Ukrainian summer cucumber and lemon borscht
6 Servings
Ingredients
| Quantity | 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 | ||
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