In a separate, preferably to a narrow pot boil 1 liter of water, add the vinegar. In the bucket, greased with sunflower oil, gently crack the egg and drop into boiling water. Boil egg minutes 2. In a bowl, pour the soup with a slotted spoon to remove the poached egg and put it in a bowl of soup. The same should be done with the rest of the portions. Decorate soup with parsley leaves or dill.