Let's start with the broth. A set of products designed for the pan capacity of 2.5-3 liters. Of water into the pan not pour to the top somewhere half a liter.

In a boiling water lay the sliced potatoes, 1/3 onion, finely chopped, a teaspoon of salt without the top, Bay leaf, and a third piece of bacon. The fat, I take a simple salting with salt and garlic))). Give the broth to boil, skim off the foam, cover, and leave to cook on slow fire.

While cooking the broth we prepare zazharku. Finely chop the remaining bacon and onions. Put the fat into a frying pan and vytaplivaete fat. Left after rendering fat cracklings I take, although my mom leaves, she prefers that. On the resulting fat fry the onion until soft on low heat.

After it is finished roasting, you should finely chop boiled eggs, shred the cabbage and chop the greens. Take any greens, which is more like it. Today I have parsley and dill. Sorrel I took the floor of the great beam.

The potatoes cook to the point where if one touched him he crumbles. If such a state could not be obtained, because of the quality of potatoes, it can be slightly crushed. Add to prepared broth Cup (250 grams) of bread kvass. The number of brew themselves are adjustable, depending on its acid. I brew with a light pleasant acidity. If the taste is too rich, or reduce the number of kvass, or just add less of it. In any case, it is better to pour it a little. Allow the soup to boil, taste, add more. Also, be aware that the soup should not be sour because we're still putting the sorrel. On the website all of the plurality of recipes brew your I haven't found, so added it too. You can view the link http://www.povarenok .ru/recipes/show/89 893/

Give the broth to boil and add a couple of tablespoons of sour cream with the top. Again, give to boil and lay eggs and cabbage. Try the soup for salt, if it is not enough, potseluem.

Finally add the sorrel and parsley. Our soup is ready, Bon appetit.