- 2 pounds beets, peeled
- 2 carrots, peeled
- 3 celery sticks
- 4 Tablespoons butter
- 1 white onion, sliced
- 1/2 -1 red onion, sliced (You could just use white onion. I just happened to have this laying around.)
- 2 cloves garlic, crushed
- 1 bay leaf
- 2 whole cloves
- 5 whole peppercorns
- 8-10 Cups chicken/beef/veggie stock. I actually think the veggie stock kept it pretty light and summery.
- Salt and pepper
- Sour cream and chives (for garnish)
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