Soup with Cheese, Tomatoes and Bulgur
Many people love cheese soups, so I am sharing another version. The dish turns out thick, rich and very tasty. Rice can be used as a base, but I recommend using bulgur (wheat groats). Ingredient calculations are given for a four-liter pot.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- chicken fillet 500 g
- potato 600 g
- bulgur 150 g
- processed cheese 400 g
- tomatoes 400 g
- onion 150 g
- carrot 150 g
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 15
Finely chop the onion.
Step 2 of 15
Grate the carrot on a medium grater.
Step 3 of 15
Cut the fillet.
Step 4 of 15
Cut the potato into cubes or sticks.
Step 5 of 15
Sauté the onion in vegetable oil in a pot.
Step 6 of 15
Add the carrot. Sauté.
Step 7 of 15
Add the fillet. Sauté.
Step 8 of 15
Add the tomatoes.
Step 9 of 15
Stir.
Step 10 of 15
Pour in water. Cook for 10 minutes.
Step 11 of 15
Add the potato.
Step 12 of 15
Add the bulgur. Cook for 15 minutes.
Step 13 of 15
Season with salt and pepper.
Step 14 of 15
Add the cheese.
Step 15 of 15
Stir. Cook for 5 minutes.