Orange borscht

• 4 medium-size beets peeled and coarsely grated
• 5 cups beef stock; salt
• freshly ground black pepper to taste
• 2 cups tomato juice
• 2 1/2 cups orange juice
• yogurt
• chopped chives

Bring grated beets to a boil in beef stock which has been seasoned to taste with salt and pepper. Turn down heat and simmer, covered, for 30 minutes. Add tomato juice. Puree mixture in electric blender, then add orange juice, mixing well to combine. Refrigerate for several hours. Serve with a dollop of yogurt and chopped chives. Yield: approx. 10 cups