→ Turkey puree soup recipe. Turkey and vegetable puree soup. From domestic chicken

Turkey puree soup recipe. Turkey and vegetable puree soup. From domestic chicken

This product is a source of animal amino acids and beneficial nutrients, helps strengthen the immune system and form new healthy cells in the growing body.

Meat dishes help prevent anemia and stimulate the appetite of small children. The first to appear on the children's table is dietary turkey.

Poultry is easily digestible, rich in protein and contains a minimum of fat, without loading the pancreas.

Useful properties of turkey meat:

  • Strengthens immunity;
  • Stimulates appetite;
  • Energizes;
  • Gives strength;
  • Improves the functioning of the cardiovascular system;
  • Normalizes metabolism and functioning of the gastrointestinal tract;
  • Stimulates brain activity;
  • Improves memory and attention;
  • Tones the body;
  • Saturates the blood with hemoglobin (prevention of anemia);
  • Does not overload the organs of the digestive system;
  • Promotes the strength of bone tissue, teeth, hair and nails;
  • Normalizes sleep;
  • Reduces nervous tension (stress prevention).

Nutritional properties of turkey:

  • Nutritional value: 276 kcal/100 g;
  • Proteins: 19.5 g;
  • Fat: 22 g;
  • Carbohydrates: 0 g.
  • A – 0.01 mg;
  • B 1 – 0.05 mg;
  • B 2 – 0.22 mg;
  • RR – 7.8 mg.

Turkey fillet – the best option for baby

  • Na – 90 mg;
  • Ka – 210 mg;
  • Ca – 12 mg;
  • Mg – 19 mg;
  • P – 200 mg;
  • Fe – 1.4 mg.

In terms of dietary qualities, turkey meat is valued more than chicken meat, since turkey meat is digested better, has a more delicate structure, contains less cholesterol and does not overload cardiovascular system. Unlike chicken meat, turkey does not cause allergies!

Introducing turkey into children's menus

At breastfeeding turkey meat is introduced into children's menu at 8-9 months. “Artificial babies” try tender meat earlier - at 6-7 months.

The first things in a baby’s diet are meat purees, initially single-component, then enriched with various vegetables according to age.

For the first feeding, offer your baby 10 g of a new dish and observe the body’s reactions. In the absence of digestive disorders or allergic reactions, gradually increase the portion. Offer the puree warm.

Cooking features

First of all, it is important to choose good meat. Naturally, for a children's table, the turkey should be as fresh as possible, preferably from the homestead.

Farming methods require the presence of additives that stimulate the growth of birds.

In this case, the meat contains more questionable and harmful substances, and it is not always clear which ones.

Try to purchase birds from trusted breeders. The cost of a natural fresh product is higher, but in question baby food there should be no compromises. In general, turkey is an expensive meat, but this is justified by the dietary benefits of the product.

For a child, choose young, chilled meat. The turkey is a large bird, growing up to 35 kg. The larger the individual, the tougher the meat. You need to find the smallest specimen. Turkey fillet is suitable for a child's menu. This is the most tender and dietary part with the minimum fat content.

Fresh turkey meat

Signs of quality turkey meat:

  • There are no external damages;
  • No bruising;
  • Faint fresh smell;
  • Light surface (skin – pink or light yellow);
  • Healthy shine and even surface color;
  • Dry surface of cut poultry parts - no liquid is released, there are no mucous areas;
  • No feathers or frames are allowed;
  • When you press on the surface, the meat quickly returns to its shape.

You have a young bird in front of you if:

  • The carcass has gray legs;
  • The total weight of the bird is no more than 10 kg;
  • The joints are not massive or rough.

Breast selection:

  • Pay attention to the central cartilage - as the bird matures, the cartilage tissue turns into bone.

For a child you need to cook from fresh meat, however, you cannot buy 100-200 g of turkey meat every time. It is permissible to divide the fillet into portions and freeze. Before use, frozen poultry must be placed overnight in a refrigerator compartment at a positive temperature. Once defrosted, cook as usual. Store frozen poultry for up to 1 month; it is best to use up reserves within two weeks.

Freezing destroys animal protein, try to cook more often from chilled meat.

How to make turkey soup for a child

If you are planning to cook turkey broth soup for your baby, then for the first time such a culinary experiment is permissible after the baby’s first birthday. Broth is a fairly rich decoction of poultry, rich in protein, and requires a mature digestive system. If you want to offer turkey soup to a baby under 1 year old, boil the bird separately and cook the soup in water or vegetable broth.

