A light, tangy soup from the autumn garden.
6 small beets, cooked and diced (canned beets may be used)
1/2 cup of the water in which they were cooked
2 large ripe tomatoes, skinned, seeded, and diced
2 cups beef stock
2 teaspoons onion juice
juice of half a lemon
1 cup red wine, port or Bordeaux
salt to taste
Simmer these ingredients together until they are well blended. Then serve very hot, topped with cold sour cream and a green herb-parsley or chives.