Baby food ground beef

Ground Beef for Babies - First Foods for Baby

When can babies eat ground beef?

Beef may be introduced as soon as your baby is ready to start solids, which is generally around 6 months of age. At this stage in their lives, babies—particularly breastfed babies—need lots of iron, protein, and zinc on a regular basis. Beef (along with bison and lamb) delivers these essential nutrients in spades. Check out our age-appropriate serving ideas!

Is ground beef healthy for babies?

Absolutely. Beef offers essential nutrients that help your baby grow: B vitamins, iron, selenium, zinc, and more. The meat is also packed with protein and both saturated and polyunsaturated fats, which your baby needs for brain, heart, and vision health.1 But keep in mind that the nutritional benefits differ depending on where and how the animal was raised.

Meat from animals that consume a natural diet of grasses and wild plants growing in a pasture offers more healthy fats (including omega-3 fatty acids) and nutrients like vitamin E, flavonoids, and carotenoids, which our bodies convert to vitamin A.2 Most importantly, grass-fed beef contains fewer antibiotics, growth hormones, and pesticides than meat from animals raised on commodity crops in feedlots.

The challenge for American consumers is that our federal government does not have a regulatory framework to standardize the labeling of beef and other animal products. When you see a package of “grass-fed” beef, do you imagine a bucolic image of cows roaming in a green pasture under sunny skies? Think again: packages labeled “grass-fed” beef could easily come from an animal that was fed grass (or more likely, hay) on a packed feedlot. The same is true for “pasture-raised” beef—there is no federal definition or regulatory monitoring to standardize the marketing term, so the animal may have spent just a portion of its life on a pasture.

When shopping for beef, it’s best to know your source and try to support farms with trustworthy farming and animal husbandry practices. When that level of awareness is impossible, pay attention to labels to better understand how the animal was raised: a package of pasture-raised, grass-fed, or organic beef is most likely a healthier choice. Also look for the logos of trusted organizations that operate third-party certification programs like the American Grassfed Association. Try to avoid beef that is simply labeled “beef” or “natural beef” on the package as it most likely came from an animal raised on commodity crops and pumped with antibiotics on a feedlot.

Is ground beef a common choking hazard for babies?

Yes. Meat is a common choking hazard, though ground beef is less of a risk than say a cube or chunk of steak would be. Check out our age-appropriate serving suggestions.

For more information, visit our section on gagging and choking and familiarize yourself with common choking hazards.

Is ground beef a common allergen?

No, though in theory, one could be allergic to any food. Watch your babies as they eat to monitor for signs of a reaction.

How do you prepare ground beef for babies with baby-led weaning?

Every baby develops on their own timeline, and the suggestions on how to cut or prepare particular foods are generalizations for a broad audience. Your child is an individual and may have needs or considerations beyond generally accepted practices. In determining the recommendations for size and shape of foods, we use the best available scientific information regarding gross, fine, and oral motor development to minimize choking risk. The preparation suggestions we offer are for informational purposes only and are not a substitute for child-specific, one-on-one advice from your pediatric medical or health professional or provider. It is impossible to fully eliminate all risk of a baby or child choking on any liquid, puree, or food. We advise you to follow all safety protocols we suggest to create a safe eating environment and to make educated choices for your child regarding their specific needs. Never disregard professional medical advice or delay in seeking it because of something you have read or seen here.

6 to 12 months old: Mix ground beef into an easy-to-scoop food, such as mashed potatoes. Let your baby get messy by scooping with hands and also offer a pre-loaded spoon to start to introduce utensils. If you feel comfortable, you may also offer hamburger patties as suggested in the 12 to 18 month section.

12 to 18 months old: Ground beef patties are perfect for this age. Serve a patty on top of applesauce or yogurt, which will add moisture and aid swallowing. If a too-big piece of meat breaks off in your baby’s mouth, stay calm and give your baby the chance to work it forward independently. Babies at this age have a strong gag reflex to help keep food forward on the tongue. If your child is struggling with a too-big piece of food, coach them to spit it out by sticking out your own tongue and saying “ah” and/or by tilting them forward gently and putting your hand underneath their chin to catch the food. Refrain from sticking your fingers in your baby’s mouth, which can result in your unintentionally pushing food further back.

18 to 24 months old: Around this age, your baby may be ready for hamburgers with the bun. (You could certainly try serving a whole burger with the bun before then but don’t be surprised if your baby just takes it apart and eats the bread!)

For more information on how to cut food for babies, visit our page on Food Sizes & Shapes.

Recipe: Beef Burgers


  • 1lb ground beef
  • 1 shallot or small onion
  • Olive oil
  • 1 garlic clove
  • Lemon juice (optional)
  • Sweet paprika (optional)
  • Greek yogurt, applesauce, or mayonnaise (for dipping)


If the beef meat is frozen, defrost it in your refrigerator.

  1. Finely chop 1 shallot or ½ onion. Sauté with olive oil in a skillet on medium low heat. While the onion is cooking, finely chop 1 clove of garlic. Add it to the pan with the onion and cook for a couple of minutes, until the onion is soft and translucent.
  2. Place 1lb of ground beef in a bowl. Add the cooked onion and garlic, then mix together with your hands. It’s not necessary, but at this stage, you could also add an egg and some breadcrumbs for extra flavor and texture. For older babies, try adding new spices, such as coriander or cumin—or both!
  3. Form the meat into small patties. Cook the patties in a skillet over medium heat. For faster cooking, cover the skillet while the patties are cooking. After a few minutes, flip the patties. To test readiness, cut one patty in half and make sure it’s well done, with no pink meat inside.
  4. Serve the patties with Greek yogurt, mayo, or applesauce as a dip. For added flavor, try whisking in a splash of olive oil, a squeeze of lemon juice, and a sprinkling of sweet paprika to the yogurt or mayo.

Flavor Pairings

Ground beef is extraordinarily versatile but is particularly tasty when mixed with sautéed shallots and onions, topped with low-sodium cheese, and incorporated into casseroles, chili, and stews. Spices that pair well include coriander, cumin, paprika, rosemary, and thyme.

  1. Pighin, D., Pazos, A., Chamorro, V., Paschetta, F.,Cunzolo, S. et al. (2016). A Contribution of Beef to Human Health: A Review of the Role of the Animal Production Systems. The Scientific World Journal. doi: 10.1155/2016/8681491. Retrieved May 3, 2020.
  2. Pighin, D., Pazos, A., Chamorro, V., Paschetta, F.,Cunzolo, S. et al. (2016). A Contribution of Beef to Human Health: A Review of the Role of the Animal Production Systems. The Scientific World Journal. doi: 10.1155/2016/8681491

Basic Beef Baby Food Puree (6+ Months)

This homemade Basic Beef Baby Food is a great addition to your baby’s favorite purees for extra protein and flavor! It’s an incredibly simple recipe with big flavor and nutrition! It’s perfect as a Stage One Baby Food – 4-6+ months.

Medically reviewed and co-written by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).

Beef Baby Food

Beef, it’s what’s for baby’s dinner! Beef puree, that is. 😉

This beef puree is loaded with so many great nutrients that your baby needs in order to thrive – protein, iron, calcium and folate.

And while it may seem counter-intuitive and perhaps weird (or at least it did to me), beef puree 🥩 is a great first food for your baby.

Just because it’s a nutrient-dense puree doesn’t mean your baby needs bowls upon bowls of it. Since beef puree has a somewhat intense flavor, a few spoonfuls added to your baby’s favorite veggie or fruit puree should be enough.

Is it your first time making homemade baby food? If you answered yes, then I suggest you start this journey by reading my in-depth Guide on How to Make Homemade Baby Food. The detailed article goes over all the essential information such as the best cooking tools to have on hand, safe storage, knowing when your baby is ready for solids, introducing purees, making the best first foods for baby, and more! You can also check out my best-selling cookbook for even more information and recipes.

Beef Puree Video

Watch this video to see how easy it is to make your baby homemade Beef Puree!

