Beets peel and cut into slices thickness of 0.5 cm. scrape the Carrots and cut into plates of the same thickness. Spread vegetables on a baking tray lined with baking paper. Season with salt and pepper, sprinkle with sugar and drizzle with olive oil. Bake in preheated to 180* oven until tender (30-35 minutes)

Parsnips cut into strips, onion-half rings.

Pour cold water (or broth), add the Bay leaf and allspice. Cook for 15 minutes over medium heat. Then add the lemon juice, salt.

Roasted beets and carrots cool slightly and cut into strips.

Add in the vegetable broth. There also send chopped dill. Immediately remove the pan from the heat, cover and let stand 15-20 minutes. Serve with sour cream, without sour cream is a great meatless soup!