Ukrainian summer cucumber and lemon borscht

6 Servings

Ingredients

QuantityIngredient
4cupsPeeled, seeded cucumbers --
Coarsely chopped
Juice of 2 small lemons
1teaspoonHerbal salt substitute or
Sea salt
1tablespoonHoney
1cupNonfat plain yogurt
1cupSpring water
1cupMinced turkey ham
1largeTomato -- chopped
Herbal salt substitute and
White pepper -- to taste
Fresh dill sprigs and sour
Cream -- for garnish

Directions

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