Soup with egg: cooking recipes with photos. Chicken soup with egg for the smallest eaters Soup for a child with egg
(Age: from 1 year old)
I am glad to welcome you on my website - we are preparing delicious ones. As I see it, the section - is confidently leading in the voting. Therefore, I replenish it today. The hardest thing is to figure out how to decorate the first dish. Puree soup, and simple, but things are worse with liquid soup. Today egg soup recipe. Egg flakes serve as its decoration. My daughters love this soup.
I have already posted a recipe for potato soup with sour cream -. Today's soup can also be called potato soup, only with an egg. I wrote about potatoes in the recipe. In this soup, I suggest you use quail eggs, my daughters and I like them better. With an ordinary egg, a very persistent smell of an egg in the soup is obtained, not every child will like it. Yes, and with quail it is more useful, you can still vary well with the number of eggs in the soup. I wrote about their benefits in the recipe. Well, now how to cook egg soup recipe.
You will need to cook egg soup:
- ½ onion;
- 2 pcs. potatoes;
- 1 carrot;
- 2 - 4 pcs. quail eggs
1. Clean and wash the bulb. Use half, cut it into small cubes. Wash and peel the carrots, also cut into cubes.
2. My eldest daughter likes grated carrots more, so I often rub on a coarse grater.
3. Peel, wash and cut potatoes into cubes.
4. Pour 500-600 ml into the pan. water (depending on what kind of soup your baby likes, more rare or thick). Bring to a boil. Throw onions with carrots into boiling water. If you are making shredded carrots, then use only onions. After 10 minutes, add potatoes.
5. After 15 minutes, add grated carrots, if you did not add carrots in cubes. You can also add a little baby pasta to the soup - 1 tablespoon if you want a thicker soup.
6. Do not forget that we will not cook with a boiled egg, but with a raw egg soup. If your child likes a rarer soup, then take 2 eggs, if thick, then 4. Break the eggs into a bowl and stir with a fork.
7. Now it remains to figure out how to add an egg to the soup. After 15-20 minutes after putting the potatoes in the soup, pour the eggs. Pour the eggs very slowly into the boiling soup, and stir thoroughly with a fork to make small flakes. Bring the egg soup to a boil and remove from heat. Cool slightly, pour into a bowl. We add unrefined oil already to the plate, you can add separately cooked meat. Bon appetit!
Pureed vegetable soup (from 1 year old)
Ingredients: potatoes 1 pc., carrots ½ pc., white cabbage ½ pc., unrefined olive oil (preferably special for children) 1 tsp, sour cream 1 tbsp. l., baby (or settled and filtered) water 1.5 cups, salt.
Peel potatoes and carrots, rinse, throw into boiling water (1.5 cups), after 5–7 minutes add 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 to the table.
Cauliflower puree soup (from 1 year old)
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 leaves of the cauliflower, wash the head and cut into small pieces. Peel the zucchini, wash and cut into cubes. Put prepared cabbage and zucchini in a pot of boiling water, cover and cook until tender (15-20 minutes). Salt the soup, then cook for another 2-3 minutes over low heat. Remove the cooked vegetables from the broth, rub through a sieve, combine with the broth and boil. Fill the soup with butter and raw egg yolk diluted with hot milk.
Unmashed soups
Milk soup with rice (from 1 year old)
Ingredients: rice 20 g, milk 1 cup, baby (or settled and filtered) water 1 cup, butter 10 g, salt.
Sort the rice, wash it several times in cold water (“in three waters”), pour it into boiling water and cook until it becomes soft (10-15 minutes). Then pour in raw milk, let it boil, salt to taste. Put a piece of butter in a bowl of soup.
Milk soup with noodles (from 1 year old)
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 warmed milk, salt and boil for 2-3 minutes. Put a piece of butter in a bowl of soup.
Soup with semolina dumplings (from 1 year old)
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.
