How to cook
Clean and wash the dock, cut it into strips and put it in boiling salted water with the finely chopped onion. Once the dock boils, separately fry the flour in hot butter or oil, dilute the roux with a little water and add it to the pot.
Allow it to boil for another 5 minutes and optionally add 2/5 cup (100 ml) of warm milk. Chop the hard-boiled eggs as finely as possible and mix them with the chopped parsley and black pepper.
Optionally, add a little paprika. Mix this blend into the soup and serve.