Vegetable stew for children. Vegetable stew with chicken Children's vegetable stew recipe

In the question section Hello everyone! Tell me, how to cook vegetable stew like in kindergarten? given by the author Elenka korneeva the best answer is How do we know how they cooked it in YOUR kindergarten!?

Answer from Evgenia Zaitseva[expert]
throw the vegetables into a saucepan, add a little water, salt, spices and simmer until tender, use whatever vegetables you want

Answer from European[guru]
look at the ratatouille recipe

Answer from catch a cold[guru]
RAGU FROM VEGETABLES AND GREENS Cut the processed and washed roots into cubes or slices, onions into slices, zucchini into cubes and lightly fry in oil. Cut the potatoes into slices and fry in oil. Cauliflower, cut into small pieces, and green pea boil in salted water. Mix all products except cauliflower, pour in red or tomato sauce, add spices (bay leaf, pepper, cloves, cinnamon) and simmer for 10-15 minutes. Before serving in the stew, add boiled cauliflower, mix carefully, place in a frying pan, in a lamb or on a plate, sprinkle with dill or parsley. In the same way, you can prepare stew in sour cream sauce. Potatoes 100, carrots 40, turnips or rutabaga 25, parsley and celery 15, green peas 15, zucchini 30, onions 25, cauliflower 50, butter 10, red or tomato sauce 100 or sour cream 75, spices, herbs.

When I baked these meatballs, my whole apartment smelled like a cafeteria!
So interesting...

In general, I wanted to say that for children to have adequate nutrition, they need to eat both fish and vegetables... I suggest trying delicious fish balls with vegetable stew. Everyone liked mine!

Author's words: "Very tender and tasty meatballs made from lean fish (hake, cod, pike, pink salmon, etc.) go well with vegetable stew. This is exactly the kind of stew and meatballs baked in the oven that was given in our Kindergarten."

Words by the author, photos are mine

Fish balls

• 5-6 plates of fish fillet, dry frozen or fresh - 500-600 g
• 1 onion
• 2-3 slices of dry white bread (fresh is also possible)
• Milk for soaking bread - 100-150ml.
• 1 egg.
• Salt to taste (I have about half a teaspoon)
• 1 incomplete st. spoon of semolina for greater viscosity of minced meat (possibly without)

Soak the bread in milk. Cut the onion into 4 parts. Grind the fish fillet, onion, and soaked bread through a meat grinder.
Add salt, egg and, if desired, some natural gluten-free seasoning for fish.



Knead well with a tablespoon, add semolina and mix again.


Let it sit for half an hour and let it swell.

Prepare a baking container. Grease it with oil and carefully lay out the meatballs with a spoon, helping with a second spoon, or mold with your hands if the minced meat is sticky. You can add a little boiling water to the container so that the meatballs do not fry too much. They should always be in the broth. You can lay out all the minced meat entirely, smooth it out and make a fish casserole.



Preheat the oven to 200-220 degrees and bake the meatballs for 20-30 minutes until golden brown. You can take them out about 15 minutes before the end and pour them with sour cream, mixed in half with milk and flour and put them in the oven (warm milk 0.5 cup, flour 1-2 tsp, sour cream 0.5 cup)

The balls are ready.
(I actually forgot to fill them in! But next time I will definitely...)

Vegetable stew

Try to make a little so that you can eat that day.

• Cabbage - 300 grams (approximately). It is better to take juicy, white, flat cabbage.
• 1 onion
• 1 carrot
• 1 potato
• 1 tomato or 1 tsp tom. pasta
• 1-2 tbsp. tablespoons canned green peas
• 1 tbsp. spoon of sour cream optional.
• 1 tsp flour

Add diced cabbage. If you feel that the cabbage is a little rough and not very juicy, then you can mash it with your hands and add a little salt. Top up the floor. start with a glass of water and simmer, closing the lid, until the cabbage is half cooked, trying to press it during the cooking process so that the juice is on the surface. Young cabbage is stewed without water at all, in its own juice. But if the cabbage turns out to be not very juicy, then, if necessary, you need to add water a little at a time during the cooking process. So that the cabbage is not fried, but stewed and is always slightly covered with liquid. But I didn't swim much in the water...

