More and more adult foods appear in the diet of a two-year-old baby. However, his digestive system too sensitive, which excludes a complete transition to the common table. How many times should a 2 year old child eat? At this age, meals are usually 4 times a day, including breakfast, lunch, afternoon snack and dinner. It is important to offer your baby food at strictly designated times, at intervals of approximately 4 hours.

The child grows and develops all the time, so it is important for parents to properly organize his diet.

Foods in the diet of a two-year-old child

The basis of the menu for two years is porridge, light cream soups, lean meat and fish, fermented milk products, vegetables and fruits growing in the area where the family lives. Porridges are made liquid or viscous, vegetables for stewing are finely chopped, and the meat is minced in a meat grinder. The child should learn to bite and chew solid foods, which make up a significant part of the adult diet.

Basic diet

The diet of two-year-old children must include:

Juices, fruits, vegetables and sweets

Vegetables are very healthy for children, but not all children like to eat them. Therefore, unloved foods can be disguised in purees or cutlets

1. Berries and seasonal fruits are required in the baby’s diet. You can eat them yourself, make compotes, jelly, and jelly. Daily norm fruits - 200 grams, berries - 20 grams. It is important to be careful with citrus fruits and monitor the reaction (allergy is possible). It is permissible to add a slice of lemon to tea.
2. Vegetables and greens saturate the body with valuable microelements and improve digestion. The daily norm of vegetables is 300 grams, of which potatoes are 100 grams. They can be stewed, baked, mashed, chopped for salads. The baby can try peas, beans, cabbage, radishes, garlic, and onions. Greens - spinach, parsley, dill serve as decoration and a useful addition to dishes.
3. Natural sweets are needed in limited quantities. A couple of times a week you can offer marshmallows, jelly, jam. In rare cases, it is allowed to take ½ teaspoon of honey (you can sweeten cottage cheese or casserole). For an afternoon snack, you can offer homemade oatmeal or shortbread cookies. It’s better to hold off on chocolate, cakes, and sweets.
4. The daily intake of juice is 150 ml. Drinks made from fruits grown in the region where the baby lives are allowed. You can give juices from tetra packs intended for baby food. You should hold off on drinking drinks made from exotic fruits.

It is better not to buy sweets in the store, but to prepare them yourself, for example, cookies. It will be much healthier for the baby

One day menu

Children's daily diet should include fermented milk products, cereals, vegetables, fruits, soups or broths. Meat should be alternated with fish and given every other day. The approximate amount of food is distributed as follows: 25%/35%/15%/25% (breakfast/lunch/afternoon snack/dinner). Daily calorie content is 1200-1400 calories, of which about 360 should be fat.

An approximate menu for one day in 2 years looks like this:

Menu for the week

It is difficult for a mother of a 2-year-old child to find time for kitchen chores. Activities with a child and maintaining a routine require a lot of effort, so kitchen assistants (processor, blender, multicooker) will help organize the day.

Two-year-old babies love to watch their mother prepare dinner in the kitchen, so they can already be involved in this process

A well-designed menu for the week will allow you not to think about what to cook for tomorrow and stock up on the necessary products in advance. When compiling it, it is advisable to rely on the table:

Day of the week	Breakfast	Dinner	Afternoon snack	Dinner
Monday	Rice cutlets with prunes, drinking yoghurt (1.5%).	Cabbage and carrot salad, borscht with beef broth, lazy cabbage rolls, bread, dried fruit compote, marshmallows.	Fresh berries, cheesecakes, kefir (more details in the article:).	Cauliflower stewed with sour cream, bread with jam, unsweetened tea.
Tuesday	Oatmeal with fruit, bread with cheese, cocoa with milk.	Salad with grated carrots and apple, navy vermicelli, meatball soup, unsweetened tea.	Milk, shortbread, fruit.	Banana, chicken casserole, compote.
Wednesday	Bread and butter, cottage cheese casserole, cocoa with milk.	Cabbage soup in meat broth, seasonal vegetable salad, fish meatballs with mashed potatoes or peas, rosehip drink, marshmallows.	Pear pudding, compote.	Pasta with milk sausage, kefir, fruit.
Thursday	Semolina porridge, apple, carrot juice.	Mixed vegetable salad, fish soup with meatballs, cheesecakes with sour cream, compote, bread.	Curd cake, fruit. cranberry jelly.	Milk, low-fat pilaf with chicken.
Friday	Rice porridge with dried apricots, the kind made with milk.	Vegetable salad with greens, beetroot, cherry juice, bread, turkey roll and broccoli.	Corn flakes with milk, berry juice.	Zucchini stuffed with ground beef, milk, banana or peach.
Saturday	Cottage cheese casserole, milk, bread with butter and cheese (see also:).	Salad with beets and prunes, vegetable soup, rabbit cutlet, berry jelly, bread, pasta.	Kefir, banana pudding (we recommend reading:).	Potato dumplings, unsweetened tea.
Sunday	Buckwheat porridge casserole with liver, peach juice, vanilla croutons.	Cabbage salad with carrots and cucumber, pea soup with croutons, fish balls, stewed vegetables with green peas, bread, compote.	Cheesecake, milk, fruit.	Liver pancakes, mashed potatoes, tea.

Recipes for popular breakfast dishes

A proper breakfast energizes you and stimulates activity in the first half of the day. It should be light and satisfying at the same time, contain proteins, carbohydrates and fiber.

Semolina dumplings for breakfast

Pour 100 ml into a saucepan. milk and 50 ml. water, boil, salt. Add semolina (70 g) in a thin stream and cook the thick porridge for 6-7 minutes, stirring constantly. Cool (the temperature of the dish should be 70 degrees), add a teaspoon of melted butter, fresh quail egg, mix. Form balls with a diameter of about 3 cm from the resulting mass. Separately, boil and add salt to the water, dip the finished balls into it and cook for 5 minutes. Remove with a slotted spoon, cool and serve warm with butter, herbs and grated cheese.

Light handjob

Drachena is a dish that simultaneously resembles an omelet and a casserole. To prepare it, beat 1 egg and 20 ml. milk, add salt. Add 1 tsp to the mixture. flour and sour cream, mix. Place on a greased baking sheet or baking sheet. Bake in the oven for about 8 minutes, sprinkle with grated cheese and herbs when serving.

Dishes for a hearty lunch

Lunch for a two-year-old should be balanced and contain the required amount nutrients, but not lead to overeating

Finding a compromise between a healthy and tasty lunch is easy. Dishes prepared for the baby can be successfully served on a common table. However, it is not the other way around, since baby food uses seasonal dietary products. Lunch consists of three courses that harmoniously complement each other and allow you to introduce new tastes. Does your child dislike zucchini, cauliflower and other vegetables? They can be disguised in stews, cream soups, or pureed vegetables.

Vegetable soup with nuts

Soak in cold water for 2 hours a handful of white beans. Rinse and add water (300 ml) to the beans and cook until tender. Add finely chopped small potatoes. Separately fry half an onion, carrot, and bell pepper in vegetable oil and add to the soup. Boil for 5 minutes, remove from heat. Serve in a plate, sprinkled with herbs and crushed, oven-dried walnuts.

Add 50 grams of finely chopped potatoes to salted boiling water or broth (150 ml), boil until half cooked. Add sautéed vegetables (peppers, onions and carrots), cook until tender. To prepare meatballs, chop a piece of boiled beef. Add pepper, salt, half the beaten egg and mix. Boil separately and add to soup before serving. Offer warm (35-40 degrees), decorated with herbs.

Meatballs can be purchased ready-made, but for the children's menu it is better to prepare them yourself

Fish in a pot

Take hake fillet (200 grams), black pepper, salt, onion, hard cheese, ceramic pot. Place half a teaspoon of fresh butter, half a finely chopped onion and carrot in a pot. Place washed fillet pieces coated with sour cream on a vegetable bed. Sprinkle grated cheese on top, pour in 3 tbsp. warm water. Simmer in the oven, covered, for 25 minutes.

Mustachioed meatballs

Pass 100 grams of lean beef through a meat grinder. Add 15 grams of white bread soaked in milk and grind again in a meat grinder. Salt, pepper, beat lightly. Form meatballs from a thin mass and insert dry pasta into them so that the “mustaches” stick out on both sides. Carefully place in a shallow saucepan. Pour in water and simmer covered for 20-25 minutes.

Afternoon snack menu

The afternoon snack is the smallest meal in terms of volume, but its importance for a growing body is great. So that children can get the full range of nutrients, it is important to create a menu that will contain healthy dishes.

It is better to serve fresh fruits, compotes, vitamin smoothies, oatmeal cookies and other carbohydrate-rich foods. There are a lot of simple and quick recipes with photos that are easy to please your little ones for an afternoon snack.

Banana pancakes are very tasty, your kids will definitely like them

Knead the dough for pancakes (using whey, sour cream, milk, kefir). Separately, prepare fruit puree by grinding the pulp of 1-2 ripe bananas in a blender. Mix well and bake in vegetable oil. Prepare the sauce by taking 1 chopped banana, a tablespoon of sour cream, a teaspoon of honey. Mix the ingredients and pour over the pancakes before serving.

