Sorrel sauce

Clean sorrel from veins, finely chop or pass through a meat grinder. Simmer in hot butter until cooked. Sprinkle with flour, fry a little, dilute with water and cook until thickened. Adding sour cream in large quantities, boil again for 3-5 minutes. If the sorrel is too sour, you must first pour boiling water on it and only then cut it and simmer it.