Cheese soup with eggs
4 servings
40 minutes
Cheese soup with eggs is a cozy and nutritious dish of European cuisine that captivates with its delicate taste and aroma. Its history traces back to traditional soup recipes where the simplicity of ingredients combines with rich flavors. Melted cheese gives the soup a velvety texture, while boiled eggs add heartiness. Vegetables like potatoes and onions fill the dish with natural sweetness and depth, while spices—salt and black pepper—complete its flavor. Served hot with crispy white bread, this soup is perfect for family lunches or cozy dinners. The simplicity of preparation makes it accessible even for novice cooks, while its rich taste keeps bringing you back to this recipe again and again.
1
Pour a liter of water into the pot to ensure the soup is not too watery, then bring it to a boil and add salt to taste.
- Salt: to taste
2
Potatoes are cut into medium cubes (do not chop too finely, or they will fall apart when boiled). Chop the onion finely. The frozen vegetable mix 'Lecho' is already chopped and does not need to be thawed before cooking. Instead of the mix, separate vegetables can also be used; in this case, these vegetables should be cut into small cubes: one tomato (1 piece), half a red bell pepper. After preparing the ingredients, put everything in a pot and boil for 20 minutes.
- Potato: 3 pieces
- Onion: 1 piece
- Frozen lecho vegetable mix: 200 g
3
Meanwhile, boil 2 eggs hard, then peel and chop them as finely as possible. Also, chop the processed cheese (better to take cheese in blocks, like 'Druzhba' or similar) as finely as possible.
- Chicken egg: 2 pieces
- Processed cheese: 180 g
4
After boiling the ingredients for 20 minutes, add the chopped eggs and cheese. Bring the soup to a boil and cook for another 5 minutes. Finally, add black ground pepper.
- Chicken egg: 2 pieces
- Processed cheese: 180 g
- Ground black pepper: to taste
5
We serve the ready soup hot, with white bread.
- White bread: to taste
