Green Borscht with Sorrel

Pour 1.5 liters of water into a pot, add the chicken leg quarter and a whole peeled onion. Cook for 30 minutes from the moment it comes to a boil.

Boil the eggs for 10 minutes from the moment the water comes to a boil. Cool them down by covering with cold water.

Peel the potatoes and cut into cubes.

Peel the carrots and cut into small pieces.

Remove the chicken leg quarter and the onion from the pot (discard the onion). Season the broth with salt and pepper, then add the potatoes.

Add the carrots and cook for 15–20 minutes, until the vegetables are tender.

Remove the chicken meat from the bones and cut into pieces.

Strip the sorrel leaves from the stems and chop finely.

Return the chicken to the soup.

Add the sorrel and cook for 7–10 minutes.

Add the butter for flavor and turn off the heat.

Ladle the borscht into bowls, add pieces of hard-boiled egg, and top with sour cream. Green borscht with sorrel is a tasty, light, and aromatic dish.