There are so many different ways to make beet soup with red beets or golden beets, - adding cabbage in a borscht, adding orange juice for a chilled spring or summer soup. Experiment, experiment with your favorite ingredients. Here is just one that I like.

    3 pounds of fresh beets, peeled and grated
    1 to 2 cups coarsely chopped yellow onion
    3 cloves of garlic
    3 cups chopped tomatoes
    2 tablespoons olive oil
    salt & pepper to taste
    dash of balsamic vinegar
    chopped fresh dill (optional)

    Saute onion and garlic til soft
    Add beets and tomatoes
    Cook until beets and tomatoes are soft (about 30 to 40 minutes)
    Puree soup
    Swirl in balsamic vinegar
    Serve or save for a day in the refrigerator and serve chilled