Wash beets, peel, cover with water and cook with beet leaves and 500 g beetroot under a low heat, so that the beetroot gives all the flavor and color to the broth at most. Bake the peeled beetroot in foil at 200 °C until done (you can check it with a wooden skewer). Then let the beetroot cool and cut into strips, together with cucumber and radish. Strain the saturated broth through a sieve and season with salt, sugar and lemon juice, then cool. Put the sliced vegetables and boiled quail eggs on a plate and cover with cold broth. Dress atop with lots of greens and serve separately with sour cream.