Wash small beets and greens thoroughly. Cut fine, add to boiling meat stock, and cook for 10 minutes. Add the sugar. Blend flour with sour cream, adding 2 tablespoons of the hot soup stock. Stir into the soup and bring just to the boiling point. If you do not have sour cream, use sweet cream and lemon juice to flavor the soup. The soup stock may be made from pork cúts like spare ribs or neck bones. Then omit sugar. Serve with hot boiled potatoes and chopped meat from soup stock.