Peel the beet, cut into thin stripes, coat with part of hot water, add vinegar and boil, covered, until ready.
Cut the peeled carrot into stripes and simmer in a separate saucepan in a part of hot water until ready.
Hard boil eggs.
Mix beet and carrot together with bouillon, add salt, sugar the rest hot water, bring to boil and cool down to 50-60oF (14–16°С).
Peel the onion and chop it finely.
Cut cucumbers into stripes.
Plunge onion and cucumbers into cooled borsch.
Pour borsch into plates, put half of an egg, sour cream into each plate and sprinkle with chopped greens, serving.
