Summer Green Borscht

Serves 4
Ingredients:
1 bunch (100-200g) fresh sorrel - washed and finely sliced
3 spring onions - only the green parts finely chopped
1/4 cup chives chopped finely
2 tbsp dill chopped finely
1 large Yukon gold potato -peeled and chopped in small cubes
1 large onion - chopped finely
2 carrots-peeled and finely sliced
4 eggs
1 can low sodium chicken broth
1 litre water
2 tsp olive oil
4 tsp sour cream
salt to taste

Method:

1. Heat oil in a pan on MEDIUM. Add onions and carrots and fry till they are golden - about 4 minutes. Stir often.
2. In another pan place 4 eggs in water and bring to boil. When boiling switch off stove and allow eggs to stay in water.
3. Add potatoes -stir a couple of times. Add the chicken broth and water. Cook for 10 minutes.
4. Add the sorrel, green stems of the spring onions and 1/2 the chives. Cook for 5 minutes.
5. Add salt to taste.
6. Wash the eggs under cold water. Peel the shell and chop egg into pieces.
7. Serve at room temperature. Place the eggs in the bowl, pour the soup on top. Add dill and remaining chives on top. Add a dollop of sour cream.