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

2018-04-11 Liana Raimanova

Grade
recipe

7774

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

3 gr.

Carbohydrates

7 gr.

56 kcal.

Option 1. Classic recipe for children's vegetable stew

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

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

Ingredients:

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

Step by step recipe baby vegetable stew

Peel carrots, onions, wash, chop thin stripes, place in a saucepan where the oil has already been heated, and sauté for four minutes.

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

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

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

At the very end, add salt and mix well.

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

Option 2. Quick recipe for vegetable stew like in kindergarten

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

Ingredients:

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

How to cook baby food vegetable stew

Oil is poured into a cast iron container.

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

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

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

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

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

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

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

Ingredients:

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

Step by step recipe

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

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

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

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

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

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

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

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

Ingredients:

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

How to cook

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

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

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

The stem of washed tomatoes is cut out, the fruit is kept for 5 minutes. hot water, peel and chop.

Green beans are washed.

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

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

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

Placed in hot oven for half an hour at medium temperature.

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

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

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

Option 5. Vegetable stew like in kindergarten with chicken

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

Ingredients:

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

Step by step recipe

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

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

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

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

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

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

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

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 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 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 bit rough and not very juicy, 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 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, you should add tsp at the end 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!

Meatballs in gravy

We will need:

For the meatballs:

We will need any minced meat (pork, beef, chicken, turkey...)
My favorite is Homemade (pork-beef). I try to make it myself, but if I see good minced meat in the store, I take it...
Minced meat - 0.5 kg.
Boiled rice (preferably until half cooked), round, unparboiled
(0.3-0.5 cups of raw rice before cooking). Approximately you will get a little less boiled rice or equal amount with minced meat.
Medium onion - 1 pc.
I removed the egg from the recipe, but you can leave it if you wish.
Salt to taste or 1 partial tsp.

For the gravy:

Sour cream - 1 tbsp
Flour - 1 tbsp
Volume. paste - 1 tsp, bay leaf.
1.5 glasses of water

Cooking method:

It’s better to mince the minced meat and onions through a meat grinder, and then add rice and salt. If you don’t want to, then chop the onion very finely (you can first fry it until transparent) and combine it with minced meat and rice. Add salt to taste. Knead everything very well with your hands. Form small meatballs. Roll them in flour (I do without dredging). But since many meatballs crack during frying or, worse, fall apart, it’s better to debone them.

Place in a frying pan well heated with vegetable oil (preferably not too close to each other), lightly fry on one side for 3-5 minutes. Do not cover with a lid immediately, otherwise the meatballs will fall apart.

Carefully turn over and fry on the other side until the meatballs set (3-5 minutes).
Pour boiling water (about 1 cup) up to about half the level of the meatballs. Add a teaspoon of salt to the water at the tip, 1 teaspoon volume. paste (the paste can be diluted directly in water), bay leaf.
Cover with a lid and simmer for 10-15 minutes over medium heat.

At this time, dilute in 1/2 cup warm water tablespoon of sour cream, mix (with a fork), add a full tbsp. spoon of flour. Knead well so that there are no lumps.
Pour into meatballs.

Close the lid and, holding the lid, shake everything well to mix.
Simmer for another 15-20 minutes over low heat until slightly bubbling. You can turn the meatballs over halfway through cooking. If the gravy turns out to be thick, you can dilute it with boiling water to the desired thickness. Mix.

Our dish is ready.

Bon appetit to you and your children:)

Meatballs go with any side dish (rice, mashed potatoes, buckwheat, noodles)
This sauce can be used for stewing cabbage rolls, stuffed peppers, etc...

ADVICE! It’s better to first fry the meatballs in a frying pan, and then put them in a pan and simmer. (when frying in a pan, meatballs crack more often because they stick to the bottom and are harder to turn over...)

2
Goulash with gravy and mashed potatoes just like in kindergarten

We will need:

Beef (pork, chicken, turkey) - 0.5 kg.
Onion - 1 head.
Carrot - 1 pc. (can be without it)
Flour - 1 tbsp. l
Volume. paste 1 tsp
You can have sour cream - 1 tbsp. l (I have without it)
Bay leaf - 1 pc.
Salt to taste - approximately 0.5 tsp

Cooking method:

