Cheese soup with herbs
4 servings
20 minutes
Cheese soup with greens is a comforting dish of Soviet cuisine, easy to prepare but rich in flavor. This soup emerged during the time when processed cheese became popular due to its accessibility and convenience. The creamy texture created by melted cheese harmonizes with the tenderness of potatoes, sweetness of carrots, and spiciness of onions, forming a warming and cozy taste. Greens add fresh notes that balance the richness of the soup. Such a soup is perfect for cold seasons when one craves something homely and warming. Serving it with crispy croutons makes it even more appetizing. It's not just food — it's a memory of childhood, family lunches, and traditions that unite generations.
1
We put a pot of water.
2
We sauté onions and carrots in olive oil.
- Onion: 1 head
- Carrot: 1 piece
- Olive oil: to taste
3
Add the sautéed vegetables to the water, then the diced potatoes, and spices to taste.
- Processed cheese: 2 pieces
- Potato: 4 pieces
- Spices: to taste
4
When the potatoes are almost ready, add cheese grated on a coarse grater or cut into small cubes.
- Processed cheese: 2 pieces
5
Stir the soup until the cheese is completely melted.
6
Add greens and turn off the heat after a minute.
- Green: to taste
7
The soup needs to sit under the lid for a while, then it will be ready.