Ground black pepper
1 In a 3-liter saucepan, put the meat and pour water. As soon as the broth begins to boil, add 1 teaspoon salt, a couple of peas of oregano and black pepper, 2-3 leaves of bay leaf. Cook from the moment of boiling for 20 minutes. Then remove the meat.
2 Peel and dice the potatoes. Dice onions. Grate carrots on a grater. Cut the meat into small cubes. Melted cheese (if in the form of a bar) grate or cut into cubes.
3 Add potatoes to the boiling broth. From the moment of boiling for 5-7 minutes.
4 At this time, make a weak roast in butter. First put the onions, then carrots. Lightly salt and pepper. Ready roast add to the soup and cook for another 5-7 minutes.
5 Then add chopped meat. Cook for 3-4 minutes, add melted cheese, stir well and turn off the fire.
6 Before serving, sprinkle with herbs. If desired, serve with croutons.