Sausage cheese soup

1.First of all, we clean all the vegetables necessary for the soup, wash them and dry them with a paper towel.

2. Peeled potatoes are cut into medium-sized cubes and put them in a saucepan. Next, fill the potatoes with clean cool water and put the pan on the stove. On medium heat, bring the water to a boil and throw the peeled whole parsley root. After that, cover the pan with a lid and reduce the heat to a minimum.

3. Onions are finely diced, garlic is cut into thin slices, and carrots are grated. Pour olive oil into a small frying pan and put it on the fire. Next, put the chopped onion and garlic in the pan first and fry them over medium heat until a characteristic aroma appears for about a minute. Then add grated carrots to the vegetables, continue to fry the vegetables until soft and golden, then remove the pan from the fire.

4. Cut off the dark skin from the sausage cheese (if any) or remove the film, and rub the rest on a coarse grater.

5. We try potatoes in a saucepan. As soon as it becomes soft, first pull out the parsley root (we won't need it anymore), then throw the fried vegetables and grated sausage cheese into the pan. Mix the soup ingredient well with each other, season with salt and ground black pepper to taste.

6. We put in a saucepan a thin instant vermicelli of the "cobweb" type. Then again increase the heat to medium and bring the soup to a boil. Cook the soup for another couple of minutes, at the end we throw the chopped fresh parsley and remove the pan from the fire.

7. We leave the soup under the lid for about 5-10 minutes so that it "infuses". And then pour into serving plates and serve to the table. Additionally, you can decorate with chopped fresh herbs if desired.

Bon appetit!