Cheese Soup with Chicken Bologna

Cheese Soup with Chicken Bologna:

  • Pre-cook the chicken breast broth, remove the meat. Boil diced potatoes in the resulting broth.
  • While the potatoes are boiling, grate the carrots on a coarse grater, finely chop the onion, chicken breast and chicken Bologna into cubes. Fry all this in vegetable oil.
  • When the potatoes are almost cooked, add the stir-fry and sliced cheese. Season with salt and pepper, let it boil for about 3-5 minutes. The soup is ready.

You can add herbs before serving.


Salad with cheese and Bologna

Salad with cheese and Bologna:

  • Dice the cheese, sausage and cucumbers, combine and stir.
  • Finely chop the onion, combine it with mustard, vinegar, pepper and salt, gradually add oil, mix.
  • Pour the prepared dressing over the salad, refrigerate for an hour.
  • Before serving, put the salad with cheese and Bologna on a plate, garnish with salad leaves and radish slices.

Chicken Bologna Sandwich

Chicken Bologna Sandwich:

  • Fry the toast bread in a dry frying pan or cook in a toaster.
  • Fry the sausage slices with a little vegetable oil for 2-3 minutes on each side.
  • Cut the cucumbers into thin slices, cut off two slices 3-4 mm thick from the tomato.
  • Grease two slices of bread with mayonnaise.
  • Put slices of cucumbers on mayonnaise.
  • Put lettuce leaves on the cucumbers.
  • Gently spread a slice of fried sausage on the salad.
  • Put a plate of processed cheese on the sausage.
  • Put the tomato on the cheese.
  • Grease two pieces of toast with mustard.
  • Cover the sandwiches with toast with the mustard side.
  • A hearty and delicious grilled Chicken Bologna Sandwich is ready.

Recipe: Naryn – National Dish of Central Asia


  • In a large saucepan, put the broth to boil; if desired, you can add a whole onion and carrots to it. They will make the broth richer. As it boils, remove the foam, reduce heat and cook for 1.5 – 2 hours. Half an hour before the end of cooking – salt.
  • Cool the finished broth, remove the meat from the broth and cool separately.
  • Prepare the dough: Mix flour, egg, 500 ml of broth, in which the meat was cooked, and knead the dough.
  • Send the finished dough to the refrigerator for 4-6 hours, and preferably overnight.
  • Roll out the rested dough into a layer 1.5 mm thick and cut into 10×10 cm squares.
  • Then boil the pieces of dough in half of the whole broth. Boil for about 30-40 seconds, no longer. Spread the boiled pieces on the table on a cloth to get rid of excess moisture. So the dough will absorb the oil better in the future.
  • Then coat each square with preheated sunflower oil and fold the layers like napoleon. Leave the dough to rest for 2-3 hours.
  • Only then cut the dough and kazy into thin strips. Season with zeera and pepper. Add some calcined sunflower oil and stir.
  • Serve with broth and beef kazy slices.

Bruschetta with Beef Salami

  • Sprinkle the slices of bread with any vegetable oil and put them in the oven on the uppermost shelf for 5 minutes.
  • Take out the toasted bread, put good slices of cheese on it and once again in the oven, so that the cheese melts slightly.
  • Put beef salami on top, sprinkle with grated cheese and again in the oven for 5 minutes.
  • Now spread the bell pepper and salad.
  • Pour everything with balsamic cream.

Cervelat omelet

  • Beat eggs, add sour cream, beat again. Add flour, salt and pepper (to taste). Mix everything thoroughly.
  • Dice the tomato, pepper, boiled sausage and cervelat. Place evenly on the bottom of a slow cooker pan. Pour over the egg mixture. Mix.
  • Put on the “Baking” mode for 20 minutes.
  • Finely chop the dill and sprinkle with the omelet.

Pea porridge with cervelat

  • Soak peas for several hours (about 2-3 hours). Pour it with 600 ml of water, bring to a boil. After the water boils, reduce the heat and cook over low heat for another 40 minutes. The water should boil by half, and the peas should boil well.
  • Grind the peas with a blender.
  • Finely chop the onion. Grate the carrots. Cut the pepper and cervelat into cubes. In a frying pan, first sauté the onions, then add the cervelat, then the pepper and carrots and simmer everything over low heat for about 15 minutes.

Serve the porridge with sautéed filling.