At the end of the first year of life, the baby can taste meat for the first time. During this period, dietary varieties are recommended, and chicken firmly holds the leading position. However, mothers often have a question about what can be made from chicken meat so that the dish looks attractive, has a delicate taste and is liked by the child.

One of the best options is chicken soufflé. What is the secret of its preparation, how to make it tasty and instill in your little ones a love for chicken? We'll talk about this further.

The benefits of chicken soufflé for a child

• Since chicken meat contains a very small amount of fat, it is classified as a dietary variety. They are recommended for feeding babies who are not yet one year old.
• Chicken contains a lot of protein, and it is absorbed by more than 85%. This substance is necessary for the formation of the muscles of the toddler. Meat also contains amino acids, some of which are essential, that is, they are not produced by the body on its own.
• Due to the minimal content of connective tissue in chicken meat, this product is very easily digestible.
• Chicken is hypoallergenic - almost always the child’s body reacts positively to such complementary foods.
• Chicken meat contains a lot of vitamins (primarily group B), as well as minerals: phosphorus, cobalt, zinc, iron.

It is best to prepare a soufflé from chicken breast or chicken fillet. This will minimize the amount of veins and connective tissue, which will improve the digestibility of the dish.

Important! Many mothers are looking for a homemade chicken the old fashioned way, but if you don’t have relatives or friends who keep a bird, it’s better to buy meat at the store. Untested chicken can harm your baby!

You should not offer this meat to your baby too often, since an excessive amount of such dishes puts too much strain on the kidneys and stomach.
As for making soufflé, it’s best to start by making it from boiled chicken and steaming it. Later, you can use raw meat by baking the dish in the oven or cooking in a slow cooker.

Important! Avoid store-bought minced meat; it’s better to make it yourself by passing the fillet through a meat grinder. Do not use chicken skin under any circumstances - it is quite oily.

You can offer your baby a soufflé at ten to eleven months, when he has already become familiar with meat puree.

Chicken soufflé - recipe

For younger children, it is better to prepare steamed chicken soufflé, using boiled meat for this.

The next recipe is for older babies. It will require 110 g of chicken, which is ground using a meat grinder. Then pour in 55 ml of the mixture or milk, add a quarter of a piece of white loaf (can be replaced with oatmeal) and half a raw yolk.

How to cook chicken soufflé for a child - video

If you want to prepare the healthiest version of chicken souffle - steam, pay attention to the following video. It tells you how to cook this dish in a steamer. Recommendations are given for choosing the time and mode of operation of the equipment. In addition, you can “peep” an idea for decorating and serving such a delicacy.

Airy chicken soufflé is a dietary, low-calorie dish. The technique for preparing chicken breast soufflé is reminiscent of a meat casserole. The dish differs from casserole in its airy consistency and delicate structure. Chicken soufflé is prepared for children in kindergartens and school canteens.

To prepare the dish as in kindergarten, the most tender part of the chicken is used - the breast. Bake the dish in the oven, slow cooker or steam it.

Soufflé is a representative of French cuisine. Translated, the name of the dish means “inflated”, “airy”. The name of the dish defines the main feature of the soufflé – its airy texture. Initially, soufflé was a dessert, sweet dish. Soufflés began to be prepared as second courses later. The basis for the soufflé can be vegetables, mushrooms, cottage cheese and meat.

Preparing the right soufflé is not difficult, but you must adhere to the rules and sequence of processes. To ensure that the soufflé does not fall and has an airy structure, the components must be at room temperature. It is necessary to beat the soufflé, gradually increasing the intensity of the blender. It is important not to beat the whites, otherwise the soufflé will not rise.

It's easy to prepare your favorite dish. Soufflé can be served for lunch, dinner or afternoon snack.

Soufflé preparation time: 1 hour 20 minutes.

Ingredients:

• minced chicken fillet – 600 g;
• butter – 50 g;
• vegetable oil;
• egg – 3 pcs;
• milk – 100 ml;
• salt.

