Boil hard boiled eggs and clean. Peel potatoes and cut into cubes, pour broth and simmer until tender. Add the strained mixture of carrots and green peas. Dissolve the flour in the cream, put in the soup, bring to a boil. Cut eggs circles. Season the soup with salt, pepper, vinegar and a pinch of sugar. Pour the soup into bowls, mugs decompose eggs, sprinkle with chopped dill and parsley.