6 beets
6 c. beef broth
1 onion, minced
2 tsp. sugar
1/2 tsp. salt
1 tbsp. lemon juice
3 tbsp. minced dill
1 c. sour cream
1/4 tsp. pepper

Cook beets until tender. Cool, peel and cut into julienne strips. Simmer beef broth with onion 15 minutes. Combine beets, salt, pepper, sugar and lemon juice. Cool some of the hot soup, then mix with the sour cream. Slowly add the sour cream mix to the hot soup. Do not boil soup (will curdle). Chop dill, add as garnish.