Beet Soup With Dill And Yogurt

Recipe Ingredients

1 tablespoon	15ml	Oil
1 tablespoon	15ml	Onion - sliced (medium)
1 lb	454g / 16oz	Beets - peeled and coarsely
1		Chicken stock - or canned
		Low-sodium chicken broth
1 teaspoon	5ml	Salt
3/4 cup	177ml	Plain yogurt
3 tablespoons	45ml	Chopped fresh dill

Recipe Instructions

HEAT OIL IN PAN over low heat. Add onions and cook, stirring, about 12 minutes. Add beets and cook, covered, about 35 minutes, stirring occasionally, until beets are falling apart. Add stock and salt. Cover and bring to boil. Reduce heat and simmer 15 minutes. Strain and reserve liquid. Transfer beets to blender or food processor and puree until smooth.

Return puree to pan and add reserved liquid. Pour hot soup into tureen and ladle soup into bowls in front of guests. Decorate each soup bowl with 2 tablespoons yogurt and sprinkle yogurt with chopped dill.

Source:
[email protected] (Doreen Randal)

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