Soup-farmer

4 glass broth

1 carrot

celery root

leek

80 g butter

150 g cabbage

80 g cheese

150 g corn

salt

Boiled carrots, celery and leeks pripuskayut with butter and broth. Then rub the vegetables and the resulting puree diluted salted broth.

In the soup put the cabbage, cut into strips and cooked in the broth. Part puree mixed with grated cheese. The resulting mixture was spread on bread slices, sprinkle with grated cheese and bake in a very hot oven.

Ready croutons served separately on a plate Pirozhkova.