Meat puree cooker. Baby meat puree with carrots. Brussels Sprout Soup

Preparing meat puree for a baby at home is a serious and responsible matter. Our advice, step-by-step instructions and recipes for baby meat puree are to help young mothers.

Babies will not try baby meat puree until they are 7–8 months old. At this age, the child grows and develops intensively, and his body depletes the iron reserves that he accumulated while he was in his mother’s tummy and during breastfeeding. It is during this period that it is recommended to introduce baby meat puree into his diet. Meat is the main source of complete animal protein, which is necessary for a growing person to protect against infections, normal development and formation of teeth and bones. Properly prepared meat puree for the first complementary feeding contains easily digestible iron, phosphorus, potassium, magnesium, zinc, and B vitamins. It also contains extractive substances that stimulate the production of digestive enzymes and the functioning of the digestive system.

Start feeding with meat puree with a portion of 3–5 g (this is 1/2 teaspoon), so that, gradually increasing its size, you will reach 60–80 g by 1 year.

Of course, if you wish, you can buy meat puree for the first complementary feeding in a store, ready-made. Is it worth the hassle with homemade cooking? It's up to you to decide. There is no clear answer to the question of which meat purees are best for your baby. But we think you'll agree that a homemade recipe guarantees confidence in every ingredient. And preparing meat puree at home is not difficult.

Meat puree for first feeding: recipe and step-by-step instructions

You will need:

• glass or ceramic cup with a capacity of 200-500 ml
• glass or enamel saucepan with a capacity of 0.5-1 l
• plastic or metal spoon
• meat cutting knife
• plastic board (it is more hygienic, wooden board is much more difficult to clean, which is why germs accumulate on it)
• blender
• actually a piece of meat

1. Choose meat

For the first complementary foods, it is recommended to choose hypoallergenic rabbit or turkey meat, which is easily digestible and contains little fat. Lamb and lean veal and beef are also not prohibited. Pork for a baby will be too fatty and can cause a malfunction of the digestive system; chicken quite often causes allergic reactions.

It is recommended to buy meat for baby meat puree from a trusted store. Since any meat must undergo veterinary control, the seller must have a certificate confirming this procedure. Give preference to whole pieces of meat (not in cubes), fresh and juicy in appearance, not weathered. The cut of a piece of meat should be smooth and pink. A dark red or whitish cut indicates that the meat was either stored incorrectly or is no longer fresh.

2. Preliminary preparation of meat

Before preparing meat puree for the first feeding, it is necessary to rinse the meat thoroughly under running cold or warm water. Remove fat, veins, skin, films from it and free it from bones.

After this, cut a piece about 10 cm in size from a whole piece of meat. Meat puree, like other dishes for babies, cannot be stored. For this reason, you will need a very small piece of meat at a time. The remaining meat can be cut into larger pieces and placed in the freezer. Just keep in mind that any food for babies can only be defrosted once. A thawed product cannot be re-frozen: temperature changes create a favorable environment for the proliferation of pathogenic microorganisms. So every time, intending to prepare meat puree for complementary feeding, we take 1 piece of meat out of the freezer. For the first time, this amount will be more than enough.

3. Rules for cooking meat for baby puree

Place the meat in a pan of cold water (remember, it should be filtered or bottled) and wait until it boils. After 5 minutes, drain the water (this is necessary to get rid of fat and extractive substances that complicate digestion) and pour new water over the meat, it should cover it. Cook the meat until tender over low heat for about 2 hours (turkey, veal and lamb should be cooked for 1-1.5 hours until tender). If the water boils away, add it again. And remember that babies do not need to add salt or spices to the meat.

4. Prepare meat puree

When the meat is cooked, cut it into small pieces. Then grind the pieces in a blender.

To make the puree acquire a uniform consistency, similar to thick porridge, add a few spoons of the mixture or vegetable broth to it (babies should not use meat broth!).

The finished meat puree can be mixed with vegetable puree, which is already familiar to the baby. This will make it easier for the child to accept the new product. You can also pour a few drops of vegetable oil into the meat puree (7-month-old children are prescribed 5 ml).

The first portion of meat puree should be 0.5 teaspoon. Carefully monitor your child's reaction. If everything is in order, after a week you can increase the portion. By the age of one year, a child should already consume portions of 60-80 g of meat. It is best to feed baby pureed meat at lunch.

Every mother has her own recipe for making meat puree for babies. We will present some of them.

Preparing meat puree for babies at home from beef

You will need: 40 g beef, water, 1 teaspoon butter

Cut the washed meat, without bones, films and tendons, into small pieces. Simmer the pieces in a small amount of water until fully cooked, about 2 hours. Cool the finished meat and grind it through a meat grinder twice, and then grind it in a blender. This way you will achieve a uniform consistency. Add a little vegetable broth to the resulting puree and bring to a boil. Mix everything thoroughly and add butter.

You can also add a little breast milk to the meat puree. But in this case, you no longer need to boil the puree.

Turkey Meat Puree Recipe

You will need: 100 g turkey fillet, 0.5 cups of water.

Meat can be cooked on the grill of a multicooker, steamed, or boiled in a pan of water on the stove. Cook in a multicooker, setting the “steam” mode for 40 minutes. Cut the boiled meat into pieces, which we grind with a blender until a homogeneous consistency is obtained. Dilute with water. Since the turkey puree is a little dry, you can add a few drops of vegetable oil to it. Ready-made meat puree cannot be stored in the refrigerator for longer than a day.

It's time for complementary feeding
When the time comes to introduce complementary foods, the mother asks herself the question: cook herself or buy ready-made baby food? Homemade purees seem tastier, healthier and safer. And for many mothers, cooking for an hour is also an expression of boundless love for the baby. But not everything is so simple.

Mashed potatoes from jars
After the baby has successfully mastered the assortment of “jars” with different meat purees, he will have an even more appetizing acquaintance. Today our story is about nutrition, which, in addition to meat, also includes vegetables and cereals. Meat puree with the addition of vegetables and cereals is essentially a ready-made dish that just needs to be reheated.

Review of baby cereals: tasteful and healthy for your baby
Baby porridge is one of those products that are usually introduced without any problems for both mother and baby. With rare exceptions, children love porridge and eat it with pleasure. But even here there are some nuances. What do mothers need to know about baby porridge as a product? We talked about this with our expert in the field of baby nutrition.

Starting from 4 - 6 months of age (depending on whether the child is on breastfeeding or IV), the child needs additional nutrition, in other words, complementary feeding. Quite often, young and not yet experienced mothers in matters of complementary feeding are lost. This is especially true for the question of when you can start giving your baby not only vegetable, fruit purees and juices, but also when you can start feeding your baby meat. Meat puree for the first complementary feeding must be chosen carefully, or prepared yourself, following certain rules. Meat is the main supplier of protein, calcium, and phosphorus for the rapidly growing baby’s body, so the choice of meat (or ready-made baby food made from meat) must be approached with full responsibility.

As for the optimal period for introducing meat complementary foods into a child’s diet, the opinions of experts are divided: some believe that meat can be given starting from 4-6 months; others are convinced that a more favorable period for input is 8-9 months.

