Boil the trimmed and scrubbed beets for 30-40 minutes until the fork tender. Remove with a slotted spoon, then reserve and strain the cooking liquid (I had some parts of the skin from the beets from moving around)

Add vinegar, lemon juice, and salt to the cooking liquid, store in fridge to cool.

Rinse the beets with cold water, then peel them (the skin will just come off if you rub them or use a paring knife)

Let them cool while you prepare the rest of the ingredients.

Slice the cucumbers, chop the dill and onions.

Grate the beets with a cheese grater, and store in fridge to cool. Let all ingredients chill for about an hour or two before you assemble the soup.

To make the soup, combine all prepared ingredients (onions, cucumber, dill, grated beets, cooled cooking liquid, and vegan sour cream) and stir.