Soup from Sheep Cheese and Potatoes (Demikat)

1. Cooking the potato and onion base

potatoes 10.5 oz (300 g) • onion 3.5 oz (100 g) • water 1.05 quart (1000 ml) • salt 1 tsp • crushed cumin 0.5 tsp • ground red paprika 1 tsp

Peel potatoes and onion. Cut potatoes into small cubes, finely chop onion, put them in the pot and pour in water. Add salt, crushed cumin, ground red pepper and cook until potatoes become soft.

2. Preparation of toasted pastry - croutons

bread croutons

Cut bread and bread rolls into small cubes and fry them in a dry pan or on just a small piece of butter.

3. The main part of demikat

sheep cheese - bryndza 8.75 oz (250 g) • sweet cream for cooking 6.75 tbsp (100 ml)

Mix sheep cheese with sweet cream for cooking, add 1 -2 ladles of broth from the soup base and stir again. Pour this prepared liquid sheep cheese in the pot to the potato and onion base. Bring to the boil and immediately set aside.

4. Serving

Serve with pieces of toast or bread rolls. We can also add chopped parsley leaves to taste.