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Sonia’s Old World Borscht

You’ll love this refreshing dish, especially on a hot summer’s day!

Sonia's Old World Borscht

Try Sonia’s trick for making new friends: Share this delicious soup with a neighbor!


6 fresh beets

Dash of salt

Dash of sugar

Fresh sprigs of parsley

Fresh sprigs of dill

Juice of 1 lemon

1 scallion

1 cucumber, seeded

1 clove garlic

1 16-ounce container nonfat yogurt

Sour cream for garnish


1. Peel and wash beets thoroughly. In a quart of water, cook beets till soft, about 45 minutes. When cool enough to handle, grate softened beets.

2. Reserve the cooking water in pot. Put grated beets back into pot with salt and sugar. Tie parsley sprigs together and put in pot. Simmer over low heat for additional 10 minutes. Chop dill and squeeze juice of lemon into beet mixture. Remove parsley and take pot off stove. Chill.

3. Chop scallion, cucumber and garlic and add to beets, along with yogurt. Mix well. Prepare serving bowl with generous dollop of sour cream in center. Ladle borscht around sour cream. Serve cold.

Read how this recipe started a friendship.

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