1 lb beet root
1 medium carrot
1 celery stalk
2 tbsp oil
1 tbsp flour
1 tsp vinegar
1 tsp sugar
Salt and bay leaves on your taste
1 cup sour cream
Peel vegetables, wash them, and shred.
Put the vegetables into a sauce-pan, add an oil, a vinegar, and a 1/3 cup water.
Stew under a lid on a low heating until a readiness (for about 45-60 minutes).
Stir to avoid a burning!
Then, add a flour, and stir well.
Add a sour cream, a salt, a sugar, bay leaves, and stir thoroughly.
Cook for 10 minutes more, and serve.