Borscht is a favorite first course for many people in our country. It is tasty and healthy, so many mothers are interested in when it is possible to give such a dish to a child and how to cook it for a children's menu.

What is this dish?

Borscht is based on various vegetables, and there are quite a few recipes for such a traditional Slavic dish. Some people boil it in meat broth, others - in bone broth, others - without adding meat at all. The constant ingredients are beets, potatoes, carrots. Tomatoes, peppers, onions, cabbage and other products are also added to it.

Benefit

It contains many vitamins, organic acids and mineral salts. This product can act as a source of carotenoids, B vitamins, ascorbic acid, iodine, iron, as well as amino acids and antioxidants.
Such a nutritious dish stimulates the intestines due to a sufficiently high content of fiber. Its use will help prevent constipation or eliminate them.
Beetroot, which is the main ingredient, has a hepatoprotective effect, as well as the ability to reduce nervous excitability and strengthen blood vessels. In addition, this root crop stimulates hematopoiesis and prevents the development of diabetes.
Thanks to the use of borscht, various toxic substances are removed from the body, for example, pesticides, nitrates and heavy metals.

Harm

Borsch can become a harmful product if the recommendations for its preparation in childhood are violated, as well as the rules for storing such a product. Such a first course is contraindicated in case of intolerance to any of its components, for example, if there is an allergy to beets (it is a very allergenic vegetable). This dish should also not be consumed with pancreatitis or diarrhea.

From what age to give?

Doctors recommend introducing a child to beets at 8-9 months. If the baby has a tendency to constipation, such a root crop can be included in the complementary foods menu a little earlier, for example, at 7 months. For children prone to allergies, beets are added to the diet later, for example, at 10 months or a year.

However, the first beetroot dish that is given to a child is recommended to choose beetroot puree, adding it to other vegetables in an amount of no more than 1/3 of the total volume of the vegetable dish. For the first time, you should try borscht not earlier than the baby turns 1 year old.

To exclude an allergy in a child to beets, you should start with beetroot puree. If there is no negative reaction to the root crop, borscht can be introduced into the diet

In addition, there are other restrictions:

To prepare such a dish, you should take only those products that the baby has already tried.
The use of meat broth in cooking is acceptable, but it should be freed from fat as much as possible.
If a child is preparing borscht without meat broth, then separately boiled meat can be added to the finished dish.
Bone broth is not used when preparing dishes for children under 3 years old.
It is advised to add sour cream not earlier than in 1.5-2 years.

Calculate your feeding schedule

How to cook

Traditionally, the dish is boiled in a saucepan, adding ingredients, taking into account the duration of their boiling. When cooking, you can also use a slow cooker.

We offer you a recipe for borscht that a one-year-old child can eat.

Take:

One small beet.
One small onion.
One medium carrot.
One small tomato.
Two medium potatoes.
100 grams of shredded white cabbage.
A pinch of salt.
Greenery.

Prepare borscht like this:

Wash all vegetables thoroughly.
Peel the onion and cut into small cubes.
Pour about 1 liter of water into a saucepan and bring to a boil.
Dip the onion into boiling water and cook, covered with a lid.
Peel potatoes and cut into small cubes.
Add it to the water, where the onion has been boiled for 10 minutes.
Grate peeled carrots and beets on a coarse grater.
Dip the grated vegetables into the water with the potatoes and onions about 10-15 minutes after adding the potatoes.
Scald the tomato and remove the skin, then cut it into cubes.
Add chopped tomato and shredded cabbage.
Cook for another 10 minutes, then salt, add herbs and remove from heat.

You can see the recipe for the baby in the following videos.

Borscht is a unique dish. It contains so many useful substances that no other product can replace it. Its composition itself is very diverse, therefore, each vegetable carries useful substances, vitamins inherent only to it, and has a beneficial effect on the body.
For a child, borscht is indispensable, since not everyone will eat its components separately. Another important advantage of borscht is the broth. Even if your picky eater does not agree to eat a piece of meat, then from the broth he will still receive all the necessary nutrients. Thus, borsch, cooked in meat broth, is a hearty dish that is perfectly absorbed by the child's body.

In order to cook a delicious borscht, we need:

2 medium sized potatoes
cabbage,
carrot,
greenery,
olive oil,
tomato paste,
beets, which should be boiled in advance.