Apple pudding

Peel 2 green apples, chop, sprinkle with sugar and add water. Simmer for 6 minutes, cool, grind with a blender. Separately, grind the yolk with sugar (1 tsp), combine with applesauce, add a handful of chopped nuts and 1 tsp. ground vanilla crackers. Separately add the whipped chicken protein. Place the mixture on a prepared baking sheet, place in an oven preheated to 200 degrees and bake for 30 minutes. Serve in portions, topped with honey or syrup.

Dishes for dinner

Dinner should be light and satisfying at the same time, so the child should be offered protein dishes and, if possible, eliminate fast carbohydrates (juices, sweets). It is advisable to have dinner no later than 19-00, and take a walk outside after eating. Before going to bed, it is better to feed children 2 years old with yogurt or fruit, which will fill them up and improve digestion.

Fish is good for a child’s body, and casserole is one of the the best ways prepare this product

Cut young potatoes into slices and boil. Add fresh butter and milk, add salt and puree. Separately simmer in 100 ml. milk 150 grams of lean fish fillet. Place the fish in a fireproof dish, put a quarter of a boiled egg on top, pour over the milk left over from the stew and spread out the mashed potatoes. Bake in the oven for 20 minutes.

Casserole with tender fillet

Boil the chicken fillet, add spinach and broccoli (100 grams each) to the water and cook for an additional 10 minutes. Drain the water and cool the meat. Prepare the sauce separately by mixing 100 grams of grated cheese and 10 grams. low-fat mayonnaise. Place the meat and vegetables in a fireproof dish, brush with sauce and bake for 20 minutes until a delicious crust forms. Finely chop before serving.

Irina: | February 22nd, 2019 | 2:44 pm

Please tell me, is it possible for a two-year-old child to eat meat for dinner? I read somewhere that children should be given meat for dinner after three.
Answer: Irina, the menu was drawn up by a doctor. But you, as a mother, may not feed your child meat if you think it is wrong. Replace it with a vegetable or dairy dish.

Ekaterina: | February 9th, 2019 | 7:16 am

Oh Chen liked the menu thank you.
Answer: Ekaterina, please!

Elena: | January 2nd, 2019 | 9:16 am

Hello! I really like your site! Could you create a menu for the week for children who are prone to constipation? Now, in my opinion, this is a very common problem... We would be very grateful!!!
Answer: Elena, thanks for the comment! No, we didn’t plan such a menu.

OLGA: | July 28th, 2018 | 8:48 pm

my grandson eats a mixture in the morning and then whatever he likes, he can eat a pie with onions and eggs or fried potatoes with pickles, but this is only for fun, and mostly he likes liquid food, jelly, fruit drinks, compotes and fermented milk, he also eats cookies, but they turn away from sweets he doesn't like it
Answer: Olga, thanks for the comment!

Anonymous: | July 26th, 2018 | 12:37 am

Daria, good afternoon. I tried to purchase cards for 190 rubles, but by the time I switched to Sberbank, the page had already closed. The session time has expired. But somehow, I didn’t even have time to look at the number for payment.
Answer: Please write to , I will help.

Olga: | November 6th, 2017 | 3:27 pm

Thanks for the interesting menu. But why are dishes repeated? Does this need to be cooked for 2 days?
Answer: Olga, the menu was compiled according to the menu of the week method. Yes, for two days. It’s easier and more convenient, especially if you have a large family. On one day, soup and salad are prepared for two days (salads except fresh vegetables), on the second day the second day and baked goods are prepared. And so it alternates. Thus, it turns out that every day there is soup, main course, salad, pastries or dessert;) But if you are not satisfied with this method, then you can prepare new dishes every day.

Marina: | June 26th, 2017 | 2:20 pm

Thanks for the interesting recipes! I just wanted to cook something!
Answer: Marina, bon appetit!

Valeria: | May 7th, 2017 | 1:38 pm

My son doesn’t want to eat at all, just semolina porridge, no matter how hard I tried to ask and arrange it in an interesting way. He cries and that’s it. Just porridge! I went to the doctor and he said to give me omega 3 and that’s it. Afterwards the omega can eat 1 spoon and that’s it.
Answer: Valeria, if your child has any problems with nutrition, choosing foods or dishes, “picking” + your goal is to learn to eat properly and in a balanced manner, then I advise you to choose training on child nutrition

Rose: | April 17th, 2017 | 6:48 pm

And when is milk? Child 1.7 loves milk and dairy products very much
Answer: Rose, if the child loves milk and tolerates it well, then you can offer a glass of milk or other fermented milk drink for breakfast, afternoon snack or second dinner. This is just an example of the menu, you can always change it to suit your baby's tastes.

Fedor: | March 18th, 2017 | 9:53 pm

This is all good, yes, everything is fine, but he doesn’t eat even half of these foods. Author, tell me how you can feed such products?
Answer: Fedor, come to our training “How to teach a child to eat healthy in 2 weeks” :) I’ll tell you :)

Rachkova Elena grandmother:| June 9th, 2016 | 10:49 pm

Everything is very great! I am a technologist by profession. My grandson is two years old and I try very hard to feed him correctly. But, unfortunately, we do not have the high-quality products that children need. The zucchini is chemical, the meat is also stuffed, the cottage cheese is not real. It even becomes scary what we feed ?

Maria: | May 12th, 2016 | 8:03 am

Thank you for the menu with recipes and doctor’s advice. But I’m a little scared of recipes with frying (ratatouille soup, for example). Can babies eat fried food?
Answer: Maria, of course, for small children soups are prepared without frying, otherwise you follow the recipe.

Julia: | April 4th, 2016 | 3:43 pm

Normal children's menu, just like in the good old days. And now many mothers are very lazy, they consider a separate menu for a child after a year to be superfluous, they are transferred to a common table, they give meat in pieces, poorly fried, dried ham and other products that are not for children. This is wrong and not healthy for the baby.
Answer: Julia, thanks for the comment! Of course, it is possible to transfer to a common table after a year, but, of course, you are right - this needs to be done correctly. So that this contributes to the development of interest in food in the child and does not harm his health. The main thing is that this common table is useful and adequate for the baby. In addition, such “children's” food will be generally beneficial for all family members.

Victoria: | January 31st, 2016 | 1:10 pm

I also really liked the recipes, otherwise I was already tired of inventing them myself, thank you!
Answer: Victoria, bon appetit baby!

Svetlana: | December 11th, 2015 | 5:11 pm

please tell me how to teach a child to eat a spoon? And we can’t eat soup from the menu... and everything else that can only be done with a spoon: (he is now 2 years old... but since he was 1.5 years old, the spoon has been like some kind of enemy:((
Answer: Svetlana, you can offer soup... drink it :) Like a cocktail through a wide straw. To do this, you need to beat the soup in a blender, as in this recipe. And you can also invite several kids who confidently use a spoon to visit “for soup.” Eating with company is always more fun :) Well, don’t forget that you can already give the child a fork - maybe this device will fall into favor :)

Lyudmila: | November 12th, 2015 | 12:45 pm

Thanks again for the menu!

Elena: | October 9th, 2015 | 3:02 am

Thank you, I really liked everything... I have one question... why aren't cauliflower and broccoli on the menu? It's so good for children
Answer: Elena, this is a sample menu for just one week. You can diversify it according to your wishes.

Galina: | October 6th, 2015 | 6:47 pm

Thank you, everything is super, I have two children and they really like it, I don’t see any difficulties in cooking, my friends in the kitchen are a multicooker and a blender - everything is simple with them =)) There is still a lot of time left for the development of children =)

Anna: | September 11th, 2015 | 8:43 am

thank you very much – great menu. I printed everything out. Let's feed the baby :)

Anonymous: | December 3rd, 2014 | 10:51 pm

Thanks for the useful article

Ekaterina: | September 3rd, 2014 | 7:51 am

I liked everything very much, thank you very much!
Answer: Ekaterina, hello!

“I cook, I try, I stand at the stove, and he shouts “Fe!” and pushes the plate away. “And what should I feed this child?” my friend complains. Is this a familiar situation? Dear mothers, I understand you. Sometimes feeding a child is an impossible task. And we even feel sorry not for the products themselves, but for the efforts and time we spend in the kitchen. Children's dishes should be fresh, tasty, and interesting. But how can a busy mother implement all this?

After talking with friends and conducting a small survey, we managed to put together several simple and tasty dishes that our children love. But, most importantly, their preparation does not take much time.

1. Chicken in sweet sauce

Ingredients: chicken, honey, turmeric, coriander, salt, pepper, garlic, orange.
Preparation: The amount of ingredients depends on the size of the chicken. In a deep bowl, mix 2-3 tbsp. spoons of honey, 1-2 tsp. turmeric, a pinch of ground coriander, pepper, salt, squeeze 1-2 cloves of garlic. Add the juice of one small orange. You need to marinate the chicken for half an hour. If desired, you can leave it overnight. Place in a preheated oven for about an hour. The side dish can be mashed potatoes, pasta or porridge. The chicken will have an islandy-sweet taste and look interesting! And you can use the baking time for yourself.

