Cheese soup with friendship cheese on water. Step-by-step recipe for cooking at home

The most delicate first courses occupy a leading position among similar recipes. For this reason everything more housewives want to know how to prepare delicious cheese soup. It is made from processed cheese, and we will help you with this. Let's start!

Cheese soup made from processed cheese: “classic”

potatoes - 3 pcs.
onion - 1 pc.
butter - 60-70 gr.
cheese (in briquettes) - 140-160 gr.
carrot - 1 pc.

Since it is easiest to prepare cheese soup with processed cheese in briquettes, we recommend that you buy Druzhba, Hochland products or choose similar ones.

1. First, peel the potatoes and chop them into cubes. Then chop the onion and grate the carrots. Heat it up butter in a frying pan, add chopped onions first, then carrots. Make a fry.

2. Now mix the chopped cheese into pieces with hot filtered water, the cheese should melt. This will prevent the product from clumping right in the soup.

3. Boil water in a saucepan, place the roast with potatoes in it, cook over medium heat until the potatoes are cooked. In about 8 minutes it will be ready, enter cheese mass and stir until the soup is smooth.

Processed cheese soup with chicken

butter - 60-70 gr.
potatoes - 6 pcs.
chicken fillet/brisket - 500-550 gr.
processed cheese (briquettes) - 0.2 kg.
parsley - 20 gr.
onion- 2 pcs.
green onions - 4 arrows
carrot - 1 pc.
laurel leaf - 3 pcs.
filtered water - 2.4 l.

Since you can make cheese soup with pieces of chicken and green onions, it’s worth considering a recipe made from processed cheese. You can easily make it a reality!

1. Wash the chicken, chop into cubes and fry for 5 minutes in butter until crusty. Pour water into a saucepan, boil, and send the chicken to cook.

2. Add a whole but peeled onion and laurel leaves to the broth. Time a third of an hour and simmer the dish at medium power. During this period, you need to prepare a roast from grated carrots and a second chopped onion.

3. Remove the onion and bay leaves from the broth. Boil the diced potatoes and sprinkle with salt and pepper. After 5 minutes of simmering, add frying.

4. Now finely chop the cheese, add it to the broth and immediately begin stirring vigorously until the product dissolves. Season cream cheese soup with chicken with your favorite spices and simmer for another 10 minutes.

5. After this period, turn off the stove, sprinkle with green onions and parsley, and serve. This is so delicious creamy dish you did it!

Cheese cream soup

cheese (in briquettes) - 200-250 gr.
hard cheese - 130 gr.
potatoes - 5 pcs.
onions - 1 pc.
butter - 60 gr.
water - 1-1.2 l.
carrot - 1 pc.

Not everyone knows how to make pureed cheese soup; in fact, it can be made from processed cheese combined with hard cheese. Follow the step-by-step instructions.

1. Boil water according to the recipe. Boil diced potatoes in it until fully cooked.

2. Fry carrots and onions in butter. Mix with boiled potatoes(previously remove from the broth), grind the ingredients with a blender to a homogeneous puree.

3. Pour it back into the pan, pass 2 types of cheese through a coarse grater and add to the broth. Start stirring immediately to avoid lumps.

4. When the soup begins to bubble again, season it with ground pepper and other spices to your taste. After the cheeses are completely dissolved, simmer the broth for another 10 minutes and turn off.

5. As you can see, cream cheese soup It’s quite easy to prepare; this recipe with melted cheese will appeal to everyone in the household. Let the soup sit for a third of an hour before serving.

Processed cheese soup with mushrooms

processed cheese - 0.4 kg.
chicken breast - 0.2 kg.
mushrooms (optional) - 0.35 kg.
onion - 1 pc.
potatoes - 0.75 kg.
greens - 20 gr.
carrot - 1 pc.

We will tell you how to prepare a delicious cheese soup with mushrooms and chicken from processed cheese.

1. First you need to wash the fillet and chop it into cubes, then boil it. The first broth is drained, simmering continues in the second (it is cleaner).

2. While the meat is cooking, chop the potatoes into cubes. Make a fry from onions and carrots, then add chopped mushrooms to it and simmer under the lid until tender.

3. Add potatoes to cooked chicken, after 10 minutes add the mushroom frying. Keep the cheeses in the freezer for 7-10 minutes, then grate and pour into the broth.

4. Immediately begin vigorously stirring the soup. Cheese made from processed cheese, it does not dissolve well. The dish with mushrooms should be without lumps. Salt and pepper. Before serving, garnish with greenflies.

Processed cheese soup with sausage

potatoes - 4 pcs.
processed cheese (briquettes) - 3 pcs.
smoked sausage - 180 gr.
carrot - 1 pc.
onion - 1 pc.
garlic cloves - 3 pcs.
dill - 15 gr.
butter - 60 gr.

1. Before preparing the cheese soup, you need to chop the potatoes and boil them in unsalted water for 20 minutes. There is no need to salt the water, because the dish is made from processed lightly salted cheese.

2. Chop the sausage into cubes or randomly, fry in butter. When the sausage has set into a crust, add the chopped onion. grated carrots and chopped garlic. Bring the vegetables to readiness.

3. Add the sausage mixture into the broth. Place the cheeses in the freezer for 7 minutes, then grate and pour the shavings into the pan. Stir immediately until the cheese melts. Simmer for another 10 minutes.

4. Taste, if necessary, add salt and sprinkle with black pepper. Cream cheese soup with sausage is ready! Chop the dill and garnish with it ready dish before serving.

Processed cheese soup “Druzhba”

potatoes - 0.4 kg.
water - 1.8 l.
chicken breast - 450 gr.
carrots - 1 pc.
cheese “Druzhba” - 200 gr.
onion - 1 pc.

To prepare a truly delicious cheese soup, you should rely on the recipe presented. With processed friendship cheese, the dish takes on quite interesting flavor notes.

1. Wash the meat and chop in small pieces free form. Place the breast in a pan of water. Since you can prepare cheese soup without special effort, we act according to the instructions.

2. In order for the broth to be rich and the processed cheese dish to be tasty, you need to pour the meat cold water. As a result, the soup will reveal everything taste qualities.

3. Add your favorite spices to the broth. Next, you need to add the chopped potatoes to the pan. Heat a frying pan with a small amount of vegetable oil.

4. Chop the onions. After a couple of minutes, add the grated carrots. Stir the vegetables and sauté until translucent.

5. If the potatoes are boiled, you can add the frying to the soup. Grind the processed cheese and add to the broth. Mix the ingredients thoroughly. After 5 minutes the dish will be ready.