Preparation of dumplings. Boil 1/2 cup of salted water with butter (1/2 tsp), add semolina and, stirring, boil the porridge over low heat for 5 minutes. Add butter to the slightly cooled porridge, then mix thoroughly. Boil a glass of milk with 1/2 cup hot water, add sugar. Put small dumplings into the boiling liquid with a teaspoon. Cook dumplings at a low boil for 5-7 minutes. When the dumplings float to the top, stop cooking. Put a piece of butter in a bowl of soup.
>Beetroot soup "Flower joy" (from 1 year old)
Ingredients: 1 small beetroot, 2 medium potatoes, 1-2 eggs. (up to a year and a half - only yolks), garlic 1 clove, a few sprigs of dill, bay leaf 1 pc., 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, right in the peel, without peeling, in order to preserve all the good stuff. To cook beetroot for lunch faster, it is better to boil them in advance, in the morning. First, put beets for about 40-60 minutes (if it is small), then add potatoes to it and cook them together for another 20 minutes. If you will decorate a children's beetroot, then you still need to cook one beetroot and carrots. Peel potatoes, cut into cubes. Peel the beets (do not forget to cut off more from the side of the tails) and grate on a coarse grater. Pour water into a saucepan, bring to a boil, salt. Throw 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 for children, then you need to cut off a few circles of beets in advance. Cut out the flowers from the beets using a cookie cutter. Cut out a circle in the middle of each flower. From carrots cut circles of the same diameter. We combine mugs of carrots with beetroot flowers. Decorate the edge of the plate with flowers. We pour the children's beetroot on plates. Add a teaspoon of unrefined olive oil. From a year and a half you can beetroot with sour cream. You can make beetroot hot with meat. Separately, boil the meat, cut it into cubes and add to the plate.
Soup "Zatiruha" (from 1 year old)
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, you can use 10% cream) 2 tbsp. l., dill greens, baby (or settled and filtered) water 750 ml.
We clean the onion, wash it and cut it into cubes, pour baby water into a saucepan, bring to a boil. Throw the onion into the water, bring to a boil and cook for 10 minutes over low heat under a closed lid. In the meantime, wash the zucchini, cut the peel, cut into cubes. We wash the pepper, clean it from the seed box, cut it into cubes again. We wash the carrots, peel and three on a coarse grater. Put the zucchini and carrots to the onion. Stir, bring to a boil, cook for 10 minutes. Add sweet pepper and cook for another 5 minutes. Now we do the grout. We carefully wash the egg, break it into a bowl, add a little salt, beat 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 soup broth 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, get a thick dough, which is three on a grater in the soup. Wash the dill and finely chop it. It remains to add grout to the soup. Slowly pour the mash into the center of the pot, stirring constantly. Let the soup simmer for 3-5 minutes over low heat with the lid closed. Add herbs, salt, stir and remove from heat. We cool down a little. Pour into bowls. Add a teaspoon of unrefined olive oil. You can decorate the soup with cubes of boiled meat.
Soup "Flower" (from 1 year old)
Ingredients (for 3 servings): onion 1 or ½ pcs., potatoes 1-2 (small) pcs., carrots 1 pc., zucchini (small) 1 pc., cauliflower florets 2 pcs., dill greens, cheese 30 g , unrefined olive oil (preferably special for children) 1 tsp, children's (or settled and filtered) water 750 ml.
Peel the onion, wash and cut into small cubes. Pour water into a saucepan, put on fire and bring to a boil. Pour chopped onion into boiling water and cover with a lid, make medium heat. We wash the carrots, peel and rub into a bowl on a coarse grater. Wash the zucchini, peel and cut into cubes. We also wash the cauliflower, finely chop. 10 minutes passed, as we boiled onions, we threw carrots to it, as the water boils - zucchini. Two minutes after boiling, add cabbage. Cook vegetable soup for another 7-10 minutes. In winter, you can use frozen cabbage and zucchini, put them in boiling water without defrosting. Meanwhile, wash and chop the dill. Just before cooking, put the dill, salt, bring to a boil and turn off. Children closer to three years old can put fresh dill on a plate. Our zucchini and cauliflower vegetable soup for kids is ready. Let's cool it down. Three fresh hard Russian cheese in a bowl. Pour the vegetable soup into a bowl. Add a teaspoon of unrefined olive oil. Now we decorate the soup. We spread the cheese in the form of a flower. In the middle, you can put a circle of tomato or carrot. You can add separately cooked meat.