2. Shells with cheese

Ingredients: large shell pasta, seasoned cheese, tomatoes, onions, boiled chicken breast, salt, pepper.
Preparation: Boil the pasta, but 2-3 minutes less than what is written in the instructions. Let the pasta cool.

While the shells are boiling, cut the onion into cubes and fry in olive oil, add salt, pepper, and aromatic herbs if desired. Cut the boiled chicken breast and tomatoes into small cubes. Mix onions, tomatoes and meat. Grate the cheese on a fine grater.
Fill the shell with minced tomato and meat, add cheese on top. Place the shells in a deep frying pan or baking dish, after greasing them with oil. You can put it on fire or put it in a hot oven for 3-4 minutes to melt the cheese.

Can be served with any salad. Cooking time takes approximately 15-20 minutes.

3. Potatoes with cheese

These potatoes are tender on the inside and have a delicious crispy crust on top. Believe me, it does not leave anyone indifferent. Minimum ingredients, minimum time, maximum pleasure!

Ingredients: potatoes, butter, cheese, salt.
Preparation: Choose small potatoes. Cut peeled or well-washed potatoes in half. Place on a greased baking sheet, add salt and a piece of butter. Place in a preheated oven for 20 minutes. Then put a piece of cheese on each potato. Cook for a few more minutes until the cheese melts and browns a little. Can be served with any salad.

4. Chicken liver with sour cream sauce

Not all children love liver, although it is very useful. But this recipe is just a godsend. The liver will become tender, aromatic, and will simply melt in your mouth.

Ingredients: chicken liver, onions, carrots, salt, pepper, aromatic herbs, sour cream, sunflower oil.
Preparation: fry chicken liver on both sides until color changes in sunflower oil in a preheated frying pan. Add diced onion, salt and pepper, and add aromatic herbs if desired. After a few minutes, add the carrots grated on a medium grater. Simmer for a few minutes under the lid. Add low-fat sour cream. Add fresh herbs if desired. Simmer for a few more minutes.

You can serve with pasta, potatoes or porridge. With this liver, children will sweep away everything. It takes about 15-20 minutes to prepare, and the taste is simply amazing!

5. Meatball soup

The first courses are very healthy and simply necessary in the children's menu. But is it easy for you to feed your child soup? I think the answer is probably no.
Everyone loves my signature meatball soup because of its beauty, and taste, of course. And it takes 15 minutes to prepare.

Ingredients: minced chicken, potatoes, carrots, onions, green peas, turmeric, small star pasta, olive oil, salt, pepper, bay leaf, herbs.
Preparation: If you have minced chicken lying around in the refrigerator, this is a godsend. Well, if not, then cook it yourself by chopping the meat, adding a small onion, a clove of garlic and salt to taste.

Cut the potatoes, carrots and onions into cubes and make meatballs from the minced meat. Place the potatoes and carrots on the fire, wait until it boils and cook for a few minutes, add the onion, salt, pepper, bay leaf, pasta and turmeric. Cook for a few minutes. Add meatballs and spoon olive oil. A minute before readiness, add the greens. If you have canned peas, add them at the end. If fresh - along with potatoes.

This soup looks very beautiful, the turmeric makes it golden and delicious, and the ingredients of different colors and shapes will definitely interest the children.

6. Fish cutlets

Everyone knows that fish is a very healthy product. But it just so happens that many children do not like fish. These cutlets are delicious, look beautiful and can be disguised as regular cutlets. And they are also useful because they are not fried, but baked.

Ingredients: fish fillet 500 g, 2-3 slices of white bread without crust, onion, hard cheese, one egg, vegetable oil, dill, salt.
Preparation: mince the fish fillet along with the onion, add an egg, squeezed bread in water, or in milk. Add finely chopped dill, salt, a spoonful of vegetable oil. With wet hands we form cutlets. For beauty, you can give them the shape of stars, fish, hearts. Place on a baking sheet and place in a preheated oven for 15-17 minutes. After this time, sprinkle with grated cheese and place in the oven for another 5 minutes. The cutlets are ready!

7. Carrot cutlets

We adults know that vegetables are healthy. Children are not at all interested in this. But these carrot cutlets should attract the attention of children. There are many variations of this dish, but these two, salty and sweet, are the simplest and most delicious.

Sweet cutlets
Ingredients: 5-6 medium-sized carrots, half a glass of semolina, 2-3 tsp. sugar, one egg, a pinch of salt, vegetable oil.
Preparation: boil the carrots, when cool, grate them, add semolina, egg, sugar, salt. Form cutlets, roll in semolina and fry in vegetable oil. Can be served with jam or jam.

Salty cutlets
Ingredients: carrots, small onion, garlic clove, salt, egg, semolina, dill.
Preparation: Grate boiled chilled carrots, add chopped onion, garlic, finely chopped dill, egg, salt, semolina, stir, form into cutlets, fry on both sides.

8. Omelette with sausage and vegetables

Eggs are undoubtedly a very healthy product. As always, not all children like scrambled eggs. But I think this fluffy, soft and fragrant omelette should interest kids. And if you get a little more creative and add interesting ingredients to it, children will definitely want to try it.

Ingredients: 8 eggs, 1 glass of milk, 1-2 tbsp. spoons of flour, a whisper of salt, several baby sausages, 1-2 tbsp. spoons of canned peas, 1 boiled carrot, 1-2 boiled potatoes, greens.
Preparation: break eggs into a deep bowl, add milk, salt, flour and beat well. Cut the sausage into rings, carrots and potatoes into cubes, finely chop the greens, rinse the peas with water. Add all ingredients to the eggs, mix, pour into a greased baking sheet and place in a preheated oven. This omelette can be served with fresh vegetables or sauces.

9. Mannik

Mannik is a flight of mother’s imagination, and the ingredients can easily be found in any refrigerator.

Ingredients: 1 glass of semolina, 1 glass of sour cream (can be replaced with kefir or taken in half), half a glass of sugar, three eggs, half a teaspoon of soda, you can add vanilla sugar.
Preparation: Mix all ingredients and let stand for a while. Can be prepared in the evening and left in the refrigerator overnight.
Pour into a greased pan and place in the oven for 30 minutes. You can put dried fruits, berries in the manna, or simply pour over your favorite jam or syrup.

10. Curd casserole

Cottage cheese is almost the healthiest dairy product. But my baby categorically refuses to eat it, but the cottage cheese casserole goes with a bang. After several years of preparation, she became mine best friend and a savior when it is difficult to feed a child something. I also love cooking it because you can imagine and experiment during the process, and it’s almost impossible to spoil it.

Ingredients: 1 kg of cottage cheese, 3 eggs, half a glass of semolina, half a glass of milk, vanillin, 1 glass of sugar (to taste, a little less), zest of one lemon, juice of half a lemon, 1 tbsp. spoon of starch.
Preparation: Pass the cottage cheese through a meat grinder or grind in a blender. The more tender the cottage cheese, the tastier the casserole will be.

While you are doing this, pour milk over the semolina. Stir the eggs with sugar, it is not necessary to beat until foamy. Mix cottage cheese, eggs, semolina, add vanillin, pour in the juice of half a lemon, grate the lemon zest on a fine grater, add a spoonful of starch. Mix everything well. You can add dried apricots, raisins to the casserole, after soaking them in water, or berries and fruits. Pour the cottage cheese into a greased pan and place in a preheated oven for 40 minutes until golden brown on top. It's quick to prepare, and in 40 free minutes you can do a lot of useful things.

A menu for a 2-year-old child can become a headache for a mother if the baby is not accustomed to a common table. At this age, the child is approaching an adult diet. So that the baby can eat well with other family members, it may be worth reconsidering general principles nutrition and family gastronomic culture.

What to feed a 2 year old child? Of course, you need to take into account his taste preferences. At this age they already become more obvious and defined. But you can’t feed your baby only his favorite oatmeal or steamed cutlets. How can we help him expand his gourmet tastes, teach him to taste dishes and enjoy food? The cuisine includes both family and national traditions. The menu depends on the skills and imagination of mom (sometimes dad), and even more - on the availability of free time. It is better to make simple but varied dishes. And you can pamper the whole family with something delicious on the weekend. It is important to choose healthy cooking methods: stewing, baking, boiling, steaming. You should avoid smoked, fatty, spicy, highly sour and salty foods. Sometimes you can serve lightly fried dishes, for example, cheesecakes, pancakes, pancakes. Food should always be freshly prepared, homemade, without processed foods from the supermarket.

General principles of nutrition for a two-year-old child

What foods should be included in a child’s diet and in what quantities?

