Delicate fish soufflé like in kindergarten. Beef soufflé - an exquisite dietary recipe

Hello friends! I continue to conduct new experiments in my kitchen and choose unusual dishes that I share with you. And today I will tell you how to cook chicken soufflé, like in kindergarten, in the oven, and then a step-by-step recipe with photos. I want to say right away that the dish turned out simply magnificent and so tasty, you’ll just lick your fingers. And this despite the fact that during the preparation process something did not work out for me. And I was even upset about this.

The fact is that a few days ago my favorite mixer broke down and I used a Ceter machine. To say that I am disappointed with him is an understatement. I bought it because the seller promised me that it whips everything very well and quickly, and even more so the whites. I believed the promises and foolishly bought it. Not only that, it has broken down several times over the course of my time, but it also, such an infection, does not beat egg whites at all.

Sorry for sharing my little troubles with you, but from my bitter experience I want to say that you should not buy such expensive things from this company. They are so expensive! But the quality is so-so. I don't like it, in general.

Well, okay, let's move on to the recipe itself and start preparing the chicken soufflé.

How to make chicken soufflé in the oven

Chicken meat - 400 gr.
Chicken broth – 0.5 cups
Milk – 1 glass
Butter – 40 gr.
Eggs – 2 pcs.
Flour – 40 gr.
Salt, spices to taste

Step-by-step recipe for making chicken soufflé

Video recipe for chicken soufflé:

First you need to boil the chicken meat. To do this, place the chicken in a saucepan with salted water and put it on the fire. Cook until done. The chicken can be boiled in advance.

When the chicken is ready, separate the meat from the bone, place it in a deep bowl, pour in the chicken broth and beat the meat until smooth.

Now you can prepare the milk sauce.

First, separate the eggs into whites and yolks. Place the whites in the refrigerator.

Melt butter in a deep bowl.

Add flour to the butter, stir thoroughly and keep on the fire a little longer.

Now pour in the milk in a thin stream, stirring the mixture constantly so that no lumps form.

Now add salt, spices, yolks to the sauce and quickly stir with a whisk until smooth and remove from the stove.

Add shredded chicken to the sauce and mix everything again. Set the finished mixture aside and let it cool. At this time, you can turn on the oven.

Pour a pinch of salt into the chilled whites and beat with a mixer until fluffy.

Place the beaten egg whites into the chicken mixture and mix everything carefully.

Pour the finished mixture into small molds (or you can pour it into one large mold) and place in an oven preheated to 180C and bake for 30-40 minutes.

That’s all, the most tender chicken soufflé is ready, as you can see, it’s not at all difficult to make. I don’t know whether it turned out the same as in kindergarten, because in my time we were not given such dishes. And when I took my children to kindergarten, I never saw such a dish on the menu.

Chicken soufflé can be eaten as a separate dish or served with any side dish. Bon appetit!

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 soufflé 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 through a meat grinder with small holes a couple of times, 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 a 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.

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.

Ingredients

chicken fillet - 600 g;
eggs - 4 pcs.;
kefir - 300 ml;
flour - 2 table. spoons without a slide;
butter - 100 g;
carrots - 70 g;
salt.

Cooking time - 1.5 hours.

Yield: 5-6 servings.

The traditional recipe for making chicken soufflé, as in kindergarten, involves adding milk or cream to the minced chicken. We suggest you diversify the recipe a little and prepare chicken breast soufflé for children without milk, but with the addition of kefir. It is also advisable to add carrots. It will not only improve the taste, but also make the dish brighter and more appetizing.

For children under three years old, it is better to prepare steamed chicken soufflé in a slow cooker, and older children will certainly enjoy chicken soufflé in the oven, the recipe with step-by-step photos is outlined below.

How to make chicken soufflé like in kindergarten - step-by-step recipe

First you need to prepare all the products listed in the list of ingredients. If desired, you can add spices to them, for example, ground black pepper. It is advisable to take full-fat kefir, at least 3.2% fat.

Before you start preparing chicken soufflé for children in the oven, you need to boil the meat. It is convenient to do this the day before cooking. You need to boil the chicken fillet in salted water, or you can add a bay leaf. Boiled fillet must be passed through a meat grinder (for a more delicate consistency, you can even do it twice). Then carefully separate the yolks from the whites and add the yolks to the twisted meat. Add a pinch of salt and, if desired, some spices. Mix everything well.