Preparation of children's borscht:

1. We clean the potatoes, cut them into small cubes.

2. Cook the beets until tender and finely grate it. If your child is allergic to this product, you can exclude it from the recipe.

3. We clean the carrots on a fine grater, and also rub them well.

4. We wash the cabbage, carefully chop it or cut it with a special knife.

5. We clean the onion, rinse and cut it very finely so that it boils better and faster.

6. When the salted water boils, put the potatoes in there and cook for 10 minutes.

7. Add carrots, beets, onions and cabbage. We cook until ready. Don't forget to add some tomato paste. For my baby, I froze tomatoes chopped with a blender for the winter. It's useful and economical.

8. At the end of cooking, add finely chopped parsley and two tablespoons of olive oil.

9. If we cook borscht in broth, then first you need to boil the meat. To do this, put the meat in boiling water, cook for about 10–15 minutes, drain the water, and then fill the meat with clean water, preferably filtered, and then also cook until cooked. Such a dietary broth will be free of harmful substances and is well suited for a children's menu.

Vitamin borscht is ready! Its main advantage is that vegetables are boiled, but not fried. For a baby who does not know how to chew food well, it is better to grind borscht in a blender beforehand. For older children, it is better to offer ordinary borscht.

Delicious and appetizing borscht on your table. It's time to pamper your child with a healthy homemade product!

For many Slavic peoples, borscht is one of the most popular first courses. The ingredients included in it make it not only tasty and satisfying, but also healthy. Loving parents do not want to deprive their children of the pleasure of eating this unique beet and cabbage soup, they try to introduce it to their children as early as possible. A dish cooked according to a traditional recipe for babies is not suitable, causing allergies and digestive problems. However, you can include this soup in their diet. You just need to cook it according to special recipes. Children's borscht is cooked according to the rules that depend on the age of the child who is to eat it.

Cooking features

Usually, pediatricians allow borscht to be included in the baby's diet from the age of 1. If a child is prone to allergies, he will have to delay his acquaintance with the popular food up to 1.5-2 years. Some mothers decide to introduce children's borscht from the baby's diet from 8 months without negative consequences for him. Regardless of the age of the crumbs, children's borscht is prepared for him in compliance with certain rules.

The products that make up the borscht should already be familiar to the baby, and the parents should be firmly convinced that they are perceived by the body of the little man well, without causing him allergies, indigestion, excessive gas formation.
You need to start feeding a child with borscht from small portions, gradually increasing them to the norm recommended at the appropriate age.
Borscht for children is boiled in water or low-fat broth. The choice of liquid foundation depends on age. Bone broth can only be given to children over 3 years old, as it is an allergenic product. But the broth from chicken fillet or low-fat veal pulp can be used earlier. With the introduction of pork into the baby's diet, it is better not to rush.
Not all ingredients can be included in the composition of children's borscht. Beans and mushrooms have no place there, as well as hot spices, garlic. Bulgarian pepper can be added only if the child is over 2 years old, and even then carefully. Onions can be put in soup if the eater is already 1.5 years old. From the same age, they are allowed to season borscht with sour cream.
The degree of grinding products for cooking borscht depends on the age of the child. From 1 year to 1.5 years, all vegetables, including potatoes, are chopped on a grater, cabbage is chopped so finely that its pieces resemble chips, meat is chopped with a blender or rubbed through a sieve. If the baby is not even a year old, the whole soup is ground through a sieve. For children aged 1.5 to 2.5 years, cabbage is also chopped thinly, but with longer straws, the rest of the vegetables are coarsely rubbed, the meat is disassembled into fibers or cut into tiny pieces. For children aged 2.5-3 years, potatoes can be boiled by cutting into cubes, and then simply mash them with a fork. For kindergarten children, vegetables are cut into strips, although if desired, beets and carrots can be grated, the meat is put on a plate, cut into medium-sized pieces across the fibers.
It is unacceptable to overcook vegetables before adding them to a dish intended for baby food. They can only be sautéed if the child for whom the soup is being cooked is over 3 years old.

It will be nice if from early childhood you begin to instill in your child a taste, to acquaint him with the culture of eating. Try to prepare children's borscht so that it looks red and appetizing. To do this, it is enough to put out the beets separately and add them to the soup shortly before it is ready.

