Among the original pickle recipes, this version with melted cheese takes pride of place. It turns out to be quite thick and at the same time tender due to the fact that the creamy taste perfectly harmonizes the rest of the ingredients.
Ingredients
- Meat broth - 1.5 l
- Pickled cucumbers - 150 g
- Carrots - 100 g
- Potatoes - 400 g
- Processed cheese - 1 piece
- Cheese - 50 g
- Dill - 0.5 beam
- Flour - 1 tsp.
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Cut potatoes, carrots and cucumbers into small pieces.
Grate both types of cheese on a grater, chop the greens.
Dissolve the flour in a small amount of broth.
Bring the rest of the broth to a boil, put the potatoes and carrots in it and cook for 15 minutes.
Simmer cucumbers in a frying pan for 2-3 minutes and send them to the soup. Cook for another 4 minutes.
Add both types of cheese and flour, cook the pickle until the cheese dissolves and let it brew.
Add chopped dill before serving.
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