Then add salt, diced potatoes, peas, and bay leaf to taste. Cover with a lid and simmer until the cabbage and potatoes are ready. The cabbage should be very soft.

Ideally, of course, at the end you need to add a teaspoon of tomato paste and you can add 1 tbsp. a spoonful of sour cream, this makes the dish more beautiful



You can add more water, but not much. Try to let it stew in its own juice. Stir occasionally. You can add greens at the end. The stewing time depends on how rough the cabbage is. If the cabbage is juicy, then, as a rule, it softens faster, and if it is very rough, then it is not stewed, it may not remain very tender... The approximate cooking time is about an hour.

When the dish is ready, dilute 1 tsp of flour with a small amount of water - 50g, for example, and pour into the stew, stir. This is necessary in order to combine all our vegetables.



The stew is ready.
Place on a plate with meatballs.



This stew goes very well with sausages...

Bon appetit to you and your children!

A child’s diet is significantly different from what adults eat, but many children, looking at the dishes that their parents eat, insistently demand something similar, and not the usual one.

Required ingredients:

• medium-sized potatoes - 3-4 pieces;
• medium-sized carrots - 1 piece;
• medium-sized onion - 1/2 onion;
• chicken breast – 200 grams;
• small zucchini - 1 piece;
• tomato paste – 1 tablespoon;
• salt;
• fresh or dried dill.

Children's vegetable stew with chicken - recipe with photo:

Each parent has at least once thought about the question of how to get their child to eat vegetables. Instill in your child a love for healthy eating it is necessary when he has not yet fully understood his taste preferences. This article will discuss several simple recipes vegetable stew for a child. They present no difficulties.

Vegetable stew for children is a healthy and very satisfying dish. You don’t need to spend a lot of time on it, and this is so important for a mother who is already busy with household chores. For the recipes presented in the article, vegetables were chosen that are easy to find in the store in winter, and in summer these products can be grown in the country. Vegetable stew for children can serve as lunch, dinner or a hearty snack.

Introducing vegetables into a child's diet

When a baby turns 6 months old, his body is ready to digest vegetables. But the child himself still does not want to wean himself from sweet mother’s milk and its substitutes. Mothers have to look for a variety of ways to feed their child zucchini, potatoes, pumpkin and other vegetables.

You need to start introducing vegetables with half a teaspoon, gradually moving to 100 grams of vegetables per day. Vegetables contain a large amount of vitamins, which are so necessary for a growing body. With age, the child begins to understand food, and by the time he is one year old, he no longer wants to eat regular carrot or zucchini puree. In this case, an appetizing vegetable stew can help, which will attract the attention of a picky little one.

There are a lot of stew recipes. This article discusses only those dishes whose ingredients are allowed to be eaten by a child over 10 months of age. Before preparing a particular dish, make sure that all products from it have already been introduced into the baby’s diet.

Cooking vegetable stew in a slow cooker

If you want to save your time, then use a multicooker to prepare the stew. To prepare vegetable stew in a slow cooker, you will need the following products:

• potatoes - 2 small tubers;
• white cabbage - 1/8 head;
• carrots - one small;
• milk - a glass;
• green peas (fresh) - 10 grams;
• butter - 5 grams;
• low-fat sour cream - 10 grams.

Please note that the recipe contains dairy products. This vegetable stew is not suitable for a 1 year old child.

Cooking:

1. Peel the carrots and rinse well. Cut into cubes.
2. Peel the potatoes, rinse thoroughly and cut into small cubes.
3. Wash the cabbage and chop finely.
4. Pour a glass of milk into the multicooker and turn on the “Stew” mode.
5. Place carrots in milk and simmer until milk begins to boil.
6. Add potatoes and cabbage. Simmer for about 15 minutes.
7. Add peas and butter, simmer for another 10 minutes.
8. Add sour cream to the finished dish.

