Chicken soup with dumplings for children. Soup with semolina dumplings. Classic soup with dumplings in beef broth

If the baby has grown up, and the stocks of baby porridge are left, do not rush to throw it away. From such an ingredient, the hostess with imagination will prepare many interesting dishes!

Cake

This cake will definitely succeed, and the recipe is simple. For the crust you need:

• 2 eggs;
• 230 g of instant porridge (preferably wheat, corn or oatmeal);
• 170 g wheat flour;
• a teaspoon of baking powder or baking soda;
• 10 g butter for lubrication.

For cream:

• 150 ml of thick sour cream;
• 120 g of powdered sugar (sugar is also suitable);
• 80 g of instant porridge;
• vanillin sachet or 3 tsp. cocoa (depending on the desired taste).

Description:

1. Knead the dough. In a container of sufficient size, beat the sugar with eggs, then in ready mix slowly introduce flour with baking powder (or soda, quenched with boiling water or lemon juice). Next, add porridge, stir everything and leave the dough for half an hour.
2. Put the dough in a mold smeared with butter (preferably detachable), bake for about half an hour at 180 degrees.
3. Cool the biscuit, cut into at least three cakes.
4. Make a cream by combining sour cream with instant baby porridge and powder. If sugar is used, grind it in a coffee grinder or blender. Let the mass thicken a little due to the swelling of the porridge.
5. Spread the cream on the cakes and the entire surface. Cool the cake in the refrigerator and serve with tea.

Cookies

If you don’t know what can be cooked from the remaining instant porridge for children, then please the household tender cookies. Prepare these ingredients:

• a full glass of granulated sugar;
• 300 grams of oatmeal or multi-cereal porridge for babies;
• a pack of butter;
• 100 ml of milk (water is suitable);
• raw peeled peanuts.

Cooking:

1. Pour water or milk into a saucepan, add sugar. Bring the mixture to a boil, then simmer until thickened.
2. Arm yourself with a blender and, while whipping the mass, add soft butter.
3. Now, continuing the whipping process, gradually introduce instant porridge with cocoa powder.
4. Grind peanuts in any way, add to the dough.
5. Form cookies of any shape, lay them on the bottom of a parchment-lined baking sheet and bake in an oven heated to 170 degrees until browned.

Candy

You can quickly make an appetizing dessert from baby porridge - sweets. And here's what you need for this:

• 500-gram pack of baby instant porridge (you can even with fillers);
• two glasses of milk or cream;
• 4 tbsp. l. butter;
• a glass of sugar;
• 3 art. l. cocoa powder;
• 70 grams of raisins, prunes or candied fruits;
• 80 g of peeled walnuts.

Process description:

1. Pour milk into a saucepan, immediately put cocoa with butter. Bring the mixture to a boil, pour in the porridge and cook it until the mass becomes thick and dough-like in consistency.
2. Let the mixture stand for half an hour, and then it will resemble plasticine. In the meantime, prepare your fillings. Dried fruits can be poured for a minute hot water if they are dry and hard. Walnuts break, cut with a knife or grind in a blender. Add toppings.
3. With wet hands, form balls or other figures from the mass, roll them in cocoa, place on a tray and cool in the refrigerator.

Fritters

Excellent breakfast option simple pancakes from instant porridge. The list of components is:

• 500 ml of kefir, natural yogurt or curdled milk;
• 6 art. l. flour;
• 170 grams of instant porridge;
• egg;
• 70 grams of cottage cheese;
• incomplete h. l. baking soda;
• 4-5 art. l. Sahara;
• Apple;
• frying oil.

Instruction:

1. Mash the cottage cheese with a fork with sugar or chop with an immersion blender. Next, combine it with an egg, kefir, instant porridge, sugar and flour. Mix everything thoroughly and leave for 20-30 minutes to swell and form bubbles.
2. Peel the apple, remove the core, cut the fruit into small pieces and add to the dough.
3. Pour the oil into the pan, heat it well and start frying the pancakes, shaping and laying them out with a large spoon. They should be fried on each side until golden brown.

