Sauté onions and carrots in vegetable oil. Pumpkin cut into small cubes, add to the frying pan, mix. Reduce heat to a minimum, cover and simmer for about 5 minutes. Then add the chopped garlic, stir, cover, remove from heat.
Cut potatoes into cubes, boil until tender in salted vegetable or chicken broth.
Meanwhile, chop the sorrel, egg shake in a separate container.
Add to the pan with the potatoes, Bay leaf and pumpkin fries. You can add your favorite spices.
Then add the sorrel. Pour the egg gently, stirring the soup to form a "cobweb".
Sprinkle with herbs (parsley, green onions, dill).
After boiling, immediately remove from heat, cover and allow to infuse for a while.
The recipe presents a variant on chicken broth with poultry meat. Can be served with sour cream.
Enjoy your meal.