According to the Russian national program aimed at optimizing the nutrition of children in the first year of life, meat puree should be administered from 6-8 months of age of the child. It is at this age that the baby’s body needs protein and a number of other microelements contained in meat (potassium, iron, magnesium, phosphorus). The timely introduction of meat products into the children's menu contributes not only to enriching the child's body with necessary elements, but also to its harmonious development.

However, the introduction of meat into a child’s diet depends on several other factors:

• individual characteristics of the baby’s development;
• physical development of the baby, indicators of his height and weight;
• type of feeding (breastfeeding or artificial feeding).

Thus, children who are bottle-fed need earlier introduction of complementary foods, be it juices, fruit, vegetable or meat purees. Breastfed babies receive essential macronutrients through breast milk. Therefore, the introduction of complementary foods for them can be postponed for a couple of months.

Meat puree for babies is introduced after vegetable / fruit purees, after juices and cereals.

Before offering meat complementary foods to your baby, it is advisable to familiarize yourself with some rules for first complementary feeding:

• Meat (like any other complementary food) should be given only to a healthy child.
• It is advisable to refrain from introducing complementary foods in the following cases:
  • if the child has been vaccinated or is expected to be vaccinated soon;
  • during the summer heat;
  • if the baby is unwell or capricious.
• A new product should be introduced no earlier than 2 weeks after introducing the previous product into the child’s diet.
• The volume of the first complementary food should be 5-10 g (1-2 teaspoons). It is better if the meat puree is added to the vegetable puree the child is already accustomed to. You can also “soften” the meat puree with breast milk or formula.
• It is necessary to gradually increase the daily dose of complementary foods so that by 9-12 months the child consumes 60-70 g.
• When using canned products, you need to pay special attention to the composition, make sure there are no concentrates, GMOs and other substances harmful to the baby.
• For the first feeding, you should choose a single-component product (rabbit, turkey or chicken are best).

Read in detail about the rules of introduction first complementary feeding (where to start, at how many months).

Baby meat purees should be given warm before breastfeeding or formula feeding. Complementary foods should be offered from a spoon. The child should be in a sitting position.

Meat complementary foods, just like any other, are offered at lunchtime in order to observe the baby’s reaction to the new product during the remaining half of the day.

Meat puree is given to the child once a day.

Complementary meat products

Despite the convenience of using canned baby food, preparing meat puree at home is considered more reliable and safe.

• To prepare complementary meat, it is recommended to use lean meats (chicken, turkey, rabbit).
• Small pieces of meat are freed from veins, bones, fat and boiled for 1-1.5 hours. For cooking, you can use a slow cooker or a double boiler.
• After the meat is ready, it is thoroughly chopped using a blender or meat grinder (it is recommended to scroll 2-3 times).
• Then the resulting mass is passed through a fine strainer.
• To obtain puree, breast milk, formula, porridge or vegetable puree are added to the ground meat.

Important:

1. When cooking meat (as well as directly into meat puree), you do not need to add salt and spices.
2. For each complementary food, only freshly prepared meat should be used.

5 mistakes in introducing complementary foods

Store-bought canned meat purees have the following advantages over purees that you cook yourself:

• high quality baby food;
• guaranteed composition;
• chemical safety (no flavors, dyes, preservatives, antibiotics);
• microbiological safety of canned food;
• correspondence of consistency to the age needs of the child;
• careful quality control.

The selection of ready-made baby food products is quite large. The following manufacturers are especially popular:

1. "Subject". Children's meat purees from this manufacturer are distinguished by a large selection, high quality, and affordable prices. The products are designed for feeding children from 6 months.
2. "Agusha". Baby food products contain only natural ingredients. This brand has been repeatedly noted by international communities as the best in the production of children's food products.
3. "Granny's Basket". The manufacturer surprises with the variety of baby purees offered - both single-component and multi-component (including meat and various vegetables).
4. "FrutoNyanya". A well-known domestic manufacturer of baby food, popular due to its wide range and reasonable pricing policy.
5. Heinz. The products of this manufacturer include meat, meat and vegetable, fish and vegetable purees. Baby food is developed in accordance with all standards and requirements of GOST.

Parents should take into account that not all children tolerate complementary foods equally, especially vegetable and meat ones. Moreover, each little one has his own preferences: some will like veal puree, others will like tender turkey, and others will like rabbit. Mothers should fully focus on the taste preferences of their child.

When introducing meat complementary foods, you need to pay attention to the baby’s reaction and the functioning of his digestive system. If some problems occur as a result of consuming purees (constipation, abdominal pain, regurgitation, vomiting), then you should consult your pediatrician. Perhaps the issue is an unsuitable meat product or an excess amount of complementary foods.

Read on the topic of first feeding:

• Introducing vegetable purees (rules + 3 recipes).
• We introduce the first porridges into the diet.
• 5 questions from moms about store-bought baby purees.
• Add soup with meat broth.
• We can’t help but tell you about some problems when a child refuses to eat complementary foods (how to deal with it)

Video: introducing meat purees

Features of introducing meat puree into a baby’s diet: which meat is hypoallergenic? How much meat puree should be included in the diet?

Why should you include meat products in the diet of babies up to one year old? Mother's milk gives the baby all the nutrients necessary for the development of the child's body, which are enough to meet the needs of the first months of life. Time passes, the baby grows and requires more and more vitamins and micro-macroelements, and other various nutrients. Breast milk is no longer able to meet these needs. Meat comes to the rescue and is introduced as complementary food.

Meat is a valuable source of protein and vitamins, so it is almost irreplaceable in a baby’s diet.

A responsible parent must research the product itself before introducing a new food. Thanks to the consumption of meat puree, the baby saturates its body with amino acids, iron, which is perfectly absorbed, as well as calcium and a number of vitamins. What role do they play? Let's list:

• Amino acids. They are an integral part of protein synthesis, that is, they are necessary for the successful growth and development of cells and proper metabolism. The number of synthesized amino acids in the body is 20. If there is a shortage of at least one of them, protein deficiency occurs.
• Iron, easy to absorb. As much as 65% of the iron contained in the product is the main composition of hemoproteins. Thanks to this, it is easily absorbed in the body and saturates cells with oxygen at the highest possible speed.
• Calcium. Essential for the development of the skeletal and muscular systems, it also helps strengthen the nerves.
• Vitamin A. Helps break down fats, promotes the formation of new cells and is involved in bone formation.
• Vitamin B12. Its main task is the formation of blood. Promotes the formation of red blood cells and nerve endings.
• Vitamin D. Promotes the absorption of calcium and phosphorus, and is also responsible for the formation of bone tissue and prevents rickets.

There are other nutritional elements present in different types of meat. For example, chicken contains a lot of magnesium, sodium, vitamins B, E1, C. Beef is rich in phosphorus, potassium, vitamin B6, which is responsible for the absorption of iron, and vitamin PP, required for the formation of enzymes.

Another positive thing about meat is that its structure is elastic, and therefore is excellent for developing chewing skills in a child.

According to the recommendations of pediatricians, children receive their first meat complementary foods after six months. It is important to consider that this animal product cannot be introduced before other products. Before feeding meat, the baby should already be familiar with vegetables, fruits and cereals. According to experts, at least 2 months should pass from the start of the first complementary feeding to the introduction of baby meat puree. So, we answer at what age can this type of complementary feeding be introduced:

1. A breastfed child receives vegetable or grain complementary foods at 6 months, and meat at 8 months;
2. A baby on an artificial type of nutrition receives vegetable complementary foods already at 4 months, then meat is allowed to be introduced closer to six months.

