Chilled Summer Borscht

Ingredients

• 1 pound beets (3 to 4 medium)
• 1 Sprigs optional: dill fresh for garnish, optional
• 2 tablespoons olive oil 
• 1 cup yogurt plain (not nonfat)
• 1 medium onion red chopped
• 0.3 cup red wine vinegar 
• 12 servings salt and pepper black freshly ground
• 4 cups vegetable broth low-sodium

Equipment

• bowl
• whisk
• pot
• blender

Directions

1. Warm oil in a large pot over medium heat.
2. Add onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Trim and peel beets.
3. 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.
4. 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.
5. Remove from heat and let cool slightly.
6. Working in batches, puree soup in a blender until smooth.
7. Transfer to a large bowl. Cover and refrigerate until thoroughly chilled, at least 2 hours.
8. Whisk in yogurt. Stir in vinegar and season well with salt and pepper.
9. Serve in chilled bowls, garnished with sprigs of fresh dill, if desired.