Ingredients
1 tbsp unsalted butter
1 medium onion, chopped (3/4 cup)
2 1/2 lbs. fresh beets, trimmed, peeled and chopped coarsely or grated
1 medium carrot, peeled and chopped
2 small red potatoes (6-7 oz), peeled and chopped coarsely
2 plum tomatoes, canned or fresh, chopped coarsely
6 cups chicken stock
1 tsp salt
Freshly ground black pepper to taste
3 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tbsp honey
1 cup low fat Greek yogurt plus extra for garnishing
Preparation
In a large soup pot, heat butter over low heat and saute onion until soft but not brown.
Add beets, carrot, potatoes, tomatoes, stock, salt and pepper. Bring to a simmer and cook until beets are tender. (20-60 mins)
Turn off heat, blend briefly with an immersion blender. The soup should be pureed, but not pulverized.
Add lemon juice, vinegar, honey, and yogurt and mix well.
Chill for 4 hrs or overnight.
Put into chilled bowls, garnish with yogurt, dill, chopped cucumber, or chopped egg.
