Children's borscht

Children's borscht

Borscht is one of the most popular first courses among many Slavic peoples. The ingredients in it make it not only tasty and satisfying, but also useful. Loving parents do not want to deprive their children of the pleasure of eating this unique beet and cabbage soup, they try to acquaint children with it as soon as possible. A traditional cooked dish for babies will not work, causing allergies and digestive problems. However, this soup can be included in their diet. It is only necessary to prepare it according to special recipes. Children's borsch is brewed according to the rules, which depend on the age of the child who has to eat it.

Cooking Features

Typically, pediatricians are allowed to include borsch in the diet of a baby from 1 year. If a child is prone to allergies, he will have to postpone familiarity with popular foods until 1, 5-2 years. Some mothers decide to introduce baby borsch with the baby’s diet from 8 months without negative consequences for him. Regardless of the age of the crumbs, children's borscht is prepared for him in compliance with certain rules.

  • The products that make up the borscht should be familiar to the baby, and parents should have a firm belief that they are perceived by the body of the little man well, without causing him allergies, digestive disorders, excessive gas formation.
  • It is necessary to start feeding the child with borscht from small portions, gradually increasing them to the rate recommended at the appropriate age.
  • Borsch for children is boiled in water or low-fat broth. The choice of a liquid base depends on the age. Bone broth can be given only to children over 3 years old, as it belongs to allergenic products. But the broth of chicken or lean calf pulp can be used earlier. With the introduction to the diet of baby pork is better not to hurry.
  • Not all ingredients can be included in children's borscht. Beans and mushrooms are not the place there, as well as spicy seasonings, garlic. Bulgarian pepper can be added only if the child is more than 2 years old, and even then carefully. Onions can be put in the soup, if the consumer has already turned 1, 5 years. From the same age they are allowed to fill the borsch with sour cream.
  • The degree of grinding products for borscht depends on the age of the child. From 1 year to 1, 5 years, all vegetables, including potatoes, are ground on a grater, the cabbage is chopped so finely that its pieces resemble chips, the meat is ground by a blender or ground through a sieve. If the baby is not even a year old, the whole soup is ground through a sieve. For children aged 1, 5 to 2, 5 years, cabbage is chopped just as thinly, but with a longer straw, other vegetables are rubbed coarsely, the meat is disassembled into fibers or cut into tiny pieces. For children aged 2, 5-3 years, potatoes can be cooked, cut into cubes, and then just mash them with a fork. For children of kindergarten age, vegetables are cut into strips, although if desired, beets and carrots can be grated, the meat is put in a plate, cut into small pieces across the grain.
  • It is not permissible to fry vegetables before adding to a baby food dish. Passee them only if the child for whom the soup is cooked is more than 3 years old.

It would be nice if, from early childhood, you begin to instill in your child the taste, to acquaint him with the culture of eating. Try to cook the baby borscht so that it looks red and appetizing. To do this, it is enough to put out the beets separately and add them to the soup shortly before it is ready.

Children's borsch for babies under 1, 5 years old

Composition:

  • water - 1 l;
  • potatoes - 100 g;
  • carrots - 100 g;
  • boiled veal - 50 g;
  • white cabbage - 50 g;
  • beets - 50 g.

Method of preparation:

  • Wash vegetables thoroughly with a brush and special shampoo. Pour boiling water over them.
  • Peel the vegetables. Remove the skin thickly, do not save.
  • On a coarse grater, chop the potatoes; for small ones, carrots and beets.
  • Cut cabbage into pieces no more than a centimeter thick, cut it as thin as possible.
  • Cut the meat into small pieces and turn into mashed potatoes using a blender.
  • Boil the water. Put cabbage into it. When the water boils again, add the remaining vegetables. Cook them for 15 minutes.
  • Add the meat and continue cooking for another 10 minutes.

This soup does not have the usual red color, is prepared without salt and spices. It may not seem tasty enough to an adult, but the child will eat it with pleasure, and the soup will do him good.

