• 2 lbs. whole beets
• 1 & 1/2 cups vegetable bouillon
• 1 cup full-bodied red wine
• 2 cups water
• 2 tbs. soy margarine
• 1 white onion, coarsely chopped
• 1 tbs. dark brown sugar
• 2 tbs. red wine vinegar
• 1 lemon, juiced
• 1/2 cup soy yogurt or soy cream, plus 1/4 cup for garnish
• 2 chipotle chiles en adobo or if not available then jalapenos
• fresh chives, snipped fine, for garnish
Put the beets, bouillon, and wine into a large soup pot, and add the water. The liquid should cover the beets by at least 1 inch. Bring to a boil and let simmer, covered, for 45 minutes to 1 hour. Fork-test the beets for tenderness before removing them from the pot. Remove the beets with a slotted spoon, and reserve the cooking liquid in the soup pot. When the beets have cooled enough to handle, peel them and remove the stems and roots. Cut up a 1/2 cup of 1/2-inch diced beets for garnish and set aside. Coarsely chop the remaining beets and set aside.
Heat the soy margarine in a large saucepan over medium heat, and when it is melted, add the onion and brown sugar. Sauté for 2 minutes, stirring, until the sugar is dissolved. Add the onions, coarsely chopped beets, red wine vinegar, lemon juice, 1/2 cup soy yogurt or soy cream, and chiles en adobo to the beet liquid in the soup pot. Whirl everything in the container of a blender until smooth. The soup can be served hot or cold; if cold, chill it in the refrigerator, covered, for at least 6 hours. Garnish with the reserved beets and 1 tablespoon of sour cream, then garnish with chives.
Source: www.vegalicious.org adapted from www.scrumptious.typepad.com