Traditional cheese soup with sausage
Recipe for simple soup with cheese and sausage nomadfrom one cookbook to another practically without changes. And if such a recipe has not yet added to your culinary collection, then it's time to correct this mistake. Ingredients:
- 50 g of any hard cheese;
- 1 fused cheese;
- 150 g of boiled-smoked sausage;
- 1 head of onions;
- 1 large potato;
- 2 tablespoons of vegetable oil;
- Salt;
- Fresh greenery.
Preparation: Place a pot of water on the fire.While the water is boiling, peel and wash the potatoes and cut them into cubes. When the water in the pan boils, season the chopped potatoes and cook until they are not fully cooked. In the meantime, peel and finely chop the onion. Now pour vegetable oil into the frying pan and fry the onion in it until it turns golden. Cut the sausage into strips and the processed cheese into small cubes. Now (when the potatoes are half-cooked), put the sausage and fried onion into the soup. Wait until the soup boils again and season it with processed cheese. Add the cheese gradually, constantly stirring the contents of the pan and letting the cheese cubes dissolve. After that, grate the hard cheese on a coarse grater, put it into the soup, add salt to your taste and finely chopped fresh herbs. That's it, our cheese soup is ready! But if you let it sit, the taste of this delicate first course will become even better.
Soup with hunting sausages
If you are looking for a recipe for cheese soup with smoked sausage, try making this soup with hunter's sausages. You will hardly find a more pronounced smoked taste of sausage. Ingredients:
- 500 g of processed cheese;
- 2-3 hunting sausages;
- 1 head of onions;
- 1 small carrot;
- 1 handful of dry rice;
- 1 garlic clove;
- 2 potatoes;
- Salt;
- Vegetable oil;
- Fresh greenery.
Preparation:We clean, wash and chop the vegetables. Cut the potatoes into slices, grate the carrots on a coarse grater and finely chop the onion. Immediately wash and soak the rice. Now take a three-liter saucepan, fill it with water and put it on the fire. Immediately season the potatoes and wait for the water in the saucepan to boil. During this time, we need to fry the onion and carrot in vegetable oil. Since our carrots are grated, they can be fried at the same time as the onion. When the water in the saucepan boils, season the soup with rice and cook it until almost completely done. After that, add the carrot and onion mixture, the hunting sausages cut into strips and bring the soup to a boil again. At the very end, add the diced processed cheese and wait for it to dissolve. After that, taste it and add salt if necessary, season with finely chopped greens and crushed garlic. As soon as the soup boils, turn off the heat, cover the pan with a lid and leave the soup to steep for ten to fifteen minutes.
Light Cheese Soup
This recipe involves using any cooked sausage. Then the soup will not have a pronounced smoked taste. Ingredients:
- Cooked sausage - 300 g;
- Processed cheese - 200 g;
- Potatoes - 4 pieces;
- Onions - 2 heads;
- Carrots - 2 pieces;
- Vegetable oil;
- Salt;
- Black ground pepper.
Preparation:The recipe is designed to prepare a two-liter pot of soup. The soup cooks quickly. Therefore, first you need to prepare all the ingredients. So, peel, wash and chop the vegetables: chop the onion, pass the carrots through a coarse grater, cut the potatoes into cubes. Cut the sausage and potatoes into cubes, and grate the processed cheese. Put a pot of water on the fire and put the grated cheese in there. Wait until the cheese broth boils, and immediately season the soup with potatoes. While the potatoes are boiling (and we need to boil them until done), fry them. To do this, first heat the vegetable oil in a roasting pan, and then fry the carrots mixed with onions in it. When the vegetables are almost ready, add the chopped sausage and continue frying for another three to four minutes. During this time, the potatoes in the soup should already be done. Season the soup with the fried vegetables, add salt and pepper to taste and bring the soup to a boil. Immediately after this, you can remove the pan from the heat and serve the soup. It will be very tasty if you complement this dish with rye croutons or croutons.
