Beat the eggs in a mug and add the hot broth, continuing to beat. And so add the broth several times, and then pour the contents of the mug into the borscht in a thin stream, mixing it thoroughly.
Next, we add sorrel and fry. Salt, sugar to taste. Cook for 2 minutes, turn off and insist until cool. Our borscht is ready! Pour it on plates, season with sour cream.