This recipe – which comes from Katóka Szakácskönyve by Anna Tutsek – utilizes fresh spring vegetables.
Melt a small “walnut-sized” piece of butter in a pot; when it’s hot, add two handfuls of chopped sorrel. When the sorrel is steamed well, sprinkle two spoonfuls of flour over it, and cover it with water after a few minutes. When it comes to a boil, add the fresh peas and simmer until the peas are almost soft. Salt it to taste, and add the diced tips and soft parts from the asparagus. While the soup is cooking, mix two egg yolks with the sour cream. Carefully, so that the egg yolk doesn’t curdle, mix it with the soup. To serve, you can add a little meat broth.