Vegetable stew with fresh peas

The recipe is for one serving. The total weight of the finished dish will be approximately 250 grams.

Grocery list:

• small carrots;
• half an onion;
• pumpkin - 100 grams;
• cauliflower - one inflorescence;
• fresh green peas - 100 grams;
• dill - 50 grams;
• potatoes - one small tuber;
• vegetable oil - teaspoon;
• glass of water.

Cooking:

1. Take a small carrot and peel it. Wash the vegetable thoroughly. Cut the carrots into strips.
2. Peel the onion and wash the vegetable. Cut the onion into small cubes.
3. Pour vegetable oil into the frying pan. Add chopped carrots and chopped onion. Sauté vegetables for about 5 minutes.
4. Peel the pumpkin and potatoes and rinse them. Cut the vegetables into cubes.
5. Wash the cauliflower. There is no need to cut it.
6. Pour a glass of water into a small saucepan and bring to a boil.
7. Once the water in the pan has boiled, add the potatoes, cauliflower and pumpkin. Reduce heat to low and simmer the vegetables, covered, for about 5 minutes.
8. Add onions and carrots. Cook for another 4 minutes.
9. Add peas. Simmer over low heat until the vegetables are soft.
10. At the end of cooking, add fresh dill. The stew is ready.

Vegetable stew with egg

All children eat this unusual stew with gusto. Just remember that egg white is a strong allergen. Make sure your child is not allergic to this product.

List of necessary products for one serving:

• eggplant - 2 circles;
• green pepper - 2 rings;
• zucchini - 100 grams;
• tomato - half;
• egg - thing;
• vegetable oil - 10 grams;
• a pinch of salt;
• glass of water.

Cooking:

1. All vegetables (except tomatoes) must be thoroughly washed and finely chopped.
2. Remove seeds from half a tomato with a spoon. Cut the tomato into 6 parts.
3. Pour a glass of water into a frying pan with high sides. Put all the vegetables there, add a pinch of salt and simmer for about 15 minutes.
4. Boil the egg for 10 minutes. Cool it in cold water, peel and finely chop.
5. Sprinkle the finished stew with egg.

Vegetable stew with zucchini and potatoes

Zucchini is one of the first products that appears on a child’s menu. And there are good reasons for this - zucchini does not cause allergic reactions, is well absorbed and contains a large amount of vitamins. Vegetable stew with zucchini and potatoes includes products that are allowed for a child of the first year of life. The dish has a soft consistency, so it will be well digested by a small organism. Prepare vegetable stew with zucchini for your child for lunch or dinner.

List of products per serving:

• potatoes - 60 grams;
• young zucchini - 100 grams;
• baby (or breast) milk - 20 grams;
• butter - 5 grams.

Cooking:

1. Peel the potatoes and zucchini, rinse thoroughly and cut into small cubes.
2. Boil the potatoes for about 15 minutes.
3. Steam the zucchini for about 15 minutes.
4. Add butter to potatoes and stir until butter is completely melted.
5. Add the prepared zucchini to the potatoes and puree them using a blender or masher.
6. Add milk to the pan with potatoes and zucchini. Place on the fire and wait until it boils. Turn off the fire. Stir the contents of the pan until smooth.

Baked vegetables with young peas in milk

The recipe is for 2 children's servings.

Grocery list:

• potatoes - 80 grams;
• cauliflower - 50 grams;
• carrots - 40 grams;
• zucchini - 30 grams;
• white cabbage - 50 grams;
• young green peas - 2 tablespoons;
• baby milk - 100 milliliters;
• butter - 5 grams;
• onion - 30 grams;
• salt - two pinches.

Cooking:

1. Peel, rinse and boil all vegetables (except onions and peas). Once the vegetables are ready, cut them into small cubes and place in a baking pot. Add peas and salt.
2. Saute the onion in butter for about 5 minutes and add to other vegetables.
3. Fill the contents of the pot with milk. Place the pot in an oven preheated to 180°C and bake for 15 minutes.