Preparation:

1. Beat the eggs until foamy.
2. Pour milk into the eggs.
3. Mix minced meat, eggs and salt.
4. Gently beat the ingredients with a mixer.
5. Melt the butter. Place into the dough.
6. Mix the ingredients until the structure is homogeneous.
7. Grease a baking container with vegetable oil.
8. Transfer the minced meat into the mold.
9. Preheat the oven to 180 degrees. Place the pan in a hot oven for 60 minutes.

The usual chicken breast soufflé can be varied by adding carrots to the minced meat. The dish turns out to be dietary, tasty and very appetizing. You can serve the soufflé at any meal as an independent dish.

Ingredients:

• carrots – 70 gr;
• chicken fillet – 600 g;
• flour – 2 tbsp. l.;
• egg – 4 pcs;
• butter – 100 g;
• kefir – 300 ml;
• salt.

Preparation:

1. Boil the chicken fillet.
2. Grind the meat twice.
3. Add yolks and salt to the minced meat. Stir.
4. Grind the carrots on a grater.
5. Melt butter in a saucepan. Add carrots to the oil. Simmer the carrots for 5-6 minutes until softened.
6. Fry the flour in a dry frying pan. Gently add kefir to the flour, constantly stirring and breaking up lumps.
7. Mix the minced meat with carrots and kefir. Stir.
8. Beat the whites into a thick foam. Transfer the whipped whites to the dough.
9. Grease a baking dish with oil. Transfer the dough into the mold and bake in the oven at 180 degrees for 30 minutes. Turn off the oven and wait for the soufflé to cool.

A delicate dietary dish can be prepared every day for lunch or dinner. The dish is liked not only by children, but also by adults, especially those who support a proper balanced diet.

It will take 1 hour to prepare the dish.

Ingredients:

• zucchini – 300 g;
• chicken fillet – 500 g;
• natural yogurt – 1 tbsp. l.;
• egg – 1 piece;
• salt to taste.

Preparation:

1. Grind the chicken meat through a meat grinder.
2. Peel the zucchini, cut into pieces and grind in a meat grinder.
3. Add egg and zucchini to the minced meat. Mix thoroughly.
4. Add yogurt and salt to the dough. Stir.
5. Place the dough into baking tins.
6. Bake the soufflé for 45-50 minutes at 180 degrees.

Chicken soufflé with new potatoes

Soufflé with potatoes can be steamed, in a slow cooker or in the oven. The dish can be served for lunch or afternoon tea.

Do you want to surprise your guests and household members? Make them this soft and airy chicken soufflé in the oven. It can be called chicken cake. It tastes like it just melts in your mouth. It is delicious both hot and cold. You can serve with sour cream, vegetables or crushed potatoes. Or you can just make a sandwich.

I offer you 2 chicken soufflé recipes. One is very simple, made from chicken breast with carrots. You'll have to tinker a little with the second recipe. But I think you will be very pleased with the result. The taste is richer and more interesting. Here we will use dark chicken meat from the legs and walnuts. Both recipes are prepared in the oven.

A simple recipe for chicken soufflé in the oven.

Ingredients:

• chicken fillets 2
• eggs 2
• carrot 1
• cream 100 ml.
• garlic 1 clove
• flour 2 spoons

Preparation.

Boil chicken fillet in salted water. Chop in a blender until mushy.

Break the eggs, add cream, beat. Add flour and chicken. Mix everything thoroughly.

Grease the mold with oil. Lay out our semi-finished product in layers with carrots.

Bake for 30 minutes in the oven at 180 degrees. This is what a chicken soufflé prepared according to this recipe looks like in cross-section.

Take a look and, you may also like it.

And now original recipe for chicken soufflé in the oven.

Ingredients for soufflé:

• meat from 5 legs. It will be more than a kilogram. A good dinner for the whole family. But I was going to cool some of it for the future. I love chicken for its waste-free nature. Bones, as a matter of course, are useful for broth;
• You need one onion, but a large one. You can add celery and parsnips if you like these seasonings;
• garlic, 2 large cloves or to your taste;
• peeled walnuts, one large handful of a woman's hand;
  100-150 ml cream;
• eggs 2 pieces;
• salt, pepper, ginger or those spices and seasonings that you like.

