4 large beets
1 tsp salt, plus more to taste
1 tbsp sugar
3 egg yolks, lightly beaten
Juice of 2 lemons
4–5 tbsp sour cream, plus more for garnish
A few sprigs chopped dill, for garnish
Freshly ground black pepper

Trim and wash the beets, leaving the skin on. Place the beets in a large saucepan and cover them with about 2½ quarts of water. Add the 1 teaspoon of salt. Cover the pot and simmer for about 1 hour, or until tender when pierced with a knife. Remove the beets with a large slotted spoon and place them in a sieve to drain. Reserve 1½ quarts of the cooking liquid. Allow the beets to cool, then peel and grate them.

In a small saucepan, heat 1 cup of the cooking liquid, then add the sugar and stir to dissolve. Slowly drizzle the hot liquid into the egg yolks, whisking to combine, then stir in the lemon juice. Pour the egg mixture into a large bowl and add the remaining cooking liquid and grated beets. Add the sour cream, then season with salt and pepper, stirring to combine well. Chill until cold, about 2 hours. Garnish with dill, pepper, and more sour cream