You can stir in sour cream to taste.

Try using a kitchen appliance, such as a blender, to puree the peas. Bright green or yellow colors are sure to delight your child!

Who shouldn't eat pea soup?

Any product can cause an individual reaction. Legumes are no exception. Contraindications for consumption:

diseases of the digestive tract;
impaired renal function;
stomach ulcer and gastritis;
pancreatitis;
increased gas formation;
allergy.

Eating peas in large quantities, for example in the form of porridge, may lead to stool problems, diarrhea and flatulence. To reduce these properties, add dill and fennel to your dishes.

Healthy recipes

Classic version like in kindergarten

Many people remember this taste and aroma from kindergarten. All mothers try to repeat the recipe for pea soup for children. We invite home cooks to refresh their memories and indulge in nostalgia!

Ingredients :

yellow split peas - 1 cup;
chicken broth - 2 l.;
carrots - 2 pcs.;
onion - 1 pc.;
half a liter of water;
salt;
sprig of parsley.

Cooking steps:

Wash the peas, place in a saucepan and add water.
Cook the cereal for 1.5-2 hours, adding liquid as needed.
Next, mix the resulting cream puree with chicken broth until smooth.
Add finely chopped onion, grated carrots and simmer for half an hour.
After turning off the stove, sprinkle the soup with chopped herbs.
You can add pieces of boiled chicken, sour cream and crackers.

It is better not to use soda in bean dishes for children. To ensure that the grains are well boiled, soak them in advance.

Soup for 1 year old children

A growing child becomes more and more interested in new tastes and sensations. A little explorer learns about the world through food. Therefore, a loving mother will definitely offer pea soup to a 1-year-old child.

The consistency of such a dish should resemble liquid puree, and all the products in it should be boiled until smooth. To prepare it you will need:

chicken breast broth;
washed peas;
onions and carrots;
potato;
salt.

So, let's start cooking:

Place clean soaked peas in a saucepan.
Finely chop the onion, carrots and potatoes.
Place the breast and all the vegetable ingredients into a saucepan with the cereal, add broth and cook until fully cooked.
Add salt at the end of cooking the soup. Let it brew.

A one-and-a-half-year-old baby will definitely enjoy such a fragrant lunch! Leftover soup can be stored on the coolest shelf of the refrigerator until the next day.

On the day of eating pea dishes, you should not offer nuts, fish and sausage. When combined, these products will cause indigestion and intestinal upset. When consumed separately, legumes only provide benefits to the body.

Quick recipe

Working mothers sometimes don’t have enough time to cook delicious soup. We invite you to read and try an easy recipe for the first course.

Ingredients :

split peas - 1 cup;
chicken meat - 350 g;
carrots - 2 pcs.;
onion - 1 pc.;
butter for frying;
salt;
water - 2.5 l.;

Cooking steps:

Place the meat in cold water, add salt and boil for 20 minutes.
Boil the washed peas separately, gradually adding liquid as they evaporate.
Beat the resulting yellow puree with a blender and add strained chicken broth to it.
Fry onions and carrots in a piece of butter.
Mix the future soup and frying, bring to a boil and turn off.
As a result, a quick lunch is ready in 30 minutes!

The famous Russian pediatrician Komarovsky advises introducing legumes slowly, over a month. In this case, the child should be fed only at will.

Fresh pea soup

In the summer, during the season of young bean sprouts, it is a pleasure to cook first courses from them. For this you will need:

fresh peas - 300 g;
chicken broth - 1 l.;
onion - 1 pc.;
carrots - 1 pc.;
water - 1 glass;
salt;
greenery;
spices.

How to cook :

Make meat broth, strain it.
Separately, boil green peas in salted water for 15 minutes.
Fry the vegetables in vegetable oil, cutting them finely.
Beat the finished peas with a blender, mix with broth and fry.
Place the pan on the fire and bring to a boil.
Add herbs, spices and pieces of boiled meat to the finished dish.
When serving, add croutons to each serving.

In winter, you can use frozen peas, but they must thaw on their own.

Lenten pea soup with cheese

First courses of legumes can also be cooked in simple vegetable broth, adding melted cheese.

Ingredients :

peas - ½ cup;
water - 2 l.;
three processed cheeses;
onion - 1 pc.;
carrots - 1 pc.;
salt;
greenery.

