Sorrel soup my grandma Auguste's way

Ingredients for 6 servings:

• 750 g beef
• 1 bunch of soup vegetables
• 1 pinch of salt
• 750 g sorrel, alternatively leaf spinach
• 2 tbsp flour
• 1 cup sour cream
• 2 egg yolks
• 3 tbsp lemon juice
• 8 eggs, hard-boiled
• 750 g potatoes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours

Make a strong broth from the beef, the cleaned and coarsely chopped vegetables, a little salt, and 1 1/2 liters of water. Strain the broth through a sieve, cut the meat into cubes approximately 3 cm x 3 cm. Wash and finely chop the sorrel, and simmer it briefly in the broth for 2-3 minutes. Whisk the flour into the cream and thicken the soup. Blend with the egg yolk. Season to taste with sugar, lemon juice, and salt, and finish with the butter. Heat the beef cubes and hard-boiled eggs in the soup. Serve with boiled or jacket potatoes. 320 kcal per serving.