Reasons to Love this Beef Puree
  • simple yet flavorful
  • packed with protein
  • great to add to any other fruit or veggie puree that baby loves
  • baby food for 4-6 months and up
  • stage 1 baby food
  • freezer-friendly 
  • homemade


Make sure to read the recipe card below for full ingredients and instructions!

  • Beef: Since beef is the star of the show in this puree, we are going to start with a good piece of meat. We are going to use 8oz of chuck stew meat or cubed sirloin beef. You can also easily scale up this recipe if you want more than 12 ounces of baby food.
  • Broth: To get that rich, deep beef flavor, we will cook our beef in beef broth. I recommend using a low-sodium, sodium-free, or free-range beef bone broth for this recipe. You can also use any of those variations above with a vegetable broth as well. If you don’t have any of those on hand, you can use water. 
  • Oregano: We are adding dried oregano to give the puree a little more complex taste. This can easily be omitted if you prefer or you can substitute in dried parsley, basil, rosemary, thyme or cilantro.

Grass-Fed Beef: I recommend using grass-fed beef for this recipe, if possible. Grass-fed beef will have more healthy fats, more free Omega-3 fatty acids (healthy fats), vitamins A, E, and B as well as more antioxidants.

Health Benefits of Beef

  • Protein: Beef is an excellent source of protein, which is essential for proper growth and development of all organ systems and maintaining and repairing tissues. It is considered a complete protein, meaning it has all of the amino acids that are needed to make protein.
  • Iron: Beef is a good source of iron, needed for making red blood cells, neurodevelopment and preventing iron deficiency anemia, and zinc, needed for growth and development and supporting the immune system.
  • B12: Beef is also high in B12, which is essential for brain development and healthy red blood cells.
  • Choline: can also be found in beef, which is also important for brain growth and development.

Step-by-Step Instructions
  1. Boil: In a medium saucepan, bring the cubed beef, broth, and oregano to a boil over medium heat. 
  2. Simmer: Turn the heat down to low and cover the saucepan. Simmer for 15-20 minutes or until the beef is just cooked through. Let it cool slightly.
  3. Puree: Using a slotted spoon, transfer the beef to a blender or food processor and puree until you reach your desired consistency, adding broth in 1/4 cup increments if needed.
  4. Eat: Serve to your baby plain or added into another puree. 
  5. Freeze: Store a small portion in the fridge and freeze the rest for another meal.

Tools Needed

These tools will make it a lot easier for you to make this healthy Beef Puree. For more of my favorite kitchen tools make sure to check out my shop.

  • Saucepans
  • Blender or Food Processor
  • Freezer Tray
  • Storage Containers for Fridge
  • Stasher Bag
  • bib with catch pocket
  • Saucepans

Frequently Asked Questions

When can baby eat beef puree?

Babies can have beef as one of their first foods. When a baby can start on solids is determined by their own rate of development, which generally comes between 4-6 months of age. Some of the developmental milestones babies need to reach in order to start solids include: if your baby has solid control of their head and neck, if your baby has doubled in weight, and if your baby is reaching for or opening their mouth when you eat (see my guide here). Before you start your baby on purees, you should consult with your pediatrician to make sure your child is developmentally ready.

Can beef be baby’s first food?
Yes, beef can 100% be baby’s first food if you want it to be. It is recommended to wait to introduce the top eight allergen foods to baby once a few other well tolerated foods have been introduced, but otherwise foods can be introduced in any order so choose whatever you are most excited for baby to have.

Is beef a common allergen for baby?
No, beef is not a common allergen, however, as with any food, start with a small portion and be aware of any signs that might be an allergic reaction after introducing it.

Does beef cause constipation for babies?
No, beef itself is not known to cause constipation in babies, however it won’t really help with constipation either since it lacks fiber. If baby is eating too much meat, it could replace fiber-rich foods, which could cause constipation.

How to Store Beef Puree

You can store this puree in an airtight container in the fridge for up to 3 days. 


This puree can be frozen for up to 2 months.

  • Spoon puree into a freezer storage container. Do not overfill. 
  • Place the lid on the storage container or cover with a piece of saran wrap, and label with the date and recipe name. 
  • Place the tray into the freezer and let it freeze completely — preferably overnight. 
  • Pop out the baby food cubes and place them in a ziplock baggie or stasher bag. Don’t forget to relabel the baggie or stasher bag for future reference.

Need more information on how to store your baby foods? Head over to my Best Baby Food Storage Containers – Plus 6 Tips on Freezing and Thawing post!

Label Tip: Don’t forget to label your purees before you place them in the fridge or freezer with the name of the puree and the date you made it. Take it from me; by the end of the week, you will completely forget what is in your freezer and how long it’s been there. 😉

Great Beef Combination Purees

While this beef baby food is great by itself, it can be a little intense for some babies. I recommend mixing it into one of your baby’s favorite purees as an introduction to the rich taste of beef. Here are some great purees to mix with the beef puree:

  • Apples
  • Sweet Potato
  • Pear
  • Carrot
  • Broccoli
  • Pea
  • Mango


  • Follow your baby’s lead – when feeding purees from a spoon, sometimes there’s a tendency to keep offering bites past the point of your baby being full. Always follow your baby’s cues for when they are done eating. Turning away from the spoon, closing her mouth, or pushing food away are all signs that your baby is finished with the meal.
  • Try adding a little seasoning or spice to purees – babies like flavor! Or consider changing the temperature of purees from time to time, to slightly warmed or slightly chilled. Varying these aspects adds to the sensory experience!
  • Throwing spoons is a common phase that all babies go through at one point or another.  One of the best ways to handle spoon throwing is to ignore it and keep feeding your baby as usual (with an extra spoon you already have at the table). If your baby ends up also throwing back up spoons #2 AND #3, simply encourage your baby to eat with their hands until they appear to be finished with the meal. ***Give baby plenty of opportunities to practice putting items in and taking items out of containers outside of mealtimes.

Recipe Tips
  • Use a Slotted Spoon: When transferring the cooked beef from the saucepan to the blender, make sure to use a slotted spoon so you don’t add too much broth into the puree from the start. You only want to add broth if needed while blending. I had to add a 1/4 cup of broth to the blender while I was pureeing this beef. 
  • Reheat Gently: If you are freezing some of this beef puree, reheat it in 20-second intervals. You don’t want to recook the beef.

  • 8 ounce beef chuck stew meat, or cubed sirloin beef
  • 2 cups beef or vegetable broth, low or no sodium
  • 1 tsp dried oregano
  • Boil: In a medium saucepan, bring beef, broth and oregano to a boil over medium heat. Turn to low and simmer for 15-20 minutes or until beef is cooked all the way through. Let cool slightly.

  • Transfer: Using a slotted spoon, transfer the beef to a blender or food processor, reserve broth.

  • Puree: starting on low and working your way up to high-speed, puree the beef until you reach your desired consistency, adding in broth in 1/4 cup increments if needed. I had to add in just 1/4 cup of broth to get the consistency seen in this photo.

  • Eat: serve to baby plain or added into another puree. 

  • Freeze: store a small portion in the fridge and freeze the rest for another meal. 

Age: 4-6 months and up

Yield: 12 ounces

Storage: Fridge – store in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 months.




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From the age of 8 months, meat purees, a source of protein and easily digestible iron, are included in the child's daily menu (if the first complementary foods were introduced at 6 months, then meat should be given from 9–10 months). Meat purees are given to healthy children, starting with 5 g (1 teaspoon), and gradually increase to 60-80 g by the year. It is better to start with turkey meat, beef, lean pork.

You can buy mashed meat in stores or pharmacies, but you can successfully prepare it at home. To do this, meat without fat, cleaned of veins and films, must be boiled, chopped well with a knife and passed through a meat grinder at least twice. The resulting minced meat can be mixed with vegetable puree or milk (mixture).

