Boil the meat until tender in salted water, remove, cut into slices, and strain the broth.
Boil beets separately and cut into strips.
Chop the onion and fry in butter until soft.
Bake the tomatoes in the oven at 180 degrees for 20 minutes, then wipe through the full.
Put chopped cabbage, beets, onions and mashed tomatoes in the broth, add bay leaf, salt and pepper. Cook after boiling for 5-10 minutes.
Serve borsch with pieces of meat, sour cream and chopped herbs.