Cooking steps:

Wash the peas, place them in a saucepan with salted water and cook until tender for about an hour.
Make a roast of vegetables, and then add it to the boiled liquid dish.
Simmer the pea soup over medium heat for about 20 minutes, and then add the melted cheese.
Bring to a boil, thoroughly stirring the contents of the pan.
Turn off and serve immediately.

It is advisable to cook as much of the first one with cheese as you need at one time. This dish cannot be stored for a long time.

Pea soup with mushrooms

A simple recipe with peas that everyone will love. The highlight will be mushrooms fried in butter. For this you will need:

yellow peas - 300 g;
champignons - 200 g;
butter;
beef - 400 g;
water - 2.5 l.;
onion - 1 pc.;
carrots - 1 pc.;
salt;
two bay leaves;
greenery.

Step-by-step preparation:

Pour half a liter of water over the washed peas and cook until tender.
At the same time, put the beef broth with bay leaf and salt on the stove.
Fry champignon mushrooms in butter. Sauté onions and carrots separately.
Strain the prepared broth, mix it with boiled peas and fried vegetables.
Separate the meat into fibers, add it along with the mushrooms to the soup and simmer for 15 minutes.
Turn off the stove, add chopped herbs and let it brew.

This recipe goes well with wild mushrooms. Try it, and you won’t be able to pull your household members away from the table by the ears!

How a child’s body might react

Allergy. The most common disease today also applies to this product. Even soy is an allergen and can appear in the form of a rash. Pea food intolerance occurs in pediatric practice. Therefore, it is very important to administer this product correctly and closely monitor the reaction, especially in children with allergies.
Diarrhea. Legumes have a heavy fibrous structure that acts as an irritant to children's intestines. Because of this, loose stools often occur after eating pea dishes. This reaction occurs not only to this product, but also to lentils and beans. These symptoms are accompanied by increased flatulence and constipation.

A complicated pea allergy manifests itself instantly. This is not only a rash and blisters, but also a dry cough, difficulty breathing, Quincke's edema, and anaphylactic shock. Be very careful when introducing these foods into your child's diet.

Cooking secrets

For one-year-old children, preparing soup does not include the addition of spices, herbs and soda. An 8 month old baby will not digest these ingredients. The peas should be boiled until pureed. We use lean meat, and add a pinch of salt to the strained broth.
The first dishes for one-year-old babies are as dietary as possible, so you should not use frying in cooking. It is not recommended to give porridge and pea soup to a 2-year-old child on an empty stomach. Let this be the second course at lunch.
Older kids can easily cope with beef ribs broth with herbs and croutons. In this case, peas can be boiled with the addition of soda.
For a delicious summer soup, fresh legumes can be frozen in advance.

For babies after a year, prepare their first pea dish in a slow cooker. This way the products will boil well. However, not all toddlers digest legumes along with meat. Therefore, it is better to introduce pea dishes separately.

Delight your children with delicious and healthy food just like in kindergarten! Pea soup according to our recipes is easy to prepare at home.

19.10.2014

The recipe for casserole in kindergarten and other children's is not particularly complicated. Probably, many mothers have encountered the fact that the baby asks to prepare a children's omelette or casserole like in kindergarten. But no matter how hard you try at home, you can’t achieve such taste qualities. The dishes from the kindergarten menu have their own peculiarity and by including them in your home menu, you can not only please the tastes of your child, but also bring pleasure to the adult household members, for whom recipes for kindergarten dishes will remind them of a carefree childhood. For example, beetroot, prepared according to a recipe like in kindergarten, will definitely please both adults and children.

Ingredients:

cabbage - 200 g;
onion - 1 pc. ;
round rice - 1/2 cup;
boiled meat - 200 g;
vegetable oil - 1 tablespoon;
salt - to taste.

Preparation: Soak the rice in warm water for 15-20 minutes. Sauté the onion until transparent. Add chopped cabbage and simmer covered for 10 minutes over medium heat, stirring occasionally. Then add rice. Pour hot water (or broth) so as to slightly cover the rice, simmer for another 10 minutes. Add minced boiled meat. For tenderness, you can add chopped eggs.

Ingredients:

potatoes - 500 g;
eggs - 2 pcs. ;
butter - 60 g;
sour cream - 60 g;
meat - 300 g;
onions - 2 pcs. ;
salt, pepper - to taste.

