Step 1Chop all the vegetables, beetroot stalks and leaves into bite-sized pieces. Season with salt and freshly ground black pepper, add the vegetables and simmer for 15 minutes until just tender. Step 3Add half the dill, adjust the seasoning and simmer for another 10 minutes. Step 4Stir in 1tbsp of the lemon juice; add more if desired or put on the table for guests to help themselves. Step 5Ladle the soup into bowls and top with soured cream and the remaining dill.