½ gallon broth or water
½ lb sorrel (or spinach, or spinach and sorrel 1:1)
1 carrot (optional)
½ onion salt, pepper on taste
1 tbsp sour cream for every serving
½ of a hard-boiled egg per serving
Bring broth or water to boil.
Wash, peel, and cut potatoes into small cubes, add to water (if you like carrot in your soup, wash, peel and grate it, and add together with the potato). Peel and cut onions by thin slices. Cook on low-medium heat for 15 minutes. Wash and cut sorrel leaves, add to soup, turn off the heat.
Serve immediately with ½ egg and 1 tbsp of sour cream (add salt on your taste.)