Sorrel soup

Sorrel soup

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.