Cool And Tangy Rhubarb-Beet Borscht

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Ingredients

1 1/4 lb. beets, stems trimmed and well scrubbed

8 oz. (about 2 cups) fresh rhubarb, trimmed, cleaned and diced

1 small English cucumber, cut into chunks

1/2 cup lebni or full-fat plain yogurt plus additional for topping soup

Salt and freshly ground black pepper to taste

Slivered red onion for garnish

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