Green soup

1. Peel the potatoes and cut them into cubes. Add the potatoes to the boiling meat. Ingredients:

• beef broth - 2 liters
• sorrel - 600 Grams
• onions - 100 Grams
• cream (20-22%) - 80 milliliters
• Black Ground Pepper - 1/4 Teaspoon
• potatoes - 200 Grams
• carrots - 150 Grams
• vegetable oil - 20 milliliters
• salt - 1/4 teaspoons
• eggs - 2 pieces

Instructions

1. Peel the potatoes and cut them into cubes. Add the potatoes to the boiling meat broth. 2. Peel and finely chop carrots and onions. Sorrel wash under cold water and cut into strips. 3. Add vegetable oil, carrots and onions to the frying pan, fry the vegetables, then add them to the pan. 4. Lightly beat eggs in a bowl. Pour the cream and a small amount of broth, stir. Add salt and black pepper to taste. 5. When the potatoes become soft, add sorrel to the broth. Gradually, in a thin trickle, pour the creamy-egg mixture. Turn off the fire and lightly cool the soup. To spill and on plates, having added in each piece a beef and a spoon of sour cream. If desired, soup can be decorated with a boiled egg cut into 4 parts.

Servings: 6