½ gallon vegetable or meat broth
1 bunch sorrel ( 14oz )
1 bunch dill
2 oz butter
1.5 oz grated skinless walnuts
1 oz grated horseradish
2 boiled egg yolks
½ cup sour cream
½ oz flour
salt,pepper,sugar,soup seasoning to taste

Thoroughly wash sorrel and dill. Remove sorrel leaf ends and chop sorrel and dill together. Melt butter in a large frying pan. Add sorrel leaves and fry for a few minutes over medium heat stirring occasionally. Set aside to cool and blend to a puree using food processor(blender). Add walnuts to the sorrel puree. Add grated horseradish and mashed egg yolks. 

Cook together for a few minutes. Mix sour cream and flour together and add to the soup to thicken. Season with salt and pepper. Add a pinch of sugar to offset the sour taste. Serve with hard boiled egg halves.