Chiz recipe
Cheese Zupa Soup
2 hours
6 Portion

Cheese Zupa Soup

6 Portion


  • 200 gr Prochiz Spready
  • 1 carrot
  • 150 gr peeled corn
  • 4 slice Smoke Beef
  • ½ onion
  • 4 cloves garlic
  • 600 gr Liquid Milk
  • 2 tsp Broth Powder
  • 1 tsp Pepper
  • 1 pack Puff Pastry
  • 1 tbsp Butter
  • Prochiz Gold for topping


  • Heat the butter, sauté the chopped onion and garlic until fragrant and soft.
  • Add the carrots, cut into small dice, peeled corn and smoked beef cut into squares, stir-fry for a while.
  • Add liquid milk and Prochiz Spready, cook until the milk boils and Prochiz Spready dissolves.
  • Add the powdered broth and ground pepper, stir until the sauce thickens.
  • Cut the puff pastry to the size of the bowl.
  • Pour the soup into a bowl, brush the bowl with egg then put the puff pastry on top. Sprinkle grated Prochiz Gold cheese over the puff pastry.
  • Bake the zupa soup in the oven at 180⁰C for about 15 minutes.
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