Selection of ingredients
It has long ceased to be a secret that manyManufacturers counterfeit meat products by adding soy for greater weight, dyes for attractive coloring, flavorings for a more appetizing smell. When heat-treated, such products may behave unpredictably: they acquire an unpleasant aroma or shrink too much. Therefore, you should not try to buy a cheap product. It is better to buy products from well-known manufacturers, whose name will serve as a guarantee of the quality of the meat product. Before buying smoked meats for soup, you should inspect their appearance. The surface of the meat product should be dry and clean, without spots, mucus or mold. The fat should be white or slightly pinkish, the pulp - elastic and dense, reddish or pink. It should be remembered that only raw smoked products have a salty taste. Baked-smoked or boiled-smoked can only be lightly salted. All smoked meats have a peculiar aroma. However, if the smell is too strong, then you should think about it. Flavorings may have been used in the preparation of the product. Brisket or other fatty smoked meats make the soup quite high in calories. Therefore, those who care about their figure should replace fatty brisket with smoked meat or poultry, thereby reducing the calorie content of the dish. Also, to melt off excess fat, smoked meats are lightly fried in a dry frying pan before cooking.
Recipe for cheese soup with smoked meat
Ingredients:
- Water - 2 l
- Processed cheese - 200 g
- Smoked brisket - 150 g
- Potatoes - 3 pcs.
- Green beans - 300 g
- Carrots - 1-2 pcs.
- Zucchini — 1 piece
- Greenery
- Salt, spices
Method of preparation:Peel, wash and cut the potatoes into small cubes. Peel, wash and grate the carrots or cut them into thin strips. If the zucchini is young, you don’t need to peel it, just wash it well and cut it into strips. Cut the green beans into cubes. After all the vegetables are prepared, put them in boiling water. Add smoked brisket or other smoked meats. Cook everything until the vegetables are ready, then add processed cheese and cook for a couple more minutes. Add salt and spices at the very end. Since the cheese and smoked meats are quite salty, you may not need salt. When the soup is ready, add chopped greens, cover with a lid and let it brew for 5 minutes. Rye croutons or hot garlic croutons are ideal for this soup. The cheese soup takes no more than half an hour to cook. If desired, the brisket can be replaced with ham or smoked chicken. The processed cheese can be either creamy or with the addition of other ingredients.
