The rhubarb, remove the stalks, we need only the succulent leaves. Wash them and slice. Put in a saucepan with water and put on fire.

Cut a cube of potato one and send it to rhubarb.

There also send chopped and slice the zucchini. Bring the soup to a boil and simmer until the potatoes are done.

The greens, all of which you will find - chop. I have at this time of year have appeared on a bed of onions, green garlic, ground, parsley and celery. You can also add for flavor 1 tsp. dried vegetables. Don't forget about the spices - black pepper and coriander, Bay leaf.

Cook everything for another 10 minutes. In each plate put 1/4 of the eggs, season with sour cream, but if you want to reduce the waist - low-fat yogurt! If it seems sweet enough - add a slice of lemon. I also like to spread a slice of rye bread with mustard, and it also will not hurt our body!