Cold sorrel soup

Boil 4 eggs hard.

Wash, peel, and cut the potatoes into small cubes.

Pour chicken broth into a pot, bring to a boil, add potatoes, and cook over medium heat for 10-12 minutes.

Sort the sorrel, wash it, shake off the water, cut into strips and add to the pot.

Boil for about 10–15 minutes.

Beat a raw egg with a pinch of salt, gently pour it into the broth, stir, then remove the pot from the heat.

Salt to taste and chill.

Wash all the greens, dry them, and chop finely.

Place halved boiled eggs in a plate and pour cold soup over them.

Sprinkle with greens, dress with sour cream, and serve at the table.