If using pork loin, use the 14 cups of water, if using chicken, use 8 cups of water and 6 cups of chicken broth.
Add the water (or water and broth if using chicken) to a large pot and bring to a boil. While waiting for the water to boil, dice the pork or chicken into bite size pieces.
Once the water is boiling, add the pork or chicken and salt, then reduce to a simmer and partially cover and cook the pork for 30 minutes, or the chicken for 10 minutes. Skim off any foam that forms at the top.
When the meat is done cooking, add the potatoes and bay leaves and bring up to a low boil for about 15 minutes or until you can easily pierce a potato piece with a fork.
While the potatoes are cooking, heat a non stick pan with the oil and when hot, add the onion and cook that until golden brown then add that to the soup pot.
After adding the onion, lightly beat the eggs, and while stirring the soup pot, slowly pour in the eggs.
When the potatoes are fork tender, add the sorrel and dill and bring the soup pot to boil and hold for 3-5 minutes to wilt the sorrel and make them good and soft.
Ladle into bowls, top with a spoon of sour cream or mayo, enjoy.