Cut meat into slices, pour with 5 cups of water and cook until done.

Cut kale and potatoes into cubes, add to the stock. Bring it to boil, add chopped spinach, sorrel and cook for 3-4 minutes.

Sautee onion and carrot in margarine, add to the soup. Cut tomato into slices and put in the soup, add beans, salt and cook for additional 3 minutes.

Shred beet, stew it until done in a dollop of stock.

Put beet in the soup, add a bay leaf and cook for 5 minutes. Dress prepared soup with pounded garlic.

When serving, pour borshch in soup plates, season with chopped egg and greens.