Mushroom soup with pork and processed cheese
7 servings
35 minutes
Mushroom soup with pork and melted cheese is a cozy and rich dish of Russian cuisine, perfect for cold days. Its roots go back to the traditions of village cooking, where the combination of meat, mushrooms, and cream cheese gives the soup a deep aroma and velvety texture. Pork provides a rich flavor, mushrooms add a forest note, and melted cheese makes the broth tender and thick. This soup is often prepared for family dinners as it is not only filling but also incredibly tasty. Served with herbs and fresh bread, it warms you up wonderfully and gives a sense of home comfort.
1
Cut the pork into pieces, put it in a pot, add water and boil until it boils. Once it boils, continue cooking on low heat and start frying the mushrooms.
- Pork: 200 g
- Champignons: 400 g
2
Chop the mushrooms and sauté with onions, not fully cooked; they should be slightly undercooked.
- Champignons: 400 g
- Onion: 1 piece
3
Peel and cut the potatoes.
- Potato: 6 pieces
4
Once everything is ready, start adding the ingredients to the broth in order. First the potatoes, they should boil for 5-7 minutes before adding the mushrooms. Increase the heat and cook the soup for a couple more minutes. Add processed cheese and stir until fully dissolved, then add salt, pepper, and herbs to taste.
- Potato: 6 pieces
- Champignons: 400 g
- Processed cheese: 2 jars
- Salt: to taste
- Ground black pepper: to taste
- Parsley: to taste
5
The soup is ready!!!)))