Cool late summer borscht
Yield: 8 Servings
Ingredients:
- 3 lb Beets (about 12 medium)
- 4 c Apple juice
- 4 c Water
- 6 tb Lemon juice
- 1 ea Pinch of salt
- 2 c Nonfat plain yogurt
- 1/2 c Nonfat plain yogurt garnish
- 6 lg Red radishes diced garnish
- 1/2 c Seedless cucumber
Instructions:
diced garn 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 1 1/2 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.
