Cheesecake soup
Composition / ingredients
5
servings:
Cooking method
1. We thoroughly wash the cheese in running water from the brine, put it in a saucepan, pour water, send it to the fire.
2. Meanwhile, peel the potatoes, wash them, cut them into small cubes and send them to a saucepan with mushrooms, add peas of black pepper and bay leaf.
3. Peel the onion and carrot, wash, cut the onion into cubes, three carrots on a grater. Fry the vegetables in butter, then put them in the soup.
4. Add dried dill, salt to taste, continue to cook for another 10 minutes.
We arrange the soup in portions and serve it on the table.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Dill greens - 38 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Black pepper peas - 255 kcal/100g
- Syroezhki - 17 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
