Student Soup
5 servings
45 minutes
A soup from the student days with the simplest basic ingredients, thanks to the cheese broth it turns out rich and filling.
1
Peel and finely chop the onion. Heat butter in a pot. Sauté the onion.
- Onion: 1 piece
- Butter: 30 g
2
Peel the carrot and grate it on a coarse grater. Add to the onion. Slightly salt and pepper. You can add vegetable oil.
- Carrot: 250 g
- Salt: to taste
- Ground black pepper: to taste
- Sunflower oil: 2 tablespoons
3
Clean the bell pepper from seeds and cut it into small cubes. Add to the pot with onion and carrot. Sauté for another 5 minutes.
- Bell pepper: 200 g
4
At this time, boil water and peel the potatoes.
5
Pour boiling water into a pot with carrots, onions, and peppers. Add a bouillon cube. If the soup is made with real broth, add it instead of boiling water.
- Boiling water: 2 l
- Stock cube: 1 piece
6
Cut the potatoes into cubes. Add to the soup. You can also add a bit of butter.
- Potato: 300 g
- Butter: 30 g
7
Taste the broth, add salt, pepper, spices, and bay leaf.
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 2 pieces
- Herbes de Provence: to taste
- Khmeli-suneli: to taste
8
Boil until the potatoes are cooked.
9
When the potatoes are almost cooked, add the melted cheese. Stir thoroughly until the cheese is completely dissolved. Cook for a few more minutes.
- Processed cheese: 120 g
10
Remove from heat, add dill and parsley to taste. Let the soup steep under the lid for a while and serve hot.
- Dill: to taste
- Parsley: to taste