Soup with egg (from 1 year old)
Ingredients: onion ½ pc., potatoes 2 pcs., carrots 1 pc., quail eggs 2-4 pcs., unrefined olive oil (preferably special baby oil) 1 tsp, baby (or settled and filtered) water 500-600 ml.
We clean and wash the bulb. Use half, cut it into small cubes. Wash and peel the carrots, also cut into cubes. Rub the carrots on a coarse grater. Peel, rinse and cut potatoes into cubes. Pour water into a saucepan. Bring to a boil. Throw onions with carrots into boiling water. If you are making shredded carrots, then only use onions. After 10 minutes, add potatoes. After 15 minutes, add grated carrots, if you did not add cubed carrots. You can also add a little baby pasta to the soup - 1 tablespoon if you want a thicker soup. Do not forget that we will not cook with a boiled egg, but with a raw egg soup. If your child likes a rarer soup, then take 2 eggs, if thick, then 4. Break the eggs into a bowl and stir with a fork. After 15-20 minutes after putting the potatoes in the soup, pour the eggs. Pour the eggs very slowly into the boiling soup, and stir thoroughly with a fork to make small flakes. Bring the egg soup to a boil and remove from heat. Cool slightly, pour into a bowl. We add a teaspoon of unrefined olive oil to the plate, you can add separately cooked meat.
Soup with tomatoes (from 1.5 years old)
Ingredients: tomatoes 50 g, carrots 30 g, turnip or swede 20 g, parsley 5 g, onion 5 g, semolina 15 g, butter 10 g, milk 100 g, baby (or settled and filtered) water 300 g, salt.
Finely chop carrots, turnips, parsley, onions, add water and cook for 30 minutes, add pureed raw tomatoes. Pour the sifted semolina into the boiling soup and cook at a low boil for 15 minutes, then pour in hot boiled milk, salt and bring to a boil. Put the butter in the finished soup and serve with croutons.
Soup with meatballs (from 1.5 years old)
Ingredients: meat 100 g, baby (or settled and filtered) water 1 cup, small carrots, 1/2 small onions, 1 piece of white bread, swede 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 strained broth (1/2 cup), simmer under the lid until tender (15–20 minutes). Grind the pulp of boiled meat in a meat grinder with a piece of bread soaked in cold water. Divide the resulting meat dough into meatballs the size of a hazelnut (lubricate your hands with protein when cutting). Dip the meatballs into the broth with vegetables 20 minutes before being ready.
Dried apricot soup with rice (from 1.5 years old)
Ingredients: dried apricots 7–10 pieces, 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 in boiling water and cook in a sealed container at a low boil. Wipe the boiled dried apricots through a sieve along with the broth. Sort the rice, rinse “in three waters”, dip in boiling water and cook until soft (10-15 minutes), then add the puree prepared from dried apricots, sugar syrup, salt and boil. Serve hot or chilled. You can add cream to the finished soup.
I am of the opinion that it is better to cook at the same time for the whole family and for the baby. Good for parents, good for kids. This is not always the case, 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, some are "purely for children." Hope you find your favorite soup here.
In the near future I will add milk soups, sweet soups and soups with fish (sort of like fish soup)))) then I will get to main courses, salads and desserts. but that's later, and now to your attention:
FIRST MEAL:
Vegetarian borscht
Compound:
2 potatoes
1 beet
1 carrot
1/4 head of cabbage
1 onion
1 st. a spoonful of tomato paste
Bay leaf,
greenery,
salt.
Cooking:
Pour water into a saucepan, put chopped potatoes (in small cubes) there, add chopped cabbage.
In the meantime, finely chop the onion, grate the beets and carrots on a coarse grater, lightly stew with tomato paste and, when the potatoes and cabbage are ready, season the borscht with this.
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 old)
Compound:
1 chicken
1 carrot
1 onion
2 tbsp. semolina spoons,
salt,
1 teaspoon butter
1 egg
1/2 bunch of parsley.
