|Potato||1⁄2 , peeled and cut into 1/2-inch dice|
|Beets||4 , peeled and cut into 1/2-inch dice|
|Chicken stock||6 Cup (96 tbs)|
|Unsalted butter||2 Tablespoon|
|Onion||1⁄2 , chopped|
|Celery stalk||1 , cut into 1/4 inch slices|
|Chopped white cabbage||1 Cup (16 tbs)|
|Carrot||1 , peeled and cut into 1/4 inch dice|
|Chopped fresh dill/Dill sprigs||2 Teaspoon|
|Plain low fat yogurt||1⁄4 Cup (4 tbs)|
|Freshly ground white pepper||To Taste|
|Vegetable seasoning||To Taste|
Put the potatoes, beets, and stock in a saucepan and bring to a boil.
Lower the heat and cook, covered, at a rapid simmer until the vegetables are tender, about 10 to 12 minutes.
Strain, reserving the broth and vegetables separately.
In the same saucepan, melt the butter, add the onion, and saute over medium heat for 3 minutes, until translucent.
Add the celery, cabbage, carrots, and reserved broth and bring to a boil.
Lower the heat and simmer, covered, for 20 minutes, or until the vegetables are tender.
Add the beets and potato and cook just long enough to reheat them.
Pour into a Thermos that has been rinsed out with boiling water. (Soup can be made ahead and reheated.)