Scrub and rinse the beets, until they’re clean, rinse with cold water. Leaving roots on, cut the stems off to about 1 or 2 inches. Leave the skin intact. Place the whole beets in a large saucepan. Add salt and cold water to cover. Bring to the boil over high heat. Cover with a tight lid, turn heat to med-low. Cook about and hour or until tender. Remove the beets, allow to cool then peel.

Bring your broth to a simmer in a large saucepan on high. Slice or grate the cooked beets (I prefer grated) and add to broth. Reduce heat to low, allowing to simmer uncovered about 30 minutes. Stir in vinegar and pepper. Season with lemon juice and sugar to taste. Simmer over low heat about another hour, do not boil. Strain. Serve steaming hot. Garnish with dill or parsley sprigs, and my particular favorite a good size dollop of sour cream.

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