1. Slice the vegetables and sauté them in the oil.
2. Add the bay leaves, pour in the water and cook until tender.
3. Blend the cooked vegetables until smooth.
4. Season with mustard, sugar and vinegar.
5. Thicken with the sour cream mixed with flour.
6. Boil for a few minutes and season with salt and pepper.
7. Serve with bread dumplings and beef.
Tip: A little lemon zest brightens the flavor.
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