Beet Soup with Sour Cream
Peel the beets and potatoes and dice. Peel the onion, chop finely and sweat in butter until translucent. Add the bay leaves and potato and beet cubes, allow to sauté briefly, then pour in the broth and stir in the ginger. Bring the soup to boil, cover and simmer about 30 minutes over medium heat.
Remove the bay leaves and puree the soup. Add all but 4 teaspoons of the sour cream to soup and stir. Season with salt, pepper, cumin and vinegar. Distribute in bowls, top with 1 teaspoon sour cream, slightly stir and serve garnished with chives.