Put to boil the water, 2 litres as soon as the water boils, downloadable in a pan the spinach and sorrel. Their should be 1:1 by volume. I have sorrel, so I focus not on weight but on volume. After 5 minutes after boiling add arbitrarily chopped greens (without stalks), though still a few minutes and let the sauce to boil

Prepare vegetables for sautéing onions cut into cubes and sent to the pan, carrots grate on a fine grater, gently fry, potseluem, pripisivaem (optional), bring to readiness.

As soon as we have cooked the green component, burirum it to odnorodnogo state, merged with the surviving mind with stabilizing. Because the vegetables we chopped and grated finely, they are not Porirua. This will give a firmer texture to the soup. Bring to a boil, turn off heat, squeeze in a saucepan juice from lemon (focus on your taste, the acidity must be well felt), add passed through the press garlic, taste for salt/pepper, if necessary, "brought to mind". Allow to infuse for 5-10 minutes P. S. to lemon "on top" and gave the juice, it needs 2-3 minutes to hold in the boiling water, and then thoroughly mash prokatov on the Board, carefully pressing to the surface. Thus he will give semi more than usual. It is preferable to take tekokare lemons, if you use citric acid, the juice can be replaced with pineapple, but better, of course, the product is natural. You can take the lime, he will give a "osobinu"