4 cups peeled and chopped golden beets (1-inch pieces)
4 cups thinly sliced white cabbage
4 cups low-sodium 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.
Light and full of complex flavor, this stew is sure to become a regular in your home. Coconut, coriander and jalapeño give this stew an authentic Latin-American flair, while black cod adds a punch of protein.