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You will need

• - young sorrel - 300 g;
• - 100 grams of assorted greens (cilantro, parsley, rucola, tarragon, dill);
• - bulb;
• - 3 medium-sized potatoes;
• - 3 tablespoons of butter;
• - Bay leaf;
• - salt and pepper;
• - 4 eggs and fatty sour cream for serving.

Instructions

1

In advance, boil the hard-boiled eggs so that they are ready by the time the soup is served.

2

Chop onion as finely as possible. In a saucepan with a thick bottom, warm a spoonful of butter. Fry the onions on a small fire until golden.

3

Pour 1.5 liters of water into a saucepan, add the bay leaves, bring to a boil and cook for 10 minutes, removing the bay leaves 2 minutes after boiling water.

4

Potatoes cut into small cubes, put into a pan, bring to a boil and cook until soft potatoes.

5

At this time, we remove the stems from the greens. In a frying pan, heat the remaining butter, put the leaves in it and cover the frying pan with a lid. Stew the greens on medium heat for 3-5 minutes, so that it withered, put it into a pan to potatoes, salt and pepper green cabbage soup to taste, cook for 2-3 minutes.

6

Before serving, we clean the eggs and cut them in half. We pour soup on plates, we spread in each of 2 halves of an egg and a large spoon of sour cream. We serve the soup immediately. An ideal addition to the fragrant, useful and beautiful green soup is a piece of fresh black bread.