Summary

Ingredients

• 1 bunch sorrel
• 2 potato (s)
• 1 medium carrot (s)
• 1 egg (s)
• 100 g ham or smoked sausae
• 1 liter vegetable broth
• 4 tablespoon sour cream
• salt and pepper

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Instructions

1. Peel the potatoes and carrots, cut into small pieces and cook in the broth for about 15 minutes. Dice the ham or sausage and place in the pot.
2. Wash the sorrel leaves, cut them up and cook them with them. Whisk the egg and add to the soup. Season with salt and pepper.
3. Put the soup in the plates, spread the sour cream (one tablespoon per serving) and serve immediately.