- 500 g (1,1 lb) chicken fillet
- 200 g (0,44 lb) processed cheese
- 400 g (0,88 lb) potato
- 150 g (0,33 lb) bulb onion
- 180 g (0,4 lb) carrot
- dairy butter – to taste
- salt – to taste
- black peppercorns – to taste
- 3 bay leaves
- dill – to taste
Place chicken fillet in a pan and pour it with water. Bring the water to boil. Add 1 tsp of salt, black peppercorns, 3 bay leaves. Stir the ingredients and boil them for 20 minutes. Set aside the chicken in order to cool it.
Peel potatoes and dice them. Peel bulb onions and cut them finely. Peel carrots and grate them. Cut the meat into medium pieces. Grate processed cheese or dice it.
Place the prepared potato in a boiling broth. Cook everything for 5-7 minutes.
Preheat dairy butter in a frying pan. Fry the onion, then add carrot. Salt and pepper the ingredients. Add the prepared mass to the soup and cook everything for 5-7 minutes.
Then add the meat. Boil the soup for 3-4 minutes. Add the processed cheese and stir everything properly. Turn off the heat in a cookstove.
Top the dish with chopped dill before serving. Eat the cheese soup with toasts.
Enjoy your meal!