Sort out sorrel and spinach, cut stalks off, and boil separately to retain the green colour: spinach — in some water, sorrel — in its own juice. Force boiled vegetables through a sieve together with juice.

Peel parsley, onion and spring onion and dice them finely. Saute parsley and onion in margarine without changing colour for 5–7 minutes, add spring onion and warm up for another 2–3 minutes.

Peel potatoes and dice them 0.4 inch (1 cm) thick.

Put potatoes into boiling bouillon, bring to boil again, and cook for 15 minutes, add fried vegetables, pressed sorrel and spinach. Boil for another 10–15 minutes, season with spices, bring to boil, lid and draw for 15 minutes.

Put half of a hard-boiled egg on a plate, add sour cream, and sprinkle with chopped greens when serving.