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 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.
Posted to MM-Recipes Digest V3 #305

Date: Thu, 7 Nov 1996 00:18:09 -0500

From: BobbieB1@aol.com