Rinse beef, slice, cover with water (4 qt), bring to a boil, skiming the froth off, and cook until ready. Place onion and carrots whole into the bouillion 15 minutes before it is ready, and then filter.

Sauté chopped spring onion, cover with the bullion, add diced potatoes, sorrel, dill, parsley, pepper, bring to a boil, and cook until potato is cooked through.

Whip eggs with sour cream and flour, pour into the bouillion, stirring, and then place cooked beef in the soup. Serve with chopped greenery.