Ingredients:
Water – 2 l
Potatoes – 2-3 pcs.
Carrots – 1-2 pcs.
Adygean cheese – 200 gr
Bunch of young nettles
Ghee oil – 30 gr
Salt, black pepper – to taste
2 laurel leaves
Sour cream
Boil water and add diced potatoes. When it boils, remove the foam and add diced carrots, bay leaves and oil. Nettles wash and remove thick stems, if any. Cut it not very finely. To nettles do not sting, you can scald them with boiling water, but it is better not to do this, to save more vitamins, and cut them in rubber gloves. Adygean cheese (paneer) cut into cubes. When the vegetables in the pot are soft and easy to pierce with a knife (after 10 minutes), add the cheese, nettles and salt. Let simmer for another 5 minutes and turn off. Sprinkle with freshly ground black pepper and serve with sour cream.
Have a nice meal!
