Selection of ingredients
It has long ceased to be a secret that manymanufacturers forge meat products, adding soy for more weight, dyes for attractive coloring, flavors for a more appetizing smell. When heat treated, these products can behave unpredictably: they acquire an unpleasant odor or are heavily stuck. Therefore, one should not strive to buy a cheap product. It is better to purchase products of well-known manufacturers, whose name will serve as a guarantee of quality of meat products. Before you buy smoked products for soup, you should inspect their appearance. The surface of the meat product must be dry and clean, free of stains, mucus or mold. Fat should be white or slightly pink, the flesh - elastic and dense, reddish or pink. It should be remembered that only raw smoked products have a salty flavor. Baked-smoked or boiled-smoked can only be salted. All smoked products have a peculiar flavor. However, if the smell is too strong, then it should be thoughtful. Perhaps, in the manufacture of the product, flavors were used. Breast or other fatty smoked meat makes the soup quite caloric. Therefore, those who care about the figure, it is better to replace the fat brisket on smoked meat or poultry, thereby reducing the calorie content of the dish. Also, in order to extract excess fat, smoked slightly before cooking in a dry frying pan. 
Recipe for cheese soup with smoked meat
Ingredients:
- Water - 2 l
- Processed cheese - 200 g
- Smoked bacon - 150 g
- Potatoes - 3 pcs.
- Asparagus beans - 300 g
- Carrots - 1-2 pcs.
- Marrow - 1 pc.
- Greenery
- Salt, spices
Cooking method: Potatoes are cleaned, washed and cut into small cubes. Carrots are also cleaned, washed, tindered or cut into thin strips. If zucchini is young, it can not be cleaned, but just thoroughly washed and cut into strips. Asparagus beans are cut into cubes. After all the vegetables have been prepared, they are put in boiling water. There also add smoked bacon or other smoked meat. Cook everything until the vegetables are ready, then add the processed cheese and boil another couple of minutes. Salt and spices are added at the very end. Since cheese and smoked meat are salty enough, it is possible that salt will not be needed. When the soup is ready, add the sliced greens, cover it and let it brew for 5 minutes. To this soup, rye croutons or hot garlic toasts are ideal. A cheese soup is prepared for no more than half an hour. If desired, the brisket can be replaced with ham or smoked chicken. Cream cheese can be creamy or with the addition of other ingredients.
