Zupa Szczawiowa (Polish Sorrel Soup)

• 4 Egg
• 30 g Unsalted butter
• 1 medium Yellow onion
• 500 g Yukon Gold potato
• 1.2 liters Chicken stock
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 150 g Fresh sorrel
• 150 g Sour cream
• 10 g Fresh dill

1. Put the eggs in a saucepan, cover with cold water, and bring to the boil. Simmer for 10 minutes, then drain and cool under cold running water. Peel and halve the eggs.
2. Meanwhile, melt the butter in a large pot over medium heat. Finely chop the onion and cook for 6 to 8 minutes until soft and translucent, without browning.
3. Peel the potatoes and cut into small, even cubes. Add the potatoes to the pot, pour in the chicken stock, and bring to a gentle simmer. Cook for 12 to 15 minutes until the potatoes are tender.
4. Roughly chop the sorrel and stir it into the soup. Simmer for 2 to 3 minutes until wilted and the soup turns a deeper green. Season with the salt and pepper.
5. Take the pot off the heat and let the bubbling subside for 1 minute. Stir in the sour cream until smooth, then taste and adjust seasoning. Finely chop the dill and stir most of it through, reserving a little for serving.
6. Ladle the soup into bowls and top each portion with egg halves. Sprinkle with the reserved dill and a little extra black pepper if you like. Serve hot.

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