Turkish borscht

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Safflower Oil
2 Onions, chopped
3 Cloves Garlic, chopped
1 pounds Raw beets, chopped
2 cups Shredded cabbage
2 Stalks Celery, sliced
2 mediums Potatoes, diced
1 medium Green or red pepper, chopped
2 quarts Water or Vegetable stock
½ pounds Tomatoes, chopped
Sea salt and pepper to taste
½ teaspoon Dill seeds, crushed
Juice of one lemon
3 tablespoons Chopped fresh dill
1 cup Plain low-fat yogurt

Directions

From: Gourmet Vegetarian Feasts, by Martha Rose Shuleman, 1989.

Heat oil in a large heavy-bottomed soup pot and add onion and garlic.

Saute for a couple of minutes and then add the other vegetables, dill seeds, salt and pepper. Cook, stirring, for another minute, then add water or stock. Bring to a boil, cover, reduce heat and cook for 1 hour.

Remove 2 cups from pot and puree in a blender or put through a food mill. Return to soup pot. Correct seasonings.

Serve, topping each bowl with a spoonful of yogurt.

Related recipes