500 grams of meat, 1 carrot, 1 onion, small ginger root and parsley, 100 grams of potatoes, 200 grams of leaves and heads of clover, 50 g sour cream, 30 g of vegetable oil. For the dressing dill and parsley.
Boil the broth (beef or chicken). In vegetable oil fry the chopped carrots, onions, parsley root and ginger, add the tomato paste or fresh tomatoes. The broth cook potatoes. At the end of cooking to introduce all the roasted vegetables.
For 5-6 minutes until cooked add chopped leaves and clover head.
To use with sour cream. The soup can be a plate sprinkled with parsley and dill.