MAKING BORSCHT

FOUND THESE HUGE BEETS IN THE GARDEN, PICKED A SCALION AND FOUND AN ODD LOOKING CUCUMBER--------WHAT ELSE....BORSCHT !!!

MY RECIPE

4-5 MED. BEETS UNPEELED

1 CONTAINER ( 16 OZ.) ORGANIC SOUR CREAM

1/2 CUP PLAIN YOGURT

1/4 CUP AGAVE NECTAR

2 CUPS ORGANIC CHICKEN BROTH

2 TBSP. FRESH MEYER LEMON JUICE ( OR REGULAR LEMON)

1 TBSP RED WINE VINEGAR

1 CUP DICED CUCUMBER ( NO SEEDS)

1/2 CUP SCALLION CHOPPED ( USE THE WHITE AND GREEN)

1 TSP BLACK PEPPER

ROAST THE WASHED UNPEELED BEETS (IN ALUMINUM FOIL)IN OVEN AT 400 DEGREES APPROX. 1 HOUR OR UNTIL VERY TENDER WHEN PIERCED WITH A KNIFE.

WHILE THE BEETS ARE ROASTING WHISK THE CHICKEN BROTH, YOGURT, SOUR CREAM, LEMON JUICE,VINEGAR, AND AGAVE NECTAR TOGETHER. THEN ADD THE DICED CUCUMER, SCALLION AND BLACK PEPPER. REFRIGERATE . WHEN THE BEETS ARE DONE LET THEM COOL, REMOVE THE SKIN AND CHOP INTO SMALL SLIVERS, COMBINE THE BEETS AND THE OTHER INGREDIENTS AND CHILL UNTIL READY TO SERVE. INGREDIENTS AND WHISK THEM TOGETHER.

SERVES 4

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