Turkish borscht
Yield: 6 Servings
Ingredients:
- 1 tb Safflower Oil
- 2 Onions chopped
- 3 Cloves Garlic chopped
- 1 lb Raw beets chopped
- 2 c Shredded cabbage
- 2 Stalks Celery sliced
- 2 md Potatoes diced
- 1 md Green or red pepper chopped
- 2 qt Water or Vegetable stock
- 1/2 lb Tomatoes chopped Sea salt and pepper to taste
- 1/2 ts Dill seeds crushed Juice of one lemon
- 3 tb Chopped fresh dill
- 1 c Plain low-fat yogurt From: Gourmet Vegetarian Feasts by Martha Rose Shuleman
- 1989.
Instructions:
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.