Children's borscht for babies under 1.5 years old

water - 1 l;
potatoes - 100 g;
carrots - 100 g;
boiled veal - 50 g;
white cabbage - 50 g;
beets - 50 g.

Cooking method:

Wash the vegetables thoroughly using a brush and special shampoo. Pour boiling water over them.
Clean vegetables. Skin thickly, do not save.
Grind potatoes on a coarse grater, carrots and beets on a fine grater.
Cut the cabbage into slices no more than a centimeter thick, chop it as thinly as possible.
Cut the meat into small pieces and use a blender to turn into a puree.
Boil water. Put cabbage in it. When the water boils again, add the rest of the vegetables. Boil them for 15 minutes.
Add meat and continue to cook for another 10 minutes.

Such borsch does not have the usual red color, it is prepared without salt and spices. It may not seem tasty enough to an adult, but a child will eat it with pleasure, and the soup will benefit him.

Children's borscht for children 1.5-2.5 years old

water or low-fat meat broth - 1.2 l;
beets - 100 g;
carrots - 100 g;
onions - 50 g;
potatoes - 100 g;
white cabbage - 100 g;
boiled beef or chicken breast - 150 g;
tomato - 100 g;
salt - to taste.

Cooking method:

Wash the vegetables thoroughly, pour over with boiling water, peel. Wash again, dry with a napkin.
Chop the onion into very small cubes.
Grind carrots, beets and potatoes on a grater with large cells.
Disassemble the meat into fibers or cut as small as possible.
Slice the cabbage into thin strips about 1-1.5 cm long.
Pour boiling water over the tomato, peel. Cut in half and scoop out the seeds with a small spoon. Rub the tomato pulp through a sieve.
Put the beets in a small frying pan, put the tomato puree on it, add a few tablespoons of the broth. Put on a slow fire and simmer until the beets are cooked.
Boil the broth, put the onion in it. After 5 minutes, add carrots, after another 5 minutes - cabbage and potatoes. Boil 15 minutes.
Add meat and stewed beets, lightly salt and continue to cook the soup for 8-10 minutes.

Borscht prepared according to this recipe has a red color, characteristic of this type of soup, and looks very appetizing. It is unlikely that your child will refuse such a dinner. If you put a teaspoon of sour cream in his plate, it will not harm him.

Children's borscht for children aged 2.5-3 years

low-fat meat broth - 1 l;
white cabbage - 100 g;
potatoes - 100 g;
beets - 100 g;
carrots - 100 g;
lean meat - 150 g;
onions - 50 g;
tomato puree - 40 ml;
salt, dill and parsley - to taste;
sour cream - for serving.

Cooking method:

Rinse the vegetables well, do not forget to pour boiling water over them.
Cut the potatoes into cubes no more than a centimeter.
Coarsely grate the carrots.
Bake the beets, peel, chop on a coarse grater.
Cut the meat into small pieces.
Finely chop the cabbage, as you usually chop it, preparing an adult borscht.
Finely chop fresh herbs.
Put the potatoes and cabbage into the boiling broth. When it boils again, add the carrots. Boil vegetables for a quarter of an hour. Add meat.
After 5 minutes, put the tomato puree and beets, salt the soup. Continue cooking for the same amount.
Add greens, bring borscht to a boil. Boil for 2-3 minutes, remove from heat.

After pouring the borscht into a plate, mash the cabbage and potatoes with a fork, then put a small spoonful of sour cream, mix. Sprinkle with some fresh herbs.

Borscht for children over 3 years old (as in kindergarten)

low-fat broth - 1 l;
potatoes - 0.4 kg;
cabbage - 120 g;
carrots - 80 g;
onion - 40 g;
vegetable oil - 10 ml;
butter - 10 g;
tomato paste - 10 ml;
salt, herbs - to taste;
sour cream - 40 ml;
meat (optional) - to taste.

Cooking method:

Boil or bake the beets until cooked, grate, spasser for several minutes in vegetable oil, using just a teaspoon of this product.
Saute the tomato paste in the remaining vegetable oil.
Finely chop the onion, grate the carrots.
Melt the butter in a frying pan, put onions and carrots in it. Saute over low heat until the vegetables are soft.
Cut the potatoes into medium-sized sticks (or large straws), chop the cabbage.
Put the potatoes into the boiling broth.
After 5 minutes, add onion-carrot dressing.
After another 5 minutes, add the cabbage and cook until it becomes soft.
Add beets.
After boiling the soup again, add tomato paste to it. Boil for 5 minutes.
Add sour cream, salt, herbs, mix. Boil for 2 minutes and remove from heat.

