Cool Late Summer Borscht
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Scan day: 08 February 2014 UTC
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Description: Contains beets, yogurt, apple and lemon juices. Yields eight. Serve cold.
RecipeSource: Cool Late Summer Borscht RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. ---------- Recipe via Meal-Master (tm) v8.04 Title: Cool Late Summer Borscht Categories: Soups/stews, Vegetables, Low cal Yield: 8 Servings 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,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. -----
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| Date | Creation Date: 13-dec-1999 Expiration Date: 13-dec-2018 |