How long to cook soup with cheese curds?

Cook soup with processed cheese for 20-40 minutes, depending on the recipe.

How to make chicken cheese soup

Products

Processed cheese – 5 triangles

Chicken – 1 thigh (for nutritious soup) or 1 fillet (for diet soup)

Water – 1 liter

Potatoes – 2 pieces

Carrots – 1 piece

Onions – 1 head

Ground black pepper – half a teaspoon

Dill – a few twigs

Sunflower oil – 2 tablespoons

How to cook cheese and chicken soup

1. Chicken, if frozen, defrost and wash.

2. Pour 1 liter of water into a saucepan, put the chicken and put the pan on the fire.

3. When the water boils, remove the foam and cover the pan with a lid; cook for 20 minutes.

4. While the chicken is cooking, peel and chop the potatoes.

5. Catch the chicken out of the pan with a slotted spoon, cool slightly and separate the meat and return to the pan.

6. Pour potatoes into broth.

7. Peel and finely chop the onions and carrots.

8. Put the frying pan on medium heat and heat for 1 minute.

9. Pour vegetable oil into a frying pan, put onion and fry it, stirring for 3-4 minutes.

10. Add carrots to the onion, fry for another 5-7 minutes.

11. Peel the processed cheese from foil and cut each triangle into 3-4 pieces, add to the saucepan.

12. Stir the soup with a ladle for 2-3 minutes so that the curds are completely melted.

13. Add frying to the soup, bring to a boil, cook for 5 minutes.

14. Wash the dill, dry it by shaking it over the sink, and chop finely.

15. Serve cheese soup hot, sprinkle with herbs.

How to make cheese soup with rice

Products

on a saucepan of 2 liters

Rice – 50 grams (1/4 cup 250 milliliters)

Carrots – 1 piece

Onions – 1 thing

Potatoes – 2 pieces

Processed cheese – 150 grams

Bulgarian pepper – 1 piece

Salt – 1 teaspoon

Pepper – half a teaspoon

Croutons – 5 slices of white bread

Dill – a few twigs

How to make curd cheese soup with rice

1. Cut white bread into cubes 1-1,5 centimeters in size.

2. Place the bread cubes on a baking sheet.

3. Turn the oven on at 100 degrees, warm up for 5 minutes.

4. Put a baking sheet with croutons in the oven, bake it for 10-15 minutes, stirring regularly – the finished croutons should be crispy and lightly browned.

5. Pour 1 liter of water into a saucepan and put on fire.

6. Pour rice into a saucepan, cook for 10 minutes.

7. While the rice is boiling, peel and chop the potatoes; add it to rice.

8. Peel the bell pepper from the stalk and seeds, cut into thin half rings.

9. Peel and finely chop the onions, peel and coarsely grate the carrots.

10. Heat a frying pan, add oil and put vegetables, fry them for 7-10 minutes over medium heat, stirring occasionally.

11. Put the frying in the soup.

12. Put the processed curds on a board and cut into cubes, then add to the soup.

13. Cook the soup, stirring for 3-5 minutes, then taste and add salt and pepper to taste.

14. Wash, dry and chop the dill.

15. Serve soup with processed cheese, sprinkle with herbs and croutons.

How to cook soup with cheese curds and salmon

Products

Processed cheese – 150 grams

Frozen salmon – 300 grams

Water – 1,5 liters

Potatoes – 5 pieces

Carrots – 1 piece

Vegetable oil – 3 tablespoons

Onions – 1 head

Salt – 1 teaspoon

Lemon – a few thin circles

Parsley – a few twigs

Ground black pepper – half a teaspoon

How to make cheese and salmon soup

1. Defrost the salmon, cut off the skin, remove the bones and rinse.

2. Cut the salmon into longitudinal slices.

3. Pour water into a saucepan, put on fire.

3. Peel the potatoes, cut into cubes with a side of 2 centimeters, pour into boiled water.

4. Peel the carrots and onions, finely chop the onions, grate the carrots on a coarse grater.

5. Heat a frying pan, add oil and put vegetables, fry them for 7-10 minutes over medium heat, stirring occasionally.

6. Cut the processed cheese and add to the soup; add salmon, cook with regular stirring for 10 minutes.

7. Put the frying in the soup.

8. Boil the soup for another 10 minutes, cover and leave for 10 minutes.

9. While the soup is infusing, wash, dry and finely chop the parsley.

10. Serve the soup, sprinkle with parsley, and put a slice of lemon on the edge of the plate.