2 medium potatoes, washed and cut into 1 inch chunks
1 or 2 beets, washed and peeled and cut into 1 inch chunks
4 cups chicken or vegetable broth, or more as needed
1 clove garlic, halved
1 tsp black pepper, or more to taste
½ cup plain yogurt
Chopped dill to garnish
Put potatoes, beets and garlic in a medium saucepan and add broth. If the broth does not cover the vegetables, add enough to cover them by at least ¼ inch. Bring to a boil, cover and reduce heat to simmer. Cook until the potatoes are tender and easily pierced with a fork. Stir in the black pepper.
Allow the soup to cool for 15 minutes before transferring to a blender to puree until smooth. Transfer to a bowl or container to refrigerate for two or more hours. Before serving, stir in the yogurt until evenly blended. Garnish with fresh chopped dill.