2. Place the beets, onion, broth, ice, and 1½ cups cold water into a blender. Blend until smooth. Season with vinegar and salt and pepper to taste.
3. Serve the borscht with dollops of the dill cream, garnished with more of the dill.
Copyright 2009 Melissa Clark
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.