How to make
In some of the butter / oil, sauté the finely chopped onions, carrots and parsley roots. After they soften, dilute with 12 1/2 cups (3 liters) of boiling water and let it simmer. Add the diced potatoes, then about 15 minutes later, add the cut into strips pickles.
Separately, julienne the sorrel and spinach and cook them in another dish, strain them and put them in the soup. Wait a few more minutes and add the cream, stir and remove it from the heat.
Sprinkle it with chopped parsley and dill.