Preparation: Peel the potatoes, boil them, drain the broth, dry them and mash them with a masher. Add eggs, butter, sour cream, salt, pepper to the mashed potatoes, mix everything and beat with a mixer.

Boil the meat in salted water and pass through a meat grinder. Peel the onion, cut into small cubes and fry in a frying pan with oil. Add the minced meat, salt and pepper and fry until done.

Place half the potatoes on a greased baking sheet, smooth them out and spread the minced meat in an even layer. Cover with the other half of the potatoes, level them, and apply a pattern with a spatula.

Place the baking tray with the casserole in an oven preheated to 180 degrees and bake until golden brown. Cut the finished potato casserole with meat into portions and serve with sour cream or sauce.

Ingredients:

beef (pork, chicken, turkey) - 0.5 kg;
onion - 1 pc. ;
carrots - 1 pc. (possible without);
flour - 1 tablespoon;
tomato paste - 1 teaspoon;
sour cream - 1 tablespoon (optional);
bay leaf - 1 pc. ;
salt to taste - approximately 0.5 tsp.

Preparation: cut the meat into small pieces, lightly fry (you don’t have to fry, but immediately add a little boiling water to the meat) and simmer together with the onion and grated carrots in their own juice over low heat, pouring a little vegetable oil into the pan. oils Then add a small amount of water. Well, let's say, a glass of water for half a kilo of meat.

Simmer until the meat is ready (i.e. until soft). The meat should be lightly covered with broth. About 10 minutes before the meat is ready, add salt to taste, add 1 bay leaf. and you can have 3 pieces. peppercorns. Meat can be different. Therefore, the cooking time may also be different. But as a rule, about an hour, no less (if it is beef or pork, and not chicken). Readiness is checked with a knife or fork.

Then dilute in half a glass of warm water - 1 teaspoon of tom paste, a tablespoon of flour and a tablespoon of sour cream (you can do it without it, I don’t have it...). Mix well in a glass so that there are no lumps. I always do this with a fork.

Continuously stirring the goulash, pour the mixture into it. The goulash will begin to thicken before your eyes. Simmer a little (5-10 minutes). The meat is ready. If the water boils away during stewing, you can add it. And if suddenly the goulash turns out to be too thick, then you can also dilute it with boiling water to the desired thickness. You can add grated or thinly sliced, peeled pickled cucumber 10-15 minutes before the end of the meat stewing. This will add piquancy to the dish. Garnish with pasta or mashed potatoes

Ingredients:

minced meat - 0.5 kg;
rice - 1/2 cup;
medium onion - 1 pc. ;
egg - 1 pc. ;
salt - to taste.

For the sauce:

sour cream - 1 tablespoon;
flour - 1 tablespoon;
tomato paste - 1 teaspoon;
water - 1.5 cups.

Preparation: Boil the rice until half cooked. Finely chop the onion and mix with the minced meat. Add salt to taste. Mix everything very well. Form small meatballs. Roll them in flour.

Place in a frying pan well heated with vegetable oil, preferably not too close to each other, fry on one side for 3-5 minutes. Carefully turn over and fry on the other side.

Pour boiling water up to about half the level of the meatballs, add salt and leave to simmer. Dry the flour in a frying pan, add sour cream and tomato paste, stir and dilute with the remaining water. Add sauce to meatballs and check for salt. Cover with a lid and simmer for 10-15 minutes over medium heat.

Omelette

Ingredients:

egg - 5 pcs. ;
milk - 250 ml;
salt - 0.5 teaspoon;
butter - for lubricating the mold.

Preparation: Pour milk into a deep bowl. Add eggs and salt. Stir well without beating!!! Grease the mold well with butter. Pour the resulting egg-milk mixture into the mold. Fill the form no more than 2/3 full, as the omelette will rise. And place in the oven preheated to 200 degrees for 30 minutes. Do not open the oven for the first 15-20 minutes. Cut the finished omelette into portions. Place a piece of butter on the hot omelette.

For one child's portion:

cottage cheese - 135 g;
semolina or wheat flour - 10 g-12 g;
sugar - 15 g;
eggs - 4 g;
margarine - 5 g;
crackers - 5 g;
sour cream - 5 g;
weight of the finished casserole - 150 g;
sour cream - 30 g.

