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

Chop beets in processor with some of the stock. Place in a saucepan with the wine. Whisk in the sour cream and the dill weed. Heat slowly, stirring from time to time. Add salt, pepper, horseradish and vinegar to taste. Serve hot or cold with a dollop of sour cream and chopped parsley on top of the soup.