Soup with Adyghe cheese
Description
I suggest preparing the soup simply with water, as the young vegetables will give the broth a pleasant flavor on their own, especially since we'll be adding some mushrooms. The soup can be served immediately after cooking. If desired, add a spoonful of sour cream or some fresh herbs to each serving. Serve with herbs and sour cream.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Peel the potatoes and rinse, then cut into small cubes.
- 3
Step 3
Transfer the potatoes to a pot, pour in hot water, and cook for 10 minutes.
- 4
Step 4
Peel and rinse the carrots, cut them into small pieces, and add them to the pot with the potatoes.
- 5
Step 5
Next, add the mushrooms cut into medium pieces.
- 6
Step 6
Boil the vegetables for another 10 minutes, then add Adyghe cheese cut into small cubes to the pot.
- 7
Step 7
Also add the noodles, salt, and pepper. Cook the soup for 8–10 minutes, and add the herbs at the end of cooking.
- 8
Step 8
Taste and adjust the seasoning. Serve the soup hot.
- 9
Step 9
Ready. Serve with herbs.