Step 1: Prepare the Broth

1. In a large pot, heat the chicken or vegetable stock over medium heat. Add the bay leaf for flavor.
2. While the broth is heating, peel and dice the potatoes and carrots, and finely chop the onion.

Step 2: Sauté the Vegetables

1. In a separate skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened and translucent.
2. Stir in the diced carrots and cook for another 2–3 minutes.

Step 3: Cook the Potatoes

1. Once the broth comes to a gentle simmer, add the diced potatoes. Cook for 10–12 minutes, or until the potatoes are tender.
2. Add the sautéed onion and carrots to the pot and stir to combine.

Step 4: Add the Sorrel and Seasoning

1. Stir in the chopped sorrel leaves. The sorrel will wilt quickly and turn a dark green color, releasing its signature tangy flavor.
2. Season the soup with salt and black pepper to taste. Simmer for 5–7 minutes to let the flavors meld together.

Step 5: Incorporate the Eggs

1. Chop the hard-boiled eggs into small pieces and stir them into the soup. The eggs will add creaminess and richness to the dish.
2. If using cooked chicken or beef, add it at this stage to warm through.

Step 6: Serve and Garnish

1. Ladle the green borscht into bowls and top each serving with a dollop of sour cream.
2. Sprinkle with fresh dill and serve with a lemon wedge on the side for an optional burst of citrus. Enjoy with crusty bread or rye toast.