121 Sorrel and spinach* shchi (butter-based)

• 1½–2 lbs sorrel
• a few root vegetables
• 1 onion

Prepare a bouillon from root vegetables, dried mushrooms, dill, and fine-ground barley. Strain the bouillon. Chop the mushrooms fine and fry them in 1 spoon butter and 1 finely chopped onion. Add 1 spoon