Sorrel Soup with Sour Cream
Zupa Szczaiona (Polish)

1 Lb sorrel
2 Tbs butter
6 cups light stock
2/3 cup sour cream
1 Tbs flour
4-6 eggs hard boiled and quartered


Add salt to chopped sorrel and sauté in butter
for 10 minutes then add to stock. Mix flour
with sour cream. Add 1 or 2 tbs of broth to
sour cream at a time to prevent curdling. Add
cream mixture to broth and simmer for 5-10
minutes. Add hard boiled eggs (or place in bowl
and ladle soup over) and serve.