Cheese soup - tradition and modernity

Cheese soup - tradition and modernity
With croutons
With chicken
With meatballs
With bacon
With sausage
Smoked
Broccoli
With cabbage
Cauliflower
With leek
With mushrooms
With mushrooms
Shrimps

sausage cheese soup

Cheese soup with sausage - great for every day

The rapid pace of modern life is not always possible to do time-consuming preparation of dishes: most housewives usually have to cook something "in haste." However, even fast food can be tasty, such as fragrant cheese soup with sausage. Despite the fact that in the preparation of this dish takes less than half an hour, it turns out delicious and satisfying.

The correct choice of sausage - the key to success

Despite the fact that the sausage can not be called a healthy and wholesome food, it is very popular. Unfortunately, modern technology can be added to the sausage meat a variety of ingredients than are unscrupulous manufacturers who want to get the maximum benefit. In addition to the meat, provided by state standards, sausage added soy protein, starch, nitrites, preservatives and flavorings. Of course, such a change in the recipe can not affect the taste of the product - many modern sausage taste good both raw and cooked form.

And for sandwiches Sandwiches. Pros and cons And for a variety of dishes is better to use high-quality sausage. In order not to make the wrong choice, it is necessary to give preference to sausages in natural casing, which do not contain a large amount of additives. If the fat in the cooked-smoked sausage is not white, but yellow tint, it may indicate that the products used in the manufacture of tainted ingredients. Violation of preparation technology can speak spots on the surface of sausages, mince nodules, lesions of the shell. Such undesirable sausage eaten, including as a base for soup.

The recipe for a quick and affordable first course

The best choice for cheese soup will be cooked smoked sausage varieties, having bright enough and rich taste. In two liters of water need two hunting sausages or one hundred and fifty - two hundred grams of any cooked smoked sausage; Three hundred grams of cheese; one onion, one carrot; three potatoes of medium size; clove of garlic; greenery. Boil water and put in her sliced medium diced potatoes. Onions chop, grate carrots, sausage cut into slices. Then fry the sausages on a dry frying pan without oil to rendering the fat. This fat fry onions and carrots, and then put all the contents of the pan into a pot of soup.

The final stage - to add to the soup cream cheese. Cheese is added in small portions with constant stirring. As a result, the soup should be thick, to get a nice golden color and rich aroma. After removing from the heat in the dish should add the crushed clove of garlic and herbs. To salt the soup should be carefully: sausages and cheese alone are enough salted. Do not just serve the soup to the table - the dish should be insisted in a lidded saucepan at least fifteen minutes. For the soup should be served fresh white bread or toast.

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