Spring Borscht

Sour cream turns cold beet broth pure pink — fun to sip cold from a cup or a bowl.

Photo by Jeffrey Bosdet / Styling by Janice Hildybrant

• 2 pounds beets, scrubbed

• 2 red onions, quartered

• 1/4 cup extra virgin olive oil

• 1 tsp salt

• White pepper to taste

• 4 cups water

• 2 tbsp red wine vinegar

• 1 tbsp sugar

• 1/2 cup sour cream

• Chopped fresh dill

Arrange beets and onions in a roasting pan. Drizzle with olive oil and season with salt and pepper. Roast at 425°F for about 45 minutes, stirring occasionally, until beets and onions are tender. Cool.

Peel the beets and grate using a box grater (or food processor). Chop the onions and combine with the beets in a saucepan. Add the water, vinegar and sugar, and bring to a boil.

Simmer for 3 minutes, then remove from heat and let cool. Purée with an immersion blender (or in a blender or food processor).

Whisk in the sour cream and chill for several hours or overnight. Adjust the seasoning and serve topped with dill.

Serves 4.