Cook the beetroot in slightly salted water; then peel it and finely grate.
Finely grate carrot and pickled cucumber.
Peel and finely dice the onion, brown it a little; then add the carrot to the frying pan and cook until soft.
Add the beetroot, pickled cucumber, tomato paste to the frying pan. Instead of tomato paste, you might use home-made tomato seasoning or home-made tomato juice, stir the mix well. Braise it for 10 minutes.
Add the bay leaf, salt and pepper. Chop the peeled and cored garlic.
Remove the bay leaf, add the garlic, stir and put the lid on, and then set aside from heat. Serve cooled, dress with herbs or chopped green onion.