Let the soup stand for a while so that it is not too hot, then pour into bowls and call the children to the table.

Children's borscht is cooked not quite the same as an adult, but it turns out to be no less tasty, healthy and appetizing.

Step-by-step recipes for borscht for children of early and older age with beets, meatballs, tops

2017-12-01 Marina Vykhodtseva

Grade
prescription

9501

Time
(min)

servings
(people)

In 100 grams of the finished dish

3 gr.

2 gr.

carbohydrates

3 gr.

44 kcal.

Option 1: Classic borscht for children with beets (from 1.5 years old)

From the age of 1.5 years, children can safely be given soups on meat broths. But this does not mean that they can be fatty, rich, seasoned with rich fried tomato. A fragile digestive system can react negatively to such dishes. Still, it is better to cook the correct and safest borscht for children. This is a classic beef recipe.

Ingredients

300 g of beef;
1.5 liters of water;
300 g cabbage;
60 g of onion;
150 g of beets;
80 g carrots;
300 g potatoes;
20 g of oil;
Bay leaf;
15 g of tomato paste.

Step-by-step recipe for classic borscht for children

Rinse a piece of beef under running water, salt, put in a saucepan and add water. Send to the stove, cook the usual meat broth, periodically removing the foam. At the end, the meat must be removed, cut into small pieces or twisted.

Throw the chopped potatoes into the beef broth. Its cooking time depends on the variety, after about 7-8 minutes you can add chopped cabbage, salt the borscht.

Finely chop the onion, lightly saute in oil, but do not fry until golden brown. Add carrots. Peel the beets, grate, fall asleep after it. Saute for a minute, then add the tomato and a ladleful of beef broth from the pot. Cover the pan, remove the heat, simmer until completely soft.

Combine all vegetables in a saucepan, stir. Now you can try and introduce additional salt. Continue cooking children's borscht for another 10-15 minutes, but now do not let the dish boil too much.

At the end we throw a laurel. If desired, run the chopped meat into the pan.

Children usually serve borscht with sour cream. In gardens and hospitals, it is added to a pot or separately brought to a boil, then mixed. If there is no doubt about the quality of the product, you can not do this at home. Sometimes fresh herbs are added to children's soups, but they need to be cut very finely.

Option 2: A quick recipe for borscht for children up to a year

The recipe for a simple, quick-to-cook borscht for young children from 9 months. The dish is very light, dietary, does not require much time. These products will make about five small servings. If necessary, we cook half, since it is undesirable to store children's dishes for more than a day.

Ingredients

litere of water;
150 g cabbage;
small beets;
50 g of onion;
1 tsp oils;
small carrots;
2 potatoes;
salt.

How to quickly cook borscht for a child

We run chopped potatoes into boiling water, make small cubes or straws. If the dish will be pureed, then the size and shape does not matter. Add a pinch of salt, boil for about ten minutes.

Cut the cabbage, pour over the potatoes. Continue cooking vegetables until soft.

Pour a teaspoon of oil into the pan and put the onion, saute a little, but do not fry. The vegetable should almost languish. Add grated carrots with beets, pour half a ladle of broth. Cover, simmer until completely soft. Transfer to a saucepan.

After adding the beets, cook the borscht for another five minutes. Greens, like other spices, are not added to the dish for young children, they are limited only to salt.

If the child is familiar with tomatoes, actively consumes them, the product does not cause an allergic reaction, then you can add a peeled tomato to vegetables when stewing.

Option 3: Borscht for kids with beef meatballs

This version of borscht for children with meat, but the broth is not so fatty and saturated. The convenience of using meatballs for soups in reducing cooking time. They cook much faster than a whole piece of meat. It is preferable to use veal, the weight of the pulp is indicated.

Ingredients

300 g of meat;
100 g of beets;
100 g carrots;
0.5 eggs;
small bulb;
a spoonful of oil;
250 g cabbage;
20 g of paste;
250 g potatoes;
salt.

