Шӯрбои пиёз бо гӯшти гов ва панир

This soup was known and loved as a party soup in the 1970s and 1980s; it can be made very quickly without much effort and tastes delicious! I still like to bring them to the family table as a Saturday stew.

To prepare: clean the leek and cut into small rings, then bring to the boil with the vegetable stock and pre-cook for 5 minutes on a mild heat.

During this time, fry the minced meat in a pan with oil until crumbly (so do not brown); then immediately pour into the leek, including the entire contents of the two mushroom cans. Bring everything to the boil once, then add the processed cheese (I added a teaspoon of frozen herbs - they wanted to be consumed, but are not absolutely necessary for the recipe). Let everything simmer gently, stirring, until the cheese has dissolved.

Season the soup with salt, pepper, nutmeg and a little Tabasco and serve. A fresh baguette or - as we do today - a vegetable and potato pancake goes well with it.

Иштиҳои хуб !!