Creamy Beet Soup With Dill And Yogurt
A delicious soup that is easy to make and will open you up to new flavors.
Yield
6 servingsPrep
30 minCook
60 minReady
90 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | medium |
onions
sliced |
|
| 1 | pound |
beets
peeled and coarsely diced |
|
| 1 | quart |
chicken broth
or canned low-sodium chicken broth |
*
|
| 1 | teaspoon |
salt
|
|
| ¾ | cups |
yogurt, plain
|
|
| 3 | tablespoons |
dill weed
chopped fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 1 | medium |
onions
sliced |
|
| 453.6 | g |
beets
peeled and coarsely diced |
|
| 1 | qt |
chicken broth
or canned low-sodium chicken broth |
*
|
| 5 | ml |
salt
|
|
| 177 | ml |
yogurt, plain
|
|
| 45 | ml |
dill weed
chopped fresh |
|
Directions
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 purée until smooth. Return purée 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.
