Sorrel soup is best
tastes good for spring,
when we harvest in fresh meadows,
green sorrel leaves.
There is some work to do with them,
because they need to be changed and rinsed.
For the taste of some meat,
or throw in the dew cube
sliced sorrel leaves
and cook for just a few minutes.
Before that, we boil hard-boiled eggs.
We peel them, we cut into halves,
put on a plate and pour over the sorrel.
Serve with hot potatoes sprinkled with butter
or pork scratchings.
I recommend it in autumn and winter
quite nice sorrel from the jar.