Sorrel Soup

Simmer the meat to create a rich broth, then strain it. Sauté the onions, carrots, bell pepper, and garlic until tender.

Add the diced potatoes and the strained broth to the vegetables and bring to a simmer.

Wash and chop the fresh greens. In a separate bowl, whisk the eggs together with a splash of lemon juice. Once the potatoes are almost fork-tender, stir in all the chopped greens.

As the soup comes back to a boil, drizzle in the beaten eggs in a thin, steady stream. Alternatively, you can also toss in some chopped hard-boiled eggs.