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Preheat the oven to 400°F. Wrap 3 of the beets in foil and place on a small baking sheet. Roast until tender, about 1 hour. Let cool, then unwrap beets and rub off skins with a paper towel. Halve and thinly slice.
Meanwhile, coarsely chop remaining 3 beets and place in a large saucepan. Add broth, onion and caraway seeds. Bring to a boil, lower heat and cook at a gentle simmer until broth is deeply colored and beets are very tender, about 50 minutes. Strain broth and discard solids. Wipe out the pan, then return broth to the pan.
Add reserved sliced beets to the pan and stir in vinegar, salt and sugar. Reheat if necessary and serve sprinkled with dill and chives.