Step 1Peel and thinly slice the beet, carrot, potato and onion. Slice the tomato.
Step 2Heat the oil in a large skillet over medium-high heat. Add the sliced vegetables and the garlic and cook for 5 to 7 minutes, stirring often.
Step 3In a separate medium saucepan over medium-high heat, bring the stock to a boil. Add the cooked vegetables to the stock. Reduce the heat and simmer for 15 minutes.
Step 4Stir in the salt, sugar, dill, parsley, basil and lemon juice. Cook for 5 minutes. Serve hot with sour cream.