Soup is so simple to prepare that even to photograph almost nothing. Shred the cabbage, pour 1 liter of water, add a Bay leaf and boil for 20 minutes. Add the sliced potatoes, cook until tender.

In sour cream stir in the flour, add to soup, stir.

Stir to cook a couple of minutes to make the soup slightly thickens, remove Bay leaf. You may need to add a little water. Season with salt to taste, add thyme and marjoram and pepper to taste. Turn off the soup.

In a separate, preferably, a narrow pot boil 1 liter of water, add the vinegar. In the ladle greased with sunflower oil, gently break the egg and drop into boiling water. Cook egg 2 minutes to protein thickens. In a bowl pour the soup with a slotted spoon to remove the poached egg and put it in a bowl of soup. To do the same with the other portions. Decorate soup with parsley leaves or dill.

Bon appetit!