Green soup with sorrel - 1

Components:

3 potatoes

1 carrot

2 bulbs

2 l broth

300 g sorrel leaves

1 parsley root

2 tbsp. ghee

4 hard boiled eggs

4 tbsp. sour cream

salt, pepper, parsley, sugar to taste

Vegetables are cleaned, washed, leaves to sort through and rinse thoroughly. Onions cut into cubes, carrots and parsley root grate on a coarse grater or cut into small strips. Fry the vegetables in butter. Potatoes dipped in boiling broth and cook for 10-HV, add the roasted vegetables and cook for 4-5minutes. Sorrel cut into strips and add to the soup, cook HW, salt and pepper, add the sugar. Serve with cool boiled egg, sour cream and greens.