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
 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