To save time and effort, you can go the other way: cook meatballs from raw minced meat, put in the freezer and use as needed. They can also be boiled together with vegetables, and then chopped together (for example, in a blender).

And of course, we must not forget that for the preparation of meat dishes for children, it is necessary to use only fresh meat, without additives, which must first be thoroughly washed, remove films, fat and veins, if any.

Which meat is healthier for a child


Most often complementary foods start with beef, due to its availability and usefulness. It is distinguished by the content of the most valuable proteins, which include almost all essential and nonessential amino acids. It contains a lot of protein (20%), fat 10%, iron - 2.9 mg per 100 g of the product, zinc and B vitamins. x months) for a total of 90%. The most valuable part of the carcass recommended for baby food is tenderloin - meat from the lumbar region (it contains only 2.8% fat).

However, it must be borne in mind that beef can cause allergies in a child. Also, beef is not recommended for children with an allergy to cow's milk.

Rabbit meat

Hypoallergenic and easily digestible meat. In the human body, rabbit meat is digested by 90%, and protein from rabbit meat is digested by 96%. It contains more protein (21%), and less fat than beef that is familiar to us. Although rabbit meat is a white meat, it contains more iron than beef: 3–4 mg per 100 g. Rabbit meat has less salt (sodium chloride) and purines than other varieties. The most valuable is the meat of young rabbits (up to 3 months).

For baby food, it is recommended to use the back of the rabbit carcass, it has less connective tissue fibers.

Turkey meat

Low allergenic, protein rich meat. It is relatively poor in fat (4%), cholesterol and is easily digestible (95%). The turkey breast fillet (the recommended part of the bird) contains 24.5% protein and 1.9% fat. It has more sodium than other types of meat. A whole turkey has more iron than beef and even more than a rabbit: 4-5 mg per 100 g, but its fillet (breast without skin) has less iron: 2-3 mg per 100 g. Turkey meat is very tender and tasty .

Horse meat

Horse meat is also classified as low allergenic meat. Rich in complete proteins 21%, tenderloin contains about 4% fat, in terms of protein value and digestibility and iron content, horse meat is not inferior to beef.

Other meats that should not be started with complementary foods

Chicken meat

Chicken meat is considered to be even more allergenic than beef, so it is usually not started with complementary foods. Chicken fillet contains 18-19% protein, 1.9% fat, 1.5 mg iron per 100 g.

Chicken is introduced later (from 7–8 months) and given to the child only 1–2 times a week. The recommended part is the breast.


Even later (from 8–9 months) pork is introduced into complementary foods. It also belongs to the hypoallergenic varieties of meat, but has a higher fat content. Meat pork used in children's nutrition contains approximately 14% protein and 33% fat.

Pork tenderloin recommended: 20% protein and only 7% fat. But of all animal fats, pork fat has the most beneficial properties, because it contains a certain amount of polyunsaturated fatty acids. Pork fat is easier to digest. Iron in pork is about the same as in chicken: 1.5 mg per 100 g.


Lamb is also used in children's nutrition, the meat is tougher, its nutritional value is not inferior to other varieties. It can be entered from 9 months.

After the child gets used to meat, different types of meat alternate. Preference is usually given to beef.


Fish often causes allergies, so it must be administered with caution. After the child is accustomed to meat, they begin to give fish. This happens no earlier than 7 months.

The meat of all kinds of fish is rich in magnesium, potassium and, especially, phosphorus, as well as iodine and fluorine. Fish contains vitamins A, D, E and vitamins of group B. Sea fish is chosen as the most useful, white, as the least allergenic and low-fat: cod, hake, tuna, haddock, pollock.

Fish puree is prepared in the same way as meat puree. All bones are carefully removed before grinding. The maximum amount of fish puree by 1 year is 50 g. Fish is given to a child instead of meat 1-2 times a week.


It is recommended to introduce meat into the child's diet first, and then meat broth. Since meat broth is not a fundamentally significant product in terms of the content of nutrients: proteins, fats, minerals, you can not include it in the diet of children under 1 year old at all.

For the broth, be sure to take lean meat without veins. For 30–50 g of meat per 200 ml of water. Wash the meat thoroughly. To reduce the concentration of extractives in the broth, it is recommended: pour the meat with cold water, bring to a boil and cook for 5–10 minutes, then drain the broth, pour the meat again with water and cook until tender.

Up to 1 year, since the amount of broth in the diet is strictly limited, it is advisable to cook meat separately from vegetables, and then add the required amount of meat and broth to the finished portion. After 1 year, you can add other soup ingredients to the meat broth during the cooking process.

The same is true for fish broth.

Dishes for children of the first year of life

Puree With Chicken and Potatoes (Option 1)


  • chicken meat - 100 g, 9008
  • potatoes - 200 g,
  • milk - ¼ cup,
  • butter - ½ tsp.

Boil low-fat chicken broth, strain through a wet napkin and pour it over the peeled and cut into large pieces potatoes. The broth should just cover the potatoes. Boil the potatoes under the lid for 25-30 minutes, then wipe through a hair sieve, adding pre-cooked and minced chicken meat. Dilute the resulting puree with boiling milk and beat with a whisk. Heat on the stove until boiling. Add butter to the finished puree.

Chicken and Potato Puree (Option 2)


  • potatoes - 2 pcs.,
  • chicken - 100 g,
  • milk - ½ cup,
  • butter - 1 tsp,
  • salt - to taste.

Boil the chicken, grind it in a meat grinder. Peel potatoes, cut and pour hot broth. Cook for 30 minutes, rub hot through a sieve, add minced chicken. Then pour in hot milk and beat well. Heat over low heat and add butter.

Meat puree


  • meat - 100 g,
  • water - ¼ cup,
  • butter - ⅓ tsp,
  • broth - 30 ml.

Wash a piece of meat (beef), cut off the film, remove fat and tendons, cut into small pieces. Pour cold water over and simmer covered until soft. Pass the cooled meat twice through a meat grinder, rub through a sieve, add broth, salt, bring to a boil over low heat, remove from heat and add butter.

From the age of 7 months the baby can be given boiled meat. It is a high quality protein, different from human milk protein, and easily digestible iron. Also, the child receives a new type of fat, vitamins (B1, B6, B12), trace elements (cobalt, zinc, etc.). In addition, the introduction of meat stimulates the digestive apparatus and contributes to the proper development of teeth and learning to chew.

It is better for a child to give low-fat varieties of beef, veal, pork, chicken, turkeys, rabbits. Preferably boiled and stewed and only occasionally fried.

Meat Puree With Rice (Option 1)


  • beef - 100 g,
  • rice - 2 tbsp. l.,
  • milk - ½ cup,
  • butter - 1 tbsp. l.,
  • salt - to taste.

Boil the meat. Cook rice until tender. Pass meat with rice through a meat grinder twice. Add hot milk, mix and, stirring all the time, warm over low heat for 5 minutes. Remove from heat, season with oil.

Meat Puree With Rice (Option 2)


  • meat (pulp) - 150 g,
  • beaten egg - 1 pc.,
  • viscous rice porridge - 4 tbsp. l.,
  • salt.

Pass the meat cleaned from fat and tendons through a meat grinder, mix with cold viscous rice porridge, pass through a meat grinder again, add the egg, salt and beat well. Put the resulting mass on a frying pan, greased with oil, and bake in the oven.

Vegetable puree with liver


  • liver - 100 g,
  • potatoes - 1 piece,
  • carrots - 1 piece,
  • onion - ½ pc.,
  • butter - 2 tsp,
  • salt.

Rinse, clean and quickly fry the liver in a teaspoon of hot butter on both sides. Add some hot water and simmer covered for 10 minutes. Boil vegetables and rub through a sieve along with stewed liver. Add salt, a little vegetable broth and warm for 5 minutes. Drizzle with butter and beat well.

Liver Puree


  • liver - 200 g,
  • butter - 2 tsp,
  • onions - 10-15 g.

