Chilled Summer Borscht

• 2 tablespoons olive oil
• 1 medium red onion, chopped
• 1 pound beets (3 to 4 medium)
• 4 cups low-sodium chicken or vegetable broth
• Salt and freshly ground black pepper
• 1 cup plain yogurt (not nonfat)
• 1/4 cup red wine vinegar
• Sprigs of fresh dill for garnish, optional

1. Warm oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Trim and peel beets. Cut each into eighths. Stir beets into pot and pour in broth. Raise heat to medium-high, add 1/4 tsp. salt, cover and bring to a simmer. Remove cover, reduce heat to medium to maintain a simmer and cook until beets are tender and amount of liquid has reduced, about 45 minutes. Remove from heat and let cool slightly.
2. Working in batches, puree soup in a blender until smooth. Transfer to a large bowl. Cover and refrigerate until thoroughly chilled, at least 2 hours.
3. Whisk in yogurt. Stir in vinegar and season well with salt and pepper. Serve in chilled bowls, garnished with sprigs of fresh dill, if desired.

olive oil, red onion, beets, lowsodium chicken, salt, plain yogurt, red wine vinegar, dill

Taken from www.myrecipes.com/recipe/chilled-summer-borscht (may not work)