This soup was very popular in the 70's and 80's and was very easy to prepare and consisted of only 4 main ingredients. However, its "highlight" is that you can add something else to it at your discretion, while getting different variations of the first course. In addition, cheese-based soup has a good effect on digestion, does not irritate the gastrointestinal tract.
You will need:
Main Ingredients:
- 270 - 360 g of ready-made processed cheese;
- 2 medium potatoes;
- 2 medium carrots;
- medium-sized onion;
- 1-2 tbsp vegetable oil (better than unrefined sunflower oil, but olive oil is also suitable);
- 15 g butter;
- salt (to taste);
- 2-4 pcs. black and / or allspice;
- 1 bay leaf;
- 2-4 pcs. carnations.
Possible additional ingredients:
- red bell pepper;
- 1 tbsp walnut urbecha (can be fried);
- 24 pcs. fresh frozen headless tiger prawns in size 26/30 or 16 pcs. size 21/25;
- 150 g of fresh mushrooms (preferably white mushrooms, aspen mushrooms, etc.) or 50 g of dried;
- 150 g cauliflower or broccoli;
- fresh herbs to your taste: dill, basil, parsley, cilantro.
Cooking the main course
Step 1. Wash and peel vegetables. Grate the carrots, finely chop the onion. Cut the potatoes into small cubes and cover with water.
Step 2. Put the soup water to heat (about 2, 8 l). Preheat a frying pan, pour in vegetable oil, put carrots and onions, salt and stir. Saute (i.e. sauté over low heat) until tender. Add butter at the very end.
Step 3. Put the cheese in hot water and stir until dissolved. To speed up the process, you can pre-cut the cheese into several pieces.
Step 4. Lay out the potatoes, cook for about 5 minutes. Add vegetable fry, bay leaf, pepper, cloves and cook over low heat for another 5-7 minutes. Turn off the heat and let it brew for 15 minutes.
Cooking options with additional ingredients
1. Red bell pepper. It needs to be peeled, cut into small squares or strips and added to the pot along with the potatoes.
2. Cauliflower, broccoli. Boil these two vegetables separately until tender, preferably in a double boiler. Add directly to plates.
3. Mushrooms. A great combination! If you are using wild mushrooms, boil them for 20-30 minutes (depending on the type). Cut into small pieces (some can be cut into thin slices to show the shape of the mushroom) and fry in a skillet. Add to bowls after pouring soup.
In this version, you can additionally use walnut urbech: its taste is in perfect harmony with mushrooms and cheese.
4. Shrimps. And this is a soup originally from France.
Defrost the shrimp, remove the shells and legs. Make a thin incision along the back and remove the colon (black stripe). Rinse and fry in a skillet without a lid in vegetable oil (3-4 minutes). Pour soup into bowls and place in the middle of the shrimp.
Whichever option you choose, the soup can be garnished with finely chopped fresh herbs.
