Golden Beet Borscht Stew

2 tbsp. canola oil

3 cloves garlic, minced

1 yellow onion, coarsely chopped

1/2 tsp smoked sweet paprika

1/2 tsp fresh ground black pepper, divided

2 carrots, peeled and coarsely chopped

3-4 cups peeled and chopped golden beets (1-inch pieces)

3 cups thinly sliced napa cabbage

4 cups vegetable or chicken stock

1 tbsp. white wine vinegar

1/4 cup chopped fresh dill, divided

Sea salt, to taste

1/2 cup nonfat plain Greek yogurt

In a large, heavy-bottomed pot or Dutch oven on medium-high, heat oil. Add garlic and onion and sauté, stirring frequently, about 4 minutes, until soft and translucent.

Stir in paprika and 1/4 tsp pepper, then add carrots, beets, cabbage and stock. Bring to a boil, reduce heat to low, cover and simmer for about 30 minutes or until beets are tender when pierced with a fork. Remove from heat. Stir in vinegar, 2 tbsp dill, remaining 1/4 tsp pepper and salt. (TIP: For a creamier dish, transfer about half of the soup to a blender and purée. Add purée back to soup and stir.)

Meanwhile, whisk together yogurt and remaining 2 tbsp dill. Divide among serving bowls and top with yogurt mixture.