The exception is when the child has anemia, then the 2-month interval rule may not be observed so strictly. Although even in this situation, it is not recommended to introduce meat and combined purees before 6 months of age.

Why can’t you give baby meat puree before the age of six months? Let's list the reasons:

1. The digestive system is not yet fully formed and is not able to digest heavy foods. There are no necessary enzymes required to digest this food. Excessive amounts of animal protein contribute to the appearance of rotting processes in the intestines of babies.
2. An allergic reaction to a foreign protein may occur if the baby is under 6 months of age.
3. Animal protein in large doses puts a lot of strain on the kidneys of an infant.

A baby’s body simply cannot cope with meat before six months, so it is better to introduce it in a timely manner.

How to introduce meat puree for the first feeding? You already know, because this is a continuation of your baby’s testing of “adult” food: everything new is introduced gradually, starting with half a teaspoon. You can avoid possible digestive problems if you offer meat before lunch. Below we will tell you where to start and how to make the feeding process enjoyable and rewarding.

How much can you give per day?

How much meat can be given to a baby? The amount will depend on age. Below we offer a diagram for calculating the consumption of meat products per day for children:

There are experiments ahead that will allow you to treat your baby to a wide variety of dishes. For example, kids enjoy eating meatballs, meatballs and steamed cutlets. Your little one will try such dishes by the age of one and a half years. How about fried and baked chops and seasoned steaks? Their use is strictly prohibited. We list the most favorable varieties suitable for introducing the first complementary foods: beef, rabbit and turkey. They are low fat, light and hypoallergenic.

Older children enjoy eating steamed meatballs and other dishes

As your baby grows, subject to the successful introduction of meat complementary foods, the doctor will advise introducing the baby to other types of products. The table below will tell you about the calorie content of each type of meat and their important components: fats, carbohydrates and proteins. Thanks to this data, you can choose which meat to start complementary feeding with.

Nutritional value of different types of meat:

Frequency and volume of meat consumption per week

Dr. Komarovsky is convinced that meat complementary foods should be given no more than 1-2 days a week. When the baby is already 10 months old, the weekly frequency can be increased to 5-7 times:

• at the age of up to 9 months, you can prepare meat or combined puree for your child 1-2 days a week;
• at 9-10 months the baby can already eat finely chopped meat in the amount of several spoons 2-3 times (this is also the weekly norm);
• closer to 10-11 months, you can start feeding the baby coarsely chopped product;
• By the age of one year, steamed meatballs and cutlets will be a good option for meals, which can be given 5-6 days a week and even every day.

Meat puree for children should be prepared only from high-quality fresh product. You need to do it like this:

1. purchased meat should be thoroughly washed, all films removed and excess fat cut off;
2. put the meat in a pan, pour cold water and, without adding spices and salt, cook until done;
3. for tough varieties such as beef or pork, it will take about 2 hours of cooking time, but more tender rabbit, turkey or chicken will be ready in a shorter period, as well as quail meat;
4. as soon as the product is ready, it should be ground (this can be done using a blender), or passed through a meat grinder twice, after which it should be ground through a sieve;
5. mix minced meat with vegetable puree and add a couple of drops of vegetable or olive oil;
6. Give the little one some meat puree that has cooled to a warm temperature.

It is advisable to prepare a portion for one time, because a fresh product is always healthier for the child. The amount remaining from the portion can be stored in the refrigerator, but not more than one day.

The best option for babies is puree made from meat raised in your own yard (poultry or animal). In the absence of a home-made option, many parents, to the detriment of their wallets, prefer baby food in jars.

Let's look at several popular baby food manufacturers that offer a wide range of delicious purees for babies, including meat options. You can find both pure meat puree and a combination with vegetables or grains. According to mothers, the following manufacturers inspire trust:

Parents' reviews:

• overall rating of parents - 4 minus;
• excessively thick consistency and large amounts of starch;
• The tin can format is inconvenient to open (there is a danger of cutting yourself).

Meat is the source of all the nutrients you need to maintain energy and strength. Meat puree for the first complementary foods must be administered in a timely manner. Only a high-quality, fresh and properly prepared dish can be beneficial. To do this, you need to know how to choose the right meat, what type of meat is best for your baby, and be sure to know the recipe for baby puree.

Mom needs to know the basic characteristics of different types of meat in order to decide where to start. You can start preparing dishes from rabbit, turkey, and veal. If there is an allergy, the child should not be given chicken.

Meat complementary foods should be introduced up to a year. Such dishes ensure the growth of cells in the body, activate and improve the functioning of all systems, increase immunity and stimulate mental activity.

At what months is it allowed to introduce meat into a baby’s diet? It is introduced when the baby has tried and become accustomed to vegetable, fruit dishes and cereals. Formula-fed babies are allowed to introduce meat at 6 months. For those who are breastfed, meat should be introduced later - around 8 months.

A child should cook meat 2-3 times a week. You need to start with small portions; as your body gets used to it, increase the portion. How many grams of this product can be given to a baby? Initially, 20 g per day is enough. By the age of one year, the portion increases to 70 g.

What kind of meat should be given to a child for the first time? For the first feeding, it is better to choose turkey or rabbit meat. They belong to lean varieties of meat. Allergies to these products are rare.

An allergy to turkey can manifest itself in two cases: heredity or the presence of chemical additives in the form of medications. The latter are used for the rapid growth of poultry and the destruction of various infections. The allergy in this case is manifested by a rash, nausea, and vomiting. The baby may have a runny nose or cough.

For later acquaintance, you can cook beef or veal. If you are allergic to cow's milk protein, then it is better not to introduce these types of meat temporarily.

Pork can also be given to a baby, but if he does not have digestive problems. The piece must be chosen without layers of fat.

Chicken should be given with caution, and only closer to a year. Often allergies to chicken occur in the form of a rash, dry skin and itching. The baby develops stool upset, colic, and may begin vomiting. An allergy to chicken meat can occur for the following reasons:

1. Allergy to proteins contained in meat (albumin and purines).
2. The presence of additional components in meat. These include vitamins and antibiotics that birds are fed with.
3. Remains of skin or feathers in pieces.
4. Hereditary factor.

Liver should be introduced into the baby’s diet no earlier than 8 months and after the baby becomes familiar with meat. You can choose rabbit, chicken or beef liver.

To help your baby accept new food, you can mix meat with your favorite vegetable dishes..

How to make the right choice

Meat complementary foods can be purchased at the store or made yourself at home. Stores offer a large selection of ready-made meat products for infants. There is no need to cook them. It is enough to open the jar and feed the child. But is it really that useful?

Pros of such a purchase:

• puree production is controlled;
• The product can be stored for a long time, it is convenient to take it with you when traveling on vacation or visiting;
• no cooking time required;
• The age of the child is indicated on each jar. The consistency is selected in accordance with age characteristics;
• The dish is additionally enriched with vitamins and microelements.

And yet we have to doubt some points:

• the quality that is tested is on the conscience of the manufacturer;
• you cannot be sure of the composition of the puree;
• The cost of one jar is quite high.

