Cool Late Summer Borscht

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Cool Late Summer Borscht
Cool Late Summer Borscht

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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Dietary Therapies
SCD
mSCD
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Egg Free
Nut Free
Soy Free
Recipe PDF

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

This recipe was originally published in  
Used with permission from 
SCD Recipe

Comments

Somebody in the kitch - view from the back while preparing healthy foods. Cutting board with various healthy foodsPink Milkshake and fruits on a white table and pink backgroundWoman stirring in a pot with vegetables.on the stove

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