Beet Borscht

Clayton Schmitt, e-mail message to Michael Miller.

Yield: 4 Servings (1 serving: 1/2 cup)

1 1/2 cups beet liquid; drained of 1 can of beets
3/4 cup tomato juice;
1/4 tsp onion powder;
1/4 tsp salt;
1 tsp. fresh lemon juice;
1/4 cup plain low-fat yogurt

Mix all ingredients except yogurt. Chill 2-3 hours in a covered jar. Serve in cocktail glasses or small glass bowls, topping each with 1 tablespoon yogurt.

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