Instructions
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In a large saucepan or Dutch oven, place 6 cups cold water, carrots and parsley. Bring to a boil and add bay leaf, potatoes and bouillon cube. Bring back to a boil, reduce heat and simmer until vegetables are tender.
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In a large skillet, melt butter and sauté sorrel for 10 minutes. Transfer to the soup and bring to a boil. Reduce heat. Remove bay leaf. Fork blend sour cream with flour and temper with a few ladles of hot soup. Transfer tempered sour cream to soup, stir well and simmer until thickened and just under the boiling point. Adjust seasonings.
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Portion soup into heated bowls and garnish with chopped dill or parsley and egg quarters.
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