Cheese soup with champignons

leek - 60 gr.
champignons - 230 gr.
carrots - 140 gr.
potatoes - 5 pcs.
greens - 30 gr.
garlic - 4 cloves
processed cheese - 120 gr.
butter - 75 gr.
onion - 1 pc.

1. When preparing cheese soup, follow simple instructions. Place a pot of water and wait for it to boil. At the same time, start preparing the vegetables. You don’t need to do anything with the processed cheese and champignons yet.

2. Place chopped potatoes in boiling water. As soon as the liquid boils again, reduce the power of the stove and cover the container with a lid. Boil the root vegetable, no need to add salt.

3. Melt butter in a frying pan or saucepan. Fry the onions, then add the leeks. As soon as the food is steamed, add the carrots. Next you need to add the mushrooms and bring everything to readiness.

4. Once the excess moisture in the pan has evaporated, stir in your favorite spices. Simmer the components under the lid for some time (about 10 minutes). When the potatoes have softened, add the cheese to the broth. Stir.

5. The cheese should dissolve in the broth. After this, you can add fried vegetables. Boil the dish for a few more minutes. Turn off the stove, add fresh herbs and chopped garlic to the soup. Leave the dish to steep for 5-7 minutes.

Cheese soup with fish

potatoes - 3 pcs.
cheese (in briquettes) - 120 gr.
onion - 1 pc.
fish fillet - 240 gr.
carrots - 1 pc.
water - 1 l.
vegetable oil - 50 ml.
greens - 25 gr.

When deciding how to cook cheese soup, consider all the presented recipes with processed cheese.

2. Chop the potatoes into small pieces. Boil water and add the necessary spices. Toss the potatoes for 10-12 minutes. cut fish fillet into small pieces. Add to the broth. Boil the ingredients for another 10 minutes.

3. Place the remaining vegetables in the frying pan and prepare the frying. Once all the ingredients are ready, combine them.

4. Grind the cheese and add it to the pan. Stir the soup and cook for a couple more minutes. You can add fresh herbs if you wish. Cheese soup with fish and classic melted cheese, ready to serve!

If you previously did not know how to prepare cheese soup, the recipes described give you the opportunity to learn how to cook the first course of processed cheese. Follow the simple instructions, everything will work out. Delight your household with a new menu!

Processed cheese soup will be a pleasant change from the usual first courses. Such a simple ingredient will radically change the taste, making the treat more tender and aromatic. At the same time, processed cheese can be added to almost any soup, regardless of its composition. It can be vegetarian, fish or meat. The cheesecakes themselves are also suitable in different ways. Some housewives prefer the classic “Friendship”, while others experiment with more interesting tastes. For example, you can take cheese curds with ham, mushrooms or herbs.

Curd cheese soup is prepared in the same way as any other first course. To do this, make broth, fry vegetables, add chopped herbs and other cheeses to the saucepan, and add cheese to the soup at the very end of cooking. They completely dissolve in water or broth, giving the dish an appetizing color and creamy taste.

Soups made from cheese curds with various sausages, as well as with fresh, fried or dried mushrooms. You can leave this dish liquid or grind all the ingredients to a puree - then the consistency will be thicker.

Any cereals, potatoes, pasta etc. Soup noodles, which are prepared in just a couple of minutes, are especially popular in recipes. Depending on the composition of the dish, you can supplement it with various spices. However, it is not recommended to use too much spices as they will overpower the delicate cheese flavor.

It is best to serve curd cheese to the table hot. You can offer small croutons or crackers with it.

Cheese soup from processed cheese with champignons

Soup with processed cheese and champignons becomes much tastier if you make it in puree form. To achieve the desired consistency of the dish, the main thing is not to overdo it with liquid. The amount of ingredients is calculated for a two-liter saucepan. The cream must be fat – at least 15%. They will make this first dish even more tender and refined. However, if you want to make a completely vegetarian soup, you can exclude the cream from the recipe. It will still turn out quite tasty and nutritious.

300 g champignons;
2 processed cheeses;
1 carrot;
3 potatoes;
1 onion;
150 ml cream;
30 ml vegetable oil;
Greenery;
Salt pepper.

Wash the champignons thoroughly and cut into small slices.
Heat vegetable oil in a frying pan and fry the mushrooms until tender.
Separately, fry the grated carrots with onions(can be done directly in a saucepan).
In one pan, mix fried vegetables and mushrooms, cover everything with water.
Cut the potatoes into small pieces and add them to the rest of the ingredients.
Cook the soup for 15 minutes after the water boils.
Grate the cheeses and gradually add them to the soup, mix well.
Season the soup with salt and pepper, remove the pan from the heat.
Using a blender or masher, grind all ingredients to a puree.
Pour cream into the puree soup and add chopped herbs.
Put the soup back on the fire and boil slightly.
Leave the cheese soup under closed lid Let it sit for 15 minutes.

Interesting from the network

Processed cheese soup “Druzhba” with sausage

The cheese flavor goes well with smoked sausage, especially when it comes to everyone’s favorite Druzhba cheese curds. Despite the fact that only the most available ingredients, this soup will seem more than original and unusual to everyone. In addition, it will quickly feed the whole family. If you wish, you can add any cereal or pasta to the recipe at your discretion. This will make the dish more satisfying and nutritious.

300 g smoked sausage;
3 potatoes;
2 processed cheeses;
1 carrot;
1 onion;
20 ml vegetable oil;
Greenery;
Salt pepper.

Boil in a saucepan required amount water for making soup.
Add crushed processed cheese to boiling water.
Cut into strips smoked sausage, and potatoes - small cubes.
Place the potatoes and sausage in a saucepan with the cheeses and stir.
Grate the carrots on a coarse grater, finely chop the onion.
Heat oil in a frying pan and fry vegetables until tender.
Pour the roast into the soup, stir again, add salt and pepper to taste.
Bring the contents of the saucepan to a boil again and remove from heat.
Sprinkle the finished dish with fresh herbs.

Soup with processed cheese, noodles and chicken

One of the simplest and available ways making cheese soup. In essence, it is no different from regular chicken noodle broth, but new ingredient adds piquancy and interesting flavor nuances. Instead of fillet, you can use any other part of the chicken. Wings or legs will also make a tasty and rich broth However, then you will have to separate the meat from the bones. Vegetables are specially fried in butter to highlight them delicate taste this soup.

