Step-by-step recipe with a photo of cheese soup with veal at home. Subtleties and secrets of cooking. Calorie content and video recipe.
Cheese soup with veal is the best option for a hearty lunch for the whole family. On cold winter evenings, it will warm and saturate, and in the summer heat it will give energy for a long time. An analogue of such a soup has been known to many since the times of Soviet public catering, where the processed cheese "Druzhba" was poorly melted in the first course. Today, however, such soups are no match for the clumsy local version. In European cuisine, cheese soup is quite common and popular, and in Britain it is generally a traditional dish that is prepared with the addition of cheddar cheese. In our country, any kind of processed cheese is used; noble cheeses are used less often. At the same time, the food turns out to be quite tasty and appetizing.
This recipe with a photo of cheese soup is quite budgetary. It is made only from broth with meat and melted cheese. But the broth turns out to be rich, moderately fat, and the food is hearty. If desired, its taste can be enriched and added cream, dry white wine and ground nutmeg. Then the dish will acquire exquisite European flavors. Also add potatoes, carrots, pasta to make the dish more satiated. All tastes will be interesting to play and perfectly match with each other.
See also how to make a delicious shrimp and veal cheese soup.
- Caloric content per 100 g - 169 kcal.
- Servings - 3
- Cooking time - 1 hour 45 minutes
Ingredients:
- Veal - 250 g
- Bay leaf - 2 pcs.
- Processed cheese - 1 pc. (100 g)
- Allspice peas - 3 pcs.
- Parsley - a few sprigs (recipe uses frozen)
- Onions - 1 pc. (small size)
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Step by step preparation of cheese soup with veal, recipe with photo:
1. Grate the processed cheese. Take soft cheese, it melts well in broth. But this will be difficult to cut, it crumples and chokes. Therefore, pre-soak it in the freezer for 15 minutes, it will freeze and rub easily. You can also not grate the cheese, but cut it into pieces. But the finer it is, the faster and better it dissolves.
2. Wash the meat and cut into medium sized pieces. If there is excess fat, films and veins on it, cut them off. Dip the pieces into a saucepan and cover with drinking water.
3. Place the pot on the stove and bring to a boil. After boiling, a foam forms on the surface, which can be removed with a slotted spoon or spoon. Otherwise, the soup will turn out cloudy.
4. Dip the peeled onion into a saucepan, season the broth with salt and black pepper and cook for 1 hour 15-20 minutes. Remove the onion from the pan at the end of cooking. She has already given up all her taste and aroma. Therefore, the soup is not needed.
5. Put bay leaf with allspice and grated cheese into the broth. Bring to a boil. Bring the heat to low and cook the broth, stirring constantly, until the cheese is completely melted and the soup is smooth. When this happens, season the veal cheese soup with chopped parsley. Boil and immediately remove the soup from the stove. Serve the stew with croutons or croutons.
See also a video recipe on how to cook meat soup with melted cheese.
