Borscht

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)

Preparation

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.