Cooking:
Pour the chicken with water, bring to a boil and drain the broth. Once again, put it in cold water, add vegetables and cook until tender.
Mix semolina with yolk, add soft butter, salt. Beat the protein separately and add to the mass. Put in the chopped parsley.
Drop the dumplings into the simmering broth with a teaspoon. As soon as they surface, turn off the fire.
Vegetarian oatmeal 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 cereals into boiling water and cook over low heat until tender. 5-10 minutes before the end of cooking, add finely diced carrots and onions, browned in butter. Salt and serve with sour cream.
Bean puree 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 pour hot water and cook for about 2 hours under a lid 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, salt and season with butter.
Potato soup with melted cheese (from 1.5 years old)
Ingredients:
potatoes - 4 pcs.
processed cheese - 200g
onion - 2 pcs.
dill (chopped) - 2 tbsp. l.
salt.
Cooking:
Boil potatoes in 2 liters of water until cooked, drain the broth, and rub the potatoes through a sieve, add vegetable oil, chopped onions. Add melted cheese, mashed potatoes, salt to the potato broth, bring the soup to a boil and serve with dill.
Soup with different vegetables (from 2 years old)
Ingredients:
Carrots - 1/3 pc.,
white cabbage - 1/4 leaf,
potatoes - 1/2 pc.,
green peas (fresh, fresh frozen or canned) - 1 teaspoon,
milk - 1 glass,
water - 1/2 cup,
butter - 2 teaspoons,
salt solution - 1/2 teaspoon.
Cooking:
Wash the carrots, peel, cut into strips or small cubes, put in a saucepan with melted butter and, closing the 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 carrots, pour hot water over everything, add salt solution and cook in a sealed container until vegetables are soft. Then pour in hot milk and cook the soup for another 2-3 minutes. You can put croutons of wheat bread in a bowl of soup.
Vegetable soup with cereals
Required products:
cereals (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, depending on the type of cereal, for 40 minutes. Then add diced potatoes, poached in butter, finely diced carrots, onions, sliced tomatoes and cook until tender. Salt, 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
Cooking:
Boil the meat, then put a couple of spoons of rice, wait for it to boil, put the potatoes, boil - salt, at this time cut the bell pepper, onion, carrots on a grater. Boil a chicken/quail egg. We throw vegetables to our broth. 2 minutes before readiness, finely chop the egg, throw it into the soup. We rub hard cheese on a grater (a little, so that later it does not stick together and does not stretch), put it in the soup, stir. And the final touch is greenery. The soup is ready.
Delicate soup with almonds (from 2 years old)
Compound:
200 gr pumpkin,
100 gr chicken fillet,
1 st. butter spoon,
half onion,
1 st. a spoonful of almonds
salt.
Cooking:
Finely chop the fillet and cook until almost cooked.
Cut the pulp of the pumpkin and put 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 down a bit, beat it well with a blender until smooth.
Cut the almonds into thin slices and sprinkle the soup with them already in the bowl.
Bouillon "Snowballs"
Beat the egg white, add the yolk and beat again. Pour semolina to make a thick dough, like sour cream. Form dumplings with a teaspoon, dip them into boiling meat broth. Salt the soup to taste, and cook until tender.
Soup "kharcho" for children
Ingredients:
1 large potato
2 tablespoons of rice
100 gr meat (any)
1 small carrot
1 small onion
1 tomato
vegetable oil
dill
Cooking:
In 500 ml of water, boil meatballs, then add finely chopped potatoes and rice, separately stew 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 st. peas,
4 tbsp. water,
3-4 medium sized potatoes
200 gr beef or pork,
1 bell pepper
1 small carrot
bunch of greens
0.5 st. croutons
salt to taste.
Cooking:
Pour the peas into the rice bowl, pour it with water (previously it is advisable to soak the peas in water for several hours). Put the meat cut into pieces there and put everything in a double boiler for 30 minutes.
Then add potatoes cut into thin slices, carrots grated on a coarse grater, chopped pepper, salt (optional). Cook in a double boiler for another 30-40 minutes.
