Prepare cheese soup. Cream cheese soup

Have you ever tried cheese soups? I decided to cook the other day and it turned out that this is an incredibly simple and quick dish. It will definitely appeal to children and adults alike.

Another plus is the economy, because such a first can be prepared literally from a couple of ingredients that you have at home. You can decide what to add to its composition. The main thing is to have cheese. And everything else is just an addition that reveals in its own way, makes the taste of this dish unique.

To add or not to add spices, decide for yourself - this soup is good for its delicate creamy taste, excessive, as well as rich spices will clog this taste.

Cooking takes an average of 20 minutes, which, in my opinion, is just fine for any housewife or novice cook. Let's get started and you will understand how simple it is!

Soups occupy a special place in the culinary world. So, they have long been famous for their nutritional and medicinal qualities. Such a dish can not only satisfy hunger, but also get rid of various diseases. Most first courses are really very useful for our body: they improve digestion, restore fluid balance, and have a beneficial effect on blood vessels. At the same time, cooking foods in soup allows you to save much more nutrients and vitamins than when frying or stewing them. What is also important, soups are less high-calorie than full-fledged main courses, but at the same time they are not inferior to them in terms of the amount of nutrients.

In order for the soup to have a creamy texture and a pronounced cheesy taste, put processed cheeses in it at the rate of 100-120 g per liter of broth.
To quickly dissolve the cheese in the soup without any residue, cut it into small cubes or mash with a fork before adding it to the broth. It is undesirable to use a grater for this, since a fair amount of rather viscous cheese will stick to its surface and will not fall into the pan.
The soup will be much tastier if you use 2-3 varieties of cheese for its preparation.
When choosing curds for soup in the store, pay attention to their packaging. It must certainly have GOST 31 690-2013, which means that this product contains only milk fat, without the addition of palm oil and other surrogates.
If the recipe for cheese soup includes potatoes, then curds are supposed to be added to it after it is completely ready. Otherwise, the potatoes may remain hard, as the lactic acids contained in the cheese prevent the vegetables from being cooked.
When the processed cheese is introduced into the broth, further cooking of the soup should be carried out with minimal heating of the burner, because if the boil is too violent, the cheese will not melt into a homogeneous mass, but will be brewed into hard lumps.
The best addition to a thick cheese soup is white loaf croutons or rye croutons.

How to cook cheese soup - 15 varieties

"Student" with melted cheese and vermicelli

Ingredients:

carrots - 100 g;
onions - 100 g;
processed cheese - 150 g;
potatoes - 0.3 kg;
garlic - 1 clove;
vegetable oil - 20 ml;
vermicelli - 100 g;
water - 1.5 l;
salt, pepper - to taste.

Peel the potatoes, cut into small bars. Scratch the carrots. Wash, grate coarsely. Remove the husk from the onion, cut the vegetables into thin half rings. Mince the garlic clove with a knife. Cut the cheese into small pieces of arbitrary shape. Put the onions, carrots, garlic in a frying pan, greased with oil. Fry them until golden brown. Boil water, put potatoes in it. After 10 minutes, add vegetable fry, after another 5 minutes - vermicelli. Boil for 2-3 minutes, throw the pieces of cheese into the pan. Salt and season to taste. Cook, stirring, until the cheese has melted.

Let the first dish brew a little under the lid and pour into plates. This is the most economical and simple recipe for the first course of processed cheese. Cheese gives the usual vermicelli soup a unique taste, ennobling it.

Cheese soup with sausages and semolina

For cheese soups, you can use different types of cheeses. However, hard or semi-hard ones (cheddar, Swiss, parmesan) are more often used, which are pre-ground on a grater or with a knife and added at the very end of the soup cooking. Processed and cream cheeses are often put into the broth before adding the rest of the ingredients. In some recipes for cheese soups, melted cheese is added at the very end, when the soup is almost ready. Brie and Roquefort cheeses are usually put into an almost ready soup, sometimes mixed with milk and cream.

Ingredients:

6 sausages
1 head of onion
1 carrot
2 processed cheese
2 tbsp. spoons of semolina
1 st. a spoonful of butter
dill greens

Pour boiled water over sliced sausages, cook for 5 minutes. Peeled and chopped onions and peeled, grated carrots, fry for 5 minutes in butter. Add to sausages. Boil 2 minutes. Salt. Add processed cheese and semolina grated on a coarse grater. Cook, stirring, for 2 minutes until the cheese is completely melted. In plates, thickly sprinkle the finished first course with chopped dill.

Creamy cheese soup with bacon

If you add bacon to the cheese soup, it will add zest to the dish, make it unusual, with bright taste and smell.

Ingredients:

120 grams of butter;
0.5 kg of potatoes;
250 grams of carrots;
350 grams of onion;
400-500 g of cheese;
1 liter of chicken broth;
0.5 l low-fat cream;
250 ml dry white wine;
bacon to taste.

Cooking:

Melt the butter in a saucepan over low heat;
Add chopped onion;
We send grated carrots there;
Fry vegetables for 5 minutes;
Add potatoes and mix thoroughly.
Pour salt and spices to taste, pour in chicken broth and cook for 15-20 minutes;
We cut and fry the bacon, remove the pan from the heat and turn the soup into a puree with a blender;
We return the soup to the stove and add wine and cream, add cheese to the soup, stir, decorate with bacon when serving.
Cream should be used with a low percentage of fat, no more than 10%, so that the soup is not too fat.

Cheese soup with ham and croutons

Ingredients:

400 g ham
1 carrot
2 processed cheese
100 g wheat croutons
1 st. a spoonful of butter
dill greens
ground black pepper
a pinch of ground nutmeg
allspice peas

Peel the carrots, grate on a fine grater, salt, then cook in butter for 5-7 minutes. Cut the ham into thin strips, cover with water, cook for 5-7 minutes with peppercorns. Put the prepared carrots to the bacon, salt. Grate the processed cheese on a coarse grater and 1 minute after the carrots, add to the soup along with chopped dill. Cook, stirring, over moderate heat until cheese is completely melted. Season to taste with nutmeg and ground black pepper. Place croutons on plates.

Soup with melted cheese and vegetables

Easy to prepare, very nutritious, this soup will appeal to everyone, because the flavor combination in it of vegetables and cheese is very harmonious.

Recipe Ingredients

processed cheese - 2 pieces (or 180 grams)
zucchini - 1 large fruit
potatoes - 2-3 medium
onion - 1
carrots - 1 medium
broth - 1.5 liters
vegetable oil for frying vegetables
salt, herbs, pepper - to your taste

How to cook soup with melted cheese and vegetables

Prepare the vegetables, then put them in a saucepan where the cream cheese soup will cook. Cut potatoes, zucchini into small cubes. If the zucchini is young with a beautiful skin, then it is not necessary to peel it, it is enough to wash it well. Onion is best chopped finely. And coarsely chop the carrots. Pour a little vegetable oil, fry the vegetables for 5-10 minutes. above average on fire. Don't forget to stir.

Add broth (depending on desired thickness). Boil the vegetables until the potatoes are cooked, and then add the finely chopped cheese. While stirring, heat the first one until all the cheese is dissolved. Salt and pepper to taste, throw in finely chopped greens. For soup, processed cheese with any taste is suitable. Just like any vegetables. You can add sweet peppers, corn, green peas, and cauliflower to it - in general, make a vegetable mix from your favorite vegetables.

