Borscht

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

Instructions:

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.