Pour nettle with boiling water and leave for 5 minutes. Then cast in a colander and mince with sorrel.

Grate carrot and roots, cut onion into dices and sauté in butter for 1 minute at full power.

Put sautéed vegetables in hot stock, add sorrel and nettle, salt and cook for 5-7 minutes at full power. Let the soup to infuse.

When serving, put sliced eggs in plates, pour the soup, season with chopped greens and dress the soup with sour cream.