Finely chop an onion and a clove of garlic and sautee in olive oil. Add 4 raw grated beetroot. Add a finely diced carrot, one grated potato and vegetable stock. Squeeze in the juice of one lemon and simmer slowly for an hour or more. The lemon will make the colour stay a vibrant red. When ready to eat (always better the day after making) serve with a spoonful of sour cream and chopped parsley or dill.