The technology of cooking beetroot in kindergarten. Cold beetroot

The beets are cut into small cubes or strips and stewed with the addition of vinegar. Young beets are used with tops, cut and boiled separately. Carrots, cut into small cubes or strips, are allowed. Poached and boiled vegetables cool. Green onions are chopped. Fresh cucumbers are cut into small cubes or strips. Prepared vegetables are combined, poured with kvass, put salt, sugar.

On vacation, put half a boiled egg on a plate, pour beetroot, add sour cream, sprinkle with dill. Part of the bread kvass can be replaced with beetroot broth.

Beets and cucumbers should be cut into small cubes or strips. Sweet and sour taste with aroma fresh cucumbers, dill and beet flavor. The color is dark red, after stirring the sour cream - white-pink. The consistency of beets is soft, cucumbers are crispy.

Sweet soups

The liquid base of sweet soups are fruit decoctions. For the preparation of these soups, fresh, canned and dried berries and fruits are used, as well as fruit and berry juices, purees, syrups and extracts produced by the food industry. The berries are put whole, and the fruits are cut into cubes or slices, large dried fruits are cut into several parts. Berries and fruits, damaged or dented, are rubbed and injected as a puree.

To obtain the required consistency, soups are seasoned with diluted starch, and lemon or orange zest, cinnamon, cloves, and white grape wine are added to improve the taste and aroma.

Sweet soups are served cold, but can also be served hot. Sweet soups have a sour taste and a thick consistency of the liquid part. Soups are served with garnish and with sour cream or cream. As a side dish, boiled rice, sago, small pasta, dumplings, dumplings with berries; puddings (rice and semolina), casseroles that are cut into cubes (1-1.5 cm), wheat and corn flakes and corn sticks. Sour cream or cream is put on a plate or poured into a gravy boat. Serve these soups for breakfast or dinner, can be used as a first course.

Apple or pear soup

Apples are sorted, washed, peeled and peeled, cut into slices, slices or cubes. A decoction is prepared from the peelings of apples. Sliced ​​apples, sugar, cinnamon are placed in the filtered broth and boiled for 3-5 minutes. Then pour in the potato starch diluted with cold water and bring to a boil. For acid, add citric acid.

When on vacation, put a side dish on a plate, pour soup, put sour cream or cream.

The liquid part of sweet soups should be homogeneous, without lumps of brewed starch. Cereals or pasta are soft, must retain their shape, berries or fruits are not overcooked. The taste is sweet and sour.

Preparation of sauces

Sauces are prepared in order to diversify the taste of dishes, give them a more juicy texture, increase calorie content, as they contain butter, sour cream, eggs, flour, etc.

Many sauces are characterized by a significant amount of flavoring and extractive substances (spices, spices, seasonings), which have an exciting effect on the digestive organs. Sauces enhance the appearance of cooked dishes due to their bright coloration, which favorably sets off the colors of the main products.

The right choice of sauce for the dish improves its taste. The sauce can be served along with the dish. If the sauce is served separately, then it is poured into a special portioned gravy boat.

Each person has their own memories of a carefree childhood. Some remember how they went to the village to visit their grandmother, others remember going to the zoo with their parents, and still others cannot forget the taste of their favorite dish and now they are racking their brains, as in kindergarten. The recipe for this dish is simple and does not require special culinary skills. That is what we will talk about in this article.

About the benefits of beets

Before you learn how to make a beetroot, which, by the way, is quite simple, you should familiarize yourself with useful properties The main ingredient of this dish is beets. It is not only delicious, but also very healthy vegetable. It contains folic acid and vitamins C, B, A. Also, beets are rich in phosphorus, magnesium, iron and fiber. In addition, it has a positive effect on work gastrointestinal tract and in the body. All these properties make this vegetable simply indispensable in the children's diet. However, it is necessary to introduce beets in quality no earlier than eight to ten months old. Do not forget that this product is an excellent source of energy, because it contains carbohydrates necessary for the growing body of the child.

Beetroot. Ingredients

You don’t need any expensive products to make beetroot from kindergarten. The recipe for this soup involves the use of the following ingredients:

• sour cream;
• - 1 piece;
• vegetable oil - to taste;
• salt - to taste;
• beets - 1 piece;
• potatoes - 2-3 pieces;
• water or - 1.5-2 liters;
• parsley and dill - optional;
• carrots - 1 piece;
• sugar - to taste.

