I'm doing based on a 5 litre pot, so she poured into 3 liters of water and give it to boil, at this time slice the sorrel here (with cut legs) and throw it into the boiling water. 10 minutes cook sorrel soup and then leave it to cool. At the same time put to boil the potatoes in their skins and eggs.

Since I have 2 identical pans, while one cools down the broth, I start another cut into cubes cleared of uniform potatoes and...

... there eggs, sausage, cucumber, radish and all the greens.

Now the whole thing liberally salted and poured into 1 liter of yogurt. Add chilled sorrel soup with sorrel, taste for salt, pepper and put in refrigerator to get cool, although you can immediately eat.

I always serve with potatoes and greens, although the potato is already in the soup, but we prefer it that way. Such kroshechka! PS. of course it all depends on the sorrel and herbs, but when needed, sometimes I add kapushesky vinegar (it is necessary to look at the taste!).