• chicken – 1 PC.;
• cheese “Friendship” – 2 PCs.;
• potatoes – 2 PCs.;
• carrots – 1 PC.;
• onion – 1 PC.;
• water – 3 liters;
• parsley root, stalks of dill – to taste;
• salt, pepper, hmeli-suneli, Bay leaf – to taste.
Prepare the chicken pre-wash under running water and be finished. It is best to use poultry as it is more useful and the broth makes a dietary. If not available whole chicken, then you can safely use chicken giblets. Prepare chicken broth. Cook the chicken about 40 minutes, to add rich flavor to the broth, the parsley root and stems of dill. Pre-tie the stems with string, to make it easier to get when the chicken boil. Wash onion, clean and chop in small dice. Peeled peeled carrots RUB on a small grater. Promassiruyte chopped onion until translucent. In order to saturate the soup taste and aroma in fried you can add finely chopped peppers. Next to the onions and peppers, add the carrots and bring your sauté until tender, season with spices. Peel the potatoes, wash and crush them into cubes. When the broth boil when the meat is ready, remove, cool, remove from bones and cut into small pieces. Then cubes of potatoes, meat, sauté send into the soup and boil for 7 minutes. While the potatoes boil slice processed cheese, small dice or grate, this will allow the cheese to quickly melt into the soup. Move the cheese to the broth and season with salt and pepper. At the end of cooking add chopped parsley.