Cool Late Summer Borscht
Yield
servingsPrep
110 minCook
60 minReady
170 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beets
(about 12 medium) |
|
| 4 | cups |
apple juice
|
|
| 4 | cups |
water
|
|
| 6 | tablespoons |
lemon juice
|
|
| 1 | each |
salt
pinch |
*
|
| 2 | cups |
yogurt, non-fat
plain |
|
| ½ | cup |
yogurt, non-fat
plain, garnish |
|
| 6 | each |
radishes
red, large, diced, garnish |
|
| ½ | cup |
cucumbers
seedless, diced, garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beets
(about 12 medium) |
|
| 946 | ml |
apple juice
|
|
| 946 | ml |
water
|
|
| 9E+1 | ml |
lemon juice
|
|
| 1 | each |
salt
pinch |
*
|
| 473 | ml |
yogurt, non-fat
plain |
|
| 118 | ml |
yogurt, non-fat
plain, garnish |
|
| 6 | each |
radishes
red, large, diced, garnish |
|
| 118 | ml |
cucumbers
seedless, diced, garnish |
|
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.
