Ingredients:
400-500 g fillet
200 g of processed cheese
400 g of potatoes
150 g onion
180 g carrots
butter
salt, pepper, herbs, Bay leaf
Preparation:
1. In a saucepan 3 liters to put the meat and pour water. Once the broth begins to boil, add 1 tsp salt, a few peas allspice and black, 2-3 Laurel leaf. Cooking from the moment of boiling 20 minutes. The meat is then removed.
2. Potatoes peel and cut into cubes. Onion cut into cubes. Carrots grate on a grater. Cut the meat into small pieces.Melted cheese (if in the form of cubes) grate or cut into cubes.
3. In the boiling broth add the potatoes. From the moment of boiling for 5-7 min.
4. At this time doing weak zazharku in butter. First put onion, then carrots. Lightly salt and pepper. Ready zazharku add to the soup and cook for another 5-7 minutes.
5. Then add chopped meat. Cook for 3-4 minutes, add melted cheese, a good stop and turned off the fire.
6. Before serving, sprinkle with herbs. Optionally serve with croutons.
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