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First: green cabbage
soup lean beef - 200 g;
chicken eggs - 7 pcs.;
onions - 1 pc.;
potatoes - 4 pcs.;
sorrel - 50 g;
spices, salt to taste.
Cut the meat into small pieces, boil until half cooked. Add potatoes and seasonings to the broth, add salt. Fry the onion in olive oil until golden brown and put it in the soup together with chopped sorrel. Finely chop the boiled eggs and send them after the greens. Boil the soup for another 5 minutes, and then let it brew for half an hour.