Cut the meat into small pieces, lightly fry (you don’t need to fry, but immediately add a little boiling water to the meat) and simmer together with the onion and grated carrots in their own juice over low heat, pouring a little vegetable oil into the pan. oils Then add a small amount of water. Well, let's say, a glass of water for half a kilo of meat. Simmer until the meat is ready (i.e. until soft). The meat should be lightly covered with broth. About 10 minutes before the meat is ready, add salt to taste, add 1 bay leaf. and you can have 3 pieces. peppercorns. Meat can be different. Therefore, the cooking time may also be different. But as a rule, about an hour, no less (if it is beef or pork, and not chicken). Readiness is checked with a knife or fork.
Then dilute in half a glass of warm water - 1 tsp of paste, tbsp. spoon of flour and tbsp. a spoonful of sour cream (you can do it without it, I don’t have it...).
Mix well in a glass so that there are no lumps. I always do this with a fork.
Continuously stirring the goulash, pour the mixture into it. The goulash will begin to thicken before your eyes.
Simmer for a little bit (5-10 minutes) The meat is ready.
If the water boils away during stewing, you can add it. And if suddenly the goulash turns out to be too thick, then you can also dilute it with boiling water to the desired thickness.

You can add grated or thinly sliced ​​meat without peeling 10-15 minutes before the end of stewing pickled cucumber. This will add piquancy and spiciness to the dish.

Mashed potatoes.

Boil potatoes in water. Drain the water, but not completely, so that a little remains at the bottom.
Mash the potatoes thoroughly in the broth.
Only when the potatoes are well mashed, add hot milk, salt and butter to taste.
With a decoction, the puree is lighter, not sticky and tastier, in my opinion. Children eat this puree well.

You can serve goulash with any side dish. With buckwheat, for example...

Bon appetit to you and your kids:)

3
Kindergarten cabbage rolls (lazy)

Compound:

Any amount of cabbage
onion 1-2 pcs,
uncooked round rice,
boiled rolled meat,
salt,
boiled eggs (2-3 pcs).

The amount of cabbage and meat is not important. There is enough rice to lightly cover the top of the cabbage rolls (1-2 handfuls).

Cooking method:

Sauté in a saucepan for vegetable oil onion until golden and translucent.
Enough oil to cover the bottom of the pan well. For kids, do not saute the onions, but immediately add them to the cabbage, pouring a little water on the bottom...
Then put the chopped cabbage there, simmer under the lid for a while over medium heat, stirring occasionally, without water (you can immediately add water if you wish)

Then add a little water, 1-2 tsp of tomato paste (or without), salt, bay leaf. Mix well...
Press until juice appears on the surface. Let it simmer a little longer.
Then add some raw - round, not parboiled rice...
Place it on top of the cabbage without stirring and add enough water to slightly cover the rice.
Simmer for 15 minutes under the lid...
At the end, place the rolled boiled meat (beef) on top.
Stir a little later...(so that the dish does not burn).
Cook the rice until cooked, covered, over low heat.
If the rice is still damp and there is not enough water, add a little water...
The cabbage rolls are ready.
Place 2-3 boiled eggs, finely chopped, in them and mix.

4
Pilaf with chicken just like in kindergarten

We will need:

Chicken fillet without skin or turkey - 0.5 kg (I have it with skin. You can take the meat approximately)
Rice - 1-1.5 cups round, unsteamed (I have Mistral - Kuban, the amount of rice does not matter)
Onion - 1-2 heads
Carrot 1 piece
Bay leaf.
Salt to taste (I have about 1 tsp)

Cooking method:

Before cooking, rinse the rice in several waters and add water. Let it swell. I do this before I start chopping vegetables.
Cut the onions and carrots into strips. Pour enough clarified vegetable oil into a thick-bottomed pan to cover the bottom of the pan well.
Lightly sauté the onions and carrots over medium heat. If you use fillet with skin, do not add oil. First, fry the chicken in its own juice and then add vegetables. The skin will give up its oil...
For small children, use skinless chicken and do not fry the onions and carrots, but simmer along with the chicken in a small amount of water and oil.

Place the meat cut into pieces into the pan and fry everything lightly until the chicken sets.

Add a little water to cover the meat and simmer for about 15 minutes. This is necessary so that the broth is saturated with the taste and aroma of the meat. Add salt.

Drain the rice that was standing and swelling well using a sieve. Place into meat and smooth. Fill cold water a finger higher than the rice (1 cm), because the rice has already absorbed enough water and has swollen. Usually pour water 2 fingers higher. Place a bay leaf on top. Don't interfere.

Turn the stove on high to let the rice boil faster. As soon as it boils, reduce the heat by half.
Do not cover with a lid until the liquid on the surface is not visible (all is absorbed into the rice).

After this, cover with a lid. Reduce heat to low and cook until rice is cooked without stirring.
As soon as the rice is ready, stir the pilaf, turn off the stove and let the pilaf stand, rest...
Pilaf should not be dry or very crumbly. It should be well steamed, tender and tasty, and the chicken should melt in your mouth...

You can cook pilaf according to technical specifications. map Det. garden:

For those who cook pilaf in a slow cooker.

