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1
Make a rich beef stock by simmering beef bones in 9 cups water over medium-low heat, skimming the gray scum that rises to the top.
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2
Add trimmed, pared and split vegetables, the tablespoon of salt and the pepper, the bay leaf and the dried mushrooms.
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3
(If using Italian mushrooms, first soak for 20 minutes in warm water to soften, then rinse to remove sand.)
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4
Bring to a simmer, partly cover and cook for two hours.
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5
When cooking is done, discard vegetables and bones.
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6
Cool in refrigerator or freezer, then skim fat if necessary.
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7
Bring remaining 1 1/2 cups of water to a boil, add remaining teaspoon salt and one tablespoon of the butter.
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8
When butter has melted, add rice.
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9
Cook, partly covered, about 15 minutes, or until rice is cooked through but not mushy.
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10
Set aside.
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11
Wash and drain sorrel.
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12
Bring stock to a rolling boil and add sorrel all at once.
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13
Stir, and cook until sorrel is soft, about 5 minutes.
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14
While sorrel is cooking, mix sour cream with flour to make a smooth paste.
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15
Add a little boiling stock and mix well.
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16
Keep adding stock and mixing until you have a cup of liquid.
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17
When sorrel is cooked, beat the sour cream mixture into the hot soup.
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18
Add salt and pepper if necessary.
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19
Cook at a gentle boil about 5 minutes longer.
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20
Melt remaining butter in a skillet over medium-high heat.
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21
Add croutons and toss until browned.
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22
To serve, put a quarter-cup mound of rice in each soup plate.
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23
Pour the hot soup around it and top with chopped eggs, croutons and finely minced dill.
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24
Serve immediately.
