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900 ml beef stock (here: oxtail); 300 g boiled beef (here: oxtail); 300 g canned sorrel; 1-2 potatoes; 3-4 boiled eggs; 3-4 tbsp sour cream; 2 tbsp false flax oil (or mustard oil); salt; pepper

Polish Sorrel Soup (Шчаўё, Зеленій борщ, Zupa szczawiowa)

Wash, peel and dice the potatoes. Add the stock and boil gently for 7-10 minutes. Meanwhile slice the meat and coarsely grate the eggs. Add the sorrel and meat to the stock and bring to the boil Season with salt and remove from the heat. Leave to stand for 15 minutes. Serve in soup bowls sprinkled with the grated egg, spring onion and black pepper. Drizzle with flavoured oil. Serve with sour cream.

Зелёный борщ (Шчаўё, Зеленій борщ, Zupa szczawiowa, Polish Sorrel Soup)

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Андрей (talerka).