You can spend a little effort and time instead of money. Then the meat dish will only bring benefits.

1. Mom controls the correct recipe and cooking conditions herself.
2. The baby can be given a fresh dish prepared before each feeding.
3. Taking into account the tastes and preferences of the baby, you can choose a side dish.
4. Adults can be sure that the product contains no preservatives or dyes.

Among the disadvantages of self-cooked meat are the following:

• It is not always possible to choose a quality product;
• It is not recommended to transport the finished dish;
• The product can be stored for no more than a day;
• you will have to spend time preparing a small portion.

Rules for preparing a meat dish for a baby

Meat should be given to a small child in minced form. The consistency of the puree will depend on the age.

• If the introduction of complementary foods began at 6-7 months, when the child does not yet have teeth, then the meat should be chopped as best as possible. There should be practically no lumps in the dish.

• When a child is 8-9 months old, he begins to learn to chew. At this age, it is acceptable to have lumps up to 1.5 mm in size in a dish.

• By 10 months, teeth appear, the baby is already learning not only to chew, but also to gnaw. You can grind the meat down to particles about 3 mm in size.

To cook meat for a child, you need to follow some rules.

1. The product must be boiled or steamed. You cannot fry or bake meat. It will be possible to add salt and other spices only after a year.
2. Give the dish from a spoon in small portions.
3. It is recommended to give meat at lunchtime.
4. At first, the dish can be further diluted with milk.
5. Gradually, vegetables and cereals are added to the puree. Meat and potatoes are a rather difficult combination for a small child’s stomach. Therefore, it is better not to mix them for up to a year.
6. The prepared dish should be stored in the refrigerator for no more than a day. Therefore, you need to cook 1-2 times.

Where to start preparing the dish? You need to prepare meat supplements using the following recipe.

• The meat must be washed well, remove cartilage, film, fat, and skin.
• For one feeding, a small piece (about 10 cm) is enough.
• Place the prepared meat in a saucepan with water and put on fire.
• A few minutes after boiling, drain the water and add new water. Cook until the meat is softened. Turkey and veal are cooked for about one and a half hours.
• The boiled piece is finely chopped and crushed using a blender. You can add vegetable broth.

Meat products cannot be defrosted several times, this leads to the growth of bacteria in them.

Recipes for preparing dishes from various types of meat at home are simple and do not require great culinary skills.

1. Beef puree recipe

Cut a cleaned piece of beef (40 g) into small cubes and cook for two hours. The finished meat should be passed through a meat grinder and then chopped in a blender. Add vegetable broth to the resulting mass, put on fire and bring to a boil. There is no need to boil when adding breast milk. You can add butter.

2. Turkey puree recipe

To prepare a delicious dish, take a turkey fillet, add water and cook for an hour. The boiled meat is brought to a homogeneous mass in a blender. Turkey meat is dry, so the puree is diluted with water and vegetable oil.

3. Recipe for meat with vegetables

You can take rabbit meat as the main ingredient. It cooks quickly and tastes tender. Separately, cook the fillets for about 45 minutes. Vegetables can be any (zucchini, carrots, cauliflower). They are placed in boiling water for 15 minutes. The finished ingredients are mixed and vegetable broth is added. Bring to a boil.

Rabbit meat contains many vitamins, including almost the complete group of B vitamins. Meat contains many microelements: magnesium, phosphorus, calcium, iron. The calorie content of the product is low. 100 g of rabbit meat contains about 160 kcal. The protein from this meat is almost completely absorbed by the body. Allergies to this type of meat are rare. Rabbit meat has a beneficial effect on the digestive system.

4. Recipe for rabbit meat puree

The cooking time for rabbit meat in water is about an hour. When the water begins to boil, you should carefully monitor the formation of foam and remove it in time. After boiling, the water can be drained and new water added. Cut the finished meat into small pieces and pass through a meat grinder twice. Add vegetable broth and blend until smooth.

Liver contains iron and protein, which is easily absorbed by the body. It can strengthen the immune system and fight anemia. It is best to give a child liver with a vegetable side dish.

It is better to choose chicken or beef liver, as they have a delicate taste and are not bitter.

5. Recipe for chicken liver puree with vegetables

Wash the liver (100 g), separate the films and veins. Cut into small pieces and boil in water. Separately, boil the carrots, cut into thin rings. When the food is cooked, pour the broth into a container. Grind the liver with carrots using a blender, add broth. The consistency of the dish should resemble thick sour cream.

Beef liver is 70% water, the rest is protein. 100 g contains about 130 kcal. The introduction of this food product into the diet is necessary for a child. The liver contains a lot of vitamin A, which strengthens vision, the skeletal system, improves skin and hair. Beef liver is useful for babies who have disorders in the nervous system. Vitamin B 9 is involved in hematopoiesis. Removes harmful toxins from the body. Loss of strength from physical and mental stress is completely compensated by this product.

Liver should be consumed in moderation. In how many months can this by-product be introduced? At 7-10 months. It is necessary to give liver, as it contains many valuable substances necessary during the period of rapid growth and development of the body.

Before introducing any type of meat into your child’s diet, you should seek advice from a specialist.

It is necessary to take into account the functioning of internal organs and the presence of allergic reactions. By choosing the right recipe, you can prepare a dish that will be not only healthy, but also tasty.

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

You can buy meat puree in stores or pharmacies, but you can successfully prepare it at home. To do this, fat-free meat, cleared of veins and films, must be boiled, finely chopped with a knife and minced at least twice. The resulting minced meat can be mixed with vegetable puree or milk (mixture).

To save time and effort, you can take a different route: prepare meatballs from raw minced meat, put them 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 to prepare meat dishes for children, you must use only fresh meat, without additives, which must first be thoroughly washed, films, lard and veins, if any, removed.

Which meat is healthier for a child?

Beef

Most often, complementary feeding starts 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 essential amino acids. It contains a lot of protein (20%), fat 10%, iron - 2.9 mg per 100 g of product, zinc and B vitamins.

Beef is digestible in the human body by 75%, and veal (meat from calves up to 3 months old) by 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, one must keep in mind that beef can cause allergies in a child. It is also not recommended to give beef to children with an allergy to cow's milk.

Rabbit meat

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

Turkey meat

Low-allergenic, protein-rich meat. It is relatively low in fat (4%), cholesterol and easily digestible (95%). Turkey breast fillet (the recommended part of the bird) contains 24.5% protein and 1.9% fat. It has more sodium than other meats. A whole turkey has more iron than beef and even more than 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 .

horsemeat

Horse meat is also a low-allergenic meat. Rich in complete proteins (21%), tenderloin contains about 4% fat; in terms of value and digestibility of proteins and iron content, horse meat is not inferior to beef.

Other types of meat that do not start complementary feeding

Chicken meat

Chicken meat is considered even more allergenic than beef, so complementary feeding is usually not started with it. 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 is given to the child only 1–2 times a week. The recommended cut is the breast.

Pork

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

The recommended pork tenderloin is 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. There is approximately the same amount of iron in pork as in chicken: 1.5 mg per 100 g.

Mutton

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

After the child gets used to meat, different types of meat are alternated. Beef is usually preferred.

