Detailed step -by -step recipe with photo: Step 1
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Prepare the ingredients: vegetables, spices, bacon and flooded cheese. This time I am preparing a double portion of soup in a large pan, since it is eaten well very quickly.
For a bright smoked taste, I use cheese with the taste of ham or bacon. If you want soup with shades of smoked meats and a predominance of creamy taste, you can use flooded cheese without additives. There are other options, for example, interesting soup with mushroom cheese.
Tip: You can replace the flown cheese in baths with ordinary cheese type “Friendship”. However, they need to be slightly frozen in order to grate easily. It is enough to transfer the cheese in the bath to the soup with a spoon.
The bacon is most convenient to take in the form of thin strips — they are quickly fried and ideal in shape, in my opinion. But it is quite possible to do with bacon, which is sold by a whole piece. It must be cut into thin slices or cubes.
If there is no dill, you can take another greens. Including — dried. Dried green onion is also suitable, it goes well with bacon and cheese.
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Step 2
Dial in a pan 2 liters of water or approximately 2/3 of the total volume. Since I cook a double portion, I gain water a little less than 4 liters. Put on strong fire and bring to a boil.
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Step 3
Cut the long strips of bacon into 3-5 parts while the water is warming. Remember that the bacon decreases markedly when frying, especially when it is cut so thinly.
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Step 4
Cut the onion with an average cube or half rings.
Tip: If you do not like large pieces of onions, cut into small cubes.
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Step 5
Heat 20 ml of vegetable oil in a pan, put onions and fry 4-5 minutes over high heat.
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Step 6
Add pieces of bacon and fry for another 7-10 minutes over high heat. The bacon will secrete water, it should evaporate. The pieces themselves will become smaller and become covered with a light golden crust.
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Step 7
Cut the potatoes with a cube of about 1.5 x 1.5 cm. Add to boiling water and bring to a boil again.
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Step 8
Add carrots chopped with a small cube. Bring to a boil and cook for 5-7 minutes on fire just above the average (4/6 for an electric stove), carrots and potatoes should become soft.
Tip: Carrots can also be cut figurely, for example, with star. The thickness of such stars should be about 3 mm so that the vegetables are welded.
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Step 9
Add flooded cheese to the soup, mix thoroughly.
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Step 10
Immediately send a bacon with onions to the soup and put on fire. Bring to a boil at high power (5/6 on an electric plate). At the same stage, you can salt if salt in cheese and bacon is not enough.
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Step 11
Pour finely chopped greens into the soup, mix thoroughly and bring to a boil. Cover and remove from heat, let it brew for 10-15 minutes.
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Step 12
You can serve home soup with bacon and cheese in hot form or slightly cooled, additionally sprinkled with a small amount of fresh greens.
Bon appetit!
📌 If you liked this soup, look into our A selection of soups with melted cheese. There you will find even more delicate, creamy and aromatic recipes — with mushrooms, chicken, vegetables and not only. Simple ingredients, step -by -step photos and always a delicious result.
