Beet Soup With Dill And Yogurt Recipe
Servings: 6
Ingredients
- 1 Tbsp. oil
- 1 med onion, sliced
- 1 lb beets, peeled and coarsely
- 1 quart chicken stock, or possibly canned low-sodium chicken broth
- 1 tsp salt
- 3/4 c. plain yogurt
- 3 Tbsp. minced fresh dill
Directions
- HEAT OIL IN PAN over low heat. Add in onions and cook, stirring, about 12 min. Add in beets and cook, covered, about 35 min, stirring occasionally, till beets are falling apart. Add in stock and salt. Cover and bring to boil.
- Reduce heat and simmer 15 min. Strain and reserve liquid. Transfer beets to blender or possibly food processor and puree till smooth.
- Return puree to pan and add in reserved liquid. Pour warm soup into tureen and ladle soup into bowls in front of guests. Decorate each soup bowl with 2 Tbsp. yogurt and sprinkle yogurt with minced dill.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 6 servings | |
| Calories 78 | |
| Calories from Fat 31 | 40% |
| Total Fat 3.52g | 4% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.06g | |
| Cholesterol 4mg | 1% |
| Sodium 691mg | 29% |
| Potassium 364mg | 10% |
| Total Carbs 8.45g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 5.55g | 4% |
| Protein 3.64g | 6% |
