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.

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