How to cook

Half an onion and 30 g of carrots are twisted through a meat grinder along with beef or chopped in a food processor. Add half an egg to them. That is, we break it into a bowl, shake it with a fork, separate it. Salt minced meat, roll up small meatballs. To make them smooth and beautiful, you need to moisten your hands.

In one and a half liters of water, boil potatoes cut into small pieces. We give it a good boil for a couple of minutes, after which we throw in the formed meatballs. Let the broth boil again. When meat products are added, foam is formed. If it works, then you can collect it.

Following the meatballs, we send grated carrots, after about 4-5 minutes we launch shredded cabbage into the future borscht.

Finely chop the rest of the onion, sauté on a spoonful of oil, at the end put a little paste on it, stir. Grind the beets in a blender or twist through a meat grinder, add to the onion, pour in four tablespoons of water and simmer. Transfer all this into an almost ready broth with meatballs and vegetables.

After combining all the ingredients, salt the dish, cover the pan, cook over low heat for a quarter of an hour.

It is highly undesirable to use purchased minced meat for baby food. It may contain illiquid pieces, fat, trimmings. In addition, meat is not always washed in preparation shops before grinding.

Option 4: Borscht for children from boiled beets

Beets for this dish are boiled, and only after that they are crushed. But you don’t need to put the root crop separately on the stove, everything can be cooked with meat. At the same time, the technology will be simplified, and the color of the finished borscht will only benefit.

Ingredients

400 g of beef with bone;
one beet;
two potatoes;
one tomato;
onions and carrots;
300 g cabbage;
some oil and salt.

Step by step recipe

Dip the washed beef with the bone into the pan, put it on the stove to cook. Soon a foam will rise to the surface, which must be removed.

Let the meat simmer for half an hour. We clean the beets and add them whole to the broth to the beef. Cooking for about an hour. We take out the beets, let them cool.

To the boiled beef, we launch chopped potatoes, and then we fall asleep and carrots. We cook for about ten minutes.

Heat the pan, add some oil. We chop the onion, lay it out and pass it a little. Add grated tomato and chopped beets. We simmer everything until completely soft.

We shift the beets with onions into borscht, put salt, stir. After boiling, reduce the heat so that the soup does not gurgle much. Simmer under the lid until cooked.

You can also cook chicken broth with boiled beets. But in this version, the peeled root crop is added immediately after the bird boils and the gray foam is removed. Otherwise, the beets simply will not have time to cook.

Option 5: Borscht for children with young tops

An old recipe for borscht for children and adults with beet tops. The dish is interesting and very useful. In addition, it is prepared quite simply and quickly. The broth for the base can be taken beef or any other, or we cook the first course just on the water. The tops are used only young, hard leaves must be removed immediately, they are not suitable.

Ingredients

1.4 l of broth;
2 potatoes;
a large bunch of tops;
carrot;
two tomatoes;
300 g cabbage;
a little oil;
one bulb;
greenery, laurel

How to cook

Cut potatoes, put into boiled broth. Boil for a few minutes. Add chopped onion, grated carrot. Cook the vegetables until almost completely soft.

Cut the cabbage into strips, for convenience, you can use a special grater. Run the vegetable into the borscht, stir and salt. Continue cooking.

Tomatoes need to be peeled. You can blanch or just cut and grate. Put in a frying pan with a few drops of oil. We let it stew on the stove, the mass should boil away about half. After that, we transfer the tomato to the pan to the cooked vegetables.

Sort out young beet leaves, wash thoroughly. Cut crosswise like regular greens. Add to almost ready borscht. Boil the dish with the tops for another three minutes.

Throw a bay leaf into the pan. Cut a few sprigs of dill, add. Stir, turn off the stove. Remove laurel after ten minutes, as it can give bitterness.

In addition to beet tops, you can also add a little sorrel to borscht. It gives a wonderful acidity, makes the taste much better, but unlike vinegar or lemon juice, it is not harmful to children. Sorrel is added to the pan at the very end, it is enough for it to boil, after which you can turn off the stove.

