Borscht

Chop the pork, add water and bring to a boil, season with salt

Cook for another 20 minutes

Wash sorrel and lettuce well and chop, then add to the pan to the meat

In a separate plate, slightly beat 6 eggs and, quickly stirring the borscht itself, gently pour them into the pan so that they curl up evenly, and not in one continuous lump

Rinse green onions and dill, chop and add to the pan with a spoonful of spices for the broth, mix everything well

Salt, if necessary, and let it brew for 20-30 minutes

Serve with sour cream or low-carb mayonnaise

Bon Appetit!