Cake

Airy and soft, it turns out an easy-to-prepare muffin with berries based on porridge. You need:

• a glass of instant porridge (in principle, any is suitable);
• 120 g butter;
• 140 g of granulated sugar;
• a glass of any berries (cherries, raspberries, strawberries, currants);
• three chicken eggs;
• tsp baking powder or soda.

Process step by step:

1. Soften or melt the butter well, add sugar to it, beat everything.
2. Break the eggs one at a time into the sugar-butter mixture, while actively beating everything with a mixer. You should get airy foam.
3. Enter the soda and beat the mass again.
4. Slowly add instant porridge last, without stopping the process of whipping with a mixer.
5. Literally for ten minutes, leave the dough to swell, and then add the berries, after washing them and freeing them from the seeds, if necessary.
6. Divide the dough between greased molds, filling them 2/3 full.
7. Send the molds to the oven preheated to 180 degrees for about 30 minutes. Cupcakes should rise well and brown.

Sherbet

if you love interesting dishes and oriental sweets, then you will definitely like the sherbet. And the fact that it is made from instant porridge will certainly surprise everyone. Here's what you'll need:

• a pack (500 g) of finely ground baby porridge;
• two glasses of peanuts;
• two glasses of granulated sugar or powder;
• a glass of cream;
• optional 3-5 tbsp. l. cocoa powder.

Process description:

1. Milk is mixed with sugar and cocoa, boiled and simmered until syrupy.
2. Lightly fry the peanuts in a dry frying pan or dry in the oven, then chop as much as possible - literally to a mushy state.
3. Gradually introduce instant porridge into the creamy syrup along with the peanut mass, stir everything thoroughly.
4. Spread the composition in a form that is desirable to moisten cold water. Level everything.
5. Put the treat in the refrigerator, take it out in the morning, cut it and treat your family or guests.

As you have noticed, instant baby porridge is a useful universal ingredient for many delicious and interesting dishes!

Aug 12, 2018 Olga

My son is still an eater, I constantly throw out the remnants of porridge. And my mother used it - she made pancakes or pancakes. So I decided to try it when I had half a pack of instant baby porridge left. Believe me, it's very tasty! I love buckwheat, now I do it very often.
And today I also made it for the first time according to the recipe, usually I just put the ingredients by eye.
I like pancakes to melt in my mouth, so I put a little flour, about a glass. In this case, pancakes turn out to be tender, my husband always rips them in a pan, and I got used to it. Of course, if you want more elastic pancakes, add a little more flour and/or an egg.

And yet, I make pancakes from dry porridge, but you can also use the leftovers of the finished one.

So.
1. Slightly beat 2 eggs in a bowl with a tablespoon of sugar (you can not add extra, there is enough sugar in the porridge. My husband likes it sweeter, so I put it in)

I have homemade eggs, what a beautiful color, right?

2. Add dry porridge and cream (or milk, any milk. I had some cream that was already past its expiration date)
Add some water. Mix thoroughly so that there are no lumps.

3. Add flour. Get thick enough elastic dough. Add water until you get the desired consistency. I fry thick pancakes for my husband, and then I add a little water and fry thin pancakes for myself. I add hot water.

And, of course, some vegetable oil.

Lubricate the pan with bacon, chopped on a fork - it turns out very convenient and tasty - and fry the pancakes as usual on both sides.

Yes, they look gray and ugly. But it's buckwheat flour.

Is your child tired of soups with pasta and rice? Spice up your menu with Dumpling Soup for Kids, a nutritious and tasty first dish. The main thing to know how to cook dumpling soup, right!

Ingredients

To prepare tasty soup with dumplings for children, you will need the following ingredients:

• breast or chicken legs- 2 pieces;
• egg - 1 piece;
• carrots - 1 piece;
• onion - 1 piece;
• potatoes - 2 pieces;
• flour;
• bay leaf - 1 leaf;
• garlic - 1 clove;
• greenery;
• spices;
• salt.

Cooking soup with dumplings for children

Before boiling the soup with dumplings, prepare the chicken broth, pepper, salt, remove the chicken from the pan and cut into pieces. Grate the carrots, cut the onion into thin strips and fry everything. Cut the potatoes into cubes and put into the broth. Boil for 10 minutes. In the meantime, beat the egg, add a pinch of salt, flour and mix everything well so that the dough turns out like pancakes.

