Cool Late Summer Borscht

Clayton Schmitt, e-mail message to Michael Miller.

Yield: 8 Servings

3 lb. beets (about 12 medium)
4 cups apple juice
4 cups water
6 tbsp. lemon juice
pinch of salt
2 cups nonfat plain yogurt
1/2 cup nonfat plain yogurt for garnish
6 large red radishes, diced, for garnish
1/2 cup seedless cucumber, diced, for garnish

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 temperature. 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.

Recipe from Sheila Lukins. Typed for you by Diane Newbury.

Permission to use any images from the GRHC website may be requested by contacting Michael M. Miller