in Germany, Soup Recipes

Minced meat – cheese – soup

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Ingredients for 25 servings:

  • 1 ½ kg minced meat, mixed
  • 1 kg cheese (grated or in chunks)
  • 3 liters of milk
  • 500 g onion(s)
  • Salt
  • pepper
  • Parsley
  • 1 liter of water
  • 4 cubes of stock
  • chili powder

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Chop the onions and fry until crispy. Add the minced meat, season with salt and pepper, and cook until well-cooked. Deglaze with water. Meanwhile, dice the cheese or use grated cheese. When the mixture returns to a boil, add the cheese in portions, along with the milk. Stir constantly (important, otherwise the cheese will stick to the bottom!) until the cheese has dissolved and the soup is creamy. Season to taste with stock cubes and/or chili, if desired, and serve. We always make this soup at our medieval camp, and the crowd always loves it. It’s just as good made at home in a pot as it is in a cauldron over a campfire.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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