There are many recipes for cheese soups. There are such soups in French cuisine, are also found in others. It is believed that the best cheese soups are prepared in Britain, the homeland of cheddar. In Russia now from good cheeses, to put it mildly, not all is well, and my wife and I were convinced of this once again while preparing cheese soup with cauliflower.
The cabbage was perfect, but the same cannot be said about the cheeses. In the end it turned out delicious.
But here’s some advice: if you, having bought processed cheese like “Orbita” or “Druzhba” and started cutting it, realize that it is somewhat rubbery in consistency and, therefore, will not melt no matter how you heat it, take something better for this soup something like creamy “Yantar” or “Hochland”.
Although with other cheeses it is very easy to miss. In general, relying on luck and good fortune.
So, the recipe cheese soup with cauliflower. Prepare for 4-5 servings.
What do you need?
- chicken broth (ours) or beef broth - 2 l
- - 2 pcs.
- processed cheese – 2 pcs. or 200 g
- semi-hard cheese of the “Russian” type – 200 g
- hard parmesan – 200 g
- – 200 g
- butter – 80 g
- – 1 stem
- small – 1 pc.
- – 1 bunch
- – 1 bunch (for serving)
- – ½ pcs.
- nutmeg – ½ tsp.
- salt - to taste
What to do?
- Prepare the ingredients. Peel the potatoes, cut into cubes.
- Cut the processed cheese into small cubes.
- Grate semi-hard cheese on a coarse grater.
- Cut Parmesan or whatever replaces it into cubes about 1 cm on a side.
- Separate the cauliflower into florets.
- Wash the celery stalk, if necessary, remove the film, cut into thin discs.
- Peel the carrots and grate them on a coarse grater. Remove seeds and membranes from the pepper and chop finely. Chop the cilantro (leaves) coarsely.
- Bring the chicken broth to a boil, add the melted cheese first. When the cheese has dissolved in the broth, add the potatoes to it. Cook for 10 minutes. It is assumed that the broth is already salted; if not, add salt to taste.
- While the potatoes are cooking, fry them. To do this, melt the butter in a frying pan and add the celery.
- In just a minute, add grated carrots to it.
- In another three minutes, pepper should join them.
- Add cilantro.
- Pour in a couple of tablespoons of chicken broth, reduce the heat to low, cover the frying with a lid and simmer for 10 minutes, stirring a couple of times during this time.
- When the potatoes are cooked, add semi-hard cheese to it.
- When this cheese melts, add cauliflower, cook for 5 minutes.
- Add hard cheese to the soup, then fry it, nutmeg, add heat, let the soup boil, season with salt - and remove.
- This soup should only be served fresh and hot, sprinkled with finely chopped dill.
Bon appetit!
When preparing strawberry jam from Victoria for the winter, the recipe can be old, grandma’s, because it was in her time that all strawberries were called “Victoria,” or a modern one, with the addition of thickeners.
When the housewife begins to prepare jam, she still does not know what exactly will turn out, because the quality of the final product is greatly influenced by the strawberries themselves. Trying to make jam over the years, you may end up with:
- puree;
- jam;
- syrup;
- "slut."
Or you can get a beautiful, thick, opalescent jam with smooth strawberry berries that have not lost their shape.
In any case, all this will be delicious, but some of these “creations” can be served festive table, spread some on bread while sitting in front of the TV, and some will only be suitable for adding to baked goods.
Selection of strawberries for jam
The choice of berries for preparations must be approached consciously. If we set ourselves the goal of making thick jam, and it doesn’t matter to us what the berry will look like, then we need to take soft varieties, and the strawberries may even be overripe and “crushed.”
It’s a completely different matter when you need to “keep” the berry intact and prevent it from spreading and losing its shape. To cook, you need to carefully choose strawberries and they should be:
- Dense. In order to determine the consistency of the berry when purchasing, you need to press it. When lightly pressed, the flesh should not be broken or leave dents. When you bite into such a berry, you need to feel its hardness, even crunchiness. Such strawberries are not suitable for eating as a dessert, but they are ideal for making jam for a given purpose;
- Unripe. Whatever jam you make, if you want the integrity of the fruit, then it must be at technical ripeness. This will not affect the quality of the jam, its aroma and taste, but the goal will be achieved.
