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Borscht

Rita Maas
Yield Serves 4

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.