Food
Yogurt Borscht
By Yankee Magazine|Sep 17 2007|
Use fresh beets, if possible, in this rosy pink soup.
Yield
Serves 4
Ingredients
4 to 5 baby beets
2 carrots, peeled and chopped
1 cucumber, peeled and chopped
3 cups chicken stock
2 tablespoons chives
1 cup yogurt
1 clove garlic
Beets, carrots, and parsley for garnish
Instructions
Combine ingredients in blender and puree. Chill thoroughly. Garnish with chilled, minced beets and carrots, and a sprinkling of parsley.
