Quite often housewives have to cut off the rinds from cheese.
This could be either a solid layer that was originally on the product or yellowed and hardened parts of the product.
Usually people throw these scraps in the trash.
And in vain, because these particles are a rather interesting addition to soup.
Of course, we are only talking about edible and non-moldy cheese rind.
A useful trick was shared by the Belnovosti online publication's expert in the field of cooking, chef, and fourth-class baker Yulia Arkhipova.
How to Use Cheese Rinds
Pieces cut from the cheese can be added to the soup being prepared.
In other words, simply pour the cheese rinds into a pot of bubbling broth with meat and vegetable additives.
Thanks to the cheese ingredient, the soup will acquire the ideal consistency: it will have a very pleasant “creaminess” and tenderness.
In addition, the first course will become much more aromatic. The cheese will provide the soup with an interesting creamy taste.
The finished dish will be very much enjoyed by you, your family and guests.
Expert: Julia Arkhipova
