3 med. beets (1 1/2 - 2 lbs.)
2 tbsp. butter
1 sm. onion, chopped
2 tsp. brown sugar
1/4 tsp. salt
Pinch each ground cloves & white pepper
3 c. rich chicken broth or canned chicken broth
1 c. sour cream
1 tbsp. lemon juice
Additional sour cream & fresh chives or dill for garnish

1. Cut off all but about 1" of beet tops. Scrub beets well. Place in a large pan with salted water to cover. Bring to a boil, cover, reduce heat, and cook until beets are tender (30 to 35 minutes). Cool, peel and dice cooked beets.

2. In a 2 1/2 to 3 quart saucepan over medium heat, melt butter. Add onion and cook until soft but not browned. Mix in brown sugar, salt, cloves, pepper and diced beets. Add broth, bring to a boil, cover, reduce heat, and simmer for 20 minutes.

3. Puree mixture, about half at a time, with sour cream in a blender or food processor. Pour into a glass bowl; blend in lemon juice. Taste, and add salt if needed. Cover and refrigerate 3 to 5 hours or overnight.

4. Top with sour cream and chives. Makes about 6 cups. 6 servings.