Traditional cheese soup with sausage
The recipe for a simple soup with cheese and sausage wanders fromone cookbook to another with virtually no change. And if such a recipe has not yet replenished your culinary treasury, 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: Put a pot of water on the fire. While the water boils, we clean our potatoes and cut it into cubes. When the water in the saucepan boils, dress the cut potatoes and cook it until it is ready. In the meantime, we clean the onion and finely shred it. Now pour the vegetable oil into the frying pan and fry the onions in it until it turns golden. Cut the sausage with straws, and the cream cheese in small cubes. Now (when the potatoes have reached semi-preparedness) we put in the soup sausage and onion fry. We wait, when the soup again begins to boil, and we fill it with melted cheese. Cheese is put gradually, constantly stirring the contents of the pan and letting the cheese cubes dissolve. After that, grind a large grater hard cheese, put it in soup, add salt to your taste and finely chopped fresh greens. That's all, our cheese soup ready! But if you let him brew, then the taste of this gentle first dish will get even better. 
Soup with hunting sausages
If you are looking for a recipe for cheese soup with smoked sausage, then try to cook such a soup with hunting sausages. You can 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: Clean and wash my vegetables and grind them. Potatoes are sliced, carrots are passed through a large grater, and the onion is finely shredded. Immediately wash and soak rice. Now take a three-liter pot, fill it with water and put it on the fire. Immediately refuel the potatoes and wait for the water to boil in the pan. During this time we need to fry onion and carrots on vegetable oil. Since carrots we have grated, it can be fried simultaneously with onions. When the water in the saucepan boils, fill the soup with rice and cook it until almost complete. After this, add the carrot-onion roast, sliced hunting sausages and again bring the soup to a boil. At the very end, we put the diced cheese and wait for it to dissolve. After that, take a sample and add salt if necessary, fill the finely chopped greens and chopped garlic. Once the soup boils, turn off the fire, cover the pan with a lid and leave the soup to infuse for about ten to fifteen minutes.
Light Cheese Soup
This recipe implies the use of any cooked sausage. Then the soup will not have a pronounced smoked taste. Ingredients:
- Sausage boiled - 300 g;
- Processed cheese - 200 g;
- Potatoes - 4 pieces;
- Onion - 2 heads;
- Carrots - 2 pieces;
- Vegetable oil;
- Salt;
- Black ground pepper.
Preparation: The recipe is designed to cook a two-liter soup pan. Soup is prepared quickly. Therefore, you must first prepare all the ingredients. So, we clean vegetables, mine and crush: onions shink, carrots let through a large grater, potatoes cut into cubes. Sausage, like potatoes, cut into cubes, and chopped cheese grind on a grater. We put a pan of water on the fire and put there the chopped cheese. We wait, when cheese broth will begin to boil, and at once we fill a soup with a potato. While potatoes are being brewed (and we need to cook it until ready), we make a toast. To do this, first we heat the vegetable oil in the brazier, and then fry in it a carrot, mixed with onions. When the vegetables are almost ready, add the cut sausage and continue to fry for another three to four minutes. During this time the potatoes in the soup should already reach the ready. We fill the soup with roast, add salt, pepper to taste and bring the soup to a boil. Immediately after this, you can remove the pan from the fire and serve the soup on the table. It will be very tasty if you supplement this dish with rye crisps 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: Clean, mine and cut the potatoes into cubes, and then put it in a pan with broth and cook for ten minutes after boiling water. Onion and carrots are also cleaned and washed, and then shred onion and rub on a large grater carrots. These vegetables we still need to fry in vegetable oil until almost ready, then add to them chopped mushrooms and ham and continue to fry for another five to seven minutes. After that, add the fry in the pan with potatoes and cook all together for another five minutes. At the very end of the cooking, we season the soup with the melted cheese on the grater, wait for it to dissolve, and season the soup with salt and spices. We serve with croutons, croutons and fresh herbs.
Soup with smoked sausage and pasta
Also a very simple recipe for making a cheese soup with smoked sausage. This time we will add it to 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: We put a pan of water (two or three liters) on the fire and start to make vegetables. Carrots with onions are cleaned, mine and grind: carrots - on a large grater, onion - finely shred. Now we spread butter in the frying pan and fry the vegetables on it. While onions with carrots are roasted, cut small pieces of melted cheese, and then refuel them in boiling water. We give the cheese to completely dissolve in water, without forgetting to stir the broth. After that, fill the soup with chopped smoked sausage and vegetable fry. When the soup leaves for three minutes, we fill it with chopped green onions and pasta. And when the pasta is cooked, put in the pan crushed garlic, salt and spices. Turn off the soup and let it brew. 
Soup in edible plates
This recipe will be appreciated by amateursgastronomic experiments. The fact is that we will cook not only the cheese soup itself, but also the edible plates in which it will be served to the table. 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 we make a dough for plates. Sift into a bowl of flour, add to it semolina and salt and crumble yeast. Now pour in the vegetable oil and water and knead the dough. Turn the oven on and heat it to 180 degrees. Next, we need any heat-resistant dishes of suitable size and shape, for example, a semicircular bowl. It is desirable to use several such forms at once. So, turn the forms upside down. Lubricate them outside with vegetable oil, and on the bottoms we put circles of baking paper. From above put the "caps" of the dough, forming plates. Leave the blanks for fifteen minutes, and then put in the oven and bake for about half an hour. During this time, you can cook the soup. We put water on the fire and leave it to boil. Meanwhile, we clean and wash my vegetables. Potatoes cut into cubes, chop the onions, mushrooms cut into plates, and break the cheese into small pieces. When the water boils, put potatoes, mushrooms and onions in a pot and cook it all for fifteen minutes. Then fill the soup with melted cheese, and when it completely dissolves, add salt, paprika and black pepper. We give the soup to boil and turn off the fire. Separately boil sausages. When the plates are baked, take them out of the oven, cool them, and then put sausage in each saucepan and pour the cheese soup. For beauty and extra taste, you can season the cheese with fresh herbs. You liked the recipes of cheese soup with sausage? By the way, if you use not butter, but vegetable oil for its preparation, then such soup can be served cold. However, this is already a matter of taste. As for the tastes, as you know, they do not argue. You can only argue about the complexity of a recipe. But for this, everyone should try it out in practice. To make the dishes successful, you need to cook with pleasure. So experiment. Enjoy your appetite and success in the culinary field!
