Steve's Cold Beet Borscht

• 4 lbs fresh beets (about six beets)
• 9 cups water
• 3 cups Swanson's beef broth
• 2 large onions
• 4 Tbs lemon juice
• 6 Tbs apple cider vinegar
• 4 Tbs chopped fresh dill
• 2 cups sugar
• ½ tsp ground allspice
• ¼ tsp ground cloves
• ½ tsp fresh ground black pepper
• 2 cups sour cream
• 2 Tbl salt

Place water and beef broth in pot and bring to simmer. Wash beets and remove stems. Place in the simmering liquid along with peeled whole onions. Simmer for 40 minutes.

Save the cooking liquid. Remove beets and peel by rubbing with paper towel. Puree the onions and ⅔ of the beets in a food processor. Cut the rest of the beets into ¼" slices and cut the slices into ¼" squares.

Add the beet and onion puree to the cooking liquid. Add all the other ingredients except for the dill and sour cream and simmer for five minutes. Remove from stove and chill for at least 12 hours. Add the sour cream and puree the mixture again until no sour cream lumps remain. Add the dill and adjust spices to taste. Serve with a large dollop of sour cream and a few dill sprigs floating on top.