1 ½ pounds beets
2 – 2 ½ pints chicken stock
1 teaspoon salt
½ teaspoon ground pepper
1 pint tomato juice
1 pint fresh strained Orange Juice
Peel and grate beets (in food processor if you have one). Put in pan with chicken stock, salt and pepper. Bring to boil then lower heat and simmer gently for about 30 minutes. Strain and put beets aside. Add tomato juice to soup as well as salt and pepper to taste.
Bring to boil, then add orange juice and bring to boil again. Replace the beets in the soup and serve either hot or icy cold (great in summer). Garnish with sour cream and chives.