Shred beet, sprinkle it with vinegar, salt, add broth and stew until it is soft. Slice onions, carrots, parsley, fry a little, add dried flour, add it all to beet and stew 8-10 minutes. Cut potatoes in dice, add to boiling broth or water, boil 10-12 minutes, add stewed beet with vegetables, tinned spinach and sorrel, salt, sugar, bayberry and cook till ready. When serving add sour cream, boiled eggs and green parsley.
Tinned sorrel-puree - 25 g, spinach puree - 50 g, potatoes - 120 g, parsley root 10 g, carrots - 20 g, beet - 20 g, onions - 20 g, flour - 5 g, 3%-vinegar - 5 g, sour cream - 15 g, drawn butter - 10 g, eggs, green parsley, bayberries, salt.
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