To add or not to add spices, decide for yourself - this soup is good for its delicate creamy taste, excessive and rich spices will clog this taste.

Bavarian Cheese Soup

To prepare Bavarian Cheese Soup, you will need

4 tbsp. l. butter
1.5 liters of broth from vegetables or any meat
100 g wheat flour
200 g soft cheese
100 g white bread without crust
100 g parsley
nutmeg and salt to taste

Recipe

Put in a saucepan 2 tbsp. l. butter, melt it. Lightly fry flour on it. Gradually pour in the broth, stir and cook for 5 minutes.

At the end of time, add chopped cheese and spices there. Separately, fry the slices of bread in butter. Add it and greens when serving.

Cheesy flounder soup

Ingredients

1 liter chicken broth
400 g boiled flounder fillet,
400 g peeled shrimp,
100 g onion
50 g carrots
250 g cheese
20 g flour
40 g butter,
cilantro greens,
pepper,
salt.

Cooking method

Bring the broth to a boil, season with salt and pepper. Peel onions and carrots, wash, grate on a coarse grater, then put in the broth. Boil 5 minutes.

Cheese grate on a coarse grater. Cut the fish fillet into small pieces. Rinse shrimps, boil in salted water and chop. Put the fish, shrimps into the boiling soup, add the flour fried in butter, and cook for another 3-4 minutes.

Wash the cilantro, dry it, finely chop and sprinkle the finished soup.

Cheese soup with champignons

Ingredients:

300 g champignons
1 glass of milk
4 potatoes
1 processed cheese
ground nutmeg

Pour chopped potatoes and mushrooms with 3 cups of hot water, cook for 15 minutes. Pour in hot milk, salt, bring to a boil. Add grated cheese, then stir until completely dissolved. Season with nutmeg.

Soup with melted cheese and meatballs

Hearty, good and very tasty dish - soup with melted cheese and meatballs. This is a great idea for lunch, the soup is good for children, very tasty, so they gobble it up on both cheeks. Let's prepare good ingredients, you need soft processed cheeses, it's better to take "Amber" or something like that. And meatballs are best made from ground turkey or chicken.

Ingredients:

Processed cheese, soft - 350 grams.
Potato - 2 pieces.
Pepper red, Bulgarian, sweet and juicy - 1 piece, take a large one.
White onion, sweet - 1 piece, large - in soup, 1 piece (you can take onion) 0 for meatballs.
Dill greens - half a bunch.
Butter - 4 tablespoons.
Chicken fillet - 500 grams.
Black pepper, salt, oregano, dried dill, dried garlic, coriander.

First of all, we make meatballs. You need to pass the meat through a meat grinder or blender, you need to do the same with onions (1 onion). Add ground onion, black pepper, dried garlic, oregano and dill greens to minced meat - finely chop. Mix everything, then form small round balls. With such meat balls, our cream cheese soup will be very satisfying, both for kids and for an adult, hungry man who came to his cozy home for half an hour for lunch.

And so, now into strips, small, cut potatoes and bell peppers. Cut the white sweet onion into small cubes. In a saucepan, we pass the onion over low heat and butter, add all the seasonings and spices. Pour water into the onion, add potatoes, salt, mix and cook for 15 minutes, add meatballs, cook for another 20 minutes.

Next, we throw in the bell pepper, mix, put the melted soft cheese, preheat it fashionably, or leave it on the table for an hour or two so that it is at room temperature. Stir and wait for the cheese to dissolve. The soup needs to be infused for about an hour, but do not let it boil too much, so that when it cools down, it does not become covered with a skin, such as on boiled milk.

When serving, you can sprinkle with parmesan, herbs, cook white croutons, throw in soup.

Cheese soup with chicken

Ingredients:

Water - 3.5 l
Chicken fillet - 500 g
Bay leaf - 5 g
Garlic - 4 cloves
Allspice - 5 g
Onion - 1 pc.
Carrots - 200 g
Potato - 400 g
Olive oil - 50 ml
Rice - 500 g
Processed cheese - 500 g
Dill - 10 g
Salt pepper

Put the chicken fillet, bay leaf, crushed garlic and allspice in a pot with water. Bring the fillet to half-cooked, put on a cutting board, then cut into small cubes.

Peel onions, carrots, potatoes then chop. Saute onions and carrots in olive oil until soft, add to the broth. Then remove the garlic from the broth.

Rinse the rice and add to the broth along with potatoes and melted cheese. Then add chopped chicken fillet, season with salt and pepper. Cook until done.

When serving, sprinkle with chopped dill, drizzle with olive oil.

Cooking cheese soup in a slow cooker

Cheese soup with semolina

Ingredients:

200 g vegetables (celery, carrots, green peas, cauliflower, etc.),
2 tbsp. l. decoys,
1 liter of any broth,
50 g butter,
100 g hard cheese,
4 yolks,

Wash vegetables, peel and chop finely. Cauliflower sprouts can be cut into two parts. Put half the oil in the slow cooker, add all the vegetables there and fry in the "Baking" mode for 10-15 minutes, stirring several times. Add semolina and fry for 5 minutes with it, not forgetting to interfere so that a crust does not turn out at the bottom. Then pour the broth, salt and cook under the lid in the "Soup" or "Stew" mode for 30 minutes. Grate the cheese on a coarse grater. Stir it with butter and raw yolks, add this mixture to the finished soup, stirring thoroughly so that it disperses. Put the first one on “Warming up” for 10 minutes or let it, hot, brew with the lid closed in a slow cooker for half an hour.

Cheese soup with pearl barley

Ingredients:

100 g pearl barley,
2 melted cheeses
2-3 potatoes
1 carrot
1 onion
2 tablespoons of vegetable oil,
2 liters of water
soup seasoning,
salt.

Rinse the pearl barley in cold water, peel the potatoes, cut into cubes and send them to the multicooker together with the cereal, pour cold water over it. Add salt, turn on the “Stew” mode for 2 hours. Finely chop the onion and fry in vegetable oil, add carrots grated on a coarse grater to it, fry for another 5 minutes. After 1 hour, open the slow cooker and put the overcooked into the soup, then seasonings for the soup. Stir. Grate the cheese on a coarse grater, then add to the first dish for 15 minutes. until ready.

Cheese soup with potatoes

4 processed cheeses,
3 potatoes
1.8 liters of water or chicken stock
pepper,
salt.

Grate cheese on a coarse grater. Peel potatoes, cut into small cubes. Pour water or broth into a bowl, add potatoes, grated cheese, salt and pepper. Close the lid of the multicooker, set the "Soup" mode. When the mode comes to an end, open the lid, if the cheese is not all melted, then put it on the "Heating" mode.

Cheese soup with smoked ribs

Ingredients:

300 g ribs (smoked)
50 g melted cheese
2 potatoes
1 carrot
1 onion
vegetable oil,
spices (any)
water,
salt.

Put the ribs in the multicooker bowl, pour water, turn on the "Buckwheat" mode. Clean the vegetables. Cut the onion into half rings, grate the carrots, and fry everything in a pan with a little oil. Cut potatoes into cubes. Turn off the "buckwheat" mode, remove the ribs. Put the potatoes, fried onions and carrots into the broth.

