Vegetable stew recipe like in kindergarten. Vegetable stew for children Children's vegetable stew recipe

Fish balls with vegetable stew (as in the garden)

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."
For proper nutrition, children need to eat both fish and vegetables... I suggest trying delicious fish balls with vegetable stew.

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 (about half a teaspoon)
1 incomplete st. a spoonful of semolina for greater viscosity of the minced meat (you can do it without
Take fish fillet

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.

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. pastes
1-2 tbsp. tablespoons canned green peas
1 tbsp. spoon of sour cream optional.
1 tsp flour
Cut carrots, onions, tomatoes into cubes (you can do without them if there is tom. pasta) Pour vegetable oil into the pan so that the bottom is covered and simmer in oil - first the onions with carrots,

then tomatoes. For kids, do not fry, but put everything together with the cabbage, adding some water..

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!

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)

(I had such a fish, I don’t know what it’s called)

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. pastes
1-2 tbsp. tablespoons canned green peas
1 tbsp. spoon of sour cream optional.
1 tsp flour

Cut carrots, onions, tomatoes into cubes (you can do without them if there is tom. pasta) Pour vegetable oil into the pan so that the bottom is covered and simmer in oil - first the onions with carrots,

then tomatoes. For kids, do not fry, but put everything together with the cabbage, adding some water...

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!

Each parent has at least once thought about the question of how to get their child to eat vegetables. It is necessary to instill in a child a love of healthy eating when he has not yet fully understood his taste preferences. The article will discuss several simple recipes for 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.

Preparation:

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

Preparation:

Take a small carrot and peel it. Wash the vegetable thoroughly. Cut the carrots into strips.
Peel the onion and wash the vegetable. Cut the onion into small cubes.
Pour vegetable oil into the frying pan. Add chopped carrots and chopped onion. Sauté vegetables for about 5 minutes.
Peel the pumpkin and potatoes and rinse them. Cut the vegetables into cubes.
Wash the cauliflower. There is no need to cut it.
Pour a glass of water into a small saucepan and bring to a boil.
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.
Add onions and carrots. Cook for another 4 minutes.
Add peas. Simmer over low heat until the vegetables are soft.
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.

Preparation:

All vegetables (except tomatoes) must be thoroughly washed and finely chopped.
Remove seeds from half a tomato with a spoon. Cut the tomato into 6 parts.
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.
Boil the egg for 10 minutes. Cool it in cold water, peel and chop finely.
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.

Preparation:

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

Preparation:

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.
Saute the onion in butter for about 5 minutes and add to other vegetables.
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.

Vegetable stew with zucchini– a universal dish that is suitable for both children and adults. By preparing vegetable stew for lunch, you will “kill two birds with one stone” by feeding not only the child, but also other family members.

Vegetable stew is very healthy, because vegetables stewed with a minimum of oil can be considered a dietary dish, secondly, it is great for children's menus, you just need to cut the ingredients a little smaller than for adults, thirdly, you can cook it at any time of the year (assortment modern stores allow this), and in the summer, as they say, “God himself commanded.” Well, there’s another important “plus” - vegetable stew is incredibly easy to prepare, and it’s almost impossible to spoil it during the cooking process.

The most common ingredients for vegetable stew are zucchini, potatoes, onions, carrots and cabbage, however, by adding other vegetables to your liking, you can make the taste of the dish richer and more interesting.

To prepare a delicious stew, it is not necessary to take the ingredients in exact proportions; its quality will not change much if you take 50-70 grams more or less potatoes or cabbage, and both results will be very appetizing.

Ingredients:
potatoes - about 400-500 gr.
white cabbage - 400 gr.
medium sized onion - 1 onion
small young zucchini – 1 pc.
sweet bell pepper – 1 pc.
carrots – 1 pc.
salt
dried or fresh herbs (dill, parsley, basil)
vegetable oil - 70 gr.
sour cream - 3 tbsp.