• Transition from liquid to semi-liquid and solid foods. At the age of 2, a child already has 20 baby teeth. He can chew fully and eat rough, solid food. The transition to dense foods should be gradual. First, a 2-year-old child’s diet should include boiled porridge, casseroles, stewed vegetables, and cured meat. Over time, the baby will learn to bite and chew meat, hard vegetables and fruits well.
• Number of meals. At two years old, the baby is transferred to four meals a day: breakfast, lunch, afternoon snack, dinner. At the same time, on average 50% nutritional value distributed for breakfast, dinner, afternoon snack, and 50% is lunch.
• Requirements for proteins, fats, carbohydrates. The daily protein intake is up to 60 g, of which 70% are animal proteins. Carbohydrates should be no more than 220 g. The fat content in the daily diet is 50–60 g, of which 10% belongs to vegetable fats. The daily intake of proteins at this age is extremely important; they cannot be replaced with fats or carbohydrates.
• Fermented milk products. Included in the menu daily. Recommended dairy products: kefir, yogurt, cottage cheese, butter, sour cream, whole milk (if there are no allergies). It is advisable to take these products from the dairy kitchen. They should be fresh and not too greasy. The daily intake of cottage cheese is 30 g (from 0 to 11% fat content), milk and kefir - 500–600 ml (from 3.2 to 4% fat content). This also includes milk, which is used to prepare porridge. You can make casseroles and cheesecakes from cottage cheese. Hard unsalted and mild cheese is allowed (up to 10 g per day), sour cream and cream - for dressings in soups and salads. Gradually, in small quantities, you can accustom your baby to homemade dairy products, but you need to be sure of the quality and sanitary safety of these products.
• Meat dishes. The need for animal proteins is increasing. At 2 years old, a baby can receive 120 g of meat daily. You can use low-fat varieties of veal, beef liver, tongue, heart. Pork is not recommended at this age; you may be allergic to chicken. Hypoallergenic varieties include turkey and rabbit meat. It is preferable to boil meat or cook steamed cutlets, or add minced meat to vegetable stews. You can give high quality milk sausage and pacifiers, but rarely, as an exception - to enrich the taste perception.
• Carbohydrates . These include cereals, pasta, bread, and baked goods. Carbohydrates are important for the development of the nervous system, liver, kidneys, and are the main supplier of energy. However, excess carbohydrates in the diet can lead to weight gain. It is necessary to diversify the daily menu with porridges from different cereals.
• Fish . A valuable product, and if there are no contraindications, fish and seafood should be included in a child’s menu at 2 years of age. Up to 40 g of fish per day is allowed. Fatty varieties (halibut, sturgeon, salmon, salmon, caviar) are contraindicated. You can prepare fish cutlets, meatballs, or serve boiled fish, carefully choosing the bones. Canned fish are prohibited, with the exception of those that offer specialized food for children.
• Eggs . Another important protein supplier. You can give 1 egg every other day. Children at this age love omelettes. From boiled eggs may refuse. Eggs that are used in casseroles, cheesecakes, and cutlets are also taken into account.
• Vegetables and greens. Saturated useful vitamins and microelements, promote better enzyme secretion and food absorption, and increase appetite. The daily norm of potatoes is 100 g, other vegetables - 200 g. The first and second courses are prepared from vegetables. Vegetable stews and fresh salads are good for children. If one year old child If everything had to be served in the form of puree, then at two years the salad can be finely chopped, and the boiled vegetables can be cut into small pieces. Legumes are gradually introduced: peas, beans, beans. You can also give some radishes, turnips, onions and garlic. Parsley, spinach, dill, green onions should already be in the baby’s diet.
• Fruits and berries. The daily intake of fruits is up to 200 g, berries - up to 20 g. Kids at this age enjoy eating the following fruits and berries: apples, pears, cherries, cherries, plums, watermelons, gooseberries. You can safely give bananas as an exotic fruit, but citrus fruits can cause allergies.
• Vegetable and fruit juices. They can already be given with pulp. The daily norm is 150 ml. But first you should give small portions of juice to make sure there are no allergies.
• Sweets . There should be, but to a limited extent. Of course, at this age it is better not to feed the baby chocolates, cakes or pastries with rich butter cream, dyes. You can offer marshmallows, marshmallows, cookies, jam.

What's on the daily menu

The daily menu for a 2-year-old child must include fresh fruits and vegetables, fermented milk products, and cereals. Meat can be given every other day, replacing meat dishes with fish. One has only to look at a cookbook or chat with mothers on the playground, and new culinary ideas immediately appear. When another nutritious eater is added to the family, mothers have to work harder in the kitchen to make meals nutritious and healthy.

Table - Example of a daily menu for a little gourmet

Breakfast	Volume	Dinner	Volume	Afternoon snack	Volume	Dinner	Volume
Steamed omelette	60 g	Vegetable soup	100 ml	Milk	150 ml	Vegetable stew	70 g
Milk rice porridge	150 g	Navy pasta	50–70 g	Bun	50 g	Steamed fish cutlets	60 g
Fruit juice	100–150 ml	Fresh (seasonal) vegetable salad	50 g	Fruits	100 g	Mashed potatoes	100 g
		Dried fruit compote	100 ml			Kefir	150 ml

Menu selection for the week

Creating a menu for the week will not only diversify the baby’s diet, but will also help the mother. She won’t have to rack her brains over the question: what to cook tomorrow.

Table - Sample menu for the week

Day of the week	Breakfast	Dinner	Afternoon snack	Dinner
Monday	Oatmeal with dried fruits; white bread with butter; cottage cheese; tea	Bean soup; cucumber and tomato salad; mashed potatoes; steamed veal cutlet; rye bread; dried fruit compote	Kefir; biscuits; fruits	Risotto with cauliflower, carrots and raisins; fruit puree; yogurt
Tuesday	Rice milk porridge; omelette with cheese; fresh berry juice	Pumpkin and turkey soup; buckwheat porridge with butter; rye bread; vinaigrette; fruit juice	Yogurt; oatmeal cookies; fruits	Rice porridge with prunes and dried apricots; zucchini fritters; kefir
Wednesday	Millet porridge with butter; syrniki; tea with milk	Chicken noodle soup; beet salad with vegetable oil; boiled chicken with stewed cabbage; rosehip decoction	Milk; bun; fruits	Fishballs with mashed potatoes; fresh carrot and cabbage salad; yogurt
Thursday	Corn milk porridge; cheese; white bread with butter; berry juice	Lentil soup; veal goulash; pasta; vinaigrette; green tea	Cottage cheese; kefir; fruits	Potato zrazy with minced veal; fresh cucumber salad; yogurt
Friday	Cottage cheese casserole with raisins; cookie; green tea	Pea soup with rabbit broth; lazy cabbage rolls; fresh carrot salad with vegetable oil; mashed potatoes; fruit juice	Bun with jam; milk	Millet porridge; cottage cheese; pumpkin pancakes; kefir
Saturday	Oatmeal with banana; biscuits; fruit juice	Veal liver with stewed vegetables; macaroni and cheese; fresh cabbage and carrot salad; berry jelly	Kefir; bun; fruits	Pancakes with cottage cheese; milk vermicelli; yogurt
Sunday	Omelet with vegetables; tea with milk; bun	Light vegetarian borscht; sauerkraut with vegetable oil; turkey cutlets; mashed potatoes; berry juice	Carrot-apple puree; cookie	Cauliflower in batter; fish balls; rye bread; kefir

Delicious and healthy breakfast

The best dish for breakfast is porridge. It contains mineral salts, dietary fiber, proteins, vitamins, fiber, and starch. The carbohydrates in the porridge are easily digestible, slowly absorbed, and maintain the required level of glucose in the body. The baby remains full until lunchtime, and he has enough energy for active games. The most popular porridges at this age are buckwheat, rice, semolina, and oatmeal. However, you can expand the menu and offer millet, wheat, pearl barley, lentils, corn, and pumpkin. Porridge can be prepared with water and milk, with the addition of butter, vegetable oil, and cream. Porridge can be salty and sweet. You can add jam, fresh and frozen berries, fruits, dried fruits, and candied fruits to the sweet one. Minced meat, fish, and stewed vegetables are added to the salty porridge. It’s convenient and quick to cook porridge in a slow cooker. Cheese pancakes, cottage cheese and vegetable casseroles, and omelettes are also good for breakfast.

What can you offer for lunch?

Usually, a variety of soups and broths are prepared for young children as a first course. Less often, the menu includes borscht, rassolnik or cabbage soup; these dishes should not be too sour. The basis for the first course can be chicken, rabbit, or turkey broth. Fatty decoctions are poorly absorbed. You can also cook vegetarian vegetable soups, if the baby receives a sufficient amount of animal proteins and fats in other types of dishes. What kind of soup can you make for lunch? Chicken with homemade noodles, peas, beans, lentils, buckwheat, rice, cheese, pumpkin with meat or vegetables, with meatballs, cauliflower, sorrel, dumplings.

Popular recipes for a 2-year-old child include puree soup and cream soup. This is a hearty meal that is something between a first and second course. Butter and fresh chopped herbs are usually added to puree soups. They can be vegetarian, with the addition of healthy parsley, parsnip, and celery roots. They also add minced meat, chopped boiled meat, and fish. Salads made from fresh and boiled vegetables can be served with second courses for lunch.