Rinse the liver in running water, free from films, cut into pieces, salt and sprinkle with a little flour. Dissolve the butter in a frying pan and fry first the finely chopped onion, then the liver, quickly turning it over. Transfer the liver pieces to a saucepan, add water, close the lid and simmer in the oven for 7-10 minutes. Pass the cooled liver twice through a meat grinder or wipe through a sieve.

Meat cutlets


  • meat - 100 g,
  • water - 60 ml,
  • roll - 20 g.

Wash the meat (veal), cut off the films, remove fat and tendons, cut into small pieces and pass through a meat grinder. Then mix the minced meat with a roll soaked in cold water, and again pass through a meat grinder.

Add salt to the minced meat and beat well, adding cold water. Make cutlets from the resulting mass, put them in a single layer in a saucepan, half-fill with vegetable or meat broth, close the lid and simmer until tender (about 30-40 minutes).

Fish cutlets


  • fish - 250 g,
  • roll - 30 g,
  • milk - 50 ml,
  • egg - ½ pc.,
  • butter - 1 tbsp. l.

Cut the fish into pieces. Remove the skin, take out the bones and pass through a meat grinder. The second time, grind the minced meat together with bread soaked in milk. Then salt, add a raw egg and beat until a fluffy mass is obtained.

Cut it into patties, place on the grate of a steam pan greased with oil (or moistened with water), close the lid tightly and bring the patties to readiness.

The meat of sea fish contains a lot of minerals and trace elements: iron is necessary for normal blood formation; iodine ensures the health of the thyroid gland and is necessary for children at school age; other trace elements include chlorine, copper, and calcium.

Fish Pudding


  • fish fillet - 100 g,
  • roll - 50 g,
  • milk - ½ cup,
  • egg - 1 pc.,
  • butter - 1 tsp,
  • salt.

Soak the bread in milk and pass through a meat grinder together with the fish fillet twice. Rub through a sieve, add salt, raw egg yolk and mix well. Whisk the egg whites until stiff and carefully fold into the mixture.

Grease a mould, sprinkle with breadcrumbs or flour and fill with the mass. Place the form in a saucepan filled with water up to half the height of the form, cover with a lid and cook the pudding over low heat for 40 minutes.

Chicken, Meat or Fish Pudding


  • meat - 200 g,
  • milk - 1 cup,
  • roll - 60 g, egg - 2 pcs.,
  • vegetable oil - 2 tbsp. l.

Mix chicken pulp (if you wish, you can replace it with beef, beef liver or fresh pike perch) mixed with a small piece of dry bread soaked in milk, then mince twice.

Rub the resulting minced meat through a sieve, salt, dilute with milk until the consistency of gruel, add raw yolks, and then whites whipped into a strong foam, mix carefully (from bottom to top, so as not to crush the protein).

Place in a small enameled saucepan, thickly oiled and sprinkled with breadcrumbs, cover with an oiled circle of paper. Lower the saucepan into a large saucepan filled with boiling water to half the height of the smaller saucepan, cover with a lid and put on the stove for 40-45 minutes.

Sandwich Pies (Option 1)


meat - 100 g,

onion - 1 pc.,


Boil lean meat, finely chop the onion and lightly fry in oil. Pass meat and onions through a meat grinder, salt and mix well.

Sandwich Pies (Option 2)

Ingredients: chicken meat - 100 g, egg - 1 pc., butter - 30 g, salt.

Boil chicken meat, grind together with boiled egg, add butter, salt and mix.

You can also make pâtés from stewed liver, minced sausage or frankfurters, fish, eggs or cottage cheese.

Liver Pate


liver - 100 g,


carrots - 1 pc.,

egg - 1 pc.,

butter - 30 g,


Cut the livers, remove the veins and quickly fry them in oil. Add some water, cover and simmer for 5-7 minutes.

Cool, mince twice, a second time with pre-fried onions, small boiled carrots, boiled eggs. Add butter, salt, beat well.

Fish Pies (Option 1)


herring fillet - 200 g,

onion - 1 piece,

cheese - 100 g,

green onion,

parsley and dill.

Pass the onion together with the herring fillet through a meat grinder. Grate the cheese on a fine grater and add to the herring mass. Mix, sprinkle with herbs.

Fish Pate (Option 2)


canned fish - 100 g,

egg - 1 pc. ,

cheese - 100 g,


Mash boneless fish from canned food (children's canned food is taken for babies), add a boiled chopped egg, grated cheese on a fine grater, season with mayonnaise.

meat broth


meat-100 g,

Water-400 ml,

Carrots-1 pc.,

parsley root,


Turnip ,


Wash a piece of meat (beef) with bones, cut off the film, remove fat and tendons, cut into small pieces, crush the bones. Pour two glasses of cold water, bring to a boil, remove the foam, cover with a lid and cook over low heat for an hour. Season the broth with finely chopped roots (onions, parsley, carrots) and herbs.

Continue cooking for another hour. Then remove the fat; strain the broth, salt, bring to a boil. Serve with meatballs.

Meat Puree Soups (Option 1)


meat - 100 g,

broth - ½ cup,

flour - 1 tsp,


Pass raw meat through a meat grinder. Heat a vegetable or meat broth and fill it with minced meat and flour, loosened in cold water. Bring to a boil and cook for 10-15 minutes, then rub through a sieve.

Soups-Puree Meat (Option 2)


chicken meat - 100 g,

milk - ⅓ cup,

water - 250 ml,

butter - 904, 0.04 tsp. - 1 tsp,



Boil chicken broth. Pass the boiled chicken meat twice through a meat grinder, lower it into a boiling broth, add the flour fried in butter, boil for 2-3 minutes. Then salt, pour in hot milk and bring to a boil.

Beef Soup

Ingredients: beef - 100 g, freshly frozen green peas - 50 g, onion - 1 pc., salt, bay leaf, spices to taste.

Boil beef. Remove the meat from the broth, chop finely. Cut the potatoes into slices, put in the broth and cook for 10-15 minutes. At the same time, chop the onion and fry until golden brown, and then add peas to it.

Simmer onions and peas for 3-4 minutes. When the potatoes are almost ready, add peas and onions to it and cook for another 3-4 minutes. Then add chopped meat to the soup, salt, add spices and herbs as desired. Let the soup brew for a few minutes.

Soups are extremely important for a baby, because they contain salts and extractive substances necessary for the proper functioning of the stomach and good digestion of other dishes. Soups should be given precisely as the first, and not the only dish for lunch.

Beef Liver Soup

Ingredients: liver (beef, veal) - 100 g, roll - 100 g, milk - ½ cup, egg yolk - 1 pc., butter - 2 tsp.

Rinse the liver in running water, free from films, cut into pieces and pass through a meat grinder. Mix the minced liver with a roll soaked in milk, stir in the yolk and butter. When the mass is well mixed, wipe it through a sieve. Bring the prepared vegetable broth to a boil, put the resulting puree into it and boil for 5-6 minutes.

Meals for Children 1 to 5 Years

Steam Cutlets


  • meat (pulp) - 150 g,
  • butter - 3 tsp,
  • roll - 30 g,
  • flour - 1 tsp,
  • bow - 1 pc.,
  • milk - 150 ml,
  • salt.

Peel the pulp from films and fat, wash and pass through a meat grinder twice, adding a slice of stale rolls soaked in milk and squeezed out. Salt minced meat, mix with 2 tbsp. l. cold milk and 1 tsp. oils. Cut into cutlets, roll in breadcrumbs and fry in hot oil, then put in the oven for 5-10 minutes.

Chicken Cutlets

Ingredients: chicken fillet - 150 g, roll - 30 g, milk - ¼ cup, butter - 1 tsp, salt.

Chicken fillet cut into small pieces and minced. Then mix the minced meat with the bun soaked in milk, and pass through the meat grinder again. Add oil to the mass and grind everything. Make cutlets and fry in a pan or bake in the oven.

