For 3 liters:
▫️meat – 350 g;
champignons – 400 g;
▫️ onion – 1 pc.;
▫️carrot – 1 pc.;
▫️ potatoes – 2-3 pcs.;
▫️ processed cheese – 3 pcs.;
▫️butter, oil – for frying;
▫️ salt, pepper, bay leaf – to taste;
Fry the meat in a pan with a thick bottom, add water and boil the broth. Meanwhile, fry onions and carrots in oil and a little butter. Fry the mushrooms separately until the liquid evaporates.
Throw potatoes into the broth, salt and cook until almost ready. Cut melted sulfur into pieces, add to soup. We also add mushrooms, frying (onions and carrots) and boil until the curds melt. At the end, add pepper, bay leaf, greens, cover with a lid, let it infuse and taste.