Recipe for Sweet and Tangy Borscht 
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Yield:
7 Servings
Ingredients:
Amount Ingredient
Vegetable cooking spray
1 tsp Vegetable oil
2/3 cup Chopped onion
4 cup Water
2 cup Peeled diced fresh beets
2 cup Peeled diced round red potato
1/2 tbl Brown sugar
3/4 tsp Dill seeds
1/2 tsp Salt
1/4 tsp Coarsely ground pepper
2 tbl Red wine vinegar
1/2 cup Nonfat buttermilk
Instructions:
Instructions: Coat a large saucepan with cooking spray; add oil. Place over medium-low heat until hot. Add onion; cover and cook 5 minutes or until tender. Add 4 cups water and next 7 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 1 hour or until beets are tender.

Place one-third of mixture in container of an electric blender; cover and process until smooth. Pour puree into a large bowl. Repeat procedure with remaining mixture. Stir in buttermilk. Cover and chill.

Yield: 7 cups

(serving size: 1 cup soup and 1 tablespoon yogurt).

NOTES : To serve, ladle into individual soup bowls; top with yogurt.

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