Cut the meat into small pieces, rinse well and fill with water, cook for about 1.5 hours.
Finely chop the onion, and grate the carrots. Fry in oil until the vegetables are brown.
Wash the sorrel well and chop it.
Peel the potatoes, cut into cubes and send to the pot for meat, cook until the potatoes are ready.
Then add the frying pan to the pan, salt and pepper to taste, cook for another 5 minutes. Then add sorrel to the borsch, bring to a boil and remove from heat.
Before serving, let the borscht infuse for 15 minutes. Serve with half boiled egg and sour cream.