- 3 cups Dannon® All Natural Plain Yogurt
- 3/4 teaspoon minced garlic
- 3 tablespoons chopped dill
- 3 tablespoons chopped chives or scallion
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 stalks celery, diced
- 1/2 large red pepper, diced
- 10 ounces Yukon gold potato, diced
- 3 cups chopped cabbage
- 1 1/2 pounds beets, peeled and finely chopped in food processor
- 2 small carrots, peeled and finely chopped in food processor
- 1 1/4 cups strained tomatoes
- 6 cups water
- 3 tablespoons red wine vinegar
- 1 tablespoon kosher salt, or to taste
- 1/2 teaspoon black pepper
- Dill for garnish (optional)
- Mix together Dannon(R) All Natural Plain Yogurt, garlic, dill and chives and set aside until ready to serve soup. You can make this ahead of time and store in the refrigerator until ready to serve.
- In a large 4 quart soup pot, heat butter and olive oil on medium-high heat. Add onion and celery and saute for 7 to 10 minutes until vegetables have softened. Add red pepper and continue to saute for another 3 minutes. Add potato, cabbage, beets, carrots, tomato sauce, water, vinegar, salt and pepper and bring to a boil. Turn down heat and simmer for about 40 minutes or until vegetables have softened and liquid has reduced.
- Serve hot or at room temperature with 4 tablespoons yogurt mixture stirred into each 1 cup serving of soup. Garnish with dill (optional).