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In a heavy saucepan cook onion and celery in oil with sugar and salt and pepper to taste over moderately low heat, stirring, until softened and add beets, 1 tablespoon vinegar, and broth. Simmer mixture, covered, 35 to 40 minutes, or until beets are very tender. In a blender puree mixture in batches until very smooth, transferring as pureed to a bowl. Chill soup, covered, at least 6 hours or overnight. Thin soup with ice water and season with additional vinegar and salt and pepper. Garnish soup with sour cream and chives. Makes about 7 cups. Gourmet August 1994
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