Potato soup with bryndza and rusks

Try with us to boil a delicious soup with meatballs and vegetables. The zests to the dish give the rusks and bryndza which are served together with the potato soup. The dish is toothsome and rich, so you may cook it and feed all your family.


  • 8 potatoes
  • 300 g (10,5 oz) minced meat
  • 150 g (5 oz) bryndza
  • 1 bulb onion
  • 2 carrots
  • 3 tbsp rusks
  • salt – to taste
  • black ground pepper – to taste


Wash potatoes, peel and dice them. Place the potatoes in a soup pot with water and boil them.

Season the minced meat with salt and pepper. Add 50 ml of water and you may also add some sour cream (in your option). Mix the mass carefully and shape it into small balls, using a tablespoon scoop to portion. Refrigerate the meatballs for 30 minutes.

Carefully drop the meatballs into the pot with the potatoes. Distribute the ingredients evenly around the pot. Boil the meatballs for 10-15 minutes and then lower the heat.

Peel a bulb onion and carrots. Chop the ingredients finely and sauté the vegetables. Add them to the pot. Continue to boil the soup until done.

Ladle the prepared dish into bowls. Serve the soup with the chopped bryndza and some rusks.

Enjoy your meal!