Instructions: Bring broth to a boil in a large saucepan over high heat. Add parsnips.

Reduce heat to low, cover and simmer 10 minutes, or until tender. Using a slotted spoon, remove parsnips to a bowl.

Add beets, shallot, cloves and peppercorns to simmering broth. Cover and simmer for 45 minutes, or until beets are tender. Using slotted spoon, remove beets to cutting board, reserving liquid. When beets are cool, slip off skins.

Cut into small cubes.

Strain broth through a cheesecloth-lined sieve into a large bowl. Return broth to pot. Add parsnips, beets and sugar. Season to taste with salt and black pepper.

In a small bowl, combine sour cream, green onion and dill.

Ladle soup into 6 bowls and top with sour cream mixture.

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