Sorrel soup

Ingredients for 6 servings:

• 1 ½ liters of water
• 3 handfuls of sorrel
• 2 slice(s) smoked bacon
• 1 cup sour cream
• 5 m.-sized potatoes
• 2 tbsp flour
• 50 ml water
• 1 tbsp butter
• salt and pepper

Instructions

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

Recipe from my grandfather from the post-war period

Cut the bacon into bite-sized cubes, fry lightly in butter, and deglaze with 1 1/2 liters of water. Simmer until the meat is cooked through. Add the diced potatoes and cook for another 15 minutes. Then add the washed, finely chopped sorrel. Mix 50 ml of water with the flour and add it to the pot along with the sour cream to thicken. After another 5 minutes, the sorrel should be cooked softly. Season with salt and pepper, if desired.