Borscht

Ingredients

• 3 medium beets diced peeled
• 28 ounce chicken broth low-sodium canned
• 4 servings olive oil 
• 1 large onion 
• 4 servings whole-milk yogurt plain sour with cream)

Equipment

• whisk
• blender

Directions

1. Chop onion, and saut in 1 tablespoon olive oil until golden.
2. Add beets, broth, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, and simmer 20 minutes, or until beets are tender. Pure mixture in a blender until smooth.
3. Whisk 1/2 cup hot soup into 1 cup yogurt, and stir yogurt mixture into soup, until well-blended.