Fish

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

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

Fish puree is prepared similarly to meat puree. Before chopping, all bones are carefully removed. The maximum amount of fish puree by 1 year is 50 g. Fish is given to the child instead of meat 1-2 times a week.

Bouillon

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 its nutrient content: proteins, fats, minerals, it can be completely omitted from the diet of children under 1 year of age.

For the broth, you must take lean meat without streaks. For 30–50 g of meat per 200 ml of water. Wash the meat thoroughly. To reduce the concentration of extractive substances in the broth, it is recommended: pour cold water over the meat, bring to a boil and cook for 5–10 minutes, then drain the broth, add water to the meat again 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 while cooking the meat.

The same is true for fish broth.

Dishes for children of the first year of life

Mashed Chicken and Potatoes (Option 1)

Compound:

• chicken meat – 100 g,
• 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 of potatoes. The broth should just cover the potatoes. Boil the potatoes covered for 25–30 minutes, then rub through a hair sieve, adding chicken meat that has been previously cooked and minced through a meat grinder. Dilute the resulting puree with boiling milk and whisk. Heat on the stove until boiling. Add butter to the finished puree.

Mashed Chicken and Potatoes (Option 2)

Compound:

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

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

Meat puree

Compound:

• 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 in cold water and simmer covered until soft. Pass the cooled meat through a meat grinder twice, rub through a sieve, add broth, salt, bring to a boil over low heat, remove from heat and add butter.

Starting from 7 months, the baby can be given boiled meat. It is a high quality protein, different from human milk protein, and has easily absorbed iron. The child also receives a new type of fat, vitamins (B1, B6, B12), microelements (cobalt, zinc, etc.). In addition, the introduction of meat stimulates the digestive system and promotes proper development of teeth and learning to chew.

It is better to give your child lean varieties of beef, veal, pork, chicken, turkey, and rabbit. Boiled and stewed and only occasionally fried is preferable.

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 the rice until done. Pass the meat and rice through a meat grinder twice. Add hot milk, stir and, stirring all the time, heat over low heat for 5 minutes. Remove from heat, add oil.

Mashed Meat With Rice (Option 2)

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

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

Vegetable puree with liver

• liver – 100 g,
• potatoes – 1 pc.,
• carrots – 1 pc.,
• onions – ½ pcs.,
• butter – 2 tsp.,
• salt.

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

Liver Puree

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

Rinse the liver in running water, remove the films, cut into pieces, salt and sprinkle with a small amount of flour. Melt the butter in a frying pan and fry first the finely chopped onion, then the liver, quickly turning it over. Place the liver pieces into a saucepan, add water, cover with a lid and simmer in the oven for 7-10 minutes. Pass the cooled liver through a meat grinder twice or rub through a sieve.

Meat cutlets

• meat – 100 g,
• water – 60 ml,
• bun – 20 g.

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

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

Fish cutlets

• fish – 250 g,
• bun – 30 g,
• milk – 50 ml,
• egg – ½ pcs.,
• butter – 1 tbsp. l.

Cut the fish into pieces. Remove the skin, remove the bones and pass through a meat grinder. Grind the minced meat a second time along with the bread soaked in milk. Then add salt, add a raw egg and beat until fluffy.

Cut it into cutlets, place it on the grate of a steam pan, greased with oil (or moistened with water), close the lid tightly and cook the cutlets until cooked.

Sea fish meat contains a lot of minerals and trace elements: iron is necessary for normal hematopoiesis; iodine ensures the health of the thyroid gland and is necessary for children of school age; Other microelements include chlorine, copper, and calcium.

Fish Pudding

• fish fillet – 100 g,
• bun – 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 yolk and mix well. Beat the egg whites until foamy and carefully add them to the mixture.

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

Chicken, Meat or Fish Pudding

• meat – 200 g,
• milk – 1 glass,
• bun – 60 g, egg – 2 pcs.,
• vegetable oil – 2 tbsp. l.

Mix the chicken pulp (if desired, you can replace it with beef, beef liver or steamed pike perch) with a small piece of dry bread soaked in milk, then pass through a meat grinder twice.

Rub the resulting minced meat through a sieve, add salt, dilute with milk until the paste becomes thick, add the raw yolks, and then the whites whipped into a strong foam, mix carefully (from the bottom up so as not to mash the whites).

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

Pates for Sandwiches (Option 1)

meat – 100 g,

onion – 1 pc.,

Boil lean meat, finely chop the onion and lightly fry in oil. Mince the meat and onion, add salt and mix well.

Pastes for Sandwiches (Option 2)

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

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

Pates can also be made from stewed liver, sausage or frankfurters minced in a meat grinder, 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 in oil. Add a little water, cover and simmer for 5-7 minutes.

Cool, pass through a meat grinder twice, the second time along with pre-fried onions, small boiled carrots, and a boiled egg. Add butter, salt, beat well.

Fish pates (Option 1)

herring fillet – 200 g,

onion – 1 pc.,

cheese – 100 g,

green onions,

parsley and dill.

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

Fish pates (Option 2)

canned fish – 100 g,

egg – 1 pc.,

cheese – 100 g,

Mash boneless fish from canned food (children's canned food is used for children), add to it a boiled chopped egg, finely grated cheese, and season with mayonnaise.

Meat Broth

meat – 100 g,

water – 400 ml,

carrots – 1 pc.,

parsley root,

onions and leeks,

parsley.

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

Continue cooking for another hour. Then remove the fat; Strain the broth, add salt and 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 vegetable or meat broth and season it with minced meat and flour stirred in cold water. Bring to a boil and cook for 10–15 minutes, then rub through a sieve.

Meat puree soups (Option 2)

chicken meat – 100 g,

milk – ⅓ glass,

water – 250 ml,

butter – 1 tsp,

flour – 1 tsp,

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

Beef Soup

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

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

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

Soups are extremely important for the 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 as the first, and not the only, dish for lunch.

Beef Liver Soup

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

Rinse the liver in running water, remove films, cut into pieces and pass through a meat grinder. Mix the minced liver with the bread soaked in milk, stir in the yolk and butter. When the mixture is well mixed, rub it through a sieve. Bring the prepared vegetable broth to a boil, add the resulting puree to it and simmer for 5–6 minutes.

Dishes For Children From 1 Year To 5 Years

Steamed Cutlets

• meat (pulp) – 150 g,
• butter – 3 tsp,
• bun – 30 g,
• flour – 1 tsp,
• onion – 1 pc.,
• milk – 150 ml,
• salt.

Clean the pulp from films and fat, wash and mince twice, adding a slice of stale bread, soaked in milk and squeezed out. Salt the 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, bun – 30 g, milk – ¼ cup, butter – 1 tsp, salt.

Cut the chicken fillet into small pieces and pass through a meat grinder. Then mix the minced meat with the bread soaked in milk and pass through the meat grinder again. Add oil to the mixture and grind everything. Make cutlets and fry in a frying 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%. Chicken protein contains 2% of the amino acids necessary for humans. It contains large quantities of vitamins B2, B6, B9, B12. 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. Dissolve 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, add salt, cover and simmer in the oven. Then rub through a hair sieve. Should I add more to the finished puree? spoons of butter.

