Contributed by (Recipe adapted from “I Chef” at www.ichef.com)

Ingredients

1 Tbs Oil
1 medium Onion, sliced
1 lb Beets, peeled and coarsely diced,
1 quart Vegetable stock
1 tsp Salt
3/4 C plain Yogurt
3 Tbs chopped fresh Dill

Instructions

Heat oil in pan over low heat. Add onions and cook, stirring, about 12 minutes. Add beets and cook, covered, about 35 minutes, stirring occasionally, until beets are falling apart. Add stock and salt. Cover and bring to boil. Reduce heat and simmer for 15 minutes. Strain and reserve liquid. Transfer beets to blender or food processor and puree until smooth. Return puree to pan and add reserved liquid. Ladle into bowls and decorate each with 2 tablespoons yogurt and some chopped dill. Can be served hot or cold.

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