What do we have on the first?

"Is not it time to talk about the rules for preparing food for babies?" - we thought and decided that the best example for such a story would be lunch. Interested readers are advised not to miss the coming issues of our magazine.

Lunch of a one-year-old baby in a set of dishes is no different from an adult, because by this time his digestive system is ready to "meet" with real food. It starts with soup, and this is not an accident: the latter stimulates the secretion of digestive juices, which are needed in order to digest the continuation - meat and fish dishes.

The basis of soups are broths of meat, poultry, fish, broths from vegetables and roots. Children under 3 years old should be better prepared on the basis of vegetables or on milk, all the rest requires too much effort to "handle".

When the baby grows up, broth he needs to cook this way: cut the lean meat into small pieces, dip into cold water and cook over low heat, removing the foam with a noise. Fish (also low-fat), on the contrary, put on the bottom of the pot and pour hot water. Once the broth is ready, strain it, put it on the fire again, and when it boils, add the vegetables.

All by the rules
  • Do not forget that soup is one of a string of dishes that the baby eats during the day. That's why it should fit well with its "neighbors". This means that if you have prepared a vegetable for your child, garnish for the second will be cereals or pasta. In general, try to alternate cereal and vegetable soups.
  • Than a fresh soup, so it is tastier and more useful.
  • Take care that the first does not cool down, while the baby eats, because cold food is worse digested and absorbed in the body. If your child eats slowly, pour his soup in several receptions.
  • Do not rush to offer a baby an additive, otherwise he will not have room for a second in his stomach. The average amount of soup for children from 1 to 2 years is 120-150 ml, in 2-3 years - 150-180 ml, from 3 to 6 - 180-200 ml.
  • Consider the cooking time of the different ingredients. For example, early cabbage is added to the broth after potatoes, and "winter" is added to it; in cereal soup, you first need to put rice or buckwheat, and when it boils - vegetables and roots (carrots, onions, parsley).
  • Before adding the onions and carrots to the soup, you must extinguish them in butter. First, the aromatic substances of the roots easily escape, and the fat has the ability to retain them, as well as the useful carotene from carrots. Secondly, the seasoned vegetables give soups a special taste, and thirdly, they "cast out" the taste of boiled carrots, which the kids do not like.
  • Salt soup, like any food, you need at the very end, to save useful substances and avoid salting. Just keep in mind that the dish prepared for the baby should seem to you not salted.
  • If you want to give the soup an acidic taste, add a little citric acid, but not vinegar, and then only if the baby is already 3 years old.
  • You can fill the ready soup with a spoonful of low-fat sour cream (10-20%), and sprinkle with greens and garlic for flavor instead of seasoning.
What is "zero"?

Lunch usually begins with a salad (of course, if the baby has no problems with appetite and you are sure that he will master the first, second and third ones). Cut fresh or boiled vegetables into small pieces and pour them with any vegetable oil, fruit juice (apple or orange) or add low-fat sour cream (up to 20%). Salad should be prepared and refueled right before you put it on the table.