Fresh Beet Soup With Yogurt
|Small beets||2 Pound|
|Soft margarine||1 Tablespoon|
|Onion||1 Large, chopped|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Drained horseradish||2 Tablespoon|
|Carrot||1 Large, grated|
|Chicken stock||1 Cup (16 tbs)|
|Low fat plain yogurt||2⁄3 Cup (10.67 tbs)|
|Freshly ground pepper||To Taste|
Wash beets and trim, leaving 1 inch/2.5 cm of the ends attached.
In large saucepan, cover beets with water and bring to boil; reduce heat and simmer, covered, for 20 to 30 minutes or until tender.
Remove beets from saucepan; reserve cooking liquid.
When beets are cool enough to handle (or under cold running water), slip off skins and stems.
Cut beets in half.
In large saucepan, melt margarine over medium heat; add onion and cook until tender.
Add 3 cups/750 ml reserved cooking liquid, beets, lemon juice, horseradish, carrot and chicken stock; simmer for 5 minutes.
In blender or food processor, puree mixture in batches and return to saucepan; stir in yogurt.
Season with salt and pepper to taste.
Reheat over medium-low heat being careful not to boil.
Garnish each serving with spoonful of yogurt and strips of orange or lemon rind.