Chaladnik Khaladnik with Sorrel

Bring 0.5 liters of water to a boil in a large pot over high heat.

Add the sorrel to the boiling water and cook for 2-3 minutes until the leaves wilt and the water turns a pale green color.

Remove the pot from heat and allow the sorrel broth to cool to room temperature, about 10 minutes.

While the broth cools, place the 2 eggs in a separate small pot of cold water, bring to a boil, then remove from heat and let sit covered for 10 minutes until hard-boiled.

Peel the hard-boiled eggs and chop them finely into small pieces.

Wash and peel the cucumbers, then dice them into small cubes.

Rinse the green onions and slice them thinly into rounds.

Pour the cooled sorrel broth into a serving bowl or pot and stir in the salt to taste.

Add the diced cucumbers, sliced green onions, and chopped hard-boiled eggs to the broth and gently stir to combine.

Chill the chaladnik in the refrigerator until cold, at least 1 hour.

Ladle the chaladnik into serving bowls and top each portion with a generous dollop of sour cream before serving.