Pick over 4–5 lbs sorrel and wash in several changes of cold water. Dry, chop fine in a wooden bowl, and transfer the sorrel and its juice to a stoneware pot. Cover the pot, boil the sorrel until tender in its own juice, and rub through a sieve. Return the sorrel to the pot and add about 1 teaspoon salt and 2–4 pieces of sugar. Cream 1 teaspoon flour with a small spoon of fresh butter or Finnish butter, which first may be fried with ½ finely chopped onion. Add the roux, with or without the onion, to the sorrel and boil thoroughly. If it is too thick, add bouillon or ½ or 1 glass very fresh sour cream. The sorrel may be mixed with spinach.
Serve with sippets made of white bread or bread made from sifted wheat (belyj ili sytnyj khleb). Or, serve with ham, poached eggs, patties, amourettes, omelets, fried liver, or fried slices of smoked ham. In that case, half the indicated amount of sorrel is sufficient.