2 (10 oz.) cans beef broth
1/2 c. dry white wine
1 c. sour cream
2 tbsp. fresh dill weed or 1 tbsp. dry dill
2 tbsp. white wine vinegar
36 oz. canned beets, drained
1 1/2 tbsp. horseradish or to taste
Salt and pepper to taste
Pinch of sugar

Puree beets with some of the broth in processor or blender. (May have to do in batches.) Place beets, remaining broth and wine in saucepan. Heat slowly and whisk in sour cream. Add salt, pepper, sugar, vinegar and horseradish. Adjust seasoning to taste. Serve hot or cold. Garnish with a dollop of sour cream and chopped parsley.