"Mid-summer Heat Relief" Soup
(Submitted by Katia Troitskaya)

- 3-4 middle-size beets
- 1 quart of plain yoghurt
- 2 large cukes
- bunch of greens (parsley, dill, leek)
- 1/2 lemon
- table spoon of salt

Cooking (total about 30 minutes):
- boil beets until soft (about 20-30 minutes)
- in the meantime, cut cukes and greens
- chill down the broth
- peel the beets, shred them into the broth
- add yoghurt into the broth
- throw other cut veggies in
- add 1/2 of lemon juice and salt
- put into the fridge for further chilling

Serving (best as a lunch dish in non-air-conditioned areas):
- out of fridge
- cold soup
- add a table spoon of sour-cream or half of a hard-boiled egg into a plate