The proportions of water and rice for cooking in a multicooker are 1.5 to 1. Add one glass of water when the meat is stewed, the remaining 0.5 glass after adding rice (rice at the rate of 1 glass). The meat is stewed first in the baking mode, then after adding rice, switch to the Pilaf mode. Before switching to pilaf mode, after filling the rice with water, hold the lid open so that the water is absorbed into the rice as much as possible, then close the lid. Don't interfere. The pilaf gets in the way at the end. There is no need to soak rice in water before cooking.

Bon appetit to you and your kids:)

5
Mashed potatoes with chicken

We will need:

Mashed potatoes
Boiled carrots
Boiled chicken (fish or any meat)

Cooking method:

Pour cold water over the potatoes and one carrot.

Cook over medium heat until carrots and potatoes are tender. Carrots take a little longer to cook than potatoes, so it is advisable to cut them into small pieces, or take small carrots. When cooking, focus on the readiness of the carrots.
Remove the carrots and cut into small cubes.
Drain the water, leaving some at the bottom of the pan.
Mash the potatoes well with a potato masher.

Add hot milk and salt to taste. Mash everything well.
Add chopped carrots.

Separate the meat from the pre-cooked chicken from the bones, cut into small pieces (for kids, grind through a meat grinder), add to mashed potatoes. Mix everything with a spoon.

You can dilute the puree with broth to the consistency thick soup. Then it becomes even lighter and more tender. But this option is more suitable for the youngest children.

Goes well with pickled cucumber.

Bon appetit to you and your kids:)

6
Fish balls with vegetable stew

We will need:

5-6 plates of fish fillet, frozen or fresh - 500-600 g (I have hake)
(You can add a piece of lard or fatty pork if you make it for adult children and for yourself. The meatballs will be fattier and even tastier. For kids, do not add fat)
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)

Cooking method:

Soak the bread in milk. Cut the onion into 4 parts. Grind the fish fillet, onion, soaked bread and, if desired, a piece of lard or pork 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 (I just didn’t have sour cream this time) and put it 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. pasta (with tom paste it turns out more beautiful than stew)
1-2 tbsp. tablespoons canned green peas
1 tbsp. spoon of sour cream optional. (I prefer not to add)
1 tsp flour

Cooking method:

Cut carrots, onions, tomatoes into cubes (you can do without them if there is tom. paste). Pour vegetable oil into the pan so that the bottom is covered and simmer in oil - first the onions and carrots, then the 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 bit rough and not very juicy, 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, water should be added little by little 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. spoon of sour cream., it makes the dish more beautiful, but this time I made it without them (in appearance Of course I lost). 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.
I added sausages to the stew 5 minutes before they were ready and covered.

7
Potato casserole from kindergarten

I took the ingredients approximately, because it’s not important:

Potatoes - 1 kg
Raw egg - 1
A little milk - 100 grams
Boiled rolled meat (I have pork) - 400-500 grams
Onion - 1 piece

For the gravy:

0.5 l broth
2 tsp vol. paste (you can do without it, then the gravy will be milky)
1-2 tbsp. l sour cream (you can use cream, you can do without sour cream and cream)
2-3 tbsp. flour (I have 2, it turned out not very thick)

Cooking method:

Boil the potatoes until tender.
While the potatoes are cooking, make the meat filling.
Saute the onion in vegetable oil until transparent and golden in color (for kids, do not sauté, but roll the onion together with the meat, as they did in the kindergarten, or stew the onion in oil with the addition of a tablespoon of water).

Place rolled boiled meat (can be chicken, any...). Mix. Add salt to taste and a little water so that the minced meat is not crumbly, but viscous. Cover with a lid and let simmer until the onion is completely soft. You can then, if desired, rub a boiled egg into the meat.

Drain the water from the finished potatoes, leaving a little liquid (100 grams) and mash well, adding salt to taste. Add hot milk (100 g). Crush. Break an egg into it and mash everything well.

Grease a baking container (I have 30*23*4) with vegetable oil. Sprinkle with breading (you don't need to) and add half of the puree. Level with a spoon.
Then add all the meat. Flatten. Lightly stomp with a spoon for better contact with the potatoes...

Add the remaining puree. Flatten. Grease with sour cream. Sprinkle with breadcrumbs.
The top of the casserole can be greased as desired and to taste. You can use cheese and mayonnaise. You can just use a beaten egg.
Mine like the breading because the crust turns out slightly crispy.

Bake in the oven at T - 180 degrees until golden brown. The casserole will rise a little... This will take about 45 minutes. Remove the casserole, let it cool at least halfway, uncovered, and cut into portions. As the casserole cools, it becomes stronger and comes out of the pan better...