How to cook

1. First of all, you need to thoroughly wash the beets and boil them together with the peel in in large numbers water until fully cooked.
2. After that, the vegetable should be cooled, peeled and cut into medium-sized strips.
3. Then you need to clean the vegetables. After that, raw potatoes must be cut into cubes, onions - into half rings, and carrots - into strips.
4. Next, carrots and onions must be simmered over low heat, adding oil and broth to the pan.
5. Now you should put potatoes, carrots, onions in boiling water and cook for about ten minutes.
6. After that, you need to put the beets in the pan, and five minutes before the readiness, salt the soup.
7. At the very end of cooking, add sour cream to the dish and boil all the products well. This is how beetroot (kindergarten) is prepared in children's institutions. The recipe includes only useful and natural products. When serving, the soup is often sprinkled with chopped parsley or dill.

Beetroot with meat. Ingredients

Beetroot is rarely made with meat. Cooking recipes, however, also provide for such an option. In order to prepare such a soup, you will need the following products:

• water - 2 liters;
• boiled eggs - 2 pieces;
• meat (pork, beef) - 250 grams;
• beets - 2 pieces (250 grams);
• greens - to taste;
• onions - 0.5 heads;
• vegetable oil - 2 tablespoons;
• carrots - 1 piece;
• black pepper, salt - to taste.

Cooking method

1. First, the meat must be cut into small pieces and put to cook for thirty to forty minutes. If the soup is prepared for a small child, then after the product boils, you need to boil it for ten minutes and drain the water. After that, the meat should be poured with fresh water and cooked further.
2. While the meat is cooking, you need to take the beets, peel them and cut into thin sticks. Next, the vegetable must be fried for two to three minutes for vegetable oil, then cover with a lid and simmer over low heat for another twenty minutes. Juicy beets will cook in own juice, but if it is dry, you need to add two tablespoons of water to it.
3. Then you should peel and cut the carrots into cubes. Onions also need to be chopped into small pieces, add vegetables to the beets and fry with it over high heat for two to three minutes and simmer for ten minutes under a closed lid.
4. After that, you need to cut the potatoes into cubes. Then it must be added to the cooked meat and boiled with it for fifteen minutes. Next, the beetroot should be salted and stewed vegetables should be added to it.
5. Now the soup must be brought to a boil again, removed from heat and let it brew for half an hour.

Secrets of baby food

This is how a baby beetroot is prepared. Children food should be sparing, so if the dish is intended for a child, it is better not to add spicy seasonings. You can pepper the soup only if only adults will eat it. It is customary to serve the dish to the table with sour cream, chopped herbs and, of course, with a boiled egg. This is exactly what beetroot is offered to children, as in kindergarten. The soup recipe is easy to reproduce at home and delight these healthy dish all members of your family.

Another important nuance: the fact is that children love everything bright and colorful, so they will be more willing to eat colorful soup. If you cut the eggs into small pieces and throw them into the finished beetroot, the broth will turn yellow. Snow-white sour cream, red beets and juicy greens will create an appetizing and colorful ensemble that your child will love. Beetroot with sour cream, as in kindergarten, will become his favorite dish.

Beetroot in a multicooker. Ingredients

Everyone knows that dishes in a slow cooker are especially rich and juicy. You can also cook the most delicate beetroot with the addition of chicken breast. Of course, they don’t cook it like that in kindergarten, but the recipe for preparing this dish will come in handy for every caring housewife who wants to please their kids with a tasty and healthy dish.

Ingredients:

• carrots - 1 piece;
• tomato juice - 1 glass;
• chicken breast - 500 grams;
• potatoes - 2-3 pieces;
• water - 2.5 liters;
• garlic - 1-2 cloves;
• beets - 2-3 pieces.
• greens (any) - optional;
• pepper, salt - to taste;
• vegetable oil - 1-2 tablespoons.

Cooking

1. To begin with, vegetables must be peeled and cut into cubes, beets into strips. Carrots, in turn, need to be grated on a coarse grater.
2. Then pour a little vegetable oil into the slow cooker and pour chopped vegetables into it. After that, the device must be set to the "baking" mode and fry the food with the lid closed for half an hour. Fifteen minutes after the start of cooking, pour a glass into the multicooker bowl tomato juice and simmer all ingredients until the end of the program.
3. Next, the potatoes need to be peeled and cut into large cubes. After the signal about the end of the program, you should quit and fill it with a sufficient amount of boiling water. Now the device must be set to the “stewing” program for an hour and a half, after peppering and salting the future soup.
4. Toward the end of cooking, you should try the dish for salt and season with chopped garlic and herbs.

