Green soup

 2 lb sorrel
 2 1/4 qt beef stock
 2 ea onions
 1 carrot
 1 1/2 tbsp salt
 2 potatos
 1 tbsp dill
 1 tbsp scallions
 1/4 cup of sour cream
 4 hadboiled eggs
Way of cooking
Bring the beef stock to a boil in a large pot. Add the onion, salt, & sorrel. Slice the potatos into 3/4" cubes and add to pot. Cook for 10 minues. Reduce heat and simmer for 1 hour. Remove from heat and place into a large tureen and add the dill. Serve and garnish with a dollop of sour cream and slices of egg.

In spring time you can add chopped herb of small nettle - pour it over first with boiling water.

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