The meat is put to cook when it boils, drain the water and pour new. Salt a little and cook until tender.
Dice the potatoes and add to the meat. Chop onions, grate carrots and fry until tender in vegetable oil. Add the frying to the pan when the potatoes are soft. Salt, pepper and add bay leaf.
Finely chop the sorrel and add to the borsch.
Finely chop the eggs together with green onions and add to the pan, boil another 2 minutes, if necessary add spices. Turn off the heat, cover and let stand for 10 minutes.
Green borsch with meat is ready, serve with sour cream.