Preparing turkey broth for the child

For a child 1-3 years old, it is permissible to prepare broth using “second water”. This method of preparation ensures that you get rid of harmful and foreign impurities. Whole first broth and first courses based on it can be offered to children over 7 years old. At this age, you can cook not only fillets, but also other parts of the bird without skin.

Broth with meat

Remove the skin from the turkey before cooking. This part will not acquire a delicate consistency during cooking, but the fat content of the broth will increase significantly, which will affect the functioning of the immature pancreas.

Broth "on the second water"

  • Rinse the meat under cold running water.
  • Place the fillets in a saucepan and cover with cold water.
  • Bring to a boil.
  • Drain the broth.
  • Pour prepared boiling water over the meat.
  • Simmer the turkey over low heat until cooked through, about 1.5 hours.
  • When ready, add salt.

A clear, non-rich broth is what your baby needs

Do not allow rapid boiling or seething - the lower the heat, the clearer and tastier the broth will be. All valuable nutrients will remain in the broth, and the liquid will not boil away. There is no need to dilute the prepared broth with water. Use for preparing dietary first courses.

Turkey Meatball Soup

To make turkey meatballs, use fresh ground turkey.

Ingredients for meatballs:

  • Turkey fillet – 200 g;
  • 2 slices white bread(better than yesterday’s, not airy, but dried);
  • Milk – 4 tbsp. l.;
  • Water – 2 tbsp. l.;
  • Butter – 1 tsp;
  • Raw egg – 1 pc.

Meatball soup

Soak bread in water or milk and squeeze out excess liquid. Mince the turkey and bread twice. Add a tablespoon of water, butter, and egg to the minced meat. Add some salt. Stir. Dip a teaspoon into cold water, scoop out some minced meat, form a small round meatball (smaller in size walnut). Place the finished meatballs on a flat plate moistened with water.

For the soup you will need:

  • Vegetable broth or poultry broth – 1 l;
  • Potatoes – 1 tuber;
  • Carrots – 1 small piece;
  • Onion – ¼ head;
  • Salt;
  • Parsley;
  • Turkey meatballs.

Bring the broth to a boil. Cut the potatoes into small cubes. Cut the carrots into strips. Chop the onion. Place prepared vegetables and meatballs into the boiling broth. Cook over low heat until tender – 15 minutes. Salt the finished soup and sprinkle with finely chopped parsley.

Meatballs in soup

Vegetables for children's first courses are not fried or sautéed. Add fresh herbs to the finished dish after turning off the stove. You can sprinkle parsley over the soup right in the bowl. This method will preserve vitamins in greens.

Vegetables and meatballs should be small in size so that it is convenient for the baby to chew the ingredients.

Turkey noodle or vermicelli soup

For preparation you need the following ingredients:

  • Potatoes – 1 tuber;
  • Carrots – ¼ pcs.;
  • Onion – ¼ head;
  • Thin vermicelli (spider web) – 2 tbsp. l.;
  • Butter – 1 tsp;
  • Salt;
  • Greenery.

Turkey noodle or vermicelli soup

Chop the peeled and washed vegetables. Chilled boiled fillet cut into small pieces. Place vegetables in boiling broth and cook over low heat with the lid closed until tender.

Do not let it boil too much - it destroys the vitamins! When the vegetables become soft, season the soup with noodles, add salt, and sprinkle with finely chopped parsley. Turn off the stove. Add chopped turkey meat to the broth, a teaspoon butter. Let the soup steep for a while. Serve. Bon appetit!

Turkey puree soup

For preparing tender and aromatic soup creamy consistency take:

  • Vegetable broth or turkey broth – 1 l;
  • Boiled turkey meat – 100 g;
  • Parsley root – 20 g;
  • Carrots – 1 pc.;
  • ¼ onion;
  • Wheat flour – 1 tsp;
  • Egg yolk – 1 pc.;
  • Milk – 1/3 cup;
  • Butter – 1 tsp;
  • Salt;
  • Parsley.

Cook turkey broth with onions and roots (carrots and parsley). Remove vegetables from the finished broth. Cook in a saucepan white sauce: Add sifted flour to heated broth (3/4 cup), stir thoroughly, add butter. Pass the meat and vegetables through a meat grinder twice or beat with a blender. Dilute the resulting mixture with broth, combine with white sauce, simmer for 10-15 minutes, stirring. Add some salt.

