Ingredients:
3 carrots, 1 large onion, 4 tomatoes, 1 celery, 1 green paprika, lovage, tarragon, pork bones, borsch (can be from the envelope), oil, 1 egg, cream

Preparation:
First we will clean the vegetables (carrots, paprika, celery, onions) and then we will chop them. We will then fry them all together in a bit of oil not to much and not at a high fire else they will burn and if we use to much oil the soup will be to full of fats. After the vegetables got a golden yellow aspect and they are softened we will add water and let them boil alongside with the pork bones (do not throw them away before you boiled them). After around 45 mints the meat from the pork bones should be tender fact which lets us know that our soup is almost ready.

At this point we will ad our tomatoes after we sliced them in small cubes. After around another 5 minutes we can add the borsch to our sour pork bone soup and we will let it boil a few more minutes; as soon as it is ready you can remove it from the fire and add chopped lovage. Now it s time for us to tinker the soup with an egg and some cream mix the to together and start adding soup from the hot pot into the mixing recipient slowly (If you add the mix directly to the hot soup from the pot it will get a cheese aspect) until the mix temperature is close to the soup from the pot then pour the mix in the pot and steer it a bit.

If you prefer your soup a bit more sour you can add half of squeezed lemon into the soup (the lemon gives it a special taste); add sat and pepper after taste.
You can serve this soup with a chilly paprika or with bred croutons.

Good appetite!

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