Baked Meat Puree

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

Cut the meat, cleaned of films and tendons, into pieces and simmer in a small amount of water until half cooked. Then add the bread soaked in cold water, pass everything through a meat grinder 2 times, add broth, mashed egg yolk and stir. Fold in the whipped whites. Place the mixture in a pan, greased with oil and sprinkled with breadcrumbs, and bake, covered, in the oven in a water bath.

Meat Croquettes

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

Make clear broth from the bones. Cut the peeled vegetables into cubes, pour in the strained broth and simmer under the lid.

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

Meatballs

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

Prepare the minced meat as for meat cutlets, and carefully fold in the tightly beaten egg whites. Make balls (meatballs) from the minced meat, place in a greased frying pan, add a little cold broth, cover with oiled paper and place in a not very hot oven for 20–30 minutes.

Serve with mashed potatoes or carrots.

Chops

Ingredients: meat – 200 g, onion – ½ piece, 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 in a greased frying pan. Sprinkle the top with chopped onions, cheese and sour cream. Bake in the oven until done.

Fish Meatballs

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

Pass the fish fillet through a meat grinder 2-3 times. Add butter, crackers, egg yolk and beaten white to the minced meat. Dip the finished minced meat into boiling water with a teaspoon and cook for 10–15 minutes under the lid.

Ready 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 species include cod, pollock, whiting, navaga, burbot, pollock, and silver hake. Cod meat contains 18–19% protein; it contains very little fat, virtually no cholesterol, and contains phospholipids. Therefore, cod is considered a dietary product. The meat of pollock, whiting and pollock is close in nutritional value to cod.

Fish cutlets

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

Mix the butter thoroughly with a crustless loaf of bread soaked in milk. Clean the fish, gut it, wash it, cut the flesh from the bones and mince it twice through a meat grinder along with the bread.

Salt the minced meat and grind thoroughly with a small amount of cream or milk, carefully mix with the egg white, whipped into a strong foam. Form 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 the potatoes. Clean the fish, gut it, wash it, cut the flesh from the bones. Pour water over the bones, head and skin and cook. Pass the pulp and boiled potatoes through a meat grinder 2 times. Add breadcrumbs, butter, salt, yolk and milk to the resulting minced meat. Knead thoroughly and place the entire mass on a wet board. Make cutlets, coat with egg white, roll in breadcrumbs and fry in hot oil.

Beef zrazy

Beef – 200 g, bun – 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 out into a flat cake 1 cm thick. Place boiled rice mixed with chopped egg and onion in the middle of the flat cake. Pinch the edges of the flatbread, immediately give it an oval shape and fry in a frying 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.

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

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

Nowadays people really like to over-salt foods. Make sure that the ham is not over-smoked or over-salted.

Stewed Meat Dishes (Option 1)

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

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

Stewed Meat 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.

Cut the meat into cubes and fry in oil. Sprinkle with flour, add bay leaf, finely chopped onion, tomato paste, salt and simmer for 15–20 minutes.

Casserole with Meat and Vermicelli

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 the vermicelli in salted water, discard through a colander and let the water drain. Place in a saucepan, add egg and milk and stir. Place half of the noodles on a greased baking sheet. Place minced boiled meat on top, simmered in a frying pan along with finely chopped onion. Place the remaining vermicelli on the meat, crumble the butter, sprinkle with breadcrumbs. Bake in the oven. Serve with tomato sauce.

Casserole with Meat and Potatoes

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

Prepare mashed potatoes. Place half in an even layer on a frying pan greased with oil and sprinkled with sifted breadcrumbs; Place the meat minced and fried with onions on top and cover it with the rest of the puree. Brush the surface of the casserole with 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 the boiled meat with finely chopped onion through a meat grinder. Finely chop the cabbage, put it in a saucepan, add hot water and simmer covered over low heat for 15 minutes. Then put butter in the cabbage, turn the meat, pour in cold milk, salt, add a beaten egg, stir well and place in a frying pan, previously greased with oil. Brush the top of the casserole with egg mixed with milk and place in the oven for 30 minutes.

When serving, pour over 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 tbsp. l., cheese - 50 g, salt.

Pour milk over white bread and leave to soak. Separate the yolks from the whites, put the whites in the refrigerator. Mince chicken, add yolks, soaked bread, salt, sour cream and 2/3 butter. Mix well.

Beat the chilled whites with a small amount of 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 mixture. Sprinkle breadcrumbs on top and place 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 pcs., salt.

Mash hot, freshly boiled potatoes and stir with milk. Boil the gutted fish, remove the flesh and mix it with the potatoes. Add melted butter, salt, yolk and beaten egg white to the resulting mass. Grease the mold with butter and sprinkle with breadcrumbs, place 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 the gutted and cleaned fish in boiling water (5 minutes), cool quickly in cold water, place on a sieve and let the water drain. Cut into pieces and remove the flesh from the bones. Place the fish pieces in a fireproof clay cup, greased with oil, pour over the sauce made from 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., bread crumbs, 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 fillet and refrigerate for 1–2 hours. Prepare the minced meat. Wash the rice and cook in plenty of water until half cooked. Drain the water, add oil to the rice, cover with a lid and place in a hot oven for 10-15 minutes. Then cool the rice, put it in a bowl, add salt and pepper, and mix with boiled eggs. Place the prepared minced meat on the fillet, roll into rolls, tie with threads, roll in flour, moisten in egg mixed with milk, and bread in breadcrumbs. Fry in plenty of oil.

Remove the finished rolls from the threads, place in a saucepan and pour over melted butter, without covering, put in the oven.

Steamed Fish Balls

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

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

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

Steaming is always healthier than frying or, especially, deep-frying.

Fish Pate (Option 1)

Ingredients: sea fish fillet – 250 g, butter – 50 g, carrots – 1–2 pcs., onions – 1 pc., salt.

Peel the carrots and onions and grate them. Lightly fry. Chop the fish fillet and fry along with vegetables until cooked. Pass this mixture through a meat grinder twice, add salt and add the butter remaining after frying. Mix everything thoroughly, beat and cool.

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

Stew of Meat and Vegetables

Ingredients: beef – 200 g, potatoes, carrots, onions – 1 piece 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.

Cut the meat into small pieces, put in a saucepan, add 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. Simmer the stew over low heat for another 30 minutes, then add sifted and dried flour, diluted with cold milk, and, stirring gently, boil for 3-5 minutes.

Meatloaf Stuffed

Ingredients: meat (pulp) – 200 g, bun – 30 g, carrots – 1 pc., egg – 2 pcs., butter – 2 tsp., green onions, salt, sour cream.

Prepare the minced meat, place it in a long strip on a wet towel and roll it out lightly. Place finely chopped eggs in the middle of the minced meat, sprinkle with green onions, and place fried carrots on top. Pinch the roll, bringing the edges of the towel together, and place it, seam side down, in a greased frying pan.

Grease the roll with sour cream, mashed with egg and butter, prick it in several places with a fork to prevent it from cracking. Add some hot water to the pan and place in the oven for 30-40 minutes, pouring hot water from the pan from time to time.

Meatloaf 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 it, salt it, make a cheese filling from finely grated cheese mixed with butter and chopped herbs, place it on the meat, wrap it in a tube, and fry it in vegetable oil. Then add a little hot water and simmer until done.