Preparation of the original recipe.

Sauté the onion and garlic in a frying pan, pour cream over it and evaporate a little. This is what will add flavor to the chicken. Often butter is added to minced chicken to make it softer. I also added it before. But I noticed that when you take meat from the legs, and not the fillet, during the cooking process a large amount of rendered fat accumulates in the mold. Since I bake in deep forms, it turns out that the meat is cooked directly in this fat that is rendered out. Cream is added to the minced meat anyway. In my opinion, there is absolutely no need for oil there. This is already too much.

At the same time, grind the meat. When there is only one meat, it spins in the processor in a lump and is not very chopped. But as soon as we add cream with onions and garlic, the process immediately becomes more fun and easier. During the grinding process, add two yolks to the minced meat.

Salt and pepper the minced meat. I like to add dried ginger for spiciness. If you have fresh ginger, it’s good to sauté it a little with onions.

I roast the nuts in a frying pan to enhance their flavor and make the texture more crumbly. Add to the minced meat.

Lastly, beat the egg whites into a thick foam. We add them to the minced meat very last and carefully mix them in in a circular motion from bottom to top and without fanaticism, so that the egg foam, which should give the soufflé airiness, does not fall off.

Transfer to form. If you prepare the soufflé as a hot dish, it is better that the molds are already portioned. Cutting it while hot is not very convenient. Round muffin tins work very well. If the molds are silicone, that’s generally great. The hot soufflé is taken out of them at a time. My soufflé was prepared two in one, both hot and cold. Therefore, the shape is like a “brick”. If the mold is metal, with slots, then it is better to line it with baking film and additionally wrap the outside with several layers of foil to seal it. If it’s silicone or glass, lay it out just like that. If you are preparing a large volume of soufflé in one bowl, then it is better to cover the top with foil, but not tightly, but leaving a fairly large air gap between the meat and the foil. This will prevent moisture from evaporating over the rather long cooking time. For small ramekins, the cooking time is short and you don’t need to cover them.

Place the mold in a container with water and put it in the oven at 160 degrees for as long as it takes to cook. Here everyone already knows their oven better. I used to focus on experience, smells and intuition. Now I just bought a meat thermometer. For chicken, the temperature should be 80 degrees. I also like that when you stick a thermometer in, you can immediately see whether juice is released or not and what color it is. As an additional guarantee of readiness, especially for chicken, with its inherent salmonella, or for pork, it will not be superfluous.

Chicken soufflé in the oven according to this recipe is not as dietary, but in my opinion, more juicy. By the way, it’s also very good served cold. This makes an excellent version of chicken sausage or ham. Only then there is no need to beat the whites into foam and it is better to chill them under pressure. The cut looks like this.

Bon appetit everyone!

Meat soufflé is one of the most delicate dishes that, in principle, can be prepared from meat. If you choose fresh poultry pulp for this purpose, especially chicken, then you can safely count on the airiness of the result.

Chicken soufflé in the oven - general principles of preparation

To prepare a soufflé in the oven you will need molds. They can be both large and small. Small containers are convenient because in them the dish is divided into portions immediately after preparation.

Chicken soufflé is prepared from boiled meat or raw product. To make the airy dish more tender, it is recommended to choose white poultry meat.

Soufflé is prepared from minced meat product. Raw or boiled poultry meat is crushed by twisting in a meat grinder, or blended with a blender. When using a meat grinder, it is advisable to grind chicken, especially raw chicken, twice to achieve greater uniformity.

From chicken in the oven you can cook the most tender airy dish or a denser one, more reminiscent of cutlets. For airiness, beaten egg whites are added to the soufflé mass. This is done immediately before baking and very carefully so that the airy foam does not settle.

To give the dish a special taste, the meat mass is supplemented with other products. You can add cream, milk, butter or vegetables to it. Frozen mixtures containing vegetables of different contrasting colors are often used.

