1 large carrot (sliced into wheels) and 3 medium potatoes (diced) sautéed on 2 tablespoons of clarified butter. Sprinkle with a full tablespoon of spelt flour and pour 1.5 liters of hot water, then cover. Add 3 peeled and diced beets. Add salt, pepper and 3 bay leaves. Cook for 15 minutes and then add your finely chopped beet stalks. After 5 minutes, add 150 ml of whipped cream and chopped beet greens. After a minute, season with 1-2 tablespoons of wine vinegar, bring to a boil and finally sprinkle your chopped dill over it. Serve with a hard-boiled egg.