Sort the beans and soak them in cold water for 6-10 hours.
Wash vegetables thoroughly. Cut the shallots into 6 pieces, the peeled carrots into slices and the celery stalk cut across into 6 pieces. Peel and chop the garlic with a knife. Wash the pork brisket, dry and cut into small pieces.
Pour olive oil into a saucepan and lightly fry the vegetables with sage sprigs and chopped garlic. Then add the brisket pieces and pre-soaked beans. Fry all ingredients for 15 minutes.
Then add 3 liters of cold water, salt and pepper and cook over low heat until the beans are cooked for about 1 hour.
5 minutes before the end of the soup, add the tomato halves and the processed cheese diced (you can substitute traditional Greek feta cheese if you wish).
It will take very little time to prepare a delicious, nutritious Parisian onion soup. This dish, as the name implies, belongs to French cuisine. To prepare it, you need to take:
– 4 heads of onions; – 2 tablespoons of butter; – 1 liter of meat broth; – 4 slices of toasted bread; – 100 grams of soft melted cheese like amber; – ground black pepper; – salt.
Peel the onion, cut into thin rings and save in butter until pleasant golden brown. Then transfer the onions to a pressure cooker, pour over the broth and cook under a tightly closed lid for 4 minutes.
Then remove from heat, season to taste with salt and pour into ceramic pots. Put pieces of dried bread there and add melted cheese grated on a grater. Place the pots in an oven preheated to 180-200 degrees and cook until the cheese begins to melt.
Serve the Parisian onion soup hot, sprinkled with ground pepper.
Cooking a spicy cheese soup with gin also does not take much time, and its rich taste will surely appeal to lovers of original dishes. To cook cheese soup with gin, you will need:
– 4 eggs; – 100 grams of processed cheese; – 750 milliliters of chicken broth; – 4 tablespoons of cream; – 2 tablespoons of gin; – chives; – grated nutmeg; – pepper; – salt.
Boil 1 hard-boiled egg, cool and set aside to garnish. Combine the remaining 3 raw eggs with the cream, grated cheese and nutmeg.
Bring the chicken broth to a boil, remove from heat, pour in the egg-cream mixture in a thin stream, beat well with a whisk. Then add the gin and chopped chives. Season everything with salt and pepper.
Serve the cheese soup to the table, garnish with boiled egg wedges.