The forms are not filled to the brim. During the baking process, a lot of meat juice is released, and its loss will lead to the fact that the tender dish will turn out dry.

The most tender chicken soufflé in the oven (from boiled meat)

Ingredients:

Half a glass of chicken broth;

400 gr. chicken breast;

A glass of milk;

40 gr. sweet cream butter;

Two eggs;

Salt, nutmeg powder and ground pepper;

One and a half tablespoons of flour.

Cooking method:

1. Boil the breast until tender in slightly salted water and cool without removing from the broth. Then disassemble the chicken into small pieces and blend with a blender adding chicken broth to a paste.

2. In a saucepan over low heat, melt the butter and add flour. Stirring regularly, fry it for about two minutes until lightly creamy.

3. While vigorously stirring the contents of the saucepan with a whisk, add milk at room temperature in a thin stream. Bring the sauce over low heat until thickened. To avoid burning, stir constantly.

4. Lightly add salt, add nutmeg crushed in a mortar and season. Add the whisked yolks, stir quickly and immediately remove from heat.

5. Mix the prepared sauce with chopped chicken, taste it and, if necessary, add salt. Cool.

6. In a clean, dry bowl, beat the chilled egg whites with a small amount of salt until a thick foamy mass is obtained. You should start whipping at medium mixer speed, gradually moving to maximum speed.

7. Carefully combine the fluffy protein mixture with the meat mixture. Take your time, mix from bottom to top and do not beat at all. In order for the soufflé to rise well, you must not disturb the airiness of the proteins.

8. Divide the chicken soufflé mixture into molds greased with vegetable oil and place in a preheated oven for about 25 minutes.

9. Baking time may vary depending on the size of the ramekins. Focus on the soufflé: if its surface has acquired a golden hue and the “curls” have begun to darken, take it out immediately.

A simple recipe for airy chicken soufflé in the oven

Ingredients:

Chilled chicken fillet pulp - 600 g;

Half a glass of 22% cream;

Two eggs;

A spoon of soft butter;

Two sprigs of fresh dill;

A pinch of grated nutmeg;

Ground pepper.

Cooking method:

1. After washing the fillet in cold water, cut it into pieces and grind with a blender. If you use a meat grinder to prepare minced meat, grind twice, passing the chicken through the finest grate.

2. Add the yolks to the minced chicken, lightly season with pepper, add nutmeg and, adding salt, mix.

3. Pour warmed milk, melted butter, add finely chopped dill. Mixing thoroughly, add a spoonful of baking flour.

4. Beat the whites until fluffy and mix the protein mixture into the minced chicken according to all the rules.

5. Place the prepared minced meat in molds already greased with sunflower oil and bake for about half an hour.

How to cook chicken soufflé in the oven with potatoes

Ingredients:

Two small potatoes;

400 gr. chicken breast, not frozen;

A piece of white unsweetened bun or loaf - 50 g;

Half a glass of low-fat milk;

Eggs - 2 pcs.

Cooking method:

1. Rinse white chicken meat thoroughly in cold water. Then dry well and grind with a blender, after cutting into small pieces.

2. Separate the crumb from the crust and fill it with cold milk. The bread should soak well, so let it sit for about fifteen minutes.

3. Grate the potatoes into the minced chicken using a coarse grater. Add the hand squeezed crumb and yolks. Lightly add salt and stir. Having achieved homogeneity, carefully fold in the whipped whites into a stiff foam.

4. Place the tender, homogeneous mass into oiled molds and bake the soufflé with the oven at 180 degrees.

Juicy chicken soufflé with vegetables - “Mosaic”

Ingredients:

Three large chilled chicken fillets;

Two tablespoons of butter;

400 gr. frozen vegetable mixture;

Any not too hot seasonings;

20% cream - 200 ml;

Two eggs.

Cooking method:

Trim the chicken fillet from tendons and films. Rinse the meat with running water and dry. Cut into pieces and then grind into minced meat in any convenient way.

Separate the whites from the yolks and place them in the cold for half an hour.