If the strawberries are soft and overripe, they are also suitable for making jam, but in this case the jam will look like strawberry jam. It won't taste bad, but the consistency will be peculiar. If the goal is to make jam-puree, then in this case only a well-ripened berry, even an overripe one, is needed;
- Fresh. As soon as strawberries (and any other fruit) are picked from the mother bush, biochemical decomposition processes begin to occur in it. With every minute their intensity is higher and higher, which means that with every minute it becomes less and less suitable for making jam with whole berries.
Having brought the berries home, you must immediately begin preparing the jam; every missed minute will affect the quality of the final product. If it makes no difference what consistency the jam will be, then the strawberries can be stored in the refrigerator for a while, or covered with granulated sugar;
- Varietal. Thick strawberry jam for the winter with whole berries can be prepared only from hard varieties of strawberries. Modern selection, especially imported ones, is directed precisely in this direction. These strawberries do not wrinkle, they are easy to transport, they are hard and elastic. You don’t have to ask for the name of the variety, this is not necessary, but when choosing, carefully inspect the berry and if it is hard, then you can buy it.
Such strawberries will not give pleasure when consumed in fresh, but it is ideal for perfect jam.
Another feature of new strawberry varieties is that they can be stored for a relatively long time (5-6 days). refrigeration chambers and remain firm;
Features of the technology
Strawberry preparation can be done in several ways, and each will produce its own, unforgettable product. Each housewife, having tried this or that technology, settles on something of her own, the most acceptable for herself. Some people make blanks different ways, and this makes sense, since they increase the range of prepared products.
Preparing the berries
It would seem, well, what’s so difficult about washing strawberries and selecting the green “forelock”. However, strawberries are not always grown on covering material, and if they come into contact with the ground, they become dirty and it is not so easy to wash off the soil and sand.
In order to properly wash strawberries, you need to pour them into a basin, pour cold water and dip it into the water with smooth movements, as if to drown it. Thus, the sand will settle to the bottom.
If you are going to cook the jam so that the berries are whole, then when washing you need to add citric acid, then the berry will be denser.
Harvesting with dry filling
Sometimes we are “attacked” by nostalgia about the taste of childhood and we remember the jam we enjoyed in those distant times. The question arises: “How to cook thick jam from Victoria for the winter? The recipe is simple.
- Strawberries - 1kg;
- Sugar - 1 kg.
Pour the washed berries into a thick-walled bowl and add sugar. We set the basin aside and wait until the strawberries are completely covered with their juice. As a rule, this is done overnight, and in the morning the berries are ready for boiling.
The basin is placed on heat and brought to a boil, the heating intensity is reduced to such an extent that the jam is only slightly boiling. In this period wooden spoon foam collects, and the jam itself is easily stirred.
The jam is boiled for 15-20 minutes. The basin is set aside until it cools completely. During this time, a significant part of the liquid fraction evaporates, and the jam becomes thick.
If the thickness does not suit the jam, you can heat it up again and cool it again. Each heating cycle will make the jam thicker and thicker. The signal to stop heating will be a change in color to brown, this indicates the initial stage of caramelization of sugar.
Before rolling into jars, the basin is again put on heat, brought to a boil and poured into pre-sterilized jars.
Jam with whole berries
When preparing strawberry jam for the winter, the recipes can be very varied, but by adhering to a certain technology you can prepare an impeccable product worthy of serving on any holiday table.
Ingredients
- Strawberries - 1 kg;
- Granulated sugar - 1.2 kg;
- Crystalline citric acid - 4-5 g;
- Water 100 g.
Inventory
- Thick-walled, wide basin or saucepan;
- Wooden spoon;
- Weighing scales or measuring utensils;
- Heating device.
Who among us does not love strawberries, one of the most delicious and long-awaited berries.
