Borscht with sorrel from stew

Ingredients

• Canned pork or beef — 1 tin, 550 g
• Fresh sorrel — 200 g
• Potatoes — 2–3
• Carrot — 1
• Onion — 1
• Hard-boiled eggs — 8
• Bay leaves — 2
• Salt — 1 heaped tbsp
• Allspice berries — 3 (or 5 black peppercorns)
• Water — 4 l
• Spring onion — 3–4 stalks
• Fresh herbs (dill, parsley) — to taste
• Sour cream — to serve

Method

1. Hard-boil the eggs, cool them and chop into fairly large pieces. Peel and dice the potatoes, slice the carrot 2–3 mm thick and finely chop the onion.
2. Pour 4 litres of water into a pot, bring to the boil, add the bay leaves, peppercorns and salt, and cook for 7 minutes.
3. Add the potatoes, carrot and onion and cook until half done, about 3 minutes.
4. Add the whole contents of the tin and cook for 5–7 minutes.
5. Cut the sorrel into large pieces and add it to the pot. Cook for another 3–4 minutes until it softens.
6. Two minutes before the end, add the chopped eggs and the spring onion. Taste and add salt if needed.