Cook in the “Stew” mode for 1 hour. Remove the meat from the ribs, chop finely, then put it back into the first. 30 min. add the grated cheese towards the end of cooking.

Cheese soup with broccoli

Ingredients (3-4 servings):

500 g broccoli florets
500 ml chicken broth
75 g butter
1 bulb
4 tbsp. l. flour
200 ml milk
50 ml cream
200 g grated cheddar cheese
2 tbsp. l. grated parmesan cheese
1 garlic clove
dried thyme
ground black pepper and salt to taste

Cooking:

Put butter into the bowl and turn on the Multicook program, set the temperature to 100 ° C and the time to 30 minutes.
Fry finely chopped onion until soft, then add chopped garlic, thyme, flour and fry all together until the flour is golden brown.
Pour in successively warm chicken broth, milk, cream, mixing thoroughly. When the liquid boils, boil for 5 minutes, then add the broccoli, close the lid, then cook for 7-8 minutes.
Season with salt, pepper, grated cheese and serve.

Bon Appetit everyone! Submit your favorite first course in the comments.

There are often cases when you really want to diversify the usual chicken and meat soups with something new. That is why we offer cheese soup - a recipe with melted cheese, which can be prepared both in the classic style and based on chicken meat, seafood and even simple smoked sausage.

The simplest cheese soup consists of a minimum amount of products.

Based on 2.5 liters of water, you will need the following amount of products:

melting point cheese with the taste of onions / mushrooms / bacon (whoever likes it) - 200 gr;
potatoes - 4-5 units;
little post. oils;
salt - 1-2 tsp;
turmeric - a pinch;
black ground pepper - a couple of pinches;
onion - 1 small;
carrots - 1 small;
a mixture of dill and parsley - 50-70 gr.

We clean the vegetables, cut the potatoes into cubes and immediately set to boil. Add salt and pepper after the foam stops rising. The foam must be removed.

While the potatoes are cooking, finely chop the onion, and three carrots. Fry in oil, adding turmeric to vegetables. It will take 5-7 minutes to be ready for passaging, no more.

After boiling water, cook the potatoes for a third of an hour. After that, add passivation, mix. Three processed cheeses and cook, stirring, for several minutes.

Rinse and cut the greens, add to the soup and mix. Cook for another 2-3 minutes, then turn off the stove and leave for a quarter of an hour - to brew.

Note! If the curds are of poor quality, they will not be able to completely dissolve in the broth and will float in the form of cheese chips.

Chicken Recipe

Cream cheese soup with chicken differs from the classic one only in the presence of chicken meat. We also suggest adding a little rice cereal - this will make the soup even more satisfying.

For a 1 liter saucepan you will need:

chicken fillet / chicken thigh - 400-550 gr;
potatoes - 3-5 units;
round rice - ½ cup;
carrots and onions - 1 unit each;
dill greens - 50 gr;
processed cheese - 160-200 gr;
salt and pepper - to taste;
dried garlic - 1 tsp. l.

Wash the meat thoroughly, if necessary, remove the remaining fluff from the skin or simply remove the skin. Take water in a saucepan, put meat in it and put on fire. In the process of boiling, remove the foam. When foaming stops - salt, if desired, add parsley for flavor. Cook for 30-35 minutes.

Wash and clean vegetables. Cut potatoes into cubes, onions into small cubes, carrots into thin strips. Fry onions and carrots in oil until golden brown.

When the meat is ready, take it out and let it cool. Meanwhile, put the potatoes in the broth. Rinse the rice several times and add to the potatoes. When the meat has cooled slightly, disassemble into pieces / fibers and put back into the broth. Boil potatoes and rice for 15 minutes after boiling, then add frying, spices, meat. Stir, cook for a few more minutes. Grate cheese into the soup, add chopped parsley and cook for 5-7 minutes.

On a note. To make the cheese rub well, you can freeze it in the freezer for 5-10 minutes before using.

Cheese cream soup step by step

It should be noted right away that such a soup cannot be left the next day, it is better to eat it immediately. Therefore, adjust the amount of food for cooking, depending on how many people it is being cooked for.

Ingredients for 2 servings:

melting point cheese - 70-100 gr;
hard cheese - 50 gr;
potatoes - 2-3 units;
medium carrot;
salt - a couple of pinches;
vegetable / chicken broth - 0.5-1 l;
bow - 1.
greenery for decoration.

We clean vegetables. We cut the potatoes into small pieces, three carrots on a large nozzle, finely chop the onion.

First, fry the onion, after a couple of minutes add carrots to it. After 2-3 minutes, add the potatoes, simmer for a couple of minutes and pour the broth. Salt - a little, as the cheese also contains salt. Let's get ready.

Meanwhile, three cheese.

When the potatoes are ready, you need to grind the mass with a blender until smooth, adding broth if necessary. When the mass becomes homogeneous, add grated cheese and work a little more with a blender.

We lay out the finished soup in bowls and sprinkle with chopped herbs.

On a note. Adjust the amount of broth according to your own preferences - if you want a thinner soup, add more, if thick - accordingly, less.

With the addition of mushrooms

Soup with mushrooms and processed cheese is perhaps one of the most popular cheese soups.

The recipe for the dish is as follows:

4 potatoes;
1 onion;
450 gr chicken fillet;
50 gr raw round rice;
200 gr melt. mushroom flavored cheese;
1 tsp salt;
1 tsp black pepper;
300-400 gr of champignons;
50 gr onion feathers.

The soup is prepared in the same way as chicken cheese soup. The only difference is that the mushrooms are fried with onions in oil until the liquid is completely evaporated. Mushrooms are added 10 minutes before the end of cooking, chopped green onions - 5 minutes before.

With zucchini and chicken

Cheese puree soup will sparkle with new flavor notes if you add a little zucchini to it:

water - 1 l;
cream - 200 ml;
chicken fillet - 300 gr;
potatoes - 200 gr;
processed cheese - 75 gr;
garlic - 2 cloves;
onions and carrots - 1 medium each;
zucchini - 2 medium;
fast. oil - 1 table. l.;
salt, pepper, nutmeg;
wheat croutons and fresh herbs for serving soup.

First of all, we prepare the passivation of onions and carrots, add garlic.

Meanwhile, wash and cut the zucchini into cubes. Add to vegetables and simmer for ten minutes.

While the zucchini is cooking, peel the potatoes and cut into cubes. Rinse the meat, cut into pieces and set to boil. As soon as the foam comes off, we detect 15 minutes, then add the potatoes. After five minutes, spread the broth passivation, mix, cook for another 10-12 minutes.

Meanwhile, three cheese, mix with warmed cream. We work the soup with a blender to make a puree. We introduce the cheese-creamy mass there and work with a blender for another minute. Cook on the stove for another five minutes. After you can serve, sprinkling a portion of the soup with crackers and fresh herbs.

With shrimps

An original, incredibly tasty and tender cheese soup with shrimp can be prepared for a family dinner on a day off.

To prepare an unusual soup you will need:

melting point cheese - 200 gr;
potatoes - 3-4;
carrots - 1 small;
salt - 1 tsp;
peeled shrimp - 200 gr;
cream - 100 ml;
greens - a few branches;
water - 1.5 l.

