- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 1 pound beets (3 to 4 medium)
- 4 cups low-sodium chicken or vegetable broth
- Salt and freshly ground black pepper
- 1 cup plain yogurt (not nonfat)
- 1/4 cup red wine vinegar
- Sprigs of fresh dill for garnish, optional
- calories 199
- fat 10 g
- satfat 3 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 9 g
- carbohydrate 19 g
- fiber 4 g
- cholesterol 8 mg
- iron 2 mg
- sodium 627 mg
- calcium 111 mg
How to Make It
Warm oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Trim and peel beets. Cut each into eighths. Stir beets into pot and pour in broth. Raise heat to medium-high, add 1/4 tsp. salt, cover and bring to a simmer. Remove cover, reduce heat to medium to maintain a simmer and cook until beets are tender and amount of liquid has reduced, about 45 minutes. Remove from heat and let cool slightly.
Working in batches, puree soup in a blender until smooth. Transfer to a large bowl. Cover and refrigerate until thoroughly chilled, at least 2 hours.
Whisk in yogurt. Stir in vinegar and season well with salt and pepper. Serve in chilled bowls, garnished with sprigs of fresh dill, if desired.