Photo by Leslie KellyRoza Baklanova prepping mussels for Market Chowder.Rozalia Baklanova, Mama Roza to her young co-workers at Pike Place Chowder, grew up in Russia, steeped in the traditions of eating soup every day. Read Roza’s kitchen bio in part one and part two of this week’s Grillaxin. The former owner of Cafe Yarmaka now makes hundreds of gallons of chowder each week, but here’s her refreshing rendition of a soup that can be served hot or chilled.Roza’s Summer Sorrel Soup2 cups fresh sorrel leaves2 carrots1 onion2 potatoes, peeled and diced2 tablespoon salted butter6 cups watersalt and pepper, to taste2 boiled eggssour cream for garnishIn large pot put butter,onion,carrot. Cook over medium heat for 5 minutes. Add water, potato and cook about 15 minutes. Add sorrel, salt, pepper and cook 10 more minutes. Serve with sour cream and boiled, quartered eggs.Serves 4.