Clear Summer Borscht

• 2 pounds beets (8 medium, usually 2 bunches), peeled, cut in half and sliced in thin half-moons
• 7 cups water
• 2 teaspoons salt, or to taste
• 6 tablespoons strained fresh lemon juice (from 2 to 3 lemons)
• 1 tablespoon sugar
• 2 plump garlic cloves, cut in half lengthwise, green shoots removed
• 3/4 cup plain low-fat yogurt (optional)
• 1 small cucumber, peeled, seeded, and cut in small dice
• Chopped fresh dill or chives for garnish

1. Combine the beets, water, and 1 teaspoon salt in a soup pot and bring to a simmer.
2. Cover and simmer 30 minutes.
3. Add the lemon juice, remaining salt, and sugar and continue to simmer, uncovered, for 20 minutes.
4. Remove from the heat and add the garlic.
5. Allow to cool, then cover and chill (you can speed this process by transferring the soup to a bowl and placing the bowl in an ice bath).
6. Taste and adjust seasoning.
7. Remove the garlic cloves.
8. Place 2 tablespoons yogurt, if desired, into the center of chilled soup bowls.
9. Ladle in the soup.
10. Garnish with diced cucumber and minced dill or chives.

beets, water, salt, lemon juice, sugar, garlic, yogurt, cucumber, fresh dill

Taken from cooking.nytimes.com/recipes/1016107 (may not work)