3 bunches green onion
10 cups chicken stock
3 potatoes, medium size
Salt to taste
Black pepper to taste
1 lb sorrel or spinach
2 tbsp cilantro
2 tbsp dill
3 eggs, hardboiled
Sour cream to taste
Sauté green onions in oil until deep golden in color, about 15 minutes.
Bring the stock to a simmer and add potatoes. Simmer, covered, until the potatoes are cooked through, about 20 minutes.
Remove the potatoes with a slotted spoon, mash them coarsely (they should still be in tiny little pieces, not puréed), and return to the stock.
Add onions. Adjust salt and pepper. When the stock comes to a simmer once more, add the sorrel; let simmer for 3 minutes, then take off heat. Stir in cilantro and dill, and serve immediately. (Keep in mind that sorrel overcooks very quickly).
Place hardboiled egg slices in each bowl before pouring the soup. Serve with sour cream on the side.