Cheese cream soup with semolina
4 servings
30 minutes
Cheese cream soup with semolina is a cozy dish of Russian cuisine that combines the tenderness of melted cheese and the velvety texture of semolina. This soup became popular due to its simplicity and nutritional value, making it perfect for family lunches and cold evenings. Onions and carrots, sautéed until golden brown, give it a rich flavor, while the melted cheese 'Druzhba' adds a pleasant creamy note. Semolina makes the soup thick and hearty, while the addition of smoked sausage and fresh tomatoes creates an interesting contrast of flavors. It should be served hot, sprinkled with fresh herbs – dill and parsley – which add freshness and aroma. This soup pairs wonderfully with crispy croutons or pieces of rye bread, highlighting its softness and depth of flavor.
1
We clean the onion, rinse it, and cut it into half rings. We peel the carrot and grate it on a coarse grater. In a pan, we heat vegetable oil and fry the vegetables until golden (you can fry them directly in the pot where we will cook the soup).
- Onion: 2 pieces
- Carrot: 1 piece
- Vegetable oil: 10 ml
2
In a pot, we pour boiling water over the onion and carrot.
- Water: 1.5 l
3
Cut the processed cheese (I took the regular 'Druzhba' cheese) into small cubes (or grate it) and add it to the soup, stirring until the cheese melts (if it doesn't fully melt, it's okay), add salt and pepper, and let it simmer for another 5-7 minutes.
- Processed cheese: 3 pieces
4
Add 5 tablespoons of semolina (to make the soup thicker), cook for another 5 minutes.
- Semolina: 5 tablespoon
5
Blend directly in the pot until creamy.
6
Peel the tomatoes (if you pour boiling water over them, the skin comes off easily), and cut them into cubes. Cut the sausage into thin strips or small cubes and add it to the pot with the soup, cooking for another 5-7 minutes.
- Tomatoes: 1 piece
- Smoked sausage: to taste
7
We pour the ready soup into bowls and sprinkle with finely chopped parsley and dill.
