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Chilled Summer Borscht

Photo: Tina Rupp
Prep time 12 mins
Cook time 1 hr
Chill time 2 hrs
Yield Serves: 4 (serving size: 1 1/4 cups)

Ingredients

  • 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

Nutrition Information

  • 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

  1. 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.

  2. 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.

  3. 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.