Cheese soup with potatoes and carrots
Composition / ingredients
10
servings:
Step-by-step cooking
Step 1:
Dicing melted cheese
Step 2:
We also cut potatoes
Step 3:
Dicing onions, grating carrots
Step 4:
Pass the vegetables
Step 5:
We put the melted cheese into boiling water and let them dissolve (I punch them with a blender to make it faster)
Step 6:
When the cheese dissolved. we put potatoes When the potatoes are almost cooking, add the passivated vegetables there, salt and let them boil for 5-7 minutes. After that, we punch the soup with a blender until smooth Decorate with herbs and crackers))
Preparing crackers: 1/2 loaf is cut into cubes of about 1 cm. We put it in a baking tray, add paprika, pour garlic oil, mix and put it in a preheated oven. Bring to readiness stirring occasionally
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- 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
- Garlic - 143 kcal/100g
- Processed cheese with 60 % fat content - 354 kcal/100g
- Processed cheese with 45 % fat content - 294 kcal/100g
- Cheese "megle" - 590 kcal/100g
- Tartar cheese - 348 kcal/100g
- Cheese "cheese "shavru" (goat) - 173 kcal/100g
- Viola cheese - 307 kcal/100g
- Cream crackers - 414 kcal/100g
- Wheat crackers - 331 kcal/100g
- Crackers - 331 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