Chicken meat contains more protein than any other type of meat, while its fat content does not exceed 10%. The protein of chicken meat contains 2% of the amino acids necessary for humans. It contains a large amount of vitamins B2, B6, B9, AT 12. In addition, chicken contains a large amount of iron in an easily digestible form, as well as sulfur, phosphorus, selenium, calcium, magnesium and copper.

Meat Puree

Ingredients: meat - 50 g, butter - 1 tsp, flour - 1 tsp.

Pass a piece of boiled meat without fat and films through a meat grinder. Melt the butter in a saucepan and fry the onion in it first, then the meat. Sprinkle the meat with flour, mix well, add a little low-fat broth, salt, cover and simmer in the oven. Then rub through a hair sieve. Do you put more in the puree? tablespoons of butter.

Baked Meat Puree

Ingredients: meat - 200 g, roll - 20 g, egg 1 pc., butter - 2 tsp, broth - 3 tbsp. l.

Meat, cleaned of films and tendons, cut into pieces and stew in a small amount of water until half cooked. Then add the roll soaked in cold water, pass everything 2 times through a meat grinder, add the broth, mashed egg yolk and stir. Introduce whipped egg white. Put the mass into a saucepan, greased with oil and sprinkled with breadcrumbs, and bake, covered with a lid, in an oven in a water bath.

Meat Croquettes

Ingredients: meat (pulp) - 200 g, rutabagas, carrots, potatoes, onions - 1 each, green peas - 2 tbsp. l., cauliflower - 1 head, parsley and leek root, roll - 40 g, butter - 1 tsp, salt.

Boil a clear broth from the bones. Peeled vegetables cut into cubes, pour strained broth and simmer under the lid.

Pass the meat pulp 2 times through a meat grinder together with a roll soaked in cold water and a piece of butter. Make round croquettes from minced meat. When the vegetables are half cooked, add the croquettes to them and simmer for 20 minutes.


Ingredients: meat (pulp) - 250 g, roll - 30 g, butter - 2 tsp, egg - 2 pcs. , salt.

Prepare the minced meat as for meatballs and carefully fold the egg white into it. Make balls (meatballs) from minced meat, put in a frying pan greased with oil, add a little cold broth, cover with oiled paper and put in a not very hot oven for 20-30 minutes.

Serve with mashed potatoes or carrots.


Ingredients: meat - 200 g, onion - ½ pc., hard cheese (grated) - 2 tbsp. l., sour cream - 3 tbsp. l., butter - 1 tbsp. l., salt.

Cut the meat, beat it, salt it, put it on a greased frying pan. Top with chopped onions, cheese and grease with sour cream. Bake in the oven until done.

Fish Meatballs

Ingredients: fish - 200 g, breadcrumbs - 2 tsp, butter - 1 tsp, egg - 2 pcs., salt.

Mince the fish fillet 2-3 times. Add butter, breadcrumbs, egg yolk and whipped white to minced meat. Dip the prepared minced meat with a teaspoon into boiling water and cook for 10-15 minutes under the lid.

Ready-made meatballs can be topped with sour cream sauce.

The meat of marine fish, in the cod group, contains significantly more minerals than the meat of freshwater fish. Cod include cod, pollack, blue whiting, navaga, burbot, pollock, silver hake. Cod meat contains 18-19% squirrel; it has very little fat, practically no cholesterol, contains phospholipids. Therefore, cod is considered a dietary product. The meat of saithe, blue whiting and pollock is close in nutritional value to cod.

Fish cutlets

Ingredients: fish - 200 g, roll - 40 g, breadcrumbs - 2 tsp, butter - 1 tsp, milk - ⅓ cup, protein - 1 pc. , salt.

Mix the butter well with the bread without crust soaked in milk. Clean the fish, gut it, wash it, cut the flesh from the bones and pass it through a meat grinder 2 times along with the roll.

Salt minced meat and rub it well with a little cream or milk, carefully mix with the protein, whipped into a strong foam. Blind cutlets, roll in breadcrumbs and fry in hot oil.

Fish and Potato Cutlets

Ingredients: fish - 200 g, potatoes - 3 pcs., breadcrumbs - 40 g, butter - 1 tbsp. l., milk - ½ cup, egg - 1 pc., salt.

Boil potatoes. Clean the fish, gut, wash, cut the flesh from the bones. Pour the bones, head and skin with water and put to boil. Pass the pulp and boiled potatoes 2 times through a meat grinder. Add breadcrumbs, butter, salt, yolk and milk to the minced meat. Knead well and put the whole mass on a wet board. Blind cutlets, coat with protein, roll in breadcrumbs and fry in hot oil.

Beef Zrazy

Beef - 200 g, roll - 20 g, rice - 2 tbsp. l., onion - 1 pc., water or milk - 2 tbsp. l., egg - 1 pc., salt.

Roll the minced meat into a ball with wet hands and roll it into a cake 1 cm thick. Put boiled rice mixed with chopped egg and onion in the middle of the cake. Pinch the edges of the cake, give it an oval shape and fry in a pan with butter or put in the oven for 30-40 minutes.

Veal Croquettes

Ingredients: meat (pulp) - 150 g, ham - 60 g, butter - 2 tbsp. l., flour - 1 tbsp. l., milk - ¾ cup, egg - 1 pc., salt, parsley.

Veal and ham cut into small cubes. Put the butter in a saucepan, let it boil and add the flour, then bring to a boil. Dilute with hot milk or broth.

Boil for about 10 minutes, stirring, salt and add chopped parsley. When the sauce thickens to the consistency of porridge, add the veal to it, let it cool, and put it on a board sprinkled with flour. Cut walnut-sized croquettes, coat with egg and roll in breadcrumbs. Fry in hot oil.

Now people like to oversalt food. Make sure the ham is not over-smoked or over-salted.

Stew Dishes (Option 1)

Ingredients: water - 1.5 cups, beef - 200 g, potatoes, onions, carrots - 1 pc., green beans - ½ cup, bay leaf, greens parsley, dill, green onion, salt.

Meat cut into pieces, boil until half cooked in salted water with bay leaf. Clean the vegetables, cut into cubes and add to the meat. Sprinkle with herbs before serving.

Stew Dishes (Option 2)

Ingredients: meat - 200 g, onion - 1 pc., tomato paste - 1 tbsp. l., butter - 1 tbsp. l., flour - 1 tbsp. l., bay leaf, salt.

Meat cut into cubes and fry in oil. Sprinkle with flour, add bay leaf, finely chopped onion, tomato paste, salt and simmer for 15-20 minutes.

Meat and Vermicelli Casserole

Ingredients: vermicelli - 100 g, milk - ½ cup, egg - 1 pc., butter - 1 tbsp. l., boiled meat - 100 g, onion - 1 pc., salt, tomato sauce.

Boil vermicelli in salted water, discard in a colander and drain. Transfer to a saucepan, add egg and milk and stir. Place half of the vermicelli on a greased baking sheet. Put ground boiled meat on top, stewed in a pan along with finely chopped onion. Put the remaining vermicelli on the meat, crumble the butter, sprinkle with breadcrumbs. Bake in the oven. Serve with tomato sauce.

Meat and Potato Casserole

Boiled beef - 100 g, potatoes - 3 pcs., onion - 1 pc., butter - 1 tbsp. l., egg - 1 pc., ground crackers, salt.

Mash potatoes. Put half in an even layer on a frying pan greased with oil and sprinkled with sifted breadcrumbs; on top, lay out the meat passed through a meat grinder and fried with onions meat and cover it with the rest of the mashed potatoes. Grease the surface of the casserole with an egg mixed with sour cream and bake in the oven.

Meat Casserole with Cabbage

Ingredients: meat - 200 g, white cabbage - 1 leaf, butter - 2 tbsp. l., onion - 1 pc., milk - ½ cup, water - ½ cup, egg - 1 pc., salt.

