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

1. Put the beets, bouillon, and wine into a large soup pot, and add the water.

2. The liquid should cover the beets by at least 1 inch.

3. Bring to a boil and let simmer, covered, for 45 minutes to 1 hour.

4. Fork-test the beets for tenderness before removing them from the pot.

5. Remove the beets with a slotted spoon, and reserve the cooking liquid in the soup pot.

6. When the beets have cooled enough to handle, peel them and remove the stems and roots.

7. Cut up a 1/2 cup of 1/2-inch diced beets for garnish and set aside.

8. Coarsely chop the remaining beets and set aside.

9. Heat the soy margarine in a large saucepan over medium heat, and when it is melted, add the onion and brown sugar.

10. Saute for 2 minutes, stirring, until the sugar is dissolved.

11. 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.

12. Whirl everything in the container of a blender until smooth.

13. The soup can be served hot or cold; if cold, chill it in the refrigerator, covered, for at least 6 hours.

14. Garnish with the reserved beets and 1 tablespoon of sour cream, then garnish with chives.