Cheese soup with hunting sausages
4 servings
40 minutes
Cheese soup with hunting sausages is a cozy and rich dish of European cuisine that combines the creamy tenderness of melted cheese with the spicy zest of hunting sausages. This recipe originated as a simple yet hearty soup option for cold days when one wants to warm up and enjoy a rich flavor. Potatoes and carrots add softness and a slight sweetness to the soup, while onions, peppers, and bay leaves provide depth of aroma. The melted cheese gives the soup a velvety texture, while dill adds a fresh note. Perfect as a standalone dish or paired with crispy baguette. Suitable for family lunches, bringing warmth and comfort to home gatherings. Easy to prepare but surprises with the richness of flavor nuances that unfold in every spoonful.
1
Put a pot of water on the stove and turn it on.
- Water: 1500 ml
2
While the pot is heating up, prepare the vegetables. Wash, peel, and dice the potatoes into 7–10 mm cubes; wash, peel, and dice half of the carrot into small cubes of 3–5 mm. Place the vegetables in the pot and wait for it to boil.
- Potato: 3 pieces
- Carrot: 1 piece
3
At this time, place the pan on the stove and start peeling the onion. Put butter in the pan and chop the onion into small cubes. Add it to the pan and fry until translucent.
- Butter: 15 g
- Onion: 1 piece
4
Chop the sausages finely and add the fried onion and sausages to the pot. Also add pepper, bay leaf, and salt.
- Hunter's sausages (kabanosy): 150 g
- Allspice: 5 piece
- Bay leaf: 1 piece
- Salt: 3 g
5
When the vegetables are almost ready, grate the processed cheese on a fine grater (it dissolves faster) directly over the pot and mix. You need to control the heat after mixing as the soup may overflow. Once the cheese is fully dissolved, add finely chopped herbs and bring to a boil. When the potatoes are ready, salt to taste and turn off the heat. You can let it sit for about 10 minutes.
- Processed cheese: 2 pieces
- Dill: 5 g
- Salt: 3 g
