Proportions I took with the expectation of a seven-quart saucepan. To start, boil the broth. Pour the bone clean with cold water, put the saucepan on the fire. You can add the roots, salt. When the broth is cooked, take out our bone, separate the meat from the bone and cut into pieces. Pieces of meat are returned back to the pot. Wash the rice and peel potatoes.

In a ready broth, add washed rice, chopped potatoes and Bay leaf.

Cut eggs, sorrel, onion and dill.

When the potatoes are cooked, put in a pan of sorrel, parsley, egg and pour kefir. Salt, pepper. When everything comes to a boil, cook for another two minutes. At the very end throw in a knob of butter and switch off.

Let stand 15 -20 minutes. And maybe more. Hearty, nourishing soup is ready.

Pour soup on plates, add in every piece of meat and a spoonful of sour cream. BON APPETIT!!!