Wash the vegetables. Grate the beets, Chop the potato and carrots into cubes and the onion, garlic and cabbage into thin strips. Slit the green chilly in the middle.
Heat up a heavy-bottomed pan, melt the butter and add the bay leaf, cinnamon, and cloves. Fry for a few seconds and add the onion, garlic and green chilly.
Saute till the onions become translucent and add 2 cups of water or vegetable stock.
Bring this to a boil and add all the vegetables. Again when it starts boiling add the tomato puree and a handful of frozen peas (optional).
Add the salt, pepper, sugar, turmeric and nutmeg powders and cook for about 10 minutes till the vegetables are done. You can add more water/stock here if it does not seem enough.
Just before switching off add a handful of finely chopped dill and lemon juice. Discard the bay leaf, adjust spices as per preference and turn off the stove.
Garnish with a blob of sour cream and dill leaves and serve.