Heat oil in a large saucepan over medium heat. Add onion; saute 5 minutes. Add broth, beet juice, beets and tomatoes; bring to a simmer over high heat. Reduce heat; simmer gently 30 to 40 minutes or until vegetables are tender, stirring occasionally (do not boil). Remove from heat; stir in vinegar. Ladle into shallow bowls; top with sour cream and dill.
If beet juice is not available, substitute 1 cup water or additional beef broth.
Culinary Taste Tip
Whenever possible use fresh dill. Look for vibrant green sprigs with firm stems. Both the leaves and seeds add a fragrant bouquet and tangy, lemony subtlety to everything from soups and stews to grilled meat and fish.
Culinary Technique Tip
Cook beets by boiling or roasting. When boiling, be sure to leave on about one-half inch of stem to prevent "bleeding" of the beet root.