Then put the chicken in your broth, stir in the sautéed onion and carrots, simmer for 5 minutes, then spoon the dumpling batter into the broth with a teaspoon. Boil for another 5-7 minutes, add bay leaf, spices, herbs, finely chopped and chopped garlic, after 3 minutes remove the dishes from the heat. Fragrant and very hearty soup with dumplings for children - ready. Bon Appetit!

The first hot dishes must be eaten daily. Why? Because most of them contain both meat and vegetables, which means they have a lot of useful and nutritious substances. Plus, they improve the functioning of the digestive tract.

When hot, all useful elements are absorbed by the body better, especially in winter period the time when immunity is weakened and so it is necessary to maintain it. And if someone is tired of the usual soups and, believe me, there are so many recipes for first courses in the world that for five years you can cook something new every day.

Proof of this is dumpling soup. How often do you do it? Let's try and look at five of its most popular variations first.

What are dumplings and how to cook them?

A long time ago in Europe they came up with the idea of ​​​​sculpting small flour products from flour, water and eggs, which were given the name dumplings. They are in the form of small balls or sticks, they are boiled and then used as an ingredient for soups or as an independent dish.

Now the recipe for small flour lumps has already scattered all over the world and in each country they were given their own name. In Ukraine, these are dumplings or quicksands, in Hungary and Transcarpathia - Gambovtsy, in Belarus - jackdaws, in Germany - dumplings, and in Italy - gnocchi. There are many varieties of this flour product- potato, meat, cheese dumplings.

Today we will consider classic version making dumplings, which we will later use for soups.

Ingredients:

• chicken egg - 1 piece,
• drinking water - 40-50 ml,
• wheat white flour- 100-120 g,
• salt - a pinch.

Cooking:

1. Break a raw egg into a bowl, pour water into it and mix with a whisk.

2. Now salt a little and gradually add the sifted flour. You can add dried or finely chopped fresh herbs to the dough to taste.

3. Knead the dough. It should be thick and elastic.

4. Divide the dough into several sausages and cut them into small sticks. You can stick dumplings in the form of small balls.

Lay the prepared dumplings on a floured board and work on the soup.

Soup with dumplings and chicken

This soup is very satisfying due to the fact that it includes meat, dumplings and vegetables. Perfect for lunch on cold winter days.

Ingredients:

• chicken meat - 550-650 g (half of a small carcass),
• drinking water - 1.4-1.6 l,
• salt - to taste,
• bay leaves - 3-4 pieces,
• black pepper - 4-5 peas,
• carrot - 1 piece (150 g),
• onion - 1 piece (150 g),
• sweet pepper - 1-2 pieces (200 g),
• vegetable oil (for frying) - 30-40 ml,
• potatoes - 4 pieces,
• ready-made dumplings - 13-15 pieces,

black ground pepper- to taste

• parsley and dill - half of medium bunches.

Cooking:

1. Pour water into a saucepan and send the chicken to boil in it on fire. When it boils for 5 minutes, salt, throw bay leaves and black peppercorns. Boil until the meat is completely cooked.

2. While the chicken is cooking, prepare the vegetables. Peel them from the peel, wash under cool running water. Cut potatoes into small sticks. Grate the carrot on a medium grater. Cut the onion into cubes, and the pepper into thin strips.

3. In a pan with heated vegetable oil, put the onion cubes and fry them until a golden hue appears. Now send the carrots there and fry everything together for 6-7 minutes. Lastly, add pepper, salt, stir and fry for another 5 minutes.

4. Remove the cooked meat from the saucepan, discard the spices and lower the potato pieces.

5. After 6-8 minutes, send the dumplings to the potatoes.

6. Meanwhile, cool the chicken meat, remove the bones, cut into medium pieces.

7. When the potatoes and dumplings are cooked, transfer the onions, carrots and peppers from the pan to them, add the pieces chicken meat. Taste and sprinkle a little more salt and ground black pepper if needed. Simmer the soup over low heat for another 2-3 minutes.

