Cool Late Summer Borscht

Directions

Preheat oven to 350℉ (180℃).

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 1½ 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.