Products Needed:
2 1/5 lb (1 kg) sorrel
2-3 fresh cucumbers
4 eggs, boiled
3/4 cup sour cream
1 tbsp sugar
dill greens
salt
spring onion
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Directions: Shred washed sorrel and boil in 2 quarters of water no more than 5 minutes.
Cut spring onion, cucumbers and egg whites, grind egg yolks, mix and add to the sorrel with broth.
Season the cool soup with sour cream and sprinkle with chopped dill greens.
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