Bortsch vert (sorrel soup)

Instructions

1. Boil the ribs in salted water, skim, then simmer for 30 minutes.
2. Meanwhile, sauté the onion and grated carrot in the butter for 5 minutes.
3. Add the diced potatoes to the broth with the bay leaf and cook for 10 minutes.
4. Stir in the sautéed vegetables and the chopped sorrel, then let it simmer for 5 minutes.
5. Boil the eggs for 10 minutes, peel them and cut them into quarters.
6. Serve each bowl with a quarter of egg, a spoonful of smetana and some dill.