Clean and chop the vegetables (carrot and onion slices, potato slices). Put on fire a pot of water.

Onions and carrots lightly fry in vegetable oil.

As soon as the water boils, put in her pre-prepared vegetables. Let them boil for about 15 minutes. During this time boil a hard-boiled egg. Cut and fry in vegetable oil cooked or pre-baked brisket with the flour.

Once the vegetables in the soup are tender, RUB them through a sieve (or, if convenient, shake vigorously in a blender). Mix the vegetable puree with the broth and add the brisket with the flour. Once thoroughly mix, add salt to taste. Bring the soup to a boil. Boiled egg peel, separate the yolk, spread it with sour cream. Pour into prepared soup bowls. Fill it with a mixture of sour cream with egg yolk, decorate with greens.