When the soup is ready, add chopped greens and croutons to it.
Broccoli cream soup
Ingredients:
500 gr. broccoli
1 bulb
1 carrot
2 tbsp oils
800 l. water
125 ml cream
2 tablespoons boiled vermicelli
salt, herbs
Cooking:
Wash broccoli, cut into florets. You can use frozen vegetables. Finely chop the onion and carrot. Heat the oil in a saucepan, add the onion and sauté for a few minutes. Then broccoli and carrots go there, add water and simmer for 10 minutes. Rinse the greens and cut them directly into the soup with scissors. Let it boil, pour in the cream and use a mixer (blender) to turn everything into a puree. At the end, add salt, vermicelli.
egg soup
Ingredients:
A glass of water or broth
a tablespoon of grated zucchini and carrots,
a teaspoon of Spider Web vermicelli (it cooks very quickly),
1 egg.
Cooking:
Put carrots, zucchini in boiling water or broth. Cook for a few minutes. Then add the vermicelli, cook until the vermicelli is half cooked, then break the egg into the soup, mix to get small flakes, cook until the eggs are ready. Salt to taste.
Rice soup with cauliflower and zucchini (from 1.5 years old)
Compound:
rice - 1 tablespoon,
baby cream "Agusha" - 1 tablespoon,
cauliflower - 150 gr,
zucchini - 50 gr,
Cooking:
Rinse the rice, cover with cold water and cook until tender, about 25-30 minutes. Wash the cauliflower, separate into florets.
Rinse the zucchini, peel, cut into small cubes. Pour vegetables with a small amount of cold water and cook until soft, about 20 minutes. Rub hot vegetables and rice through a sieve or chop in a blender. Add 1/2 cup of the broth in which the vegetables were boiled to the pureed mixture, bring to a boil. Remove from heat, add cream, stir.
Soup with zucchini (from 2 years old)
Boil vegetable broth, strain. Pour in some rice and bring it to half readiness. Then add carrots (in circles), zucchini (in cubes) instead of potatoes, tomato (in cubes), onion (finely chopped). Squeeze out a clove of garlic.
Sprinkle with herbs when serving.
Buckwheat soup (from 1.5 years old)
Ingredients:
1 onion
1 carrot
1 potato
1 tbsp buckwheat,
salt,
greenery,
1 tsp butter.
Cooking:
Put chopped onions, carrots cut into small cubes in a pot of boiling water.
Boil 10 min. Then add chopped potatoes, buckwheat.
After 15-20 min. 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 (sliced)
a handful of baby pasta (in the form of letters, stars, etc.)
dill and parsley
Cooking:
Cut the chicken fillet into pieces, fill with water and cook, removing the foam. Salt and add carrots.
Shortly before the chicken is ready, put the peas, and when it boils, the pasta. As soon as 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 cereals into the boiling broth and cook until softened. Then add carrots, finely diced and browned in butter, onions, 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:
Sliced carrots and onions, sauté in butter. In a boiling vegetable broth or water, put chopped cabbage, after a few minutes, lower the potatoes cut into cubes, sautéed roots and onions and cook for 20 minutes. Then add chopped tomatoes, salt and continue cooking for 7 minutes. Before serving, add chopped dill and sour cream.
Shchi 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:
Put the cabbage cut into strips into the boiling meat broth. Bring to a boil, add the potatoes cut into cubes and cook for 20 minutes, then put the carrots stewed until half cooked in a small amount of broth, chopped onion and strips. 8-10 minutes before the end of cooking, add chopped tomato or tomato puree. Top with sour cream before serving.
Shchi vegetarian 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, stewed with butter, diced carrots, turnips or turnips, onions, tomatoes and cook until tender. Then add the apple cut into small slices. Salt and cook for a few minutes. Fill with sour cream.
Soup Chicken with dumplings (2 years)
Compound:
1 liter of water
half chicken,
bulb,
carrot,
2 potatoes.