500 g chicken fillet;
2 processed cheeses;
50 g vermicelli;
3 potatoes;
1 onion;
2.5 liters of water;
1 carrot;
2 bay leaves;
30 g butter;
Greenery;
Salt pepper.

Wash the fillet, cut into small pieces and place them in a pan.
Pour water over the chicken and put on fire.
When the water boils, remove the foam and add to the broth Bay leaf, salt and pepper to taste.
Cook the chicken for 20 minutes with the lid closed over low heat.
Cut the potatoes into cubes and add them to the chicken, cook for another 10 minutes.
Cut the processed cheese and onions into cubes, grate the carrots.
Melt the butter in a frying pan and fry the carrots and onions until tender.
Transfer the roasted vegetables to the saucepan with the remaining ingredients.
Add to common pan melted cheeses and stir the soup well until they are completely dissolved.
If necessary, add a little more salt and pepper and cook everything together for 10 minutes.
At the end of cooking, add chopped herbs and vermicelli to the soup and cook for 3-5 minutes.

Now you know how to make processed cheese soup according to a recipe with a photo. Bon appetit!

Processed cheese soup can radically change housewives’ ideas about what a first course should be for the whole family. Such a small variety will definitely appeal to household members, especially since quite a lot of recipes for such delicacies have been invented. You can learn how to prepare processed cheese soup from the following useful recommendations:

It is recommended to add cheeses to the soup in several stages so that they do not stick together and are completely dissolved;
Many cheeses are already quite salty in themselves, so it’s better to add salt to the soup at the very end, when all the ingredients are already in the saucepan;
To ensure that the curds melt well and give all their flavor to the soup, keep them in the freezer for at least 10 minutes before throwing them into the water. It is also recommended to chop them - grate them or break them into small pieces with your hands;
The amount of processed cheese depends on the planned volume of the dish itself. For 500 ml of water or broth, usually take one cheese weighing 80-100 g;
It is worth considering that the calorie content of the dish increases significantly with the addition of processed cheese. If you are watching your figure, it is better to choose this product with a minimum fat content;
Also suitable for making soup instead of processed cheese sausage cheese.

uam-ekb.ru

Recipe for soup with processed cheese friendship

Cheese soup recipe with melted cheese and chicken with photos step by step

Processed cheeses like the well-known “Friendship” are today’s people - as well as representatives Soviet era when such products were especially popular - are perceived as very inexpensive option"smears" for yourself a simple sandwich. However, few people know that such cheeses are an excellent basis for a hearty and beautiful cheese soup, and if you provide it with potatoes, carrots, meat and, for example, canned peas, then it turns out to be a culinary masterpiece!

By the way, to enhance the cheese flavor, you can add a small piece to the soup grated cheese durum. Cheese soup recipe with melted cheese and chicken with step-by-step photos will only gain both taste and aroma, satiety and thickness.

Prepare cheese soup with green peas It won’t be difficult even for a novice housewife.

Ingredients for making cheese soup:

chicken fillet – 2 pcs.;

processed cheese (for example, “Druzhba”) – 1 pc.;

canned green peas – 150 grams;

potatoes - 2 medium tubers;

carrots – 1 small or half a large one;

salt, ground black pepper - to taste;

vegetable oil - 1-2 tablespoons for frying chicken.

Cheese soup recipe with processed cheese friendship

Stages of cooking

We start with preparing root vegetables. Peel the potatoes, rinse them under running water and cut them into small cubes: they will cook faster this way.

We also peel the carrots, wash them and chop them on a grater with large holes.

Cut the chicken fillet in half lengthwise and chop into small pieces.

Place the processed cheese in a saucepan with purified water, which we bring to a boil over medium heat. Due to gradual heating, the cheese will dissolve evenly and turn the water into cheese broth. If there are pieces left in it, you can simply mash them with a fork.

Meanwhile, heat the vegetable oil in a frying pan at medium temperature and fry the chicken until golden brown crust, stirring it constantly.

When the cheese broth becomes completely homogeneous, add the previously chopped potatoes, carrots and fried chicken into it. Cook over low heat until the ingredients are ready.

Now you can add peas to the soup, after draining the excess liquid from it, and season and salt it. Cook the soup for just a couple more minutes and remove from the stove.

Cheese soup with melted cheese and green peas is ready! You can serve and enjoy the tenderness and aroma of a very tasty cheese soup. Bon appetit!

o-menu.ru

Soup with melted cheese. 3 recipes

Cream cheese soup is nutritious and quite high-calorie dish, which has a delicate taste and is distinguished by its originality.

Processed cheese soup has French roots, but for some time now he has been a regular on the menus of restaurants and cafes serving European cuisine.

Cheese soup is served hot. You can add rye crackers directly to the plate, or separately - a few pieces white bread. Delicious addition This dish will be served with sour cream and garnished with fresh or dried herbs.

Soup with cream cheese and chicken

chicken for broth,
3 liters of water,
2 medium potatoes,
2 processed cheese “Druzhba” (or 200 grams of any other processed cheese),
1 carrot,
1 onion,
parsley and dill,
vegetable or butter for frying onions and carrots,
salt, pepper, bay leaf, suneli hops - to taste.

How to make soup with cream cheese and chicken:

Make chicken broth: wash the chicken, remove any remaining feathers, add water and cook for 40 minutes. You can add dill and parsley stems during cooking, tying them together, then simply remove and discard.

The onion should be peeled and finely chopped, and the carrots should be grated.

Fry the onions and carrots together in a frying pan with melted butter or hot vegetable oil until golden brown. During roasting, you can season it with suneli hops or other seasonings.

Peel the potatoes, wash and cut into cubes. Remove the chicken from the prepared broth, cut the meat into pieces, remove the bones and throw the chicken meat back into the broth.

Add fried onions and carrots and potatoes to the broth. After this, cook the soup for 5-10 minutes.

While the soup is cooking, cut the processed cheese into small cubes or strips (so that the processed cheese dissolves in the broth faster)

Add melted cheese to the soup, cook for a few minutes, then salt and pepper the soup to taste.

When the soup is ready, add finely chopped parsley and dill to the soup and cook for 2 minutes (to prevent the soup from turning sour after a day in the refrigerator, the greens need to be cooked for a minute or two). Greens can also be added directly to plates.

Soup with processed cheese and champignons

processed cheese (Yantar) - 2 pcs.
chicken broth - 1.5 - 3 l
carrots - 2 pcs.
onion - 1 pc.
champignons – 200-300g
potatoes - 5 pcs.
dill, spices, bay leaf - to taste
seasoning - to taste
wheat crackers - to taste.