What to eat

Why do you need an afternoon snack? To get slightly hungry and wait until dinner. Children should not overeat, but prolonged fasting does not benefit them when blood glucose levels drop. An afternoon snack can be made into a treat. If you give your child a fresh bun with butter for an afternoon snack, spread with jam on top, it will be both healthy and tasty. The baby will immediately receive dessert. You can offer a glass of milk, kefir, yogurt, compote with cookies. Most children willingly eat sweet cottage cheese, casserole, cheesecakes, fruit, fruit and vegetable puree, and fruit.

What to cook for dinner

For dinner it is necessary to provide light and nutritious food. What dishes can you prepare? Vegetable stew with meat, steamed fish cutlets, zrazy, meatballs, liver with vegetables, pancakes with various fillings, dumplings, vegetable pancakes, mixed vegetables, scrambled eggs with vegetables, omelet with cheese. There is an opinion that it is better not to serve meat dishes in the evening, since they take a long time to digest. In this situation, it is better to focus on the child’s daily routine and appetite. Pasta, porridge, and mashed potatoes can be served as a side dish. Dairy products, noodles, porridge with milk are also good for dinner, and baked fruits as a dessert. From fresh fruits, bananas and green apples are well digested in the evening. If your baby eats dinner early, you can give him a glass of kefir before bed.

How to create a menu for dinner? Usually, at this meal, the baby should get everything that he did not receive during the day. For example, if there was no dairy, then for dinner you can give cottage cheese with kefir, cheese or milk porridge. If there were no fresh salads during the day, then they should be included in dinner. However, you should not overfeed at night. Many mothers note that their babies’ appetite often increases in the evening. At night it is better not to give sandwiches, rolls, sausages, salty and sweet foods.

Nutrition for allergies

Only at first glance, the diet of a child with allergies may seem meager. Of course, cooking for an allergy sufferer requires more time and mother’s imagination. Most often, there are allergies to the following types of foods: citrus fruits, chocolate, honey, red and orange vegetables and fruits, fish, seafood, eggs, nuts (especially peanuts). But there are cases of allergies to gluten, a protein of some cereal plants. Then the child should not be given wheat, oatmeal, barley, semolina porridge, pasta, bread, rolls, or cookies. At 2 years of age there may also be a milk allergy, which usually resolves by 5 years of age when the enzyme system is more mature. If you are allergic to whole milk, you should replace it with soy, rice, or oat milk, which is rich in protein and minerals.

Nutrition for constipation

What should you pay attention to if your baby has frequent constipation?

• If you have constipation, your body needs to get enough fiber and fluid.
• If your baby has a tendency to constipation, these may be signs of dysbiosis.
• It is imperative to include high-quality fermented milk products in your diet to normalize microflora.
• For breakfast, you can offer cereals rich in fiber: barley, buckwheat, millet, oatmeal.
• You can add dried fruits to porridge: prunes, dried apricots, raisins.
• It is preferable to cook porridge with water.
• A decoction of prunes and a compote of dried fruits with the addition of prunes are good for constipation.
• Pears, blueberries, and black currants have a fixative property, so they should be given in limited quantities.
• IN daily diet Fresh and boiled vegetables should be present: cucumbers, zucchini, tomatoes, cabbage, carrots, peppers, beets.
• Preferable fruits include apples, plums, apricots, and berries.
• Before going to bed, offer fresh kefir or yogurt.
• You can add a little oat bran to fermented milk products, which is sold at the pharmacy.

Menu enrichment is not only beneficial for healthy physical development body, but also to expand gastronomic tastes and “food” culture. After all, the world is known, among other things, through taste and smell. It is necessary to remember some rules when introducing new products into the diet: offer small portions (a few teaspoons); feed in the morning; Do not give several new dishes at once. If your baby has an allergic reaction to the product, the dish should be canceled for now.

A little about gastronomic culture

Gastronomic education of a child begins from an early age. A 2-year-old child needs to be taught not only the rules of table etiquette, but also healthy eating habits. How to create this without greatly oppressing the baby’s tastes? How to make him eat everything without coercion or bribery?

• Delicious names. It’s one thing to tell a child that this is noodle soup, and another thing to call it some kind of magical delicacy. Unusual names attract the child's attention. And when he gets older, he can come up with the names of dishes himself.
• Setting the table and dishes. It’s good if the baby has baby dishes and napkins. It’s nice when there is a beautiful tablecloth and a vase of flowers on the table. Children are also more willing to eat “fun”, brightly served dishes in the form of smiling faces, animals, etc. Your baby should not associate eating with play, but such tricks help feed picky gourmets.
• Example of other children. If there are older children in the house, a two-year-old child will be much more interested in chewing in their company. He can learn his table manners from them. If the elders eat with gusto and praise the vinaigrette, the child will do like everyone else.
• Don't bite. A 2-year-old child's diet should be designed so that he can get hungry before lunch or dinner. If the baby had a tasty and satisfying afternoon snack, then dinner is usually postponed until later. After the afternoon snack, you don’t need to give your child anything (except maybe an apple or a banana). Then he will eat whatever is offered to him at dinner.
• Don't use food as a teaching tool. You cannot teach your baby to eat for comfort or fun, to bribe or switch attention, a spoon for mom, a spoon for dad, etc.
• No rush. The baby needs to be taught to eat slowly, not to swallow pieces, and to chew food thoroughly. Eating should become a pleasant ritual for him.
• Possibility of tasting. You need to put dishes on the table that a two-year-old child could try, and so that there are as few prohibitions as possible. The French say: “Tell me what you eat and I will tell you who you are.” The development of taste is the development of personality. Perhaps this sounds too French for Russian people, but the taste of life is also learned through gastronomic culture.
• Sit down at the table together. For common table the food tastes better. It tastes even better if the whole family gathers together for dinner. If it is not possible to do this every day, then family dinners on weekends should be traditional.
• Sufficient portion. Often two-year-old children are given only first courses for lunch. If you still include the second dish with a side dish, then you need to give half a serving of soup. If a child has eaten a lot at lunch, he may sleep poorly and refuse an afternoon snack.

More about the formation of a “food” culture and rules healthy eating read the book by Karen Le Billon “French children eat everything. And yours can.”

The nutrition of a 2-year-old child does not contain any special culinary techniques or gourmet delights. Food should be healthy, fresh and of high quality, the diet should be balanced and varied, with sufficient amounts of proteins, fats, carbohydrates, microelements and vitamins. And a child’s taste whims can always be corrected by resorting to little pedagogical tricks.

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Semolina porridge with carrots
Wash the carrots, peel them, grate them on a fine grater, add sugar, 1/2 teaspoon of butter and salt. Simmer over low heat until almost done. Add hot milk, bring to a boil and add semolina. Cook until thickened, season with remaining butter and place for 10 minutes. into the oven.
Ingredients: Semolina 1 tbsp. spoon, 1/2 carrots, sugar 1 teaspoon, 1/2 cup milk, butter 1 teaspoon, salt on the tip of a knife.

Semolina porridge with pumpkin
Wash the pumpkin, remove the peel and seeds, cut into small pieces, pour in 100 ml of hot milk and cook covered for 15 minutes. stirring, add semolina, 1 teaspoon of sugar and salt on the tip of a knife. Cook for another 15-20 minutes. on low heat. Season the porridge with butter.
Ingredients: Semolina 1 teaspoon, pumpkin 100 g, milk 100 ml, sugar 1 teaspoon, butter 1 teaspoon, salt on the tip of a knife.

Millet porridge with pumpkin
This porridge should be cooked in a cast iron skillet. Wash the pumpkin, peel and cut into small cubes, place in boiling salted water or milk and cook for 7-10 minutes. Add millet, add sugar and cook over low heat for 1-1.5 hours.
Ingredients: Millet groats 150 gr., pumpkin 300 gr., water or milk 450 gr., sugar 15 gr., butter 30 gr.

Pumpkin porridge
Wash the pumpkin, peel, cut into pieces, pour in 1.5 cups of milk, boil over low heat, cool and rub through a sieve. Rinse the cereal, pour in 3 glasses of salted milk and cook crumbly porridge. Mix the porridge with pumpkin, add butter and place in the oven until the porridge browns. The finished porridge can be topped with whipped sweet cream.
Ingredients: Pumpkin 800 gr., milk 4.5 cups, cereals (rice, millet, buckwheat, rolled oats) 1 cup, butter 100 gr., sugar 1 tbsp. spoon, salt to taste.

Berry porridge
Rinse the berries, mash them with a masher, squeeze out the juice through cheesecloth, boil the pomace in water and strain. Put 1 tbsp in the decoction. spoon of cereal, cook until tender, add sugar and butter, let it boil again, remove the porridge from the stove, pour in the squeezed juice and stir.
Ingredients: Cereals (rice, buckwheat, semolina) 1 tbsp. spoon, fresh berries (raspberries, strawberries, currants, etc.) 2 tbsp. spoons, water 250 ml, sugar 1 teaspoon, butter 1 teaspoon.

