Turkish Borscht

Category: Soups, Stews and Chili

Cuisine: American

Ready in 1 hour

Ingredients

1 md Green or red pepper, chopped

3 tb Chopped fresh dill

1 c Plain low-fat yogurt

2 c Shredded cabbage

3 Cloves Garlic, chopped

1 lb Raw beets, chopped

Juice of one lemon

2 Onions, chopped

1/2 ts Dill seeds, crushed

2 md Potatoes, diced

1/2 lb Tomatoes, chopped

2 qt Water or Vegetable stock

Sea salt and pepper to taste

2 Stalks Celery, sliced

1 tb Safflower Oil


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.

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