Pass boiled meat with finely chopped onion through a meat grinder. Finely chop the cabbage, put in a saucepan, pour hot water over it and simmer covered over low heat for 15 minutes. Then put butter, turned meat into the cabbage, pour in cold milk, salt, add a beaten egg, mix well and put in a frying pan previously oiled. Top the casserole with egg mixed with milk and place in the oven for 30 minutes.

When serving, top with sour cream or tomato sauce and sprinkle with finely chopped herbs.

Chicken Casserole

Ingredients: boiled chicken - 250 g, egg - 2 pcs., white bread - 1 slice, milk - 50 ml, sour cream - ½ cup, butter - 50 g, ground crackers - 2 Art. l., cheese - 50 g, salt.

Pour white bread with milk and leave to soak. Separate the yolks from the proteins, put the proteins in the refrigerator. Pass chicken meat through a meat grinder, add yolks, soaked bread, salt, sour cream and 2/3 butter. Mix well.

Beat the cooled egg whites with a little salt, carefully add to the minced meat and mix. Grease a deep frying pan with the rest of the oil, sprinkle with half the breadcrumbs and lay out the chicken mass. Sprinkle with breadcrumbs on top and put in a preheated oven for 30-40 minutes.

Chicken can be replaced with boiled turkey meat.

Fish and Potato Casserole

Ingredients: fish - 200 ml, potatoes - 3 pcs. , breadcrumbs - 2 tsp, butter - 2 tsp, milk - ⅓ cup, egg - 2 piece, salt.

Mash hot, freshly boiled potatoes and mix with milk. Boil the gutted fish, select the pulp and mix it with potatoes. Add melted butter, salt, yolk and whipped protein to the resulting mass. Grease the mold with oil and sprinkle with breadcrumbs, put the minced meat in it, cover with oiled paper and cook in a water bath for 40 minutes.

Fish Casserole

Ingredients: fish - 200 g, butter - 2 tsp, cheese - 20 g, breadcrumbs - 2 tsp, salt.

Boil gutted and cleaned fish in boiling water (5 minutes), cool quickly in cold water, put on a sieve and let the water drain. Cut into pieces and remove the flesh from the bones. Put the pieces of fish in a refractory clay cup, greased with oil, pour over the sauce of dried flour, broth and milk, sprinkle with grated cheese and sifted breadcrumbs on top. Bake in the oven for 15-20 minutes.

Fish Rolls

Ingredients: fish fillet - 500 g, egg - 1 pc. , milk - 3 tbsp. l., breadcrumbs, butter - 50 g, vegetable oil - 50 ml, flour, herbs, salt. For minced meat: rice - ½ cup, hard-boiled egg - 1 pc., butter - 20 g, salt.

Salt the fillets, refrigerate for 1-2 hours. Prepare minced meat. Rinse rice and cook in plenty of water until half cooked. Drain the water, put oil in the rice, cover with a lid and put in a hot oven for 10-15 minutes. Then cool the rice, put it in a bowl, salt, pepper, mix with boiled eggs. Lay the prepared minced meat on the fillet, roll it up, tie it with threads, roll in flour, dip in the egg mixed with milk, and bread in breadcrumbs. Fry in plenty of oil.

Remove the threads from the finished rolls, put them in a saucepan and pour over the melted butter, leave uncovered and put in the oven.

Steamed Fish Balls

Ingredients: fish fillet - 250 g, green beans - 150 g, roll - 50 g, milk - 50 ml, fresh mushrooms - 100 g, egg - 1 pc., butter - 2 Art. l., salt.

Pass the skinless fillet through a meat grinder, mix with bread soaked in milk, salt and mince again. Then add softened butter, egg to the mass, mix well. Cut without rolling in flour, giving the minced meat the shape of cue balls.

Place the cue balls in one row on the bottom of a pan greased with oil, put peeled, washed and chopped fresh mushrooms (porcini or champignons) in between, sprinkle with oil, pour in the broth boiled from the bones of the fish, so that the cue balls are immersed in liquid for three quarters. Cover the pot with a lid and cook for 15-20 minutes.

Steam cooking is always healthier than frying or even deep frying.

Fish Pate (Option 1)

Ingredients: sea fish fillet - 250 g, butter - 50 g, carrots - 1-2 pieces, onion - 1 piece, salt.

Peel and grate carrots and onions. Fry lightly. Grind fish fillet and fry together with vegetables until tender. Pass this mixture twice through a meat grinder, salt, add the butter left after frying. Mix everything thoroughly, beat and refrigerate.

Fish Pate (Option 2)

Ingredients: cod fillet - 300 g, potatoes - 3-4 pcs. , onion - 1 pc., egg - 1-2 pcs., parsley - 1 bunch, salt .

Boil cod and jacket potatoes separately. Squeeze the fish from excess moisture, peel the potatoes and pass through a meat grinder along with the onion. Add chopped parsley and eggs to minced meat. Mix well, salt. Place in a mold and bake in the oven.

Meat Ragout With Vegetables

Ingredients: beef - 200 g, potatoes, carrots, onions - 1 each, cauliflower or white cabbage 1 white leaf, green peas - 2 tsp, butter - 2 tbsp. l., flour - 1 tsp, milk - ½ cup, water - 2 cups, salt.

Meat cut into small pieces, put in a saucepan, pour hot water (1 cup) and simmer over low heat for 20 minutes. Then put finely chopped potatoes, carrots, onions, pieces of raw cabbage, green peas, water (1 cup) and salt there. Stew the stew over low heat for another 30 minutes, then add the sifted and dried flour, diluted with cold milk, and, stirring gently, boil for 3-5 minutes.

Stuffed Meat Loaf

Ingredients: meat (pulp) - 200 g, roll - 30 g, carrots - 1 pc. , egg - 2 pcs., butter - 2 tsp., green onion, salt , sour cream.

Prepare the minced meat, lay it out in a long strip on a wet towel and roll it out a little. Put finely chopped eggs in the middle of the minced meat, sprinkle with green onions, lay the fried carrots on top. Pinch the roll, connecting the edges of the towel, and put the seam down in a frying pan, greased with oil.

Brush the roll with sour cream, beaten with egg and butter, prick in several places with a fork so as not to crack. Pour a little hot water into the pan and put in the oven for 30-40 minutes, pouring hot water from the pan from time to time.

Meat Loaf With Cheese

Ingredients: beef - 200 g, cheese - 50 g, butter - 1 tsp, vegetable oil - 1 tbsp. l., herbs, salt.

Cut the beef into pieces, beat off, salt, make a cheese filling from finely grated cheese mixed with butter and chopped herbs, put on the meat, wrap it in a tube, fry in vegetable oil. Then add some hot water and simmer until done.

Stewed Meat

Ingredients: meat - 200 g, carrots, onions - 1 each, celery root and shallots, tomato sauce - 1 tsp, butter - 1 tbsp. l., salt.

Trim fat from a piece of meat, wash with cold water, put in a colander and let drain, then dry with a towel and rub with salt. Melt the butter in a frying pan and lightly fry the finely chopped onion, then put the meat and chopped roots. As soon as the meat is well fried, add 2 full tablespoons of water, cover the pan with a lid and simmer in the oven, periodically turning over and pouring over the meat with juice. To improve the taste, add tomato sauce.

Veal With Potatoes

Ingredients: veal - 200 g, potatoes - 2 pcs., onion - 1 pc., vegetable oil - 1 tbsp. l., tomato paste - 1 tbsp. l., crackers - 1 tbsp. l., grated cheese - 1 tbsp. l., herbs, salt.

Boil the meat and potatoes, cut into slices, put in a pan, pour over the sauce (fried onions mixed with tomato paste), simmer for 15 minutes. Sprinkle with breadcrumbs and cheese, bake for 10-15 minutes.

Liver with Vegetables

Ingredients: beef or chicken liver - 100 g, onions, carrots, potatoes - 1 each, tomatoes - 2 pcs, flour - 1 tsp, butter - 2 tbsp. l., bay leaf, salt.

