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.