Let the water boil. While the water for the soup is heating, we clean and chop the vegetables: cubed potatoes, three carrots on a grater.

As soon as the water starts to boil - three cheese into it and pour in the cream. We stir. Add vegetables and stir again. We pinpoint about ten minutes, then lay out the shrimp, salt a little. Chop the washed greens and add to the soup. We wait a few minutes, then turn off the stove and leave it to brew for 15-30 minutes.

It takes only a few minutes for the shrimp to be ready, so the soup cooks very quickly, which is also very important when preparing a delicious and quick lunch.

With sausage and vermicelli

A rich and fragrant soup is obtained with smoked sausage. Cooking sausage-based cheese soup with processed cheese is very simple, because the cooking time is much less than when using any type of meat.

You can prepare such a soup from the following products:

2-3 medium potatoes;
1 carrot and onion of medium size;
100 gr small pasta;
200 gr of fatty smoked sausage;
water - 2.5 l;
salt;
fast. butter.

We clean and rinse the vegetables, cut into cubes - larger potatoes, carrots and onions - smaller. We also cut the sausage into cubes, slightly larger than potato slices. We cut the cheese into slices.

Let the water warm up. We put potatoes in it and cook, removing the foam. After 10 minutes after boiling, lay out the pasta and mix several times so that the pasta does not stick together.

Fry carrots and onions for a couple of minutes in oil, add sausage to them. Fry for ten minutes.

We put the finished frying into the soup along with the curds. Cook for a few minutes, stirring. This will take about 5 minutes. Add chopped herbs and leave to brew under the lid for 20 minutes, then you can serve.

Cheese soup with croutons

2.5 liters of water;
2 chicken legs;
2 processed cheese "Friendship";
4 potatoes;
1 carrot;
1 onion;
little post. raffin. oils;
salt and pepper;
small wheat baguette;
chayn. l. favorite herbs.

Put the chicken legs to boil. After boiling, cook for 20-25 minutes.

In the meantime, prepare vegetables: clean, wash, cut, three carrots. Three cheese on a coarse grater. We also prepare crackers - cut into cubes, put on a baking sheet, sprinkle with oil, sprinkle with herbs and dry in the oven for about 20-30 minutes at 180-190 degrees.

By this time, the legs will already be ready, they can be removed, cooled a little and disassembled into pieces. We send the potatoes to the broth and cook for 15 minutes.

While the potatoes are cooking, prepare the roasted carrots and onions. Add it to the potatoes, return the chicken meat to the soup. Add cheese and stir until completely melted.

With smoked chicken

water - 2 l;
potatoes - 200 gr;
smoked chicken - 280 gr;
onion - 50 gr;
carrots - 50 gr;
dill - 2 sprigs;
melted cheese - 150 gr;
post oil - 2 table. l.;
salt - ½ table. l.

First of all, put the water to boil. We add chopped potatoes and smoked meat of dill sprigs divided into 3-4 parts (for flavor). Cook for about 20 minutes, skimming off the foam.

Meanwhile, three carrots and chop the onion. Fry them in oil.

We take out twigs, meat from the broth, lay out the passivation and cheese, add salt and spices.

The meat will cool down a little, after it needs to be cut into small pieces. Put it in the broth, squeeze the garlic there and continue cooking for another five minutes.

Delicious soup with salmon and spinach

salmon fillet - 300 gr;
potatoes - 4 units;
onions and carrots - 1 each;
tomatoes - 2-3 small;
melting point cheese - 200 gr;
sweet yellow pepper - 1;
salt, ground pepper;
dill and parsley - 2-3 branches each;
post oil

We prepare vegetables. We put the potatoes to boil, and in the meantime we prepare the frying - we fry the pepper, then add onions and carrots to it, fry for several minutes. Then add the diced tomatoes. Cut the fish into small squares and add to the frying, add salt and pepper. Fry for a few more minutes, then spread in the soup. Three cheese in a saucepan, mix for a few minutes. Add the chopped greens last, cook for another 2-3 minutes, let it brew for 10 minutes and serve.

Cooking in the microwave

meat broth - 100 gr;
potatoes - 1-2 small tubers;
crackers - 20 gr;
hard cheese - 60 gr;
processed cheese - 1 unit;
sweet paprika and salt - ½ tsp each

Put the diced potatoes in a microwave-safe dish, season and salt, pour in the broth and put in the microwave. At maximum power, we heat for about 10 minutes. Add cheese, mix, send to the microwave at the same temperature for another 10-15 minutes. Stir and leave covered for a quarter of an hour.

Cheese soup with meatballs

water - 3 l;
floating cheese - 200 gr;
minced meat mixed (chicken and pork) - 450 gr;
champignons - 250 gr;
carrots and onions - 1 each;
potatoes - 4 medium;
garlic - 2 cloves;
lavrushka;
allspice - 4;
salt to taste.

We divide the minced meat into small balls, for example, with a teaspoon. To make it more convenient to roll meatballs with your hands, your palms should be wet - then the minced meat will not stick to the skin.

While we roll the meatballs, the water with salt and parsley should boil. Dip all the balls into boiling water at the same time, leave to cook for ten minutes. When foam appears, remove it.

In the meantime, cut the potatoes into cubes, finely chop the onion and carrot. After ten minutes, put them in the broth. Let's get ready.

Rinse and cut the mushrooms into cubes, add to the broth. Immediately add spices, finely chop the garlic. Three cheese, stirring, cook for a few more minutes, until the cheese is completely melted. Let it brew for a third of an hour.

Cooking:

Fry the peeled and finely chopped onion in a pan in butter.
Boil water and lower the boiled chicken breast, cut into medium-sized pieces, fried onions and melted cheese.
Boil the products for about 10 minutes and beat everything with a blender until a homogeneous tender mass. After bringing it to a boil again, put the chopped dill, season the soup with pepper and salt.
When serving the soup, to each eater in a plate, if desired, squeeze a little garlic and put a few pieces of toast.

Cooking cheese soup with melted cheese

Among the many recipes for cheese soups, there are clear leaders. And the best of them are cheese cream soups and puree-like soups with the addition of melted cheese, which always decorates the broth and gives it a rich creamy taste. Let's see how to cook it.

Ingredients:

Processed cheese - 250 g
Potatoes - 4 pcs.
Onion - 1 pc.
Dill greens - a bunch
Carrot - 1 pc.
Olive oil - 3 tbsp
Salt - to taste

Cooking:

Put 1 liter of drinking water on the stove to boil.
Stir-fry diced carrots and onions in olive oil. Saute vegetables until translucent.
Send the roast, diced potatoes and spices to boiling water.
Grate or finely chop the melted cheese and put it into the pan when the potatoes are almost ready.
Reduce the heat to medium and stir the soup constantly until all the cheese has melted.
Put the chopped dill greens, boil for 1 minute and turn off the stove. Close the pot with a lid and steep the soup for 10 minutes.
Serve the soup for lunch, pouring it into bowls. It goes well with white bread toast served separately.

Soup with cheese and chicken is a very satisfying, fragrant and simple dish that quickly and for a long time saturates our body. This soup can be seasoned with all kinds of vegetables (potatoes, carrots, onions), cereals (barley, buckwheat, rice), legumes (beans, lentils), pasta, etc.

