1 kg beets
1 tablespoon butter
1 teaspoon sugar
1 teaspoon vinegar
1/2 cup sour cream
salt

Boil or bake the beets, peel and julienne or cube. Place in a pan, with hot butter, 2-3 tablespoons of water, sugar and salt. Cover and let boil, at slow temperature, for 10-15 minutes. Add the sour cream and vinegar and let boil again, until the liquid is reduced. Do not stir. Shake the pan every now and then. It may also be served as side dish for roasts or with fried meat balls.