Title: Cool Late Summer Borscht
Categories: Soup Vegetable Lowcal
Yield: 8 Servings
| 3 | lb | Beets (about 12 medium) |
| 4 | c | Apple juice |
| 4 | c | Water |
| 6 | tb | Lemon juice |
| 1 | | 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,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.