Borscht like in kindergarten
Posted by Lena Moskalenko
17.03.2014
http://menunedeli.ru/recipe/borshh-iz-detskogo-sada/#

Borsch - hello from childhood. As tasty as an omelet or a cottage cheese casserole. It's a paradox, but children love borscht. And all because the color is unusual. Pink and shimmers in orange. In a word, a miracle on a plate. How to cook it?! Again, we asked the kindergarten cook Nina Evseevna. And then - another gastronomic report "Menu of the Week".

In fact, the food culture begins with borscht. This soup has long received international status and universal recognition. But its complex food “basket” and cooking technology didn’t scare off baby nutrition specialists at all, and they strongly included the borscht recipe in recommendations for kindergartens.

All the advantages of borscht are clear. This soup is a filling one, and therefore all vegetables undergo a thorough heat treatment, and only then they “meet” in one pan.

I want to warn you right away: the amount of ingredients is given for 8 servings, taking into account that the output of each is 200 grams. Well, that's with an additive! In kindergarten sizes, products take an order of magnitude more, because a borscht pot is cooked for at least 45 liters.

So, we put on aprons and arm ourselves with patience. After all, real kindergarten borsch is not so much boiled as languishing on the stove, as in the good Russian tradition - to cook in the oven.

Total cooking time - 3 hours 0 minutes
Active cooking time - 3 hours 0 minutes
Cost - average cost
Calorie per 100 gr - 46 kcal
Servings - 8 servings

How to cook kindergarten borscht

Ingredients:

Broth - 2 l
Potato - 800 g
White cabbage - 240 g
Beets - 400 g
Carrot - 160 g
Onion - 80 g
Vegetable oil - 24 g
Butter - 24 g
Sour cream - 80 g
Tomato paste - 24 g
Salt - to taste

Cooking:
1.

Borscht in kindergarten starts cooking at five in the morning. And the first stage is the preparation of the broth. Usually in kindergarten, chicken cutlets are prescribed along with borscht. So cartilage and bones from chicken breasts end up in borscht.

"Adult" nutritionists argue a lot about whether bone broth soups can be given to children. Some say it's not allowed. Others, on the contrary, do not deny the presence of bones. The main thing is that the broth is not too steep. Therefore, chicken cartilage is a very suitable thing. And as practice shows, even a three-year-old child does not eat “empty” borscht, so sparing chicken “bones” add their nutritional value to the broth.

So, calculate for yourself how much bones or meat are needed for your family, if Nina Evseevna puts about a kilo of nine hundred bones with scraps of meat pulp on a 50-liter pan. By the way, lean pork or chicken can also decorate children's borscht a lot. But it's at home! And in the garden, the bones are poured with cold clean water and boiled for an hour and a half. Then the broth is filtered twice, the remains of meat from the bones are peeled off and sent to the broth, the bones themselves are removed.
2.
Together with the broth, they begin to cook beets. Bring it to readiness, clean it, rub it on a coarse grater and set it to sauté in vegetable oil.
3.
Tomato paste is also subjected to heat treatment and sautéed in vegetable oil.
4.
While the beets and tomato paste are quietly “gurgling” on a slow fire, Nina Evseevna is peeling potatoes, carrots and onions. The potatoes are cut into cubes, the onions are finely chopped, and the carrots are rubbed on a grater. Potatoes enter the broth first.
5.
Cabbage is cleaned of sluggish and rotten leaves, chopped into thin strips.
6.
Onions and carrots are sautéed in butter. And here special technological thoroughness is needed, because the butter should not burn.
7.
When all the components of the future borscht are ready in different pots, the process of laying vegetables in the broth begins. After potatoes - the turn of carrot-onion dressing. It enters the pan as soon as the potatoes reach semi-softness. Sauteing helps the potatoes keep their shape and does not boil into a liquid.
8.
After carrot-onion sautéing - the turn of cabbage. It is laid to vegetables and boiled until soft.
9.
In this picture - Nina Evseevna sends beets to the pan.
10.
At the next stage, browned tomato paste is added to the borscht. And here is just one little culinary trick: if you swap the carrot-onion and tomato dressings, then the borscht will be gray and ugly. Now the borscht can be salted.
11.
Sour cream is the last thing in kindergarten borscht. It is also boiled and sent to the pan. Nina Evseevna does not forget about the entertaining moment. Figures are cut out from a part of the beets with molds: cars, houses, mushrooms and flowers. After all, the food tastes better in the game. Borscht is served in kindergarten with bread or toast.