Wash, peel and cut vegetables (except tomatoes). Wash the liver, remove the film, cut into pieces, sprinkle with flour, fry in butter. Add vegetables and fry for 10-15 minutes. Scald tomatoes with boiling water, peel, cut into slices and lay out to vegetables and liver. Salt, put bay leaf and simmer until tender.

Chicken with Rice

Ingredients: chicken meat - 150 g, rice - 100 g, butter - 2 tbsp. l., flour - 1 tbsp. l., broth - 1 glass, onion - 1 pc., tomato puree, salt.

Boiled chicken cut into cubes. Dissolve the oil over high heat and fry finely chopped onion on it, and then dry rice, previously dried with a towel. Rice fry until slightly yellow. When the rice acquires a pleasant smell, pour over it with broth and bring to a boil, stirring constantly.

When the rice is soft enough, add a teaspoon of tomato paste and chicken, stir and heat through.

Chicken Pudding

Chicken (pulp) - 300 g, roll - 30 g, butter - 1 tbsp. l., milk - 150 ml, egg - 3 pcs., salt.

Rinse boneless chicken, mince twice; the second time, skip the meat along with stale wheat bread, previously soaked in a portion of milk. Rub the resulting mass through a hair sieve, mix with the rest of the milk, add raw egg yolk and egg white whipped into a strong foam, salt, transfer to a greased form and cook in a water bath for 20-25 minutes.

Cabbage rolls

Ingredients: meat (pulp) - 150 g, rice - 60 g, cabbage - 0.5 kg, onion - 1 pc., tomato - 1 pc., butter - 1 tbsp. l., egg - 3 pcs., flour - 2 tsp., sour cream - 3 tsp., sugar, salt.

Cut off the thick parts in the cabbage leaves and dip the leaves in simmering water for a few minutes (depending on the thickness of the leaves). Put the leaves in a colander and let the water drain.

Pass the meat through a meat grinder, add boiled rice, finely chopped onion and fried in oil, chopped egg.

Put the minced meat in the middle of the cabbage leaf and wrap it up. Roll cabbage rolls in breadcrumbs or flour and fry in oil. Then put in a saucepan, pour in tomato sauce and put in the oven for 30-40 minutes.

Preparation of the sauce: melt the butter, fry the tomato in it, add sugar, sprinkle with flour, dilute with broth and sour cream, let it cook for 8-10 minutes.

Lazy Stuffed cabbage

Ingredients: rice - 1 cup, cabbage - ½ head, onion - 1 pc., meat - 200 g, tomato paste - 2 tbsp. l., water - 4 cups, butter - 4 tbsp. l., herbs, salt.

Pass the meat through a meat grinder, wash the rice, chop the cabbage and onion. Lay in a saucepan in layers: cabbage, onion, meat, rice. Salt each layer. Dilute the tomato paste in hot water, pour over the layers with it. Top with chopped butter and simmer over low heat until tender. Sprinkle with herbs before serving.

Fish stuffed cabbage

Ingredients: fish fillet - 250 g, cabbage - 250 g, rice - 1 tbsp. l., onion - 1 pc., butter - 2 tbsp. l., tomato sauce - 2 tsp., salt.

Boil fresh cabbage and finely chop. Fry thinly sliced ​​onion, boil rice. Grind the fillet in a meat grinder, add cabbage, rice, onion, salt, mix thoroughly and make cabbage rolls in the form of sausages. Put on a preheated pan, fry, pour over with tomato sauce and bake in the oven.

Filling Broth

Ingredients: meat (beef) - 300 g, water - 6 cups, carrots - 1 piece, parsley root, salt, onion and leek, parsley.

Wash a piece of meat with bones, cut off the film, remove fat and tendons, cut into small pieces, crush the bones. Pour cold water, bring to a boil, remove the foam, cover with a lid and cook over low heat for an hour. Season the broth with finely chopped roots (onions, parsley, carrots) and herbs. Continue cooking for another hour. Then remove the fat, strain the broth, salt and bring to a boil. The filling broth can be used both for making soups and as an independent dish.

Fill the broth with finely chopped vegetables (1 tbsp per glass of broth) or pre-cooked crumbly rice (1 tsp per glass of broth). You can fill with pre-stewed fresh cabbage (1 tablespoon per glass of broth) or semolina (1 teaspoon per glass of broth), mashed vegetables or mashed meat, taken 1 tbsp. l.

Broth With Vermicelli

Ingredients: meat - 100 g, vermicelli - 2 handfuls, carrots - 1 small, butter - 1 tsp, salt.

Dip the vermicelli into boiling salted water and cook until cooked, then discard in a colander, rinse with cold boiled water. Finely chop the carrots in the form of rings or thin straws, stew in oil. Put boiled vermicelli, stewed carrots into the hot broth and boil.

The average amount of the first course: for a child from 1 to 2 years old - 120-150 ml, from 2 to 3 years old - 150-180 ml. On different days, the child may have a different appetite, it is not necessary to strive for him to eat everything.

Cauliflower Soup

Ingredients: beef - 100 g, cauliflower - ¼ head (or 10-12 inflorescences), carrot - ½ pc., butter - 1 tsp, onion - ½ pc. ., parsley, dill, salt.

Head of cauliflower, peeled from the stalk and leaves, washed, cut into small pieces (inflorescences), put in strained boiling meat broth and cook at a low boil for 15 minutes, salt. Before serving, put butter in the soup and sprinkle with finely chopped parsley or dill.

Brussels Sprouts Soup

Ingredients: beef - 100 g, Brussels sprouts - 3-4 pcs., carrots - ½ pcs., parsley, dill, sour cream, meat broth - 1.5 cups, salt.

Boil the meat broth. Cut off the Brussels sprouts, rinse thoroughly and put in cold water for half an hour, then wash again. Dip the koshki in boiling water and, when the water boils again, immediately remove them with a slotted spoon and put them in the hot broth. Add diced potatoes and cook until done. You can also cook soup with water or vegetable broth. Serve with sour cream.

Vegetables should be washed and peeled immediately before cooking, they should be placed in boiling water and preferably stewed under a lid in a small amount of water. Do not cook vegetables for more than 30 minutes, as prolonged cooking leads to the destruction of vitamins.

Strong Chicken Soup

Ingredients: chicken meat - 400 g, water - 6 glasses, parsley root - 50 g. . Then reduce the fire and cook over low heat for 1-1.5 hours until the chicken becomes soft.

Remove the chicken and put it in cold salted water to keep it from browning. Strain the broth through a damp napkin, put it back on the fire and season with semolina, or vermicelli, or rice. At the same time, put the chicken meat passed through the meat grinder and let it simmer for another 20 minutes. Children over 2 years old can separately serve a piece of chicken with rice and white sauce.

When preparing vegetable soups, remember that the vegetables must be fresh and undamaged. Puree soup intended for baby food should not be too thick.

Chicken Puree Soup

Ingredients: chicken meat - 400 g, water - 6-8 glasses (depending on the size of the chicken), parsley root and leek - 50 g each, egg - 1 pc. , flour - 1 tsp, milk - ¼ cup, butter - 1 tsp, salt.

Cut the chicken carcass into small pieces, cover with cold water and cook covered. Remove the foam, salt the broth. Bring to a boil, remove the foam again, put the white roots, let it boil, then cook the broth under the lid over low heat until the chicken becomes soft. Remove the chicken, remove the flesh from the bones and crank 2-3 times through a meat grinder.

In the resulting chicken puree, add flour fried in butter, mix well, adding the strained chicken broth, until the desired density, so that the puree soup is not very thin and not very thick.

Light Rice Soup

Ingredients: meat - 100 g, water - 0. 5 l, rice - 2 tsp, carrots - 10 g, turnip or swede - 10 g, salt, a small amount of onion , parsley and dill.

Boil meat or chicken broth, strain. Sort the rice, rinse, put in salted boiling water and cook at a low boil until soft, without overcooking. Discard the rice in a colander and let the water drain, then dip the rice into the hot broth and boil. Washed with boiled water and finely chopped greens are placed on a plate before serving.

