1. Heat a pan on the stove and add the beets, 5 1/2 quarts of beef broth, carrots and potatoes.
2. Set the burner to high.
3. Add onions and stir and cook for 25-40 minutes until vegetables are ready.
4. chop the beet tops and add this and the beef to the soup. Reduce flame to low and simmer for 6-12 minutes.
5. In a bowl, mix 1/2 quart beef broth and the sour cream and whisk together.
6. Add this into the soup and continue to simmer.
7. Add salt and pepper and stir.