Into the prepared soup, cooled to 70 degrees, add whipped lezon egg yolk with milk. This will give the soup a delicate creamy consistency. Sprinkle the finished first course with chopped parsley.

Cream soup with turkey and vegetables

Ingredients:
  • Vegetable broth or turkey broth – 1 l;
  • Boiled turkey fillet – 100 g;
  • 2 potatoes;
  • 1 small carrot;
  • 10 florets of broccoli or cauliflower (you can use a mixture);
  • Butter – 1 tsp;
  • Salt;
  • Greens to taste.

Cut the vegetables cauliflower or cut broccoli into small florets. In boiling vegetable or meat broth add diced potatoes and carrots. Cook until the root vegetables are soft. Then add broccoli and/or cauliflower to the broth. Puree the prepared vegetables in a blender, adding broth one tablespoon at a time. Bring the soup to the desired consistency by gradually adding broth. Pour the soup into a thick-bottomed saucepan, add a teaspoon of butter, and bring to a boil over low heat, stirring. Add salt to taste. Add chopped herbs to the plate in portions.

First courses for children (as well as any others) should not be salted “from the heart”, since children have immature and sensitive kidneys, and babies are more susceptible to salt in the dish.

Also, do not use exotic seasonings or spices.

Moreover, do not flavor soups with seasonings with monosodium glutamate, such as Gallina Blanca or 10 Vegetables. Read the ingredients on the package. Cook for your baby fresh dishes

a little every day. Choose quality products and use our recommendations and recipes. Everything will definitely work out. Bon appetit!

Video on the topic

Chicken and turkey dishes are very healthy for adults and children.

Boiled meat or meat in puree soup is often recommended for young children and those with cardiovascular diseases.

In this article we will look at several variations of the poultry puree soup recipe.

In contact with Due to taste and useful qualities chicken soups are loved by many, and simple technology

production makes this dish accessible to absolutely everyone.

There are nuances in the technical execution of poultry puree soups, which you will read below.

All components of the puree soup must be blanched, so they will have a uniform consistency.

Liquid food improves the digestive tract and saturates it with useful vitamins.

Dish review Chicken is most often used for. various soups

If you use homemade chicken in the preparation, the soup will be more aromatic, rich, and higher in calories.

If you add aromatic spices, this dish will be healthy and very tasty. The chicken must be fresh and ready to eat after several hours of cooking. Important! Liquid food from domestic chicken Very healthy dish

As a rule, it is used for various seasonal colds, viruses and flu. In the broth from poultry

many vitamins that help the body fight infection, and with the help of amino acids, it softens cough. Patients with gastritis and ulcers are recommended to consume chicken soup at least once a week for better intestinal healing.

If you use broth for colds, it should be rich, and it is also good to add turmeric, which strengthens the immune system.

Recipes for gourmets delicious puree soups from (with), from.

Poultry soup is considered a low-calorie, balanced, economical dish.

  1. Calorie content per serving (approximately 150 g): 85 kcal.
  2. Protein: 6 gr.
  3. Fat: 1.75 gr.
  4. Carbohydrates: 4.5 gr.

Since there are a lot of recipes and cooking technologies, the calorie and fat content may vary depending on the composition of the dish.

The soup can be thicker by adding more ingredients to taste. If the soup is intended for diabetics, you should not use refined oil for stewing vegetables. Thereby changing the calorie content of the soup.

First of all, soup is water, which every human body needs. Vitamins in one serving include:

  • vitamin A-100 mg;
  • B6 1.1 mnc;
  • PP 0.8 mgk;
  • B1 0.01 mgk.

Minerals:

  • rubidium 1.8 mg;
  • fluorine 4.3 mgq;
  • calcium 4.9 mg;
  • magnesium 5.6 mg.

The presence of microelements and healthy vitamins indicates that first courses are very healthy and should be consumed daily.

Depending on the composition of the soup, the amount of beneficial vitamins may vary. It is recommended to consume liquid food every day, the standard portion is 200-250 grams.

Usually this portion is enough to replenish the balance and fill you up. This portion contains a sufficient amount of vitamins and microelements. For children, the portion should be in the range of 150-200 grams, as it is generally accepted that chicken soup

or the broth is quite heavy for a child’s body.

