Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Beets (about 12 medium)
4 c Apple juice
4 c Water
6 tb Lemon juice
1 ea 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.

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