Ingredients

• 1 cup finely chopped onion
• 2 cups thinly sliced celery
• 2 tablespoons olive oil
• 2 teaspoons sugar
• 1 1/2 pounds beets, peeled and cut into 1-inch pieces
• 1 tablespoon red-wine vinegar plus additional to taste
• 3 cups low-salt chicken broth
• ice water for thinning soup
• sour cream, seasoned with bottled horseradish, and minced fresh chives for garnish

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Instructions

1. In a heavy saucepan cook onion and celery in oil with sugar and salt and pepper to taste over moderately low heat, stirring, until softened and add beets, 1 tablespoon vinegar, and broth. Simmer mixture, covered, 35 to 40 minutes, or until beets are very tender.
2. In a blender purée mixture in batches until very smooth, transferring as puréed to a bowl. Chill soup, covered, at least 6 hours or overnight.
3. Thin soup with ice water and season with additional vinegar and salt and pepper.
4. Garnish soup with sour cream and chives.