Beet soup with dill and yogurt
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Beet soup with dill and yogurt
  Dill    Vegetables    Yogurt    Soups    Beets  
Last updated 6/12/2012 1:00:45 AM. Recipe ID 23978. Report a problem with this recipe.
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      Title: Beet soup with dill and yogurt
 Categories: Soups, Vegetables
      Yield: 6 servings
 
      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.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 




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Recipe ID 23978 (Apr 03, 2005)

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