Put meat in a saucepan for 3 liters and pour water. As soon as the broth starts to boil, add 1 teaspoon of salt, a couple of allspice and black peppercorns, 2-3 bay leaves. Cook from the moment of boiling for 20 minutes. Then remove the meat.
Peel and dice the potatoes. Dice the onion. Grate carrots. Cut the meat into small pieces. Grate or dice the processed cheese (if in the form of a stick).
Add potatoes to boiling broth. From the moment of boiling 5-7 minutes.
At this time, make a light frying in butter. Put onions first, then carrots. Season lightly with salt and pepper. Add the finished frying to the soup and cook for another 5-7 minutes.
Then add the chopped meat. Cook for 3-4 minutes, add melted cheese, stir well and turn off the heat.
Sprinkle with herbs before serving. Serve with croutons if desired.