Place the unthawed vegetable mixture in a colander. Immerse in lightly salted hot water for a couple of minutes, then dry well and cool to room temperature.

Pour cream into minced chicken, add yolks. Add pre-melted butter, add some spices, and knead well.

Combine the meat mass with the vegetable mass and, stirring with a spoon, evenly distribute the vegetables over the minced meat.

Lightly salt the whites and beat them until a stable thick foam is obtained, then slowly add them to the soufflé mixture.

Apply a thin layer of vegetable oil to the bottom and walls of the molds. Fill them with soufflé mixture, not reaching a centimeter from the top, grease the surface with cream and bake. Cooking time is from half an hour to forty minutes.

Turn off the heat and leave the soufflé in the oven for another 20 minutes. During this time, it will absorb back all the released juice and become juicier.

Recipe for delicious eggless chicken soufflé with cheese

Ingredients:

A kilogram of homemade minced chicken;

Two large onions;

Three tablespoons of low-fat sour cream;

100 ml cow's milk;

Half a tablespoon of salt;

Ground pepper;

. "Dutch" cheese - 50 gr.

Cooking method:

1. Grind the minced meat twice in a meat grinder. When chopping again, twist the onion along with the meat. You can simply chop the onion very finely.

2. Add sour cream, pour in all the milk. Then add a little salt, taste it on your tongue and add ground pepper or your favorite spices to your taste, stir.

3. Fill the molds with the prepared minced meat and place them on a baking sheet. Do not fill the containers to the brim, otherwise the fatty juices will splash out during baking.

4. After the turned on oven reaches a temperature of 180 degrees, place the molds in it and bake for 20 minutes.

5. Then take it out, sprinkle the finished soufflé with grated cheese and put it back in the oven. After about 5 minutes, when the cheese has melted, remove and serve.

How to prepare a dietary chicken soufflé with zucchini and potatoes

Ingredients:

Half a kilo of chicken fillet;

One small young zucchini;

Onion head;

Three small potatoes;

Unflavored sunflower oil - 2 tbsp. l.;

Lavrushka;

Peppercorns.

Cooking method:

1. Cut the washed fillet in half crosswise and cover with cold water. Add a small bay leaf, a couple of black peppercorns, add salt and place on high heat. When the broth boils, remove all the resulting broth and boil the chicken over medium heat until fully cooked. Cool without removing the meat from the broth.

2. Peel the onion, zucchini and potatoes. Rinse the vegetables with cold water, cut into pieces and grind in a meat grinder. If you are using a sufficiently mature zucchini, be sure to select large seeds from the fruit.

3. Heat two large tablespoons of oil in a frying pan and add chopped vegetables into it. Stirring regularly, at low heat, fry the vegetable mass until a soft golden color appears.

4. Remove the cooled chicken from the broth, separate it fiber by fiber into pieces and grind into minced meat.

5. Mix the cooled vegetable mass with chopped chicken, add a little pepper, and add salt if necessary. Then mix well and pour into the mold. You can use a small bread pan or small containers for baking muffins.

6. Transfer the soufflé to a preheated oven and keep at 180 degrees for about 20 minutes. During this time, the surface of the soufflé should brown well and acquire a delicate golden hue.

Chicken soufflé - cooking tricks and useful tips

For the Mosaic recipe, it is preferable to choose a colored vegetable mixture. It is advisable that it consist of carrots, green peas, corn, and beans. When cut, the dish will look original and resemble a scattering of confetti.

To prepare chicken soufflé in the oven, it is better to use Teflon cupcake mats or silicone molds. They do not need to be lubricated with oil. You can also use cut-out cookie cutters. A delicate soufflé will bake in them much faster, since the molds do not have a bottom.

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Our culinary preferences are formed in childhood, so it is very important that the child’s diet includes dishes from vegetables, dairy and meat products. Meat souffle is a dish that is suitable even for the smallest children.

