Peel the potatoes, wash and cut into cubes. Sorrel and onions are washed, cut into small pieces and sauté in fat. Add potatoes, 6 cups hot water and spices. The soup boil over low heat. You can also

Cleaned lettuce are placed in boiling salted water, after one minute out and leave to cool on a strainer . Cut into strips and fry in 30 g butter or margarine. Add béchamel sauce prepared from the

Sorrel and core lettuce cut into thin strips, put together with chopped lovage in court, which melted the lard and fry. Add sugar, pour broth, add salt and boil sandwiching court for half an hour

Well washed leaves of lettuce, celery and sorrel leaves finely and sauté in the oil, then pour 5 cups hot water, add salt and cook about 30 minutes. Thicken soup with eggs beaten with milk and serve.

Garlic, chopped, boiled until soft with salted water. Add lightly toasted flour and fat. Broth boil for another ten minutes. Remove from heat and sprinkle with chopped dill. Serve cold.

Dock is cleaned of veins, cut in small pieces and stew together with the finely chopped onion in fat. Sprinkle with flour, add salt and pour 5 cups water. Broth after boil, thicken with beaten egg and

Green beans cut into in small pieces, pour 5 cups water and boil until soft. Add the chopped tomatoes and onions, and then Giancana. Broth add salt to taste and leave to simmer for 20-30 minutes

Cut the leek into small pieces and mix with the pre-fuzzy in cold water flour and fat. Pour 5 cups hot water, add salt and boil until soft. Add chopped tomatoes and Giancana. After 15-20 minutes the

Finely chopped onion, pour 6 cups hot water and put the fire to boil. To it was added cleaned, washed and chopped rhubarb. A little later in the broth add vermicelli, Giancana and salt. Immediately

In boiling water run salo, chopped finely, and then - crushed and washed beans. When cooked beans, add the onion, nettle and tomatoes, chopped and stewed in herbal butter, and Giancana. Soup and add

Onions, finely chopped, pour 6 cups cold water and put the fire to boil. Add salt to taste and herbal butter. When the onion is tender, put chopped salt bush and rice. Soup boil on low heat about 30

Onions, chopped, stew until soft in fat. Add sliced ​​into thin strips leaves of sorrel and also stew. Sprinkle toasted flour and pour 5 cups hot water. Soup, add salt to taste and boil until ready

Sorrel leaves and garlic are washed thoroughly under running water, cut into small pieces and smothered in vegetable oil. Sprinkle with flour and pour 5 cups boiling salted water. Then and cous put up