Children's borsch for children 1, 5-2, 5 years old

Composition:

  • water or lean meat broth - 1, 2 l;
  • beets - 100 g;
  • carrots - 100 g;
  • onions - 50 g;
  • potatoes - 100 g;
  • white cabbage - 100 g;
  • boiled beef or chicken breast - 150 g;
  • tomato - 100 g;
  • salt - to taste.

Method of preparation:

  • Wash vegetables thoroughly, pour boiling water over them and clean them. Wash again, dry with a napkin.
  • Onion cut into very small cubes.
  • Chop carrots, beets and potatoes on a grated large-sized grater.
  • Disassemble meat into fibers or cut it as small as possible.
  • Thin straws about 1-1,5 cm long, chop cabbage.
  • Tomato boil, peel. Cut in half, remove the seeds with a small spoon. Strain the tomato pulp through a sieve.
  • Place the beets in a small frying pan, put tomato puree on it, add a few spoons of broth. Put on a slow fire and simmer until cooked beets.
  • Boil the broth, put the onion in it. After 5 minutes, add the carrots, after another 5 minutes - the cabbage and potatoes. Boil 15 minutes.
  • Add meat and stewed beets, lightly salt and continue cooking the soup for 8-10 minutes.

The soup prepared according to this recipe has a red color typical of this type of soup, and it looks very appetizing. It is unlikely that your child will refuse such a dinner. If you put a teaspoon of sour cream in his bowl, it will not harm him.

Children's borscht for children aged 2, 5-3 years

Composition:

  • low-fat meat broth - 1 l;
  • white cabbage - 100 g;
  • potatoes - 100 g;
  • beets - 100 g;
  • carrots - 100 g;
  • lean meat - 150 g;
  • onions - 50 g;
  • tomato puree - 40 ml;
  • salt, dill and parsley - to taste;
  • sour cream - to serve.

Method of preparation:

  • Wash vegetables well, do not forget to pour boiling water over them.
  • Cut potatoes into cubes no more than a centimeter.
  • Coarsely rub the carrots.
  • Bake beets, peel, chop on a coarse grater.
  • Cut the meat in small pieces.
  • Chop cabbage thinly, as you usually chop it, while cooking adult borscht.
  • Finely chop fresh greens.
  • Put potatoes and cabbage in boiling broth. When it boils again, add carrots. Cook vegetables a quarter of an hour. Add meat.
  • After 5 minutes, put the tomato puree and beetroot, add salt to the soup. Continue cooking as much again.
  • Add the greens, bring the soup to a boil. Boil for 2-3 minutes, remove from heat.

Pour the borsch into a plate, mash the cabbage and potatoes with a fork, then put a small spoonful of sour cream, mix. Sprinkle with a small amount of fresh greens.

Borsch for children over 3 years old (as in kindergarten)

Composition:

  • nonfat broth - 1 l;
  • potatoes - 0, 4 kg;
  • cabbage - 120 g;
  • carrots - 80 g;
  • onions - 40 g;
  • vegetable oil - 10 ml;
  • butter - 10 g;
  • tomato paste - 10 ml;
  • salt, greens - to taste;
  • sour cream - 40 ml;
  • meat (optional) - to taste.

Method of preparation:

  • Boil beets or bake until tender, rub, save for a few minutes in vegetable oil, using only a teaspoon of this product.
  • In the remaining vegetable oil, save the tomato paste.
  • Finely chop the onion, grate the carrot.
  • Melt butter in a pan, put onions and carrots in it. Pass over a low heat until the vegetables are soft.
  • Cut potatoes into medium-sized sticks (or large straw), chop the cabbage.
  • Put potatoes in boiling broth.
  • After 5 minutes, enter the onion-carrot dressing.
  • After another 5 minutes, add the cabbage and boil until soft.
  • Add the beets.
  • After another soup boil add tomato paste to it. Cook for 5 minutes.
  • Add sour cream, salt, greens, mix. Boil for 2 minutes and remove from heat.

Let the soup stand for a bit so that it is not too hot, then pour into plates and invite the children to the table.

Children's borsch is not quite brewed like an adult, but it turns out to be no less tasty, useful and appetizing.

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