Vegetables should be washed and peeled. Grate beets, carrots on a coarse grater, and finely chop the leaves of white cabbage.
It is also advisable to grate onions. Prepared vegetables in this way, put in a pan. Add tomato puree there, a little butter, pour boiling water.
Stew vegetables should be on low heat with the lid closed for 30 minutes. Do not forget to stir them periodically. When the vegetables are cooked and become soft, you need to add salt, sugar, add hot water to them and boil for about ten minutes.
Before serving, add greens and sour cream.