Cleaned roots soup finely and sauté in vegetable oil, pinch of salt and 1 cup (200 ml) of water, add gradually, until soft. Strain, and the broth is maintained. Vegetables are rub through a sieve and mix with tomato paste. The butter cream is stirred and thereto is added zalenchukovoto paste. Sauce diluted with strained broth from the vegetables and season to taste with salt, lemon juice and a pinch of sugar. to Serve cold dishes of fish, meat, sausage, feta cheese.