Polish Beet Borsch Soup (Barszcz)

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1. 1Step 1: Preheat the oven to 350°F (180°C). Wrap each beet in foil and roast for about 45 minutes or until tender when checked with a paring knife.
2. 2Step 2: When beets are cooked, let them chill then peel and slice to julienne.
3. 3Step 3: In a pot, bring the vegetable stock to a boil, add the minced garlic along with the beets, sugar, lemon juice, salt and pepper. Let it simmer for 15 around minutes.
4. 4Step 4: Serve warm over cooked potatoes or with toasted bread, top with sour cream (smetana) and garnish with dill or any greens. The soup can also be served cold.