Sort out, wash, finely chop glague verdure, then put it into boiling water or bouillon and boil until half-ready. Put sliced potatoes. 15 minutes before the end of cooking add onions and dry flour saute, boil, then add salt and spices. Add half of a hard-boiled egg and sour cream when serving.

Potatoes 100 g, onions 5 g, glague (or sorrel) 100 g, egg ½, flour 3 g, sour cream 10 g,  suet 5 g, spices, salt.

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