Vegetable Puree Soup (Vegetable-Meat)
Vegetable (vegetable-meat) puree soup: A pureed product obtained by mashing whole or peeled fresh, preserved fresh, or quick-frozen vegetables of one or several types, previously subjected to thermal treatment (blanching or boiling), without separating the juice and excess pulp, with or without the addition of appropriately prepared: broth, flour, milk, grains, cream, sour cream, butter or vegetable oil, sugar, salt, lemon acid and ascorbic acid, beef meat (for vegetable-meat puree soup), liver (for puree soup made from vegetables and liver), preserved by physical methods, except for irradiation processing, intended for direct consumption
Source: "CANNED VEGETABLE BASED FOODS FOR INFANTS' FEEDING. TECHNICAL SPECIFICATIONS. GOST R 52476-2005"
(approved by the Order of Rosstandart dated 29.12.2005 No. 498-st)
Понятие «суп-пюре овощной (овоще-мясной)» мужского рода.
| Падеж | Единственное число | Множественное число |
|---|---|---|
| Р | супа-пюре овощного (овоще-мясной) | супов-пюре овощных (овоще-мясной) |
| Д | супу-пюре овощному (овоще-мясной) | супам-пюре овощным (овоще-мясной) |
| В | суп-пюре овощной (овоще-мясной) | супы-пюре овощные (овоще-мясной) |
| Т | супом-пюре овощным (овоще-мясной) | супами-пюре овощными (овоще-мясной) |
| П | супе-пюре овощном (овоще-мясной) | супах-пюре овощных (овоще-мясной) |