Sorrel soup

Ingredients for 6 servings:

• 2 bunch sorrel
• 1 bunch of spring onions
• 3 large eggs
• 2 large beef shank slices
• 4 large potatoes
• 1 bay leaf
• some sour cream
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 50 minutes

with beef broth

Make a rich beef broth from the leg of shin in a pot filled with 3 liters of water. Add the bay leaf and salt. Simmer over low heat until the meat is tender, about 2 hours. Meanwhile, hard-boil the eggs, peel them, dice them, and set them aside. Rinse the sorrel and spring onions well with water and chop them finely. Peel the potatoes and cut them into medium-sized cubes. Remove the cooked meat from the pot and cut them into small pieces. Return them to the broth, season with salt and pepper. Now add the potatoes and simmer for another 20 minutes. Add the remaining ingredients to the soup one after the other. Cook for another 10 minutes. Add a teaspoon of sour cream to each bowl of soup. Tip: You can find sorrel everywhere in many meadows or near lakes. The leaves are ripe for picking from spring to August. Or you can simply plant it yourself. The seeds are available at any garden center.