Take the 3-liter saucepan. Pour 1.5-2 liters of water into it, place the meat. Pour out the average amount of heat. Watch the broth, before boiling, remove the foam. When you boil, cover the pot with a lid and cook for half an hour over low heat. When the broth is cooked, remove the meat from it. While the meat is cooling, run the chopped cabbage into the broth. After 5-10 minutes add chopped potatoes. Salt to taste. Add fry. Stir. Add bay leaf and finely chopped herbs. Cover the pan with a lid and cook for another 5-7 minutes.

Borsch is ready.