Green borscht with quail eggs

First of all, boil the broth, preferably from chicken or veal, but you can also use vegetable.

Chop the potatoes and add them to the broth.

In a frying pan, fry chopped onions and grated carrots with the addition of vegetable oil. Once the vegetables are lighter in color, add 2 tbsp. sour cream.

Grind all the greens, it is better to take more than less.

Add the fried onions and carrots to the broth, then add the chopped greens.

Let the soup boil, then add pre-boiled quail eggs, cut into 2 parts.

Let the vegetable borscht brew for 20-30 minutes, then serve with sour cream. Vegetable borscht is also very tasty cold.