How to make
Clean, wash and finely chop the leeks. Stew the leeks in the oil and a little water, black pepper, salt and a pinch of paprika. When it softens and remains in fat, sprinkle the flour and fry.
Pour 4-5 tea cups of warm water and add the crumbled white cheese. Let the soup boil for 10-15 minutes.
You can add more water if necessary. Add finely chopped fresh parsley. Thicken the soup with beaten egg and yogurt.
