Green Borscht - cooking recipe

Ingredients

2 lbs sorrel (substitute 1 pound spinach, 1 pound endive and the juice of 3 lemons if you cannot find sorrel)
2 1/4 quarts beef stock
2 onions, peeled and chopped
1 carrot, peeled and chopped
1 1/2 teaspoons salt
2 potatoes, peeled and cubed
1 tablespoon fresh dill, chopped
1 tablespoon scallions, chopped or 1 tablespoon green onion, minced
1/2 cup heavy cream
4 eggs, hardboiled and sliced
1/4 cup sour cream

Preparation

Bring the beef stock to a boil in a large pot.
Add the onion, salt and sorrel or other greens and lemon juice; add potatoes and cook for ten minutes.
Reduce heat; cover 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, a sprinkling of minced scallion and slices of egg.