How to make cheese with processed cheese and champignons:

First, cook the chicken broth, fry the onions and carrots, and add them to the broth. Then we fry the champignons and throw them into the broth. When it boils over medium heat for about 3 minutes, add the chopped potatoes.

As soon as the potatoes are half ready (after 7-10 minutes), we begin to dilute the cheese into the soup - half a tablespoon into the soup and stir, so all 2 boxes. Now throw in the spices, bay leaf, seasoning, salt.

When the soup boils, sprinkle with dill. Let it brew for about 15 minutes. Now you can pour it into a plate and sprinkle crackers on top.

Soup with melted cheese and champignons is ready. Bon appetit.

Soup with potatoes and melted cheese

Potato soup with cream cheese is the simplest and... economical option cheese soup.

How to cook potato soup with melted cheese:

Boil the potatoes in 2 liters of water until tender, then drain the broth and rub the potatoes through a sieve. Add vegetable oil, chopped onions.

You should add processed cheese to the potato broth, mashed potatoes, salt, bring the soup to a boil and serve with dill.

Zucchini soups with tofu: 2 cooking options

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Cream cheese soup with cauliflower

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sirodelkin.ru

Soup with processed cheese friendship step by step with

Bouillon
Cream
Vegetable oil
Garlic
Bulb onions

Carrot
Potato
Zucchini
Spices
Toast

Everyone who tried this soup for the first time made different assumptions about what it was made from, most said it was soup with mushrooms, but no one could imagine that it was soup made from zucchini. Don't believe me? I highly recommend making this soup, serving it to your surroundings and conducting a survey.

Bouillon
Chicken egg
Wheat flour
Potato
Bulb onions

Carrot
Bay leaf
Sour cream
Parsley

I found a soup with this piquant name on the Internet, tried it and was very pleased with the result. Quick to prepare and very tasty. This may not be new to everyone, but I’ve never eaten anything like this before. I recommend to everyone. Many thanks to the author Marinochka-Marin4 ik.

Minced meat
Bulb onions
Champignon
Processed cheese

Black pepper
Vegetable oil
Potato

This soup recipe helps me out sometimes. Well, I just don’t know many soups that would be satisfying and prepared “from scratch” in 20 minutes))) Just a soup for every day. I hope you will enjoy! And thanks to our secretary for this recipe.

Dill
Milk
Cream
Spices
Dry white wine

Mushrooms
Garlic
Olive oil
Bulb onions
Crackers

Wheat flour
Semolina
Yeast

Olive oil

Recently we were in an Italian restaurant, where they served us salad in these unusual cups. And at the next table two people were making soup from the same ones. Well, when we tried them, we were stunned. And my hairdresser is Italian. So I got this recipe from him. Made it several times already. They always left with a bang.

Chicken egg
Bay leaf
Carrot

Bulb onions
Potato
Chicken
Wheat flour

Nostalgia attacked my husband today. I remembered my childhood, my beloved grandmother, who prepared all sorts of goodies in the kitchen, I remembered how she rubbed the grout. And so he decided to show me a master class on how to properly cook this simple and tasty soup - tatirukha. Of course, I was very happy that today I had a “day off” in the kitchen, I was not at a loss with joy and ran for my camera (this is already a diagnosis))). The soup, of course, is not quite peasant soup, since the mash is prepared using lean broth, and ours is on chicken. Well, let’s assume that this is a “holiday peasant soup”)))

Lentils
Petiole celery
Potato
Carrot
Bulb onions

Vegetable oil
Soy sauce
Lemon juice
Garlic

Black pepper

This soup is my favorite. Having tried it for the first time, I fell in love with it from the first spoon, and since then I have been cooking it often and with pleasure. Insanely tasty, satisfying, nutritious and very aromatic. I hope this soup will take root in your family too!

Bulb onions
White cabbage
Vegetable oil
Carrot

Black pepper
Bay leaf
Wheat flour
Dill

Lemon juice

The recipe for this dish was posted on the website in 2008 by a Tatra user under the name “Onion soup with cabbage” and illustrated by me as part of the “Coloring Books” campaign. Thick, but at the same time light soup, something in between onion soup and lean Russian cabbage soup. A good option for a variety of lunch menus for those who are on a diet and for those who are fasting.

Soup. Soup (from French soupe) is a type of liquid dish. Despite the French origin of the word, soup is difficult to attribute to a specific cuisine of the world.

Soup appeared before our era in the East. In general, the spread of the dish is associated with the advent of dishes in which it became possible to cook soup. Thanks to the advent of porcelain, earthenware and cutlery, soup became part of the diet in southern Europe in the 15th and 16th centuries. The dish became widespread only in the 17th-18th centuries.

home characteristic feature soup is that the dish is half liquid. The second main feature is preparation using the cooking method (mainly in water). The third characteristic feature is the uniform taste of the dish, which is created by combining certain products. Moreover, we are talking not just about products cooked together, but about a complete dish that creates an overall composition, unique taste and aroma.

It is curious that in Rus' liquid dishes, which are essentially soups, were called exclusively stews before the reign of Peter I. With the spread of European culture, the word “soup” gradually came into use and began to be used not only for “overseas” first courses, but also for local ones.

Currently, there are at least 150 types of soups. They are classified on various grounds.

Based on the serving temperature, soups are divided into hot (for example, borscht, cabbage soup, etc.) and cold (for example, okroshka, beetroot soup). There are soups that fall into both groups, as they can be served either hot or cold.

The next most important characteristic for dividing soup into types is the main component. It is not always easy to identify it. The guideline here should be the basic taste. So, we can highlight meat soups, fish soups, cereal soups, mushroom soups etc.

According to the cooking technology, soups can be clear (broth, ukha, etc.), seasoning (solyanka, rassolnik), thickened, puree soups (gazpacho), frying (shurpa), sweet (fruit), and also combined.

Soup is considered the first course and is served at lunch. Some soups require a dressing - for example, rich cabbage soup and borscht cannot do without sour cream. Also, croutons, greens, pita bread, pies, kulebyaki, etc. can be served with the soup.

Soup with processed cheese friendship step by step with photos

trizza.ru

Druzhba cheese soup

Very tasty and tender soup I cook it often. Delicious soup. Soup from processed cheese recipe with potatoes, so peel and cut the potatoes, which then need to be placed in the pan. Soup with processed cheese ready. When serving, you can garnish it with chopped herbs. Now you can remember how to prepare Druzhba cheese soup at home. There are many recipes for soups with cheese (hard, soft, homemade or processed).

