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Bryndza Podhalańska Cheese Soup Recipe

Ingredients with Measurements:
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup Bryndza Podhalańska cheese, crumbled
- Salt and pepper to taste
- Chopped fresh parsley for garnish

Special equipment needed:
- Blender or immersion blender

Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the flour and stir until the mixture is smooth.
4. Gradually add the chicken broth, stirring constantly to prevent lumps from forming.
5. Add the milk and bring the mixture to a simmer.
6. Reduce the heat to low and add the Bryndza Podhalańska cheese, stirring until it is melted and the soup is smooth.
7. Season with salt and pepper to taste.
8. Use a blender or immersion blender to puree the soup until it is smooth.
9. Serve hot, garnished with chopped fresh parsley.

- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings

Nutritional information:
- Calories: 283
- Fat: 19g
- Carbohydrates: 13g
- Protein: 14g

Substitutions for ingredients:
- Bryndza Podhalańska cheese can be substituted with feta cheese or goat cheese.

- Add chopped cooked bacon or ham for a meatier version.
- Add chopped fresh herbs such as thyme or rosemary for extra flavor.

Tips and tricks:
- Use a blender or immersion blender to puree the soup until it is smooth and creamy.
- Be careful not to let the soup boil after adding the cheese, as it may cause the cheese to separate.

Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.

Presentation ideas:
- Serve the soup in individual bowls, garnished with chopped fresh parsley.

- Chopped fresh parsley

- Serve with crusty bread or crackers.

Suggested side dishes:
- Green salad or roasted vegetables.

Troubleshooting advice:
- If the soup is too thick, add more chicken broth or milk until desired consistency is reached.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.

Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
- Bryndza Podhalańska cheese is a traditional cheese from the Podhale region of Poland.

Flavor profiles:
- Creamy, cheesy, savory.

Serving suggestions:
- Serve as a starter or main course.

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Region: Polish

Taste: Savory, Tangy, Creamy, Cheesy, Herbal, Nutty