Meat soufflé for a child as in kindergarten - basic principles of preparation

Soufflé is a delicate dish prepared from vegetable, meat, fish or dairy products mixed with beaten eggs. To make the soufflé truly fluffy and tender, you need to beat the egg whites into a stable, dense foam. To do this, you need to properly separate the whites from the yolks. If even a little yolk gets into the whites, the foam of the desired consistency will not work.

Meat soufflé for children is best prepared from beef, veal or poultry. It is boiled and thoroughly crushed to a puree. You can pass the meat a couple of times through a meat grinder with small holes, or grind it in a blender.

Prepare meat soufflé in a double boiler, slow cooker or oven.

The meat mass is lightly salted and combined with whipped egg whites. Mix carefully so that the mass does not lose its fluffiness.

The resulting mass is poured into silicone molds, filling them about three-quarters full, and cooked in the oven or steamed.

You can diversify the soufflé by adding rice, pieces of vegetables or cheese.

Recipe 1. Meat soufflé for a child like in kindergarten from chicken

Ingredients

0.5 kg chicken breast;

40 g butter;

100 ml milk;

80 g wheat flour.

Cooking method

1. Place the fillet in a saucepan, add water and boil over medium heat for forty minutes. Don't forget to remove the foam during this process. Remove the cooked meat to a plate and cool.

2. Separate the whites from the yolks. Tear the chicken fillet with your hands and place it in a blender bowl. Add milk, flour, butter and yolks here. Blend at high speed until pureed. Transfer the resulting mass to a deep plate.

3. In a separate bowl, beat the whites until stable foam. Transfer the whipped whites to the meat mixture and gently mix from top to bottom so that the whites do not lose their fluffiness.

4. Grease the molds with a piece of butter. Place the chicken mixture in the molds, filling them two-thirds full. Place the soufflé in the oven for forty minutes. Bake at 180 degrees. Leave in the oven for another ten minutes with the door slightly open.

Recipe 2. Meat soufflé with sour cream for a child

Ingredients

salt;

100 g sour cream;

chicken breast – 400 g;

breadcrumbs – 40 g;

Cooking method

1. Wash the chicken fillet, trim the skin and remove the bones. Cut the meat into small pieces and place in a blender bowl. Blend to a pate consistency.

2. Separate the whites from the yolks, place them in a separate bowl, and add the yolks to the meat mixture. Add sour cream and breadcrumbs here. Season lightly. Mix the meat mixture thoroughly.

3. Beat the whites separately into a thick foam. Fold the whipped whites into the meat mixture in two additions and stir with gentle movements from bottom to top.

4. Lightly grease the molds with oil and place the meat mixture in them. Do not fill the molds to the top, as the soufflé will rise during baking. Place in the oven for 35 minutes. Cook at 180 degrees.

Recipe 3. Meat soufflé for a child as in kindergarten from veal

Ingredients

meat broth – 60 ml;

flour – 5 g;

100 g veal;

a piece of butter;

chicken egg.

Cooking method

1. Rinse a piece of veal and boil until fully cooked. Be sure to skim off the foam. Remove the meat from the broth and cool. Cut it into pieces and place in a blender bowl. Grind to a pate consistency.

2. Pour the required amount of broth into a bowl and mix it with flour and butter. Mix well and cook until the mixture thickens.

3. Pour the warm sauce into the meat mixture. Add the yolk here and add a little salt. Stir.

4. Whisk the egg white in a separate bowl into a thick foam and add to the rest of the ingredients. Mix carefully so that the white does not settle. Place the resulting mixture in silicone molds and cook for 25 minutes in a double boiler.

Recipe 4. Meat soufflé for a child like in kindergarten with rice

Ingredients

80 ml milk;

butter - tbsp;

egg;

100 g chicken fillet;

Cooking method

1. Boil the chicken fillet until cooked. Remove it from the broth and cut into small pieces.

2. Place the chicken in a blender container and puree to a pate consistency, adding a spoonful of milk.

3. Rinse the rice and add water so that it completely covers the cereal. Cook the cereal until cooked. As soon as the water has almost evaporated, add a couple of tablespoons of milk and cook for another two minutes.

