Soup from Germany This dish is named after its native region of Schwerin, in the north of Germany. In the 16th century, this city was even called "northern Florence", presumably because of architectural similarities. Today, this German city is famous for its museums, theaters, the cathedral and the castle with the same name. In general, the cultural life in Schwerin is rich in events. In summer, the Mecklenburg State Theater conducts grandiose opera performances and all this in the open air. But the Schwerinians carefully store their history in the museum building, which was built by a certain Herman Willebrand, a well-known builder of the time. Schwerin Palace Palace gives a special praise. He is considered an outstanding example of landscape art. Also, it received the status of national cultural significance of Germany.
Ingredients:- Broth of chicken 1.2 l
- Butter 50 g
- Nutmeg powdered with 0.25 tsp.
- Pepper red ground 1 g
- Mustard 2 tbsp. l.
- Wheat flour 2 tbsp. l.
- Cheese of Gouda 150 g
- Tomato juice 250 ml
- Pork steak smoked 150 g
- Milk 300 ml
- Salt 1 tsp.
- Step 1 For such soup, take: milk, tomato juice or pasta, chicken or vegetable broth, smoked bacon, cheese (Parmesan, gouda or cheddar), mustard, flour, spices, butter.
- Step 2 Cut the onions into thin semicircles.
- Step 3 In a frying pan, melt the butter and fry the onions until golden.
- Step 4 Add the flour, mustard, tomato juice, a pinch of red ground pepper and mix. Stew for 10 minutes.
- Step 5 Cut the bacon into strips.
- Step 6 Fry in a frying pan for about 3 minutes.
- Step 7 Milk diluted with broth and bring to a boil.
- Step 8 Add the tomato mass and nutmeg. Cook for 10 minutes. At this stage, the milk will curdle. This is the norm.
- Step 9 Grate the cheese on a large grater.
- Step 10 Add the fried bacon (the fat from which it is better to drain) and grated cheese. Add salt and pepper to taste. Cook for 2-4 minutes constantly stirring. Remove from heat and serve.