Ingredients:

Processed cheese - 250 g
Chicken fillet - 500 g
Carrot - 1 pc.
Potatoes - 4 pcs.
Onion - 1 pc.
Butter - 25 g
Greens (to taste) - a small bunch
Black ground pepper - a pinch
Salt - to taste
Bay leaf - 2 pcs.
Peppercorns - 3 pcs.
Croutons - for serving

How to make Chicken Cheese Soup:

In a 2 liter saucepan, lower the chicken fillet, washed and cut into medium pieces. After boiling, put the bay leaf, ground pepper and peas, and salt. Boil the broth for 20 minutes.
10 minutes after the broth boils, put the diced potatoes into the pot.
In a frying pan in butter, fry onions and carrots, and send them to the soup.
Grate the melted cheese and put it in the pan when the soup is almost ready. Stir it well so that it dissolves completely, and turn off the heat.
Sprinkle the soup with herbs before serving, and serve with croutons if desired.

Cheese soup with mushrooms

Cheese soup with mushrooms is a healthy and spicy dish that can decorate any dinner table, both everyday and solemn. This is a quick dish, however, it is quite satisfying and tasty. You can use both fresh mushrooms and dried ones. Mushrooms, oyster mushrooms, porcini mushrooms and any other mushrooms to taste will do.

This soup can be supplemented with any food, for example, potatoes, carrots, cauliflower, pearl barley or rice. And if you grind all the ready-made ingredients of the soup with a blender and add sour cream, cream or milk, you get a delicate cream soup.

Ingredients:

Fresh champignons - 500 g
Processed cheese - 250 g
Butter - 30 g
Onion - 1 pc.
Vegetable refined oil - 60 g
Drinking water - 1.5 l
Black ground pepper - a pinch
Salt - to taste

Step by step preparation:

Pour vegetable oil into a heated frying pan and put chopped onions to pass through.
Cut the mushrooms into 2-4 parts and add to the pan with the onions. Saute mushrooms with onions for about 15 minutes, seasoning them with salt and black pepper.
Boil a pot of water, reduce the temperature to medium and stir constantly, dissolving the melted cheese in it. Let the water boil and cook for 2 minutes.
Transfer the fried mushrooms with onions to a saucepan and boil over low heat for 2-3 minutes. Add butter to the soup, adjust the taste with salt and pepper.
Divide the soup between bowls and top each with chopped parsley. Also croutons from a fresh white loaf are perfect for the soup.
To prepare croutons, cut the loaf into cubes and place it on a greased baking sheet. Send them to the oven for 5-7 minutes at 200 degrees. Add ready-made croutons to the plates individually.

Only a light and incredibly tender cheese soup with meatballs can replace rich borscht. In the dish itself, at first glance, it seems that there is nothing remarkable - meat broth, complemented by round products made from minced meat. However, this first dish turns out to be quite satisfying and very nutritious. With just two ingredients, you can turn a dish into a real art of culinary masterpiece.

Ingredients:

Minced meat - 300 g
Hard cheese - 50 g
Potatoes - 3 pcs.
Carrot - 1 pc.
Butter - 25 g
Onion - 1 pc.
Black ground pepper - a pinch
Salt - to taste

Cooking Cheese Soup with Meatballs:

Cut potatoes into cubes and dip into boiling water.
Heat the butter in a frying pan and fry the diced carrots and onions in half rings until light. Then add the roast to the pot with the potatoes.
Prepare meatballs from minced meat and add them to the soup. Meatballs are prepared as follows. Minced meat is seasoned with salt, black pepper, kneaded well and beaten off so that the products in the soup do not fall apart. Minced meat is beaten off as follows. He takes it in his hands, and with force rushes back into the plate or onto a flat surface. This process is done 3-5 times. Of course, you can add a chicken egg to fasten the minced meat, but then the broth will turn out to be too cloudy.
After laying the meatballs, reduce the heat to medium, and cook them until tender, constantly skimming off the foam.
Grate hard cheese on a medium grater and add to the finished soup. Stir it until it dissolves completely and remove the pan from the heat.
Let the first course infuse for about 10 minutes and pour it into portioned plates. Serve the soup with fresh white bread toasts.

Simultaneously simple and spicy soup with cheese and shrimp is easy to prepare. The combination of cheese and seafood gives the dish a delicate taste and piquant aroma. This hearty, healthy and tasty dish will not spoil the figure, but will saturate the body for half a day. Treat yourself and your family to its delicate taste.

This soup can be supplemented with any vegetables, such as potatoes, carrots, cauliflower. Rice, lentils and small pasta also go well with shrimp.

Ingredients:

Peeled shrimp - 250 g
Processed cheese - 350 g
Potatoes - 3 pcs.
Onion - 1 pc.
Carrot - 1 pc.
Refined vegetable oil - for frying
Black ground pepper - a pinch
Parsley greens - a small bunch
Salt - to taste

Cooking:

Boil 2 liters of water and dissolve the grated melted cheese over medium heat.
Add diced potatoes to the saucepan with cheese, season with salt and cook until tender.
In the meantime, make the fry. Heat refined vegetable oil in a frying pan and fry finely chopped carrots and onions until golden.
When the potatoes are ready, add vegetable fry and shrimp to it. Boil soup and add chopped parsley. Adjust the taste of the dish with salt and black pepper. Mix everything well and turn off the fire.
Close the pot with a lid and leave the soup to infuse for 10 minutes. Then serve it to the table.

A plate of mouth-watering and fragrant examples of cheese soups above can satisfy your hunger for a long time, fill your body with strength and energy. Cook first courses with pleasure, delight and surprise your family with delicious and new dinners.

A video recipe with tips from Chef Lazerson on how to cook cheese soup the right way:

It's good when there is a pot of rich borscht in the refrigerator. Or fragrant pea soup with smoked meats. Worse, when all this was in the refrigerator yesterday, and today, quite suddenly, as it always happens, it turned out to be empty. And upon returning home, you need to cook something, but quickly. Of course, you can do without soup at all, you can cook some kind of cereal soup, or you can cook hearty, beautiful and unusual cheese soup at the same time. To prepare it, you will need a very simple set of products and a recipe that MirSovetov willingly provides you with.

If you try to classify this soup, then it would be most correct to classify it in the category of dressing soups, which are most common in Eastern Europe. It is believed that dressing soups, in addition to the main component boiled in the soup, are additionally seasoned with vegetables, cereals, herbs, and so on. Often such soups are called Russian type soups.

Cheese soup - products

2-3 medium potatoes;
1 small onion;
1 carrot;
3 processed cheese;
greens to taste.

Cheese soup - preparation

The recipe indicates the amount of food for a three-liter pot of water. If you want to cook a smaller portion for a test or, on the contrary, are going to cook more soup, MirSovetov recommends taking processed cheese at the rate of one piece per liter of water.

We put a pot of water on the stove. Pour water into the pan not to the brim, because. then, when we put curds in the soup, the liquid level will rise. While the water is boiling, peel the potatoes and cut them into large cubes or strips.

Potatoes when cooking soup (or when boiling whole tubers for a side dish) should be put only in boiling water. Thus, you will keep all its useful substances in the potato, among which there is even vitamin C, and in very noticeable quantities. To ensure that the potatoes cook evenly without being boiled into tatters on the outside, cook them over medium heat.

