Ingredients
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1 Yellow Onionchopped
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1 pund Beetcut into 1/2 inch chunks,
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1 cup Full Fat Yogurt
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1/4 cup Dill
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3 tablespoons Lemon Juice
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2.5 cup Water
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Olive Oil
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Salt
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Pepper
Directions
Steps
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1
Done
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In a deep skillet, heat the olive oil over medium heat. Cook, stirring periodically, until the onion and beets are aromatic, about 5 minutes. Bring 2 1/2 cups water to a boil in a separate pot. Reduce the heat to low and cook for 15-20 minutes, or until the beets are soft. Remove the pan from the heat and set aside for 10 minutes to cool. |
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2
Done
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Add the beet/onion mixture to a high speed blender along with the dill, yogurt, lemon juice and salt and pepper to taste. Blend on the highest setting until completely smooth and creamy. Taste for seasonings and adjust as needed. |
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3
Done
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Place the soup in the fridge to chill for 1 hour before serving. |
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4
Done
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Serve with a dollop of yogurt and minced dill for garnish. |
