Cook meat and bone bouillon (see the recipe).

Dice cooked beef.

Chop onion thinly, and sauté in some pre-heated oil.

Cut fern into 1/2-inch pieces, and sauté in the remaining oil.

Shred cabbage, and crush garlic along with salt.

In the boiling bouillon, put cabbage, bring to a boil, and cook for 10-15 minutes. Add sautéed fern and onion, 10 minutes later add beef, pepper, and keep cooking for 5-7 minutes, then add garlic, and bring to a boil. Remove from the heat and leave to stand for 10-15 minutes.

When serving, garnish with sour cream, and sprinkle with chopped greens.