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Cool Late Summer Borscht
Prep:
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Cook:
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Ingredients
3 pounds beets (about 12 medium)
4 cups apple cider
4 cups water
6 TBSP lemon juice
pinch of salt
2 cups SCD nonfat plain yogurt
½ cup SCD nonfat plain yogurt for garnish
6 large red radishes, diced, for garnish
½ cup seedless cucumber, diced, for garnish
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1360 grams beets (about 12 medium)
946 ml apple cider
946 ml water
6 TBSP (90 ml) lemon juice
pinch of salt
470 ml SCD nonfat plain yogurt
118 ml SCD nonfat plain yogurt for garnish
6 large red radishes, diced, for garnish
67 grams seedless cucumber, diced, for garnish
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Rating
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Dietary Therapies
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free & Minimal Lactose
Vegetarian
Egg Free
Nut Free
Soy Free
Meal Type
Soup
Lunch
Occasion
-
Applicances
Cuisine
-
Disease state
-
Instructions
- Preheat oven to 350°F (180°C).
- 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 (cider), 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 temperature.
- 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.
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Nutritional Info
Storage
Notes
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