Dairy products are an essential ingredient used in preparing food for children from one year of age onwards. There is no need to prove anything about its benefits: it is easily digestible, tasty and, most importantly, beneficial to the child’s body. Every adult remembers fragments of childhood: the tender hands of mothers and grandmothers and the taste of dishes based on milk. Milk soup for children is an ideal option to accustom your baby from an early age to foods that are necessary for their body and which are easier and best absorbed by their body. Milk soup for children, the recipe for which is selected depending on the age of the baby and the individual characteristics of the body, has practically no contraindications and can easily be prepared in 20-30 minutes.
When preparing milk soup for babies, the main condition of the recipe is the quality and shelf life of the milk, the basis of such dishes. When choosing milk as an ingredient, you need to pay attention to the fat content of the product; for example, goat milk needs to be diluted a little, as it is considered too concentrated.
Milk subtleties
But first, let’s figure out how to prepare milk soup for a child so that he eats it without much persuasion. As a base, you can use not only whole milk, but also powdered and even condensed milk. Regular milk is added during the cooking process. The dry mixture is diluted in a small amount of water to the consistency of sour cream, and then topped up with water. Ideally, take a liter of water for 50 g of milk powder. Condensed milk is also diluted in a proportion of 2 tbsp. l. per 1 glass of water, then bring to a boil. Milk soups are supplemented with vegetables, cereals or flour products. If the soup is made with milk without adding water, they should be boiled separately until half cooked and only then added to the soup. To prepare milk soups, it is better to use a saucepan with a thick bottom. First, rinse it with cold water to prevent the soup from burning. Cook it over low heat and season it with butter before serving.
Milk soup with water and milk. Milk soup with noodles - general principles of preparation
• Milk soups with noodles can be prepared not only with whole cow's milk diluted in water, but also with melted milk, which can be purchased in a store or melted at home. • When choosing milk, pay attention to its fat content. The fatter it is, the more caloric the soup will be.• Fatty store-bought milk, and especially homemade milk, always needs to be diluted, especially for preparing children's soups.• It is best to purchase vermicelli made from durum wheat flour. Such pasta does not boil over during cooking, and soups do not turn into porridge.• Milk soups with noodles should be quite liquid in consistency. Therefore, you need to add exactly as much pasta as recommended in the recipe. You can put less, but not more, vermicelli greatly increases, “swells”, in the liquid. The most suitable amount of noodles for soup is half a glass (two hundred grams) per liter of milk.• There are many recipes for making milk soup with noodles, they all differ not only in ingredients, but also in methods of preparation. But, despite this, there is one general rule of preparation - the vermicelli is dipped only in boiling liquid and, when brought to readiness, it is periodically stirred so that the vermicelli do not stick together and form lumps.
Pasta sweetness
Perhaps the most popular recipe is milk soup with noodles or pasta. First of all, boil 500 ml of water, add salt and pour 5-6 tbsp into it. l. spider web vermicelli or any other pasta. Cook it for 7-8 minutes, then put it in a colander and leave to drain. Meanwhile, bring 1.5 liters of milk to a boil, add salt to taste and add boiled noodles to it. Keep it on low heat for 3-5 minutes and remove from the stove. Season the finished soup with 30 g of butter and sugar. To ensure that the recipe for vermicelli milk soup will please your little gourmet, add jam or fresh berries to it.
Two in one
Cereal soups are especially beneficial for a growing body. In this regard, the recipe for milk soup with buckwheat has no equal. First, boil buckwheat in salted water at the rate of ¾ cup of cereal per 700 ml of water. Then drain the excess liquid and pour 1.5 liters of heated milk into the pan with the porridge. Cook the soup over low heat for 15–20 minutes, add butter and serve. Instead of buckwheat, you can take pearl barley, corn, barley or semolina. In the last two cases, first sift the cereal, bring the milk diluted with water to a boil and add it in a thin stream. In this case, cook the soup over low heat, stirring continuously, for 15–20 minutes.
Milky potato
The recipe for milk soup with potatoes is no less tasty and nutritious. To prepare it, soak 3-4 peeled tubers in cold water for 20 minutes, then dry and grate on a coarse grater. Pour water over the potato mixture, bring to a boil and cook until half cooked. Then pour 500 ml of heated milk into the pan with potatoes and keep on low heat for 10-15 minutes from the moment of boiling, then add salt to taste, add a piece of butter or 2-3 tbsp. l. cream. Before serving, you can sprinkle the soup with grated cheese and crispy homemade croutons to make it more appetizing.
Milk soup with noodles and eggs. Hearty milk soup with pasta and egg
This type of milk soup will delight you with a double portion of protein and will keep you feeling full for a long time, especially for sportsmen and women.
Ingredients:
- 1 l. milk (fat content 1-2.5%)
- 50 g egg noodles (udon or other)
- dill, parsley to taste
- salt, pepper to taste
- 1 boiled egg
- small onion and carrot
- vegetable oil for frying.
Preparation:
Wash and peel the onions and carrots, finely chop the onion, grate the carrots on a coarse grater. Sauté the prepared vegetables in a small frying pan for about 5 minutes until golden brown. You can then transfer them to a strainer to drain off excess fat. Then bring the milk to a boil.
Milk can spoil and lose all its beneficial properties when it comes into contact with iron and copper, so it is best to prepare milk soup in enamel or steel containers. Make sure there are no chips on the inside of your pan.