Beetroot is ready! It is nutritious and tasty soup will become a real decoration of your table.

Let's hope that, using the above recommendations, you can cook beetroot, like in kindergarten. The recipe for cooking the dish does not contain any secrets, but it feels familiar from childhood unforgettable taste unfortunately, it is not always possible. However, you can give your children great dish which will bring them many joyful moments. Enjoy your meal!

Technological map No. 2 Name of the dish "Cold Borscht" No. 212 I-2005

name of raw materials	Amount of raw materials, g
According to the collection	For 1 serving
Green onion
fresh cucumbers
Vinegar 3%

Beets and carrots are cut into strips. Beets are poached with vinegar until tender. Carrots are allowed separately, combined with beets, added hot water, salt, sugar, bring to a boil and cool.

Cooking plan:

• 1. Beets are chopped into strips and stewed with vinegar until tender;
• 2. Add water, sugar, salt, bring to a boil;
• 3. Cool down;
• 4. When on vacation, chopped cucumbers, onions, eggs, dill and sour cream are put in borscht.

Food quality requirements:

Appearance - vegetables are well cleaned and cut in accordance with the cooking technology. The set of components and their ratios are observed;

Taste and smell - sweet and sour, typical for a set of vegetables and components. The smell is characteristic of the aromatic substances of vegetables;

Color - from light red to brown-red. Vegetables and other components - characteristic of their species;

Consistency - vegetables and components - soft, dense. The ratio of the dense and liquid parts corresponds to the recipe.

Technological map No. 3 Name of the dish "Cold Beetroot" No. 214 I-2005

name of raw materials	Amount of raw materials, g
According to the collection	For 1 serving
Vinegar 3%
Bread kvass
Green onion
fresh cucumbers

Technological process of cooking:

Beets, carrots are cut into cubes or strips and stewed (beets are stewed with vinegar), vegetables are cooled and put in kvass. Young beets are used together with tops, which are cut and boiled separately.

Cooking plan:

• 1. Beets, carrots are cut into cubes or strips;
• 2. Poured with vinegar;
• 3. Onions are chopped;
• 4. Cucumbers are cut into cubes or strips;
• 5. Cool down;
• 6. Put in kvass;
• 7. Sour cream is added before serving.

Food quality requirements:

Appearance - vegetables are neatly cut into cubes or strips, decorated with sour cream on the surface.

Taste and smell - moderately sour and salty with aroma fresh vegetables

Color - from light red to brown-red.

Consistency - fresh vegetables - crispy.

Technological map No. 4 Name of the dish "Green cabbage soup with egg" No. 216 I-2005

Technological process of cooking:

Sorrel and spinach are allowed separately, wiped, mixed, diluted with water, seasoned with sugar, salt, brought to a boil and cooled. Boiled potatoes cut into cubes. The rest of the cooking method is normal. You can cook cabbage soup from one spinach or sorrel without cucumbers. When using one spinach, citric acid is added to the cabbage soup.

Cooking plan:

• 1. Sorrel and spinach are allowed separately;
• 2. Wipe;
• 3. Mix;
• 4. Diluted with water;
• 5. Seasoned with sugar, salt;
• 6. Bring to a boil;
• 7. Cool down;
• 8. Cucumbers, eggs, sour cream and dill are recommended to be put on a plate when on vacation.

Food quality requirements:

Appearance - in the liquid part of the cabbage soup - roots, onions, diced potatoes, green onion- sliced, spinach and sorrel - pureed or partially chopped;

Taste and smell - slightly sour, moderately salty, combined with eggs. The smell of products included in cabbage soup;

Color - from light green to olive;

Consistency - potatoes - soft, sorrel, spinach - mashed, puree, the ratio of the liquid and dense parts is observed.

Technological map No. 5 Name of the dish "Ural Okroshka" No. 143 I-2005

name of raw materials	Amount of raw materials, g
According to the collection	For 1 serving
Beef
Weight of finished beef
Bread kvass
Sauerkraut
Green onion
Potato

Technological process of cooking:

Boiled beef cut into cubes. Cucumbers are peeled, cut into cubes and mixed with chopped onions. Add to this mixture chopped whites of hard-boiled eggs. The yolks are rubbed with sour cream, salt, sugar and mustard, added to the main mixture and stirred.

