Greek Yogurt Borscht (Trillium1204)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tsp (15 mL) olive oil2 red onions, chopped2 cloves garlic, minced5 medium beets (1-1/2 lb/750 g), peeled and cut in chunks1 cup turnip, peeled and cut in chunks¼ tsp (1 mL) salt1 tbsp (15 mL) chopped fresh dill¾ cup (175 mL) PC Greek Yogurt- Plain
1. In large saucepan, heat oil over medium heat; cook onions and garlic for 5 minutes, stirring often, or until softened and starting to brown. Stir in beets, turnips, salt and 5 cups (1.25 L) water. Bring to a boil. Reduce heat to low; cook, partially covered, for 40 to 45 minutes or until vegetables are soft.
2. Using potato masher, mash to desired consistency. Stir in chopped dill and ½ cup (125 mL) of the yogurt. Serve in shallow bowls, garnished with dollop of remaining yogurt and, if desired, additional dill.
Serving Size: Make 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user TRILLIUM1204.
2. Using potato masher, mash to desired consistency. Stir in chopped dill and ½ cup (125 mL) of the yogurt. Serve in shallow bowls, garnished with dollop of remaining yogurt and, if desired, additional dill.
Serving Size: Make 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user TRILLIUM1204.
Nutritional Info Amount Per Serving
- Calories: 163.9
- Total Fat: 2.7 g
- Cholesterol: 3.8 mg
- Sodium: 380.4 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 7.1 g
- Protein: 8.6 g
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