Sorrel soup with egg

Sorrel soup served with an egg reminds my childhood and summertime. As a kid you don't like it but later on you start to appreciate.  I remember picking the sorrel on fields near the forest, now I rather buy it on the local market. It's worth to remember that dish, reminds times when different sorts of food were not so accessible as today. 

Polish version

Ingredients:

• 1,5l bullion (as for broth water boiled with chicken and broth vegetables) 
• 2 bunches of sorrel
• 3 big carrots
• 3 big potatoes
• 6 eggs
• bunch of fresh parsley 
• half a bunch of fresh dill
• 2 cloves garlic
• salt
• pepper
• single cream for soups (optional- one spoon per serving)

Peel off carrots and potatoes, chop it into fine cubes. Add it to boiling broth. Make boiling power smaller. Wash the sorrel and parsley with water, chop it precisely. I used a blender.  Add them to the pot, after 15-20 minutes of boiling the vegetables.  Cut clove on two halves and add it to the soup.  Spice it with salt and pepper. You can add the chopped dill to the soup or make dill garnish on the bowl.  Add  spoon of cream, if you like. It's optional.
In the other pot, boil 6 eggs ( time: 10 minutes). Cut them into halves or quarters and garnish the soup.  You can also add some chicken (if your bullion was boiled on it).

Enjoy!