Light cheese soup with beef contains a large amount of trace elements useful for humans and is also very easy to prepare.
Ingredients:
- Processed cheese - 120 g;
- Green beans - 10 pods;
- Fresh beef - 350 g;
- Potatoes - 3 tubers;
- Fresh zucchini - 80 g;
- Canned green peas - 80 g;
- Carrots - 2 pcs;
- Meat broth - 150 ml;
- Cooking oil - 60 g;
- Parsley - ½ bunch;
- Bay leaf;
- Ground black pepper and salt.
Preparation:
- Wash the beef thoroughly in cold water, cut into large pieces. Put half of the cooking fat in a preheated pan, melt, put the pieces of meat, pepper and salted in advance, in the same place. Fry the beef until golden brown over medium heat.
- Wash and peel the potatoes, carrots and zucchini well. Peel and wash both onions.
- Wash the parsley and beans thoroughly, chop the herbs finely. Chop the onion into half rings.
- Cut the carrots into circles. Zucchini and potatoes - small cubes.
- Cut the washed bean pods with a knife into cubes.
- On medium heat, re-put the pan with the remaining cooking oil, after warming up, in order, with a difference of 2 minutes, put the carrots, onions, potatoes, bean pods and zucchini. All ingredients, stirring regularly, fry over low heat for about 15 minutes.
- Bring the previously prepared meat broth to a boil again, then carefully put the required amount of processed cheese into it, mix the dressing thoroughly.
- Put a pot of water on the stove, bring to a boil, then put the vegetable stew, salt, pepper and bay leaf in it.
- Boil the soup for 10 minutes, then add the cheese sauce to the saucepan and leave for another 15 minutes. Season the dish with chopped herbs before serving.
