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LOCATION: Recipes >> Soups >> Beet 04

Print this Recipe    Beet 04

Beet Soup with Dill and Yogurt
Yield: 6 servings

1 Tbsp oil
1 med onion, sliced
1 lb beets, peeled and coarsely diced
1 qt chicken stock or canned low-sodium chicken broth
1 tsp salt
3/4 cup plain yogurt
3 Tbsp chopped fresh dill

Heat oil in a pan over low heat. Add onions and cook, stirring,
about 12 minutes. Add beets and cook, covered, about 35 minutes,
stirring occasionally, until beets are falling apart. Add stock
and salt. Cover and bring to boil. Reduce heat and simmer 15
minutes. Strain and reserve liquid. Transfer beets to blender or
food processor and puree until smooth. Return puree to pan and add
reserved liquid. Pour hot soup into tureen and ladle soup into
bowls in front of guests. Decorate each soup bowl with 2 tablespoons
yogurt and sprinkle yogurt with chopped dill.

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