Fruit porridge
Wash the apple and pear, peel, remove the core, cut into not very small pieces or slices, put in an enamel saucepan and add water so that it barely covers the fruit. Boil the fruit until soft, remove it from the water and grind it in a blender. In the remaining broth, cook liquid porridge from grain flakes (3-5 minutes). Mix the porridge with fruits, add sugar (if the fruits are sweet, you don’t need to add sugar). If the porridge turns out thick, you can add a little more natural fruit juice.
The dish is ideal for both breakfast and afternoon snack. You can add not porridge to the fruit mass, but cookie crumbs soaked in the broth. Or dissolve any ready-made porridge for baby food that does not require cooking in the broth, and add fruit puree in a ratio of 1:3 or 1:2 so that there is more fruit than porridge.
Ingredients: Cereal flakes (rice, oatmeal or a mixture of grains) 1 tbsp. spoon, 1 apple and 1 pear (apricots, peaches, cherries, orange pulp, any berries), sugar to taste.

Oatmeal with honey
Boil water and milk, add salt, add 1 tbsp. a spoonful of honey, add rolled oats and cook over low heat, stirring until the porridge thickens. At the end of cooking, you can “simmer” the porridge for 10-15 minutes in the oven. Pour over melted butter and remaining honey.Ingredients: Hercules 3/4 cup, water 1 cup, milk 1 cup, honey 1.5 tbsp. spoons, salt to taste, butter 1 teaspoon.

HOW TO BOIL AN EGG

Boiled eggs
Eggs are boiled soft-boiled, “in a bag” and hard-boiled. You need to boil the egg over high heat and take at least 200 grams for each egg. water. In order to soft-boil an egg, it is immersed in a pan of boiling water and boiled for 3-4 minutes; “in a bag” 4-5 minutes, hard-boiled 8-10 minutes. After dropping the egg into the water, the boil must be quickly restored, otherwise the specified cooking time may not be sufficient. At the end of cooking, the egg is immediately immersed in cold water for 1-2 minutes to make the shell easier to separate when peeling.

Scrambled eggs with carrots
Wash the carrots with a brush, peel, grate, put in a saucepan with melted butter, cover with a lid and simmer over low heat until soft (l5-20 minutes). While stewing, carrots should be stirred periodically and milk should be added gradually, a tablespoon at a time. Mix the raw egg thoroughly with the stewed carrots and the remaining cold milk, pour in the salt solution. Pour the resulting mixture into a small bowl greased with butter, place in a saucepan with water and cook over low heat until the mixture thickens. Serve scrambled eggs hot or cold.
Ingredients: 1 egg, 1/2 carrot, 3/4 cup milk, 1.5 teaspoon butter, 1/4 teaspoon salt solution.

DAIRY DESSERTS

Cheesecakes with carrots
Wash the carrots, peel them, grate them on a fine grater and simmer with butter in a saucepan with a lid. When the carrots become soft, add semolina, stir and simmer for another 5-7 minutes. on low heat. Cool the stewed carrots, add the egg, sugar syrup, salt solution, mix everything, then combine with the cottage cheese that has been rubbed through a sieve or minced through a meat grinder. Place the resulting mass on a floured board, divide into equal parts, roll into balls, roll in flour and shape into round cakes. Bake in the oven.
Ingredients: Cottage cheese 5 tbsp. spoons, 1-2 carrots, semolina 1 teaspoon, wheat flour 2 teaspoons, sour cream 1 tbsp. spoon, 1/4 egg, butter 2 teaspoons, sugar syrup 2 teaspoons, salt solution 1/4 spoon.

Striped yogurt
Mash the strawberries in a food processor or any other way and rub through a sieve. Cut the peach into pieces and also turn into puree and rub through a sieve. Mix yogurt with powdered sugar. Place half the strawberry puree, half the yogurt in two tall bowls, then all the peach puree, the remaining yogurt and more strawberry puree.
Ingredients: Strawberries 75 gr., 1 ripe peach, yogurt without additives 200 ml, powdered sugar 4 tbsp. spoons.

Rice and carrot soufflé
Cook semi-viscous porridge from rice in water. Grind 1/2 yolk with 1 teaspoon of sugar and dilute with milk, add 1 teaspoon of melted butter, grated carrots. Mix the resulting mass with the porridge, add the beaten egg white, transfer to a greased mold and cook in a water bath for 35-40 minutes. Instead of rice, you can use semolina, and instead of carrots, zucchini or pumpkin.
Ingredients: Rice cereal 1 tbsp. spoon, butter 1 teaspoon, 1/2 egg yolk, 1/2 white, sugar 1 teaspoon, milk 25-30 g, 1/4 medium carrot.

Homemade ice cream
Whip the cream chilled in the refrigerator (until thick). Add sweet berry mixture prepared in a blender. Mix everything thoroughly, pour into molds and leave in the refrigerator overnight. Unlike store-bought ice cream, it does not contain dyes. preservatives and other unnecessary things.
Ingredients: Cream 200 ml, strawberries 200 ml, sugar or powdered sugar 2 tablespoons.

SALADS

Carrot-apple salad
Grate raw carrots and apples and season with sour cream.
Ingredients: 1/4 carrots, 1/4 peeled apple, 1 teaspoon sour cream.

Beetroot-cranberry salad
Boil the beets and grate them. Squeeze the juice from cranberries or lemons through boiled cheesecloth, pour the juice over the beets, and season the salad with cream or vegetable oil.
Ingredients: 1/8 beets, 1 tbsp. a spoonful of cranberries or a slice of lemon, vegetable oil (cream) 1 teaspoon.

Carrot salad

Wash the carrots, peel them, pour boiling water over them, grate them on a fine grater, add sugar syrup and vegetable oil, mix thoroughly.
Ingredients: Carrots 25 gr., sugar syrup 1 ml, vegetable oil 1 gr.

Carrot and apple salad
Wash the carrots and apples, peel them, pour boiling water over them, grate them on a fine grater, add sugar syrup and mix.
Ingredients: Carrots 10 gr., apple 15 gr., sugar syrup 1 ml.

Fresh cucumber salad
Wash the cucumber, peel it, pour boiling water over it, and grate it on a fine grater. Wash the greens thoroughly in boiled water, chop very finely or grind in a blender, combine with cucumber, add a little salt, add vegetable oil, mix.
Ingredients: Cucumber 25 gr., garden greens 1 gr., vegetable oil 1 gr.

Beet salad with apples
Boil or bake the beets in the oven, grate them on a fine grater. Wash the apple, peel it, grate it on a fine grater, combine it with the beets, add sugar syrup and vegetable oil, mix.
Ingredients: Beets 15 gr., apples 10 gr., sugar syrup 1 ml, vegetable oil 1 gr.

SOUPS

Potato soup (mashed)
Peel the potatoes, rinse, add a glass of cold water and cook until soft. Separate the broth and rub the boiled potatoes through a sieve. Dilute the resulting puree with the drained broth and milk, add salt and boil again. Before serving, season the soup with egg yolk, mashed with butter.
Ingredients: Potatoes 2 pcs., milk 1/2 cup, butter 1 teaspoon, egg 1/2 pcs.

Vegetable soup (puree)
Peel potatoes, carrots, cabbage, rinse, add 1.5 cups of cold water and cook until the vegetables become soft. Cool the broth and rub the vegetables through a sieve. Dilute the resulting puree with the drained broth, add salt and boil again. Before serving, season the soup with butter and sour cream.
Ingredients: Potatoes 1 pc., carrots 1/2 pcs., white cabbage 50 gr., butter 1 teaspoon, sour cream 1 tbsp. spoon.

Bean soup
Sort the beans, rinse, pour in hot water and cook in a sealed container over very low heat until soft, then rub through a sieve, add salt solution, heated raw milk and boil for 3 minutes. Place butter in a plate with soup and serve wheat bread croutons separately.
Ingredients: White beans 50 g, milk 150 g, butter 1/2 teaspoon, water 600 g, salt solution 1 teaspoon, wheat bread croutons.

Rice soup (pureed)
Sort the rice, rinse, add to boiling water and cook until the rice becomes soft. Rub the cooked rice through a sieve, dilute with milk, add sugar and salt, bring to a boil, breaking up with a spatula. Before serving, season the soup with oil.
Ingredients: Rice cereal 1 tbsp. spoon, milk 3/4 cup, sugar 1 teaspoon, butter 1 teaspoon, water 1 cup.

Carrot and spinach cream soup
Wash the carrots, peel, cut, add a small amount of water and simmer for 30 minutes. Add peeled and finely chopped spinach, butter, flour diluted with some milk, and continue to simmer for another 10 minutes. Then rub the vegetables through a sieve, dilute the resulting puree to the desired thickness with boiling water or vegetable broth, pour in a salt solution and boil. Grind the hard-boiled yolk with the rest of the boiled milk and add to the finished soup.
Ingredients: 2 carrots, 20 g spinach, 1/2 teaspoon flour, 1/2 teaspoon butter, 1/4 cup milk, 1/4 egg yolk.