Finally

Vegetables are rich in vitamins. Be sure to give your child these foods daily. You can use different ingredients in all vegetable stew recipes for children. It depends on what your child likes and whether the baby is allergic to a particular product. If your baby does not like fresh food, then add a little salt to vegetable stew for children. You can also puree the stew if your baby can't chew yet.

Step-by-step recipes for delicious, satisfying, healthy vegetable stew for children

Grade
prescription

Time
(min)

Portions
(people)

In 100 grams of the finished dish

1 gr.

3 gr.

Carbohydrates

56 kcal.

Option 1. Classic recipe for children's vegetable stew

Young children need to include as many vegetables as possible in their diet, as they contain many vitamins important for growth and development. In addition, all vegetables have excellent taste.

They are used to prepare salads, purees, soups and, of course, stews. In the traditional version, the dish contains only the healthiest vegetables, such as pumpkin, cauliflower, onions, carrots, potatoes and a few other inexpensive ingredients. You can safely experiment with this basic recipe by replacing, adding or completely removing some components of the stew.

Ingredients:

• pumpkin - 355 g;
• carrots and onions - three pieces each;
• 7 cauliflower inflorescences;
• potatoes - 4 pcs.;
• three stalks each of parsley and dill;
• vegetable oil;
• water - a cup (about 180-220 ml);
• salt - 15 g.

Step-by-step recipe for children's vegetable stew

Peel the carrots and onions, wash them, cut them into thin strips, place them in a saucepan where the oil has already been heated, and sauté for four minutes.

The pumpkin is removed from the peel and seeds, the potatoes are removed from the peel, and washed. Rinse the cauliflower. Cut pumpkin, potatoes into cubes, cauliflower into small pieces. Place all this in an enamel container, pour in a little water, place on a medium flame and simmer for 7 minutes.

The selected greens are rinsed and finely chopped with a knife.

Add the sautéed vegetables and herbs to the container and simmer until the vegetables are ready.

At the very end, add salt and mix well.

The stew will turn out even tastier and richer if you add young zucchini and fresh green peas.

Option 2. Quick recipe for vegetable stew like in kindergarten

In the recipe for children's stew on a quick fix It contains only those vegetables that do not require long-term heat treatment. According to this recipe, the dish will be ready in 30 minutes. Despite the small range of products, the stew still turns out tasty, rich and aromatic.

Ingredients:

• small piece of white cabbage;
• carrots - two or three;
• 5 potatoes;
• 2 onions;
• half a bouquet of dill;
• 45 ml refined oil.

How to cook baby vegetable stew

Oil is poured into a cast iron container.

Peeled onions are cut into crumbs, poured into a container and fried for 1 minute over a small flame.

Peel, wash the remaining vegetables, cut into small cubes. White cabbage is rinsed and chopped into strips. Place everything in a container with the onions, pour in half a glass of boiled water, mix everything thoroughly, cover with a lid and simmer for eighteen minutes.

The dill is rinsed, chopped and poured into a container, simmered for another 8 minutes.

Take a sample of vegetables, if they are soft, leave for 10 minutes, turning off the gas. If necessary, leave to simmer for another 5 minutes.

Such a stew is allowed to be introduced to children as early as 7 months of age, only before serving the dish should be chopped in any convenient way.

Option 3. Children's vegetable stew with meat in a slow cooker

After one year of age, children can introduce meat into their diet. Thanks to simmering in the multicooker container, the meat is well soaked in vegetable juice and quickly softens, thereby becoming tender, soft, and easily chewed by children's teeth. The finished dish has a more pronounced taste and aroma, and if, when served, it is beautifully decorated with boiled cabbage inflorescences, it is also attractive. appearance that every child will like.

Ingredients:

• 320 g young beef;
• 4 potatoes;
• five inflorescences of cauliflower;
• 4 buds of broccoli;
• 65 ml olive oil;
• salt - 2 g.

Step by step recipe

Cut out the existing films from a piece of beef, rinse, and cut into small pieces.