For dumplings:
egg,
2 tbsp. semolina spoons,
10 gr butter
Cooking:
Boil the broth from the chicken, remove the meat. Put in the broth, finely chopped onion and diced potatoes. Wash the carrots and rub on a fine grater. For dumplings, mix the yolk, semolina and butter. Beat the protein and add it to the mass. When the potatoes are ready, put the grated carrots into the soup. Scoop out small portions of the dough with a teaspoon 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 gr cheese
clove of garlic,
bun
Cooking:
Beat the eggs with a mixer. Without stopping stirring, pour in boiling water and salt. Cut the bun into cubes and prepare small croutons. 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:
Dip the diced potatoes into the boiling vegetable broth, cook for 15 minutes. Then add chopped onion sautéed in butter and canned green peas, cook for another 5-7 minutes, salt. Before serving, season with sour cream and chopped dill.
Okroshka meat for children from 2 years
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 pc.
sour cream - 5 g
salt
Cooking method:
To prepare bread kvass, pour dried rye bread with boiling water and let it brew for 5-6 hours. Then strain the infusion, add yeast, sugar, raisins diluted with warm boiled water, cover the dish with a lid and leave for 24 hours to ferment. 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 onion and dill. Prepared products are gradually diluted with bread kvass. Season the okroshka with the yolk of a hard-boiled egg mashed with sour cream and salt.
Borscht with beans (from 2 years old)
Ingredients:
1 st. dry beans
6 potatoes
1/4 cabbage
1 bulb
3-4 red tomatoes
1 sweet red pepper
4 tbsp sunflower oil
1/2 each carrot and celery root or parsley
salt, sugar
parsley and dill
Cooking:
Soak beans in cold boiled water overnight.
Boil the beans until soft in a small amount of water, without closing the lid. Cut the potatoes into strips or thin sticks, pour boiling water in a separate saucepan and cook over medium heat. Put 1-2 small whole potatoes in the same pan, which, when ready, crush and add to the borscht. Put thinly chopped cabbage into the borscht and cook for about half an hour. While the potatoes and cabbage are cooking, fry the onions in sunflower oil until golden brown, add finely chopped carrots or celery and sauté for 5-10 minutes. Finely chop or grate the pod of sweet pepper, add to the passivation and lightly simmer.
Grate fresh tomatoes, pour the tomato paste into the passivation, add the bay leaf and simmer everything over low heat so that the mass thickens well. Season the borscht with passivation and cook for another 3-5 minutes, add the boiled beans (possible with the liquid remaining after cooking), if necessary, a little sugar (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 put garlic crushed with salt. Borsch needs to be insisted after cooking for half an hour.
Pea soup
Ingredients:
dry peas (you can whole can be halves) 100g;
1/2 onion;
1 carrot;
1-2 potatoes;
Cooking:
Soak peas overnight. Pour 1.5 liters of water into the pan and boil the peas (about 1-1.5 hours). Finely chop the onion. Grate carrots. As the peas boil, strain the broth. Grind the peas in a blender to a porridge-like consistency. Put the peas back into the pot. When it boils, add the onions and carrots. Cook for 5 minutes. Then add diced potatoes. Cook until done.
Separately, in a frying pan, simmer some carrots and onions in vegetable oil.
3 minutes before readiness, throw stewed carrots with onions there
Salt to taste. You can throw a bay leaf
Shchi vegetarian
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:
Dip the chopped cabbage into boiling water and cook under a lid over low heat for about 15 minutes. Then add diced potatoes, diced carrots, onions poached with butter and continue to cook until tender.
Put sliced tomato or tomato puree, salt into the soup and cook for another 7 minutes. Top with sour cream before serving.
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, browned 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 pre-soaked beans in water until tender. In boiling meat broth, put diced potatoes, as well as diced onions and grated carrots, slightly poached in water with butter and cook for 15 minutes. Then add boiled beans, salt and cook for another 10 minutes.
Okroshka vegetable on kefir
Required products:
kefir for children - 100 ml
fresh cucumber - 40 g
radish - 20 g
green onions - 5 g
dill greens - 5 g
water - 50 ml
sugar
salt
Cooking method:
Dilute kefir with cold boiled water, put fresh cucumber, radish, finely chopped green onions and dill, cut into small cubes. Mix, add salt and sugar.