Place in a plate and pour over the gravy (you can do without it). Mine are simply eaten with mayonnaise on top.

Gravy:

Add tomato (2-3 tsp, I have 2) to 400 ml of warm (hot) broth, bring to a gentle boil, adding salt to taste.

In 100 ml. warm broth add 2-3 tbsp sour cream or cream and 2-3 tbsp. l flour, beat everything well with a fork and pour the contents into the slightly boiling broth, stirring constantly. Bring to a boil and thicken. You can sprinkle with herbs if desired. The gravy is ready. let it cool. As it cools, it becomes thicker. This gravy can be poured over any savory casserole and cutlets...
Tomato paste, flour and sour cream can be adjusted to your taste.

Bon appetit to you and your children:)

8
Potatoes stewed with meat, just like in kindergarten

We will need:

Beef (because it was prepared from it, but you can use any meat if you wish) - 400-600 g (I have 600, because my men ask for more meat)
Peeled potatoes - 1 kg (quantity is not important). It is better to take the type of potato that tends to boil over, i.e. crumbly)
1 onion
1 carrot
1 tsp flour
1 ripe tomato or 1 tsp. pastes (you can do without both)

Cooking method:

Cut the onion and carrots into cubes. Lightly sauté in vegetable oil immediately in a saucepan. (for small children, do not sauté, but add after frying and stewing the meat)

Cut the meat into small pieces.
Place in a saucepan with onions and carrots. Fry over high heat, stirring, without frying. The meat will give juice. Cover with a lid and simmer for about 15 minutes in its own juice until the juice has evaporated, checking occasionally and stirring. For children, immediately pour a small amount of boiling water over the meat.

Then add enough water so that the meat is slightly covered and simmer under the lid over low heat until the meat is soft (it took me about 40 minutes)

Pour boiling water over the tomato or keep it in the microwave for a couple of minutes so that the skin peels off well. Peel the skin, mash it, and place it in the meat. Add salt to taste (I don’t have a full teaspoon somewhere)

Simmer a little more (about 5 minutes) and then lay out all the chopped potatoes and add enough water so that the potatoes protrude slightly from it. If you pour more, the potatoes will be runny... Add a bay leaf. Cover with a lid and simmer until the potatoes are done.

Stir the potatoes. Strain a little broth from the surface into a cup. Let cool and add 1 tsp flour. Stir the flour well with a fork so that there are no lumps and pour the contents back into the potatoes. This is necessary so that our potatoes become viscous. Of course, you can do without flour, but this way the potatoes in the plate look more holistic and less liquid. You don’t have to strain the broth, but dilute the flour in a small amount of warm water if there isn’t a lot of liquid in the potatoes...

Stir and let it boil. The potatoes are ready.
Serve with pickled cucumber.

Bon appetit to you and your children:)

9
Fish fillet in milk-sour cream sauce with mashed potatoes

We will need:

Any fish fillet(the quantity is not important). I had 4 pieces. tilapia. Very good fillet - dory. It has no bones and is very tender.
Vegetable oil for stewing.
Onions optional
Spices for fish as desired (without glutamate)

For the sauce:

Half the norm is quite enough for a frying pan with fillet, but you can never have too much of this sauce.

0.5 cups warm milk
0.5 cups sour cream
1-2 tsp flour (adjusting the thickness of the sauce as desired)
salt to taste

1 option

Pour a little oil into a heated frying pan and place the fillet pieces. If you do it with onions, then first put the chopped onion, then the fish on it, add salt and lightly simmer under the lid for about 3 minutes so that the fish turns white. Turn over, add salt and simmer again. You can add a little water to the frying pan. The fillet should not be fried, it is sort of stewed.

At this time, prepare the sauce:

Add flour to 0.5 cups of warm milk and stir well (with a fork, for example) so that there are no lumps. If there are still lumps left, it is better to strain, otherwise you will have to strain the sauce. Add sour cream and salt. Stir (you can cook immediately in the pan)

Pour into a saucepan and place on a hot burner. Heat until the sauce boils and thickens, stirring constantly. Once the sauce has thickened, it is ready. It shouldn't be too thick. It should look like stirred liquid sour cream. You can adjust the thickness by diluting a little milk... This sauce can be poured over ready-made meatballs or casseroles. Vegetables, steamed, and then poured with sauce, sprinkled with breading and in the oven until browned, etc...

Pour the sauce over the fish, sprinkle with any herbs and cover with a lid. Simmer over low heat for about 5 minutes. The fish is ready. Do not overcook, because sour cream does not like long and strong heating and begins to separate...

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

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

Reply from European[guru]
look at the ratatouille recipe

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