This cheese soup will pleasantly surprise you. It differs greatly from the usual cabbage soup with its soft, rich, spicy taste and delicate texture. The soup is suitable even for small children. There are no roasts, spicy or harmful ingredients in it. You can cook it in any broth.
For 6 servings of soup, we need:
Any meat on the bone (I used turkey) - 300 gr
Carrots - 2 pieces
Bulb onion - 1 piece
Small thin pasta - 2/3 cup
Processed cheese curds (Druzhba, Russian, etc.) - 4 pcs
· Bay leaf
Black peppercorns
Preparation:
First, cook the broth. To do this, lower the meat into water, select the "Soup" mode for 1 hour. We remove the formed foam. This must be done, otherwise the foam will hang in ugly rags throughout the soup. This will ruin both its taste and appearance. In addition, the broth will become cloudy. After removing the foam, add bay leaves and black pepper.
While the broth is boiling, let's take care of the vegetables. We clean onions and carrots. Cut one carrot into small cubes. Put the second carrot and the whole onion in the boiling broth. Cook for 20 minutes. At this time, processed cheese can be put in the refrigerator or freezer, so it will be easier to grate them.
Fry pasta. Pour them into a dry, clean frying pan. No oil or water. The pasta will need to be stirred every 3 minutes, otherwise the lower ones will burn and the upper ones will remain white. One of the functions of frying pasta is aesthetic. Our soup will be light, and it will be very beautiful, dark pasta will look contrasting. But still it is not advisable to bring them to a completely black state. Let them brown, brown.
We take out carrots and onions from the broth, we no longer need them, they fulfilled their function, they gave their taste and aroma to our cheese soup with fried pasta. They can either be used as you see fit or thrown away.
Add diced carrots to the broth. We take out the processed cheese from the refrigerator and rub them on a coarse grater. We fall asleep in the soup when 20 minutes remain until the end of the program.
The very last step is to add fried pasta to the cheese soup 10 minutes before the end of cooking.
We mix. The soup is ready. I don’t even salt it, as processed cheese, for my taste, gives enough salt. If you do not have enough, then, of course, you can salt. Decorate with herbs.
This soup is very pleasant to eat on a cold winter day. Try it!
