Ingredients: potatoes, rice, melted cheese with mushrooms, chicken bouillon cube, medium carrot 🥕, onion, celery, chopped frozen bell pepper, lemon, salt, sugar, ground coriander, sunflower oil with black extract garlic
Cooking method:
Finely chop the onion and celery stalk; grate carrots for Korean carrots - not too long strips. Put salt and sugar in carrots, mash with your hands and add ground coriander. Leave carrots for 20 minutes.
Cut potatoes into medium cubes; Rinse rice well and dry.
Pour vegetable oil into a frying pan and put onions with celery, a slice of lemon; fry and after 1-2 minutes add carrots and sliced frozen bell peppers. Fry, stirring constantly.
Put the dried rice in the same pan, while moving the vegetables to the side. Rice can be fried with the pan turned off.
Boil water, put potatoes. 7-10 minutes before the end of cooking, put fried vegetables with rice and chicken bouillon cube.
Take any soft processed cheese. I have the taste of mushrooms, in this soup it turns out delicious. Add 1-2 tablespoons to the already prepared soup, stir well. Infuse for up to 10 minutes and serve with crackers. You can already get the lemon out of the soup.