Cheese soup with buckwheat winter

Since we have winter, then here is a winter cheese soup)! Very tender cheese soup with potatoes and buckwheat. This dish is reminiscent of winter frosty walks!

Dietrich

Recipe author

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Composition / ingredients

servings:

Chicken broth (or vegetable)

0.5

Onion

Carrots

Buckwheat

Potatoes

Processed cheese

100

Vegetable oil

Greenery

Table salt

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 5 g

Fats 35 % 6 g

Carbohydrates 35 % 6 g

78 kcal

GI: 83 / 17 / 0

Step-by-step cooking

Cooking time: 45 min

Step 1:
Peel carrots, onions and potatoes. Grate the carrots on a coarse grater. Cut the onion into 4 pieces and cut into slices. Cut the potatoes into 1x1 cm cubes . Grate the cheese on a coarse grater.
Step 2:
Save the onion.
Step 3:
Save the carrots.
Step 4:
Put the potatoes in the boiling broth and cook for 5-7 minutes. Then add the passer. Cook for another 3-4 minutes. Add the melted cheese and stir until dissolved. Attention! If the cheese is on vegetable fats, it may not dissolve completely, so choose only high-quality products!
Step 5:
After the cheese has completely dissolved, let it boil over low heat for 2 minutes and add buckwheat. Cook under the lid for 10-13 minutes. Add salt and pepper to taste, although I do not put salt because the cheese itself is quite salty. We leave it under the lid on the switched-off stove for 15 minutes so that the buckwheat absorbs the aroma of cheese and becomes more tender. Finita!Bon appetit!