Finely chop the onion. Parsley - the dried root is crushed in a mortar. Add the buckwheat - better slipped or flakes. Pour water and put to boil - about 10-15 minutes.

Small cubes, slice the carrots. Potato cubes. Put in a saucepan with onions and cook until the potatoes are done, adding 1-2 leaves of Laurel. (It is possible here to add half a chilli pepper.) To add, do not thaw, sorrel and spinach. Under the lid at low heat to thaw. Stir. If necessary, add water. Season with salt and pepper. Sorrel - the leaves are slightly warmed - up to change the color with a small amount of water and minced immersion blender. Frozen meals, at 2 ladle = 250 ml. Spinach - is also frozen, but the store. A small handful, 5-6 pieces of balls.

For 5 minutes before serving add a couple of pinches of fennel seeds, rubbed them in a mortar. Dill - home drying. To collect better in the phase of the green seeds or even flowering. Sometimes I use frozen dill cubes. But not a winter greenhouse - not bad, but still it has a different flavor!

When serving put in each plate sour cream or yogurt. Eggs - quail funnier, but chicken are brighter, more colorful, and they can grind bars for slicing boiled vegetables. A bit of summer in winter!