Clean, wash and drain the spinach and sorrel. Cut sorrel into fine strips. Peel, wash and dice the potatoes. Peel and chop onion and parsley root.
Fry both in hot oil. Add the potatoes and spinach and steam briefly. Add stock, season with salt and pepper and cook for 15-20 minutes. Add sorrel 5 minutes before the end of cooking time. In the meantime, boil eggs for 10 minutes in boiling water until hard.
Quench cold, peel and cut in half lengthwise. Put one half of each egg on a soup plate. Pour soup over them.