Serves 4 to 5
1 - 16 oz can diced beets
5 egg yolks
1 1/3 cups sour cream plus extra for garnish
1/3 cup granulated sugar
Â¼ t salt
Â½ cup white vinegar
2 cups water
1 cup chopped, cooked red potatoes
Drain the beet juice from beets into a small bowl. Chill the egg
yolks, sour cream, beets and beet juice, vinegar and potatoes.
In a large bowl, stir together egg yolks, sour cream, sugar and
salt. Slowly whisk in the chilled beet juice and vinegar. Add the
water and beets and stir well. Chill until ready to serve.
Serve garnished with a dollop of sour cream and some chopped