Ingredients
minced beef - 400 g
vegetable oil - 3 tbsp
onion - 1 tbsp
carrots - 1 tablespoon
Celery - 2 stalks
Potatoes - 2 pcs.
milk - 1 cup
beef broth - 3 cups
cream cheese - 300 g
sour cream - 1/2 cup
starch - 1 tbsp
water - 1 tbsp
salt and pepper - to taste
parsley - 2 tbsp
The cooking process
1 Pour oil in a pan with a thick bottom, put more minced meat, salt, fry until brown. Share stuffing on a plate with a slotted spoon and set aside for a while. 2 carrots, onions, celery and potatoes cut into cubes the same. In a saucepan put all the vegetables, except potatoes, and cook over medium heat for 5-7 minutes. Then add the potatoes and cook for a few minutes. Return to the pan with all the stuffing formed juice, pour the broth and cook until the potatoes. 3 Reduce the heat to low, put the diced cheese and stir until it dissolves. Then add milk, salt and pepper to taste. Bring soup to a boil, add the starch dissolved in water and cook for a few minutes. Turn off the heat and add the sour cream. Serve the soup hot, sprinkled generously with parsley.