Experts do not recommend consuming this soup for children under 2 years of age whose gastric system has not yet fully developed. Ingredients For puree soup, the main thing is properly cooked broth. It should cook for a long time over low heat. Peeled potatoes, onion, carrots, chicken meat. Be sure to season the soup with high quality

vegetable oil

For better color and taste, add tomatoes, a sprig of fresh basil or oregano. Such dishes combine turmeric and paprika very well, which contain a lot of vitamins and these seasonings improve digestion and add a unique aroma to the dish.

Reference! People who have an allergic reaction to protein are not recommended to eat such dishes. It is important to consult a doctor, since chicken very often worsens the patient’s condition.

Varieties of the recipe

Below we will provide the most popular options for preparing poultry puree soup.

From domestic chicken

Products:

  • chicken 1 piece;
  • potatoes 0.5 kg;
  • carrots 1 pc;
  • onions 1 pc;
  • butter (can be refined) for frying vegetables;
  • milk 250 ml;
  • salt and pepper to taste.

Also use parsley or dill for decoration.
Nutritional value, calorie content of the dish:

  • proteins 3.8 g;
  • fats 4.5 g;
  • carbohydrates 5 gr.

Calorie content— kcal: 80
Type of processing– cooking.

Technological preparation map:


How to prepare chicken soup, watch the video:

You will need:

  • 200 grams of turkey meat,
  • 100 grams of potatoes,
  • 1 onion,
  • 1 carrot,
  • cream 15% fat,
  • 1 glass of broth,
  • vegetable oil,
  • salt pepper,
  • 1 fresh egg yolk.

Additional Ingredients:

  1. For freshness, you can garnish the soup with fresh herbs: dill, parsley, leek.
  2. You can also make croutons from white or black bread, after greasing them with garlic or aromatic oil. You can make your own aromatic oil or buy it ready-made on the market.

Technological preparation diagram:


Attention! A very important thing in preparing this dish is mixing the yolks with cream. The eggs must be fresh and after adding them to the soup, you must wait until they boil. This will ensure that the food is well cooked and there will be no health problems.

Puree soups made from various vegetables are very useful.

Ingredients:

- Turkey (breast) 150 grams Turkey breast being prepared different ways, meat is fried, baked, boiled, steamed and grilledProteins - 19.2 g Fats - 0.7 g Carbohydrates - 0 g Vitamins: IN Turkey Breast Recipes

- Carrot 1 piece Carrots are ideal for making salads and also for canning for the winter. It’s better to grow carrots in your own garden without buying them at the store.Proteins - 1.3 g Fats - 0.1 g Carbohydrates - 6.9 g Vitamins: B, D, Beta-carotene Recipes with carrots

- Bulb onions 1 piece Onion - one of the most ancient vegetable crops. Onions improve digestion and have an antiseptic effectProteins - 1.4 g Fats - 0 g Carbohydrates - 10.4 g Vitamins: B, C Recipes with onions

- Pumpkin (pulp) 200 grams
Pumpkin is boiled, fried, baked and grilled. Soups and porridges, preserves and jams are made from pumpkin, baked with meat and stewed in stews, added to dough forProteins - 1.3 g Fats - 0.3 g Carbohydrates - 7.7 g Vitamins: B1, B2, C, E, RR Recipes with pumpkin pulp

- Celery root taste
Freshly grated celery is useful in combination with grated raw apples, carrots and spicy herbsProteins - 1.3 g Fats - 0.3 g Carbohydrates - 6.5 g Vitamins: B1, B2, RR Celery Root Recipes

- Salt tasteSalt is involved in maintaining and regulating the water-salt balance in the body and sodium-potassium ion exchange.Proteins - 0 g Fats - 0 g Carbohydrates - 0 g Vitamins: - Recipes with salt

- Olive oil 2 tbsp. l.
Used for preparing dressings, frying some meat, fish and vegetable products.Proteins - 0 g Fats - 99.8 g Carbohydrates - 0 g Vitamins: A, D, E, K Olive Oil Recipes

- Zucchini 200 grams Zucchini is added to salads, the vegetable is fried, stewed, baked, salted and pickled. Zucchini is used as a base for casseroles, rolls, and jam is made from it.Proteins - 0.6 g Fats - 0.3 g Carbohydrates - 4.6 g Vitamins: A, B1, B2, C, RR.

 

 
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