Summer Cucumber And Lemon Borscht |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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SUMMER CUCUMBER AND LEMON BORSCHT This recipe came from an estate sale. I obtained it when I purchased the family collection from the Carrel Estate in Pilot Point Texas in 1987. Ingredients:
4 cups peeled seeded cucumbers coarsely chopped |
juice of 2 small lemons |
1 teaspoon sea salt |
1 tablespoon honey |
1 cup plain yogurt |
1 cup spring water |
1 cup minced turkey ham |
1 large tomato chopped |
1/2 teaspoon sea salt |
1 teaspoon white pepper |
fresh dill sprigs and sour cream for garnish |
Directions:
1. Place cucumbers, lemon juice, salt, honey, yogurt and water into blender and puree until smooth.
2. Add ham then pour soup into a large bowl then cover with plastic wrap and refrigerate overnight.
3. Puree tomato and add to soup then add salt and pepper.
4. Serve soup in chilled bowls with a garnish of fresh dill and a dollop of sour cream.
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