Rita Maas
Serves 4


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1 large onion
Olive oil
3 medium beets, peeled and diced
2 (14-ounce) cans low-sodium chicken broth
Greek or plain whole-milk yogurt (mix the latter with sour cream)


Chop onion, and sauté in 1 tablespoon olive oil until golden. Add beets, broth, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, and simmer 20 minutes, or until beets are tender. Purée mixture in a blender until smooth. Whisk 1/2 cup hot soup into 1 cup yogurt, and stir yogurt mixture into soup, until well-blended.

Created date

October 2003

Nutritional Information

Calories 195
Fat 8 g
Satfat 2 g
Monofat 4 g
Polyfat 1 g
Protein 14 g
Carbohydrate 18 g
Fiber 3 g
Cholesterol 10 mg
Iron 2 mg
Sodium 539 mg
Calcium 114 mg