The peeled potatoes are washed, cut into strips, the cauliflower is rinsed and cut into small pieces.

Place meat in the cup of the machine, pour in olive oil, adjust to “fry”, time for a couple of minutes.

When a golden crust forms on the meat, put potatoes, cauliflower, strips of broccoli into the container, pour in a little water, switch to the “simmering” option, time 45 minutes.

After the sound signal, open the lid of the device, pierce the vegetables with a fork, if they are hard, then let them simmer for another 5 minutes. When ready, add some salt and let the stew steep with the lid closed for a quarter of an hour in the multicooker turned off.

Both types of cabbage contain a huge amount of mineral salts, so be careful with the amount of salt so that the dish does not turn out to be too salty. Also, if you wish, in this recipe you can experiment with a set of products, following the taste preferences of your baby.

Option 4. Children's vegetable stew with green beans in the oven

Another healthy and tasty option for children's stew. In addition to green beans, it contains the most common vegetables, which are simmered in a hot oven under foil. Even adults may well like this dish.

Ingredients:

• a couple of onions;
• two large or three small potato tubers;
• three medium carrots;
• 245 g green beans;
• white cabbage - a small quarter;
• a couple of bell peppers;
• 2 tomatoes;
• 5 sprigs of parsley;
• 45 ml olives oils

How to cook

Peel potatoes, carrots, onions, cut everything into small cubes.

Bell peppers are removed from the stalk and seeds, rinsed, and also cut into cubes.

The cabbage is rinsed and, if necessary, chopped into strips.

The stem of washed tomatoes is cut out, the fruit is kept in hot water for 5 minutes, the skin is removed and chopped.

Green beans are washed.

Cover a deep baking sheet with foil so that the edges hang over the side walls.

All vegetables are mixed in a deep bowl along with green beans, no salt is added.

Grease a sheet of foil with olive oil and lay out the vegetables, sprinkle with oil again, and cover with the edges of the foil.

Place in a hot oven for half an hour at medium temperature.

Then open the oven, remove the edges of the foil, and check the vegetables for doneness with a fork.

Let sit for a while under foil and serve sprinkled with fresh parsley.

If your vegetables are not very juicy, then before putting them in the oven, sprinkle them in addition to olive oil a small amount of water. If desired, the set of vegetables can be changed.

Option 5. Vegetable stew like in kindergarten with chicken

In addition to young beef, chicken meat can be introduced into a child’s diet. The following recipe involves stewing chicken meat with vegetables in milk, this dish turns out especially juicy, tender, with a pleasant milky taste.

Ingredients:

• chicken legs - 465 g;
• potatoes - 520 g;
• carrots - 120 g;
• onion - 130 g;
• 6 cauliflower inflorescences;
• bay leaf - 3 pcs.;
• salt - 15 g;
• green onion - 4 feathers;
• dill, parsley - 3 stalks each;
• 35 ml of vegetable oil;
• milk - 125 ml;
• 65 ml water.

Step by step recipe

Chicken drumsticks are rinsed, placed in a saucepan, filled with water, and placed on the stove over a low flame. After boiling, skim off the foam, add bay leaves, add a little salt and cook until softened.

The legs are taken out, allowed to cool, the pulp is separated, cut into small cubes, and placed in a cast iron pot.

Peeled and washed potatoes are cut into medium cubes, carrots are chopped on a coarse grater, onions are chopped, cabbage inflorescences are in small pieces, everything is put in a cast iron pot with the meat, two cabbage inflorescences are left for decoration, and mixed.

Pour vegetable oil, milk and water into the cast iron, cover with a lid and place on low heat, simmer for 10 minutes.

Wash green onions, parsley and dill, chop finely, add to the stew, add a little more salt if desired, mix and simmer for another 10 minutes.

Remove from the stove, leave for 15 minutes and serve in portioned plates, with halves of cauliflower inflorescences placed on top.

Instead of milk, you can add low-fat sour cream or cream, previously diluted with water.