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Tina Rupp

Recipe Summary

prep:
12 mins
total:
12 mins
Yield:
Serves: 4 (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

199 calories; fat 10g; saturated fat 3g; mono fat 0g; poly fat 0g; protein 9g; carbohydrates 19g; fiber 4g; cholesterol 8mg; iron 2mg; sodium 627mg; calcium 111mg.
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