6. After a few minutes, when the vegetables are cooked, turn off the soup, season with a finely chopped clove of garlic and let it calm down a little. 20-30 minutes before the broth (chicken) is ready, add rice to the broth. Cut the potatoes as you like and add to the soup 15 minutes before the chicken is ready.

Season the fully seasoned soup with salt and pepper, let it brew for 2-3 minutes and pour into plates in which the chicken pieces were previously placed. Remember, this is very nutritious soup and you can't eat a lot of it. I also cook this soup, but first I put cheese in the broth (so that all the cheese is melted), add zucchini (half potatoes and half zucchini - the taste of the soup becomes even more delicate).

Druzhba cheese soup

I made it with regular friendship cheese, which cheese product Now, I really liked the soup. All rights to materials located on the website www.RussianFood.com are protected in accordance with current legislation. You can choose a special cheese for soup or take any processed cheese with any flavoring additives.

If you feel that the soup has too few ingredients and it is not too filling for you, you can add thin vermicelli to it. Excess salt in any soup will quickly be absorbed by the pieces. raw potatoes or slices fresh apple. Cheese must be added at the very end of cooking the soup, when all the vegetables are cooked. Processed cheese soup is indicated for people with a lack of animal fats, proteins, vitamins, microelements in the diet and for people with low nutrition.

One of them, the recipe for Druzhba cheese soup, has become a classic of Soviet cuisine. It's very easy and quick to prepare, and you won't need any rare or expensive products. Reduce heat, add cheese to pan and stir soup until cheese is completely melted.

Cheese soup recipes

Hello, what square? cheese (in Russia) can be used so that it melts in the soup and does not remain in pieces. I make this soup quite often! Really like. Thank you very much for the recipe. My family is very picky about food, especially children, but when there is this soup in the house, I am calm: the children will not be left without something hot!

And my husband ate with pleasure. I made this soup 2 hours ago, it’s very quick, tasty, simple and overall SUPER. By the way, the cheese needs to be stirred until dissolved for about 1 minute, it melted very quickly. Thank you very much for the recipe. I make this soup very often, but I also fry croutons from the loaf in sunflower oil, serve it separately, and everyone can add it to their own as they wish.

I advise everyone to try putting sausage cheese rather than processed cheese in the soup. Due to its smoky flavor, the soup turns out amazingly aromatic. I tried cooking with both processed and sausage cheese. Turned out to be with sausage cheese tastier - taste more rich and impossible to tear away from the plate.

Ingredients and how to cook

Tasty, simple and inexpensive, but I wouldn’t have thought of it myself. The other day I made soup. I really liked it. I’ve only recently been on your site and I’m absolutely delighted with the recipes! I prepared cheese soup according to your taste recipe - yummy, both my husband and son liked it, and thereby I diversified family menu! Thanks a lot!

And the very first time I cooked this soup with water. I didn’t like it! And I found my option, on chicken broth The soup turns out tastier and more tender! Children never eat soup, but here they ate it and said that delicious soup and this is how they will eat. I prepared it exactly according to the recipe.

I cooked this soup (as in the mentioned cooking program) using chicken broth, the recipe for which I already posted. And I add cheese curds to the boiling chicken broth. And then there are potatoes and everything else! The soup turns out to be thick!

There are often cases when you really want to diversify your usual chicken and meat soups with something new. This is why we offer cheese soup - a recipe with melted cheese, which can be prepared as in classic style, and based on chicken meat, seafood and even simple smoked sausage.

Classic cheese soup with melted cheese

The simplest cheese soup consists of a minimum amount of ingredients.

Based on 2.5 liters of water, you will need the following amount of products:

melted cheese with onion/mushroom/bacon flavor (whichever you like) - 200 gr;
potatoes - 4-5 units;
a little post. oils;
salt - 1-2 tsp;
turmeric - a pinch;
black ground pepper - a couple of pinches;
onion - 1 small;
carrots - 1 small;
mixture of dill and parsley - 50-70 gr.

We clean the vegetables, cut the potatoes into cubes and immediately set them to boil. Add salt and pepper after the foam stops rising. The foam must be removed.

While the potatoes are cooking, finely chop the onion and three carrots. Fry in oil, adding turmeric to the vegetables. It will take 5-7 minutes for the sauté to be ready, no more.

After the water boils, cook the potatoes for a third of an hour. After this, add the sauté and mix. Three processed cheeses and cook, stirring, for several minutes.

Rinse and cut the greens, add to the soup and stir. Cook for another 2-3 minutes, then turn off the stove and leave for a quarter of an hour to brew.

Note! If there are cheesecakes Bad quality, they will not be able to completely dissolve in the broth and will float in the form of cheese shavings.

Chicken recipe

Soup from processed cheese with chicken differs from the classic one only in the presence of chicken meat. We also suggest adding a little rice cereal- this will make the soup even more satisfying.

For a 1 liter pan you will need:

chicken fillet/chicken thigh - 400-550 g;
potatoes - 3-5 units;
round rice - ½ cup;
carrots and onions - 1 unit each;
dill greens - 50 g;
processed cheese - 160-200 gr;
salt and pepper - to taste;
dried garlic - 1 teaspoon. l.

Wash the meat thoroughly, if necessary, remove any remaining fluff from the skin or simply remove the skin. Fill a saucepan with water, put the meat in it and put it on the fire. During the boiling process, skim off the foam. When foaming stops, add salt and, if desired, add bay leaves for flavor. Cook for 30-35 minutes.

Wash and peel the vegetables. Cut the potatoes into cubes, the onions into small cubes, and the carrots into thin strips. Fry onions and carrots in oil until golden brown.

When the meat is ready, remove it and let cool. Meanwhile, add potatoes to broth. Rinse the rice several times and add to the potatoes. When the meat has cooled a little, take it apart into pieces/fibers and put it back into the broth. Cook the potatoes and rice for 15 minutes after boiling, then add the frying, spices, and meat. Stir and cook for a few more minutes. Grate the cheese into the soup, add chopped parsley and cook for another 5-7 minutes.

On a note. To ensure that the cheese grates well, you can freeze it in the freezer for 5-10 minutes before using.

Cheese cream soup step by step

It’s worth noting right away that this soup cannot be left for the next day; it is better to eat it right away. Therefore, adjust the amount of food to be prepared depending on how many people it is being prepared for.