Cooking plan:

• 1. Beef is boiled;
• 2. Cucumbers are peeled;
• 3. Green onions are chopped;
• 4. Eggs and potatoes are boiled;
• 5. Beef, cucumbers, egg white and potatoes are cut into small cubes;
• 6. The yolks are rubbed with sour cream, salt, sugar and mustard;
• 7. Add sauerkraut and chopped onion;
• 8. Stir;
• 9. Fill with bread kvass;
• 10. Sprinkle with chopped herbs.

Food quality requirements:

Appearance - vegetables and meat are neatly diced;

Taste and smell - moderately salty with the aroma of fresh vegetables and mustard;

Color - white due to the addition of sour cream;

Consistency - crispy vegetables.

I approve

Restaurant director

Emelicheva M. A.

Technical and technological map No. 1 for cold soup "Okroshka meat"

• 1 area of ​​use
• 1.1 This technical and technological map applies to the cold meat Okroshka soup produced in the restaurant and its branches.
• 2. List of raw materials
• 2.1 For the preparation of cold soup "Okroshka meat", use the following raw materials:

Beef GOST 31797-2012

Bread kvass GOST 53094-2008

Green onion GOST R 55652-2013

Fresh cucumbers GOST 1726-85

Potato GOST R 51808-2001

Sour cream GOST R 52092-2003

Eggs GOST R 52121-2003

Sugar GOST 13192-73

Mustard GOST 9670-89

Dill GOST 16732-71

or products of foreign companies that have certificates and quality certificates of the Russian Federation.

• 2.2 Raw materials used for the preparation of cold soup "Okroshka Meat" must comply with the requirements normative documentation, to have certificates and certificates of quality.
• 3. Recipe

• 4. Technological process
• 4.1 Preparation of raw materials for the production of cold soup "Okroshka meat" is carried out in accordance with the Collection "Kitchen of the peoples of Russia".
• 4.2 Boiled meat, potatoes and fresh cucumbers cut into small cubes, green onions are chopped, hard-boiled egg whites are finely chopped, and the yolks are rubbed with mustard, sour cream, salt, sugar and diluted with kvass. Chopped products are added to this mixture and mixed. On vacation, sour cream is added to okroshka and sprinkled with herbs.
• 5. Registration, submission, sale and storage
• 5.1 Cold soup "Okroshka Meat" is served on a deep plate. The dish is decorated with sour cream and herbs.
• 5.2 Released at a temperature not exceeding 14°C.
• 5.3 The term for the implementation of cold soup "Okroshka Meat" is no more than 12 hours from the end of the technological process.
• 6. Indicators of quality and safety.
• 6.1 Organoleptic characteristics of the dish:

appearance - okroshka is poured into a plate, vegetables have correct cutting, decorated with sour cream and herbs;

consistency - vegetables are not overcooked, the base is liquid;

color - from light to dark brown;

taste and smell - without sharp acidity, with a pronounced aroma of cucumbers, onions, dill.

6.2 Physical and chemical parameters:

Mass fraction of solids, % (not less than) 20.7

Mass fraction of fat, % (not less than) 3.5

Mass fraction of salt, % (no more) 0.7

6.3 Microbiological indicators:

The number of mesophilic aerobic and facultative anaerobic microorganisms, CFU in 1g of the product, no more than 1x10

Bacteria of the Escherichia coli group, not allowed in the mass of the product, 0.01 g.

Caugulase-positive staphylococci, not allowed in the mass of the product, g 1.0

Proteus is not allowed in the mass of the product, g 0.1

Pathogenic microorganisms, including salmonella, are not allowed in the mass of the product, g

7. Nutritional and energy value

Responsible developer Emelicheva M.A.

Calorie calculation (to fill out table 7 in TTC No. 1)

Product name	The norm of products for 1 time, g			Carbohydrates, g	Calorie content, kcal
Beef
Bread kvass
Green onion
fresh cucumbers
Potato

Technological map No. 70.

Cooking technology.

The very first and long step is cooking meat and broth. I took the beef brisket on the bone.

Rule number one - if you want delicious broth, then put the meat in cold water, and only then put it on the fire. Rule two - if you want your meat to be juicy and tasty - salt everything at the end of cooking, 15 minutes before the end.