Vegetarian borscht
Wash beets and carrots, peel and grate on a coarse grater. Finely chop the cabbage. Grate the onion. Peel the potatoes, rinse, cut into cubes. Place the prepared vegetables in a saucepan, add the tomato, add boiling water and simmer in a sealed container for 25-30 minutes, stirring occasionally. When the vegetables become soft, pour in the salt solution, add hot water (vegetable broth) and boil for another 10 minutes. Season the finished borscht with butter and sour cream.
Ingredients: Medium-sized beets 1/2 pcs., white cabbage 1/4 leaves, potatoes 1/2 pcs., carrots 1/4 pcs., onions 1/4 pcs., tomato 1/2 teaspoon, butter 2 teaspoons, sour cream 1 teaspoon, water (vegetable broth) 1.5 cups, salt solution 1/2 teaspoon.

Vegetable soup
Wash carrots, potatoes, pumpkin, peel, cut into slices, disassemble cauliflower into small pieces and rinse. Stew the carrots in a small amount of water with added oil. Place stewed carrots, pumpkin, potatoes and cauliflower in a saucepan of boiling water. Cook covered for 20-25 minutes. on low heat. Then add hot milk and salt solution. Place butter in a bowl of soup.
Ingredients: Potatoes 1/2 pcs., carrots 1/8 pcs., a piece of pumpkin, cauliflower 3-4 pieces, milk 1/2 cup, water 3/4 cup, butter 1.5 teaspoons, salt solution 1 /2 teaspoons.

Vegetable soup with millet
Cut the carrots into small cubes, place in a saucepan and simmer with oil and a little water until tender. Sort the millet, rinse, put in a boiling vegetable broth, after a few minutes add finely chopped potatoes, cook everything until tender, combine with stewed carrots and boil. Add sour cream to the bowl of soup.
Ingredients: 1/4 carrots, 1/4 potatoes, 2 teaspoons millet, 2 teaspoons butter, 1.25 cups vegetable broth, 1 teaspoon sour cream, a pinch of herbs, 1/2 salt solution teaspoons.

Vegetarian cabbage soup
Wash the cabbage, cut into small squares, place in a saucepan with boiling and salted water, cover with a lid and cook at low boil for 10-15 minutes. Boil carrots, cut into thin slices, and chopped onions with butter and tomato. Cut the potatoes into cubes, put the carrots, onions and potatoes in a saucepan with the cabbage and cook until the vegetables are ready. When serving, add sour cream to the plate with cabbage soup.
Ingredients: White cabbage 1/4 leaf, potatoes 1/2 pcs., carrots 1/4 pcs., onions 1/10 pcs., tomato 1/2 teaspoon, butter 1 teaspoon, sour cream 1 teaspoon. spoon, water 1.5 cups, salt solution 1/2 teaspoon.

Beetroot
Wash the beets, peel them and chop them on a grater. Rub the tomato through a sieve, combine with beets, pour in 200 g. hot water and simmer over low heat for 1-1.5 hours, adding water little by little so that the beets do not burn. Towards the end of stewing the beets, pour another 200 grams into the pan. hot water, boil for 10 minutes. and cool. Rinse the cucumber, onion and dill with boiled water, chop finely, place in a beetroot container, add salt solution and mix well. Grind sour cream with boiled egg yolk, add to a plate with beetroot.
Ingredients: 1 medium beet, 1 tomato, 1 fresh cucumber, 1/2 egg yolk, 1 tbsp sour cream. spoon, a small bunch of green onions, a pinch of dill, 400 g water, 1 teaspoon salt solution.

Milk soup with potatoes
Wash the potatoes, peel, rinse, cut into thin noodles, place in a pan with boiling salted water and cook for 10 minutes, then add warmed milk and salt solution. Cook the soup at low simmer for 2-3 minutes. Place a piece of butter and wheat bread croutons into a bowl of soup.
Ingredients: Potatoes 1.5 pcs., milk 1 cup, water 1/4 cup, wheat bread 30 gr., butter 2 teaspoons, salt solution 1/2 teaspoon.

Zucchini milk soup with rice
Wash the zucchini, remove the peel and seeds, cut into pieces and cook in water together with rice until tender, rub through a colander, add boiled hot milk, season with butter.
Ingredients: Milk 3/4 cup, water 1/2 cup, zucchini 1 circle 1.5 cm, rice 1 teaspoon, butter 2 teaspoons, salt solution 1/2 teaspoon.

Milk soup with cauliflower
Wash the head of cauliflower, divide it into small pieces, put it in boiled salted water and cook until the cabbage becomes soft (about 15 minutes). Transfer the cooked cabbage to a sieve. Pour sifted semolina into the hot broth and cook for 15 minutes, pour in heated milk, add boiled cabbage and boil for 2-3 minutes. Place a piece of butter and wheat bread croutons into a bowl of soup.
Ingredients: Cauliflower 100 gr., semolina 2 teaspoons, milk 200 gr., water 250 gr., butter 1/2 teaspoon, salt solution 1 teaspoon.

Milk soup with vegetables
Wash the carrots, peel and cut into thin strips, put in a pan, add oil. A little water and, closing the lid, simmer over low heat. After 8-10 minutes. add shredded white cabbage, green peas, peeled chopped raw potatoes. Pour all this over with the remaining hot water, add a salt solution and cook in a sealed container. When the vegetables become soft, pour in the heated milk and cook the soup for another 3 minutes. Place wheat bread croutons in a bowl of soup.
Ingredients: Carrots 1 pc., cabbage 2 leaves, potatoes 1 pc., green peas (fresh, frozen or canned) 1 tbsp. spoon, milk 150 gr., water 350 gr., butter 1/2 teaspoon, salt solution 1 teaspoon

Milk soup with vermicelli
Boil water, add sugar syrup, salt solution, lower the vermicelli and cook at a boil for 15 minutes, then add heated milk and boil for another 2-3 minutes. Place a piece of butter in a bowl of soup.
Ingredients: Vermicelli 20 gr., milk 200 gr., water 100 gr., sugar syrup 5 gr., butter 10 gr., salt solution 5 gr.

Chicken puree soup (beef, veal)
Boil broth from chicken (or meat) and onions. Remove the chicken (meat) from the broth, separate the meat from the bones, and pass through a meat grinder 2-3 times. Strain the broth, heat to a boil, put the chopped meat into it, let the broth boil again, and then add the flour mixed with butter in small pieces and, stirring, boil. After this, pour hot milk and salt solution into the soup. The finished soup should be the thickness of cream. Serve the soup with croutons.
Ingredients: Chicken (beef, veal) 150 gr., onion 10 gr., wheat flour 10 gr., butter 10 gr., milk 100 gr., wheat bread 30 gr., water 500 gr., egg yolk 1 pc. ., salt solution 5 g.

Green cabbage soup
Make broth from meat and roots. Sort the spinach and sorrel, rinse several times in water, simmer in a container with a closed lid, and wipe. Place chopped potatoes into the boiling broth and cook until tender, then add spinach and sorrel and cook for another 15-20 minutes. Season the finished cabbage soup with half the raw yolk, mashed with half the sour cream. Place the remaining sour cream on the plate with the cabbage soup and sprinkle with finely chopped green onions.
Ingredients: Meat 100 gr., parsley 5 gr., carrots 10 gr., onions 5 gr., sorrel 50 gr., spinach 50 gr., potatoes 50 gr., sour cream 10 gr., egg 1/2 pcs., solution salt 5 gr.

Broth with vermicelli and carrots
Place vermicelli in salted boiling water (200 g), cook until tender, drain in a colander or sieve. Peel the carrots, wash them, chop them into thin strips and simmer with butter in a sealed container until soft. Place stewed carrots, boiled vermicelli in hot meat or chicken broth and boil.
Ingredients: Beef or chicken 100 gr., vermicelli 15 gr., onion 5 gr., carrots 25 gr., turnip or rutabaga 10 gr., butter 5 gr., water 500 gr., salt solution 5 gr.

Apple fruit soup with rice
Bake and puree a fresh apple. Cook the rice, rub it hot together with the broth through a sieve, mix with the grated apple, add sugar syrup and boil, stirring all the time, so that the soup is free of lumps. The soup should have the thickness of liquid jelly. The nutritional value of such soup increases if you add cream (50 g) or sour cream (15-20 g) to it. You can make apricot soup in the same way.
Ingredients: Apples 100 gr., rice cereal 20 gr., sugar syrup 30 gr., water 400 gr.

