Go to: Just Soup Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Beet Soup with Dill and Yogurt

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


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.




Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.