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Beet Soup 

1 tbsp. vegetable oil
1 tbsp butter
5 stalks celery, chopped
1 medium red onion, chopped
2 cloves garlic, peeled
1 tsp ground cardamom, optional
2 kg/2lb beets, peeled sliced
1 cup vodka
1/3 cup red wine vinegar
6 cups vegetable stock
250-ml container sour cream
Salt and pepper to taste 

Garnish: Sour cream, Dill or parsley

In a large saucepan, heat oil and butter over medium-low heat.  Add celery, onion and garlic; cook about 7 minutes or until golden.  Add cardamom if using; cook about 2 minutes more.

Add beets, ¾ cup of vodka and ¼ cup vinegar, Bring to a boil over high heat until most liquid evaporates and vegetables begin to stick to the saucepan.  Add stock; bring to boil.  Reduce heat to low; cook, partly covered, about 1 ½ hours or until beets are soft.  Cool.

In batches, puree beet mixture in blender, adding some sour cream along with reserved vodka and vinegar to each batch until used up.  Add salt and pepper to taste.

To serve, re-heat and add a spoonful of sour cream topped with dill or parsley to each bowl.