Put 3 liters of meat into a saucepan and pour water. As soon as the broth begins to boil, add 1 teaspoon of salt, a couple of peas of allspice and black, 2–3 leaves of bay leaf. Boil from the moment of boiling for 20 minutes. Then remove the meat.
Peel the potatoes and cut them into cubes. Cut onions into cubes. Grate carrots. Cut the meat into small pieces. Melted cheese (if in the form of a bar), grate, or cut into cubes.
Add potatoes to boiling broth. Since boiling 5-7 minutes.
At this time, make a weak fry in butter. First, put onions, then carrots. Lightly salt and pepper. Add the cooked fry to the soup and cook for another 5-7 minutes.
Then add the chopped meat. Boil for 3-4 minutes, add melted cheese, stir well and turn off the heat.
Sprinkle with herbs before serving. If desired, serve with croutons.