• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Beet Soup with Dill and Yogurt

  • Recipe Submitted by on

Category: Soups, Vegetables

 Ingredients List

  • 1 tb Oil
  • 1 md Onion; sliced
  • 1 lb Beets
  • - peeled and coarsely diced,
  • 1 qt Chicken stock; or canned
  • - low-sodium chicken broth
  • 1 ts Salt
  • 3/4 c Plain yogurt
  • 3 tb Chopped fresh dill

 Directions

HEAT OIL IN 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.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK


 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?