Vegetable soup with zucchini and melted cheese
Composition / ingredients
6
servings:
Cooking method
1. Peel the vegetables. Remove the seeds from the Bulgarian pepper. Zucchini, potatoes and bell pepper cut into medium cubes. Cut the carrots into semicircles.
2. Fry carrots in butter for about 5 minutes.
3. Add the remaining vegetables to the pan, simmer all together for about 7 minutes.
4. Bring the water to a boil, put the fried vegetables, bring to a boil. Cook over medium heat, stirring, for 5 minutes.
5. Add melted cheese. Mix well until it melts completely.
6. Pass garlic through a press and add to the soup. Add salt and pepper. Cook for 5 minutes until tender.
7. Pour in the chopped dill and remove the pan from the heat.
8. Let the soup stand under the lid for about 10 minutes and pour on plates.
Caloric content of the products possible in the composition of the dish
- 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
- Zucchini - 23 kcal/100g
- Sweet pepper - 27 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
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
