Place the beets in a pot, cover with cold water, and gently boil until tender, about 30 minutes, depending on size. Cool the beets in cold water and peel. Cut into chunks and place in a soup pot. Add all remaining ingredients, except sour cream and parsley. Simmer 20 minutes, or until a rich-tasting soup is created. Adjust the seasoning. If desired, serve bowls of the soup with a dollop of sour cream and a sprinkling of parsley.