Canned stewed meat

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

Trim the fat from a piece of meat, wash with cold water, put in a colander and let the water 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 add 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 and pouring juice over the meat. To improve the taste, add tomato sauce.

Veal With Potatoes

Ingredients: veal – 200 g, potatoes – 2 pcs., onions – 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, place in a frying pan, pour over the sauce (mix fried onions with tomato paste), simmer for 15 minutes. Sprinkle with breadcrumbs and cheese and bake for 10–15 minutes.

Liver With Vegetables

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

Wash, peel, and cut vegetables (except tomatoes) into cubes. Wash the liver, remove the film, cut into pieces, sprinkle with flour, fry in oil. Add vegetables and fry for 10–15 minutes. Scald the tomatoes with boiling water, peel them, cut into slices and place with the vegetables and liver. Add salt, add bay leaf and simmer until done.

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.

Cut the boiled chicken meat into cubes. Melt the butter over high heat and fry finely chopped onion in it, and then dry rice, previously dried with a towel. Fry the rice until slightly yellow. When the rice acquires a pleasant smell, pour the broth over it and bring to a boil, stirring constantly.

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

Chicken Pudding

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

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

Stuffed 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 place the leaves in gently boiling water for a few minutes (depending on the thickness of the leaves). Place the leaves in a colander and let the water drain.

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

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

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

Lazy cabbage rolls

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. Place in a pan in layers: cabbage, onion, meat, rice. Salt each layer. Dilute tomato paste in hot water and pour it over the layers. Place butter cut into pieces on top and simmer over low heat until tender. Sprinkle with herbs before serving.

Fish stuffed cabbage rolls

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 chop finely. Fry thinly sliced ​​onion, boil rice. Grind the fillet in a meat grinder, add cabbage, rice, onion, salt, mix thoroughly and make sausage-shaped cabbage rolls. Place in a heated frying pan, fry, pour over tomato sauce and bake in the oven.

Dressing Broth

Ingredients: meat (beef) – 300 g, water – 6 glasses, carrots – 1 pc., parsley root, salt, onions and leeks, parsley.

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

You can season the broth with finely chopped vegetables (1 tbsp per glass of broth) or pre-cooked fluffy rice (1 tsp per glass of broth). You can season with pre-stewed fresh cabbage (1 tbsp per glass of broth) or semolina (1 tsp per glass of broth), pureed vegetables or pureed meat, taken 1 tbsp. l.

Broth With Vermicelli

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

Place vermicelli in boiling salted water and cook until tender, then discard in a colander and rinse with cold boiled water. Finely chop the carrots into rings or thin strips and simmer in oil. Place boiled vermicelli and stewed carrots into the hot broth and boil.

Average amount of first course: for a child from 1 to 2 years old – 120–150 ml, from 2 to 3 years old – 150–180 ml. Your child may have a different appetite on different days; you don’t necessarily have to strive for him to eat everything.

Cauliflower Soup

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

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

Brussels Sprout Soup

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

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

Vegetables should be washed and peeled immediately before cooking, placed in boiling water and preferably simmered under a lid in a small amount of water. You should 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.

Place the processed young chicken carcass in a saucepan, put on high heat, bring to a boil and skim off the foam. Then reduce the heat and simmer over low heat for 1-1.5 hours until the chicken is tender.

Remove the chicken and place it in cold salted water to prevent it from browning. Strain the broth through a damp napkin, put it back on the fire and season with semolina, or noodles, or rice. At the same time, add the minced chicken and let it simmer for another 20 minutes. Children over 2 years old can be served separately with a piece of chicken with rice and white sauce.

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

Chicken Cream Soup

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

Cut the chicken carcass into small pieces, add cold water and cook under the lid. Skim off the foam and add salt to the broth. Bring to a boil, skim off the foam again, add the white roots, let it boil, then simmer the broth, covered, over low heat until the chicken is soft. Remove the chicken, remove the flesh from the bones and turn it through a meat grinder 2-3 times.

Add flour fried in butter to the resulting chicken puree, stir well, adding strained chicken broth until the desired thickness is achieved so that the puree soup is not very liquid and not very thick.

Light Rice Soup

Ingredients: meat – 100 g, water – 0.5 l, rice – 2 tsp, carrots – 10 g, turnip or rutabaga – 10 g, salt, a small amount of onions, parsley and dill.

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

Fish Broth

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

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

Fish Meatballs For Soup

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

Pass fish without skin and bones through a meat grinder twice 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) approximately the size of a hazelnut. Place the meatballs into the boiling broth. Cook at the lowest simmer for 10–15 minutes.

It is best for children to give cod, pike perch, navaga, sea bass, silver hake and other types of fish containing a small amount of fat. It is advisable that the fish be 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., onions – 1 pc., rice – ¼ cup, vegetable oil – ¼ cup, lemon wedge, dill, parsley and green onions, salt.

Remove seeds from pepper pods and cut into strips. Pour boiling water over the tomatoes and then immediately with cold water. Remove the skin and cut into slices. Peel the onion and chop. Fry the onion directly in the pan until transparent. Add the washed rice to the onions, add peppers and tomatoes. Fry, stirring, for 5-7 minutes, then add hot water and cook for another 15 minutes. Salt the fish fillet and sprinkle with lemon juice. Cut the fillet into pieces or strips and place in 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 cabbage soup with meatballs

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

Boil clear broth. Simmer the shredded white cabbage, carrots and rutabaga under the lid with the addition of sugar and a small amount of strained broth. When the vegetables are half cooked, add the potatoes and tomatoes, simmered separately in a small amount of oil. When the vegetables are ready, add the rest of the strained broth, 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 through a meat grinder twice along with wheat bread (without crusts) previously soaked in cold water and then squeezed out, add a beaten egg, grated raw onion, salt and mix. Cut the minced meat into balls the size of a hazelnut. Before eating, place the meatballs in the boiling broth and cook over low heat for 10 minutes.

Veal Meatballs

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

Pass the meat through a meat grinder twice, add salt, add milk and mix well, then add egg whites, whipped into foam, and mix again. Roll the prepared mass into balls the size of large cherries, place in a small pan, greased with oil, add a little broth or water and close tightly with a lid. Steam.

Green cabbage soup

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

Boil the meat broth and strain through double-folded gauze. Sort the spinach, wash it in several waters, and put it in the boiling broth along with the chopped potatoes. Cook, covered, until the potatoes are cooked through. 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 cabbage soup

Ingredients: beef – 100 g, sauerkraut – 150 g, onions and carrots – 1 piece 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, add sour cream and dill.

Borscht With Meatballs

Ingredients: meat – 200 g, water – 600 ml, bun – 30 g, parsley and leek root, onion, carrots, rutabaga, beets – 1 piece each, cabbage – ¼ medium head of cabbage, tomato – 1 small, sour cream, butter - 1 tsp, sugar, salt.

Separate the meat from the bones. Make clear broth from the bones.

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

Separately chop beets, cabbage, some carrots, rutabaga and onions. Simmer the vegetables in a small amount of broth (covered) 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.

Recipes from the book "Grandma's Recipes for Kids. Tasty, Hearty, Healthy", Agafya Tikhonovna Zvonareva

Products:

• Veal - 100 gr.
• Carrots - 1 pc.
• Milk - 1/3 cup.
• Salt - a pinch.
• Butter - a small piece.

