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Cheese soup with melted cheese and sausage

Cheese Soup with Processed Cheese and Sausage

Rich, fragrant, tasty, and quick and easy to make! This cheese soup with sausage and processed cheese has a mellow, pleasant flavor and uses affordable ingredients. The cheese and sausage complement each other nicely here, and together with the vegetables they give the soup body and heartiness.

Maria

Recipe author

Cheese soup with melted cheese and sausage

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Composition / ingredients

Servings:

Smoked sausage

250

Processed cheese (cheese spread wedges)

200

Vermicelli

Water

Potatoes

Carrots

Vegetable oil

Parsley

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 3 g

Fats 40 % 4 g

Carbohydrates 30 % 3 g

65 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a delicious cheese soup with processed cheese and sausage? It's easy. First, gather your ingredients. Use any sausage you like — cooked-smoked, dry-cured, semi-smoked, or plain boiled. I'm using a cooked-smoked sausage with a little fat. For the cheese I'm using firm processed-cheese wedges (the Soviet-style "Druzhba" or "Yantar" kind). You can swap in a soft, spreadable processed cheese instead.
Step 2:

Remove the casing from the sausage and cut it into small cubes.
Step 3:

Peel the potatoes and cut them into medium cubes.
Step 4:

Grate the processed cheese on the coarse side of a grater. To make it easier to grate and keep it from sticking, chill it in the freezer for 20–30 minutes first.
Step 5:

Grate the carrot on the coarse side of a grater.
Step 6:

Wash, dry, and finely chop the herbs. Besides parsley, you can use dill, cilantro, green onion, or a mix.
Step 7:

Bring water to a boil in a pot and add salt and pepper. Add the potatoes and carrot and cook over medium heat for 10 minutes. You don't have to make this with water — chicken, vegetable, or meat broth works too.
Step 8:

Heat a little vegetable oil in a skillet over medium heat. If the sausage is fatty, you can skip the oil — the fat from the sausage is enough. Fry the sausage, stirring, until it's lightly golden.
Step 9:

Add the sausage to the pot of soup. Then add the grated cheese and cook over low heat, stirring, until the cheese fully melts — about 5 minutes. Add the vermicelli and cook the soup another 2–3 minutes.
Step 10:

Stir in the chopped herbs and turn off the heat.
Step 11:

Cover the pot and let the soup rest for 10 minutes, then ladle it into bowls. Enjoy!

Important! Whether or not the recipe gives an exact amount of water, it's best to go by your own taste (thick or brothier soup), the size of your pot, and the ingredients you're using. Keep in mind the author has their own idea of how much meat, potato, grain, and so on belongs in the soup, and it may not match yours. In practice, that means if you're making it for the first time, don't cook a whole pot at once. Make a small tasting batch for one or two people: scale all the ingredients down to 1–2 servings, and figure the water at about one cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one. Don't forget that some liquid will boil off as it cooks. After tasting a small portion, you can adjust both the liquid and the ratio of ingredients to suit you. After that, like most seasoned cooks, you'll be able to add the water and ingredients by eye.
Since everyone's tolerance for salty, sweet, bitter, spicy, sour, and hot is different, always add spices and seasonings to your own taste! And if you're using a seasoning for the first time, remember some are especially easy to overdo (chili pepper, for instance).
For how to cook pasta properly, how to get it al dente, how to choose a quality product, and much more, see the article "Pasta — the fine points of choosing and the secrets of cooking it."