Finely chop the salad and place in a bowl. In the pot where you will make the soup, add 5-6 tablespoons of oil and put the bacon to brown. When the bacon is browned, add the onion and garlic, finely chopped, and brown everything until the onion becomes translucent. Add the vegetables and continue to brown, after the vegetables have softened a little, add the chopped salad according to your preference (for me as small as possible when it comes to children) stirring constantly until the salad softens and decreases to half of the initial volume.
Add water, enough to cover the salad, I added more and I put a cup of rice). While the salad is boiling, put three eggs in a bowl, add a pinch of salt and beat well. Put a little oil in a pan and pour the beaten egg, after the oil has heated well. After the omelette is ready, pour it into a bowl and cut it into pieces, as small as possible, with a fork.
Put the sour cream in a large bowl, then add the egg yolk and mix again until it integrates well into the composition. If the salad has boiled, start adding, in the bowl with sour cream, the juice from the pot, stirring all the time, until you bring the sauce to a temperature as close as possible to that of the pot. Then pour the sauce into the pot, little by little, stirring constantly. Add the omelette, then simmer for another 5 minutes, stirring occasionally.
Taste and add more salt if necessary, then add the chopped dill (mine was dry), stir and turn off the heat. Let cool for 10-15 minutes, then serve. You can eat it both hot and cold, with homemade bread or croutons.