1 kg of sorrel
300 g of meat
2 potatoes
1-2 tablespoons of sour cream
1 glass of bread kvass
greens, salt

Cut bones and wash them with cold water. It is desirable to fry calves and pig bones in the oven. Put them in the pan, pour cold water, cover the pan and make it quickly. Take the scum off with a skimmer and boil 2-3 hours on a small fire. 1.5 hour before the end of cooking, put in the meat. When the broth boils for the second time, add salt, slightly baked carrot, onion and other aromatic roots. It is necessary to boil the broth on small fire and to take the scum and fat off from time to time. When the broth is ready, filter it.