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170 minutes
Prep: 110 minutes
Cook: 60 minutes
425 calories per serving view nutrition facts
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| 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 |
| 1/2 | cup | yogurt, non-fat | plain, garnish |
| 6 | each | radishes | red, large, diced, garnish |
| 1/2 | cup | cucumber | seedless, diced, 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 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.
| % Daily Value* | |
| Total Fat 3.0g | 4% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 363mg | 15% |
| Total Carbohydrate 94.0g | 31% |
| Dietary Fiber 7.0g | 29% |
| Sugars 84.0g | |
| Protein 12.0g | 24% |
| Vitamin A | 4% | Vitamin C | 214% | |
| Calcium | 30% | Iron | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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