Peel the cleaned, washed vegetables and cut into thin sticks. It is advisable to wear disposable gloves for beetroot.
Mix the vegetables in a saucepan with melted butter, vinegar and a little water. Then simmer for about 35 minutes over low heat. Stir repeatedly and add a little hot water or broth if necessary.
Pour in the sour cream, add salt and sugar to taste. Add the bay leaf and let it steep for another 10 minutes on a low flame.
Stir in the flour, whisked in a little water or stock, and bring to the boil a few times.
These vegetables go well with mashed potatoes with bratwurst. But also with schnitzel, meatballs or breaded fish.