Source: Recipes from the Root Cellar by Andrea Chesman
4 medium beets
4 cups stock
juice of 1/2 lemon
salt and freshly ground black pepper
dried dill, for garnish
Peel and shred the beets and onion. A food processor makes lovely uniform pieces which greatly enhances the soup. Combine the beets, onion and broth in a saucepan. The broth should just parley cover the vegetables. Add additional broth or water if needed. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes. Meanwhile, cover the potatoes with water in a saucepan. Bring to a boil gently until the potatoes are tender, 15-20 minutes. Drain and keep warm. When the beets have simmered for 30 minutes, add the lemon juice and season with salt and pepper. Simmer until the beets are fully tender and the flavors have blended, about 5 minutes longer. To serve, put a potato in each bowl. Break up the potato with a fork pr potato masher but do not mash. Ladle the hot soup over the potato in each bowl and top with a dollop of sour cream. Sprinkle the dill over the sour cream and serve at once.