Instructions

Boil beef stock and add sliced beef there. Bring to a boil, add salt and simmer for 1.5 hour. Add a cup of boiled water at the end.
Meanwhile boil eggs hard and cool them under running water.
Preheat a skillet to a medium low.
Dice onions and carrots and sweat them with butter until golden brown.
Wash and pick sorrel or spinach, using spinach add 1 Oz of fresh lemon juice to the stock.
Garnish the stock with sweated vegetables and bring to a boil, season with salt again if needed and simmer for 5 minutes.
Add sorrel/spinach, bring to a boil and turn the heat off.
Transfer to a bowl, garnish with eggs, yogurt and chopped dill.

This is a recipe by

Kirill Olkhovsky