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- sorrel (salted in jar): 300 ml
- homemade chicken bullion / stock: 500 ml
- butter: 2 tbsp
- egg yolk: 1
- milk: 100 ml
- sour cream: 4 tbsp

- hard boiled eggs: 4
- champignon: 1 medium
- cold meat / ham: few slices

1. Fry the sorrel on the butter for 5 minutes.
2. Add it to the bullion.
3. Mix yolk with milk and add to the soup. Bring it to boil.
4. In the meantime cut eggs into halves, remove yolk, mix the yolk with chopped champignon and cold meat, then fill the egg white with it.
5. Add cream to the soup.

Serving:
Put egg halves on the bottom of plates and pour the soup.
Serve with mashed potatoes.