Cheese soup with brisket
8 servings
40 minutes
Cheese soup with bacon is a cozy and aromatic dish of Russian cuisine that warms you in cold weather. Its history roots in the tradition of combining meat and dairy products, making the taste rich and velvety. Smoked pork belly gives the soup a deep, smoky hue, while melted cheese transforms it into a creamy texture. Mushrooms and carrots add a light sweetness and earthy flavor, while leeks and herbs refresh the composition. This soup is perfect for a cozy family dinner and pairs well with rye bread or crispy croutons. Its tenderness and richness make it an excellent choice for those who appreciate comfort food with a rich taste.
1
Put the broth on the fire. Cut the potatoes into small cubes and add them to the pot.
- Chicken broth: 4 l
- Potato: 4 pieces
2
Fry carrots and mushrooms over medium heat for 7 minutes, cutting the mushrooms into 3 mm pieces and the carrots into strips of the same thickness and 4-5 cm long. Add salt and a pinch of pepper mix. Stir every two minutes and drain the liquid released by the mushrooms.
- Carrot: 2 pieces
- Fresh button mushrooms: 400 g
- Mixed peppercorns (four peppers): to taste
3
Slice the pork belly into thin pieces and add to the pot. Then add the sautéed mushrooms and carrots. Cook on medium heat for 10 minutes.
- Smoked pork belly: 400 g
- Fresh button mushrooms: 400 g
- Carrot: 2 pieces
4
Chop the leek (3-4 mm thick) and green leaves. Add to the pot. Salt the soup.
- Leek: 4 stems
- Fresh herbs: 1 bunch
- Salt: to taste
5
Stir in the melted cheese with a tablespoon. Check for any unmelted pieces. Add salt and pepper if necessary.
- Processed cheese: 800 g
- Salt: to taste
- Mixed peppercorns (four peppers): to taste