Place beets in a large pot on medium-high heat; bring to a boil. Cook 30 minutes or until very tender. Strain beets. Cool slightly. Remove skin. Set aside to cool completely.
Julienne beets and place in a large bowl. Add all remaining ingredients except sour cream; stir well. Keep refrigerated until ready to serve.
Service
Portion soup into serving bowls. Top with sour cream to garnish.
CHEF's TIP!
Try using low-fat sour cream or low fat plain yogurt instead of sour cream.