Add carrots to the onion, grated on a coarse grater or cut into small cubes. When the carrots get a light orange hue, put the vegetables in the future cheese soup. Now salt the soup and add spices to taste. It is very good to add fragrant herbs such as oregano, savory and marjoram to this soup.

Very often they confuse or mix two different concepts - “spices” and “seasonings”. Meanwhile, the difference between them is very significant. Of course, linguists will say that these words are synonyms, but culinary experts will refute them. So, from a culinary point of view, spices include substances that change the taste of the product and its consistency, but are not parts of plants. And spices are flavoring substances of plant origin. And, finally, seasonings include spices with spices, sauces, and various sauces. Those. salt in our future soup is a spice, oregano and marjoram are a spice, and if you put sour cream in the soup while eating, it will be a seasoning.

To diversify the taste of cheese soup, you can put any frozen or fresh vegetables along with onions and carrots. For example, lettuce, corn or green beans. But even without additional vegetables, cheese soup is very tasty.
When the potatoes are half cooked, add processed cheese grated on a coarse grater to the soup. If you put the cheese before, then the potatoes may remain hard, because. poorly cooked in an acidic environment.

Processed cheese is made from different varieties of cheese after a short period of maturation. They are subjected to additional heat treatment. Such cheeses can be pasty or lamellar. All processed cheeses, regardless of consistency and flavoring additives, are rich in calcium, sodium, phosphorus, magnesium and other useful substances. At the same time, processed cheeses contain practically no cholesterol, which makes them especially valuable for nutrition. However, it is better for people suffering from gastric diseases to avoid the frequent use of processed cheeses, because. in their manufacture, additional lactic and citric acid is used, which can irritate the stomach lining more.

For this soup MirSovetov advises to take processed cheese precisely because when melted it becomes smooth and diverges evenly throughout the volume of liquid. Nevertheless, you should not put cheese in large pieces or whole, in this case, the cheese will melt for a long time, and hard pieces will remain anyway.

To make it easier to grate the cheese, put it in the freezer for fifteen minutes before cooking.
After the cheese has been added to the soup, reduce the heat under the pan to medium or even to low. With high heat and intense boiling, the cheese will melt worse, as if brewing. In this embodiment, in the soup then there will be small undissolved lumps. After the processed cheeses are completely melted and the soup acquires a pleasant color and a uniform texture, add finely chopped fresh herbs to the pan.

Stir and, as soon as the soup boils, cover the pan with a lid and turn off the heat.
And now, after a very short amount of time, the cheese soup is ready. It can be served with sour cream and crispy croutons or fresh white bread, although it is delicious on its own.

By adding various vegetables or cooking cheese soup in meat, fish or mushroom broth, you will get a new taste of a proven first course every time. Bon Appetit!

Cheese soups take pride of place in the category of first courses. They are loved for their ease of preparation and at the same time for their sophistication, and also for the fact that they are always appetizing and tasty. They always turn out tender, light and airy in texture, and satisfying in content.

There is a legend according to which one of the chefs in France (well, where else!), when preparing the first course, accidentally dropped a piece of cheese into the broth. At first, I was very upset, because I thought that I would have to pour everything out. But before doing this, he decided to try what he did. And I was extremely surprised by the taste and tenderness of the resulting broth.

Later, he began to experiment with different tastes and ingredients. And every time the result pleased him. Subsequently, the famous cheese soups - mashed potatoes - began to be prepared. They are being prepared to this day and are real gems in the piggy bank of French cuisine.

So today I suggest you experiment and cook different delicious options. Moreover, you can cook them with chicken, and with mushrooms, and even with sausage, and everywhere, of course, it will be the main ingredient - cheese! It can be absolutely anything - and the usual hard, and curd type "Ricotta", and, in principle, any other. And I suggest using in today's recipes - melted.

According to this recipe, we will prepare a soup of cheese, vegetables and cream, using vegetable potato broth. Although you can cook it with the addition of chicken meat.

If there is no cream, then you can cook it using milk, both regular and baked.

We will need:

potatoes - 3 - 4 pcs
onion - 1 pc.
carrots - 0.5 pcs
melted cheese - 150 gr
butter - 50 gr
cream - 2 cups (you can milk)
potato broth - 1 cup
salt, pepper - to taste

Cooking:

1. Cut the potatoes into small cubes and boil in a small amount of lightly salted water. In this case, you need to remove the foam. We will not pour out the potato broth, we will need it later for the recipe.

2. In the meantime, the potatoes are being cooked, grate the carrots on a fine grater and cut the onion very finely into cubes.

3. Melt the butter in a pan and fry the onions in it first, and then the carrots. Saute the vegetables until they are soft and reduced in size by about half.

4. Drain the broth from the finished potatoes, add half a glass of warm cream or milk, but do not heat them much, they should be only slightly warm, not hot.

5. Mash hot potatoes.

6. Cut the cheese into small cubes. I use processed cheese, but in general you can make soup from regular hard cheese. And in one, and in another version, it will turn out very tasty.

7. Add it to the puree, stir and let sit until completely melted. The melted cheese, when stirred, will stretch in long threads.

8. When this happens, add the vegetables fried in oil to the puree and mix well again until smooth.

9. Then pour the remaining warm cream and the potato broth that has cooled down a little by that time. Mix again. First with a spatula, and then finish the mixing process with an immersion blender.

10. Salt the finished soup puree and sprinkle with pepper to taste. Serve with fresh herbs.

Tender, light, airy and delicious soup is ready! And it took us very little time to prepare it, about 30 - 40 minutes.

Video on how to make cream cheese soup

Pureed soups are also very tasty with melted cheese. At the same time, it is not at all necessary that they be with chicken or meat. Even using ordinary vegetables, you can cook a delicious first course.

And if you also have some fresh or frozen greens, such as nettles, spinach, or even lettuce, then such a soup will also be super healthy.

And here is one of those recipes. The dish is prepared according to it quite simply, and, importantly, quickly. Both adults and children eat it. It is also very good for diet food.

It contains many useful vitamins and minerals. Yes, and just delicious!

With melted cheese and chicken

We will need:

chicken fillet - 500 gr
potatoes - 3 - 4 pcs
carrots - 1 pc.
onion - 1 pc.
processed cheese - 2 pieces of 100 gr
small vermicelli - 0.5 cups
butter - 2 s. spoons (50 gr)
salt, pepper - to taste
bay leaf - 1 - 2 pcs
spices - optional
greens - bunch

Cooking:

1. To prepare the soup, you can use any parts of chicken meat, but it is more tender from chicken fillet.

Wash the fillet, cut into small pieces 3-4 cm in size. Then pour cold water at the rate of 2.5 liters and put on fire. Boil.

2. During boiling and in the first minutes of cooking, carefully remove the foam.

3. While the meat is cooking, cut the potatoes and onions into cubes. Grate carrots.

4. Melt the butter in a pan and fry the onion in it. Then add carrots to the same place and fry everything together until the vegetables become soft and decrease in volume by almost half.

You can cook frying in butter, ghee, as well as in vegetable oil.

5. After the chicken has been cooked for 20 minutes, add chopped potatoes and roasted onions and carrots to the broth. Cook until potatoes are cooked through, about 15 minutes.

