Ingredients:

• 500 g pork ribs
• 2 chicken legs
• Vegetables: ¼ celery, 2 carrots, 1 parsley
• Bunch of parsley
• 1 onion
• 250 ml 18% cream Piątnica
• Jar of Edmal sorrel - approx. 300 g
• 4 medium-sized potatoes
• 4 hard boiled eggs
• Seasoning: 4 grains of allspice, 4 grains of pepper, 2 bay leaves, salt, pepper, marjoram

Preparation:

1. Clean the meat and put it into a large pot. Add the peeled and chopped vegetables - celery, 2 carrots and 1 parsley.
2. Slice the onion in half and roast in a dry frying pan. Add to meat and vegetables.
3. Pour about 2 litres of water over everything - just enough to cover the meat in the pot. Add peppercorns and allspice, bay leaves and a whole bunch of parsley.
4. Cook over low heat for approx. 1 hour.
5. Cut the potatoes into small cubes and add to the bouillon. Cook for a further 15 minutes.
6. Using a slotted spoon, remove the parsley and parsley root, carrots and celery and the meat from the pot.
7. Add the sorrel to the broth, dice the removed carrots and parsley root and return to the boiling soup.
8. Pour off 1 ladle of broth, mix with cream and pour into the soup. Season with salt and ground pepper.
   
9. Serve with hard boiled eggs and bread.