Then you need to wash, peel and grate the carrots on a fine grater. Melt the butter in a small saucepan and add the carrots. Boil it in oil for about 5 minutes until it becomes soft.

Lightly fry the flour in a frying pan over low heat. Then gradually pour kefir into the flour, constantly stirring the resulting lumps. Supporters of the traditional recipe can dilute the flour with hot milk.

Add the prepared carrots and sauce to the minced meat.

All that remains is to beat the whites (to a stable foam), add them to the rest of the ingredients and mix everything well. Well-beaten whites are an important condition for a successful minced chicken soufflé. In the oven, thanks to the whipped egg whites, the soufflé increases in volume and becomes more fluffy.

Turn on the oven, setting the temperature to 180 degrees. Grease a baking dish with a piece of butter. You can line the pan with baking paper, which should also be greased. Place the prepared mixture into the mold, smooth the top and place in the oven for 30 minutes.

At the end of this time, turn off the oven, but do not remove the pan, because... For chicken soufflé in the oven, the recipe recommends cooling gradually. The almost cooled product should be transferred to a dish and cut into portions.

So the recipe for chicken breast soufflé in the oven is ready - with photos and a detailed description of all the steps.

We wish you bon appetit!

Beef soufflé- a delicious dietary dish, a real find for those losing weight: the recipe is simple, the nutritional value is high, and the calorie content is low. This dish is prepared using beaten egg whites. Thanks to its delicate consistency, it is easily absorbed by the body.

The recipe fits perfectly into the menu of low-calorie diets and weight loss programs, and is suitable for baby and medical nutrition. This is healthy, nutritious food. Meat dishes with the addition of eggs are rich in vitamins and contain a number of essential amino acids. If you follow the recipe exactly and know the secret tricks of chefs, you can get a real airy weekend treat.

Meat soufflé: step-by-step instructions

Basic recipe

You can make a soufflé from beef, rabbit or dietary poultry. For baking, a fireproof or silicone mold is used, as well as special portion molds. Bake in the oven or in a slow cooker. A double boiler is used less often.

Ingredients:

600 grams of beef
two eggs
one onion
seasonings (salt, pepper)

Cooking method

Wash the meat, cut into pieces, remove veins and films. Cook. Cool. Grind in a meat grinder, you can immediately with onions. Add salt and spices. Mix everything.

Separate the yolks.

Beat the protein mass to stiff peaks and cool.

Stir the yolks into the prepared minced meat, then carefully fold in the whipped whites. Mix. Divide the resulting mass into molds.

Bake at t=180 degrees for 40 - 45 minutes. The “indicator” of readiness is the appearance of a golden crust.

Meat soufflé with cottage cheese

This recipe is unusual. At first glance, the combination of cottage cheese and meat looks unconvincing. But once you try this dish, all doubts will disappear. The dish turns out more juicy, and the light curd sourness reveals the familiar taste of beef in a new way.

Ingredients:

50 grams of low-fat cottage cheese
200 grams of beef
20 grams butter
seasonings

Cooking method

First you need to prepare the meat - cook it, cool it, grind it in a meat grinder. Place in a large bowl and mix together with cottage cheese. Puree the resulting mass with a blender, add the yolk, butter and spices. Mix again and add the whipped whites. Form small balls from the resulting paste and bake. It is recommended to cook this original dish in a double boiler.

Meat soufflé - protein attack from Dukan

A dietary super dish with strict calorie restrictions and high protein content. The French nutritionist recommends choosing turkey meat as the main ingredient.

Ingredients:

500 g turkey fillet
150 ml skim milk (0%)
1 egg
1 onion
salt, spices, bouquet of Italian herbs

Cooking method

Grind the onion and meat in a meat grinder. Separate the yolks and mix with milk. Add to the minced meat. Salt everything and add spices. Stir the whipped protein mass into the minced meat. Bake at t=190 degrees.

The resulting product tastes slightly like milk sausage. You can eat it as a “green” sandwich: pour soy sauce over a cut piece of meat and wrap it in a lettuce leaf.

