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Preparation time: less than 60 minutes
Peel and chop the onion and garlic. Fry in a little olive oil. Wash the salad very well and cut into strips that add to the onion and garlic. Stir together for about 5 minutes, stirring occasionally. Then add the soup and water and let it boil until the salad softens well. Remove from the heat and mix to obtain a fine cream. At the end, add 5 tablespoons of sour cream and a little salt, then mix well. Cut the bacon into strips and fry until lightly browned. Remove to a plate and keep warm. Mix the yolks with 2 tablespoons of flour and 2 tablespoons of sour cream and fry in a little olive oil. Turn the omelet over and let it bake on both sides. Different shapes can be cut from the omelet, and the rest can be cut into small cubes.
The well-washed salad is taken in bunches and cut into wide strips that will be put in 1 1/2 l boiling water, together with a finely chopped onion.
Boil for about an hour, until well softened, then sour to taste, with borscht or other sour substance, filling the liquid, so that the soup is suitable thick.
The soup can be mixed with a little flour (10 g per liter of soup). Rub the flour with 1-2 tablespoons of cold water and put in the soup to boil a few boils. Remove from the heat and straighten immediately.
Rub the yolk well with sour cream or yogurt, or only 2 yolks with 2 tablespoons of cold water, dilute with a little hot soup and pour over the rest of the soup with which it is mixed and then salt.
It is flavored with dill and chopped garlic and, optionally, with larch. For the appearance, heat the oil a little, add a teaspoon of paprika, mix for a second and pour over the soup.