Sorrel soup

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Note: the dark green sorrel leaf resembles spinach in look and taste. However, sorrel has a lovely tart flavour that can't be replaced in this recipe.

250g pork, 800g water, 300g sorrel, 30g carrot, 20g onion, 10g parsley, 20g fat, 20g pearl barley, 1-2 eggs, salt, sour cream, dill and parsley.

Soak pearl barley for 6-8 hours in cold water. Dice pork. Put pork and grits in a saucepan, add water to cover and cook until the meat is almost tender. Chop sorrel, onions and carrots and sauté in butter. Add sautéed vegetables, parsley and salt to the saucepan, and continue cooking until meat is tender. Before serving, sprinkle with chopped dill or parsley and add sour cream. You may substitute 200g (7 oz) of diced potato instead of pearl barley. Boil potatoes with the meat. Steam sorrel separately and add it to the soup when the meat and potatoes are tender. Decorate with a boiled egg.

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