This is not just a tasty berry, but a storehouse of vitamins and useful elements.
It contains vitamins B and C, rich in iron, potassium, magnesium, phosphorus, and pectin. Has a healing effect, normalizes metabolism, has a beneficial effect on digestive system, improves cardiovascular activity, is used to treat colds.
Tasty, fragrant, aromatic, and most importantly healthy jam is a must-have for the winter.
In the previous article we prepared.
Today we will look at popular and unusual recipes for making strawberry jam.
Before you start making jam, you need to prepare the dishes and berries.
Preparing the berries
- First, you need to sort the berries, choosing ripe, medium-sized berries (not too big and not too small).
- Rinse repeatedly using a colander. You need to try to prevent the berry from absorbing excess moisture, let the water drain.
- Place on a towel and let dry.
- Separate from sepals (tails)
Let's start making strawberry jam.
Recipe for thick strawberry jam with whole berries
Ingredients:
- strawberries – 1 kg. prepared berries
- granulated sugar – 800 gr.
The proportion of sugar and strawberries is 1:1, but you can add a little less sugar, since the berries are already very sweet. For 1 kg of strawberries there must be at least 650 grams of sugar so that the berries do not start to sparkle. We will use only 800 grams of sugar in preparation.
How to make thick strawberry jam with whole berries
- Arrange the berries in layers in a saucepan
- And pour sugar on each layer of strawberries in approximately the same amount as in the picture
- Place the remaining sugar on top of the berry, level it, cover with a lid and leave overnight (10-12 hours) so that the berry produces juice.
- After the time has passed, remove the lid and we should see the same juice at the bottom of the pan.
- Bring to a boil, cook for 5-7 minutes, stirring occasionally with a wooden spoon, skim off the foam, let cool, put back on the fire, cook for 5-7 minutes. We do this 3-4 times, cooling each time. For a thicker consistency, you need to cook longer.
- It will be ready when a drop of jam does not spread on the plate.
- Place the hot jam into sterile jars.
- Jam jars can be turned upside down to make sure they are sealed.
- We put it in a cool place.
The jam is ready :) We can try it!
Bon appetit!
5-minute strawberry jam recipe
This recipe is somewhat shorter and allows you to preserve more vitamins.
This jam is prepared easily and quickly.
Ingredients:
- 600-700 g sugar
- 1 kg strawberries
Preparation:
- We prepare the berries: cut large ones into four parts, use small ones whole.
- Prepare syrup based on 2 kg of berries, take 0.5 liters of water and 1.2 kg of sugar.
- Boil the resulting syrup from sugar and water in an enamel bowl over high heat.
- Add berries to boiling syrup and boil for 5 minutes.
- Stir with a wooden spoon.
- Place the jam in sterilized jars.
- Roll up our jam and turn it over. Let cool.
The jam is ready. Store in a cool place.
Bon appetit!
Strawberry jam without boiling the berries
This cooking method will provide even more useful properties in our jam.
We will need about 500 g of sugar, 1 kg strawberries
Wash the berries, sort them, remove the stems and add them to the pan.
Grind the berries until you get small pieces.
Add 2.5 faceted glasses of sugar (500 g)
Stir and leave for several hours to dissolve the sugar. Transfer to plastic dishes or glassware.
Fresh berry jam can be stored in the freezer, keeping the amount of sugar to a minimum.
If this strawberry jam is stored in the refrigerator, sugar should be added in the proportion of 2 kg of sugar per 1 kg of berries so that the berries do not ferment.
Store in the refrigerator.
Bon appetit!
Let's look at some unusual strawberry jam recipes
Strawberry jam with almonds and liqueur
They combine strawberries with everything in search of a unique, original taste. Let's try to experiment too.
Ingredients:
- strawberries – 1 kg,
- sugar – 1 kg,
- almonds – 80-100 g,
- liqueur "Ammareto" - 1 tbsp. spoon
Preparation:
Prepares the berries - sort them and wash them.
Add sugar to strawberries and leave for several hours.
