Cool late summer borscht
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Beets (about 12 medium) |
| 4 | cups | Apple juice |
| 4 | cups | Water |
| 6 | tablespoons | Lemon juice |
| 1 | each | Pinch of salt |
| 2 | cups | Nonfat plain yogurt |
| ½ | cup | Nonfat plain yogurt, garnish |
| 6 | larges | Red radishes, diced, garnish |
| ½ | cup | Seedless cucumber,diced,garn |
Directions
Preheat oven to 350 degrees F. Wash beets well; trim stems and roots, leaving one inch of each. Wrap beets individually in aluminum foil and place on baking sheet. Bake for 1½ hours or until tender. Remove from oven and allow to cool slightly. Remove skins. Coarsely grate the beets. Place beets in a heavy pot. Add the apple juice, water, lemon juice and salt. Bring to a boil, reduce heat to a simmer and cook soup for 15 minutes, partially covered, skimming foam that rises to top. Remove from heat and cool to room temp. Place 2 cups yogurt in a bowl and whisk in about 3 cups of the soup. Gradually whisk this mixture back into the soup pot until thoroughly combined. Chill completely in the refrigerator. Serve the borscht in bowls garnished with a dollop of yogurt, then sprinkle with the diced radishes and cucumbers. Per serving: 147 calories, .3g fat, and 1 mg cholesterol.
Recipe from Sheila Lukins. Typed for you by Diane Newbury.