Put the beef in water and cook for about an hour. Then remove the meat from the broth, cool a little and chop, return it to the pan.
Peel the potatoes and cut them into cubes, put in the broth. Cook for about 30 minutes.
Finely chop the onion, chop the carrots into strips. Add half the onion immediately to the pan. Fry the rest of the onions and carrots until soft in vegetable oil, also add to the soup. Salt and pepper to taste.
Boil eggs in a steep, greens and sorrel finely chop.
Peel and chop the eggs, add to the soup along with the herbs and turn off the heat.
Serve the green borsch with sour cream.
Green beetroot soup with beef turns out to be very tasty, hearty with a slight acidity due to sorrel, eggs are also added to the borscht, in some recipes the eggs are added raw with a thin stream in a whipped state, but I suggest you add boiled ones, so choose which option is suitable you. Cooking soup is quite simple, most of the time is spent on cooking meat.