Golden Beet Borscht Stew

Beets are SO good for you, and I LOVE 'em:
(serves 6)

2 T. grape seed oil
3 cloves of garlic, minced
1 sweet* white onion, coarsely chopped
1/2 t. smoked paprika
1/2 t. freshly ground pepper, divided
2 carrots, peeled and roughly chopped
4 cups golden beets, peel, and chopped into 1" pieces
4 cups thinly sliced white cabbage
4 cups low sodium veg. or chick. broth
1 T. white wine vinegar
1/4 cup fresh dill, chopped and divided
Sea salt, to taste
1/2 cup nonfat plain Greek yogurt or sour cream*

In a large, heavy-bottomed pot or Dutch oven on med.-high, heat oil. Add garlic and onion, and saute, stirring frequently, about 4 mins. until soft and translucent. Stir in paprika and 1/4 t. pepper, then add carrots, beets, cabbage and stock. Bring to a boil, reduce heat to low, cover and simmer for about 30 mins or until beets are tender when pierced with a fork. Remove from heat. Stir in vinegar, 2 T. dill, remaining pepper, and salt. Tip: for a creamier soup, transfer about half of the soup to a blender and puree. Add puree back into soup and stir. Meanwhile, whisk together yogurt and remaining 2 T. dill. Divide soup among serving bowls, and top with yogurt mixture. Crisp Italian spiced bread sticks with soft butter would be a nice accompaniment.

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Love,

MM