Borscht with Sour Cream & Fresh Dill

By Georgia O’Keefe

This recipe is inspired by a borscht recipe kept in O’Keefe’s personal collection. The original was typed on onionskin paper with splats and stains showing evidence of use. The borscht can be served either chilled or warm.

Did you know…that beets are one of the healthiest foods to eat? Beets contain valuable nutrients that may help lower your blood pressure, fight cancer and inflammation, boost your stamina, and support detoxification. Beet greens are equally, if not more, nutritious with nutrients that may strengthen your immune system, support brain and bone health, and more.

Serves 4-6

Ingredients:

4 large beets
1/2 tsp. Himalayan salt
1 Tbsp. sugar
3 egg yolks, lightly beaten
Juice of 2 lemons
4 or 5 Tbsp. sour cream, plus more for garnish
A few sprigs of chopped dill for garnish
Freshly ground black pepper

1. Trim and wash the beets, leaving the skin on. Place the beets in a large saucepan and cover them with about 2 ½ quarts of water. Add the 1/2 tsp. salt. Cover the pot and simmer for about an hour, or until tender when pierced with a knife.

2. Remove the beets with a large slotted spoon and place them in a sieve to drain. Reserve 1-½ quarts of the cooking liquid. Allow the beets to cool, then peel and grate them.

3. In a small saucepan, heat 1 cup of cooking liquid, then add the sugar and stir to dissolve. Slowly drizzle the hot liquid into the egg yolks, whisking to combine, and then stir in the lemon juice. Pour the egg mixture into a large bowl and add the remaining cooking liquid and grated beets.

4. Add the sour cream, then season with salt and pepper, stirring to combine well.

5. Chill until cold, about 2 hours. Garnish with dill, pepper, and more sour cream.

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