Chilled Golden Beet Borscht

Chilled Golden Beet Borscht

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  • Each serving
  • 180 cal
  • 7g fat (1g sat)
  • 0mg chol
  • 400mg sodium
  • 21g carb
  • 4g fiber
  • 13g sugars
  • 7g protein


  • 2 tablespoons olive oil
  • 1/2 cup sliced shallots
  • 2 cloves garlic, minced
  • 1 pound golden beets - trimmed, peeled and roughly chopped
  • Salt and pepper, to taste
  • 1 quart vegetable stock, as needed
  • 1 cup plain Greek yogurt
  • 1/4 cup champagne vinegar
  • 1 tablespoon chopped fresh tarragon


Heat oil in a large pot over medium heat. Add shallots and garlic and cook, stirring occasionally, until softened, about 8 minutes. Stir in beets and cook for an additional 8 minutes. Season with salt and pepper and cover with stock; bring to a boil. Reduce heat to a simmer and cook until beets are very tender, about 45 minutes. Remove from heat and let cool slightly.

Puree soup with a blender or immersion blender, working in batches if necessary, until smooth. Transfer to a large bowl, cover and refrigerate until cool, at least 2 hours.

Stir in yogurt and vinegar; season to taste with salt and pepper. Serve in chilled bowls, sprinkled with chopped tarragon.

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