6. Add vermicelli, it is best to use thin and small vermicelli for this. So the dish will look more aesthetically pleasing.

Cooking such vermicelli usually takes about 5 minutes.

7. Then add salt and pepper to taste, bay leaf and spices if desired. Let it boil and add the melted cheese cut into cubes. Stir until it is completely dissolved.

8. Pour chopped greens and cover with a lid.

9. After that, remove the soup from the heat and let it brew for at least 10 minutes.

Pour into bowls and enjoy! Our wonderful soup is ready. Fragrant, appetizing and satisfying!

The same option can be prepared with smoked chicken. Then it will have not only a creamy taste, but also loved by many, the smell and taste of smoked meats.

And if you sprinkle it with black bread toasts, then it will generally look like a firework of taste.

With chicken breast and mushrooms

The favorite combination of chicken and mushrooms is embodied in this recipe. Therefore, this soup is one of those that are prepared most often.

We will need:

chicken breast - 1 pc.
chicken broth - 2 liters
melted cheese - 300 gr
potatoes - 3 pcs
carrots - 1 pc.
onion - 1 pc.
champignons - 250 gr
vegetable oil - 2 - 3 tbsp. spoons
spices for chicken
salt - to taste

Cooking:

1. Wash chicken breast and pat dry with paper towel. Remove all bones. Then cut into small pieces. In this case, it is better to remove the skin from the breast. The soup will turn out to be rich and satisfying anyway, so we won’t need extra fat here.

2. Cut potatoes into cubes.

3. Pour the pre-cooked chicken broth into the pan, warm it up and put the chopped potatoes and chicken fillet into it. Bring to a boil, then reduce heat and simmer for 20 minutes.

4. Cut the onion into small cubes, grate the carrots.

5. Mushrooms cut into small pieces. You can use both fresh and frozen mushrooms. The variety of mushrooms can also be different. It can be any forest mushrooms, and champignons and oyster mushrooms.

6. Heat vegetable oil in a frying pan and put carrots in it, fry for 1 minute.

Then add onion to it. Fry on low heat all together until the vegetables are soft.

7. Add mushrooms and fry everything together until the mushrooms are also soft.

8. When vegetables and mushrooms are ready, and when 20 minutes of cooking chicken and potatoes have passed, put the roast in the broth.

9. You can immediately put melted cheese. Add it to your liking, it can be either ordinary 100-gram processed cheeses, such as "Friendship", or, for example, Hohland cheese.

10. Stir it until completely dissolved. Then add spices and salt to taste. Boil everything together for 5 minutes.

11. Then turn off the heat, cover the pan with a lid and let it brew for 10 minutes. Then pour into bowls and serve.

You can sprinkle it with fresh herbs. Add more sour cream if desired.

And you can also grind all the cooked ingredients together with the broth with a submersible blender, and then you get a delicious and tender soup - mashed potatoes!

This soup is light and very tasty. He eats great both in winter and in summer!

creamy mushroom soup recipe

Cheese soup turns out very tasty even without the presence of chicken meat in the recipe. Mushrooms are essentially meat, only of plant origin. When you cook, sometimes you don’t add anything to it except mushrooms, potatoes and onions. And how delicious it is!

You can cook it both from fresh mushrooms and from frozen ones. Absolutely incomparable it is obtained from fresh chanterelles. Beautiful color, simply incredible taste and aromatic smell. I can eat it every day! And do not get bored!

You can see one of the recipes for such a dish. Today is another recipe.

We will need:

mushrooms - 200 gr
potatoes - 3 pcs
onion - 1 pc.
cream 30% - 100 ml
melted cheese - 100 gr
butter - 50 - 60 gr
fresh herbs
salt, pepper - to taste
bay leaf - 1 - 2 pcs

Cooking:

1. Wash fresh mushrooms and cut into small pieces. If using frozen mushrooms, take them out of the freezer in advance. They can be defrosted slightly to make it easier to fry later.

But it is not necessary to defrost much so that the mushrooms do not become watery.

2. Cut the onion into small cubes. Grate one potato.

3. Heat the butter in a frying pan and fry the mushrooms on it. Then add the onion and fry everything together until the onion is soft.

4. Add the grated potatoes, reduce the heat to a minimum and fry until the potatoes are cooked. It shouldn't get too hot.

5. Cut the two remaining potatoes into cubes, pour water at the rate of 2 liters and cook until tender. Salt the water in which it will be boiled.

6. Processed cheese can be used soft, like "Hohland", or you can buy our traditional processed cheese "Friendship".

To make it easier to work with, it is best to rub it on a grater. And it will be easier to do this if you freeze it in the freezer.

7. When the potatoes are cooked, add the roast, pepper to taste and bay leaf. Boil 5 minutes.

8. Then add the grated cheese, mix until it is completely dissolved and pour in the cream last. Bring to a boil, but do not boil.

Just cover tightly with a lid and leave to infuse for 10-15 minutes.

If desired, the contents can be mashed, and in this case you get the most delicate soup - mashed potatoes.

9. Serve sprinkled with chopped fresh herbs.

This is probably my favorite recipe, especially in a pureed state. Delicate, with an airy texture, with a forest smell and incredibly tasty.

It turns out excellent and simply fabulous with porcini mushrooms, boletus or strong boletus. But if there are no such mushrooms in the freeze, and summer is still far away, then even after preparing soup with champignons, you must be careful not to inadvertently eat a spoon.

With chicken in a slow cooker

It's easier than ever to cook such a soup, having a slow cooker. All you have to do is chop all the ingredients and put them in a bowl. Everything else is a miracle - the technique will do it for you.

We will need:

chicken fillet - 400 gr
potatoes - 4 - 5 pcs
onion - 1 pc.
melted cheese - 400 gr
salt, pepper - to taste

Cooking:

1. Rinse the fillet and cut into small pieces.

2. Cut potatoes and onions into cubes. It is advisable to cut the onion smaller so that it is maximally dispersed in the soup and not very felt.

3. Cut the melted cheese into cubes as well. During the cooking process, it will completely melt, so it is not particularly important how evenly you can cut it.

4. Put all the chopped ingredients into the multicooker bowl, salt and mix.

5. Fill with water at the rate of 1.5 liters, if you want it to be thicker.

6. Close the lid. Select the "soup" program on the display, the time should be set by itself - 1 hour.

7. Cook for the allotted time and serve, pouring into plates. If desired, sprinkle with chopped fresh herbs. And also sprinkle with crushed or ground pepper to taste.

Quite often, carrots are also added to the composition of the ingredients. And it's also a great addition.

Sometimes at the end of cooking, small vermicelli is also added to the multicooker bowl.

And of course, it would not be superfluous to say that all today's cheese soup recipes can also be adapted to this cooking option.

With cheese and shrimp

This is another favorite cooking option. Shrimps added to the broth in due time will do their job and give it a delicate taste and an incredible smell. The soup is not just tasty, but very tasty.

I suggest watching this recipe in the video version. Moreover, despite the simplicity of preparation, it turns out to be very tasty and refined.

By the way, I met similar cooking lizards using crab sticks. And although I have never tried to cook with them, I must say that I like the idea. And I want to try to cook something like this for lunch someday.

