Heat the oil in a large pot over high heat, when it's hot add the potato. Cook over high heat for about 3-4 minutes, stirring occasionally (do not stir for the first minute), until the potatoes brown a little.

To this add the garlic and cook for another 30 seconds. Then add chopped carrots.

Then add vegetable broth and chopped beets (do not add the stems and leaves just yet). Bring to a boil, scrape all the browned bits and pieces of potatoes from the bottom of the pot with a spatula, and cook over low heat for about 5 minutes.

To this add bay leaves, whole all spice and pepper corns.

To this add salt and sugar and vinegar

Add the chopped stems, stir, bring to a boil, cook for another 5 minutes.

Add the beetroot leaves and cook the soup briefly, for about 1-2 minutes, just until the leaves are wilted.

Temper the cream: add the cream to a cup together with a few tablespoons of the soup, stir and add back to the pot.

Switch off the flame and lemon juice and check salt, pepper .

Serve with hard-boiled eggs and chives.