The original cheese soup is extremely simple to prepare, delights the table pleasantly and never bothers. Cheeses with fillers in the form of ham or mushrooms make a new touch in the well-known taste ensemble of the dish.
The savory sharpness of the cheese sets off the soft creamy taste of the food and is more pronounced in the hot broth. Soup with melted curds fill with fresh sour cream or heavy cream. Alternatively, at the end of cooking, you can enter a little pounded with garlic dill.
Wonderful addition will be slices of crispy pickled cucumbers on the edge of Borodino bread.
Ingredients Required:
- 2, 5 l of broth;
- 800 g potatoes;
- 180 g onions;
- 200 g carrots;
- 80 grams of rice;
- 3 pcs. processed cheese;
- salt to taste;
- ground black pepper to taste;
- 2 pcs. bay leaves;
- 4 sprigs of dill;
- 4 tbsp. l sunflower oil.
Cooking
1. Rinse the potatoes thoroughly. Peel off. Cut into small pieces. Place in a suitable-sized cooking pot. Rinse the rice several times to avoid turbid water. Add to potatoes. In this recipe you can use not only rice cereal, but also other cereals that you like more.
2. Pour broth: meat or vegetable. You can use water if you haven't had broth. Send in a strong fire. Bring to a boil. Cook potatoes and rice over low heat.
3. In the meantime, make a fry. Peel the onions and carrots. Grind at its discretion. Heat sunflower oil in a frying pan. Add vegetables. Fry over medium heat until soft.
4. Cut the processed cheese into small cubes or grate on a large grater. When the potatoes and rice are cooked, add to the pan. Stir. Cook until melted cheeses.
5. Pour the fried vegetables. Stir. Add bay leaf, salt, black pepper. Bring to a boil. Boil for about five minutes. Turn off, leave to infuse for 15-25 minutes.
6. Sprinkle with chopped dill. Soup with processed cheese is ready. Call everyone to the dinner table.
