2 tablespoons finely chopped fresh dill

1. In a large nonaluminum soup pot, combine the beets, chicken stock, white wine and sugar. Bring to a boil over medium-high heat, reduce the heat to medium, cover and simmer until the beets are tender, 30 to 40 minutes, depending upon their size. Check for doneness by inserting a knife in center of beet; it should go through easily.

2. Using a slotted spoon, transfer the beets to a bowl and let cool. When cool enough to be handled, peel and cut into julienne strips. (You can also grate them with a grater, if you prefer. Cover and chill.

3. Strain the stock through a fine-mesh sieve lined with cheesecloth into a large bowl. Cover and refrigerate until chilled, at least 4 hours.

4. Blanch the carrots in a saucepan of boiling salted water for about 1 minute. Drain in a colander and run under cold water to stop the cooking. Drain, cover and chill.

5. When ready to serve, skim the fat from the surface of the chilled stock and discard. Add the beets, carrots, cucumbers, dill, lemon juice, vinegar, and salt and pepper to taste. Mix well. Taste for seasoning.

6. To serve, ladle into bowls and garnish with the sour cream and dill.

Advance preparation: This may be prepared two days in advance through Step 5 and refrigerated until serving.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)