This soup is made by simmering red beets with potatoes and onions, then blending them until smooth. Its vivid color and gently tart flavor make it a distinctive dish, balanced with a spoonful of yogurt at serving.
Sauté the onion in olive oil until soft. Add the beets and potatoes and stir for a few minutes.
Add the water and bring to a boil. Reduce the heat and simmer for 25 minutes, until the beets and potatoes are completely tender.
Blend the cooked vegetables until smooth. Stir in the lemon juice.
Ladle the hot soup into bowls and top each serving with a spoonful of yogurt.
Important: Beets can stain hands and counters; wearing gloves while chopping is helpful. The soup is served with yogurt, so it contains dairy. People with lactose sensitivity can omit the yogurt. Allergen: Contains milk and dairy products, according to the ingredient list. Check packaged ingredient labels for other allergens.
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