The number of components is designed for 2 servings:

melted cheese - 70-100 gr;
hard cheese - 50 g;
potatoes - 2-3 units;
medium carrot;
salt - a couple of pinches;
vegetable/chicken broth - 0.5-1 l;
onion - 1.
greens for decoration.

We clean the vegetables. We cut the potatoes into small pieces, three carrots into a large nozzle, and finely chop the onion.

First, fry the onion, after a couple of minutes add carrots to it. After 2-3 minutes, add the potatoes, simmer for a couple of minutes and add broth. Salt - a little, since cheese also contains salt. Let's leave it to get ready.

Meanwhile, three cheeses.

When the potatoes are ready, you need to grind the mass with a blender until smooth, adding broth if necessary. When the mass becomes homogeneous, add grated cheese and process a little more with a blender.

Place the finished soup into bowls and sprinkle with chopped herbs.

On a note. Adjust the amount of broth according to your own preferences - if you want a thinner soup, add more; if it is thick, add less.

With added mushrooms

Soup with mushrooms and processed cheese is perhaps one of the most popular cheese soups.

The recipe for the dish is as follows:

4 potatoes;
1 onion;
450 g chicken fillet;
50 grams of raw round rice;
200 g melted cheese with mushroom flavor;
1 tsp. salt;
1 tsp. black pepper;
300-400 grams of champignons;
50 grams of onion feathers.

The soup is prepared in the same way as cheese soup with chicken. The only difference is that the mushrooms are fried with onions in oil until the liquid has completely evaporated. Mushrooms are added 10 minutes before the end of cooking, chopped green onions- in 5 minutes.

With zucchini and chicken

Cheese cream soup will sparkle with new flavor notes if you add a little zucchini to it:

water - 1 l;
cream - 200 ml;
chicken fillet - 300 g;
potatoes - 200 gr;
processed cheese - 75 gr;
garlic - 2 cloves;
onions and carrots - 1 medium each;
zucchini - 2 medium;
fast. butter - 1 table. l.;
salt, pepper, nutmeg;
wheat crackers and fresh herbs for serving soup.

First of all, prepare the sauteed onions and carrots, add the garlic.

Meanwhile, wash and cut the zucchini into cubes. Add to vegetables and simmer for ten minutes.

While the zucchini is cooking, peel the potatoes and cut them into cubes. Rinse the meat, cut into pieces and set to cook. As soon as the foam disappears, let it sit for 15 minutes, then add the potatoes. After five minutes, add the broth, stir, and cook for another 10-12 minutes.

Meanwhile, grate the cheese and mix with heated cream. Process the soup with a blender to make a puree. Add the creamy cheese mixture and process for another minute with a blender. Cook on the stove for another five minutes. Then you can serve, sprinkling a portion of the soup with croutons and fresh herbs.

With shrimps

An original, incredibly tasty and tender cheese soup with shrimp can be prepared for family lunch on a day off.

To prepare this unusual soup you will need:

melted cheese - 200 gr;
potatoes - 3-4;
carrots - 1 small;
salt - 1 tsp;
peeled shrimp - 200 gr;
cream - 100 ml;
greens - several branches;
water - 1.5 l.

Let the water boil. While the water for the soup is heating up, we clean and chop the vegetables: cube the potatoes, grate the carrots.

As soon as the water starts to boil, add cheese and cream. Stir. Add the vegetables and stir again. Season for about ten minutes, then add the shrimp and add a little salt. Chop the washed greens and add to the soup. We wait a few minutes, then turn off the stove and leave to brew for 15-30 minutes.

It only takes a few minutes for the shrimp to be ready, so the soup cooks very quickly, which is also very important when preparing a tasty and quick lunch.

With sausage and noodles

Rich and fragrant soup turns out with smoked sausage. Preparing cheese soup with processed cheese based on sausage is very simple, because the cooking time is much less than when using any type of meat.

You can prepare this soup from the following products:

2-3 medium potatoes;
1 carrot and 1 medium-sized onion;
100 grams of small pasta;
200 grams of fatty smoked sausage;
water - 2.5 l;
salt;
fast. oil.

We clean and rinse the vegetables, cut them into cubes - larger potatoes, smaller carrots and onions. We also cut the sausage into cubes, slightly larger than potato pieces. We cut the cheese into slices.

Let the water warm up. Place the potatoes in it and cook, skimming off the foam. 10 minutes after boiling, add the pasta and stir several times so that the pasta does not stick together.

Fry the carrots and onions in oil for a couple of minutes, add sausage to them. Fry for ten minutes.

Place the finished roast into the soup along with the cheeses. Cook for a few minutes, stirring. This will take about 5 minutes. Add the chopped herbs and leave to brew under the lid for 20 minutes, then you can serve.

Cheese soup with croutons

2.5 liters of water;
2 chicken legs;
2 processed cheese “Druzhba”;
4 potatoes;
1 carrot;
1 onion;
a little post. refiner oils;
salt and pepper;
small wheat baguette;
tea l. favorite herbs.

Let the chicken legs cook. After boiling, cook for 20-25 minutes.

In the meantime, prepare the vegetables: peel, wash, cut, and three carrots. Cheese for three coarse grater. We also prepare croutons - cut them into cubes, place them on a baking sheet, sprinkle with oil, sprinkle herbs and dry in the oven for about 20-30 minutes at 180-190 degrees.

By this time the legs will be ready, they can be taken out, cooled a little and taken apart into pieces. Add the potatoes to the broth and cook for 15 minutes.

While the potatoes are cooking, prepare the carrots and onions. Add it to the potatoes, return the chicken meat to the soup. Add the cheese and stir until it has completely dissolved.

With smoked chicken

water - 2 l;
potatoes - 200 gr;
smoked chicken - 280 gr;
onion - 50 gr;
carrots - 50 gr;
dill - 2 sprigs;
melted cheese - 150 gr;
post oil - 2 table. l.;
salt - ½ table. l.

First of all, set the water to boil. Add chopped potatoes and smoked meat of a sprig of dill, divided into 3-4 parts (for aroma). Cook for about 20 minutes, skimming off the foam.

Meanwhile, three carrots and chop the onion. Fry them in oil.

Remove the twigs and meat from the broth, add the sauté and cheese, add salt and spices.

Let the meat cool slightly, then cut it into small pieces. Place it in the broth, squeeze the garlic into it and continue cooking for another five minutes.

