1. Sauté the Aromatics

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.

2. Add the Vegetables

Add the diced potatoes and grated carrot to the pot. Stir to combine with the onions and garlic, then cook for about 3-4 minutes to let the vegetables soften slightly.

3. Add the Broth and Herbs

Pour in the vegetable broth and bring the mixture to a simmer. Add the bay leaf and dill, and let the soup simmer for about 15 minutes, or until the potatoes are tender.

4. Add the Greens

Once the potatoes are cooked, stir in the chopped sorrel and spinach. Cook for another 5 minutes until the greens are wilted and tender.

5. Season the Soup

Add salt, pepper, and lemon juice to taste. The soup should have a nice balance of tanginess from the sorrel and lemon, but you can adjust the acidity to your preference by adding more lemon juice or a pinch of sugar if desired.

6. Serve and Garnish

Ladle the soup into bowls and garnish with quartered hard-boiled eggs, fresh dill, and a dollop of sour cream, if desired.