Cook the bone bouillon (see the
«Bone Bouillon»recipe).
Rinse and dice pork, parch in some preheated oil.
Cut onion into narrow stripes, and sauté in the remaining oil.
Sort out sorrel, discarding hard stems, then rinse and cut into narrow stripes. Take sea kale, draining marinade, and stew together with sorrel in 2 tablespoons of bouillon for 5 minutes.
Combine meat, onion, and sorrel with sea kale, and stew for 10 minutes.
Slice potatoes.
In the boiling bouillon, add potato, bring to a boil, skimming the froth, and simmer for 10-15 minutes. Add stewed vegetables, salt, pepper and cook until meat is ready.
When serving, garnish with sour cream and boiled eggs halves.