Pour boiling water over the almonds for 10-15 minutes.
Drain the water. Fill the almonds with cold water. Let cool. Peel off the skin to avoid bitterness.
Add peeled almonds to the strawberries and sugar.
We put it on fire. And boil for 10-15 minutes after boiling. Cook over low heat in several batches.
A minute before the end of cooking, pour in the liqueur. The alcohol will fizzle out, and the unique taste of liqueur will remain.
Pour into sterilized jars and seal.
Bon appetit!
Ingredients:
strawberries – 2 kg
sugar – 1 kg
orange – 1 pc.
Preparation:
Wash the orange thoroughly. Cut into pieces along with the peel.
Wash and sort the strawberries
Cover the strawberries with sugar and let them stand for 2-3 hours.
Add orange slices to the strawberries with sugar and put on fire.
Bring to a boil and cook for 10 minutes.
Turn off the heat (Remove from the stove). Leave until completely cool.
Then we put it on the fire again. Boil for 5-10 minutes.
Place the finished jam into sterilized jars and seal.
Ingredients:
- Strawberries – 2 kg,
- sugar – 1.5 kg,
- lemon – 1 large or 2 small,
- mint leaves – 20 pcs.,
- basil leaves – 20 pcs.
Preparation:
We sort out the strawberries and let the water drain.
Add sugar to the berries and leave for several hours to release the juice.
Let the berries cook and boil for 5 minutes over low heat.
Add the washed basil and mint leaves and cook for another 5 minutes.
Wash the lemons, grate the zest on a fine grater, and cut the pulp into small pieces. You can grind everything in a meat grinder.
Add lemon to the jam and cook for another 5-10 minutes.
Pour the finished jam into sterilized jars and seal.
Bon appetit!
Ingredients:
- Strawberries – 1kg,
- sugar – 1 kg,
- lemon – 1 large or two small ones.
Preparation:
We sort out the strawberries, wash them and dry them.
Covers the berries with sugar. And let it stand for 5-7 hours so that the juice appears.
Place on low heat. Bring to a boil.
Wash the lemon thoroughly. Three zests on a grater. Squeeze the juice out of the lemon. You can grind it in a meat grinder.
Add lemon to strawberries and cook for 10 minutes.
Pour the prepared jam into jars and close with a key for canning.
Bon appetit!
Strawberry jam with tangerines
Ingredients:
- Strawberries – 1 kg,
- Tangerines – 1 kg,
- Sugar – 2 kg
- Water – 300 ml.
Preparation:
We wash the berries and dry them.
Wash the tangerines and blanch in boiling water for 5 minutes.
Remove and cool in cold water.
Cut the tangerines into beautiful slices.
Cooking sugar syrup.
Dip the berries and tangerine slices into boiling sugar syrup. Cook for 5 minutes.
Remove from heat. And let the jam cool.
We do this several times.
Pour hot jam into jars and seal.
Bon appetit!
This recipe is useful for strawberries, which have a harvest 2 times a year.
Ingredients:
- Strawberries – 1 kg,
- red currants – 1 kg,
- sugar – 2 kg,
- lemon juice – juice of 1 large lemon.
Preparation:
Wash the strawberries and let the water drain.
Wash and dry the red currants. Grind through a sieve to get rid of the seeds.
Grind the strawberries using a blender or meat grinder. Add sugar to it.
Add lemon and currant juice to the bowl with strawberries.
Place in a clean bowl. Store in the refrigerator.
Bon appetit!
Ingredients:
- Strawberries – 1 kg,
- cherry – 1 kg,
- sugar – 2 kg,
- juice of 1 lemon.
Preparation:
Wash the strawberries and let them dry.
Grind the berries in a blender.
We wash the cherries, remove the pits and also chop them using a blender.
Combine strawberries, cherries and sugar.
Place in clean jars and store in the refrigerator.
Bon appetit!
Strawberries go well with a variety of fruits and herbs. You can experiment and create your own unique recipes.
Bon appetit! Be healthy!