Borscht

3 steps · 45 min total

1. 01

   Sauté Aromatics

   Melt the 1 tablespoon butter in a saucepan over medium heat. Add the 1/2 cup onions and 1 clove garlic, then sauté, stirring occasionally, until the onions are tender and translucent, about 6 minutes.
2. 02

   Simmer the Soup

   Add the 1 bay leaf, 1/2 teaspoon thyme, 1/2 teaspoon pepper, 2 tablespoons red wine vinegar, the canned beets with their liquid, and 3 cups water to the saucepan. Bring the mixture to a boil, then reduce the heat to low.

   Let it simmer gently for 45 minutes, allowing the flavors to meld. Just before serving, stir in the 1/2 cup lowfat yogurt until fully incorporated.

3. 03

   Serve

   Serve the borscht either hot from the pot or chilled, depending on your preference.