Boil the pork bone stock, adding soup vegetables and sorrel, fried up with butter. After boiling, take out the bones and soup vegetables. Add cream and flour to the stock. Serve the soup with a cut hard-boiled egg.
This meal was prepared by the Country Homemakers’ Association from Ryczów during the 1st "Silesian Tastes Festiwal 2006" in Ogrodzieniec.