Prepare the onion soup mix according to directions on the package, decreasing the water by 1 cup.
Add the beets, beet liquid, and sliced Vienna sausages.
Heat together for 2 or 3 minutes.
Remove from heat and blend some of liquid thoroughly with the sour cream; then return all to pan.
Pour into heat-proof bowls.
Softly whip the cream and fold in the chives; spoon onto each bowl of soup.
Broil about 6 inches below heat until cream browns (1 or 2 minutes).