Preparation: pureed cottage cheese is mixed with flour or pre-brewed in water (10 ml per serving) and chilled semolina, eggs, sugar and salt. The prepared mass is spread in a layer of 3-4 cm onto a mold greased and sprinkled with breadcrumbs. The surface of the mass is leveled and greased with sour cream, baked in the oven for 20-30 minutes. until a golden brown crust forms on the surface. When leaving, cut the casserole into square or rectangular pieces and top with sour cream.

Ingredients:

fish fillet - 300 g;
breadcrumbs - 200 g;
salt - to taste.

For the milk sauce:

milk - 0.5 cups;
flour - 1 teaspoon;
butter - 1 teaspoon;
salt - to taste.

Preparation: Boil the fish fillet in lightly salted water. Cooking time is 5-7 minutes after boiling. While the fish is cooking, prepare the milk sauce (mix the ingredients for the sauce).

Grease a baking dish with butter and lay out a small layer of boiled fish, minced with a fork.

Add the egg to the milk sauce and mix well with a fork or whisk. Pour the resulting sauce over the fish layer, then place another layer of ground fish on top and pour the milk sauce over again. Sprinkle breadcrumbs on top of the fish and place in a hot oven to bake at 180 degrees. Baking time in different ovens ranges from about 15-25 minutes.

Ready-made fish casserole can be an independent dish for dinner. Or you can serve it with porridge or vegetables.

Potatoes stewed with meat

Ingredients:

beef - 1 kg;
potatoes - 1.5 - 2 kg;
onion - 2 pcs. ;
carrots - 3 pcs. ;
tomato paste (optional) - 3 tablespoons.

Preparation: Cut the meat into pieces of two to three centimeters, trying to free it first from fat, films and tendons. Peel the onion and cut it into half rings. Peel the potatoes and cut them a little larger than the meat.

In a cauldron or thick-walled pan, heat a few tablespoons of sunflower or olive oil. Heat until smoking. Throw in the meat and fry it over high heat.

It's okay if the meat starts to let out juice and starts to stew. If the meat sticks to the bottom or walls of the cauldron, don’t worry, as soon as it’s fried, it will fall off on its own.

Once it is fried, stir it, and after all the meat has lightened, add the onion, stir again, reduce the heat and simmer for about 15 minutes. If there is not a lot of liquid, add a little broth or, if there is no broth, water.

While the meat and onions are stewing, cut the carrots into semicircles and fry them in vegetable oil. As soon as the color changed, put it in the cauldron, and instead of the carrots in the frying pan, put potatoes. We try to fry the potatoes on all sides until light golden brown. Throw into a cauldron, salt, pepper, mix.

If there is not enough liquid, add so that the potatoes are almost covered with water. Cover with a lid and simmer on low heat for 40-50 minutes.

15 minutes before the end, throw in three bay leaves, a generous pinch of suneli hops, or any spice you like, and half a teaspoon of red pepper for added spice. Mix carefully, cover with a lid and let simmer for the remaining 15 minutes over low heat.

Close the lid and leave for another 10-15 minutes, brew and soak.

Ingredients:

salt - to taste;
milk - for soaking bread;
butter - for lubrication;
onion, small size - 1 pc.
white loaf - a couple of pieces;
beef liver - 500 g.

Preparation: take the liver, wash it and boil it until almost done. I had a small piece, I cooked it for 30 minutes (after boiling). Remove the liver from the water, wash off everything unnecessary and let it cool. Soak the loaf pieces in milk. Peel the onion.

We scroll the cooled and cut into pieces liver through a meat grinder, do the same with the onions and soaked bread. In general, this soufflé is prepared in the garden without onions, but I’m used to adding it to enrich the taste. Add salt and mix everything thoroughly. If the minced meat is dry, you can add milk. You can also add butter to make it richer; personally, I never add it. Place everything in a greased form.

Place in the oven and bake at a temperature of 180-200 degrees. until the top is browned (about 15-20 minutes). Grease the top of the finished soufflé with butter. My child really loves this souffle with sauce. Fry the onion over medium heat, covered, stirring occasionally, for 15 minutes.

Take 2 tbsp. l. sour cream and 2 tsp. tomato paste, combine in a deep bowl, add 1 tbsp. l. flour. Mix everything thoroughly, add about 300 ml of water, mix everything again and pour it into the onion, stirring while doing so. Bring over heat until thickened. The sauce is ready. You can put a piece of butter on top to prevent a film from forming.