2 lb sorrel or 1 lb. endive, juice of 3 lemon, 1 lb. spinach, washed and dried
2-1/4 qt beef stock
2 onions
1 carrot
1-1/2 tsp salt
2 potatoes, peeled
1 tbsp chopped fresh dill
1 tbsp chopped scallions
1/2 cup heavy cream
4 eggs, hardboiled and sliced
1/4 cup sour cream

Bring the beef stock to a boil in a large pot. Add the onion, salt and sorrel (or spinach, endive and lemon juice). Cube the potatos into 3/4-inch cubes and add to pot. Cook for 10 minutes. Reduce heat and simmer for 1 hour. Remove from heat and place into a large tureen and stir in the cream; add the dill. Serve and garnish with a dollop of sour cream and slices of egg.