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Valentine vegetable borscht.

Desiree Witkowski, Buellton, California

2 medium-size (3/4 lb. total) thin-skinned potatoes

2 medium-size (3/4 lb. total) beets

1 can (15 oz.) tomatoes

1/4 cup cider vinegar

2 tablespoons sugar

2 tablespoons unflavored nonfat yogurt

Thinly sliced green onion

Salt and pepper

Peel potatoes and beets, rinse, and coarsely chop. In a 2- to 3-quart pan over high heat, bring potatoes, beets, and 1 quart water to a boil. Simmer, covered, until potatoes mash easily when pressed, 15 to 18 minutes. Add tomatoes, vinegar, and sugar; simmer for 5 minutes. Smoothly puree soup, a portion at a time, in a blender or food processor. Pour into 6 bowls.

Seal yogurt in a small unpleated zip-lock plastic freezer bag; snip off 1 corner to make an 1/8-inch hole. Squeeze yogurt onto soup in 3/4-inch rounds; draw a knife tip through center of each round to form a heart. Sprinkle with onion; season to taste with salt and pepper. Serves 6.

Per serving: 93 cal. (2.9 percent from fat); 2.5 g protein; 0.3 g fat (0 g sat.); 21 g carbo.; 150 mg sodium; 0.1 mg chol.
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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Witkowski, Desiree
Publication:Sunset
Article Type:Column
Date:Feb 1, 1994
Words:193
Previous Article:Baked cake doughnuts.
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