Meat soufflé “Like in kindergarten”

A familiar taste from childhood. The recipe is suitable for babies from one year old, as well as for everyone who loves simple, healthy food. For baby food, it is recommended to use chicken fillet.

Ingredients:

100 g chicken fillet
half a carrot
z st. spoons of milk
1 tbsp. tablespoons butter
1 egg
1 teaspoon semolina or tbsp. spoon of rice

Cooking method

Pour warm milk over the cereal and wait until it swells (in the version with rice, cook porridge from the cereal). Boil the fillet. Grate the carrots on a fine grater. Place cooked chicken pulp, grated carrots, two egg yolks, and melted butter into a blender bowl. Puree everything in a blender until a paste-like mixture forms. Fold in the whipped egg whites. Place in a mold and place in the oven. Bake for half an hour at t=190 degrees. If you cook in a slow cooker, it will take about 40 minutes.

Meat soufflé with cabbage

To make the food more juicy, fresh vegetables are added to the minced meat. You can use zucchini, white cabbage or cauliflower as a vegetable ingredient.

This recipe is a real gift for gourmets who dream of losing extra pounds. The dish involves the addition of sour cream 10% fat and cheese 5% (tofu, Chechil cheese, Dutch “gaudette” are suitable). For minced meat, you should select the leanest pieces. Instead of beef, you can use other dietary varieties meat- veal or chicken breasts. If you have calorie restrictions, you can skip cheese.

Ingredients:

500 g minced meat (chicken)
500 g cabbage (zucchini)
two eggs
2 tbsp. spoons of sour cream 10%
20 g cheese
1 small onion
seasonings (salt, pepper)

Cooking method

There is no need to cook the cabbage, just chop it and chop it along with the onion. Mix with minced meat. Add sour cream and two egg yolks. Bring to a smooth paste. Add whipped egg white, salt and spices. Bake at t=200-220 degrees. Bake for 30 minutes. Sprinkle with grated cheese 5-6 minutes before cooking.

Beef soufflé with bechamel sauce

Exquisite recipe with a French accent . The dish is a delicate substance with a refined taste, not quite dietary, but higher in calories. It's quite simple to prepare. Using the basic recipe, add the pre-prepared sauce to the pureed mixture just before adding the beaten egg whites. As a result, the taste of beef will acquire that special piquancy for which French cuisine is so famous.

Bechamel sauce recipe

Ingredients:

50 grams butter
half a cup of flour
A glass of milk
Nutmeg and salt to taste

How to make the sauce

First, lightly fry the flour in a frying pan until a beautiful caramel color appears. Add the dissolved butter and grind until smooth. Reduce heat. Slowly pour milk into the resulting mass, stirring all the time and without removing from heat. Add milk 2-3 tablespoons at a time, making sure that no lumps form. The texture should be homogeneous, similar in density to sour cream. If you still cannot avoid lumps, it is advisable to strain the sauce. Stir in ground nutmeg and salt. Cool.

Secrets from chefs

1. The main secret to making a good soufflé is proper handling of proteins. To make the food airy and pleasantly melt in your mouth, you must:

carefully separate the yolks, otherwise the whites will not beat;
First cool the whites separated from the yolk in the refrigerator;
Do not immediately add whites to the meat: first beat with a mixer until stiff foam forms, and then cool again;
Proteins should be added immediately before baking.

3. You cannot open the oven while baking. The airy paste may “settle” and lose its shape. The risk is justified only when you want to get a flavorful cheese crust. To do this, open the oven door 10 minutes before cooking and quickly sprinkle the risen mass with grated cheese.

4. If you follow a strict diet and lose weight, the calorie content of the dish can be reduced by slightly adjusting the recipe. So the yolk can be replaced with light meat broth, and instead of beef you can cook veal. Instead of butter, place parchment paper on the bottom of the baking dish.

5. The readiness of the dish is determined visually. As soon as the crust has browned, immediately remove from the oven.

You can serve this dietary delicacy as a separate dish with lettuce and tomatoes, or with tea, with bread, like a sandwich.

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

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.

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.

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.

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

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.

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.

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

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

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.

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 a 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.

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.