4. Combine warm porridge with meat puree and blend with an immersion blender.

5. Beat the whites into a thick foam. Add them to the rice and meat mixture and mix from top to bottom.

6. Place in silicone molds and steam for 25 minutes.

Recipe 5. Chicken souffle for a child with semolina

Ingredients

50 g chicken breast;

a piece of butter;

25 ml milk;

Salt;

20 g semolina;

30 g carrots;

quail egg.

Cooking method

1. Wash and cut the fillet into small slices. Place the meat in a blender container. We also send semolina, quail eggs, milk and butter here.

2. Boil the carrots, cool and peel. Cut into cubes and place in a blender container with the rest of the ingredients.

3. Mix the contents of the bowl until smooth. Lightly salt and transfer the resulting mass into a silicone mold.

4. Place it in a container for steaming. Place it in the multicooker and cook in the “steam” mode for 20 minutes. Cook with the lid closed. Serve with sour cream.

Recipe 6. Meat souffle for a child like in kindergarten with cream

Ingredients

half a kilogram of beef;

milk - a glass;

200 ml cream 10%;

a piece of butter.

Cooking method

1. Prepare the meat. We wash it, clean it from films and bones, if any. Cut the meat into small pieces and place in a blender container. Add all other ingredients except cheese and beat until it becomes a pate.

2. Place the resulting mixture into silicone muffin tins. Finely grate the cheese and distribute it over the meat mass.

3. Place the molds on a baking sheet and put them in the oven. Cook at 180 C for 45 minutes. Then turn off the oven, open the door slightly and leave for another ten minutes.

Recipe 7. Meat souffle for a child with cabbage

Ingredients

half a kilogram of chicken fillet;

half a kilogram of cabbage;

100 g sour cream;

bulb;

eggs - two pieces.

Cooking method

1. Clean the chicken fillet from bones and skin. Place the meat in a saucepan, add water and place over medium heat. Cook until done. Be sure to remove the foam. Remove the finished meat, cool and finely chop.

2. Shred the cabbage as finely as possible. It is better to do this through a coarse grater. Chop the onion. Place onion in a bowl. Cabbage and chicken.

3. Beat the egg white until stiff peaks form. Add sour cream and whipped cream to vegetables and meat and mix gently. Season with salt.

4. Place the resulting mixture in silicone molds and steam for forty minutes. Remove the soufflé, cool slightly and serve with sour cream.

Recipe 8. Meat souffle for a child like in kindergarten with broccoli

Ingredients

200 g chicken fillet;

200 g broccoli;

150 ml cream 15%.

Cooking method

1. Separate the yolks from the whites. We place the latter on a plate and put it in the refrigerator.

2. Steam the chicken fillet and cool. Wash the broccoli and cut into pieces. Place the meat and cabbage in a blender container. Pour in the cream and add the egg yolks. Lightly salt and mix the ingredients until the consistency of the pate.

3. Beat the whites with a mixer into a strong foam. Add it to the chicken mixture and mix gently with a spoon.

4. Preheat the oven to 200 degrees. Fill the silicone molds with the resulting mixture and place in the oven for 25 minutes.

Recipe 9. Meat soufflé for a child like in kindergarten with cottage cheese

Ingredients

50 g cottage cheese;

beef – 200 g;

butter - a piece.

Cooking method

1. Wash the meat and cut into small pieces. We remove films and veins.

2. Boil in lightly salted water until tender. Take it out, cool it and grind it in a blender.

3. Grind the cottage cheese and mix with the meat. Add butter and yolk here. Blend again in a blender.

4. Separately, beat the protein into foam and add it to the curd and meat mass. Mix carefully.

5. Form balls from the resulting mass and steam them for ten minutes.

Meat soufflé for a child like in kindergarten - tips and tricks

Add the whites to the meat mixture immediately before cooking.

You can replace sour cream with meat broth.

For preparation, use silicone molds; it will be easier to remove the soufflé from them.

The dish will be even healthier if you add vegetables to it.