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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.
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