Cook soup with processed cheese for 20-40 minutes, depending on the recipe.
How to cook chicken cheese soup
A quick way for a 2-liter saucepan
Products
Processed cheese – 5 triangles
Chicken – 1 thigh (for a nutritious soup) or 1 fillet (for a diet soup)
Water – 1 liter
Potatoes – 2 pieces
Carrots – 1 piece
Onion – 1 head
Ground black pepper – half a teaspoon
Dill – a few sprigs
Sunflower oil – 2 tablespoons
How to cook soup with curds and chicken
1. Chicken, if frozen, defrost and wash.
2. Pour 1 liter of water into the pan, put the chicken and put the pan on the fire.
3. When the water boils, remove the foam and cover the pan with a lid; cook for 20 minutes.
4. While the chicken is cooking, peel and chop the potatoes.
5. Remove the chicken from the pan with a slotted spoon, cool slightly and separate the meat and return to the pan.
6. Pour potatoes into the broth.
7. Peel and finely chop onions and carrots.
8. Put the pan on medium heat, heat for 1 minute.
9. Pour vegetable oil into the pan, put the onion and fry it, stirring for 3-4 minutes.
10. Add carrots to the onion, fry for another 5-7 minutes.
11. Peel the processed cheese from the foil and cut each triangle into 3-4 parts, pour into the pan.
12. Stir the soup with a ladle for 2-3 minutes so that the curds are completely melted.
13. Add frying to the soup, bring to a boil, cook for 5 minutes.
14. Wash the dill, dry it, shaking it over the sink, and chop finely.
15. Serve hot cheese soup, sprinkled with herbs.
How to cook cheese soup with rice
Products
per pan 2 liters
Rice – 50 grams (1/4 cup with a volume of 250 milliliters)
Carrots – 1 piece
Onion – 1 piece
Potato – 2 pieces
Processed cheese – 150 grams
Bulgarian pepper – 1 piece
Salt – 1 teaspoon
Pepper – half a teaspoon spoons
Croutons – from 5 slices of white bread
Dill – a few sprigs
How to cook cheese soup with rice
1. Cut white bread into cubes with a side of 1-1.5 centimeters.
2. Put the bread cubes on a baking sheet.
3. Turn on the oven at 100 degrees, warm up for 5 minutes.
4. Put the baking sheet with crackers in the oven, bake it for 10-15 minutes, stirring regularly – the finished crackers should be crispy and lightly browned.
5. Pour 1 liter of water into a saucepan and put on fire.
6. Pour rice into the pan, cook for 10 minutes.
7. While the rice is cooking, peel and chop the potatoes; add it to rice.
8. Peel the bell pepper from the stalk and seeds, cut into thin half rings.
9. Peel and finely chop the onion, peel and grate the carrots on a coarse grater.
10. Heat up the frying pan, pour in the oil and lay out the vegetables, fry them for 7-10 minutes over medium heat, stirring occasionally.
11. Put the roast in the soup.
12. Put the processed cheese on a board and cut into cubes, then pour into the soup.
13. Cook the soup, stirring occasionally, for 3-5 minutes, then taste and add salt and pepper to taste.
14. Wash, dry and chop the dill.
15. Serve soup with processed cheese, sprinkled with herbs and crackers.
How to cook soup with cheese and salmon
Products
for a 2.5-liter saucepan
Processed cheese – 150 grams
Frozen salmon – 300 grams
Water – 1.5 liters
Potatoes – 5 pieces
Carrots – 1 piece
Vegetable oil – 3 tablespoons
Onion – 1 head
Salt – 1 teaspoon
Lemon – a few thin circles
Parsley – a few sprigs
Ground black pepper – half a teaspoon
How to cook soup with curds and salmon
1. Defrost the salmon, cut off the skin, remove the bones and rinse.
2. Cut the salmon into lengthwise pieces.
3. Pour water into the pan, put on fire.
3. Peel the potatoes, cut into cubes with a side of 2 centimeters, pour into boiled water.
4. Peel the carrots and onions, finely chop the onion, grate the carrots on a coarse grater.
5. Heat up the frying pan, pour in the oil and lay out the vegetables, fry them for 7-10 minutes over medium heat, stirring occasionally.
6. Cut the melted cheese and add to the soup; add salmon, cook with regular stirring for 10 minutes.
7. Put the frying into the soup.
8. Boil the soup for another 10 minutes, cover and leave for 10 minutes.
9. While the soup is infused, wash, dry and finely chop the parsley.
10. Serve the soup sprinkled with parsley, putting a circle of lemon on the edge of the plate.