Winter cheese soup with buckwheat

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   Peel carrots, onions and potatoes. Grate the carrots on a coarse grater. Cut the onion into 4 parts and cut into slices. Cut the potatoes into cubes measuring 1x1 cm. Grate the cheese on a coarse grater.

2. STEP 2

   

   Sauté the onion.

3. STEP 3

   

   Saute the carrots.

4. STEP 4

   

   Place potatoes in boiling broth and cook for 5-7 minutes. Then add the sauté. Cook for another 3-4 minutes. Add melted cheese and stir until dissolved. ATTENTION! If the cheese contains vegetable fats, it may not dissolve completely, so choose only high-quality products!

5. STEP 5

   

   After the cheese has completely dissolved, let it simmer over low heat for 2 minutes and add buckwheat. Cook covered for 10-13 minutes. Add salt and pepper to taste, although I don’t add salt because the cheese itself is quite salty. Let it sit covered on the stove for about 15 minutes so that the buckwheat absorbs the aroma of the cheese and becomes more tender. Finita! Bon appetit!