Greek Yogurt Borscht

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We put our twist on this vibrant beet soup by adding our creamy Greek yogurt instead of the traditional sour cream.

Tags: Intermediate, 20 Mins, Soups & Stews, Vegetables, Healthy Insider's Report 2011
Serves: 4
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 50  minutes
Total: 65  minutes

Additional Information

Ingredients

1 tbsp (15 mL) olive oil
2 red onions, chopped
2 cloves garlic, minced
5 medium beets (1-1/2 lb/750 g), peeled and cut in chunks
1 baking potato, peeled and cut in chunks
¼ tsp (1 mL) salt
1 tbsp (15 mL) chopped fresh dill
¾ cup (175 mL) PC 0% Greek Yogurt- Plain

Instructions

  1. In large saucepan, heat oil over medium heat; cook onions and garlic for 5 minutes, stirring often, or until softened and starting to brown. Stir in beets, potatoes, salt and 5 cups (1.25 L) water. Bring to a boil. Reduce heat to low; cook, partially covered, for 40 to 45 minutes or until vegetables are soft.
  2. Using potato masher, mash to desired consistency. Stir in chopped dill and ½ cup (125 mL) of the yogurt. Serve in shallow bowls, garnished with dollop of remaining yogurt and, if desired, additional dill.

Nutritional Information

Makes 4 servings Per serving:
220 calories, fat 4 g (0.6 g of it saturated), sodium 330 mg, carbohydrate 37 g, fibre 6 g, protein 9 g Low in Saturated Fat, Source of Calcium, Source of Fibre