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Cheese Soup with Sausages and Processed Cheese
Instructions
Prepare the ingredients for the cheese soup with sausages. Use a soft, creamy, high-quality processed cheese.
Peel the potatoes, rinse them and cut them into sticks.
Put the potato sticks in a saucepan, cover them with water and place on the stove. Bring to a boil, reduce the heat and cook for 10 minutes.
Peel the onion and cut it into pieces. Peel the carrot and grate it coarsely.
Heat a pan, add 15 g of butter and sauté the onion and carrot until soft.
Cut the cheese into small cubes.
Add the cheese cubes to the boiling broth with the potatoes and stir until the cheese dissolves.
Transfer the sautéed vegetables from the pan to the saucepan.
Cut the sausages into thin rounds.
Add the sausage rounds to the saucepan.
Add salt to taste and cook the soup for 3–5 minutes.
Add the chopped herbs and turn off the heat. The cheese soup with sausages and processed cheese is ready. Let it rest.
To serve, prepare the croutons. Cut the bread into small cubes and sauté them in butter, stirring, until golden. Add the dry garlic as they fry.
Pour the soup into bowls. Put the toasted croutons in a separate dish and serve them alongside the soup.Enjoy your meal!
Tips
- 1
CUT THE CHEESE INTO CUBES so it dissolves faster. Grated cheese mixes in poorly, so cubes are the best option.
- 2
SAUSAGES AT THE END – they are already cooked, so do not boil them for long (3–5 minutes is enough). Otherwise they "give up" their juices and lose their shape.
- 3
GARLIC CROUTONS are the "secret" of the presentation. They should be fresh and crunchy, so serve them separately.
- 4
THE FLAVOUR CHANGES WITH THE CHEESE – try different additions (with mushrooms, ham or herbs). The same principle works in other kinds of cheese soup.
FAQ
Which sausages should you choose? +
Creamy or fillet sausages without smoking are ideal – "Milk", "Creamy" or "Milk-Cream" types. Brands such as Mikoyan, Ostankino, Dymov and Velkom are reliable. Check the composition: meat should be first on the list, with no soy or starch. Smoked sausages are for the "aromatic" version (a richer flavour). Chicken sausages are lighter. For a "premium" soup, use Bavarian sausages (with spices) or Vienna sausages. Do not use cheap "children's" sausages with a high soy content – they will spoil the flavour. The rounds should be 5–7 mm, a medium size. Fresh or frozen (thaw them in advance).
Which processed cheese should you choose? +
The ideal choices are "Druzhba", "Yantar", "Viola" and "Hochland" – natural, without vegetable fats. Brands such as Karat and Président are reliable. A fat content of 50–60 % is best. Cheeses with additions (mushrooms, ham, herbs) are suitable and add flavour. The best option is plain processed "Druzhba". Do not use "cheese product" – it will spoil the flavour. One cheese of 90 g is the standard for 2–3 servings. You can add grated hard cheese (50 g) for a more "cheesy" soup. Hochland Cheesiki is convenient for cutting into cubes.
How long does the soup keep? +
In the fridge in a covered pan – 2 days. On the second day the flavour is brighter, as it "infuses". Reheat over low heat without bringing it to a vigorous boil (the cheese sauce can separate). In the microwave – 3–4 minutes. In the freezer – I do not recommend it, as the cheese sauce loses its delicacy after thawing. Make enough for 1–2 meals. Always make the croutons fresh, as they go stale in advance. For an "office lunch", pour it into a thermos and pack the croutons in a separate bag. Do not leave it at room temperature for longer than 2 hours.
What to serve the soup with? +
The classic option: with croutons or fried bread with garlic. With black or grey bread, or toast. With fresh herbs (dill, parsley, spring onion). With grated cheese on top for "double" cheesiness. With a cup of warm tea or coffee. With a glass of dry white wine (Riesling) for a "grown-up" serving. For children, leave out hot seasonings. For an "office lunch", it is a convenient, filling option. For an "evening supper", serve it with a glass of dry wine and bread. Garnish with fresh parsley and spring onion when serving. You can add a spoonful of sour cream straight into the bowl for "double" creaminess.
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