Grate coarsely carrot, beet and parsley, add lemon acid and butter, simmer in a dollop of vegetable broth until done.

Bathe beet stalks, chop and simmer in vegetable broth.

Mix prepared vegetables, pour with hot vegetable broth or water, bring to boil, add minced onion and tomatoes, shredded beet stalks, salt and cook for 15-20 minutes. When serving, dress the borsch with sour cream.