Sourgrass, Potato, and Egg Soup

Ingredients

• 500 g medium-sized starchy potatoes (4 medium potatoes)
• 1 onion
• 2 tbsp butter
• 2 tbsp flour
• 800 ml meat broth (or vegetable broth)
• 200 ml milk
• 4 eggs
• 2 handfuls sorrel
• 1 tbsp Lemon Juice
• Salt
• ground caraway
• ground pepper
• fresh chopped dill for garnish

Instructions

1. 1.

   Wash the potatoes and steam them for about 30 minutes until tender.

2. 2.

   Peel and finely dice the onion. Sauté in butter in a hot pot until translucent. Add flour briefly, then pour in broth and milk while stirring. Simmer gently for about 10 minutes, stirring occasionally, until slightly thickened. Add more broth if needed or let it simmer longer.

3. 3.

   Boil the eggs for approximately 10 minutes to hard boil. Cool, peel, and halve them.

4. 4.

   Rinse the sorrel, trim, shake dry, and roughly chop. Add to the soup and season with lemon juice, salt, caraway, and pepper.

5. 5.

   Peel the potatoes, place one in each soup bowl, and lightly mash with a fork. Pour the soup over the potatoes, add the eggs, and sprinkle with dill before serving.