Ingredients

1 Tbsp. canola oil
1 1/4 C. yellow onion, shredded
1 C. carrots, shredded
6 beets, peeled and shredded in the food processor
1 Tbsp. sugar
1 tsp. salt
2 tsp. red wine vinegar
3/4 tsp. ground black pepper
2 Tbsp. lemon juice
1 C. plain nonfat yogurt
1 Tbsp. horseradish
Chopped fresh dill for garnish

Cooking Instructions

In large pot, saute onions and carrots in oil over high heat for 2 minutes. Add 6 cups of hot water. Boil for 5 minutes. Add beets and return to boil. Boil 10 or 12 minutes. Add the sugar, salt, vinegar, pepper and lemon juice. Refrigerate 1 hour. Makes 8 1/2 cups. Mix yogurt and horseradish. To serve, divide cold soup among 6 bowls; add a yogurt dollop to each. Sprinkle with chopped dill.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)