Delicious soup with salmon and spinach

salmon fillet - 300 gr;
potatoes - 4 units;
onions and carrots - 1 each;
tomatoes - 2-3 small;
melted cheese - 200 gr;
Sweet pepper yellow color - 1;
salt, ground pepper;
dill and parsley - 2-3 sprigs each;
post oil

Preparing the vegetables. Let the potatoes cook, and in the meantime prepare the frying - fry the pepper, then add onions and carrots to it, fry for several minutes. Then add the diced tomatoes. Cut the fish into small squares and add to the frying pan, add salt and pepper. Fry for a few more minutes, then add to the soup. Add cheese to a saucepan and stir for a few minutes. Lastly, add the chopped herbs, cook for another 2-3 minutes, let it brew for 10 minutes and serve.

Cooking in the microwave

meat broth - 100 g;
potatoes - 1-2 small tubers;
crackers - 20 gr;
hard cheese - 60 g;
processed cheese - 1 unit;
sweet paprika and salt - ½ tsp each.

Into the cooking container microwave oven lay out the diced potatoes, season and salt, pour in the broth and put in the microwave. At maximum power, heat for about 10 minutes. Add the cheese, mix, and place in the microwave at the same temperature for another 10-15 minutes. Stir and leave covered for a quarter of an hour.

water - 3 l;
float cheese - 200 gr;
mixed minced meat (chicken and pork) - 450 g;
champignons - 250 gr;
carrots and onions - 1 each;
potatoes - 4 medium;
garlic - 2 cloves;
laurel;
allspice - 4;
salt to taste.

Divide the finished minced meat into small balls, for example, using a teaspoon. To make it more convenient to roll the meatballs with your hands, your palms should be wet - then the minced meat will not stick to the skin.

While we are rolling the meatballs, the water with salt and bay leaves should boil. Place all the balls in boiling water at the same time and leave to cook for ten minutes. When foam appears, remove it.

Meanwhile, cut the potatoes into cubes, finely chop the onions and carrots. After ten minutes, put them in the broth. Let's leave it to get ready.

Wash and dice the mushrooms and add to the broth. Immediately add spices and finely chop the garlic. Three cheeses, stirring, cook for a few more minutes until the cheese is completely melted. Let it sit for a third of an hour.

How is it that I haven’t added this recipe to the site before, because I so often make soup with processed cheese! My husband always says: “Put more processed cheese in this soup.”

Processed cheeses generally decorate the broth and give it a very creamy, rich taste. One of my friends traveled by train for several days, naturally she was very tired from this trip and ate instant noodles along the way (like doshirak or anakoma...). So one day it occurred to her to add processed cheese to her soup, and she said that this idea simply saved her at that moment: the boring anakomas and doshiraki became much nicer and more pleasant to the taste.

In this recipe I have collected 3 of my favorite ways to prepare cream cheese soup, simply with chicken, with mushrooms, and with rice. I present them to your attention. At the end of the article I provide tips - “How to make soup with processed cheese tastier and healthier.”

1. RECIPE FOR SOUP WITH METCH CHEESE AND CHICKEN (BASIC)

Ingredients: Chicken for broth, 3 liters of water, 2 medium potatoes, 2 processed cheese "Druzhba" (or 200 grams of any other processed cheese), 1 carrot, 1 onion, parsley and dill, vegetable or butter for frying onions and carrots , salt, pepper, bay leaf, suneli hops - to taste.

Make chicken broth: wash the chicken, remove any remaining feathers, add water and cook for 40 minutes. You can add dill and parsley stems during cooking, tying them together, then simply remove and discard.
Grate the carrots.
Fry the onions and carrots together in a frying pan with melted butter or hot vegetable oil until golden brown. During roasting, you can season it with suneli hops or other seasonings.
Remove the chicken from the prepared broth, cut the meat into pieces, remove the bones and throw the chicken meat back into the broth (you can omit this step)
Add potatoes to broth
Cook the soup for 5-10 minutes.
When the soup is ready, add finely chopped parsley and dill to the soup and cook for 2 minutes (to prevent the soup from turning sour after a day in the refrigerator, the greens need to be cooked for a minute or two). Greens can also be added directly to plates.

2. RECIPE FOR SOUP WITH METCHED CHEESE AND MUSHROOMS

Ingredients: mushrooms (champignons, oyster mushrooms, white or Forest mushrooms...) 350 grams, if dried mushrooms - 50 grams, chicken for broth (optional), 3 liters of water, 2 medium potatoes, 2 processed cheese "Druzhba" (or 200 grams of any other processed cheese), 1 carrot, 1 onion, parsley and dill, vegetable or butter for frying onions and carrots, salt, pepper, bay leaf, seasonings for mushroom soup (you can do without these seasonings).

Make broth from mushrooms: wash, peel, chop the mushrooms, add water and cook for 40 minutes. If you took it for soup dried mushrooms- then they should be soaked first.
Peel and finely chop the onion
Grate the carrots.
Fry the onions and carrots together in a frying pan with melted butter or hot vegetable oil until golden brown. You can season it with black while roasting. ground pepper, or other seasonings.
Peel the potatoes, wash and cut into cubes.
Add fried onions and carrots to the broth.
Add potatoes to broth
Cook the soup for 5-10 minutes.
While the soup is cooking, cut the processed cheese into small cubes or strips (so that the processed cheese dissolves in the broth faster)
Add melted cheese to the soup.
Cook for a few minutes, salt and pepper the soup to taste.

P.S. If you cooked this soup with chicken, then the broth should be made not of mushroom, but of chicken, as in the first recipe, and it is better to fry the mushrooms in butter or vegetable oil along with onions and carrots, or fry separately and add to the soup as a fry .

3. RECIPE FOR SOUP WITH MELTED CHEESE, RICE AND CRUSTS (PURE SOUP)

Ingredients: rice - 100 grams, 3 liters of water, 2 medium potatoes, 2 processed cheese "Druzhba" (or 200 grams of any other processed cheese), 1 carrot, 1 onion, 1 bell pepper, parsley and dill, vegetable or butter for frying onions with carrots, salt, pepper, bay leaf, suneli hops - to taste.

