For the broth, pour the chicken thighs with cold water. (Instead of chicken, you can use pork ribs, it turns out very, very tasty, and the broth will be more rich and nutritious.) Add peeled garlic cloves and a peeled onion cut in half, black peppercorns. Cook until boiling, skim off the foam when it appears. Cook the broth for 30-40 minutes from the moment of boiling.
Cut the peeled potatoes into cubes. Pour cold water so that it does not darken while the broth is boiling.
Cut the peeled carrots into thin strips, fry in 1 tablespoon. a spoon of vegetable oil until soft. (Optionally, add onions to the frying.)
Finely chop the sorrel (I cut it together with the cuttings since I have a young sorrel).
Nettle (you need to pluck only the upper shoots with young leaves) also finely chop. To prevent the nettle from stinging, wear gloves or pour boiling water over the nettle.
Remove the prepared meat from the broth. Remove and discard onions, garlic, and peppers. Send the potatoes to the broth. Cook until the potatoes are tender, about 10 minutes. Free the meat from the bone, cut into portions, and add to the potatoes. Send fried carrots and bay leaves to borscht. Salt to taste. Cook for 5-10 minutes.
When the potatoes and carrots are completely boiled, add the herbs (sorrel and nettle). The potatoes must be cooked because, in an acidic environment, they cannot cook normally. Boil the borscht for 1 minute and turn it off. Remove from heat and let the green borscht brew for 20-30 minutes before serving.
Serve green borscht with boiled egg, cut into slices. You can add sour cream. Green borscht should be slightly sour, if the sorrel is young and not very sour, then if you wish, you can add a little lemon juice to the plate with the borscht.
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