Rinse the vegetables, peel potato and carrot.

Cover potatoes with salted boiling water and cook until ready.

Cook carrot without salt until ready.

Cover beet with cool water and cook, covered, until ready. Cool, peel, dice and dress with vegetable oil.

Cut cucumbers along into halves, carve the pulp off the center and dice it finely.

Dice cooled boiled vegetables, add chopped onion and diced cucumber, stir to combine well and season with salt, pepper, sugar, chopped greens and dress with sour cream.

Fill the cucumber halves with the prepared vegetables, put on a serving platter and garnish with dill weed.