Wrap the beets in aluminum foil and bake at 400°F (200°C) for about 45 minutes to 1 hour 30 minutes, or until they can be easily pierced with a fork.

When the beets are done, unwrap them and set aside until cool enough to handle. Peel the beets, cut them into quarters, then into 1/4-inch (5mm) slices.

Add the beets, chicken broth, garlic clove pressed through a garlic press, and vinegar into a medium pot. Bring to boil then reduce the heat to low and simmer for 15 minutes.

Take the pot off the heat. Add sugar, lemon juice, marjoram, and dill. Season the soup with salt and pepper.

Serve the soup with a dollop of sour cream and enjoy!