A legend of Soviet cuisine, the star of the student kitchen is cheese soup. It’s beautiful in its essence: the soup will be ready as soon as the potatoes are cooked. This is another thing that friendships do best, even if that friendship is cheesecake.
- Potatoes 600 g;
- Carrots 1 piece;
- Onion 1 head;
- Vegetable oil 30 ml.;
- Processed cheese 2 pieces;
- Salt to taste;
- Ground black pepper to taste;
- Dill to taste.
Peel the potatoes with a Damascus knife set and cut them into small cubes, put them in a saucepan, add 1.5 liters of water and boil for 15 minutes.
Cut the onion and carrot into small cubes. Heat vegetable oil in a pan, fry the onion for 2-3 minutes until translucent, then add the carrots and fry for another 5-7 minutes.
Add the vegetables to the pot with the potatoes, add the shredded cheese and stir until the cheese is melted. Add salt and pepper to taste. Serve sprinkled with chopped dill.
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