Here is our simple set of products.

Grate carrots, cut onions, and fry all in a pan with a thick bottom in vegetable oil. When the vegetables start to gold - fill it to 2.5-3 liters of water - basically, if gustavito - then you can always add a liquid... Bring all to a boil.

And add sliced potatoes.

And buckwheat directly into the bags. Salt, pepper, add 1 tsp Khmeli-suneli. Cook all until done - a must to boil the vegetables - if you add sorrel to not zagotovlen vegetables - they are hard.

And while everything cooked, we will prepare our green dressing - all that managed to gather up (I have in the dressing except the sorrel and nettle - parsley, a few sprigs goutweed, green onion) wash thoroughly and chop.

Get out of the pan our bags are ready to buckwheat and put it them on a plate. Why bags - promised to tell you - I think it's time. The fact that I think I need to get buckwheat out of the pan before you add in the soup sorrel - buckwheat needs to remain soft, but soak up the flavors of the spices and vegetable stock - so perfect cereal in bags, which at any moment can be removed, and thus it will give its full flavor to the broth! Then we have the boiled eggs arrived.

Put in a pan of chopped greens and cook everything for another 10-15 minutes.

Chopped, processed cheese and add them to the soup - stir all with a spoon until the cheese is completely disperse. Give writing a rolling boil for 5-7 minutes.

And cover clearing, but rather collect our soup in each bowl put 3-4 tbsp of buckwheat, half the chopped eggs, herbs - pour all of our soup, dressed with sour cream... no Words as it is delicious - the combination is just incredible -- tender, flavorful buckwheat, silky broth with a slight scent of mushrooms, the acidity of sorrel, all this unites the egg and sour cream... and the scent of fresh herbs - well, no, when you tell me to prepare such a soup!