Sorrel Soup(Zaudum) - cooking recipe

Ingredients

6 potatoes, diced
1 onion, chopped
1/2 large, shredded carrot
1 qt. jar sorrel leaves, chopped fine
1 lb. ham, diced
1/2 c. celery, chopped
1/4 tsp. celery seed
1/4 tsp. lemon pepper
1/4 tsp. garlic powder
salt and pepper
1 Tbsp. granulated beef bouillon
2 Tbsp. flour

Preparation

Combine potatoes, onion, carrot, celery and ham.
Cover with water in Dutch oven.
Add seasonings and bouillon.
Boil until potatoes are tender.
Add sorrell.
Make a paste of 3/4 cup of sour cream and 2 tablespoons of flour; add to cooked potatoes. Stir until thickened.