How to Make Moldovan Cheese and Potato Soup

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while maintaining creaminess.

sour cream

🥗Healthier: plain yogurt

💰Cheaper: creme fraiche

Plain yogurt offers a healthier option with similar tang.

fresh dill

🥗Healthier: parsley

💰Cheaper: dried dill

Parsley can provide a fresh flavor at a lower cost.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon

Homemade broth is healthier and cheaper than store-bought.

Melt the butter in a Moldovan saucepan over medium heat.

Add the onions and carrots, sauté gently for 20-25 minutes until soft and lightly colored.

Stir in the diced potatoes, sweet paprika, cayenne pepper, and parsley.

Add the chicken stock and bring to a boil.

Once boiling, reduce the heat, cover, and simmer for 30 minutes or until the potatoes are soft.

Strain the stock into a bowl.

Puree the vegetables in a food processor or blender with about 1 cup of the stock.

Return the puree to the saucepan and set over low heat.

Stir in the cheddar cheese until melted, but do not allow to boil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens