Try this Turkish Borscht recipe, or contribute your own.
Suggest a better descriptionFrom: 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.
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Serving Size: 1 Serving (226g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 77 | ||
Calories from Fat: 27 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 62.5mg | 2 % | |
Potassium 296.1mg | 8 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 8.6g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 77
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