Ingredients
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Chicken Broth – 85 fl oz (2 ½ l)
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Carrots – 1
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Potatoes – 5
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Eggs – 1
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Parsley – to taste
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Ground Black Pepper – to taste
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Sunflower Oil – 4 tbsp
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Bell Peppers – 1
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Yellow Onions – 1
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Hard Cheese – 3 ½ oz (100 g)
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Wheat Flour – 3 ½ oz (100 g)
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Salt – to taste
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Butter – 2 ½ oz (70 g)
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Caucasian Seasoning – to taste
Recipe
Vegetable soup for lunch is a soothing meal perfect for after the gastronomic indulgences of the holidays. Light, dietary yet nutritious dish gently helps the body to recover and return to a regular diet!
To make the soup more appealing, we suggest adding cheese balls. They are very tender and perfectly complement the taste of the vegetables. Cheese balls become bigger when cooking, so be sure to make them initially the size of a small nut. You can replace hard cheese with cream cheese, and add paprika and turmeric to the dough to make the aroma stronger.
Steps
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1
Done
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Finely grate cheese, add softened butter, egg, flour, a pinch of salt, Caucasian seasoning to taste, and mix. Gather the mass into a lump, and refrigerate for 30 minutes. |
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2
Done
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Add cubed potatoes to the boiling broth. |
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3
Done
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Fry chopped onions in a deep frying pan, add grated carrots, cook for 5 minutes. Then add diced bell pepper and black pepper to taste, simmer a little and remove from heat. Add sauteed vegetables to the cooking pot. Bring to a boil, then reduce heat and simmer for 15 minutes. |
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4
Done
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Make balls from cheese dough, and add to the boiling soup one by one; mix. If necessary, season the soup with salt and pepper, and cook for another 10–15 minutes. |
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5
Done
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Serve the flavorful soup seasoned with chopped fresh herbs. |
The soup will look more colorful if you use bell peppers of different colors or add green peas (add to the chicken stock along with sauteed vegetables). Be warned: your family will surely come for seconds! This recipe is definitely worth sharing with your friends!
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