I think that it will turn out not worse than today's version.

In addition to the recipes already proposed, which are most often prepared in the kitchens of many people, there are recipes that are not so popular. But, in my opinion, they should not be forgotten either. Moreover, they are also tasty and nutritious.

And here are a few of these recipes, let's add to our piggy bank together.

And the next recipe is for gourmets, and even for meat lovers. It is cooked with pork, and it turns out very satisfying.

With pork and meatballs

We will need:

pork - 500 -600 gr
processed cheese "Friendship" - 2 pcs
boiled yolks - 4 pcs
loaf - 1 pc
salt - to taste
greens - for serving

Cooking:

1. Wash the meat and cut into small pieces, pour them with cold water and boil until tender. When cooking, carefully remove the foam and avoid intense boiling.

2. Strain the finished broth through two or three layers of gauze. And put the pork aside for now.

3. Cut off the crusts from the loaf and crumble the pulp.

4. Rub the egg yolks with a fork.

5. Freeze one processed cheese slightly in the freezer and grate.

6. Mix cheese, loaf pulp and pounded yolks. Add a little broth, mix and make meatballs the size of a walnut.

7. Put the broth back on the fire, bring to a boil, salt to taste. Cut another cheese and dip into the broth, mix until completely dissolved.

8. Put the meatballs into the water, bring to a boil again and cook for 10 minutes. Then put the left meat in the soup. Bring to a boil again. Then turn off the fire and cover the pot with a lid. Let stand and infuse for 10 minutes.

9. Then pour the soup into bowls and sprinkle with fresh herbs.

Eat with pleasure!

With chicken and cheese rolls

We will need:

chicken meat - 500 gr
potatoes - 3 - 4 pcs
carrots - 1 pc.
onion - 1 pc.
processed cheese "Friendship" - 2 pcs
butter - 50 -70 gr
salt, pepper - to taste
bay leaf - 2 pcs
greens - for serving

For test:

flour - 300 gr
egg - 1 pc.

Cooking:

To make it easier to work with the curds, place them in the freezer in advance for at least 30 minutes.

1. Grate half of the carrots, cut the other half into circles. Onions can be cut into small cubes, but if you do not like it in the broth, then leave it whole.

2. Wash chicken meat, place in a saucepan and pour two liters of water. Put on fire and cook for 20 - 25 minutes until tender. Remove foam periodically when it forms.

Any meat can be used. It can be both fillet and bone-in meat. If you cook the broth on the bones, then be sure to strain it when it is ready.

3. Together with the chicken, put the rounds of carrots and onions into the broth, if left whole. When boiled, carrots will give color to the broth, and onions will give all their juice. At the end of cooking, the onion from the broth will need to be removed and thrown away.

You can do the same with carrots, or you can leave it in the broth.

4. Fry grated carrots in butter. If you cut the onion, then fry it too.

5. After the chicken is cooked, remove it from the broth. If necessary, strain the broth, then send the potatoes cut into cubes or sticks into it. And to make it tastier and more aromatic, add a bay leaf. Boil until tender in salted water.

6. In advance, knead a fairly thick dough of flour, eggs and salt. Let it sit for a bit and disperse. And after putting the potatoes in the broth, roll out the dough into a thin layer, as we roll out when we cook homemade noodles.

7. Remove the cheese from the freezer and rub it on a grater directly onto the dough layer. Spread evenly over the entire surface and roll into a roll, while the cheese filling should remain inside.

Moisten the edge with water so that the roll does not open during cooking.

8. Cut it into small pieces 2 cm wide.

9. Taste the potatoes, and if they are ready, put the rolls into the boiling broth. Cook for 5 to 10 minutes, depending on how big they were made. The dough must be fully prepared.

Add salt to the broth along with the rolls, if necessary.

10. When ready, take out the onion if it was cooked whole, and carrot slices if desired. Personally, it does not bother me, and I never throw it away.

Cover the pot with a lid and let it brew for 10 minutes.

11. Then pour into plates and sprinkle with chopped herbs.

The soup is not only tasty, but also beautiful and original in appearance. Eating this is a pleasure!

With sausage and vermicelli

As we have already noticed today, soups using cheese can be prepared with completely different ingredients. And one of these products is sausage. It can be anything - just boiled, and smoked, it can also be sausages and sausages.

You can cook with anything, the main thing is to take into account the preferences of your family.

And here is one of the recipes, which is prepared quite simply, quickly, and most importantly, the finished dish turns out to be rich, appetizing and tasty.

Here, thin vermicelli is also used as an additional ingredient. And as a delicious addition, before serving, the soup is sprinkled with fresh herbs and croutons.

Here is such a noteworthy recipe appeared in our piggy bank today.

And in conclusion, a very rare recipe.

With oatmeal and zucchini

I don't make this soup often. But when a lot of zucchini ripens in the garden, then you come up with all sorts of interesting dishes using them. And I must say that it turns out just fine!

We will need:

zucchini - 1 piece (small)
oatmeal - 0.5 cup
processed cheese - 1 piece (100 gr)
meat or chicken broth - 1 liter
salt, pepper - to taste
greens - for serving

Cooking:

1. Wash the zucchini, remove the skin and seeds, if any have already formed in it. But it is best, of course, to use a young specimen for cooking, where the seeds have not yet matured and therefore are still dairy themselves.

2. Cut it into cubes or sticks. Whoever wishes. Transfer the pieces to the meat or chicken broth, bring to a boil.

3. And when it boils, add oatmeal. Again, wait until it boils, and immediately salt. You can add spices and dried herbs if you like. Boil everything together for 10 minutes.

Parsley, marjoram, basil and mint can be added as dried herbs. It will be very tasty and fragrant!

4. Soak the cheese in advance in the refrigerator, then grate it. Add it to the broth, let it boil. Stir thoroughly until completely dissolved.

5. Turn on the soup, cover with a lid and let it brew for 10 - 15 minutes.

6. Pour the finished soup into bowls and sprinkle with chopped herbs.

This option is very good for unloading days. It is satisfying, but at the same time not so high-calorie. And as you have noticed, it does not contain potatoes.

And another of its advantages is that it is prepared in minutes.

I wanted to write some recipes today, but it didn’t work out! It turned out a lot, and this is probably no coincidence. All the proposed options deserve our attention and are a welcome first course on the dining tables.

I hope you understand the basic principle of cooking. As you have probably seen, all soups are prepared according to two different schemes. In one of them, some components are first fried, and then laid out in the broth. And in the second version, they are laid out in the broth without prior heat treatment.

In both cases, everything is brought to readiness in the broth. And at the end, cheese and cream are added, if any, in the recipe.

Also, you most likely realized that in any of the options proposed today, you can puree the mixture, and in this case you will get a gentle and airy soup - puree.

But you can also eat just soup, as usual, with chopped and chopped vegetables.

For soup - mashed potatoes, prepare croutons, with them it will be especially tasty. In both cases, use fresh herbs for serving. Extra bright live paint will never be superfluous.

After all, in any dish, not only taste is important, but also appearance. We first see with our eyes, and if we like what we see, gastric juice begins to be produced faster, which means food is better digested.

But this is a completely different topic.

Thanks for reading the recipes and leaving comments. I always enjoy reading them.

Bon appetit everyone!