8. When serving, sprinkle the soup with chopped herbs.

Soup with dumplings "like in kindergarten"

Probably all mothers had such a case. You cook, try, invent something tasty and original, and the child comes and says: “Mom, cook soup like in kindergarten.”

Nothing can be done, you have to take and cook (by the way, dads will also be delighted with such a soup). To make everything work out like the chefs from kindergarten, we will make dumplings from semolina.

Ingredients:

• drinking water - 2-2.5 l,
• chicken soup set - 400-500 g,
• salt - to taste,
• onion bulbs - 2 pieces,
• carrots - 2 pieces,
• bay leaves - 2-3 pieces,
• black peppercorns - 1-2 pieces,
• potatoes - 3-4 pieces,
• white cabbage (preferably young) - 300 g,
• vegetable oil - 20-30 ml,
• chicken egg - 2 pieces,
• semolina - 4 tablespoons,
• fresh dill - 1 medium bunch.

Cooking:

1. Fold the washed chicken set into a saucepan, pour water and send to the stove. Put salt, peeled carrots and onions, bay leaves and black peppercorns into the boiled broth. Reduce heat to low and simmer for about one hour.

2. During this time, prepare the vegetables. Wash them, peel them. Cut potatoes into small cubes. Grate the carrots on a coarse grater, cut the onion into small cubes and fry them quite a bit separately in a frying pan with vegetable oil. Shred the cabbage.

3. Remove the cooked chicken pieces from the pan. Discard vegetables and spices from the broth, dip the potatoes into it.

4. Prepare the dumpling dough. Mix in a bowl a raw egg with semolina, a little salt. Roll into small balls.

5. When the potatoes have boiled for 5-6 minutes, carefully place the dumplings, cabbage and frying on it. Simmer until potatoes and dumplings are fully cooked.

6. Rinse the greens, chop finely.

7. Add meat pieces, dill, add salt to the soup, stir, turn off and let it infuse for half an hour.

Soup with dumplings in chicken broth

Soup with dumplings chicken broth- This is a variant of the classics, it is considered by many as a favorite. A clear broth combined with tender meat and well-cooked small pieces of dough. Well, very tasty!

Ingredients:

• drinking water - 2.5-3 l,
• chicken legs - 2 pieces,
• onion - 1 piece,
• garlic cloves - 3 pieces,
• carrot - 1 piece,
• allspice - 4-5 peas,
• black pepper - 4-5 peas,
• bay leaves - 3-4 pieces,
• salt - to taste,
• ready-made dumplings - 20-30 pieces,
• parsley and dill - half a small bunch.

Cooking:

1. Wash the legs, put in a saucepan, pour water and send to the stove.

2. Wash and peel carrots, onions, garlic cloves. When the broth boils, put them in a saucepan, add bay leaf, black and allspice peas, salt. And cook for an hour.

3. Remove the cooked meat from the pan, discard the vegetables with spices from the broth. Put the dumplings into the boiling soup and cook them until cooked.

4. Free the cooled meat from the bones, cut into pieces.

5. Rinse and finely chop fresh herbs.

6. When the dumplings are ready, put the meat and chopped dill with parsley into the soup.

7. You can serve such a soup to the table with sour cream.

Soup with dumplings and meatballs

It is soup with dumplings and meatballs that is incredibly popular in Europe. Those who have traveled in Hungary, the Czech Republic, Austria, Germany know that the owners of small restaurants always try to offer their guests the most delicious, so this soup is in their top five treats.

Meatball Ingredients:

• minced chicken (beef, pork) - 200-250 g,
• chicken egg - 1 piece,
• onion - 1 piece,
• finely chopped greens - 1 tablespoon,
• ground black pepper and salt - to your taste,
• breadcrumbs - 1-2 tablespoons.

Soup Ingredients:

• drinking water - 3 l,
• onions - 1-2 pieces,
• carrot - 1 piece,
• sweet pepper - 2 pieces,
• potatoes - 4-5 pieces,
• vegetable oil (for frying) - 2-3 tablespoons,
• bay leaves - 1-2 pieces,
• ready-made dumplings - 18-20 pieces,
• salt - to your taste,
• fresh herbs - a few branches.