For children who have reached the age of complementary feeding (6 months), mothers begin to introduce new foods in order to nourish them with all the healthiest and best. To do this, they buy or cook it themselves, and the kids get to know more and more new tastes. Purees are made from vegetables, fruits, cereals, fish, chicken and meat. This recipe is dedicated to pureed meat with carrots. It can be prepared for infants from 8 months.

Recipe for baby meat puree with carrots:

1. Let's prepare all the products: One small carrot, almost half a glass of milk, a piece of butter, salt and of course meat. Meat for infants must be carefully selected on the market. It should be fresh and young. Veal is good for baby food.

2. Free the meat from films and veins, cut into cubes.

3. Boil carrots and meat in different pans. The meat is cooked for at least 1 hour. Carrots 20-30 min. If the carrots were boiled unpeeled, peel them.

4. Pass the meat and carrots through a fine-hole meat grinder twice. If you feel that the puree is not soft enough, grind it further with a blender. The puree twisted in a meat grinder turns out slightly grainy.

5. Transfer the mixture into a saucepan and add milk and lightly add salt. Stir and bring to a boil.

6. Remove from heat and season with butter.

Bon appetit!

On a note:

• Control the thickness of the meat puree yourself. If your child does not eat thick purees well, add more milk, broth or boiled water.
• For a small child, this is a fairly satisfying dish that can replace one breastfeeding. Perhaps it will be enough for the baby to eat just a couple of spoons. In this case, supplement the baby with mother's milk.
• Try to cook for your child one time at a time. But if there is still puree left,

Meat puree - general principles of preparation

Can pureed meat be considered exclusively a children's food product? In fact, such a dish does not take long to prepare, has a delicate structure and taste, and will delight food lovers of any age. For babies, starting from the second half of life, meat puree is simply necessary to avoid anemia. Meat contains proteins and essential amino acids, so be sure to use it as complementary food.

Baby food manufacturers offer young parents many types of purees, a jar of which costs a lot, while any housewife can prepare such a dish. In addition, you cannot be sure what exactly is contained in a jar of baby puree, while a dish prepared yourself will meet all quality standards - you are in complete control of the process.

Meat puree - preparing food and utensils

What types of meat are best used to make meat puree? If you are preparing it for a baby, then give preference to low-fat varieties such as beef, rabbit, chicken fillet. You can use beef tongue. If you want to pamper your family with such an unusual dish, you can use any type of meat.

The very first and most important rule when preparing meat puree for a baby is that it must be made from fresh meat. Do not buy fresh frozen product or if you have any doubts due to smell or color, you only need fresh meat!

Meat puree can be prepared either in its pure form or with the addition of vegetables. Most often potatoes, cauliflower, broccoli, and carrots are added to meat puree. Vegetables need to be boiled until soft in a separate pan.

Cool the cooked meat and use a blender to puree it, adding a little salt and butter.

Dilute the finished meat puree with milk if you are preparing it for a child, or with cream if the treat is intended for adults.

Meat puree recipes

Recipe 1: Meat puree

Let's prepare meat puree for the baby. Keep in mind that such a dish will be very filling for a child. Do not prepare a lot of puree; it is best to prepare it for a single feeding. If you get more, then store the dish in the refrigerator in a closed container for no more than a day. You don't need to add salt and oil. You can feed your baby meat puree starting from eight months.

1. Boil the beef on the fire until tender. When the meat is ready, cool it a little, remove the films and veins.
2. Cut the warm beef into pieces and puree in a blender.
3. Add a little milk to the puree to make it rarer, a little salt and butter.

Recipe 2: Rabbit meat puree with carrots

A delicious puree that can be given to both children and adapted for adults. Rabbit meat is not only very tender, but also not fatty and low in calories.

• Rabbit meat 100 grams
• 1 carrot
• Butter
• Milk 4 tablespoons

1. Let the rabbit meat boil - it will be ready in about 35-30 minutes.
2. In a separate pan, boil the peeled and washed carrots for at least 15 minutes.
3. Let the cooked products cool slightly, cut them into pieces.
4. Use a blender to puree the meat and carrots, gradually adding milk until the puree becomes thinner. Salt and add a little butter.

Recipe 3: Meat puree with broccoli

A very tender dish that is nutritious, but not high in calories or fat.

• Broccoli 100 grams
• Beef 100 grams
• Milk 4 tablespoons
• Butter

1. Wash the broccoli well and separate it into large florets with your hands. Boil in a saucepan filled with water for 10 minutes. When the cabbage is ready, remove it and cool slightly.
2. Wash the beef and boil until cooked. Cool the finished meat, remove the veins and cut into pieces.
3. Grind the meat and cabbage in a blender bowl until pureed, gradually diluting the pulp with milk.
4. Put a piece of butter into the finished puree and add salt to it.

Recipe 4: Meat puree with cauliflower and cheese

This recipe can be called “adult” because it is not suitable for children. Serve the finished dish as a main dish; your family will definitely like it.

• Pork 300 grams
• Cauliflower 300 grams
• Cream 100 grams (no more than 20% fat)
• Seasonings
• Garlic 2 cloves
• Hard cheese
• Butter

1. Wash the cauliflower and separate into florets. Boil it in a pan filled with water for 10 minutes. Remove the finished vegetable from the water and cool.
2. Wash the pork and cut into cubes.
3. Peel the garlic and cut each clove into 2-3 pieces.
4. Grease a hot frying pan with a piece of butter, add the garlic and fry it for 2-3 minutes. When you smell a nice aroma, remove the garlic and add the pork to the oil. Salt the meat and simmer for about 15 minutes with the lid closed.
5. Place the finished meat and cabbage in a blender bowl and grind until mushy. Add cream gradually, turning the ingredients into a puree.
6. Grate the hard cheese.
7. Season the resulting meat puree with cauliflower with butter and sprinkle cheese on top.

Recipe 5: Chicken and mushroom puree

If you like the combination of mushrooms and chicken, then you will definitely like this puree. You can use any variety of mushrooms for this dish.

• Chicken fillet 400 grams
• Cream with fat content up to 20% 100 ml
• Onion 1 piece
• Mushrooms 400 grams
• Butter
• Hard cheese 150 grams (salted any type)
• Seasonings

1. Boil the chicken fillet in a saucepan filled with water. Boil the meat for about 15 minutes after the water boils. Remove the finished meat from the pan and let it cool.
2. Peel the onion and chop it finely.
3. Wash the mushrooms and chop them finely.
4. Grease a heated frying pan with a piece of butter, fry the onion until golden brown and add mushrooms to it. Simmer the vegetable mixture until the mushrooms have reduced in volume by half.
5. Place the chicken and a mixture of onions and mushrooms in a blender bowl and puree. Add cream and butter to the mixture.
6. Grate hard cheese.
7. Sprinkle the finished puree with grated cheese and serve.

1. You don’t have to boil the meat, but steam it - but this is only if you are preparing puree for adults, and not for kids.
2. If you are preparing meat puree with vegetables for yourself, then instead of milk, dilute it with cream or meat broth.
3. In addition to vegetables, you can also add cereals to meat puree. Oatmeal and buckwheat go best with all types of meat. Boil the cereal until tender, and then combine with the meat using a blender.