Borscht with sauerkraut and beetroot

Borscht with sauerkraut and beetroot is a common first dish among all Slavic peoples. The name originally came from the hogweed plant, which was later successfully replaced by beetroot.
1. Prepare the necessary ingredients. If the sauerkraut is excessively acidic, then rinse it well and pour hot water for a while - so the acid will go away faster. I had a normal cabbage acid, and I didn't have to use such manipulations.
2. Peel potatoes, carrots, beets, onions.
3. Wash the chicken wings (or other parts of the chicken) well, chop them at the joints and, pouring water level with the meat, boil for 5 minutes (for store-bought chicken). Then drain the broth, rinse the wings well, the pan, pour the necessary amount of salt water and cook the broth as usual, adding stems and roots.
4. Prepare the dressing: put out the onion and carrot in oil. Beetroot can be added here and continue stewing, or you can put it out separately by adding tomato paste and borscht broth.
5. Add diced potatoes to the broth with wings as it boils.
6. Cook until the potatoes are soft and add sauerkraut (not vice versa - the potatoes will not boil in an acidic environment).
7. When the cabbage is ready, enter the prepared beet dressing. Bring to a boil, adjust the acid with sugar if necessary, add salt, bay leaf. Hold it under the lid for 10 minutes so that the borscht is infused.
8. Serve with sour cream and fresh herbs.