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1
In a large non-aluminum soup pot, combine the beets, onion quarters, stock, sugar and 1 cup of water.
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2
Cover and bring to a boil over medium-high heat.
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3
Reduce the heat to low and simmer, still covered, until the beets are tender when pierced with the tip of a knife - about 30-35 minutes.
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4
With a slotted spoon, transfer the beets to a bowl and let cool.
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5
Reserve the cooking liquid.
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6
When cool enough to handle, peel the beets under cool running water.
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7
Cut the beets in half crosswise.
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8
Reserve 6 beet halves.
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9
Cut the remaining beets into julienne strips Cover and refrigerate until ready to use.
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10
Strain the reserved cooking liquid through a fine-mesh sieve into a large bowl.
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11
Discard the onions.
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12
In a blender or food processor, combine the reserved beet halves with 1 cup of the beet cooking liquid and process to a smooth puree.
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13
Add to the bowl with the remaining cooking liquid.
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14
Cover and refrigerate until well-chilled, preferably overnight.
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15
When ready to serve, add the julienned beets and cucumbers, 2 TBS of the dill, the lemon juice, vinegar and salt and black pepper to taste to the soup.
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16
Mix well until incorporated.
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17
Taste and adjust the seasoning.
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18
In a small bowl, combine the sour cream, the remaining 2 TBS of the dill, and salt and white pepper to taste, and mix well.
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19
Ladle the soup into chilled bowls and garnish with the dill cream.