Vegetable stew with zucchini, recipe:

You need to start by preparing the vegetables. Wash and peel carrots, potatoes and zucchini. Wash the pepper, remove its stem and seeds, remove the top dirty and chopped leaves from the cabbage, peel the onion.

Next you need to chop the vegetables. Chop the onion as finely as possible, grate the carrots on a coarse grater, cut the potatoes and zucchini into medium-sized cubes, finely chop the cabbage, and cut the peppers into small cubes.

For stewing vegetables, a fairly deep frying pan, preferably with a thick bottom, is better suited. Heat the oil in a frying pan, add the carrots and onions, turn the heat to medium and stir until the onions are transparent.

Add potatoes to the onions and carrots, pour in half a glass of water, cover the pan with a lid and simmer for about 10 minutes.

Here it must be said that the sequence of adding vegetables during cooking is very important, because if cabbage is added to the stew before the potatoes, then it will remain hard, no matter how long the stew is cooked. When the potatoes are half cooked, you can add cabbage, zucchini and pepper to the pan.

Mix the vegetables very well, add another half glass of water and simmer with the lid closed for another 10-15 minutes. It happens that when adding cabbage, not all of it goes into the pan, there is nothing wrong with that, the vegetables will stew a little (about 5 minutes), and there will be room for the rest of the cabbage.

Add salt, herbs and sour cream to the stew, stir, reduce heat, simmer for another 7-10 minutes.

For a child’s growing body, it is important that nutrition allows not only to saturate the body, but also to give the body the maximum amount of nutrients, that is, vitamins, microelements, and fiber. All these substances can be found in vegetables, which is why when developing menus for kindergartens, great importance is given to the presence of vegetables in the children's diet. And in order to preserve maximum nutrients, gentle cooking methods are used, namely stewing. With this method, the microelements contained in the products, as well as beneficial fiber, are preserved. Also, stewed vegetables do not have an aggressive effect on the gastrointestinal tract, like fried ones, and dishes prepared in this way are considered very healthy and even dietary.

This is exactly the kind of dish that is considered to be vegetable stew, which cooks prepare for children in kindergarten. Depending on the season, the composition of the stew may vary: for example, if the stew is prepared in winter, then its composition is limited to potatoes, carrots, onions, white cabbage, it is also possible to add frozen green peas, but if it is summer or autumn, then zucchini is often added. For dressing, use a sauce based on tomato paste or milk, such as Bechamel.

Since it’s autumn now, I chose the option with zucchini and a sauce based on tomato paste. It turned out to be a delicious vegetable stew. And since in kindergartens they prepared according to technological maps, where the amount of each product was calculated per serving of 150 or 200 grams, depending on the age of the children, I increased the amount of each product 5 times to get a large portion of stew for the whole family.

So, to prepare vegetable stew like in kindergarten, we take all the necessary products according to the list.

First, let's prepare all the vegetables, peel and wash them. Then we will chop the onions into small pieces, since children often do not like coarsely chopped onions. Cut the carrots into circles, which we then cut into four parts.

Peel the potatoes, wash them and cut them into cubes.

Cut the white cabbage into pieces measuring 1x1 cm.

After that, the cabbage should be simmered in a small amount of water for 5-7 minutes, then add salt to the water.

Heat vegetable oil and butter in a frying pan.

Lightly fry the chopped potatoes in oil, stirring occasionally.

While the potatoes are frying, cut the zucchini into cubes.

When the potatoes are slightly browned, remove them from the pan. Although it is not completely ready yet, it will cook during stewing. And put the onions and carrots into the frying pan and sauté them over medium heat.

After a few minutes, add the zucchini and continue frying.

After a couple of minutes, add the defrosted peas.

We also add the previously fried potatoes to the pan and stir with a spatula.

Add the stewed cabbage to the pan with the vegetables and continue cooking over low heat.

Let's make tomato sauce by mixing the paste with water and adding a little salt.

Pour the sauce into the frying pan with the vegetables, add ground pepper and a little salt, mix, cover with a lid and simmer for 10-15 minutes over low heat until all the ingredients are completely cooked.