Directions:
- Warm oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Trim and peel beets. Cut each into eighths. Stir beets into pot and pour in broth. Raise heat to medium-high, add 1/4 tsp. salt, cover and bring to a simmer. Remove cover, reduce heat to medium to maintain a simmer and cook until beets are tender and amount of liquid has reduced, about 45 minutes. Remove from heat and let cool slightly.
- Working in batches, puree soup in a blender until smooth. Transfer to a large bowl. Cover and refrigerate until thoroughly chilled, at least 2 hours.
- Whisk in yogurt. Stir in vinegar and season well with salt and pepper. Serve in chilled bowls, garnished with sprigs of fresh dill, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 793 Kcal (3320 kJ) | ||
| Calories from fat | 350.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.96g | 60% | |
|---|---|---|---|
| Cholesterol | 5.44mg | 2% | |
| Sodium | 761.19mg | 32% | |
| Potassium | 2945.89mg | 63% | |
| Total Carbs | 92.06g | 31% | |
| Sugars | 53.83g | 215% | |
| Dietary Fiber | 18.53g | 74% | |
| Protein | 34.82g | 70% | |
| Vitamin C | 32.5mg | 54% | |
| Iron | 4.5mg | 25% | |
| Calcium | 356.5mg | 36% | |
| Amount Per 100 g | |||
| Calories | 45.38 Kcal (190 kJ) | ||
| Calories from fat | 20.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.23g | 60% | |
|---|---|---|---|
| Cholesterol | 0.31mg | 2% | |
| Sodium | 43.56mg | 32% | |
| Potassium | 168.58mg | 63% | |
| Total Carbs | 5.27g | 31% | |
| Sugars | 3.08g | 215% | |
| Dietary Fiber | 1.06g | 74% | |
| Protein | 1.99g | 70% | |
| Vitamin C | 1.9mg | 54% | |
| Iron | 0.3mg | 25% | |
| Calcium | 20.4mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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