2 c. beets (canned or cooked & peeled)
1/2 c. carrots, peeled & cut
2 c. beef bouillon or broth
1 tbsp. vinegar
1 tsp. dill weed
1 tbsp. sour cream per serving (opt.)

Cook vegetables through in bouillon. Add vinegar. Use a potato masher to crush vegetables for coarse consistency soup or puree in blender in small batches for fine consistency soup. The pureed version is very elegant. Top soup with 1 tablespoon of sour cream. Sprinkle with 1/4 teaspoon dill weed. Serve hot or chilled.