Creamy Yogurt-Beet Soup
12 Nov 2009
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|Vidalia onion||1 Medium, sliced|
|Butter/Vegetable oil||15 Milliliter (1 Tablespoon)|
|Canned beets/2 cups cooked fresh beets||16 Ounce, not drained (1 Can / 480 Gram)|
|Chicken stock||480 Milliliter (2 Cups)|
|Low calorie sour cream||240 Milliliter (1 Cup)|
|Red wine vinegar/White wine vinegar||15 Milliliter (1 Tablespoon)|
|Fresh lemon juice||15 Milliliter (1 Tablespoon)|
|Salt||To Taste (Additional)|
|Pepper||To Taste (Additional)|
|Plain non fat yogurt/Sour cream||4 Tablespoon (For Garnish)|
|Fresh dill/Coriander / pepper||1 Teaspoon (For Garnish)|
In a small skillet, saute the onion in butter until soft.
In a food processor, combine the beets, beet liquid (only if using canned beets), chicken stock and sauteed onion.
Puree until smooth, in batches if necessary.
Creamy Yogurt-Beet Soup Recipe