Prepare croutons in advance; for this, cut white bread (you can also use a loaf) into cubes and place them on a baking sheet in one layer. Dry the crackers in the oven over low heat until done. During drying, the crackers can be turned over so that they brown on all sides. In addition, during drying, the crackers can be sprinkled olive oil and sprinkle with seasonings (dried green onions, or others.)
Peel and finely chop the onion
Grate the carrots.
Fry the onions and carrots together in a frying pan with melted butter or hot vegetable oil until golden brown. During roasting, you can season it with suneli hops or other seasonings.
Boil water in a saucepan, add washed rice and fried onions and carrots to the water.
Peel the potatoes, wash and cut into cubes.
Add potatoes to broth
Cook the soup for 5-10 minutes.
While the soup is cooking, cut the processed cheese (if it is hard processed cheese) into small cubes or strips (so that the processed cheese dissolves in the broth faster)
Add melted cheese to the soup.
Cook for a few minutes, salt and pepper the soup to taste.
When the soup is ready, add finely chopped parsley and dill to the soup and cook for 2 minutes (to prevent the soup from turning sour after a day in the refrigerator, the greens need to be cooked for a minute or two). Greens can also be added directly to plates.
Grind this soup directly in the pan using an immersion blender to obtain a puree soup. But, of course, this soup can be ordinary; you don’t have to chop it.
Serve the soup by tossing the croutons directly into the bowls.

P.S. This soup will be even tastier if you cook it in chicken broth. Just remember to remove the bones from the chicken and shred the meat and put it back into the broth (otherwise the bones will break your immersion blender)

The broth will be tastier and healthier (much) from domestic chicken, not a broiler house. The fact is that the chicken that ran around the village farmstead contains a lot useful substances, which are not found in broiler factory chicken. It is homemade chicken broths that can cure colds and strengthen the immune system.
When I make chicken broth, I add dill and parsley stems tied together (the ones that are usually cut off and discarded). Having boiled in the broth, they give it so much taste and aroma that the final soup with melted cheese will be simply magnificent.
When frying onions and carrots, add at the end bell pepper, it will give the soup additional taste and aroma.
Season the fried onions and carrots with prepared seasoning mixtures. It could also be khmeli-suneli. Your soup will have a completely different taste, completely new. In general, by working with seasonings, you can get completely new tastes and new dishes from the same products every time. It is amazing. And in stores today there are many ready-made mixtures sold, which have already been selected and assembled by specialists and professionals; all we have to do is buy this mixture of seasonings and enjoy the result.

All recipe photos

This is a set for a “basic” recipe that can be expanded with rice, mushrooms, bell peppers...

You can use any processed cheese. You can take “Friendship” cheese and any other cheese, this time I have this kind, a sandwich one.

10 minutes before turning off, I throw melted cheese into the soup. If the cheese is hard, like Druzhba, I chop it so that it dissipates faster in the soup.

My husband always says, “Put more melted cheese in this soup.”

Don't know what to cook for lunch? Tired of classic borscht and broths? Then this article will definitely be useful to you. So let's consider everyone forgotten recipes soups with Druzhba cheese. For some this will be a novelty, while others will remember their childhood. Are you ready for new or well-forgotten sensations? Then let's go!

Classic version

To prepare soup with Druzhba cheese according to the recipe in question, prepare the following components:

cheese “Friendship” - 1 pc.;
carrots - 1 pc.;
onion - 1 pc.;
potatoes - 3 tubers;
salt;
creamy or sunflower oil- 2 tbsp. l.;
vegetable or mushroom seasoning- 1 tbsp. l.;
noodles or vermicelli - ½ cup;
water - 2 l;
greenery.

When choosing processed cheese, do not forget to read the ingredients. If it contains palm fat, then discard this product. Otherwise delicious soup you can't try.

Cooking process

Cheese soup with melted cheese turns out aromatic and tasty, of course, if you prepare it correctly. The whole process takes a little time:

Pour 2 liters of water into a container, place it on the stove and boil.
Fry the onions and carrots, previously chopped, in oil.
Peel and chop the potatoes, preferably into strips.
Add it to boiling water.
Reduce the heat, place in the soup and let it melt.
After 5 minutes, add the vermicelli and add the sautéed vegetables.
Stir the soup and add spices and salt.
Cook the dish until fully cooked.

Serve cream cheese soup in serving bowls, garnished with chopped herbs such as parsley and dill.

Mushroom soup with melted cheese

Have you tried making soup from Druzhba cheese with mushrooms? It is not difficult. First, prepare the components:

champignons - 200 g;
carrots - 1 pc.;
potatoes - 2 tubers;
cheese “Friendship” - 1 pc.;
bulb;
greenery;
paprika;
salt;
laurel;
pepper;
vegetable oil - 2 tbsp. l.

Let's start cooking

It is worth considering that this soup with Druzhba cheese turns out to be nourishing and aromatic. If you don’t have champignons on hand, you can replace them - chanterelles, porcini mushrooms or oyster mushrooms are suitable for this dish. Let's start:

Place the cheese in the compartment freezer.
Wash the mushrooms in running water and dry with a napkin. Grind them up.
Pour 1.8 liters of water into a container, add mushrooms. Place the pan on the stove and cook them for 7 minutes on medium heat.
Peel the potatoes and cut into cubes. Add it to the soup along with the bay leaf. Cook for another 10 minutes.
Chop the onions and carrots and sauté for vegetable oil until transparent. Roasting vegetables is not recommended.
Chop the greens.
Grate the cheese and add it to the soup. When it melts, add spices and salt.
At the very end, add chopped herbs.

Delicious soup with Druzhba cheese is ready. It is recommended to serve this dish in combination with toast, croutons or crackers.

Little tricks, or How to become a great chef

Alas, not everyone manages to create real culinary masterpieces. For some, this is given by nature itself, while others have to develop their instinct. If you haven’t made soup with processed cheese “Druzhba” yet and are afraid of ruining it, here are a few for you practical advice:

To ensure that your dish has a rich cheesy taste, calculate the proportions correctly. It is recommended to add 100 to 120 grams of processed cheese per 1 liter of broth.
To ensure that the cheese dissolves well in the broth, chop it. It is best to cut the component into cubes. But you should refuse the grater. After all, during the grinding process, a certain part of the cheese will remain on the tool and will not end up in the pan.
To make the fried vegetables for soup with Druzhba cheese more flavorful, add not only carrots and onions, but also a little bell pepper.
Considering the large assortment of processed cheeses called “Druzhba”, when purchasing such a product, pay attention Special attention information on the packaging. If you see an inscription that the product complies with GOST 31690-2013, then feel free to add it to your cart. This seemingly tiny inscription indicates that the cheese is made from milk fats without the addition of various surrogates and palm oil.
If the recipe calls for potatoes, then the cheese should be added to the soup only after the tubers are completely cooked. Otherwise, the potato cubes will remain tough.

Cheese soups go perfectly with rye crackers or with croutons made from white bread. Don't forget to put them on the table.