Green borscht

Wash the chicken well and pat dry with a paper towel. Cover with water, add a whole onion. Cut half a carrot and a celery root into large chunks, add bay leaf and allspice. Cook over low heat for 30 minutes. Discard the vegetables (they have already released their flavor into the broth, and you won’t need them anymore).

Cut the second onion into small cubes and fry on a lightly oiled frying pan until soft. Add half of a carrot grated on the coarse side of the grater. Fry everything together for 5 minutes.

Cut potatoes into cubes of any size and add to the soup. Cook for 15 minutes.

Put eggs in a pan with salted water, bring to a boil and cook for 5 more minutes, then drain and douse with cold water to make peeling easier.

A minute before borscht is ready, add chopped greens: half a bunch of sorrel and the nettles.

Green mix. Cover the remaining sorrel and parsley with 150 ml water (⅔ cup) and blend until smooth. Put it through a sieve and add to the borscht together with the greens. Bring the borscht to a boil, and turn off the heat.

Serve hot, adding half a boiled egg to each plate.