Cooking:

1. First of all, start making meatballs. Chop the onion very finely, put minced meat, chopped greens, breadcrumbs (you can replace them with semolina), beat in a raw egg, add pepper and salt to your taste. Mix everything together, beat lightly and send to a cool place for 25-30 minutes.

If you do not like raw onions, you can first fry them a little in oil, and then add them to the minced meat. After the required time has passed, with wet hands, stick meatballs the size of a cherry from the resulting mass.

2. Pour water into the pan and let it boil over high heat.

3. During this time, prepare the vegetables. Clean them and wash them. Cut the potatoes into cubes or sticks, pepper into thin strips, onions into small cubes, rub the carrots on a coarse grater.

4. Salt the boiled water, put the potatoes in it, boil for 5-7 minutes.

5. Heat the vegetable oil in a frying pan, fry the onion cubes until golden brown, then put the carrots to it, simmer for another 6-8 minutes.

6. Gently place the meat balls into the soup and let it cook for another 5 minutes.

7. Dip the dumplings into the pan, after 2 minutes the carrots and onions and after a couple of minutes chopped bell pepper(we put it in the soup not fried).

8. Try the soup, add salt, throw a bay leaf.

9. Serve the soup, pouring it into bowls and crushing chopped herbs on top.

Soup with dumplings in a slow cooker

How does kitchen appliances make our lives easier. Soup with dumplings in itself is not complicated, but cooked in a slow cooker will require the very minimum of time from the ever-busy hostesses. At the same time, the taste and aroma are in no way inferior to soup cooked on the stove.

Ingredients:

• carrot - 1 piece,
• onion - 1 piece,
• vegetable oil - 30-40 ml,
• potatoes - 4-5 pieces,
• drinking water - 1.5-2 l,
• allspice peas - 3-4 pieces,
• ready-made dumplings - 20-25 pieces,
• salt - to your taste,
• bay leaf - 2-3 pieces,
• fresh dill with parsley - a few branches,
• butter - 30 g,
• garlic cloves - 2 pieces.

Cooking:

1. Peel and wash the carrots and onions. Cut the onion into thin half rings, the carrot into strips (or rub it on a coarse grater). Put the vegetables on the bottom of the multicooker bowl, pour in the vegetable oil and turn on the “Frying” mode for 10 minutes. Periodically look at the vegetables and stir them.

Depending on what kind of multicooker you have, it may take a little more or less time. The main thing is that the vegetables are browned, but not burnt.

2. Peel the potatoes, rinse and cut into medium cubes. Put it on top of the fried onions and carrots, pour in water, throw allspice peas. Close the multicooker lid and set the "Soup" mode for 40-45 minutes.

3. 15 minutes before the end of the process, open the lid and carefully put the dumplings, bay leaf, salt into the bowl. Close and wait for the program to finish. You can still chop the garlic cloves, and finely chop the fresh herbs.

4. When the signal for the end of cooking sounds, add greens, garlic and a piece of butter. Let the soup brew for 20 minutes with the lid closed and pour into bowls.

- dumplings are considered cooked when they float to the surface of the soup;

- dumplings swell a little during cooking (especially those made from semolina). Keep this in mind if you don't want the soup to be too thick;

- you can make the dough for dumplings a little thinner (like a thick dough for pancakes). Dip such dumplings into the soup should be using two teaspoons dipped in water. With one spoon you need to scoop up a little dough, and with the other throw it into the boiling soup;

- for the preparation of dumplings, you can use milk instead of water or meat broth;

- so that semolina dumplings do not stick to spoons and lag well behind them, it is recommended to add a little to the dough vegetable oil;

- if the soup is then in the refrigerator, then the dumplings can harden. Try to cook enough soup to eat it at a time. It is better that soups with dumplings are always fresh;

- for kids, catching dumplings in soup is quite an exciting activity. To attract the child to the process of eating a hot dish even more, you can cut the carrots into figures using special molds (these can be flowers, circles, squares, rhombuses);

- dumplings will turn out even more tender if you add butter to the dough when making them.