Cook beet until done. Shred carrot and onion, fry in butter, add tomato paste and fry for additional 3-4 minutes.

Peel the bet, shred, mix with fried vegetables, pour 1 cup of water, dress with sugar, vinegar, cover with a lid and stew for 10 minutes.

Cut cabbage into stripes, put in boiling water (3 cups), cook for 10-12 minutes, then put stewed vegetables, corns, salt, pepper and cook until done.

Serve with sour cream and greens.