Pea soup puree
Required products:
beef pulp - 300 g
water - 2.5 - 3 l
peas - 300 g
onion - 2 heads
carrots - 1 pc.
white bread croutons fried in olive oil
Cooking method:
Sort the peas, soak and soak for 3-4 hours. Well swollen peas put in a 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 noodles:
wheat flour - 25 g
water - 7 ml
egg - 1/4 pc.
salt
Cooking method:
Prepare the noodles: knead the dough from the 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. Fold the dough strips one on top of the other and chop into strips, then dry on a cutting board.
Put homemade noodles in boiling meat broth and cook for 10 minutes, salt. Before serving, season with chopped dill.
Vegetarian borscht with prunes
Required products:
beets - 30 g
white cabbage - 30 g
onion 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 stewed vegetables with prunes decoction, diluted with water (100 ml), mix, salt, bring to a boil and add prunes. Fill with sour cream.
Carrot soup (from 1.5 years old)
Compound:
2 large carrots
2 cups chicken broth,
1 st. a spoonful of orange juice
2 tsp flour
2 tbsp. spoons of low-fat sour cream,
salt,
sugar,
fresh greens.
Cooking:
Peel the carrots and finely chop. Place in a saucepan, pour chicken broth, salt a little and add sugar. Simmer the soup covered for 15 minutes.
Cool slightly. Beat carrots with broth in a blender. Pour in orange juice and a spoonful of sour cream. Return the soup to the heat and bring to a boil.
Dilute the flour with water, add to the soup and stir. Let it simmer a little. Sprinkle with dill, put the remaining sour cream.
For children, it is better to overcook the soup than undercook it.
Most likely, I will not be mistaken if I say that we all simply forgot about this soup. They forgot because we grew up, and perhaps our children. Such curly soup was given to us in kindergarten, and when I cook it, my childhood immediately comes to mind. We loved him very much, and my mother periodically cooked such a soup at home. Let's remember a happy childhood today, let's remember together how to cook curly soup.
Cooking
Cook curly soup (read the recipe with a photo below), we will use chicken broth. After cutting the chicken carcass, after cooking, I still have frames that make a wonderful broth, and there is enough meat for them.
In general, it is more profitable to buy a whole chicken. Carcasses and bones are suitable for first courses, separated meat for second courses.
After cutting, you can cook 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 remove the foam and reduce the heat.
To make the broth even tastier, put a small onion and half a carrot in a saucepan.
Let's salt a little and during the pause we will continue to remember how to cook curly soup with an egg.
While everything that needs to be cooked, prepare the rest of the ingredients. Peel the onion, rinse with water and cut into half rings. Wash the carrots with water, peel the skin and grate on a coarse grater. We carefully wash the potatoes from the ground, peel and cut into sticks, which we put in a bowl of water so that they do not darken. Break the egg into a deep bowl and lightly beat with a fork.
Let's cook a fry
Put a piece of butter in a preheated frying pan and when it melts, put prepared onions and carrots into it. Let the vegetables simmer for 7-10 minutes over low heat. Do not fry strongly, as it was in the recipe, this is children's curly soup with an egg, a recipe from our childhood, and fried foods are not desirable for children.
So, the frames are cooked, take them out with a slotted spoon on a dish and leave to cool. We will also take out the onions and carrots from the pan, we will no longer need them. In a boiling broth, the same as in the Soup recipe, put the chopped potatoes, let it boil and add the broken vermicelli. As it boils, 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 pot. Following the meat, we will send onions and carrots fried in butter there. Add fire to boil. With a spoon or fork, with which we beat the egg, we will stir the contents in a circle, making a funnel. We 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 you have curly soup with an egg, a recipe from childhood! Simmer over low heat for a couple of minutes. Serve with greens and sour cream. Bon appetit!
Ingredients
- 500-600 g - chicken bones for broth;
- 4-5 pcs - potatoes;
- 1 pc - onion;
- 1 piece - carrots;
- 100 g - thin verminel;
- 2 pcs - chicken egg;
- 50 g - butter;
- Salt, spices - to taste.
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