Place beets in an oven proof dish and roast in a 400 degree oven for 1 hour. Allow beets to cool and peel. (Note: this can be done the day before, refrigerating the roasted beets until preparing the soup). Heat olive oil in a soup pot. Add carrots, celery, onion, potatoes and garlic, cooking approximately 5 minutes with occasional stirring. Add roasted beets that have been rough chopped along with chicken (or vegetable stock) along with 2 tablespoons tomato paste (optional). Season to taste with salt and pepper and ½ of the dill and parsley. Bring to a boil and then reduce to a simmer until the vegetables are cooked, about 1 hour. Adjust seasoning as needed. Just prior to serving, fold in 1 cup sour cream along with the rest of the dill and parsley.
This soup may be blended if desired, or served cold. If serving cold, add lemon juice before serving and fold in sour cream or place a dollop on each serving. Serves 6-8