| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Soups/stews, Vegetables, Low cal | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Posted to MM-Recipes Digest V3 #305 Date: Thu, 7 Nov 1996 00:18:09 -0500 From: BobbieB1@aol.com
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