1. Drain beetsm reserving liquid.
2. Set beets aside. In a large saucepan combine beet liquid, water, celery, carrot, bay leaf, garlic, peppercorns and salt.
3. Bring to a boil. Cover, reduce heat and simmer 15 minutes.
4. Remove vsegetables and seasonings with a slotted spoon.
5. Stir in reserved diced beets, lemon juice and sugar.
6. Continue cooking 10 minutes or until heated through.
7. Serve topped with sour cream and/or dill sprigs.