So, we wash the meat, put it in a saucepan, pour two liters of water and put it on fire. After the water boils, remove the gray foam that has formed on top, and at the same time the fat, if there is a lot of it, make a minimum fire, close the lid and cook for about an hour (without any vegetable additives and salt). The water should only boil a little, and not seethe like a volcano.

Peel and cut carrots and onions lightly - onions into halves, carrots into 3-4 parts. Heat up a dry frying pan and lightly fry our vegetables. After this procedure, the broth will become even tastier.

After an hour of cooking meat, add vegetables from the pan to the meat and cook until almost cooked.

The technological map says that parsley root should be added to the broth. That's what I don't have, it's just him. But it is full of stalk celery grown in my mother's garden - so I added it along with carrots and onions.

15 minutes before the end, add salt and cook until fully cooked. It took me about 2 hours to cook.

While preparing our meat with broth, wash and boil the beets. Wash the vegetable thoroughly, pour cold water (a couple of centimeters higher than the beets) and cook for about an hour. This is if the beets are of medium size (400 grams = 2-3 pieces). Better yet, buy already boiled - less hassle.

Peel the beets and cut into long strips.

Let's go back to our broth. Remove the meat to a plate, cover and keep warm. Strain the broth, throw out the vegetables - they have already given us all the good things.

Pour the strained broth into a clean saucepan. It should be 1.2 liters, maybe a little more. If there is not enough or you want the taste more tender - dilute or add plain water. We put on fire.

Wash potatoes, peel and cut into cubes or sticks. Pour into the broth and cook for 5 minutes.

Peel onions and carrots and cut into strips.

Heat the frying pan, melt the butter in it, add the onions and carrots and sauté for about three minutes on a fairly low heat. Children don't need strong frying. Next, in theory, you need to add a little broth to the pan and simmer until almost ready. But, I would advise at this stage not to add broth, but tomato paste, since there is not much pasta, but it will also have to be sautéed. A couple of minutes and off.

Add the browning to the pan to the potatoes, beets, bay leaf, sugar and cook for another 5 minutes.

According to technology, sour cream is also added to the pan and boiled all together for about 5 minutes. I add it to everyone in the plate, if desired. My youngest son doesn't like her at all.

Meat is also added in portions, but everything is clear here - each child in kindergarten is entitled to identical portions. By the way, 20 grams is just a tablespoon of meat. You can disassemble the meat (fat and, if any, throw out the veins), cut and throw everything into the soup, bringing it to a boil again. Or partially leave for yourself, so to speak, "for the second", with the same bread, horseradish and cucumber.

That's all, be sure to try and adjust the taste. Most likely you will not have enough salt, but do not forget that meals for babies should be, to your taste, undersalted. Well, you and your husband can not only salt and pepper additionally, but also add garlic passed through a press, which will give your soup additional vitamins and flavor (if you like).

Enjoy your meal!

I propose classic recipe beetroot as in kindergarten. Studied a few technological maps of this dish - it turns out that in different kindergartens they are slightly different, but in general they are similar.

The main thing you need to know for cooking beetroot as in kindergarten: beets are pre-boiled in their skins as a whole. Then it is cooled, cleaned and cut into strips, put into the soup at the very end of cooking. Onions and carrots are sautéed in oil with the addition of broth or water. Moreover, the oil can be both creamy and vegetable, both options are acceptable. tomato paste also passer, but sometimes separately from vegetables. Sliced ​​potatoes are boiled in broth or water, browned vegetables and tomato paste are added. When the vegetables are ready, add the beets. Sour cream in kindergarten is added to ready soup, which is then brought to a boil. There are no bay leaves and dill greens in the recipe, but they are in the description of the preparation.

Take the groceries from the list.

Cut the potatoes into cubes and cover with water, cook until half cooked.

For vegetable dressing cut carrots into strips and onions in half rings.

On the butter fry vegetables, and then stew with the addition of broth.

Add tomato paste, broth and simmer a little more. Tomato paste can be used separately.

Peel the boiled beets and cut into thin strips.

Enter the vegetable dressing into the beetroot.

Add beets, cook for 10 minutes. 5 minutes before cooking, salt, add sugar and bay leaf. Season the finished beetroot with dill and sour cream and bring to a boil.

Classic beetroot as in kindergarten is ready. Serve hot on the table.