First, wash the Sunchokes, peel them and cut them into large chunks. Then, place water and lemon juice in a bowl and soak the sunchokes chunks to the water and lemon juice mix for 5 minutes to prevent them getting darker and set a side.

Bring the heat to medium level. Place the olive oil to the skillet and add carrot slices, garlic and shallots and then saute for 3 minutes.

Remove the Sunchokes chunks from water and lemon juice mix and place them on a paper towel to remove access water and then add the sunchokes to the carrot, garlic, and shallots mix and saute for 2 minutes.

Add the 500ml water, 1 fresh orange juice, 1/2 lemon juice, salt, sugar and flour to the skillet and close the skillet lid. Then let them all cook for about 20 minutes at low heat.

Remove the dish from heat and place it to a serving plate and add finely chopped dill on top of it.

Serve cold.