4 to 5 med. beets
1/2 c. dry white wine
1/2 c. water
7 to 8 c. beef or chicken consomme
Salt
Freshly ground pepper

Trim and scrub the beets. Cook them in boiling water until tender. Drain and cool. Peel the beets and cut into thin slices or 1/4 to 1/2 inch dice. Place the beets in a bowl (not aluminum). Add the wine and the water. There should be enough liquid to cover the beets, if not add a little more water. Let the beets stand at room temperature for 2 to 3 hours or cover with plastic wrap and refrigerate overnight. At serving time, heat the consomme and the beets together with their liquid and salt and pepper to taste for 5 to 10 minutes under medium heat, covered. Serve either strained or do not strain, with a dollop of sour cream. Serves 6.