Feta cheese soup
Description
Hearty and aromatic soup. Like all other purée soups, brinza soup is best consumed immediately, as a foam layer forms on top while cooling. For a lighter version, substitute potato with zucchini. Croutons can be made not only from white bread but also from rye bread. Serve with sour cream and fresh herbs.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making feta soup.
- 2
Step 2
Cut the potatoes into cubes and place them in a saucepan. Pour in water, add a little salt, and set over medium heat. Bring to a boil, skim off the foam, and cook until the potatoes are tender, about 10-15 minutes.
- 3
Step 3
While the potatoes are boiling, prepare the sauté. Pour vegetable oil into a frying pan, add finely chopped onion and grated carrot (on a coarse grater). Mix everything and sauté over medium heat for 6-7 minutes, until cooked.
- 4
Step 4
Place the sautéed mixture and the feta cheese cut into pieces into the pot with the cooked potatoes.
- 5
Step 5
Pour the cream into the pot and bring to a boil. Simmer the soup until the brinza dissolves, stirring.
- 6
Step 6
Blend the soup with a blender until smooth. Season the soup to taste with salt, bring to a gentle simmer, turn off the heat, and cover with a lid.
- 7
Step 7
Cut the loaf into cubes, season with salt and pepper, add chopped garlic and mix. Fry the pieces in a pan with hot oil until golden brown. Remove the pan from heat and let cool. Pour the ready brinza soup into bowls, add the croutons, herbs, and serve.
- 8
Step 8
The soup is ready. Serve hot.