Stir in the grated carrots and cook for another 2–3 minutes until tender.
2. Cook the Potatoes:
Add the diced potatoes to the pot along with the broth and the bay leaf.
Bring to a boil, then reduce the heat and let it simmer for 15–20 minutes, or until the potatoes are tender.
3. Add the Sorrel Leaves:
Stir in the sorrel leaves (or spinach and lemon juice substitute).
Simmer for 5 minutes until the sorrel wilts and the soup takes on a slightly tangy flavor.
4. Incorporate Dill and Eggs:
Remove the bay leaf, then stir in the fresh dill and chopped hard-boiled eggs. Simmer for 2 minutes.
5. Add Sour Cream:

Reduce the heat to low. Stir in the sour cream or Greek yogurt. Be careful not to boil the soup after adding the sour cream to prevent curdling.
6. Taste and Season:
Season the soup with salt and black pepper to taste. Add a pinch of smoked paprika if desired for garnish.
7. Serve:
Ladle the soup into bowls and garnish with extra fresh dill. For added richness, drizzle a little olive oil on top. Serve warm with a slice of crusty bread.
This Green Borscht is a delightful and tangy soup, rich in flavor and steeped in tradition. Perfect as a comforting meal on its own or paired with your favorite side. Enjoy! 🌿🍲