Recipe: Ukrainian Summer Cucumber and Lemon Borscht

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Categories: Vegetables

Yield: 6 Servings

      4 c  Peeled, seeded cucumbers --
           Coarsely chopped
           Juice of 2 small lemons
      1 ts Herbal salt substitute or
           Sea salt
      1 tb Honey
      1 c  Nonfat plain yogurt
      1 c  Spring water
      1 c  Minced turkey ham
      1 lg Tomato -- chopped
           Herbal salt substitute and
           White pepper -- to taste
           Fresh dill sprigs and sour
           Cream -- for garnish

Place cucumbers, lemon juice, salt substitute, honey, yogurt, and the water into a blender and puree until very smooth. Add minced ham. Pour soup into a large bowl, cover with plastic wrap, and refrigerate overnight (8 to 12 hours).
In the morning, puree tomato and add to soup. Taste for seasonings and add more salt substitute and pepper if needed. Serve soup in chilled bowls with a garnish of fresh dill and a dollop of sour cream.

Makes 6 cups.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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