Cheese soup with mushrooms and ham
As we promised, we offer you a recipe for cheese soup, which combines sausages and mushrooms. Ingredients:
- 2 liters of broth or water;
- 200 g of fresh mushrooms;
- 1 carrot;
- 1 onion;
- 2 processed cheese;
- 4 potatoes;
- 100 g of ham;
- Fresh greenery;
- Salt;
- Spice.
Preparation:Peel, wash and dice the potatoes, then put them in a pot with broth and cook for ten minutes after the water boils. Peel and wash the onion and carrot, then chop the onion and grate the carrot on a coarse grater. We still need to fry these vegetables in vegetable oil until almost done, then add the mushrooms and ham cut into strips and continue frying for another five to seven minutes. After that, add the fried mixture to the pot with the potatoes and cook everything together for another five minutes. At the very end of cooking, season the soup with grated processed cheese, wait until it dissolves, and season the soup with salt and spices. Serve with croutons, crackers and fresh herbs.
Soup with smoked sausage and pasta
Another very simple recipe for making cheese soup with smoked sausage. This time we will supplement it with pasta. Ingredients:
- 3 processed cheese;
- 50 g of butter;
- 1 onion;
- 1 small carrot;
- 2 garlic cloves;
- 300 g of smoked sausage;
- 100 g of small pasta;
- Green onions;
- Salt and spices.
Preparation:Place a saucepan of water (two to three liters) on the fire and start working with the vegetables. Peel, wash and chop the carrots and onions: grate the carrots on a coarse grater, and finely chop the onion. Now melt the butter in a frying pan and fry the vegetables. While the onions and carrots are frying, cut the processed cheese into small pieces and then add them to the boiling water. Let the cheese completely dissolve in the water, remembering to stir the broth. After that, season the soup with smoked sausage cut into strips and fried vegetables. When the soup has boiled for about three minutes, season it with chopped green onions and pasta. And when the pasta is cooked, add chopped garlic, salt and spices to the pan. Turn off the soup and let it brew.
Soup in edible plates
This recipe will be appreciated by loversgastronomic experiments. The thing is that we will prepare not only the cheese soup itself, but also the edible plates in which it will be served. Ingredients:
- 1 liter of water;
- 2 processed cheese;
- 200 g of fresh mushrooms;
- 2 potatoes;
- 1 onion;
- Black pepper;
- Sweet paprika;
- 300 g of small sausages;
- Salt.
For plates:
- 0.5 kg of wheat flour;
- 1 tablespoon of semolina;
- 15 g fresh yeast;
- 2 tablespoons of salt;
- 3 tablespoons vegetable oil;
- One and a half glasses of water.
Preparation:First, make the dough for the plates. Sift flour into a bowl, add semolina and salt, and crumble yeast. Now pour in vegetable oil and water and knead the dough. Turn on the oven and heat it up to 180 degrees. Next, we will need any heat-resistant dish of a suitable size and shape, for example, a semicircular bowl. It is advisable to use several of these forms at once. So, turn the forms upside down. Grease them on the outside with vegetable oil, and put circles of baking paper on the bottoms. Put the dough "caps" on top, forming plates. Leave the blanks for about fifteen minutes, and then put them in the oven and bake for about half an hour. During this time, you can cook the soup. Put water on the fire and let it boil. In the meantime, clean and wash the vegetables. Cut the potatoes into cubes, finely chop the onion, slice the mushrooms and break the cheese into small pieces. When the water boils, put the potatoes, mushrooms and onions in a saucepan and cook for fifteen minutes. Then season the soup with processed cheese, and when it has completely dissolved, add salt, paprika and black pepper. Let the soup boil and turn off the heat. Boil the sausages separately. When the plates are baked, take them out of the oven, cool them, and then put a sausage in each plate and pour in the cheese soup. For beauty and additional flavor, you can season the cheese with fresh herbs. Did you like the recipes for cheese soup with sausage? By the way, if you use vegetable oil instead of butter for its preparation, then this soup can be served cold. However, this is already a matter of taste. And as we know, there is no accounting for taste. One can only argue about the complexity of this or that recipe. But for this, it is advisable to try each one in practice. In order for the dishes to be successful, you need to cook with pleasure. So experiment. Bon appetit and success in the culinary field!
