Beet Soup With Dill And Yogurt

A delicious soup that is easy to make and will open you up to new flavors.

Yields:	6 servings
Rating:
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	Preparation	30 minutes
	Cooking	60 minutes
	Ready In	90 minutes

Ingredients

1	tablespoon	vegetable oil
1	medium	onion	sliced
1	pound	beets	peeled and coarsely diced
1	qt	chicken broth	or canned low-sodium chicken broth
1	teaspoon	salt
3/4	cups	yogurt, plain
3	tablespoons	dill weed	chopped fresh

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.