This will take no more than 10 minutes, so try not to be distracted, the milk runs out quietly and quickly. While the liquid is boiling, finely chop the washed greens and the pre-boiled hard-boiled egg, remembering to keep an eye on the stove. As soon as the milk begins to rise, reduce the heat to medium (division 3-4) and add finely broken egg noodles to the soup. Cook for 10 minutes, testing for doneness. At the end of cooking, add herbs, vegetables and eggs.
Surprise inside
You can slightly complicate the recipe of the dish and add dumplings. How to cook milk soup for a child in this case? We start by preparing the dumpling base. To do this, boil ½ cup of water, add 1 tbsp. l. butter and a pinch of salt. Pour 1 tbsp here. l. semolina and, stirring constantly, cook like regular porridge. Then cool it, add the beaten egg, ½ tbsp. l. flour, a pinch of salt and mix thoroughly. In a separate pan, combine a glass of milk, ½ glass of water, 1 tsp. sugar, bring the mixture to a boil and add salt to taste. Next, alternately add 1 tsp here. semolina mass and make sure that the dumplings do not stick to each other. Continue cooking until all the dumplings float to the surface. At the end, as usual, flavor the soup with butter.
Lunch for the baby
The menu for the youngest gourmets, who are barely one year old, requires a special approach. Dairy soups can be included in it without any worries. Moreover, milk soup for a one-year-old child is made simply and quickly. A win-win solution would be a tender vegetable soup. To begin, cut into thin slices a medium potato, 15 g of fresh carrots and 15 g of pumpkin pulp. Pour 2 tbsp carrots. l. water, add 1 tsp. butter and simmer until it softens. Add chopped pumpkin and potatoes, as well as 8-10 cauliflower or broccoli florets. Pour 100 ml of water over the vegetables, cover with a lid and cook for 20 minutes over low heat. Finally, salt the soup to taste, pour in ½ cup of hot milk, bring to a boil and immediately remove from the stove.
We will be glad if the dishes offered are to the taste of your children. And if you have your own milk soup recipes with photos, be sure to tell us about them in the comments.
Milk soup for a 10 month old baby. How to prepare soup for a 10 month old baby?
When I cook myself, I steam meatballs and vegetables (in a slow cooker). Then put everything in a blender and add a little boiled water. It turns out to be puree. But I am of the opinion that at this age meat broth cannot yet be given.
If with broth, then boil everything in water and grind it in a blender the same way, only with the addition of broth. In this case, I would still use secondary broth (i.e., as soon as the water with the meat (meatball) boils, drain it, rinse the meatball, and cook it again in clean water).
Well, the recipes are simple. Any meat and any vegetables suitable for 10 months of age. We made the meatballs in advance (from different meats) and froze them, the vegetables were fresh. Without salt and spices, of course. I don't add oil, because... I add it to my morning porridge.
add to favorites link thank
I’m also against meat broth, but it’s too early for meatballs, the slightest crumb starts to spit. because we only have 2 teeth)) - 3 years ago
We also don’t eat meatballs that haven’t been ground yet. I just cooked it like this, and in the blender everything turns into regular puree (like in a jar). PS: my child (10 months) also spits from large pieces, although he already has 7 teeth. But at the same time he calmly bites bread or cookies and chews. I'm thinking about how to gradually transition him to non-puree foods. - 3 years ago
We have been making soups for our baby since he was 7 months old.
Previously, everything in the soup was ground in a blender, but now only meat and vegetables.
Cook soup with chicken (wings, thighs).
As soon as the chicken boils, add coarsely chopped vegetables: potatoes and carrots.
We also put the onion (a small head) and sweet pepper into the soup to cook, but we take it out and throw it away after 15 minutes (they need vitamins and flavor in the broth).
Lastly, add cereals (rice, buckwheat) or small vermicelli.
You grind meat and vegetables, but you don’t need cereal or noodles.
He really likes soup with stars. Salt to taste, do not add pepper.
If the soup turns out to be liquid, then add finely chopped bread crumbs to it.
MENU for a 10 month old baby.
At 10 months, the child can be fed any soups.
If you decide to cook meat soup, then it is better to grind the meat through a meat grinder, boil the carrots, potatoes, salt the minced meat, you can make meatballs into the soup, without frying.
If you want to cook fish soup, then fish fillet will do, also cook vegetables and also without frying.
You can add rice or noodles to soups.
You can grind it in a blender or with a fork to make a puree soup.
Soups for a 10 month old baby can be prepared from many products to diversify the menu. For example, you can cook it from chicken (fresh!), veal meat, meatballs, vegetables, and I also cooked it for my daughter from chicken giblets.
For giblet soup, I cleaned the giblets, washed them, and first removed all visible fat, not leaving even an ounce. Then she started cooking them. You can use navels from the total mass of giblets. 1 paw, 1 wing, liver. That is, you can divide them and cook them twice. After that I set them to cook.
You can also add diced potatoes at the same time, or after 15 minutes, since giblets usually don’t cook very quickly, but they are useful. I put the carrots in immediately, cut them into cubes or strips, whatever you like, but the smaller the better. Cereals or pasta should be added last, as they cook quickly and can become overcooked, although this is not a problem, because we can spin it all in a blender. Be sure to add herbs, green pepper, and a little salt. Everything needs to be brought to readiness. At the end, if you think it necessary, spin it in a blender. The soup is very tasty and healthy.
