Roast one pound of beets in a roasting pan at 375 degrees until tender. Peel and chop. Set aside.
Blend chopped dill with sour cream. Refrigerate.
Heat oil in a pot over medium heat. Add caraway seeds, stir until they start popping. Add leeks. Stir. Add a cup of water to keep the seeds from burning. Cook until the leeks are soft. Add beets and vegetable stock. Cook 15-20 minutes to let flavors meld.
Put the soup in a blender. Blend until smooth.
Pour into bowls.
Top with dilled sour cream and dehydrated sauerkraut powder.
