Products Needed:
7/8 lb. nettle
2/9 lb. sorrel
2 potatos
2 eggs
3 cups meat or vegetable stock
3 1/2 tbsp. sour cream
dill greens or parsley greens
black pepper ground, salt to taste
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Directions: Scald the Nettle, chop together with sorrel. Dice potato. Whisk the eggs.
In a simmering broth put potato and simmer until soft, then add seasonings, add sorrel and nettle, bring to boil. Then, stirring constantly, add the whisked eggs and bring the soup to boil again.
Serve with sour cream, sprinkle with chopped greens.
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