Sorrel Soup
500 g pork
400 g sorrel
3 potatoes
1 carrot
1 onion
2 litres water
salt, sugar
To prepare: Boil the pork in water, add the onion and carrot after dicing and frying in a little fat. Add the potato after slicing thinly (they have to be boil, they are meant to thicken the soup). When the potato slices are soft, add the chopped sorrel, salt, a little sugar and boil the soup until ready. Serve with cream. Half a hard-boiled egg can be added to each bowl.

Sorrel and spinach soup
Sorrel 100 g,
Spinach 100 g,
Onions 15 g,
Parsley 10 g,
Butter or margarine 15 g,
Wheat flour 3 g,
Soured cream 25 g,
1/2 egg,
Herbs (parsley, dill).
To prepare:
Stew the finely diced sorrel and spinach, together with the onions and parsley in a little water, until soft. Then force the mixture through a sieve or put in blender. Add boiling water to the resultant puree and add butter or margarine as well as warmed up flour and salt and boil for 5 to 10 minutes. Add the sour cream, hard boiled egg and finely cut herbs just before serving.