Rita Maas
Serves 4

Warm up those cold winter nights the Russian way with this simplified version of traditional beet soup. Beets are full of fiber, manganese, potassium, and folate, and their deep-purple pigment (a powerful cancer-fighting agent) gives this dish its signature pink hue. Tangy Greek yogurt adds a rich and creamy finish with less than half the calories and fat of sour cream.

Recipe Is:

How to Make It

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.

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