big bunch of sorrel
1 carrot
1 onion
2 tomatoes
2 potatoes
2 eggs
chicken or meat broth for
greens (a lot), spices
Cook the broth. Sauté onions and carrots with sunflower oil. Salt broth, add chopped potatoes, fried vegetables and spices. Boil 10 minutes and add tomatoes, sorrel. Boil for 5 minutes. Break eggs directly into the pot, to give to a boil, so that they curled up and remove from heat. Sprinkle with lots of greenery. Serve with sour cream.
PS: if you want hard-boiled eggs can be cooked separately and put into the finished soup, cut in half.