Salad of sorrel and spinach

300 g the stems of the spinach and sorrel

3 garlic cloves

? glass nuts

2 tbsp. vegetable oil

1 tbsp. chopped green onions

1 tbsp. chopped parsley

1 tbsp. chopped dill

vinegar (to taste)

salt (to taste)

Wash and peel the stalks of sorrel and spinach, boil them until tender in salted water, wring out. To prepare the sauce, garlic, nuts, herbs and onions pound in a mortar to a smooth paste, spread with hot boiled water to the consistency of sour cream. Add the sauce, vegetable oil, salt and vinegar to taste. Pour the spinach and sorrel finished sauce.