Preparation

Wash and boil field larch, young nettles, sorrel, lettuce, then strain and cut into small pieces. Put water in a pot like a soup, put the finely chopped brozdi (boiled and finely chopped greens), two cloves of garlic, salt to taste. Make a sauce from: a tablespoon of flour that is fried in oil, quenched with milk mixed with cream and bring to a boil. As a greenery, young beet leaves (beet brozdi) can also be used.