Ukrainian summer cucumber and lemon borscht

Yield: 6 Servings

Measure Ingredient
4 cups Peeled, seeded cucumbers --
Coarsely chopped
Juice of 2 small lemons
1 teaspoon Herbal salt substitute or
Sea salt
1 tablespoon Honey
1 cup Nonfat plain yogurt
1 cup Spring water
1 cup Minced turkey ham
1 large Tomato -- chopped
Herbal salt substitute and
White pepper -- to taste
Fresh dill sprigs and sour
Cream -- for garnish

1. Place cucumbers, lemon juice, salt substitute, honey, yogurt, and the water into a blender and puree until very smooth. Add minced ham. Pour soup into a large bowl, cover with plastic wrap, and refrigerate overnight (8 to 12 hours).

2. In the morning, puree tomato and add to soup. Taste for seasonings and add more salt substitute and pepper if needed. Serve soup in chilled bowls with a garnish of fresh dill and a dollop of sour cream.

Makes 6 cups.

Recipe By : the California Culinary Academy File

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