Fish Broth

Ingredients: fish - 150 g, white roots, onion - 1 pc., water - 1.5 cups, salt.

Take the fish fillet (or remove the bones from the fish carcass), cut into pieces. Put them on the bottom of the pan, pour hot water (100 g of fish - 1 glass of water), add chopped raw roots, onion, salt and bring to a boil. Then reduce heat and simmer over low heat (almost without visible boiling). Remove the finished fish from the broth, strain the broth. Serve with fish meatballs.

Fish Meatballs For Soup

Ingredients: fish fillet - 100 g, roll - 15 g, butter - 1 tsp, egg - ½ pc. , salt.

Pass fish without skin and bones twice through a meat grinder with wheat bread previously soaked in milk and squeezed out. Add butter, salt, beaten egg to the crushed mass and mix well, then roll into balls (meatballs) about the size of a hazelnut. Dip the meatballs into the boiling broth. Cook at the lowest boil for 10-15 minutes.

Cod, pike perch, navaga, sea bass, silver hake and other fish species containing a small amount of fat are best for children. It is desirable that the fish is fresh or frozen.

Fish Soup With Rice and Vegetables

Ingredients: fish fillet - 300 g, water - 1 l, sweet pepper - 2 pods, tomatoes - 2-3 pcs., onion - 1 pc., rice - ¼ cup , vegetable oil - ¼ cup, lemon slice, dill, parsley and green onions, salt.

Remove seeds from peppers, cut into strips. Pour boiling water over the tomatoes and then immediately with cold water. Remove the skin, cut into slices. Peel the onion and chop. Fry the onion directly in the pan until translucent. Pour the washed rice to the onion, add pepper and tomatoes. Fry, stirring, 5-7 minutes, then pour in hot water and cook for another 15 minutes. Salt the fish fillet, sprinkle with lemon juice. Cut the fillet into slices or strips, put in a boiling soup. Cook over very low heat until the fish is done. Finely chop the greens, add to the soup and immediately remove from heat.

Fresh Shchi with Meatballs

Ingredients: meat - 150 g, parsley root and leek, onion - 1 pc., potatoes - carrots, swede - 1 pc., cabbage - small fork, tomato - 1 small, sugar, salt.

Boil clear broth. Stew shredded white cabbage, carrots and rutabaga under the lid with sugar and a small amount of strained broth. When the vegetables are half cooked, add the potatoes and tomato, poached separately in a little oil. When the vegetables are ready, pour the rest of the strained broth into them, let them boil again and serve with or without sour cream.

Meatballs For Soup

Ingredients: boiled beef - 200 g, wheat bread - 1 slice, egg - 1 pc. , small onion, parsley, dill, salt.

Pass the boiled meat twice through a meat grinder, together with wheat bread (without crusts) previously soaked in cold water and then squeezed out, add a beaten egg, grated raw onion, salt and mix. Minced meat cut into balls the size of a hazelnut. Before eating, dip the meatballs into the boiling broth and cook at a low boil for 10 minutes.

Veal Meatballs

Veal (pulp) - 200 g, milk - 2 tbsp. l., egg (protein) - 2 pcs., salt.

Pass the meat twice through a meat grinder, salt, add milk and mix well, then add the beaten egg whites and mix again. From the prepared mass, roll into balls the size of a large cherry, put in a small saucepan, greased with oil, add a little broth or water and close the lid tightly. Steam cook.

Green Shchi

Ingredients: meat - 150 g, spinach - 200 g, potatoes - 2 pcs., egg - 2 pcs, sour cream - 2 tsp.

Boil the meat broth and strain through a cheesecloth folded in half. Sort the spinach, wash in several waters, dip in a boiling broth along with chopped potatoes. Cook covered until potatoes are tender. Remove the spinach and potatoes from the soup and rub through a sieve, then put the resulting puree back into the broth and bring it to a boil. Season the finished soup with raw yolk, mashed with sour cream. Serve with half a hard boiled egg.

Lazy Shchi

Ingredients: beef - 100 g, sauerkraut - 150 g, onion and carrot - 1 each, tomato paste - 1 tsp, sour cream - 1 tbsp. l., flour - 1 tsp., butter - 1 tbsp. l., bay leaf, salt, dill.

Boil the broth, remove the meat. Fry chopped onions and carrots in oil for 10 minutes, add sauerkraut, tomato paste, bay leaf, simmer for another 10-15 minutes. Combine with broth and chopped meat, boil for 10 minutes, add flour dressing. Before serving, put sour cream and dill.

Borsch With Meatballs

Ingredients: meat - 200 g, water - 600 ml, roll - 30 g, parsley root and leek, onion, carrot, swede, beetroot - 1 pc. , cabbage - ¼ medium head, tomato - 1 small, sour cream, butter - 1 tsp, sugar, salt.

Remove meat from bones. Boil a clear broth from the bones.

Prepare meatballs from the pulp: add a roll pre-soaked in water, a tablespoon of very cold water to the minced meat and mix well. Cut meatballs the size of a walnut.

Separately chop the beets, cabbage, some carrots, rutabaga and onions. Stew vegetables in a small amount of broth (under the lid) with the addition of a small amount of sugar, add a tomato poached in oil.

Meatballs (4-5 pieces per serving) are dipped into the soup 10 minutes before the end of cooking. Agafya Tikhonovna Zvonareva0002

The perfect minced meat: the subtleties of preparation | Experts explain from Roskachestvo

Many housewives consider minced meat an indispensable product, and this is no coincidence, because you can fry cutlets from it, make dumplings, use it as a filling for pies and pancakes - and this is only a small part of the dishes prepared using minced meat. We asked an experienced chef how to cook the perfect minced meat? Which types of meat go well with each other, and which are worse?

Viktor Borisovich Belyaev

President of the Russian National Culinary Association, former CEO of the Kremlevsky food factory, a chef who has worked in the Kremlin for 30 years

Minced meat is quite easy to prepare. Some try to complicate this process in every possible way, adding various vegetables and seasonings, but these components do not really make the taste better. The main thing is to choose the right meat and know which types go best with each other.


For cooking ground beef, a shoulder blade or brisket is suitable - these parts are quite soft and contain a lot of protein. The rest of the parts are pretty tough.


In principle, any part of the chicken is suitable for minced meat: both fillet and meat cut from the thighs. But it is undesirable to use the skin - antibiotics that are part of the feed can accumulate in it, plus it is too sinewy and oily.


It is best to use fillet, because her thigh meat is too tough. Turkey meat meatballs and meatballs are especially delicious. By the way, poultry meat has a high stickiness, thanks to which the finished dish does not fall apart.


For minced meat, I recommend taking a neck or shoulder blade. It is better to cut off excess fat immediately, because this meat itself is fatty. For this reason, minced pork in its purest form is not the best choice. Combine this meat with another kind. A classic of the genre - a mixture of beef shoulder or brisket with a small part of pork shoulder or neck - you get a juicy and low-fat minced meat.

The results of the study of minced meat "Domashniy", read HERE


Combine different types of meat, this dish, as a rule, only wins. For example, you can take half a kilogram of chicken or turkey per kilogram of beef or veal - in this combination, the minced meat will be quite moist, but not too fatty.

How to cook delicious meatballs?
  • A common mistake is when onions, potatoes, eggs are added to minced meat ... All this is not necessary.

  • Take chicken and beef, cut the meat into pieces and turn it through a meat grinder.

  • In parallel, pour cold water over ordinary white bread (without a crust), you can pre-dried it. Add it to the meat and scroll a second time. If the mass seems dryish, then you can add 100 grams of butter when scrolling - this will add juiciness.

  • Then you need to add a little water and beat the mass with your hands - thanks to this, the minced meat is saturated with oxygen and becomes magnificent. You need to beat the meat and add water until the mass starts to get away with it, this can take about 10 minutes. Mince is ready.

Chef's recipe

Cutlet "Pozharskaya"