MEAT DISHES

Lazy cabbage rolls.
Pass the meat through a meat grinder, grate the cabbage and a piece of onion. Add rice, boiled until half cooked, a little salt, and a third of an egg to the mixture. Stir, divide the mixture into 2 flat cakes, roll in flour and fry in vegetable oil. Place the flatbreads in a saucepan, add hot water and add tomato paste. Simmer for 30 minutes, add sour cream at the end.
Ingredients: Boiled meat 50 gr., white cabbage 50 gr. rice 1/2 tbsp. spoons, egg 1/3, salt to taste, vegetable oil 1 teaspoon, tomato paste 1 teaspoon, water 1/3 cup, sour cream 1 teaspoon

Ground meat with mashed potatoes
Clean the meat from films and fat, simmer with butter and stewed onions in a saucepan with a lid. When the meat is fried, pour a little broth into the pan, put it in the oven, and simmer until soft. Pass the meat through a meat grinder, rub through a sieve, add white sauce, stir, heat to a boil. Serve with mashed potatoes.
Making white sauce. Cool 1/5 of the broth to 50 degrees, add sifted wheat flour into it and stir so that there are no lumps. Heat the remaining broth to a boil, pour in the previously diluted flour, stir and cook at low boil for 15 minutes. Place a piece of butter into the hot sauce, add lemon juice and stir until the butter is completely melted and combined with the sauce.
Ingredients: Meat 50 gr., butter 6 gr., flour 5 gr., broth 50 gr., onion 3 gr., white sauce 1 tbsp. spoon.
For mashed potatoes: potatoes 200 g, milk 50 g, butter 3 g.

Meatballs or steam cutlets
Rinse the meat under running water, remove tendons and films, cut into small pieces and pass through a meat grinder. Soak the bread in a small amount of cold water, squeeze, mix with minced meat; Pass this mass 2 more times through a meat grinder with a fine mesh, add salt. Beat the egg white well and add to the minced meat. Cut the minced meat into balls (meatballs) or cutlets, place in a greased frying pan, add a little cold broth or water, cover with oiled paper and place in a not very hot oven for 20-30 minutes. Serve with mashed potatoes or carrots.
Ingredients: Meat 70 gr., bun 10 gr., egg white 1/5, butter 5 gr.

Meat puree
Wash the meat, separate from bones and tendons, cut into small pieces, put in a pan with water and simmer until cooked. Turn the cooled meat through a meat grinder twice, then rub through a fine sieve, add broth, salt, bring to a boil, add butter, mix thoroughly, remove from heat (you can also make puree in a blender, then add broth to the boiled meat and grind with a blender) .
Ingredients: Beef meat 40 gr., water 50 ml, butter 3 gr.

Chicken soufflé
Pass the chicken flesh through a meat grinder, add a little salt, add the raw yolk, mix thoroughly, place in a greased frying pan and bake in the oven for 30-35 minutes. Steamed meat cutlets Beef meat 50 gr., water 30 ml, wheat bread 10 gr. Pass the meat through a meat grinder, mix with bread soaked in cold water and pass through the meat grinder again, add a little salt, beat thoroughly, adding cold water. Form cutlets from the resulting mass, place them in a single layer in a bowl, fill half with broth and simmer, covered, in the oven until cooked (about 30 - 40 minutes). Steam cutlets can be cooked in a steamer or in a colander placed over a pan of boiling water and covered with a lid.
Ingredients: Chicken meat 60 gr., milk 30 ml, yolk 1/4 pcs., butter 2 gr.

Liver puree
Rinse beef liver in running water, remove film, cut bile ducts, cut into small pieces, lightly fry in butter, add water and simmer in the oven for 7-10 minutes. in a closed saucepan. Cool the liver, mince it twice, rub through a sieve, add a little salt, add hot milk, and bring to a boil. Add butter to the finished puree and mix thoroughly.
Ingredients: Liver 50 gr., water 25 ml, milk 15 ml, butter 3 gr.

Steamed fish puree
Remove skin and bones from the fish. Place in a steamer basket (colander), steam, covered, for about 5 minutes. until ready. Make a puree from the fish using a blender or mixer, dilute with a small amount of milk. Serve with vegetable puree.
Ingredients: Fish fillet (cod) 150 gr.

Fish meatballs
Peel the fish from skin and bones, pass through a meat grinder along with bread soaked in cold water, add the yolk and vegetable oil, add a little salt, beat the fish mixture with a mixer or spatula. Form small balls from the resulting minced meat, place them in a bowl, fill halfway with water and place in the oven or on very low heat for 20 - 30 minutes.
Ingredients: Fish (cod) 60 gr., wheat bread 10 gr., yolk 1/4 pcs., vegetable oil 4 gr.

SECOND COURSES

Mashed potatoes with eggs
Wash, peel, bake in the oven or steam, mash with a fork or mash with a masher, add hot milk and 1 teaspoon of butter, mix the puree well. When serving, place the hot puree in a heap on a heated plate, smooth the surface, pour over the oil and sprinkle with a finely chopped hard-boiled egg mixed with chopped herbs.
Ingredients: Potatoes 2-2.5 pcs., butter 2 teaspoons, milk 1/4 cup, egg 1/4 pcs., salt solution 1/2 teaspoon, pinch of dill.

White cabbage puree
Wash the cabbage, chop it, place it in a saucepan, add a little water and simmer under the lid until tender. Add green peas to the finished cabbage, rub everything through a sieve, add salt solution, sugar syrup, heated milk and tomato juice, bring to a boil. Add butter to the finished puree and stir.
Ingredients: Cabbage 100 g, green peas 10 g, butter 3 g, tomato juice 10 ml, milk 10 ml, sugar syrup 1 ml, salt solution 2 ml.

Carrot puree
Wash the carrots, peel them, steam them and rub through a sieve. Pour 1/2 volume of solutions of salt, sugar syrup, milk into the carrot mass, heat to a boil, add flour, ground with 10 g. oil and boil, stirring. Prepare croutons: cut wheat bread into slices about 1 cm thick, and then into triangular pieces. Mix the egg with the remaining milk, sugar syrup, and salt solution. Dip pieces of bread in this mixture and fry in oil. Place the hot puree on a plate, pour sour cream on it or put a piece of butter on it. Place croutons around the puree.
Ingredients: Carrots 200 gr., wheat flour 3 gr., butter 20 gr., sour cream 20 gr., milk 100 gr., wheat bread 50 gr., egg 1/2 pcs., sugar syrup 5 gr., salt solution 5 gr.

Beet puree
Peel the beets, wash them, steam them until tender, mince them or grate them on a fine grater, add salt solution, tomato and carrot juices, heated milk, sugar syrup, stir thoroughly, heat to a boil, add butter, stir.
Ingredients: Beets 100 gr., butter 3 gr., tomato juice 15 ml, carrot juice 10 ml, milk 10 ml, sugar syrup 2 ml, salt solution 1 ml.

Cauliflower puree
Cut the cauliflower into pieces, rinse several times in cold water, place in slightly salted boiling water and cook until soft, then drain in a colander and allow the broth to drain completely. Mash the cabbage thoroughly to a paste-like mass, place in a saucepan with boiling milk, add butter, grated with flour, in small pieces, and boil, stirring continuously. Place a piece of butter in a plate with hot mashed potatoes.
Ingredients: Cauliflower 150 gr., wheat flour 5 gr., butter 10 gr., milk 50 gr., salt solution 3 gr.

Vegetable puree
Wash the vegetables, peel, chop and steam until tender, about 5 minutes. Add spinach before finishing cooking. Rub everything through a sieve, pour in the salt solution and heated milk, bring to a boil, add butter to the finished puree.
Ingredients: Potatoes 40 gr., white cabbage or Brussels sprouts 30 gr., carrots 30 gr., spinach 10 gr., milk 10 ml, salt solution 1 ml, butter 3 gr.

JUICES AND COMPOTES

Drink "Berry"
Pour boiling water over dried berry leaves, bring to a boil, remove from heat and leave for 30 minutes. Give the child 100-150 ml per day.
Ingredients: Mixture of dried leaves of strawberries, raspberries, currants, mint, lemon balm, blueberries 1 tbsp. spoon, water 200 ml.

Drink "Amber"
Scald the rowan berries, squeeze them with apple juice, water, and sugar. The drink retains its healing properties for 1 hour after preparation.
Ingredients: Rowan berries 50 gr., apple juice 50 ml, sugar 15 gr.

cranberry drink
Sort the cranberries, pour boiling water over them, squeeze out the juice. Pour hot water over the pomace and cook for 8-10 minutes. Then strain, add sugar syrup, bring to a boil, pour in the squeezed juice and cool.
Ingredients: Cranberries 4 teaspoons, sugar syrup 1 teaspoon, water 200 ml.

Dried fruit compote
Sort dried fruits and rinse thoroughly. Place dried fruits in boiling water one by one and cook, taking into account the cooking time (pear - 1 hour, apples - 20-30 minutes, dried apricots and prunes - 10 minutes, raisins - 5 minutes). Rub everything through a sieve, add sugar syrup, bring to a boil, remove from heat and cool.
Ingredients: Dried fruits 4 tbsp. spoons, sugar syrup 1.5 teaspoons, water 320 ml.

Juice from apples or pears
Wash fresh apples, pour over boiling water, peel, grate, place the resulting mass in sterile gauze and squeeze.
Ingredients: Apples (pears) 100 gr.