Cook fish fillet. Shred beet, onion and roots, fry a little in butter, add fish stock and stew for 15-20 minutes.

Scald spinach and sorrel, then shred.

Put sliced potatoes in boiling stock and cook for 10 minutes. Then add green vegetables, bring the soup to boil. Add stewed vegetables, salt, sugar and cook for additional 5 minutes.

When serving, put fish pieces, minced eggs and sour cream in the borsch, season with greens.