How to make soup with Friendship cheese: recipes and little tricks

Not sure what to cook for lunch? Tired of classic borscht and broth? Then this article is definitely useful to you. So, consider all the forgotten recipes for soups with cheese "Friendship". For some, this will be an innovation, but someone will remember childhood. Are you ready for a new or well-forgotten sensation? Then let's go!

Classic version

To prepare the soup with the Friendship 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;
• butter or sunflower oil - 2 tbsp. l .;
• vegetable or mushroom seasoning - 1 tbsp. l .;
• noodles or vermicelli - ½ cup;
• water - 2 l;
• greens.

When choosing processed cheese, be sure to read the composition. If palm fat is indicated in it, then discard such a product. Otherwise, you can’t try a delicious soup.

Cooking process

Cheese soup with cream cheese is aromatic and tasty, of course, if cooked correctly. The whole process takes a little time:

1. Pour 2 liters of water into a container, place on a stove and boil.
2. In oil, fry the onions and carrots, previously chopped.
3. Peel and chop the potatoes, preferably with straws.
4. Add it to boiling water.
5. Reduce the heating temperature, dip the Friendship cheese in the soup and let it melt.
6. After 5 minutes, add the vermicelli there and add the sautéed vegetables.
7. Stir soup and add spices and salt.
8. Cook the dish until cooked.

Serve cheese soup with melted cheese in portioned dishes, garnished with chopped herbs, such as parsley and dill.

Mushroom soup with cream cheese

Have you tried to cook soup from Druzhba curd cheese with mushrooms? This is not difficult. To get started, prepare the components:

• champignons - 200 g;
• carrots - 1 pc.;
• potatoes - 2 tubers;
• cheese "Friendship" - 1 pc.;
• bulb;
• greens;
• paprika;
• salt;
• laurel;
• pepper;
• vegetable oil - 2 tbsp. l

Let's start cooking

It is worth considering that such a soup with Druzhba cheese is hearty and aromatic. If there are no mushrooms at hand, then you can replace them - for this dish, chanterelles, porcini mushrooms or oyster mushrooms are suitable. Let's start:

1. Place the cheese in the freezer compartment.
2. Wash the mushrooms in running water and pat dry with a napkin. Grind them.
3. Pour 1.8 liters of water into the container, add the mushrooms. Place the pot on the stove and cook for 7 minutes at medium heat.
4. Peel and dice the potatoes. Add it to the soup along with bay leaf. Cook another 10 minutes.
5. Grind onions and carrots and sauté in vegetable oil until transparent. Frying vegetables is not recommended.
6. Grind the greens.
7. Grate the cheese, add it to the soup. When it melts, add spices and salt.
8. Pour chopped greens at the very end.

Delicious soup with Druzhba cheese is ready. Serving such a dish is recommended in combination with toast, croutons or crackers.

Little Tricks, or How to Become a Great Chef

Alas, not everyone succeeds in creating real culinary masterpieces. This is given to someone by nature itself, but someone has to develop a sense of it. If you haven’t prepared soup with Druzhba cream cheese and are afraid to spoil it, here are some practical tips:

1. So that your dish has a rich cheese flavor, correctly calculate the proportions. For 1 liter of broth, it is recommended to add from 100 to 120 grams of cream cheese.
2. To the cheese is well dissolved in the broth, grind it. It is best to cut the component into cubes. But the grater should be abandoned. Indeed, in the process of grinding a certain part of the cheese will remain on the tool and will not fall into the pan.
3. To make frying vegetables for soup with Druzhba cheese more flavorful, add not only carrots and onions, but also a little bell pepper.
4. Given the large assortment of processed cheese called "Friendship", when buying such a product, pay special attention to the information on the package. If you see the inscription that the product complies with GOST 31690-2013, then feel free to send it to your basket. This seemingly tiny inscription indicates that the cheese is made from milk fats without the addition of a variety of surrogates and palm oil.
5. If potatoes are indicated in the recipe, then the cheese should be added to the soup only after the tubers are completely cooked. Otherwise, the potato cubes will remain harsh.

Cheese soups are ideally combined with rye crackers or croutons made from white bread. Do not forget to put them on the table.